Crispy Pasta Chips

These chips are versatile and can be seasoned in any way that makes you happy!

Ingredients:

• About 8 oz Pasta we like to use lentil, chickpea, or bow tie

• 1-2 tbs Avocado oil or EVOO

Seasoning:

• Salt

• pepper

• 3 tbs parm cheese (optional)

• 1 tsp oregano

• 1 tsp garlic powder

Directions:

Cook pasta according to directions. Drain. Immediately coat the pasta with oil and seasoning. Mix. You can be creative with your pasta spices.

TO COOK THE PASTA CHIPS IN THE OVEN:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Lay out pasta in a single layer on the baking sheet. Bake for 20 minutes. The pasta will be golden brown and crispy. 

3. Serve with marinara for dipping.

TO COOK THE PASTA CHIPS IN AN AIR FRYER:

1. Place the pasta in the air fryer at 400 degrees for about10- 12 minutes.

2. Shake the basket halfway through. The pasta will not be in a single layer and that is ok.

3. Pasta is ready when it is golden brown and crispy.

Chicken Salad

This recipe is a hard one for me to share exact measurements. It really depends on the amount of cooked chicken you have and how much mayo you like.

ingredients:

• cooked and chopped chicken

• 3 celery sticks chopped

• 1/2 cup of mayo (more or less depending on how much chicken you have)

• 2 tbs of seed or dijon mustard

• cornichons - I like A LOT - chop them up

• salt and pepper to taste

directions:

After everything is chopped, mix it all together. Sometimes I like to add some cornichon juice. A tablespoon or so. Remember that the amount everything you put is personal preference, Start off small and you can always add more if it looks too dry. I like to add in a lot of celery and cornichons because I like the crunch!

Over Night Oats

A one-to-one ratio usually works best. Just make sure your oats are covered with milk. The oats absorb a lot of the milk!

• 1 cup rolled oats (can be regular rolled oats or gluten-free), steel-cut oats work too but they need to be soaked a little longer 

• 1-1.5 cup milk (can be cows milk or any dairy-free milk you love)

The add-ins:  We don't really measure these and just put in whatever you are feeling. If I had to guess 2-3 tbs.

• pumpkin seeds

• sunflower seeds

• chia seeds - I wouldn't do more than 1tbs of these

• hemp hearts - a great source of protein and healthy fats

• coconut flakes

• flax seeds - ground or whole

• about 1-2 tablespoons of a nut butter

• dates

• apple chunks

• sliced strawberries

• Blueberries

• mango

• mashed banana

• frozen blueberries

• cinnamon 

• vanilla extract

• maple syrup

Directions: Mix your base (oats and milk) and your favorite "add-ins" together. If you have chia seeds in there mix extra well! Cover the container and place it in the fridge overnight. In the morning your oats will be ready to devour. Mix one more time and serve.

My family loves to do ground flax, hemp, chia seeds, and a pinch of salt for the base. We let that sit overnight with 3/4 of vanilla almond milk and 1/4 of whole milk. In the morning we add in PB, fruit like frozen blueberries, coconut flakes, cinnamon, pumpkin seeds, and slivered almonds!

Ground Taco Meat

This meat can be stuffed into a taco shell with lettuce, tomatoes, avocado and cheese OR deconstructed in a lunch with a side of tortilla chips, side of tomatoes, and a side of cheese!

ingredients:

• 1lb ground beef or turkey

• Taco seasoning I use siete mild taco seasoning. You could also make your own.  I also like to add in taco sauce Red Duck mild taco sauce or enchilada sauce so that it’s not so dry.

Instructions

Chop half an onion and sauté with avocado or olive oil until translucent. 

Add in ground beef or turkey and spices. Cook down and break up the meat. If you are using the taco sauce add in after the meat is almost fully cooked. Cook down a bit more.

Savory Oats

Ingredients:

• Steel cut oats

• Chicken or vegetable broth (we like to use bone broth!)

• Shallots or onion

• garlic

• Salt

• Pepper

• Turmeric

• Egg for a little extra something

And as many veggies as you’d like. A great time to clean out the fridge:

• carrots

• Zucchini

• Frozen peas/broccoli

• Mushrooms

Our favorite combo is shallot, garlic,  broccoli and peas. We use frozen broccoli and peas. They thaw out and cook right in the oatmeal!

Instructions:

Make steel-cut oats according to the package. I add a lot of broth! If you don’t have chicken or veggie broth water is fine.

• the steel-cut oats absorb a lot of water. So keep adding broth and mixing.

• add black pepper, salt and turmeric to the oats while they are cooking. Hence why they look yellow.

On the side in a frying pan:

• sauté shallots or onions until soft

• add crushed garlic

• add in all or any: carrots, zucchini, frozen peas, frozen broccoli, mushrooms etc.

• *TIP: Start cooking the harder veggies like carrots and end with the frozen stuff. Mix.

If I have roasted sweet potatoes in the fridge I’ll add that in at the very end. SOMETIMES if I get crazy I’ll add in 2 eggs and mix into the oats until it gets cooked. You can’t taste it but adds a little more protein and nutritional oomph.

After the oats are cooked:

• add in the veggies. Mix it all up. Ta-da you have a rockin’ dish.

This is a great way to use the veggies in your fridge. The steel-cut oats take a while to cook so be patient. I make a lot and the leftovers are always delicious. Can be eaten for breakfast, lunch, or dinner.