Ocean View Kitchen https://oceanviewkitchen.com globally inspired food Mon, 03 Apr 2017 22:11:13 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 https://i2.wp.com/oceanviewkitchen.com/wp-content/uploads/2016/12/cropped-OVK-logo-1.jpg?fit=32%2C32&ssl=1 Ocean View Kitchen https://oceanviewkitchen.com 32 32 120927479 Healthy Roasted Zucchini Soup https://oceanviewkitchen.com/healthy-roasted-zucchini-soup/ https://oceanviewkitchen.com/healthy-roasted-zucchini-soup/#respond Mon, 03 Apr 2017 22:11:13 +0000 https://oceanviewkitchen.com/?p=2343 Today I am sharing Healthy Roasted Zucchini Soup . This soup is vegan and gluten-free and made with just few simple ingredients. When you roast veggies in the oven, it brings out the sweet and deeper flavors. The process is quite simple: roast veggies first, then blend until smooth and silky with cashew milk. I added couple of tablespoons of nutritional yeast and some peas to the mix. Cashew milk makes the soup rich, creamy and very filling. I served it with homemade multigrain croutons that I baked at 350 F for ~ 15 minutes with a little bit of coarse salt, pepper, Italian seasoning and some extra virgin olive oil. You can also serve it with some crunchy bread or maybe sandwich. Hope you enjoy this!

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This healthy roasted zucchini soup is vegan and gluten-free and made with just few simple ingredients. Its very easy to make and its quite delicious.

Healthy Roasted Zucchini Soup

Today I am sharing Healthy Roasted Zucchini Soup . This soup is vegan and gluten-free and made with just few simple ingredients.

When you roast veggies in the oven, it brings out the sweet and deeper flavors. The process is quite simple: roast veggies first, then blend until smooth and silky with cashew milk. I added couple of tablespoons of nutritional yeast and some peas to the mix. Cashew milk makes the soup rich, creamy and very filling. I served it with homemade multigrain croutons that I baked at 350 F for ~ 15 minutes with a little bit of coarse salt, pepper, Italian seasoning and some extra virgin olive oil. You can also serve it with some crunchy bread or maybe sandwich. Hope you enjoy this!

Healthy Roasted Zucchini Soup

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 5 medium zucchinis, sliced
  • 1/2 onion, diced
  • 3 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Pinch red pepper flakes or to taste
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon ground black pepper
  • fresh lemon juice to taste
  • 3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water

Directions:

  1. Heat the oven to 375 F.
  2. Arrange zucchini, onions and garlic in a single layer in the prepared pan or two pans. Add the olive oil and toss to coat. Sprinkle with thyme, rosemary and red pepper flakes. Roast the vegetables until tender and slightly golden brown, about 25-30 minutes.
  3. While veggies are roasting, prepare the cashew milk. Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.
  4. Remove veggies from the oven and allow to cool for 10 minutes, then transfer to a standing blender ( or use an immersion blender). Add peas, nutritional yeast, cashew milk, salt and pepper. Hold the lid down firmly with a clean, folded towel over it. Start on low speed. If it’s too thick add a little bit of water, until the soup has the desired consistency .
  5. Add soup to the pot and bring it to a gentle simmer, and remove from the stove. Adjust seasoning if needed. Finish soup with a little bit of fresh lemon juice if desired. Ladle the soup into bowls and enjoy!

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Turkey Meatballs in a Tomato Sauce https://oceanviewkitchen.com/turkey-meatballs/ https://oceanviewkitchen.com/turkey-meatballs/#comments Wed, 22 Feb 2017 20:31:44 +0000 https://oceanviewkitchen.com/?p=2332 Last few days I was craving some comfort food, so I decided to make turkey meatballs in a tomato sauce. They’re lighter and leaner than classic meatballs but still tender and flavorful.I used ground turkey that was 93 percent lean (as opposed to the almost all-white meat turkey you find in some packages) and mixed it with ricotta and parmesan cheese, a little bit of onion, garlic, parsley, and Italian seasoning. The tomato sauce is pretty simple with flavours similar to the meatballs and it is finished off with a hit of fresh parsley and basil. I served them on a bed of light and fluffy quinoa, but you can also go with pasta or even rice. As for the vegetables, you can use any greens you like. I used kale that I quickly sautéed with a little bit of garlic, pinch of nutmeg, red pepper flakes, salt and pepper. Enjoy! Tip: You can make these turkey meatballs a day ahead and keep them in a fridge until they ready to be cooked. Also, you can double the recipe and freeze half of the meatballs for next time. To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour […]

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Turkey meatballs - healthy comfort food that is easy and quick to make. They're lighter and leaner than classic meatballs but still tender and flavorful.

Turkey meatballs

Last few days I was craving some comfort food, so I decided to make turkey meatballs in a tomato sauce. They’re lighter and leaner than classic meatballs but still tender and flavorful.I used ground turkey that was 93 percent lean (as opposed to the almost all-white meat turkey you find in some packages) and mixed it with ricotta and parmesan cheese, a little bit of onion, garlic, parsley, and Italian seasoning.
The tomato sauce is pretty simple with flavours similar to the meatballs and it is finished off with a hit of fresh parsley and basil.
I served them on a bed of light and fluffy quinoa, but you can also go with pasta or even rice. As for the vegetables, you can use any greens you like. I used kale that I quickly sautéed with a little bit of garlic, pinch of nutmeg, red pepper flakes, salt and pepper. Enjoy!

Tip: You can make these turkey meatballs a day ahead and keep them in a fridge until they ready to be cooked. Also, you can double the recipe and freeze half of the meatballs for next time. To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

Turkey Meatballs

  • Servings: 4
  • Time: 55 minutes
  • Difficulty: easy
  • Print

Ingredients:

Turkey meatballs:

  • 1 egg, lightly beaten
  • 1/2 cup ricotta cheese
  • 1/3 cup parmesan cheese, grated
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 2 garlic cloves, minced
  • 1/4 cup onion, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • Pinch red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1 pound ground turkey

Sauce:

  • 1 28 oz can crushed tomatoes
  • 1/4 cup red wine
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Fresh parsley and basil to garnish

Direction:

  1. Preheat oven to 400 F
  2. To make turkey meatballs: Add all the turkey meatballs ingredients except for turkey in a large bowl and mix until thoroughly combined. Add turkey and mix with your hands until combined. Cover and let the mixture rest for at least 15 minutes.
  3. Coat the bottom of a roasting pan with olive oil. Divide mixture into portions (about 1/4 cup each). Using your hands, roll each portion into ball; place the meatballs in the prepared dish, 1 inch a part. Roast the meatballs for 15 minutes to lightly brown the edges.
  4. To make Sauce: While the meatballs are roasting, prepare the sauce. Put the tomatoes in a large bowl and crush them with your hands. Stir the rest of the sauce ingredients.
  5. Remove the meatballs from the oven and turn down the heat to 350 F. Pour tomato sauce over the meatballs. Cover the pan with foil and return to the oven for another 25 minutes. Garnish with fresh herbs and more grated parmesan cheese.
  6. I served them with quinoa and kale ( I sautéed kale with a little bit garlic, pinch of nutmeg, red pepper flakes, salt and black pepper).

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Breakfast Parfait with Cashew Maple Sauce https://oceanviewkitchen.com/breakfast-parfait-with-cashew-maple-sauce/ https://oceanviewkitchen.com/breakfast-parfait-with-cashew-maple-sauce/#respond Sun, 05 Feb 2017 17:02:01 +0000 https://oceanviewkitchen.com/?p=2320 Sometimes simple is just the best. One of the easiest, healthiest, and tastiest breakfasts out there is a classic fruit and yogurt parfait. The best part? It can be made with any toppings you like. Today I am sharing breakfast parfait with cashew maple sauce! Plain yogurt topped with caramelized cinnamon banana, fresh berries, toasted nuts and seeds, and cashew maple sauce, which is my favorite. You can adjust the toppings to you taste. Feel free to add your favorite granola, maybe pomegranate seeds, dark chocolate (why not!) and any other fruit that in season right now. Enjoy!

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Today I am sharing breakfast parfait with cashew maple sauce! Plain yogurt topped with caramelized cinnamon banana, berries, nuts and cashew maple sauce.

Breakfast Parfait with Cashew Maple Sauce

Sometimes simple is just the best. One of the easiest, healthiest, and tastiest breakfasts out there is a classic fruit and yogurt parfait. The best part? It can be made with any toppings you like. Today I am sharing breakfast parfait with cashew maple sauce! Plain yogurt topped with caramelized cinnamon banana, fresh berries, toasted nuts and seeds, and cashew maple sauce, which is my favorite. You can adjust the toppings to you taste. Feel free to add your favorite granola, maybe pomegranate seeds, dark chocolate (why not!) and any other fruit that in season right now. Enjoy!

Today I am sharing breakfast parfait with cashew maple sauce! Plain yogurt topped with caramelized cinnamon banana, berries, nuts and cashew maple sauce.

Breakfast Parfait with Cashew Maple Sauce

Breakfast Parfait with Cashew Maple Sauce

  • Servings: 2
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup plain yogurt
  • 1 teaspoon coconut oil
  • 1 small banana, peeled, sliced in half
  • 1 teaspoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 cup berries (anything you like)
  • 1/4 cup toasted nuts and seeds, roughly chopped

Cashew maple sauce:

  • 2 tablespoons cashew butter
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Additional toppings: granola, coconut shavings, dark chocolate, etc

Directions:

  1. Heat a skillet over medium heat and add coconut oil. Add banana, sprinkle with cinnamon and let it caramelized for couple of minutes. Pour 1 teaspoon syrup and remove from heat.
  2. Prepare the cashew maple sauce by whisking all the the sauce ingredients until smooth.
  3. Top your yogurt with cinnamon banana, berries, nuts, seeds, cashew maple sauce and any other toppings that you woul like.

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Chicken Piccata with Sun Dried Tomatoes https://oceanviewkitchen.com/chicken-piccata-with-sun-dried-tomatoes/ https://oceanviewkitchen.com/chicken-piccata-with-sun-dried-tomatoes/#comments Wed, 01 Feb 2017 23:55:13 +0000 https://oceanviewkitchen.com/?p=2307 There are plenty of piccata recipes out there, but I am adding a little twist to a regular chicken piccata. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. I kept the original idea, but decided to elevate the sauce by adding some sun dried tomatoes. Also, I also used less lemon juice, so it won’t take over the sun dried tomatoes flavor. I finished the sauce with a little bit of cream cheese instead of butter and added some peas for some color and sweetness. This Chicken Piccata with Sun Died Tomatoes is very easy to make making this recipe a fast weeknight option. Serve with a simple green salad, pasta or steamed vegetables.

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This Chicken Piccata with Sun Died Tomatoes is very easy to make making this recipe a fast weeknight option. Serve with pasta or salad.

Chicken Piccata with Sun Dried Tomatoes

There are plenty of piccata recipes out there, but I am adding a little twist to a regular chicken piccata. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. I kept the original idea, but decided to elevate the sauce by adding some sun dried tomatoes. Also, I also used less lemon juice, so it won’t take over the sun dried tomatoes flavor. I finished the sauce with a little bit of cream cheese instead of butter and added some peas for some color and sweetness.

This Chicken Piccata with Sun Died Tomatoes is very easy to make making this recipe a fast weeknight option. Serve with a simple green salad, pasta or steamed vegetables.

This Chicken Piccata with Sun Died Tomatoes is very easy to make making this recipe a fast weeknight option. Serve with pasta or salad.

Chicken Piccata with Sun Dried Tomatoes

Chicken Piccata with Sun Dried Tomatoes

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 4 skinless boneless chicken breast halves ( I bought chicken cutlets at the grocery store ~ 1.5 lb)
  • 1/2 cup all purpose flour
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 3 tablespoons lemon juice
  • 1 cup low-sodium chicken broth
  • 3 tablespoons sun dried tomatoes, minced ( I used sun dried tomatoes in olive oil)
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup frozen peas (optional; they add some color and a little bit of sweetness)
  • 2 tablespoons cream cheese

 

Directions:

  1. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
  2. Heat 1 tablespoon oil in a large skillet. Add chicken breasts to a skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Add remaining chicken pieces and repeat if needed.
  3. Add shallot to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds.
  4. Add stock, lemon juice and sun dried tomatoes, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
  5. Stir in cream cheese and break it with a wooden spoon until creamy. Add capers and peas 9if using) and cook for another minute. Season sauce to taste with salt and pepper and stir parsley. Pour sauce over chicken and serve.

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Matcha Chia Pudding + New Pinterest Food Blogger Groups https://oceanviewkitchen.com/matcha-chia-pudding-new-pinterest-food-blogger-groups/ https://oceanviewkitchen.com/matcha-chia-pudding-new-pinterest-food-blogger-groups/#comments Wed, 01 Feb 2017 03:25:46 +0000 https://oceanviewkitchen.com/?p=2294 This healthy, creamy Matcha Chia Pudding will keep you satisfied all morning! I served mine with fresh berries, pomegranate seeds and coconut shavings. You can also add some granola, nuts or seeds. Its so easy to make and I normally make several at the same time, so I have healthy breakfast ready to go in my fridge in the morning. If you haven’t tried chia pudding, you are missing a wonderful healthy treat. Hope you’ll give it a try! Also, to all the food bloggers that follow me… I have two new Pinterest groups that I just created in case you would like to join/contribute! NEW Pinterest Groups: Weeknight Meals (Easy recipes, less than 30 min) https://www.pinterest.com/oceanviewkitchn/weeknight-meals/ Globally Inspired Food https://www.pinterest.com/oceanviewkitchn/globally-inspired-food/ If you would like to join, please follow me (https://www.pinterest.com/oceanviewkitchn) and e-mail me your Pinterest profile at olga@oceanviewkitchen.com and let me know which board you would like to join.

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This healthy, creamy Matcha Chia Pudding will keep you satisfied all morning! I served mine with fresh berries, pomegranate seeds and coconut shavings.

Matcha Chia Pudding

This healthy, creamy Matcha Chia Pudding will keep you satisfied all morning! I served mine with fresh berries, pomegranate seeds and coconut shavings. You can also add some granola, nuts or seeds. Its so easy to make and I normally make several at the same time, so I have healthy breakfast ready to go in my fridge in the morning.

If you haven’t tried chia pudding, you are missing a wonderful healthy treat. Hope you’ll give it a try!

Also, to all the food bloggers that follow me… I have two new Pinterest groups that I just created in case you would like to join/contribute!

NEW Pinterest Groups:

Weeknight Meals (Easy recipes, less than 30 min)
https://www.pinterest.com/oceanviewkitchn/weeknight-meals/
Globally Inspired Food
https://www.pinterest.com/oceanviewkitchn/globally-inspired-food/

If you would like to join, please follow me (https://www.pinterest.com/oceanviewkitchn) and e-mail me your Pinterest profile at olga@oceanviewkitchen.com and let me know which board you would like to join.

Matcha Chia Pudding

  • Servings: 2
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 cup coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon matcha powder
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla
  • 1 ripe banana mashed

To serve: fresh berries, coconut shavings, pomegranate arils

Directions:

  1. To make the chia pudding, combine all the Chia Pudding ingredients and stir well. Leave in the fridge for 4 hours or overnight.
  2. Top with fresh berries, coconut shavings and pomegranate seeds.

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Hearty Everyday Salad https://oceanviewkitchen.com/hearty-everyday-salad/ https://oceanviewkitchen.com/hearty-everyday-salad/#comments Mon, 30 Jan 2017 01:40:05 +0000 https://oceanviewkitchen.com/?p=2275 This Hearty Everyday Salad is incredibly easy to make and most likely you have all the ingredients in your fridge or pantry. The ingredients in this salad are pretty much based on my own personal preferences and the leftovers I had in the fridge. I had some roasted chicken from the night before, some black rice and few other ingredients I grabbed from the fridge. This hearty winter salad with black rice is tossed with apple slices, chicken, carrots, green peas, and currents. Topped with crunchy pepitas and blended with a flavorful, lemon mustard vinaigrette. I don’t think can go wrong with a big, colorful salad, jam packed full of healthy, hearty goodness. Enjoy!

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This Hearty Everyday Salad is incredibly easy to make and most likely you have all the ingredients in your fridge or pantry.

Hearty Everyday Salad

This Hearty Everyday Salad is incredibly easy to make and most likely you have all the ingredients in your fridge or pantry. The ingredients in this salad are pretty much based on my own personal preferences and the leftovers I had in the fridge. I had some roasted chicken from the night before, some black rice and few other ingredients I grabbed from the fridge.
This hearty winter salad with black rice is tossed with apple slices, chicken, carrots, green peas, and currents. Topped with crunchy pepitas and blended with a flavorful, lemon mustard vinaigrette. I don’t think can go wrong with a big, colorful salad, jam packed full of healthy, hearty goodness. Enjoy!

This Hearty Everyday Salad is incredibly easy to make and most likely you have all the ingredients in your fridge or pantry.

Hearty Everyday Salad

Hearty Everyday Salad

  • Servings: 2
  • Time: 15 minutes
  • Difficulty: easy
  • Print

Ingredients:

Salad:

  • 1 cup cooked rice (brown, wild, black); I used black
  • 1 cup rotisserie chicken, diced
  • 1/2 cup grated carrots
  • 1/2 cup peas; fresh or frozen (if frozen thawed)
  • 2 cups rainbow chard or baby spinach; I used rainbow chard ( thinly sliced)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons red onion, minced
  • 1 small apple, cored and sliced into matchsticks
  • 1/4 cup currents or raisins, hydrated in hot water for 15 min
  • 1/3 cup toasted pepitas; toasted in a dry pan

Vinaigrette:

  • 2 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 2 teaspoon agave nectar or honey or to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Directions:

  1. Mix all salad ingredients in a big bowl.
  2. Whisk vinaigrette in a small bowl and adjust to your taste.
  3. Pour vinaigrette over the salad. Mix it and serve immediately.

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Apple Spiced Baked Oatmeal with Cashew Sauce https://oceanviewkitchen.com/apple-spiced-baked-oatmeal-with-cashew-sauce/ https://oceanviewkitchen.com/apple-spiced-baked-oatmeal-with-cashew-sauce/#respond Sat, 28 Jan 2017 19:54:54 +0000 https://oceanviewkitchen.com/?p=2262 Today I am sharing Apple Spiced Baked Oatmeal with Cashew Sauce! I am always looking for new healthy breakfast ideas and I think there is something about baked oatmeal that just hits the spot. There are endless variations of baked oatmeal, but I tried to keep this recipe as healthy as possible without compromising the taste. The recipe is easily adapted with whatever fruits and nuts or seeds you have on hand. This version filled with apples, warm spices like cinnamon, nutmeg, ginger, all spice, raisins, walnuts and sunflowers seeds. Drizzle with yummy cashew sauce and serve with fresh berries and more maple syrup if desired. The best part? This recipe can be made ahead of time and reheated. Feel free to play with the add-ins to this recipe. I see making it this recipe on Sunday, so I have healthy breakfast during the work week.

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I am always looking for new healthy breakfast ideas and there is something about this Apple Spiced Baked Oatmeal with Cashew Sauce that just hits the spot.
Today I am sharing Apple Spiced Baked Oatmeal with Cashew Sauce! I am always looking for new healthy breakfast ideas and I think there is something about baked oatmeal that just hits the spot.
There are endless variations of baked oatmeal, but I tried to keep this recipe as healthy as possible without compromising the taste. The recipe is easily adapted with whatever fruits and nuts or seeds you have on hand. This version filled with apples, warm spices like cinnamon, nutmeg, ginger, all spice, raisins, walnuts and sunflowers seeds. Drizzle with yummy cashew sauce and serve with fresh berries and more maple syrup if desired.
The best part? This recipe can be made ahead of time and reheated. Feel free to play with the add-ins to this recipe. I see making it this recipe on Sunday, so I have healthy breakfast during the work week.

Apple Spiced Baked Oatmeal with Cashew Sauce

  • Servings: 6
  • Time: 55 minutes
  • Difficulty: easy
  • Print

Ingredients:

Dry:

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon all spice

Wet:

  • 2 1/4 cups milk of choice (almond milk, coconut milk or cow’s milk all work): I used unsweetened almond milk and coconut
  • 1/4 cup maple syrup
  • 2 tablespoons flaxseed meal
  • 2 tablespoons coconut oil, melted
  • 1 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Other:

  • coconut oil to grease the pan
  • 1 apple, cored and grated
  • 1/2 cup dried fruit ( raisins, cranberries, apples); I used raisins and dried apples
  • 1 cup nuts/ seeds ( I used sunflower seeds and walnuts); toasted in a dry pan and roughly chopped

Cashew sauce:

  • 2 tablespoons cashew butter
  • 2 tablespoons maple syrup
  • 1 tablespoon milk ( I used unsweetened almond milk)
  • 1/2 teaspoon lemon juice
  • drop of vanilla extract
  • tiny pinch of salt

Optional toppings for serving: fresh berries, sliced banana, plain/vanilla yogurt, additional maple syrup for drizzling.
Directions:

  1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish with a little bit of coconut oil.
  2. Mix dry ingredients in a medium bowl.
  3. Mix wet ingredients in a medium bowl. Whisk to combine.
  4. Spread out half of the dry oat mixture in the oiled dish. Spread half of the grated apples and half of the chopped nuts and dried fruit on top of the oats. Repeat these layers with the remaining oat mixture, apples, nuts and dried fruit. Don’t forget the juices from the grated apples!
  5. Pour the wet ingredients over the oat mixture.
  6. Wiggle the baking dish to make sure the milk moves down through the oats.
  7. Bake for 35-45 minutes, or until the top of the oatmeal is golden brown and all of the liquid is absorbed.
  8. While the oatmeal bakes, make the cashew cream. In a medium bowl, vigorously whisk together all the cashew sauce ingredients. If the mixture seems too thick, add more milk by the teaspoon.
  9. Remove your baked oatmeal from the oven and let it cool for a few minutes.
  10. Drizzle the cashew cream on the top before serving. Serve with your favorite topping.
  11. You can reheat the leftovers with a splash of milk next day!

Enjoy this yummy Apple Spiced Baked Oatmeal with Cashew Sauce!

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Moroccan Turkey Lettuce Wraps https://oceanviewkitchen.com/moroccan-turkey-lettuce-wraps/ https://oceanviewkitchen.com/moroccan-turkey-lettuce-wraps/#comments Thu, 26 Jan 2017 01:52:11 +0000 https://oceanviewkitchen.com/?p=2211 These quick and easy one-pan, 30 minute Moroccan Turkey Lettuce wraps with roasted sweet potatoes and cashews are loaded with flavor! The flavors blend really well together, and the lettuce as a wrap is the perfect crispy complement to the sweet and savory turkey/sweet potato mixture!

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These quick and easy one-pan, 30 minute Moroccan Turkey Lettuce wraps with roasted sweet potatoes and cashews are loaded with flavor!These quick and easy one-pan, 30 minute Moroccan Turkey Lettuce wraps with roasted sweet potatoes and cashews are loaded with flavor! The flavors blend really well together, and the lettuce as a wrap is the perfect crispy complement to the sweet and savory turkey/sweet potato mixture!

These quick and easy one-pan, 30 minute Moroccan Turkey Lettuce wraps with roasted sweet potatoes and cashews are loaded with flavor!

Moroccan Turkey Lettuce Wraps

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1-2 tablespoons olive oil
  • 1 pound ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoons freshly grated ginger
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • cayenne pepper to taste
  • Juice of one lime
  • 1 medium sweet potatoes, cut into 1-inch dice (roasted, see note below)
  • 1/3 cup whole cashew nuts
  • ¼ cup fresh cilantro, chopped
  • salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • Serve with lime wedges and sumac if desired.

Directions:

  1. Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks. Remove turkey from the pan.
  2. Add garlic, onion, and ginger and more oil if needed. Cook until onions have become translucent, about 2-3 minutes. Add paprika, cumin, cinnamon, coriander, nutmeg, cayenne pepper and cook for another minute or so.
  3. Stir in turkey, sweet potatoes, and season with salt and pepper to taste. Stir-fry for another couple of minutes, stirring constantly.
  4. Stir in cashew nuts and lime juice and then remove from heat. Toss in the cilantro.
  5. To serve, spoon in a couple of spoonfuls of stir-fry into an open lettuce leaf cup. Loosely wrap and eat like a soft taco.

Note: I had an extra roasted sweet potato from the night before. I made Roasted Sweet Potatoes Hummus and roasted extra potatoes to use in this dish.

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Sweet Potato and Black Beans Hash https://oceanviewkitchen.com/sweet-potato-and-black-beans-hash-with-poached-eggs/ https://oceanviewkitchen.com/sweet-potato-and-black-beans-hash-with-poached-eggs/#respond Tue, 24 Jan 2017 19:06:15 +0000 https://oceanviewkitchen.com/?p=2186 I love a good breakfast and this sweet potato and black beans hash is a perfect way to start the day off right! This hash is super simple to make. When I made the Roasted Sweet Potato Hummus the other day, I roasted few extra potatoes, so I can use it in this dish as well. And of course pretty much everything is better when topped with an egg! Feel free to add any other extras that you may like like sliced avocado, cheese, etc. Hope you enjoy this sweet potato and back beans hash with poached eggs!

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I love a good breakfast and this sweet potato and black beans hash is perfect way to start the day off right! Simple and delicious!I love a good breakfast and this sweet potato and black beans hash is a perfect way to start the day off right! This hash is super simple to make. When I made the Roasted Sweet Potato Hummus the other day, I roasted few extra potatoes, so I can use it in this dish as well. And of course pretty much everything is better when topped with an egg! Feel free to add any other extras that you may like like sliced avocado, cheese, etc.

Hope you enjoy this sweet potato and back beans hash with poached eggs!

Sweet Potato and Black Beans Hash

  • Servings: 2-4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Ingredients:

Sweet Potato and Black Beans Hash:

  • 2-3 tablespoons olive oil
  • 1 small red onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 2 medium sweet potatoes, cut into 1-inch dice (roasted, see note below)
  • 1 cup canned black beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce, minced
  • juice of 1/2 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt, pepper to taste

Eggs:  1-2/person

  • 2-4 poached eggs (see recipe below)

Directions:

  1. For the hash browns: Heat 1 tablespoon of the oil in a cast-iron griddle or in a skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are golden brown, about 12-15 minutes.
  2. Add the black beans, chipotle peppers and season with salt and pepper. Cook for another 2-3 minutes until beans are warmed through. Add lime juice and remove from the pan on a plate.
  3. Heat the remaining oil over medium-high heat. Add the potatoes, season with salt and cook, pressing firmly with a spatula, until the underside is golden brown, about 3-5 minutes. Add the bean mixture and mix it. Transfer the hash to a platter and sprinkle with cilantro. Serve with poached eggs.

Note: I had 2 roasted sweet potatoes from the night before. I made Roasted Sweet Potatoes Hummus and roasted extra potatoes to use in this dish. You can always boil sweet potatoes just for this dish only. If so, bring the water to a boil and cook until nearly tender, 10 to 12 minutes. Drain through a colander and then drain on paper towels.

 

How to poach an egg! From Food network 

Directions:

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe

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Roasted Sweet Potato Hummus https://oceanviewkitchen.com/roasted-sweet-potato-hummus/ https://oceanviewkitchen.com/roasted-sweet-potato-hummus/#comments Sun, 22 Jan 2017 22:00:42 +0000 https://oceanviewkitchen.com/?p=2175 Hummus is a staple in our house. My husband loves hummus and eats it every day! The classic hummus is delicious, but I thought I would mix things up and make this roasted sweet potato hummus. I roasted sweet potatoes first and then added some smokey savory spices to kick up the mild yam flavor such as smoked paprika and cumin. This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips. Enjoy!

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This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips.Hummus is a staple in our house. My husband loves hummus and eats it every day! The classic hummus is delicious, but I thought I would mix things up and make this roasted sweet potato hummus.

I roasted sweet potatoes first and then added some smokey savory spices to kick up the mild yam flavor such as smoked paprika and cumin.
This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips. Enjoy!

This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips

Roasted Sweet Potato Hummus

  • Servings: 6-8
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 medium sweet potato, peeled and diced
  • 1 15 oz chickpeas, rinsed + drained
  • 1/4 cup tahini paste
  • juice of 1 lemon
  • 1/2 cup water
  • 1/4 cup olive oil, plus more for drizzling
  • 2 garlic cloves, grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Pinch cayenne pepper or to taste
  • Salt, pepper to taste

Toppings:

  • 1/4 cup toasted pine nuts
  • roasted red pepper
  • smoked paprika

Directions:

  1. Preheat oven to 475 F. Roast sweet potatoes with 1 tablespoon of olive oil for ~15-20 minutes or until tender and golden brown. Let it cool a little bit.
  2. Process all ingredients except for toppings in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste.
  3. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached.
  4. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with extra oil and sprinkle with pine nuts, if using.
  5. Hummus can be refrigerated for up to 5 days; if necessary, stir in 1 tablespoon warm water to loosen dip consistency before serving.

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