What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon
Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup
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Pasta with Broccoli and Cashew sauce +12 Months recipe
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ABOUT THIS CHANNEL
Ciao amici! My name is Barbara and I'm a full time mom and part time food blogger & food enthusiast. On this channel I make videos about healthy baby food and kid friendly recipes. I post every week, on Thursdays!!
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Produced, filmed, edited and hosted by Barbara Lamperti
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Let Us Show You How To Make Mini Cashew Quiche At home Vegan Friendly
Mini cashew quiche is a perfect appetizer or snack for any party, get-together or evening tea time. It’s a perfect combination of creamy and nutty flavors that melt in your mouth with every bite. Making mini cashew quiche at home is not as difficult as it seems. All you need is a few ingredients, a mini muffin pan, and an oven. In this article, we will guide you through the process of making mini cashew quiche step by step. Let's get started.
Ingredients:
For the crust:
1 cup all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
1 large egg yolk
2-3 tablespoons ice water
For the filling:
1 cup cashews, soaked for 4-5 hours or overnight
½ cup almond milk
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
1 small zucchini, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.
In a separate small mixing bowl, whisk together the egg yolk and ice water. Pour this mixture into the flour mixture and use a fork to mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough is chilling, prepare the filling. Drain the soaked cashews and add them to a blender along with the almond milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy, scraping down the sides as needed.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the chopped bell peppers, zucchini, and minced garlic, and continue to sauté for another 5-6 minutes, or until the vegetables are tender. Remove from heat and stir in the fresh parsley.
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface until it is about 1/8 inch thick. Use a round cookie cutter or the rim of a small glass to cut out circles of dough that are slightly larger than the cups of your mini muffin pan.
Press each circle of dough into the cups of the muffin pan, using your fingers to press the dough up the sides of the cups. Prick the bottoms of the crusts with a fork to prevent them from puffing up while baking.
Spoon the vegetable mixture into each mini crust, filling them about 2/3 of the way full. Use a spoon to pour the cashew cream over the vegetables, filling each crust to the top.
Bake the mini quiches for 25-30 minutes, or until the crusts are golden brown and the filling is set. Remove from the oven and allow to cool for 5-10 minutes before serving.
Balsamic Strawberries with Sweet Cashew Cream
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Quiche Lorraine with zucchini crust
Thank you Marge Frankford for sharing this recipe. It is now one of our favorites.
servings 6 - 2 points each
Crust:
3 1/2 cups shredded zucchini drained and squeeze the water out
add,
1 egg
2 tbsp. parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
spray pie pan, press the mixture in Bake 400 degrees 25 minutes
Filling:
5 eggs
1 tbsp. sour cream
1 cup almond milk
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. nutmeg
mix well
When your crust is done, oven at 350 degrees
scatter 5 tbsp. bacon bits and 3/4 cup of shredded Swiss cheese on top of the crust
pour filling on top. bake 35 minutes
let cool and enjoy!
Thank you again Marge and thanks for watching
The BEST Vegan Quiche recipe! IINCREDIBLY CREAMY! No Tofu or chickpea here.
This is quiche was inspired on the Cream du Barry, for no other reason other than I had 1/2 of a cauliflower sitting in my fridge the day I decided to make a quiche. There is no potato in this quiche but...I’m still calling it Quiche du Barry ????
I have been using the cream of cashew as a heavy cream substitute in my quiches already but after having a request for a dairy and egg free recipe I decided to test it myself and was pleasantly surprised with the final result.
You will need to watch my quiche crust recipe and make it with vegan butter. I added 1 extra tsp of vegan butter and 1 tsp of filtered water. But wait until you combine all ingredients to see if your dough needs the extras.
How to make the BEST Quiche Crust
And if you’ve never made the cream of cashew you can check out either
HOW TO MAKE CASHEW CREAM l A Vegan Staple
Or
How to make creamy food without Heavy Cream l For the creamy food lover ❤️ Dairy-Free
INGREDIENTS:
Yields 9” Quiche
- Par baked Quiche Crust
- Cashew Cream - 2 3/4 to 3 Cups. However much the falling measurements will yield
(Raw Cashew - 1 1/2 Cup, hydrated in filtered water for a minimum of 4 hours or over night, in the refrigerator. Filtered Water - 1 1/2 Cup. Equal part of the dehydrated cashew. Blended well until smooth)
- Cauliflower- 1/2 head
- Nutritional Yeast - 3 TBsp
- Nutmeg to taste
- Garlic Salt to taste
- Salt and pepper to taste
- Cooking spray or oil for coating
PAR BAKED QUICHE CRUST
Prepare the quiche crust ahead of time.
FOR THE CREAM/FILLING
Soak the raw cashews in filtered water for a minimum of 4 hours or overnight.
Drain the water and blend the hydrated raw cashew with the equivalent amount of filtered water. This is the amount you use prior to hydrating the cashew.
Whisky the nutritional yeast, seasoning and reserve it.
Prepare the cauliflower by washing and cutting the florets.
Coat a roast pan or cookie sheet with cooking oil or spray and lay the florets. Season with salt, pepper and garlic powder and roast for 15 minutes at 350. F / 175. C.
Assemble the quiche with the cauliflower at the bottom of the crust and cover with the cream.
This is a thick cream so gently shake the spring form.
Bake at 350.F/ 175. C for 45 minutes or until desired color.
I hope you enjoy it!
#quiche #vegan #dairyfree