Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.

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Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)

Method

  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.

 

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Herb-crusted halibut, roasted sweet potato fries

September 6, 2016 at 1:54 pm (Recipes, UK) (, , , , , , , , )

Craving fish and chips but not all the grease?  This crunchy, herb crusted halibut will satisfy that hankering, with an upgrade to spicy, sweet potato fries for a healthy alternative to a fast food favorite.  We add some broccoli to the mix as we love how a bit of olive oil, garlic and oven heat can make this brassica more addictive than junk food – completely optional of course.  Only 20 minutes of hands on time makes this a great weeknight meal, one which we’ll be adding to our halibut rotation as we continue to eat our way through our freezer full of summer’s catch.

Herb Crusted Halibut

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Herb Crusted Halibut3

Ingredients (serves 4)

  • 1 1/2 lb skinless halibut fillets, bones removed
  • 3 tbsp dijon mustard
  • 1/2 cup picked parsley leaves
  • 4 lemon wedges

Herb crust:

  • 3/4 cup panko crumbs
  • 1/4 cup finely chopped parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 clove garlic, finely minced or grated
  • 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1 tsp onion powder
  • 2 tbsp EVOO

Sweet potato fries (+broccoli):

  • 1 large sweet potato, cut into 1/2 inch sticks
  • 1 medium head of broccoli, cut into bite-sized florets, stalk peeled and cut into bite-sized pieces
  • 1 1/2 tbsp EVOO
  • 1/4 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp chili flakes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/4 tsp ground black pepper

Yoghurt sauce:

  • 1/2 cup low fat Greek yoghurt
  • 2 tsp dijon mustard
  • 1 tsp honey

Method

  1. Preheat the oven to 425degF and line two baking pans with baking paper.
  2. In a large mixing bowl, combine all the ingredients for the roasted vegetables until the potato and broccoli pieces are well coated in the oil and herbs.  Transfer to one of the lined pans, spreading out evenly, and roast for 30-35 mins, tossing occasionally for even browning, until the sweet potato fries are nice and crispy.
  3. Cut the halibut fillets into 8 even pieces and place onto the second baking tray.  In a small bowl, mix together all the crust ingredients until well combined.  Spread each halibut fillet with a thin layer of mustard, then top with some of the breadcrumb mixture, pressing down firmly with the back of a spoon to help the crust stick.
  4. Place the fish in the oven to cook when the vegetables have ~ 15 minutes to go.
  5. For the yoghurt sauce, mix together all the ingredients thoroughly in a small bowl, cover and refrigerate until required.
  6. Serve the fish and chips hot from the oven with parsley, lemon wedges and the yoghurt sauce.

 

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