Loading
We still have stock - No wait times! -- FREE SHIPPING ON ORDERS OVER $117
  1. Home
  2. Recipes

Recipes

RSS
7 Overnight Oats Recipes for a Quick (But Healthy) Breakfast

7 Overnight Oats Recipes for a Quick (But Healthy) Breakfast

overnight oats
Photo by Ella Olsson on Unsplash

Between waking up (which is a Herculean task on its own), picking the right outfit, and getting to work on time, mornings can be the most stressful time of the day. So much so that nearly one-quarter of Americans skip breakfast daily(1) to catch up on their to-do list. But the truth is you can have breakfast even if you're time-pressed. Enter overnight oats!

This underrated meal takes almost zero time to make and can be prepped ahead of time. That means you don't have to spend precious morning time to make it. It's also customizable, which means you can add anything you want to it, from fruit to nut butter. And the best part? It's packed with energy-boosting nutrients (from fiber to antioxidants) for a healthy start to your day. So, if you want to reclaim breakfast, these seven overnight oats recipes will save you some serious time in the morning.

1. Blueberry Overnight Oats

When it comes to breakfast, few fruits can do the (nutritional) trick quite like blueberries. The sweet fruit pairs great with oats and is an excellent energy booster. Almond butter also makes the oats extra creamy. But feel free to top the treat with some chopped walnuts for a munch with a crunch.

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup milk
  • 1/4 cup freeze dried blueberries
  • 1 tbsp almond butter
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 tbsp walnuts, chopped

Instructions:

  1. Add all the ingredients (except for the walnuts) to a mason jar and stir to combine. Top with a lid and place in the fridge overnight.
  2. The next day, top with the nuts and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

2. Strawberry Overnight Oats

Strawberries taste great on their own. But, in this overnight oats recipe, the berry gets even tastier when paired with Greek yogurt, vanilla, and a few tablespoons of crunchy almonds.

Ingredients:

  • 3/4 cup milk
  • 1/2 cup rolled oats
  • 1/4 cup kefir or Greek yogurt or alternative milk yogurt
  • 1/2 cup organic crunchy strawberries
  • 1/2 tsp vanilla extract
  • 2 tsp maple syrup
  • 3 tbsp almonds, chopped

Instructions:

  1. Add all the ingredients (except almonds) to a mason jar and stir to combine. Top with a lid and place in the fridge overnight.
  2. The next day, top with the almonds and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

3. Apple Cinnamon Overnight Oats

Apple and cinnamon is a combo that always delivers. But when you add oats and molasses to the mix, you're guaranteed to get flavor fireworks. Ready to kick your fall breakfast menu up a notch?

Ingredients:

  • 1 cup milk
  • 1/2 cup rolled oats
  • 1/3 cup freeze dried apples
  • 1 tbsp peanut butter
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 3 tsp chocolate chips

Instructions:

  1. Add all the ingredients to a mason jar and stir to combine. Top with a lid and place in the fridge overnight.
  2. The next day, top with the chocolate chips and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

4. Banana Tahini Overnight Oats

Banana makes a new "best friend" in this overnight oats recipe, swapping peanut butter with tahini. The tasty duo complements oats equally, and all the ingredients together make for a healthy but delicious breakfast meal.

Ingredients:

  • 3/4 Greek yogurt
  • 1/4 cup milk
  • 1/2 cup rolled oats
  • 1/2 cup freeze dried bananas
  • 4 tbsp tahini
  • 1/4 tsp cinnamon
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract

Instructions:

  1. Add the bananas and 1/2 cup of warm water to a bowl and soak for 15 minutes. Squeeze away excess liquid and transfer to a mason jar.
  2. Add the remaining ingredients (except for the chocolate chips), stir to combine, and top with a lid. Place in the fridge overnight.
  3. The next day, top with the chocolate chips and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

5. Mango Turmeric Overnight Oats

Adding turmeric to your overnight oats is a quick and easy way to sneak some much-needed nutrients into your body first thing in the morning, whether it's fiber or antioxidants. Mango also makes the treat extra sweet without sugar.

Ingredients:

  • 3/4 cup milk or an alternative milk
  • 1/2 cup rolled oats
  • 2 tbsp kefir or Greek yogurt
  • 1 cup freeze dried mangoes
  • 1 tbsp nut butter or ground flaxseed
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 2 tsp coconut flakes

Instructions:

  1. Add the mangoes and one cup of warm water to a bowl. Soak for 15 minutes. Squeeze away excess liquid and transfer to a mason jar.
  2. Add the remaining ingredients (except for the coconut flakes) and top with a lid. Place in the fridge overnight.
  3. The next day, top with the coconut flakes and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

6. Cherry Chocolate Overnight Oats

Your favorite German cake flavors now in a comforting oats package! Accompanied by kirsch-drunk cherries and crunchy chocolate chips, this breakfast treat is perfect for those days when you want to treat yourself but have zero time.

Ingredients:

  • 3/4 cup milk or an alternative milk
  • 1/2 cup rolled oats
  • 1 tbsp almond butter
  • 1/3 cup freeze dried cherries
  • 1/3 cup cherry brandy
  • 1/3 cup chocolate chips (plus 1 tsp)
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract

Instructions:

  1. Add the cherries and brandy to a small bowl and soak for 15 minutes.
  2. Remove the cherries from the bowl, squeeze away as much brandy as possible, and transfer to a mason jar. Add the remaining ingredients (except for one teaspoon of chocolate chips) and combine. Top with a lid and place in the fridge overnight.
  3. The next day, top with a teaspoon of chocolate chips and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

7. Peach Overnight Oats

Featuring summer's juiciest fruit, this overnight oats recipe can brighten up any gloomy winter morning. The treat can also be more decadent (if that's possible!) with the addition of crunchy granola or chopped nuts.

Ingredients:

  • 1 cup milk or an alternative milk
  • 1/2 cup rolled oats
  • 1/4 cup freeze dried peach dices
  • 1 tbsp almond butter
  • 2 tbsp kefir or Greek yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Granola and nuts (optional)

Instructions:

  1. Add all the ingredients (except the granola and nuts) to a large mason jar and combine. Top with a lid and place in the fridge overnight.
  2. The next day, top with preferred toppings (granola or chopped nuts) and enjoy. If you prefer warm oats, microwave for one minute or transfer oats to a saucepan and heat over medium heat.

Which of these overnight oats recipes would you like to wake up to? Let us know in the comment section down below!

References:

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4881002/
  2. https://aseasyasapplepie.com/simple-blueberry-overnight-oats/#recipe
  3. https://www.eatingbirdfood.com/strawberry-shortcake-overnight-oats
  4. https://www.jaroflemons.com/apple-cinnamon-overnight-oats/e
  5. https://www.punchfork.com/recipe/Overnight-Oats-with-Banana-Maple-Syrup-and-Tahini-Bon-Appetit
  6. https://www.flavourandsavour.com/mango-turmeric-overnight-oats-with-kefir/#recipe
  7. https://theprettybee.com/chocolate-cherry-overnight-oats/
  8. https://mykidslickthebowl.com/peach-overnight-oats/
Read More
Why Buying Seasonal Produce is Good for You & Your Family

Why Buying Seasonal Produce is Good for You & Your Family

seasonal produce
Photo by Ella Olsson from Pexels

There's nothing like that first bite of a peach to ring in the summer season, or a bowl of cabbage soup to welcome winter into our homes. Yes, seasonal produce has always been a great way to sync with the seasons and enjoy their delicious bounty.

However, in the past decades, eating seasonally isn't a priority for most people as our favorite fruits and vegetables are available year-round. We can thank food engineering and fast transportation for that!

The thing is, though, that while convenience is key, caring for our health is even more important. This means that eating by the seasons should be a lifestyle and not just an option.

So, if you need more reasons to jump on the "healthy eating" bandwagon, these five benefits of eating seasonal produce year-round will do the trick. Plus, we share one tip on how to eat seasonally, even if your favorite fruits and vegetables are out of season, so read on. PS: It involves dehydrated and freeze dried food.

What is Seasonal Produce?

Seasonal produce refers to fruits and vegetables that are grown and harvested during a specific time of the year. Temperatures that vary over the year are the main reason why certain crops grow and thrive during a particular season in a region. So, for example, warmer temperatures allow cherries, bell peppers, and grapes to grow during summer, while lower temperatures facilitate the growth of cool-season produce, like oranges, onions, and carrots, during winter.

Benefits of Consuming Seasonal Produce Year-Round

• It's Nutritionally Richer

Fruits and vegetables that grow out of season can't follow the natural ripening rhythms. To deal with this problem, farmers use ripening agents(1) (chemicals, gasses, etc.) that slow down maturation and allow them to produce crops all year long. However, studies show that this farming technique yields less nutritious fruits and vegetables than naturally ripened (a.k.a. seasonal) produce(2).

Also, the seeds of off-season produce are often modified to resist disease and grow in larger quantities when planted in a different growing season. These modifications may diminish the nutritional value of the crops.

• It's Cheaper

Another benefit of seasonal produce is that they often cost much less than off-season fruits and vegetables. That's mainly because transportation costs are cut off. Also, if local production is high, produce can be sold at lower prices. One recent study(3) puts this theory into perspective: Cantaloupes cost 36% less in peak season than when sold off-season.

• It Tastes Better

Aiming for quantity instead of quality, commercial farms focus more on the crops' volume and appearance than the way they taste(4). Factors such as larger yields, uniform ripening, and better shipping quality are the main focus of high-scale plant breeders, and that shift in focus often leads to tasteless crops.

However, local farmers usually don't set such genetic improvements as their main priority. Their main goal is to produce the best possible crops with what nature offers, whether it's abundant sunlight in the summer or the necessary moisture in the winter. As a result, their crops taste and smell better than their genetically modified "cousins" and tend to have a more natural texture.

• It's Less Likely to Be Contaminated by Chemicals

Every country has its own regulations about using herbicides, pesticides, and fungicides to support farming. However, more often than not, off-season produce is transported from one country to another. When you consume fruits and vegetables that are out of season (meaning they're produced in another country where the climate allows it), you basically accept all the chemicals that have been infused in said crops. In other words, you provide all these chemicals with a first-class ticket to your plate.

That's not the case with seasonal produce, as they often grow in weather-appropriate conditions, meaning they get everything they need to grow (sunlight, soil nutrients, etc.) from the surrounding environment and not artificially.

• It's Good for the Environment

Consuming produce in season is also an excellent way to reduce your carbon footprint and protect the environment. In fact, by opting for local and seasonal fruits and vegetables instead of their out-of-season counterparts, you eliminate the need for a growth hormone-driven farming system and the subsequent transportation(5), both of which contribute to the emission of greenhouse gasses.

Just think about it: How many resources (from pesticides to grown hormones) did it take to produce an out-of-season strawberry? And how far did it travel to reach your local supermarket shelf once it was produced?

How You Can Eat Seasonal Produce (Even if They're Off-Season!)

Eating seasonally may come with many benefits. But, since we're used to enjoying a wide array of produce year-round, it's not always easy to make the switch. However, there's one way to still eat seasonally without eliminating certain fruits and vegetables from your diet. Say hello to freeze dried produce!

The treats are made through a process known as freeze drying, which removes all the water content from fresh, seasonal produce. As the water is removed, produce is easier to preserve and can last many years without going bad. That means you can enjoy your favorite fruit or vegetable (harvested in peak season) at any time of the year, even if it's not remotely in season.

4 Seasonal Produce Recipes That You Can Make Year-Round

• Winter

A cold-weather essential, this beef stew uses a wide array of winter's seasonal produce to warm our bodies and hearts during the cooler months, from potatoes to carrots.

Ingredients:

Instructions:

  1. Fill a medium pot with warm water and add the beef. Soak for 15 minutes and drain away the water using a fine sieve. Squeeze away excess liquid and set aside.
  2. Add the olive oil to a large Dutch oven and heat over medium heat. Sautée beef for 10 minutes until slightly browned. Add onion, carrot, and 1/2 cup of warm water, and cook for another 5 minutes until the vegetables are slightly softened.
  3. Add garlic and tomato paste and cook for another 2 minutes until fragrant.
  4. Pour in the wine and broth and give a good stir. Add the thyme, salt, and pepper and bring to a boil. Cover with a lid and simmer for 45 minutes or until the beef is cooked through.
  5. Add the potatoes and peas and cook covered for 15 minutes until fork-tender. Ladle the stew into bowls and garnish with fresh parsley.

• Spring

As the temperatures rise, a new bounty of spring's seasonal produce appears, offering new and exciting ingredients (think strawberries and rhubarb) to those who cook according to the seasons.

Ingredients:

  • 1 cup freeze dried strawberries (sliced)
  • 1 cup rhubarb, thinly sliced
  • 1/2 tsp cinnamon
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1/2 cup butter, softened
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 3/4 cup Greek yogurt
  • 1/4 cup of full-fat milk or a milk alternative

Instructions:

  1. Add the strawberries and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, drain water with a fine sieve, squeeze slightly to remove excess liquid, and set aside.
  2. Preheat the oven to 350oF and grease a Bundt cake pan with cooking spray. Set aside.
  3. Mix the strawberries, rhubarb, cinnamon, and 1/4 cup of sugar in a bowl. Set aside.
  4. Add the butter, remaining sugar, and cream until light and fluffy in another bowl. Add the egg, one at a time, and then the vanilla extract. Whisk to combine.
  5. Add the flour and baking powder gradually and mix to combine. Finally, add the Greek yogurt and milk and whisk once again.
  6. Pour the batter into the Bundt cake pan and top with the strawberry-rhubarb mixture. Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.

• Summer

Now that heatwaves are in full swing, summer's seasonal produce - such as, bell peppers, corn, and cherries - dominate our kitchens and plates. Juicy fruits and refreshing vegetables cool down our palates and make each meal a small adventure for the tastebuds.

Ingredients:

Instructions:

  1. Add the bell peppers and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, drain the water with a fine sieve and squeeze away excess liquid.
  2. Transfer the bell peppers to a small pan and toss them with olive oil and garlic. Sauté for 5 minutes over medium heat and set aside.
  3. Cook the pasta according to package instructions and place it in a large serving bowl.
  4. Stir in the pesto and peppers, and refrigerate for an hour to chill. Once ready to serve, top with the cheese.

• Fall

As nature's peak comes to a close, juicy fruits and vegetables make way for fall's seasonal produce, filled with earthy flavors and popping colors, whether apples, broccoli, or oranges.

Ingredients:

  • 3 cups freeze dried broccoli
  • 1/4 cup butter
  • 1/3 cup dried onions
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 2 cups vegetable stock
  • 2 cups Cheddar cheese, grated
  • Salt & pepper, to taste

Instructions:

  1. Add the broccoli and 4 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, drain the water using a fine sieve, squeeze away excess liquid, and set aside.
  2. Add the butter to a pot a melt over medium heat. Sautée the onion for 3 minutes. Add the flour, constantly whisking until you form a roux.
  3. Pour in the cream and stock and give another good stir.
  4. Add the broccoli, turn the heat low, and cook for 25 minutes until the vegetable is fork-tender.
  5. Season with salt and pepper, and stir in the cheese. Keep stirring until completely melted, and remove it from the heat. If you prefer smooth soups, puree using an immersion blender or enjoy chunky. Ladle into bowls and serve with toasted bread. Enjoy!

Do you eat by the seasons, or you're not a seasonal produce person? Let us know in the comments down below!

References:

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4006172/
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521425/
  3. https://www.cambridge.org/core/journals/public-health-nutrition/article/patterns-of-fruit-and-vegetable-availability-and-price-competitiveness-across-four-seasons-are-different-in-local-food-outlets-and-supermarkets/9453CDA3DACEE965B5948DD011B77263
  4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942566/
  5. https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-society/article/seasonality-and-dietary-requirements-will-eating-seasonal-food-contribute-to-health-and-environmental-sustainability/08545F71A12EF0FE233E8D1DEFEF227A
  6. https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/
  7. https://aprettylifeinthesuburbs.com/strawberry-rhubarb-bundt-cake/
  8. https://www.pickuplimes.com/recipe/grilled-red-pepper-pesto-pasta-314
  9. https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/
Read More

4 Recipes to Enjoy During the National Pie Day

pie
Photo by Noelle Otto from Pexels

Pie may be a worldwide sensation, but in America, we can say it is a symbol of national pride. If you ask people to choose their favorite dessert, they will select pie and then cake. It is so revered that it is celebrated twice a year. Some dessert lovers celebrate on December 1st and still sneak in a chance to eat more pies during National Pi Day on March 14th. 1 

The official National Pie Day is on January 23rd, and it is a chance to enjoy your favorite dessert guilt free, whether fruit, creamy, or savory pie.  It’s time to tie the apron strings and get baking.

History of National Pie Day

The origin of pies dates back to recipes made by the ancient Romans, which were made from honey and rye crusted goat cheese. The Romans made pie with various ingredients such as fruit, meat, and seafood, which was a constant in their feasts.  The pie crust was used as a carrier for the filling to keep it moist and prevent burning, and it was not eaten at all.1

Pies became popular in England in the 12th century, and the most common filling was meat. It is said that English settlers took pie with them during the colonization era and introduced it in America. Pies became popular in the 1800s in America.1

1n 1968,  apple pie was introduced by a franchise in Knoxville. In the 1970s, National Pie Day was created by Charlie Papazian. Surprisingly the day is on his birthday.2  Currently, pumpkin pie is a famous treat for Thanksgiving, and sweet pies sell more than savory pies

How to Observe National Pie Day

National Pie Day is not an official national holiday, so there will be no day off. But there may be deals and discounts on pies from some retailers and bakers. Order your favorite pie from a local bakery and share it with your family and friends. The best way to mark the day is to make a homemade pie, whether it’s a fruit pie, pizza, or chocolate pie. Invite your friends over and try out delicious pie recipes and share them on social media with the #NationalPieDay. Here are four tasty pies recipes to try out. 

1. Mixed Berry Pie

The homemade crust, strawberries, blueberries, and raspberries combine to give a unique texture and flavor to the mixed berry pie. It should be ready in an hour, and a good berry drizzle will do wonders on your palate.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Servings: 8

Ingredients 

Double-Crust Pie Ingredients

  • 2 cups flour
  • 2/3 cup butter (frozen and cubed)
  • ½ teaspoon salt
  • 6 tablespoon ice water

Directions 

  1. To make the double-crust pie, add flour, butter, salt, and water to a mixer or food processor. Pulse until all the ingredients mix well to form pea-sized crumbles.
  2. Make two even-sized balls. Quickly knead each ball and wrap it with saran paper. Refrigerate until ready to use.
  3. Place your first crust on a pie plate and use a kitchen brush to spread half the egg. Toss all the berries with cornstarch and sugar until the cornstarch isn’t visible anymore.
  4. Pour the berry mixture on the pie crust and add the butter. Place the second crust and trip any excesses all around the edges.
  5. Brush the top crust with the remaining half of the egg. Bake for 15 minutes at 425°F when all edges are covered in aluminum foil.
  6. Reduce the temperature to 375°F, remove the aluminum foil and bake for another 30 minutes.
  7. Cool completely, and then slice.  

2. Easy Old Fashioned Raspberry Pie

This old-fashioned raspberry pie is all goodness. It is flaky yet perfect, buttery, and tastes incredible.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 8

Ingredients 

  • 2 pie crusts
  • 1 cup sugar (+1 tablespoon sugar)
  • 6 cups freeze dried raspberries
  • 1 teaspoon lemon juice
  • 4 tablespoons cornstarch
  • 1 egg 

Directions 

  1. Preheat the oven to 400 °F.
  2. Roll the first crust on a floured surface. Place the crust on a pie plate and brush with a small amount of the egg.
  3. Add sugar, raspberries, lemon juice, and cornstarch to a bowl and toss to mix everything until you can’t see the cornstarch. Pour the berry filling on the first crust.
  4. Roll out the remaining pie and create a round hole in the middle using a cookie or biscuit cutter. Lay the crust on the berry filling.
  5. Trim and crimp the edges of the dough with a fork. You can decorate it or make a lattice crust.
  6. Brush the top pie with the remaining egg. Sprinkle a tablespoon of sugar and bake for 40-60 minutes until the filling thickens and is bubbly. The crust will be golden brown.
  7. Remove the pie from the oven and set aside to cool for 2.5-3 hours. Serve.  

3. Peach Pie Recipe

Peach pies are delicious. But having the crust buttery and flaky makes it tastier. 

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients 

  • 2 pie crusts
  • 4 cups freeze dried peach dices 
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • ¼ cup cornstarch
  • 2 teaspoon vanilla extract

Directions 

  1. Rehydrate the peaches.
  2. To make the filling, add sugar and peaches to a large bowl and toss before setting aside for 1 hour for the fruits to drain their juices. Strain the juices into a large pan and mix in cornstarch over medium heat.
  3. Whisk for 3 minutes until thick. Take off the heat and whisk in vanilla and lemon juice.
  4. Preheat the oven to 400°F. Roll out the first pie dough to a 2’’ diameter and layer it on the pie pan. Pour the fruit into the pie and spread for a leveled surface.
  5. Roll out the second dough into ¼’’ thickness and cut 1’’ wide strips. Place them over the fruit to create a lattice pattern.
  6. Brush the top with the egg wash and sprinkle a tablespoon of sugar. Loosely cover the pie edges in foil and bake at 400°F for 45 minutes until the filling is bubbly and the top is golden.
  7. Remove from the oven and allow to cool before serving. 

4. Banana Cream Pie Recipe

The wholesomeness in this banana cream pie is everything you need for a filling meal. You will love the pile of bananas, creamy vanilla filling, and toasted coconut. 

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 8

Ingredients 

  • 2 cups heavy cream (whipped and divided)
  • 1 teaspoon vanilla extract
  • 3 tablespoon sugar
  • 1 cup milk
  • ½ cup instant vanilla pudding
  • 1 cup cream cheese
  • 2 cups freeze dried bananas
  • 1 ¾ cups sweetened condensed milk
  • ½ cup coconut, toasted

Directions 

  1. Add heavy cream, vanilla, and sugar to an electric mixer bowl and whip until the cream is firm enough. Scoop the cream into a bowl.
  2. Whisk the milk and the pudding powder in another bowl until combined. Beat cream cheese using a mixer until fluffy.
  3. Add condensed milk and the pudding mixture to the mixer’s bowl while the mixer runs. Beat until very smooth. Fold in half of the whipped cream.
  4. Scoop and spread the filling in a thin layer over the sides and bottom of the pie crust. Cut the bananas into bite-sized chunks.
  5. Press banana chunks on the sides and bottom of the crust. Spread out the remaining filling on the crust.
  6. Smoothen the filling and top it with the remaining cream. Cover with cling film and chill for 3 hours or more.
  7. Serve when ready to eat.  

Did you try the recipes? Please share your feedback below. Happy National Pie Day from Mother Earth Products. 

References

  1. https://nationaldaycalendar.com/national-pie-day-december-1/
  2. https://nationaltoday.com/national-pie-day/#
Read More
<strong>4 Tasty Recipes to Celebrate National Peanut Butter Day</strong>

<strong>4 Tasty Recipes to Celebrate National Peanut Butter Day</strong>

peanut butter
Photo by Towfiqu barbhuiya from Pexels

Peanut butter is a nationwide sensation, and for a good reason. Whether you prefer it crunchy or smooth plain or with chocolate or jelly, we unite on January 24th and pick our spreading knives to celebrate National Peanut Butter Day.

According to the American Peanut Council, peanuts are America's 12th most valuable cash crop, and the market is valued at $1 billion. Most of the peanuts produced in the U.S. are for edible consumption. The most popular products are peanuts, peanut butter, and peanut candy. However, peanut butter accounts for half of the peanuts' use as a nutritious and economical spread for adults and children. 1

Peanut butter is an excellent source of protein, healthy fats, and essential vitamins and minerals such as Vitamins B6 and E, niacin,  iron, and calcium. 2  It is commonly used as a spread but also in making cookies and baked goods.1

History of the National Peanut Butter Day

Initially, peanuts were considered animal feed until the late 1800s. It became widely used in the 20th century owing to inventions in cultivating and processing peanuts.2

There is a theory that in the 1840s, Rose Davis started making peanut butter. Another theory claims that Gilmore Edison, a Canadian Chemist was the first person to file a patent for peanut candy in 1884.3 Edson invented a process of making peanut paste from roasted peanuts using two heated plates. 

Important dates

  • In 1895, Dr. John Kellogg, a health food specialist, patented a method of processing raw peanuts into peanut butter. 2 
  • In 1901, Julia Davis wrote the first peanut butter and jelly sandwich recipe, which was published in the Boston Cooking School Magazine.3 
  • In 1903, Dr. Ambrose Straub filed a patent for the first ever machine for making peanut butter. 2 
  • 1n 1904, peanut butter was introduced to the audience at the St Louis World’s Fair at the concession stand.3

The person who is known to create the peanut butter we use today is Joseph Rosefield. In 1922, Rosefield created a homogenization process that ensured peanut oil did not separate from peanut solids. He later sold his patent to a company that started making the Peter Pan Peanut Butter. 

Rosefield started Rosefield Packing Company, where he sold Skippy Peanut butter and is known for supplying the military during World War 2 . The delicacy became part of the Armed Forces rations during the war, and it is believed that the military popularized the use of peanut butter in the U.S.1

Interesting Facts about Peanut Butter

  • The three most famous brands of peanut butter are Jif, Skippy, and Peter Pan in that order and they control most of the sales.3
  • About 72% of people prefer smooth peanut butter over chunky one. However, men are more likely to pick chunky peanut butter than women.3
  • Women are more likely to pick the best performing brand. In contrast, men prefer to choose smaller ones.3

How to Observe National Peanut Butter Day

The best way to observe the day is to use peanut butter in all meals. Start with a smoothie or spread on toast in the morning, use it for salad dressing or a dip at lunchtime, and use it to make dessert for dinner. Don’t forget to share the meals with your friends and family, and also share your recipes on social media with the hashtag peanut butter and #NationalPeanutButterDay. Here are four tasty recipes you can try out.

1.  Peanut Butter Fruit Toast

Can we drop the plain and boring breakfast toast for a minute and try something new with peanut butter? The fruits and whole grain bread are everything you want for a healthy, sumptuous morning meal. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients 

  • 2 slices whole grain bread
  • 1 cup sliced freeze dried strawberries
  • 2 kiwis, sliced
  • 1 tablespoon honey
  • 2 tablespoons peanut butter
  • ¼ cup vanilla yogurt

Directions 

  1. Toast bread until light brown for about 2-3 minutes.
  2. Smear the peanut butter on one side of the toast. Add ½ the yogurt to the peanut butter.
  3. Layer the fruits and drizzle honey for a sweeter taste. Serve!

2.  Healthy Peanut Butter Fruit Dip

This peanut butter fruit drip is healthy, low-calorie, and low-fat. It goes well with crisp carrots and apples. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients 

  • 5 ounces. vanilla Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons peanut butter
  • 2 tablespoons chia seeds
  • ⅛ teaspoon cinnamon, ground
  • ½ cup freeze dried apples
  • ½  cup dried carrots

Directions 

  1. Add peanut butter, yogurt, cinnamon, and honey to a bowl and whisk. Ensure to blend everything properly until smooth.
  2. Fold the chia seeds in the dip. Serve with freeze dried strawberries, raspberries, apples, carrots, or bananas.

3. Peanut Butter Cake

Peanut butter cakes are ten times delicious. The wholesomeness of this oven-baked good will send you looking for a second serving.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients 

  • ½ cup freeze dried raspberries 
  • ½ cup freeze dried strawberries 
  • 6 oz. all-purpose flour
  • 1 teaspoon baking powder
  • 6 oz. almonds, ground
  • ¼ cup 4 tablespoon peanut butter
  • 2 whole eggs
  • ½ teaspoon vanilla
  • ½ teaspoon sea salt (flakes)
  • 2 oz. brown sugar
  • 2 oz. melted butter

Directions 

  1. Preheat your oven to 350°F. Grease a loaf pan and set aside.
  2. Rehydrate the berries. Sprinkle a tablespoon of sugar and mix properly with all the berries. Set aside for 10 to 15 minutes.
  3. Add almonds, baking powder, peanut butter, and flour to a bowl. Whisk well and set aside.
  4. Mix the remaining sugar and melted butter in a large bowl until smooth without lumps. Beat and add one egg after another while whisking. Add vanilla and salt and whisk properly.
  5. Mix the dry ingredients gently into the wet mixture in two batches. Ensure to mix it properly.
  6. Add the berries into the batter while leaving 6-8 raspberries out. Fold them in gently.
  7. Pour the batter into the pan and bake for 30 minutes. A skewer inserted in the cake should come out clean to show doneness.
  8. Allow the cake to sit for 5 minutes while still in the pan. Invert it to cool over a wire rack. Cut into pieces and serve.

4. Banana, Blueberry and Peanut Butter Smoothie

Bananas, blueberry, and peanut butter give a tasty yet healthy drink without too much sugar. Take it anytime, with anything!

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients 

Toppings:

Directions 

  1. Add peanut butter, milk, bananas, blueberries, cinnamon, honey, and ice cubes into a blender. Blend for 3 minutes until smooth.
  2. Add granola. Drizzle peanut butter and top with freeze dried banana and berries.

 Whether you like it crunchy or smooth, peanut butter makes a nutritious addition to your meals. Did you make these recipes? Do share your feedback in the comment section below. 

References

  1. https://www.nationalpeanutboard.org/peanut-info/history-peanuts-peanut-butter.htm#
  2. https://nationaldaycalendar.com/national-peanut-butter-day-january-24/
  3. https://nationaltoday.com/national-peanut-butter-day/
Read More

5 Truffle Recipes Perfect for the Holidays

Photo by Pelageia Zelenina from Pexels

When it comes to Christmas, no one can deny the importance of a glazed ham or a roasted turkey. But a holiday feast is not complete without a delicious dessert to match it. And yes, cookies, trifles, and the occasional Yule log are what most home cooks go for. But for a dessert that looks extravagant without taking forever to make, look no further than the classic truffle. The bite-sized treat is tasty and super versatile. In fact, you can use any ingredient you want to make your own unique creation. So, if you're ready to sweeten your holiday meals, these five truffle recipes have your name written all over them. Happy Holidays!

P.S.: These treats also work great as a gift. Just pop them in a cute little box, put a festive bow on it, and offer them to your loved ones.

1. Eggnog Truffles

Even if you're not a big fan of eggnog, these little treats will make you change your mind thanks to their unique flavor. Combining fragrant spices with sweet white chocolate (and a hint of rum), they're like Christmas in a snack.

Ingredients:

  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 2 2/3 cups white chocolate chips
  • 1/3 cup powdered sugar
  • 2/3 tsp nutmeg
  • 2 tsp rum (optional)

Instructions:

  1. Add the egg yolk, heavy cream, one teaspoon of cinnamon, 1/3 teaspoon of nutmeg, and the vanilla extract to a heatproof bowl. Fill a pot with water about one-third of the way and bring to a low simmer. Place the bowl on the pot and whisk for 2-3 minutes until the mixture thickens. Make sure the water doesn't touch the bowl.
  2. Add the chocolate and rum and continue stirring until it is melted. Remove from the heat and refrigerate until the mixture is chilled and firm.
  3. Combine the powdered sugar with the remaining cinnamon and nutmeg in a small bowl and set aside. Line a sheet tray with parchment paper and set it aside as well.
  4. To make the truffles, scoop 1 1/2 tablespoons of the mixture, roll it into a ball with your hands, and toss it into the bowl with the powdered sugar. Place them on the sheet tray and refrigerate until it's time to serve.

 Boozy Cherry Truffles

The amaretto-soaked cherries, the creamy ganache, and a thin layer of chocolate sprinkles in these truffles will get everyone in a frenzy from the very first bite. Who knew a combo so simple could taste so decadent?

Ingredients:

  • 1/2 cup freeze dried cherries
  • 2/3 cup amaretto liqueur
  • 2/3 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1/4 cup chocolate sprinkles

Instructions:

  1. Add the cherries and liqueur to a small bowl. Let them soak for 20 minutes. Once hydrated, drain the cherries with a strainer and set aside.
  2. Add the cream to a heavy-bottomed saucepan and heat over medium heat. Remove from the heat, stir in the chocolate chips, and whisk until the chocolate is melted. Refrigerate until the ganache mixture has thickened, about 45 minutes.
  3. Line a sheet tray with parchment paper and add the chocolate sprinkles to a small bowl.
  4. Scoop two tablespoons of the ganache and press into its center to create a small dent. Place a liqueur-soaked cherry into the dent and roll the ganache into a ball. Repeat the process with the remaining ganache and cherries and toss them into the sprinkles.
  5. Arrange them onto the sheet tray and refrigerate until it's time to serve.

3. Salted Caramel Banana Truffles

If you like your sweets with a side of salty, this truffle recipe should be at the top of your to-do list. Combining the natural sweetness of dates and bananas with peanut butter's inherent saltiness, it's like a flavor explosion in your mouth. Plus, the treat doesn't call for heavy cream, as it uses dates to create all that dairy-free creaminess. And that's always a bonus!

Ingredients:

  • 1/3 cup Medjool dates, pitted
  • 1/2 tsp salt
  • 1/4 cup smooth peanut butter
  • 3 tbsp freeze dried bananas
  • 1 cup chocolate chips

Instructions:

  1. Add the dates, bananas, and one cup of warm water to a bowl. Soak for 15 minutes. Drain the water and transfer the dates and bananas to a food processor. Pulse until you form a loose "dough." If it's too sticky, add warm water, one teaspoon at a time. Add the salt and peanut butter and pulse one last time.
  2. Line a sheet tray with parchment paper, scoop one tablespoon of the mixture and roll it into a ball. Repeat until you're out of "dough." Refrigerate until firm, about 2 hours.
  3. Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Stir one more time and continue heating in 15-second increments until the chocolate is melted.
  4. Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it's time to serve.

4. Gingerbread Pineapple Truffles

It's not often that such a small dessert can stop us in our tracks, but these festive truffles had us from the get-go. The unique combo of gingersnap cookies and pineapple ushers in a new era of holiday flavors while the chocolate-pecan coating keeps things traditional.

Ingredients:

  • 3 cups gingersnap cookies, crumbled
  • 1 cup cream cheese
  • 1/3 cup freeze dried pineapples
  • 2 cups white chocolate chips
  • 1 cup pecans, finely chopped

Instructions:

  1. Add the pineapple and one cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain the water and squeeze the fruit to remove excess liquid. Transfer to a food processor.
  2. Add the cream cheese and cookie crumbs to the food processor and pulse until everything is combined.
  3. Line a sheet tray with parchment paper, scoop two tablespoons of the mixture, and roll it into a ball. Repeat until you're out of dough. Arrange them on the sheet tray and refrigerate until firm, about 2 hours.
  4. Place the chocolate chips into a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Give another good stir and continue heating in 15-second intervals until the chocolate is melted. Don't forget to stir in between the intervals. Stir in the chopped pecans.
  5. Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it's time to serve.

5. Strawberry Cappuccino Truffles

While these truffles taste divine with just a teaspoon of espresso powder, adding a handful of freeze dried strawberries to the ganache takes them to a new level. The trick is to grind the fruit into a fine powder and blend it as you would with ground coffee. Bon Appetit!

Ingredients:

  • 2 cups white chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp espresso powder
  • 1/4 cup freeze dried strawberries (sliced)
  • 1/2 tsp vanilla extract
  • 1/4 cup unsalted butter
  • 2 cups chocolate sprinkles

Instructions:

  1. Add the strawberries to a blender and pulse until they turn into fine powder. Set aside.
  2. Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and heat again for 25 seconds. Stir one more time and continue microwaving in 15-second intervals until the chocolate is melted. Don't forget to stir in between intervals. Set aside.
  3. Combine the heavy cream, vanilla extract, espresso powder, and ground strawberries in a saucepan and bring to a simmer over medium heat. Please don't bring it to a full boil!
  4. Pour the mixture into the bowl with the chocolate and stir well to combine. Whisk in the butter, cover with cling wrap, and let cool at room temperature. Refrigerate until firm, about 2 hours.
  5. Line a sheet tray with parchment paper, scoop two tablespoons of the ganache and roll with your hands to form a ball. Repeat until all the ganache is used up.
  6. Add the chocolate sprinkles to a bowl, dip the truffles, and arrange them on the sheet tray. Refrigerate until it's time to serve.

Which truffle recipes would you like to try this year? Let us know in the comments down below!

References:

  1. https://www.shugarysweets.com/eggnog-truffles/#mv-creation-754-jtr
  2. https://www.verybestbaking.com/toll-house/recipes/artisan-cherry-truffles/
  3. https://minimalistbaker.com/5-ingredient-salted-caramel-peanut-butter-truffles/
  4. https://www.sixsistersstuff.com/recipe/gingerbread-truffles/
  5. https://www.landolakes.com/recipe/17065/cappuccino-truffles/
Read More
5 Freeze Dried Peaches Recipes to Enjoy During Wintertime

5 Freeze Dried Peaches Recipes to Enjoy During Wintertime

Photo by Pixabay from Pexels

Usually enjoyed in the summertime, peaches are the last fruit to come to mind this time of the year. But even if they're not in season, it doesn't mean we can't enjoy them and everything they have to offer. In fact, freeze dried peaches are available all year round, allowing you and your family to get a taste of summer even in the dead of winter. So, if you're ready to do things a little differently this winter, these freeze dried peaches recipes will bring summertime to your table.

1. Peachy Beef with Rice

With a complex mixture of flavors (that span from sweet and sour to savory and zingy), this sophisticated stir-fry will become the star of your winter menu. Serve it with a cupful of basmati or jasmine rice for a complete meal.

Ingredients:

Instructions:

  1. Rinse the rice with cold water 4-5 times until the water runs clear. Fill a pot with 1 1/2 cups water, add the rice, and boil over low heat. Cook for 20 minutes until all the water is absorbed. Remove from the heat, let it covered for 5 minutes, and fluff up with a fork. Set aside.
  2. Add the pork, corn, peaches, and bell peppers to a pot and fill it with warm water. Soak for 15 minutes. Drain the water and squeeze to remove excess liquid.
  3. Add the oil to a wok and heat over medium heat. Add the veggie-pork mixture to the work and stir-fry until browned, about 7 minutes.
  4. Whisk in the broth, soy sauce, vinegar, and cornstarch and bring to a gentle boil. Cook until the pork and the vegetables are cooked through.
  5. To serve, scoop some rice and top with the peachy pork stir-fry.

2. Peach Chicken Salad

Veggies, peach, and chicken join forces to create this refreshing dish that'll "wake up" your taste buds from winter's culinary hibernation. The salad's tasty secret? Its vinaigrette, of course! Used to flavor not just the chicken, but also the veggies, this vinaigrette is easy as it is delicious.

Ingredients:

Instructions:

  1. Add the chicken to a bowl along with 3 cups of warm water. Soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.
  2. Combine the vinegar, olive oil, mustard, maple syrup, garlic, salt, and pepper in a bowl. Scoop three tablespoons of the marinade into the chicken and let it soak for 10 minutes. Then, heat a grilling pan over medium and cook the chicken until slightly charred for about 10 minutes. Set aside.
  3. Add the peaches and 1 cup of warm water in a separate bowl, and soak for 15 minutes. Once hydrated, drain the water and squeeze gently to remove excess liquid. Transfer to a bowl and add all the remaining ingredients, including the grilled chicken. Toss well to combine and coat with the remaining marinade.

3. Bourbon Peach Pie

This show-stopping pie is exactly the kind of dessert you need around the holidays- a.k.a. delicious, extravagant, and easy to make. You can even serve it with a scoop of ice cream if you feel indulgent.

Ingredients:

  • 2 store-bought pie crusts
  • 4 cups freeze dried peach dices
  • 1/2 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup bourbon
  • 1 tbsp unsalted butter
  • 1 tbsp milk
  • 1 egg
  • 1 tbsp granulated sugar

Instructions:

  1. Add the peaches to a large bowl and fill it with warm water. Soak for 15 minutes. Drain the water and squeeze to remove excess liquid.
  2. Place the peaches into the bowl and stir in the sugar. Let sit for a while so that the peaches release their juices.
  3. Meanwhile, grease a pie pan and spread one pie crust into it. Make sure the edges are overhanging.
  4. Strain the juices out of the bowl with the peaches and reserve them in a small saucepan. Stir in the cornstarch, vanilla extract, and cinnamon to the juice bowl and cook on low heat until thickened. Remove from the heat and add the butter and bourbon. Set aside to cool.
  5. Mix the juice with the peaches and pour the filling into the pie pan. Top with the remaining pie crust and fold with the overhanging edges. Freeze for half an hour and preheat the oven to 400oF.
  6. Mix the milk and egg in a cup and brush the pie crust. Sprinkle with the sugar and cover with aluminum foil. Bake for 20 minutes, reduce the temperature to 375oF, remove the foil, and bake for another 25 minutes or until the crust is golden brown.

4. Peach Jalapeño Jam

Putting jalapeno peppers to creative use, this sweet-and-spicy jam is the perfect topping for your morning toast and/or buttery biscuits. You can even spoon some of it on your waffles and fried chicken for a zingy aftertaste on your meals.

Ingredients:

Instructions:

  1. Add the peaches and three cups of warm water to a bowl. Soak for 15 minutes. Drain and transfer to a food processor. Pulse until pureed and transfer to a saucepan.
  2. Add the lemon juice, peppers, pectin, and 1/3 cup water. Bring the mixture to a boil over medium heat.
  3. Stir in the sugar and continue boiling the mixture for another 3-4 minutes, stirring frequently. The jam will thicken, so remove it from the heat once it reaches your desired consistency.
  4. Skim off any foam from the surface and store the jam in sterilized jars.

5. Peach Margarita

Peach and tequila certainly aren't a common pairing. But this twist on the classic drink tastes so good you'll wonder why you didn't try it all these years. And yes, it may be wintertime, but you still need something to unwind after all that holiday shopping, it might as well be this peach margarita instead of mulled wine.

Ingredients:

  • 6 tbsp tequila
  • 4 tbsp Triple Sec
  • 4 tbsp fresh lime juice
  • 1/2 cup freeze dried peach dices
  • 1 tbsp agave syrup
  • 1 cup ice

Instructions:

  1. Add the peach dices and one cup of warm water to a bowl. Soak for 15 minutes, drain, and transfer to a blender. Add all the remaining ingredients and blend until fully combined.
  2. Cut a lime wedge and run it around the rim of a glass. Dip the edge into a plate with salt and pour the margarita into the glass. Serve immediately.

Which freeze dried peach recipes would you make to brighten your winter menu? Let us know in the comments down below!

References:

  1. https://thecrumbykitchen.com/peachy-sweet-sour-pork-stir-fry/
  2. https://reciperunner.com/grilled-chicken-and-peach-salad/
  3. https://www.poetryandpies.com/home/bourbon-peach-pie
  4. https://cookingbride.com/uncategorized/peach-jalapeno-jam/
  5. https://bakerbynature.com/fresh-peach-margaritas/
Read More
x