Posts Tagged ‘wellness’



If you read a lot of health-focused food blogs and/or follow a lot of plant-based Instagram users, you’ve undoubtedly seen many photos of overnight oats. They have become a thing–that’s for certain, but I for one can easily see why. Regular cooked oats don’t always sit right with my tummy, and the texture can get a little weird–as in too gummy, tending toward slimy, etc. However, overnight oats keep my tummy humming along nicely, they’re never slimy or gummy–just cool and creamy (although I know some people like to heat theirs).

If you find yourself intrigued by the idea, and if you haven’t tried them yet, try them!! You can alter a basic bowl of overnight oats at least two dozen ways. I like to make mine with peanut butter, then add more goodies in the morning, such as fresh fruit and coconut cream. (The nut butter adds enough protein and healthy fat that I stay full all the way until lunch time.) Some like to add a little chocolate drizzle by combining cocoa powder, coconut oil and a little sweetener over heat. That’s too decadent for my mornings, so I tend to stick with fresh mango and banana or berries.

I also love that you can prepare it in 2 minutes the night before, and have a delicious breakfast ready to go in the morning! My mornings are always rushed with making the children breakfast, packing their lunches, feeding our three cats, coordinating play dates, etc. I like that I can just reach in the fridge and voila–breakfast is ready.

I hope you enjoy this dish as much as I do!


Ingredients for one

1/2 cup gluten-free rolled oats

1 tbsp black chia seeds

2/3 cup almond or other plant-based milk

2 tbsp peanut butter or other nut butter

1 tbsp maple syrup

1 tsp pure vanilla extract

Pinch kosher salt



Stir together all the ingredients. Cover and put in the refrigerator overnight.

In the morning, stir again, add a little coconut cream or milk and some fruit, and…





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This is one of my forever favorite salads. I know that sounds a bit corny, but it’s accurate. I think most people consider this a winter salad because that’s typically when you find endive and pears in abundance, but depending on where you live, you can get these ingredients year-round.

I love this salad because it’s bursting with flavor, full of prebiotics (which feed the good bacteria, probiotics, in your gut), and it reminds me of many a meal eaten in France–being the hopeless romantic I am. I also appreciate that this salad works as well served alongside grilled or roasted meats as it does served with a rich-tasting, creamy-textured soup, such as butternut squash or cauliflower.

This salad looks prettiest if you tear your radicchio leaves and leave the endive leaves whole. It also looks best with the pear thinly sliced. However, it also makes for more challenging eating, so the salad is captured here with everything chopped into very manageable bites.

But let’s get on with it.


Ingredients for 4 servings

2 heads endive, trimmed, leaves separated and cleaned

1 bunch/small head radicchio

1 large pear (use Bartlett, Comice, D’anjou)

1/3 cup crumbly Gorgonzola cheese

2 tbsp extra-virgin olive oil

2 tsp champagne vinegar

1/2 tsp Dijon mustard

1/2 tsp honey, optional

Sea salt

Fresh-ground pepper



Slice or tear the radicchio leaves and put in a large bowl. Slice the endive leaves or toss whole into the bowl. Core the pear and slice very thin or cut into chunks.

In a small bowl, whisk the olive oil, vinegar, mustard, honey (if using, and about 1/2 tsp salt and 1/4 tsp pepper. Adjust to taste. Drizzle the dressing over the salad and toss to coat evenly. Crumble the cheese over, toss lightly again and serve immediately.


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