• Feeds

chocolate strawberry ‘frosty’

This morning I woke up and it was hot out!  Good thing I had prepped some overnight oats last night for a refreshing breakfast.

In the mix (prepped the night before):

  • 1/3 cup rolled oats
  • 1/2 cup vanilla yogurt
  • 1/2 cup hempmilk (or milk of choice)
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • 1/2 banana, chopped

Stir everything together, cover and set in the fridge overnight.

In the morning, you will get a thicker oatmeal to enjoy!

This morning, I topped my oats with Fig N’ Nuts granola, a drizzle of Chocolate Hazelnut Butter (which is awesome!!!), and some cacao nibs.

I gobbled this up right away!  It kept me full until lunch.

In my overnight oats, I used Living Harvest HempmilkLiving Harvest sent me a few coupons to try out their hempmilk, so I was definitely up for trying it.  I bought the unsweetened vanilla this time around.  It has a definite ‘hemp’ taste to it, so I don’t love it alone.  But, mixed into smoothies or overnight oats, it tastes delicious.

From their website:  Our products are made from shelled hemp seeds grown sustainably on Canadian farms, without the use of pesticides.

The ingredients are comparable to other non-dairy milks as well.

I plan to try a few other flavor’s of their hempmilk and other products, so I will be sure to review them as well.

On to lunch…

I made up a batch of soup last night to eat throughout this week.  I find that lunches are so much easier if prepped in advance.  Otherwise, it is easy to forget to pack your lunch or eat an unhealthy lunch!

Bob’s Red Mill Vegi Soup Mixcontains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato).

I cooked the soup according to the package instructions and added a little salt, pepper and italian seasoning.

For lunch today, I heated up the cooked soup and added 1/2 of a sliced avocado to the top.

Next time, I need to add more seasoning, as this was quite bland!!

For an afternoon snack, I made quite the treat. 🙂

Chocolate Strawberry ‘Frosty’

Serves 2

  • 1 frozen banana
  • 1 cup frozen strawberries
  • 2 heaping tablespoons raw cacao powder
  • dash of vanilla
  • 1 cup milk of choice (I used hemp milk)

Blend together using a Vita-Mix or high powered blender.  If using a blender, you might need to add more milk.  Just add a little at a time.  The smoothie should be thick, like a frosty!!

This was delicious!!  A perfect afternoon treat. 🙂


scottish oatmeal

Yesterday morning I really felt like oatmeal – maybe it was the constant rain we had in Boston from Sunday – Wednesday!  I decided to try something new – Scottish Oatmeal.

Have you ever tried Scottish oats?

Apparently, they are supposed to be creamier than Steel Cut or Rolled Oats, more similar to oat bran.  But to me, these were almost too creamy.

They look like oatbran.

I boiled water, then added my oats, banana and spices and reduced the heat to a simmer, covered, for about 10 minutes, as the packaging said to do.

In the mix:

  • 1/3 cup Scottish Oats
  • 1.25 cups water
  • 1/4 cups almond milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 chopped banana

I simmered for the 10 minutes, came back and nothing had happened!!  I turned up the heat and continued to cook.  After another 10 minutes or so, they kind of resembled oatbran, so I ate them up.

I was disappointed in them.  I think my expectations were WAY to high, and this was a super fail.  They were too watery.

Too watery, too creamy.  If anyone has any tips, let me know.  Otherwise, I’ll stick with my favorite Steel Cut Oats!  I love that they have a bite to them.

Luckily, my toppings were delicious, so they were definitely edible.

Topped with:


Lunch was much better than breakfast.

Leftover Honey Balsamic Bean Salad (made by Lauren) from last night’s girl’s dinner.

It was amazing!

If you like beans and haven’t tried this recipe from 101cookbooks.com yet, give it a try.  It does not disappoint.

Lauren added tomatoes, which were delicious.

Served with a side of grapes.

boston greenfest 2010

On Saturday morning, Brant and I headed downtown to walk around Boston’s GreenFest!

But, before heading out, I whipped up a delicious and summery smoothie!

Summery Smoothie

  • 1.5 cups fresh watermelon
  • 1/2 cup frozen mango
  • 6 frozen strawberries
  • 1 scoop vanilla protein powder
  • 1 tbsp pepitas
  • dash of vanilla
  • 1 cup coconut water

It was delicious!

There were booths and stages set up all over City Hall Plaza.  Green cleaning products, green house products, green food, green music. 🙂

It was a very nice morning, so a lot of people were walking around as we were.

Nantucket Nectars, Zipcar, Stonyfield and JP Licks were a few of the sponsors.  They were all handing out free samples.  We definitely tried some!

Local t-shirt companies

Local coffee companies

And, my favorite – a local cleaning product company!

The products are enzyme based, so they work without a ton of scrubbing.  The enzymes continue to work and break down the dirt for up to 36 hours!

We bought some sample products, so I will be sure to let you all know how they work once we try them out.

allandale farm csa, week 11

Week 11?  We are about half way through our summer/fall CSA at Allandale Farm.  The summer goes by so quickly!

This week we got some fun vegetables, my favorites being the red carrots, shallots and entire bag of tomatoes!!!


Cherry Tomatoes




Summer Squash



Red Carrots





My plan is to make some Potato Leek soup this weekend using our potatoes and leeks from the past two weeks!  And, our homemade veggie broth.

homemade vegetable broth

I absolutely love our CSA.  It helps out the farmers and we get freshly grown produce each week for a fraction of what I would be paying at the grocery store.  However, sometimes when we are away on the weekends, we end up with some extras!

I don’t want those extras (mostly carrots, celery and onions) to go to waste, so tonight I put the past 2 weeks of celery, carrots and onions together to make a homemade vegetable broth!

My plan is to make some soup this weekend, which I will be needing this broth for, so it was perfect timing.

Homemade Vegetable Broth


  • 1 pound celery
  • 1 pound carrots
  • 1 onion
  • 3 cloves garlic
  • 16 whole peppercorns
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 cup low-sodium soy sauce


Start by washing and chopping your vegetables.

While chopping, add a few tablespoons of olive oil to a large stockpan over medium-low heat.  When each veggie is done being chopped, throw it in the pan and let it sizzle a bit.


Into the pot it goes…

Onion, very roughly chopped

Carrots, both orange and red

Did you know that red carrots are really orange on the inside?

Throw it all into the pot,

along with 3 cloves of galic (make sure you take off the peel),

16 peppercorns, give or take,

and 1 bay leaf.

Now, add 1 gallon of filtered water.

Turn up the heat and bring the water to a boil.  Then, cover and cook over medium-low heat for 1 hour.

After 1 hour, your broth will look more like this:

That means you did it right!!

Now, add your salt and soy sauce and any other seasonings you may want to add (taste it here to figure it out) and simmer for another 15-20 minutes so the flavors come out.

I cooked my veggie broth in a strainer pot, so that I could do this at the end instead of pouring the broth into a strainer.

It worked quite nicely.  I was left with a strainer full of veggies and a pot full of homemade broth!!

Discard, compost or blend your leftover veggies into a soup.  Unfortunately, mine went down the drain…

But, I was left with a delicious homemade veggie broth to add to my homemade soup this weekend.

Delicious!  And, very much worth the wait.