banana bread oatmeal

there’s nothing better on a cold morning than something warm and filling that you can cozy up on the couch with. enter: banana bread oatmeal. (and coffee, naturally.)

i made this for the first time earlier this year when it was freezing cold, and now it's just starting to turn a little colder. yes, for those of you who are baffled - it does get cold in california (at least where i am.). and my darling fiancé loves to keep the apartment  lets just say i’m a layering professional at this point.

you’ll love this oatmeal - we make it at least 2-3x per week since it’s that good.

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banana bread oatmeal | source: chef haley’s brain

ingredients | serves one

  • ½ cup rolled oats (also seen as old fashioned oats)
  • 1 cup unsweetened almond milk
  • 1 tsp brown sugar
  • pat of butter
  • pinch of salt
  • pinch of cinnamon
  • handful of almonds (better yet, pecans)
  • chopped banana

*as you can tell, my measurements are pretty exact for this recipe… kidding. it’s very simple, but all based on preference, so start with a little and add more to your liking.

instructions

  1. mix together rolled oats and almond milk in a microwave safe bowl. 
  2. heat for 2 minutes in the microwave. stir, and heat again in the microwave for 30 more seconds. (timing may vary, but i heat in the microwave until it’s thick and there’s no liquid remaining.)
  3. throw in a tsp of brown sugar, pat of butter, pinch of salt, and pinch of cinnamon. stir well - it will get all melty, a little brown, and delicious-looking.
  4. next, throw in your almonds and chopped banana. 
  5. done!

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so so easy and yummy, right? next time you wake up and you’re feeling the fall weather, spend your morning making this with a cup of hot coffee and a nice fleece blanket paired with a book (or a blog).

xoxo, #chefhaley

homemade granola

as y'all know, i love me some breakfast. i love it in every way, shape, or form. but granola can be so sneaky! most store bought granolas have very little fiber and way too much sugar, but it tricks you into think it's a health food. so, i decided to make my own with things i had in my pantry and a little guidance from skinnytaste.

granola

this granola recipe is adapted from skinnytaste’s new cookbook - a staple in my kitchen - and i simply changed it to fit our tastes and what we had on hand. edited down, it only has 2.5 g of sugar per serving!.

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homemade granola | source: adapted from skinnytaste’s cookbook

ingredients | serves 11 (serving size is 1/3 cup)

  • ¼ cup quinoa
  • 1 ½ cup rolled oats
  • ¼ cup unsweetened shredded cocounut
  • ¼ cup flaxseeds
  • ¼ cup almonds
  • ¼ cup pecans
  • ¼ cup dried bing cherries
  • 1/8 cup real maple syrup
  • 1 teaspoon coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • kosher salt

instructions

  1. preheat your over to 325 F. line a rimmed baking sheet with parchment paper.
  2. rinse your quinoa thoroughly under cold water in a fine mesh strainer. drain well and pat dry. (this may seem superfluous, but rinsing your quinoa is essential!)
  3. spread your quinoa, oats, and shredded coconut out on your lined rimmed baking sheet. toast in the oven, stirring once, until golden. mine took about 15 minutes. your kitchen will smell divine!
  4. while toasting, mix together your flaxseeds, almonds, pecans, and dried fruit in a bowl. 
  5. transfer your oat mixture to that same bowl and give it a good mix. leave your oven on in the meantime.
  6. in a small bowl, combine the maple syrup, coconut oil, vanilla, cinnamon, and a pinch of salt. pour this mixture over the oat mixture and stir to combine.
  7. spread your final mixture out on the same lined baking sheet as before. bake until golden brown, about 10 to 15 minutes.

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i love this granola and can eat it by itself it’s so good. that baked taste element takes it to a whole new level. i’ll serve it up with ½ cup plain greek yogurt for some added protein. kept in an airtight jar, it can last up to a month or longer!

try this version and let me know what you think!

xoxo, #chefhaley

chicken sausage, kale + potato frittata

mmmm this frittata is the best best best. i've recently become more of a savory breakfast person - i used to be an all sweet breakfast no exceptions kind of person - and this frittata has helped that transition immensely. it's super healthy, and light but filling and great heated up. we'll make it on sundays and eat it throughout the week til it's gone!

frittata

served with a side of fruit and a latte - it's the perfect way to start your day.

chicken sausage, kale + potato frittata

adapted from skinnytaste

ingredients | serves 8 

  • 3 large eggs
  • 3 large egg whites
  • 2 tbsp parmesan cheese
  • kosher salt
  • freshly cracked black pepper
  • 2 tsp olive oil
  • 6 oz sweet italian chicken sausage, casings removed
  • 1 small yellow onion, chopped
  • 12 oz (2 medium) yukon gold potatoes, diced
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 1 cup chopped kale, stems and ribs removed

instructions

  1. Preheat your oven to 400 degrees F.
  2. Crack your eggs into a large bowl. Add egg whites, parmesan, a pinch of salt and pepper, and whisk until well blended.
  3. Heat a tsp of olive oil 10-inch nonstick oven-safe skillet over medium heat. I use my cast iron for this and it works wonderfully. 
  4. Add your sausage and onion, breaking up the meat with a wooden spoon and cooking through until the onions are golden. Transfer to a plate.
  5. Add the remaining tsp of olive oil to heat in your pan, then add your diced potatoes. Season with salt, pepper, garlic powder, and paprika. stir them frequently and cook until tender.
  6. Add the kale, mixing it in and letting it wilt.
  7. Combine your sausage and onion mixture with the kale and potatoes in the skillet, spreading it evenly within the pan. 
  8. Pour the egg mixture over the skillet. Reduce the heat to low and set your timer to 8 minutes.
  9. Once the 8 minutes is up, transfer the skillet to the oven and cook for another 10 minutes until the frittata is completely set.
  10. Cut into 8 pieces and serve!

I adore this recipe, and hope you do too. Pro tip - it's perfect to make on a week where you buy the ingredients to make my spaghetti squash recipe :) let me know what you think!

xoxo, #chefhaley

salsa verde turkey burgers + no fry fries

you guys. these burgers are so dangerously good. they make me want to give up other burgers all together. and the fries?! i can't even talk about them. i'm literally craving them as i type this sentence. i am a french fry devotee and these baked ones are worthy of their own food group.

salsaverdeturkeyburgers

the salsa verde gives these burgers a great flavor and moisture that ground turkey really needs. i do these bun-less to save calories & top with low fat pepper jack cheese, more salsa verde, and pickled jalapeños, cause i like it spicy. you can also serve with a side of avocado to add some healthy fat to the mix... and well, because you can.

the fries are so simple - russet potato + olive oil + salt and pepper + an oven, and you've got yourself homemade fries. i first saw these in gwyneth paltrow's first cookbook and have been making them as a healthy side ever since.

ingredients | makes four turkey burgers + two servings of fries

turkey burgers

  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 cup salsa verde + extra for topping
  • 4 slices low fat pepper jack cheese
  • pickled jalapeños, cabbage, avocados, tomatoes, cilantro, green onion - the topping list goes on and on!

no fry fries

  • 1 russet potato
  • 1 tbsp olive oil
  • pinch of salt + fresh ground pepper

instructions - turkey burgers

  1. mix together ground turkey, egg, breadcrumbs, and salsa verde in a bowl. 
  2. separate into four even servings. mold into patties.
  3. spray your grill pan and grill on each side for about 7 minutes each. while grilling, use two spatulas to press the patties together and keep them intact. 
  4. after you've flipped after your last 7 minutes, top with a piece of pepperjack cheese and let grill until melted on top.
  5. place on plate and top with toppings!

instructions - no fry fries

  1. heat oven to 450 degrees.
  2. cut potato in half horizontally; cut evenly into 1/3 inch pieces. 
  3. place in a bowl of cold water for about 30 seconds to a minute.
  4. remove from water and dry thoroughly. i usually let mine sit and air dry a bit - these do best when they are completely dried.
  5. toss with olive oil, salt, and pepper.
  6. place on baking sheet. 
  7. bake for 25 minutes, turning occasionally. i usually set my timer for 15 minutes, flip, and then put them back in for the remainder of the time.

these burgers and fries are completely guilt free but in such a sneaky way. make them for game day, or the first day of spring, or even year round - you can always make an excuse for this kind of burger.

til next time,

xoxo, #chefhaley

overnight blueberry + chia oatmeal

overnight chia oatmeal, you say? what does that even mean? at least the blueberries sound normal...

overnightoats

chia seeds are filled with two times more protein than most grains and five times more calcium than milk. they also carry healthy amounts of omega-3's, omega-6's, fiber, potassium, and even antioxidants. when you add just a single tablespoon to your overnight oatmeal, they absorb the liquid (thickening the oatmeal) but add zero weird taste! awesome, right?

i'll tell you what - to me, breakfast used to be an afterthought; something i skipped, or just mindlessly picked up a granola bar on the way out the door to say i ate. but these overnight oats are so delicious, easy, and healthy, it's hard to skip it. even on my most rushed mornings, when i know this is in the fridge, i take bites in between swipes of mascara or at the very least, throw it in my bag to eat when i get to work.

this is a recipe you are welcome to moderate where you'd like, but what i've done is take it down to the healthiest level - meaning minimal added sugars and carbs, and a great amount of protein per serving.

overnight blueberry +  chia oatmeal

ingredients

  • 1/2 cup nonfat plain greek yogurt (you can also use flavored, but keep in mind it will have more added sugars)
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk
  • 1/2 cup blueberries (or fruit of your choice)
  • 1 tbsp chia seeds (you can find these at trader joe's/whole foods in a small bag near the flax seed)

instructions

  1. mix all ingredients together in an airtight container.
  2. refrigerate overnight (6-24) hours.
  3. enjoy hot or cold!

these are too easy not to try! let me know how you moderate them.

til next time,

xoxo, #chefhaley