Thursday, July 13, 2017

Summer Recipes // guest post

Hi y’all! My name is Katie Morton, and I am a chef from Greenville, South Carolina. I became interested in cooking at a very young age. I helped my mom in the kitchen growing up, and continued to develop my chef abilities over the years. When it came time to decide on a college, I knew I had to pursue a degree in the culinary field. I chose to attend the Culinary Institute of the Carolinas and earned a degree in culinary arts. While attending school, I got a job as a prep cook at a local delicatessen in Greenville called Two Chefs. Over the course of five years, I worked my way up to the position of back-of-the-house manager. As manager, I ordered all necessary ingredients through local food vendors and distributors, supervised the preparation of all menu items, and inspected each meal that left the kitchen. 

Photo Credit: Amanda Cavett 

It was while working as manager at Two Chefs that I began to further explore healthy eating, and integrate it into my home cooking. I was sick and tired of the common misconception that healthy equals bland/boring/not yummy meals, so I set out to change that. I continually experiment using healthy ingredients to create satisfying, filling meals for the everyday man or woman. 


My husband and I recently had our first son, Siler, so my interest has expanded from just making meals for my husband and I, to including meals that our son can eat and enjoy, while still maintaining my goal of creating health-conscious meals. Included in this post are two breakfast, and two dinner options – with ingredients and complete recipes – that have gotten the stamp of approval from my husband and our son. I hope you are able to enjoy these meals as much as we have. 

If you try any of these recipes I would love to hear how you liked them. And if you LOVE them, please make sure to print them out for your home recipe collection, pin them on pinterest and share this blog post with your friends and family. Bon appetit!
Peanut Butter and Jelly Smoothie








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Peanut Butter and Jelly Smoothie
Recipe is gluten free/dairy free (depending on your milk choice)
Ingredients
  • 1 Frozen Banana
  • 1 Cup Frozen Strawberries
  • 1 1/2 Cup Fresh Spinach
  • 2 Tablespoons Nut Butter of choice
  • 1 1/2 Cup Milk of choice
  • 1 Tablespoon Hemp Heart Seeds
  • 1 Tablespoon Flax Seed Meal
Instructions
+ Place all ingredients in blender and blend until smooth + Pour into glass and enjoy!
Details
Prep time: Cook time: Total time: Yield: One 16oz glass


Blueberry Coconut Overnight Baked Oatmeal






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Blueberry Coconut Overnight Baked Oatmeal
This recipe is dairy free/gluten free (if using GF steel cut oats) and can be vegan as well by using flax eggs. You can let it sit overnight or put it right in the oven, it works both ways.
Ingredients
  • 1 teaspoon Coconut Oil
  • 2 Eggs
  • 1 can (14oz) coconut milk
  • 1/4 cup Maple Syrup
  • 1/2 teaspoon Vanilla
  • 1 cup Water
  • 1 cup Steel Cut Oats
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 Cup Blueberries (fresh or frozen)
Instructions
+ Grease 8” or 9” baking dish with coconut oil + In bowl, mix all ingredients together and pour into greased pan + Cover with plastic wrap and place in fridge overnight+ Preheat oven to 350 and bake for 30 minutes turn off oven and let set for 10 minutes + Serve and enjoy! You may also top with toasted shredded coconut or fresh blueberries!
Details
Prep time: Cook time: Total time: Yield: 6-8 servings



Summer Pasta with Spinach Sauce






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Summer Pasta with Spinach Sauce
Whole Wheat Pasta with Italian Sausage and Summer Spinach Sauce. This recipe is dairy free. Make it gluten free by using certified gluten free pasta or serving over baked sweet potato. Make it vegan by skipping the Italian sausage and sauté some extra spinach, kale, or whatever your family’s favorite veggies are.
Ingredients
  • 1 pound Fusilli Pasta
  • 1 pound All Natural Italian Sausage
  • 1 Medium Yellow Onion
  • 1 Lemon (juiced)
  • 3 cups Fresh Spinach
  • 1 Avocado
  • 1/2 cup Fresh Basil Leaves
  • 1 can Full Fat Coconut Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Red Pepper Flakes
Instructions
+ Place all of the sauce ingredients (everything except the pasta, sausage and onion) into blender or food processor and blend until sauce becomes creamy and smooth. + Cook the pasta according to the directions on the package. While pasta is cooking, in a sauté pan cook Italian sausage with diced onion until fully cooked and a little crispy. + Drain pasta and immediately toss sauce and sausage all together until combined.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings


Sheet pan chicken fajitas with Sweet Potatoes







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Sheet pan chicken fajitas with Sweet Potatoes
Ingredients
  • 1 Pound boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
  • 2 red, orange, yellow and/or green bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 medium sweet potatoes, cut in small cubes
  • 2 teaspoons coconut (divided)
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Instructions
+ Preheat the oven to 400°F + Place sweet potatoes on baking sheet and toss with 1 tablespoon of coconut oil, salt, and onion powder. Bake for 30 to 40 minutes until potatoes are soft and a little crispy. + In a large bowl, toss together chicken, peppers, onion, garlic powder, coconut oil, chili powder, cumin, and salt until evenly coated. Spread baking sheet. Bake 25 to 30 minutes or until vegetables are tender and chicken is cooked through, stirring halfway through cooking. + Serve with your favorite fajita toppings and enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

5 comments:

  1. Yay!! These pictures are SO pretty! Cant wait to make every recipe! ❤️❤️❤️

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    2. Yay! Thank you so much! I hope you love them all!

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  2. Can't wait to try the pasta! You should do a cooking class!

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    1. Thank you so much Kate! That would be really fun to have a girls night and do a cooking class!

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