GOOD SAINT
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP

Wild Blueberry Overnight Oats

2/22/2018

0 Comments

 

Wild Blueberry Overnight Oats

Picture
This is a super simple recipe, but sometimes those are the best recipes. I get into food moods all the time, and lately I've been super busy and hooked on easy, on-the-go breakfasts and lunches that pack some real nutrition and can keep me filled up when I have to teach back to back classes with no snack time in between. Being a Maine girl at heart my berries of choice were of the small, tart, and wild variety - but you can sub in whatever fruit or berries you prefer here, instead. The addition of coconut butter adds healthy, hearty, good-for-you fats that'll help keep you moving and the chia seeds add just a little extra texture (and a whole lotta omegas!) to the mix. All you'll need is a few simple ingredients that you probably already have on hand, a glass jar, and a serious appetite. Let's eat!

Before you make your way down to the recipe, a quick reminder that I'm currently teaching 4x a week at CorePower Yoga in Brea, if you're looking to get your sweat on - and soon will have my own yoga vids for you guys to access on my YouTube whenever you need to flow! Send me your flow requests and I'll try to make them happen. Alright - keep scrolling!
Picture
INGREDIENTS:
1/2 cup almond milk
2 teaspoons chia seeds
1 tablespoon coconut butter (or nut butter of choice)
1 tablespoons maple syrup
1/2 cup (GF) rolled oats
1/2 - 1 cup wild blueberries (fresh or frozen)

DIRECTIONS:
In a mason jar or small bowl, combine the almond milk, chia seeds, coconut butter, and maple syrup  and stir or shake to combine. The coconut butter doesn't need to be completely mixed with the almond milk - and you'll get swirls of coconut butter to enjoy the next day!

Add the oats and blueberries and stir or shake a few more times. Make sure all of the oats are saturated in the wet mixture. Cover and place in the fridge overnight or for at least 6 hours to set.

When ready, simply pull out the oats, give 'em a stir and enjoy! You can add extra fruit or toppings as desired. Enjoy!

NOTES:
Leftovers last in the fridge up to 2 days, but are best enjoyed within 24 hours.

Serves 1, but recipe is easily doubled.
Print Recipe
Picture
0 Comments

Pumpkin Oatmeal Cookies

10/11/2015

7 Comments

 

Pumpkin Oatmeal Cookies

Picture
PUMPKIN SEASON HAS ARRIVED! I'm sure you've noticed, since everywhere you look there are pumpkin recipes, pumpkin-flavored foods, tiny pumpkins + gourds for sale, and of course, PSL's. I like pumpkin just as much as the next gal, but I prefer mine to be not SO sweet. Too much sweet pumpkin flavored crap before November and I'm burnt out. That's why it's become Mid-October and we're just now getting around to pumpkin-themed foods over here! These cookies are perfectly fluffy and moist, and have an almost muffin-like texture. They're soft, chewy, and packed with oats and pumpkin spice. Plus, we cut the sugar way down so you can eat like six instead of one. (That's how that works, right?) They're easy to whip up and perfect for serving at parties or just binge-eating while you watch Hocus Pocus. They're also about to become your new favorite oatmeal cookie. Let's bake! 
Picture
INGREDIENTS
1 tablespoon ground flax 
3 tablespoons warm water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup pumpkin purée
1/3 cup melted coconut oil
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons water
1 1/2 teaspoons vanilla
1 1/2 cups oats

DIRECTIONS
Preheat oven to 350 degrees.
In a small bowl combine ground flax and warm water and stir to combine. Set aside to gelatinize.
In a large bowl, mix together flours, baking soda, baking powder, salt and spices.
In a separate, smaller bowl, whisk together pumpkin purée, melted coconut oil, sugar, brown sugar, water and vanilla. Add gelatinized flax mixture and stir to combine. 
Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon to mix the two into a thick batter. Pour in the oats and mix together until dough forms. Use a cookie dough scoop or spoon to place 1 inch balls of dough onto a greased or parchment paper-lined cookie sheet. Bake for 10-12 minutes, until bottoms are golden and cookies are cooked through. Let cool, and enjoy! Makes about 24 cookies.

NOTES
*Instead of 3/4 cup of AP and WW flours, you could try using 1 1/2 cups of either one. I haven't tried this recipe with GF flour.

*Your flax egg will come together faster with warmer water. 

*We used a 1 in. cookie dough scoop to measure ours out and got about 24 cookies. For a smaller batch of larger cookies simply use more dough per cookie.

*Leftover cookies can be left on the counter in an airtight container about 3 days, in the fridge for about a week, and in the freezer indefinitely. 

print recipe
Picture
7 Comments

Baked Apple Pecan Oatmeal

11/18/2013

3 Comments

 

Baked Apple Pecan Oatmeal

Picture
I know Thanksgiving is right around the corner and your Pinterest is just FULL of recipes for the big day. But surprise- you still have to wake up and cook breakfast before you can even start the undertaking of cooking for everyone else that day! I bet you'd totally forgotten about that. Me too. And last year, I decided to make it easier on myself THIS year. So I came up with this delicious oatmeal bake that you can make the night before and just reheat for morning. Simple, easy, and another great way to use up all of those end of the season apples.
As usual this recipe is vegan, gluten-free (when GF oats are used), and pretty low in sugar content.
This also makes a really wonderful any-other-day-of-the-week meal, but makes the best I-can't-sleep late-night snack. Full of cinnamon, this dish screams FALL and COZY...and a warm bowl of apple-y pecan pie goodness would give anybody something pleasant to dream about.
Picture
Ingredients:
3 flax eggs (3 tablespoons ground flax+1/2 cup water)
3 cups GF (or regular) oats
2 tsp baking powder
1 teaspoon salt
3 cups diced apples
3/4 cup chopped pecans, divided
3 cups hemp milk
(or your fave non-dairy milk)
2 teaspoons vanilla extract
1/4 cup turbinado sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Picture
Directions:
Preheat oven to 350 degrees.
Begin by mixing together the ground flax and water (flax eggs) in a small bowl; Set aside to let mixture gelatinize and turn to ‘egg’ like consistency, about 5 minutes. While you wait, chop your apples and pecans. Set these aside, too.
In a large mixing bowl, combine the oats, baking powder and salt. Add the chopped apples and 1/2 cup of the chopped pecans. 
In a separate bowl, whisk together the wet ingredients: the flax eggs, milk, vanilla, sugar, cinnamon and nutmeg. Pour into dry mixture, stirring to combine and uniformly distribute the apples and pecans.
Once well mixed, pour into (minimum) an 8x8 glass baking dish. Top with the remaining 1/4 cup of chopped pecans & bake for 25-30 minutes, until the mixture is bubbling and edges have slightly crisped. 
Serve with a drizzle of maple syrup or agave and a little warm milk.
Keep covered in the fridge for about a week. Serves at least 6-8 people. Reheats well in the oven or microwave.
Let's eat!
print recipe
Picture
3 Comments

Jujube, Raspberry & Hemp Seed Oatmeal

5/1/2012

0 Comments

 

Jujube, Raspberry & Hemp Seed Oatmeal

Picture
I used to think that the word 'jujube' (ju-ju-bee!) was made up. It sounds awfully silly, sort of like a weird nickname. Or a disease. 
Either way, Alex and I were lucky enough to actually eat a jujube at the Farmer's Market last Thursday, and we fell in love.
Basically a dried red date, the jujube is a fruit grown in Southern Asia. It is a pretty reddish maroon in color, with one large seed in the middle. When dried, the seed can be easily removed and the jujube can be cut up or eaten whole...its sweet like candy either way!
Picture
Plus, jujube's have all these awesome benefits; they are said to alleviate stress, help with tummy aches, cleanse the blood and liver, prevent sore throat, insomnia, and premature aging, and even act as a diuretic! 
They are commonly made into a sweet jujube tea or cake...but we liked 'em in our morning oats!
Picture
Ingredients:
2 cups water
1/2 tsp sea salt (optional)
1 cup oats (we use gluten-free)
1/2 cup jujubes, cut into small pieces
1/2 cup raspberries
3 tablespoons hemp seeds
1/4 cup almond slivers
Picture
Directions:
Put water and salt in a small pot and bring to a boil. Add oats and simmer for 10-15 minutes, depending on the consistency you prefer.
Once cooked, mix jujubes, raspberries, and hemp seeds into oatmeal, and pour into your favorite oats eatin' bowl. 
Sprinkle with almonds & serve with warm hemp milk. 
Enjoy!
Serves 2
PRINT RECIPE
Picture
0 Comments

Berry Cheesecake Cobbler

4/17/2012

1 Comment

 

Berry Cheesecake Cobbler

Picture
How often do you crave sweets? For me, its almost everyday. I think my body has unrealistic expectations of how much sugar I should be ingesting. Then again, it probably only has those expectations because I indulge whenever the craving hits. 
I was in need of a seriously yummy treat the other morning, and I came up with this. Its a beautiful (or just yummy) mix of fresh fruit, a cream cheese filling, and a rolled oat crust. Perfect for dessert around a bonfire or as a final course for your Graduation party!
Picture
Ingredients:
1/2 cup vegetable shortening
1/2 cup brown sugar
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
1 container tofutti 'better than cream cheese'
1/4 cup powdered sugar
2 tablespoons cornstarch
1/2 cup pure maple syrup
1 1/2 cups mixed berries 
(feel free to use just one kind of berry if its all you've got)
1/2-1 cup mixed berries (for topping)
Picture
Directions:
Preheat oven to 350 degrees.
[We used a 4 cup pyrex container, but we would recommend using any glass baking pan smaller than 9 in. long. You want plenty of room to layer your ingredients, but not so much that you can't make more than one layer.]
In a mixing bowl, cream together refrigerated earth balance and brown sugar.
Separately, mix together WW pastry flour, baking powder, salt, and rolled oats.
Add dry mixture to wet and fork together/ use hands to combine until crumbly. If it seems too dry, add 1-3 teaspoons of water to increase the crumbliness of the mixture.
Press about 1/3 of oat crust mixture into the bottom of your glass baking pan.
Set aside.

To prepare the cream cheese filling, combine tofutti, powdered sugar, cornstarch, maple syrup, and the first 1 1/2 cups of mixed berries in a blender or food processor on high for about a minute.

Now, retrieve your pan prepared with crust. Add a layer of cream cheese filling, then 1/4 cup fresh berries, continuing to layer with crust, filling, and berries until everything is used up. We got about three layers in our pan.

Bake for 30 minutes at 350 degrees.
Enjoy!
PRINT RECIPE
Picture
P.S. This treat is a great way to convince friends and family that vegans rock delicious desserts as well!
Picture
1 Comment

Vegan Banana Oatmeal Cookies

1/3/2012

4 Comments

 

Banana Oatmeal Cookies

Picture
Ready for THE yummiest cookies? They're moist, chewy, and made with fruit! Plus, they taste like miniature servings of banana bread...and who can say no to that!?

Ingredients:
1 1/2 cups whole wheat or AP Gluten-Free flour mix
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup brown sugar
1/2 cup turbinado sugar
1/3 cup + 1 teaspoon oil
3 tablespoons water
1 large or 2 smaller bananas
1 1/2 tsp vanilla
2 1/4 cups oats
Picture
Directions:
Preheat oven to 350 degrees.
In a bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
In a separate bowl, mix sugars, oil and water until combined. 
Add bananas and vanilla and mix together until completely combined, mashing up the bananas with the whisk as you go.
Add the dry ingredients to the wet ingredients about a half cup at a time, stirring all the while. Once completely combined, add in oats and stir again.
Spoon 1-2 inch balls of dough onto a cookie sheet and cook for 10-12 minutes or until edged are golden. Makes about 12-16 cookies, depending on size. 
Enjoy!
print recipe
4 Comments

Vegan Baked Pumpkin Oatmeal

11/7/2011

14 Comments

 

Baked Pumpkin Oatmeal

Picture
I don't know about all of you, but we've been OBSESSED with pumpkin this fall, every recipe we can find! We finally decided to try an oatmeal that was so delicious, you'd never know it was vegan. 
The pumpkin and cinnamon flavors coupled with nutmeg and ginger undertones are incredible. Warmed up as leftovers with lots of vanilla hemp milk was scrumptious! 
Picture
Ingredients:
3 cups oats or muesli
1/2 cup brown sugar
1 cup hemp milk
2 tablespoons vegan butter
1 ripe banana or 1/2 cup applesauce
2 teaspoons baking powder
3/4 teaspoon sea salt
2 teaspoons vanilla
1/2 teaspoon each of cinnamon, nutmeg, & ginger
3/4 cup canned pumpkin
1/4 brown sugar (for the top)
Picture

Directions:

In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top. Spread into a greased loaf or 9 in. cake pan. We've also had success baking it in a cast iron pan.
Sprinkle remaining ¼ cup brown sugar on top. 
Bake at 350 for 23-25 minutes. 
Serve with warm non-dairy milk and enjoy!
print recipe
Picture
14 Comments

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bowls
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Charcoal
    Cheese
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Pudding
    Chia Seeds
    Chicken
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Bars
    Cookie Butter
    Cookie Cake
    Cookies
    Cooking Tips
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dough
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Gluten Free
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Homemade
    Honey
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jam
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lettuce Wraps
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Not Vegan
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pilaf
    Pineapple
    Pine Nuts
    Pita
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raspberries
    Raw
    Red Bean
    Rhubarb
    Rice
    Ricotta
    Rightrice
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffed Peppers
    Stuffing
    Sugar Cookies
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thumbprint
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Vanilla
    Veganized
    Vegetarian
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

G O O D  S A I N T

© 2019, Good Saint, All Rights Reserved.

    S T A Y  F R E S H  +  S U B S C R I B E

Subscribe
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP