Savory Oats *****

 Made this on 7/20/14.  I can't have spinach right now so I tried it with swiss chard.  I just started adding fiber back into my diet, and this felt very heavy.  I used thick-cut rolled oats, and felt like they were too thick and stiff.  I added some water but lost some flavor in doing so.  I ate it, it was a filling meal, but I didn't love it the way I used to.  Maybe it's the chard or maybe my tastes have just changed.  

2 cups water
1 cup rolled oats
1 cup baby spinach, packed [Sub with swiss chard?]
2 Tbsp nutritional yeast
Sea salt



In a medium saucepan, combine water and rolled oats.  Turn  heat to high and bring to a boil.  Reduce heat to low, and cook, stirring frequently, for about 5 minutes.

Turn off heat, stir in spinach, and stir until spinach has wilted.  Stir in nutritional yeast, and season to taste with sea salt.

Makes 2 servings

 

Savory Oats with Yogurt and Swiss Chard

 

Ingredients

• 1 C. Water
• ½ C. Quick-Cooking Steel Cut Oats
• 2 tsp. Nancy’s Organic Butter
• 2 Scallions, sliced
• ½ Bunch Swiss Chard, coarsely chopped
• Salt and Pepper, to taste
• ½ C. Nancy’s Organic Whole Milk Yogurt
• Gomasio (Sesame Salt) and Toasted Pumpkin Seeds, for garnish

 

Directions

1. 1. According to package directions, boil the water and stir in the oatmeal. Reduce the heat. Stir and cook for 2-3 minutes, until thickened.
   2. Meanwhile, melt the butter in a sauté pan over medium heat. Add the sliced green onion and sauté until vibrant.
   3. Add the swiss chard and sauté until just softened.
   4. Add the cooked oats into the sauté pan and toss to incorporate.
   5. Spoon the yogurt into the bottom of a serving bowl and spoon the cooked mixture on top.
   6. Garnish with gomasio and pumpkin seeds as desired.

Hibiscus Cooler

 I want to try this.  I'm going to mix everything in a bowl before pouring it into the silicone molds.  I'll probably try it without the lemon the first time and see how it goes.

Brew hibiscus tea with loose organic hibiscus

Take a few blackberries and smash them with the back of a fork.  (I would strain out the seeds.)

Add the hibiscus tea to large silicone ice cube molds

Add some honey to the molds.

Squeeze some fresh lemon juice in each mold, if tolerated.

Place in the freezer.

When the cubes are frozen, drop one into a glass or jar of water.  Salt the rim and enjoy.  

From the Long Covid Dietician on Instagram (5/26/26)

Baked Sweet Potato Slices *****

1 large sweet potato, peeled and sliced in 1/2" thick slices

Sea salt


Preheat oven to 350 degrees.

Cover a stoneware baking sheet (I use the Pampered Chef Large Bar Pan) with parchment paper or a silicone mat. Place sweet potato slices on baking sheet and sprinkle with sea salt.

Bake for 10 minutes at 350 degrees. Turn, sprinkle with sea salt, and bake for 10 minutes more.

Increase oven temperature to 400 degrees and bake for 10 minutes more. Turn, and bake for an additional 10 minutes.

The sweet potato slices will be slightly crisp on the outside, and smooth and creamy on the inside.



Adapted from the edible perspective

How to Clean a Wooden Cutting Board

 

How to Clean a Wooden Cutting Board

1. Using a paper towel, wipe any food, grease, oils, etc. off of the board

2. Spray the board with white vinegar

3. Sprinkle kosher salt over the vinegar

4. Cut a lemon in half and use it to work the vinegar and salt into the board

5. Wipe the board with a clean cotton kitchen towel

6. Condition with wood conditioner

From JohnnyDrinks on Instagram

Chicken and Red Lentil Soup

 

New York Times Top 50 Recipes of 2025 | Chicken and Red Lentil Soup by @nytcooking @andybaraghani

Ingredients

- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 lb boneless, skinless chicken thighs
- 1½ cups red lentils, rinsed
- 1 tsp ground turmeric
- Salt & black pepper
- 1 cup mixed herbs (parsley, dill, mint)
- 1 cup plain full-fat yogurt (regular or Greek)
- 2 tbsp lemon juice

Steps:

Heat oil in a large pot and cook the onions until deeply caramelized, then add the garlic and soften it. Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything. Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked. Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste. Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt), then serve the soup topped with a spoonful of the lemony yogurt

Foodiligence on Instagram

Broccoli-Quinoa Soup With Turmeric and Ginger

 

New York Times Top 50 Recipes of 2025 | Broccoli-Quinoa Soup With Turmeric and Ginger by @nytcooking @hettymckinnon

Ingredients:

- Extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2-inch piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 cup white quinoa
- 1½ tsp ground turmeric
- Salt 
- 4 to 5 cups vegetable stock
- 1 head broccoli
- 14-ounce coconut milk
- Handful of cilantro, for serving
- Chile oil, for serving

Heat a large pot or Dutch oven over medium and cook the onion in olive oil until softened, then add the ginger and garlic and cook until fragrant.

 Stir in the quinoa, turmeric, and salt, then add the vegetable stock, bring to a simmer, cover, and cook until the quinoa is tender, about 15 minutes. 

Add the broccoli and coconut milk and simmer until the broccoli is just tender and bright green, thinning with more stock if needed, then season with salt and plenty of pepper and serve topped with cilantro and a drizzle of chile oil.

Foodiligence on Instagram