Welcome! I’m so glad you’re here — let’s get right to it.
Orange Coconut Oatmeal Bake
Warm cozy oatmeal meets cool tangy yogurt.
Serves 6
Ingredients:
1 can reduced fat coconut milk
1/3 cup pure maple syrup + extra for serving
1 navel orange (all the zest, grated on a microplane + the juice, using a citrus reamer to get it all)
1 egg, any size
1 tablespoon pure vanilla extract
2-1/2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon pink Himalayan salt
Toppings:
Pure maple syrup
Toasted unsweetened flake coconut
Plain unsweetened coconut yogurt (I like CoYo)
OR plain full fat Greek yogurt (if you eat dairy)
Instructions:
Heat the oven to 375F
In a medium bowl, mix together all the ingredients (except the toppings) and pour into an 8x8 (or similar) baking pan sprayed with cooking spray. Bake for 20 minutes on the center rack.
To serve:
Serve warm. Spoon each serving onto a plate (or into a bowl) and top with a dollop of yogurt, a drizzle of maple syrup, and a sprinkle of toasted coconut flakes.
Notes:
As an alternative to the flake coconut, sprinkle chopped toasted pecans instead! I highly recommend sourcing canned coconut milk which is free of additives and thickening agents. Trader Joe’s brand is my favorite, but there are others such as Native Forest Simple. This recipe was adapted from one by The Faux Martha.
40 Favorite Halloween Movies to Watch !!!
Smokey Fire-Roasted Tomato + Almond Dip
To satisfy any Romesco-loving palate.
Dip season is upon us! I think it’s fair to say there’s a seasonality to dip. You’ve got football, and allll the holidays. So what if I told you there was a healthy and delicious dip that would come together in a matter of minutes, contain only a handful of pantry staples, and satisfy any Romesco-loving palate? Serve it as dip for your favorite crackers, spread it on toasted baguette slices, spoon over avocado toast or use it to fancy-up an omelet!
Ingredients:
1 large garlic clove
3/4 cup roasted unsalted almonds
15 ounce can (crushed or diced) fire roasted tomatoes
2 teaspoons sweet paprika
a pinch of pimentón (smoked paprika) to taste
3 tablespoons extra-virgin olive oil
1 teaspoon pink Himalayan salt
1 teaspoon good sherry vinegar
1 teaspoon balsamic vinegar
optional: pinch of red pepper flakes
Instructions:
Make a few hours, or up to a day ahead if possible, so flavors have a chance to mingle. Place the garlic clove in the bowl of a mini food processor and pulse until minced. Next, add the almonds and pulse until very finely chopped but not powdery. Add remaining ingredients and pulse until smooth or until it reaches your desired consistency. I like it to remain slightly textured and rustic looking. Refrigerate until ready to use - serve at room temperature.
Notes: though I did (barely) squish this dip into my 3-cup capacity mini processor, a 4-cup bowl is ideal. I recommend exercising some restraint when it comes to the pimentón (smoked paprika) because when smokiness takes over, it just tastes like ham.
Fall 2021 cookbook release!
These are the ones that excite me most.
Last Thing!
Take care, sweet friends. And if you like this newsletter, please forward it to a friend.
xx
— Rachel
October 2021
Thank you for this newsletter!
I love having a few new recipes each month to brighten my day and palate. It is so easy to get into a rut with eating, but your recipes help to inspire me to try new dishes. I love how they are both tasty and healthy! Your recipe tips, suggested brands, techniques, and tools are like having a mini-cooking class. Thanks for showing us how to coax the maximum flavor out of your recipes.
I also love the additional topics you cover and look forward to seeing what each new post brings. I used your Halloween movie list to pick something fun to watch and am eyeing some of the cookbooks you recommend for my Christmas list.
I look forward to seeing your holiday recipes in the coming months! Please keep them coming!