My friend, Maya Jacquez’s grandmother added Pinole to her slow-cooked oatmeal, called avena, to give it an extra boost! Her recipe inspired Pinole Chia Oatmeal. Packed with 10 grams fiber & loaded with plant protein and 2500+ omega-3’s, it’s the breakfast upgrade!
So Many Breakfast Options
There are endless happy breakfasts with Pinole Chia Oatmeal – cookies, pancakes, muffins, baked oats, overnight oats, and more.
Pinole Chia Oatmeal Cookies
We’re drooling over these Date & Pecan Breakfast Cookies made by Abril of Taste of Mexicowith Pinole Chia Oatmeal! Healthy, delicious cookies…yes please!
We love these cookies as a pre-workout meal 45 minutes before the gym!
Combine 1 cup of flour and butter in a food processor. Pulse until combined and butter is in pea size pieces.
In a large bowl, combine the processed flour & butter with the reaming 2 cups of flour. Add in the salt, sugar, baking powder and cream of tartar. Mix to combine. Add in the milk & egg and mix just until the ingredients are combined. The dough will be sticky. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead a few times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to 1 inch thickness and place on a baking sheet lined with parchment paper.
Cut into equal size pieces with a knife. Bake for 10 to 15 minutes or until golden brown on top.
I’m always looking for a flavorful Asian inspired recipe and this one really hits the mark. After researching dozens of recipes for inspiration, here’s what I’ve come up with. Although the ingredient list is long, the recipe is straightforward. Enjoy!
Asian Buckwheat Noodles, or thin noodles of your choice, prepared according to package directions
1 medium onion, thinly sliced
1/2 package of match stick carrots
4 garlic cloves, minced
2 inches of ginger, minced
4 – 5 baby bok choy, washed with end cut off
Sesame oil & olive oil
1 1/2 cups beef broth
3 TBS soy sauce
2 TBS oyster sauce
1 TBS sherry
1 TBS rice wine vinegar
1 TBS sugar
1/2 tsp white pepper
Optional: Top with chili crunch for a little heat.
Mix the beef with the sherry & corn starch and marinate for at least 1 hour.
Prepare veggies & sauce and set aside.
Heat part sesame oil & part olive oil in a large sauté pan in high heat. Add marinated beef strips in one layer. You may have to prepare the beef a portion at a time. Brown & set aside in a separate pan.
In the same pan or a wok, heat part sesame oil & olive oil on medium heat. Add in the onion & carrots. Sauté for 1 minute. Add in the garlic & ginger. Sauté until fragrant, about 1 minute.
Add in the bok choy & turn all the veggies until the bok choy just begins to get wilted. Pour the sauce over the veggies. Turn the veggies until they are all coated. Return the beef to the pan full of veggies and make sure everything is coated.
Serve beef & veggies over noodles. Top with a bit of chili crunch, if desired.
Who doesn’t love a warm, chewy chocolate chip cookie? The original recipe calls for a cup of butter, but I have always found that a cup of shortening delivers a fluffier product. My family certainly agrees!
I was super excited to try Amoretti Artisan Natural Flavors & wow are they good! The mango flavor has such an elegant aroma & tastes like sun ripened mangos exactly! The vanilla cupcakes are made with Amoretti Almond Flour, honey & coconut oil. The mango buttercream icing was the perfect compliment & tastes like paradise. There is no way you could get this kind of flavor with generic extracts or flavors. This product is all natural & seriously dense: 2 oz = 24 oz of fruit purée. I’m hooked!
We had friends over for din on the other day & we served this amazing chicken dish. It’s so flavorful and the chicken is really tender & juicy. Have you tried za’atar? It varies greatly depending on where you are in the Middle East and every family has their own secret blend. It is generally a combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds. Za’atar may also contain salt, dried orange zest, dried dill, or the wild herb za’atar (also called hyssop, which also grows throughout the Levant & is the mixture’s namesake). This spice mix is tangy, rich & nutty, and is a must have in every kitchen! You’re going to love this chicken!
My hubs used to be the SWAT commander for our local police department & somehow this pasta became known as “SWAT RAGS. One of his officers taught me how to make this when the hubs and I first started dating. He was friends with a local restauranteur and this was a secret dish he made for his friends. I used to make huge pans of this stuff in my tiny apartment kitchen for SWAT team get togethers & special events. When we got married in a friend’s backyard, you better believe this dish was served. Later, we started adding grilled chicken and that was a hit, too. This dish has been a staple at the many large parties we have thrown over the years. A party is not a party without SWAT Rags. Awwww…the memories!
I used to serve this for huge parties. Here is a great rule of thumb: For every box of pasta, you will need 2 more bunches of green onion, 1 additional jalapeño and 2 more garlic cloves. You will also increase the pepper, Italian seasoning and lemon accordingly. For parties, you can make the pasta the day before or the morning of. It’s a very forgiving dish. We then serve it in a giant pot or a roaster.
2 (1 lb) boxes of rigatoni pasta
1 (2 sticks) cup butter
24 ounces of sliced mushrooms
4 bunches of green onions, chopped
2 jalapeños, seeds removed and chopped
4 garlic cloves, finely chopped
1 TBS Italian herb seasoning
1 TBS fresh ground pepper
Juice of 1 lemon
Italian parsley and grated Parmesan Cheese, for garnish
Optional: Add sliced grilled chicken.
Prepare the rigatoni according to package directions. Do not over cook. I usually subtract 1 from the recommended time. Reserve 1 cup of pasta water, drain and set aside.
While pasta is cooking prepared your chopped veg. I use a food processor to chop the jalapeño & garlic. I remove the jalapeño & garlic, and then I chop the green onion in the food processor. Saves time and we like the texture.
Return the pot to the stove and heat to medium. Add butter. Once melted and bubbling a bit, add the jalapeño & garlic. Sauté until fragrant. Add in the green onion and seasonings. Sauté for 2-3 minutes.
Add in the sliced mushroom and lemon juice. Sauté for 2-3 more minutes.
Return the pasta to the pot of vegetables. Stir to coat the pasta.
Serve topped with chopped parsley and Parmesan cheese.
I’ve been making these cookies for a loooong time. The lemon flavor and coconut makes them extra special. They’re crispy on the outside & chewy on the inside. Get busy & then go grab a big glass of milk. Yum!
This rice is so flavorful and it’s an awesome accompaniment to grilled meats & chicken. The whole house smells so fragrant while this is simmering on the stove. Just use a great creole seasoning & fresh herbs. Yum!