What’s up, doc? 

I come with a very quick and totally awesome recipe for a side that works great with, well, anything for lunch or dinner. If you’ve got some patience, and like carrots, then this is for you!  

   
I found these carrots at the grocery store that I shop at for $1.99. And what’s better- they’re organic! Awesome. 

Recipe! 

1 bunch of carrots. They don’t necessarily need their greens, just as long as they’re carrots (that have been washed and the skins removed) you’re golden 

Ginger salad dressing. I found mine in the produce section. Has a little ninja guy on it. Adorable. 

A few dollops of butter. We really like Melt butter. It’s coconut butter, and vegan. Yum! 

Salt & Pepper 

Other spices (whatever you like, I used a leftover tossed potato spice mix I got a few weeks ago) 

Olive Oil. No measurements. I’m not the measuring type (yeah… I’m one of those). 

Pam or any other spray (I’ve been using coconut oil spray). 

How – To: 

1. Preheat oven to 350*F

2. Spray a glass baking dish with your Pam-like spritz of your choice. 

3. Put your carrots in the dish and sprinkle some of the olive oil on them. You don’t have to go overboard. 

4. Put a few little dollops of your butter. No precise science to this, people. Feel free to be a little willy-nilly. 

 5. Sprinkle your salt, pepper, and seasonings of your choosing on top. 

6. Pour some of the ginger dressing on top. I want to day I put about a quarter of a cup on mine, and then used a pastry brush to evenly distribute. 

  
7. Toss in the oven for about 25 minutes. Increase the temp to 400*F and roast for about 10-15 minutes more. Make sure you move them around a little bit every 10-15 minutes to make sure all the yummy juices get all over your carrots. 

8. Once they’re a little browned, take them out. You’ll want to eyeball the carrots when you increase the temp just to make sure you don’t burn the heck out of them. 

9. Let cool for about 10 minutes and enjoy.

  
I really really loved these and have a feeling I will be making those more often. 

Have a good one y’all,

Sarah Montana 
 

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Quick & Easy Baked Apple Pie Oatmeal

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1/2 cup Trader Joes Rolled Oats (cooked following instructions on bag)
1/2 cup applesauce
1 apple diced into small chunks
Cinnamon to taste (I like a lot. I just shook some in until it tasted how I like it)
1 tbsp maple syrup, honey or agave
1 tbsp light brown sugar
1/4 tsp ginger
1/4 tsp nutmeg

1. Preheat oven to 325*F
2. Put all ingredients into a bowl (except brown sugar).
3. Spoon into 2 creme brûlée ramekins.
4. Put brown sugar on top
5. Bake for 15-20 minutes
6. Turn oven to broil and bake for an additional 3-5 minutes.
7. LET COOL. (You’ll burn your mouth!)
8. I topped mine with cream, but you could put any kind of milk, coconut cream, whipped cream….whatever tickles your fancy.
9. Enjoy!!

Have a good one, y’all,
Sarah Montana

Avocado-Basil-Spinach Pesto Pasta

Today I went to the grocery store to get necessary items for the next few days. I bought a thing of Rain Lime Gatorade to have on hand for those days where I need a few electrolytes. Unfortunately, those days are often due to some migrainse I’ve been having. Well, sometime during the ride home, that darn Gatorade spilled all over the contents of the shopping bag it was in- including a brand new box of Cavatappi pasta…. So when I got home and started unloading my things, I realized that pasta had to be cooked TODAY or it would get soggy and therefore be ruined. SO, making life out of Lime Gatorade, I made some pasta. Here’s a quick recipe for y’all, however there won’t be exact measurements since I’m one of those ‘non measuring types’.

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Avocado-Basil-Spinach Pasta
1 entire box of Cavatappi pasta (or kind of your choice).

SAUCE
1 avocado
A few basil leaves (to your taste)
Olive Oil
Scallions (I added roughly 1/2 tsp chopped)
Salt & Pepper & garlic powder & italian seasoning to taste
Juice of 1/2 lemon
Handful of spinach leaves
1 bag of shredded mozzarella cheese

DIRECTIONS:
1. Cook pasta per box directions.
2. Add all other ingredients into food processor (except cheese) and pulse until smooth. You will want to add olive oil every so often to keep a sauce-like consistency. Add more or less seasonings to make it the way you taste.
3. Dump pasta water out and put in bowl and immediately dump in bag of mozzarella cheese and stir while it melts.
4. Add in your sauce and stir until evenly coated.
5. Either place in fridge for a few hours for a pasta salad type dish, or serve immediately with some chicken or whatever you’re feelin’!
6. ENJOY. Its so tasty and healthy(ish) and the green color is gorgeous!

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*All photos by the devilishly handsome Douglas Horn.

Sorry I’ve been a little MIA!

Have a good one, y’all,

Sarah Montana

Something easy for two!

As the weather here in Philly gets a little cooler (cold, in my humble 16 years of living in Florida opinion), and Douglas is spending the next month in Florida for work (coincidental!? yes…), I am starting to crave hearty comfort foods. One of my favorite things to eat this time of year, is chicken pot pie, but never those nasty store-bought frozen food section ones, with a gazillion calories and preservatives. And with my work schedule getting crazier (reminder: I work at the mall), I am looking for something easy that will be filling, but not with so many leftovers that I will never get to. So here’s a recipe for something you can make in less than a half our (not counting oven time…) that will feed you and one other (or yourself again tomorrow!)

*The picture quality sucks. The lighting in my kitchen is very yellow/orange and I’m still adjusting to the lighting change because of the daylight savings!

Easy peasy chicken pot pie for the lazy person such as myself!

Ingredients

(*Note: you can double the ingredients to make enough for more people!) (I usually make a big pan of this for Douglas and myself and it lasts us a few meals)

*1 can Progresso Chicken Pot Pie soup (*note: I tried Campbells Pot Pie soup last time and I hated it, honestly).

*1/2 lb chicken breast, cooked (I pan cooked mine in coconut oil)

*1 1/2 cups Bisquick (This is becoming a staple in my recipes lately)

*1 egg

*1/3 cup milk

*1/2 bag frozen veggies (my mix has corn, carrots, peas, green beans and lima beans) (*I ALWAYS pick out the green beans)

*1/4 tsp McCormick Perfect Pinch Italian seasoning (my go-to every day seasoning)

*pinch of salt

*pepper to taste

Directions

Preheat your oven to 350*F

Cook your chicken however you like. I didn’t season mine just to keep it simple in this recipe.

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Put your soup in a pot and cook it. Add in your mixed frozen veggies and then your chicken (cut into cubes) and let it cook until its all warm.

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Mix your Bisquick, egg, milk and seasonings. You don’t want the consistency to be too watery. Add more or less Bisquick to make sure its thick enough to scoop out with your ice cream scooper thingy (you know, the one that you use to fill muffin/cupcake tins with!!)

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Pour your soup mix into a glass baking dish, I used my small one (forgot to look at the dimensions before I put it into the oven…but suffice it to say that its maybe 6″x9″ or so.

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Scoop your Bisquick ‘biscuits’ on top of the mix like so.

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Pop into your oven for 25-30 minutes. You want the tops of the biscuits to be a golden brown. (Don’t worry about the bottom layer, everything has been pre-cooked so you don’t have to worry about it being undercooked!) I put a piece of foil down on the bottom of the oven to catch any spill over so I don’t have to clean it later!!!)

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Remove from oven and cool long enough that its not going to burn the heck out of your tongue when you eat it! I like to serve this with a sweet potato on the side and some fruit!

Enjoy!

Have a good one, y’all, stay warm!

Sarah Montana

Triumphant Return!!!

Well hello everyone, MANY apologies for such a delay. I spent 8 amazing days in Florida on a vacation with Douglas, and my parent’s oven was broken! I went many days without baking and something just wasn’t right in the world. But never fear! I return with a recipe for you to try out, in hopes that you will forgive my extended absence!!

If you’re anything like me, you wake up and already your sweet tooth is calling out for something delicious. While I have visited the grocery store twice since we landed on Friday night, my trips have been short and for absolute necessities… Lucky for me, todays recipe is simple, and I have everything I needed laying around!

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I feel like almost everyone has canned black beans in their pantry. Canned food is a staple in most homes, and black beans are such a versatile item that you shouldn’t live without. Some of you may be new to this idea, but black beans are GREAT when you use them in brownies. I know, I know, it sounds SO WEIRD, but believe me, these brownies are SO FREAKING GOOD.  What is even better about this recipe: there is NO flour. So its GLUTEN FREE. Yeehaw. AND! You can make them vegan if you wanna. (Kateland friendly!)

Black Bean Protein Brownies

(adapted from a recipe on Tastofhome.com)

1 15 oz can black beans (rinsed)

1/4 cup semi sweet chocolate chips (Vegan option: vegan chocolate chips or chunks)

3 tbsp coconut oil (canola, sunflour, almond work too!)

3 large eggs (Vegan option: 3 tbsp chia seeds mixed with 6 tbsp water. Let them sit until they become a nice thick mix (stir often!)

2/3 cup brown sugar (packed)

1/2 cup cacao powder  (or cocoa powder!)

1 tsp vanilla extract

1 scoop chocolate protein powder

1/2 tsp baking powder

pinch of salt

(Feel free to mix in other goodies, marshmallows (vegan or not), nuts (if you’re into that kinda thing), cookie chunks, chia seeds (for extra omega 3’s!), etc etc)

You can also drizzle melted cookie butter, peanut butter or any other nut butter on top for some tasty variation!!!

1. Mix the black beans, chocolate chips and oil of your choice in a high powered blender or food processor.

2. Add all other ingredients until the batter is nice and whipped and smooth.

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Looks like real brownie batter to me!

3. Dump the delicious mixture into a 9″ square pan (I used an 8×11 because my square one died when I moved from Montana to Nashville (RIP). Make sure that pan is sprayed down with pam or rubbed down with some oil so it doesn’t stick!

4. Pop into a preheated 350*F oven for 20-25 minutes until a toothpick comes out nice and clean.

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5. Enjoy!! They’re always good with a glass of milk mmmm.

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Someday, I will bake when I have a day off with Douglas. My photos do the foods no justice. And Douglas can make ANYTHING look good- even with his cell phone. Just imagine what he can do with a camera!

I’m gonna be back sooner this time with more tidings of joy and good foods!!

Have a good one, y’all!

Sarah Montana

Hey Baby Pt 2: The Great Pumpkin.

It should come as NO surprise that I LOVE fall- especially fall foods and fall colors and fall clothes! I know we haven’t QUITE yet hit the official fall season (which just so happens to usually ‘fall’ on my birthday, Sept 22nd) (I turn 30 this year- eek!) but I have already started the pumpkin celebration. (As are Starbucks and Dunkin Donuts and our local convenience shop WaWa).  If you follow me on Instagram, you will have seen that I’ve already made a few pumpkin things… Well today, I bring you something I am SUPER proud of….and a RECIPE! (Who doesn’t love a good fall recipe).

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Mmmm Pumpkin Puree… You can make this yourself, y’know. As we get closer to Halloween, maybe I will show you how to make your own pumpkin puree.. For now, you can use the canned stuff you can pick up at your local grocery store.

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Pumpkin Spice Dutch Baby Pancake

(Serves 1-4, depending on whether or not you want to share).

3 Tbsp butter (divided into 1 tbsp squares)

3/4 cup milk, heated in the microwave for 20-30 seconds

3 eggs

2 heaping tbsp pumpkin puree

3/4 cup all-purpose flour (I used unbleached flour)

1 tbsp sugar

2 tsp vanilla extract

1/4 tsp nutmet

1/2 tsp cinnamon (I love cinnamon)

pinch of salt

pinch of ginger (just cause)

 

Set your oven to 400*F and put your divided butter in a cast iron skillet and place in the oven to preheat and melt into heavenly goodness.

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Put the rest of your ingredients into a blender and mix for 30 seconds. Make sure you scrape the sides so its all evenly combined.

Pour into your cast iron skillet.

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I sprinkled some extra cinnamon (and brown sugar) on top for some extra flavor.

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Pop that sucker back into your oven and let it do its thing in there for 20-30 minutes. It all depends on your oven, so start eyeballing it every 5 minutes or so at about 15 minutes (free smells!)

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VOILA! Look at how MARVELOUS it is!!! (And it tastes really REALLY awesome- I am eating my slice right now!!)

 

Looking back, I should’ve thrown some vanilla protein power in there for some extra oomph to my day. I’ve been enjoying putting that stuff in almost everything. Yolo I guess, right?

I hope you all try this VERY soon. Its the weekend starting tomorrow! What a great excuse for a dutch baby pancake…. You can also melt down some cookie butter to drizzle on top of it so you can serve it as a dessert!!!

If you make it, tag me in your instagram so I can see and applaud your greatness!!!

Have a great weekend, y’all!!!

-Sarah Montana

Sad day for a parfait.

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I spent my day off resting in bed. Blame it on the joys of being a woman. Once the Midol kicked in, and I was feeling better, I took a trip to our local grocery store to pick up some produce and food that was needed to fill the fridge and keep our bellies full of home cooked awesomeness for the week. I always get inspired when I am there. Something about surrounding myself with endless possibilities… In any case. I came home and of COURSE had a hankering for something sweet. Douglas took on the job of cooking our meal and did a rather lovely job. He made a gorgeous and colorful vegetable stir fry with some thin beef strips and brown rice. He added some tikka masala sauce to his meal, and I just sprinkled some teriyaki sauce on mine (my tummy can only handle light and bland foods on the first and second day of my period). So to compliment our meal, I made a parfait. And not just any parfait: a chia seed and yogurt and peach parfait.

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Layers of goodness!!

Peach, Chia Seed Pudding and Yogurt Parfait
(Serves two)

Chia Seed Pudding
1/4 cup milk (we drink organic 2% round here)
3 tbsp chia seeds
1/4 tsp vanilla
1/2 tbsp honey (optional, use more or less to sweeten to your liking).

Mix all ingredients together and put in the fridge. Stir it every 5-10 minutes to help it thicken without clumping.

Yogurt
1 cup Greek yogurt (I prefer Fage 0% Greek yogurt myself)
2 tbsp sweet cream coffee creamer (in my defense, I was being creative with what I had)
1 tbsp honey
1/4 tsp cinnamon
1 tsp vanilla extract
1 tbsp vanilla protein powder (optional)

Whisk all in a bowl and set in the fridge until you are ready to assemble the parfait.

Dice one peach into small pieces and sprinkle with a little sugar, agave or nothing. Whatever tickles your fancy.

Assembly

Using two jam canning jars or small mason jars or one mason jar (if you want to be selfish (I wouldn’t blame you it’s soooo good)), spoon yogurt into your jar so there’s a good even layer. Then spoon a heaping spoonful of chia seed pudding on top. Then, put a layer of peaches, some oatmeal, granola, ground almonds, or whatever you want on top. I put a heaping spoonful of oats. Then drizzle a little honey. Repeat all steps until your jars are full. We had enough to do two of each layers. Top with honey or sugar or whipped cream or fruit or what have you and you can either dig in right then and there, or close it and save it for later. Douglas and I both are ours in minutes. They were TOO. GOOD.

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I could have eaten two of these mamma jammas myself…..

Lastly, I would like to end this by saying the world lost a brilliant actor tonight, and by far my most favorite actor of all time, Robin Williams. His talent was endless and his roles touched the lives of many. It broke my heart to read of his passing. I actually walked into the kitchen while Douglas was cooking dinner, and broke the news to him as tears were rolling down my face. Suicide is a preventable death and if you are ever feeling the deepest sorrows, reach out to someone. Anyone. There are countless suicide hotlines. Please. Don’t make your family and friends go through the pain of your loss. Take care of
each other and look out for one another and know someone in this world loves you for who you are because you are perfect.

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RIP

Have a good one, y’all,
Sarah Montana