easy recipe Archives » Kay's Clean Eats

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!

This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!

We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?

Love healthy and nourishing breakfasts, also try Granola Tarts!

Yield: 1 bowl

Chia Pudding and Oats Breakfast Bowl

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Chia Pudding

  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp agave
  • 1/4 cup chia seeds

Quick Oats

  • 1/2 cup quick oats
  • 2/3 cup almond milk or can sub water
  • 1 tsp agave or can sub maple syrup

Toppings Options

  • Fruit
  • Toasted coconut
  • Nut butter 
  • Dark chocolate 

Instructions

  1. Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
  2. Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
  3. Prepare your toppings.
  4. Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices! 

My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!

The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too! 

The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!

How do you make Tuscan Kale Salad

  • Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
  • Chop kale and place in your salad bowl
  • Slice your apples and avocados and place them on top of your kale.
  • Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
  •  In a mason jar or a small bowl combine your salad dressing ingredients. 
  • Pour your dressing over your salad, toss, serve, and enjoy!

Leftovers

This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be. 

If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you! 

Love recipes with kale, also check out Kale, Broccoli, and Cheddar Quiche.

Yield: 10

Tuscan Kale Salad with Apples

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 heads kale, shredded
  • 1 granny smith apple, thinly sliced
  • 1 honey crisp apple, thinly sliced
  • 2 medium avocados, thinly sliced
  • 1 5 oz bag candied pecans, I used Trader Joes brand
  • 1/2 cup dried cranberries
  • 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
  • 1 cup croutons
  • Lemon Poppy Seed Dressing:
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 lemon, juiced ( 2 tbsp)
  • 2 tbsp shallot, finely diced
  • 1 tsp poppy seeds
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
  • salt & pepper to taste

Instructions

Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
 In a mason jar or a small bowl combine your salad dressing ingredients. 
Pour your dressing over your salad, toss, serve, and enjoy!

Notes

If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.

Nutrition Information:

Yield:

10

Serving Size:

1 | 8 freestyle points |

Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 172mgCarbohydrates: 25gFiber: 6gSugar: 15gProtein: 4g

Slow Cooker Turkey Breast + Gravy

This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, garlic, lemon and herbs to tender perfection. This is the easiest way to make turkey and the drippings make a killer gravy!

This a no-fuss way to have a delicious and beautiful main course. I like to serve my turkey breast with my favorite side dishes like Perfect Mashed PotatoesEasy Stuffing RecipeNutted Wild Rice Pilaf, and Roasted Brussels Sprouts with Sausage

I would have never thought to put my turkey in a slow cooker. Every year I try my best to use all the turkey leftover but never seem to. I hate to waste food so this year bought less and experimented. First-round with a pressure cooker, I burnt one side, whoopsies, ha! The second time around was a WINNER BABY! The moral of this story comes from Alyah “if at first, you don’t succeed, dust yourself off and try again!”

Now that we are all excited about cooking our turkey breast in the slow cooker lets talk about all the juicy gravy drippings it leaves. One of my concerns was that it would not have enough but it sure did! There was no way I could eat thanksgiving food without my favorite condiment, gravy!

Why is Slow Cooker the Best Choice for Turkey Breast

After last year’s disappointing dry breast meat and a whole lot of research slow cooker (crock/instant pot)  it is to ensure supreme moistness! The unfortunate problem lots of us run into when roasting a big bird is that it doesn’t cook evenly, the dark meat takes longer than the breast meat and you’re left with only half a juicy turkey and dry breast meat! So why slow cooker, well because the moist heat keeps your turkey breast tender and juicy!

Thermometers

Its a split tie for me I have 2 favorites. The first is the poppable turkey timer, it has never failed me and it’s very affordable! They usually sell them in packs of 2. Second is a probe thermometer, its perfect for cooking meats and its an investment that you will use! When using a probe you are able to monitor the heat while cooking with the lid on to ensure you don’t overcook the meat. I find this very helpful with slow-cooking because time can vary depending on the size of the meat you choose. 

How do you cook a Slow Cooker Turkey Breast

  • Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
  • Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn’t slip off. 
  • Rub the turkey with herb butter. Use your fingers to separate the skin from the breast meat. Rub the butter all over, including the back of the breast too.
  • Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth and let your slow cooker do its magic. 
  • Broil the Turkey Breast for a crisp golden skin. Crips skin and moist meat are what you want on your holiday plate! A quick broil on your buttery turkey skin will give it the perfect golden crisp skin. 
  • Rest the turkey. This step always taste my patience, ha! However, this may be one of the most important steps I’m giving you! You want a moist turkey then wait it out 20 minutes to let the juices settle instead of spilling out all over your cutting board and counter. 
  • Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
  • Make the Gravy: Do not dump the drippings!! Combine them with flour, broth, and bullion for the most killer gravy!

Yield: 4-6

Slow Cooker Turkey Breast + Gravy

Slow Cooker Turkey Breast + Gravy

This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, and an apple to tender perfection. This is the easiest way to make turkey and the juices make a killer gravy!

Prep Time 15 minutes
Cook Time 4 hours
Additional Time 20 minutes
Total Time 4 hours 35 minutes

Ingredients

Herbed Butter

  • 4 tbsp of butter, unsalted
  • zest from 1 small lemon
  • 1/2 tsp black pepper
  • 2 tsp chopped rosemary leaves
  • 2 tsp thyme leaves
  • 1 tsp chopped sage leaves
  • 2 garlic cloves minced OR 1 tbsp garlic powder 
  • 1/2 tbsp salt

Turkey

  • 4 pound turkey breast with bone and skin (not frozen)
  • 1/4 cup chicken broth
  • 1 medium withe onion cut in 4 pieces
  • 1 lemon halved 
  • 3 celery stalks
  • 1 garlic head cut in half
  • 1 bay leaf
  • 3 spring of fresh herbs, I used 1 rosemary and 2 thyme springs

Gravy

  • 2 cups of turkey drippings
  • 2 cups chicken broth
  • 2 tbsp chicken bullion ( I use Better Than Bullion Roasted Chicken Base)
  • 1/2 cup flour 

Instructions

    1. Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
    2.Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn't slip off. 
    3. Use your fingers to separate the skin from the breast meat. Rub the turkey with herb butter all over, including the back of the breast too.
    4. Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth.

    5. Slow cook the turkey breast till 165 degrees F. Place turkey on top of veggies and broth. Cook for 3 - 4 hours on Low or 2-3 hours on High. { time can vary based on your slow cooker and size of bird}
    6. Turn on your broiler to high. Broil the Turkey Breast in the center rack till crisp golden skin, about 5 minutes, keep an eye on it so you don't dry out your turkey. 
    7. Rest the turkey. Transfer your turkey to a cutting board and let sit for 15-20 minutes. 
    8. Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
    9. Make the Gravy in a saucepan by combining chicken broth, turkey drippings, flour, and bullion. Whisk it together on medium-low heat till combined.

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashed potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Mashed potatoes are versatile and can be cooked in many different ways. I’ve seen and tasted a lot, but nothing like my Perfect Mashed Potatoes! With all the food put out on the holidays, I do find that a classic mashed potato dish really goes best on your thanksgiving plate! That is with a giant scoop of Stuffing and Nutted Wild Rice Pilaf of course!

What potatoes should you use for Perfect mashed potatoes?

For Perfect Mashed Potatoes, I use russet potatoes because they are the perfect starchy goodness with low water content. After trying different kinds of potatoes I like the classic russet the best it’s always failproof. They are high in starch, easy to work with, affordable and make for the Mashed Potatoes.

 Ingredients that make the Perfect Mashed Potatoes:

Add-ins are great depending on the meal your making however sometimes they can really overpower your plate, so for a holiday side dish, I like to keep this recipe classic and perfect!

Not to mention they make incredible leftovers and easy to pair with various dinners! Potatoes don’t have much flavor so the salt and pepper are very important!

  • russet potatoes
  • butter
  • heavy cream
  • milk
  • salt and pepper

How to make Perfect Mashed Potatoes:

  • Cook your potatoes. Add your peeled and chopped potato wedges to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes.
  • Add salt to the water and cook the potatoes until fork-tender. 
  • Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
  • In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
  • Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
  • Once potatoes are mashed grab your hand mixer and whip them till they are just combined. 
  • Season with salt and pepper to taste. 
  • Garnish with butter and chives (optional)

Can I make this vegan?

YEP!!! Just a few easy tweaks. First, use vegan butter and second use Nut Pods original almond + coconut creamer in place of cream and milk! You can find nut pods at Sprouts, Whole Foods, or Mothers it is next to the nonrefrigerated dairy-free milk. 

 

Love a good side dish also try Easy Stuffing RecipeNutted Wild Rice PilafRoasted Brussels Sprouts with Sausage, or Hatch Green Chile Macaroni and Cheese.

Yield: 8

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashes potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3 lbs russet potatoes, peeled and cut into large wedges
  • 4 tbsp butter + more for topping
  • 1 cup heavy cream
  • 1/4 cup milk ( I used 2%)
  • salt and pepper to taste

Instructions

    Cook your potatoes. Add your peeled and chopped potatoes to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the water.
    Add salt to the water and cook the potatoes until fork-tender. 
    Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
    In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
    Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
    Once potatoes are mashed grab your hand mixer and whip them till they are just combined about 1 minute. 
    Season with salt and pepper to taste. 
    Garnish with butter and chives (optional)

    Enjoy

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 118mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 6g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 548mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 16g