If you know me IRL, you know I often ask around for ideas for the blog. I’m always interested in what people are into and what they’re trying to master at home, or what they’ve had out they want to try, and I’m always in the market for ideas for new dishes. So recently I asked my friend Ana (of the famed Kale Salad) what I should make, and this is what she asked for. She said she’d been meaning to make it for a while, and that it was something she often had in Colombia, where she grew up.

Avena is an oatmeal drink that is very smooth and that you drink VERY cold. It’s kind of like oatmeal-meets-overnight-oats-meets-smoothie. And it is DELICIOUS. I may be addicted to these oaty smoothies now, so beware! It’s so easy to make a batch and have it in your fridge when the craving hits – after work snack, or easy breakfast, anyone?

I love finding easy stuff to eat for breakfast because who’s got time for cooking in the morning? I mean, really. Anything that helps me get out of the house faster in the morning is perfect for me. Just grab a jar, sprinkle with cinnamon, and you’re on your way.

Here’s the recipe, for you to try! And, let me know if there is anything you’re craving to see here – I’m all ears!

Type: Smoothies

Author: Jennie

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 30 minutes

Inactive Time: 3 hours

Servings: 4 servings

Ingredients

• 1/2 cup oats (old fashioned)
• 4 cup whole milk
• 1 cinnamon stick
• 1 pinch cloves
• 1 pinch nutmeg
• 2 tablespoon sugar

Directions

1. Put all your ingredients (except for the sugar) in a pan for 15 minutes over medium heat, stirring often.

2. Add sugar, stir, then reduce heat to low and simmer for 15 more minutes.

3. Remove from heat, and allow to cool to room temperature. Then, place in a bowl in the fridge for at least 3 hours, or overnight.

4. When ready to serve, remove from fridge and remove the cinnamon stick. Blend in blender or with immersion blender until smooth. Serve cold!

Happy Monday, everyone! Spring’s in full swing and the berries are starting to come in, you guys. Just last week I bought a huge flat of strawberries and then quickly realized I couldn’t eat all of them – but no matter, I had an idea – make my strawberries into a thick and creamy dressing.

I’m not usually a fan of dressings because I see it as a waste of calories, and I’d rather have more cheese, nuts, or protein in my salad. But this vinaigrette is light and full of the good stuff, and I might be making batches all spring long. I’m thinking of making this with blueberries, too, or some kind of berry combo – call me a rebel.

Throw it on a salad with some greens, pecans, cut strawberries, and some goat cheese – delicious. Or try a salmon salad with a spritz of lemon and this dressing and some pine nuts and spinach. Your options are endless. Recipe below!

Type: Salad

Author: Jennie

Difficulty: Easy

Prep Time: 10 minutes

Servings: 10-12

Ingredients

• 6 large strawberries
• 2 ounce olive oil
• 2 ounce white vinegar
• 1 teaspoon lemon juice
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/2 ounce vodka (or just add more vinegar)

Directions

1. Rinse and chop strawberries.

2. Add all ingredients into a bowl or jar, and use an immersion blender to blend. If you don't have an immersion blender, just throw into your regular blender.

3. Taste and adjust seasonings as needed. Serve immediately over salad. Store in the refrigerator.

So today, I wanted to share a dish today inspired by the Liaison Hotel in Washington, DC. This boutique hotel, located in the heart of our capital, is the perfect place to stay if you’re in DC to see all the history there is to offer. It’s a great home base to see monuments and museums alike, all walkable, of course.

The rooms at the Liaison are comfortable yet commanding, with modern furniture and smart layouts that make it easy to move from work to play. I love the muted colors and bold accents that add a layer of sophistication to these spaces. To play off the classic yet modern vibe, I made a classic omelette with a quintessential DC dish – the half-smoke.

For the recipe and full post, check out my post over on Joyride, here!

How many times have you been on your way home from work and really not wanted to go home to cook? Believe me – I promise I know the feeling. When I’m running late and starving the last thing I want to do is spend 30 minutes making dinner.

When this used to happen to me when we lived in Hollywood, I would sometimes just stop at Chipotle for dinner and call it a day. Oh Chipotle, why do you tempt me with your seemingly healthy (ha!) dinners and ease of order and cheap prices?

Then we moved to the Valley, and there was no longer a Chipotle on my way home…and also, let’s be real, it’s not the best for you, you guys. Too much salt. But the idea is there, my friends, and thus came DIY burrito bowls.

These babies are made with carnitas from TJs, along with their frozen fajita veggies, and with fresh pico de gallo, pinto beans, spinach, rice, and of course cheddar cheese.

It is easy to make these with chicken, or steak, if that’s your thing, but the important thing is to have all the ingredients around the house, and make up a big batch of rice. Then, you can simply make up a bowl when you get home – reheat in the oven for a few minutes, or cheat and use the microwave.

These are even good a couple nights in a row with different toppings – go wild. I like the addition of spinach because I feel like it’s just a tad healthier, but you do you – use whatever green you want. Use brown rice. Use no rice. Whatever. The ideas is there – now make it your own!

Type: Quick Meals

Author: Jennie

Oven Temperature: 375°

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 Servings

Ingredients

• 1 cup carnitas
• 1 cup rice
• 1 cup pinto or black beans
• 1 cup fajita veggies
• 1/2 cup cheddar cheese
• fresh salsa
• sour cream
• avocado, diced
• fresh spinach

Directions

1. Warm carnitas, rice, beans, and fajita veggies on a cookie sheet or in a casserole dish in the oven (or in a bowl in the microwave.)

2. Top with cheese, salsa, sour cream, avocado, and spinach. Serve hot!

Notes

I used carnitas from TJs, as well as their frozen fajita veggies. You can also make fresh veggies & use whatever protein you desire!

May! Fruits and Veggies are really starting to come in full force, and I couldn’t be more excited. I love this time of year – the cherries are coming in, the figs are everywhere, and those radishes are crispy! Here’s what’s coming in:

Apricots
Cabbage
Chard
Citrus
Figs
Kale
Potatoes
Radishes
Rhubarb
Strawberries

And of course, I wouldn’t leave you hanging with no recipes, so below check out some of my fave recipes with the above ingredients!

First up, apricots. I love this stone fruit fresh or dried, and it’s a great snack for the car or on the go – or to fulfill your sweet tooth when you’re trying to avoid too much candy. These Apricot Almond Scones are the perfect way to enjoy this little hero.

Kale time is all the time. Now that California avocados are abounding and kale is in full force, I suggest you make Ana’s Kale Salad immediately – and maybe go crazy throw in some strawberries!

Strawberries are here for the summer, and they like a party. Don’t let them down – make this Strawberry Lemonade with Basil for your next gathering – or just for dinner as a fun treat.

Make this Pulled Pork, then put slaw on it, and you’re on your way to enjoying perfect cabbage. I also like to throw some cabbage into all my salads for any easy way to get crunch without adding too many calories. Just sayin’.

So there you go – some ideas to get you in the kitchen. Get at me with other ideas + suggestions you’d like to see for this awesome month!