Chai Tea Oatmeal | Popcorn & Chocolate

Chai Tea Oatmeal

Chai Tea Oatmeal | Popcorn & ChocolateWe are back! It has been an amazing vacation and it has taken us a little while to get back into the swing of things but we are back to share some more yummy recipes and fun DIY’s with you. We just spent nice long weekend visiting my parents in NH where we could relax and plan a few things for the future (stay tuned!). Whilst we planned and crafted we also enjoyed trying some new recipes, one of which we are here to share with you today. This is no ordinary oatmeal. What makes it so special you ask? Well, this delicious pile of oats is made with chai tea.Chai Tea Oatmeal | Popcorn & ChocolateI love a good bowl of oatmeal in the morning and I also love a good cup of tea in the morning. Why not combine the tea with some chai tea oatmeal?! This oatmeal is warm, spicy, and energizing; the perfect thing to wake you up in the morning.

Chai Tea Oatmeal | Popcorn & Chocolate

Ingredients:

Serves 1

  • 1/2 cup oats
  • 1 cup milk or water (we used almond milk)
  • 1 chai tea bag
  • Toppings of your choice such as honey, nuts, fruit

 

Directions:

  1. Boil 1 cup of milk or water in a saucepan over medium heat.
  2. Add the oats and the tea bag and stir consistently for 5-10 minutes or until the liquid is gone.
  3. Take the tea bag out and top your oats with whatever you like!

 

Chai Tea Oatmeal | Popcorn & ChocolateThat’s it! A super simple recipe to change up your morning oats. We made ours with almond milk and found it creamy and delicious but feel free to just use water. If you prefer stronger chai tasting oats then you could put two tea bags in. We drizzled ours with some honey and pecans but you can throw on any toppings you prefer.

Is it excessive to also have a cup of tea with this oatmeal? Nah…Chai Tea Oatmeal | Popcorn & Chocolate

Tell us, what are your go to oatmeal toppings?

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Green Smoothie | Popcorn & Chocolate

Grapefruit Green Smoothie

Grapefruit Green Smoothie | Popcorn & ChocolateRose and I sometimes like to play this hypothetical game where we choose a color and then list the types of food we would be able to eat if we could only eat foods that color. For example if the color was red you could eat red apples, strawberries, red peppers, tomato sauce, etc. etc. It’s rather fun and addicting although sometimes the yummiest colored food don’t lend well to a very healthy spectrum of foods (i.e. brown for nut butters and chocolate except what fruit or veg is brown..? Potatoes? lots and lots of potatoes).Grapefruit Green Smoothie | Popcorn & ChocolateGreen would be pretty nice to have because you would get some leaves, avocado, green apples, Brussels sprouts, pesto… lots of fresh foods, although sweets would be difficult to come by (Avocado pudding??). Although, now that I think of it if you like green apple flavored things you would be able to have those lollipops and hard candies. Green apple was my go to flavor for candy – especially with jolly ranchers, so I would be pretty smitten.Grapefruit Green Smoothie | Popcorn & ChocolateAnd if you chose green you would get to drink green smoothies, like this refreshing grapefruit green smoothie we have here. I mean just look at that lovely shade of green – doesn’t it make you so thirsty? There is something so refreshing about a green smoothie, especially after a workout – I can just feel the health benefits running through me. Sometimes I wonder if I’m too healthy at times… then I go eat chocolate and forget what I’m thinking about.Grapefruit Green Smoothie | Popcorn & ChocolateAnyways, back to green foods, in particular this green smoothie. It has spinach, grapefruit (yum!!), some banana and some mango and some coconut water and that’s it! Grapefruits are fast going out of season so I wanted to take advantage of them while I can, so I’ve started adding grapefruit juice to my smoothies. It adds a nice twist to the whole smoothie, and I wonder why I’ve haven’t been doing this all winter.Grapefruit Green Smoothie | Popcorn & ChocolateGrapefruit Green SmoothieRecipe_GrapefruitGreenSmoothie_P&C

Simple as simple can be. I guess I could do pretty well if I only had to eat/drink green foods…

Grapefruit Green Smoothie | Popcorn & Chocolate

What color of food would you chose if you could only eat one color of food?

Salted Caramel Popcorn

Caramel Popcorn

Oh popcorn how I love thee. I love it when you are buttery. I love it when you are kettle-y. I love it when you are cheesy. I love it when you are spicy. I love it when you are sweet. Oh but I especially love it when you are sweet. I will just eat you up I love you so.

Caramel Popcorn

Do you like my ballad to popcorn? I figured it was about time I let them know how much I do truly love them. I mean I did name part of our blog because of them…

Salted Caramel Popcorn

Recently Rose and I have been popping all sorts of delicious popcorn creations in the kitchen. We thought in case there was anyone else out there who possibly loves popcorn as much as us two that we would share one of said recipes for you.

Caramel Popcorn

We created a caramel-melt-in-your-mouth-sweet-and-delicious popcorn. It only seemed right what with all the salted caramel drinks popping up everywhere. Plus, caramel is pumpkin pie spice’s lesser known cousin that sometimes get a bit neglected. (Don’t worry pps lovers we have some recipes for you soon too!) But right now it’s time for the caramel corn.

Caramel Popcorn

Bring on the crunchy sweet deliciousness!

Salted Caramel Popcorn

Ingredients:

  • 1/3 cup popcorn kernels
  • 2 tablespoons coconut sugar
  • 3/4 tablespoon butter (I’m sure you could use coconut oil too, but we used butter here)
  • salt

Steps:

  1. Pop the kernels. We used an air popper but you could also do them on the stove. This will make about 5 cups of popcorn so if you have an air popper, be prepared with a big bowl!
  2. In a small saucepan, heat the sugar and the butter on low heat, stirring frequently so the butter melts into all the sugar and doesn’t burn. Stir frequently but not constantly until all the sugar is melted into the butter – about 5 minutes. You want the mixture to stay runny and not start to clump because once this cools, it will start to harden together quickly.
  3. While the mixture is hot, drizzle over your popcorn. I used a spatula to help drizzle.
  4. Salt the popcorn to your liking. We used pink himalayan sea salt and used less than a teaspoon since we wanted a sweeter treat.
  5. Let cool and enjoy!

Salted Caramel popcorn

Salted Caramel Popcorn | Popcorn & Chocolate

What We Ate 8/2/15 – 8/8/15

Hello my friends! This past week has been pretty low-key for us; nothing too exciting going on now. We were back in Cape Cod the previous weekend and are headed to New Hampshire to visit my family this upcoming weekend. It has been a busy summer but a great one so far! I can’t believe it is already August and stores are putting out all their back to school stuff. I also can’t believe I haven’t been in the back to school rush for 2 years now. These years after graduation really fly by! At least we have good food to enjoy them!

Egg dinner

Sunday: Breakfast for dinner. We had just driven home and didn’t want to spend a lot of time in the kitchen cooking up dinner so we threw together some scrambled eggs and steamed veggies. I always love eggs for dinner for something quick and easy.

Vegan creamy pasta with veggies

Monday: Easy Vegan Alfredo by the Minimalist Baker. We were craving some cheesy pasta but since Rose has recently decided she thinks she is lactose intolerant we skipped the cheese and made a vegan alfredo instead. The recipe was good and we of course added some veggies to ours because that’s what we love to do!

Vegetables

Spring rolls

Spring roll

Tuesday: Spring Rolls with Carrot-Ginger Dipping Sauce from Martha Stewart. We tried a new spring roll recipe and this one did not disappoint! Something about the summer just makes me want fresh raw veggies. The carrot-ginger sauce was messy but oh so good.

Wednesday: Leftover pasta!

sweet potato falafel

Thursday: Sweet Potato Falafel Pitas from Sweat Peas and Saffron. These falafels came out so well. I love sweet potatoes in pretty much anything so I was dying to try this recipe and I’m so glad we did. It was delicious and we now have plenty of leftover falafels for the week!

Friday: Leftover falafels- yum yum!

Zucchini bread pancakes

Saturday: Vegan Zucchini Bread Pancakes by The Vegan and The Chef. Apparently breakfast for dinner was the theme for this week because we couldn’t resist making these scrumptious pancakes after I saw the recipe online. I know zucchini pancakes might sound a bit odd but you must try these they are so delicious! Caroline also has a beet pancake recipe that we are going to try next.

June Favorites

Helloooo summer and happy 4th of July everyone! This past month has been a hot one for us and summer has only just begun. It feels nice to be able to whip out shorts and t-shirts for the first time this year, although my pale legs have blinded a few people on my walk home. Not to mention how I’ve forgotten to shave a few times… sorry coworkers! I’ll get back into the swing of things soon enough (I hope).  Read on for what we have been loving and eating and reading and watching all throughout the past month.

Popsicle

Food: Popsicles – I have been making random fruit popsicles this whole month which meant I got to treat myself to a popsicle as an after work snack a lot. There was nothing I look forward to more than coming home to a nice cool popsicle after a long day at work (okay maybe also changing into pajamas, but popsicles were a close second). I’ve been really enjoying blended fruit, yogurt, almond milk, and a dash of honey yummy yummy! Also, a quick shoutout to Pipcorn! Rose loves this popcorn and recently they started carrying it at TJ Maxx! Woo!

Watermelon mojito

Drink:

Mojito’s – this is a little sneak peak of a post we are putting together shortly. We have been lahhhving making refreshing mojito’s all night every night. Check back soon for the recipe for this watermelon mint mojito we concocted!

Mint! We bought some mint to make those yummy mojitos but Rose has been infusing it in her water with lime and strawberries for a refreshing drink. She also steeped mint into her matcha lattes for a little bit of a minty note. So good!

nashville tv show

T.V.: Nashville – Oh my goodness this show! We have had this on our list of shows to watch for a while and finallyyyy decided to start it. It is so good so far! We are almost done with the first season and at the rate we have been watching we will soon be done with the second. Plus, we’ve been secretly jamming to the songs in the car when we go drive – boys and busses anyone??

The boys in the boat

Books:

The Boys in the Boat by Daniel James Brown. Okay so this is definitely not a book I would think I would like, but I absolutely loved it. It makes me want to start up crew, but not really because it sounds way too intense for me.

Me before you

Me Before You by Jojo Moyes. Rose has been loving this book and has not stopped talking about it all month, so much so that it is now on my list of books to read and it should be on yours as well!

Alba Botanica Sunscreen

Beauty: Alba Botanica – We’ve been loving this face wash by Alba Botanica. It’s lightly exfoliating and leaves that minty clean feeling after, you know that feeling? We’ve also been loving their sunscreen (we got this one) since it smells so good and feels natural. Especially since we’ve been on the Cape we’ve been applying and reapplying this stuff for days!

Well I hope you all enjoyed our June Favorites. Comment below with what you were loving in June!

4th of July Pops

red white and blue fruit popsicle

As a kid growing up in New Hampshire where the summers are hot and sticky there wasn’t anything that I wanted to eat more than a nice refreshingly cold popsicle. I used to spend my summer days swimming and then go and buy a popsicle from the little stand by our pool. It was always such a hard decision which popsicle to get; do you get the ones with the gumball eyes? Or the creamsicle? Or the classic red, white, and blue firecracker popsicle? You really couldn’t go wrong with any of those choices.

red white and blue fruit popsicles

As it has gotten closer to the 4th of July I’ve been seeing the firecracker popsicles taunting me at the grocery store with their festive coat of red, white, and blue. My 5 year old self started drooling at remembrance of those decadent delights. The purple stained lips and tongue, the sticky fingers, the wonderful surprise as you go from each different flavor. Oh, how my stomach longed for those popsicles. After a few days of not being able to shake that craving I had to take action. I whipped out my blender and grabbed some fresh fruit, yogurt, and milk from the fridge. I was going to make a festive treat that could be enjoyed guiltlessly at anytime of the day, and one that would hopefully not stain my teeth purple..

red white and blue popsicles

Here, my friends, is our version of the infamous firecracker popsicle perfect for your 4th of July soiree. It’s quick and easy to make and tastes delicious! Not to mention it is full of nutritious fruit. Enjoy the simplicity of a wonderfully refreshing popsicle on the 4th of July.

red white and blue fruit popsicle

Ingredients:

  • 1/3  – 1/2 cup strawberries – or any red fruit
  • Yogurt – we used greek yogurt, but you could sub dairy free yogurt as well
  • 1/3 cup blueberries
  • Honey, or sweetener of choice
  • Milk – we used almond milk

1. In a blender blend together around a 1/3 to 1/2 a cup of fresh strawberries, 1 tablespoon greek yogurt, 1/2 tablespoon honey, and a dash of milk (around a tablespoon or 2 depending on how well your blender can blend non-liquid foods). Pour the contents from the blender into your popsicle molds; this made about 4-5 popsicles for me. Put popsicles in the fridge to set up for about 15 minutes.

2. For the next layer just blend together greek yogurt, 1/2 tablespoon honey, and a splash of milk. I did about 1/2 cup of greek yogurt for all of the popsicles. Pout this next layer on top of the strawberry layer in the popsicle and again let it set up for about 15 minutes.

3. For the blueberry layer, blend about a 1/3 cup of blueberries, 1 tablespoon greek yogurt, 1/2 tablespoon honey, and some milk (again, it depends on how well your blender works). Pour the final layer on top of the greek yogurt layer and stick the popsicle stick into the mold. Let the popsicle fully freeze before enjoying on a hot summer day!

Red white and blue firecracker popsicles

These popsicles are so yummy and easy to make, plus with all the greek yogurt they add a good source of protein for an afternoon snack! I’ve been munching on these once I get home from work pretty much every day this past week. Yum yum yum, my childhood self is quite content with these new ‘firecracker’ popsicles!

melting popsicle

Got to eat them before they melt!

Simple Spring Spinach Salad

Spinach saladOh, hello there Spring! I hardly noticed you with all the wind and rain happening. I’m glad you have made an appearance and I am equally glad you were able to melt all that snow winter left behind. Flowers are blooming, dresses are flowing in the wind (albeit a little too much sometimes), allergies are in full force. Oh what a glorious time of year! I joke, I do truly love spring, especially before it gets too too hot.

Fresh green saladOne thing I look forward to the most in Spring and Summer in general is the abundance of fresh fruit. We buy certain fruit like blueberries and strawberries all year round, but there is nothing like biting into that perfectly ripened in season berry. Yum! I will eat the whole carton of blueberries in one siting if Rose doesn’t stop me.

Spring spinach saladThis simple salad incorporates and welcomes all the beautiful in-season berries that you could imagine. Strawberries, blueberries, raspberries, blackberries, oh my! I have to keep adding in more and more fruit because I pick it out as I’m assembling the salad.. sometimes I just can’t wait!yellow placemat

We like our berries to rest on a nice bed of spinach, but any lettuce will do. We also cut up some carrots, snap peas, and tomatoes to add in some extra veggies and crunch.

veggie spring saladAside from all the juicy berries in this salad, I also love how adaptable it is to whatever taste you are craving or what is in season. Sometimes we add chicken, sometimes we add in some mango, sometimes we even add in some sesame sticks or croutons – I know, living on the edge. Dress it up with a quick toss in extra virgin olive oil and some balsamic and you’re good to go.

spring saladAt the first sign of Spring I always start making this salad and bringing it for lunch or having it on the side of dinner. It is refreshing and simple to make, which is what I crave in the warmer months. Do you guys have any go to spring/summer meals?

crunchy spinach salad

spring saladSpring Spinach Salad

What we ate 3/1/15 – 3/7/15

Hello all! This past week we had some super yummy meals that we are dying to share with you. We are constantly trying out new recipes and look forward to eating them each week. The meals we chose this week certainly did not disappoint! Read on to find out what we made. IMG_0335 Monday: Cauliflower, Potato, Onion, and Lentil Curry with Naan. We had an Indian Korma simmer sauce we bought at Whole Foods so we threw all of these ingredients in a large pot and let it cook for about 30-40 minutes then served with some naan. It was pretty good but could have had some more flavor. IMG_0340 Tuesday: Naturally Ella’s Curry Grilled Vegetables with Chickpeas and Creamy Polenta. This was the first time we have had polenta and it was pretty good. We were a little confused by it so we will continue to experiment with other recipes that use polenta. The veggies came out great! Just for the record though, if you follow this recipe, Naturally Ella calls for 1 cup of “polenta” but she means yellow cornmeal. You are making polenta, not adding polenta to water.IMG_0343 IMG_0352 Wednesday: Half Baked Harvest’s Chopped Asian BBQ Chicken Salad with Honey-Sesame Crackers. This salad was sooo good! And the crackers, oh yum. I could just eat those crackers all day long. We marinated the chicken overnight and then tossed it all with a big salad with carrots, lettuce, snap peas and some roasted broccoli. IMG_0361 Thursday: The Almond Eater’s White Bean Breakfast Hash. Yum! Another delicious dish this week. We didn’t have white kidney beans so we just used red kidney beans and it turned out great. We served ours over some spinach and had some leftover sweet potato and made plantain chips to go with it. For the plantain chips, we just sliced up the plantain and sauteed it in coconut oil, flipping halfway through and watching so the plantains don’t get too too dried out.IMG_0373 Friday: Salad and random leftovers. It wouldn’t be a normal dinner week for us if we didn’t have a random leftovers night. We each made salads with scraps of leftovers that you accumulated through the week. We also made some snack plates full of fruits, veggies, and some pretzels.

Saturday: Leftover white bean and breakfast mash. Still good the second time around!