Overnight Oats

This is my go to recipe for "on-the-go" breakfast or lunch.  There are many variations you can use from chocolate peanut butter to fruit and chia seeds.  For this recipe I use my favorite farm's (Boozer Farms) crop of peaches and blueberries.  Mango is also awesome with blueberries.  Bananas are great but I advise to cut them up and throw it in right before serving.

Overnight Oats

1/2 c old fashioned oats or gluten free oats
1 peach, diced
1/2 cup blueberries
1 T honey
1 T chia seeds
3/4 to 1 c non dairy milk

In a mason jar (or tupperware) add the oats, chia seeds, peach and blueberries.  Drizzle honey on top and pour in the milk.  Seal and refrigerate overnight (or for a minimum of 4 hours).

Ratatouille

As you can see this recipe uses nightshade vegetables.  It was once thought that these veggies increased symptoms in those suffering from arthritis but recent research has proven that it has anti-inflammatory properties and should be consumed by anyone who wants to lower their inflammation.  That would be everyone.

Serve on grits, polenta or brown rice pasta

Ratatouille

*adapted from Lipoprotein (a)

1 eggplant (1 lb) cut into 2 inch cubes
1 orange or yellow bell pepper cut in 1 x 1/2 in pieces
1 red bell pepper, cut in 1 x 1/2 inch pieces
1 yellow onion, diced
1 zucchini or yellow summer squash, cut in half lengthwise and sliced 1/2 in thick
1 1/2 T minced garlic
1 3/4 c tomato broth or water (or vegetable broth)
2 large tomatoes, diced or 1 can (14 oz) diced tomatoes, undrained
1 T balsamic or red wine vinegar
1 tsp dried basil
1 tsp dried oregano or marjoram
1/4 c chopped fresh parsley or basil
2 TB nutritional yeast
Salt and pepper to taste

Put eggplant, peppers, onion, zucchini/squash and garlic in a large pot.  Add 1/4 c of the broth and cook over medium-high heat, stirring occasionally for 7 minutes.  Add remaining broth and tomatoes, vinegar, basil and oregano and stir to combine.  Bring to a boil over high heat.  Cover and simmer on low, stirring occasionally until vegetables are tender, about 20 to 25 minutes.  Add parsley and nutritional yeast and stir.  Season with salt and pepper.  Enjoy!

Nutty Noodles & Veggies

This is a recipe I found from a book on Lipoprotein (a).  It's a topic I'll expand on later but for now this recipe sounds amazing.  I changed it up a little for ease of use.

Gluten Free note:  if you want to try gluten free pasta the best we have found is brown rice pasta.  It holds up the strongest and tastes the best.

Nutty Noodles and Veggies

1/4 c peanut butter, almond butter or tahini (ground sesame seeds)
3 T reduced sodium tamari, coconut aminos or soy sauce
2 T brown sugar
juice of 1 lime (2 T)
1 T minced garlic
1 T peeled and grated fresh ginger or 1/4 tsp ground ginger
1/2 tsp crushed red pepper flakes (optional)
1/4 tsp fresh ground black pepper
8 oz brown rice or whole grain thin noodles (ex spaghetti, linguine or soba)
1 c frozen shelled edamame, thawed or a can of chic peas, drained and rinsed
1 c shredded red cabbage
3/4 c shredded carrot
1/2 c diced red or orange bell pepper
1/4 c seeded and finely diced cucumber
1/4 c thinly sliced greens onions
1/4 c chopped cilantro or parsley
1 1/2 T hemp seeds or sesame seeds

To make the sauce, whisk together the first 8 ingredients in a small bowl.  Cook pasta as directed on the package.  Drain in a colander, rinse in cold water and drain again.  Transfer to a large bowl.  Pour the sauce on the noodles and gently toss to coat the noodles.  Add the rest of the ingredients and toss to combine.  Serve cold or at room temperature.