Category Archives: Recipe

Tasty Tuesdays: Ritual Recipe – Slow Cooker Oats with Apples and Raisins

As I have said before, I love breakfast. So when I found this recipe, I knew I had to share it. It is incredibly easy because you throw everything in a slow cooker and let it cook overnight. To me, there is nothing better than a hot breakfast, especially one that’s ready for you when you wake up.

This breakfast will not only keep you full until lunch, it is also good for you. Naturally gluten-free, steel cut oats are high in soluble fiber and protein. Rich in antioxidants and fiber, apples may help reduce the risks of heart disease, diabetes and cancer. And cinnamon has been found to normalize blood sugar.

Slow Cooker Oats with Apples & Raisins
Serves 4
Ingredients
1 cup steel-cut oats
3 1/2 cups of water (or milk, almond milk, etc as desired)
1 cup apple, peeled and diced
1/2 cup raisins
2 tablespoons butter
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla

Grease the inside wall of a slow cooker with oil or butter to prevent sticking. Add all ingredients to the slow cooker and stir until mixed well. Cover and cook on low 7 to 8 hours overnight. It’s ready to eat plain or topped with a little more cinnamon, brown sugar and a few silvered almonds for crunch. Delicious!

By the way, I forgot to take pictures. Will post next time I make it. 🙂

Tasty Tuesday: Ritual Recipe – Pork Tenderloin

I can’t believe that another month has gone by and it’s time again for another Ritual Recipe! As much as I love to cook, I was finding myself cooking up a lot of chicken for dinner. And while it’s healthy and very versatile, it does get old after a while. “What’s for dinner? Chicken? Again?” Yes, those words were being spoken at my house a little too often. So, I branched out to pork. Pork tenderloin, to be exact. It is very lean like chicken and just as versatile. Once cooked up, you can serve it up with your favorite vegetable and potato. Or you can dice it up and put it in a quesadilla or make tacos. You can even slice it up for sandwiches. As far as sauces, pork goes well with mustard, BBQ, and Asian peanut sauces (just to name a few). The options are endless.

My usual method of cooking pork tenderloin was to sear it on all sides and finish it off in the oven. That was until I found the easiest pork tenderloin recipe ever. I mean, ever. This is one of those set it and forget it recipes. My favorite. I will say that it takes over an hour to cook, so I usually make this over the weekend. And then you’ve got a protein in the fridge ready for a meal. And even the kids love it – win!

This recipe can be adjusted to any size tenderloin. I always try to buy the biggest I can get because it always gets eaten quickly. Typically I season with salt and pepper but you can season with whatever seasoning you like. I have added Old Bay to the salt and pepper which gives it a little bit of a kick.

Note: This recipe works best with an accurate oven. If you aren’t sure how accurate your oven’s temperature is, use an oven thermometer to check your oven’s true temperature.

The Easiest Pork Tenderloin
Ingredients:
1 – 2 pound pork tenderloin (any weight will work)
Salt
Pepper

Preheat the oven to 500˚. Line a sheet pan with foil and place the pork tenderloin on the pan. Liberally salt and pepper all sides. Look at the weight on the package of the pork. You are going to cook the pork for exactly 5 ½ minutes per pound. This particular tenderloin was 1.87 lbs so I cooked it for 10 minutes and 17 seconds. Put the pork in the oven to cook for the exact time you’ve calculated. When your timer goes off, turn the oven OFF and leave the door closed for 1 HOUR. At the end of the hour you will have perfectly cooked pork tenderloin. The high heat gives the pork a nice crust and cooking it the full hour leaves the inside nice and juicy.

Get out your timer

Get out your timer

Make sure to line your pan with foil for easy clean up.

Make sure to line your pan with foil for easy clean up.

The finished product

The finished product

Dig in

Dig in

Look.Feel.Be.™

Tasty Tuesdays: Ritual Recipe – Mini Breakfast Frittatas

Welcome back! I am happy to share another delicious and healthy recipe with you. Before we start, let me declare my love for breakfast. It is my favorite meal of the day (I guess that makes sense being that I am a morning person). With breakfast, there are so many food options. Sweet or savory, hot or cold, anything goes. I am on Day 44 of my Whole90 adventure and recently discovered these mini frittatas. They are super yummy and the protein and vegetables in each little one will keep you going until lunch. After I made these for the first time, I realized all the many options. You can use any kind of meat though I’m partial to breakfast sausage. And then throw in any other veggies you have on hand and season a million different ways. Cook these babies up on Sunday and you have breakfast ready for the week. These can be eaten cold or at room temperature but I prefer to heat them up in the microwave. I usually have 2 or 3 frittatas and a piece of fruit for a quick, easy and healthy breakfast.

Brown up your meat, add onions and mushroom and then the broccoli slaw

Brown up your meat, add onions and mushroom and then the broccoli slaw

Whisk the eggs - look, I think one of my eggs was a twin!

Whisk the eggs – look, I think one of my eggs was a twin!

Fill each cup with the meat and veggie filling

Fill each cup with the meat and veggie filling

Pour in the eggs

Pour in the eggs

Bake and enjoy

Bake and enjoy

My son saw me making these and he thinks anything with a cupcake liner means birthday cake. So, we refer to these frittatas as cupcakes. It makes me so happy when he asks for cupcakes for breakfast. Look at how happy he is eating them.

Ready, set, yum!

Ready, set, yum!

Mini Breakfast Frittatas
Makes 24
Ingredients:
1 pound breakfast sausage
1 small onion, diced
1 package mushrooms (8 oz), diced
2 cloves garlic, minced
Salt
Pepper
1 teaspoon Italian seasoning
1 bag broccoli slaw
12 eggs
¼ cup coconut milk

Preheat oven to 375˚. Line two 12 count muffin tins with silicone baking cups. If you don’t have the silicone cups, you can use paper liners sprayed with Pam or coconut oil. Brown meat until no longer pink, drain. Add the onions, mushrooms and garlic and cook down for a few minutes. Season to taste with salt, pepper and Italian seasoning. Add the broccoli slaw and cook until soft, about 7-8 minutes. In a bowl, whisk the eggs and coconut milk and transfer to a large Pyrex measuring cup. Fill each muffin cup with the meat and vegetable mixture filling about 2/3 full. Carefully pour the egg mixture over the filling leaving some space at the top for the frittatas to puff up. Bake for 15 minutes, rotate pans and cook for another 6 minutes. Cool on a wire rack before storing in the refrigerator.

You can also eat these for lunch, dinner or pop one for a quick snack. Bon appétit!

Tasty Tuesdays: Ritual Recipe – Chicken & Spinach Mediterranean Salad

As I mentioned last week, starting today, I am going to start posting a healthy recipe once a month. Simple and delicious food chock full of vitamins, antioxidants and healthy fats to help you look and feel your best from the inside out.

After I had my children, I found it fairly difficult to get back into shape. I had gotten lazy in my eating and exercising so it was no surprise that I wasn’t able to spring back into my pre-preganacy size. No matter what anyone tells you, it takes effort to be your best physically. Over the years, I have learned that I have to plan out my meals for the week otherwise I will grab whatever is fastest (pizza rules) and regret it later. I also have to plan my workouts. But we are just going to stick to talking about food today.

In January, I did my first Whole30 program and at the time, I had only heard of it a few times. The Whole30 program is simply eating real food: meat, fish, eggs, vegetables, fruits and good fats from nuts and seeds. You eliminate all grains (including corn), dairy, white potatoes, sugar, legumes, soy, and alcohol. I made the Whole30 a last minute New Year’s Resolution and jumped right in on January 1st. It really was not that difficult as long as I had my meals prepared in advance. And at the end of 30 days, I felt great and had dropped 7 pounds without really doing much more than 1 or 2 days a week of exercise.

I have decided to do another Whole30 because my sweet tooth has gotten out of control lately. But this time I am extending it to 90 days for a couple of reasons. First, I think if I go longer without sugar, it will help curb my sweet tooth and second, my 20th high school reunion is in the Fall and it would be nice to attend it being a little lighter (and will give me a good excuse to go dress shopping).

Some of the recipes posted will be geared towards the Whole30 program but do not worry, they will still be delicious. Most recipes will be clean eating though there may be a something sweet from time to time. You’ve got to live a little.

Chicken & Spinach Mediterranean Salad
This is a salad I made up on a visit to Uncle Madio’s one day. I really like Uncle Madio’s as it’s the only fast food place I know of that has so many fresh vegetables and organic chicken available. Since I could not find a salad on the menu that met the Whole30 requirements, I decided to make my own. I have since made this salad at home. It is really easy and I usually have all the ingredients on hand.

Ingredients

Can you tell I like Trader Joe’s?

As I said before, I plan my meals for the week. Sunday is usually my cooking day and I will cook up a bunch of chicken breasts in the oven to have on hand. I prefer to have the chicken warm on the salad so during the week, I’ll take a chicken breast out of the fridge and heat it up in the microwave, dice it up and add to the salad. But you could also have the chicken cold.

My Sunday batch of chicken

My Sunday batch of chicken

Ingredients:
Spinach – couple handfuls
1 cooked chicken breast, diced
¼ cup Artichoke hearts, diced
1 Tbsp Sliced black olives
¼ cup Portabello mushrooms, sliced and marinated
1 Tbsp Sundried tomatoes

Place spinach in a bowl. I have a thing for chopped salads so I always chop up salad greens. And then I simply add all ingredients over the spinach. The chicken can be hot or cold. Drizzle olive oil and red wine vinegar on top for the dressing and season with salt and pepper to your liking.

This is a great lunch salad, filling and delicious. Enjoy!

So easy and delicious!

So easy and delicious!

Announcing Tasty Tuesdays…Coming Soon

I am excited to announce that starting next week I will start posting delicious, healthy and easy recipes once a month called Tasty Tuesdays.  Why recipes on a beauty blog you ask?  Well, because Ritual Beauty is all about helping you Look, Feel and Be your best.  And while there are products that help us look good on the outside, to be our best, we should also be taking care of the inside.  When you eat healthy you will find that you feel so much better.

Stay tuned for the first Ritual Recipe next week!