Overnight Oats w/ Rosemary and Vanilla


I like to make a big batch of overnight oats to have through the week for fast and easy post-yoga breakfasts. For this one I used vanilla and rosemary to flavor it. I love rosemary in almost anything, most people think of it as a seasoning reserved for savory dishes but I think it’s great incorporated into breakfasts and desserts too. Not to mention its many health benefits; it’s rich in iron, calcium and vitamin B6. According to some studies it has anti-inflammatory and antioxidant properties, improves digestion and prevents brain aging. ┬áBut more importantly it just tastes good! Our rosemary plant has TONS of flowers right now, which the bees love, but I also think are very pretty so I picked some for a garnish on my oats. They are edible and taste pretty much like rosemary but a bit more flowery- go figure.

{4 servings}

  • 2 cups of rolled oats
  • 3 1/2 cups water
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of salt
  • 1 tsp vanilla extract
  • dash of ground ginger
  • 1 1/2 tbsp chia seeds
  • 1 1/2 tbsp flax seeds
  • 1 tbsp hemp seeds
  • 4 rosemary sprigs

toppings ideas:

  • granola
  • almond butter
  • crystallized ginger
  • pomegranate seeds
  • tangerine slices
  • toasted coconut
  1. in a medium sized tupperware, combine oats, water and spices then put in the fridge for 4 hours or overnight
  2. use a blender or food processor to blend part of the oats to make a smoother consistency, I blended about 3/4 of the soaked oats to make it on the more creamy side
  3. return it to the tupperware and add chia, flax and hemp seeds and stir to incorporate- these will thicken it up overnight and give it more texture
  4. return to fridge overnight, in the morning serve some up and top with your choice of goodies!

© 2016, domenicadreamsofcalamari. All rights reserved.

Penne with Tomato-Goat Cheese Sauce and Sauteed Spinach


This is a super simple, pretty healthy and wholly satisfying meal. Also very affordable. These were all just things I happened to pick up at Trader Joe’s the other day.

(serves 1)

  • 4 oz goat cheese
  • 2 cloves minced garlic
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • red chili flakes
  • 2 cups whole wheat penne pasta
  • 2 sprigs rosemary
  • 3 generous handfuls of spinach
  1. heat olive oil in a medium sized pan over medium high heat add (minced) garlic and tomatoes and cover
  2. cook pasta according to instructions
  3. once tomatoes start to blister, pop them with a knife or fork and add goat cheese
  4. once goat cheese starts melting, mix it with the tomato juices and add rosemary (remove from stem), bring down heat and let simmer
  5. when pasta is finished, drain and quickly steam spinach in the pasta pot with a couple teaspoons of water
  6. remove spinach with tongs, shaking off excess liquid, and add it into the goat cheese sauce pan and take that off the heat, season with salt and pepper to taste
  7. pour sauce over pasta, sprinkle with chili flakes, pour yourself a glass of wine and dig in!

© 2016, domenicadreamsofcalamari. All rights reserved.

Pickled Blueberries with Rosemary

  • 1 pint blueberries
  • 1 cup white wine vinegar
  • 1 3/4 tbsp salt
  • 1 tsp black peppercorns
  • 4 sprigs rosemary

(from Food52)

  1. bring vinegar, salt, peppercorns and rosemary to a boil in a small saucepan
  2. rinse blueberries and put them in a glass jar
  3. remove saucepan from heat and allow to cool
  4. pour the vinegar concoction over the blueberries, making sure to cover them
  5. let cool then refrigerate, they will keep for one week > or make Pickled Blueberry and Burrata Black Rice

© 2015, domenicadreamsofcalamari. All rights reserved.

Persimmon Goat Cheese Toasts

      I adapted this recipe from the Persimmon Bruschetta on Food52. I decided to use a tangier cheese to juxtapose the sweet persimmons we got in our CSA box this week. My parents were on their way up to visit so I made this as an appetizer to have when they arrived. Not surprisingly, they had stopped at a winery and were toting a chilled white that went perfectly with the toasts. They were a hit, I’m probably going to have to make more tonight.

      • 1 persimmon
      • 1 cup goat cheese/bleu cheese (i made half with goat cheese and half with bleu cheese.
      • 3 sprigs rosemary
      • 2 sprigs thyme
      • 2 tbsp honey
      • slivered almonds
      • 1/4 cup balsamic vinegar
      • 8 slices of nice crusty bread
      1. slice persimmon, bread and rosemary
      2. spread goat cheese or bleu cheese on each piece of bread
      3. put persimmon slices on top of cheese then sprinkle herbs and almonds over
      4. drizzle balsamic vinegar and honey over top and put under the broiler until bread turns golden and cheese starts to melt

© 2014, domenicadreamsofcalamari. All rights reserved.

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