Cashew Oat Milk If you’re a reformed dairy lover, or simply want to go plant-based, finding a milk alternative that tastes similar to cow’s milk can be hard to find on store shelves without the premium price. This creamy dairy alternative is inexpensive and easy to make. Done in about 10 minutes without additives or hidden ingredients. Ingredients: •.5 cup unsalted cashews soaked •3.5 cups purified water •3/4 cup rolled oats •1 pinch salt •2 tsp maple syrup Instructions: 1. Soak cashews in water (under refrigeration) overnight. 2. Drain soaking water, and place cashews into a blender. 3. Add water and blend until cashews are dissolved. ratio for regular dairy milk. 4. Add remaining ingredients and blend again until smooth. 5. Filter cashew-oat milk by pouring through a very fine mesh strainer or a regular strainer lined with cheesecloth. 6. Allow the milk to strain without pushing or forcing content through the strainer. Repeat the filtering process again (optional). 7. Discard contents left in the filter and adjust the sweetness of the milk as needed. 8. Store in an airtight bottle and refrigerate until ready to use for up to 6 days. Follow a 1:1 Click the link in my bio for the full recipe or search Google "beyond a foodie cashew oat milk" . #foodies #chefsofinstagram #chicagofoodie #rollwithus #instachef #foodiesofinstagram #chicagofoodgram #foodstagram #blackgirlblogger #blackgirlbloggers #foodblogeats #dinnerinspiration

A light and sweet treat Make these for your sweetie for Valentine’s Day! Energy bites are small sweet treats made to keep you fueled throughout the day, whether you’re working out, on the go or just looking to satisfy your sweet tooth. Recipe below! Comment below your thoughts... Ingredients ❣Chocolate Hazelnut Bites •1 cup dates •1 cup walnuts •⅓ cup cacao powder •¼ cup cashew butter •pinch of salt ❣Hazelnut Praline Bites •1 cup dates •1 cup hazelnuts •¼ cup cashew butter •pinch of salt ❣Strawberries n' Cream Bites •½ cup freeze dried strawberries •1 cup dates •1 cup walnuts •¼ cup cashew butter •½ tsp vanilla extract •pinch of salt Click the link in my bio for the full recipe or search Google "beyond a foodie valentine's energy bites" . #foodies #chefsofinstagram #chicagofoodie #rollwithus #instachef #foodiesofinstagram #chicagofoodgram #foodstagram #blackgirlblogger #blackgirlbloggers #foodblogeats #dinnerinspiration

French Toast Hearts! 💕 These are seriously the easiest and cutest breakfast! All you need is a loaf of italian or french bread to make these. They're great for valentines day, but I like to make them all year round. Thinking about making a tutorial video for this, what do you think? 🤔 Recipe below if you want to save it for later! Ingredients ❣French Toast Hearts •3 eggs •2 cups half and half •1/3 cup sugar •1/2 tsp ground cinnamon •1/4 tsp ground nutmeg •1 tsp vanilla extract •pinch salt •1 loaf crusty french or italian bread •butter for cooking ❣Raspberry Syrup •fresh or frozen raspberries •1/2 cup sugar •1/3 cup water •1 tsp cornstarch ❣For garnish •powdered sugar •fresh strawberries •strawberry roses Instructions ❣Raspberry syrup 1. In a small saucepan, combine all ingredients except for cornstarch on medium-low heat. Allow berries to come to a boil and then turn heat to low reduce to a simmer. Cover and allow to cook until berries have softened, about 15 minutes. Remove from heat and allow to cool for 5 minutes. 2. Transfer mixture to a blender and blend on low until smooth. Strain syrup back into sauce pot. discard seeds. Bring syrup back to a simmer. 3. Meanwhile, mix cornstarch with 1-2 tablespoons of water to create a slurry. Pour slurry into syrup and stir until incorporated. The mixture will begin to thicken. when desired thickness is achieved, remove from heat and set aside until ready to serve. Link in bio for full recipe or Google "beyond a foodie french toast hearts"

Risotto lovers, this is for you! If you’re a fan of traditional risotto, then barley risotto may be music to your ears. Swapping rice for barley, and using the same risotto method of cooking; gradually adding hot broth to the pan of grains and allowing the liquid to be absorbed before repeating the process again. the end result is a chewy, creamy (not mushy) bowl of warm grains that is savory and comforting. Ingredients: •1 medium acorn squash rinsed •2 tbsp extra virgin olive oil divided •2 tsp maple syrup •1.5 cups barley •1/4 cup shallot diced •2 cloves garlic minced •1 tsp sage minced •1 tsp rosemary minced •1 oz dried mushrooms small diced •4-5 cups vegetable stock or broth •1/2 cup cream (substitute cashew cream for vegan) •1/4 cup parmesan cheese or nutritional yeast (optional) •2 tbsp parsley chopped •1 cup pomegranate arils for garnish •tt salt and pepper Tag someone you know that'll love this dish! Link in my bio for the complete recipe or search on Google "beyond a foodie barley stuffed acorn squash" . #beyondafoodie #foodlover #foodshare #foodblogger #foodphotography #foodblog #foodlove #foody #foodstyling #mealprep #mealprepwarrior #mealprepideas #foodblogfeed #foodshare #foodlovers #chefsofinstagram #healthyrecipes #foodbloggerpro #foodblogeats #foodbloggerlife #foodpix #foodie_features #foodstylingandphotography #eatdelicious #f52grams #foodgawker

Cardamom Rose Latte! This is an easy, cozy recipe to whip up for you and your sweetie on love day. Pair it with a nice dessert or breakfast. Cardamom Rose Latte Recipe 🤍Equipment •small sauce pot 🤍Ingredients •1 1/2 cups purified water •1/4 cup edible rosebuds/petals dried or fresh (packed) •3-4 cardamom pods, cracked or 1 tsp ground cardamom •1/3 cup shelled pistachios divided •1/2 tsp rosewater •2 tsp beet root powder •to taste agave •milk of choice 🤍Instructions 1. Take half of the pistachios and mince into fine pieces, set aside. 2. In a small sauce pot, add rose buds/petals, cardamom, whole pistachios, and water. 3. Cover pot, bring mixture to a boil and reduce to low. Let simmer for 2-3 minutes before turning off to steep. 4. Meanwhile, steam milk and set aside. 5. To assemble: strain steeped tea into 1 large cup or 2 small cups using a fine mesh strainer. 6. Top with steamed milk. garnish with crushed rose petals, pistachios, and cardamom. Serve immediately. You can find the full recipe on the #bafblog click the link in my bio to take you directly to the post or Google "beyond a foodie rose latte" #foodies #chefsofinstagram #chicagofoodie #rollwithus #instachef #foodiesofinstagram #chicagofoodgram #foodstagram #blackgirlblogger #blackgirlbloggers #foodblogeats #dinnerinspiration

What's for lunch: My Pozole Rojo soup and a "Mexican" Grilled Cheese Made with Chihuahua and queso fresco cheeses cilantro and onion on crusty bread This takes grilled cheese and tomato soup to another plane Look at that pull! 😬 You can get my soup recipe by clicking link in my bio or Google "Beyond a Foodie Pozole Rojo" #foodies #chefsofinstagram #chicagofoodie #rollwithus #instachef #foodiesofinstagram #chicagofoodgram #foodstagram #blackgirlblogger #blackgirlbloggers #foodblogeats #dinnerinspiration

Happy February!! A small roundup of what’s to come: a little black history 🌍 a little love ❤️ New services 🥗👀 some fan favorites 😍 and a whole lot of food! 😋 What are you looking forward to this month? . . . . #foodies #chefsofinstagram #chicagofoodie #rollwithus #instachef #foodiesofinstagram #chicagofoodgram #foodstagram #blackgirlblogger #blackgirlbloggers #foodblogeats #dinnerinspiration #blackherstorymonth #blackhistory #valentienes

Buttered Rum steel cut oats with fruit and nuts 😋 When I growing up my great grandmother would eat oatmeal for breakfast every day with butter and salt. I used to think it was the weirdest “old people food” in the world to want every day. Now…here I am craving a bowl of oats every other day. And Anria could eat oatmeal for every meal 😂 I’m sure my great grandmother is having the last laugh What food did you grow up not liking that you love now? #breakfast #oatmealbowl #oatmeal #oatmilk #plantbasedbreakfast #goodmorning #blackgirlbloggers #blackfoodbloggers

Who would say no to this fluffy goodness? This cloud bread is a perfect light meal for everyone who has feasted during the past holiday season. Who would you share this with?

This irresistible chicken dish would look good on your table this holiday season. It's a Rosemary roasted chicken with market mushrooms, whipped parsnip mash and pomegranate reduction. Who would you share this with? #beyondafoodie #foodlover #foodshare #foodblogger #foodphotography #foodblog #foodlove #foody #foodstyling #mealprep #mealprepwarrior #mealprepideas #foodblogfeed #foodshare #foodlovers #chefsofinstagram #healthyrecipes #foodbloggerpro #foodblogeats #foodbloggerlife #foodpix #foodie_features #foodstylingandphotography #eatdelicious #f52grams #foodgawker