• Recipes
  • Lifestyle
  • Motherhood
  • Recipes
  • Lifestyle
  • Motherhood

callie salls

  • About
  • Follow
  • About
  • Follow
Cart (0)
$0.00 0 Cart

the most coveted recipes from my organic grab & go shop

Buy now

the most coveted holiday recipes from my organic grab & go shop

Buy Now

February 22, 2025

blogger, clean recipes, simple joys, motherhood experiences, speaking truth, personal growth, lifestyle transformation, lifestyle, wellness, family recipes, kid friendly, gluten free, comfort food, weeknight meals, recipes, nourishing foods, high protein, paleo, primal, grain free, clean eating favorites, hashimotos, high protein, overnight oats, breakfast ideas,

Wild Blueberry & Walnut Overnight Oats

February 22, 2025

These Wild Blueberry & Walnut Overnight Oats are the perfect meal prep for the entire family- full of heart healthy fats.

instagram:

@calliesalls

RECIPE👇🏻 The food processor does most of the work RECIPE👇🏻 The food processor does most of the work with these no-bake granola bites🧡 1 cup raw cashews ⅓ cup pepitas 1 cup dried fruit (I used a combo of dates, dried apricots and dried cranberries) 2 cups GF oats ½ cup peanut butter ½ cup canned pumpkin puree ½ cup maple syrup 1 teaspoon vanilla extract ½ teaspoon Pumpkin Pie Spice ½ teaspoon mineral salt Line a square 8x8 pan with parchment paper with an overhang. To a large food processor, add cashews, pepitas and dried fruit. Process until all is broken up in bite-sized pieces. Add to a large bowl. To the same food processor bowl, add in oats and pulse until broken up. Transfer to the same bowl.  In another mixing bowl, whisk together the wet ingredients and spices: peanut butter, pumpkin, maple, vanilla, pumpkin pie spice and salt. Pour wet mixture atop processed oats, nuts and fruits. With a sturdy spoon or spatula, mix together well until all is incorporated.  Transfer the mixture to the parchment-lined baking pan. Press down evenly then use a heavy bottomed glass to firmly pack down the mixture all over. Cover and chill at least a few hours or preferably overnight.  Use a sharp knife to slice the bars in half then cut each half into 7 strips about 1 inch each. Then, cut the strips in half to yield 28 bites. You can also dip them in melted chocolate and top with flaky salt. Store in an airtight container in the fridge or freezer. Enjoy!
RECIPE👇🏻You will love this fresh & punchy texture- RECIPE👇🏻You will love this fresh & punchy texture-filled salad- perfect to meal prep for a week full of seasonal meals. 🍇Waldorf Chicken Salad🍎 Yields 4-5 servings 2.5 cups finely shredded or chopped cooked or rotisserie chicken breasts  ¾ cup fresh apples, chopped small ¾ cup red grapes, sliced ¾ cup roasted pecans, chopped small ½ cup plus 1 Tablespoon homemade/jarred mayonnaise or Greek yogurt for more protein 1 teaspoon dijon mustard 1 Tablespoon orange zest  1 teaspoon poppyseeds 1 Tablespoon fresh thyme leaves ½ cup fresh celery, diced small ½ teaspoon mineral salt 20 turns of freshly-cracked black pepper ½ teaspoon granulated garlic Add all ingredients to a large bowl and mix well. Refrigerate at least 2 hours so flavors can meld and chicken can absorb dressing. (Girl, I promise- don’t skip this part💅) Enjoy!🍎🍇 Will you try this soon? FOLLOW for more yummy autumn recipes🍂
Rich fall food needs acid. A squeeze of lemon or a Rich fall food needs acid. A squeeze of lemon or a splash of apple cider vinegar at the end wakes up roasted squash, braises and soups that taste flat. Season chili in layers: beginning, middle and end. Salt the meat when you brown it. Bloom the spices before the liquid goes in. Taste again halfway through. Then adjust at the very end, because flavors shift as the pot reduces. Don’t peel delicata squash. The skin is thin, tender and totally edible. Slice it into rings, roast it, and you’re done. Mushrooms want a hot, dry pan and patience. Don’t salt them right away and don’t stir them constantly. Let them brown, then season. This is the one exception to “season as you go.” Brussels sprouts go cut-side down in a hot cast iron and you don’t touch them. Leave them alone until that flat side is deeply browned. That’s where all the flavor is. A crowded sheet pan steams, it doesn’t roast. Give your squash and root vegetables room to breathe and use two pans. Space is what gets you those caramelized edges. Seed pomegranates in a bowl of water. The seeds sink, the pith floats and its way more tidy! Don’t throw away beet greens. Sauté them with garlic like chard. You’re getting two vegetables for the price of one. Let the soup be the whole dinner. A pot on the stove, bread on the board and everyone serving themselves. Fall is when a meal gets to be simple and still feel like an occasion🍂
October energy: nourished, regulated and slightly October energy: nourished, regulated and slightly delusional in the best way🍂 who’s with me?
Follow

stay connected with callie

About

  ·  

Collaborations

  ·  

Contact

follow

  • calliesalls
Facebook-f Twitter Pinterest

© 2023 callie salls  ·  privacy policy

hi

I love telling a story through my food and representing other cultures, layering color and texture as well as nourishing my body in the process.

About

Collaborations  ·  Contact

Instagram Facebook-f Twitter Pinterest
Search

Sign-up

for exclusive content

By subscribing to our newsletter you agree to our Terms and Conditions and Privacy Policy

follow

  • calliesalls
Twitter Facebook Pinterest