Linguine with Roasted Cherry Tomatoes, Crispy Bacon & Garlic

inguine with roasted cherry tomatos and bacon

This weeknight-friendly recipe requires few ingredients while being full of flavour. If you can find cherry tomatoes with its vine intact, choose these as they tend to have more flavour and stay fresh longer.

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The “Keep it Flexible” Pesto Bean Salad with Fresh Basil & Radish

pesto beans on marble

Serve it alone as a salad or on top of thick-sliced crusty bread topped with goat cheese. Don’t have cannelloni beans on hand? Switch them out for any other white bean like butter beans. Basil can also be substituted with any leafy green such as arugula. I like to keep this recipe simple by using store-bought pesto.

This easy to make recipe by Milk & Marigolds is spring inspired and full of freshness and flavour.  Follow my instagram account & recipes at: @milkandmarigolds 

pesto beans on toast on marble b:g

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Coconut-Mango Chia Pudding with Ginger

COCONUT MANGO CHIA milkandmarigolds.com-3

This delicious chia pudding is perfect for breakfast, as a snack or dessert. When thinking about meal prepping for the week, I like to keep this recipe in regular rotation because it is quick and easy to prepare and nutrient-rich. Chia is high in fibre, omega-3 fatty acids and is a plant protein.

As a child, the only chia I knew of, was the ceramic “cha-cha-cha-chia” pig who lived on top of our fridge who sprouted chia “hair”. If you grew up in the 80’s, the chia pet might ring a bell. But today chia is widely available throughout the world and apart of a healthy diet.

COCONUT MANGO milkandmarigolds.com-2

***Below you will find two of my recipes. The first is lighter and the second is richer/ creamier. Both are delicious but the second recipe is my favourite***

Coconut-Mango Chia Pudding with Ginger

Prep Time: 15 minutes           Resting Time: overnight in the fridge for best results.
Author: Milk & Marigolds      Serves: 4 large servings (easily scaleable)

Ingredients(Lighter Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
1 large can of full-fat coconut milk
1 cup almond milk (unsweetened)
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Garnish Suggestions:
shredded coconut
fresh or frozen mango
1/4 cup shaved ginger

Ingredients(Creamier/Richer Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
2 large cans of full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Equipment:
blender or masher
2 medium-sized bowls
whisk
funnel (optional)
jars or glasses for serving

COCONUT MANGO CHIA milkandmarigolds.com-4Instructions:
1. Begin by blending or mashing 2 cups of the mango until smooth. Add a couple tablespoons of water if needed to help it along. Reserve the remaining mango for topping/garnish. Pour the blended mango in one of the medium-sized bowls.

2. In the other medium-sized bowl, mix together all the ingredients but the mango. Whisk until well distributed and then pour half of the mixture into the bowl with the mango. Whisk contents.

3. Use a funnel or carefully spoon the coconut and the mango chias into jars or glasses. Create as many layers as you wish. Cover servings and refrigerate for several hours or for best results, overnight.

4. Top with garnishes and enjoy!

Copyright 2015 © Milk & Marigolds