Peach Breakfast Crisp

I am not one of those people that loves fruit based desserts. Give me all the chocolate, please! However, I do have a soft spot when it comes to fruit crisp. There is just something about that delicious crumb topping that I just can’t resist. With a few tweaks, there is no reason that a fruit crisp should be limited to just dessert. In this version, I’ve made a few adjustments so that you can enjoy this dessert for breakfast without feeling guilty!

Peach Breakfast Crisp |Dietitian Debbie Dishes

It was a bit of a dreary, rainy morning here in Chicago and I was craving something different for breakfast. We had a few extra peaches, hence this crisp was born! Start with some sliced fresh peaches. Make your crumb topping with wholesome oats (soluble fiber!), ground flax seed meal (Omega 3s!), chopped walnuts (more Omega 3s!), and a bit of butter and brown sugar. Sprinkle the oat topping over your peaches and bake for 35-40 minutes or until the oats are browned and the peaches are good and bubbly. Mmm…

Peach Breakfast Crisp | Dietitian Debbie Dishes

Once your crisp is done, let cool on the counter for 10-15 minutes. Serve warm or chilled with plain yogurt for breakfast or wait until after dinner and serve with a scoop of ice cream for dessert! This can easily be made vegan by substituting the butter for chilled coconut oil. Make it gluten free by using gluten free oats. 

Peach Breakfast Crisp
Author: 
Recipe type: Breakfast, Dessert
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
You CAN have dessert for breakfast without the guilt when you make this healthy peach breakfast crisp with wholesome oats, flaxseed meal, and walnuts.
Ingredients
  • 5-6 peaches, sliced
  • ½ cup roughly chopped walnuts
  • 3 tablespoons ground flax seed meal
  • 2 tablespoons brown sugar
  • 1 cup oats
  • 3 tablespoons butter
  • ½ tablespoon vanilla
  • Dash nutmeg
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice peaches, toss in the vanilla and nutmeg and then spread evenly into a 8"x8" baking dish.
  3. In a small bowl, combine walnuts, flax, brown sugar, and oats. Chop chilled butter and add to oat mixture. Using your fingers or two knives, break the butter into smaller pieces until the mixture resembles coarse crumbs.
  4. Sprinkle the crumb topping over the peaches in an even layer. Bake peach crisp for 35-40 minutes or until topping is lightly browned and the peaches have started to bubble.
  5. Serve warm or chilled with a dollop of plain yogurt.
Nutrition Information
Serving size: 1 cup Calories: 289 kcals Fat: 17.5 g Saturated fat: 5.5 g Carbohydrates: 29 g Sugar: 14 g Sodium: 52 Fiber: 5 g Protein: 6 g

Peach Breakfast Crisp | Dietitian Debbie Dishes

 

 

Link Happy Saturday!

 

Cherry Tomato Pic

Happy Saturday! While you are sipping on your coffee this morning, here’s a round up of a few of the recipes I have been drooling over this week.

Don’t forget to check out this week’s vegetarian meal plan with Minimalist Baker!  

Vegetarian Meal Plan with Minimalist Baker

Minimalist Baker Vegetarian Meal Plan

I have been a huge fan of Dana and Jon’s blog, Minimalist Baker for years. As minimalists, their focus on a more simplified lifestyle translates into easy recipes that are 10 ingredient or less, one bowl, or 30 minute prep that can be recreated by even newbie cooks. Not only are the recipes simple to prepare, they are usually gluten free or vegan to boot! In addition to Dana’s drool-worthy recipes, their blog is a treasure trove of handy tips for food bloggers. (I know I’ve learned a lot from them!) Needless to say, I was super excited to get in touch with Jon about using their recipes in this week’s meal plan!

Meal Plan for the Week of August 31 – September 6:

  • Monday: Crispy Peanut Tofu & Cauliflower Rice Stir-Fry - Remember to start pressing your tofu about 1.5 hours before you plan to cook this stir fry. To adjust for 4 servings you’ll need just 1.5 pounds of tofu. Since most packages are 1 pound, you’ll have a little extra that would be a perfect addition to the coconut curry on Thursday!
  • Tuesday: Simple Summer Corn Soup - Make sure to enjoy a few more ears of corn before the summer ends! Serve this soup with a hummus and veggie sandwich or simple side salad. 
  • Wednesday: Vegan Roasted Red Pepper Pasta - Jazz up a boring spaghetti night with this dish. I would add a bit of protein by pairing with a sliced Italian vegan sausage and serve it with a side salad. Yum!
  • Thursday: 30 Minute Coconut Curry - Curry is surprisingly easy and packed with flavor! You’ll want to make this dish over and over again. 
  • Friday: Goat Cheese and Caramelized Onion Pizza - Don’t let its simplicity fool you – this pizza is packed with flavor! An arugula based salad would pair really well with this. 

Farmers Market Shopping List Here is a convenient printable shopping list to take with you to the Saturday/Sunday morning farmer’s market. The portions on the list will allow you to make each recipe for at least 4 servings so adjust if needed. In addition to market produce, you’ll find a list for any store items or pantry staples you will need for any of the entree recipes this week. Pick up additional ingredients for side dishes based on my suggestions above or your personal preferences. To get a printable version of the meal plan and shopping list, click this link –> Minimalist Baker Vegetarian Meal Plan PDF

Minimalist Baker Vegetarian Meal Plan

Do you have a favorite food blogger you would like to see featured here? Let me know in the comments below! Be sure to stop by next Friday for a meal plan featuring recipes from Half Baked Harvest!

Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

Will is the reason I like eggplants today. You see, whenever I used to try and cook them in college/grad school, they always turned out a bit bland and slightly bitter. Then Will came along and made these broiled eggplant slices in a soy ginger marinade that were amazing. Under his tutelage, I’ve learned a few key tips for cooking eggplant that actually tastes good! Roasted Eggplant Lentil Bowl

  • Choose eggplants that have a smooth skin and are firm to the touch. A fresh eggplant will be less bitter and more tasty than one that has been on the shelf longer. Summer fresh eggplants from the farmers’ market are always so much better than winter ones bought at the supermarket. When you buy an eggplant, use it as soon as possible after bringing it home!
  • Globe eggplants need salted while long, skinny Japanese eggplants can be prepped without the extra step. Before prepping a globe eggplant, toss in salt and let sit in a colander for at least 10 minutes or until you see moisture beading on the surface of the cut pieces. Rinse thoroughly and pat dry with paper towels. 
  • Cook your eggplant thoroughly to get the best flavor. Raw or half-cooked eggplant isn’t going to turn out well.
  • Eggplant loves olive oil so be generous! Mediterranean inspired flavors are perfect for eggplant.

Roasted Eggplant Lentil Bowl with Garlic Yogurt Sauce  Let’s talk about what’s going on in this delicious bowl! Lentils packed with traditional Indian flavors make the base. On top of the lentils, pile on some tender roasted eggplant, garlic yogurt sauce, halved cherry tomatoes, and parsley. Give it a stir and you have one delectable vegetarian meal in a bowl! 

Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Mediterranean inspired dish is a wholesome, complete meal that can be served in just a bowl!
Ingredients
  • For the Lentils:
  • 1 cup uncooked brown lentils, washed and picked over
  • 2 cups vegetable broth
  • 2 tablespoons minced fresh ginger (~1" root)
  • 2 garlic cloves, minced
  • ½ tablespoon cumin
  • 2 cloves
  • 1 teaspoon ground black pepper
  • 2 small dried ancho peppers (optional)
  • 2 tablespoons butter
  • For the eggplant:
  • 1 large eggplant
  • 3 tablespoons olive oil
  • Salt
  • For the Garlic Yogurt Dressing:
  • ½ cup plain yogurt
  • 3 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 teaspoons tahini (optional)
  • 1 teaspoon lemon juice
  • Garnish/Toppings:
  • 1 (15 oz) can chickpeas, rinsed
  • Halved cherry tomatoes
  • Chopped fresh parsley
Instructions
  1. Heat lentils, broth, and spices (ginger through peppers) in a medium saucepan over medium-high heat. Bring to a simmer and cover partially. (Tilt the lid so some steam can still escape.) Simmer for 25-30 minutes or until vegetable broth is absorbed and lentils are tender. Stir in butter until melted.
  2. While the lentils are simmering, slice eggplant into ¼" slices. Layer in a colander and generously salt them. Toss to distribute the salt and set aside for 5-7 minutes. Rinse the eggplant and pat dry. Arrange eggplant slices in a single layer on a large cookie sheet (or two!). Brush both sides of the eggplant slices with olive oil and broil for 1-2 minutes. Check on the slices and turn if they are starting to lightly brown. Brush again with olive oil. Repeat until slices are tender and evenly browned. Remove from oven and sprinkle with a bit of salt.
  3. In a small bowl, mix the yogurt dressing ingredients together with a fork. Stir until evenly mixed.
  4. To make the bowls - divide lentils into 4 bowls, top with chopped eggplant slices, spoon yogurt dressing on top and garnish with fresh, chopped parsley, chickpeas, and halved cherry tomatoes.
Nutrition Information
Serving size: 1½ cups Calories: 415 kcals Fat: 22 g Saturated fat: 6 g Carbohydrates: 38 g Sodium: 491 mg Fiber: 9.4 g Protein: 17.5 g

  Roasted Eggplant Lentil Bowl with Garlic Yogurt Dressing

Peach Green Tea Spritzer

For about the last month or so, I have been kicking around the idea of getting another dog… and I just might have Will convinced! You see, Will had Honey when we got together and even though we’ve all lived together for over a year, you still know Will is Honey’s favorite. Today, I made the mistake of opening up the webpage for one of the local shelter’s here in Chicago. Oh. My. Goodness. So much cuteness! Now I have puppies on the brain. 

Peach Green Tea Spritzer | Dietitian Debbie Dishes

While looking at said puppies, I was sipping this terrifically refreshing cocktail. I’m all about peaches right now. We have been picking up a big bag of them the last couple weeks at the market. Who could resist a ripe peach so juicy you have to eat it with a napkin to dab the juice off of your chin? Mmm… So, why not put a couple in a cocktail, right? 

Peach Green Tea Spritzer | Dietitian Debbie Dishes

Depending on the ripeness of your peaches, you may want to add just a dash of simple syrup to this cocktail. Either way, it is sure to brighten up your Monday!

Peach Green Tea Spritzer
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 2
 
Beat the summer heat with this incredibly refreshing peach green tea spritzer. Naturally sweetened with peaches, this one is healthier than most fruity bar cocktails!
Ingredients
  • 3 ripe peaches
  • 4 ounces gin
  • 1 cup water
  • 4 green tea bags
  • Couple dashes citrus bitters (lemon, orange, or grapefruit would be tasty!)
  • Ice
  • Soda Water
Instructions
  1. Heat water in the microwave or in a small saucepan until simmering. Add tea bags and let steep according to package directions. Set aside to cool to room temperature.
  2. Puree peaches in a blender then pour puree into a colander lined with cheese cloth. Squeeze puree through the cheese cloth, catching the peach nectar in a bowl or container.
  3. To make cocktails, place ice in two glasses. Pour 2 ounces each of gin and brewed green tea into each glass. Add 3 ounces of peach nectar. Add a dash or two of bitters.
  4. Top off each glass with chilled soda water and serve.
Nutrition Information
Serving size: 8 ounces Calories: 171 Fat: 0 g Saturated fat: 0 g Carbohydrates: 5.4 g Sugar: 4.8 g Fiber: 0.8 g Protein: 0 g Cholesterol: 0 g

 

 

Homemade Tropical Granola Clusters

When you are staring at the vending machine thinking about grabbing an afternoon snack to cure your munchies, you may be thinking that a granola bar is the smartest choice. Not necessarily… Although granola bars seem healthy, they can be packed with a ton of sugar and have an shockingly long ingredient list. On a positive note, granola and/or granola bars are incredibly easy to make at home and can be lightened up to better suit your health goals! 

Tropical Granola Clusters | Dietitian Debbie Dishes

The theme for this month’s Recipe Redux was to share a healthy bar or snack you often include in your lunch. I love granola so I decided to whip up these yummy granola clusters. I typically include nuts and cranberries, but I was feeling like I needed to try something a little different. I found this delicious mix of tropical dried fruits at the store that was just perfect for this recipe! The secret to a perfect snack is to make sure you include a good balance of fat, protein, and whole grains. These granola clusters do just that! Nuts and quinoa add satisfying crunch and protein, while almond butter provides healthy fat. Tropical Granola Clusters | Dietitian Debbie Dishes

4.0 from 1 reviews
Homemade Tropical Granola Clusters
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Put a sweet, tropical spin on your regular granola with these homemade tropical granola clusters - perfect for midday munchies.
Ingredients
  • 1½ cups oats
  • ½ cup quinoa, rinsed well
  • ⅔ cup almond butter
  • ⅓ cup coconut oil
  • ¼ cup honey
  • 4 teaspoons chia seeds
  • ½ cup chopped almonds
  • ½ cup chopped walnuts
  • ¼ cup sunflower seeds
  • ¾ cup dried tropical fruit, chopped
  • Dash of sea salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread oats and quinoa into a single layer on a cookie sheet. Bake for ~20 minutes or until aromatic and lightly toasted. Set aside.
  3. Heat almond butter, coconut oil, and honey over medium-high heat in a small saucepan. Stir and cook until melted into a creamy sauce.
  4. Combine chia seeds, walnuts, sunflower seeds, oat/quinoa mix, salt, and fruit in a large mixing bowl. Pour almond butter sauce over top and stir well to combine.
  5. Spread oat mixture into a 9x11" baking pan lined with wax paper. No need to press evenly into the pan - it's best to leave some large pieces. Bake for 30-35 minutes or until lightly browned.
  6. Set aside to cool, then transfer to the refrigerator until completely set. Once completely cool, break into 1-1½" inch chunks and enjoy!
  7. Store in the fridge in an airtight container.
Nutrition Information
Serving size: 92 g Calories: 361 kcals Fat: 23 g Carbohydrates: 31 g Sugar: 7.5 Fiber: 6 g Protein: 10 g

Tropical Granola Clusters | Dietitian Debbie Dishes

 

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Pescatarian Meal Plan with Eating Bird Food

Eating Bird Food Pescatarian Meal Plan Happy Friday! This week, I am happy to be sharing some healthy, seasonal recipes from Brittany’s  fabulous blog, Eating Bird Food! I have been reading Eating Bird Food for quite a while – I was just so inspired by Brittany’s personal journey to a healthy lifestyle. Check out her blog for more tasty recipes like the ones featured in this week’s meal plan! (It was difficult to choose only 5 to include in the meal plan since there are so many great ones on her blog!)

Meal Plan for the Week of August 24-30

Farmers Market Shopping List Here is a convenient printable shopping list to take with you to the Saturday/Sunday morning farmer’s market. The portions on the list will allow you to make each recipe for at least 4 servings so adjust if needed. In addition to market produce, you’ll find a list for any store items or pantry staples you will need for any of the entree recipes this week. Pick up additional ingredients for side dishes based on my suggestions above or your personal preferences. To get a printable version of the meal plan and shopping list, click this link –> Eating Bird Food Meal Plan PDF. Eating Bird Food Pescatarian Meal Plan What favorite blogger would YOU like to see featured next Friday? Let me know in the comments!

Simply Wholesome Bowl with Roasted Vegetables and Chimichurri

One of my favorite dietitian bloggers is McKel from Nutrition Stripped. A dish that she often talks about is the “nourish bowl” which is a combination of super foods combined in a bowl with a carbohydrate, healthy fat, and protein. The intention is to make a nutritious meal that can be served in a single bowl. I love this concept and find myself doing it often! (Check out this Italian tempeh kale stir fry for example.)

Nourish Bowl with Roasted Vegetables and Chimichurri | Dietitian Debbie

The inspiration for this meal in a bowl (ie. “simply wholesome” bowl) came when I tried chimichurri sauce for the first time at this new empanada place down the street from us. After dipping my empanadas in that deliciousness, I knew I had to try making it for myself at home! Chimichurri reminds me of pesto with a Mexican flare. Basil is replaced with fresh parsley and cilantro and a healthy dose of vinegar adds a bit of tang. I think I may just start putting it on almost everything! Since chimichurri goes well with Mexican foods, the rest of the food in this bowl reflected those flavors.

As you can see, this bowl is chock full of healthy roasted vegetables, red quinoa, black beans, and queso fresco. If you don’t feel like heating the house up with the oven, simply grill the vegetables. Make this bowl vegan by leaving off the queso fresco at the end. 

Nourish Bowl with Roasted Vegetables and Chimichurri

This bowl is a complete meal on its own that is loaded with healthy nutrients.

  • Black beans are an important food for vegetarians and vegans because they are a good source of nutrients normally concentrated in animal based foods like protein, calcium, vitamin B6, magnesium, and iron. A serving of beans also provides up to 20% of the recommended daily intake for fiber which has been strongly correlated to lowered risk of colon cancer. 
  • Herbs like parsley and cilantro used in the chimichurri are high in antioxidants and Vitamins A and K.
  • Olive oil is mainly monounsaturated fat which may be healthier for your heart and provides other important fat soluble vitamins like Vitamin E and K. 
  • Quinoa, like black beans, is high in protein, vitamin B6, magnesium and iron. These little seeds are also packed full of fiber and antioxidants. 

Simply Wholesome with Roasted Vegetables and Chimichurri
Author: 
Recipe type: Main Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This nourishing meal in a bowl is loaded with nutrients and delicious flavors. Make this nourish bowl with roasted vegetables and chimichurri today!
Ingredients
  • For the Nourish Bowl:
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth
  • 2 zucchinis
  • 1 red bell pepper
  • 1 ear corn
  • 1 sweet potato
  • 1 tablespoon olive oil
  • Pinch of Salt and Pepper
  • 1 (15-oz) can black beans, rinsed well
  • 2 ounces queso fresco
  • For the Chimichurri:
  • 1 cup fresh parsley
  • ½ cup olive oil
  • ⅓ cup rice wine vinegar (or red wine vinegar)
  • 3 cloves garlic
  • ½ cup cilantro
  • ¾ teaspoon ground red pepper (adjust to your spice preference)
  • ½ teaspoon cumin
  • Dash of salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop vegetables into evenly sized pieces (about ¼"). Toss in olive oil, salt, and pepper. Pour onto a cookie sheet and spread into a single layer. Bake for 35-40 minutes or until tender.
  3. While the veggies are roasting, heat quinoa and broth in a medium saucepan over medium-high heat. Bring to a simmer and then cover. Continue to simmer for 20-25 minutes or until broth has been absorbed.
  4. For the chimichurri - combine all ingredients in a food processor and process until it resembles a pesto.
  5. To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.
  6. The bowl is great served warm just after cooking or toss everything, portion, and chill in individual containers for work. So yummy!

Nourish Bowl with Roasted Vegetables and Chimichurri

Vegetarian Meal Plan with Veggie and the Beast

Vegetarian Meal Plan with Veggie and the Beast

This week’s vegetarian meal plan features recipes from Katie’s blog, Veggie and the Beast. In addition to her fabulous recipes, one thing that kept me coming back to Katie’s blog was hearing about how another veggie/meat-loving couple coexisted. (Will and I aren’t the only ones!) Below, were my 5 top choices for seasonal recipes from her lovely blog for this week. (It was really hard to choose!) In addition to her blog, Katie is also working on a high protein vegetarian food cookbook which sounds awesome so follow her blog to get any updates!

Meal Plan for the Week of August 17 – 23

 Farmers Market Shopping List

Here is a convenient printable shopping list to take with you to the Saturday/Sunday morning farmer’s market. The portions on the list will allow you to make each recipe for at least 4 servings so adjust if needed. In addition to market produce, you’ll find a list for any store items or pantry staples you will need for any of the entree recipes this week. Pick up additional ingredients for side dishes based on my suggestions above or your personal preferences. To get a printable version of the meal plan and shopping list, click this link –> Veggie and the Beast Meal Plan PDF

Vegetarian Meal Plan with Veggie and the Beast  Check back next Friday for a meal plan featuring recipes from Eating Bird Food! Do you have a favorite food blogger you would like to see featured here? Leave your suggestions in the comments below!

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Guest Post: DIY Homemade Vanilla Extract

I love reading DIY blogs where people make super creative and artistic things at home which they feature in their houses gorgeously decorated houses.  I, on the other hand, only wish I had that DIY gene. In addition to cooking, Jenny from Honey & Birch has that enviable knack for DIY/crafting too. (I may be a tad jealous!) I met Jenny at a Windy City Blogger happy hour and have been thinking about doing a guest post exchange ever since. Head over to her blog to see my post on 15 tips for packing a healthy lunch. Today, she is sharing this really cool DIY homemade vanilla extract with you. I can’t wait to try it too! I am very excited to be sharing on Debbie’s blog today!  While I most often post recipes on my blog, the occasional DIY does make an appearance.  Of these DIYs, my favorite and the easiest is DIY vanilla extract. DIY vanilla extract is very easy to make and is great for your kitchen or to give away as gifts.  You only need a few supplies and time – the extract needs to soak for about 8 weeks before it’s ready to use. DIY Vanilla Extract | Honey & Birch

DIY Vanilla Extract | Honey & Birch

Supplies

To get started, you only need four things – glass bottles with stoppers, vanilla beans, a sharp knife and vodka.  I also used a funnel and a measuring cup to make pouring the liquid easier, but these two are optional items.  Even with them, there’s a good chance you’ll still spill if you’re not careful. You can find glass bottles at HomeGoods or Ikea that are reasonably priced.  When shopping at either of these stores for bottles, the most important to look for are bottles that seal very well and that hold at least 4 ounces of liquid.  For this tutorial, I used 4 ounce Boston Round bottles I found on Amazon. Next, you will need vanilla beans. The first time I made vanilla extract, I purchased 12 Madagascar Vanilla beans from Spice House in Chicago. They have 5 locations throughout Illinois and Wisconsin, and a really awesome online shop.  I could (and should) just drive over to one of their locations to pick up my spices, but I love getting packages delivered.  This time around, I bought them on Amazon.  Do some research before you buy them – if you hunt you can usually get a good deal. For the size bottles that I bought, I used 1 vanilla bean per bottle.  Adjust accordingly – remember, my bottles hold approximately 1/2 cup of liquid per bottle. And the final, but most important ingredient is the alcohol. I went with vodka but you can go exotic if you want and do bourbon or whiskey.  Alcohol itself is the key ingredient in this mix. Because I wanted a vanilla extract that was very… vanilla, I went with the cleanest vodka I could find. By clean, I mean with the least amount of vodka taste.  Surprisingly, with all my research, it wasn’t Grey Goose, Belvedere or another top shelf vodka.  It was Svedka.  You can use whatever vodka you’d like.  :)

Directions

1.  To start, slice all of your vanilla beans in half lengthwise.  Do this slowly so that you don’t cut yourself.  Then cut all your halved vanilla beans into equal sized pieces.  The pieces should be small enough to fit inside the bottles you chose. DIY Vanilla Extract | Honey & Birch 2.  Place the pieces of 1 vanilla bean into each bottle.  Remember that my bottles hold 4 ounces of liquid – if your bottle holds 8 ounces (1 cup) then use 2 vanilla beans per bottle. DIY Vanilla Extract | Honey & Birch 3.  Fill each bottle with enough vodka so that the tops of each vanilla bean piece is covered.  Using the optional funnel and a measuring cup make this less messy. DIY Vanilla Extract | Honey & Birch 4.  Close each bottle tightly and give it a good shake.  You should store the bottles in a cool, dark place for at least 8 weeks before using.  Each week shake the bottles once or twice. DIY Vanilla Extract | Honey & Birch So easy, right? Every week when you shake the bottles, the vanilla extract will become more and more potent.  Because of the alcohol, the shelf life of each bottle is virtually infinite, given that the bottles are closed tightly each time.  After they have sat for at least 8 weeks, all you need to do is give the bottle a good shake before you use it. If you are giving bottles away as gifts, consider attaching a handmade label, including the bottled date and instructions for use. DIY Vanilla Extract | Honey & Birch Above is my newly bottled vanilla extract and a bottle from the first batch I made.  It has a gorgeous tawny color and a pungent vanilla scent after sitting for several months.  I use it for all of my baked goods now and its better than the store bought versions. I hope you enjoy this kitchen DIY!