Overnight Oats

Lots of requests for this recipe. Best part is it’s totally customizable. Play around until you find your perfect mix and match.

overnight oats:

A one-to-one ratio usually works best. Just make sure your oats are covered with milk. The oats absorb a lot of the milk so check on them, give it a stir, and if you need to add more milk then add more. Some people like it “milkier” than others. I am one of those people.

1 cup rolled oats (can be regular rolled oats or gluten-free), steel-cut oats work too but need to be soaked a little longer with more milk.

1- 1.5 cups milk (can be cows milk or any dairy-free milk you love)

The add ins: We don't really measure these and just put in whatever we are feeling. If I had to guess 2-3 tbs.

pumpkin seeds

sunflower seeds

Walnuts

Slivered almonds

chia seeds - I wouldn't do more than 2 tbs of these! Mix mix mix if you add these.

hemp hearts - a great source of protein and healthy fats

coconut flakes

flax seeds - ground or whole

about 1-2 tablespoons of a nut butter

dates- we chop them up small and it’s a little surprise if sweetness

apple chunks

sliced strawberries

Blueberries

mango

mashed banana

frozen blueberries

cinnamon

vanilla extract

maple syrup

pinch or salt

Directions: Mix your base (oats and milk) and your favorite "add ins" together. If you have chia seeds in there mix extra well! Cover the container and place it in the fridge overnight. In the morning your oats will be ready to devour. Mix one more time and serve.

My family loves to do ground flax, hemp , chia seeds and a pinch of salt for the base. We let that sit overnight with 3/4 of vanilla almond milk and 1/4 whole milk. In the morning we add in PB, fruit like frozen blueberries, coconut flakes, cinnamon, pumpkin seeds and slivered almonds!

Can’t wait to hear how you make it!

Mushroom, Garlic and Roasted Red Pepper Cous Cous

I don’t consider myself a recipe creator. I do, however, love food and appreciate how it can fuel our bodies. The magic that happens when you mix different flavors and textures is the added bonus.

I get inspiration from things I’ve eaten, or recipes I’ve read.

Don’t be intimidated when you read below. There is a lot of different things happening (in the stove and on top) but I promise it’s easy and all comes together beautifully.

Ingredients:

1 box of plain cous cous

1 roasted red pepper cut in half

1 whole garlic head

1 container of Baby Bell Mushrooms 

1 onion chopped 

1 whole cauliflower cut into bite sized pieces  

Juice from 1 lemon 

2 tbs tahini 

1 tbs almond butter

Broth 

EVOO

Salt

Pepper

Cumin

Parsley 

IN THE OVEN:

Roasted Red Pepper Sauce:

•Cut a red pepper in half - take out the insides put some olive oil on it and roast for about 20 minutes in the oven at 350.
•At the same time roast a whole garlic clove: Cut off the top of the garlic as to expose the cloves, add some olive oil on the top and wrap it in tinfoil. Cook for about 30 minutes Also at 350.
•cauliflower: roast a whole cauliflower with evoo- salt- pepper- pop in the oven with the pepper and garlic

ON STOVE TOP:

While things are cooking in the oven…

•Cook cous cous according to directions while cous cous cooks .....

•sauté onions, after slightly brown, add mushrooms - cook until mushrooms have released their juices - you really can’t overcook mushrooms

Tahini sauce: (this will go on the side or on top of the dish)

• 2 tbs tahini

• 1tbs almond butter

• Juice of 1 lemon

• Salt

• Cumin

• Some broth to bring to desired consistency

Roasted Red pepper and garlic sauce:

• After red peppers and garlic have cooked and cooled: blend the whole garlic clove (squeeze or pick out softened cloves) and roasted red pepper together. Add some broth some salt, pepper and olive oil and some cumin.

Assembly:

To the cooked cous cous add the roasted red pepper garlic sauce and the mushrooms/onions. Mix. Top off the couscous mixture with roasted cauliflower, tahini sauce and fresh parsley. Enjoy!

Super Quick Homemade Pizza

First off, this pizza is NOT gluten or dairy free.

Secondly, it is so easy to make.

And lastly, it is crispy and delicious!  

(Gluten free?? Do not fret I'll have a gluten free pizza recipe up next week!) 

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Ingredients:

• 1.5 cups whole wheat white flour
• 1/2 cup oat flour. I made my own- just take 1/2 cup of oats and blend them to make  flour!
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbs EVOO
• 3/4 cup water

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  Directions :

• preheat oven to 450
• mix together all dry ingredients : both flours, salt and baking soda
• add in water and EVOO - mix until moistened - there may still be some dry flour floating around but don't worry you will get that mixed in the dough in your next step.
• add a little flour to your table surface and dump out the "dough" mixture on top -  knead dough into a ball. You have two options:

1. Wrap the dough ball tightly in plastic wrap and put in fridge to use later that day 
2. Roll it out right then and there.  

• Grab a rolling pin and make your pizza crust! I like to make mine pretty thin, but not so much that it falls apart. 
• Spray down a baking sheet.
• Place you crust on top of baking sheet and place in oven for 12-15 minutes (depending on how thin your crust is). It will get slightly golden brown around the edges. Take out tray and add your toppings. I kept it simple and added tomato sauce and cheese. Place back in oven for 10 minutes.
• Top with some spices like oregano, chili flakes, and/or garlic powder. Add a fresh green like arugula or basil. Possibilities are endless!

How did you make your pizza?  

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Sweet Potato, Baby Kale and Lentil Soup. Seriously AMAZING!

This soup is SO special. Yes I love vegetables but this soup is so special not because of the wonderful veggies but rather because of the seasoning. It is VERY flavorful and intense, in a good way. This could go down in history as one of my favorite (non pureed) soups. My friend gave me this recipe from Pinterest and I switched it around a tad to make it my own.

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Ingredients:

• 3 medium sized sweet potatoes peeled and cubed 
• 2 cups baby kale (you can use more if you would like!)
• 1 cup brown lentils
• 2 tomatoes (vine ripe if possible) chopped
• 1 medium size onion diced
• 1 1/2 TBS Turmeric
• 1 1/2 tsp cumin
• 1 tsp ground coriander 
• 1/3 tsp cayenne pepper or more if you  like heat!
• 1/2 tsp cinnamon
• 1 tbs fresh ground ginger
• 1 tsp salt (more to taste if you would like)
• Pepper to taste (adding pepper increases the bio availability of turmeric- helping your body absorb more of the nutrients!) 
• 6 cups vegetable broth 
• 1 cup water

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Directions: 

• Heat the largest pot you have for 40 seconds over medium heat, then add about 2 tbs of EVOO or any other oil you prefer. Warm up oil for another 20 seconds then add in chopped onions and stir for 3 minutes.
• Add in all the spices including the ginger. Stir for another 2 minutes.
• Add in tomatoes and lentils. Stir for a minute then finally add in your sweet potato, 6 cups broth, and 1 cup water.
• Bring pot to a boil, cover and reduce to low, letting cook for about 30 minute. 
• After about 30 minutes add in your baby kale and let it cook for another 10 minutes.

Comment below and let me know how it goes! Did you make any changes to the recipe?

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** If I am going to be eating/ serving all the soup right away I add in all the Kale while cooking (like the recipe says). BUT if I know that I will be reheating it and eating it for the next couple of days then I only add in some kale, and right before I heat up the soup to eat the next day I will add in more fresh baby kale! ALSO, if you do not have kale feel free to use baby spinach, or regular Kale just cut up small.