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Catching up & a Quinoa Recipe

Hey there and happy Thursday to you all! It’s been a busy couple of weeks around here. Between getting engaged(!!!!), moving,  starting classes, attending amazing weddings and still working weekends, I feel like I’ve been in “go-go-go” mode constantly. However, Brandon and I were SO excited to move into our new place. Minus the actual “moving” part, it has been so surreal to set up our new home together as fiancés! (Can I just admit how much I love saying that?!)

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I also started my Master’s Degree program last week, which was exciting yet overwhelming all at once.  Organic Chemistry will be consuming my life for the next four months. #sendhelp
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Anyway, back to our new place. I think my favorite part of our new digs is the kitchen. The counters, the cabinets, the island, the set-up…I just LOVE LOVE LOVE it (I will share a picture once it’s all set up). Plus, having a new kitchen makes me so much more motivated to cook. Healthy dinners for the win!

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Speaking of healthy dinners, my favorite vegetarian protein source lately is quinoa. I started to eat quinoa back in Australia and I haven’t turned back since. The first time I tried it, I wasn’t too fond of it, but that’s because it tasted really bland to me. However, once I researched it a bit, I learned that if you cook it in chicken broth (or vegetable broth), it’s so much more flavorful. After that, I became hooked.  It’s a great source of protein, filling, gluten-free, and simply delicious. This week, I decided to use up some random vegetables in my fridge and make a veggie-quinoa mix. It’s so easy and makes terrific leftovers, too. To complete my dinner, I stuffed a red pepper with the mixture and baked it for 15 minutes, eating it alongside of some roasted veggies and corn (off) the cob. I plan on putting the mix on salads as leftovers for the rest of the week! Here’s my recipe:

Veggie & Black Bean Quinoa Mix
1 cup quinoa
2 cups lower-sodium chicken broth
1/2 yellow onion, diced
1/2 cup mushrooms, diced
1/2 cup black beans
1 small yellow squash, chopped
1/4 red pepper, chopped
handful of spinach
salt/pepper/seasonings to taste
1 red pepper (optional)

Directions
1) Preheat oven to 425 degrees F.
2) Place quinoa and chicken (or vegetable) broth in a saucepan, stir, and put burner on high. Once it begins to boil, lower temperature to a simmer and cover (stirring every few minutes), until it’s thickened and fluffy. (This will take about 15 minutes). Trust me, one cup expands IMMENSLY!
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3) While the quinoa cooks, chop your vegetables. I chose onions, squash, mushrooms, red pepper and spinach, and at the last minute I added some black beans in, too. The beauty of this dish is you can honestly use any vegetables in your fridge.
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4) Stir-fry these on the stove until cooked thoroughly (using spices of your choice), and add the spinach in at the last minute. Once cooked, set aside until the quinoa is finished.
5) Once the quinoa has finished cooking, add the vegetables in. Voila, you have your quinoa mix!
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6) ***Optional: I cleaned a pepper out and stuffed/baked the mixture inside for about 15 minutes, but this isn’t necessary. You could also just stand at your stovetop and eat it too (yes, I am guilty of this Winking smile)

Have a great rest of your week and weekend, friends. Happy almost fall!

***9-11-2001 Never Forget***

Do you cook with quinoa? If so, what’s your favorite way to eat it?

Any recipes to share?
Any one else move in September?

Gahhhh moving is the worst!

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Lately & A Protein shake for coffee lovers

Hello, hello! Here we are on the last day of July…can you believe it? I sure can’t! Just 5 more weeks and I move back to Massachusetts with Brandon…eeeek! Where has summer gone? It is FLYING by. Since my schedule has pretty much been all over the place the past few months, it seems like time is going by faster than ever. Some nights I’m in Maine, others I’m in New Hampshire, now-and-then I head to Boston, and I try to get to Cape Cod when I can. On-top of that, there’s been weddings, work every weekend, and apartment searching. Needless to say, life lately has been very busy, but fun too! Lately in the last few weeks I:
…attended a beautiful wedding:
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Our friends Anna and Matt said ‘I do’ in a beautiful outdoor ceremony, filled with heart-felt vows, readings, wonderful people, and so.much.love. I adored every second of it!
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…have spent my days off with my Mom:
Sadly, my time of living back at home with my parents is quickly coming to an end, so I’m trying to soak in as much time with them as possible. My Mom and I have planned an outing each week where we do something together that we both love. Last week, we shopped and had lunch on the water. This week, we worked out together, shopped again, and went blueberry picking.  I couldn’t love this lady more. 
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…have been addicted to making the same breakfast, every day:
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Truthfully, I get into breakfast ruts quite often, meaning I eat the same thing over and over again every day. However, when I decided to do a gluten-free, dairy-free cleanse a few months ago, I began starting my day with a homemade protein shake for breakfast (along with a bowl of fruit) and to this day I am still hooked on this combo, even post-cleanse!  This recipe is just too good not to share. For the coffee lovers out there, I think you’ll love this shake. To me, it tastes just like a Starbuck’s Frappuccino, without the added calories and extra guilt. I literally eat/drink this 6 days a week before work in the morning. It’s delicious, satisfying, gluten-free, dairy-free, gives me the coffee taste I crave AND keeps me full for hours.

Double Coffee Lover’s Protein Shake
Ingredients
1/2 cup reduced sugar Almond Milk (I use Original or Vanilla Almond Breeze brand)
5-6 frozen strawberries (mostly de-thawed)
1 handful of fresh spinach (washed and dried)
2 scoops Arbonne Vanilla Protein powder
1 packet instant coffee (I use Nescafe Taster’s Choice hazelnut flavor)
1 TBSP decaf instant coffee
1/2 cup crushed ice (to start)
2 TBSP cold water
Shake of cinnamon

Directions
1) Add almond milk, thawed strawberries, protein powder, and spinach to blender.
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2) Using a coffee mug, mix instant coffees together with a splash of water and stir for a few seconds until it’s mixed together. Then add this liquid to the blender.
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3)Top with crushed ice, water, and cinnamon.
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4) Blend until mixed well. If the shake is too thin, add more ice. If it’s too thick for your liking, add more water and/ or Almond Milk if desired. Enjoy with a spoon or a straw!
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I can’t get enough of this protein shake. I make mine thick enough to eat with a spoon, but it’s delicious through a straw, too. If you try it, I hope you love it.

What have you been up to lately?
Do you make shakes for breakfast? If so, what’s your go-to recipe?
Do you “eat” your shakes, or am I the only one?  Winking smile

Lately

Hi there! My oh my, where did June go?  I feel like I blinked and suddenly it’s July! Please slow down, summer. Summertime is always pure craziness with plans, but this summer just seems even crazier. Since I can’t seem to find the time to sit down and blog weekly, I wanted to share a few things going on around these parts lately, and share a recipe too while I had a few minutes.

Lately I’ve…been working constantly
I manage a seasonal ice cream shop, mini-golf, and barbeque restaurant (which I worked at for 7 years growing up), and along with management duties, I’m also the prep cook for the restaurant, so this all keeps me extremely busy. If you’re looking for me Thursday-Sunday, I basically sleep there.  I absolutely love it but I am also absolutely exhausted when Sunday night rolls around.  Monday is the new Friday in my book!

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Ice cream unloading
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Lately I’ve…spent as much time as possible with my Nana
Brandon and I escaped reality for a few days last week and headed down to Cape Cod to spend time with my Nana at her cottage on the water. It was my favorite place as a child and still remains my favorite  place today. The quiet, the serenity, the sound of the ocean,  and having daily cocktails with Nana can’t be beat. Grandparent time is the best time in my book.

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Lately I’ve…been loving ocean-side runs and outdoor workouts
Thanks to my second family living right on the beach and taking me in on a weekly basis, I’ve been enjoying ocean-side runs multiple times a week this summer. It doesn’t get much better  than exercising with a view like this. I will never be able to express my love of the ocean enough.

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Plus, while on the Cape, Brandon and I rode 22 miles on our bikes and it was a blast. Now I want to bring my bike everywhere! Outdoor workouts make sweating so much more fun.
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Lately I’ve…been loving ice cream way too much (no surprise here)
Do I even need to explain? I think not. YOLO.
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A father’s day ice cream cake for my Dad (1/2 for him, 1/2 for me hehehehe)

Lately I’ve…been missing my grandfather
It’s hard to believe a month and a half has passed. I love you, Bop.
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Lately I’ve…been praying for this puppy
Can someone please say a prayer that this puppy comes into my  life soon? Please? I’m begging.
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Lately I’ve….been making these cookies:
I’ve made these 3 times in 3 weeks, so believe me when I say that these are addicting! They are now my absolute favorite gluten-free homemade cookie. Love, love, love. Thanks Sally!
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Gluten Free Almond Butter Choc-Chip Cookies
Inspired by Sally’s Baking Addiction
Ingredients
-1 large egg
-1 cup almond butter at room temperature ( I used creamy, but crunchy would work too.)
1/2 cup  light (or dark) brown sugar, lightly packed
-1 teaspoon baking soda
-1/2 cup to 1 cup dairy-free chocolate chips  (or any type of chocolate chip you prefer. The chips I used were mini, so I reduced it down to a 1/2 cup amount, which was plenty!).

Directions:
1) Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. Then, in a medium sized mixing bowl, whisk the egg.

2) Next spray a 1 cup measure with butter spray, and measure the almond butter accordingly. Then add the almond butter, baking soda, and brown sugar to the bowl with the egg. Mix everything together until thoroughly combined (this may take a few minutes). Then fold in the chocolate chips until combined.
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3) Now form your cookies. Scoop the dough and roll it into cookie formation with your hands, one by one (using about 1.5-2 tablespoons of dough per cookie), placing them onto a parchment-paper covered baking sheet.  Once the cookies are on each sheet, gently press down on the dough mounds with the back of a fork.
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4) Bake the cookies for 8 to 10 minutes (no more than this). The cookies will probably look  under-baked, but they will harden and be completely cooked in the next few minutes during the cooling process. Allow the cookies to cool for  about 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.

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These are so addicting. I used dairy free chocolate chips, but you could truly put any sort of chocolate chip into these. Plus, I think slivered almonds would be a fantastic addition to this recipe, too. These are simply amazing to eat and so so easy to make. Thanks again for the recipe, Sally!

Have a great rest of the week, friends!

What have you been up to lately?
Have any new recipes to share?
What’s the longest bike ride you’ve taken? 22 was mine!

Two years gone by

Hi friends, Happy Easter Monday! I hope you had a memorable day and weekend with your families. I spent Easter with some of my favorite people.
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We were missing a few other favorites (furry friends included) but one in particular was constantly on my mind:
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Today’s the day that I (along with his family and friends) have been waiting for for over two years now: today Brandon comes home FOR GOOD! It’s hard to believe that two years have gone by, but somehow they have. And now we can officially kiss our long distance relationship goodbye…AMEN! I’m headed to the airport tonight with his family and oh.my.gosh. the butterflies in my stomach are out of control. I swear I will have a permanent smile plastered on my face for the next year.  When I knew he was boarding his plane last night, the smiles just didn’t stop. Someone pinch me, I can’t believe it’s finally here! 
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I couldn’t be prouder of my love for his accomplishments over the last two years. In that time, he made lifelong friends and a lifetime of memories. I am so happy we were able to share part of his Australian journey together.
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Anyway, I have so much to share but for now, here’s the recipe I promised last week. I made this way too many times last week…literally for 3 out of 7 days this was on my dinner plate. Whoops. I guess you could call me an incredibly boring eater, but like I said, it’s just too good to stop! And yes, I have a cauliflower problem.

Cauliflower Poppers
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Ingredients:
3/4-1 head of cauliflower
1/4 cup nutritional yeast
2 Tablespoons olive oil
1/2 tsp. garlic salt

Directions:
1) Pre-heat oven to 400 degrees Fahrenheit.  In a large mixing bowl, mix olive oil, nutritional yeast, and garlic salt together.
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2) Wash and chop cauliflower into florets; then place in mixing bowl with the other ingredients.
3) Stir all together until the cauliflower is mostly covered with the yellowish mixture.
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4) Place on a parchment paper-lined cookie sheet and bake for 20 minutes, then turn each piece over with a fork and bake for another 25-30 minutes, until browned.
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5) Try not to eat the entire batch…good luck! 
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This dish is gluten-free, dairy-free, and relatively low in calories, too. It has quickly become my staple side-dish… I am hooked!  I suggest making a double batch if you are serving four or more people, otherwise, you might run out too quickly. Just a tip!

Counting the hours until we’re off to the airport tonight, yay! Wish me luck : –)
Also, best of luck to all of the Boston Marathon runners today, I’m cheering for you. And to my dear friend Michelle, who continues to be my inspiration day-in and day-out, I’m thinking of you. Love you, girl xoxo

How was your Easter?
Do you like cooking with nutritional yeast?
I was a bit afraid at first, but now I love it!
What’s your favorite cauliflower recipe?

a spring in my step…April confessions

Hey friends, happy April 1st! Since it’s the beginning of the month and all, why not start with confessions?

1) Alleluia, Amen, Praise the Lord…it’s April!
This may sound dramatic but I have been waiting for this day ALL YEAR LONG. It’s not just because I’m sick of winter though (even though I am SO OVER it). The real reason I’ve been anxiously awaiting the arrival of April is because today’s the first day in two years that I can actually say ‘Brandon’s moving home THIS MONTH!’ {Insert happy dance here}. I am 100% positive that there is a spring in my step today.
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This was the welcome sign I made for his Sept./Oct. 2012 visit home…ahhh the memories. I get chills just typing this!

3 weeks until the best day ever at the airport.
3 weeks until a hug, kiss, and hand-hold can physically happen.
3 weeks until goodbyes won’t exist.
3 weeks until our new beginning. 
Can’t wait, can’t wait, can’t wait!!
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2) My Nana is my idol.
Nana turned 87 over the weekend and even though Boppa wasn’t well enough to join us, we made the best of it with a girls dinner on the ocean full of cocktails, live piano music, laughs, and tears. At 87, I can only hope to be as loving, vibrant, witty, youthful, full-of-life, and as fashion-forward as my Nana.  Leopard scarf and matching leopard flats at 87? She is my idol.
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3)Black ice is no joke.
Two days before my sister’s bridal shower, I fell and sprained my foot…Ooooof it was painful.  I wish I could tell you that I sprained it doing something athletic, but that’s just not the case.  I was actually volunteering when it happened, and all it took was a slip on a patch of black ice.Black ice is no joke, my friends. I was in so much pain that I proceeded to crawl to my car and cry for 30 minutes. I ended up not walking on it for most of Friday and Saturday, so by the day of the shower, it felt strong enough to walk on. I’m very lucky it wasn’t worse!   I was more-so freaking out about not being able to wear heels than my actual injury ( I know, it sounds shallow),but a new dress with no heels? That wasn’t happening. I’m pretty much all healed, with the exception of a nasty bruise. I’ll spare you a picture!

4) Once again, I have an iced coffee addiction.
Thanks a lot Dunkin’ Donuts for introducing the ‘Cookie Dough’ iced coffee flavor. So much for not spending money on coffee…now there’s absolutely zero hope for me in that department! My goal is to try and stick to my two coffee per-week limit. However, since it’s only been out for two days and I’ve already had two, I am fairly certain I am already failing miserably.
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5) I have a pancake problem.
It seems like ever since I adapted to a gluten-free (for the most part) lifestyle, my love of breakfast foods has grown and grown. I could seriously eat smoothies, pancakes and waffles all day every day. Last week I had a pancake craving around lunchtime so I tried a similar version of this sweet potato pancake recipe from Tina at Carrots ‘N’ Cake.  Now I’m hooked!

Cinna-Pumpkin Spice Sweet Potato Pancakes
Adapted from Carrots ‘N’ Cake
Ingredients:
1/2 cup sweet potato (cooked and mashed)
1/3 cup almond flour
1/2 cup egg beaters (or 2 eggs)
1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 Tbsp. maple syrup

Directions:
1) Clean, peel, and chop a small/medium sized sweet potato into chunks, then put it in a microwave safe dish with a small amount of water, cover with saran-wrap and cook for 4-5  minutes, or until soft. Let it cool off, mash with a fork or potato masher until smooth, and measure out a 1/2 cup.

2) Preheat skillet on stovetop and coat with cooking spray. Then combine the 1/2 cup of sweet potato with the remaining  7 ingredients in a mixing bowl (or food processor) and mix well. (I used my hand-mixer).
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3) Once your skillet is heated, add the desired batter amount you’d like and cook evenly on both sides.
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4) Add your desired toppings and serve immediately.  I topped mine with almond butter, raisins, and slivered almonds, but the combinations are endless (granola, pecans, cashews, anything!)
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#pancakeproblems

What are you looking forward to the most about April?

Has anyone else tried the new Dunkin’ flavors? If so, what’s your favorite?

small victories, big victories

Hi there, happy Monday and happy March! I know I’m a few days late, but I am still ecstatic that the calendar is no longer on February.  I kid-you-not I did a happy dance on March 1st. To me, March symbolizes the start of sunshine, spring air, tulips, brighter evenings, and most importantly, one month closer to Brandon coming home. Hooray!

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Source

Anyway, February was a crazy month for me and I know March will be even crazier. My sister’s wedding is less than 3 months away, my classes are full-swing, and I start working weekends again verrrry soon.  For that reason, I’m making a diligent effort to take things day-by-day rather than looking ahead,  and I’m making sure to recognize each task accomplished off of my to-do list as an individual victory, even if it’s just a small one. I am a strong believer in recognizing accomplishments because my parents have always been big on this.  Growing up, whether we lost a tooth, learned the capitals of the USA, or scored in our basketball game;  every achievement was recognized, big or small. I remember those moments specifically because they made a point to celebrate them! It really helped me to slow down and live in the moment. Currently, if I think about the months ahead as a whole,  I start stressing out in a bad way. In order to start March off on the right foot, small victories are going to be big victories in my book. 

Recent victories:
-Aced my Chemistry 2 test = victory
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-Bought my bridal shower dress = victory

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…. just giving you a sneak-peek! : –)

-Attended Kimmie and Jimmy’s planning meeting/cake tasting and made some big decisions = victory
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(I helped taste, obviously!)

-Picked the bridal shower menu with Mom = victory
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-Concocted a delicious low-sugar no-bake dessert =  victory
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This recipe was too good not to share. I adapted the recipe to make it gluten-free (using gluten-free oats), dairy-free (using almond milk), and very low-in sugar, too. Plus, these are incredibly easy to make. Enjoy these for a healthy, Monday treat!

No Bake Low-Sugar Chocolate Nut Butter and Oat Cookies
Adapted from Sugar-Free Mom

Ingredients
½ cup peanut butter (almond butter or any sun-butter would work too)
4 tablespoons butter ( I used Earth Balance)
½ cup dairy-free chocolate chips (sugar-free or regular would work, too)
2 cups rolled oats (I used gluten-free)
½ cup milk (I used almond.  Any milk would work)
powdered stevia packets ( I used 2)
0ptional topping: ⅓ cup sugar free chocolate chips, melted

Directions:

1. Add the nut butter, butter and chocolate chips to a small sauce pan and heat on low, stirring until melted.
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2. In a large mixing bowl add the oats and milk. Then pour the chocolate nut-butter mixture into the oats.
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3. Taste the mixture, and if you think it’s sweet enough, skip the stevia. I wanted it sweeter, so I added it in.  Mix well.

4. Using a small cookie scoop, form the dough into balls and place them onto a parchment lined baking sheet.
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5. You can leave them in a ball formation and refrigerate them to harden, or flatten them into small discs. I flattened mine with a fork and I loved that they looked like a cookie but had a more substantial thickness to them! You could also drizzle melted chocolate over them if you choose to. (I skipped this step because I ran out of chips.)
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6. Refrigerate until hardened.

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A few of these are going into my lunch bag as I type! Have a great Monday, all!

Were your parents big on celebrating accomplishments?
Did you have any big/small victories this week?
What’s your favorite no-bake cookie combination?
Mine is chocolate and peanut-butter, no question!

My favorite oats on-the-go

Hey friends! I hope you all had a great start to your week and/or had a relaxing day off if yesterday was a holiday for you. It happened to be a holiday for me and I was psyched! I got back from visiting my twin sister in Connecticut late on Sunday night so after a day full of travel, I was happy to have a day to ease back into things on Monday.
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Kimmie and I at dinner over the weekend
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Beautiful Mom and beautiful Deb

Speaking of the weekend…my Mom and I had a memorable few days with my sister, her puppies, and her fiancé at their home in Connecticut.To say we were sad to leave is a definite understatement; family time is truly the best time. Anyway, we weren’t planning on staying for as long as we did, but because of the storm warnings we had heard in advance, we actually left our house in Maine at midnight on Wednesday night and drove through the night to beat the storm, arriving around 5:00 a.m. in CT.  (Yes we are a bit crazy, but we beat the storm.) We got a great greeting from the puppies, too, so it was worth it!
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It was important for us to be there because her wedding is now less than 100 days away!  Wedding preparations were our mission this weekend, and wedding prep we did. Veil and garter shopping/buying, seating plans, invitation prep, wedding band hunting… you name it, we discussed or accomplished it. It was an extremely productive few days. I love this beautiful bride-to-be.

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I have to admit, our fun-filled weekend made it a bit challenging to stay on track food-wise.  Just to update you, I’m still mostly following the “clean-eating” plan I blogged about a couple of weeks ago. I say ‘mostly’ because I’ve occasionally had some dairy and gluten (and chocolate and champagne…oops), and this weekend was no exception. In all honesty, though, as strict as I felt this plan was at first, it has gotten easier and easier with time. Now I simply feel that I’ve adapted to this way of eating and I just really enjoy it and the way I feel, but that doesn’t mean I’m going to deprive myself from my old favorites once in a while. (Favorites such as pink bubbly and cookie dough Oreos).

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While in Connecticut, the three of us squeezed in a couple of at-home workouts together which was great, but food-wise, when you’re near New Haven, CT and have the opportunity to eat their pizza (literally voted #1 in the USA) how could you not eat it? My gluten-free and dairy-free guidelines were pushed to the wayside that day, which I was perfectly happy with because it was truly worth it to me! 

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My plate x 2 (at least)

I’m sure I’m not the only one who struggles with staying on track food-wise when they’re traveling, so I felt like this would be a good topic to address. This weekend was the first time since starting the clean-eating plan that I would be traveling, so it was a true test, that’s for sure. However, I tried to strategize my meals as much as I could.  For example, something that always seems to help me stay on track food-wise when I’m on the road is keeping my breakfasts and lunches consistent with what I’m used to eating.  We did this in Connecticut, too, by starting the day with protein shakes and fruit for breakfast, and having big salads for lunch. It filled us up but didn’t slow us down, something so crucial when you’re busy!

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This is something that helps me during the school week, too. My class schedule this semester is pretty much all over the place, since Mondays and Wednesdays I’m gone from roughly 8:30 am-10:00 p.m., and Tuesdays/Thursdays I have night class and I don’t return home until around 9:00 p.m on those nights, either. Needless to say, starting my days off with a wholesome breakfast and packing ‘real’ snacks and hearty lunches  is integral to fueling me through the days. That being said, overnight oats have become my staple lunch at least 3 days a week. I love them because I can prepare them the night before and just grab-and-go the next morning. They’re wholesome, protein-packed, versatile, and just so-darn-delicious. Here’s my go-to recipe :

Cinnamon-Almond Overnight Oats
Ingredients:

-Small to mid-sized container (I use a glass jar)
-1/2 cup gluten free old-fashioned oats (I used Bob’s Red Mill)
-1/2 cup of Almond Milk (original or vanilla Almond Breeze) Use enough to immerse the oats. Add 1-1.5 tbsp. water if oats are not immersed in liquid fully.
-1/2 TBSP chia seeds (optional)
-1/2 tsp. cinnamon
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Toppings
(Feel free to mix it up with different fruits, nut butters, and nuts; these are just suggestions!)

1/4 cup blueberries
1 TBSP almond butter
1/2 TBSP silvered almonds

Directions:
Add oats, almond milk, water, chia seeds (for added protein), and cinnamon to your jar or container, stir well, and store in fridge overnight. Add desired toppings the next day before eating. Store in cold space before consuming.
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The next morning when you take your oat jar out, you’ll see that your oats have soaked up a majority of the liquid and they are now a thicker consistency. If they seem too dry, stir in a little more almond milk or water, that will help. Trust, me, they may not look pretty but they are delicious,  full of protein, and will keep you satisfied for hours.

Most days I top my overnight oats with almond butter and blueberries, but on other days I’ll choose apples, raisins, and walnuts. The possibilities are endless.  Plus, I can easily tote these in my school bag without worrying they’ll be crushed (unlike a sandwich or something of that nature), or I can leave them in my car to keep them cold. All I do is bring a spoon along with me, and I’m golden. I’ll be enjoying these today for breakfast or lunch, I can’t decide yet!
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Are you a fan of overnight oats?
Do you struggle with staying on track with your eating habits when you’re on-the-go?