2 Easy Overnight Oats Recipes

I make overnight oats at least once a week. They are thick, creamy and so delicious. They are super convenient for those mornings when I’m running out the door. I grab a jar and eat it in the car on my commute to school.
My recipes are all over the place. I typically use whatever fruit and nuts I have in the house. However, the base of the recipe never changes.

Base

Oats: I use old-fashion Quaker Oats. I’ve used steel cuts oats too and they’ve turned out great.
Chia Seeds: Chia seeds thicken up the oatmeal and are a great pop of texture. They are super healthful (here’s a post explaining the difference between healthful and healthy), full of nutrients, including fiber, protein, manganese and calcium, omega-3 fatty acids and antioxidants.
Flaxseed: Ground flaxseed also thickens the oatmeal and are loaded with omega-3 fatty acids, fiber, protein and phytochemicals called lignans.
Almond Milk: Any type of non-dairy milk can be used. You can play with flavors by changing up the milk.

The Two Flavors I Make the Most

Banana: one whole banana, cinnamon, pecans, and a dollop of nut butter. The banana makes it sweet but if you want it a little sweeter add some honey or maple syrup.
Berry: Strawberries, blueberries, and a dollop of jam. My mom makes the best homemade plum jam I and it sweetens it perfectly.
I layer the ingredients and then fill the jar with almond milk just until the oats are covered. Pop them in the fridge and you’re done.
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Easy Plant-Based Fajitas

These plant-based fajitas are an array of beautiful color, big on flavor and super *healthful. This meal is easy to prepare and fast to cook which makes it the perfect meal for a busy weeknight.
*Healthful describes something that will create good health, like eating lots of veggies or excising. Healthy describes someone fit or athletic. Here is a good link to explain the difference between Healthful and Healthy.
Homemade fajita seasoning.
Packing a meal as full of veggies as you can is important. The base of this dish is fresh bell peppers—the more colors you can get the better, onions—red or yellow will work, and roma tomatoes. The secret ingredient to my fajitas is the homemade seasoning. This seasoning is incredibly simple to make, and you should have most of the spices in your pantry. It’s gluten free and doesn’t contain MSG like most store-bought packets.

Fajita Seasoning Recipe


•2 tablespoons chili powder

•1 tablespoon ground cumin

• 1 teaspoon paprika

• 2 teaspoons salt

• 2 teaspoons sugar

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper (I use Slap Ya Mama Hot Cajun Seasoning—it’s the best!)

• 2 tablespoons of corn starch
Mix all the ingredients except for the corn starch. Dip your finger in and take a taste, adjust flavors if needed. Then add corn starch. The corn starch is a thickener and helps make that wonderful juicy fajita sauce that runs down your arm. This makes enough for several dinners so keep it in an air tight container and store it with your other spices.
Over medium heat lightly sauté veggies in a little olive oil. Don’t overcook, you want them to have a little bite to them. Turn down heat and stir in tomatoes. Sprinkle in the seasoning—use as much as you like—it’s all about the flavor! Depending on how juicy the veggies are it should begin to thicken, if needed add a splash of water. Serve in grilled corn tortillas and sprinkle with chopped cilantro. Enjoy!
Plant-based fajitas.
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Deconstructed Thai Spring Rolls

I love Thai food. My favorite appetizer are fresh spring rolls. They contain fresh vegetables and herbs wrapped in rice paper and served with peanut sauce and sometimes sweet chili sauce. At home I make a deconstructed version that is packed full of flavor. It’s fresh, healthful, and super delicious.
I use iceberg lettuce as the base because it has a nice crunch. I add shredded carrots, English cucumbers, scallions (green onions), cilantro, mung bean sprouts, fresh mint, and Thai basil. Be sure to get the Thai basil because it tastes completely different than regular basil. I didn’t have an avocado or bell peppers but I usually add those too. Pile on any veggies you love…the more the better.
I use rice noodle sticks as substitute for the rice paper. Cook the noodles according to the package. Place a big bed of noodles on plate and add the salad on top.
When I’m not is a rush, I will make homemade peanut sauce, but I’ve found this Trader Joe’s Asian Style Spicy Peanut Vinaigrette is a great replacement. I drizzle on the peanut dressing, sweet chili sauce, and a spoonful of the garlic chili sauce (I like it spicy) and top it with chopped peanuts. Enjoy!
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Brown Bag Your Lunch

I am about to graduate from college, May 2019, and I’ve eaten on campus less than ten times. I try to stick to a plant-based diet, and I find it easier and more healthful to pack my own lunch. But there are a lot of other benefits to packing your own lunch. You save money, consume less junk food, you can control your portions, so you don’t over eat, and it’s also a time saver because you don’t waste time walking to the food court or waiting in line. I usually eat in class or in between classes. Preparing a homemade meal doesn’t have to be time consuming or complicated. Here is one of my favorite salads to pack.

Balela Salad

Balela salad is a healthy salad mixing garbanzo beans (chickpeas), black beans, tomatoes, onion, mint and parsley. Its dressed with a spicy lemon dressing. It’s incredibly simple to make and easy to take to school. It’s super flavorful and packed with lots of fiber and nutrients—perfect to power you through the rest of the day.

Balela Salad Recipe:

2 (15 ounce) cans garbanzo beans (chickpeas), drained & rinsed

2 (15 ounce) cans black beans, drained & rinsed

1 cup chopped fresh parsley

1 cup chopped fresh mint

One small thinly sliced red onion

1 pint grape tomatoes cut in half

1 large jalapeño pepper roughly chopped

3 cloves of garlic

1/4 cup olive oil

2 lemons juiced

2 tablespoons red wine vinegar

Salt & pepper to taste

Directions:

In a large bowl, mix together the garbanzo beans, black beans, parsley, mint, onion, and grape tomatoes.

Dressing: Place the jalapeño pepper, garlic, olive oil, lemon juice, and red wine vinegar into a blender, and blend until thoroughly combined. (I use a NutriBullet. You can use an immersion blender too). Pour the dressing over the salad and toss. Season with salt and pepper.

I always bring a 32oz bottle of water, some fresh fruit, and some nuts with whatever I pack. If you’re looking for a quick on-the-go breakfast check out this Easy Overnight Oats Recipe.

Take the time to take care of yourself this semester!

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