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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