Overnight Oats

I have been trying to make sure that we have breakfast every day, even on mornings I have work and have to run out of the house early. I think it is important to incorporate protein into breakfast and one of my favorite ways to do that is with peanut butter and oats. Overnight oats require no effort in the morning, not even a blender! I have been trying a lot of different combinations, but my all time favorite one is still blueberry.

 

All you do is put a cup of oats in a bowl, add almond milk along with your ingredients (I did blueberries, blanched almonds and cinnamon), and put your container in the fridge until the morning.

Some other ingredients that I love to add into my overnight oats include: banana, chia, coconut flakes, strawberries, dark chocolate chips, peanut butter, apples and much more!

Remember, there is no reason to skip breakfast, especially when it can be this easy!

Always, living my best life ❤ 

Vegan Gluten Free Pancakes

I love trying new recipes, and this was a crowd pleaser. My boyfriend loves a good pancake breakfast, but its not necessarily healthy so I decided to take a healthy spin on pancakes, and it was shockingly amazing.

Ingredients:

  • 2 cups of Oats (blend to flour consistency in ninja)
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (I tend to add more because we love cinnamon)
  • 2 large egg
  •  1 cup milk
  • 1/2 tsp vanilla extract
  • 1 large banana

Just mix up all the ingredients, and cook them over the stove (1/4 cup of mix per pancake). Be careful though, they are harder to flip then regular pancakes, your first few may break.

The last step: enjoy guilt free pancakes!

Always, living my best life ❤ 

Smoothie Bowls Galore

Everyone says “breakfast is the most important meal of the day”. But did you ever wonder why? Well for starters, from the name, you are breaking your fast from the night before. It is thought that eating a balanced breakfast contributes to better memory and concentration, a reduction in your bad cholesterol (also known as LDL), and may help reduce your chances of getting conditions such as diabetes and heart disease. Generally your blood sugars are low when you wake up, and by eating your first meal early, you increase those levels giving your muscles the ability to work all day, and remember your heart is a muscle. It beats around the clock to give you life!

What if I told you people who eat breakfast are thinner than people who don’t eat breakfast? According to a research study done by the Johns Hopkins Bloomberg School of Public Health, the fact is that people who have a balanced and complete breakfast are thinner than people that don’t. This doesn’t mean you can eat a doughnut for breakfast… the key is balanced and complete.

We are obsessed with making eggs and generally pairing it with fruits, but lately I have been on a smoothie bowl kick. For starters they are so yummy, and you can get very creative them them, and above all THEY ARE EASY!  I generally tend to sneak protein in them however I can with ingredients such as peanut butter, chia seeds, almonds and dry oats. The dry oats make a good thickening product but be careful, whenever I make smoothie bowls with oats it seems like I am full for hours.

Not only do they look pretty, they are also delicious. This is a quick and easy way to not skip the most important meal of the day. If you don’t want to blend the smoothie in the morning you can do it the night before, then add the toppings in the morning. I think having a smoothie in a bowl and eating it with a spoon keeps me fuller longer because it makes me feel like I actually ate something versus drinking a smoothie and being hungry 30 minutes later.

Always, living my best life ❤ 

Healthy PIZZA?

Everyone is always looking for ways to incorporate healthier foods into their lives. What if I told you that you were eating a slice of pizza that was ACTUALLY HEALTHY because the crust wasn’t made of processed white flour, but instead it was made with quinoa! Skeptical at first, I was happy with the results of this recipe.

Quinoa Crust Precipice

Ingredients:

  1. 3/4 cup of dry organic quinoa (I use a the Kirkland Signature organic quinoa– definitely more cost effective then getting it from Whole Foods or Trader Joe’s)
  2. 1/2 tsp baking powder
  3. 1/2 tsp salt
  4. 1 tbs olive oil
  5. italian seasoning to taste
  6. dry rosemary to taste
  7. unsalted garlic powder to taste

The dry quinoa has to be soaked in water for about 6-8 hours. Soak it overnight if you are going to be making the crust in the morning or all day if you are going to be making it for dinner. Preheat the oven to 425°F. Wash the soaked quinoa thoroughly and blend with the baking powder, salt, olive oil and seasoning. The consistency is going to be similar to pancake batter (not pizza dough). Take a 9″ cake pan and line it with parchment paper and coat it with olive oil. Pour the mixture in; the thinner you pour it the more crispy the crust will turn out. Bake it for 12 minutes, then flip the crust and cook for another 15 minutes. You can now either add the toppings or save the crust for later in the day.

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Making my pizza crusts in the morning, I was able to use them later that evening for pizza night. I chopped up mushrooms, green peppers and onions and prepared a garlic oil to brush onto the crust before adding the toppings.

garlic oil: freshly minced garlic, olive oil, Italian seasoning and rosemary

I also made a homemade pizza sauce: 1/2 cup chopped onion, 2 tbs minced garlic, 2 tbs oil, 1 cup chopped fresh tomato, 8 ounces tomato sauce, 6 ounces tomato paste, 1 tsp salt, 2 tsp oregano, 2 tsp basil,  and 1 tsp pepper. Saute the onions and garlic in olive oil, once brown add all the remaining ingredients and let the sauce simmer over low heat.

When it was time to assemble the pizza, I brushed the crust with the garlic oil, then added the pizza sauce, vegetables, pepperoni, mozzarella cheese and lastly the Italian blend. Then I baked the pizza for another 10-15 minutes until the cheese was melted.

It tasted as good as it looked. Can’t wait to make it again!

Always, living my best life ❤ 

Honey Garlic Chicken

I have always loved to cook! Cooking is relaxing and calming for me, and I enjoy every moment of it. I am always on the go, and it is nice to prep meals before work and utilize my crock pot. Crock pot honey garlic chicken is not only easy to make, but it’s delicious!

IMG_0808Ingredients:

  1. 4 boneless skinless chicken breasts      (about 2 lbs)
  2. ½ cup soy sauce
  3. ½ cup honey
  4. ¼ cup hoisin sauce
  5. 1 tsp sesame oil
  6. 1 tbs rice wine vinegar
  7. 4 minced garlic cloves
  8. 1 tsp ginger
  9. 2 scallions (1 for cooking and 1 for garnish)
  10. 1 tbs corn starch
  11. Sesame seeds

First whisk together the following ingredients: soy sauce, honey, ginger, hoisin sauce, sesame oil, rice wine vinegar, minced garlic cloves, & half the scallions. I normally use all fresh ingredients but I recently tried Spice World Squeeze Ginger. I found it in the refrigerator isle in the grocery store, and it honestly tastes fresh, without the hassle of fresh ginger. Pour the mixture over the whole chicken breasts and cook on low in a crock pot for 2-3 hours. After the chicken comes out of the crock pot, let it rest for a few minutes before shredding it. I use The Original Bear Paws Shredder Claws to shred my meat. They are an Amazon’s Choice product that I absolutely love! Now time to thicken the leftover liquid in the crock pot. Take about 3 tablespoons of the liquid and mix corn starch into it until the mixture is smooth. Slowly add the mixture back into the crock pot (I used a whisk to mix it back in). Lastly, add the shredded chicken back into the crock pot and let the mixture simmer.

I served the chicken over a piece of sea weed with a scoop of rice. Finally, the chicken was garnished with sesame seeds and scallions. Bon Appetite!

Always, living my best life ❤