pumpkin pie overnight oats
i’m addicted to overnight oats. literally, i’ve had them for breakfast nearly every single day for the past month. they’re quick, beyond easy to make and effing delicious.
it’s fall, so i’m obviously embracing the fact that fall makes me want to do sh*t that is basic as eff, and with that comes baking and cooking with pumpkin … because, let’s face it, pumpkin is freakin’ good. and it’s healthy … so we’re killing two birds with one stone here.
make these pumpkin pie overnight oats the night before you want to eat them [i make three separate servings all at once so i’m good to go for a few days] and grab them from the fridge on your way out the door.
for one serving you will need:
- 1/3 c. pure pumpkin purée [NOT pumpkin pie filling]
- 1/3 c. rolled oats [uncooked]
- 1/2 c. unsweetened coconut milk [or other unsweetened nut/seed milk of your choice]
- 1 tsp. chia seeds
- a few sprinkles of cinnamon and nutmeg [to taste]
- a dash of ground ginger [to taste; optional]
- in a blender, combine the pumpkin purée, coconut milk, cinnamon, nutmeg and ginger until it’s all evenly combined.
- in a mason jar [or other airtight container of your choice] combine the oats and chia seeds, and then add the pumpkin/milk blend.
- stir until the oats are evenly distributed with the pumpkin and milk, tightly place a lid on the jar, give it a few good shakes and refrigerate overnight.
homemade granola with coconut + cacao
granola is one of those tricky foods that most people think is healthy, but in reality is highly processed and typically loaded with sugar and other additives, making it no better than the sugary cereals we are using it to replace.
homemade granola is a great way to get around this. i’m aware that it doesn’t get more “crunchy hippie” than this, but it’s super easy and you can really customize your granola to what you like. you can make it in large batches and store it in an airtight container so that you always have it on hand for those quick, on-the-go breakfasts or snacks!
for one batch that makes about four servings, you will need:
- 1 c. old-fashioned rolled oats [not quick oats]
- 1/2 c. raw nuts of your choice [i used cashews, duh]
- 1/4 c. seeds of your choice [i used pepitas]
- 1/4 c. dried berries [goji, blueberries, etc]
- 1/3 c. unsweetened coconut flakes
- 2 tbsp. cacao powder
- 2 tbsp. coconut oil
- preheat the over to 250° and line a baking sheet with aluminum foil.
- place all dry ingredients in a mixing bowl and combine until everything is evenly distributed.
- add coconut oil to the bowl, cover with aluminum foil and give it a good shake, until the oil is coating everything evenly.
- spread the granola across the baking sheet evenly, creating a thin layer.
- bake for 10 minutes, remove from the oven and stir mixture on the pan, spreading it out evenly again.
- bake for another 10 minutes, or until the oats are crisp.
- remove from oven, let cool and store in an airtight container, such as a mason jar.
- serve with your favorite yogurt, eat it like cereal with milk or enjoy plain as a snack!
avocado + cacao breakfast bowl
have you guys given this whole breakfast bowl trend a go yet? personally, i was totally confused by it at first. like… you mean… it’s a smoothie… in a bowl… that you eat with a spoon…? why not just drink it like you’re supposed to… ?
well, i decided to give it a go and can kinda see what the hype is all about. it’s a nice way to change up your breakfast so that you aren’t getting bored with your routine, while still packing a bunch of nutrients into one easy to make meal.
for one breakfast bowl you will need:
- 1 medium banana
- 3/4 c. coconut milk
- 1/2 of a medium avocado
- 1 tbsp. almond butter
- 1 heaping tbsp. cacao powder
- options for toppings: dried berries, seeds, nuts, coconut flakes, fruit, carob chips, raw honey, etc. [i used coconut flakes, chia seeds + goji berries here]
- place all ingredients [except the toppings] into a blender and mix until smooth. you’re going to end up with a mixture that’s thicker and creamier than a smoothie.
- transfer the mixture into a bowl and garnish with your toppings of choice [make that sh*t look pretty].
vegan chocolate chip banana zucchini muffins
alright, i knowww that i just posted a banana bread recipe last week, but i whipped these muffins up over the weekend and they turned out so well that I felt obligated to share the recipe, especially after a few of my coworkers asked for it as well. these chocolate chip banana zucchini muffins can be made using one bowl, so clean up is super quick and easy and they’re vegan, low sugar and made with coconut oil and whole wheat flour, essentially making them equivalent to salad. this recipe makes about 12 medium sized muffins.
you will need:
- 1/4 c. cane sugar
- 1/4 c. coconut palm sugar
- 1/2 c. unsweetened applesauce
- 1/3 c. coconut oil
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 c. mashed bananas [about 2-3 medium ripe bananas]
- 1 1/4 c. [loosely packed] shredded zucchini [i shredded mine with a veggetti]
- 1 1/2 c. whole wheat pastry flour [i like bob’s red mill]
- 1 tbs. baking powder
- pinch of sea salt
- 1/3 c. vegan dark chocolate chips [optional]
preheat the oven to 400° and grease a muffin/cupcake tray with coconut oil [liners are not required for this recipe].
- whisk together the first 6 ingredients [sugars, applesauce, coconut oil, vanilla, cinnamon] in a large bowl.
- add the mashed bananas and whisk together.
- take the shredded zucchini and place it on a paper towel. place a second paper towel on top of the zucchini and press [with some muscle!] to draw out the excess water.
- add the zucchini to the bowl and mix together.
- throw in the flour [in 1/2 cup increments], baking powder and sea salt and mix with a wooden spoon, but be sure not to mix it too well.
- add chocolate chips [if using] and stir until evenly distributed.
- Using a tablespoon, scoop batter into muffin tray, filling each cup about 3/4 full.
- bake at 400° for 10 minutes and then reduce the temperature to 350° for 8 minutes, or until you can stick a fork into the center of a muffin and pull it out clean.
- remove from the oven, let cool for 10-15 minutes, remove muffins from tray and enjoy!
dairy-free banana nut bread
who doesn’t love a good banana nut bread? i took this old favorite and made it a little bit healthier, without damaging the taste or quality… and it was actually super easy to do. i replaced the butter with applesauce, used less sugar than most traditional recipes typically call for and replaced white flour with whole wheat flour.
- 3 ripe bananas
- 1 1/2 c. whole wheat flour
- 1/2 c. palm sugar
- 1/3 c. applesauce
- 1/2 c. chopped walnuts + extra for topping
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
preheat the oven to 350° and grease a 4×8 bread pan with coconut oil.
- peel and mash the bananas in a medium bowl.
- add the sugar, applesauce, egg, vanilla and baking soda to the bowl and combine well with the mashed bananas.
- fold in the flour 1/2 c. at a time until a thick batter has formed.
- add the walnuts, making sure they are evenly distributed in the batter.
- pour the batter into the bread pan and sprinkle the extra walnuts on top.
- bake at 350° for 45-60 minutes or until you can stick a fork into the center of the bread and it comes out clean.
- let cool, slice and serve with a side of coffee, tea or almond milk… enjoy!
avocado baked eggs
happy 2015! i hope everyone had a fun, safe and healthy[ish] new years and the best start to 2015 that you could have asked for! so that you can have a healthy start, i wanted to share with you a quick, easy and healthy recipe for your first weekend of 2015. while i’m totally all about being lazy and taking it easy this weekend, you still need to keep balance in mind, especially if any of your resolutions involve getting healthy or losing those last few pesky pounds you put on over the holidays!
on christmas morning, my family always enjoys a quick, simple breakfast together before tearing into our gifts. this year was no exception, but instead of my mom doing all of the work, i decided to pitch in an put my own bananas + bellinis spin on things. we had a bunch of fresh farm-raised eggs from the farmer down the road [yep, those things are accessible to me back home] and some avocados, so i decided to give eggs baked inside of avocados a try and if i do say so myself, they weren’t bad at all! they’re also good for you [protein + healthy fats] and who doesn’t love avocados?!
for four servings of these avocado baked eggs you will need:
- 4 eggs
- 2 avocados
- salt + pepper to taste
- any toppings, spices condiments you like [i used sriracha]
- preheat oven to 425º. line a cookie sheet with aluminum foil and grease very lightly with coconut oil.
- cut the avocados in half lengthwise, remove pits and scoop out the centers, leaving about 1/4″ of avocado meat around the edges and line up on the cookie sheet.
- carefully crack the eggs into the avocados, sprinkle with salt and pepper and place in the oven for 15-20 minutes [you can adjust this based on how well you like your eggs done… i baked mine for about 18 minutes].
- remove from oven and let cool for a few minutes before serving and topping with your favorite seasonings.
- throw some english muffins in the toaster to serve on the side and enjoy!
toast, two ways
based on the title of this post, i know you might be thinking: “toast?! is this b*tch kidding me?!” obviously, toast can easily be one of the most boring and bland foods ever, but topping it with the right things can make it seriously awesome and super healthy.
lately i’ve been really into the whole avocado toast thing, but i also love the old almond butter and banana combo, as well. what’s best about toast is that you can really customize it and spice it up with whatever you might have on hand… fruit, eggs, veggies, seeds, nut butters, spices… you get the idea. here are my two favorite ways to top your toast for extra flavor and health benefits: one sweet, one savory. i prefer to use ezekiel’s 7 sprouted grain bread, but any whole wheat bread will do… none of that white sh*t, please.
- 1 slice of bread, toasted
- 1/2 of a banana, sliced
- fruit-based jelly of choice
- almond butter
- unsweetened coconut flakes
- chia seeds
instructions: after you’ve toasted the bread, spread the jelly onto the toast liberally and then sprinkle with chia seeds and coconut flakes. Place the bananas slices on top and drizzle with almond butter.
health benefits: potassium from the banana, healthy fat from the almond butter, protein from the chia seeds.
- 1 slice of bread, toasted
- 1/2 of an avocado
- chia seeds
- cayenne pepper
- sea salt
instructions: after the bread has been toasted, scoop the avocado out of the skin and mash onto the toast. sprinkle with cayenne and salt to taste and top with chia seeds.
health benefits: healthy fat from the avocado, protein from the chia seeds, and cayenne pepper helps to rev up the metabolism and clear out the sinuses.
enjoy either as a healthy breakfast, pre- or post-workout snack or an afternoon pick-me-up!
crispy apple walnut muffins
well, there’s no way around it. fall is here and i’m finally coming to terms with it. surprisingly, i’m finding that i’m actually kinda sorta mayyyybeeee a little bit excited. i’m sure that being in europe during the transition from summer to fall helped make it a little less depressing for me, but now that i’m home, one thing i’m really looking forward to is all of the fall baking and cooking i can start experimenting with and sharing with you… apple crisp and pumpkin pie, anyone?!
muffins have always been one of my favorite fall foods. there is something about them that makes me feel so warm and fuzzy inside, but i find myself avoiding them like the plague because of the high amounts of sugar they contain [often the sugar content exceeds the daily recommended intake of 25 grams… yes, in just one muffin]. i decided it was time to find a way to be able to enjoy eating a muffin for breakfast without having to consume all of the unhealthy stuff you typically find in store-bought and bakery-made versions [refined sugars, vegetable oils, white flour]. the result? these babies right here. these apple walnut muffins are gluten- and dairy-free, use coconut oil instead of vegetable oil, contain zero refined sugars and literally taste like a crisp fall day…. you’re gonna love them!
for about 12-15 apple walnut muffins, you will need:
- 1 1/2 c. unsweetened applesauce
- 2 eggs
- 1 c. coconut oil, melted
- 1 tbsp. vanilla extract
- 3 c. gluten-free flour of your choice
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 c. apples, peeled, cored + diced [i used 2 medium sized gala apples]
- enough walnuts to sprinkle on top
- pre-heat the oven to 350° and line a muffin/cupcake tray with liners.
- mix together all of the wet ingredients [applesauce, eggs, coconut oil, vanilla].
- in a separate bowl, mix together all of the dry ingredients [flour, salt, baking soda, cinnamon, nutmeg].
- combine the wet and dry ingredients, mix well and then add the apples, mixing until they are evenly distributed in the batter. the batter will be thick!
- scoop the batter into the lined muffin/cupcake tray, filling each about 3/4 full.
- sprinkle each muffin with as many walnuts as your heart desires.
- bake for 20-25 minutes.
- let cool and enjoy!
give these muffins a try this weekend and serve for breakfast with a hot cup of chai tea and a small side of plain yogurt. you’ll be feelin’ the fall spirit in no time!
do you have any favorite fall recipes?
peanut butter cup overnight oats
happy friday, everyone! i hope you all had a great week and are looking forward to the weekend ahead of you… you’re almost there! the recipe i’m sharing with you today brings together two of my favorite things, like, ever [peanut butter and chocolate] for a healthy, easy to make breakfast that’s perfect for a lazy saturday morning since all the prep is done the night before.
i’ve seen a lot of recipes for overnight oats lately, so i thought i would have a go at them myself. i used the ingredients i already had in my cupboard for this dairy- and gluten-free version… i have to say, i was pretty pleased with the results and i think you will be, too! the final product needs to sit in the refrigerator overnight, so make sure to grab all of the ingredients you’ll need on your way home from work and whip this up tonight. this way, tomorrow morning can be all about sleeping in and relaxing. for 2 servings, you will need:
- 1/2 c. gluten-free rolled oats
- 1 c. almond milk [or other milk alternative of your choice]
- 1/4 tsp. salt
- 1 banana [the riper the better]
- 2 tbsp. organic peanut butter
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. raw honey [or other natural sweetener of your choice]
- 2 tbsp. vegan carob chips
the steps are as follows:
- combine the oats, almond milk and salt in a saucepan and cook on the stovetop over medium heat until almost all of the almond milk has been absorbed. you don’t want to oats to be too watery or too sticky… right in the middle is perfect!
- while the oats are cooking, mash the banana and peanut butter together with a fork until smooth and well-combined.
- when the oats have finished cooking, place about half of them in a food processor or blender with the banana-peanut butter mixture, vanilla, and honey and blend until smooth.
- stir the remaining oats and carob chips into the smooth, blended mixture and place in mason jars [small bowls or mugs work fine, too!] and refrigerate overnight.
- sprinkle with extra carob chips and enjoy with a cup of coffee or tea in the morning… enjoy!
what are your plans for the weekend? i’m excited to be heading to my first ever wanderlust event, wanderlust 108, with one of my girlfriends. i can’t wait to share the experience with you guys next week! tell me about what you’re up to this weekend in the comments below. anyone else headed to wanderlust 108?!
blueberry coconut bliss chia seed pudding
over the past year, chia seeds have become a staple in my diet. i always have them in my kitchen and use them in pretttyyyy much every meal i eat. chia seeds are one of those super trendy superfoods that we hear so much about these days… but not without good reason! here’s a quick rundown. chia seeds:
- contain lots of different nutrients including fiber, protein, calcium, magnesium and omega-3s
- are naturally gluten free
- are low in calories [about 140 calories in two tablespoons]
- are loaded with antioxidants
- support healthy weight loss due to the high fiber and protein content
best of all, they are really, and i mean really, easy to work into your diet. personally, i like to sprinkle them on toast, salads, and oatmeal and incorporate them into my baking experiments, but my favorite way to eat them is by making this delicious blueberry coconut bliss chia seed pudding that can be eaten for breakfast or dessert depending on what kinda mood you’re in! this chia seed pudding is vegan, gluten free and only contains natural sugar, but is still sweet and decadent enough to make you feel like you are indulging just a little bit. wanna give it a try? thought so! these measurements will make four servings [feel free to cut it in half or double it depending on how many you are cooking for] and you will need:
- 2 1/2 c. unsweetened coconut milk
- 1/2 c. chia seeds
- 1/4 c. pure maple syrup [raw honey or another natural sweetener of your choice is fine, too!]
- 1 tsp. vanilla extract
- 1 c. fresh blueberries, puréed in a food processor
- extra handful of blueberries for garnish
- unsweetened coconut flakes for garnish
first, purée the blueberries in a food processor and set aside. in a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup and vanilla, add the puréed blueberries and mix together well. pour the mixture into mason jars [small bowls or mugs will work just fine, too] and refrigerate overnight, stirring the contents of each jar after several hours [or once the pudding has thickened a little bit] to re-distribute the chia seeds, as they tend to float to the top. in the morning, garnish with blueberries and coconut flakes before serving and, as always… enjoy!
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