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.
i attended a talk last week here in LA hosted by robin shirley, founder of the take back your health conference. she mostly discussed the healing powers of superfoods, and even though I’m no stranger to the idea of incorporating superfoods in my diet, i came away from the event inspired to start experimenting with them more. a great place to start? smoothies!
all summer, i’ve been having some serious cravings for ice cream … i mean … who doesn’t love ice cream? in particular, i’ve been daydreaming about creamsicles for the past few weeks … and i can’t be the only one who gets serious childhood nostalgia for these things … right? unfortunately, as i’m sure you can imagine, the original creamsicle popsicles are full of ingredients that are just terrible for you. enter: superfoods.
i went ahead and turned the creamsicle into a smoothie that’s actually good for you and tastes prettttyyyyyyyy damn close to the original we all know and love. my superfood of choice for this recipe was bee pollen, which is high in amino acids and protein, and has been shown to boost the immune system and regulate digestion … you can read more about the benefits of it in more detail here.
for one superfood creamsicle you will need:
- 1 c. fresh squeezed orange juice [cold]
- 3/4 c. unsweetened coconut milk [cold]
- 1 large banana
- 2 tbsp. all-natural vanilla protein powder [I like vega ONE, and this is where the greenish color comes from]
- 2 tsp. bee pollen
- place all ingredients into a blender and blend until smooth and creamy.
- pour into a glass and enjoy…straw, hammock and sunshine are optional.
sesame sweet potato fries
i don’t know about you, but sweet potatoes are one of my obsessions, only behind avocado toast, brussels sprouts and pizza. seriously. serve them to me in any form and I’ll be a happy camper. with that being said, sweet potatoes fries are without a doubt my favorite variety and are typically a great replacement for regular french fries [as long as they aren’t fried in vegetable oil, covered in brown sugar or served with a side of honey].
i found white sweet potatoes at the grocery store the other day [has anyone else ever seen these?!] and decided to do a little experimenting … what I ended up with were these [baked!] sesame sweet potato fries.
you will need:
- 3 large sweet potatoes [white sweet potatoes work, too!], peeled
- 1/4 c. toasted sesame oil
- 2 tbsp. gomasio [i like this black + tan version from eden organics]
- pepper to taste
- preheat oven to 425°F and line a baking sheet with aluminum foil.
- after you have peeled your sweet potatoes, chop them up into long chunks, the thickness can be up to you [you’ll want them to look similar to fries].
- place the chunks in a large bowl and toss with sesame oil and gomasio [if you find you need a little more than what the recipe calls for, you can add it here].
- spread the fries on the baking sheet, evenly distributing them the best you can.
- bake at 425°F for 30 minutes, flipping them halfway through.
- remove from the oven and let cool. season with pepper [and a little extra salt if you would like] to taste.
- serve with a side of sriracha or ketchup and enjoy!
my favorite green juice
as you might already know, my motto/tagline/mantra here at bananas + bellinis is “because it’s okay to chase that shot with green juice”. and I wholeheartedely believe this.
it’s all about finding the balance that works for you. balance is never going to look the same for two people because everyone’s bodies react differently to different types of food, exercise and lifestyle habits.
my tagline was born for a simple reason: i love being healthy and taking care of myself. many healthy foods are also delicious, i’m a yoga junkie and i’m really into natural, holistic wellness and beauty sh*t. but, it’s so important to remember that being healthy and eating a “perfect” diet 100% of the time isn’t exactly reasonable [or very fun] and for me, eating pizza every once in a while, celebrating a special occasion with some cupcakes and going out and drinking [sometimes a little more than i should] with my friends are things i’m just not willing to give up. it works for me, and that’s really all that matters.
so, today, in honor of my personal mantra, i’m sharing my favorite green jucie recipe. it’s packed with leafy greens, but still as delicious as a fruit juice. i always recommend using organic fruits and veggies for any juice or smoothie recipe, and this one is no different!
for one glass you will need:
- 2 handfuls of kale
- 1 handful of spinach
- 1 green apple
- 1 large cucumber
- 1 lemon
- 1″ of fresh ginger
first, you will need to prep the fruits and veggies:
- cucumber: leave the skin on, but chop into large chunks.
- apple: leave the skin on, but slice so that seeds and core are removed. [i don’t have an apple corer, but if you do – use it!]
- lemon: peel, slice and remove seeds.
- kale, spinach + ginger: no prep necessary!
next, run all ingredients through the juicer according to the appropriate settings [these should be listed in your juicer’s instruction manual and can vary from juicer to juicer].
don’t own a juicer? make it a smoothie! using all of the same ingredients, throw them into a blender with 3/4 c. of your favorite nut or seed milk, blend and enjoy!
photo courtesy of steph brescia photography
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!
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