Lemon Poppyseed Overnight Oats

According to my Instagram, you all wanted the recipe for the Lemon Poppyseed Overnight Oats I made the other day!

Well, I had them again this morning and made the recipe even better be adding in a secret ingredient!...Almond!!

Since it is nearing spring-time, I am starting to eat more fresh fruits and vegetables (instead of frozen/cooked), dress in brighter clothes, and just feel more alive all together! Does this happen to you too? 

The inspiration for this recipe came from that feeling of being alive.  Lemons have that pungent flavor and taste like spring to me, so I tend to start squeezing lemon juice on everything this time of year! Honestly, I put the ingredients together, hoping for something at least half way edible, and it turned out amazing!!

Lemons are so good for our bodies.  They are full of phytonutrients (like vitamin C) that are good for boosting the immune system, and antioxidants that help to neutralize free radicals and reduce inflammation.

Like many recipes, if you do not like a certain ingredient or would like more (or less) sweetener, feel free to change it up and make it your own. 

Also, if you haven't heard...I am asking for 10 people to be part of my up-and-coming online nutrition community!  It is 100% FREE and will be during the month of June.  This is the beta-version, which is why I am keeping the group small.  It is only required that you participate in two 1 hour Q&A sessions during the month.  We will be going over all-things nutrition and health! Click here to submit an entry if you'd like to be part of this community!!

Brownie Batter Overnight Oats

I coming at you today with a RECIPE!!


Do you want to know why I am so excited about this recipe?  Well there are a couple reasons:

1. It is super quick and is a perfect satisfying meal on-the-go
2. It keeps me full all morning (and it can for you too!)
3. It tastes over the top AMAZING!!!  Just like brownie batter, no joke! (Andrew, my husband, even agreed...)

Now, before I dive into the recipe, you know I have to give a bit of health information on the ingredients, so bear with me (or just scroll down to the recipe, I don't mind).

The main ingredients here are oats, chia seeds, cacao/cocoa powder, and unsweetened almond milk.  The ingredients in this recipe can be swapped for any foods of your liking, but this is the way I made it and was amazed at the results.

• Oats- These nutrition powerhouses are loaded with fiber, protein, and healthy fats to keep you full and satisfied.  They are also a whole grain; double bonus!  The type of fiber found in oats is called  soluble fiber and is great for heart health, diabetes protection, weight loss/maintenance, and a healthy digestive tract.
• Chia seeds- These little guys pack a huge nutritional punch considering how small they are!  Also packed with fiber, protein, and healthy fats; chia seeds are a great source of Omega-3s.  Omega-3 fatty acids are typically very low in the standard American diet, but are Essential to great health.  This type of fat can help lower blood triglycerides, reduce inflammation, and reduce your risk of cancer (plus many more...but that will be for another post).  Check out AuthorityNutrition's blog post on 11 proven health benefits of chia seeds for more info!!!

The rest of the ingredients are mainly for flavor and texture, but they all do have some great vitamins and minerals.  Ok, on to the recipe!  All you need are the ingredients, a container with a lid, and 30 seconds to assemble.

Ingredients (makes 1 serving):

• 1/2 cup rolled oats (if you are sensitive to gluten, make sure the label reads gluten free!  Although oats are naturally gluten free, many are processed in a facility that also processes wheat)
• 1 Tbsp chia seeds (any color will do)
• 1/2 tsp cinnamon (eyeball it...)
• 2 Tbsp unsweetened cacao or cocoa powder
• 1 Tbsp maple syrup (or to taste)
• 1 cup unsweetened almond milk

Optional add-ins:

• powdered peanut butter
• chopped banana
• fresh, frozen, or dried fruit
• unsweetened coconut flakes

Directions:

• Dump all ingredients into your container of choice (I prefer a glass jar with a lid).  Shake or stir well, then you have 2 options: 1) If you are doing this the night before, place in the refrigerator and enjoy in the morning.  2)If you are doing this in the morning, pack it in your bag and after about 30 minutes to an hour, it is ready to eat (just in time for when you get to the office).

The great thing about this recipe is (if you don't add any fresh fruit or dairy) it can travel with you in your bag for several hours, so it makes a perfect breakfast, lunch, mid-day snack, or even dinner!

Let me know if you try it and what add-ins you used!!

Question of the day:  What is your favorite topping for oatmeal (cold or hot)?

Flavorful Friday: I'm Addicted...

Hi Friends!

It's official, I am addicted...

I'm addicted to overnight oats...and coffee...

First things first, let's talk coffee.  I love coffee.  I drink it strong and black, and it has some wonderful health benefits!  The issue I have, is that I do not like having a need to rely on any substance (healthy or otherwise...) to feel good.  By this, I mean "I have to eat/drink X today, or else my whole day is thrown off".  Now, I do know that I tend to overindulge in hot caffeinated beverages during the winter months, but I don't enjoy the caffeine withdrawal headaches.  So here's a little side story for you:

While sitting at my desk yesterday afternoon (approx 1pm), I just finished lunch and felt a little headache in my right temple.  "Hmmm...", I thought to myself, "I must need more water, I did have a high fiber lunch..." (Note:  Yes, dietitians really talk like this to themselves!!!)  So, I walked to the water cooler, filled up my cup and drank it down.  Nope.  Didn't need water.  I then proceeded to begin reflecting on my food and beverage choices:  overnight oats, bananas, and 6oz coffee for breakfast, 2 cups of herbal tea while working, then whole grain pasta with beans and avo for lunch.  Nothing out of the ordinary...but wait!  I usually drink black tea at work, instead of herbal!  It's the caffeine!  And BAM, I instantly got a taste for a hot cup of coffee.

Caffeine addiction is crazy!  Typically, I have 1 cup of coffee and 1-2 cups of black tea while at work.  Guess I was not being very mindful of how much caffeine I was actually consuming...So now, I am going caffeine free for awhile to rid myself of these headaches.

Let me know in the comments if this is something you've gone through before!!

Currently, my go to breakfast this whole week has been my SECRET recipe for overnight oats; and I've been LOVING it!!  In honor of National Wear Red Day to support raising awareness for heart disease, I thought I'd add in some berries.  Not just one type of berry mind you, but two!!  (Mostly because it is from my favorite bag of frozen fruit from Costco...)  This recipe has blueberries and strawberries; but feel free to use any darkly pigmented fruit you'd like.

The darker the fruit/veg, the more nutrients it has!  Berries, specifically, are loaded with antioxidants.  These little guys (antioxidants) help to fight off free radicals that can increase your chances of getting sick.  Think of them as a supercharger for your immune system!  Berries are also loaded with fiber, which helps keep you full and regular.  Another great health benefit of dark, juicy berries is that the antioxidants they house can also help with arthritis, age-related memory loss, inflammation, and eye health!  Talk about getting a lot for your dollar!

Because berries can spoil so quickly, I tend to prefer to buy them in bulk from the freezer section.  This way, I know they were picked at the peak of ripeness, flash frozen, and will stay fresh longer.  They are also typically less expensive this way.

Ok, are you ready to find out my SECRET recipe for overnight oats?!  Here's what you'll need:

• 1/2 cup rolled oats
• 1 cup frozen berries
• 1 tsp cinnamon
• 1 Tbsp chia seeds
• Enough unsweetened almond milk to cover the oats by a 1/2 inch or so
• Maple syrup to taste

Now, put all the ingredients in a jar, cover, shake well and let it rest on your counter or in the fridge overnight.  (Note:  because I used thick, frozen strawberries, I left mine on the counter because as the berries thaw, it will keep the mixture cold.)

Sorry for the poor image quality, had to snap this one quickly...

Now all you need is a spoon!! 

I know, I know, this recipe isn't all that secret...but I definitely owe the amazing texture of these oats to my secret ingredient...chia seeds!  These seeds add great texture as well as protein and healthy fats!

What is your favorite berry?  Let me know in the comments!  Mine is definitely black berries, but I really love them all!!

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25 Days of Blogging- Day 22: Oh Bring Me Some Figgey Pudding!!

Hi Friends!!

I have another recipe for you today, and guess what?  It holds a special place in my heart as well!  Bet you couldn't have guessed that...!

Depending on how long you have been reading this blog, you may or may not know that I have a love for history (Medieval/Rennaisance/18th/19th century eras to be exact).  I love these eras so much, I hope to one day make vegan recipe books for each!

Speaking of, I have already begun this journey!  I actually wrote and published a medieval cookbook called, Medieval Feats and Marvelous Treats.  The recipe I am about to share with you is found in this book alongside a short story about a young girl's adventured with her brother.  There are many authentic medieval recipes, each with their own story that I wrote myself.

I am very proud of this book, although I am sure I will do things differently for my next book.

What kind of vegan recipe book would you like to see?

25 Days of Blogging- Day 21: Cookies for Santa!

Hi Friends!

Whether or not you celebrate Christmas, placing cookies and carrots on the table for Santa is a fun tradition that I still enjoy doing to this day!  Granted, Santa’s cookies are now more healthy, (and vegan), but they still taste amazing!  And since they are fairly healthy (I’m still working on replacing the vegan butter…) they are a perfect pairing with coffee or tea on the Holiday Morning!

So, before we dive into the recipe, I want to share a fun little story with you as to why these cookies are so important in my life.  When I was little, my parents told me that Santa’s favorite cookie was Almond Crescents.  Each year during the week before Christmas, we would head to the store and buy a box of Almond crescents and a pack of carrots to leave for the reindeer.

Fast forward several years and I found out that Almond Crescents weren’t Santa’s favorite cookie, but my dad’s!  My dad eventually told me that I never left Santa enough cookies, so he would bring the box downstairs to our living room while he and my mom wrapped presents (before Santa came of course).

I have tried my hand a few times at making these cookies from scratch, but it has been awhile; and since I am doing 25 Days of Blogging this year I figured, why not try it again and surprise Santa with some of his favorite homemade cookies!

This year, I am basing my recipe off of Vegan in the Freezer’s version, but making a few swaps from my past experience: