Mornings are more exciting when you have overnight oats waiting for you in the fridge. This cookie dough version had me flying out of bed when my alarm went off. Overnight oats are like a magical, delicious, surprise the next day. Here’s a cookie dough version- made with chickpeas! You probably never would’ve guessed, but chickpeas have a great cookie dough-like texture. Healthy cookie dough first thing in the morning? I think that’s the start of a great day.
0.3 cup, dry, yields Quick Oatmeal (1 or 3 Minutes)
1/4 cup Blue Diamond Almond Breeze Unsweetened Vanilla Milk
1/2 cup Progresso Chick Peas
1/2 tbsp Chia Seed
1 packet Stevia Sweetener or truvia or sweetener of choice
1 rounded scoop Vanilla protein powder
1. In a food processor or blender, blend together the chickpeas, protein powder, stevia, and 1/4 cup almond milk. Blend until smooth!
2. Combine the oats and chia seeds in a small bowl or Tupperware. Add the chickpea mixture and the remaining 2 tablespoons of almond milk. Stir until combined.
3. Allow mixture to sit overnight. Top with your favorite toppings in the morning!
Looking for a healthy treat?
1 medium Egg
1 oz, edible yield Dry Roasted Hulled Sunflower Seeds
1 large (8″ to 8-7/8″ long) Banana
1 tablespoon Coconut Oil
1 cup Quaker Old Fashioned Oats
1 large Egg White
1/2 tsp Cinnamon
16 serving packets Stevia or 1/2 cup
1 tsp Baking Powder
1 tbsp Chia Seeds
2 TBSP Chobani 0% Plain Greek Yogurt
Mash one large and very ripe banana, add 1 whole egg and one egg white, 2 tbsp greek yogurt, 1 tsp baking powder, 1/2 cup stevia or coconut sugar, 1/2 cup roasted sunflower seeds,1 tbsp chia seeds and cinnamon. Whisk everything together nicely and add 1 tbsp MELTED coconut oil. Let the mixture stand for 5-10 minutes so it can thicken up thanks to chia seeds. This way you will not end up adding a ton of oats and you cookies will be soft and yummy. 10 minutes later I added 1 cup oats and let it sit for another 5 min. Then baked 8 big cookies at 350F for 15 minutes. Thats it!
Warm up with this quick & Simple Homemade Soup!
1 cup Arugula Lettuce
3/4 cup Roasted Red Pepper
1 tsp, crumbled Bay Leaf
1 dash Black Pepper
1 dash Salt
1 stalk, medium (7-1/2″ – 8″ long) Celery
1/2 cup White Beans (Mature Seeds, Canned)
1/3 tbsp Bertolli Extra Virgin Olive Oil
1/2 cup Low Sodium Vegetable Broth
In a saucepan, heat 1 teaspoon Extra Virgin Olive Oil
3/4 Cup Puréed Roasted Red Peppers
1/2 Cup Vegetable Broth
1/2 Cup White Beans
1 Celery Stalk, chopped
1 Whole Bay Leaf
Dash of Salt & Pepper
Let simmer, on low & covered, for about 30 min.
Stir in 1 Handful of Baby Arugula, chopped.
Serve! Top Soup with Crumbled Feta Cheese for some bite!
—Soup (without Cheese) is vegan & vegetarian friendly—
super quick and very filling lunch option that won’t disappoint
1/2 can (6.5 oz), drained Tuna in Water (Canned)
6 sprig Cilantro
tbsp Fage Total 0% Greek Yogurt
2 medium whole (2-3/5″ dia) Red Tomatoes
1/2 oz Jalapeno Peppers
1 serving Dill Pickle Spears
2 thin slice Red Onions
Today we stuffed raw tomatoes instead of peppers. The suffing was : tuna, red onions, jalapeneo, baby pickle, lots of fresh chopped cilantro (love it) 1/4 mashed avocado and about 2 tbsp ff greek yogurt. Mix and stuff.
1 tsp Dill (Dried)
0.7032 lb Sweet Potato (Without Salt, Baked In Skin, Cooked)
1/2 cup Kroger Mozzarella Fat Free Cheese
1/2 medium onion
4 slices Turkey Bacon
1/4 cup Almond Milk
1 cup All Whites 100% Liquid Egg Whites
3 slices Ultra Thin Sharp Cheddar
Slice sweet potato into very thin slices like chips then roughly chop them up. Cook turkey bacon in a pan only cooking halfway through. Set aside on a paper towel. Don’t rinse the pan and add in your chopped onions and minced garlic and sautee until onions are almost cooked (translucent). Then add your sweet potatoes and salt and pepper. Chop the bacon up into small pieces and add that as well. Stir to combine everything and place a lid on top.
Cook for about 10-15 min stirring occasionally until sweet potatoes start to get soft. Preheat oven to 350. Spray an 8×8 pan with nonstick spray. Pour your sweet potatoes in then sprinkle on the mozzarella and lightly sitr around to incorporate the cheese.
Mix the egg whites, almond milk, and dill together in a small bowl. Slowly pour over the sweet potatoes. Take a spatula and move the potatoes around gently to make sure the eggs seep down to the bottom of the pan. Cut the cheddar cheese slices into
strips and layer on top in a basket weave pattern. Bake for 25-30min. Let sit for 10-15 min to set before serving.
Ground turkey chili
Ground turkey lean
1/2 of white onion chopped
3 cloves of garlic chopped
2 cans (15 oz) of black beans
1 can (15 oz) of kidney beans
1 can (29 oz) of pinto beans
1 can of stewed tomatoes
2 cans (7 ounces) of diced green chilies*
1 package of chili seasoning
1 package of crimini mushrooms, sliced
Salt and Ground Pepper
Begin by sautéing onions and garlic in a pan.
After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.
Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.
Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.
Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!
When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings.to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce.
Do you love buffalo chicken wings? Unfortunately, they’re generally not particularly nutritious if they’re fried and tossed in that buttery sauce… Heres an easy way to get your buffalo fix with a VEGETABLE… cauliflower!!! These Buffalo Cauliflower Bites are SERIOUSLY delicious.
1/2 tsp Garlic Powder
1 dash Salt
1 head, medium (5-6″ dia) Cauliflower
1/2 cup (8 fl oz) Water
1/2 tbsp Earth Balance Natural Buttery Spread
1.5 cup Bob’s Red Mill Whole Grain Oat Flour
4 oz Chobani Nonfat Plain Greek Yogurt
0.0625 serving cup Silk Pure Almond Milk – Unsweetened Original
8 tbsp Sweet Baby Ray’s Buffalo Wing Marinade and Sauce
Preheat oven to 450F.
Whisk together greek yogurt, milk, water, garlic powder and oat flour until well combined. It may be thick.
Toss cauliflower florets in yogurt mixture until well coated.
Place cauliflower on baking sheet lined with foil and sprayed.
Bake for 12-15 minutes, until coating bakes over florets.
Combine buffalo wing sauce, butter and salt.
Pour sauce over cauliflower pieces and toss on the baking sheet to coat thoroughly.
Bake for another 5-8 minutes.
Devour with blue cheese dressing! (I made my dressing with 1/2 cup greek yogurt, 1/4 cup blue cheese, 1 tsp lemon juice, and 1/2 tsp garlic)
-½ sweet white onion
-2 garlic cloves
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper
Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.
Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.
Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.
Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.
Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown.
red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Salt & Pepper
-Goat cheese, crumbled
Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.
When the quinoa is done, fluff with fork and cool for 10-15 minutes.
Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.
Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)
1 lb of lean ground turkey
3/4 cup of finely chopped red apple
1/4 cup of chopped parsley
1 Tablespoon of chopped sage
2 teaspoons of chopped thyme
2 cloves of garlic
1 teaspoon red pepper flakes
4 teaspoons of olive oil, divided
1/2 cup red onion, chopped finely
1. In a medium bowl, combine turkey, apple, parsley, sage, thyme, garlic, onion, 3 teaspoons of oil, and pepper flakes. Form into 8 patties.
2. Use remaining 1 teaspoon of oil heated in a skillet. Working in batches, cook each patty for 3-4 minutes each side until no longer pink in the middle.