Peanut Butter Chocolate Chip Cookie Dough Overnight Oats PREP TIME 5 mins TOTAL TIME 5 mins Nutrition Info for the Peanut Butter Chocolate Chip Cookie Dough Overnight Oats: 360 calories | 10g fat | 54g carbs | 6g fiber | 23g sugar | 18g protein Serves: 2  Ingredients 1 cup rolled oats 1 teaspoon vanilla ¼ cup peanut flour ¼ cup Greek yogurt, vanilla 1 cup almond milk, (I used 60-Calorie Almond Breeze 60) 1 tablespoon honey or maple syrup* 2 tablespoons chocolate chips, semi-sweet
		Maple French Toast Overnight Oatmeal PREP TIME 5 mins TOTAL TIME 5 mins   Nutrition Info 254 calories | 5g fat | 44g carb | 7g fiber | 10g sugar | 9g protein Serves: 2  Ingredients 1 cup rolled oats ½ banana, mashed ½ teaspoon cinnamon ½ teaspoon vanilla extract 1 tablespoon 100% Pure Canadian Maple Syrup 1 teaspoon flax seed meal ¾ cup milk, unsweetened dash of cinnamon Instructions In a medium-sized container, mash ½ banana. Then, mix in the rest of ingredients and let soak for at least 2 hours or overnight. Serve with coconut whipped cream, sliced banana, and a dash of cinnamon!
		Coconut Latte Overnight Oats PREP TIME 5 mins TOTAL TIME 5 mins   207 calories | 5g fat | 37g carbs | 4g fiber | 10g sugar | 5g protein Serves: 2    Ingredients 1 cup rolled oats ¼ cup coconut water ¼ cup + 1T brewed coffee ¼ cup + 1 T almond milk  1 tablespoon maple syrup or honey 1 tablespoon coconut cream* dash of cinnamon Instructions Place all ingredients in a medium size tupperware and mix. Then, transfer the tupperware into the fridge for 2 hours or overnight. The next morning, add a few more tablespoons of almond milk (f need be).
		Chocolate Covered Strawberries PREP TIME 10 mins TOTAL TIME 10 mins   Nutrition Info 272 calories | 5g fat | 45g carb | 7g fiber | 12g sugar | 15g protein Serves: 2 Ingredients 1 cup rolled oats ½ scoop (2 tablespoons) chocolate protein powder (I used Designer Whey Soy) 1.5 tablespoons cocoa powder ¼ cup plain Greek yogurt 1 cup almond milk (I used 60-Calorie Almond Breeze) ½ tablespoon honey* 4 large strawberries, sliced Instructions Place all ingredients (minus the fresh strawberries) in a medium-size tupperware and mix. Place in the fridge for at least 2 hours or overnight. The next morning, add a few more tablespoons of almond milk (if need be Serve with a few chocolate chips on top!

These recipes were sourced from Fit Foodie Finds. Check it out for more variations of the Overnight Oats recipes.

These little numbers are called chocolate chip oatmeal cookie pancakes for a very plain reason: that’s exactly what they taste like. Only they contain no butter, no added sugar besides chocolate chips, and can be made both gluten-free and vegan. They also contain almond butter for a healthy punch of protein for staying power throughout the morning.

Ingredients

• 1 Banana ripe
• 3 tbsp Milk / Almond Milk
• 1 egg
• 1/2 cup rolled oats
• 1 tbsp butter / Almond butter
• 1 tsp Baking powder
• 3 tbsp dark chocolate chips
• 1/4 cup whole meal flower
• 1 pinch salt
• 1/2 tsp Vanilla extract

Directions

1. Mash bananas, then mix in milk and eggs

2. Melt butter and add in all other ingredients and mix well.

Tip: Once cooked add anything from plain yogurt, to almond flakes, chia seeds, other nuts and seeds, berries and fruit.

Found at: minimalistbaker.com

This is a relatively simple recipe but the result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.

Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish

INGREDIENTS:

• 4 medium sweet potatoes*
• 1 x 15-ounce can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• Optional: Pinch of sea salt orlemon juice

GARLIC HERB SAUCE:

• 1/4 cup hummus(or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced
• Water or unsweetened almond milk to thin
• Optional: Sea salt to taste (I didn’t need any)

TOPPINGS: (Optional)

• 1/4 cup cherry tomatoes, diced
• 1/4 cup chopped parsley, minced
• 2 Tbsp lemon juice
• Chili garlic sauce

INSTRUCTIONS:

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini (which you canDIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

Notes

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.

Nutrition Information

Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9gSodium: 82mg Fiber: 11.7g Protein: 8.6g

Recipe sourced from: minimalistbaker.com

Avocado Frittata with Feta and Mozzarella Cheese

It’s a simple idea, but this Avocado Frittata with Cotija and Mozzarella Cheese was so amazingly good. Of course this recipe is perfect for Meatless Monday, and I’d happily eat this any time of day.

Ingredients:
2 oz. crumbled Cotija Cheese
(or use Feta if you don’t want to buy Cotija cheese)
1/2 cup grated Mozarella 
1/4 cup sliced green onion
8 eggs, beaten well
2 T milk or half and half (optional)
2 tsp. olive oil (more or less, depending on your pan)
1/2 tsp. Spike Seasoning
(or use any all-purpose seasoning that’s good on eggs)
fresh-ground black pepper to taste 
1 large avocado, sliced lengthwise 

Instructions: 

Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella like I did.)  Slice the green onion.  Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined.   Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.

Heat the oil in a heavy oven-proof frying pan over medium-low heat.  (Depending on the pan, you might need a little more oil.)  When the pan feels hot when you hold your hand over it, add the eggs, season with Spike Seasoning and fresh-ground black pepper,  and let eggs cook for about 2 minutes, just until they’re starting to look cooked on the edges.  (I usually take a rubber scraper and run it around the edges, but it’s probably not really necessary!)

Add the grated mozzarella and sliced green onion and cook about 5 minutes more, or until the eggs look like they’re cooked about half-way through.  (Actual cooking time will depend on your pan and how hot the medium-low setting is on your stove.  Turn to low if it seems like the eggs are cooking too quickly.)  Slice the avocado while the eggs are cooking.

When eggs are cooked about half-way through, lay the avocado slices over and sprinkle with the Cotija cheese.  Cover the pan with the lid and cook about 3 minutes more, or until the eggs look like they’re nearly cooked through and the Cotija is starting to melt.  Remove lid, put the frittata under the broiler and cook about 2 minutes more, or the eggs are firm and cheese is melted and the top of the frittata is nicely browned.  (Watch it carefully; it’s easy to get it too brown under the broiler!)

Serve hot.  This is great with some sour cream if you’re a sour cream lover like I am.

Article sourced from: www.kalynskitchen.com