Overnight Oats

Overnight Oats
Soak your oats overnight to help speed up your morning routine, while still being able to enjoy a nutritious and hearty breakfast! 

The hardest thing for me in the morning is preparing my breakfast to take to work. I like to wake up as late as possible, because let’s be honest, who doesn’t!? But, that means that I am rushing like a mad woman in the morning trying to feed my dog, pack my bag and make my breakfast and coffee. Even though I know I should be doing all this the night before, but that rarely happens.
 
That’s where soaking your oats overnight becomes a huge lifesaver in the morning. Instead of your traditional hot oatmeal, overnight oats are eaten cold and more like eating a hearty bowl of cereal. 
 
Oats are full of nutrients and benefits. They are gluten-free, loaded with vitamins and minerals, and help keep you fuller longer.
 
This recipe can be easily doubled and tripled. Prepare it on Sunday night and you have all your breakfasts ready to go for the week! 
 
Here’s my recipe for Overnight Oats! I like to add my fruit to them in the morning before I pack up my container for work. 

Overnight Oats 

Ingredients

1/2 cup guten-free oats
1.5 cup nut milk or dairy-free milk alternative of choice 
1/4 tsp cinnamon
1 tbsp chia seeds
3 tbsp hemp seeds 
Pinch of salt 
1-2 tsp of sweeter of choice (I like to use maple syrup)
Optional add ins:
1.5 tbsp oat bran 
1 tsp maca powder
Chopped nuts
Dried fruit

Instructions

  1. In a plastic container or mason jar, combine all the dry ingredients and mix until combined. 
  2. Add the milk in and combine with the dry oat mixture. Cover and refrigerate overnight.
  3. You can add your berries in then too however they will get a bit mushy. I like to add my fruit in the morning.
  4. Enjoy! 

Xo 

Amanda 

 

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Paleo Bread

Paleo  Bread

Hey lovelies!

I have an insanely easy paleo bread recipe for you today! 9 ingredients and a food processor is all you need to get this nutritious and hearty bread. 

Check out the recipe below! 

Paleo Bread

INGREDIENTS 

1 1/2 cups blanched almond flour

2 tbsp coconut flour

1/4 cup golden flaxseed meal

1/4 tsp sea salt

1 1/2 tsp baking soda

5 eggs

1/4 cup coconut oil

1 tbsp honey

1 tbsp ACV

Optional add ins: 1/4 cup seeds (sunflower, sesame, pumpkin), 1/4 cup dried cranberries, 1/4 cup chocolate chips – anything will work! 

WHAT TO DO

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together.
  2. Add in eggs, oil, honey and vinegar and pulse.
  3. Pour batter into grease loaf pan. Bake at 350 F for about 40 minutes.
  4. Cool and serve!

Enjoy

xo

Amanda 

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Asian Sesame Dressing

Asian Sesame Dressing

Dressings can be filled with sugar, unhealthy oils and added crap that make your supposedly healthy salad unhealthy. Here’s a refined sugar free Asian Sesame Dressing recipe that’s requires a couple ingredients and a mason jar.

Check out the recipe below.

Asian Sesame Dressing

INGREDIENTS

1/4 cup tamari, soy sauce or coconut aminos

1 tbsp sesame oil

1 1/2 tbsp rice vinegar 

1/4 cup light olive oil or grapeseed oil

1/8-1/4 cup honey (depending on desired sweetness)

WHAT TO DO

  1. Place all ingredients in a mason jar and shake vigorously! 
  2. Stays good in the fridge for up to 2 weeks!

Enjoy

xo

Amanda 

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Roasted Honey Garlic Cauliflower

Roasted Honey Garlic Cauliflower

An easy way to kick your cauliflower up notch that’s perfect for meatless Monday! Tastes just like general tao.

Check out the recipe below.

Roasted Honey Garlic Cauliflower 

INGREDIENTS:

1/2 head of cauliflower, cut into bite-sized florets
For the sauce:
6 tbsp honey
3-4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp arrowroot flour or cornstarch
1 1/2 tbsp tamari
1/2 – 1 tbsp sriracha 

DIRECTIONS:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
3. While the cauliflower is cooking, make the sauce. Add all sauce ingredients except the arrowroot flour (or cornstarch) into a small pot. Bring to a low boil, stirring often. In a small bowl, dissolve arrowroot (cornstarch) in water, then add to the honey garlic mixture. Cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes.
4. When cauliflower has cooled down, add them to a large bowl. Pour in sauce and toss cauliflower in sauce to coat. Serve while still warm. Garnish with fresh scallions if desired.

Enjoy!
Xo
Amanda

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Dark Chocolate Bark

Dark Chocolate Bark

It’s hard to find someone that will say no to a yummy piece of chocolate. I’m always looking to making pretty desserts and chocolate bark is a great way to show your artistic side! The choices for toppings are endless – nuts, dried fruit, sea salt, Oreos, sprinkles… you name it, it works.

Chocolate bark make look difficult, but it’s incredible easy to make. Check out the recipe below! 

Dark Chocolate Bark

Serves: 12

WHAT YOU NEED

9 oz good-quality dark or semi sweet chocolate bark (you can use bars, chips or chunks)

Toppings: 1/4 cup slivered almonds, pistachios (or any nuts). 1/4-1/2 cup dried cranberries, sea salt or fleur de sel, 1/2 cup melted white chocolate chips (to drizzle)

WHAT TO DO

  1. Line a large baking sheet with parchment paper and aside. Make a double boiler: fill a saucepan 1/2 the way up with water and bring to a boil.
  2. Find a metal bowl that fits snugly on top of the pot (make sure the bottom doesn’t touch the boiling water). Place the chocolate into the metal bowl, reduce water to medium heat and put metal bowl of chocolate over the water.
  3. Use a whisk or spoon to stir the chocolate constantly, until it melts completely. Remove from the heat. Stir once more and pour melted chocolate into the prepared lined baking sheet. Use a spatula to smooth into an even layer.
  4. Sprinkle on your toppings. I like to drizzle melted white chocolate then top it with nuts and dried fruit.
  5. Refrigerate until completely hardened an cooled – about 1-2 hours. Once set and cooled, crack the bark with a wooden spoon or with your hands.
  6. Store in the fridge for up to two weeks!

Enjoy

Xo

Amanda

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