Banana Maple Chia Overnight Oats

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Overnights are my new favorite thing these days! Eating healthy is also a favorite of mine too. I run at least 3 miles everyday right when I wake up..I’ve noticed it really keeps me energized and refreshed all throughout the day. It also motivates me to fuel my body with fresh and nutritious foods throughout the day. Since breakfast is such a quick ‘grab-n-go’ kinda thing for me, these oats make it easy to eat healthy on the run. There is tons of fiber to keep ya feeling full until lunch–there is also NO sugar, so these little oats are naturally sweet 🙂
I also love mason jars and this is one of the many reasons why. They are just so cute and convenient. If you don’t have mason jars you could also use simple containers or even bowls.

Ingredients:
1 cup of uncooked oats
2 Tbsp chia seeds
1 cup almond milk
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp honey
1 Tbsp sugar free maple syrup
1/2 banana; sliced

Steps:
1. Combine all ingredients and mix with a wooden spoon. Spoon oatmeal into mason jars and top with favorite fruit and/or nuts. Let sit overnight in fridge and enjoy the next morning!
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Healthy Pumpkin Pie Smoothie

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Pumpkin Pie is my all-time favorite pie. There is only one short season where I can enjoy it and that would be fall.. It’s not quite fall yet but I thought I would get a head-start on creating and eating some of my favorite pumpkin recipes. Aside from pumpkin pie, pumpkins (plain, unsweetened) have a TON of great nutritional value to them such as vitamin A and antioxidants.  This recipe has no added sugar so it is naturally sweet and it is a great clean treat! This is one of my new favorite breakfast creations because every sip is filled with the goodness of pumpkin spice and everything nice.

Yield: 2

Ingredients:
1/2 cup pumpkin puree (plain, unsweetened)
1 banana
1/2 apple
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup oats
1 Tbsp chia seeds (or you can use flax seeds)
1 cup almond milk (I used vanilla flavored)
1/2 cup ice cubs
2 scoops protein powder (optional)

Steps:
1. Combine all ingredients in a blender and blend for about 2-3 minutes, or until texture is smooth. Enjoy and stay healthy!

Light and Creamy Asparagus Soup

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I love soup so much I can even eat it during hot summer days. Asparagus is one of my favorite vegetables and I always end up just simply roasting it in the oven. I decided to make a soup out of it because I just re-discovered my immersion blender which happens to be  one of my favorite kitchen tools! This is such a quick soup you can put together last minute. It’s everything you want in a creamy light soup and I promise you can never tell that its filled with all kinds of goodness for you. Don’t forget to sprinkle the top with my low-fat seasoned croutons 🙂

Yield:6

Ingredients:
1 Tbsp butter
1 yellow onion; chopped
2 bunches of asparagus; cleaned
4 cups of chicken broth
1 cup of plain almond milk (or regular milk)
1 tsp salt
1/2 tsp pepper
1 Tbsp fat-free sour cream

Steps:
1. In a large pot, melt better on low heat. Add onion and sauté on low for 2-3 minutes. Snap the tough ends off the asparagus and chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, almond milk, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender.

2. Remove from heat, add sour cream and use an immersion blender to puree until smooth. On of my favorite parts to this soup is sprinkling my Easy Seasoned Croutons and a dollop of sour cream! Easy, light, healthy, and wholesome…everything you need in a soup.

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Baby Kale & Zucchini Frittata

imageThere is just something so comforting about a hearty and nutritious breakfast. Frittata’s are so easy to make and you can add any of your favorite seasonal vegetables. If you are unfamiliar with what a frittata is..it’s a Italian omelette, similar to a crustless quiche combined with other ingredients. I like to add a splash of almond milk or milk because I find it makes the frittata more fluffy and when its more fluffy it becomes more irresistible to eat. If I make this for brunch or lunch, I like to add a slice of frittata in-between 2 slices of lightly buttered toast and make a frittata sandwich…delicious! What will you add in your homemade frittata?

Ingredients:
4 whole eggs
1 egg white
2 Tbsp almond milk (or you can use regular milk)
2 tsp extra virgin olive oil
1 garlic clove; finely chopped
3 cups baby kale
1 shredded zucchini
1 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 Tbsp parmesan cheese

Steps:
1. Preheat oven to 425 degrees F. In a medium frying pan on medium heat, sauté olive oil and garlic for 1 minute. Add in kale and zucchini and sauté for 5 minutes until veggies are wilted. Be sure to season with salt, pepper, and onion powder and stir.

2. In a mixing bowl, whisk together eggs and almond milk. Add in sautéed kale and zucchini and stir until combined evenly. Lightly grease a baking dish and pour egg mixture. Sprinkle parmesan cheese all over frittata and bake for 35-40 minutes until eggs are firm but fluffy when lightly touching it with your finger, or a toothpick. Let cool for 10 minutes and enjoy a nice slice with a piece of toast…or fruit 🙂
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Banana Almond Protein Bars

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We all love treats so these come in handy so perfectly! The make a great grab-n-go snack or breakfast. Also, I love the additional protein and fiber that comes from Silk Almond Milk Protein and Fiber plus.

Yield: 16-20 servings

Ingredients:
5 Tbsp butter; softened
1/2 cup honey
1/2 cup brown sugar
2 tsp vanilla
1 egg
2 egg whites
1 1/2 cup mashed bananas (about 2 large bananas)
1 3/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 cup Silk almond milk protein & fiber plus, origanal or vanilla flavor
1/2 cup chopped almonds
1/2 cup chocolate chips..or a little more 🙂

Steps:
1. Preheat oven to 350 degrees F. In a large mixing bowl cream together butter, honey, and brown sugar. Once butter is creamed with honey and sugar, slowly add in vanilla, egg, and egg whites.

2. In a small seperate bowl, mash together bananas with a fork until well mashed. Add bananas to batter mix until combined. Whisk in flour, baking soda, salt, baking powder, 1/4 cup almonds, 1/4 cup chocolate chips, and almond milk until batter becomes smooth (batter will be a bit thick).

3. Grease a 9×13 inch baking dish with cooking spray or butter. Pour mixture in baking dish and smooth out with spatula until batter is completely even. Sprinkle with leftover chopped almonds and chooclate chips..I added a little more ;). Bake for 20-25 minutes or until top is golden brown. Let cool for 15 minutes and then cut into squares. Let cool on cooling rack for best results. Enojoy!
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