Breakfast for myself is one of the most difficult meals of the day. I have never been much of a breakfast eater but when I do it is usually a bowl of cold cereal, or a cup of coffee. And I like oatmeal, but typically covered in butter and brown sugar. So these overnight blueberry oats is something I can get on board with.
I was raised in a house of breakfast eaters. My dad would make big elaborate breakfasts on the weekends full of pancakes or waffles, french toast, hash browns, eggs and bacon. The rest of the week my breakfast might consist of a nutrigrain bar. It is just one of those things that I never made time for.
While I feel like I go in spurts of wanting breakfast I have done a lot better than in the past mainly because I have chosen to be better about meal planning and making it happen. And making breakfasts like these Overnight Blueberry Oats is definitely a way to keep me on track!
It really is as simple as it sounds.
1/4 cup dry steel cut oats
1/4 cup almond milk
3/4 cup plain greek yogurt
1 cup blueberries
- Mix everything together and cover
- Cover and refrigerate overnight
- stir and eat (heat for 1 minute if you’d rather eat them warm- I think they are delicious either way!)
One thing I love about these overnight blueberry oats is that you can replace those blueberries with one cup of strawberries, or peaches or many other fruits to change it up for everyday of the week!
21 Day Fix: 1 red, 1 purple, 1 yellow for these delicious overnight blueberry oats.
I don’t know about others, but I have a hard time eating greek yogurt because of the texture. I don’t like the thickness of it and I never eat it unless it is in a recipe. Check out a few more recipes that include Greek Yogurt like this Buffalo Chicken Bowl, Berry Parfait, Ranch Dressing, Slow Cooked Creamy Mexican Chicken, Chicken and Spinach Bake.
What is your favorite way to eat your oatmeal?
When I first saw Zucchini Tots, I was totally intrigued. I love tater tots but obviously it is frowned upon to eat them all the time. So I wanted to make these ASAP and I did just that.
These are so easy to make and are done in just a short amount of time. Then you’ll be enjoying these zucchini tots like I am!
After you shred your zucchini, it is important that you try and get out as much of the water that you can. They will hold together better if you do and you get a nice crispy outside if there is less water. I used a cheesecloth, however, you could use a clean towel. Really it’ll do the trick! Place the zucchini on the middle of the cloth and squeeze into a ball and squeeze the water our over a bowl or the sink.
Then you are going to mix all of your ingredients together until well blended.
I sprayed my mini muffin tin with non stick cooking spray then filled up each of the little tins to the top.
Next, you’ll pop these little babies right in the oven and bake for about 15 – 20 minutes. You want to get them nice and brown on the top!
Then pop them out of the tins and enjoy every delicious bite!
- 2 cups grated zucchini (about 1 large zucchini)
- onion, minced (1/2 small)
- shredded sharp cheddar (1/2 cup)
- grated Parmesan (1/2 cup)
- 2 eggs
- 1 tsp garlic powder
- salt & pepper
- Preheat oven to 400°
- Grate the zucchini and use a cloth to get out as much of the water as you can. (the more you can get out the better!)
- Add all additional ingredients into a large bowl and mix well.
- Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.
- Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.
As a result, these are one of my favorite snacks because they are so delicious! Let me know if you give them a try!
I love finding new fun recipes that I don’t feel bad about eating. And this Southwest Spaghetti Squash is right up my alley!
Last year I discovered my love for spaghetti squash and have made many recipes since, like Pesto chicken stuffed spaghetti squash, that was delicious! I have found that I love adding black beans to everything that I can and this is a favorite now for sure!
I used green chilies, corn, black beans…. Yum, I am getting hungry!
And I also added some salsa!
After baking my spaghetti squash I flipped them over and using a fork I loosened everything up a bit.
I took some of the squash out and mixed it in with my bowl, just to make sure it was all mixed together well and then add the filling all back into the squash bowl.
- 1 medium sized spaghetti squash
- olive oil
- 1 can black beans, drained and rinsed
- Diced Green Chilies, 1 small can
- 1 C Salsa
- 1/4 C red onion, chopped
- 1 C frozen corn
- 1 teaspoon cumin
- salt & pepper
- 1 C shredded cheddar cheese
Start with cutting your squash in half and drizzle just a little olive oil on it. Place on a baking sheet cut side down. Bake on 375 for about 30 minutes, but depending on the size of your squash it might need to cook for an extra 10 or so minutes.
Remove from oven and shred the inside a bit- I do this so the squash can be mixed in with the other ingredients.
Put all other ingredients into the squash bowl and mix it up a bit. I put some half of the shredded cheese into the mixture and save half to put on the top.
Bake for additional 15 minutes to get the cheese nice and bubbly.
Topped with cheese and baked and you’ll be in spaghetti squash heaven!
What is your favorite way to eat spaghetti squash?
Here we are, wrapping up January and I had made a goal of blogging 10 times each month and while that didn’t quite pan out I have hopes for the coming months!
I have so many recipe posts to share that sometimes I feel like I know know where to start. But I guess I need to just start getting them out there! Right now I think I have about 50 or more recipes to share! My husband will come home and say, “Are we trying something new again tonight?”
I am always up for trying something new. I like new foods and when I spot something on Pinterest or another site that looks fun I will most always book mark it to go back to later. So last Summer I kept seeing kale chips everywhere and wanted to give them a try. I had gotten a bag of kale chips as a freebie and I wasn’t that impressed. Maybe some would have stopped there but I figured they would taste better if I made them at home.
I found a recipe that I thought would be good and the only thing I needed was the kale. I grabbed some from the store and whipped up these Kale Chips in just a few minutes!
As they were cooking they smelled amazing. My house was full of flavor and I was looking forward to them finishing so we could give these Kale Chips a try!
- Olive Oil (I used about a tsp)
- Juice of 1 lime
- 1 tsp lime zest
- 1 tsp chili powder
- Wash and pat dry the kale
- Remove larger stems
- Coat with olive oil
- Pour in lime juice, zest mix
- Sprinkle on chili powder and mix
- Lay out onto a cookie sheet
- Bake on 300° for 20 minutes, flipping after 10 minutes
So the result? They were okay. I only say that because I felt like the taste was okay, but the smell was better. You know how some foods have a weird after taste? I felt like these had a good after taste, but as I was eating them I wasn’t impressed. I know it is sort of weird, I don’t really know how else to describe them!