Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Berry Deliciously Spiced Overnight Oats

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I haven’t made overnight oats in a while and I must say, what a way to get back in the game. It’s (hopefully) getting warmer with spring officially trying to make its way into the New England weather and the daylight slowly growing longer.  Although I usually grab cinnamon and vanilla for breakfast items and/or smoothies, this was different. The combo of raspberries, cranberries, and spices were great. Served hot or cold — you choose just how to enjoy Cinnamon Vanilla Berry Overnight Oats.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Keen on Quinoa for Brekkie

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This really does taste like cinnamon “toast” crunch! I had just under 1 cup of leftover cooked white/red quinoa from making Buddha bowls, so I thought I’d give this a try. I saw this idea on Cookie + Kate‘s Instagram before going to bed last night; it seemed like the perfect way to get through our 3 hrs of med surg morning lecture and still make it to an afternoon spin (since I haven’t gone in since end of August 🙈).  Fun fact: I like using nuts from Trader Joe’s; they’re much cheaper and more bang for your buck. What a power breakfast this was! The cinnamon and pecans were quite fragrant and added such a great flavor. I know what I’m making next time I have leftover quinoa — Toasted Cinnamon Pecan Quinoa for breakfast. Side note, I might have to try this in a slow cooker… 

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Smoothie, Snack, Vegan, Vegetarian

Lusciously Refreshing Layered Smoothie

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Yesterday, Boston was 90ºF and muggy. Not in the mood for a hot, complicated breakfast? Neither was I. This take a little planning to make the chia pudding ahead of time, but all in all, it’s a quick, easy and definitely refreshing meal. Pineapple, raspberries and watermelon are all in season, so perfect timing to buying bulk and freeze. Packed with vitamin C, this thirst-quenching Layered Chia Smoothie refuels, cools and hits the spot.

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Dessert, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegetarian

Mmmm, Yummy Yogurt Bark

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I don’t even know where to begin. This yogurt bark was great and easy and fun to make. I see many variations cropping up in the near future, like peanut butter banana or strawberry mint or… Like I said, it’s so easy, I’m going to have to gobble up this batch so I can make another. I’ve been looking for something other than dark chocolate to satisfy my sweet teeth and stumbled upon the idea for yogurt bark. Tossed in everything but the kitchen sink, not so patiently waited for this to chill and voila! Vanilla Yogurt Bark. You’ll forget it’s not chocolate, but a delicious frozen treat.

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegan, Vegetarian

Bananas for These Trail Mix “Cookies”

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I can’t get enough of Banana Cookies. They’re simple — two ingredients simple, easy to make and the result is a tasty, yet satisfying treat. I was trying to find a way for a heartier snack that wasn’t celery and hummus or plain, ol’ raw almonds. I had bananas ripening on the counter, chopped nuts hanging out in the pantry and the idea to somehow incorporate a Kind Bar. Sounds promising, right? I tossed in chia seeds and dried cranberries and the Trail Mix Banana Cookies were born. I would have totally added dark chocolate chips, but I didn’t have any on hand. (Note to self, always have dark chocolate chips on hand. What was I thinking?) Sounds like I’ll just have to whip up batch numero duo and let you know how it goes.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Zealously Eating Zucchini “Bread” for Breakfast

Zucchini Bread Oatmeal

Happy September!! I’m still in denial. It was just yesterday I was at a Third Eye Blind concert with my friend, Steph. It was mid-June and naturally we were complaining summer was “already gone” in that way you complain about how bad your hair looks when you know you look like a bombshell. Complaining to complain because we knew we had that reassurance of July’s and August’s hot and sunny days ahead. Now we have a right to actually complain since it’s literally September, but on the bright side, you know all know what that means — it’s oatmeal season!!! Who’s excited?! I woke up this morning to a cool enough breeze that I needed a long sleeve shirt to sip on my morning cup of pumpkin spice coffee. (If you can’t tell, I’m really embracing this weather change…) With zucchini season coming to a close now, it’s  that late summer vegetable that you have so much you never know what to do with it. I decided Zucchini Bread Oatmeal would be the perfect outlet. You’d never know you’re consuming zucchini in this sweet breakfast of nutmeg and cinnamon, plump raisins and walnuts for texture.

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Breakfast/Brunch, Dessert, Snack, Vegetarian

The Perfect Breakfast: Strawberry Rhubarb Parfait

Zesty Strawberry Rhubarb Compote Parfait

It’s rhubarb season, strawberry season AND hot summer days season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine — straight out of the garden. Thank God Whole Foods in Boston delivered; you can buy individual stalks when in season. My mom and I originally found this strawberry-rhubarb compote recipe from Skinny Taste a couple summers ago. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce. This time, I added in lemon zest and a juicy ripe peach. Layer over your favorite yogurt and granola for a Zesty Strawberry Rhubarb Compote Parfait — the perfect on-the-go breakfast! (Or hey — even dessert.)

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Just Peachy Overnight Oats

Almond Peach Overnight Oats

With the unseasonably warm weather during the end of May here in Boston, this take on the overnight oats was a no brainer: peaches and almond. When I was little, the minute peach season rolled around, my mom would serve Almond Peaches for dessert, as a side for dinner, as a snack . . . you get the idea. Why not for breakfast? The almond extract perfectly balances with the peaches and almond milk. Hence, Almond Peach Overnight Oats were developed. To make it even better, I think i’ll toss in slivered almonds next time I make it for a crunch, but I promise, it’s perfectly balanced as is.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Mad for Mango

Mango Ginger Overnight Oats

I’m still on my mango kick after my trip to Florida a few weeks ago. Why not incorporate some mango into overnight oats? Cue the ground ginger and you have an unusually good combination of flavors. The sweetness from juicy, ripe mangos means no added sweetener is needed. (Doesn’t mean you can’t add more, but you probably don’t need to.) Cue the ground ginger with fresh berries and you have an unusually good combination of flavors with this Mango Ginger Overnight Oats.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Positively the Berry Best Poached Berries

Berry Good Overnight Oats

After making the German Chocolate “Cake” Overnight Chia Oats, preparing oats of some sort the night before has become a staple for breakfast. It’s really easy to make, great for a work week, and has maximal taste for minimal effort. I’ve been waiting for the right time to make Poached Berries again — rich in color, full of flavor and just simply fruit and sweetener if needed. I added some of Aloha‘s The Daily Good Berry Blend; it has two servings of fruits and vegetables in one packet from 14 superfoods (wow!). Clearly their Berry Blend was the match to my poached berries. Throw in the overnight oats and we have ourselves a winner: Berry Good Overnight Oats.

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