Happy Friday! Today I am sharing with you my first pass at Overnight Oats. Yes, I finally bit the bullet and tried this craze. I was hoping to share two recipes with you, but I didn’t love the one – and why share stuff with you all that I don’t love?! The best part about this recipe is, it tastes delicious, it’s a little sweet, it’s dairy free, and easy for on the go! What You’ll Need:
– 1/2 cup of rolled oats
– 3/4 cup of almond milk
– 1/2 tsp. of cinnamon
– 3 tbsp. of grated carrot
– 1 tbsp. of maple syrup
– 1/2 tsp. of vanilla extract
– Shredded coconut for topping
1. Place all dry ingredients into a small, air tight container (mason jars seem to be the most popular!) then stir the dry ingredients together.
2. Next, add the almond milk and stir so that it’s mixed well.
3. Seal with lid, and place in fridge overnight (or at least 2-3 hours)
4. Top oats with coconut topping, as much or as little as you’d like!
I’m still curious about these overnight oats, so I’m sure I’ll be trying a few other recipes! Not to mention I am a horrible planner in the mornings for breakfast, so this is good for morning workout days. What are your favorite overnight oat recipes? Please leave a comment below!
The other night B wanted mexican food, and since we’ve especially buttoned down on our eating habits this past month, we opted to search for an easy recipe that we could make at home vs. opting for our usual choices, Chipotle, chips and salsa, or rice and beans. So we found this recipe, and adapted it, by cutting out some ingredients we didn’t want, OH and the tortillas.
What You’ll Need:
– Can of corn
– Can of black beans
– 2-chicken breasts (cooked and shredded)
– Half-onion chopped
– 3-garlic cloves
– Enchilada sauce
– Diced tomatoes with green chilies
– 9×13 pan
– Shredded cheddar cheese
– Cilantro for topping
1. Cook your chicken breasts and shredded chicken once cooled; spread out evenly across the bottom of you 9×13 pan – this is your base! Oh, and pre-heat your oven to 375.
2. Next, drain your corn and black beans and layer each one over the chicken. Sprinkle your chopped onion evenly across with your garlic and then diced tomatoes. Then take your enchilada sauce and evenly distribute across the top of your layers. Lastly sprinkle cheddar cheese across the top.
3. Pop this in the oven for 25-minutes, wait to cool a bit and garnish with cilantro! Salsa and guacamole also make great mixes to add as toppings to your dish.
We will definitely be making this dish again, it was so easy, filling and the perfect fix if you’re craving some Mexican food but want to skip on the tortilla and chips!
Happy Friday! Although I am not the biggest fan of shots, there are a few shots that I kind of love, the Little Beer included.
It may be silly, but Little Beers remind me of family and the holidays (because that’s what my family does at the holidays *smiles*). Not to mention it’s super smooth, a little sweet, they’re pretty darn cute, oh and super easy to make!
What You’ll Need:
– Shot or small tasting glasses
– Licor 43
1. Pour the Licor 43 into your shot glass, leave some room a the top.
2. Top off with cream – watch the magic happen!
3. Cheers, table tap, and enjoy!
If you have an upcoming holiday party or looking to spice up your family’s Christmas grab these two ingredients and it’ll be a hit – we can usually talk most of the aunts and cousins into these since they’re so delicious and smooth!
Looking for something easy and low-key to through in the crock-pot this weekend so you’re relaxing or getting things done around the house? Well have no fear, my mom’s chili recipe is here; with some of my modifications for any of you vegetarians out there.
What You’ll Need:
– Ground beef (or turkey!) – 90% lean
– Half an onion – chopped
– 2 Cans of beans
– 1, 20-oz. can of tomato sauce
– 1, 20-oz. can of diced tomato
– Chili powder package or seasoning
– Other spices for flavor
– Shredded cheese
– Sour cream
– Cilantro chopped
– Tostito’s scoops
– Cook the ground beef and onions on flat top until browned
– Put call canned ingredients in pot and add the cooked beef and onions. Stir together, place on stove or in crockpot on low and cook for next 2-hours (or longer). Stir frequently.
– Serve in a big bowl with your favorite toppings
If you want to do a vegetarian route switch out the ground meat with some cooked mushrooms, you can also add some chickpeas to the mix to add some color to your chili! The toppings are also key, I recently discovered cilantro as a topping – it’s such a game changer!
Happy Fall Y’all!
I’ve got the perfect recipe for an upcoming work week or a weekend brunch. This breakfast casserole is super easy to make, low prep and super tasty!
What You’ll Need:
– 12 oz. reduced-fat bulk pork sausage
– 1 medium sized onion, chopped
– 2 eggs
– 4 egg whites
– 2 cups fat-free milk (I used almond milk)
– 1.5 teaspoons of ground mustard
– 1 teaspoon salt & pepper
– 8 slices of white bread, cubed
– 2 cups (8oz) of shredded cheddar
1. Cook the sausage and chopped onion in a nonstick skillet over medium heat. Cook until sausage is no longer pink, drain and cool.
2. In large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper together. Stir in the cubed bread, cheese, sausage and onion mixture. Pour into 13 x 9-inch baking dish (coated with baking spray).
3. Cool and refrigerator (okay over night).
4. Remove from fridge for 30-minutes before baking.
5. Bake, uncovered at 350-degrees for 35-40 minutes, or until a knife inserted comes clean from the center. Let stand for 5-minutes before cutting and enjoying.
If you want to make a veggie option; switch out the meat and add in some of your favorite veggies like mushrooms, tomatoes or spinach. Just be careful to drain appropriately as it will get watered down a bit more so may want to bake a bit longer than the recommended pork version. Whip up a Bloody Mary or mimosas and enjoy!
I’ve always seen the pictures on Pinterest of eggs cooked in avocados, and thought two things:
2. That looks like too much work
Well I was right about only one of those statements, YUM. These guys are super easy to make so follow along and prepare to be amazed and so happy you tried something new.
What You’ll Need:
– Ripe Avocados (a little squishy)
– Muffin Pan
– Any other toppings; sriracha sauce, bacon bits, tomatoes, onion… the options are endless.
- Cut your avocado in half and remove the pit. Next scope out more of the center to create a little nook for your egg.
- Place your eggs in the muffin pan so they rest and are secure, then crack an egg into each of your avocado halves. The egg will probably overflow a little bit, that’s OK.
- Add any seasonings or extra toppings, carefully, and then place carefully into the oven. You’ll want it at 450 and you’ll cook for at least 15 minutes. Once 15-minutes is up check to see if it’s still gooey, if so, throw in for another 2-minutes, you might have to repeat this a few times – at least we have too.
- Let cool and then scoop out of the skin or eat from the skin and enjoy! It’s great by itself or enjoy on a salad like we often do for dinner.
We usually make these for dinner but these would be awesome with a side of bacon and some toast on a weekend morning and a warm cup of joe!
To help get ready for the weekend, I’ve got another summery, fresh drink to share with all of you – so add this one to your roster of must-have’s. Although, I can’t take the credit for this one either, Katie introduced this one to me over our girl’s weekend, it’s called the Flirtini. (Make sure you can flirt with a cutie while sipping on this, preferably your own cutie ;-))What You’ll Need:
– Vanilla Vodka
– Pineapple Juice (6-oz cans)
– Raspberries for Garnish
– Martini Shaker
Directions: First, mix one 6-oz can of the pineapple juice with a 2-shots of the vanilla vodka, over ice and shake well in your martini shaker.
Next pour your mixture to fill up half of your martini glass. Pop your champagne and pour champagne over top the mixture to fill the rest of the glass. Drop in some raspberries as garnish to enjoy! You can also freeze your raspberries to help keep your drink chilled.It’s pretty easy and delicious, and it has champagne. Win, win.
With the weather starting to be continually gorgeous and finally warm, here is a drink recipe that will surely get you in that summer mood. A friend asked me what a “Bikini Tini” was and I told them, it’s a beach vacation bottled up in a drink, all you need to do is close your eyes while you take the first sip and you’ll be transported to someplace tropical. Oh and get your bikini ready. What You’ll Need:
– Malibu Rum
– Pineapple Juice (I recommend the 6 oz cans)
– Fruit of your choice to garnish
– Martini Shaker
I mix the Malibu Rum, Vodka, and Pineapple Juice 1-to-1-to-1, I usually eyeball, but a serving for two you’ll want to do at least a shot and a half of each. Then literally just pour a ‘dash’ of the grenadine to get a nice pink color. Give it a shake (with some ice cubes of course) and pour in a martini glass for your enjoyment. If you’re nervous about this being too strong you can pour a little extra pineapple juice in.
CAUTION: This will go down smooth and quickly.
I promise this will be your new summer go-to drink! I am planning on making a pitcher for Katie’s Bachlorette party and it’s always a favorite at my aunts – they got me hooked.
One thing I love about having bananas around the house is that if you don’t eat them up in time (which we never do) you can make banana bread! My mom always made banana bread, and it wasn’t until I lived on my own for awhile, that I had these brown bananas staring at me, I finally took the jump to try mom’s recipe out (not as hard as I thought).
I wanted to share my mom’s banana bread recipe with all of you! It’s nothing special, but it sure as hell tastes good! I like to add blueberries or chocolate chips when I have them – it just gives the bread a little added taste, enjoy!
You can combine the dry ingredients and the wet ingredients in two separate bowls and then ultimately combine to mix together. You want to mix everything together until it’s well blended, add any extra ingredients like chocolate chips (I normally eyeball the amount) and give it another mix! Evenly pour into your greased bread pan, and then sprinkle your sugar and cinnamon on top (as much as you want!) To make sure the bread is cooked all the way through, after 45 minutes I usually take it out to check and stick tooth picks in to make sure the center isn’t gooey, if it is, I usually put back in for another 15 minutes and then check again. I noticed that the blue berries required a little over an hour cook time (but I checked every 10-15 minutes to make sure it didn’t get too crispy). Let it cool, before you flip out of your bread pan onto a plate. Your house will smell amazing, and you will have this awesome and tasty treat for breakfast the whole next week!