Summer Berry Overnight Oats

This is one of my favorite breakfasts to make and have on hand. It may seem like a lot of ingredients but the beauty is that you probably already have the majority of these in your kitchen.  All you do is throw everything into Tupperware, and this healthy, summery, filling breakfast will keep for days.

Summer Berry Overnight Oats
Measurements to the left are for one serving and to the right are for about a week’s worth.. 3 to 4 mornings at least.

1/4 c. // 3/4 c. Rolled Oats

1 Tbs, // 3 Tbs. Chia Seeds

1/8 tsp. // 1/4 tsp. Vanilla Extract

1/8 tsp .// 1/4 tsp. Almond Extract

1/3 c. // 1 c. Your favorite Summer berries, I used a combination of fresh strawberries and frozen blueberries because this is what I had on hand

1 Tbs. // 3 Tbs. Shredded Coconut (optional)

1/2 c. // 1 1/2 c. Almond Coconut Milk Blend, Unsweetened

Combine well in Tupperware. Let refrigerate overnight.

In morning serve with a dollop of peanut butter or your favorite nut butter.  Enjoy!

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Strawberry Nectarine Crumble

 

 

Does everyone love crumbles as much as I do?  Sweet, warm fruit topped with a buttery streusel topping, really nothing gets much better.  And this crumble is honestly the best I’ve ever made…possibly the best I’ve ever had, which I don’t say lightly.  I come from a family of crumbles.  Strawberry and rhubarb in the spring, apple and cranberry in the fall, really whatever fruit is in season is free game.  Today when I told my mom about the wonderful strawberries and nectarines that were on sale in Greensboro, her first thought was “Oh, are you going to make a crumble?!”  Best. Idea. Ever.  The fruit is so ripe and sweet it verges on jammy, and the topping is the best complement.  Thanks, Mom, you were right again!

Strawberry Nectarine Crumble

-1 lb strawberries, hulled and quartered

-3-4 nectarines, sliced into wedges

-Zest of ½ lemon

-1 tsp vanilla extract

-3 Tbsp dark brown sugar, divided

-1/2 c flour

-1/2 c old fashioned oats

-3/4 tsp baking powder

-4 Tbsp cold butter

-Pinch of salt

Preheat your oven to 375⁰.  Mix the fruit, lemon zest, vanilla, and 1 Tbsp brown sugar in an 8 inch pan.  If your fruit is already super sweet, feel free to leave out the sugar in this step.  In a separate bowl, add all other ingredients and combine with your fingers.  Don’t go too far here—you still want to have a few clumps of butter.  I suggest letting the flour mixture sit in the fridge for half an hour (or up to a day) before you top the fruit with it.  This will give the butter time to get hard again and will give you better crumbles.  Top your fruit and bake for 30 to 40 minutes, or until everything is nice and golden brown.  Enjoy!

Creamy Green Smoothie Bowl

If you are on Instagram, you have surely seen millions of perfectly staged pictures of smoothie bowls.  Never once did the thought of pouring my smoothie into a cereal bowl and eating it with a spoon appeal to me.  Just drink it like a normal person!  But finally I realized a few good things about the bowl concept.  First, you can arguably make a lot more of the smoothie–never a bad thing in my book.  You can also put lots of crunchy, delicious toppings on it, making it feel like more of a meal than just a drink on the go.  This morning I decided to take the leap.  I made one of my favorite smoothie combos slightly thicker than usual and loaded on the toppings.  The result?  Absolutely delicious.  I’m a believer.

Creamy Green Smoothie Bowl

-1 c kale (or spinach)

-1/2 avocado

-1/2 banana

-spoonful of peanut butter

-squeeze of honey

-1/2 c to 1 c almond milk

-toppings: shredded coconut, crushed plantain chips, toasted almonds (or anything you like)

Blend everything but the toppings and pour it in a bowl.  Place the toppings on–arranged in lines, obviously for Insta. 😉

 

Autumn Apple Oatmeal

Fall is already here and, love it or hate it, so are Uggs, pumpkin spice everything, and your neighbors’ Halloween decorations rearing their scary heads.  One thing I love any time of the year is the classic combo of fresh apples and spicy cinnamon, and this oatmeal definitely reminds me of the kind I had as a kid from the paper packets but with a much needed twist!

Apple Cinnamon Oatmeal

-1/2 c. oatmeal

-1 c. water or milk of your choice

-1/4 of an apple finely chopped

-dash of salt

-dash of cinnamon

-1 teaspoon brown sugar

Add all of the ingredients to a microwave safe bowl and cook for about two minutes.  I like to top mine with toasted walnuts or pecans.  Of course, both the apples and the oatmeal can be made on the stove top, and sometimes I like to cook them separately and then spoon the apples over the top to make everything look a little nicer.  But on those busy mornings when the presentation of your breakfast is the last thing on your mind, this recipe can also be easily converted into the perfect overnight oats.  Enjoy!

Tried and True Breakfast Casserole

Several years ago I discovered my husband’s love of Breakfast Casserole. I never really made any casseroles and didn’t know where to start with Breakfast Casserole. Luckily my aunt and friend who is a fabulous cook had a tried and true recipe that I made yet again this week for Grant’s birthday breakfast… It also served as his cake, ha. The one key to this breakfast is to make this the night before you plan to serve.  

Tried and True Breakfast Casserole

1 lb. sausage, browned (tip – cook two pounds/packages and freeze 1/2 for next time)

5 eggs

6 slices of bread, torn into small pieces

1 1/2 c. shredded sharp cheddar cheese (noticeably better if you shred your cheese as opposed to buying shredded, plus will save money)

2 c. half and half (I have made this with less fat milk before and that is good too, don’t try them side by side although it still comes together well. For special occasions just stick with the half and half)

1 tsp. salt

1 tsp. dry mustard

   

 Directions:

Brown sausage, drain

Shred cheese

Tear bread

Grease baker with small amount of butter

Combine eggs, milk, spices. Whip well.

Layer bread on bottom, sprinkle on sausage, top with cheese, then cover with egg and milk combination 

Cover and refrigerate overnight. This is the most important step.

Bake for 40 minutes at 350.

Serve.

Enjoy!

Warning: birthday candles will melt when added to hot casserole