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!


Three Things To Do Now to Make Your Holidays Much Easier

OMGitsNovember. Halloween has come and gone. If you haven’t noticed from, well, just about every marketing campaign out right now, Christmas is apparently right around the corner.  While you don’t have to be that neighbor with the Christmas decorations up the week after Halloween (or hey, more power to you!), a little planning now can really save you in the next several weeks.  Here are just a few of our tips to get a couple of holiday stressors checked off your list now.


1.Get Cooking

Make a couple of things now to put in  your freezer and pull out for Thanksgiving, just a side or two will save you serious time and stress leading up to the big day. Even if you don’t know what you are doing for Thanksgiving yet, inevitably you will be invited to some sort of function, and this way you will already have your work done. We will be posting recipes of some of our favorite Thanksgiving sides for Tuesday’s Table during the month of November – some healthy, gluten free and dairy free options too!


2. Plan for your Decorations

Go ahead and order your wreaths and garland from Gracious Garlands. You can order online in a matter of minutes then you will officially have that checked off of the list so you don’t have to rush out in search of pretty, fresh greenery come mid-December. Gracious Garlands started in Nashville almost 20 years ago by Vicki Worsham. Her daughter, Elle, has helped her through the years and has recently taken the reigns expanding their gorgeous greenery offerings and services not only to Nashville but to Atlanta and Charleston as well. The “wreath experts” over at Gracious Garlands say the recommended wreath size for your front door is either a 20 inch or 24 inch wreath. They have several varieties of these and more sizes starting at, $26.00. If you have a glass door or French doors they have double sided wreaths, too!

They also have several types of garland, kissing balls and in Nashville they will even do a custom mailbox for you – how welcoming is that?!

Check their website, for the pick up days in your area. Your orders must be placed by this Friday, 11/06. So you only have a few days, but spend two minutes playing online, place your order, and be glad you have that checked off of your (what will become a) mile long list leading up to the holidays.

I’m thinking that I will order their White Pine Garland to go around my mantle and 20″ Ultimate Holiday Mix wreath for my front door… or maybe their exquisite Magnolia Wreath. You just cannot beat the smell of fresh greenery during the holidays, go ahead and start burning your trusty Frasier Fir candle now to prepare yourselves.


3.Knock out the Gifts
One of my favorite things to do, both for Christmas and birthday gifts, is keeping a running list of gift ideas for different people in my phone and/or on Pinterest in a secret board.  Whenever an idea pops in my head for the perfect gift, I can just add it to my list without having to hope and pray that somehow I will remember it when the season hits.  When I’m running around buying Christmas presents, I can always reference my list to see who would like what.  And I feel like it’s always a good idea to keep a couple of extra gifts at home…for those friends who swing by your house with a surprise gift for you!


Get Excited!

Not only is this time of year going to be a blast, but here at Adeline Alley we’re going to be here to give you more tips on cooking and decorations all season long! ‘Tis the season.


Tuesday’s Table – Kale Salad with Quinoa, Feta and Crasins

On Saturday night I had Jonathan Waxman’s excellent Kale Salad at Adele’s in Nashville. It reminded me that I haven’t made one of my favorite kale salads in a while, and I have never posted it on our blog before. One of my dear friends introduced me to this salad over a year ago, and I have made it many times. It is inexpensive, healthy, and keeps well! It will keep in Tupperware in your fridge from Mon-Th/Fri. And that’s usually exactly when I eat it – the work week. It is the perfect, easy lunch to take with you to work or to have all ready to eat in the fridge.



Kale Salad with Quinoa, Feta, and Crasins


1 large bunch of kale, washed well, dried, and torn/chopped into small bits

1/2 c. cooked quinoa, prepared according to package

1/4. c. crumbled feta

1/4 c. crasins

1/4 c. toasted pepitas/pecans/pine nuts (pick your favorite or use whatever nut you have, just toast them first)


2 Tbs. olive oil

juice of one lemon

1 small clove of garlic, minced

1 tsp. dijon mustard

freshly cracked black pepper

1/2 tsp. kosher salt


While you are preparing your quinoa according to its packaging (boiling water, letting it absorb said water, etc.), wash and dry your kale. Kale can be quite sandy so really rinse each leaf, then let dry. Once mostly dry pull leaves from their stems and tear or chop into small bits.

Prepare dressing.


Combine dressing with kale.


Add crasins, feta, nuts (that need to be toasted, do this on your stove top in a matter of 3-5 minutes – make more than you need and save them. You will use them!) and hot quinoa. I like adding the quinoa as soon as it’s finished cooking so it can help almost soften the kale.


Put in air tight container and in your fridge.

I make this on Sunday night and have it several days during the week. I love it! I also love that its a cold salad but tastes a bit like fall. Perfect for our in between weather!