Tag: vegan

Breakfast

The Best Overnight Oats

This is one of my favorite things to make when I know I am going to have a busy morning the next day. I keep my overnight oats in mason jars so they are quick to grab and go, and if you’re not in a rush, just easy storage.

We all have busy mornings, sometimes more than others, so why not make things a little easier. I like to store these in smaller jars with space in the top for fruit.

Add your oat or almond milk last
Your mixture should look like this
Place your jar in the fridge over night
Overnight oats with fruit
Overnight Oats

Ingredients

  • 2 cups whole oats (I use the quick oats)
  • 1 cup vanilla yogurt (We love the Oikos 25% less sugar)
  • 1/2 cup shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup for sweetness (optional)
  • 2 cups unsweetened almond or oat milk
  • 1 splash pure vanilla extract
  • Fresh fruit for topping

Directions

  1. Stir all of your ingredients together in a bowl until combined.
  2. Pour into mason jars, I like to use a canning funnel because it makes things easier.
  3. Refrigerate overnight (as least 10 hours) and enjoy your oats in the morning with some fresh fruit.

Tips: This keeps pretty well in the refrigerator for 3-4 days. If you are taking them on the go, leave some empty space in the top if you want to add some fresh fruit.

Craving something different for breakfast? Try some of my other recipes below!

Breakfast Tacos

French Toast with Black Sesame Paste

Breakfast Smoothie

Please follow and tag me on Instagram if you try this recipe, I would love to see it!

Side Dishes

Easy and Fresh, Vegan Cous Cous Salad

This cous cous salad is one of my favorite side dishes to make and it’s perfect for spring and summer. It’s so fresh, light and easy to make. If I’m going to a potluck or something in the summer, I’m either making my homemade macaroni salad, or I’m probably making this! I always get compliments on this salad because everyone loves it.

I have to credit this recipe to my lovely husband, he first made this for me for part of my birthday dinner several years ago and now I make it all the time. The fresh lemon juice and crunchy veggies makes it so refreshing and delicious!

Ingredients for the cous cous salad
finely chopped veggies are my favorite
fresh cous cous salad

Ingredients

  • 2 cups dry cous cous
  • 2 cups vegetable broth
  • 1 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons juiced)
  • 1 cup finely chopped orange bell pepper
  • 1/4 cup finely chopped red onion
  • 1 cup diced cherry tomatoes
  • salt and pepper to taste
  • some mint leaved chopped for topping (this is optional but adds that nice fresh flavor)

Directions

  1. Cook your cous cous according to the directions on the package. I like to add vegetable broth and water to mine because the broth gives it a nice flavor. Once it is cooked, add the lemon juice and olive oil, then let cool in the fridge for about 30 minutes, or the freezer for about 15 minutes, stirring occasionally.
  2. While your cous cous is cooling, chop your vegetables, then add them to cooled cous cous. It doesn’t have to be completely chilled, but we don’t want the cous cous to be hot and cook our veggies.
  3. Add salt and pepper to taste and top with some fresh mint. Keep refrigerated and serve cold, enjoy!

This recipe keeps fairly well for 4-5 days in the refrigerator.

Helpful tools: lemon squeezer, rubber spatula, mixing bowls