Peach Crisp Overnight Oats

I think I've made it pretty clear how much I like a sweet breakfast, especially one I can grab as I'm running out the door in the morning.  This peach crisp overnight oats recipe is my new favorite.  Its perfect for this gorgeous early spring weather and makes me so happy when I eat it!  

I love the serious peachy flavor from the oats and at less than 300 calories per serving, plus 14 grams of protein this little jar will keep me going all morning.  It tastes like dessert, makes me happy, and doesn't make me hangry halfway through the morning like some other quick breakfast can.  

I like putting my overnight oats in cute jars so they're easy to grab the next morning, but it also helps with portion control.  Yeah, I'd probable eat more of it because its so good, but its really the kids I portion it for. They can be little rage monsters if I don't give them the right amount, but if its already in a little jar?  Crisis averted.  Yay!

I love making overnight oats because it takes ingredients I keep in stock anyway, one big bowl, and 5 minutes the night before to make.  You can't beat it.  Sometimes I'll double the batch or make single batches of different flavors.  My other favorite is chocolate.  

Peach Crisp Overnight Oats

serves 3

Ingredients:

• 1/2 Cup unsweetened apple sauce
• 6 oz. peach yogurt (1 yoplait container)
• 1/2 Cup vanilla whey protein powder
• 1 1/3 Cups old-fashioned oats, uncooked
• 1 teaspoon cinnamon
• 1/2 Cup unsweetened vanilla almond milk
• 1-3 teaspoons sugar (optional)

Directions:

1. Mix all ingredients in a large bowl until fully incorporated. 
2. Portion into 3 airtight containers (mason jars, tupperware, etc.)
3. Refrigerate overnight.  Enjoy cold.  

Note: These containers last at least a week in the fridge so don't worry if you want to make several batches at a time.

Panna Cotta

Doesn't this just look so fancy?  Yeah, it took me a whooping 5 minutes to make.

Panna cotta is such a great dessert.  It's quick to make, it requires very few ingredients, it looks so fancy, it isn't messy to eat, you can make it a day ahead of time.  Shall I go on?  Oh, and obviously, it tastes great too.  If you aren't familiar with panna cotta, it's like a vanilla pudding, and means "cooked cream."

Since this is such a simple dessert you can change it up every time you make it.  You can either serve the panna cotta in a pretty glass or turn the dessert out from a fancy mold and serve on a plate.  There are many sauce and flavoring options as well.  Jeff is a big fan of strawberry, I love orange and cranberry.

I know my panna cotta is ready when I can turn the glass over and nothing moves.  It totally reminds me of getting a Blizzard at Diary Queen as a kid.  That was always my favorite part.  Wow!  It didn't fall out!  Hi.  I'm a grown up and still fascinated by that.

I love all things orange creamsicle.  This panna cotta isn't super pretty with the thin color on the top but I really don't care.  I wanted to infuse the orange flavor throughout so after about an hour and a half in the fridge I poured about a tablespoon of orange curd over the panna cotta and allowed it to sink to the bottom.  This way I had the layer of orange covering the bottom, but also got a hint of orange through.  Yummy!

I made my orange curd, but store bought is fine.  You could also try lemon curd, strawberry jam, a fruit compote, fresh fruit, chocolate sauce, etc.

This go around I used a cranberry pomegranate curd on the top, which I spread on after 4 hours.  I just love that bright color!

I like using a wide glass for the panna cotta so I get my fruity topping in every bite.

Panna Cotta
serves 6

Ingredients:

• 1/2 Cup milk
• 1 1/2 packets of unflavored gelatin
• 2 Cups heavy cream
• 1/3 Cup granulated sugar
• 1 tsp vanilla paste or extract
• fruit topping of your choice

Directions:

1. Combine the milk and gelatin in a medium saucepan off the heat and allow to absorb for 5 minutes.
2. Add the cream, sugar, and vanilla and whisk continually on medium heat until sugar has fully dissolved and steam begins to rise over the pot.
3. Remove from heat and pour into 6 glasses.  Let cool on the counter for several minutes, then place in the fridge for at least 4 hours.  Add your choice of sauce, jam, compote, etc. in a thin layer on top of the panna cotta after 4 hours to keep it from sinking.

Note: This dessert can be made a day ahead of time and kept in the fridge until needed.  If you want to make panna cotta in molds and tip them out make sure to rub the inside of your molds in coconut oil before pouring the dessert in.  To remove the panna cotta simply run the outside of the molds briefly in hot water.

Also, I prefer my panna cotta on the thick side.  If you don't, use one gelatin packet instead of 1 1/2.  No problem.

chocolate protein smoothie

I NEVER remember to eat breakfast.  I make it for everyone else, but mornings are when I wander around the house getting everything done.  It's gotten to the point where I had to put a sticky note on top of the coffee maker reminding me to eat breakfast.  Because of course I would never forget my morning coffee.

My best bet for breakfast is a grab and go option.  I love things like cinnamon rolls (obviously), but I'm either busy or I don't want anything too filling.  This drink is perfect.  Filling, easy to grab, and delicious.

To make this drink even easier and quicker in the morning I dump all the ingredients into tupperware in the fridge the night before.  That way the chia is easier to blend (having had all night to plump up), and all I have to do in the morning is dump one container's contents in the blender.  Simple.

I normally end up making a double batch though.  Everyone always asks for "just a few sips", and that adds up quickly!

I love having a super thick smoothie that fills me up and gives me hours of energy, especially when it feels and tastes like I'm drinking a chocolate shake (for breakfast.  Yay!)

This is the average meal for Jack and me on days when Liam is at preschool and Jeff is at work.  They almost always end up with bits of sandwich, plus a train (or two) and a cat on the table with us.  Plus Jack always decides that whatever I'm eating is what he wants.  We'll be eating THE SAME THING, but mine is in a different container than his, so...

If I'm using a cup, plate, bowl, etc. that looks like he could easily break it then Jack wants it even more.  And heaven forbid I try to help him hold it.  Nope.

He stills makes me a little nervous, but he hasn't broken any dinnerware yet *sigh of relief*.  I'm happy to share.  :)




Chocolate Protein Smoothie
makes 1 large or 2 small servings

Ingredients:

• 2 cups unsweetened vanilla almond milk
• 3 tbsp chia seeds
• 1 heaping tbsp cocoa powder
• 1 scoop protein powder (I prefer vanilla flavored whey)
• sugar to taste
• 1 banana, frozen
• ice (optional)

Directions:

1. For best results combine all ingredients overnight in the fridge.  In the morning pour out into a blender.  Blend thoroughly.  Enjoy immediately.

note: Ice is only needed if you do not use a frozen banana, or if you want an extra cold and icy smoothie.

If you make the smoothie entirely in the morning it might take a little more blender time to break up the chia seeds.

peanut butter cup chia pudding

Nothing makes you feel more like a hippie than looking at the huge jar of chia seeds in your pantry.  I mocked chia for the longest time, remembering it as the dreaded chia pets my friends would tease me that they'd get me for my birthdays.  Oh, the horror.

 During a shopping trip to Winco recently I bought a tiny amount of chia seeds to try out.  I found them in the huge bulk section (which is mostly the reason why I love shopping there).  I loved how versatile chia is, how easy they are to add to a recipe, or just store, and if you can find them in bulk they are dirt cheap.  For reference, I got several cups at Winco for like $2, but a barely one cup pouch of them at Trader Joe's cost $4! No thank you.

My favorite use for chia seeds currently is chia pudding, ever popular on places like Pinterest.  It takes about two minutes to make at night, then all you have to do is let it sit overnight in the fridge.  Done.  Chia pudding is the perfect breakfast for busy chaotic mornings.  Plus, it tastes like dessert, is crazy delicious and filling, and doesn't kill all my allotted calories for the day.

All you need for the chia pudding is cocoa powder, sugar, PB2 powder, chia seeds, and milk.

Add all the ingredients into a cereal bowl and whisk well.  Then place in the fridge for at least one hour, or overnight.

I like using cashew milk because it makes the chia pudding really rich and creamy with only 60 calories a cup!  That's 30 less calories a cup than the watery skim milk I used to use.

I love having chia seeds on hand now because I know I can always make this for breakfast (or a snack!), or I can toss a tablespoon or two in with a bunch of other recipes.  And how cute to the chia seeds look in this cute jar?  I find that I eat healthier when my options are visible and pretty in my pantry.

If you really dislike the tapioca like bumps in the pudding (I know some people just despise that texture, and that's okay) just can stick the chilled pudding in the blender for a minute to smooth it all out.

Also, this chia pudding keeps me super happy full and energetic all morning.


peanut butter cup chia pudding
makes 1 large bowl (but feel free to share!)

ingredients:

• 4 tbsp chia seeds
• 1 tbsp granulated sugar
• 2 tbsp PB2 powder
• 1 tbsp unsweetened cocoa powder
• 1 cup milk

Directions:

1. Add all ingredients into a large cereal bowl and whisk well.  Refrigerate overnight for a quick breakfast.  Refrigerate at least 1 hour if you want to eat sooner.  Stir well, enjoy!  Feel free to puree if you want a smooth texture.

Note: I used cashew milk for this recipe because got a free carton of it from Bzzagent and I wanted an excuse to try it out.  I love it!  I'm lactose intolerant so I like alternative diary options.  The cashew milk is delicious!  Its so rich and creamy.  IT makes this pudding taste so much more fattening than it really is.  That's fine with me.  :)

Nutrition Facts User Entered Recipe
1 Serving
Amount Per Serving
Calories		370.4
Total Fat		22.2 g
	Saturated Fat	2.4 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	1.2 g
Cholesterol		0.0 mg
Sodium		255.1 mg
Potassium		147.3 mg
Total Carbohydrate		41.5 g
	Dietary Fiber	23.8 g
	Sugars	13.7 g
Protein		18.1 g

Vitamin A	11.0 %
Vitamin B-12	50.0 %
Vitamin B-6	0.3 %
Vitamin C	0.0 %
Vitamin D	25.0 %
Vitamin E	50.1 %
Calcium	70.7 %
Copper	10.2 %
Folate	0.4 %
Iron	22.2 %
Magnesium	10.7 %
Manganese	10.4 %
Niacin	0.6 %
Pantothenic Acid	0.1 %
Phosphorus	8.0 %
Riboflavin	30.8 %
Selenium	1.1 %
Thiamin	0.3 %
Zinc	10.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.