Breakfast

CHOCOLATE CHIP OVERNIGHT OATS

weight, Rebecca Lazar - CHOCOLATE CHIP OVERNIGHT OATS

I wasn’t a huge fan of overnight oats when it became a fad – I tried a few different recipes and they just weren’t doing it for me, not to mention many had over 400 calories per serving. But this recipe is different – so delicious, you will think you are having dessert for breakfast. It has fiber, nutrients, protein and, at 195 cal/serving, completely guilt free.

Serves 2

Ingredients:

3/4 cup organic almond milk (we like the Mooala or 365 brand)

1/2 cup organic gluten free rolled oats

2 teaspoons organic maple syrup

1 Tablespoon organic whole chia seeds

1 Tablespoon Enjoy Life Mini chocolate chips

1 teaspoon organic vanilla extract

1/2 teaspoon organic cinnamon

1/8 teaspoon fresh ground nutmeg

Putting it all together:

  • Place all ingredients in a mason jar and stir.
  • Cover and refrigerate overnight; divide in 2 bowls and enjoy!
  • Optional: Add organic raw cacao nibs, shredded coconut and/or organic sliced strawberries before serving.

Notes:

  1. Make it protein powered by adding a scoop of collagen protein before serving (you won’t taste it!)
  2. For the freshest nutmeg, but them whole and use a zester to quickly make it “ground” nutmeg.
  3. You can use quick oats but we prefer the full rich flavor of whole oats (quick oats make it more mushy).
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ACAI BOWL

weight, Rebecca Lazar - ACAI BOWL

The majority of store bought acai bowls are so full of added sugar and not-quite-healthy ingredients that you aren’t really getting the benefits you want. This acai bowl is super easy to make and completely wholesome and delicious!

Serves 4

Ingredients:

4 frozen bananas*

2-1/2 to 3 cups frozen organic blueberries or mixed berries

1 cup almond milk or other plant based milk (or water)

1 – 2 Tablespoons organic acai powder or macqui powder (or a combination of both)

Putting it all together:

Notes:

  1. Make it protein powered by adding your favorite scoop of organic vegan vanilla or unflavored protein powder.
  2. Unfortunately, this recipe really won’t work well in a regular blender. A high speed blender is expensive but worth it!
  3. Toppings shown are freeze dried blueberries, gluten free granola with flax, sliced almonds, organic cacao nibs and goji berries.

*The best way to freeze bananas is to buy a few bunches, wait until they are ripe, and then peel and cut in half. Place in ziploc freezer bag in the freezer for a quick and easy way to make smoothies, acai bowls or ice cream.

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SIMPLE HOMEMADE ALMOND MILK

weight, Rebecca Lazar - SIMPLE HOMEMADE ALMOND MILK

Makes 2 quarts

1 ¼ cups organic raw almonds, soaked*

5 cups filtered water

Pinch of Himalayan pink salt

1 ½ – 2 Tablespoons organic coconut sugar, organic maple syrup or organic honey          

Putting it all together:

  • Combine almonds and water in high speed blender and blend until smooth.
  • Strain in a nut milk bag over a large bowl.
  • Clean blender and pour strained milk back into the blender.
  • Add salt and coconut sugar, maple syrup or honey; blend again until smooth.
  • Pour into 2 1-quart glass jugs or mason jars.  Keeps in the fridge up to 5 days.  Alternatively, freeze milk in ice cube trays.

*To soak almonds, place in a bowl and cover with filtered water.  Leave on the counter overnight.

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