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


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.


  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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weight, Rebecca Lazar - PINEAPPLE CHICKEN

Simple and healthy, this chicken is a family favorite!


2 family packs of chicken legs and thighs with skin, bone in

3 – 4 rings fresh pineapple, cut into chunks*

3 Tablespoons organic ketchup

3 Tablespoons pure organic maple syrup

2 teaspoons fresh squeezed lemon juice

Himalayan pink salt, black pepper and organic garlic powder, to taste

Putting it all together:

  • Pre-heat oven to 375 F.
  • Trim chicken of excess fat and place in single layer on parchment lined pan or glass baking dish.
  • Sprinkle with salt, pepper and garlic powder
  • Combine ketchup, maple syrup, lemon and pineapple in a small bowl. Brush over chicken pieces.
  • Bake for 1 hour, uncovered, basting occasionally.


* We love this simple and easy pineapple corer.

Optional: Top with fresh parsley before serving.

Sauce from the chicken is delicious on top of organic brown rice or gluten free noodles.

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weight, Rebecca Lazar - EGGPLANT SPREAD

I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it… now I do it either way, depending on my mood.  Always a family favorite with challah on Friday night!


3 medium or 2 large eggplants

2 cloves garlic, minced

1 Tablespoon soy free vegenaise

1 Tablespoon fresh squeezed lemon juice

Himalayan pink salt and Pepper, to taste

Green onion, sliced thin

Putting it all Together:

  • Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
  • Cut off the ends of the eggplants and discard.  Chop the rest in a food processor, pulsing a few times.
  • Add the vegennaise, lemon juice, garlic, salt and pepper.  Mix well and top with green onion. Refrigerate until serving.
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Serves 4 (or 1, but let’s not talk about that) ????


Any combo and amount of veggies will work with this dressing but here’s what we have in the pic shown:

1 head of organic iceberg lettuce

2 handfuls organic baby spinach

2 organic carrots, peeled and then shredded using a potato peeler

1 organic yellow pepper, chopped using this awesome handy tool.

Roasted and salted pumpkin seeds

Fresh organic dill


1/2 cup soy free Vegenaise (healthy egg-free/soy-free mayo alternative)

3 Tablespoons fresh squeezed lemon juice

1 teaspoon organic honey mustard (I like the 365 brand from Whole Foods)

1 teaspoon organic maple syrup (I recommend this one from Costco)

1/2 teaspoon Himalayan pink salt (also available at Costco in a huge container for a reasonable price)

1/2 teaspoon dried dill

1 fresh clove garlic

Putting it all together:

Mix together in a mason jar or dressing jar and shake until smooth.

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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


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:


  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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