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 - 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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weight, Rebecca Lazar - ALMOND TURMERIC DIP

This easy dip is perfect for raw cut up veggies as a quick and healthy snack. Turmeric and ginger are anti-inflammatory and add to the health properties of this delicious dip.

Serves 2


1-1/2 Tablespoons organic almond butter

1 Tablespoon water

1 teaspoon fresh squeezed lemon juice

1 teaspoon coconut sugar

1 teaspoon organic soy sauce

1/4 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/2 clove garlic, crushed (optional)

Putting it all together:

  • Combine all ingredients in a bowl and using a fork, mix until completely smooth.
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Picture from our Anti-anxiety Culinary Nutrition cooking class.

This recipe was inspired by my good friend and neighbor who makes her guacamole a little spicier and also uses red onion instead of green. Since I like a more mild flavor (red onions bother my digestion), I prefer it this way!

Serves 6


2 ripe avocados, mashed

½ teaspoon Himalayan pink salt

2 Tablespoon fresh lime juice

2 Tablespoons thinly sliced green onion

1 jalapeno pepper, deseeded and finely chopped

2 tablespoon chopped fresh cilantro

2 cloves of minced garlic

Putting it all together:

  • Combine all ingredients in a bowl and mix well. 
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weight, Rebecca Lazar - GINGER OAT BITES

This recipe was inspired by a more complicated version from a gluten free cookbook.  I’m all about making recipes simple, easy and healthy!  These little raw bites are perfect for a pre-workout snack or anytime you crave something sweet – and the kids love them too happy

Makes 12 balls

Prep Time: 5 minutes


2/3 cup organic almonds, raw or toasted
2/3 cup organic raw walnuts
2/3 cup old-fashioned rolled oats
2 teaspoons cinnamon
1/8 teaspoon ground cloves
4 teaspoons ground flax seeds*
2 teaspoons fresh grated ginger**
3 Tablepoons organic maple syrup
1 Tablespoon almond milk
Organic shredded coconut (optional)

Putting it all together:

  • Combine almonds, walnuts, oats, cinnamon, cloves, ground flax seeds and ginger in a food processor. Process until looks like coarse crumbs and then add the ginger, maple syrup and almond milk until the mixture sticks together and looks relatively smooth.
  • Roll into balls and place on parchment-lined cookie sheet.
  • Optional: roll balls in organic shredded coconut
  • Can be eaten right away or chilled in the fridge. Keeps for approximately one week in an airtight container in the fridge.


* Flax seeds are best and retain their nutritional value when purchased whole and ground up as needed.  The best way to do this is with a simple inexpensive coffee grinder like this one.  Keep whole or freshly ground flax seeds in the freezer for freshness.

**Use this handy tool for the easiest way to grate fresh ginger.  Ground ginger spice will not give this recipe the same great flavor.

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