stay gold

Let me just put this out there. I love Bailey’s Irish Cream.

No, this isn’t sponsored.

And, honestly, I usually forget just how much I love it.

Then, St. Paddy’s Day rolls around and … boom, it hits me like a ton of perfectly-marketed bricks (thanks, liquors storeees!).

All kidding aside —  it’s coffee-flavored, it’s creamy and it has a boozy kick. What’s not to love? It’s the grown-up version of the coffee milk I drank as a kid (yes, coffee milk… if you’re from New England … you know what I’m talking about!… maybe?). And, you know, a splash in your coffee is divine …. on weekends…..of course….

So okay, after I was seduced by the display (and sale pricing) at the liquor store, I started thinking about what I’d want to make to celebrate my roots (well, half of them) on March 17. So after a bit of searching, I stumbled on this recipe from Gourmet Kitchen Tales and her gorgeous photos.

A simple, rich cake with a mousse-like texture (gold-splatter-optional). Count. me. IN! Pair this beauty with an ice-cold glass of Bailey’s (yeeeahhh), some vanilla ice cream or some fresh whipped cream! 

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Nothing about this dessert is difficult, BUT you do need to follow the steps in order to incorporate a lot of air into the cake! If for some reason you don’t successfully incorporate the egg whites and it seems to be a bit flat… I’d say still go for it. I’m sure it’ll still be delicious — just a bit slimmer!

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If you don’t have an official double boiler, a sauce pan and a heat safe bowl (glass or metal is probably best) are equally as effective! Just make sure your water doesn’t touch the bottom of the bowl!

Flourless Dark Chocolate & Bailey's Torte

A simple, super-rich cake with a mousse-like texture.

Recipe adapted from: http://www.gourmetkitchentales.com/2013/04/flourless-baileys-chocolate-cake.html

Ingredients

    For torte:
  • 200g dark chocolate (I used 70% dark chocolate)
  • 80g butter
  • 100g sugar
  • 2 tablespoons Bailey’s Irish Cream
  • 4 eggs, separated
  • pinch of salt
  • For ganache:
  • 3 oz dark chocolate (I used a combo of Ghirardelli 70% dark chocolate and Divine’s Dark Chocolate with Pink Himalayan Salt)
  • 2.5 oz heavy cream
  • 1 Tbsp butter

Directions

    For torte:
  • Preheat the oven to 350F. Butter and dust the tin with cocoa powder.
  • Using a double-boiler, melt the butter and chocolate together.
  • Once melted, move chocolate to a larger bowl and add Bailey’s. Stir until incorporated.
  • Once the mixture has cooled further, whisk in sugar and then egg yolks.
  • In a stand mixer or with electric beaters, beat egg whites to stiff peaks with the pinch of salt.
  • Gently fold the egg whites into the chocolate mixture. Once you’ve incorporated the whites (be sure to incorporate all the white you see, it will remain streaky if not full incorporated), pour the batter into the tin.
  • Bake for 25 minutes, until a toothpick inserted into the thickest part of the torte comes out clean.
  • Let cool before removing.
  • For ganache:
  • Chop dark chocolate and place in bowl or other heat safe container that you can easily pour from).
  • Bring cream and butter to a simmer on the stove.
  • Pour hot cream mixture over the chocolate and whisk until all of the chocolate has melted.
  • Wait for ganache to cool slightly before pouring over the cake. If it’s too hot, it will just run off the cake!

If you want to add some gold (or any color splatter to your cake), you just need to get your hands on a some edible luster dust (I used Wilton-brand), a little bit of vodka and a food-use-only brush! Create a little slurry with the tiniest bit of vodka and luster dust, and splatter away. Beware, your kitchen might end up a little sparklier. haha 🙂

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comfort classic

So, okay… I know that’s not technically Spring until March 20 BUT… usually this time of year we start to see a bit of a thaw when it comes to the weather.

This year, Mother Nature has devised other plans. Nor’easter after nor’easter has been hammering New England and tomorrow, we’re expecting our THIRD in just a couple of weeks. Nuts! It’ll potentially add an extra foot of snow to the foot we received last weekend!

To combat a sequel of the winter blues, I whipped up this super easy, delicious and comforting (not-to-mention, no fuss!) version of tomato soup. Top with a dollop of sour cream and Parmesan crisps and whatever snow is outside your window will melt away…well, figuratively, at least.

Once you’ve roasted the tomatoes, this soup comes together in just a matter of minutes! A perfect pick-me-up when the weather outside really is frightful.

Creamy Tomato Soup with Parmesan Crisps

Perfect for a cold winter day.


Ingredients

    For the soup:
  • 8-10 fresh tomatoes, quartered (Use any tomato you’d like, I used 10 medium-sized tomatoes well but I also threw in a few smaller tomatoes I had lying around that were on the brink. If you use larger tomatoes, just reduce quantity)
  • 1 tbsp olive oil
  • 4 cloves garlic, finely minced (roasting the garlic with the tomatoes tempers the bite of raw garlic, but if you’d like to reduce the quantity here, feel free to play with what works best for your taste buds!)
  • 1/3 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 2 tbsp fresh basil, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For Parmesan crips:

  • Parmesan cheese
  • Black pepper

Directions

    For soup:
  1. Preheat your oven to 400*F and line a baking sheet with foil.
  2. Quarter your tomatoes (I used Roma) and toss in a large bowl with the minced garlic and olive oil. Add salt and pepper, to taste.
  3. Pour onto the lined the baking sheet, and roast in the oven for about 25-30 minutes, until the tomatoes have given off some of their juices and the garlic has roasted.
  4. Pour roasted tomatoes, garlic, oil and the juices into a large pot and blend using an immersion blender. Once the tomatoes have reached a consistency you like ( I prefer them to have a little bit of texture still), add the broth and season with the salt and pepper.
  5. Simmer on low/medium-low (watch out for splatters!) for about 10 minutes.
  6. After 10 minutes, take your soup off the heat. Heat your cream in the microwave for 15-20 seconds and then add to the soup along with the basil and serve!

Directions

    For the Parmesan crisps:
  1. Keep the oven heated to 400*F.
  2. Line a baking sheet with foil and place Parmesan cheese in six, 1 tablespoon piles across the sheet, leaving a couple of inches between each pile. Sprinkle with black pepper.
  3. Place pan in the oven for 5-10 minutes — keep an eye on your crisps. Once they turn a light brown pull them out and let them cool on the sheet. They’ll get crunchier as they sit!

like buttahhh

It is a winter wonderland out there today! And while the weather outside might be frightful…  I’m lucky to be coming to you *LIVE* from my comfy, cozy couch with a big ole [delightful] bowl of creamy, filling….bean-filled … ragout?

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Didn’t see that coming, did ya? haha

After scanning the pantry  and stumbling across a recipe for Butter Bean Ragout from Bon Appetit, I knew exactly what I was wanted to make. For one, their photo of the dish is gorgeous (I’m a sucker for some food porn)… but also, all of the ingredients were ones I had in the house… and I’m always down for a good pantry or fridge clean-out recipe!

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Once I gave the recipe a look, I did know I wanted to make a few changes.. namely cut the time with some canned beans (versus using dried) and reduce the amount of oil used… because well, almost 2 cups is … a lot! I also upped the amount of fennel because I love it. The recipe below is modified from the original, which you can find at Bon Appetit.

The result? A creamy, comforting, veggie-filled dish with a punch of freshness and bite from the parsley and garlic. I enjoyed mine with a sprinkle of hot red pepper flakes on top as well.

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Butter Bean Ragout

Perfect for a cold winter day.


Recipe modified from the July 2015 issue of Bon Appetit.

Ingredients

  • 4 15.5 oz. cans of butter beans, drained and rinsed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup + 2 Tbsp. olive oil, divided
  • 3/4 cup finely chopped fresh parsley
  • 2 garlic cloves, finely chopped, divided
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped (remove and discard green fronds)
  • 1/4 large celery root (celeriac), peeled, cut into ½-inch pieces
  • 1 celery stalk, chopped
  • 2 bay leaves
  • 3 cups pieces spinach, chopped
  • ½ cup panko (Japanese breadcrumbs)

Directions

Preheat oven to 400°.

Then, heat 2 Tbsp. oil in a large skillet over medium-low. Add chopped onion, fennel, celery root, garlic clove and celery; bay leaves and 1 tsp. salt to skillet, cover, and cook, stirring occasionally, until vegetables are soft but haven’t taken on any color, approximately 15–20 minutes. Once cooked, remove and discard bay leaves.

Place drained and rinsed beans in a large pot and add cold water to cover the beans by 1/2″. Bring to a boil. Reduce heat, and simmer, occasionally skimming surface, until beans are warmed through and easily smashed with the back of a spoon. Season with salt and stir in 1/4 cup oil. Once beans are heated through, mix cooked vegetables into cooked beans.

Purée 3 cups bean and veggie mixture and liquid in a blender or with an immersion blender until smooth and creamy (be careful pureeing hot liquids!); stir puree back into bean mixture. Then, stir in spinach and season with salt.

Pour ragout into a 3-qt. baking dish and bake in a 400 degree oven until bubbly and the top is browned, about 30–35 minutes (depending on how much water you used, this could take longer). Let cool 10 minutes before serving. Keep in mind, the ragout will thicken as it sits and cools.

Meanwhile, in a food processor, blend parsley, 1 clove of garlic, and 1/4 cup oil. Cover and set aside. Don’t have a food processor? You could try mortar and pestle or even just finely chop and mix with oil! Heat 2 Tbsp. oil in a skillet over medium-high and toast panko breadcrumbs until golden brown. Keep a close eye on them, this happens fast!

Serve ragout drizzled with parsley and garlic  and topped with toasted panko.


Couple of notes:

  • beans8.jpgSeason as you go! It’s beans so they definitely need some help! While you want to make sure you don’t end up with a SALTY dish, seasoning is definitely important!
  • Speaking of beans — you can use any bean you want! I really love the large butter beans but any other bean you like or have would definitely work here!
  • I’d never used celery root before this recipe! While it looks intimidating, it was actually very easy to cut and peel! Just break out your regular ole vegetable peeler — no special equipment needed. I plan to use my leftover for some oven roasted celery root “fries”. If you don’t want to use, or can’t find celery root (aka celeriac) — the recipe suggests that you can sub in carrots.
  • This definitely thickens up as leftovers — if you’re reheating and it seems too thick — just add a splash of water into whatever you’re heating and it’ll loosen it up!

cure for the common… cake

What do you do when you end up with a surplus of kumquats taking up space in your fridge?kumquat.jpg

Sure, you could certainly… well, just eat them. Delicious, sweet and sour, and packed with awesome health benefits, including essential oils and fiberpotassiumcalciumvitamin C, beneficial fats, and vitamin A. Some of those benefits include aiding digestion (they pack a whopping 10g of fiber per 8 kumquats); boosting immunity (perfect for flu season!) and skin, hair and vision health..  and more!

Instead of only eating the small produce section that’s been accumulating in my fridge, I got to Googling and stumbled on a delicious-sounding cake from Carroll Pellegrenellion The Spruce: Tangy Kumquat Bundt Cake with Kumquat Glaze

The use of a kumquat puree really intrigued me – I love that the entire fruit is edible!

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The result? A super-moist, tangy and delicious cake with awesome texture from the almonds (though you could certainly leave out if you prefer or have a nut allergy).

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Now, excuse me while I go grab another slice…

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Kumquat Bundt Cake with Glaze

  • Servings: 16
  • Print


Credit: thespruce.com

Ingredients

    For the cake:
  • 2-1/2 cups flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ginger (ground)
  • 1/2 cup butter (softened)
  • 1-1/2 cups sugar (granulated)
  • 2 eggs
  • 1-3/4 cups kumquat (seeded, pureed, divided)** NOTE: For me, this was equal to approximately 2 pints of whole kumquats, pureed
  • 1 cup almonds (sliced, very lightly toasted)
  • For the glaze:
  • 1 cup sugar (powered)
  • 2 tablespoons butter (softened)
  • 1 teaspoon lemon juice

Directions

    For the cake:
  1. Preheat the oven to 350 degrees F. Toast almond slices, if needed.
  2. Grease and flour a 12-cup bundt cake pan or 12-1 cup mini bundt cake pans.
  3. In a medium bowl, combine the flour, salt, baking powder, baking soda and ground ginger with a wire whisk.
  4. In a large bowl, cream 1/2 cup butter and the granulated sugar. Add the eggs one at a time, mixing after each egg. Beat the egg mixture until well combined. 5. Finally, beat in the 1-1/2 cups Kumquat Puree .
  5. Once combined, start to gradually add the flour mixture. Completely incorporate the flour into the kumquat mixture.
  6. With your hands, crush 1/2 cup of the almonds. Hand stir in the nuts into the cake batter. Carefully pour the Kumquat Bundt Cake batter into the prepared pan.
  7. Bake the cake for 50 to 60 minutes until cake tester is clean. Cool it in the pan on a wire rack for 10 minutes. Remove the cake from the pan and completely cool it before adding the glaze.
  8. For the glaze:
  9. To make the glaze, melt and cool remaining 2 tablespoons butter.
  10. In a medium bowl, combine the melted butter, 1/4 cup remaining pureed kumquats, all of the powdered sugar and 1 teaspoon of the lemon juice. Stir the mixture until sugar is completely melted. Add a little water, if necessary to get a better drizzling consistency.
  11. Once the proper consistency is acquired, drizzle the glaze on the Kumquat Bundt Cake.
  12. Sprinkle the remaining 1/2 cup (un-crushed) almond slices on top.

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A couple of notes on  my experience with this recipe, first — it took approximately 2 pints of kumquats to make the amount of puree needed for this recipe. And while, seeding and pureeing 2 pints of these little buggers might seem tedious…it’s worth it, IMO. The easiest way I found to remove the seeds without making a huge mess and losing any of that precious juice (or also losing my mind), was to cut all of the kumquats in half and then place a small strainer over the bowl of my food processor and SQUEEEEEZE. The seeds pop out rather easily (usually 3-4 a fruit) – and that way you’re keeping all that juice and pulp for the puree. 

Additionally, I tried this as a large bundt this time around and it took just over 50 minutes to cook through so I can’t comment on how long the tiny bundts might take. If you go that route, I’d suggest testing them earlier rather than later — better safe than sorry! Either way, the puree gives a lot of moisture to this cake — so could be potentially pretty forgiving.

 

Eggcellent

Ahhh, what to do when you are scraping at the bottom of the barrel… errr.. fridge on the night before your grocery run? Kitchen-Sink Egg Bake!!! …. which in this case, turned into Eggs in a Nest!

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As a kid, breakfast for dinner was a huge treat (and usually pancakes), but this big kid still loves her some breakfast-y goods after the sun sets.

Here’s what I found in my fridge….

  • 2 medium yellow potatoes (that were on their last legs, TBH)
  • Leftover roasted bell peppers and onions (super simple, just sliced onions and peppers, tossed with a bit of olive oil, salt and pepper and roasted at 375* until they are soft and have a little char on them)
  • Grated Parmesan cheese
  • 2 eggs

And what I did with it…

Serves 2

  • Preheat oven to 375*F
  • Fill a large bowl with cold water, set aside
  • Grate potatoes on a box grater. Place grated potatoes in the bowl with cold water. Let sit for 5-10 minutes.
  • Drain potatoes and place on a clean kitchen towel… ring out excess moisture.
  • Place potatoes in a dry bowl and season with salt and pepper, to taste
  • Spray a small cast iron skillet (or other oven safe dish) with oil and pre-heat (medium heat) on stovetop (watch the handle if you’re using cast iron — always use an oven mitt!!)
  • Once hot, spread potatoes in an even layer (you’ll hear the telltale *sizzle*) and let the bottom brown for 4-5 minutes

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  • Then (carefully — *caution hot*) place pan in the oven for 10-15 minutes until potatoes are cooked through and slightly brown
  • Spread onion and pepper mixture on top of the potatoes and sprinkle with Parmesan cheese

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  • Place back in over to warm through and brown cheese
  • Once cheese is browned, crack two eggs over the top and sprinkle lightly with salt
  • Cook until egg whites are set (10-12 minutes)
  • Sprinkle with extra Parm & serve!

This crispy dish will definitely find its way to my brunch (and dinner) table again soon! The best part? Like pretty much everything I make… everything is customizable! Want to get rid of some spinach and feta? Boom. Delicious. Extra deli meat? Bacon? Mozz? Tomatoes? It all works! The possibilities are endless!!

… and making me hungry!

Crunch Factor

We’ve all been there — craving something crunchy, something salty — sometimes even sweet. When you’re trying to be good (I mean, let’s be real, sometimes there is no substitution for some good ole potato chips), you can now find endless options of “better for you” snacks… I’m talking kale chips, edamame, chickpeas. Only problem is that 1.) Sometimes, other than some extra fiber, they’re really no better for you than a bag of crinkle cuts and 2.) They’re expensive as hell!

Earlier this week, I got together with my friend Delia for a day of cooking and food photos, and one of the things we made was a salad topped with some roasted chickpeas (Delish and on her blog now!).

Welp, needless to say I was inspired. They’ve been on my mind, and today I took the plunge. Best of all — this batch cost me a whopping cost of 89 cents … regardless of the cost of your can, I can guarantee it’s less than what they’re charging you in the snack aisle (and full of way less junk).

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What do you need?

  • A can of chickpeas (or soaked from dried — just follow the directions that come with your beans)
  • Olive oil cooking spray
  • Salt
  • Pepper
  • Any spices that tickle your fancy (in this case, I used to smoked paprika)

The process?

  • Preheat your oven to 375*
  • Drain your chickpeas, rinse and blot dry
  • Spray  your baking sheet with oil (make sure it’s a pan with a lip… don’t want these suckers rolling all over your oven)!
  • Place your beans on the sheet tray
  • Spray the top of the beans with additional cooking spray
  • Sprinkle salt & pepper (to taste)
  • Sprinkle spices (to taste, approximately 1/4 teaspoon of smoked paprika for this batch)
  • Roast until chickpeas are toasted and crunchy (approximately 35 minutes)
  • Remove from oven and let sit on the sheet tray to cool and crisp up

These probably won’t last too long (they didn’t in my house)– but, unlike some other healthy snack alternatives, these travel super well! Perfect for lunches, trips to the movies, travel, hiking — all that jazz!

Next up for me, trying a sweet alternative.

Now — get snackin’!

Won’t-Miss-The-Meat Bolognese

The other night, I was going through the fridge and realized I had a bunch of mushrooms that were basically on their last leg — it was a use ’em or lose ’em situation. I mean, we’ve all been there, right?!

Taking a quick inventory of everything in the house, I realized I had a spaghetti squash… and an idea for an easy, meatless “bolognese” was born. This was totally a spur of the moment concoction, and it’s probably one of my favorite off-the-cuff “recipes” I’ve come up with in a while!

Pulsing the mushrooms in a food processor (or any blender, I used my Magic Bullet and did it in batches), allowed the mushrooms to take on a texture much like ground beef. And then roasting them in the oven with a pinch of salt really amps up their flavor and dehydrates them just enough for an awesome texture in the final sauce.

 

Assembling the sauce is super simple. Chop a shallot or onion, and sauté with a small amount of oil and garlic. Then add your roasted mushrooms, and allow the flavors to marry for a little while — it’ll also allow the ‘shrooms to crisp a bit more. Then take your favorite jarred marinara (or something from scratch if you’d like) and add to the pan, warm through and then add basil right before you serve, for freshness! Seriously delicious.

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It goes well over spaghetti squash, pasta… I mean, sky’s the limit. It’s super hearty and you won’t miss the meat — I swear!

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Easy Meatless Bolognese

⁃ Two 8oz package of wild mushrooms (or whatever shroom is your fave), pulsed in a food processor or blender (to resemble ground meat)
⁃ 1 shallot or small onion, chopped
⁃ 1 garlic clove, chopped
⁃ 1.5 cups of your favorite marinara — can be from scratch or store bought!
⁃ Handful of fresh basil, chiffonade
⁃ Coconut oil spray
⁃ Salt, to taste
⁃ Pepper, to taste
⁃ Red pepper flakes, optional.

——-

Mushrooms:

1. Preheat oven to 400* F.
2. Prep a sheet pan with coconut oil spray.
3. Process or finely chop mushrooms (I used my MagicBullet) until they resemble the texture of ground beef.
4. Spread ground mushrooms evenly on sheet pan.
5. Spray top of mushrooms with additional coconut oil spray.
6. Sprinkle salt, to taste
7. Roast mushrooms for 10-15 minutes (stir them periodically). Take mushrooms out of the oven when there is no longer any excess moisture and mushrooms are slightly dehydrated.

Sauce:

1. Chop shallot and garlic.
2. Add a small amount of oil to a sauté pan and place on medium heat.
3. Cook shallot and garlic in pan until soft, add a pinch of salt.
4. Add roasted mushrooms and warm through until most of the moisture has been removed.
5. Add marinara until you reach desired consistency.
6. Add chopped basil immediately before serving.

Serve over pasta, spaghetti squash or whatever your heart desires.

Going Bananas

We’ve all had those store-bought banana chips… the ones that come in the big clear tub? The ones have have close to zero actual banana flavor? Yeah, those.

Well, this week, I was determined to find a crunchy fix that wasn’t a potato.

In rushes the banana!

These beauties are ridiculously simple to make, sweet, packed with real banana flavor, a little salty, and can be as crunchy or chewy as to want them to be. Oh, and your entire house will smell like banana bread.

Not too shabby.

All you need to do is thinly slice a banana, coat the slices in lemon juice (I just put juice in a bowl and threw the slices in as I sliced), and place in a single layer on a foiled, oil-sprayed sheet pan. I added a light sprinkling of salt and a quick spritz with coconut oil to the top, as well.

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Then place in a 250*F oven — bake for 1 hour and then flip the slices. Bake for another hour or so, until the slices are somewhat crisp (the longer you bake, the crispier they’ll be). Keep in mind, the slices will crisp further as they cool.

Your result? Beautiful crispy, chewy and flavorful bites. Sure, it takes a little while. But I think these cuties are totally worth it!!

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Dear Dad

Dad, how has it been a year already?

I still can’t believe you’re not here with us anymore. This year has seemingly flown by and been at a stand-still simultaneously.

I’ve said it countless times before, but saying I miss you is the ultimate understatement. You’re more than missed.

It seems like just yesterday that we were planning post-bone-marrow-transplant-quarantine adventures and guessing how long it would take for the snow pile to melt at the beach house (and how much sand it would leave behind…).

And, selfishly, I’m so sad that I won’t have those new adventures with you; that I won’t be able to hear you humor me while I freak out about something trivial (and then tease me, of course); that we won’t have those early mornings at the beach where we’d sit out on the patio, while everyone else was still asleep, just sipping coffee, people watching and listening to the waves; that we won’t hear another one of your [long] stories or ever be “embarrassed” by you again (or witness the sheer JOY you got from trying to embarrass me and Greg…); or that we can’t get wrapped up in one of your  big ol’ bear hugs.

But I know you’re still around…everywhere, really. Even if it’s not in the way we all wish. I’m so grateful for you, and for all of the amazing memories that I’ll be able to carry with me forever.

I know than I am more fortunate than most to have had you as my dad — and even luckier to be able to say that you were my friend.

Now, I’m sure you’re causing a ruckus up in Heaven… between you and Ted, God has his hands full. I miss you, Dad. I love you.

Always.

Signed, sealed, delivered… overnight

Overnight oats aren’t necessarily new — but they are nutritious, delicious, filling…and easy (which is the main selling point for me!)

As someone who is not necessarily a breakfast … or morning… person (brunch is a different story…), this makes getting something into my system in the morning really simple. My priorities lie with coffee.  And, sure, you can fill these things with anything your heart desires, but I love to keep it simple.

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In an 8 oz mason jar, I combine:

  • 1/3 cup of skim milk (you can use any kind of milk – or even water)
  • 2 Tbsp of PB2 or Chocolate PB2 (I used chocolate)
  • 1/2 of a medium banana, mashed (used more for texture and its natural sweetness than for banana flavor — if you have a banana that isn’t super ripe, adding a sweetener might be necessary, to taste)
  • 9 grams of chia seeds
  • 1/3 cup of whole, non-quick cook oats (rolled or steel cut are my preferences)

*Note: Feel free to add an additional sweetener and any other add ins to create an infinite number of flavor combinations — I think next time, I’m going let my inner kiddo have some fun and add some jam for a PB&J jar.

This morning, while making my usual cup of coffee, I used a bit of extra foamed skim milk and a few raw cacao nibs to make it a little prettier… and a little less beige. haha Fruit, chocolate, nuts, granola, honey….all would be amazing topping options.

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Honestly, this is a DENSE breakfast This morning, I only ate half of the jar (it’s that filling). But the good thing is that, refrigerated, I can come back to the rest of the mix any time today (or tomorrow morning!).

I personally wouldn’t let it go for longer than a day or two in the fridge before eating.

Do you have any overnight oats combos that you love? Get creative!