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.


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.


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!


Recipe hack: Giada’s Lemon Spaghetti with Jumbo Shrimp

Last weekend, I saw an episode of Giada at Home, but she was making her Lemon Spaghetti with Jumbo Shrimp that is apparently  *hugely* popular at her Vegas restaurant.

I’ve never had the version that she serves in Vegas so I can’t tell you what the full-fat, full-cheese version of this tastes like (I’m sure divine)– but I’ve been on a lemon-kick lately…and her recipe looked SO good that I just had to make it.

Little problem…. there was A LOT of spaghetti, a lot of oil and a lot of cheese… and well, I know that it’s got to be great, but on a weeknight, I just can’t do all of that. So I set out to make my own lemony version for two — inspired by her recipe. I tested it a couple of ways and am really happy with how it turned out — very bright and lemony, with arugula adding a peppery bite!!



Lemon Pasta with Shrimp and Arugula (modified from Giada De Laurentiis’s Lemon Spaghetti with Jumbo Shrimp)

Serves 2 (generously)

18 jumbo shrimp — I used frozen pre-cooked shrimp (thawed prior to use)
3 oz of dry lentil/quinoa pasta
1 Lemon (the zest and juice) — Zest first and then juice
1 Tbsp of extra virgin olive oil
2 Tbsp of grated Parmesan/Romano
1/3 cup chopped fresh basil
2 generous handfuls of arugula
Salt and pepper, to taste


Zest lemon into a large bowl and juice that lemon into the same bowl. Add 1 tbsp of oil and 2 Tbsp of cheese. Whisk together. Set aside.

Rinse thawed shrimp and blot dry with paper towels. Spray a pan with olive oil or other mild oil spray. Place shrimp in single layer and season with salt & pepper. Let shrimp warm through, flip as necessary

While shrimp heat through, bring water to boil, season with salt and cook pasta to al dente. Reserve approximate a half cup of the pasta water before draining.

Place hot pasta and shrimp in bowl with lemon mixture toss to coat. If needed, add a bit of reserved pasta liquid to loosen sauce. Add chopped basil and arugula toss to coat and allow greens to wilt.

Serve. Add additional basil or Parmesan for garnish if desired.