Overnight Oats Two Ways!

HELLO BEAUTIFUL BLOGGERS!

As you can probably tell, I’ve had a bit of a creative lapse and have not been cooking nearly enough exciting, let alone new, dishes.

I’ve been quite content (obsessed) lately with just jasmine rice, stir fried veggies, and chickpeas. Legit that’s what I’ve been making myself about 4 days a week and for lunches to take to work.

We all know I love Asian food, but c’mon tastebuds, I don’t want to get boring now!

I decided that since I’m in a bit of a rut when it comes to lunch/dinner, I’d post a breakfast recipe!

While I love breakfast, I’ll always be a devoted dinner junkie 4 lyfe so this is a rare post, people!

My boyfriend just got a new job as a Horticulturist and has to be to work at 6 AM every day, which makes for an even groggier, spacier boy than his usual absent-minded self. Since he now has to think about eating breakfast and make sure he eats enough, he asked me to teach him how to make overnight oats, one of my favorite weekday breakfasts.

I whipped some up last night for the both of us. I have been craving cinnamon rolls, so I made a cinnamon raisin concoction for myself, while I made an almond variety for Collin. Both have blueberries though, seeing as our CSA share is giving us hella good summer fruit.

While I used steel cut oats, since that is all I had on hand, this recipe is obviously just as good (or even better…I’m a classic old fashioned rolled oats girl myself) with regular rolled oats. With steel cut, I do recommend the extra step of microwaving it to partly cook the oats to ensure they are deliciously soft in the AM.

Without further ado, here are two varieties of the pinterest supastar: Overnight Oats.

oats

INGREDIENTS:

Base Recipe (Serves 2):

  • 1/2 cup steel cut oats, pre cooked for 5 minutes in the microwave with 1 cup water
  • 1/2 cup almond milk
  • 1/2 cup plain, unsweetened coconut yogurt
  • 1 banana, mashed into mixture
  • 2 dates, pitted and diced
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1 tbsp. coconut sugar or brown sugar

Pre cook steel cut oats in a large mixing bowl for 5 minutes. Once oats are partly cooked, add all remaining ingredients and mix until combined and just slightly lumpy. You can either gently fold in the blueberries, mash them along with the banana, or omit them all together.

Separate mixture into 2 mason jars.

Blueberry Almond:

  • 1 tbsp. crunchy almond butter
  • an extra tbsp. blueberries
  • 1 tsp. coconut shreds

Cinnamon Roll:

  • 1 tbsp. raisins
  • 1/2 tsp. cinnamon
  • 1 tsp. coconut shreds

Top Blueberry Almond jar with almond butter, blueberries and coconut shreds.

Top Cinnamon Roll jar with raisins, cinnamon, and coconut shreds.

These babies can either be enjoyed cold or hot, but I recommend heating them through in the morning. That way you get the melty dates in the center, the gooey almond butter, and the irresistible scent of cinnamon.

Make your morning worthwhile and treat yoself with one of these babies.

Enjoy!

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New Paltz Challenge Half-Marathon Recap!

Half-marathons are my shit.

Ever since I ran my first half 3 years ago, I’ve been addicted.

Not just to the challenge of race day, but the training, the pride, the dedication, the discipline, the mothafuckin’ free food post-race, the unparalleled sense of accomplishment and disbelief when the legs I berate for not being good enough carry me swiftly across the finish line.

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                                                                           all the mothafuckin’ food.

My deep devotion for the half-marathon game is shared with my number one running bud: my dad. But, since he injured his achilles and hasn’t been able to train, I ran my first solo half this past weekend…ironically, it was on Father’s Day!

Me & Pa, post-race

                                                                                   Me & Pa, post-race

The three best things about this half?

  • It’s a true blue trail run on my home turf in New Paltz, NY on my absolute favorite woodland trail
  • It’s small and the course is flat
  • It’s incredibly beautiful

For this year’s New Paltz challenge, mother nature played a nasty trick on me. From the moment I went to sleep on Saturday night to the moment the gun went off at start time, it was pouring. Truly, pouring.

Now, since the race is entirely on a rail trail, rain basically demolishes the gravel and dirt, turning the whole length of the race into a virtual muddy swamp.

I went into this race absolutely PUMPED and 100 percent confident that I would smash my current half PR of 1 hour, 56 seconds.

The minute I got on that trail, I threw the possibility of a new PR out the rain soaked window.

Most of the race, I was ankle deep in mud, or calf deep in puddles. From my heavy, drenched sneakers to the mud particles in my eyes and under my fingernails, and not to mention the neverending stream of water flowing down my face, every minute of this race was a challenge.

But ya know what? It was fucking fun.

Screw PR’s, screw finding my stride, and screw passing every lagging person I can. I ran my ass off while being tested by the elements and still managed to finish in under 2 hours.

By the time I crossed the finish line, I was about to puke from the enormous effort of simply picking my abnormally heavy feet up and putting them down but I smiled through it cause I was, and still am, proud of myself. Not for still managing to get a pretty decent time, but for not giving a fuck about it when I was chasing the rain.

Running the most challenging race on my home town course reminded me why I love to run…it makes me remember how incredible I am, what my body and mind are capable of when they work together, and above all, it always get me where I want to go in every way.

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Tuesday Happy List: I Moved! Edition + Chana Palak Recipe

After months of planning, weeks of packing, and days of unpacking, I’m exhausted, exhilarated, and excited to finally be settled into an apartment I absolutely adore.

From the green and white checked tiles in my sunny, spacious kitchen, to the bay windows in my living room, to the delicate but sturdy glass-paned bookcase in my dining room, I am completely head over heels for the damn place.

This past weekend was full to the brim with moving without a moment’s rest, and the past couple of days have been no different, except of course for work and working out in between.

Needless to say, I’m beat, but I’m happy, and my happiness is most likely the culprit of my over-exertion but what the hell, I love to be busy!

Here are some reasons for my merriment and general case of rose-colored glasses.

  1. This Beautiful Kitchen. I’ve already begun creating concoctions, wafting aromas of delectable dishes into the air, christening our apartment with my cooking. It’s the big, room-for-dancing kitchen of my dreams, complete with the floors I’ve always wanted in my favorite color! Easily my favorite room in the place (as if you couldn’t tell…)

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2. My Mama! My beautiful mom came to visit two weekends ago and has truly been just as excited as I am for my new venture. The trait I am most proud of came from my mom: a sense of wonder and constant excitement for what life will bring. I’m the luckiest betch on the planet to have a mother who is so genuinely proud and excited for me throughout every stage of life.photo (55)

3.  My Roomie. I’ve spent the past two years growing more and more in love with my muse. I’m proud to call him my man, and proud of the both of us for taking the leap together once again and making our wishes come to fruition as a dynamic duo. I love him. Nuff said.

Us in our new place!

Us in our new place!

4. My Homemade Chana Palak! Remember when I mentioned how my mom’s meal at Thali of India stole the show when we took her and my stepdad out for Indian food?? Well after a few days scouring the internet for a Chana Palak recipe I felt would match what I tasted, I found a few that I combined, and added my own touches to, to make this beauty!

chana

INGREDIENTS:

  • 1 can organic chickpeas, drained and rinsed
  • 4-5 cups fresh spinach
  • 1 large onion
  • 4 plum tomatoes
  • 3 large cloves garlic
  • 1 small green chile
  • 1 inch piece of ginger
  • 1 cup homemade coconut yogurt* or any plain coconut yogurt
  • 1 tbsp. coconut oil
  • 1 tsp. garam masala
  • 1 1/2 tsp. corinader powder
  • 1 1/2 tsp. cumin
  • 1 tsp. tumeric
  • 1/2 tsp. smoked paprika
  • 3 tsp. salt (or to taste)

*For the Yogurt: 

Using a blender, immersion blender, hand mixer or whisk, blend together 2 cans full fat, organic coconut milk with 2 probiotic capsules (just the powder from the capsules). Place in a large mason jar and tightly close the lid. Place in an unheated oven for at least 24 hours, ideally 48. Open up to see if it smells tangy/yogurty, and you have yourself some delicious, thick, creamy, additive-free homemade vegan coconut yogurt!

Talk about a good morning right there, am I right??

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For the Chana Palak:

In a large pan, heat coconut oil over medium-high heat. Add minced green chile and spinach. Sautee until right when spinach starts to wilt. Take out of the pan and set aside.

Cut onion into quarters and put in a blender/chopper with the garlic and ginger. Blend until everything breaks down and purees. Add to a hot pan and cook for 5 minutes or so until onions are translucent. 

Add all of the spices to the onion/garlic/ginger mixture, and sautee for another minute or so to toast the spices. 

Puree tomatoes and add to the pan. Turn heat to low, put cover on, and simmer everything for 15-20 minutes until liquid absorbs.

Once tomatoes have cooked down, whisk in the yogurt and add the spinach, mixing everything together. Lastly, add the can of chickpeas, cover and cook for another 15-20 minutes until mixture reaches desired thickness.

Serve over basmati rice, die, and go to heaven. This shit is GOOD.

While you can use store bought yogurt for this recipe, in my experience, coconut yogurt from the store is NOT anything close to the homemade stuff. If you want the full spectrum of taste and rich flavor, it’s so easy to make your own yogurt and so worth it!

Another option is to use 1 cup of cull fat coconut milk and about 1 tbsp. of apple cider vinegar to get the creamy and tangy elements but I have not tried it so I can’t vouch for it. Either way, enjoy!

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