Tag Archives: Oatmeal

Horchata Overnight Oatmeal [Gluten-Free, Vegan]

Horchata Overnight Oatmeal is made from a vegan horchata. It’s a filling and seasonal way to start your day!

It’s been five years but I’ve finally succeeded in my ultimate hipster wish — drinking horchata in December á la Vampire Weekend’s “Horchata” from their 2010 album Contra. Yes, I unabashedly have loved Vampire Weekend from day one (I want to say I discovered them from a song on an AE playlist when I worked in stores) and was devastated my freshman year when they played at the Andy Warhol museum in Pittsburgh and it was beyond sold out. I still to this day have not seen them live. They filmed Contra entirely in Mexico city, so I’m sure that’s what inspired that lyric.

Horchata Overnight Oatmeal

I was Skyping with Erin last week and she was filling me in on all the delicious Latin American food she ate while in Virginia over Thanksgiving. She mentioned drinking horchata and I stopped her — “Hold on, have to write something down. You gave me inspiration for a recipe and I’m going to tell you but don’t steal it because you’ll do it better.” (Erin actually has a recipe for horchata on her blog so you should go make it.)

So after making horchata seemed like a lot of work (mainly because I didn’t have rice and wasn’t about to buy it just to make horchata), I decided to buy horchata. The Marina Supermarket didn’t have horchata and I was feeling too lazy to go to Whole Foods. I finally found it at Real Good Food, a market on Fillmore Street that focuses on organic and super-overpriced speciality foods but when I looked at the nutrition information and ingredients… uh, if I’m going to waste 160 calories on eight fluid ounces it’s going to be on wine, not horchata so I can Instagram it with a Vampire Weekend quote.

Horchata Overnight Oatmeal

knew I had seen the Califia Farms horchata somewhere but for whatever reason, decided I didn’t need it. (I am well-known for buying things to try and only eating/drinking them that one time then never touching it again, even if I love it.) I then was a girl on a mission after only finding the gross boxed horchata and feeling like I needed to make this recipe. After work on Wednesday I made a pilgrimage to the SoMa Whole Foods after checking the website to see where it was stocked in San Francisco and after a brief bout of fear when it wasn’t with the ‘nogs, I found it.

Horchata Overnight Oatmeal

Also — how cute is this yeti towel? It was a Christmas gift from my friend Mai and it’s already getting good use.

Horchata Overnight Oatmeal

5.0 from 3 reviews
Horchata Overnight Oatmeal [Gluten-Free, Vegan]
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
Instructions
  1. In a jar or glass container with a lid, place rolled oats, protein powder if using and chia seeds and mix to combine.
  2. Pour in horchata and yogurt (if using). Shake well to combine.
  3. Refrigerate for at least 2 hours or ideally overnight.
  4. In the morning, add desired toppings and serve!

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you love or hate Vampire Weekend? Have you ever had horchata? What was your latest food impulse purchase?

Vegan Banana Split Overnight Oats [Gluten Free]

vegan banana split overnight oats

Two recipes – and two vegan recipes – in a row! I actually don’t think I’ve posted a non-vegan recipe on here for a while. Whoops. For the record, I haven’t went vegan. I’ve been eating my usual insane amount of Greek Yogurt and almost as much cheese as normal. I’ve been cutting back on actual meat because I just haven’t been feeling it lately and I have been eating more plant-based proteins: quinoa, lentils, legumes – that sort of thing.

vegan banana split overnight oats

I’m spooning happy with Silk’s Dairy-Free Yogurt Alternative in my Vegan Banana Split Overnight Oats!

I had the idea of banana split overnight oats in my head for such a long time. I always just planned on making normal chocolate overnight oats and adding fresh strawberries and bananas for the banana split overnight oats, but when Silk sent me a container of their new Dairy-Free Yogurt Alternative in strawberry, I instantly knew what I was going to do with it.

vegan banana split overnight oats

My all-time favorite breakfast is overnight oats!

I typically eat plain Greek Yogurt for protein, but as I flirt with veganism (just the tip, just to see how it feels) I’m really into alternative yogurt choices. Silk’s new Dairy-Free Yogurt Alternative tastes just like normal yogurt, has the same smooth, creamy texture and is free of all the preservatives and junk flavored yogurts usually list as ingredients. It also has six grams of protein per serving and is a good source of calcium and vitamin D, so you’re not missing out on dairy yogurt’s nutritional benefits. It also comes in five other yummy flavors – blueberry, black cherry, vanilla (which I took down pretty quickly), tropical pineapple and peach & mango.

I don’t usually sign up for brand newsletters, but I’ve been getting Silk’s newsletter for well over a year now. They always have coupons, recipes and new product releases. I highly recommend signing up! You can also find more recipes for Silk’s Dairy-Free Yogurt Alternative on their Pinterest Board.

vegan banana split overnight oats

Vegan Banana Split Overnight Oats featuring Silk’s Dairy-Free Yogurt Alternative

Banana Split Overnight Oats [Vegan, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ¾ cup unsweetened almond milk
  • ¼ cup Strawberry Silk Dairy-Free Yogurt Alternative
  • ¼ cup chocolate protein powder
  • 1 tbsp chia seeds
  • ½ banana, sliced
Instructions
  1. Place oats, chia seeds, almond milk, Silk Non-Dairy Yogurt and protein powder in a covered dished and whisk or shake well to combine.
  2. Refrigerator for two hours up to overnight.
  3. Remover from refrigerator, top with sliced banana and enjoy!
Nutrition Information
Serving size: entire recipe Calories: 293 Fat: 7.4 g Saturated fat: 0.7 g Carbohydrates: 47.2 g Sugar: 8.3 g Sodium: 193 mg Fiber: 9.3 g Protein: 14.5 g

Chat with me:
Have you tried Silk’s Dairy-Free Yogurt Alternative? Would you or do you eat a dairy yogurt alternative? Do you “flirt” with any type of diet?

This conversation is sponsored by Silk. The opinions and text are all mine.

Slow Cooker Banana Chai Steel Cut Oatmeal

slow cooker banana chai steel cut oatmeal | almost getting it together

I originally planned on posting this yesterday (Monday) but um, trying to find an apartment in San Francisco is like trying to find a coconut water in the Cincinnati airport (impossible, because I spent 20 minutes trying to do so about an hour ago). It’s 2014 – EVERYWHERE should have coconut water. Would it kill one shop to have one bottle of coconut water? Every airport is terrible except the Delta terminal at LGA and the Minneapolis airport as a whole. Rant over. Hopefully I have a home when I move next week. Stay tuned.

Other things I am bad at besides finding an apartment, dealing with stress and being an adult involve making my own banana bread. I keep trying to perfect a banana bread recipe but I can’t. It’s because I do dumb stuff like throw in other produce that is about to go bad (so guilty of adding spinach to everything… but it IS delicious in my Banana and Fig Chocolate Chip Muffins). I’ve just had a bananas amount of over-ripe bananas lately… finally I gave up on banana bread and decided to put them in oatmeal. I’m so glad I did.

This is a perfect added sugar free oatmeal base to add lots of toppings in, especially since it is so low calorie. Add lots of nut butter (Nuttzo is really great in this oatmeal), more fruit and my favorite… yogurt! I think I eat more Greek yogurt than the entire country of Greece combined. Oh by the way, this is gluten free, vegan and added sugar free so unless you’re crazy and don’t eat oatmeal, this recipe is for everyone!

I also realized this luckily fits into the Recipe Redux theme for the month… spooky spices. I don’t even know why I have ground clove but I do. I always see chai recipes but never have chai tea (which is a lie, I just don’t know how to cook with tea) so I looked at the chai tea box and mixed together all the spices that were in it. Win.

Slow Cooker Banana Chai Steel Cut Oatmeal | almost getting it together

Slow Cooker Banana Chai Steel Cut Oatmeal

Slow Cooker Banana Chai Steel Cut Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 5 servings
Ingredients
Oatmeal
  • 2 bananas, sliced
  • 1 cup steel cut oatmeal
  • 5 cups water
  • 2 tsp vanilla
  • 2 tsp chai mix (see below)
  • ⅛ tsp Pink Himalyan Sea Salt
Chai Mix
  • 1 tbsp cinnamon
  • 2 tsp ginger
  • 2 tsp ground clove
  • 2 tsp cardamom
Instructions
  1. Place all ingredients in slow cooker and stir well.
  2. Turn slow cooker on low and cook 6-7 hours until all water is absorbed.
  3. Serve immediately or store leftovers in refrigerator and reheat as needed.
Nutrition Information
Serving size: 1 cup cooked Calories: 104 Fat: 1.1g Carbohydrates: 21.8 g Sugar: 5.8 g Fiber: 3.0 g Protein: 2.6 g

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Chat with me:
How do you use over ripe bananas? What are you bad at? Will you come be an adult for me so I don’t have to be one?

What I’ve Been Cooking Lately

When it comes to cooking, Jo from Living Mint Green put it best my philosophy into words the best in her post the other day: “I “followed” this recipe, and in true healthy living blogger fashion, made some adjustments….  So basically I didn’t follow the recipe.” A girl after my own heart.

I’m guilty of pinning recipes or saving them on Bloglovin’ and never making them. (Aren’t we all?) I always had this fun idea to cook through everything on my Pinterest page, but truthfully, I like cooking and I like making up my own recipes.

People ask where I get my inspiration for my recipes, and a lot of time it’s just looking at a bunch of recipes, picking and choosing what I like and hoping it all works out. I haven’t really felt like experimenting in the kitchen – nor have I had the time – but.. um… yeah, I have a lot more free time right now. (More on that later.) So, here’s what I’ve been cooking (and eating!) lately.

Fall Harvest Kale Salad by Uproot from Oregon

fall harvest salad with tahini dressing by uproot from oregon | almost getting it together

Fall Harvest Salad with Tahini Dressing by Uproot from Oregon. Photo credit: Uproot from Oregon.

I am ob. sessed. with this salad. I think I’ve shared it with every person I know. I kind of bastardized it a few times, adding chicken or subbing raisins, but this dressing is also on point. I never knew if I would like a tahini dressing – but it is absolutely perfect here.

Slow Cooker Chicken & Veggie Green Curry by The Healthy Maven

slow cooker chicken and veggie green curry by the healthy maven | almost getting it together

Slow Cooker Chicken and Veggie Green Curry by The Healthy Maven. Photo credit: The Healthy Maven.

I’ve never not loved something I have made from Davida’s blog and this was no exception. I had been craving curry, she posted this recipe, I realized I had everything and bam… curry in a kind of hurry. (Is Curry in a Hurry a thing in America? Was it just in Hong Kong? Did I dream up Curry in a Hurry?)

Chickpea Flour Breakfast Pizza by The Hummusapien

chickpea flour breakfast pizza by the hummusapien | almost getting it together

Chickpea Flour Breakfast Pizza by The Hummusapien. Photo credit: The Hummusapien.

I love this recipe so much I now have it memorized. I typically just make the crust, put on avocado, goat cheese, crushed red pepper and sea salt then broil it for a few minutes. Then I top with a runny egg or two. Chickpea flour pizza crust is THE BEST crust.

Microwave English Muffin by The Big Man’s World

Microwave English Muffin by The Big Man's World | almost getting it together

Microwave English Muffin by The Big Man’s World. Photo credit: The Big Man’s World.

I’ve been craving English Muffins like crazy lately. Luckily Arman posted this recipe and it was so wholesome and so good – oh and did I mention, so easy? I made the gluten-free version and topped it with some white cheddar and a runny egg. I recommend making a bunch of these as a way to use some some extra pumpkin!

Salted Cinnamon Spiced Salmon by Cotter Crunch

salted cinnamon spiced salmon by cotter crunch | almost getting it together

Salted Cinnamon Spiced Salmon by Cotter Crunch. Photo credit: Cotter Crunch.

As I mentioned, thanks to marathon training, all I want to eat is salt. I always want to eat salmon so salt + salmon = perfection. This is definitely a different take on salmon – give it a try!

Chat with me:
What bloggers’ recipes do you always love? What have you made lately? What recipe are you hoping someone makes soon?

What to Eat During a Ragnar Relay Race

I’m kind of annoying when it comes to food, I know. Here are the main reasons:

  • I’m not going to waste calories on crappy food, it better be delicious. You can’t have bad ice cream but is that dry grocery store cupcake worth it? No.
  • Gluten gives me weird leg cramps sometimes. I can eat it in small doses (and if it’s worth it, like amazing looking bread or homemade pasta or pizza… and beer.) but I can’t do a ton. Also I don’t love most foods with gluten – I’m not a pasta or bread type of gal, honestly.
  • I just function better with lots of veggies and lean proteins. I need a lot of protein and fat to feel full. Blame it on all the running.
  • I’m not into refined sugar or added sugar… too sweet for me.
  • I also don’t eat processed stuff because… ew.

Let me tell you what my eating habits have done for me:

  • My hair is incredibly strong and thick. It used to be falling out and thin and brittle. I had to get a ton cut off because it was just dead ends.
  • My skin is great. (That’s also my skin care routine and a little bit of genetics.)
  • I really don’t get sick. My boyfriend had mono and I did not get it. I don’t know how that happens, but I’m taking it.
  • I have a ton of energy… despite my three-four coffee a day habit.
  • I’m able to run a zillion miles a week (JK, 40-50.)

So there you go. Eating real, unprocessed foods makes you a healthy person with great skin, hair and energy.

Everything I read about Ragnar when I was researching what to eat during a Ragnar Relay said “prepare to feel like crap because you’re going to eat like crap”. I didn’t feel my best, but I didn’t feel awful. By Monday I felt like myself again. I also don’t think I really got too terribly hangry/hangxious (anxiety set on by being hungry). Also lots of runner food – bagels, pasta, bread – are not things I eat. So in true Cassie fashion, I way over-prepared in the food category.

Breakfast Friday Morning: Overnight Oats with Cherries, Pistachios and Carob Chips
My go-to long run food is oatmeal and in the summer, it’s overnight oatmeal because it’s cold. Plus, it travels well. I went with cherries for their anti-inflammatory priorities, pistachios for extra fat (and salt) and carob chips because pistachios + cherries + chocolate = amazing. Oh, and prior to this, I ate some yogurt with half a banana and a little peanut butter because I woke up at 4:30 and didn’t want to eat real breakfast until 9:30 or so.

ragnar relay dc | almost getting it together

Overnight oats with pistachios, cherries and carob chips.

Lunch/Dinner Friday: Pulled Pork Salad
Emily found a great restaurant near our first van exchange in Berkeley Springs, West Virginia called Earth Dog Cafe. It was literally so West Virginia, I loved it. It was a BBQ place with a ton of options. I knew I wanted vegetables (I’m a salad fiend) but how could I turn down pulled pork? I couldn’t. It was probably 4ish by the time we ate so it was kind of linner.

ragnar relay dc | almost getting it together

Pulled pork salad with honey mustard dressing from Earth Dog Cafe.

Snack/Pre-Run Friday Night: Carrots and Hummus and Sweet Potato with Sun Butter
I totally ate both of these without thinking about taking a photo. No one cares what these look like anyway. I think I also snacked on some energy bites (secret recipe coming soon if I ever get around to making them again and photographing them without eating them all first).

Post-Run Saturday 1:00 a.m.: Chocolate Ice Cream and a Salad
I packed a salad. I know, I’m a nut. I wasn’t sure about the availability of vegetables and I get really anxious without eating greens. The container was way too filled with spinach so I dumped it in the ziplock bag I had to make sure dressing didn’t spill everywhere. I also do this on planes. It had the usual random protein (roast turkey), goat cheese, pumpkin seeds and strawberries.

Prior to the salad, I had chocolate ice cream from South Mountain Creamery, where our second leg ended. It was amazing. In the photo you can also spy my cool safety vest.

ragnar relay dc | almost getting it together

Dump your salad in a ziplock bag for easy mixing.

ragnar relay dc | almost getting it together

Ice cream from South Mountain Creamery.

Breakfast Saturday Morning: Overnight Oats with Blueberries, Cashews and Cashew Butter
I had a basically empty cashew butter jar so I made overnight oats in a jar so I could just throw it away after. Fun fact: one time TSA almost confiscated my overnight oats because they weren’t sure what was in the peanut butter jar. I wasn’t hungry but knew I needed to eat before I ran.

ragnar relay dc | almost getting it together

Overnight oats in with blueberries, cashews and cashew butter. I also randomly had like three super painful paper cuts so note my cool band-aid.

Lunch Saturday: Vegetable Tacos
We had lunch at Rosa Mexicano in the National Harbor near the finish line (another Emily saves the day when it comes to food). We had salsa and guac then I ordered vegetable tacos. Not the smartest post-run food, but like Emily said, after a long run (albeit broken into three parts) you need to just give your body whatever it feels like. I should have had protein but whatever.

http://www.rosamexicano.com/

Tableside guac and salsa at Rosa Mexicano.

http://www.rosamexicano.com/

Farmer’s Market Vegetable Tacos at Rosa Mexicano.

Dinner Saturday Night: Crab Soup and Salmon Salad at Roasthouse Pub
We stayed the night in Frederick, Maryland before heading back to Pittsburgh Sunday morning. We had to go somewhere with a good draft list (re: Team Beer) and Emily found three places and I we ranked them and Roasthouse Pub won. I was about to eat off my arm so I ate half the soup and the salad before remembering to take a photo. This is why I don’t do things like this often. I also did my one Team Beer thing of the weekend and drank a beer. Which was delicious.

agnar relay dc | almost getting it together

RJ Rockers Strawberry Bomber Wheat

agnar relay dc | almost getting it together

Roasted Pepper and Crab Soup from Roasthouse Pub.

agnar relay dc | almost getting it together

Salmon salad from Roasthouse Pub.

Chat with me:
What are your go-to travel foods? Are you as crazy about vegetable consumption as me? What is the best thing you ate this past week?

Banana and Fig Chocolate Chip Muffins

It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Author:
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
Ingredients
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

Don’t forget to enter my Healthy Skoop giveaway!

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Chat with me:
Do you try things again once you fail or do you just give up? What recipe fails have you had lately?

Blueberry and Fig Overnight Oatmeal

blueberry and fig overnight oats | almost getting it together

I am quickly turning into a one-trick pony: energy bite, overnight oatmeal, talk about Portland… okay, make that a three trick pony. Here is another recipe for breakfast – blueberry and fig overnight oatmeal.

blueberry and fig overnight oats | almost getting it together

Don’t you love waking up to an already-made breakfast?

Last year I discovered that I liked figs. No, make that I discovered that I loved figs. I had just finished a juice cleanse (Blue Print Cleanse, in case you were wondering) and was slowly reintroducing foods back into my diet. I think dried fruit was allowed day one or day two and I just so happened to be in Palm Springs on a photo shoot for work. For some reason there were bowls of dried fruit and I more or less ate probably a pound a day since I couldn’t have real sugar. How I didn’t have a sugar seizure, I’ll never know.

blueberry and fig overnight oats | almost getting it together

Figgin’ crazy.

Overnight oatmeal has been my go-to breakfast this summer. The worst part of my day is when I know I’m almost done with the jar. Overnight oats are insanely easy to make – I’ll make 3 or 4 days worth as a time – then just add toppings in the morning or the night before. They are really the only quick take-to-work breakfast I’ve found that actually keeps me full. As much as I love smoothies, I tend to be hungry pretty quickly after. My body just needs complex carbs like oatmeal in the morning. #runnerproblems, right?

blueberry and fig overnight oats | almost getting it together

Oats + Yogurt + Fruit = love.

blueberry and fig overnight oats | almost getting it together

This is a photo of blueberries. Does anyone read captions?

I actually ate this (and photographed it!) before my Saturday long run. Sometimes I get SO HUNGRY from the very get go, but I felt really good my entire run, so if you’re training for a fall race, maybe give this a shot for breakfast. Some people don’t eat before long runs (and I’m so jealous) but I seriously fuel up.

blueberry and fig overnight oats | almost getting it together

Blueberry and Fig Overnight Oatmeal

Blueberry and Fig Overnight Oatmeal
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ⅓ cup 0% fat Greek Yogurt
  • ¾ cup milk of choice
  • ¼ cup fresh blueberries
  • ½ scoop vanilla protein powder
  • 1 tbsp chia seeds
  • 2 figs, chopped
  • 1 tsp cinnamon
Instructions
  1. Mix protein powder into Greek Yogurt and set aside.
  2. Mix oats, chia seeds and cinnamon in a jar or airtight container.
  3. Add milk to oat mixture and mix well.
  4. Add Greek Yogurt to oat and milk mixture and mix well.
  5. Let sit overnight.
  6. In the morning, top with fresh blueberries and chopped figs.
Nutrition Information
Serving size: 1 Calories: 461 Fat: 7.9g Saturated fat: 1.0g Carbohydrates: 69.6g Sugar: 27.2g Sodium: 305mg Fiber: 14.3g Protein: 33.8g

Love figs and need more ideas on how to use them? Peep my energy bites recipes – I use them as a base!

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By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Chat with me:
Do you think I’m turning into a one three trick pony? What things do you like reading about on Almost Getting it Together? Do you habitually eat the same breakfast every day?

Oatmeal Raisin Cookie Energy Bites

Oatmeal Raisin Cookie Energy Bites | almost getting it together

Another energy bite recipe? I know you’re probably sick of them but guess what? I make a batch every two weeks or so, I can photograph them at any time, and people love energy bites. (Right? You love these, right?)

Oatmeal Raisin Cookie Energy Bites | almost getting it together

Or, alternately, Raw Oatmeal Raisin Cookie Dough Bites.

I had been thinking abut making oatmeal raisin something for ages now. I needed energy bites as I had eaten my last Chocolate Antioxidant Energy Bite (recipe coming soon) before yoga the day I made these. I was playing around with ingredients and they needed a little more stick. Enter raisins. They have about the same nutritional value as dates, so they don’t really alter anything from my normal recipe.

Oatmeal Raisin Cookie Energy Bites | almost getting it together

These got me out of bed for my run this morning.

The Recipe ReDux challenge for July was using alcohol and vanilla extract technically counts as alcohol. If you’re looking for a cocktail recipe though, you can add vodka to my Mint Arnold Palmer and make it a John Daly. Don’t worry, I won’t tell. Also, is it phoning it in to just use vanilla extract?

Oatmeal Raisin Cookie Energy Bites | almost getting it together

Gluten Free and Vegan Oatmeal Raisin Cookie Energy Bites.

5.0 from 1 reviews
Oatmeal Raisin Cookie Energy Bites
 
Prep time
Total time
 
Oatmeal Raisin Cookie Energy Bites: gluten free, vegan and raw! Copycat Oatmeal Raisin Cookie Larabar recipe for a fraction of the price.
Author:
Recipe type: Snack
Cuisine: Gluten Free, Vegan, Paleo, Raw
Serves: 18
Ingredients
  • ½ cup dates
  • ½ cup almonds
  • ¼ cup rolled oats
  • ¼ cup raisins
  • 2 tbsp peanut butter
  • ½ tsp vanilla
  • ⅛ tsp pink Himalayan sea salt
Instructions
  1. Soak dates in filtered water for 30 minutes.
  2. Add dates, almonds, oats, and peanut butter to food processor and process until a sticky ball forms.
  3. Add in vanilla and sea salt and pulse a few more times.
  4. Add in raisins and pulse until combined.
  5. Put mixture in fridge for 30 minutes until dough cools and sticks together.
  6. Roll dough into 1" balls.
  7. Store in an airtight container in the refrigerator for up to one week or freezer up to one month.
Nutrition Information
Serving size: 1 ball Calories: 50 Fat: 2.3 g Saturated fat: 0 g Carbohydrates: 7.0 g Sugar: 4.6 g Sodium: 26 mg Fiber: 1.0 Protein: 1.3

More energy bite recipes (aka the reverse evolution of my food photograph):

Coconut Energy Bites (too ashamed of my photograph to put it on this post)

Chat with me: Are you sick of energy bite recipes? Have you made any of my energy bites?

Chocolate Banana Quinoa Muffins Inspired by The Healthy Maven

chocolate banana quinoa muffins gluten free | almost getting it together

I typically wake up a little more excited on Sundays than any other days. Monday through Friday clearly I am waking up for work so therefore, dreading most of my day and Saturdays I’m waking up far too early for a Saturday to go run double-digit miles. Sundays, though – Sundays I can have a real breakfast.

The Sunday of June 22nd was a little more special than other Sundays because my friend Davida’s e-cookbook, The Healthy Breakfast E-Cookbook, was in my inbox when I woke up. I went to sleep on Saturday excited to wake up on Sunday and make a breakfast from Davida’s e-cookbook. If you read my blog and don’t read Davida’s blog, The Healthy Maven, you’re probably the only one.

Her Banana Quinoa Muffins intrigued me, but I didn’t have her gluten free flour blend (I need to purchase all of the ingredients except for brown rice flour) and I wanted to use real eggs. I also was out of chocolate chips so basically I took the idea of her muffins and totally bastardized them. But hey, they still turned out great and I’m attributing it to her amazing skills. You should really buy her book and have 40 amazing, healthy breakfast recipes at your finger tips at all times.

chocolate banana quinoa muffins gluten free | almost getting it together

Trying to get artsy with quinoa is difficult.

The e-cookbook has creative recipes you won’t find anywhere else from her Apple Pesto Breakfast Sandwich to Sweet Potato Crust Breakfast Pizza and a Sriracha Caesar that I have yet to make, but I promise I will soon.

the healthy breakfast e-cookbook by the healthy maven gluten free vegan | almost getting it together

Click through to order The Healthy Breakfast E-Cookbook!

Here’s my take on Davida’s Banana Quinoa Muffins but I’m really just using this as an excuse to talk about her e-cookbook while still hooking you in with a recipe.

chocolate banana quinoa muffins gluten free | almost getting it together

These guys are perfect for breakfast with some yogurt or as an afternoon snack!

Chocolate Banana Quinoa Muffins
 
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Chocolate Banana Quinoa Muffins, inspired by Banana Quinoa Muffins from The Healthy Breakfast E-Cookbook by The Healthy Maven.
Author:
Recipe type: Snack
Cuisine: gluten free
Serves: 12
Ingredients
  • 3 bananas
  • 1 cup oats
  • 1 cup cooked quinoa
  • 2 eggs
  • ¼ avocado
  • 2 tbsp cacao powder
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350 F.
  2. Spray a muffin tin or silicon muffin liners with coconut oil or other non-stick spray.
  3. Put bananas in blender or food processor and blend until smooth.
  4. Add remaining ingredients and continue blending until completely mixed.
  5. Pour mixture into prepared muffin tins, ¾ of the way full.
  6. Bake 20-25 minutes, until fork inserted comes out clean and tops begin to brown.
  7. Keep in airtight container in the refrigerator, up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 126 Fat: 2.9 g Saturated fat: 0.7 g Carbohydrates: 21.2 g Sugar: 3.7g Sodium: 52 mg Fiber: 3.1 g Protein: 4.3 g

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Peach Overnight Oatmeal

peach overnight oatmeal | almost getting it together

Meet my new obsession: Peach Overnight Oatmeal. I don’t remember a time in my life before overnight oats and I don’t think I want to remember it. This has been my breakfast for the past few weeks and I wake up so excited to eat it (as if I don’t wake up excited to eat every breakfast).

peach overnight oatmeal | almost getting it together

Summer breakfast perfection – peach overnight oatmeal.

At work last week my boss and I did this video where we were asked questions and we had to write down what we thought the other person would answer (she got every single one of mine right!). One of the questions about me was “favorite food”. I didn’t know what to answer – I love so many foods. She wrote oatmeal and truthfully, she is probably right. It wouldn’t be my Death Row food (probably) but my day is better if I eat oatmeal.

peach overnight oatmeal | almost getting it together

The best post-morning run treat.

Even though I have a degree in marketing and work in marketing, I’m so susceptible to marketing. I’m a marketer’s dream sometimes – I see a product on a blog and I have to have it, I fall prey to every Piperlime and Madewell percent-off e-mail and whenever peaches are in every recipe, I end up buying peaches. Good job, Peach Association of America, you did your job.

I’ve been craving crunch lately so the crisp, crunchy peach is really great at solving that. I also recommend adding in some shelled pistachios and unsweetened carob chips on top to make this a truly decadent – and satisfying – breakfast.

peach overnight oatmeal | almost getting it together

The almond butter on top totally makes this.

5.0 from 1 reviews
Peach Overnight Oatmeal
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ⅓ cup Greek Yogurt
  • ¾ cup unsweetened almond milk
  • ¼ scoop vanilla protein powder
  • 1 tbsp chia seeds
  • 1 peach, chopped
  • 1 tsp almond butter
  • ¼ tsp cinnamon
Instructions
  1. In a mason jar or other container, mix oats, chia seed and cinnamon.
  2. In a small bowl, mix protein powder with Greek yogurt.
  3. Pour almond milk over oat mixture then add yogurt. Shake well to combine.
  4. Cover and let sit in refrigerator overnight.
  5. In the morning, top with cut peach and almond butter.
Nutrition Information
Serving size: 1 jar Calories: 373 Fat: 12.6 g Saturated fat: 1.4 g Carbohydrates: 50 g Sugar: 11.4 g Sodium: 190 mg Fiber: 13 g Protein: 21.2

 

Chat with me:
Do you fall prey to marketing? What was the last product you saw on a blog that you had to have?