Tag Archives: Crossfit

Green Overnight Oats

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We love oatmeal, we eat it almost every morning. I try to spice it up some days but most days it’s the usual raisins, nuts and some type of fruit on top. We’ve been rotating between the usual, the Orange Creamsicle Oatmeal and this one lately. This is really easy to make the night before and it’s great to be able to pull breakfast out of the fridge, heat it up and go. I’m out the door in a hurry most mornings, rushing off to Crossfit so this recipe is perfect!

Green Overnight Oats

Not to mention, it’s a GREAT way to sneak in your much needed serving of greens per meal! The added chia seeds are a double bonus. Our toddler LOVES this!

Toddler approved!

The original recipe is from a fantastic vegan food blog, Oh She Glows. If you haven’t checked out her site yet, set aside some time to do so. She has a bunch of really great recipes!!

The original recipe was written to make one serving but I’ve adjusted it to make a bigger batch, with a few other changes. 🙂 Sometimes I add 1/2 cup of white beans to the mix too.

Green Overnight Oats

Ingredients:

  • 2-3 large handful fresh spinach or 2 handfuls of kale
  • 2 large ripe bananas
  • 3 tbsp chia seeds (necessary for thickening)
  • 2 cups almond milk 
  • 1 cup regular, rolled oats

1. In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.

2. In a large plastic or glass bowl/container, add the oats and then pour the smoothie on top. Stir well until combined.

3. Place in fridge (uncovered is fine – I always cover it myself) overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge or warm it up a bit, if you prefer. 

We like to add walnuts, shredded unsweetened coconut, berries, bananas…. anything you wish!

Fresh spinach… yummy!

Add all ingredients (except oats) to blender or food processor and blend well

Add oats to your container

Ready to combine!

Stir in the green “smoothie” and stir until combined

Store in your fridge overnight. Mine is nestled next to my organic spring salad mix and leftover kale salad 🙂

Take it out in the morning, stir and serve with your favorite toppings!

Gingered Tofu & Zucchini (AND a little chit-chat)

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I’m a wee bit behind on blog posts… about 30 to be exact! Oops! My son will be 6 months old tomorrow, we moved him into his crib last month (our computer is in his room – my office/his room type of thing) and it’s been hard to get on the computer for any length of time. I cranked up his white noise machine tonight so I can get some of these posts out to you!

He starts solid food tomorrow too… yay!! Baby food recipes coming your way!

Anyways, we have made a few changes to our diet over the past month with the help of an awesome plant-based Registered Dietician – Elisa Rodriquez from EatUrVeggies.com. She’s helped us a A TON and I’ve never felt better! I started Crossfit three months ago and I am SO HAPPY with my overall appearance right now… I look and feel better than I did BEFORE I had both of my kids!!

If you need a little push or a little direction with your plant-based diet, talk to Elisa!!! She’s awesome and very reasonably priced!

A few of the changes we’ve made from this learning process:

* Cut out added oils and salt

* Stopped eating bread more than twice a week MAX

* Switched to eating more whole foods (cut out flour, etc… well, for special occasions!)

SO you may see my recipes changing a bit. I need to post the ones I’m behind on but after that you may see a change in the type of recipes I choose to cook OR I will be altering them to suit our new dietary path. 🙂

OK! Onto the food!

This recipe is from one of my favorites – Melomeals Vegan For $3.33 A Day… LOVE HER!! This is a really easy recipe, perfect for a busy evening!!

Gingered Tofu & Zucchini

My daughter loves this! I serve this over quinoa or brown rice OR I make it into Spicy Noodles! (Post to follow… that’s a GOOD RECIPE!)

Gingered Zucchini and Tofu
  • Cooking spray
  • 7 oz extra firm tofu cut into small cubes – I used one block Trader Joe’s Organic High Protein Tofu
  • 1 large zucchini,  medium chop  I used 3 for extra veggies
  • 1 large onion, diced
  • 5 large cloves garlic, chopped
  • 3 tablespoons fresh ginger, minced
  • ¾ cup water
  • Smoked Sea Salt to taste
  • Soy Sauce to taste
  • Black Pepper  to taste
  • Siracha if desired, to taste
  1. In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
  2. Now add the garlic and ginger along with the water and a pinch of salt.
  3. Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

Tofu, zucchini & onion ready

Add to HOT pan

Now add garlic, ginger and water

Add soy sauce, pepper, smoked salt and sriracha to taste