Sometimes in the mornings, I feel too lazy to make any kind of big breakfasts, or I don’t want to dirty up my dishes to make anything, or I am in too much of a rush to make anything so I’ll grab a boring protein bar to quickly eat as I head out the door. However, that all changed when I discovered the wonderful idea of overnight oats. Overnight oats are such a simple and easy breakfast dish to have when you are in a rush in the mornings or even when you aren’t! It is already made and ready to go as soon as you wake up! One of my favorite things about overnight oats is that you can literally make it any kind of flavor you want!
Today’s chocolatey overnights oats is from Further Food called Double-Chocolate Brownie Batter Overnight Oats! The name itself drew me into making it, but then actually tasting it made me die in chocolate lovers heaven. Cacao is used to make its chocolate flavor. There are so many wonderful health benefits from cacao like iron, fiber, magnesium, and provides as a mood booster too! Chia seeds are also used which gives your body a huge boost in fiber and omega-3s!
Here is the wonderful Further Food recipe:
- 3/4 cup almond milk* (vanilla flavor is good!)
- 1 teaspoon vanilla extract
- 1/2 cup gluten free oats (I use Steel Cut Oats because they are lower in the glycemic index so it causes a lower rise in blood sugars, unlike regular oatmeal)
- 1 1/2 tablespoons cacao powder
- 1 tablespoon chia seeds
- 2 tablespoons almond butter
- pinch of sea salt
*You can add more or less milk depending on desired consistency. I tend to stick with 3/4 cup then add a few splashes of almond milk in the morning if needed.
*Also, taste test at this point- more chocolate, more sea salt, vanilla – only if needed!
- Optional add-ins:
1/2 – 1 tablespoon sweetener of choice: maple syrup, coconut sugar, honey, or melted chocolate
1 tablespoon unsweetened shredded coconut or coconut oil
1 tablespoon protein powder
- Optional toppings:
dairy free chocolate chunks
1 tablespoon melted almond butter
- In a large mixing bowl add all of the ingredients except 1 tablespoon of the almond butter and stir until well combined OR add the ingredients to a mason jar, close with the lid and give the jar a good shake until well mixed.
- Place the mixture in the fridge in a closed container.
- In the morning add 1 tablespoon of melted almond butter or any additional toppings desired. Enjoy!
Per Serving: Calories: 371; Total Fat: 23g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 284mg; Potassium: 427mg; Carbohydrate: 18g; Fiber: 11g; Sugar: 2g; Protein: 12g; Calcium: 53%; Iron: 20%
One of my favorite things is to wake up, make myself a latte, toast a slice a piece of banana zucchini bread, and sit out on my porch enjoying the morning air. I found this amazing recipe for a grain free, vegan, paleo, low sugar, low carb banana zucchini bread from the site Further Food! It is such a great way to use all of my really ripe bananas and zucchinis that I had laying around my kitchen! I loved the fact that no white baking flour or confectioners sugar was used in the making of it! Makes it that much better to enjoy knowing that it came from all simple whole food ingredients!
Here is the Further Food recipe:
- 2 mashed bananas
- 1 tsp orange zest
- 1 cup grated zucchini
- 1 1/2 tsp baking soda
- 1/2 tsp cardamom, ground (or cinnamon works well too)
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 2 tsp vanilla extract
- 1/4 cup coconut oil
- Preheat oven to 350F. Combine all ingredients into a mixing bowl until well combined.
- Pour batter into bread pan and put into the oven to cook for 45 minutes
- Make sure bread is thoroughly cooked by sticking a toothpick in the center and making sure it comes out clean.
- Slice up the bread and enjoy! Try it toasted too!
I am such a fan of smoothies & smoothie bowls. Not only are they delicious to eat, but they also require incorporating some of your own culinary creativity in coming up with the designs and blends that you want.
For us Type 1s, some smoothies can be pretty high in sugar, which is why I like to make my own because I get to control what goes into it and how many fruits are used.
This Green Power Smoothie tastes like it has a lot of sweet fruit in it, but it actually has more greens than sugars used! And I actually prefer a less sweet tasting smoothie so that I can add some toppings of a few berries and cut up fruit (like strawberries & bananas) to give you that pop of sweetness.
This smoothie has great benefits of tons of Omega-3 fatty acids, fiber, and protein from the chia seeds. As well as high in niacin, zinc, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, and iron from the spinach. The Greek yogurt provides many probiotics that are great for your gut.
Also just here are just some tips for creating a thicker smoothie bowl: use less liquid, use frozen fruit, blend in ice, scoop in a thickening agent like protein powder and/or chia seeds.
- 3/4 cup – 1 cup unsweetened almond milk (cashew milk, coconut milk, any kind of milk you prefer)
- 1 cup plain Greek yogurt (or coconut yogurt)
- Lime juice
- 2 tablespoons chia seeds
- 1 frozen banana
- 2 big handfuls of spinach
- *1 scoop protein powder (optional) (I use vanilla Vega protein powder)
- Place all ingredients into a blender and blend until smooth.
- Pour smoothie into bowl.
- Optional: Top the smoothie with more chia seeds, unsweetened coconut flakes, goji berries, raspberries, blueberries, cut up strawberries, bananas, and kiwis.
- Take a spoon and enjoy that Green Power Bowl!
Wake up this winter morning to a comforting cup of Bananas Foster Overnight Oats!
Instead of using the popular regular Rolled Oats, I have used Steel-Cut Oats because it has 0g of sugar, has less calories, and sits lower on the Glycemic Index which lessens blood sugar spikes.
Be instantly transported to New Orleans by the familiar taste of Louisiana’s famous Bananas Foster dish!
- 1 teaspoon coconut oil, for cooking the bananas
- 1 ripe banana, sliced
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons honey (maple syrup, agave nectar, etc)
- 1/2-1/3 (if you want less) cup steel cut oats
- 1/2 teaspoon ground flax
- 1 cup milk (I use unsweetened vanilla almond milk)
- In a sauce pan, heat the sliced bananas with the vanilla and cinnamon for 2 to 3 minutes. Enough for the banana’s natural sugars to breakdown.
- Then add the honey for another minute.
- In a jar, add the steel cut oats, flax, almond milk, and bananas together.
- Stir and store overnight in the fridge.
- Enjoy hot or cold in the morning for a deliciously comforting breakfast! Add a few more freshly sliced bananas on top before enjoying for more banana goodness.
Wake up this fall morning before Thanksgiving and enjoy a slice of low carb, gluten free warm pumpkin bread with a spread of jam on top! I love starting the morning with a holiday themed breakfast. It just instantly makes me happy and ready for the holiday seasons. This is great for Diabetics because of it’s gluten free, low carb, low sugar qualities. Not to mention, it will coat your mouth with strong tasteful fall spices! Yum!
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- ½ cup puree pumpkin
- 3 eggs
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 3-4 liquid stevia drops (optional, sweeten to taste)
- Mix the dry ingredients (almond flour, salt, baking soda) and the spices (cinnamon, nutmeg, cloves, ginger, and allspice) together in medium-large sized bowl.
- Then mix the wet ingredients (pumpkin, eggs, honey, vanilla, and stevia) together in smaller bowl.
- Stir wet ingredients into dry and mix together until smooth.
- Pour batter into 2 small greased loaf pans or 1 large greased loaf pans.
- Bake in 350 degrees oven for approximately 40-45 minutes. Bread is done when a toothpick inserted in center comes out clean.
- Remove from oven and cool on rack.
- Cut into slices and enjoy warm toasted with apricot jam or butter on top!