Cinnamon Raisin Overnight Oats

Cinnamon Raisin Overnight Oats topped with Strawberries

Woof. Talk about a slow start to the week. As our flight home from Scottsdale was about to take off Sunday evening, I began to feel nauseous. Brushing it off as motion sickness, I didn’t think much of it … I threw up at least twelve times. Basically a living nightmare when you’re on a redeye sitting middle seat between two sleeping people. I couldn’t eat, drink or move from my bed all day yesterday. Another girl on our flight was ill and actually passed out in the aisle (this plane was a full-blown disaster), so I’m assuming I got some nasty bug that was going around. I’m exhausted this morning but able to keep down food so things are looking up!

Probably not the best choice to start a recipe post with a story about barfing but errr here we are …

Cinnamon Raisin Overnight Oats topped with Strawberries Cinnamon Raisin Overnight Oats topped with Strawberries

I’ve been queen of the mason jar breakfasts lately between overnight oats and chia seed puddings. I wake up at 5AM most mornings and book it out of the apartment to teach so I’m LOVING breakfasts I can prepare the night before and grab the next day.

Cinnamon Raisin Overnight Oats topped with Strawberries Cinnamon Raisin Overnight Oats topped with Strawberries

You can top this cinnamon raisin overnight oats recipe with whatever fresh fruit you want (or none at all). If I don’t do strawberries, I’ll typically go for blueberries. But get creative!

Cinnamon Raisin Overnight Oats topped with Strawberries

Cinnamon Raisin Overnight Oats

Yield: 2 servings

Cinnamon Raisin Overnight Oats

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk (unsweetened)
  • 1 med banana, mashed
  • 3 tbsp maple syrup
  • 3 tbsp raisins
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Fresh fruit for topping (optional)

Instructions

  1. Mix the dry ingredients together and then add in the wet. Refrigerate at least a couple hours or overnight. Enjoy cold.
http://pumpsandiron.com/2016/05/24/cinnamon-raisin-overnight-oats/

Cinnamon Raisin Overnight Oats topped with Strawberries

Got any favorite overnight oats recipes? Share them in the comments!

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Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

I eat lunch at bgood at least once a week, and their Citrus & Avocado Salad is one of my favorites. Realizing I had all the ingredients to make my own, I put together this at-home version for dinner the other night and loved how it turned out! It’s not an exact replica (I have no clue how bgood makes their dressing) and I made a few ingredient swaps (add spinach & quinoa!), but other than that it’s pretty spot-on.

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Yield: 1 salad

Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Ingredients

  • 2 big handfuls of baby spinach (or green of your choice)
  • 1/2 grapefruit, peeled and split into pieces
  • 1/2 orange, peeled and split into pieces
  • 1/2 avocado
  • Small handful of pistachios
  • Goat cheese for topping
  • Optional: Heap of cooked quinoa (1/4 c uncooked is all you'll need for one salad)
  • For the dressing:
  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk together the dressing ingredients and set aside. If possible, prepare the dressing ahead of time and store in the refrigerator. The flavors are so much more pronounced if the ingredients soak together for a few hours/overnight.
  2. If you're going to add quinoa for a more filling salad, cook following package directions. In general though, you use a 3:2 water-to-uncooked quinoa ratio on the stove. Bring water to a boil, add quinoa, lower to a simmer until cooked and fluffy (12-15 mins).
  3. For the grapefruit and orange, peel, separate the pieces and then remove as much of the white pith and clear casing as possible. Don't lose sleep over getting it all off--sometimes it's a total pain.
  4. Assemble your salad ingredients, top with desired amount of dressing and enjoy!
http://pumpsandiron.com/2016/05/09/citrus-avocado-salad-with-a-lemon-mint-vinaigrette/

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe! Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

The flavor combos in this salad just scream “summer!” If you want a light lunch or to eat this as a side dish, the quinoa isn’t necessary. If you’re eating this for dinner, I recommend adding it (or brown rice would be good, too).

Any other bgood fans out there? What’s your favorite menu item?

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Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Happy Mother’s Day to all the mamas out there! This is kind of a lead-up post for tomorrow’s salad recipe that I’m admittedly only publishing separately for SEO (#bloglyfe). 😉

This lemon mint vinaigrette recipe is great as a dressing for citrus salads or as a marinade. The recipe as is will make you enough dressing for 3-4 big salads. If you want to store leftovers in your refrigerator, I’d double it. The sweetness of the honey is a great compliment to the zing of the lemon. If you’re vegan, I’d swap it with agave instead of omitting it. Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Yield: a little over 1/2 c

Lemon Mint Vinaigrette

Ingredients

  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk everything together. Separation is normal with vinaigrettes; just give it a shake before using if it's been sitting.
  2. If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith). Mince it finely and add it in to the dressing.
  3. You can use it right away or store it in an airtight container in the refrigerator. I think it tastes best when it soaks like this overnight.
http://pumpsandiron.com/2016/05/08/lemon-mint-vinaigrette/

Lemon Mint Vinaigrette

Enjoy what’s left of your weekend! I’ve got a redeye flight home from LA tonight … woof.

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