2 Delicious Oatmeal Overnight Breakfast Ideas

I know it from myself

I get up in the last minute or I just don't feel like eating what's in my kitchen

so most mornings I skip the most important meal of the day: Breakfast.

Therefore we decided to inspire you with 2 great

oatmeal overnight recipes, that you can make in the evening,

so that they will be ready for you in the morning.

In that way there's no excuses, and it will taste delicious!

1. Brownie Overnight Oats

First one on the list is this brownie protein oatmeal.

It takes 5-10 minutes to prepare.

You need: 

1 cup: Unsweetened almond milk or low fat milk.

2 tbs: Unsweetened cocoa powder (Or more if you'd like)

1/8 tsp: salt

2 tbs: Baking stevia or 1/4 cup sweetener that measures like sugar.

1 cup: Old fashioned oats

1/4 cup: Protein powder (or additional oats)

Mix it all together in a bowl.

Divide it into 2 small bowls, mugs or jars.

Cover and refrigerate overnight (or at least for an hour or more)

You can top it with chopped nuts or tipping of choice.

You can enjoy it cold or microwave for 30-60 seconds!

Wasn't that easy?

Recipe from: dashingdish.com

2. Choco-Banana Overnight Oats

This looks a little too good to be healthy? 

well it is.

This recipe is for 1 serving.

You need:

1/2 ripe banana. Thinly sliced

1/2 cup old fashioned rolled oats

1 tbsp bulgur wheat

1 tbsp chia seeds

1 tbsp millet

1 tbsp buckwheat groats

1 tbsp extra dark pure cocoa powder

1 cup boilling water

1 tbsp chocolate flavored protein powder

1/4 cup milk

a dozen carb chips to garnish

Bring water to boil.

Meanwhile mix all ingredients expect for protein powder and milk.

Add boiling water, stir until it's well combined.

Put it in the refrigerator over night.

In the morning:

Stir in the protein powder

put it in a serving bowl

garnish with a few carob chips, slices of banana or coconut shavings.

Enjoy it!

Recipe from: thehealthyfoodie.com

5 Easy & Healthy Lunch Ideas

Since summer is about to be over we thought it would be a great time

to share some easy and healthy lunch ideas with you.

Here's 5 of them, perfect to bring to school or work with you.

These can of course also be used as dinner meal ideas.

1. 

Sweet & Sour Broccoli Salad

You need:

About ½ cup of sweet and sour sauce 

3 small stalks of broccoli, cleaned, cut into small florets and blanched

1 TB of sesame oil

black sesame seeds

a handful of roasted cashews

and 2 stalks of sliced green scallions.

Spoon out 1/4 a cup of sweet and sour sauce in a large glass bowl. Next add the broccoli and mix. Make sure the florets are evenly coated with the sauce. Drizzle with a tablespoon of sesame oil and mix. Toss in your preferred amount of sesame seeds and a little bit more sweet and sour sauce if desired. Throw in a handful of roasted cashews and mix. Finish with some scallions and give it one last stir.  

Plate on a large plate or in a glass container and drizzle additional sauce if needed. This makes about 3 ½ cups and leftovers can be stored in the fridge for up to 5 days.

(Source: Onetwosimplecooking)

2.
Mini Frittata Brunch Bar

You need:

10 

large eggs

1/2 

cup cooked Mexican chorizo

1 

cup spinach, finely chopped

1 

leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons

1 

cup shredded mozzarella

1 

pinch coarse salt and freshly ground pepper

1 

tablespoon fresh oregano

DIRECTIONS

• In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
• Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
• To the pan, add the chorizo and cook until until it's softened, 5 minutes.
• Pour the eggs into a non-stick muffin tin.

• Sprinkle the leeks evenly into each eggy mixture.
• Followed by a good dollop of the chorizo.
• Go ahead and throw that spinach in there too.
• It would be wise to sprinkle some cheese and oregano on top of each frittata.
• Throw the whole thing into an oven, preheated to 375°F.
• Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch! (Source:  Tablespoon)

3.

FUJI APPLE CHICKEN SALAD 

You need:

• 2 boneless, skinless chicken breasts pounded to half inch thickness
• 1 teaspoon seasoning salt
• 6-8 cups mixed greens
• 2 medium tomatoes, cut into wedges
• ¼ red onion thinly sliced
• ¾ cu pecan halves (such as Diamond of California)
• ½ cup gorgonzola or blue cheese crumbles
• 2 cups apple chips 
• 1 cup fuji apple salad dressing store-bought 

Directions: 

1. Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing. (Source: lecremedelacrumb)

4.

5 min spicy Asian Chicken Salad

You need: 

2 bags shredded carrots

2 bags of "Cruciferous Crunch" shredded salad from Trader Joe's (alternately you could use slaw mix + shredded kale)

2 Tbs black sesame seeds

1 jalapeno sliced very fine into halves (more or less according to taste, I like it SPICY!)

1 rotisserie chicken, torn into shreds

juice of 2 limes

4 Tbs Tamari (tamari is a gluten free soy sauce) or regular soy sauce

1 Tbs Siracha

5-6 drops liquid stevia (alternately you could use a drizzle of honey or maple syrup but I like to keep it sugar free)

Directions: 

Simply put all ingredients into a large plastic bag and shake vigorously until well incorporated. Adjust flavors as needed .

Pour into bowls or onto plates and enjoy!! (Source: Lindawagner)

5.

Sonoma Chicken Salad Sandwiches

You need: 

3 ½ cups cooked, shredded chicken.

1 cup of diced celery (About 3 stalks)

2/3 cup chopped pecans

½ cup dried cranberries, such as Craisins, rughly chopped.

2 Tbsp finely grated Parmesan Cheese.

Sliced bread, for serving.

Dressing:

2/3 cup mayonnaise

1/4 cup apple juice

3 Tbsp honey

2 tsp apple cider vinegar

1 tsp prepared yellow mustard (Optional)

1 Tbsp poppy seeds

½ tsp onion powder

salt and freshly ground black pepper to taste.

Directions: 

Toss together shredded chicken, celery, pecans, dried cranberries and paramasan cheese in a large mixing bowl. After that set it aside.

In a separate bowl whisk together all ingredients listed for the dressing until well blended. 

Pour dressing mixture over the chicken mixture and toss to evenly coat. 

Serve with sliced bread, croissants or rolls.

Store in refrigerator.

(Source: Cookingclassy)

We hope you liked our 5 lunch ideas.

If you want more inspiration visit:

24 Easy Healthy Lunches