Tag Archives: easy

No-Cook Overnight Oats

Let’s get real with each other.  The less we have to cook, the better, right?

It’s no secret that as an EoE mom, or food blogger, or just a person trying eat REAL foods, I have too many dishes.

With my switch to a full-time working mom (outside of the home), I know it’s about to get crazy, so I’m trying to develop some on-the-go type recipes.  While I’ll be working at Whole Foods, I’ll still probably be bringing a lot of my own food.  I know salads will be my go-to, and for breakfast, I’ll be grabbing a smoothie or a green drink and these overnight oats.


For this recipe, you really do just throw all the ingredients in a mason jar, stir it up, put the top on, and leave it in the fridge overnight.  You never cook it.  And yes, it tastes amazing!

Another thing I love about this recipe is that it is very inexpensive…a bag of rolled oats are only around $6 and will last a long time..plus they are versatile!!!

This would be a great recipe to start building routines around…after you make them, you’ll see how easy it is (LESS THAN 5 MINUTES TO MAKE), and since it’s a cheap meal, there really is no excuse as to why we can’t have hearty, protein filled, whole food, plant strong meals!

Optional toppings:

-fresh fruit

coconut cream


-almond butter/peanut butter


You can make several at one time and they keep well in the fridge for the week!

No-Cook Overnight Oats
  • ½ cup rolled oats, gluten free if necessary
  • ½ cup plus 1 T unsweetened almond milk
  • ½ tablespoon chia seeds
  • ½ teaspoon vanilla
  • 1 generous shake of cinnamon
  • a drizzle of maple syrup or raw honey
  • a pinch of salt
  1. Put all ingredients in a mason jar and stir.
  2. Put lid on and store in the refrigerator overnight.
  3. Top with desired toppings and eat on the go!


Easy Crockpot Beans with Brown Rice

When the new year rolls around, most of us are looking for that reset button.  And sometimes, we put ourselves in the doghouse, realizing how much Christmas actually cost us!

We didn’t go crazy on Christmas this year, but we love a good rice and beans meal during the week.  The benefits?  It’s cheap. It makes a lot.  It’s filling.  And did I say cheap?

These beans are full of flavor and make a nice meal–what we like to call a Rice Bowl.  We are SO original, huh? The great thing is that you can add any toppings you’d like: avocado, tomatoes, cilantro, corn, etc.


This meal takes less than 5 minutes to put together…a HUGE plus for this busy mom! I usually throw the beans in the crockpot at night and the rice in my rice cooker and deal with it in the morning.

If you get tired of plain ole rice and beans, have a taco night and use the leftovers on top.  Options galore!

Enjoy 🙂

A couple of notes: 

1. I buy my dried beans in the bulk section of a health food store to save money, but you can also buy them at any regular grocery store.

2. Wear gloves when cutting your jalapeno to avoid hot hands!

3. You can also use whatever type of beans you want in this recipe.  This is the combination I like, but feel free to choose your favorite.  Just make sure it adds up to 1.5 cups!

4. You can discard the big chunks of onion if you choose (after it’s done), but I love onions & prefer to eat them 🙂

Easy Crockpot Beans with Brown Rice
  • ¾ cup dried black beans
  • ¾ cup dried pinto beans
  • 1 jalapeno, seeded and chopped
  • 1 onion, peeled and cut into fourths
  • 2 cups vegetable broth
  • 4 cups water
  • 1.5 teaspoons sea salt
  • 1 teaspoon garlic powder
  1. Put all ingredients in a crockpot.
  2. Cook on HIGH for 6-8 hours.
  3. Serve with brown rice, quinoa, and/or toppings!



Avocado Toast

Allergen Information: Free of the top 8 allergens

This recipe is kind of like the Easy Peasy Tortillas Chips.  It’s too easy to write down, but too good not to share!

Avocado toast is perfect for busy people and will keep you satisfied for a while!  I love to eat a piece or two after a smoothie if I’m still feeling hungry or if I don’t have smoothie ingredients on hand.

Before we get to the recipe, let’s talk about avocados.  Growing up, I NEVER ate them (or guacamole–I was missing out big time!) because of the stigma they have for being high in fat.  I was perfectly fine with eating a Super Sized French Fry from McDonald’s but too scared to eat an avocado?  My logic was certainly misplaced.

These awesome little fruits (yes, it’s a FRUIT) are known for their anti-inflammatory and anti-cancer properties, aid in absorption of important nutrients, and support in cardiovascular and heart health. Plus they will give you a nice dose of plant-based protein!

Another thing I love about them is they give some recipes a creamy-like texture, like in our Creamed Spinach and Chocolate Covered Strawberry Smoothie.

A note about the bread: I use Food for Life’s Rice Bread because it’s what my son Beckham can eat, and I actually LOVE IT!  It is gluten-free, so I highly recommend this to anyone sensitive to gluten.  If you aren’t sensitive to gluten, I would recommend Ezekiel Bread (any variety, really!).  Sprouted grains have many benefits to the body. This bread is found in most organic freezer sections and can be kept in the freezer or refrigerator.  I don’t let mine sit out on the counter because it keeps longer in the fridge!

A note about the Vegenaise: If you are avoiding the top 8 allergens, be sure to get the soy-free version of Vegenaise.  If not, you can get the regular kind! Feel free to use organic mayo if you like.

For our meat lovers, wouldn’t some fresh, local bacon be divine on this?!

Avocado Toast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 2 slices Ezekiel bread of choice
  • ½ ripe avocado, cut in slices
  • Vegenaise
  • red pepper flakes
  • sea salt, to taste
  1. Broil or toast bread slices until golden brown.
  2. Spread desired amount of Vegenaise on top.
  3. Top with avocado slices.
  4. Sprinkle salt and red pepper flakes on top.
  5. Enjoy!


Banana-Chocolate Drops

Allergen Information: Contains Tree Nuts (substitution given)  Gluten-free (if using gluten free oats), egg free, soy free, dairy free

Banana-Chocolate Drops 2

Common ingredients. Inexpensive ingredients.  And only four.  You really can’t get easier than that!  These are a cinch to make & absolutely incredible.  They are light & fluffy, and may I add quite addicting?

Make these pronto!

Banana-Chocolate Drops
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 medium bananas, mashed (see note)
  • 2 T almond butter (see note)
  • 1 cup quick cooking oats (gluten-free oats for those that need)
  • ¼ Enjoy Life chocolate chips (see note)
  1. Preheat oven to 350 degrees & line pan with parchment paper.
  2. Combine almond butter and mashed bananas. Stir until well combined.
  3. Add the oats and stir.
  4. Fold in chocolate chips.
  5. Using a spoon, drop spoonfuls of batter onto the pan (I had about 14-15).
  6. Bake for 15-16 minutes.
  7. Cool for about 10 minutes.
  8. Enjoy!
1. Bananas vary in size. After you've made your batter, if it looks too gooey or moist, add more oats, about a tablespoon at a time until desired consistency!
2. If you have an almond allergy, sunflower seed butter works great, too!
3. We use Enjoy Life chocolate chips because they are free of the top 8 allergens (you can find them at most grocery stores in the organic section or at your local health food store!) If you do not want to use those, get some good quality dark chocolate chips (70% or higher)!