Overnight Oats 1

Peanut Butter and Banana
1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)
1/2 cup old fashioned oats (quick oats not recommended but OK) 1 tsp chia seeds
1/4 tsp vanilla
1/2 tsp cinnamon
2 TBSP creamy peanut butter
1/2 banana, chopped into cubes
1/2 TBSP honey


Place milk, oats, chia seeds, vanilla and cinnamon in pint size mason jar.  Mix together.
Place peanut butter in jar, then top with banana.  These do not get mixed in.  Drizzle bananas with honey.
Place in fridge overnight (or for a few hours if you don’t have time).
Take out of fridge, mix it up and enjoy!
*optional – sprinkle with a few almond slivers before eating.

Strawberry and Banana
1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)
1/2 cup old fashioned oats (quick oats not recommended but OK)
1 tsp chia seeds
1 tsp vanilla
1/2 banana, chopped into cubes
3 strawberries, diced
1/2 TBSP honey

Place milk, oats, chia seeds, and vanilla and place in pint size mason jar.  Mix together.
Place bananas and strawberries in jar  These do not get mixed in.  Drizzle fruit with honey.
Place in fridge overnight (or for a few hours if you don’t have time).
Take out of fridge, mix it up and enjoy!
         *optional – sprinkle with a few almond slivers before eating.
         * Strawberries can be replaced with blueberries as well

Recipe:  Heather

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Overnight Oats 2

Apple Cinnamon

1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)

1/2 cup old fashioned oats (quick oats not recommended but OK)

1 tsp chia seeds

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 apple, diced

1 TBSP honey

Place milk, oats, chia seeds, vanilla, nutmeg and cinnamon in pint size mason jar.  Mix together.

Place apples on top.  These do not get mixed in.  Drizzle apples with honey.

Place in fridge overnight (or for a few hours if you don’t have time).

Take out of fridge, mix it up and enjoy!

*optional – sprinkle with a few almond slivers or walnuts before eating.

Peaches and Cream

1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)

1/2 cup old fashioned oats (quick oats not recommended but OK) 

1 TBSP heavy cream (optional)

1 tsp chia seeds

1 tsp flax seeds

1/2 tsp cinnamon

1/2 cup chopped peaches (fresh or canned)

1 TBSP honey

Chopped Walnuts (optional)

Place milk, cream, oats, chia seeds, flax seeds, and cinnamon and place in pint size mason jar.  Mix together.

Place apples in jar  These do not get mixed in.  Drizzle fruit with honey.

Place in fridge overnight (or for a few hours if you don’t have time).

Take out of fridge, mix it up and enjoy!

         *optional – sprinkle with walnuts

Recipe: Heather

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Sheet Pan Honey Apricot Chicken

4 boneless, skinless chicken breasts

1/4 cup freshly squeezed orange juice

1/4 cup apricot preserves

1 TBSP honey

1 TBSP minced garlic

1 TBSP soy sauce (can substitute with tamari or coconut aminos for a gluten-free option)

1/2 tsp salt, or more to taste

1/4 tsp pepper

1 lb. asparagus (about 1 bunch), woody ends removed

1/2 bag baby carrots

Instructions

1.Preheat oven 400. Line a baking sheet with foil and coat with non-stick cooking spray.

2.Place chicken breasts in the center of the prepared baking sheet. Place carrots along the outer ends of the baking sheet.  Season chicken and carrots with salt and pepper.

3.In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Brush about 1/2 of the apricot dressing over the chicken and carrots, reserving remaining for later.

4.Bake for about 20 minutes, or until chicken is almost cooked through.

5.Remove pan from the oven and switch oven setting to BROIL.

6.Place asparagus on the tray around the chicken. Baste chicken, carrots and asparagus with remaining apricot dressing.

7.Place tray under the broiler and cook for an additional 6 minutes, or until asparagus is tender and chicken is crispy.

Recipe: Heather

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Chicken Caprese w/balsamic glaze

4 boneless, skinless chicken breasts 
4 slices FRESH mozzarella cheese
4 slices tomato
4 large basil leaves

Balsamic Glaze
1 tablespoon butter
2 garlic cloves, finely minced 
1/4 cup red onion, finely minced
1/3 cup of balsamic vinegar
1 tablespoon course mustard
1 tablespoon honey

Prepare chicken on the grill. 
As chicken is cooking, in small frying pan, add butter, onions and garlic.  Saute until translucent, about 2 minutes.  
Add in balsamic vinegar, mustard, and honey.  Using a whisk, stir everything together.  
Reduce head to medium low and let simmer 3-5 minutes stirring entire time.  Set aside. 
Once chicken is cooked through top with slice of mozzarella cheese, basil leaf, and then tomato slice.  Leave on grill until cheese just starts to melt.
Remove from grill.  
Drizzle with balsamic reduction and serve warm.

*we like to serve this garlic mashed red potatoes (homemade or pkg)

Recipe: Heather

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