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The best healthy Swiss overnight oats

Swiss Overnight Oats

These oats.. wow!  Comfort food in a jar, and so easy to make a whole bunch as snacks or breakfast for the week.  That’s a win in my books!  They’re full of clean-eating goodness, and the perfect fuel, with some great protein, whole grain, fruit, and walnuts.

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I used to be oh-so-sceptical of overnight oats in general.  It just seemed so wrong to eat them without any cooking. I’d never really heard of raw oats until it became an internet fad.  I tried a few recipes and wasn’t really sold.  This one’s different.  The sweetness of the apple and banana, the creaminess of the Greek yogurt, and the lovely crunch of the walnuts really makes it perfect.  Bonus – it fits into the 21 Day Fix meal plan that I’m trying to stick to.  

Give them a spin!

This recipe makes 2 servings, or one really large serving.

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Swiss Overnight Oats

Recipe from Autumn Calabrese of the 21 Day Fix
Serves 2

1/2 cup rolled oats
3/4 cup almond milk
3/4 cup Greek yogurt (0% or 1%)
1 teaspoon vanilla
cinnamon to taste
1/2 small apple
1/2 medium banana
8 walnut halves, chopped
3-4 drops liquid stevia (optional)

Pour everything into two 2cup jars, containers, or bowls, and stir to combine well.  Let sit in the fridge for at least 3 hours, or up to 4 days.  Enjoy!

Containers:
Each serving is roughly: 1/2 red, 1/2 – 3/4 purple, 1/2 blue, and 3/4 yellow.

Swiss Overnight

Cucumber Hummus Turkey Roll-ups

Cucumber rollups

This! Such a great snack. It takes minutes to make, has some great protein, and tastes delicious (and no, I wasn’t even starving, so this is legit).  If you’re searching for a healthy snack and a way to get a bit more veggies into you, try out these cucumber hummus turkey roll-ups.  You could also sub in zucchini and/or ham.  This is a perfect 150 calorie snack!  (And you get double of what’s pictured here).

Busy mamas (or the ones with newborns, like me), you can whip up a big batch of these in just a few minutes and pop them in the fridge for emergency snacking.

Speaking of newborns.. yep, I had my wee little Andrew 2 weeks early.  I’m not sleeping much (4-5 hours, which is an improvement from 1-3 hours), but I’m sure smitten.  He likes to be snuggled, and that’s about it.

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Back to these roll-ups.. Make them.. ready, set, go!

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Thinly slice some cucumber or zucchini, spread on some hummus, top with turkey or ham pieces, and roll! Or save time and eat them flat.  So easy!

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cucumber hummus turkey roll-ups

A 4” long piece of cucumber
2.5 Tablespoons hummus
3 oz turkey breast

Thinly slice the cucumber vertically into strips (use a sharp knife, or a vegetable peeler).  You’ll have 12-15 strips.

Spread some hummus onto each slice, top with pieces of turkey breast, roll, and enjoy.

healthy baked falafels

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Baking falafels.. I know, genius!  I didn’t come up with this myself, even though I should have.  I remember several falafel-making failures, where things were too mushy, my oil was too hot, and well.. too oily!  Black burnt falafels aren’t so great.  Solution? Bake them up until they’re perfectly cooked.

I love that falafels are full of so much flavour, and pack a lot of nutritional value from the chickpeas, garlic, and healthy oil.  These are great inside a pita, on a salad, or even by themselves as a snack!

You can use your favourite falafel recipe, or follow this one below, and bake em up.

Healthy Baked Falafels
Recipe adapted from How Sweet It Is

2 cans Chick Peas (540mL each – low sodium), rinsed and drained
4 garlic cloves, chopped
4 green onions, chopped
1 egg
2 Tablespoons fresh lemon juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
1 Tablespoon melted extra virgin coconut oil
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 cup whole wheat flour or spelt flour
1 teaspoon baking powder

I preheated my oven to 400F.

I dumped everything except the flour and baking powder into the food processor, and pulsed until crumbly.  Then I added half the flour and baking powder, and pulsed a bit more to mix. I added the rest of the flour and baking powder, and pulsed a few more times.

I scooped balls onto a parchment-lined baking sheet, and flattened them slightly into patties.

I baked them for about 25 minutes – until slightly crispy and cooked through, but still soft in the middle.

spiced peach quinoa muffins

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Mad carb cravings, that’s me!  I’ve been dreaming up ways where it’s ok to eat an entire pan of brownies, or 2 dozen cupcakes, with extra icing, of course.. Um no, that probably wouldn’t be the best idea, plus I needed a healthy(ish) snack for my daughter to take to preschool next week. 

I searched a bit and found various quinoa recipes.  So these guys still have brown sugar (yes, that’s processed), and white flour in them, so they aren’t exactly Clean Eating approved, but they’re tasty, and they’re definitely healthier than your average cakey muffin. Bonus, they’re one of very very few healthier muffins that my little one will actually eat!  I cut them in half and froze them for many future snack times (after I ate half of them myself, fresh and warm and peachy, of course).

For the quinoa… I like to make a big batch, then use some for breakfast quinoa bowls, and save some for these muffins. They’re great with other fruit too, like apples, strawberries, or plums.

spiced peach quinoa muffins

recipe adapted from Egg & Dart
makes 12 muffins

1 1/2 cups peaches, pits removed, and diced (plus extra slices for topping)
6 tablespoons softened butter, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmet
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cooked and cooled quinoa
1/4 cup milk
1 1/4 cups flour

Preheat oven to 375F. Heat 2 tablespoons (1oz) of the butter over medium low heat in a sauce pan.  Add the spices, stir, then stir in the peaches. Coat them with your spice concoction, then remove from heat to cool.

In a mixing bowl, beat butter and brown sugar until light and creamy. Add the egg and beat until fluffy. Beat in vanilla, salt, and baking powder until combined.

Gently fold in the peaches and quinoa into the butter mixture. Add half the flour and fold until just combined, then half the milk and fold again. Repeat. Don’t over-mix. You might still see some flour streaks.

Grease a muffin tin and scoop batter evenly into muffin cups (mostly full).  Top with peach slices if desired, then bake until golden and a toothpick comes out clean (about 20 minutes).

Let cool 5 minutes in the tin, then remove to finish cooling on a cooling rack.

lemon poppy seed smoothie

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I’ve been having such strong pregnancy cravings for anything carby or SWEET. Like sugar cravings that I’ve never dealt with before. I was ready to run to the grocery store at 10pm just to see if they had any lemon poppy seed muffins. Thankfully I didn’t make the trip, since the closest one doesn’t carry them. Sad face.

Enter the brilliant idea of making a much healthier snack option while still getting that lemon poppy seed flavour. This was delicious, by the way. Not just a bland boring health food thing. It’s all about the yum-factor for me, especially when I’ve got crazy mama cravings like these!

I’ve used Vanilla Shakeology, so I know I’m getting all-the-healthy-things. To keep it clean I used some unsweetened vanilla almond milk, fresh lemon juice, maple syrup, and poppy seeds. So so good!

lemon poppyseed smoothie
A Cake and Greens original

1 cup unsweetened vanilla almond milk
1 scoop vanilla Shakeology
juice from half a lemon (about 1 Tbsp)
2 tsp. pure maple syrup
1/2 tsp poppy seeds
3/4 cup ice cubes

Add everything to a high powered blender and blend until smooth. Drink and be energized!