Doin' Some Cookin'... Coconut Overnight Oats

I gravitate to all things coconut. Tropical anything for that matter. I've had to ditch coconut fried shrimp though with trying to eat clean. Boo!

Cleaning eating means that I actually need to meal prep the night before and with trying to fit in workouts that means my bedtime has now been pushed anytime from 10pm to midnight. Because of that I struggle to get out of bed in the morning. My pre-coffee self scares me even. Eek! By the time I get lunches packed, Little Man off to school, and then make it to work I am hangry.

Having something that was prepped the night before that took maybe five minutes to put together and becomes a grab and go meal is perfect for my busy lifestyle. The prep also means that I'm setting myself up for one healthy choice after another... well... except for that first of the season Venti nonfat, no whip pumpkin spice latte with half the syrup from Starbucks that I had today.

... and we all know that breakfast is the most important meal of the day, or so they say. Why couldn't it be dessert? Hmmm.

Just so you know you can make a work week's worth of these overnight oats ahead of time and the best part is the millions of variations that can be found on the Internet for inspiration and to switch it up every day.

If you prefer something warm, especially with the colder days upon us, then zap it in the microwave before serving and topping with the fun stuff.

While this Coconut Overnight Oats recipe was delicious and a great variation to have in my playbook my favorite overnight oats recipe to date is this, Banana Bread Overnight Oats.

Coconut Overnight Oats

Adapted From: Katie Did What

Makes 1 Serving

Stars of the Show:

• 1/3 cup old fashioned oats
• 1/3 cup light coconut milk
• 1/3 cup nonfat Greek yogurt
• 1/4 tsp vanilla extract
• ground cinnamon, to taste
• optional toppings: banana, nectarine, peaches, and coconut flakes

And Action:

Combine the oats, coconut milk, yogurt, vanilla extract, and cinnamon in a glass container. Mix well. Store in the fridge overnight. When ready to eat add toppings if desired. Enjoy!

Doin' Some Cookin'... Teriyaki Glazed Chicken

Who knew? Homemade teriyaki sauce was at my fingertips all along. I'm sure you have everything in your pantry as well... soy sauce, white wine, white vinegar, honey, ginger, garlic...

While it would be best to marinate the chicken overnight take my word for it that if you are trying to get dinner on the table as quickly as possible since it's a work/school night then know that it will be flavorful using my method below. It's okay to shortcut this one, I promise.

Little Man gobbled this up! Another dinner victory!

Next time I'm going to add some pineapple chunks, red bell peppers, red onions, cherry tomatoes, zucchini and skewer them to make kebabs as originally intended. The seven grain mix from the brand Seeds of Change is a side dish must in my household. It's so hearty and tastes delicious.

Teriyaki Glazed Chicken

Adapted From: The Iron You

Makes 2 Servings

Stars of the Show:

• 1/8 cup reduced sodium soy sauce
• 1/8 cup white wine
• 1/8 cup water
• 1/2 tbsp honey
• 1/2 tsp white vinegar
• 1/4 tsp ground ginger
• 1 garlic clove, minced
• 1 lb chicken breast cutlet, cut into bite-size pieces
• black pepper, to taste
• 1 tbsp olive oil

And Action:

In a small saucepan over medium heat add soy sauce, white wine, water, honey, vinegar, ginger, garlic, and black pepper. Let simmer for 5 minutes.

Turn off the heat and let cool for 10 minutes. 

Heat a nonstick skillet over medium-high heat with 1 tbsp olive oil and add the chicken. Cook until browned and juices run clear. Once done add the sauce to the chicken and toss to coat. Serve with brown rice if desired. Enjoy!

Doin' Some Cookin'... Avocado Toast with Tomatoes

I have absolutely no self control when it comes to chips, salsa, and guacamole. I always fill up on them before we even get to ordering the food and leave the restaurant feeling uncomfortably stuffed.

Can't believe I'm trying to convince you this is even a recipe. Might as well tell you how to make a peanut butter and jelly sandwich next.

With trying to eat healthier I topped toast with avocado mashed with lime juice, salt and pepper, mixed with cherry tomato halves. I get the goodness of guacamole without all the extra carbs, fat, and sodium. Not as fun, but it is filling and tasty.

Made for a quick snack and gave me energy to sort through my giant stack of mail that I've put off for a couple months... no joke, but was rewarded with a refund check for an overage from when Little Man got four of his baby teeth pulled. $250 jackpot!

Avocado Toast with Tomatoes

From: The Beachbody Blog

Makes 1 Serving

Stars of the Show:

• 1/4 avocado
• salt and pepper, to taste
• 1/4 tsp lime juice
• 1 slice multigrain bread, toasted
• 1/4 cup cherry tomatoes, halved

And Action:

Mash avocado with the lime juice, season with salt and pepper. Mix in the cherry tomatoes.

Top toast with mixture. Enjoy!

Doin' Some Cookin'... Blackberry Lemon Salmon

Salmon is one of my favorite fish(es)... I know, improper grammar but it doesn't sound right to me any other way. I've tried cooking it numerous way and before this recipe my go to cook method was to pan sear it in olive oil/butter.

This dish is baked to perfection in just 30 minutes and makes for a gorgeous presentation. I served this with a side of corn and this meal is Beachbody/21 Day Fix approved. Score!

I never would have paired fruit and salmon together and the blackberry sauce is a match made in heaven. Divine! Like tell all your friends "Oh em gee! Make this now!!" good.

(The lighting does not do this dish justice.)

Blackberry Lemon Salmon

Adapted From: Living Better Together

Makes 2 Servings

Stars of the Show:

• 2 (4-6 oz) salmon fillets
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1 cup frozen blackberries
• 2 tbsp honey
• dash of thyme
• salt and black pepper, to taste

And Action:

Preheat oven to 400 degrees. 

Place two pieces of foil on a baking sheet and fold the edges up to create a "tray". Add 1/2 tbsp lemon juice to the  bottom of each and place a salmon fillet on top. 

Drizzle each fillet with olive oil.

Bring the edges of foil up and roll down loosely over the salmon.

Bake for 25 minutes.

While the salmon bakes, add vinegar to a small saucepan and bring to a simmer until liquid is reduced by half, about 5 minutes.

Add blackberries, honey, thyme, salt, and pepper to the pot and simmer for about 10 minutes until sauce begins to thicken.

Once salmon is done baking pour sauce over the salmon. Enjoy! 

Doin' Some Cookin'... Spaghetti Squash with Tomatoes

Growing up my mom would serve spaghetti squash as a side swimming in butter and salted. It was so good but not the healthiest. In my adult life I have not made spaghetti squash...

Until now!

Better than noodles for any kind of sauce because after roasting the squash you shred it with a fork creating perfect strands and avoid unnecessary carbs.

In this recipe I sauteed onions and tomatoes (my mushrooms weren't good anymore, boo!) with white wine and finished with herbs. Should have also been topped with parmesan cheese but that too was no longer good, ugh!!!

This made for the perfect Meatless Monday meal and is very filling, healthy, and oh so delicious.

With Fall and Winter right around the corner try this while it's in season.

Spaghetti Squash with Tomatoes

From: The Beachbody Blog

Makes 3 Servings

Stars of the Show:

• 1 spaghetti squash, about 3 lbs
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup cherry tomatoes, halved
• dried basil, to taste
• dried parsley, to garnish

And Action:

Preheat oven to 350 degrees.

Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork and bake for 1 hour, or until tender. Cool for 20-30 minutes.

While the squash cools down, heat oil in a medium saucepan over medium-high heat.

Add onion, stirring frequently for 3-5 minutes, or until translucent. 

Add garlic, stirring for 1 minute.

Add wine, cherry tomatoes, and basil. Cook and stir frequently for 3-5 minutes or until soft. Set aside.

Cut squash in half lengthwise. Remove seeds and scrape flesh into strands.

Place the squash in a large bowl and combine the onion tomato mixture. Garnish with parsley. Enjoy!