Totes Ma Oats!

I’ve always wanted to try making overnight oats and now that I have, I wish I hadn’t waited so long! Have you ever tried something so good that you started shaking your body after the first bite?  Yeah, that was totally me that morning. I couldn’t believe how yummy it tasted!  I thought to myself, “you can eat this every day and never get sick of it!"

Other than the fact that overnight oats is so easy to make, I also love how easy it is to create different flavors.  It’s like going to get froyo and picking your favorite toppings after you’ve selected the flavor. The version I like the most is super simple and has very few ingredients.  A lot of recipes I looked at also included yogurt, nuts, different fruits, and natural sweeteners like honey or agave. 

Please don't wait as long as I did and make your very own overnight oats today!  You'll be happy you didn't! 


1/2 cup of rolled oats

2 tablespoons of chia seeds

1/2 cup of almond milk

1/2 sliced banana 

1/4 cup of frozen blueberries


Add rolled oats and chia seeds into a 1 pint size mason jar. Next, add your toppings (I chose sliced bananas and frozen blueberries).  Pour the almond milk into the jar and mix all the ingredients thoroughly together with a spoon. Screw the lid on top and place in the refrigerator to set overnight. It will be ready to eat in the morning.  

I hope you enjoy! :)

Pesto My Heart!

Basil takes me back to one of my most favorite memories growing up in New Jersey.  I would watch my mom tend to her garden in the backyard during the summers and it seemed like there was always an endless supply of it.  I was inspired by this fond memory and decided to buy a basil plant of my own so that I too could have an abundance of this fragrant friend at my fingertips.  The first thing on my basil agenda? To make a pesto sauce with an extra kick by adding kale and spinach to boost up the nutrition!  Use it to marinate your favorite meats, toss in pasta, as a dip, salad dressing, the list goes on!  The recipe is vegan friendly and I hope you enjoy!  


2 cups of basil

1 cup of baby kale

1 cup of spinach

4 cloves of garlic

3/4 cups of avocado oil (substitute with olive oil)

1/4 cup pine nuts 

pinch of salt and pepper to taste


Place the basil, spinach, baby kale, garlic, pine nuts into a food processor and process for about 20 seconds (you may need to chop up by starting and stopping to help break the mixture down.  With the processor running, slowly drizzle the oil until pureed.  Taste the sauce and add salt and pepper as needed.   


Air is the enemy of pesto so use it right away or store the pesto in the refrigerator with plastic wrap directly on top with the air pressed out..  For later use, pack it into a container with a thin film of oil on top.