I said I would blog twice a week and then I didn’t. Excuses to follow…
This spring I taught several cooking classes and then a huge Detox group program at a yoga studio. Exciting stuff, but I got drained. I brandished about my utensil, forking fears as I said I would. It was all brave and bluster and mostly success, but I gotta level with you, I also had one of my worst business fears come true. Like when you ask yourself, “What’s the worst that can happen?” and then it happens and you find out it was even worse than you had anticipated.
BUT, some initiations are by fire and some lessons sting like heck to make sure you’re paying attention. I took it on the chin, learned what I needed to, and kept moving forward.
On the heels of that, my baby boy had a bar mitzvah last week! Now he is my baby man. It was brilliant and beyond joyful. Some of my family came from waaaaay far away to help us celebrate. Here are a couple of pictures of our pre-bar mitzvah trip to the Western Wall for those who didn’t see on Facebook. That’s my husband in blue, and my tiny father-in-law standing next to my boy (and then my older son after him) as he reads from the Torah for the very first time. Ferklempt fo sho!
As you can maybe see from those pics, my fitness program is going well! I’m probably in the fittest and strongest shape of my life, although have recently been set-back by some injuries, so I’ll hold off a bit before I brag and carry on about how great it all is.
But, I wanted to mention it, because today’s recipe comes to us thanks to the coach currently in charge of my meal plan. I’ll write more about all that later, including why I, a nutrition coach, would need to hire a nutrition coach, but suffice it to say for now, that Vegan Figure Competitor Claudia Lailhacar has been, and continues to be, the brawn behind my gym program, while Holistic Nutritionist and Trainer Lori Brannen-Graham, is now the brains behind my meal plan. I promise I’ll explain it all, but in the meantime, the following recipe was given to me by Lori. (And then, as usual, I messed with it mercilessly. But the idea was hers).
I initially resisted the idea of these uncooked “overnight oats” that were sweeping the healthy blogosphere. The idea of cold, slimy, uncooked oats, turned me off completely! But coach said “Try It”, so I tried it, and lo and behold, I liked it.
You do NOT cook these oats! You just stir everything together and let it sit in the fridge overnight. The oats soften and the chia turns it all into a soft pudding. You can just grab it and go for those rushed mornings, or layer it with fruit like a parfait, when you have more time. It is cool and refreshing and packs a powerful nutritional wallop! You will be like energizer bunny for hours after eating this treat! And people, I will never again accept the “I don’t have time for breakfast” excuse, so just forget even trying it with me!
You also do NOT need to use the rosewater. You can make this any flavor you want and use whatever liquid you want. Nut butter or no nut butter, protein powder or no protein powder, the only thing that really matters is oats, chia and liquid. This amount of liquid is used here because the protein powder absorbs a lot, so if you omit the protein powder, lower the liquid.
- 1/3 cup rolled oats
- 1 cup water, or other liquid
- 1 Tbsp chia seeds
- 1 Tbsp almond butter, or other nut butter (optional)
- 2 Tbsp vegan protein powder (optional) - I used vanilla flavor in this recipe
- 1 tsp rose water
- 1/2 tsp vanilla
- dash cinnamon
- Fruit for topping. Above I used 1/3 cup each raspberries and blueberries and 1 Tbsp coconut flakes. Below, I subbed raisins for coconut and layered the oats and fruit before serving.
- Stir all ingredients (except toppings) together in a bowl or jar.
- Cover and set in fridge overnight.
- In the morning, stir and eat as is, or mix in fruit of choice.
- If the mixture is too thin for your taste, stir in some more chia and let sit in the fridge for another 20 minutes. If it is too thick, add more liquid.