It always cracks me up that so many of my overnight oatmeal recipes are some of the most popular on the site. Like cinnamon oats or these coconut cream pie oats. They are such simple recipes, but I totally get why so many people love them. It only takes about 5 minutes to prep the night before and breakfast is ready to go in the morning!
These Mocha Latte Overnight Oats are my new favorite overnight oat addiction. I mean, you get your coffee and breakfast all in one bowl!
You might think it sounds strange to mix coffee and oatmeal together, but trust me, it totally works! Think coffee ice cream. It’s the perfect morning combo!
To make these oats, I simply mixed up some plain almond milk, cocoa powder, a shot of espresso, some maple syrup to sweeten, and oats!
I used a Nespresso shot for mine. If you don’t have a Nespresso machine, you can use espresso powder or just regular brewed coffee. If using brewed coffee, you might want to add a bit more to increase the coffee flavor. If you go that route, reduce some of the milk.
Tuna is a staple in my house. It’s one of the only things my 4 year old will eat for lunch. I was organizing our pantry recently and found way too many cans of tuna in there. I started thinking about it’s been a million years since I’d last had classic tuna casserole! The only problem with the classic version is that it’s often made with canned, processed soups which I don’t like to eat too much of!
I wanted to create a lighter version of the classic American favorite that didn’t require any canned soups. This sauce for this recipe is quite simple. We start with cooking up some shallots, mushrooms, and peas. Then I toss in some flour, broth, milk, and a touch of white wine. The sauce thickens, some cheese goes in, and then everything goes into the oven to bake until bubbly!
This casserole is a great weeknight meal as it only requires about 10-15 minutes of active cook time. You can also freeze it before baking if you want to prep it for another night! And best of all, it’s under 300 calories and 9 grams a fat per serving!
Can we talk about the time change for a second? I’m still not adjusted. The girls are still sleeping in and I have to pull Maddie out of bed to get up for school on time. And it’s so dark in the morning now, it’s so much harder to get up! Yes, I do enjoy it not getting dark at 5, but I’m all for doing away with daylight savings! Definitely one of the things I miss about living in Phoenix.
Anyway, with longer days and slightly warmer weather, I’ve been craving salads like crazy lately. To switch things up, I mixed up this quick and seriously delish shaved Brussels sprouts salad!
This salad is so simple, but is not lacking on flavor! Let’s break it down! First, you are going to cook up some bacon. Not a bad way to start, am I right?! Once it’s crispy, we save the drippings to use in our dressing! I then whisk in some olive oil, a pinch of garlic powder and salt, and fresh lemon juice!
Then, I take whole brussels sprouts and toss them in the food processor to chop them down a bit. If you want to skip this step, you can always buy them pre-shredded if your store carries them. After that, I toss in some chopped pecans, crumble the bacon, and some shaved Parmesan!
It’s so simple, but the flavor is so light and delicious. I love the added crunch of the bacon and pecans. You can certainly add in other salad fixings like tomatoes or other veggies like carrots if desired. The other thing I love about this salad is that it tastes good both chilled and at room temperature so it’s great for parties and potlucks!
Is there anything better in this world than chocolate chip cookie dough? I mean, maybe that’s an exaggeration, but seriously, cookie dough is truly one of the most amazing things ever!
My love for all things cookie dough runs deep. I made these healthy cookie dough bites years ago and they are still a pretty popular recipe on the blog. I wanted to make something a bit more decadent and these cookie dough truffles are SO good.
These bites are also gluten-free and can easily be made to be dairy-free or vegan depending on the type of chocolate you use. Enjoy Life brand is good as a vegan option. I personally like to coat them in melted dark chocolate! I wouldn’t necessarily say these are super light and healthy, but they are a certainly a lot healthier than regular cookie dough as they do not contain any butter or sugars and are sweetened with maple syrup.
These bites do not contain any raw egg which makes them perfectly safe for snacking on. I do recommend storing these in the fridge as it keeps them fresher and they hold together better. I love keeping a batch of these in the fridge for a quick treat after dinner!
Cauliflower is truly a gift from the heavens when it comes to low-carb eating. It’s the perfect sub for making low-carb crusts or a substitute for mashed potatoes!
I’ve tried making my own mashed cauliflower a few times and I was never able to get it quite smooth enough. Cooking it longer, adding more butter or milk, it just didn’t have that smooth and creamy texture like mashed potatoes. Then I tried frozen cauliflower instead of fresh and that seemed to do the trick!
I think frozen cauliflower gets softer than fresh cauliflower. I’m not really sure why, maybe it just has to do with the fact that it was frozen and retained more water? I’m no food science expert here, ha! I just know it seems to work better for mashed cauliflower so we are going with it!
This recipe is really simple. Start off with a couple of bags of frozen cauliflower, boil it until really soft, and then just mix it up with some butter, milk, seasonings, and a bit of sour cream (which is my secret weapon for really good mashed potatoes)! Cream cheese also works if you’d prefer it.
One step not to skip is to really drain the cauliflower after it cooks. After I pour the water out of the pan, I wrap the cauliflower in a towel and wring it out some more to remove excess water. This step is important to create that thicker and creamier texture like mashed potatoes.
I’m not sure where February went, but March is here! One thing for sure is that it is not quite yet feeling like spring here in Orange County. It’s gotten a little warmer, but definitely still on the chilly side and we’ve been getting a lot of rain. I’m not complaining though because I love the cooler weather!
I made a big pot of this homemade roasted tomato soup to help us stay nice and cozy a few weeks ago. This was only about the second time I attempted making homemade tomato soup. I first time tried making it myself years ago and it did not turn out very good. The flavor was kind of bland. I kind of gave up on it then.
If you are used to eating canned tomato soup, homemade tomato soup can taste quite a bit different. Must be all the real, fresh, tomatoes and lack of chemicals and other ingredients! I’m happy to leave those out for sure!
I much prefer the taste of this soup when you roast the tomatoes (along with some garlic!). It just gives the soup a richer flavor so I don’t recommend skipping this step!
I also like to add a little bit of half and half at the very end for a slightly more creamier texture, but I definitely would not describe this soup as a creamy soup. I find this soup to be thick enough on it’s own, but if you prefer a thicker texture, you can stir in a bit of flour or cornstarch with the half and half and that will help thicken the soup.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!