What I Ate This Week + Ginger Peach Overnight Oatmeal Recipe

My husband’s parents visited us this week and we ate at a lot of restaurants. A lot. And although I kept trying to remind myself to photograph my meals, whenever my plate arrived at the table, I would inevitably forget. So this week’s post might not have many meal ideas. But it does have an overnight oatmeal recipe!

Here’s what I ate this week:

Ginger Peach Overnight Oatmeal Ginger Peach Overnight Oatmeal // Since peaches are in season, I’ve made this a few times this week. Tastes like summer! Stir together one diced (ripe!) peach, 1/2 cup of oatmeal, 1/2 cup of almond milk (I like to use the vanilla kind), and about a teaspoon of minced crystallized ginger in a resealable container. Refrigerate overnight; stir and then eat the next morning. If the peach was ripe enough, you shouldn’t need to add any sweetener.

Thrown Together Bean Salad Thrown Together Black Bean Salad // This was made with leftover ingredients from a recipe I’m posting next week. It’s black beans, zucchini, cilantro, mango, and green onions with a dressing made from fresh lime juice and olive oil. It was good as a salad, but even better as a salsa.

Walnut Encrusted Tempeh Walnut Encrusted Tempeh // Tempeh is one of my favorite proteins and now this is my favorite way to prepare it.

Mediterranean Kidney Bean Salad Mediterranean Kidney Bean Salad // As I photographed this, all I could think about was the scene from Mad Men when the executive from Heinz was talking about how people didn’t want to see kidney beans in an ad because they’re gross looking. And I tend to agree with that–they’re not exactly the easiest food to style and photograph. But I love this salad!

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I love that your oatmeal recipe is a no-cook version … sometimes hot oatmeal on a warm summer day just doesn’t do it. But this would be so refreshing. Bet it would be great as a summer desert, too. Thanks for sharing!

  2. says

    All these recipes look fabulous, but your ginger peach overnight oatmeal is really calling out my name! Thanks of much for your kind comment on my blog. You have so many healthy and delicious recipes on your blog I don’t know where to start!

    • Kiersten Frase says

      You totally need to make overnight oatmeal! It’s the easiest breakfast ever and it’s so healthy. I don’t even like hot oatmeal anymore.

    • Kiersten Frase says

      Thank you! It was a nice visit and thankfully the weather cooperated–only a little bit of rain & not too hot either. When my family visited, it rained the whole time & we couldn’t do much!

  3. says

    I don’t have any crystallized ginger in the cupboard now, but you are making me want to stock up for when peaches come in. Thanks for the link to the walnut-encrusted tempeh, I’m always looking for new ideas for tofu and tempeh and it looks great!

    • Kiersten Frase says

      My favorite local spice shop sells crystallized ginger at the register, so it always ends up being my impulse buy whenever I’m there. I’ve been putting it in everything I can think of! :)

  4. says

    I finally got around to trying overnight oatmeal last night using this recipe, and I love it! Cold oatmeal is so much nicer when it’s hot out, plus I was trying to microwave the instant packets for my breakfast at work and that was just turning out gross.

    Thanks for turning me on to something new and fabulous (and healthy!).

    • Kiersten Frase says

      I’m so glad you liked it! I feel the same way about oatmeal now–I used to eat it hot year-round, but having it cold is perfect for summer. And adding lots of fruit makes it so much more filling than those packets!

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