I am still on my overnight oatmeal kick–I’ve eaten it for breakfast every morning this week. In fact, I like it so much that the thought of eating warm oatmeal is now unpalatable to me. (Who knew it was so much better cold?!) Having exhausted my supply of cheap mangoes, I’ve moved onto other fruits, like blackberries. Which I used in this…
Vanilla Blackberry Overnight Oatmeal // Coconut Mango Overnight Oatmeal is still my favorite, but this one is pretty darn good too. You’ll need 1/2 cup of vanilla soymilk (or any other kind of vanilla milk you like), 1/2 cup of rolled oats, and 1/2 cup of fresh blackberries. Stir them all together and put them in the fridge in a resealable container overnight. In the morning, stir again and add additional milk (if you want a thinner oatmeal) and your sweetener of choice, if needed.
And here’s what else I ate this week:
Deconstructed Breaded Zucchini // We had this as a side with veggie burgers. It’s everything you love about breaded zucchini, but without the whole dipping in egg mess.
Black Bean and Edamame Sliders + Alexia Rosemary & Garlic Fries // My husband made this meal because I had to work late. The sliders were kind of like making veggie burgers with the mix instead of forming them into patties and cooking them. I suppose that doesn’t sound very appetizing, but it’s a pretty good idea–it takes a lot less time to make them this way.
Chicken Tofu Soup // This has been my lunch all week. I used tofu instead of chicken and added a lot of extra bok choy and cilantro. It’s a good, light soup–perfect for lunch!