Super-easy Overnight Oats & Chia Breakfast

This is my new go-to breakfast! As much as I love my avocado toast, it’s nice to mix things up once in a while! These overnight oats are so filling and versatile. This is the basic recipe, but I always make a double or triple batch! It will keep well for a few days in the fridge. I also like to add a handful of raisins sometimes. This is such a easy and delicious breakfast to grab in the morning!

1/2 cup rolled oats
1 Tblsp chia seeds
1 Tblsp maple syrup
2/3 cup any type of milk (I use unsweetened almond milk)

Raisins (optional)hcv_overnightoats-1-2

In any container with a lid (I like to use one of my smoothie cups with a screw on top), mix or shake basic ingredients until well-combined.

Let sit for a few hours or overnight in the fridge.

 

Enjoy on its own or topped with fresh fruit!

hcv_overnightoats-1

Creamy Potato Leek Soup with Smoky Shiitake Bits

This potato leek soup is healthy and delicious… no butter or heavy cream needed! And it’s topped with salty, smoky mushroom bits that you can make while the soup is cooking! I highly recommend investing in an immersion blender. They are inexpensive and come in so handy with dishes like this!

CreamyPotatoLeekSoup - 1 (6)5 cups veggie broth or water (I use half of each)
1 cup unsweetened almond milk
4 large potatoes, peeled and chopped
2 leeks, cleaned and sliced
2 Tblsp olive oil
Spices – Salt, pepper, garlic powder, onion powder
Herbs – Dried parsley, ground thyme, bay leaf

Mushroom bits:
1 pkg shiitake or cremini mushrooms, cleaned and sliced thin
1 Tblsp tamari or soy sauce
1 tsp olive oil
1/8 tsp smoked sea salt

CreamyPotatoLeekSoup - 1 (2)Clean leeks by first cutting off tough dark green parts and bottoms
Slice in half lengthwise and run under cold water, being careful to clean out any dirt or sand in the layers
Chop white and light green parts
Saute in 2 Tblsp olive oil until soft and slightly caramelized

While leeks are sauteing, bring veggie broth/water plus herbs and spices to boil
Add chopped potatoes and cook approx 15 min until tender
Add sauteed leeks
Simmer 5-10 more min
CreamyPotatoLeekSoup - 1 (3)Puree with immersion blender or in food processor
Stir in unsweetened almond milk

Mix sliced mushrooms with other ingredients listed for mushroom bits
Heat 1 Tblsp of oil in a skillet and saute mushrooms for 10-12 min, tossing occasionally
Drain on paper towel

 

 

CreamyPotatoLeekSoup - 1 (5)Serve soup topped with mushroom bits and dried/fresh parsley or chives!