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Overnight Oats


  • ½ cup dry old fashioned rolled oats

  • 1 scoop vanilla shakeology (protein powder)

  • 1 tsp natural peanut butter

  • ⅔ cup unsweetened almond milk

  • ½ tsp. pure vanilla extract

  • 1 medium banana chopped


  1. Combine oats and Shakeology in a medium bowl; mix well.

  2. Add almond milk, crushed bananas, peanut butter and extract; mix well. Soak, covered, in the refrigerator overnight.

  3. In the morning, top with cinnamon; serve immediately.

  4. This delicious breakfast can also be made in a one-pint Mason jar.


Spinach, Tomato, and Quinoa Breakfast Casserole


  • Nonstick cooking spray

  • 2½ cups cooked quinoa

  • 8 large eggs, lightly beaten

  • ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)

  • 4 cups raw spinach

  • 1 cup cherry tomatoes, halved

  • ½ cup finely chopped basil

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)


  1. Heat oven to 375° F.

  2. Lightly coat 9x12-inch baking dish with spray. Set aside.

  3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. 

  4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.


Roasted Garlic Shrimp with Zucchini


  • Parchment paper

  • 1 Tbsp. + 1 tsp. olive oil

  • 4 cloves garlic finely chopped

  • ½ tsp. dried oregano

  • ½ tsp. dried basil

  • ¼ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper

  • 4 medium zucchini cut into 1/2-inch slices

  • 1 lb. medium shrimp peeled, deveined

  • ½ cup grated Parmesan cheese

  • 1 Tbsp. fresh lemon juice

  • 2 Tbsp. finely chopped fresh parsley


  1. Preheat oven to 400º F.

  2. Line large sheet pan with parchment paper. Set aside.

  3. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  4. Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.

  5. Add shrimp to pan; mix well.

  6. Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.

  7. Drizzle with lemon juice and parsley; serve immediately.


Flourless Brownies


  • 1 15-oz. can chickpeas drained, rinsed

  • 3 large eggs

  • ½ cup pure maple syrup

  • ⅓ cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 3 Tbsp. coconut oil melted

  • 1 tsp. pure vanilla extract

  • ⅓ cup dark chocolate chips


  1. Preheat oven to 350° F.

  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

  4. Divide batter among 12 prepared muffin cups.

  5. Top each cupcake with about four chocolate chips; push into batter.

  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

  7. Cool completely and enjoy!