I prepared the Peanut Butter and Banana Overnight Oats yesterday while I was cooking up the Veggetti Pad Thai. I really like this recipe but I made some adjustments based on my preferences.
I buy peanut butter that comes in glass jars and doesn’t have any sugar added. When the jar is getting low I set it aside to use for overnight oats. The recipe called for a 1/4 cup of peanut butter but that is way too much, even split between two people! There was about a tablespoon of peanut butter in each serving. First I scraped the peanut butter out of the jars into a blender. Then I added a whole banana, a teaspoon of vanilla extract, a tsp of cinnamon and 1 cup and a half of unsweetened almond milk. I added a little squirt of honey and blended it until smooth. I put a 1/4 cup of steel cut oats and a 1/4 of rolled oats in each jar. I like steel cut oats because they have a lower glycemic index than rolled oats. I put a teaspoon of chia seeds in each jar. I halved the blended mixture between the jars and closed their lids tight. I shook the jars like a polaroid picture! Make sure all the ingredients get incorporated before you place the jars in your refrigerator for the night.
Some people eat the oats right out of the jar. I’m fancy so this morning I emptied each jar into a separate bowl then I microwaved them for 3 minutes each. I gave them a quick stir than topped them with sliced banana, chopped roasted peanuts, and a little honey. This breakfast is delicious and will keep you full!
I’ve been making Sweet Potato Nachos for a few years now. It tastes almost as good as “real” nachos but without the guilt! I absolutely love sweet potatoes and they are some of the most nutritious vegetables!
One of my favorite aspects of this dish is how versatile it is. You can make it from all store bought items(i.e. salsa, refried beans, cheese, sour cream, etc.) or you can make your own toppings from scratch!
I never follow a recipe for this, I usually just throw in whatever ingredients I have lying around. Today I had some extra mushrooms and spinach that I added to my black beans. I start by cooking a batch of dried black beans in my pressure cooker. I used to soak them overnight but I read that I don’t have to so I stopped. I cook them the day before I intend on eating them. That way I don’t have to add an extra hour to my cook time. Feel free to buy canned beans, it’s easier! Buying dry beans is cheaper, though, more time consuming.
Feel free to leave the skins on the sweet potato, they are full of vitamins and minerals! I usually peel the skins off to make them easier to eat. Then slice the sweet potatoes into thin discs. You can make them as thick or thin as you prefer. You can toss the sweet potato slices in a bowl of olive oil or you can skip this step to save calories. I know that I plan to top my nachos with avocado so I hold off on the olive oil. Lay the slices out on a baking sheet and sprinkle them with salt and pepper. Pop them into a 400 degree Fahrenheit oven for 15 minutes. After 15 minutes flip each slice over and bake for another ten minutes.
While my sweet potatoes are baking, I sauté some onions and garlic in a big pan. When they soften I add some mushrooms then, after a couple of minutes I add the beans. I add in salt, pepper, and cumin but, play around with any seasonings you like. While this is cooking, I take a small can of chipotle peppers in adobo sauce and empty half of it into a blender. I toss in a cup of water and blend. When it is smooth I dump it into my pan of beans and cover it with a lid. When it comes to a simmer, I put in the spinach. When the spinach wilts, I turn off the heat.
I’m sensitive to dairy so I like to make a simple cheese-like sauce from Nutritional Yeast . I love the taste of nutritional yeast and it’s packed with B-vitamins, folic acid, selenium, zinc, and protein! In a small pot I add a 1/2 cup of almond milk, a 1/4 cup nutritional yeast, a shake or two of garlic salt, dash of pepper, and a teaspoon of Arrowroot Starch Flour. The arrowroot will thicken up my sauce. I bring it to a simmer, whisking the sauce the whole time. When it thickens I turn off the heat. There are tons of more elaborate nutritional yeast cheese-like sauces on the internet but I like my simple one.
On a plate I place the baked sweet potato, top it with the black beans, then top that with a healthy drizzle of the cheese-like sauce. Then on the tippy top I add a 1/4 of an avocado. Seriously one of the most satisfying, healthy dinner you can eat in the winter and you can tweak it to suit your taste!