killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable


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Fall Overnight Oats

Sometimes I have trouble with breakfast. Between hitting snooze, corralling dogs, gathering gym clothes, and the rest of the morning routine, I can’t always find time for the most important meal of the day. And sadly, that usually ends in a dry, chewy protein bar. But since discovering overnight oats, my mornings are much happier! This protein-packed, make-ahead breakfast is so easy and filling. There are lots of different ways you can dress up overnight oats, but this is my favorite so far.

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Fall Overnight Oats
Adapted from Dashing Dish
Serves 3

¾ cup almond milk
½ cup plain low-fat Greek yogurt
1 carrot, grated
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 tablespoon raw sugar
1 cup oats (quick or old fashioned)
1 tablespoon chia seeds

  • In a bowl, combine all ingredients and mix well. Divide between three 1-cup bowls or mason jars.
  • Cover and refrigerate overnight. The oats will soften and absorb the liquid.
  • Enjoy as is, add toppings such as nuts, or heat and serve warm.
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Chili Time!

withfritos

If there’s even the slightest chill in the air, it’s time to make a pot of chili. I have whipped this recipe up twice since the temperature dipped below 75 degrees. Chili is a very personal dish with more variations than I care to talk about. But aside from bean and spice preferences, I find chili to be a personally sentimental dish as well. It kicks off fall, my favorite season. It tends to draw a crowd of people I love. It’s casual comfort food that makes newcomers feel at home. And it’s the first thing I ever cooked for my sweetie.

Make chili for your next fall get-together. It’s all in one pot, so there’s little clean up. Setting up a pick-your-own toppings buffet couldn’t be easier. And it gives you an excuse to eat Fritos (like you needed one).

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Chili Girl’s Chili
Serves 6 to 8

1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 lbs. ground beef
2 bell peppers (red and/or green), chopped
2 jalapeños, minced
4 generous dashes Worcestershire sauce
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1 teaspoon red chili flakes
Salt & pepper
1 can tomato paste
1 28-ounce can whole peeled tomatoes
1 can diced tomatoes with green chilies (aka Rotel)
1 can chopped green chilies
2 cans beans (black, kidney, and/or pinto), rinsed & drained
Garnishes of your choice

  • Warm olive oil in Dutch oven and sauté onion and garlic until tender, about 5 minutes.
  • Add the ground beef and brown. Drain any excess fat from pot.
  • Add bell peppers and jalapeños.
  • Stir Worcestershire, chili powder, oregano, cayenne, cumin, paprika, chili flakes, salt, and pepper into the meat mixture. Cook 1 minute. Add tomato paste, mixing in well. Cook another minute.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, 30 to 45 minutes.
  • Serve with chopped green onions, avocado slices, cheddar cheese, sour cream, Fritos, and cornbread.

bowlofchili