So, I’ve tried them before and about gagged when I made them with greek yogurt… way to tart even when I tried to sweeten them up. I stumbled upon a recipe that used almond milk and thought I would give that a shot and while I’m at it why not make it like my favorite no bake cookies! Let me tell you.. these are dangerous! I made them in my salad jars so that’s why it doesn’t look like much, I’d recommend using a smaller mason jar to make them. There’s a lot of freebies in there so this a way to get your chocolate fix without using a treat swap!
Chocolate Peanut Butter Overnight Oats
1/2 cup dry oatmeal
1/2 cup unsweetened vanilla almond milk
1 tsp maple syrup
1 tsp unsweetened cocoa powder
1 tsp peanut butter
I put the oatmeal in the mason jar first and then mix it with the unsweetened almond milk
Mix the remaining ingredients and chill in fridge for at least 12 hours/overnight
NOTES: I love this as a grab n’ go breakfast, or as a mid morning snack, I eat it right out of the jar. I usually make in batches of 3 so I don’t know if they last longer than that. I like to eat it cold but you could heat up in the microwave.
21 day fix containers:1 yellow, 1 tsp
21 day fix freebies: 1 tsp maple syrup is free, 1 tsp unsweetened cocoa poweder is free and 4oz of unsweetened almond milk is free) NO TREAT SWAP!!!!!
This is one of my favorite breakfasts that you can throw together in a couple of minutes, it’s tasty, healthy and reheats quite nicely! This is the perfect egg bake for the weekend when you’re entertaining or to reheat for breakfasts during the week. You can double the recipe and serve it for brunch. The original recipe is HERE
Spinach and Cheese Crust-less Quiche
Serves 4 BIG or 8 small
16oz 2% cottage cheese
10oz frozen spinach, well drained
4 eggs, beaten
2/3 cup 2% mozzarella cheese
1/3 cup parmesan cheese , grated
1 red bell pepper, diced
2 tsp oregano
Set oven to 350 degrees
Spray a quiche dish, 9 inch pie plate with cooking spray
Beat 4 eggs in large bowl and mix in all of the ingredients
Pour into prepared dish
Bake for 40 minutes or until center is set
NOTES: You can double this recipe and cook in a 9×13 inch dish, cook for 40 minutes and test the center and cook in 3 minute intervals until center is set. Enjoy!
21 day fix break down: 1 green, 1 red, 1 blue if cut into 4 slices,
if you cut into 8 slices it’s 1/2 green, 1/2 red and 1/2 blue
These are kid tested and approved! I’m glad I doubled the recipe because Elizabeth gobbled them up and I would not have wanted to share! I was surprised at how delicious these “treats” were! Let me know what you think if you try them.
Banana Pancakes (21 day fix approved)
1/2 cup oatmeal (1 yellow container)
Dash of cinnamon and vanilla extract
Optional: Honey or Maple Syrup
Blend oatmeal until it becomes the consistency of flour- can still be lumpy
Add the 2 eggs, 1/2 banana and cinnamon and vanilla extract and blend until mixed
Heat non-stick skillet
Use a 1/4 cup measuring cup to make pancakes on hot skillet
Makes 4 pancakes per serving
Drizzle with 1tsp honey or maple syrup (OPTIONAL)
Elizabeth ate 2 whole pancakes, which is 1/2 the recipe!
So, these are perfect to make ahead of time and reheat for a fast breakfast to ease your crazy mornings! They are versatile, you can use any vegetables you like. Have extra vegetables you don’t have planned to use the rest of the week, throw them in!
On the Go Egg Muffins
Makes 12 muffins (3 servings of 4 muffins each)
3 cups of vegetables (green container) My favorite is tomato and spinach
Optional: Cheese (add 3 blue containers of cheese)
Prepare a 12 spot muffin pan with cooking spray
Preheat the oven to 350 degree.
Dice/chop your choice of vegetables. If you’re using frozen cook quickly so you can remove the excess moisture. I didn’t cook the spinach before hand and it was perfect!
Beat the eggs and add the vegetables to them, add spices if you’d like (southwest seasoning from the 21 day fix recipe book or just a little salt and pepper).
Pour the egg/veggie mix into the prepared muffin tin pan. This can be tricky, I found it a little easier to spoon the veggies in first and then pour the eggs in.
Bake at 350 degrees for 15 minutes.
Notes: Cool completely before storing. I divided them into their serving container and stored in the fridge. Re-heat in the microwave for 45 seconds (give or take depending on your microwave). 21 day fix: 1 red, 1 green for 4 muffins.