RAW KALE FETA & ARTICHOKE DIP. DIP, DIP AWAY!

I'm trying to expand my hummus horizons.  In the dip world, it's hard to beat.  When you are looking for something healthy and satisfying you can sometimes feel as if your options are limited.  That's why I like this fresh dip.  There's lots of good stuff packed in like kale, greek yogurt and artichokes, but it's also deliciously creamy with a good kick of flavour from the feta cheese.  It's kind of like eating your vegetables, on your vegetables.

Raw Kale, Feta & Artichoke Dip

1/2 cup 0% plain greek yogurt
1/2 cup chopped kale
1/2 cup low fat feta packed in brine (add a splash of the brine as well)
14oz can of whole artichoke hearts (about 8-10 hearts)
1 clove of garlic, minced

Blend everything together until smooth.  If desired, hold back some chopped cheese and artichoke to mix in for a chunkier dip.

BLACK RICE & BEAN SALAD WITH ROASTED RED PEPPER AND CILANTRO YOGURT SAUCE.

I'm always on the lookout for a good hearty salad.  The kind of salad that is a full blown meal.  First of all, you know it's going to be good for you.  Second, it's super easy to pack and go for work, school, or whatever floats your boat on a day to day basis.

This salad is definitely hearty, with fibre and protein packed black beans and antioxidant filled black rice.  It's pretty obvious by now that in the food category brown is usually better than white, but black is even better than brown, at least when we're talking rice.  On top of all the benefits of brown rice, black rice contains antioxidants that are missing in the brown stuff.  It's the same antioxidants that you'll find in dark blue berries.  Black rice also has a bit of a deeper, richer, sweeter flavour.

With all these good reasons to eat black rice, you'd think using it in this salad would be a no brainer, right?  In truth, the real reason I used black rice today was for looks.  That's right, it was for completely superficial reasons.  The rice isn't complaining.

The other component in this salad that's really working hard is the corn.  The corn is quickly roasted before being tossed into the salad, and that adds a ton of flavour.  Corn is naturally sweet, and roasting it is a great option to deepen that sweetness and add a smoky side to it as well.

Finally, we've got to pay our dues to the dressing as well.  It's only three ingredients, but it is strong and sweet and spicy.  It brings the salad together and gets it ready for your tastebuds.  Don't go easy on the dressing for this meal.

If you are going to pack this salad for lunch, just layer it up in a mason jar with the dressing on the bottom and the mixture piled on top.  Then when you're ready to eat, just empty it all into a bowl and mix it up.  That way the dressing won't make everything soggy, and you don't have to worry about packing a separate container.

Black Rice & Bean Salad with Roasted Red Pepper and Cilantro Yogurt Dressing
2 cups cooked black rice
1 cup frozen corn
1 cup black beans
1 tomato, diced
1 avocado, diced
1 cup diced cucumber

1/2 cup 0% greek yogurt
1/2 chopped jarred roasted red peppers
1/4 chopped fresh cilantro
Sea salt

Preheat the oven to 450 degrees.  Place the frozen corn in a colander and run under cold water, to get rid of the worst of the freeze on the kernels, and pat dry.  Don't worry about defrosting them completely.  Spread the corn in a single layer on a baking pan.  Spray lightly with oil, tossing to coat.  Roast in the oven for 10 minutes, toss the kernels, then roast again for 5 more minutes.  Remove and let cool.

Mix together all of the salad ingredients in a large bowl.  In a separate bowl combine the yogurt, roasted red peppers, cilantro and a pinch of salt.  Use a hand blender to puree together until smooth.

Toss the dressing with the rice salad immediately before serving and eat up.

PUMPKIN SMOOTHIE. THE PUMPKIN OBSESSION HAS NOW HIT BREAKFAST.

I've covered dessert, I've covered main course, and now I shall have pumpkin for breakfast.  You know what?  During all this pumpkin eating, I often forget it's a vegetable.  It's so versatile, a mix of sweet and savory, I've started using it as often as my favourite foods.  It's like yogurt to me now.

I can't tell you if the pumpkin recipes are going to continue all year.  They may.  Be prepared.  In the meantime, sip on one of these pumpkin smoothies.  'Cause no one said smoothies are only for summer.

Pumpkin Smoothie
1/3 pumpkin puree (make your own!)
1/3 cup 0% vanilla greek yogurt
1/2 cup soy milk (or any milk of your choosing)
1/2 a banana
1 tablespoon flax meal
1 tablespoon hemp hearts
Pinch of pumpkin pie spice or cinnamon
1 tablespoon Agave nectar or honey if desired
A few ice cubes

Blend together and drink up.

KALE CHIPS. SNACKING HAPPY.

Ridiculously expensive to buy, kale chips are also ridiculously easy to make at home.  I cannot understand paying upwards of seven bucks for a handful of these snacks when you can make a huge tray at home with a bunch of your own fresh kale.  And they are seriously yummy!   Dress them plain and simple or super sophisticated, either way the premise is the same.  Tear up the leaves, coat with oil and toppings, and bake until crispy.  Pretty simple.

Kale is one of the best greens that you can eat.  Actually, it's one of the best foods that you can eat, period.  It's dark and leafy which is always a good sign in the wonderful world of produce, because that means it's chock full of the vitamins, minerals, and fibre that your body is craving.  Kale leaves specifically are extremely nutrient rich and full of powerful antioxidants.  Kale is also a superb detoxifier, so if you're all about cleansing make sure that you've got a fresh batch of kale going into those juices and smoothies.

Now, kale chips are truly amazing because they take all that goodness and pack it in to a crunchy, salty, chip.  You really are not going to be able to eat just one of these (sorry Lays, we're over you!).  Okay, I'll admit, eating kale chips is not the same as eating a bowl full of pure steamed kale.  But hey, we're only human.

So here's the deal.  Take a head of fresh kale and rinse all the leaves thoroughly.  Then tear them into bite sized pieces (not too small as they will shrink a bit while baking) and place them in a large bowl.  Then add the seasonings, tossing to coat well.

Here's a trick to make the tastiest kale chips possible - get your hands in there and massage them!  This not only helps the leaves absorb all the tasty flavours that you've added, but it also tenderizes them too.  A basic recipe will use about two tablespoons olive oil, a healthy dose of sea salt and a pinch of pepper.  A few squeezes of lemon added to the mix is also a good option to try.

My latest flavour combination is a bit of an Asian spin, and definitely worth trying.  I used two tablespoons of sesame oil, two tablespoons of gluten free tamari (or soy sauce if you don't need gluten free), and two tablespoons of sesame seeds.

After you've given the kale all the tender loving care it deserves, spread it out on a foil lined baking sheet.  Try to keep everything in one layer without overlapping, doing two batches if necessary.  This will keep the chips from getting soggy.  Bake at 300 degrees for 30 to 40 minutes until crispy, flipping halfway through the cooking time.

Then pour yourself a glass of wine, turn on Netflix, and relax!

SPAGHETTI SQUASH. NATURE'S WAY OF SAYING "I LOVE YOU".

I am obsessed, obsessed I tell you, with spaghetti squash.  It is literally quite an amazing piece of produce.  The things it can do!  Amazing things.  I know, I know you're thinking to yourself, it's just a squash.  But it's a squash that has the ability to transform itself into noodles.  Hot noodles, cold noodles, delightful, delightful noodles.  It's so easy to do.  Just a little roast in the oven, and a plain ol' fork will turn this squash in crisp strings of veggie goodness.  Then it's up to you.

Top with a fresh spaghetti sauce, or toss with some pesto.  Treat it however you treat your favorite pasta, and you'll be in for a treat.  I know, it's not pasta.  But it is a great change to your regular dishes as it has a great texture and flavor of it's own. Besides, it's an amazing way to get your veggies in without going down the boring old side salad route.

Or, you can make this squash the star of the show, and really kick it up a notch.  This dish looks a lot like a salad, but it's really nothing like your typical greens and dressing mixture.  The unique ingredient combinations, combined with the layered serving style make this more of what I'm calling a squash and greens dish.  Yes, that's how creative my dish naming skills are.

I think I need to work on the styling of this dish.  It looks a bit like a large veggie taco.  But, who doesn't love tacos?  So maybe I was just channeling the taco deliciousness into the squash deliciousness.  However, I did not want to wait to get this posted. It's just so freaking good.

It's fresh and flavourful, such a great dinner that you can just throw together and still feel as though you've had a pretty awesome gourmet meal.  Every bite is a little bit different, with the creaminess of the avocado, the sharpness of the sun dried tomato vinaigrette, the peppery arugula, the smooth and mild ricotta, and the crunch of the walnuts, all working together perfectly.  I've eaten this for four days in a row.  Seriously, it's that good.

Spaghetti Squash & Greens & Ricotta
*I didn't measure anything for this recipe (except the dressing).  I chose a serving plate that would be big enough to feed two people and then just loaded on the amounts that felt right.  So follow your instincts!

Spaghetti squash
Ricotta
Walnuts
Avocado
Arugula
Salt & Pepper

Sundried Tomato Vinaigrette
1/4 cup sun dried tomatoes
8 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons water
Pinch of sea salt
Pinch of pepper
Juice from half a lime

First, start on the magical transformation of turning the squash in spaghetti.  Cut the squash into half lengthwise, and scoop out all the inside bits and seeds.  Season with salt and pepper, and place face down on a baking sheet.  Bake at 350 degrees for about 50 minutes or until flesh is tender.  Let cool for about 10 minutes until easy to handle, then use a fork to scrape the flesh out.  It will come out in long thin pieces that look just like spaghetti.  Set aside in a bowl to cool.  I found this dish is best when the squash is room temperature or just a little bit warm.

Start on the dressing.  Blend the sun dried tomatoes, lime and vinegar in a food processor, smoothie maker, hand blender, or whatever floats your boat in your kitchen.  Drizzle in the oil and water, and continue to blend.  Add the salt and pepper to taste.

Decide if you will be serving this on individual plates or one large serving dish, and begin laying out the ingredients.  Start with the arugula and make a solid thick base for the dish with the greens.  Next, put on a very decent helping of the squash.  Don't be shy with these noodles!  Place slices of avocado in the centre and then a few healthy dollops of ricotta.  Top with walnut pieces, and drizzle the dressing all over the dish.  The dressing is quite thick and won't go everywhere, which helps to make every bite have a unique flavor.

Enjoy, and tell nature that you love it too.

SWEET POTATO & TOMATO SALAD. IT'S AUTUMN ON A PLATE.

Changing colours around us are one of the main ways we identify season changes, beyond simply colder and warmer.  In the spring we see greens in the trees and grasses, pinks and purples in the flower blossoms, and blue, blue, blue, in the sky.  In the winter, everything seems to turn shades of gray and brown.  And in the fall, vibrant autumn hues attack us from every corner. Orange is everywhere from pumpkins to leaves, accented by the reds and yellows in the trees and on the ground.  These are signs of winter coming, but it's hard not to live in the now when it's fall.

The coming of fall also has a lot of significance in the foods that we eat.  The bowls full of local berries are disappearing and in their place are root vegetables, potatoes, squash, pumpkins, and the last of the bright, colourful tomatoes.  We start eating heartier meals, working up towards a big Thanksgiving dinner perhaps?  Or maybe just enjoying the fact that you can turn on the oven without having to jack up the a/c.

Presentation of food isn't everything.  I would take taste over looks in my food any day.  But when you're eating fresh colourful produce that matches the view outside your kitchen window, well it just makes everything taste a little bit better.  The fall makes me just want to slow down a little, and enjoy every bite.

Before we lose all signs of the nice weather, I wanted to have a meal that brought together the fresh, crispness of the fall air with the warm, comforting texture of the changing season.  This dish does that for me.  It's hearty enough to be a light yet filling dinner, or it can act as a bright side dish if you are feasting your way through the night.  It's also very simple, using just a few ingredients and bringing out their individual flavours naturally.  Best of all, it's so very colourful.

Sweet Potato & Tomato Salad

4 sweet potatoes
6 tomatoes, in a variety of colours
Olive oil
Sea salt
Basil

Start by washing and roughly chopping the sweet potatoes.  I like to leave the skins on for texture and health benefits, but just run a knife over any big marks to remove those bits.  Line a baking sheet and spray or brush with olive oil, then spread the potatoes over it and lightly coat with oil again.  Sprinkle with sea salt, and roast in the oven at 350 degrees for 40 minutes, tossing halfway through the cooking time.

While that is cooking, roughly chop the tomatoes and add them to a large bowl.  Season generously with sea salt and toss.  Drizzle some olive oil over them and toss again.  Then let these little guys just sit and become more and more juicy and flavourful while the potatoes are cooking.

Let the potatoes cool on the pan, then spread them out on a serving dish or plate.  Add the tomatoes, letting them just sit on top of the sweet potatoes.  Drizzle with a little more olive oil, and sprinkle with a little more sea salt.  Throw a handful of basil leaves over the dish.  That's it.  Autumn on a plate.

ROASTED CHICKPEAS. AN OLDIE BUT A GOODIE.

It's true, roasted chickpeas are nothing new.  I used to make these regularly with my roommate in our tiny little galley kitchen to snack on while we watched countless episodes of Buffy the Vampire Slayer.  On vacation in the Bahamas one winter we showed our bed and breakfast owner how to make them too.  Clearly, they were a staple in my diet.  But somewhere along the way, I  forgot all about these tiny, crispy, nuggets of joy.  Chickpeas took a backseat to all of the other new and exciting foods that had crossed my path.

Welcome back chickpeas.  I recently made these again, and remembered why I loved them so much.  A good healthy snack, they occupy my hands while watching the tube, the same way that a bag of chips does, (and that could be potato chips or chocolate chips mind you)  but without all the calories or the long list of strange ingredients.  Roasted chickpeas give me that salt hit that I often crave, and that crunch that you just have to have while watching a movie, whether it's a good ol' romantic comedy or a nail biting thriller.

On a side note, I have terrible taste in movies.  It's like I actively want to turn my brain off when I turn one on.  In theory, I would love to watch something that informs me or teaches me.  In reality all I want is great clothes, good looking people, and some serious high school drama or a few hilarious hijinks.  It never ends well, let me tell you.  I can pretty much guarantee that it's going to end with me saying, "that movie was so terrible, I feel like I just lost two hours of my life".  And then I'll do it again.

But I would feel way worse if I didn't have chickpeas.  Then I would really be wasting my time.

Roasted Chickpeas
2 cups chickpeas, rinsed, drained and dried
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Place the chickpeas in a large bowl a toss with the olive oil to coat.  Add the spices and mix thoroughly.  Spread the chickpeas out on a baking sheet lined with parchment paper.  Make sure they are in one layer only, and not overlapping.  Bake at 400 degrees for about 40 minutes, tossing them halfway through the cooking to ensure they cook evenly.  I find these keep well just in a dish on the counter, so they don't lose any of their crunch.

CAVENA NUDA. IT'S NAKED SO IT'S GOTTA BE GOOD.

Cavena Nuda, also know as "rice of the prairies", is actually a naked (hull free) oat grain that looks very similar to brown rice.  But, don't go skipping over this informative text, because there is a shocking twist to this story.  Although cavena nuda may look like rice, it is actually not like rice at all...shocking right?!  I know.

First of all, cavena nuda has a unique texture.  It's very chewy, in a good way.  I personally love the texture, and it's a nice change since it's unlike any other grain.  I find that the flavour is stronger than other grains, or in other words, it actually has a flavour of it's own, which tastes a bit nutty and earthy.  It's also super crazy high in protein and fibre.  Which means that a little goes a long way when you're eating it.  And of course, it's completely gluten free.  Yay!

You can use this super oat in place of its less nutritious friend rice, in your usual recipes.  Since I'm not really the biggest rice fan out there, I like to make up new recipes for cavena nuda specifically.  It's great served hot, cooked in some broth, or mixed with grilled chicken, or topped with sriracha, but it's also a fantastic replacement for pasta in a cold salad.  Since it is so sturdy, the flavour and texture stand up to being chilled and mixed with other ingredients and dressings so well.  A mixed and dressed salad can hang out in the fridge for a few days, becoming a quick and easy lunch, without getting at all soggy.

Here's a simple cold cavena nuda salad to try out.  You can find the oat grain in the health food section of the supermarket, or at the bulk food store.

Cavena Nuda Salad
1 cup cavena nuda
1 cup chickpeas
1/2 cup feta, crumbled
2 cups chopped cucumber
2 cups grape tomatoes, halved
large handful of basil, chopped

Dressing
Olive oil
Fresh squeezed lemon juice
Salt & pepper

To cook the cavena nuda, add the cup of raw grain to 2 1/2 cups water in a medium saucepan.  Bring to a boil, then reduce heat and boil for 35 minutes, stirring occasionally.  Drain the cooked cavena nuda, and leave in the strainer to cool.  Meanwhile, prepare the remaining ingredients.  Mix everything together in a large bowl, and then add the dressing.  Start by adding the juice of one lemon and two tablespoons of olive oil with a pinch of salt and pepper.  Taste, then add more dressing and seasoning as desired.  Chill in the fridge for at least one hour before serving.

PLEASE WELCOME LENTILS TO THE STAGE.

Okay, so I'll admit this is not the prettiest dish I've ever made.  But it's the lentils fault.  Totally not mine.  I used a yellow zucchini in an effort to brighten things up.  I mean, I guess you could make it with a green one, but come on, doesn't the yellow just look better?  That's what I thought.  But let's get to the food...

Like a middle child, I feel like lentils are overlooked a lot of the time.  They're small.  They're a dull brown colour.  They can look at little mushy at times.  But let's go beyond appearances.  Lentils are a legume that provide a source of protein and fibre, making them helpful in boosting digestion and long lasting energy.  They are low in calories, and very economical in all seasons.  But they are kind of forgettable.  Again, kind of like a middle child...

I am determined to eat more lentils.  To go beyond winter soups, and make them a staple in my diet.  And not a side dish kind of staple.  A front runner, headliner, main act, kind of staple.  First born child lentils.

The good thing about lentils, is that they require no preparation, and they cook quickly.  For a weeknight dinner, this is perfect.  They are also pretty innocuous so they go well with a range of different grains, vegetables, and flavours.  All this adds up to me being able to throw a bunch of things that happen to be in my fridge into a pan, and to come out with a dinner that even my meat loving boyfriend enjoyed.

So whether the zucchini is green or yellow or even turns out to be a red pepper, please just give these lentils the accolades they deserve.

Weeknight Lentils
1 cup lentils
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 yellow zucchini, halved & sliced
1 cup cherry tomatoes, halved
1 cup low sodium vegetable broth
2 large handfuls spinach
1/4 cup chopped basil
1 tablespoon balsamic vinegar

First, rinse the lentils well.  Then place the lentils along with two and a half cups water in a small saucepan.  Bring to a boil, reduce heat to simmer, and cook partially covered for 20-30 minutes or until tender.  Drain any excess water.

Meanwhile, in a large nonstick saucepan heat the oil and add the garlic and ginger.  Saute for about one minute, then add the zucchini and cook for five minutes, until tender.  Add the cooked lentils to the pan along with the cherry tomatoes.  Pour in the broth, and simmer for five minutes until the extra liquid is absorbed.  Throw in the spinach and basil and toss well.  Add the balsamic vinegar and cook for one minute.  Serve with hot sauce.

CHILLED COCONUT CUCUMBER AVOCADO SOUP.

I suddenly realized that summer is almost over!  Next week will mark the end of August, and even though I know it can stay pretty warm in September, it's really not summer anymore.  It seems like the season went by in a flash, as though it was just a few days ago that the warm, sunny months were stretching in front of me.  Along with this realization of impending season changes, was the thought that I'd better get my chilled summer soup recipe up before the leaves start falling.  Because who wants to eat cold soup in the winter?!

But it is still summer for now, and this soup is deliciously creamy and cool.  The flavours of the avocado, cucumber and coconut milk complement each other perfectly, and the chili pepper brings a slow burst of heat to these subtle ingredients.  No cooking needed for this recipe, you can throw everything into the blender, and just have at 'er.  I garnished mine with a little fresh dill, but I think basil would also be very nice.  This Chilled Coconut Avocado soup makes a lovely appetizer for dinner, or serve for lunch with some grilled bread.  Side note:  I can eat buckets of grilled bread.  Seriously, it's like a drug for me.  Soooooo good.

Chilled Coconut Cucumber Avocado Soup

Ingredients:
1 cup lite coconut milk
5 baby dill cucumbers, peeled and seeded (or 1.5 full size cuc's), roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 cup 0% plain greek yogurt
1 green chili, seeded (if you are worried about the heat, just start with half the chili and taste, then add more if desired)
3 green onions, roughly chopped
Juice from 1 lime
1/4 cup water (use more or less to reach preferred consistency)

Place all the ingredients, except the water in a blender and puree until smooth.  Slowly drizzle in the water while blending, until the soup is smooth and creamy but still a thick consistency.

Enjoy on a deck or patio, under an umbrella or even by a sunny window!

MOSS PARK & THE PINK GRAPEFRUIT.

The Pink Grapefruit opened up in May of this year, and it's been on my to-do list to visit this little take out shop since.  Rolling by on the streetcar, I first noticed this shop going up amid the less than fancy surroundings of Moss Park.  The clean graphic black and white signage stood out, and a peek into the interior revealed exposed brick walls and white accent furniture.

I'd been following along with their Facebook posts since then, until finally a long walk with the promise of Intelligentsia coffee lured me in.  Coffee was as good as expected, as was the flavoured iced tea for my partner in crime.  The shop is filled with treats little and large ranging from homemade kale chips to ready meals to go like curry rubbed chicken or cobb salad.  There are vegan options, gluten free options, and carnivore options.  There are goodies like gluten free brownies, chocolate rice pudding, jams, and more.   Their motto is "healthy food to go", but once inside you won't be thinking about being healthy because everything looks so damn tasty.

Once my caffeine was in the works we started poking through the refrigerated items, and although we weren't hungry in the moment, we figured we could easily make use of some sauce and dip later that night at home.  We picked up the "Triple Green Threat Sauce" for $3.00 which is a pesto type sauce made with kale, basil, parsley, olive oil, lemon juice, garlic, salt and pepper.  We also choose a Roasted Red Pepper and Feta dip for $4.25.  Very reasonable.

Both were good choices.  We used the pesto sauce to make a yummy summer pasta salad, with gluten free rigatoni, grilled corn, sweet green peas, fresh tomato, and topped with grated parm.

While we were waiting we snacked on rice crackers and the pepper feta dip.  Both were a hit.

Fresh tasting, they had lots of great flavour, without being unnecessarily salty.  And it's nice to know that everything is fresh and homemade (but without the work for me!).

OVERNIGHT OATS. PERFECT FOR SUMMER.

Oatmeal is great.  It's healthy, nutritious, economical, easy, and feels warm and comforting.  But in the summer, warm and comforting is not necessarily what you're going for.  Cool and quick is more the summertime speed.  That's why overnight oats have got it going on in the summer.
 

The idea is simple.  Mix up your oats in the evening and place them in the fridge.  In the morning, just take them out, top as desired, and eat.  Cool and creamy, these oats will not only please your taste buds, but will also have you rocking out all day. High in fibre and low in calories, oats provide energy for your workout, your errands, or whatever it is your undoubtedly busy day is filled with.

In the winter I'm all about using steel cut oats, because they go further both in your cupboard and your belly.  But they do take a bit more time, and they do require the use of the stove.  So, for these summertime overnight oats, I switch over to rolled oats. They have a shorter cooking time (in this case "sitting in the fridge time") and they are still super good for your bod.

Now for the details.  These oats are really easy to customize based on your own tastes and preferences, but it's nice to have a few recipes to try out the first few times, as you get the hang of it.  Here are my two favourite recipes for overnight oats. Cinnamon Overnights Oats is a simple and basic recipe and delicious topped with fresh berries.  The second is a must try.  The Strawberry Cocoa Overnight Oats recipe is just a little bit sweet, with a small bit of chocolate added in.  I'm not one for super sweet breakfasts, but this is just the right amount of tastiness without tipping over into indulgence territory.

Cinnamon Overnight Oats
1/4 cup rolled oats
1/2 cup milk
1 tablespoon chia seeds
1 tablespoon flax
1/4 teaspoon cinnamon

Place all ingredients into a mason jar, and shake vigorously until completely combined.  If you don't have a mason jar, use a container with a tight fitting lid (shaking the mixture is key).  Keep the jar in the fridge overnight.  In the morning, remove from the fridge, top with fresh fruit, and enjoy.

Strawberry Cocoa Overnight Oats
1/4 cup rolled oats
1/2 cup milk
1 tablespoon chia seeds
1 tablespoon flax
1 heaping teaspoon strawberry jam (homemade if possible)
1 teaspoon cocoa nibs

Place all ingredients into a mason jar, and shake vigorously until completely combined.  If you don't have a mason jar, use a container with a tight fitting lid (shaking the mixture is key).  Keep the jar in the fridge overnight.  In the morning, remove from the fridge, top with coconut flakes or strawberries, and enjoy.

Overnight oats may not be the prettiest dishes to look at (or photograph), but they sure taste good.  And since all they ask is that you shake them and put them in the fridge for a few hours, they aren't very demanding either.   Now you have no excuse to skip breakfast tomorrow.