Overnight Oats!

I recently made a variation of this recipe from Gena at Choosing Raw without lifting a finger!

And by that I mean, I linked the recipe to my mother and she made it. Magic! 

Our version had fresh raspberries, quinoa flakes, and ground flax as well as the oats and chia. It was all soaked overnight in vanilla almond milk. 

In the morning I put the mixture in a mason jar with sliced bananas and fresh blueberries. 

Also makes a really good afternoon/post run snack!

Advantages of overnight oats: 

• Soaking makes the chia and oats (and any nuts or seeds you add) easier to digest 
• Takes literally 25 seconds to prepare in the morning 
• A balanced start to the day 
• Doesn't heat up your kitchen on a hot summer's day 
• Om nom nom nom nom nom 
• Om nom nom 

Tortilla Lasagna!

Fast and a little bit Mexican! Yay!

My version is with tofu and kale, but here is an even quicker version from Vegetarian Times.

You Need: 

• four whole wheat tortillas 
• one package firm tofu 
• two big handfuls of chopped kale, chard, or spinach  
• one onion, diced 
• garlic 
• chipotle spice blend 
• two diced fresh tomatoes (or a can!) 

Optional: 

• daiya, nutritional yeast,  cheddar, or monterey jack 

How to: 

Preheat the oven to 350F. Saute the onions in olive oil for a few minutes. Crumble in tofu and add kale, garlic and spice mix. Saute until the kale is almost tender and then add tomatoes.

While this is all happening toast the tortillas in the oven for about 2 minutes each side.

Layer.

Bake for 30-45 minutes.

BOOM!

July has just started and fresh local produce is everywhere! This recipe utilized some kale that needed to be used up, so feel free to sub and experiment! I had this with some nice fresh greens from my neighbour's amazing garden and some sliced avocado.

Happy hump day!