Breakfast is the most important meal of the day. But many people often skip breakfast because they do not have time to prepare it or are just too lazy. Don’t let yourself be categorized as one of these people. Start your morning right by preparing your breakfast the night before! Overnight oats is a simple, healthy breakfast option that makes skipping breakfast impossible! All you got to do is let it sit in the refrigerator overnight and then heat it up in the morning. BAM! Now you are off to a great morning start!
-1/2 rolled oats
-3/4 cup almond milk
-1/4 cup Greek Yogurt
Place rolled oats, almond milk and Greek yogurt into a jar. Mix well. Close the jar and refrigerate overnight.
In the morning, place oatmeal into a bowl. You might need to add a little more almond milk if you like your oatmeal on the “soupier “side. Heat up oatmeal for 1-2 minutes in the microwave. Add in anything you like- brown sugar, agave, fruit, vanilla extract, peanut or almond butter, dried fruit, etc.! T.W.O. added brown sugar, bananas and peanut butter to their oatmeal this time. Get creative and start your morning with a tasty, healthy meal!
Fall is in full swing at T.W.O.’s house and that means cornbread and chili are on the menu. Learn how to make a chili-cornbread that is a great addition to your chili supper.
– 2 boxes Jiffy Cornbread Mix
– 2 eggs
– 2/3 cup milk (T.W.O. used almond milk)
– 1 cup cheddar cheese, shredded
– 1 can cream of corn, 14.75 oz can
– 1 can diced Ortega chili, 7 oz can
Preheat oven to 400°. In a bowl, mix cornbread mix, egg and milk until creamy. Slowly add in ¾ cup cheese, cream of corn and Ortega chili. Once mixed, pour batter into a greased 8.5 x 11 pyrex dish. Sprinkle ¼ cup of cheese on top of the cornbread before putting in the oven.
Batter is Ready!
Cooking in the oven
Cook for 20-25 minutes. Once done, take the cornbread out and serve immediately. Add some honey if desired and your chili night will be complete! Later this week, T.W.O. will be featuring their chili recipe, so stay tuned!
Don’t throw away those brown bananas you have sitting on the counter; instead make chocolate chip banana bread! And T.W.O. did that exact thing for a Sunday afternoon project. It’s a great recipe for breakfast, a snack or even a sweet tooth craving after dinner.
– 2 ½ cups flour
-1 cup sugar
-3 ½ teaspoons baking powder
– 3 tablespoons vegetable oil
-¾ cups milk (or almond milk)
-1 cup mashed bananas, ripe (~2 to 3 medium bananas)
-2-3 cups Chocolate Chips
Preheat oven to 350º. In a mixer (T.W.O. uses a KitchenAid), cream the oil, sugar and egg. Once mixed, add the mashed bananas and milk.
Next, slowly add the flour and the baking powder. The batter should be thick, but not sticky. After about 4 minutes, stop the mixer. Slowly fold in (or on low speed in the mixer) the chocolate chips. Depending on your love for chocolate, feel free to add more or less!
Put in the oven and bake for 30-40 minutes. You know the bread is ready, when you poke the loaf with a butter knife and it comes out clean!