Gingerbread Overnight Oats

While I know that Thanksgiving is just around the corner, is it wrong that I have my eyes on Christmas?  Yep, I’m one of those that looks past that fancy feast… and really prefers Christmas.

I mean, there’s something special about the flavors of peppermint and gingerbread that far exceed my excitement for pumpkin.  And, with major retail being in a HUGE rush for Christmas, it makes it even easier to skip over Thanksgiving and look ahead to my favorite wintry holiday

PS.. If you haven’t tried the Gingerbread Biscotti at Starbucks, you should.  So delicious.  A bit indulgent, but worth it.  Tasting that for the first time on Saturday officially pushed me over the edge into gingerbread territory… and inspired today’s recipe.

Gingerbread Overnight Oats | No Thanks to Cake

It’s spicy and rich… and incredibly filling.  I love eating oats like this because I get major mileage out of them… full for hours.  This one is perfect for the season.  Try it!

Gingerbread Overnight Oats

Inspired by My Whole Food Life

Serves 1

INGREDIENTS

Gingerbread Overnight Oats | No Thanks to Cake

1/2 cup old fashioned oats
2 tsp. brown sugar
1 tsp. chia seeds
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. molasses
1/3 cup skim milk + a splash of milk
1/2 tsp. vanilla extract

INSTRUCTIONS

1.  Place all of the dry ingredients in a small bowl.

Gingerbread Overnight Oats | No Thanks to Cake

2.  Add wet ingredients and stir to combine well.

Gingerbread Overnight Oats | No Thanks to Cake

Gingerbread Overnight Oats | No Thanks to Cake

3.  Refrigerate for at least 30 minutes or overnight, if desired.  If overnight, add a splash of milk in the morning to mix the oats well.  Drizzle with honey, if desired.  Enjoy!  Note:  I’ve grown to enjoy the oats after they’ve sat for just about 30 minutes, leaving them slightly chewy.  Both ways are delicious though!

Gingerbread Overnight Oats | No Thanks to Cake

Gingerbread Overnight Oats | No Thanks to Cake
Per entire recipe serving:

CAL 262; CARB 49g; FAT 4g; PROT 9g; FIB 6g; WW Points Plus: 7

Related posts:

Roasted Carrots with Honey Mustard Glaze

I haven’t quite decided what I want to do for Thanksgiving yet.  I’m debating making my favorite veggie side dishes, while watching Gilmore Girls all day, while wearing yoga pants… and zero makeup.  And, for some reason, that plan sounds quietly heavenly.  

Today’s recipe reminds me of Thanksgiving, and I’m a little obsessed with how pretty these multicolored carrots came out…

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake

I picked up the carrots at my local Sprouts store, and I’ve seen them at King Soopers and Trader Joe’s too.  They’re kind of a special occasion carrot, if you ask me.  And, they taste phenomenal prepared this way…

Roasted Carrots with Honey Mustard Glaze

Adapted from Flavour and Savour

Serves 6

INGREDIENTS

Roasted Carrots with Honey-Mustard Glaze | No Thanks to Cake

About 12 – 15 medium carrots (multicolor, if you can find them)
1 Tbsp. extra virgin olive oil + 1 Tbsp. water
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 tsp. dried rosemary
2 cloves garlic, minced
½ tsp. sea salt
½ tsp. freshly ground pepper

INSTRUCTIONS

1.  Preheat your oven to 425 degrees.

2.  Scrub and peel the carrots. Cut larger ones in half lengthwise so that carrots are of uniform size.

Roasted Carrots with Honey-Mustard Glaze | No Thanks to Cake
3.  In a large bowl, whisk olive oil, water, minced garlic, rosemary, mustard, honey, salt and pepper.

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
4.  Add carrots, coating evenly.

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
5.  Arrange in a single layer in a baking sheet prepared with cooking spray.

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
6.  Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
7.  Serve and enjoy!

Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
Roasted Carrots with Honey Mustard Glaze | No Thanks to Cake
Per 1/6 recipe serving (about 1/2 cup):

CAL 105; CARB 20g; FAT 3g; PROT 2g; FIB 4g; WW Points Plus: 3

Related posts:

Beef Potato and Quinoa Soup

It is officially winter in Colorado.  Not per the calendar, but definitely per the temperatures that are rolling in.  Over the weekend, knowing that this was coming our way… it just made sense to post a recipe that was warm, comforting, and did I mention delicious??

Beef Potato Quinoa Soup | No Thanks to Cake

This recipe comes from the lovely Gina over at Skinnytaste.  It reminds me a lot of the Healthy Chicken Quinoa Soup recipe I shared a while back, but with some extra latin flavors…  The combination of the beef, the sazon, quinoa, and the fresh cilantro comes together to create the perfect dish to eat while snuggling under a blanket in front of the fire.

Beef Potato and Quinoa Soup

From Skinnytaste

Serves 4

INGREDIENTS

Beef Potato Quinoa Soup | No Thanks to Cake

2 tsp. olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp. cumin
1/2 tsp. sazon
1/2 lb. beef, cubed into small bite size pieces
5 cups water
1 beef bouillon cube
1 carrot, peeled and sliced
2 Tbsp. yellow bell pepper, diced
2 medium potatoes, peeled and cubed
1 cup cooked quinoa 
6 Tbsp. fresh chopped cilantro
salt and pepper to taste

INSTRUCTIONS
1.  Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes.

Beef Potato Quinoa Soup | No Thanks to Cake

2.  Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes.   Note:  This is the first time I’ve ever used Sazon, and it’s delicious!  This is what the packaging looks like, and/or you can make your own using Skinnytaste’s recipe!

Beef Potato Quinoa Soup | No Thanks to Cake

Beef Potato Quinoa Soup | No Thanks to Cake

3.  Add beef, water, boullion, carrot, bell pepper, salt and bring to a boil.

Beef Potato Quinoa Soup | No Thanks to Cake

Beef Potato Quinoa Soup | No Thanks to Cake

Beef Potato Quinoa Soup | No Thanks to Cake

4.  Cover and simmer on low about 1-1/2 hours, until meat is tender.  Add potato and cooked quinoa and cook an additional 25 minutes.

Beef Potato Quinoa Soup | No Thanks to Cake

5.  Add remaining chopped cilantro and serve.

Beef Potato Quinoa Soup | No Thanks to Cake

Beef Potato Quinoa Soup | No Thanks to Cake

Beef Potato Quinoa Soup | No Thanks to Cake

Per 1 1/2 cup serving:

CAL 308; CARB 31g; FAT 14g; PROT 16g; FIB 5g; WW Points Plus: 8 

Related posts:

Spinach-Cheese Balls Appetizers

Who doesn’t love appetizers?  I love them… but I often struggle with them.  I mean, a girl just can’t eat all the chips and dips, sausage balls, and bacon-wrapped dates that she comes across.  Even if she wants to!

When I host events and when I get invited to bring something to a party, I always try to make a few guilt-free treats.  In the South, it seems like every party has a batch of sausage balls.  In the spirit of bringing a lighter version of this snack, I decided to try the spinach version.

Spinach Cheese Ball Appetizers | No Thanks to Cake

These little spinach bites are tasty, cheesy, spicy… and will satisfy your need to enjoy your appetizers!

Spinach-Cheese Ball Appetizers

Adapted from Betty Crocker

INGREDIENTS

Spinach Cheese Ball Appetizers | No Thanks to Cake

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1 cup reduced fat Bisquick mix

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 egg

1 tsp. Italian seasoning

1/4 tsp. onion powder

1 tsp. Williams-Sonoma Pizza Seasoning

1 tsp. garlic salt

cooking spray

1 cup marinara sauce (like Super Simple Marinara), optional

INSTRUCTIONS

1.  Heat oven to 400°F.  Spray cookie sheet with cooking spray.

2.  In large bowl, combine the cheeses, spinach, and baking mix.

Spinach Cheese Ball Appetizers | No Thanks to Cake

3.  Add egg, seasonings, and mix until well combined.

Spinach Cheese Ball Appetizers | No Thanks to Cake

Spinach Cheese Ball Appetizers | No Thanks to Cake

Spinach Cheese Ball Appetizers | No Thanks to Cake

4.  Shape mixture into balls; place on cookie sheet.  Note:  I used a 1 Tbsp. scoop to create the balls.

Spinach Cheese Ball Appetizers | No Thanks to Cake

Spinach Cheese Ball Appetizers | No Thanks to Cake

5.  Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce, if desired.

Spinach Cheese Ball Appetizers | No Thanks to Cake

Spinach Cheese Ball Appetizers | No Thanks to Cake

Per 2 ball serving:

CAL 80; CARB 6g; FAT 4g; PROT 5g; FIB 1g; WW Points Plus: 2

Related posts: