Spiced Overnight Oats

Spiced Overnight Oats

This simple and healthy breakfast option will hit all the spots when you are wanting something with a little bit of cinnamon and spice in the morning. This recipe is gluten and dairy free.

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It does not need to be Fall in order for me to want anything spiced. These almost have a bit of a chai flavoring. They are delicious! These are great to serve up as a breakfast or midmorning snack. They are fun to make for the kiddos, and then let them play with the different toppings in the morning.

I created a vanilla and a chocolate flavor, because sometimes you just need a little something chocolatey when the cravings strike. I also included my vanilla cinnamon coconut milk recipe, which I use frequently in most of my recipes. If coconut isn’t your thing then feel free to sub in your preferred dairy free milk. You really can’t go wrong.

Spiced Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 2 Jars

Ingredients
  

Chocolate Spice Oat Jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 2 tbsp cocoa powder (unsweetened)
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: 1/3 sliced banana, dairy free vanilla yogurt, cacao nibs, hemp seeds and toasted coconut

Vanilla Spice Oat jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: roasted coconut and sliced almond, hemp seeds, nut butter, dairy free yogurt and raspberries

Homemade Coconut Milk

  • 1 can of full fat coconut milk
  • 4 cups filtered water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

  • Combine all the ingredients in a large mason jar or airtight container and shake vigorously until well blended
  • Combine all the ingredients listed for your selected spiced oats flavor (aside from the toppings) in a mason jar. Cover and shake vigorously until well combined. Let it sit in the fridge overnight or for 2 hours before eating. Add on the toppings and dig in!
Strawberry Overnight Oats

Strawberry Overnight Oats

Here is a quick and easy breakfast recipe that will keep you fueled to tackle the day ahead. This is easy to make and prep for a healthy grab and go option during busy weekdays. This recipe is dairy and gluten free.

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I love an easy breakfast option. I will make this recipe for my husband and myself for a healthy breakfast and snack option throughout the week. I sprinkle in some collagen and protein powder for some added nutrients. I typically use Ancient Nutrition Vanilla Collagen Protein for a clean source of protein. My kids will also dig into these too. I mean who can resist that delicious peanut butter goodness dripping over the edge like that?

Strawberry Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 4

Ingredients
  

Overnight Oat Layer

  • 1 1/4 cup gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 1/2 cup coconut milk
  • 2 tbsp vanilla protein or collagen powder
  • 1/2 banana, mashed

Layers

  • 1 cup strawberries, diced and mashed
  • dairy free yogurt I use Forager Vanilla Bean Cashewmilk yogurt
  • grain free granola I use Purely Elizabeth brand
  • nut butter
  • strawberries, chopped

Instructions
 

  • combine all of the overnight oat ingredients into a mixing bowl and mix well
  • let the oat mixture sit in the refrigerator overnight or for up to 1 hour
  • layer in the oats, mashed/chopped strawberries, granola, yogurt and nut butter to your liking
  • dig in! You can store these in an airtight container for up to 4 days for optimal freshness.
PB Cup Smoothie Bowl

PB Cup Smoothie Bowl

Calling all peanut butter cup lovers! This delicious PB Cup Smoothie Bowl recipe is packed with nutrients, and it is fully balanced to fuel you up for the day ahead. This is Paleo friendly if you sub in some equally delicious almond butter. Enjoy!

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My morning routine involves a fasted workout of some sort, which is followed by a balanced breakfast to help repair my muscles. I enjoy getting in some form of movement in my mornings before I head downstairs to start the morning grind with my family. My morning movement is something I keep sacred for myself, which is distraction free. I meditate, journal, and complete a workout that serves my body for that particular day. Then, I eventually make it downstairs, make myself some tea, pack lunches, and then save smoothie making until the end. If you are a parent you know that starting your blender before the kids wake up is always a gamble.

I typically use a protein powder that also has a collagen complex. I will use Ancient Nutrition’s Multi Collagen Protein powders or Primal Kitchen’s Collagen Fuel in most of my smoothies. I look for grass-fed collagen powders that are simple in nature without an exhausting list of ingredients. Collagen in general is a great addition to any diet for enhanced hair, skin, joints and digestion. Aside from smoothies I will add this into my coffee, baked goods, energy bites, oatmeal, etc. I grab this from their website or at my local Whole Foods store.

Something that I have carried with me after reading the Body Love series by Kelly LeVeque is that meals and smoothies should have a healthy balance of fiber, protein, healthy fats and greens. So, despite this smoothie looking like a dessert there is actually cauliflower rice in the mix. Frozen cauliflower rice is something I often use in my family’s smoothies, because it is flavorless but packs a punch with nutrients. If you are living a Paleo lifestyle then I would sub in almond butter for the peanut butter, and it is just as delicious. I hope you enjoy this creamy smoothie bowl, and dig into it as often as I do my friends!

PB Cup Smoothie Bowl

Mindful Living With Amanda
Dairy & Gluten Free, Paleo Friendly
Course Breakfast
Servings 1

Ingredients
  

  • 1-2 scoops chocolate protein powder I portion out the scoops I need to get 20-30g of protein
  • 1 tbsp peanut butter swap in almond butter for Paleo
  • 3/4 cup unsweetened, coconut milk
  • 1 cup frozen, cauliflower rice
  • 1 tbsp ground flaxseed

Toppings

  • cacao nibs, grain-free granola and additional nut butter

Instructions
 

  • Blend all of the smoothie ingredients together in a high-speed blender until smooth
  • Sprinkle on the toppings for some more texture and nut butter goodness

Notes

If the smoothie is too thick, add in small amounts of additional coconut milk.  Be careful not to add in too much liquid, so it remains thick for scooping.
Yogurt & Granola Breakfast Cups

Yogurt & Granola Breakfast Cups

I love making fun breakfast options for my family. Let’s be honest, we eat with our eyes. I created my Yogurt & Granola Breakfast Cups recipe as a fun way to serve up breakfast or a healthy snack to myself and kiddos. You can mix and match different flavors and toppings any way you like. This recipe is gluten free, and Paleo friendly.

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As I have mentioned before, breakfast is my favorite meal. Breakfast sets such a good tone for your day, and if you plan it right it can be something pretty special. I love getting creative for breakfast, because you can go savory or sweet. I typically go sweet to be honest. For this recipe I used my Paleo Granola Cup recipe as a little dish to hold my toppings.

To keep this Paleo friendly I used almond butter for the PB & Cacao version and I used dairy free yogurt. For the cacao nibs I use Navitas brand. I use the unsweetened version, because I enjoy the raw cacao flavor, but whatever floats your boat. The yogurt I typically use is Forager Project’s vanilla bean yogurt and GT’s CoCoYo vanilla coconut yogurt. Both of these can be found at your local Whole Foods.

Another yogurt bowl I make with the yogurt cups is Banana & Date. Dates are an excellent source of fiber, and bananas are packed with nutrients as well. I love the element of the pure vanilla extract. Of course, I had to make a PB & J version. For Paleo opt for an almond butter, which is what I used. My kids always go for the peanut butter or sunflower butter for this one. Whatever works for you is best. For the jelly I used my Mixed Berry Chia Jam, which is out of this world. So simple to make, and packed with antioxidants.

My absolute favorite version of the Yogurt & Granola Breakfast Cups is my Key Lime Pie Bowl. I love citrus and anything key lime. For the base I used GT’s CoCoYo vanilla coconut yogurt, and I blended in lime juice, vanilla extract, and unsweetened shredded coconut. I garnished it with lime zest, hemp hearts, additional coconut, and cacao nibs. You see what I mean, the sky is the limit with this recipe. I hope you have fun mixing and matching different toppings and flavor combinations. This is a fun interactive breakfast you can get your family involved in, and it never gets old with the more flavors and toppings you add! Enjoy!

Yogurt & Granola Breakfast Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack

Ingredients
  

Paleo Granola Cups * (Recipe Is Linked Below)

    Nut Butter & Cacao Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp nut butter
    • 1 tbsp cacao nibs
    • 1 tbsp chia seeds

    Banana & Date Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 1/2 banana, sliced
    • 2 dates, chopped
    • 1/2 tsp pure vanilla extract
    • 1 tbsp unsweetened, shredded coconut

    Nut Butter & Jelly Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp Mixed Berry Chia Jam* (Recipe Is Linked Below)
    • 1 tbsp sliced almonds
    • 2 tbsp nut butter

    Key Lime Pie Cup

    • 3/4 cup coconut yogurt mixed
    • 1 Paleo Granola Cup
    • 1/2 lime, juiced
    • 1 tbsp unsweetened, shredded coconut
    • 1 tsp lime zest
    • 1/4 tsp pure vanilla extract
    • 1 tsp hemp hearts
    • 1 tsp cacao nibs

    Instructions
     

    • Place the yogurt as the base and layer in the ingredients depending on what bowl you pick. Enjoy & have fun!
    • For the Key Lime Pie Bowl: mix the lime juice, shredded coconut and vanilla extract into the coconut yogurt, and then layer on the remaining toppings
    Paleo Granola Cups

    Paleo Granola Cups

    Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

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    My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

    These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

    These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

    Paleo Granola Cups

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Breakfast, Dessert, Snack
    Servings 12 muffins

    Ingredients
      

    • 1/4 cup unsalted sliced almonds
    • 1/4 cup unsalted cashews
    • 2 tbsp pumpkin seeds
    • 2 tbsp sunflower seeds
    • 3/4 cup unsweetened shredded coconut
    • 1/4 cup almond flour
    • 1/4 cup raw honey
    • 1/4 cup melted coconut oil
    • 2 tbsp nut butter
    • 2 egg whites
    • 1/2 tsp pure vanilla extract
    • 1/4 tsp nutmeg
    • 1/2 tsp cinnamon

    Instructions
     

    • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
    • Combine all of the ingredients into a food processor, and process until a smooth dough forms
    • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
    • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
    • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
    • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
    • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!
    Cold Brew Protein Smoothie Bowl

    Cold Brew Protein Smoothie Bowl

    Need a little bit of energy in the morning to tackle the day ahead, or a post workout smoothie? Then you will love this cold brew smoothie bowl that has a beautiful blend of chocolate and coffee. This is gluten free, dairy free, and it is paleo and Keto friendly.

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    Sometimes after a morning workout I can’t decide what to have first. Do I grab the coffee, or make a smoothie? This smoothie bowl hits both spots, while only needing my effort to make one when I am in a pinch. I also love making this on the weekends when I have the luxury of time to sit down and enjoy a little treat to start my day.

    I used Tone It Up protein powder for this bowl, but whatever chocolate protein powder you prefer will work. Just be mindful of the ingredients, because there are a lot of brands that use a substantial amount of unnecessary fillers. For the cold brew I sometimes grab one from the grocery store or make a quick cup of coffee the night before, and store it in a mason jar for the next day. Cheers to a good morning! It’s a good day, for a good day.

    Cold Brew Protein Smoothie Bowl

    Mindful Living With Amanda
    Gluten & Dairy free, Paleo & Keto Friendly
    Course Breakfast
    Servings 1

    Ingredients
      

    Smoothie

    • 1 cup nut milk
    • 1 cup frozen cauliflower rice
    • 1 tsp coconut oil
    • 1 tbsp ground flaxseed
    • 1 serving chocolate protein powder
    • 1 scoop unflavored collagen peptides
    • 1/4 cup cold brew coffee
    • 1 tbsp nut butter

    Toppings

    • 1/2 banana, sliced
    • 2 tsp cacao nibs
    • 1 tsp hemp seeds
    • 2 tsp unsweetened shredded coconut

    Instructions
     

    • Add all of the smoothie ingredients into a high speed blender and blend until combined. Depending on your protein powder portion you may need to add more water, however do so in small increments so it’s thick enough to eat with a spoon.
    • Pour the thickened smoothie into a bowl.
    • Top with banana slices, cacao nibs, hemp seeds and shredded coconut. I always add a drizzle more of nut butter on top, because, why not?
    Breakfast Bowl

    Breakfast Bowl

    This Breakfast Bowl recipe is nice to have on a nice weekend morning or brunch for a nutrient packed meal to keep you fueled for the day ahead. This recipe is gluten free and Whole 30 compliant.

    Breakfast is my favorite meal. I will often have breakfast for dinner during the week when I am just cooking for myself and my two boys. I love eggs, which are loaded with nutrients and healthy fats. The avocado adds healthy fat in addition to fiber alongside the spinach. For the bacon you want to make sure you choose a brand such as Nature’s Rancher that is Whole 30 compliant and sugar free. If you do use butter I would recommend a good quality such as Kerry Gold, which is made from grass-fed cows, or you can use ghee for Paleo or Whole 30 friends. You will also want to avoid using nightshades if you are on a strict Paleo diet.

    Breakfast Bowls

    Mindful Living With Amanda
    Gluten Free
    Course Breakfast
    Servings 3

    Ingredients
      

    Roasted Sweet Potatoes

    • 1 1/2 cup sweet potatoes, scrubbed and chopped
    • 1 1/2 cup chopped bell peppers
    • 1/2 small sweet onion, chopped
    • 1 tbsp coconut oil, melted
    • 1/2 tsp sea salt

    Breakfast Bowl

    • 6 strips of bacon
    • 6 eggs
    • 3 tsp ghee or butter*
    • 6 cups baby spinach
    • 1 1/2 avocados
    • 1 tsp Everything But The Bagel Seasoning

    Instructions
     

    Sweet Potatoes & Bacon

    • Preheat the oven to 375 degrees, and line 2 baking sheets with parchment paper
    • Toss the chopped sweet potatoes, onion, peppers, coconut oil, and salt on one baking sheet and bake for 20 minutes until crisp (depending on how small or big you chop the potatoes)
    • Spread out the slices of bacon on the second baking sheet and bake during the last 8 minutes of the sweet potatoes (cooking time will vary depending on your desired level of crisp)

    Breakfast Bowl

    • Lightly saute spinach in a nonstick pan until lightly wilted, then remove from heat
    • Add 1 tsp of butter or ghee to a nonstick pan, and fry 2 eggs a time, while adding 1 tsp of cooking fat to each batch*
    • Add the spinach, sweet potato bake, bacon, and eggs to a bowl
    • Top with sliced avocado and sprinkle the bagel seasoning on top
    • Optional to drizzle sugar free Primal Kitchen ketchup on top

    Notes

    *If you are following Whole 30 or Paleo then use ghee instead of butter
    Keyword healthy breakfast, paleo breakfast, whole 30 breakfast
    Salted Chocolate Smoothie

    Salted Chocolate Smoothie

    Look no further than my Salted Chocolate Smoothie if you are a fellow chocolate lover like myself. This smoothie hits both the sweet and salty craving while leaving you ready to conquer the day ahead. This smoothie is gluten-free, dairy-free and paleo friendly.

    I love anything chocolate, so I have to admit that I am partial to chocolate protein powders. I use Primal Kitchen Chocolate Coconut Collagen Fuel as a Paleo friendly option. I start every morning with a smoothie or smoothie bowl. I personally feel a smoothie is a light but filling way to start the day. As long as you follow the basic chemistry developed by Kelly LeVeque with her Fab 4 method they will leave you feeling satisfied until lunch.

    For this smoothie I used unsweetened almond milk as the liquid base, and then tossed in a scoop of chocolate protein powder. This protein is linked on my shop page. I also used frozen cauliflower rice, almond butter, ground flax seed, and half of a medium sized banana. My favorite smoothie toppers are cacao nibs and hemp seeds, but for this recipe I also sprinkled 1/8 of a tsp of sea salt on top for a little something extra.

    Salted Chocolate Protein Smoothie
    Serves 1

    Ingredients:

    • 1 scoop of chocolate protein powder (Paleo friendly, Primal Kitchen is a good brand)
    • 1 cup unsweetened almond milk
    • 1 cup frozen cauliflower rice
    • 1/2 medium banana
    • 1 tbsp ground flaxseed
    • 1 tbsp almond butter
    • Toppings: 1 tsp cacao nibs, 1 tsp hemp seeds, 1/8 tsp sea salt

    Directions:

    • Blend all but the toppings in a high speed blender. Top with the suggested toppings, but feel free to drizzle some more almond butter onto as well.

    Enjoy!

    Pistachio Smoothie Bowl

    Pistachio Smoothie Bowl

    I recently discovered pistachio milk and oh my goodness. I am hooked. The subtle sweet and creamy flavor makes this smoothie bowl taste almost like a dessert. Make this for a go-to breakfast option that will have you asking for seconds!

    Okay, so I have heard of all the milks under the sun, but recently I stumbled across the brand Three Trees. Their pistachio milk was on sale, so naturally I bought it. I immediately thought of making a pistachio smoothie, of course.

    When I make my smoothies I stick to the Fab 4 approach developed by Kelly Leveque, who is a holistic nutritionist. She has written the beloved books called Body Love and Body Love Everyday. Her approach is so simple that it will have you applying it to every meal. Do you have greens, a healthy fat, a source of fiber, and quality protein? If you hit all of those groups then there is no hemming and hawing about whether or not your meal is complete. Sprinkle some optional superfoods and liquid, and you are good to go my friend.

    So, of course, I used my tried and true Primal Kitchen Vanilla Coconut Collagen Fuel protein powder to allow the vanilla to compliment the pistachio flavor. I used frozen cauliflower rice and kale for my greens serving. My fiber source is the ever so powerful flax seeds. My healthy fat is the drizzle of almond butter. For the liquid I used the pistachio milk. I can’t forget to add in a half of a medium sized banana for my fructose source. For the toppings I added a dash more of chia seeds, raw unsalted pistachios, my Spiced Grain-Free Granola recipe, unsweetened coconut flakes, and cacao nibs.

    Like my other smoothie bowl recipes it is better to start off with a modest amount of liquid, because you want to get the right consistency to allow for spoonfuls. Otherwise, if you add too much liquid you will be using a straw and slurping that puppy up, you know what I mean?

    I hope you enjoy this as much as I do. I have been enjoying this all week, and I am sad to say I already need to replenish my pistachio milk supply, because my husband has fallen in love with it as much as I did. Sharing is caring, right? At least until it comes to that last cup of milk, then the gloves are off.

    Pistachio Smoothie Bowl
    Serves 1

    Ingredients:

    • 1 cup of pistachio milk
    • 1 scoop of vanilla protein powder
    • 1 cup of frozen cauliflower rice
    • 1/4 cup of frozen kale
    • 1 tbsp of ground flax
    • 1/2 medium banana
    • 1/4 cup of filtered water
    • 1 tbsp of almond butter
    • 10 raw unsalted pistachios
    • Optional toppings: unsweetened coconut flakes, cacao nibs, 1/4 cup of granola

    Directions:

    • Add the milk, water, cauliflower, kale, flax and banana to a high speed blender and blend until well combined
    • Pour the smoothie into a bowl and top with almond butter, pistachios and other optional toppings
    • *Note: if the smoothie is way too thick then add small amounts of water until it is just right. The servings here will work perfectly, but depending on if you use generous amounts of the ingredients you may need to play with the liquids

    Enjoy!