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Philly Cheesesteak Sweet Potato Sliders

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Kickoff Your Football Season Right With These Philly Cheesesteak Sweet Potato Sliders.

Philly Cheesesteak Sweet Potato Sliders

PHILLY CHEESESTEAK SWEET POTATO SLIDERS

FOOTBALL SEASON IS HERE. We haveeeeeeee arrived. Football is a HUGE deal in my life. So, I’ve been dreaming up some killer & healthy recipes for your to rock those tailgates and make every party feel like a touchdown.

Back to football being a huge deal: Can I get a War Eagle up in here? I went to Auburn University, so if you haven’t guessed, I am a loud & proud Auburn Tiger. JMan is a West Virginia Mountaineer as well as a Temple Owl and both of our brothers are Penn State Nittany Lions. So, yeah, College Football is our realm.

I love a good veggie tray and fruit salad but sometimes at a tailgate, I crave something heartier that won’t break the nutrition bank. And I mean, who doesn’t love a good Philly Cheesesteak.

This recipe follows a fairly traditional cheesesteak filling, but we’re swapping out the traditional bun for some sweet potato “tostadas” if you will.

Mini Cheesesteak Sliders

WHAT YOU’LL NEED:

Flank steak (or a really economical cut of beef)

Olive Oil

Onion

Pepper

Cream cheese

Worcestershire sauce

Garlic powder

Salt

Pepper

Sweet potatoes

Mozzarella cheese

Mini Philly Cheesteaks

WHAT YOU’LL DO:

Chop sweet potatoes into discs at about 1/4-1/2 inch pieces. You’ll want them thick enough so they can stand up to the amount of filling that will be piled high on top. Spray a baking sheet with olive oil, and arrange the slices accordingly. Spray them again with olive oil and roast in the oven for 20 minutes total, flipping halfway.

Philly Cheesesteak Slider

Slice your beef into thin strips lengthwise & give them a rough chop horizontally. You’ll want to make sure the slices are small enough to fit comfortably on your sweet potato round. Add your beef into a skillet heated with olive oil and cook until the meat is slightly browned. Remove the meat from the pan.

While the meat cooks, chop the onions into thin strip & dice the green peppers. Add these to the heated pan and cook until the onions are translucent and peppers are soft. Add the cream cheese, Worcestershire, garlic powder, salt & pepper and stir. Add the beef back into the mixture and coat it evenly with the sauce. Let this go until the meat is cooked all of the way through – about 3 minutes.

Gluten Free Philly Cheesesteaks

Remove the pan from the heat and pull the sweet potatoes from the oven. Scoop about 1-2 tbsp. of the beef mixture on top of the sweet potatoes and sprinkle with 1 tsp of cheese. This was plenty of cheese for me, but feel free to add more if you want!

Sweet Potato Cheesesteak Sliders

Pop the pan back into the oven for 3-5 minutes until the cheese has melted. Then pop into your mouth for a tailgate treat!

Sweet Potato Cheesteaks

xoxx,

Miss AK

Mini Cheesesteak Sliders

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Philly Cheesesteak Sweet Potato Sliders

{gluten free} Preheat Oven: 375 degrees

  • Author: Allie Doran
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 12 1x
Print Recipe

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Ingredients

  • 1 lb of Flank steak (or a really economical cut of beef) – sliced into strips
  • 1 small- medium Onion – sliced into thin strips
  • 1 Green pepper – chopped
  • 1/3 cup of Cream cheese
  • 1 tbsp Worcestershire sauce
  • 1 tsp. of Garlic powder
  • 1/2 tsp. of Salt
  • 1/2 tsp; of Pepper
  • 2 Sweet potatoes – medium sized & thick
  • 1/4-1/2 cup of Mozzarella cheese

Instructions

  1. Chop sweet potatoes into discs at about 1/4-1/2 inch pieces. You’ll want them thick enough so they can stand up to the amount of filling that will be piled high on top.
  2. Spray a baking sheet with olive oil, and arrange the slices accordingly.
  3. Spray them again with olive oil and roast in the oven for 20 minutes total, flipping halfway.
  4. Slice your beef into thin strips lengthwise & give them a rough chop horizontally. You’ll want to make sure the slices are small enough to fit comfortably on your sweet potato round.
  5. Add your beef into a skillet heated with olive oil and cook until the meat is slightly browned.
  6. Remove the meat from the pan.
  7. While the meat cooks, chop the onions into thin strip & dice the green peppers.
  8. Add these to the heated pan and cook until the onions are translucent and peppers are soft.
  9. Add the cream cheese, Worcestershire, garlic powder, salt & pepper and stir.
  10. Add the beef back into the mixture and coat it evenly with the sauce.
  11. Let this go until the meat is cooked all of the way through – about 3 minutes.
  12. Remove the pan from the heat and pull the sweet potatoes from the oven.
  13. Scoop about 1-2 tbsp. of the beef mixture on top of the sweet potatoes and sprinkle with 1 tsp of cheese. This was plenty of cheese for me, but feel free to add more if you want!
  14. Pop the pan back into the oven for 3-5 minutes until the cheese has melted.

 

DON’T FORGET TO PIN FOR LATER:

 Philly Cheesesteak Sweet Potato Slider Recipe

HOW TO: Make Almond Meal

By: |

     Creating one of my favorite pantry staples. 

how-to-make-almond-meal

How To: Make Almond Meal

this post may contain affiliate links

If you’ve read some of my previous posts, you probably noticed that almond meal is a HUGE pantry staple of mine.

I think it is incredibly versatile in savory and sweet recipes and has the ability to provide your dishes with richness and a very pleasant crunch. I also think that almonds have the most incredible floral smell which opens up the second you grind them.

It is gluten free, preservative free (when made correctly), and packs an extra protein punch to keep that belly full longer.

I really have one gripe with Almond Meal, and that is the price tag. Almonds are usually not the cheapest item in your grocery store. When processed into Flour or Meal the price only goes up.

It can also be hard to track down (OK so maybe I have two gripes), so I often have people asking me “what the heck is this almond meal stuff?” or “where can I find that in my grocery store?”.

I mentioned before that I live in a small town, so almond meal isn’t always right at my fingertips, which is why I got into the habit of making my own. It is super simple, and all you need are almonds and a blender or food processor (I use a blender because I am still in the market for a food processor). My blender isn’t super fancy either, so don’t get discouraged. I’ve also made this in a Nutri-Bullet. What I’m saying is no excuses, you can do this, too.

TIP: I’ve started buying almonds in bulk from Amazon because 1lb of almonds in the grocery store runs around $10. MUCH more economical when you can get 5lbs for around $30.

Here’s an example of what I buy  

Oh, and in case you were wondering about the difference between Almond Meal and Almond Flour:

-Almond Meal (this is what I work with regularly) – Is a little bit coarser and is made by processing (blending) almonds with their skins on. Very easy to do at home.

-Almond Flour – Is made by processing blanched almonds (no skin) until they are very fine. This is a little bit trickier because the longer you process, the more likely you are to create almond butter. This does work a little better in baked goods.

Alright, today we are making Almond MEAL.

on-making-almond-meal

WHAT YOU’LL NEED:

Almonds: 1-3 cups

Blender or Food Processor

almond-meal-recipe

WHAT YOU’LL DO:

I like to make a few batches in bulk and store them in my pantry in a mason jar. Add one cup of almonds at a time into your blender and Grind until all of the large chunks are gone and you only see fine granules. You may need to stop and start a few time to shake the mixture up. Make sure you don’t over process the almonds- they can quickly turn into almond butter. Which isn’t the worst thing ever, really.

almond-meal

Here are a few of my favorite almond meal recipes:

thumb_IMG_0149_1024Bubba’s Buffalo Chicken Zucchini Boats

IMG_9450Asparagus Fries with Cajun Avocado Dip 

IMG_9267Chicken Corn Quinoa Casserole 

Tell me! have you used almond meal before & what are your favorite ways to incorporate it?!

how-to-do-almond-meal

xoxx,

Miss AK

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HOW TO: Make Almond Meal

{gluten free}

  • Author: Allie Doran
  • Prep Time: 3 mins
  • Total Time: 3 mins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1-3 cups of Almonds
  • Blender or Food Processor

Instructions

  1. Add one cup of almonds at a time into your blender.
  2. Grind until all of the large chunks are gone and you only see fine granules.
  3. You may need to stop and start a few time to shake the mixture up. Make sure you don’t over process the almonds- they can quickly turn into almond butter.
  4. I like to make a few batches in bulk and store them in my pantry in a mason jar.

how-to-make-almond-meal-miss-allies-kitchen

 

The Avocado Brownies

By: |

     If Avocado Brownies exist, how can the world be a bad place? 

Avocado Brownies

THE AVOCADO BROWNIES

this post contains affiliate links

The media makes the world seem like such an angry place. And yes, there are awful things happening every day, right under our noses. I’m not trying to diminish the fact that we do have real problems in society. But today, we’re just not gonna talk about that. Not. One. Little. Bit.

Amidst all of the doom and gloom babies are being born, puppies are getting new homes, people are falling in love, cowboy boots are IN STYLE (don’t argue, it’s fine), and I am sharing this recipe for avocado brownies.

LIKE AVOCADOS & CHOCOLATE TOGETHER. They basically get married and have a child more beautiful than Blake Lively and Ryan Reynolds’ baby.

Avocado Brownies

Do you want to know what else is really happy – the fact that these are gluten and dairy free. After launching this blog, I have come across SO many people who are gluten & dairy intolerant. I think my favorite part about blogging (which sometimes makes me a little misty-eyed) is when I connect with someone and they say “I can’t wait to try your recipe for ____. I haven’t been able to enjoy that food because of my food allergy and I now can!”.

Avocado Brownies

People with food allergies get the short end of the stick – I mean it stinks not to be able to eat cookies at a picnic because you’ll be in bed sick for the next two days. News flash: I know you still really love cookies! So, if you’re trying to “healthy up” your brownie addiction, you have a food allergy or irritation, or you just really like chocolate, THIS ONE IS FOR YOU!

Avocado Brownies

WHAT YOU’LL NEED:

Brown Rice Flour – I love to buy this pricier flour in bulk via Amazon! Here’s the brand I use*:

Coconut Flour

Xanatham Gum

Cocoa Powder

Cinnamon

Salt

Baking Powder

Unsweetened or bittersweet chocolate (use Enjoy Life for completely dairy free brownies)

Coconut Oil – I also buy coconut oil in bulk from Amazon because I use it daily. Much more economical*!

Raw Cane Sugar – I can’t always find this in my grocery store, so I often purchase this from Amazon*!

Water

Apple Sauce

Avocado

Egg

A 9×11 Baking Pan

A Blender

Avocado Brownies

WHAT YOU’LL DO:

Preheat oven to 425 degrees. Heat a pot filled with water on the stove and place a glass bowl on top to create a double boiler.

Mix & measure the brown rice flour, coconut flour, cocoa powder, cinnamon, salt & baking powder. Sift in cocoa powder and toss to mix well.

Place the coconut oil and chocolate in the glass bowl to melt. When melted add the sugar and mix until combined. Don’t worry if your sugar looks granular and it clumps up, that is what the blender is for. Take the glass bowl off of the boiling pot and turn the stove off.

Cut the avocado, de-pit, and scrape the insides into the blender. Add the chocolate, sugar & coconut oil mixture into the blender with the avocado. Pulse a few times and slowly stream the water into the mix. Beat the eggs and slowly add them along with the applesauce. Blend this until it is smooth and glossy.

Pour the liquid chocolate & avocado back into the glass bowl. In 3 stages, add the dry mixture, mixing well after each addition. Once the dry and wet mixtures are well incorporated, push the batter out into the baking pan coated with coconut oil.

Avocado Brownies

Place the baking pan into the oven and IMMEDIATELY drop the heat to 350 degrees. This is very important. Bake the brownies for 30 minutes, and allow them to cool on a wire rack in the pan.

Avocado Brownies

Let the smell of baking brownie fills your nose, cut the pan into decadent pieces, and pull away a piece (corner of course) and let the chocolate gooey-ness melt on your tongue. Did I get ya?

xoxx,

Miss AK

Don’t forget to check me out on Facebook, friends!

Avocado Brownies

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The Avocado Brownies

Oven 425 degrees, dropped to 350 when the brownies go into the oven (see below) {Gluten Free, Dairy Free}

  • Author: Allie Doran
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 12 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Ingredients

  • 1 cup of Brown Rice Flour
  • 1/2 cup of Coconut Flour
  • 4 tbsp. of Cocoa Powder – sifted
  • 1/2 tsp. of Xantham Gum
  • 1/2 tsp. of Cinnamon
  • 1/2 tsp. of Salt
  • 1 tsp. of Baking Powder
  • 6 oz of Unsweetened or bittersweet chocolate (use Enjoy Life for completely dairy free brownies)
  • 1 tbsp. of Coconut Oil
  • 1. 5 cups of Raw Cane Sugar
  • 1-2 tbsp. of Water
  • 1 tbsp. of Vanilla Extract
  • 4 tbsp. of Applesauce
  • 1 Avocado
  • 2 Eggs

Instructions

  1. Preheat oven to 425 degrees. Boil a pot over water and place a glass bowl on top to create a double boiler.
  2. Mix & measure the brown rice flour, coconut flour, cocoa powder, xantham gum, cinnamon, salt & baking powder. Sift in cocoa powder and toss to mix well.
  3. Place the coconut oil and chocolate in the glass bowl to melt. When melted add the sugar and mix until combined. Take the glass bowl off of the boiling pot and turn the stove off.
  4. Cut the avocado, de-pit, and scrape the insides into the blender. Add the chocolate, sugar & coconut oil mixture into the blender with the avocado. Pulse a few times and slowly stream the water into the mix. Beat the eggs and slowly add them & the applesauce. Blend this until it is smooth and glossy.
  5. Pour the liquid chocolate & avocado back into the glass bowl. In 3 stages, add the dry mixture, mixing well after each addition. Once the dry and wet mixtures are well incorporated, push the batter out into the baking pan coated with coconut oil.
  6. Place the baking pan into the oven and IMMEDIATELY drop the heat to 350 degrees. This is very important. Bake the brownies for 30 minutes, and allow them to cool on a wire rack in the pan.

*indicates an affiliate link: I’ve partnered with Amazon – the links noted above are affiliate links which means that I receive a small commission if you purchase through this link. As always, all opinions are my own!

  Avocado Brownie Recipe

Banana Peanut Butter S’Mores Bites

By: |

      Banana Peanut Butter S’Mores Bites for when your sweet tooth is relentless and unbending.

 Banana Peanut Butter S'Mores Bites

Banana Peanut Butter S’Mores Bites

Do you ever have those times where you feel like if you don’t shove something sweet into your mouth in the next 5 minutes you might possibly combust? There’s no time for cookies, no time to even look up a recipe for an easy mug cake. You feel like a three-year-old learning to potty train…NOW means NOWWW!

That was dramatic, yes. But true?  Possibly. In conclusion, here’s a little sweet treat that won’t totally undo your day of health but is sure to kick your cravings to the curb.

I don’t know about you guys, but I LOVE s’mores! I love the smokey smell of roasting mallows, and hearing that crunchy snap of the graham cracker.  But really, starting a bonfire in my little two bedroom apartment just doesn’t sound like a good idea.

A bonfire in my kitchen is slightlyyyy ironic because I may have had my first kitchen fire last week. And, I had my first success with a fire extinguisher. Ha!

Graham crackers aren’t really a pantry staple of mine, but when a s’mores craving hits, it knows no boundaries. But BANANAS I always have, my friends. And boom. This happened.

Banana S'Mores

WHAT YOU’LL NEED:

Banana

Peanut Butter – Absolutely OBSESSED with Earth Balance Coconut PB Spread

Marshmallows

Chocolate Chips – Try Enjoy Life for a Dairy/Allergy Free Version!

Coconut oil or coconut oil spray for your baking sheet

Baking sheet

WHAT YOU’LL DO:

Preheat the oven on Lo broil.

PB Banana Bites

Slice the banana into about 1/2 inch thick slices and lay onto a cookie sheet greased with coconut oil. Slather each banana coin with peanut butter.

S'Mores Bites

Top each banana with a marshmallow and pop into the oven. After about 2 minutes, and the marshmallow is soft take the bananas out of the oven and sprinkle the chocolate chips on top.

Banana PB S'Mores

Place the tray back into the oven and allow them to broil for another 1-2 minutes before removing and devouring.

xoxx,

Miss AK

Banana PB S'More Bite

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Banana Peanut Butter S’Mores Bites

Gluten Free

  • Author: Allie Doran
  • Prep Time: 5 mins
  • Cook Time: 4 mins
  • Total Time: 9 mins
  • Yield: 4 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1 Banana
  • 2 tbsp of Peanut Butter
  • About 10 Marshmallows
  • About 10 Chocolate Chips
  • Coconut oil or coconut oil spray for your baking sheet

Instructions

  1. Slice the banana into about 1/2 inch thick slices and lay onto a cookie sheet greased with coconut oil. Slather each banana coin with peanut butter.
  2. Top each banana with a marshmallow and pop into the oven.
  3. After about 2 minutes, and the marshmallow is soft take the bananas out of the oven and sprinkle the chocolate chips on top.
  4. Place the tray back into the oven and allow them to broil for another 1-2 minutes before removing and devouring.

*this post contains affiliate links 

Wear The White Jeans

By: |

On wearing the dreaded WHITE JEANS & finding ways to love ourselves where we are.

This post is kind of difficult to write. Contrary to popular belief, blogging is actually HARD work. I do so much research on ways to reach and please all of you guys at home. Bloggers are constantly told to create content that connects them to their readers. To help you identify with us. To help you know more about us. To show that there’s more to us than almond butter, coconut flour, and chia seeds.

You know what? That’s actually really SCARY.

I was always kind of an odd duck growing up and I still carry the mentality that no one wants to listen to my ideas, or what I do or say isn’t cool enough. It’s easy to fall into the trap of thinking the words on my web page fall short. Or that they aren’t as good as the others’ around me. Even though we’re constantly warned against playing the comparison game.

The first memory I have of comparing myself to other’s was on the school bus. Wearing shorts. And I noticed that my legs were thicker than the little girl’s next to me. I don’t even think I was 10 years old. Isn’t that sad?

I’ve never suffered from an eating disorder. But I know I have and do battle with spells of low body confidence. Have you been there, too?

I STRUGGLE with finding the balance of reaching my goals and with perfectionism. I think it’s healthy to aspire to reach a certain fitness level and to fill your body with mainly good-for-you foods. But you know what I sometimes find myself doing?

Holding my current self back because I’m not where I want to be.

I ask myself (and embarrassingly so, sometimes other people) questions like “Are my hips too wide to wear these bathing suit bottoms?”, “Do I have too much underarm fat to pull off that strapless dress?” “Is my vibe chic enough to rock those boyfriend jeans?”. Isn’t that ridiculous? Have you been there, too?

I am always all for bettering myself physically, mentally and spiritually. But at what point does this need to give a little?

Self-love is not something I do well. I say these things not to evoke any kind of pity or compliment. I’m saying it because it is something I need to realize. And maybe you do, too. And maybe you’ll find that you have a friend in me, no matter who you are. Or what stage you are in your wellness journey. Or what age you are. Or what you look like. Or really anything. If this speaks to you, I’m with you. Do you struggle with this, too?

I’m telling you that it’s time to stop worrying if our thighs are small enough and to just WEAR THOSE DANG WHITE JEANS. I spent most of the summer avoiding mine. I’ll admit it. They are probably the piece of clothing that I feel most vulnerable in. But I really like them! Do you know what I finally said to myself the other week? WEAR ‘EM. And. I. Did.

I lived to tell the tale. And I’m telling all of you that it’s actually great to want better for yourself (as long as you get there in a healthy way). But, we can’t pretend like who we are now isn’t enough.

Sometimes cheesy quotes make me want to vomit, and sometimes they make me feel warm inside. I’m sure you’ve heard this one before, but I’m going to leave you with this today:

You are enough. And you CAN rock those white jeans (even AFTER Labor Day). 

xoxx,

Miss AK

wearthewhitejeans

 

 

37 Quick & Easy Overnight Oat Recipes

By: |

37 Quick and Easy Overnight Oat Recipes to rock your busy back-to-school (or work) mornings. Featuring my Apple Pie Overnight Oats!

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Happy (almost) Fall Y’all! Back to school season is in full swing and I’m sure busy days are ahead for all of us. Today, I’ll be sharing MY recipe for Cinnamon Apple Overnight Oats anddddd I’ve teamed up with some of my favorite blogger buddies who are sharing their favorite Overnight Oat creations. So first off, a BIG HAPPY thanks to all of you who shared your recipes with me for Miss Allie’s Kitchen’s FIRST roundup post. (Can I get a Whoop Whoop!)

Let’s talk about overnight oats for a few. I’ve always been an oatmeal girl myself, and it took me a while to figure out what I liked in an overnight oat recipe.Now that I know, I’m hooked! These babies couldn’t be easier or more nutrient packed. This is one of the only breakfasts that truly tides me over until lunch. Plus, it is SO easy to make a bunch at the beginning of the week and store them in the fridge to grab and go. I love how you can customize the sweetness level, change the flavorings, and top with whatever your little heart desires. Hence, this is why I’m writing about them now.

With changing schedules, increased morning traffic, sports & activities starting up, and meetings to attend, ain’t nobody got time to be slaving away over a hot stove every morning. So, grab you a jar, and let’s get moving.

*Side Note: Don’t forget – Miss Allie’s Kitchen is on Pinterest! Pin the image at the bottom of the page to save this post so you’ll be able to come back to access all of these recipes. Sharing is caring!

APPLE PIE OVERNIGHT OATS: MISS ALLIE’S KITCHEN – (because what’s more American and back to school than apple pie?)

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WHAT YOU’LL NEED:

-1 jar, container, or bowl with a tight-fitting lid (or make this in a nut butter jar that’s almost empty to use up every last drop!!)

-1/2 cup of oats – quick cooking oats work best (I LOVE Bob’s Red Mill GF Variety)

-1/3 cup of almond cashew milk

-1/3 cup of plain, nonfat greek yogurt

-1/3 cup of unsweetened applesauce

-1 tsp of maple syrup

-1/4-1/2 tsp of cinnamon (you decide)

-a pinch of nutmeg

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WHAT TO DO: Measure all ingredients into your jar. Mix everything in the jar well. Place in your fridge overnight or for at least a few hours. Remove at breakfast time! REPEAT!

Okay, come on now, tell me! What are you in the mood for this morning? The possibilities are endless! Check out the 5 Categories below to find YOUR perfect Overnight Oat Morning Solution!

CHOCOLATE LOVERS

   dark choco strawberry - rachel mansfield
Rachel Mansfield: Dark Chocolate Strawberry Overnight Oats (pictured above)

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Strength and Sunshine: Chocolate Protein Overnight Oats

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dark cocolate - beauty in christBeauty In Christ: Dark Chocolate Overnight Oatmeal Bowl (pictured above)

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Balance With B: Brownie Batter Overnight Oats

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chocolate chia -savour and shineSavour and Shine: Chocolate Chia Overnight Oats (pictured above)

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Beauty In Christ: German Chocolate Overnight Oats

Rachel Mansfield: Chocolate Chip Espresso Overnight Oats

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          Jill Conyers Brownie BatterJill Conyers: Brownie Batter Overnight Oats (pictured above)

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FRUIT FANATICS

 

a fit philospohy strawb blueberry

A Fit Philosophy: Strawberry Blueberry Overnight Oats (pictured above)

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Eat The Gains: Cinnamon Mango Overnight Oats

Fit Full Focus: Vanilla Blueberry Overnight Oats

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Runing in a skirt strawberry shortcakeRunning in a Skirt: Strawberry Shortcake Overnight Oats (pictured above)

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VNutrition and Wellness: Lemon Overnight Oats 

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Peaches and Cream Curly CucumberThe Curly Cucumber: Peaches and Cream Overnight Oats (pictured above)

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Chelsea’s Healthy Kitchen: Mango Coconut Overnight Oats

Thyme & Toast: Lemon “Poppy” Overnight Oats

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Eat the Gains Key-Lime-Pie-Overnight-Oats-3Eat The Gains: Key Lime Pie Protein Overnight Oats  (pictured above)

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Hello To Fit: Easy Strawberry Mango Overnight Oats

Kerri’s Kitchen: Vegan Banana-Berry Overnight Oats

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Blackberry Banana Overnight Oats Curly CucumberThe Curly Cucumber: Blackberry Banana Overnight Oats (pictured above)

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 PEANUT BUTTER CONNOISSEURS

kitchen of danielle pb cupThe Kitchen of Danielle: Peanut Butter Cup Overnight Oats (pictured above)

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Leah’s Plate: Peanut Butter and Banana Crunch Overnight Oat Parfait 

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Peanut-Butter-Chunky-Monkey-Overnight-Oat-Julie Wunder-6Running in a Skirt: Peanut Butter Chunky Monkey Overnight Oats (pictured above)

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VNutrition and Wellness: Peanut Butter Chocolate Overnight Oats

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COFFEE ADDICTS

Chocolate-Coffee-Overnight-Oats-lean clean brieLean Clean and Brie: Chocolate Coffee Overnight Oats (pictured above)

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Byte Sized Nutrition: PB Mocha Overnight Oats

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caramel macchiato athletic avoAthletic Avocado: Caramel Macchiato Overnight Oatmeal (pictured above)

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CLASSIC COMBOS

vanilla fig-leahs plateLeah’s Plate: Vanilla and Fig Infused Overnight Oats (pictured above)

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Food Pleasure and Health: 2 Minute Microwave Steel-Cut Oats

Southern In Law: SIL’s Favorite Healthy High Protein Overnight Oats

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zucchini oatless skinny fit licious

Skinny Fitalicious: Paleo Zucchini Oatless Oatmeal (pictured above)

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A Lady Goes West: Best Ever Overnight Oats Recipe With Coconut 

Beauty In Christ: Sugary Cinnamon Raisin Overnight Oats

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Die Hard Foodie: Overnight Zoats (pictured above)

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Well In the City: Overnight Oats 

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Golden-Milk-Overnight-Oats-fit mitten

Fit Mitten Kitchen: Easy Golden Milk Overnight Oats (pictured above)

Do you feel invigorated? Inspired? Ready to rock your mornings #likeaboss? I know I do! Again, a HUGE thanks to everyone who participated in this recipe roundup.

OK, tell me, who’s already on the Overnight Oat train and what are your favorite combos?

xoxx,

Miss AK

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37 Quick & Easy Overnight Oat Recipes

{gluten free option, dairy free, no sugar added}

  • Author: Allie Doran
  • Prep Time: 5 mins
  • Total Time: 5 mins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Ingredients

  • 1 jar, container, or bowl with a tight-fitting lid
  • -1/2 cup of oats – quick cooking oats work best (I LOVE Bob’s Red Mill GF Variety)
  • -1/3 cup of almond cashew milk
  • -1/3 cup of plain, nonfat greek yogurt
  • -1/3 cup of unsweetened applesauce
  • -1 tsp of maple syrup
  • -1/4-1/2 tsp of cinnamon (you decide)
  • -a pinch of nutmeg

Instructions

  1. Measure all ingredients into your jar.
  2. Mix everything in the jar well.
  3. Place in your fridge overnight or for at least a few hours.
  4. Remove at breakfast time!
  5. REPEAT!

 

*Please note, if you recreate any of the recipes above, and are using them for your own purposes, please provide credit and a link back  the corresponding individual above, or myself if using my recipe. For permission to use any of the photos above, please email the photographer for their approval. All of the links shown above are original recipes unless otherwise noted.*

37 Quick & Easy Overnight Oat Variations!

 

Glowing Green Smoothie Bowl

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  Glowing Green Smoothie Bowl Glowing Green Smoothie Bowl

I used to have horrible skin. Acne, oil, flaking in the winter. The list goes on. Having bad skin is really a tough pill to swallow. Especially for young girls.

My skin gradually improved as I aged and with trial and error. The three biggest things that affect my skin:

1 – Moisturizerazation

2 – Hydration

3 – Diet

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It’s funny, you think that if you have oily skin you need to strip it of all moisture with harsh products. When I started a skincare regimen that required morning and nightly moisturizers, my oil output dramatically decreased because my skin was no longer overproducing to compensate.

About a year ago I started measuring my water intake. I was shooting for around 100 oz to a gallon a day. I’m going to speak on this in the future, but I no longer get dry skin, chapped lips or cracked hands during any time of the year. Its CRAZY how much better my skin looks. Also, it’s FREE. You’re best beauty product is fo free, y’all.

Diet. I have always been nutrition conscious. My focus has dramatically changed from being calorie conscious to be nutrient conscious over the past few years and it shows. Especially in my skin. By eating a diet that is packed with vitamins, minerals, proteins and healthy fats, my skin is able to regenerate and it looks so much healthier I can’t believe it. I never left the house without a full face of makeup. Most days now, I create my own tinted moisturizer and I’m usually good to go. I don’t really use everyday concealer anymore.

I love smoothie bowls because you can pack them with good for your ingredients, blend and slurp up the benefits. This is a recipe I’ve been repeating a few times a week lately and I’ve been loving it as a breakfast or snack.

Smoothie bowls are so fun because you get to go crazy with your favorite toppings and play with your creations.

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WHAT YOU’LL NEED

– Frozen Banana

– Spinach or a Spinach and Baby Kale Blend

– Avocado

–  Unsweetened Vanilla Almond Cashew Milk (or non-dairy milk of choice)

– Earth Balance Coconut Peanut Butter (or any nut butter)

– Optional: Collagen Peptides (or a protein blend of your choice)

– Optional Toppings: Blueberries, Pumpkin Seeds, Chia Seeds, and Goodnessknows Snack Squares (or whatever the heck you want)

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WHAT YOU’LL DO

Place banana, greens, avocado, almond milk, nut butter and collagen into a blender and liquefy. Pour Into a bowl, top with toppings and dive in! This bowl doesn’t have any added sweetener and I like it that way. I think you will, too!

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Please know: if you want to hear more about any of the ingredients that I’ve used above, shoot me a message. I know some of them seem a little whacky, but they’re really easy to locate so you can reap the benefits. I’m not affiliated with any of the brands above, they are just working well for me!

xoxx,

Miss AK

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Glowing Green Smoothie Bowl

{gluten free, dairy free, no added sugar WHATSOEVER}

  • Author: Allie Doran
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Smoothie Bowl
Print Recipe

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Ingredients

  • 1 Frozen Banana
  • 2 large handfuls of Spinach or a Spinach and Baby Kale Blend
  • 1/2 of an Avocado
  • 3/4 cup of Unsweetened Almond Cashew Milk (or non-dairy milk of choice)
  • 1 tbsp of Earth Balance Coconut Peanut Butter (or any nut butter)
  • Optional: 1 scoop of Collagen Peptides (or a protein blend of your choice)
  • Optional Toppings: Blueberries, Pumpkin Seeds, Chia Seeds, and Goodnessknows Snack Squares (or whatever the heck you want)

Instructions

  1. Place banana, greens, avocado, almond milk, nut butter and collagen into a blender.
  2. Liquefy.
  3. Pour Into a bowl, top with toppings and dive in!

Glowing Green Smoothie Bowl-Miss Allies Kitchen

 

Sweet Potato Pasta Bake

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 Sweet Potato Pasta Bake

Sweet Potato Pasta Bake

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Pasta Bake with Spiralized Sweet Potato

Hands up if you LOVE watching those Tasty videos on Facebook. Awesome, right? I love watching their speedy fingers fly as they create mouthwatering & creative creations. Maybe videos are in the future for Miss Allie’s Kitchen. We shall see.

Anyway, I feel like one of the most popular Tasty video trends are pasta bakes and casseroles. And I couldn’t agree more with their theories, honestly. Bakes are casseroles are fix it and forget it solutions for family dinners. You throw a few ingredients together, lay them in a dish, bake, forget about it until the timer beeps, and POW dinner is done.

I always get excited at the start of these videos and then my face starts to fall as I notice all of the ingredients that they typically use. Enriched pasta and gobs of cheese are usually not in my weekly meal plan. They just don’t make me feel very energized.

Healthy eating does not have to be hard, but I’ll admit, sometimes it does take a little more brain power. That’s why you have me folks. You wouldn’t believe that amount of time I spend trying to come up with recipes for you all. Yes, sometimes I even recipe create in my dreams.

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Spiralized Sweet Potatoes

Ever since I received the Paderno Spiralizer as a gift from JMan’s parents (they are the bomb and this is a fantastic gift for your foodie friends) I have been all about using it. No vegetable has been left un-spiralized in my kitchen – LOL. I was in the mood for pasta but, alas, no veggies were to be found. There, all lonesome in my Lazy Susan were a bunch of sweet potatoes, begging to be repurposed. Soon, after rescuing the sad sweet potatoes I found a forgotten jar of pasta sauce.

But did I stop there –oh no no no! We had to have creamy pasta (places thinking cap on head)! Cottage cheese? Maybe, just maybe, I thought.

By now you’re probably thinking I’m a total nut job, but this is what happens when I throw dinners together, and sometimes, they’re good enough to make again & again so I can share with all of you! And right now I am BEGGING you to trust me on this sweet potato, pasta sauce, cottage cheese mash-up because it will turn into one of the best pasta bake dishes you have EVER had.

WHAT YOU’LL NEED

-Baking Dish

– Sweet Potatoes

– Lean ground meat – today I’m using a blend of deer & lean beef

– A Jar of Pasta Sauce (I like to pick brands with as little preservatives as possible)

– A can of unsalted tomato sauce

– Cottage Cheese (I like 1%-2% fat)

– Egg

– Mozzarella Cheese (you don’t need much AT ALL so if you have some leftover use it up)

– Salt

– Pepper

Optional

– Parmesan Cheese

– Parsley (for garnish)

Spiralized Sweet Potato Pasta

WHAT YOU’LL DO

Okay, time to get cooking. Start by peeling and spiraling the sweet potatoes. You could try grating them as well, but I can’t speak for your results.

Continue by browning your meat. Once the meat has cooked, drain the fat and return to the burner. Add in the pasta sauce, tomato sauce, salt and pepper. Stir and turn off the heat.

Let’s take a second to talk about Cottage Cheese – Greek Yogurt’s Ugly Cousin. Super high in protein, low in fat, rich in calcium, and often forgotten about. I’m not a big fan of Ricotta cheese, but it does have its place in Italian dishes. When I created this recipe I wanted a dairy with texture, but with less fat and more nutrients than Ricotta.

You’re probably thinking that Cottage Cheese is still too chunky for this dish but don’t you worry I’m one step ahead of ya! Measure out your cottage cheese, and plop it into a fine mesh strainer. Grab a spoon and push the cottage cheese through the strainer, to cut the curds, into a bowl. You’ll have something that resembles the texture of a Ricotta now without the extra fat (think less saturated fat).

Add your egg into the bowl with the cottage cheese and whisk. The sauce is hot, so if you pour the egg and cheese right into the sauce, the egg may cook and you’ll end up with a mess. To temper the egg (or get it to a higher temp slowly so it doesn’t cook) add spoonfuls of the sauce into the bowl with the egg and cheese until it warms. Add this into the pot of sauce and stir.

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Cheesy Sweet Potato Pasta

Pour the sauce onto the noodles and toss until all of the noodles have been coated. Pour everything into your greased dish. Sprinkle the dish with the mozzarella & parmesan cheese, cover with foil and place into the oven. Halfway through the baking process, remove the foil.

Sweet Potato Pasta

When you dish is bubbly and the cheese is melted, you’re good to go! To my vegetarian friends – this dish can EASILY be made without the meat to fit your preferences!

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Get out there and get Sweet Potato Pasta Crazy!

Pasta Bake with Spiralized Sweet Potato

xoxx,

Miss AK

Italian Sweet Potato Pasta

 

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Sweet Potato Pasta Bake

Oven: 375 degrees {gluten free}

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 8 1x
  • : Allie Doran
Print Recipe

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Ingredients

  • -Sweetweet Potatoes (3-4 medium)
  • – 1lb of lean ground meat – today I’m using a blend of deer & lean beef
  • – A Jar of Pasta Sauce (I like to pick brands with as little preservatives as possible)
  • – A can of unsalted tomato sauce
  • – 1/2 cup Cottage Cheese (I like 1%-2% fat)
  • – 1 Egg
  • – 1/4 cup of Mozzarella Cheese (you don’t need much AT ALL so if you have some leftover use it up)
  • – 1 tsp of Salt
  • – 1/2 tsp of Pepper
  • Optional
  • – 1-2 tbsp of Parmesan Cheese
  • – Parsley (for garnish)

Instructions

  1. Start by peeling and spiraling the sweet potatoes.
  2. Continue by browning your meat.
  3. Once the meat has cooked, drain the fat and return to the burner.
  4. Add in the pasta sauce, tomato sauce, salt, and pepper. Stir and turn off the heat.
  5. Measure out your cottage cheese, and plop it into a fine mesh strainer.
  6. Grab a spoon and push the cottage cheese through the strainer, to cut the curds, into a bowl.
  7. Add your egg into the bowl with the cottage cheese and whisk.
  8. The sauce is hot, so if you pour the egg and cheese right into the sauce, the egg may cook and you’ll end up with a mess.
  9. To temper the egg (or get it to a higher temp slowly so it doesn’t cook) add spoonfuls of the sauce into the bowl with the egg and cheese until it warms.
  10. Add this into the pot of sauce and stir.
  11. Pour the sauce onto the noodles and toss until all of the noodles have been coated.
  12. Pour everything into your greased dish.
  13. Sprinkle the dish with the mozzarella & parmesan cheese, cover with foil and place into the oven for 40 minutes.
  14. Halfway through the baking process, remove the foil.
  15. Once the dish is bubbling remove from the oven, cool and serve!

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Sweet Potato Pasta Bake - Miss Allie's Kitchen

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Superfood Skillet Breakfast Bake

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Superfood Skillet Breakfast Bake

Superfood Skillet Breakfast Bake

Let’s talk a little bit about mornings. Sigh. Sadly, I am not a morning person. My mornings usually go like this:

6:15am – alarm goes off for the first time. I press snooze about 10 times and finally (begrudgingly) roll out of bed at 7am. Wash face, brush teeth, and put contacts in. Minimal makeup is applied. Hair is partially brushed (THANK YOU DRY SHAMPOO). I attempt to throw on what looks to be a put together outfit, and chuck my gym clothes in a bag. Coffee is poured into my mug, premade meals are thrown in my lunchbox (if I managed to make a lunch the night before) and I’m out the door and in my office by 7:30. LOL – yes I live 2 minutes from my office, but I have this awful habit of leaving myself little to no time in the mornings.

I promise you I’m working on these bad habits (sort of), but you can probably guess that I have ZERO time to spend cooking breakfast in the mornings. My favorite thing is to make a big batch of something (smoothies, muffins, power bars, etc.) that can be swiped out of the fridge or heated up on the go. I cannot go without breakfast.

You wanna know what I made last week that was life changing? This Superfood Skillet Breakfast Bake.

Breakfast Bake with Superfoods

It’s chock full of good for you & filling ingredients and is just sweet enough to make even this non-morning person smile.

WHAT YOU’LL NEED
-Cast Iron Skillet or 8×8 Baking Dish

-Oats

-Quinoa

-Pecans (or your favorite nut – I recommend walnuts or cashews!)

-Unsweetened Almond Cashew Milk (or your favorite milk – cow’s milk, coconut milk, plain almond milk)

-Maple Syrup (or your favorite sweetener -honey, coconut sugar)

-Unsweetened Apple Sauce

– Butter or coconut oil

-Egg

-Baking Powder

-Cinnamon

-Salt

Optional Add-Ins:

-Blueberries (or any berry)

-A Peach (an apple would be so yummy, too!)

-Chia Seeds

Peach Blueberry Breakfast Bake

WHAT YOU’LL DO
The best part about this one is how customizable it is. You can sub in different kinds of milk, nuts, fruit, sweetener, etc. all to meet your preferences or dietary needs.

Breakfast Bake with Almond Cashew Milk

my FAVORITE dairy-free milk alternative!

You’ll want to start by making your quinoa & preheating the oven to 375. Tip: if you have leftover quinoa from another meal, USE IT! Or, make extra and pair it with some veggies and protein throughout the week!

While the quinoa cooks, add the oats, pecans, applesauce, almond cashew milk, maple syrup, egg, melted butter or oil, baking powder, cinnamon, salt and chia into a bowl and mix.

Blueberry Breakfast Bake

Cool your quinoa off before adding it to the mixture or you’ll cook the egg! Or, if you’re impatient like me, you can temper the egg before adding it by adding bits of hot quinoa while whisking the egg.

Skillet Bake with Fruit & Oats

 

Superfood Skillet Bake

Mix up the ingredients really well and fold in the blueberries. Pour the “batter” into a lightly greased (coconut oil or butter) skillet. Top the mixture with your peach & pop it into your preheated oven. Bake for about 40 mins or until the middle looks cooked and the outsides turn slightly golden brown.

Oats & Fruit Breakfast Bake

 

Cast Iron Breakfast Bake

 

Perfect Cast Iron Breakfast Bake

Let this cool and cut into wedges.

Baked Berry Breakfast Skillet

 

Baked Oatmeal

You can top with a bit of maple syrup, yogurt, extra nuts, or anything you want.

OR you can just scarf it down plain. I like to let the wedges cool and place a few in the fridge or freezer for future crazy mornings.

TELL ME! Are any of you morning people?! What is your favorite way to grab a quick breakfast in the AM?

xoxx,

Miss AK

Print

Superfood Skillet Breakfast Bake

{gluten free, dairy free, refined sugar free} Oven – 375

  • Author: Allie Doran
  • Yield: 8 1x
Print Recipe

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Ingredients

  • 1.5 cups of oats
  • 1 cup quinoa
  • ¼ cup of pecans
  • 1/3 cups of applesauce
  • ¾ cup of maple syrup
  • 2 tbsp coconut oil/butter – melted
  • 3/4 cup almond cashew milk
  • 1 egg
  • 1 tsp baking powder
  • Salt
  • 1 tsp Cinnamon
  • 1 Peach
  • 1.5-2 cups of Blueberries
  • 1 tsp of Chia Seeds

Instructions

  1. Cook quinoa.
  2. Add oats, pecans, applesauce, maple syrup, melted butter, almond cashew milk, egg, baking powder, salt and cinnamon to a bowl.
  3. Cool quinoa.
  4. Add quinoa to the oat mixture and stir.
  5. Fold in blueberries
  6. Grease skillet with butter or coconut oil
  7. Pour batter into the skillet and top with the peach slices
  8. Bake for 40 minutes or until the middle of the dish looks cooked and the edges have started to brown.
  9. Remove skillet from the oven and let the bake cool slightly and cut into wedges.
  10. Enjoy!

 

DONT FORGET TO PIN THIS FOR LATER:

Superfood Skillet Bake Recipe

Miss AK Does Italy: Part Three – Rome

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Miss AK Does Italy: Part 3 – Rome

The grand finale. The big shebang. The piece de resistance.

After visiting Florence, I thought that it would be the highlight of my trip to Italy. I was told by so many people that Florence would be my favorite destination, and it was incredible, but there is something so quintessential about experiencing Rome.

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I’m sure my perspective is different than some. You see, my brother is an Architectural Engineering student. During his time abroad he did not have the “typical” experience. Instead of having a light class schedule designed for exploration and travel, his course load was treacherous. His days consisted of classes from 8am-5pm, sometimes continuing on the weekends, with endless projects and assignments. One of the weekly classes was his Cartography class, which was basically focused on mapping the city of Rome. He was told, in the beginning of his semester, that he would know more than the standard tour guide about the ins and outs of the Roman streets and some of the ancient culture.

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Moral of the story, exploring the city with my brother, after his classes were complete, was incredible. It was like having our own, personal tour guide who had an obvious passion. I guess what I’m trying to say to you is that Rome, is well…ROME. Yes, the other Italian cities are incredible. But Rome is a must see.

You can be walking down a seemingly normal alleyway and you come across a statue that you’ve only seen in a history textbook.

Day 5

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Take the Pantheon, for example, which was the first stop of our Rome adventure. We rounded the corner to find this beautiful structure, and what a sight it was.

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Our first dinner in Rome was one of the trip highlights. And I would apologize for not taking pictures, but I won’t even say I’m sorry because the food (and the ambiance) was so stunning that my little iPhone would have crushed the moment.

We sat down to a full four-course dinner accompanied with hot rosemary towels, the most divine bread selection, and my favorite dessert of the whole trip – tomato gelato with buffalo mozzarella sweet cream. The best part of the meal? It was situated behind an incredible wine shop and we had the chance to peruse the store and select our bottle for the meal.

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We hit the hay early this night – resting up for our early morning Vatican Tour.

Day 6

The Vatican. Another site I just couldn’t bear to take many pictures. Go ahead roll your eyes, but like Michelangelo’s David, I knew my amateur photos just couldn’t do this any justice. The Vatican is beautiful, a true powerhouse if you ask me.

We did do a guided tour and had the chance to wander the halls observing the art collections and rich history. We had the chance to take in the Sistine Chapel twice, which was breathtaking. I mentioned before that I’m not much of an art buff, but you really can pinpoint Michelangelo’s work. Which is amazing.

After our tour, my dad and I climbed to the top of St. Mark’s Basilica which was a great workout! And kind of scary – haha!

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The Vatican tour made for a really stimulating morning so we saw no other choice but to relax in Piazza Navona after our homemade pasta lunch. Matt found this incredible little joint where a sweet woman is still rolling out her pasta and it is served fresh daily to all who have the pleasure of dining there.

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We spent the rest of the afternoon wandering the streets of Rome, stopping in churches, shops and sights along the way.

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For dinner on Day 6, my brother, dad and I got some paninis, two bottles of wine (from Matt’s favorite wine shop) and sat on the steps of the fountain right outside of our hotel. We may have goofed off and climbed on the statues. Family Christmas card, you know?

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The three of us explored a little bit of Roman night life, and found a pretty cool speakeasy. The Jerry Thomas Project, to be exact. After completing an online “scavenger hunt” we were given a password, and in we went. The drinks were delicious, and the atmosphere even cooler. It’s actually listed on the Wold’s 50 Best Bars website.

Day 7

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Up and at ‘em again we were to tour the Coliseum! We had the chance to first explore the Forum, which was really neat. So many preserved ruins were surrounding us.

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Entering the Coliseum is incredible. It is just SO big. After walking around a bit, we explored the underground chambers which used to host the Gladiators and animals before the fights. THAT’S PRETTY NEAT (if you get this and we’re not already friends, let’s fix that)

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We made our way over to Trastevere, which is an awesome neighborhood right outside of the city that a lot of the locals live in. Matt actually stayed here during his time studying. Lunch was incredible sandwiches from his favorite spot – the pork was amaze!

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We hung out in Trastevere for the rest of the day, popping in and out of shops and places to get a cocktail or a bite to eat. I really enjoyed the authenticity there. There were a lot less tourists.

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Our last supper in Rome was another one of Matt’s fantastic recommendations, a restaurant in the Jewish ghetto known for its divine pasta. And of course one last gelato.

 

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I am so truly grateful for this experience and for my family that made it all possible. Italy is a once in a lifetime experience that I was so glad to share with ones I love.

Travel Tips:

Picking a good restaurant – My brother taught me a few trick and tips for weeding out the tourist trap restaurants in Italy. You’ll want to look for places with few staff beckoning you to enter their establishments. If they’re hounding you to come inside, just pass by. If there are large laminated photos of the food stuck all over the outside of the building maybe you want to look for another option, as well. I’m sure there are exceptions, but this is a general rule of thumb we followed.

TELL ME TELL ME! Have any of you ever been abroad?! If so where to? Ever to Italy?!

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