Strawberry Overnight Oats

This isn’t exactly a “recipe”, but if anyone were to stop by my blog, I would want this to be something that is shared with them. Overnight oats is an idea that I got from reading many food blogs and is a “recipe” that I use at least on a weekly basis.

For anyone who works or has to run off somewhere early in the morning, this is a fantastic idea. It takes 1 minute to prep the night before and you can even put it in a fancy jar and give yourself a pat on the back for being artsy and creative.


There are tons of combinations that you can put into overnight oats, but the premise is simple. You take raw oats, spoon them into a jar (or bowl, or tupperware) with some water and/or milk and/or yogurt, add a few toppings like cinnamon, nutmeg, nuts, fruit, honey, or syrup and let it rest overnight. The oats absorb the water/yogurt/milk and plump up, leaving you with a voluminous cold jar/bowl/tupperware of oats in the morning, ready to eat. You can heat them up or eat them cold like I do. If you’ve ever had muesli, this is similar to that.

I love doing this at night and having something ready to grab in the morning. I also find that since the ingredients have had all night to hang out together, the oatmeal is so much more tasty and flavorful than if you were to prepare it in the morning and eat it right away.

Strawberry Overnight Oats

  • 1/3 cup rolled oats (I did not use instant, but you can!)
  • About 1/2 cup unsweetened vanilla almond milk (you can use any type of milk or yogurt or water)
  • chopped strawberries
  • 1 tablespoon flax
  • teaspoon of cinnamon
  • teaspoon of maple syrup

1. Combine all ingredients

2. Stir

3. Let sit (covered or uncovered) in the fridge overnight

4. Wake up knowing breakfast awaits!

5. Microwave the oats or just eat them cold.


Other ingredients that are good to include: add nutmeg, blueberries, banana, nuts, greek yogurt (any flavor), coconut, peanut butter, seeds… this list is endless!



Turkey Burgers

Waking up this morning to 50 degree weather in NYC made me think of Spring, which then made me think of BBQs which then made me think of burgers on the grill. Mmmmmm…. I can’t wait for Spring!

Turkey Burgers are something I have always wanted to make, so I figured today was the day. I scanned a few recipes, took some tips from each, and then formed my own plan. I remember one time my mom made turkey burgers and put mushrooms in them and I thought she was a genius. Mushrooms were a definite ingredient I wanted to include.

These are the basic ingredients I used:

Ground turkey, onion, mushrooms, and parsley. I also added dijon mustard into mine for some bold flavor.

I started off cooking the mushrooms and onions with about 1 teaspoon of garlic and 1 tablespoon of EVOO. I let them cook down for a good 10 minutes before adding everything together into a large bowl:

Get down and dirty with your hands, form some patties, and throw them on the skillet at medium heat:

Let them cook for about 5 minutes, then turn:

Lookin’ good! Leave on for a few more minutes, check that they are cooked through, and then remove them from the heat. Allow to cool for a few minutes and then they’re done!

My recipe yields 9 patties. I saved a few in my fridge, and then individually wrapped the rest in tin foil so that I could defrost them for a quick meal at any time. These would be great obviously as a burger, but also on top of a big salad, crushed up in a pasta dish, or just for snack. Healthy, simple, and filling. I would also like to mention that, out of curiosity, I took my receipt from the grocery store and computed the cost to make each of these burgers and it came out to be about $1 per burger!! When they say you really can save money by cooking at home, they mean it!

Turkey Burgers (yields 9):

  • 1 package lean ground turkey (I used lean instead of extra lean because I wanted some fat in order to keep them juicy). I think my package was just over 1 lb of turkey.
  • 1/2 large carton of mushrooms
  • 1/2 medium sized onion
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon EVOO
  • 2 tablespoons dijon mustard
  • 2 tablespoons egg whites
  • 1 teaspoon chopped garlic
  • Salt and pepper

1. Heat EVOO in a skillet over medium heat. Add garlic and sautee garlic for about 2 minutes.

2. Add chopped onion and sliced mushrooms, S&P to taste. Cook down, stirring occasionally, for about 10 minutes until both mushrooms and onions are soft.

3. In a large bowl, combine ground turkey, chopped parsley, egg whites, djion mustard, and onion/mushroom mixture. Mix together with hands and from into patties.

4. Drop patties into a skillet over medium heat (I kept my skillet slightly coated with a little olive oil). Cook for about 5 minutes and then flip. Cook for another 2-4 minutes, checking one patty frequently to see if it is cooked through.

5. Remove from heat, allow to cool for a couple of minutes, and enjoy!

Sweet Roasted Acorn Squash

How come nobody told me that cooking an acorn squash was like carving a pumpkin? If I had known, I would have done this a long time ago! It was a fun little activity and brought back some good old memories of being a kid and carving pumpkins.

This recipe is seriously delicious and took about 5 minutes to prepare before popping it into the oven. It was my first time working with an acorn squash but again, was a food that I really wanted to learn how to cook.

To begin, I cut off the ends of the squash, saw the seeds, smiled, thought about how flippin’ delicious roasted pumpkin seeds are and had some flashbacks to some ridiculous Halloween costumes, and then carried on. I scooped out the seeds, and sliced the squash into about 1/2 inch thick slices.

Then, I microwaved about 1 tablespoon of whipped butter, added about a tablespoon of dark brown sugar and 1.5 tablespoons of maple syrup. Mix mix mix!

Ummm you can’t really go wrong with butter, sugar and syrup, huh? No exact measurements needed here.

Then came the fun part. You get to coat the slices of acorn squash with the sugary mixture and then you get to lick your fingers. Recipes that require you to get just a little messy in the kitchen are the best kind in my book!

Then, sprinkle with salt, and pop this tray into a 425 degree oven. Sit back, relax, and let these guys roast. Mine took about 25 minutes, but just keep checking until the insides are soft.

And there you have it. This recipe is done, and let me tell you, this turned out so tasty. I would pair this with chicken, or mix it into a salad, or add it to pasta with some feta. The possibilities are endless. This is a great starchy vegetable to add to any meal. My mind has already started racing with ideas about how what I will do with this during the week… oh, the possibilities! Another new cooking adventure for me has come to a close. Goodnight!