Banana Cinnamon Coffee Overnight Oats

Banana Cinnamon Coffee Overnight Oats

I love my overnight oats. Sometimes I think I wake up because my oats are calling my name. You might think I’m a bit overly obsessed but let me tell you they are the perfect breakfast to have in the mornings when you don’t have time to/don’t feel like making anything, but don’t want to sacrifice your health. After all, breakfast is the most important meal of the day and you better feed your body right, from the start.

I have so many overnight oat recipes that I’ve created, and I’ll share more of them later. But for now, allow me to introduce my go to, BANANA CINNAMON COFFEE overnight oats. As with many of my recipes, each of the ingredients are selected for a purpose, so that the ingredients list doesn’t contain any unnecessary bells and whistles.

Here it is:

Servings: 1

Time: 5 minutes active (yes, actually 5 minutes I timed it :)), 7-8 hours fridge overnight

Ingredients:

1/2 cup rolled oats

1 tbsp. chia seeds (or sub flax seeds)

1/2 banana

1 tsp. cinnamon

1/2 tsp instant coffee powder (equivalent to about 1/2 cup coffee worth of caffeine)

1/2 cup + a little bit more almond milk (or milk of choice)

honey to taste

optional toppings: almond slivers, dark chocolate chips, etc.

Instructions:

1.) In a mason jar or some resealable jar, mash the banana. Add oats, chia seeds, cinnamon, coffee powder, honey, and milk.

2.) Screw on the lid and shake until well combined (or you could be fancy and mix with a spoon).

3.) Pop it in the fridge, and enjoy right out of the jar the next morning! (ideally 7-8 hours in the fridge, but the timing is flexible)

Yeah, that’s it. Just a throw everything in a jar and shake kind of recipe. You DO NOT have to have any kind of cooking skill to make this oatmeal, and it turns out creamy and satisfying every time!! You can heat it up in the morning as well, but I find cold/room temp oats to be just fine. I even have overnight oats for snack sometimes 😛

Let me know if you try out this recipe and your thoughts! Happy oatmeal eating 🙂

Love,

Serena

 

 

Asparagus for Any Day

Asparagus for Any Day

I’ve always loved asparagus because of how fun it is to eat! Asparagus isn’t like spinach or lettuce where I feel like a cow eating it with stems and leaves sticking stubbornly out of my mouth. Instead, asparagus is crunchy and texturally satisfying. Also, fun fact, 1 cup of asparagus has 100% of the daily value of Vitamin K for blood clotting and bone support.

If you follow our Avolicious Instagram, you’ll know that I was sick this past week. I had a fever and I still have a sore throat, but I made this delicious asparagus dish that was both healthy and satisfying. My recipe was based off of my spiced fried rice recipe in that I used similar super healthy spices.

Here’s the simple recipe and I hope you give it a try!


Servings: 4

Ingredients:

1 pound Asparagus (duh)

1 tbsp Minced garlic/garlic powder

1/2 tsp Turmeric

1/2 tsp Black Pepper

(That’s it!! only 4 ingredients!!)

Process:

1.) Wash asparagus and chop into 1.5 inch pieces.

2.) Heat 1 tbsp. water in a pan and add minced garlic if using

3.) Once water is hot, add asparagus and cook for 2 minutes

4.) Add turmeric and black pepper

Yay!! All done. This recipe is easy easy you really don’t need to have many cooking skills for it! Plus, the turmeric is amazing for fighting inflammation, and black pepper helps the body absorb the nutrients from the turmeric.

Enjoy!

-Serena 

VIDEO: Avocado Toast

VIDEO: Avocado Toast

I decided during lunch today (while my parents were out attending a wedding), to film a video of how I make my avocado toast lunch.

As you can see from the video, it’s super duper simple to make this lunch! Let me know of what you think of the video. I really want to start doing more video content so if you have a suggestion for a type of video you’d like to see me do, leave the suggestion in a comment!

Enjoy!

 

How do you like to eat your avocados?

xoxo,

Stephanie

 

3 Overnight Oats Recipes

3 Overnight Oats Recipes

Whenever I have a really late night spent doing homework, I know I won’t be able to sit down and enjoy a long breakfast in the morning because I’ll likely wake up late. My solution used to be to make a really simple breakfast that morning to eat in the car, like an almond butter banana sandwich. But that still took too much time in the mornings. So, my solution this year has been to make overnight oats!

Most of the time, I’ll make chocolate banana oats. I love the banana chocolate combination so much!

Ingredients:

2/3 cup rolled oats

2/3 cup almond milk

1 tbsp chia seeds

1 tbsp cocoa powder

1 banana mashed

1 tsp sweetener of choice (honey, maple syrup, agave, etc.)

1 tsp cinnamon

Mix all of the ingredients in a mason jar or Tupperware and leave in the fridge overnight. The oats will soak in the almond milk, making them soft. In the morning, you can grab it and go, or you can heat it up too. Also, you can add additional toppings. Some of my favorites include  pomegranate seeds, dark chocolate, almond shavings, and blueberries.

  


Sometimes I even mix in chia seed pudding (3/4 cup almond milk with 1/4 cup chia seeds 1 tsp vanilla and sweetener of choice.

When I don’t have banana or cocoa powder at home, I  make vanilla overnight oats.

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Here I layered chia seed pudding, chocolate banana overnight oats, strawberries, vanilla overnight oats, and blueberries.

Ingredients:

2/3 cup almond milk

2/3 cup rolled oats

1 tbsp chia seeds

1 tsp vanilla

1 tsp cinnamon

3 tbsp apple sauce

Procedure:

Same as above! I add applesauce to bind the oats, but they’re optional. I also add cinnamon because it’s a nutrient-packed super food! It’s filled with antioxidants, anti-inflammatory properties, vitamins, minerals, and so much more. Even 1 tsp can have positive impacts on your body!

Finally, chocolate peanut butter overnight oats.

Ingredients:

2/3 cup rolled oats

2/3 cup almond milk

1 tbsp chia seeds

1 tbsp cocoa powder

1 tbsp peanut butter

1 tsp sweetener of choice (honey, maple syrup, agave, etc.)

1 tsp cinnamon

Procedure:

Again, same as above, so easy!!

Overnight oats are my GO-TO breakfast. They’re fast, simple, and nutritious, and they give me something to look forward to in the morning!

What is your favorite flavor of overnight oats??

Love,

Serena

Avocado Toast w/ Smoked Salmon and Chia Seeds

Avocado Toast w/ Smoked Salmon and Chia Seeds

I’m surprised that I haven’t shared on this blog the source of my intense love for avocado.

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In truth, my mom is the true foodie. She was the one who bought and consumed most of the avocados in our house until about last summer. Until then, she was pretty much force feeding my dad and me this green thing that wasn’t really sweet like a mango but wasn’t refreshing like a watermelon. The problem was, she was just eating the avocado straight out of the peel. Even now, I don’t really salivate or get tempted at the fact of just eating a plain avocado. I have to eat together with something.

 

And that’s exactly where the avocado toast comes in.

 

I’m pretty sure I found avocado toast from either a foodie instagram or somewhere online – but all I can say for sure is that it wasn’t a random idea that sparked in my head, I saw it somewhere. I decided to try it out since avocados were always stocked up in our house (courtesy of my mom) and we always had bread (since my family are carb-addicts).

 

I didn’t have that much high expectations to the avocado toast as I wasn’t a fan of avocado, but if naming a blog I co-author with the name avocado, the fact that I crave for an avocado every single day at boarding school, and that at least one of my meals back home includes an avocado, I don’t what else will tell you that I truly fell in love.

 

Over the past year since I got lovestruck, I’ve been perfecting the “art.” I’ve tried and failed, but I think I finally hit the jackpot. It’s truly simple yet so delicious. I generously sprinkle chia seeds as they give a nice crunchy texture that contrasts to the buttery avocado. However, once in awhile, when I have the luxury of having smoked salmon in the house, I add a slice of the smoked salmon as well. Ah … healthy fats all in one – avocado, chia seeds, and salmon.

 

So that’s my lunch pretty much all summer long (I’m a creature of habit) and the source to my love for avocado!

 

Avocado Toast w/ Smoked Salmon and Chia Seeds

 

Ingredients:

  • Multigrain/whole wheat bread
  • One ripe avocado
  • Chia seeds
  • Smoked salmon
  • Optional:
    • Mango
    • Boiled egg

 

Directions

 

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Toast your pieces of bread | My family and I don’t own a toaster, so we’ve been toasting our bread using this panini-style fry-pan and it works equally as well.

 

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Boil one/two hard-boiled eggs. | Again, my sweet mom already prepared these for me, so all I had to do was take these eggs out of the fridge.

 

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Cut up your avocado and mango

 

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After finishing toasting your bread, slather on avocado with your fork

 

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Put one slice of the smoked salmon on the toast | I got these from Costco

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Sprinkle chia seeds on the toast

 

Enjoy!

 

Simple right! But it’s insanely good and I do believe that the simplest pleasures are the best.

How do you eat your avocado’s?

xoxo,

Stephanie

 

Avocado, Chicken, and Paprika Salad

Avocado, Chicken, and Paprika Salad

I love a good salad. I get slightly annoyed (ok, maybe extremely annoyed) when people comment that salad is bland, boring, and “rabbit food.” The key point that these people miss out on is that for those salad lovers like me, it’s not the spinach, kale, arugula, or whatnot you put in your bowl, but what you put on top of that.

Salads come in so many different forms so if one recipe doesn’t suit you, then try tweaking it here and there the toppings. Today I’m sharing my go-to salad this summer. It’s SUPER simple – I can whip it up in a matter of minutes – and in my opinion, tasty and delicious. I’ve been having this salad for dinner for three weeks and I still look forward to it everyday.

What I love most about this salad is that with a bit of prep work the day or night before, in just 15 minutes, you’ll have this salad ready to eat.  Prep work includes boiling chicken breast and eggs. I generally buy the organic chicken breast sold at Costco and boil them and then divide them into little baggies that I can easily access from the freezer throughout the week. For hard-boiled eggs, I boil about 6 at a time and peel one open on the day of while the rest are in the fridge.

*Unlike Serena, the pro-chef, my recipes are just estimates. I never use a measuring cup or scale when I make my food. I just go along with what feels right for me. So you won’t see my recipes saying “One cup of spinach” but instead : “A generous handful of spinach.”

Avocado, Chicken, and Paprika Salad (for 1)

Ingredients

  • A generous handful of your green of choice (my favorite is spinach)
  • Two small handfuls of boiled chicken (I recommend that if you’re going to freeze them in bulk like me, to move your plastic baggie of chicken for that day from the freezer to the fridge 5 hours before. And then 30-60 minutes before you’re planning to eat dinner, move your chicken baggie from the fridge to your kitchen countertop.)
  • Half of an avocado (What did you expect?)
  • Handful of paprika
  • One hard-boiled egg
  • Salad dressing of your choice

Directions

Thoroughly wash your greens, put them in the salad spinner, and place them in your salad bowl.

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Add boiled chicken breast (I just teared the chicken breast after I boiled them so they’re are in edible chunks)

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Add avocado

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Add one hard-boiled egg

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Add paprika (I generally never put paprika in my salad, but I LOVE putting a range of colors – sometimes too much green can be a bore. Also, the paprika makes the salad refreshing and have a crunchier texture).

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Add your salad dressing of choice. (I know, I know, these type of salad dressings are fattening, however, I got carried away with the #marketing – avocado!!! I’m hoping to either find a healthier salad dressing choice or creating my own salad dressing).

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And that’s it! Super easy right?

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What’s your favorite salad topping?

 

xoxo,

Stephanie

Goguma Green Smoothie

Goguma Green Smoothie

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To be honest, I actually was never really in the smoothie hype. I can blame it partly to my grandma. Whenever I stay at my grandparents house when I visit them during the summer, my grandmother makes a “health” smoothie daily without fail. I appreciate that she takes the time to wake up 20 minutes earlier than the rest of my family to makes these smoothies, but boy, do they taste more like medicine than a drink. My grandma blends in all the superfoods she hears on the TV that the finished product doesn’t taste much of anything but a mix of bitter, sweet, sour, and salty.

 

Anyway, after meeting Serena who always talks about her smoothie breakfasts, I was intrigued as to whether this green smoothie hype was actually real. So, over spring break, I decided to at least try making a green smoothie once. Surprisingly, I grew to love it so much that I made and drank a smoothie every single day!

 

Now, this isn’t any ordinary green smoothie. Yeah, we have the berries, the banana, the avocado, and the greens (I used either kale or spinach – whichever one was already washed), BUT, I added in another ingredient called goguma.

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Baked Goguma

Goguma is a Korean sweet potato that is widely known in Korea to be the “magic” food. It has a lot of nutritional benefits, filling but at the same time, calorically low that many celebrities swear on “Goguma diets.” I never thought to put goguma as one of the ingredients, let alone make a green smoothie, but my mom suggested it. I was bit skeptical but I decided to give it a shot, and let me tell you, it’s sooooo delicious! The goguma allows the smoothie to have a thicker consistency and taste sweeter.

 

While I soon ran out of some ingredients later during break, I always had my goguma (being a Korean, you always have frozen gogumas at your disposal 🙂 ) and this made my smoothies a success. So my smoothies varied from day-to-day in color, consistency and in purpose, but they all were so tasty. The colors would range from purple or green depending on what ingredient I put most, the consistency depended on how much goguma or avocado I put in as well as water, and purpose ranged from acai bowl to just a simple post-workout snack.

 

Here are the ingredients:

  • Avocado (duh)
  • Baked Goguma
  • Berries (blackberries, blueberries, strawberries, raspberries)
  • Kale/spinach
  • Mango
  • Banana
  • Water

 

Optional for toppings:

  • Chia seeds
  • Coconut flakes
  • Nuts
  • More berries/fruits from above list

 

These are some pictures during the process. My family’s blender was ancient (we probably never thought to buy a new one after being horrified by my grandma’s smoothies, haha) so we decided to use a food processor and it worked just fine!

 

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Lots and lots of kale!

 

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Before being blended!
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Green now, but after blackberries, purple!

Here are some of the after pictures:

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Straight from the blender – isn’t it fascinating how the smoothie changes from green to purple just from the blackberries?

 

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Another day’s smoothie: beginnings of an “Acai” Bowl

 

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All done!

I can say from this spring break experience that I have officially jumped on the green smoothie bandwagon!

 

Have you made your own smoothies before? What other smoothies should I try?

xoxo,

Stephanie