Overnight Protein Oats

You know what I'm thankful for???
Breakfast waiting for me in the morning. 😋
You know I LOVE my Mason Jars, and this on-the-go breakfast is PACKED with protein and healthy carbs to fuel your body.
Even my plant-based version has 22 grams of protein.

You can use any kind of fruit, yogurt or milk but it MUST be ROLLED OATS. (Not quick cooking or steel cut - won't work)
So so good!!!!
I've made this with frozen fruit too and it works.
Just make the night before and set in fridge.
You need at least 10 hours for the chia and oats to soak in the milk.
I usually make 3 at a time and they taste just as good on the 4th day.

Happy Cooking!!
Sarah

Overnight Protein Oats

1/2 cup vanilla almond milk yogurt
1/2 cup rolled oats
1/4 cup chocolate Ripple milk (pea protein)
1/2 cup unsweetened original Ripple milk (pea protein)
1 T chia seeds
1/2 cup fresh strawberries

Layer in a mason jar as you see in the picture.    Let it sit for 10 hours or overnight.  Enjoy!!!

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers

Meatless Monday tonight!!!
Lemon arugula pasta with artichokes and roasted red peppers. 😋

With my favorite high protein pasta - Banza.
It's made with chickpeas - 25 grams of protein and 13 grams of fiber per serving. 🙌🏽
Perfect way for me to sneak protein in my carb loving kids.

You can watch me make it over on Healthy Home Revolution. Video is posted!!

It was sooooooooooo good!!!
Happy Cooking!
Sarah

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers

8 oz of Banza or any other Penne pasta (I use this because I want my meatless dish to remain high protein)

1 T grass-fed butter

1 T olive oil

zest and juice of 1/2 lemon

2 cups baby arugula

1 cup of artichoke hearts, (canned), drained and chopped

1 cup of roasted red peppers, (from a jar), drained and chopped

1 T capers

salt and pepper to taste, (although I ended up forgetting this and it still tasted delicious!! Ha!)

Cook pasta according to package directions, being careful not to overcook it.  Prep all other ingredients during this time.  

In a separate bowl, whisk together the olive oil, lemon juice and lemon zest. 

In a large saute pan, over medium heat, melt the butter and all it to get frothy and light brown, being careful not to burn it.  

Turn the heat off and immediately add the cooked pasta and the remaining ingredients.

Toss to coat and if needed, add some pasta water to add more sauce.  Mine didn't need it, but everyone has their own preference.  

Serve immediately and enjoy!!!