Peanut Butter Overnight Oats
1/2 cup rolled cut oats 1/2 cup milk (I like to make these with almond milk) 1 tablespoon peanut butter 1 teaspoon maple syrup 1 teaspoon chia seeds, optional Mason jar with lid
1. Add in the dry ingredients—oats and chia seeds (if desired)—to the Mason jar first.
2. Pour in the milk, then add in the peanut butter and maple syrup.
3. Mix the ingredients together until the peanut butter has been evenly added to the oat mixture. Make sure all of the oats are submerged in the milk.
4. Seal the lid, and place the oats in the refrigerator.
5. The next morning, sprinkle in desired fruit toppers. Enjoy!
Lemony Shrimp, Kale & Potato Salad
3 large lemons, divided
½ cup extra-virgin olive oil
1 bay leaf, stem removed
1 large clove garlic, peeled
1 teaspoon honey
½ teaspoon ground pepper
¼ teaspoon kosher salt
1 medium russet potato, peeled and cut into 1/4-inch-thick slices
1 pound raw shrimp (21-15 count), peeled and deveined
4 cups coarsely chopped stemmed curly kale
1 pint large cherry tomatoes, halved
3 small Persian cucumbers, sliced
½ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
½ cup crumbled feta cheese
Step 1 Cut 1 lemon into 8 wedges and set aside. Cut peel and pith from the remaining 2 lemons. Working over a measuring cup, cut between the membranes and flesh to release the segments, letting them fall into the cup. Press on the segments; if you have less than 1/3 cup juice and fruit, squeeze 1 or more of the reserved wedges to make 1/3 cup. Transfer the segments and juice to a blender. Add oil, bay leaf, garlic, honey, pepper and salt; blend until very smooth.
Step 2 Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Coat the basket with cooking spray. Add potato slices, cover and steam until tender, about 8 minutes. Add shrimp and remove from heat. Cover and let the shrimp cook in the residual heat until they turn pink, about 1 minute.
Step 3 Toss kale with the dressing in a large bowl. Massage the kale until the volume is reduced by half. Add tomatoes, cucumbers, onion and olives; toss to coat. Top with the shrimp, potatoes and feta. Serve with the lemon wedges.
Avocado Tuna Spinach
½ (5 ounce) can water-packed tuna
¼ cup diced avocado
¼ cup halved cherry tomatoes
1 ½ tablespoons poppy seed dressing
1 tablespoon diced red onion
1 tablespoon extra-virgin olive oil
2 cups baby spinach
1 tablespoon sunflower seeds
Combine tuna, avocado, tomatoes, dressing, onion and oil in a medium bowl. Serve over spinach and sprinkle with sunflower seeds.