Tag: meal prep

Gingerbread Latte Overnight Oats

Keep the spirit of the holidays alive all winter long with these Gingerbread Latte Overnight Oats. Old fashioned rolled oats are soaked overnight in a combination of coffee, milk, molasses, and warming spices to create an easy, healthy, and delicious make-ahead breakfast that will keep you full all morning long! | www.bytesizednutrition.com
Gingerbread Latte Overnight Oats are an easy, healthy, and delicious make-ahead breakfast that’s packed with fiber to keep you full for hours on end. Old fashioned rolled oats are soaked overnight in a mixture of coffee and milk and infused with molasses and warm, fragrant spices for a holiday-inspired breakfast that can be enjoyed all winter long!

 

Are you the type of person who eats according to the date on the calendar? In other words, are you easily offended when someone mentions pumpkin outside of the months of October and November?

If so, then I suggest that click that little red “x” in the corner. of your screen. Because what I’m about to share with you today may not be suitable for certain audiences.

No, it’s not a pumpkin recipe (although that wouldn’t be THAT far fetched – I did make myself a pretty good pumpkin pie smoothie the other day…), but it’s pretty darn close. Ready for it?

Gingerbread Latte Overnight Oats. (more…)

Spaghetti Squash Frittata with Spinach, Tomatoes, and Feta

Spaghetti Squash Frittata with Spinach, Tomato and Feta is a light, yet filling meal that makes the perfect weekend brunch, lazy weeknight dinner, or make ahead breakfast! This simple frittata is naturally gluten-free, vegetarian, and loaded with flavorful veggies.

 

It’s Sunday, which means it’s time to share some weekly bytes. But, today also happens to be January 21st – and if you’ve been hanging around here for a while, then you know that the 21st of every month is Recipe Redux day. So, what do you say we make a compromise and talk about this Spaghetti Squash Frittata that I’ve been loving these past few days?

This Spaghetti Squash Frittata was inspired by a similar dish I ate a few weeks ago during a trip to The North Market. I was perusing (read: drooling over) all of the dishes on display at The Little Eater when my eyes landed on a slice of their Spaghetti Squash Frittata. Spaghetti squash? In a frittata? WHY HAD I NEVER THOUGHT OF THIS BEFORE?!

Frittatas have long been one of my favorite ways to use up leftover veggies – simply throw the veggies in a cast-iron skillet, pour in some eggs, add in any other mix-ins or spices, and bake in the oven. In less than 30 minutes, you have yourself an easy, delicious, and affordable breakfast (or dinner) that’s loaded with veggies! (more…)

Pomegranate Farro Mason Jar Salad (Make-Ahead!)

Shake up your lunch time routine with make-ahead Pomegranate Farro Mason Jar Salads. A quick, easy, and portable salad that will stay fresh in your fridge all week long! #ad | www.bytesizednutrition.com
Shake up your lunch time routine with this make-ahead Pomegranate Farro Mason Jar Salad. A quick, easy, and portable salad that will stay fresh in your fridge all week long!

 
By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.

 

It’s no secret.. I LOVE salads. I love the way they look. I love the way they taste. And I love the way they make me feel.

But, I haven’t always felt this way.

I used to eat salads purely for the health of it. I’d pile some raw veggies on top of spinach, drizzle on some reduced-fat salad dressing, and call it a meal. That is, until I was hungry a half hour later.

I’m willing to bet that there are plenty of people out there right now suffering through mediocre salads, all in the name of “health”. But I’m here to tell you that that it doesn’t have to be that way. Believe it or not, you can build a salad that can not only tastes AMAZING, but also keeps you full for hours on end.

Case in point: this Pomegranate Farro Mason Jar Salad. (more…)

Greens & Beans Vegetarian Meatballs

Who says meatballs have to contain meat? These Greens & Beans Vegetarian Meatballs are made with spinach and white beans and are bursting with plant-based protein and flavor! Serve with your favorite dipping sauce for a simple appetizer or toss with pasta for a satisfying meatless meal.

 

Hi friends, happy Friday! Better yet, happy Friday-before-a-holiday-weekend!
Aka the best kind of Friday.

I don’t know about you, but the week before a holiday always seems so chaotic. I feel like I’m constantly running around like a chicken with its head cut off just trying to do all. the. things. In fact, as I write this at 10PM on Thursday, I realize that this is probably one of the first times I’ve really sat down for more than 15 minutes all day. I almost forgot how good it feels to just SIT. Then again, I have a feeling I’ll be singing a different tune tomorrow after sitting in the car for 6 hours.. 

Anywhooo, chances are I’m not the only one out there with a mile-long to-do list this week.. so let me just cut to the chase. These Greens & Beans Vegetarian Meatballs are pretty fantastic and you should probably make them ASAP. The end. (more…)

Ricotta Mashed Potato Gnocchi

Give new life to leftover mashed potatoes with Ricotta Mashed Potato Gnocchi! A fun and easy way to instantly transform sad, neglected leftover mashed potatoes into a delicious entree or side dish you’ll actually want to eat!

 

The countdown to Thanksgiving is officially on (T-minus one week!!) and I could not be more excited. Bring on the food, family time, and much needed R&R.

If your family is anything like mine, then chances are Thanksgiving day marks the beginning of what can only be described as a week-long marathon of leftovers, leftovers, and more leftovers. But, I don’t mind one bit. In fact, I often look forward to the leftovers even more than the actual dinner itself!

The one exception to the above statement? Mashed potatoes.

I want to like leftover mashed potatoes. Really, I do. But something about the texture and consistency makes it real tough (no pun intended). I’ve tried reheating them in the microwave, reheating them on the stove, reheating them in the oven, reheating them with milk, and reheating them with butter.. but alas, nothing seems to do the trick. Until now.

As it turns out, those sad leftover spuds make the perfect base for tender, pillowy mashed potato gnocchi.. who knew?! (more…)