Cabbage Crunch ∴ Salad

Cabbage was always on the dinner table growing up. Raw, boiled, roasted, or mixed with something else. At times I really couldn’t stand seeing it all the time, but now I love it. I especially prefer it raw, the crunch from cabbage is out of this world and filling. I wanted to share this easy recipe with you.

You will need

½ Small Red Cabbage Head

½ Small Green Cabbage Head

3 Tbsp Sesame Seeds

2 tbsp Sesame Oil

3 Tbsp Rice Vinegar

1 tbsp Dried Cilantro

¼ tsp Coarse Salt

½ tsp Black pepper

Chop your cabbage and put in a large bowl. Add the rest of your ingredients, mix all together and enjoy. I don’t like to add too much salt to my food, feel free to add more if you’d like.

Did You Know:

Cabbage is a leafy vegetable of Brassica family, round or oval in shape, consisting of soft light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world, eaten cooked or raw as salad and is a very popular vegetable.

Some of the health benefits from cabbage are:

·         Treatment of constipation

·         Stomach ulcers

·         Headaches

·         Excess weight

·         Skin disorders

·         Jaundice

·         Scurvy

·         Rheumatism

·         Arthritis

·         Gout

·         Eye disorders

·         Heart disease

·         Alzheimer’s disease

Melanzane (Eggplant) Roast!

Ciao a Tutti!
Eggplants are absolutely wonderful! As American’s we don’t eat enough eggplant. I love it because it soaks up the flavors of accompanying foods, herbs, and spices like tofu (minus the soy). It makes for a great meat substitute, side, dip, stew, sauce, or dip.  Did you know that the earlier versions of eggplants were smaller, white in color and resembled eggs; hence their name.

You will need

1 Large Eggplant

1 Zucchini

½ Carton of Grape Tomatoes

1 tbsp Olive Oil

1 tbsp Basil Paste

1/4 tsp Coarse Salt

1/2 tsp Black Pepper

1 tbsp Dried Italian Herb Blend

Pre-heat your oven to 375. Slice your eggplant in 2.5 inches thick, slice your zucchini, and cut all the tomatoes in half. Layer the eggplant at the base of your roasting pan, then the zucchini, then the tomato. Drizzle EVOO all over  the vegetables with your spices and herbs. Mix all the vegetables together until everything is covered with all the spices. At 20 minutes mix around the vegetables to cook better. Bake for 30-40 minutes, until all the vegetables get brown and beautiful.

Remove pan from oven, serve and mangia, mangia!

Plant Strong Pasta * Vegan and Gluten Free

Hello Loves!

Who doesn't Love Pasta? I know I do, there was a time in my life that I wanted to marry an Italian man so that I could eat all the Italian food in the world  (true Story). But since it's not that waistline friendly I gave up on that dream. This alternative to Pasta is delicious and Filling. Seriously I was stuffed

You will need:
1 Zucchini
1/2 Cup Mixed Vegetables
1/2 Tomato
1 tsp Basil Paste
1 tsp Olive Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
4-6 Grilled Asparagus Spears
1/3 Cup Cooked Sweet Potato


I already had previously grilled my asparagus and baked my sweet potato. you can cook these prior to making this dish. Feel free to cook either how you like, whether it's grilled, baked or boiled. I then made the "noodles" using my Spirelli. Purchase yours at Amazon here

In a bowl add the zucchini, chopped tomatoes, and all the rest of your ingredients. Toss with basil, oil, salt and pepper. Viola! a Super easy and delicious alternative to a high carb meal.

Enjoy!

Pesto Tilapia and No-Way Dairy Alfredo !

This post is dedicated to my Meat Loving partner. He is the truest definition of a carnivore. He was responsible for the extinction of all dinosaurs. HAHA! When he walks down the street all animals seek for emergent shelter.

Anyhow, enough of the jokes. There are always interesting food conversations between a vegetarian and a carnivore. Even though he loves all my vegetarian creations, I can't seem to win his love for meat. Fish was the better option, because it's leaner, packed full of great omega's and it won't be too hard on the digestive tract.

My Fellow Vegan/Vegetarian's Feel free to opt out the Fish for a diet friendly protein. :-)

For the Pesto (for 2 fillets...tofu)
3 tsp Veggie Grated Topping-Parmesan Flavor
2 Cups of Raw baby Spinach
1 small frozen cube of basil
1/4 Cup Pine Nuts
1 Tbsp olive oil
1 tbsp fresh lemon Juice
1/8 tsp Kosher salt
1/8 tsp black pepper
1 tbsp water

In a food processor or blender, mix all ingredients until you get a green paste. You may need to add a little more water to get it smooth.

Take your Tilapia Filet and smother it with lemon Juice ad this mixture. Let it sit in the Fridge covered while you work on your Pasta sauce.

For Your Vegan Alfredo (You won't miss the dairy....he didn't)
He said: "no way no milk, no cheese...that's amazing"
1/4 Cup All purpose Flour
2/3 Cup Unsweetened Almond Milk
2 tbsp Earth Balance Spread
1 tbsp Nutritional Yeast
2 tbsp Veggie Grated Topping-Parmesan Flavor
1 tbsp parsley
1 tsp Black Pepper
1/4 tsp Sea Salt
1 Cup Water
2/3 Cup White Wine

In a saucer melt your "butter"and then add your flour. Mix until smooth while slowly adding your milk. This will create a roux. This sauce needs a lot of TLC and attention. Add the rest of your ingredients and half the wine. Cook down until reduced. Add the rest of the wine and reduce again. The sauce should looks like Alfredo sauce, thick and will stick to your spoon. If you want more salt feel free to do so. Set your Sauce aside and boil the pasta of your choice.

In a frying pan, heat some olive oil and cook your Tilapia fillets on High then Medium heat. Flip your fish and cook on both sides. About 4 minutes each side.

Serve with your favorite white wine. I love a good Pinot Grigio. Viola Scrumptious Lunch and a Happy Man.

Yummy Broccoli Salad * Mayo Free

I have always seen the Mayo doused version of this salad and the look of it used to make my stomach turn. YUCK! Sorry I just have a thing for mayo, not really a fan. I can only take it in small...like really small amounts.

Anyhow so my local health food store had a vegan version to this, so I decided to tweak it and add my own spin to it.

You will need:
1 1/2 C Raw Broccoli
1/8 Cup Organic Raisins
1/4 C Fresh shredded carrots
1/8 tsp Sea Salt
1/4 Raw Cashews
1 1/2 Tbsp of Greek Yogurt
1 tsp of Rice Vinegar

In a small container add your cashews and fill with water. Place them in the microwave for 1 minute. This will soften them up and bring out that buttery flavor. You can have the Broccoli raw, but if it gives you an unpleasant audible reaction( you know what I mean), then you can opt to cook it a little to help break down the vegetable and aide in digestion. But don't cook it too long you still want the CRUNCH in this Salad.

Mix all your ingredients in a bowl, cover and let sit in your fridge for 5-10 minutes. Serve and Enjoy

Bon Appetitie


198 Calories, 4.7g Fat, 31g Carbs, 11g Protein, 20g Sugar, 722mg Potassium

Tropi ♥ Fruit Salad

I love berries and I love a good fruit salad. I prefer to make them myself becaue this way they don't have all the added syrups and perservitaves. This recipe serves four at only 102 Calories. Keep the rest in the fridge or share with friends. It's so easy to make and taste refreshing too.

You will need:
1 Star Fruit
1 Medium Orange
1 Banana
2 Kiwis
2/3 Cup Blueberries
6 Medium Strawberries
1 tsp Ginger powder
1 tsp Light Agave

Chop your Starfruit and strawberries. Peel and chop your orange, kiwis and banana. In a Bowl add all ingredients with the ginger and agave. mix it around and serve. You can Chill prior to serving if you'd like. This will allow the agave to bring out the swrrtiness of the berries. YUM

1 Serving:
103 Calories
323mg Potassium
24.3g Carbs
4.1g Fiber
15.7g Sugar
1.7g Protein
130% Vitamin C!

Enjoy!

"Cheesy" Kale Chips!

I fell in love with these chips when my friend Megan introduced these to me. This is her recipe with a little twist.You won't believe that these Yummy Chips are strictly Vegan. Yes team Plant Strong. Now, these chips are so freaking GOOD. This recipe serves 6, but you may be tempted to have a double serving. They are that good, TRUST ME.
 
You will need
2 bunches of Kale(about 12 stalks)
1 Cup Cashews
1 Red Bell Pepper
1 tbsp Olive Oil
1 Tbsp Agave Nectar
2 Tbsp Nutritional Yeast
1/2 Tsp Salt
2 Tbsp Water
1/2 tsp Cayenne Pepper(optional)

Tear the Kale leaves off the stalks into bite size pieces and place in a Large Bowl. In a food Processor or Blender add the Cashews, chopped Bell pepper(remove the seeds), agave, oil, water, and nutritional yeast. Blend until you have a Chunky sauce mixture.

Pour the mixture over the Kale and mix with clean hands. Arrange your Chips in a dehydrator at 115 degrees for 8-12 Hours.

You can also make these in the Oven at 300 Degrees for 20 minutes. Just watch them so that they don't burn.
Enjoy

Creamy Coconut Tempeh Curry

I know you are probably asking yourself, Does she only eat spicy food? The answer to that is yes, LOL. I was raised in a household where the flavor of food was emphasized by seasoning with fresh herbs and spices. I LOVE Curry. When I say Love, I mean Love. I put it on just about everything that I can put it on. And , No I don’t smell like curry, because I don’t eat it every day, LOL. Check out my Spice your life post for more information on the benefit of spices.

Ingredients:

4 oz. Three Grain Tempeh I use Light life

1 tbsp. Non-Fat plain Greek Yogurt

¼ cup coconut Milk

1 tsp. Curry powder

1tsp Cumin

1tbsp Chopped Garlic

1 tsp. Turmeric

1 tbsp. Parsley

1 tsp. cinnamon

1 tsp. Ginger Powder

1 tsp. Red Cayenne Powder

1/3 Cup Water

1/3 Tsp. coconut Oil

10 cherry Tomatoes

¼ tsp. Himalayan Pink Sea Salt

 

Directions

Cut the Tempeh into slices or cut into cubes. Season with all spices. Set the Yogurt, Milk, and water aside. In a Medium sized Skillet warm up the coconut oil until hot. Place your tempeh and sauté until brown on both sides. Then add the coconut Milk, yogurt, water and cherry tomatoes. Allow the liquid to come to a slow boil then immediately turn down the heat and allow simmering. With a wooden spoon press down on the tomatoes so that they pop in the mixture. Cook down until you have a beautiful thick sauce.

 

Serve with rice or any one of your favorite grains.

Recipe serves 2 at: 178 calories, 9g Fat, 14g Carbs, 13g Protein. Yum!

Tempeh and Mango Lemongrass Curry w/ Quinoa and Kale Apple Salad

Have I ever told you that I love being a vegetarian. Since making the decision to be dedicated to this lifestyle I have been forced to be creative in the kitchen. Every sunday my mother has us over for Sunday Dinner, but this past sunday I arrived starving and to my surprise  she didn't cook. I had to think quick, so I ran to the market and Picked up some ingredients to make a Sunday Dinner for the Gang.

Tempeh Mango Curry:
5.3 oz Three Grain Tempeh
1 Medium Mango
1 Lemongrass Stalk
1 tbsp Tumeric
1 tbsp Curry Powder
1 tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1/2 Cup Fresh Chopped Parsley
1 knob Fresh grated Ginger
1 tbsp Yellow Hot Pepper Sauce
1 tsp Olive Oil
2 tbsp White Vinegar

For Quinoa:

2 Cups Dry Quinao

1 tbsp Curry

For Salad:

4 Cups Chopped Kale

1/2 Green Appel

1/2 Haas Avocado

1 Shallot

3 tbsp White Vinegar

1tbsp Olive Oil

1/4 tsp salt

Directions:

Side: First rinse off your Quinoa and then put in a small boiling pot with water and Curry powder. Depending on the brand you use, it can be 1 quinoa 2 water or 1 quinoa 1.5 water. Set on stove top to cook on High until you get a Rolling boil and then cook the remainder of the time on medium-High. You will know it's ready when the tails show and the grain is tender.

Entree: Chop your parsley, ginger and Lemon grass and set aside. Mix all your spices together and set aside. Chop your Tempeh in 1/4 inch slices and put in medium bowl, then cut your Mango in cubes. Mix all the ingredients together and add a little (1-2 tbsp) water to help the ingredients bind.

In a medium sized saute pan warm up the tsp of Olive oil and wait for the pan to get hot. Add all your ingredients and cover on Medium heat for 10-15 minutes. The mixture should be browned and sticky from the mango. Taste and feel free to add a little more spice or salt depending on your liking.  After 25 Minutes your Curry will be ready to eat.

Salad: Chop the Kale in a Large bowl, slice your green apple, avocado, and shallots. Mix with olive oil, salt, and vinegar.

Serve to your family or guests, and Enjoy!

Chocolate • Peanut Butter Cups

I used to be a chronic Reese Peanut Butter Cup Junkie! Even though they tasted great to me, they were not the best option health wise.

Let's be honest, we all have our secret junk food addictions. I think the best thing is to learn how to make a healthier version of it and this way you won't cheat yourself of that past indulgence. After making these I am more conscious of the intake because I am aware of all the ingredients. This version only has 5 ingredients: Raw Cacao, Organic Maple Syrup, Coconut Oil, and Natural Peanut Butter.  This is a yummy, protein, essential fatty acid, and anti-depressant treat.

For the Peanut Butter
3/4 C Organic Peanut Butter
1 tbsp Organic Grade B Maple Syrup
2 tbsp Coconut Oil (melted)

For the Chocolate
1/4 C Raw Cacao Powder
1 tbsp Organic Grade B Maple Syrup
2.5 Tbsp Coconut Oil Melted

I used a silicone Mold, so I had to assemble the cup backwards. If you use a paper cup or silicone cup prepare the peanut butter first then the Chocolate top.  This Recipe yield 12 servings.

First for the Chocolate:
Combine the Raw Cacao, Maple Syrup, and melted Coconut oil in medium size bowl. Mix everything until you get a chocolate sauce consistency.  Drop one spoonful of the mixture in the molds and then set aside.

Next for the Peanut Butter:
Combine the Peanut Butter (of your choice). Maple Syrup, and Melted Coconut oil in a bowl until you have a super smooth consistency. With a spoon drop onto the chocolate and smooth the surface. Place in  your freezer for 30 minutes and then enjoy. 

*Remember if you use paper baking cups your will resemble the opposite way. 

Each candy is 135.8 Calories, 5 g Carbs, 12g healthy Fat, 2g Protein, 3g Sugar. Reese's Can't Beat that. 

ENJOY

Veggie Egg White Muffins

This is a quick and easy way to get your breakfast in the morning. You know me I love quick and simple. This serving makes 12 and each portion is 25 calories.

 You will need:

1 &3/4 Cup Egg Whites

1 cup Spinach, chopped

1/4 Cup Almond Milk

1/2 tsp Kosher Salt

1 tsp Parsley

1/2 tsp black pepper

10 Grape Tomatoes

1/c Cup Mixed Veggies

 

Spray your muffin pan lightly with a non-stick oil. In a bowl mix your egg whites, almond milk and spices. Whisk until all mixed then set aside. Add your veggies in the muffin pan they pour egg white mixture over them. Bake in oven at 350 Degrees Fahrenheit for 20-25 minutes.

 

Let cool and then Enjoy and Bon Appetite!

Delicious Mixed Bean Soup

I always crave soups in the winter season. They are warming, hit the spot, and aren't too rough on the digestive tract. This delicious soup is Vegan/Vegetarian friendly. Feel free to substitute some of the ingredients for any of your favorites.  I added all the ingredients in my slow cooker and let it do it's thing. I love making soups in the slow cooker because they are so easy.

You will need:

1 cube of Vegan Vegetable Bullion-no salt added



recipe serves 6

1 cup of Frozen Corn

1 cup of diced sweet potatoes

1 tsp of liquid amino's

   *(you can substitute Soy sauce)

1/3 cup Pearled Barley

1 Cup of Organic Mixed Beans

2/3 Cup of Quorn  Meat-less grounds

2 tsp of Sriracha Chili sauce

1 cup chopped Okra

1 tsp Dried Parsley

1 tsp crushed garlic

1/2 cup chopped onions

1 tsp Curry powder

1tsp coriander seeds

1 tsp black pepper

1/2 tsp Pink Salt

*(you can use regular kosher salt)

7 cups of water

Set your slow cooker on high for 3 hours. Then before your go to bed let it cook on Low for 6-8 hours. In the morning You will have this easy, delicious, and nutritious soup. I am a vegetarian, but that doesn't mean you have to be the same. Feel free to add some of your favorites, but remember if you are going to add meat to this cook it prior to adding it in the slow cooker.

This waistline friendly soup only has:
Calories 227
Fat 2.3g
Sodium 262g
Potassium 323
Carbs 41g
Fiber 9g
Sugar 4.7g
Protein 11.1g

Bon Appetite!

Delicious Vegan ♦ Carrot Oat Cookies

Lately I have been craving carrots. Last night after making a double batch of Carrot OIAJ, I had extra shredded carrots and wanted to experiment. After much pondering I decided to go with cookies, but ones that I wouldn't feel bad about eating. Trust me don't let the Vegan title fool you, these are DELICIOUS, and you won't miss the egg, flour, dairy or butter. This recipe makes 24 cookies at only 68 calories, 2.6 grams of fat 11 carbs, 4.6g sugar, 1.8g protein

You will need:

1.5 Cups of Oats

3 Ripe Bananas

3/4  Cup of Carrots

2 tbsp Shredded Coconut (unsweetened)

1 tsp Almond Butter

1/4 Cup Raisins

1/4 Cup Walnuts

1 tbsp Ground Flax seed

1 tsp Cinnamon

24 Annie's Honey Grahams

1/4 Cup Dark Chocolate Chips( I get these from my local Health food store)

1 tbsp Agave

Grind Oats in food processor until a meal like texture. Place in large bowl with all dry ingredients, except for the Honey Grahams, Agave, and Dark Chocolate ( keep these aside for toppings).

Then add your carrots and Banana and fold together with a spatula or clean hands. I like using my hands, it's a bit of a stress reliever.  When you are done you will have a sticky mixture, just begging to be baked. 

Pre-Heat your Oven 350 Degrees Fahrenheit. and lay parchment paper on your cookie sheet. Use a tablespoon to dollop out the 24 cookies, I promise this will measure the right amount. Bake in the oven for 20 minutes, and then remove. Drizzle Agave and dark chocolate on top of cookies while they are still warm. Then place one bunny on top for a cute factor. Pop back in oven for 3 minutes, remove and set aside to cool.

Bite into your delicious morsel and then Enjoy! These are great as mini snacks around the house. You can freeze the remainder, or just bring them into work and share with your co-workers.

Mango Ginger Cranberry Couscous Salad

Yum, Yum, Yummy! Even though I ate this already, I am drooling for more. Greedy. This  salad was created by accident. Don't you just love when that happens? I know I do, but only when it taste good.  I hope you are able to try this  lovely Salad, as it has been a hit amongst many taste buds. This recipe yields 2 Serving.

You will need:

1 cup of Whole Wheat Couscous(I like the Trader Joe's Brand)

1/2 Mango

1/2 Pink Lady Apple

1/4 Cup Cranberries

1/4 Cup Sunflower Seeds

1 Tbsp Hemp Seeds

1/4 Cup of Assorted Grape Slices

2-3 Tbsp Makoto Ginger Dressing

Directions:

Boil 1 Cup  of water with a 1/2 tsp of  earth balance spread.  Once the water is boiling add  the cup of couscous and remove from the fire. Keep the pot covered for 5 minutes. With a fork  fluff the couscous in a  heavenly  arrangement of grains. Then place in a large bowl. Finely chop you kale and add to the couscous. Chop the mango, apples and grapes rustically and then add to the mixture. Add the rest of your ingredients and mix well. Serve in a bow and enjoy. 

I like to have this with a half of peasant bread topped with Hummus.  :-)

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Caramel Casein Pudding

Do you ever feel in the need for something filling at night that won't derail your health efforts? I know this feeling over comes me, especially after an intense work-out. The hunger monster was calling my name the other day and I decided to make a  protein packed pudding that would shut my stomach up.

Casein: is a protein found in milk and is used as a binding agent. This protein is slow-digesting and can help with muscle breakdown while you sleep. If you don't have any milk allergies, this is a great source of protein first thing in the morning or right before bed. The slow digestion helps curb the feeling of hunger.

You'll Need:
1 scoop Casein Powder (I use Gold Standard)
1/2 Cup Almond or Soy Milk
1/4 tsp of Caramel Extract
1tbs Nut Butter of Choice (For this recipe I used cashew...drool)
1 tbsp Unsweetened Carob Chips
8 Bunny Graham (Or any cookie for crunch)

In a bowl Mix the Casein, milk, and extract together. Then in a separate container add the nut butter and carob chips (or you can substitute for dark chocolate chips) in the microwave for 15-30 seconds. Mix all ingredients together with a fork, until you get a pudding consistency. Put the ingredients in the fridge for 15 minutes. When you are ready to eat it top the pudding with your favorite crunchers.
Enjoy!

Peanut Butter and Dark Chocolate Popcorn

Ok, so please don't be mad when you get hooked to this ridiculous treat. During one of my weekends visiting my Beau, I went into H-Mart and saw Peanut Butter and Chocolate Popcorn by the Indiana company.This stuff should be Illegal. While it is only 130 calories for 2 cups, I was hooked like a fiend.  I looked into the ingredients and figured that I can make a healthier version without all the extra preservatives.

You will Need:

1 Bag of 100 Calorie Orville Redenbacher Kettle Corn

1 tbsp Peanut Butter

1 tsp Cinnamon

1/8 Cup Dark Chocolate

1 tsp Caco Nibs

Pop the pop Corn and set aside in a bowl. Then Microwave your peanut Butter, chocolate, and cacao Nibs in the Microwave for 35-40 seconds. When it's done put mixture over pop corn and mix with clean hands. Sprinkle with Cinnamon and put in freezer for 5 minutes. 

Remove from freezer and enjoy this addictive treat. 

Disclaimer: I am not responsible for the potential addiction this can cause.

ENJOY!

PIAJ: Pancakes in a Jar

Lately, I have been obsessed with creating delicious and beautiful foods in a Jar. Here is my version of a portable, delicious. and nutritious breakfast. This recipe yields for 2 servings.

You will need:
1/4 Cup Coconut Flour
1/2 Cup Almond Milk
1/4 tsp Baking powder
1 Banana
3 tbsp Egg Whites
1 cup Greek Yogurt
1/4 Cup Granola(your choice)
2 tbsp Maple Syrup (try to use the real stuff if you can)
2 tbsp Honey Peanut Butter
1 tsp Vanilla
1tsp cinnamon
Low Cal Spray for the frying pan

To make the Pancakes:

Mix the Coconut flour, almond mild, baking powder, 1/3 of the banana, egg whites, vanilla, and cinnamon in a medium sized bowl until you get a batter consistency.

Heat your pan on the stove top and spray to avoid the cakes sticking. I was able to make 6 Small 3.5" diameter pancakes. Cook the pancakes until golden brown on both sides. When You are done, set them aside.

Now to assemble art in a Jar:

Layer one Pancake, then one spoonful of yogurt, crumble granola, slice some Banana(thinly). Repeat until you don't have any more pancakes, yogurt, banana, or granola. On the Top and one tbsp of Peanut butter, and one tbsp of Maple Syrup. Leave in the fridge overnight and you can grab it on the go the next morning. You can pop it in the microwave for a warm delicious breakfast.
 ENJOY!!

Spiced OIAJ

So my mornings have been pretty busy lately and breakfast is by far the most important meal of the day. I need something nutritious that will take up little of my time in the morning, and I found Oats in a Jar!  I've seen a few of these recipes on the web, but this is my version; I use my fitness pal for all my recipes to track the nutritional content.

Nutritional Facts

Recipe yields 2 servings

Ingredients:

1 cup Rolled Oats

1 tsp Coconut Spread (or Smart Balance)

1/2 cup Cottage Cheese

12 oz Ball Jar

1tsp Pumpkin Spice

1 tbsp Ground Flax Seed

1 scoop Protein Powder( I use Sun Warrior)

1/4 Cup Organic Raisins

1/2 Cup Mashed Pumpkin

1 tbsp Agave Nectar

1 Cup Almond Milk

1/4 cup Flax Milk

2 empty Jars of your choice

Directions:

Warm up small saucer with butter alternative on stove. Add Oats and Almond Milk and bring to a simmer. Increase your heat and add the protein powder to the mixture. Stir until thick like a paste. Set aside.

Pull out your Jars and start to layer your ingredients. Oats, cottage Cheese, pumpkin, raisins, flax seed meal, agave and spice.  If you like the sweeter side of things add a little extra agave. Then add another Layer of ingredients in that order. When you are all done splash equal parts of your extra milk in the jars so that the oats can soak overnight.

Place jars in the fridge, covered overnight. Pull out next morning and Enjoy! You can pop it in the microwave for a minute to bring it to room temperature.

I added some Fiber one Cereal to the top for extra Crunch. this keeps me Full for a minimum of 3.5 hours. Yum!