Sweet T and a Honey B
Food, Fitness, and the Adventures That Make Life Sweet

Overnight Oats

It’s Sunday which means extra couch time, catching up on some a lot of laundry, and planning our meals for the week. Am I the only one that enjoys spending the morning with a cup of coffee, a couple of cookbooks, Pinterest recipes, and my grocery list? Admittedly, I enjoy our weekly Mariano’s trip gathering everything we need for the week – though it might be because I start the each trip with a visit to the smoothie bar. 

I’ve noticed I spend most of my coffee/grocery list time thinking of easy to grab, WW Point-friendly, and creative breakfasts to eat during the week. You can only eat so many Cheerios before you start to get a little bored. I wrote about some delicious breakfast sandwiches here but sometimes I find myself craving something a little more sweet than savory. When it comes to sweet breakfast choices that leave you feeling full, overnight oats are at the top of the list. I have no idea why it took me so long to make these a staple in my house, considering that there are a million different ways to cater them to your taste. 

My new favorite OO’s recipe comes from Ashlyn from ‘A Dancer’s Plate’. Her recipe for Chunky Monkey Overnight Oats tastes like a healthier but just as tasty version of the famous Ben and Jerry’s flavor. The only way I can describe these oats and give them justice is a cross between ice cream and a parfait. The banana + peanut butter + coconut + chocolate combo is like eating dessert for breakfast with zero guilt. I swear I had these every morning for a week straight. You can find this very simple recipe and find more of Ashlyn’s delicious ideas here.

The best thing about Overnight Oats is how little preparation – if any – they take. Mix up a few ingredients, pop your container in the fridge, and add whatever flavors/toppings/proteins you’re feeling the next morning. This is what makes them so simple to customize. Ashlyn’s idea for Chunky Monkey OO’s gave me the idea to start playing around with other flavors that I like. A few ingredients I had on hand gave me the idea to replicate my favorite dessert – chocolate covered strawberries. 

 

After a little unsweetened cocoa powder, some Justin’s Chocolate Hazelnut Butter, and a few dark chocolate chips, these OO’s were absolutely decadent. Top with some strawberries and they are ready to go. I always make sure to pack OO’s in a small mason jar or plastic container so I can throw in my bag and take to the office. You can find my recipe for the Chocolate Covered Strawberry OO’s below, but it’s so simple to experiment with your favorite flavors. All you need is your oats and dairy or non-dairy milk base to sit overnight. If you decide to add anything in powder form (cocoa, protein, collagen, etc.), flax, or seeds mix those in the night before as well. Yogurt, butter/nut spreads, fruits, and toppings can be mixed in the next morning. 

What other flavors do you enjoy?

Chocolate Covered Strawberry Overnight Oats

*Yields 2 servings – 9 WW Smart Points per Serving

1 cup quick oats

1 cup unsweetened almond milk

2 tbs unsweetened cocoa powder

1/2 cup vanilla greek yogurt

2 tbs Justin’s Chocolate Hazelnut Butter

1 packet Stevia

2 tbs dark chocolate chips

1/2 cup sliced strawberries

 

-Combine oats, almond milk, and cocoa powder in a small container. Refrigerate overnight.

-Mix in greek yogurt, chocolate hazelnut butter, and Stevia in the morning.

-Top with chocolate chips and strawberries. Enjoy!

 

 

Banana Chocolate Chip Walnut Breakfast Bread

It’s 1 day until Thanksgiving. Can anyone else not believe this? As I have mentioned, November begins my favorite time of year. Between work, teaching dance, doing a complete clean out/purge around our condo, doctor appointments, and beginning Christmas shopping, etc November went fast. As I get older, I realize more and more around this time of year it is important to slow down and appreciate quiet time.

Though I promised myself I would sleep in today (Thank goodness for time off), I was hoping I could sneak in some alone time before Hubs woke up. Sometimes my favorite mornings involve enjoying the quiet, baking something that will make the house smell amazing, and surprising Bryan with it when he wakes up. His nose usually directs him right to the kitchen 😉 This morning is no different. I had everything in the pantry to make this delicious Banana Chocolate Chip bread extra special to kick off the holidays. 

I was perhaps most excited to start my morning lighting my favorite candle (chocolate scented! How perfect?), enjoying my annual display of nutcrackers, and wait for the smell of the bread to fill the condo. 

 

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This little Chef is one of my most cherished items I own. It has become a special tradition in my family that each of the girls receive their own Chef when they become engaged and have their first home thanks to my Aunt Lynda. Even if it’s a dinner for Bryan and I, I always make sure to update my Chef with what’s in the oven for the day. 

I am definitely adding this breakfast bread to my lengthy list of what I am thankful for this year (and always). I hope that your Thanksgiving is filled with love, laughs, and lots of mashed potatoes. 

-TB

 

Banana Chocolate Chip Walnut Breakfast Bread
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1 + 1/2 tsp baking soda
  2. 1/2 tsp fine sea salt
  3. 1 + 1/2 cups all purpose flour
  4. 2 eggs
  5. 1/2 cup plain fat free greek yogurt
  6. 1/2 cup light brown sugar, packed
  7. 1/4 cup maple syrup + extra for drizzling
  8. 2 ripe bananas
  9. 1/2 cup mini chocolate chips
  10. 3 tbs chopped walnuts for topping
Instructions
  1. 1. Preheat oven to 350 degrees and grease a 9x5 loaf pan.
  2. 2. Combine baking soda, seat salt, and flour in a large mixing bowl.
  3. 3. Whisk eggs in a medium sized mixing bowl
  4. 4. Add bananas, greek yogurt, maple syrup, and brown sugar to eggs and mix
  5. 5. Combine wet ingredients with dry ingredients. Don't overmix!
  6. 6. Gently fold in mini chocolate chips
  7. 7. Pour batter in to the greased loaf pan and place in oven.
  8. 8. After about 25 minutes, take pan out of oven, drizzle some maple syrup over the top, and sprinkle crushed walnuts and a few more chocolate chips on top too.
  9. 9. Lightly cover the pan with tinfoil and bake for the remaining 15 minutes.
  10. 10. Bread is done when you insert a toothpick or fork comes out clean.
  11. 11. Let cool for 15 minutes before slicing and serving.
Sweet T and a Honey B https://www.sweettandahoneyb.com/

Buttermilk

There are few things I love more than brunch. It might be less because of the food and more because brunch is usually associated with weekends, a good mimosa, family, and friends. Though, this past weekend I found the unicorn of brunch places that combines the perfect atmosphere, menu, and most importantly-coffee. 

We recently moved my mom from Downers Grove, IL to St. Charles, IL and while it’s only a 30 minute drive, sometimes it feels like we moved her to a whole different state. With that said, I decided to spend Saturday brunching, shopping, and watching the Chicago Cubs make it to the World Series out by her. We made our way to State St. in downtown Geneva, just about three blocks from her new home, and decided to grab a bite to eat at a place called ‘Buttermilk’. It’s a cute brick building located on the corner of State St. and River Lane and is less than a block away from the Fox River. There is a large, bold “BUTTERMILK” sign on the front of the restaurant and every time I drive through downtown Geneva I make a mental note to stop in. This time I am glad I skipped the note. Upon entering you are greeted with this. 

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If it’s not the adorable chalkboard sign with their daily specials or large “ROAST” sign, it’s the 10+ different syrups and flavorings they offer in their coffee. We were seated within minutes (which is a surprise because I’ve heard some people wait THREE HOURS on the weekends just to get in. That’s a good sign, right?) and I made note of what flavored latte I would be getting on the way out (did I mention you can also stop in and order your coffee to go?).

Mom and I both chose the Specialty Egg Panini. It was a perfect combo of breakfast and lunch. The Panini consisted of scrambled eggs, smoked bacon, spinach, seasoned tomatoes, and harvarti cheese all on toasted italian bread. We also each had a cup of fruit on the side. I plan to make something similar for my husband and I at home because I haven’t stopped thinking about it since Saturday. 

I ended up not ordering a latte to go but that’s only because I couldn’t wait to get it to go. I could not decide between the Cookie Butter Latte or the Toasted Almond Latte. Since I’ve had almond lattes before I went with the Cookie Butter and let me tell you- it didn’t disappoint. It was served in a tall clear glass with a cookie butter drizzle at the bottom. It was delicious and fun to sip on.  There is a butterscotch latte I have my eye on for next time. 

We stayed until closing time (2:30pm on weekends) because we were enjoying ourselves so much. It was a wonderful place to catch up with my mom and I know this is going to be a favorite of mine when I drive out by her. Buttermilk’s website says, “The big idea that started it all was our belief in using the highest quality ingredients available in a warm and inspired setting. The atmosphere is relaxed and welcoming for any occasion, whether it’s a gathering with family and friends or a romantic brunch for two.” I definitely agree with ‘warm’ and ‘inspiring’ and I also admire their use of fresh ingredients and extensive list of healthy choices combined with the “feel-good” choices like Stuffed Banana Bourbon French Toast! I highly recommend stopping in to Buttermilk for brunch or even just a coffee or breakfast cocktail to begin your day in downtown Geneva.
 

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Avocado Makes Everything Better

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I spent a good part of the afternoon yesterday trying to decide what would make the ‘perfect first post’. As I was prepping our breakfasts for the week I still had yet to decide. Then as I was assembling said breakfasts for the week, it hit me. Why don’t I just jump in and post about something I was already doing? Breakfast Sandwiches.

A little background- my husband requested something quick, healthy, and still delicious (often times it’s hard to capture all three requests in one) for breakfast during the week. We had bought our 7,410,365th box of blueberry Eggo waffles this year and he finally said he was Leggo’ing his Eggo.

When it comes to breakfast sandwiches, I’m still true to the McMuffin. Maybe it’s because they remind me of my childhood, maybe it’s because they truly are delicious, or maybe it’s because now I work for the company. I think it’s a combo of the three. Whoever says they don’t like McDonald’s breakfast is lying to your face- just sayin’. Since I love the McMuffin so much, but I also love a healthier breakfast choice- I decided that meal prepping my own version of these would be perfect. Plus I could add all the avocado I wanted.

Bake Ahead Breakfast Sandwiches
Serves 6
A quick, easy, and delicious breakfast that can be eaten on the go.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 1 Package of Thomas’ Multigrain Lite English Muffins
  2. 6 Eggs
  3. 3 Slices of your favorite cheese (I use a lighter cheese like Part-Skim Mozzarella or Provolone. ½ Slice per Sandwich)
  4. 6 Slices of turkey bacon (or ham if you prefer!)
  5. A pinch of Garlic Salt for each sandwich
  6. Veggies of your choice (I always add Red Pepper and Avocado to my Sandwiches)
  7. 6 Sheets of wax paper
  8. One large freezer bag
  9. Note: Festive Stickers are optional, but COMPLETELY necessary. I thought it would put a smile on Bryan’s face to find a smiling pumpkin on his sandwich in the morning 
Instructions
  1. 1. Preheat Oven to 350 Degrees
  2. 2. Spray a muffin tin with cooking spray (I am obsessed with Pam’s new Coconut Oil Cooking Spray)
  3. 3. Crack one egg inside of each cup and gently whisk with a fork (you could also do this with egg whites but I would recommend using 2 egg whites for each cup)
  4. 4. Bake for 10 minutes.
  5. 5. While eggs are baking, separate each English muffin and cut slices of cheese in half.
  6. 6. Cook your turkey bacon for 3-5 minutes over low-medium heat on the stove (I like mine crispy so I cook mine a little longer).
  7. 7. Once your eggs are cooked, gently use a fork to take them out of the muffin tin. If you used enough cooking spray they should pop out fairly easily.
  8. 8. Assemble your sandwiches with egg, cheese, and meat.
  9. 9. Wrap each sandwich in a sheet of wax paper and secure with a piece of tape.
  10. 10. Place all sandwiches in a freezer bag and place in the freezer to have ready for the whole week!
  11. 11. **For Micro-waving: Heat directly from freezer. Microwave for 1 minute and separate sandwich. Most likely, the egg will still be cold, so place back in Microwave and heat for another 30 seconds.
  12. 12. After heating, add your favorite chopped veggies, a pinch of garlic salt and/or in my case, LOTS of avocado and Enjoy!
Sweet T and a Honey B https://www.sweettandahoneyb.com/

–TB