Thoughts of oatmeal might make you cringe if the last time you had it was when you were five and your grandma threw a bowl of oats mixed with water in front of you. Those aren’t the oats we’re talking about.

This recipe, along with the mix-in suggestions, will even make the Quaker Oats guy jealous.

If you haven’t yet jumped on the overnight oats bandwagon, we’re here to help you take the leap. This recipe is not only quick and easy but also nutritious and delicious. Plus, it will save you tons of time because you can make a batch and eat it for a few days. And whether you sit and enjoy it while reading the paper or grab it and go for an early morning meeting, it will keep you full for hours.

Not a fan of cold cereal? That’s ok, some people like their oatmeal hot and some like it cold… kinda like their coffee. Just heat it up in the microwave for 30 seconds or the stovetop for a minute or two.

Benefits:

• Oats are full of fiber, so you feel fuller longer (4g per serving).
• Oats contain more protein than many grains (5g per serving).
• Oats may help you drop a few lbs by keeping you fuller, longer.
• Oats are high in antioxidants, which help protect cells against free radicals and may fight heart disease, cancer, and other diseases.
• The addition of protein powder in this recipe ups the protein factor, so it’s even better for a post-workout recovery meal to help rebuild muscle and reduce muscle soreness.

Ingredients // Serves 1:

• ½ cup rolled oats
• ½ -3/4 cup almond milk (or whatever milk you prefer, depending on how thick you like them)
• ½ teaspoon vanilla extract
• 2 tsp chia seeds
• 2 tbsp Life’s Abundance Vanilla Plant Protein
• ½ tsp ground cinnamon
• 1-2 tsp maple syrup
• ½ cup blueberries // fresh or frozen
• 1 tbsp toasted sliced almonds

Directions:

1. Add oats, milk, vanilla, chia seeds, protein powder, cinnamon, maple syrup, and blueberries together in a mason jar or other resealable container.
2. Stir or shake it up and put it in the fridge overnight, or at least for 2 hours.
3. Top with toasted almonds or other favorite toppings, coconut works great too.
4. Eat and conquer your day!

Tips:

• Once prepared, they last for up to 3 days, or a week if you omit the fruit until serving.
• Allow the oats to sit at least 4 hours, but preferably overnight to get really creamy.
• You can play with adding more milk or less, depending on what consistency you like best.
• Quick oats are ok but will have a softer consistency than traditional oats.
• Double, triple, or quadruple the recipe depending on how many days you want to have prepped or people you want to serve.

Now, we love our blueberry protein oats, but one can only eat so many blueberries. So if you find yourself suddenly in love with overnight oats, but want to switch it up, here are a few suggestions:

• Chocolate peanut butter - Use chocolate protein powder and add a tbsp of peanut butter
• Apple pie - Add ½ cup of chopped apples and ½ tsp cinnamon
• Pumpkin pie - Add ¼ cup of pumpkin puree and ½ tsp pumpkin pie spice
• Banana walnut - Add ½ cup sliced bananas and 2 tbsp chopped walnuts

And if you run through all of the above, you can experiment with extracts, citrus zest, or even espresso powder - this is one of those recipes where you can let your imagination (and your tastebuds) run wild. Then the next time you go and visit your grandma, or your grandkids, bring them a batch and make sure you have enough for seconds - because they’ll be asking!

If you found this interesting, check out these related stories:

Ginger-Vanilla Protein Bar Recipe

Peanut Butter Cup Protein Recipe

Gingerbread cookies and peppermint bark might be the traditional holiday desserts, but what’s better than snacking without the guilt? These Holiday Health Bars are made with our Vanilla Plant Protein, so you can treat yourself freely! 

Recipe:

Makes 12 bars

• 2 cups quick oats (regular or gluten free)
• 1/2 cup Life’s Abundance Vanilla Plant Protein
• 2 tbsp ground flax seed
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup honey
• 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1/3 cup total of your favorite ingredients. We made two varieties: one with cocoa nibs and pumpkin seeds and one with mini white chocolate chips, cranberries, and chia seeds. This is where you can get creative and personalize this recipe as your own!

Instructions:

1. Preheat the oven to 350F and prepare an 8x8 baking pan by lining with parchment paper. Set aside.
2. In a large mixing bowl, combine oats, Life’s Abundance Vanilla Plant Protein, ground flax seed, cinnamon, and sea salt. Set aside.
3. In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour your wet mix into the dry mix and stir until fully incorporated. Fold in your ingredients of choice (cocoa nibs, chia seeds, etc…).
4. Pour into a prepared baking pan. Using a spatula, spread the mixture evenly in the pan, pressing down firmly.
5. Bake for 18-20 minutes, until edges begin to turn golden brown.
6. Remove from oven and let cool in pan for 20 minutes before cutting into bars.
7. To make this recipe fun and festive, cut parchment paper and bakers twine and wrap each one like a little gift!

Nothing's better than a warm, golden muffin fresh from the oven on a cold winter morning. The next time you get a powerful craving for muffins, don't use a cheap grocery store mix. Use your imagination! Our culinary experts tried several combinations of fruits and veggies before discovering a taste sensation that's a guaranteed palate pleaser. We don't mind telling you that this recipe was a serious hit with our co-workers at our home office.

Our bakery-worthy muffins are made from scratch, so you'll rack up some bragging rights for your incredible kitchen skills when you serve these to your friends and family. As it's written below, this recipe yields approximately 6-8 muffins. But you might even consider whipping up a double batch of these irresistible delights.

Be sure to share this inspired recipe with friends and family! And if you do your own twist on this recipe, using different fruits or vegetables, be sure to share your ideas and results in the comments section below!

Ingredients

• 1/4 cup white whole wheat flour
• 1/4 cup spelt flour
• 1 scoop Life’s Abundance Vanilla Plant Protein
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1 small zucchini, grated
• 1 small ripe banana
• 2 Tbsp. apple sauce, unsweetened
• 2 Tbsp. light agave nectar
• 1 tsp. vanilla extract

Directions

Preheat oven to 350 F. Grease 6 regular-sized muffin tins. In a large bowl, combine dry ingredients. In medium bowl, mash bananas with a fork. Add remaining ingredients to the bananas and stir.

Add the wet mixture to the dry, stirring until just combined. Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through. 

Nothing says Halloween is just around the corner like the arrival of pumpkin season. Sadly, many of us never really enjoy the fruits of this versatile squash varietal. Amazingly, you can easily bake or boil your own pumpkin purée using the innards of your decorative jack o’ lanterns!

This October, instead of stocking up brightly colored, high-fructose-corn-syrup concoctions that can cause repeated sugar crashes that leave you feeling like an empty gourd, why not try an entirely new fall delicacy using pumpkin purée? We promise, there’s nothing terrifying - or tricky - about these tasty treats.

Sure to delight, nourish and leave you with a big, toothy grin on your face, this no-fuss, no-bake recipe will help banish the hobgoblins of low-blood sugar and in-between-meal cravings. And the perfectly balanced blend of spices will instantly transport you to fall memories of years past.

INGREDIENTS

1 1/4 cup oats
½ cup pumpkin purée
¼ cup coconut palm sugar
2 Tbsp. Life’s Abundance Vanilla Plant Protein
2 Tbsp. maple syrup
1 tsp. pumpkin spice
1 tsp. vanilla extract
Unsweetened desiccated coconut or cinnamon to coat

DIRECTIONS

1. In a food processor or high-speed blender, pulse oats until a fine powder is achieved.
2. In a medium bowl, combine oat powder with remaining dry ingredients.
3. Fold in wet ingredients until evenly combined. The batter should be firm with just enough moisture to allow the coconut coating to stick (next step).
4. Use hands or a 1-inch scoop to make small dough balls. Roll balls until outside is smooth, coating in chopped coconut, cinnamon or topping of choice.
5. Store refrigerated in an airtight container for up to a week … even though they’ll never last that long because they’re just too darn delicious!

This recipe yields approximately two dozen 1-inch bites. Enjoy!

It’s raw. It’s vegan. And it’s impossibly delicious.

Our culinary artist has created a taste sensation that puts other cheesecake recipes to shame! What’s so amazing is that’s it’s dairy-free and packed with nutrients, thanks to our incredibly nourishing Vanilla Plant Protein.

Using muffin tins, makes 36 mini or 12 full-size cheesecakes.

Ingredients

CRUST
•1 cup packed pitted dates*
•1 cup raw walnuts (or almonds)

FILLING
•1 1/4 cups raw cashews, quick-soaked**
•1 large lemon, juiced (scant 1/4 cup)
•3 Tbsp Life’s Abundance Vanilla Plant Protein (about 1/2 scoop)
•1/3 cup coconut oil, melted
•1/2 cup + 2 Tbsp full-fat coconut milk (recommend skimming ‘cream’ layer off)
•1/2 cup liquid sweetener of choice (agave, maple syrup or honey if not vegan)

FLAVOR ADDITIONS optional
•2 Tbsp salted natural peanut butter
•1/4 cup wild blueberries (allow to thaw slightly if frozen)
•3 Tbsp caramel sauce
•Lemon peel, fruit, chocolate or crushed nuts

Directions

1. Add dates to a food processor and pulse several times until only small bits remain and form into a ball. Remove and set aside.
2. Add walnuts to food processor and pulse 5 times to create a meal texture. Add dates to walnut meal and pulse until a loose dough forms. Add more dates if the texture is too dry. If too wet, add more walnut meal.
3. Lightly grease your muffin tin, either standard or mini-size.
4. Scoop in a dollop of crust (about 1 T for standard tin, 1-1.5 tsp. for mini). Press is down using a small glass or the back of a spoon. A shot glass works perfectly for mini tins. If it sticks, cover the glass with parchment. Place in freezer to firm up crusts.
5. Add all filling ingredients to a blender and mix until creamy smooth. Add a bit more liquid (either lemon juice, sweetener or coconut milk) if the mix fails to blend uniformly.
6. Taste and adjust as needed. If you opt to use additional flavoring to the filling, blend in now. Leave aside any toppings for now.
7. Divide filling evenly among the muffin tins. Tap a few times to release air bubbles. Add any toppings, then cover with plastic wrap and freeze until solid, about 4-6 hours.
8. Once set, remove by loosening with a butter knife.
9. Serve frozen or thawed. You can store these cheesecakes in the freezer for up to 1-2 weeks … not that they’ll last that long!

Notes

*Soak in warm water for 10 minutes if they’re not very sticky. Drain well and pat dry before using.
**To quick-soak cashews, pour boiling water over them and allow to soak for 1 hour uncovered. Drain well before using.

Whey is a very popular ingredient in protein powders, especially in bodybuilding formulas. But is this commonly used ingredient all that it’s cracked up to be? In this post, we’ll look at the conventional wisdom and why whey might not be the best option for health-conscious consumers.

Let’s Talk Protein

It’s hard to understate the importance of consuming sufficient amounts of nourishing proteins. Your body needs quality protein to function properly, to build and repair tissues and to make enzymes, hormones and other key bodily chemicals. The amino acids in protein are the building blocks of bones, cartilage, muscles, hair and blood. So, there’s no controversy here … protein does a body good!

What Makes Whey Popular?

In the last decade or so, the media began educating consumers about the importance of getting an adequate amount of protein in their diet on a daily basis. That created a demand for a convenient and inexpensive source of protein. That’s when whey protein powders started on their journey to popularity.

Whey-t a Minute!

Unfortunately, whey protein has significant shortcomings, especially for those with sensitive stomachs. First, it’s derived from cow’s milk. Specifically, it is the liquid left over once milk has been curdled and strained. Moreover, it’s a by-product of the cheese-making process. It’s precisely due to its dairy origins that many people experience digestive issues consuming whey, such as bloating, gas, cramps, fatigue and/or loose stools. Formulators in-the-know attribute these reactions to whey’s lactose content, and many adults have some degree of lactose sensitivity.

Plant Power

Here’s our take. Animal-derived proteins are good, but they also may carry the dubious additions of saturated fat, cholesterol, added hormones and antibiotics. However, you can source excellent protein directly from plants without any of those nutritional drawbacks! For example, pea protein contains all nine essential amino acids and therefore is considered an excellent source of protein. Since it contains no dairy or soy, it’s regarded as a “clean source” of protein with zero gluten content. Hooray for plant power!

So, if you’re up for supplementing your diet with a protein powder, but you’re not interested in dealing with the possible digestive distress commonly associated with whey, try a plant protein powder instead!

With this crave-worthy recipe at your fingertips you’ll no longer worry about falling off the healthy eating band-wagon at snack time. Plus, you can spread your great inspiration by making an extra batch to share with friends and co-workers.

The best part is that because this isn’t a perfectly scientific recipe, it can be a clearinghouse for your pantry. Don’t have sunflower seeds or sun butter on hand? No problem, swap them out for chopped pumpkin seeds and that last 1/3 of a jar of nut butter lurking in the back corner. Or, put those pecans leftover from holiday baking to work in place of almonds, all in the name of good eating.

Even with this versatility, be sure to stick with the crystallized ginger (at least for your first batch) because it is undoubtedly the superstar of this recipe (less Kim Kardashian, more Dame Judi Dench).

Let us know how your batch turns out and if you made following these exact directions, or if you got creative!

Ginger-Vanilla Protein Bars

2 tablespoons butter
1/4 cup maple syrup
1/4 cup unsweetened almond milk
scant 1/2 cup Life’s Abundance Vanilla Plant Protein
1 cup oats (gluten free optional)
1 cup corn flakes, pounded to large crumbs
1/2 cup raw almonds, finely chopped
1/3 cup sunflower seed butter
1/4 cup sunflower seeds
1/2 cup crystallized ginger, chopped (approx. 3 oz whole pieces)
1/4 cup unsweetened shredded coconut (optional)

INSTRUCTIONS:

In saucepan over medium low heat, melt butter, whisk in maple syrup. Add milk and protein powder, whisk together until smooth. In large bowl, add oats, corn flakes, almonds, sunflower seeds and about 3/4 ginger pieces. Pour melted butter mixture over dry ingredients, mix together thoroughly. Add sun butter to mixture and mix well, kneading with hands if necessary. Line a 9×9 baking dish with parchment, foil or non-stick spray. Transfer mixture into pan; using a spatula or damp hands, press down firmly in even layer. Sprinkle shredded coconut and remaining ginger pieces, press down into bars. Bake at 325 for 20 minutes. Let cool completely before cutting.

You may hear the word protein and immediately think of a juicy bacon cheeseburger or a Sunday morning cheesy omelet. But, this macronutrient, famous for building muscle, comes in many shapes and sizes and has a whole lot of responsibility other than conquering cravings and “bulking” you up! 

Protein is made up of amino acids. There are more than 50 amino acids in the body, but 20 of them are responsible for protein building. There are 11 nonessential amino acids, meaning the body can create them on its own and 9 essential amino acids that the body cannot make by itself, meaning they must be ingested through foods. Most animal proteins, such as beef, eggs, chicken, fish and poultry contain all of the essential amino acids, and so they are referred to as complete proteins. Note: soybeans, hemp and quinoa are the only common plant-based foods that are complete proteins. Foods such as legumes, rice, beans and nuts do not contain all the essential amino acids and may be referred to as incomplete proteins. However, you can combine foods (think beans and rice) to get all of the essential amino acids and form complete proteins. And you don’t need to eat the incomplete proteins in the same meal! You need both essential and nonessential amino acids for your body’s cells to perform all of their functions.

Why is protein so important aside from helping us quash a burger craving? Protein is used in many bodily functions including cell maintenance and repair, blood clotting and the production of antibodies. It is the primary component of many body tissues such as skin, hair, and muscle.

Protein also provides satiety (feeling full). In other words, it is keeps us from diving into an ice cream sundae after... a bowl of pasta. One study(1) showed that people who ate 30% of their calories from protein versus 15% reduced total caloric consumption by 441 calories.

It is important to note that not all protein sources are created equal. We should aim to consume both plant and animal protein (if we’re meat eaters, of course). Animal protein should come from lean sources. It is recommended that approximately 15% of your daily calories come from this macronutrient to meet your basic needs. I believe a healthy diet may safely have as much as one-third of your daily calories from protein, and there is good reason to consume that much.

It’s easy to get into our own little adult food jags and eat the same omelet, burger or kale salad with grilled chicken again and again...and again. But, you should modify that breakfast for perhaps a protein-packed smoothie or tweak your lunch by nixing the grilled chicken for wild salmon or pork tenderloin. Switching up your protein will keep you from getting bored (and ditching your healthy ways altogether when you just can’t eat one more bite of chicken!). Also, when you eat different foods, you are consuming a wider variety of nutrients - especially if you swap out the rest of meal.

Here’s a delicious idea for a nutritious breakfast smoothie using Life’s Abundance Plant Protein powder. This 100% grain-free, plant-based protein powder is a nutrient-rich blend of clean, high quality proteins including pea, chia, pumpkin, hemp and quinoa. And at only 100 calories, it contains a whopping 14 grams of protein in every serving!

Avocado Banana Smoothie
Makes one serving with a prep time of 5 minutes.

Ingredients:
1 cup almond milk, unsweetened
1 small banana, frozen
1 tablespoon peanut butter or almond butter
1/2 small avocado
1 handful spinach, raw
1 scoop Life's Abundance Vanilla Plant Protein powder

Place ingredients into a blender and blend until you get the desired thickness.

Keri Glassman MS.RD.CDN

Reference:
1 Am J Clin Nutr July 2005, Vol. 82 No. 1 41-48.

Do you ever wish you were living back in the days before our mornings started off with phone alerts and emails waiting to be answered? Yes, it’s annoying to have modern day technology interrupt what could be a pleasant start to your day, but the good news is that you have the power to create a morning ritual that is energizing and inspiring.

Rather than opening up your phone to check social media or your computer to get ahead at work, start your day off right with the following tips to guarantee a positive beginning to your day.

Practice Gratitude

My favorite daily practice that starts the day out right is being grateful. Find three things to be thankful for each and every morning before your feet hit the ground and at night before you lay your head down.

It could be for a great day at work or for your wonderful partner beside you. It could be the volunteer job you love, the yoga mat waiting for you, or the five-mile run you’re going to brave the cold for.

Choose to start your day from a place of abundance, because research shows that those who do are more optimistic, have more social connections, sleep more soundly, exercise more and are happier. They’re also less likely to be depressed, envious and greedy.

Practicing gratitude is a no-brainer!

Quit Skipping Breakfast

You may think skipping breakfast will save you time and calories later in the day, but unfortunately it does just the opposite. Studies show that eating breakfast actually reduces hunger later in the day, and gives you more energy and brain power to get through your to-do list.

Need more proof? Eating a nutritious breakfast can:

• Help you lose weight, and decrease your risk of obesity.

• Increase brain function and concentration.

• Increase metabolism by as much as 10 percent.

• Decrease stress.

• Help you stick to your diet, and prevent snacking throughout the day.

Most people claim they don’t have time to eat breakfast. So if that’s your favorite excuse, I have great news - there are plenty of quick and easy breakfast ideas to get you started on the right track - even if your only breakfast encounter has been at the drive thru.

It takes more time to wait in line at your favorite breakfast stop than it does to make my favorite protein-filled shake. Even if you need to drink it on the go, it’s the best kind of morning take-out there is.

Pineapple Green Smoothie

1 1/2 cups almond or coconut milk
1 ripe banana, frozen if possible (makes it creamier)
1 large handful of fresh spinach leaves (or a scoop of Life’s Abundance Greens Blend)
1 cup of frozen or fresh pineapple
1 scoop of Life's Abundance Vanilla Plant Protein powder
Large handful of ice

Mix all ingredients in blender and drink up!

Move it

Most of us are slaves to our computers and sit for hours on end each day, which studies show can lead not only to obesity, but also depression, neck and back problems, and even a shorter life span. What?!

The good news? Researchers at the University of Bristol(1) found that employees performed significantly better in areas of productivity, energy and focus on days that they exercised. If you’re a morning person, try to work out before you get to the office so a late day meeting doesn’t force you to ditch your evening spin class.

On days when I debate with myself whether to exercise when I’d rather not, I ask myself this:

“One hour from now do I want to feel SWEATY or SORRY?”

I can honestly say that nine times out of ten it works. (I’m human; I sometimes cave.) But, when I close my eyes and ponder this question, I know that I’m never sorry for putting on my sneakers, and always sorry when I don’t; and that’s all the motivation I need to get myself moving.

Get a Good Night’s Sleep

Restful sleep tonight sets the stage for increased energy and productivity tomorrow. Studies have shown that decreased sleep time leads to a drop in physical and mental energy. So, go for a full eight hours if you want to nail that presentation or stay awake for your kid’s afternoon soccer match.

Your kids probably have a peaceful nighttime routine, and so should you.

• Make your bedroom sleep-friendly by eliminating noise with a sound machine or earplugs, and turn off anything that emits light.

• Keep your room cool. The temperature of your bedroom can interfere with getting quality sleep.

• This may seem obvious, but make sure your bed is comfortable.

• Take a warm bath.

• Wind down with your favorite book.

• Prepare yourself for your next day; running through your schedule, getting the kids bags packed, and anything else that would make you late in the AM.

• Incorporate relaxation techniques like yoga or meditation before you fall off to sleep. This helps to relax the nervous system and prep for ZZZZs.

If you’ve been feeling “off” and can’t figure out why, vow to implement a few of these tips into your daily routine and I promise you’ll find more focus, energy and happiness in each day!

 Danielle Diamond, Field Rep Contributor

(1) International Journal of Workplace Health Management 09/2008; 1(3):176-197.