Tomorroats: A Quick, Simple & Healthy Breakfast

I saw this recipe on one of my favorite blogs, Can You Stay For Dinner?, and I had to share. I love the idea of mixing your breakfast together the night before with a few simple ingredients, putting it in the fridge then voila, you have breakfast when you wake up. The only mistake I made was using Steel Cut Oats instead of Old Fashioned Rolled Oats…use the rolled oats, it will result in a less chewier experience!

When I pulled the oats out of the fridge the next morning I just topped them off with a drizzle of honey, blueberries, a sliced banana and a dash of cinnamon! Delish!


  • 1/2 cup dry old fashioned rolled oats
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup water

At night (before bed), mix all ingredients well in a small bowl. Cover and refrigerate overnight. In the morning, stir and serve. No need to heat them, no need to dirty another bowl. Simply mix in your desired toppings. I went with honey, blueberries, banana, and cinnamon!

Serves 1

Nutrition (for oats, yogurt, and water only): 200 calories, 5 grams protein, 5 grams fiber

Bon Appetit!


Sauteed Mussels with Shallots and White Wine

This week has been an absolute whirlwind. Between work, music, and Snackin’ with Sarah Sellers premiering this week I’ve barely had time to think. Last night I had another recipe to invent and document. After all is said and done (photographs, video, etc) it usually takes me a couple hours per recipe, even if it’s a simple one. So to not starve my husband I thought I would make a quick appetizer to tide him over.

We love mussels and they couldn’t be easier to make. Usually your fish monger will already de-beard them so all you have to do is wash them before you throw them in the pot. Definitely give this recipe a try…it’s delish!

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