Japanese-Inspired Overnight Oats

This calming breakfast combines simple ingredients with Japanese-inspired flavors for an easy make-ahead meal. Matcha, berries, and chia create a balanced breakfast that feels grounding, satisfying, and naturally energizing. Love this Japanese twist !

Instructions:

½ cup gluten-free rolled oats
1 tablespoon chia seeds
¾ cup unsweetened almond milk
½ teaspoon matcha powder
½ teaspoon cinnamon
1 teaspoon maple syrup
Fresh berries for topping
Pumpkin seeds or sliced almonds for topping

Ingredients:

Add oats, chia seeds, almond milk, matcha, cinnamon, and maple syrup to a jar or bowl. Stir well and refrigerate overnight. In the morning, top with berries and seeds before serving.

Pro Tip: Make two or three jars ahead for an easy nourishing breakfast during busy mornings, post workout, or an afternoon pick me up snack.

Lisa’s Berry Blast Smoothie

In a world where fast food often prevails, I believe in the power of nourishing our bodies with wholesome ingredients. That's why I've concocted this delicious blend packed with goodness to keep your health, heart, mind, and body happy and your taste buds dancing! This is also in my daily rotation!

Lisa’s Berry Blast Smoothie

INGREDIENTS:

• 1 lg frozen ripe banana

• 1 plus cup frozen mixed (or single) organic berries (such as strawberries, blueberries, raspberries, pomegranate etc)

• 1/2 cup plain Greek low fat yogurt or plant based or 1 tbsp of nut butter ( all optional)

• 1 Brazil nut

• 1 tablespoon chia seeds, ground flax meal, or hemp hearts ( or a mix of all)

• 1 scoop of protein powder

• 1 cup unsweetened almond milk (more to desired thickness)

• Ice cubes (optional, if using fresh berries)

• Sliced almonds and goji berries for topping

Instructions:

1. Preparation: I prefer my fruit frozen for smoothies, thick and cold. They are more of a meal when the right ingredients are added. If you're using fresh berries, wash them thoroughly. Peel the banana and break it into smaller chunks.

2. Blend: In a blender, combine all the ingredients: mixed berries, banana, chia seeds, flaxseeds, or hemp hearts, protein powder ( nut butter) and almond milk. ( all add-in’s are optional or you may sub)

3. Blend Until Smooth: Blend on high speed ( you may have to use your tamper as the thicker it is the longer it will take to blend) until the mixture is smooth and creamy.

4. Serve: Pour the smoothie into chilled glasses ( I keep a reserve in the freezer) and serve immediately. Top with a few whole frozen or fresh berries , almond slices, goji berries, granola etc. Delish!

The Best Berry Crispy Crumble (GF)

This gluten free berry crisp is one of those recipes that feels like comfort but still stays light and wholesome. I even love it cold the next day with a spoonful of plain yogurt!

Ingredients for topping:

1 1/2 cups of oat flour

1/2 cup rolled or quick oats

1/2 cup dark brown sugar

1/3 cup organic can sugar

1/4 teaspoon salt

1/2-1 teaspoon of lemon zest

1 teaspoon cinnamon

1/2 cup (1 stick) butter ( or plant based) melted and cooled

Ingredients for filling:

2 tablespoons of cornstarch

4 tablespoons of brown sugar or cane sugar.

1 tablespoon of lemon zest

8 cups of fresh berries or fruits ( blueberries, raspberries, cubed peaches, plums, pitted cherries, apricots, or a combo)

Vanilla ice creme or whipped creme for topping if desired.

Instructions:

Heat you oven to 350 degrees

Make your topping: Whisk together in a bowl, oat flour,oats,salt, spices, sugar. Stir in cooled butter and with your hands mix until you have coarse crumbles about 1/2 inch or some smaller.

Take a rimmed baking sheet ( ungreased) and spread topping evenly. Bake for about 15 minutes. Topping will not change too much in color but will be solid to the touch. Transfer to a wire rack to cool ( you may make your topping a day ahead and store in an airtight container)

Time for the filling: In a large bowl, whisk togther sugar and cornstarch. Add fruit and toss carefully to coat. Pour your filling into a 2 quart dish or a 10’ cake pan.

Spoon crumble over your filling and place on a baking sheet. Bake until it starts to bubble around the edges, about 50-60 minutes.

Let cool. Serve warm or room temp with ice creme or fresh whipped creme!

Great the next day re-heated on oatmeal or from the fridge on plain yogurt.