Laura B's overnight oats

I heat them too, and add a tiny bit of maple syrup for sweetness. Sometimes I do protein powder instead of the PB powder

 

No Bake Pumpkin Protein Balls

 I had a recipe for these but tried a new one. They're good. My kids liked them for a day or two and then I finished them. A healthy fall flavored treat.
https://jessicainthekitchen.com/pumpkin-energy-bites/#recipe

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• 2 1/4 cups old fashioned or rolled quick oats

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• 1/2 teaspoon fine sea salt

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• 1 teaspoon pumpkin spice

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• 1/4 cup chia seeds

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• 1/2 cup pumpkin puree

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• 1/4 cup natural peanut butter or almond butter

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• 1/4 cup maple syrup

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• 1/3 cup chocolate chips

Grind the oats for about 1 minute in a food processor, until they’re almost ground down. (I usually just do quick oats and don't worry about a food processor).
Add in all the other ingredients minus the chocolate chips and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
Add in the chocolate chips and pulse about 15 times until the chips are smaller and incorporated throughout the energy bites.
Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 20-22 bites.
Place in the fridge for at least an hour to set, then enjoy!

Glazed Carrots

 This was an easy simple side dish to use up the carrots we grew in our garden. We loved them. I cut the sugar down and made half the amount. 

via https://www.dinneratthezoo.com/glazed-carrots/#wprm-recipe-container-17945

• 1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
• ▢ 1/4 cup butter
• ▢ 1/4 cup brown sugar
• ▢ 1/4 teaspoon salt
• ▢ 1 tablespoon chopped parsley optional

• Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
• Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
• Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
• Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
• Sprinkle with parsley if desired, then serve.

Thai Red Curry

 Made this last week and oh my goodness!!! We were all talking about how good dinner was the next day. Very versatile, not spicy, adapt to what you have. Found on Instagram: Moribyan

https://moribyan.com/thai-red-curry-with-chicken/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAdGRleAUhSkpleHRuA2FlbQIxMQBwZG9mAmZkaWQWUPBSVXWh6B33d8PWCfBzjN2cNTAvx3NydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABp5__BttyhiostmdbmyzuVV53TkXFR8QjqE1aiDxr4N2bSMRkyeFSCvH0kqS-_aem_e9xKz4T-bkER0jxK-Y6eZQ

• 1 pound boneless and skinless chicken thighs, cut into thin pieces (we used chicken breast)
• ▢ 2 tablespoons olive oil or coconut oil
• ▢ 1 tablespoon ginger paste
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 cup red curry paste (yes)
• ▢ 1/2 tablespoon fish sauce (skipped)
• ▢ 13- ounce can coconut milk (we use light)
• ▢ 1 tablespoon lime juice
• ▢ 1 tablespoon brown sugar
• ▢ 1/2 to 1 teaspoon red pepper flakes (we didn't do but added chili crunch after)
• ▢ Salt, to taste
• ▢ 1 whole red bell pepper, thinly sliced
• ▢ 1 cup green beans, chopped (we used frozen from the garden) (do at least double)
• ▢ 2 tablespoons chopped Thai basil (regular basil was just fine)
• ▢ 1 tablespoon cilantro, finely chopped
• ▢ 1 tablespoon cornstarch mixed with 2 tablespoons water (not 100% necessary, would try maybe half)

1.    To a pan over medium heat, add the oil, ginger, garlic, and red curry paste. Saute for 2 to 3 minutes.

2.    Add the fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt. Mix together and bring to a boil.

3.    Add the chicken and cook for about 8 minutes or until fully cooked through.

4.    Add the red bell pepper and green beans and cook for 4 to 5 more minutes just until softened a bit.

5.    Finish off with the basil, cilantro, and the cornstarch slurry. Mix together and the curry will start to thicken up a bit.

6.    Take off the heat and enjoy it with rice!