Pineapple Coconut Cacao Oats

So, it snowed here in Jersey this week.  Snow days!  I swear teachers want them more than kids.

It did, however, give me a chance to experiment with some oatmeal for breakfast.  Ah, the gift of time.

This oatmeal flavor combination was inspired by one of my favorite cakes that my mom made when I was growing up - Pineapple Coconut Chocolate Chip Cake.  Sounds weird right?  But, it was delicious!

For this oatmeal, to add in some healthy fats, I used Fourth and Heart Madagascar Vanilla Bean Ghee.  For those unfamiliar with ghee, it's a clarified butter that has some really terrific health benefits, such as:

• does not need refrigeration
• can be eaten by those who are intolerant to dairy or lactose
• Vitamin A & E

You can read more about it here!

Now it's totally optional in this recipe, but it does add a sweet, deep flavor that really added to the oatmeal!

I also used old fashioned oats, rather than quick cooking.  Takes a bit longer but I just like the texture better.  I've also tried this as an overnight oats mixture - haven't taste tested yet thought!

Pineapple Coconut Cacao Oats
Serves 1

1/2 cup old fashioned oats
3/4 cup unsweetened almond milk
1/4 cup reduced fat coconut milk (the kind in the can!)
1/4 cup water
1/4 cup crushed pineapple in juice, slightly drained
1 tsp. organic coconut palm sugar (or sweetener of choice)
2 tsp. reduced fat unsweetened coconut flakes
1 tsp. Fourth and Heart Madagascar Vanilla Bean Ghee
1 tsp. cacao nibs

Bring liquids to boil.  Add oats, stirring occasionally, for about 14 minutes (or until thickened to the consistency you like).  Remove from heat, and add the pineapple, 1/2 tsp. of the cacao nibs, sugar, 1 tsp. coconut flakes, and the ghee, stirring until combined. 

Top with the remaining cacao nibs and coconut.

Enjoy!

Banana Tahini Smoothie

I know what you are thinking.

Tahini?  In a smoothie?

Sounds weird.  I mean, when I think of tahini, I'm thinking hummus.  I'm thinking savory.

But not a smoothie.

However, I saw @thymeandtoast on Instagram putting tahini in smoothies and raving so I was like, ok, why not give it a shot?

So, on this snowy day (which equaled a snow day from work for me!), after my workout, I totally wanted a smoothie.  I had tahini so I figured, what better day to experiment?

The result was a super creamy smoothie that wasn't overly sweet and had hints of savory.  Suffice to say, I'm obsessed.

(Real talk - ignore the nails - they are recovering from weeks of gels.  Seriously, I need a manicure!)

I topped mine with a sprinkle of the Trader Joe's Super Seed Blend which I'm legit obsessed with.  Perfect topping for smoothies or a mix-in for yogurt!

Banana Tahini Smoothie
Serves 1

1 cup unsweetened almond milk (or milk of choice)
1 frozen banana
1 tbsp. tahini
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1 scoop Vital Proteins collagen peptides (optional)

Combine and blend!  Top with whatever you like!

January Favorites

So it's officially February.  And I'd like to point out that the only snowstorm we have had was on a weekend.  Which, teachers, you all know what I'm talking about. 

I've tried a few new things this month that I am LOVING, so I wanted to share!

So true story, I don't like nuts.  I'm not allergic but I don't like the texture - I can handle it if they are super ground up, but that's about it.  And it's very difficult to find protein bars that don't have big chunks of nuts. 

Enter these Square Bars.  Wow!  SO good, and super filling.  I have had the Chocolate Cherry, the Chocolate Mint, and the Chocolate Coconut and all are yum, though the Chocolate Coconut may be my favorite because it straight up tastes like a Mounds candy bar.  These have been a terrific pre-workout / late afternoon snack!

I'm not dairy free as a rule, but I am trying to lessen the amount of dairy I eat (let's be real, I'm not giving up cheese).  Basically, if it's a substitute I don't mind, then I will go with it.  Not only don't I mind this, but it has quickly become one of my two favorites (next one coming up later).  This Kite Hill yogurt is super creamy and has a very different texture than Greek yogurt, but it is also really refreshing and light.  Topped with some granola, it's a great snack.  I've had the blueberry and the vanilla, both of which I love, and was psyched to find some new flavors, including pineapple and key lime, at my Whole Foods!

And my other favorite is this So Delicious coconut milk yogurt.  Again, very different texture than Greek yogurt but really light and flavorful.  The chocolate flavor is AMAZING!  It's legit dessert.

I am a popcorn junkie to the extreme.  The boxes of microwave popcorn I would go through - not okay.  But, in trying to institute some healthier habits, I came across the idea of popping popcorn in coconut oil and was hooked.  Then, on Instagram, I noticed this Nutiva buttery coconut oil and I knew I HAD to try it.  I pop the popcorn in about a teaspoon of this oil, and then melt another teaspoon to put on top and it tastes SO buttery.  Definitely calls back to that buttery, delicious movie popcorn.  I've also used this to fry up hash browns and eggs and it's amazing!

So, all food faves this month as I've been trying to make some healthier choices and found some things I was super excited about.  

What are some of your favorites this month?

Lasagna Soup

Sounds weird right?

Lasagna, but a soup.

I assure you though, not only is this completely and ridiculously easy?  It really does taste like lasagna in a bowl.

This is a perfect soup to make on a chilly fall or winter Sunday, and then have ready for the week.  You can top it however you like, but my favorite way to serve it is to scoop a hot ladle of soup over a dollop or ricotta cheese and top with some shredded mozzarella.

Seriously, you aren't going to believe how easy this one is!

Just as a heads up, I cooked the pasta right in the soup.  As it sat for a couple days, it definitely got thicker, so if you want it to be more soup-like for leftovers, just add a bit more broth when reheating!

Lasagna Soup

1 tbsp. extra virgin olive oil
1 1/4 pound lean hot italian turkey sausage, casings removed
5 garlic cloves, minced
1 large can (29 oz) tomato sauce
2 1/2 tbsp. tomato paste
1/2 tsp. dried rosemary
1 3/4 tsp. dried basil
3/4 tsp. oregano
6 cups low sodium chicken broth
1/2 tsp. thyme
1 tsp. sugar
1/2 tsp. salt
1/2 pound farfalle pasta (or pasta of choice)
3 cups fresh spinach


Heat the olive oil in a large soup pot, and cook the turkey sausage over medium high heat until cooked through. 

Add in the garlic, tomato sauce, tomato paste, rosemary, basil, oregano, chicken broth, thyme, sugar and salt and stir well.  Simmer over medium / low heat for about 30 minutes, stirring occasionally.

Add in the pasta and cook until pasta is cooked through.  Toss in the spinach and allow it to wilt.

Serve over a scoop of ricotta and topped with mozzarella!

Pumpkin Pie Apple Oats

Surprise!  It's a day in autumn ending in "y" so clearly, this post is about pumpkin.

Specifically, pumpkin pie oats.

Now that it's colder in the mornings, I've been craving warm breakfasts.  And oatmeal is always one of my favorites.  The quick cooking oats are perfect for a chilly morning, the apples provide some sweetness, and the cinnamon and pumpkin are super comforting.

I used Stevia for sweetener, but really it was only because I was out of both maple syrup and honey.  Both would be delicious! 

I topped my oats with some Trader Joe's Super Seed Blend and some organic sunflower butter, and it was a super hearty and filling breakfast!

For more great recipe ideas, check out the What's Cookin' Wednesday Link Party at Buns in My Oven!

Pumpkin Pie Apple Oats
Serves 1

1 cup unsweetened cashew milk (or milk of choice)
1/2 cup quick cooking oats
1/2 cup pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 chopped apple
1 tsp. vanilla extract
2 packets of Stevia (or sweetener of choice)

Bring milk to a boil in a small saucepan.  Once it boils, add the oats.  Stir occasionally, for about 1-2 minutes or until oats thicken.  Once thickened, remove from heat.  Add in pumpkin, pumpkin spice, apple, vanilla and Stevia.  Combine and add your favorite toppings!

Fall Quinoa Salad

Ever wonder what fall in a bowl tastes like?

It basically tastes like this bowl of goodness.

I'm sure it's no secret by now that I love all things fall.  Pumpkin everything, the cooler weather, the changing leaves, football, tailgating...and the list goes on.

I decided to experiment with some of my favorite fall flavors and see if I could make it work all together.  The result was a delicious, protein packed salad that alternated between savory with a hint of sweet.

In other words, right up my alley!

This salad has a few steps, but it's not super labor intensive.  It's a perfect lunch or a great side dish!  It can be served cold, room temperature, or heated, and it delicious all three ways!

By the way, if you are looking for more fabulous fall recipes - check out "What's Cookin' Wednesday" on Buns in My Oven!

Fall Quinoa Salad
Serves 4 as a main, about 6 as a side

1 cup quinoa
2 cups of low sodium chicken or vegetable stock
2 tbsp. extra virgin olive oil (divided)
1 bag of brussel sprouts, chopped
1 1/2 tsp. garlic powder
1/4 cup pumpkin seeds
2 cups cooked, chopped turkey breast (rotisserie is great for this!)
2 cups chopped butternut squash
1 tbsp. pure maple syrup
2 tbsp. grated parmesan cheese
Salt and pepper

Add the 1/4 cup of pumpkin seeds to a dry skillet.  Heat over medium heat, stirring often, for about 2 minutes until toasted.  Set aside to cool.

Using the broth, prepare quinoa according to package directions, and set aside to cool.

Heat oven to 375.  Spray a cooking sheet with cooking spray and lay the chopped brussel sprouts in a single layer.  Add 1 tbsp. of olive oil, garlic powder, salt, and pepper, and toss to combine.  Roast for 15 minutes, tossing about halfway through.  Set aside to cool.

Add 1 tbsp. olive oil to a large skillet.  Add squash and saute for about 10 minutes.  Then, add the maple syrup and stir to coat the squash.  Cook for an additional 3 minutes, or until tender.

In a large bowl, combine the quinoa, brussel sprouts, butternut squash, and turkey and toss to combine.  Then, add in pumpkin seeds and parmesan and mix well.

Enjoy!

Biscuit Pizzas

So.  Word of warning.  These become addictive.

Which is why I only made a single batch.  But for real, you can triple, quadruple, whatever this, and it's a perfect appetizer (football anyone?).

And it couldn't be easier!  Mix up the toppings with whatever you prefer (I've done mini Hawaiian biscuit pizzas which are amazing.

In an attempt to try and stop myself from running back and making three more, I served mine with zoodles and asparagus.  It was a really perfect dinner!

Biscuit Pizzas
3 refrigerated biscuit dough circles
1/3 cup tomato sauce
1/4 tsp. Italian seasoning
1/4 cup part skim mozzarella cheese
5 pieces turkey pepperoni

Preheat oven to 400.  Flatten each biscuit into a thin disc.  Top with toppings!  Bake for 9 minutes, or until cheese is bubbly.

Spinach, Bacon, and Mozzarella Strata

Brunch is easily my favorite meal to have when entertaining.  One, it's early in the day.  Two, it features a lot of things you can make ahead so you can spend time with your guests.

I recently hosted a brunch, and made this strata, which I was able to make the night before.  And bonus, the leftovers got better the longer it sat in the fridge!

Spinach, Bacon, and Mozzarella Strata
Serves 6-8

8 slices multigrain bread
8 strips cooked bacon (I used already cooked - if you cook it, just make sure to drain it!)
2 cups shredded mozzarella cheese
8 eggs
3 cups 2% milk
3 tbsp. Dijon mustard
1/2 tsp. salt
3 cups fresh spinach
1 cup chopped sundried tomatoes


Preheat oven to 325.

Spray 13x9 baking dish.

In a bowl, combine the eggs, milk, mustard and salt.

Chop the bread into cubes.  Crumble the bacon into small pieces.

Place half the bread in the dish.  Top with bacon, 1 cup of cheese, half the tomatoes, and half the spinach.  Repeat that layer with the remaining ingredients.

Pour egg mixture over the top.

If you are making ahead, place in the fridge overnight.  Bake uncovered in the oven for 50-60 minutes (I actually upped the heat to 350 for the last 10 minutes).

Let stand 10 minutes before serving.

Pina Colada Smoothie

Is it just me, or does anyone else automatically hum that song when you hear "pina colada"?

Let's face it, it's one of my favorite drinks (although not the healthiest), so this was my attempt at making it healthier.  Also, minus the rum, obviously.

For this, I used Quest Vanilla Milkshake protein powder, but you could use any protein powder of your choice!

Pina Colada Smoothie

Serves 1

1 1/2 cups unsweetened vanilla almond cashew milk (or milk of choice)

1/2 cup frozen pineapple chunks

1/2 frozen banana

1 scoop vanilla protein powder

1 tbsp. unsweetened coconut (2 tsp. in the smoothie, 1 tsp. as garnish)

Combine ingredients in blender - save 1 tsp. of coconut for the top! 

Chocolate Peanut Butter Chia Pudding

Remember Snack Packs?  Was a big fan.

The attempt, though, at eating more natural foods (as opposed to artificial sweeteners) is real though. 

I've seen a million different recipes for chia puddings, and have tried about just as many.   Never could quite get it right, until this time!

This was the perfect amount of chocolate, a hint of peanut butter (not counting the blob on top!), and a perfect pudding consistency.

Chocolate Peanut Butter Chia Pudding
2 tbsp. chia seeds
1/2 cup unsweetened almond cashew milk (or milk of choice)
1 tbsp. unsweetened cocoa powder
1 tbsp. honey
1 tbsp. peanut butter powder
1/4 tsp. vanilla
Pinch of salt

Combine everything in a jar or deep cup and whisk together until well combined.  Refrigerate overnight!

Spinach and Artichoke Flatbread

Guess what?  It's almost football season!  Tailgating!  Parties!  Food!

If you are like me, and love the noshiness that comes with football season, then this recipe is for you.  It takes spinach and artichoke dip and turns it into a much healthier, but just as tasty, flatbread.

I used goat cheese (because in my opinion, goat cheese makes everything better), but this wold be just as delicious with some parmesan!

Spinach and Artichoke Flatbread
Serves 1 

1 single serve pizza crust (I used the Flatout Artisan Crust)
1 oz. crumbled goat cheese
5 canned artichokes, drained and pulled apart
1/2 cup fresh spinach
1 tsp. extra virgin olive oil
1 tbsp. chopped sundried tomatoes

Preheat oven to 375.  Bake crust for 2 minutes.  Brush olive oil over the crust.  Then distribute the artichokes, spinach, goat cheese, and sundried tomatoes evenly over crust.

Bake an additional five minutes and serve!
 

Coconut Mocha Smoothie

Remember Mounds bars?  I wasn't into Almond Joy because frankly, I didn't feel like a nut.  But chocolate and coconut was my jam.

Anyone who knows me knows that I'm a coffee junkie.  Give me all the coffee, all the time.  I have cut down in recent years, but if I can find a way to sneak coffee into just about anything,  I will.

This smoothie was born of my love for those three things, in addition to my lack of food shopping.  See, when I was getting ready for the next morning, I realized I had just about run out of unsweetened almond milk.  And it was late enough that the store wasn't happening.

Perusing my pantry, I found a can of coconut milk.  I didn't want to use the whole thing in my smoothie (well, I did, but realized that would make the smoothie a calorie bomb), so I figured I would have to improvise.  I thought about water but figured that would dilute flavor.

And then my eyes fell on my K-cups.  Why not?  Coconut, chocolate and coffee?  Sold.

I used vanilla protein powder for this (Quest is my favorite!) but only because I didn't have chocolate (FYI - totally trying it with chocolate and soon as Amazon delivers it!)  The cocoa definitely added enough of a chocolate kick though!

Coconut Mocha Smoothie
Serves 1 - 4 Smartpoints

2 tbsp. full fat coconut milk 
10 oz cold coffee 
1/4 cup unsweetened almond cashew milk
1 scoop vanilla protein powder
1 tbsp. unsweetened cocoa powder
1 tsp. coconut extract
1/2 frozen banana
1/2 tsp unsweetened coconut flakes

Blend all (except coconut flakes) until creamy.  Top with coconut flakes and enjoy!

Chickpea Avocado Salad

Let's be honest.  If it's a day that ends in y, I'm having avocado.  Usually on toast, but I'm open to suggestions! 

In an effort to do the "Meatless Monday" thing, I did some experimenting.  Knew the avocado was a go, but also needed a protein.  Thus, the chickpeas.  The sundried tomatoes that studded the mixture were the perfect tart and chew accompaniment!

You could definitely eat this on its own, but I folded it up in a wrap and added some snap peas and strawberries for a couple of 0 Smartpoint sides!

Chickpea and Avocado Salad
Serves 1 - 4 Smartpoints

1/4 cup chickpeas, rinsed and drained
1/2 small avocado (42 grams)
1 Tbsp. chopped sundried tomatoes (not packed in oil) 
Juice of 1/2 of a lime
Salt and pepper to taste

In a bowl, mash the chickpeas to the desired consistency (I left mine a little chunky for some added texture).  Add in avocado, tomatoes, lime juice and salt and pepper and mix until combined.

Romano Vegetable Flatbread

Because who doesn't love a good flatbread?

This one was super easy to make, and can easily be turned into a pizza by multiplying up those toppings.

The romano adds a nice, salty contrast to the creaminess of the ricotta, and the veggies make it very filling!

For this, I did an individual flatbread, and used the DELISH Flatout flatbread - the trick is to prebake it for a couple minutes so it's nice a crispy, even with the toppings!

Romano Vegetable Flatbread

1 serving, 8 Smartpoints

1 flatbread (I used the Flatout that was worth 2 Smartpoints)

1/3 cup part skim ricotta cheese

1 tsp. olive oil 

14 grams Romano cheese

1/3 cup zucchini, chopped

1/2 cup broccoli, chopped

1/2 cup arugula or spinach

Pinch of Italian seasoning

Salt and Pepper

Preheat oven to 375.  Prebake flatbread for 2 minutes.

Saute veggies (except greens) until cooked through, but maintaining a bite (mine were about 5 minutes).

Spread olive oil on crust, and sprinkle with Italian seasoning.  Add ricotta and sprinkle with salt and pepper.  Spread veggies evenly on top, and then top with Romano cheese.

Bake at 375 for 5 minutes (or until cheese is melty!).

Cauliflower "Fried" Rice

I'm posting pictures first as a peace offering for the complete lack of blog posts lately.  Summer has been crazy - in a good way!  But still crazy.  I'm also working full-time this summer for the first time in many, many years - which is also a good thing!  However, that means I've been wayyyyyy behind on the blog posting.

However, I'm hoping the deliciousness I'm about to share will make up for that!

I've jumped on the "cauliflower" rice train with a vengeance (especially now that they sell it already riced - for us lazy people out there!).  After many attempts, I finally perfected my "fake out" cauliflower "fried" rice.  It's got a nuttiness from sesame oil, and I used Bragg's Liquid Aminos instead of soy sauce (which you could certainly use!). 

This is a great dish because really, after the "rice", you can throw in any veggie you have on hand. It's a terrific "use up"!  I also love to top mine with Trader Joe's Chicken Cilantro Wontons because they are AMAZING.


Cauliflower "Fried" Rice
Serves 1 - 3 Smartpoints

1 cup riced cauliflower
1 egg
1 tsp. sesame oil
1 tbsp. Bragg's Liquid Aminos (or soy sauce)
1/2 cup chopped snow peas
1 cup mixed vegetables (I've also used Cruciferous Crunch or broccoli slaw here - terrific!)

Spray large nonstick pan with cooking spray.  Over medium high heat, saute riced cauliflower for about 3 minutes.  Add in snow peas and mixed vegetables - cook for 4 minutes or until vegetables are cooked through.  Add sesame oil and liquid aminos and lower to a simmer for about 2 minutes. 

Beat the egg in a separate bowl.  Push vegetable mixture to one side of the pan, add the egg and scramble.  After egg is scrambled, mix in with the veggies and cook for another minute.

Plate up and top with whatever you would like!

Spring Quinoa Salad

So I'm just going to be truthful.  I'm not a big salad person.  Unless it's like a buffalo chicken salad with fried chicken and a zillion other unhealthy additions.

But I am trying.  So that counts for something, right?

I made this spring quinoa salad as more of a side dish or a "bed" for other things, like a protein and / or avocado (because everything is better with avocado).  It's got some yummy roasted asparagus and steamed kale and brussel sprouts, and a nice tang of goat cheese.  The dressing is super simple as well!

Spring Quinoa Salad
3 Servings - 4 Smartpoints

1/2 lb. asparagus
1 tsp. extra virgin olive oil
1 cup cooked quinoa
10 oz bag of kale and brussel sprouts mixture, steamed (or any green you like!)
40 gm. crumbled goat cheese

Dressing
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees.  Chop asparagus and coat with olive oil.  Roast for about 8-10 minutes (or until done).  Let cool.

Steam bag of brussel sprouts and kale, let cool.   Combine dressing ingredients, whisk until combined.

Combine asparagus, greens, and quinoa in bowl. Toss with dressing until combined.  Sprinkle goat cheese into salad.

Evenly divide among 3 plates.  Top with your favorite toppings (I did grilled chicken and avocado!)

Two Fabulous Snack Finds!

Let's start with this.  If you like Sweet Chili Doritos?  You will legit love these.  They are AMAZING!  Crunchy with both a sweetness and a kick!  I found them at Whole Foods but you can also order them online.  There are also other flavors, but these spoke to me.  They are 4 Smartpoints per serving.

Another Whole Foods find below!  These are seriously delish if you need a savory snack.   Cheesy and salty and spicy and crunchy.  Moreso, they are organic and have a great ingredient list!  Another 4 Smartpoints per serving snack!  You can also order them online.

These pair great with a piece of fruit or some veggies for a really filling and healthy snack!

Cauliflower Crust

Yummmmm.

True story.  I have wanted to try this forever.  But I just....well I just didn't.

So I finally did and it was delicious, but it wasn't quite right.

So I tested and tested and finally found the one I truly LOVE! 

If you aren't familiar with cauliflower crust,  I will give this one warning.  It's not a pick up and eat it like pizza crust - at least not this one.  It was a little "wetter" in the middle, but it was so delicious I couldn't have cared less.

I topped it like pizza, natch, but then also did some avocado and a fried egg for a breakfast pizza.  That was my actual favorite.

Cauliflower Crust
Serves 1, Smartpoints = 2

1 cup cooked rice cauliflower
1 tbsp. egg whites
3 tbsp. (15 grams) grated parmesan cheese
cracked black paper

Preheat over to 400.  Place the cooked cauliflower rice in a clean dish towel and squeeze, to get out any excess water.

Combine all the ingredients in a bowl.  Spray a cookie sheet with nonstick spray.  Form into a thin, even crust.

Bake for 15 minutes.



 

Roasted Butternut Squash

I'm going to be real.  I was never a big fan of vegetables.

I ate corn on the cob here, carrots there, but I never loved them.

As I've gotten older, I have definitely grown to love many more veggies.  Brussel sprouts are my jam, broccoli, zucchini, asparagus all routinely grace my plate.

Another one I really now love is butternut squash.  Not only is the pureed type a great substitute in macaroni and cheese, but it's delicious simply roasted with some spices.

Truth?  I bought it already cubed.  But you could certainly but a full squash and chop it if you are so inclined!

This quick and easy side dish has a smoky, slightly spicy flavor that contrasts nicely with the sweetness of the butternut squash.

Roasted Butternut Squash
Serves 2 - 0 Smartpoints per serving

3 cups cubed butternut squash
1 teaspoon smoked paprika
1/2 teaspoon cumin

Preheat oven to 450.  Mist a cookie sheet with cooking spray.  In a bowl, toss squash and spices, then spread in a single layer on sheet.  Lightly mist cooking spray on top.  Bake for 15-20 minutes (cooking time may vary depending on the size of your squash cubes!)

Peanut Butter Protein Overnight Oats

I'm a big fan of overnight oats.  I mean it's served in a mason jar.  What's not to love?

It's a great make ahead and it's super filling, particularly this recipe. 

There are many different variations of overnight oats out there, but I love adding Greek yogurt to mine.  It ups the protein and I love the creamy, thick texture it adds.  I use 2%, because I'm trying to steer away from fat free stuff and more toward reduced or full fat more natural products, but it would be just as delicious with fat free if that is your choice!

I also added a scoop of Quest Peanut Butter protein powder.  I'm a BIG fan of the Quest powders, I find they taste really really good, not at all "protein-y".  And they are soy free, which is a big score. 

Peanut Butter Protein Overnight Oats
1 serving - 6 Smartpoints

1/3 cup oats
1/3 cup 2% plain Greek yogurt
2/3 cup unsweetened vanilla almond cashew milk
1 banana
1 scoop Quest Peanut Butter protein powder

Mash banana in a separate bowl.  Combine all ingredients in mason jar until combined.  Chill overnight.

I topped mine with 1 Smartpoint worth of pumpkin flax granola for crunch!