Overnight Oats

Being a college student can be very hectic, especially where meal planning is involved. Breakfast is often sacrificed for fifteen minutes more sleep (although those fifteen minutes never seem to improve my mood or energy level). And that's a big problem, because breakfast is REALLY important. I don't have to tell you all the benefits of eating breakfast. When I do manage to get up in time to make/eat breakfast, it's one of my favorite parts of the day, because I get a few minutes of quiet time alone with my coffee and my food. It's quite peaceful.

Thanks to Pinterest, one of my favorite breakfasts is overnight oatmeal. It couldn't be easier. You put all the ingredients into a tupperware or a jar, put the lid on, shake it up, and store it overnight in the fridge.

In the morning, you have a delicious breakfast that can be served hot or cold and can be eaten on the go. It's also endlessly customizable: some of my favorite toppings include freeze dried strawberries, fresh blackberries, craisins, and sliced almonds. You also get to choose what kind of milk you use. I like using almond milk.

Topped with 1/4 cup freeze dried strawberries and a tablespoon sliced almonds

The oatmeal is pretty loose and liquid when you first take it out of the fridge, which some people like (the oats are soft enough that you can eat it like that), but I usually heat it up for a few minutes in the microwave so that a) it's warm and b) the oats absorb a bit more of the liquid.

Before microwaving

After microwaving for two minutes and adding toppings

This recipe has taken a lot of the hassle out of my mornings. I hope it does the same for you!

Overnight Oats

Ingredients:

1/2 cup oats (any kind)

3/4 cup your choice of milk

1/2 T honey or maple syrup

1/2 T vanilla extract

Your choice of toppings

Instructions:

1. Combine the first four ingredients in a tupperware or a jar. Put the lid on, and shake until combined.
2. Put the container in the fridge for at least 6 hours or overnight.
3. Either eat the oats as they are, or heat up for a few minutes in the microwave. Add desired topppings.
4. Eat!

Avocado Toast

My friends from California can tell you that I live off avocado toast. When I worked at Domenicos, almost every time I opened the cafe, avocado toast would get me through the slow morning shift. Before I left, I told my Grandparents about my love for avocados and how sad I was that I wouldn't be able to get good ones in Boston, and last week they sent me a whole box of California avocados, perfectly ripe, and perfectly delicious. I ate the first one with a spoon and some hot sauce (avocados and hot sauce just go perfectly together don't they?).
Even though I have been (attempting) dieting, I can still eat my avocado toast. After all, I wouldn't want all of those beautiful gifts to go to waste! I ended up freezing the majority of them. I didn't know you could freeze them, but thanks to pinterest, I now have an endless supply of frozen avocado halves. To freeze, simply cut the avocados in half, remove the pit, and wrap the individual halves tightly in saran wrap. Once all your halves are wrapped, place them all in a large ziploc bag and freeze. Just defrost at room temperature for about an hour before you use them.
Avocado toast has many varieties: one of my favorites is smoked salmon with lemon juice, another is tomato (in season please!) with balsamic. But when I don't have any fancy ingredients, I can always create some form of the basic avocado toast (cheese optional but so good).
You have your bread, your avocado, your lemon juice, salt, pepper, red pepper flakes, and hot sauce. Today I added some feta cheese crumbles, but it's good without too. If you're feeling indulgent, add a drizzle of olive oil.

My personal preference for mashing the avocado is to leave some chunks instead of making it into a spread (I like my guacamole like this, too). At Domenicos, we are taught to use a butter knife to slice the avocado several times lengthwise and then again crosswise, then scoop it out and spread it on the bread. This leaves some good size chunks in there! But it's all up to you. That's what's so great about avocado toast: it's endlessly customizable.
So next time you find yourself with some extra avocados, do yourself a favor, and make some avocado toast. You can thank me later.

Avocado Toast

Ingredients:

1 slice Italian/Sourdough bread

1/2 Avocado

1/2 T Lemon juice

1/2 T Feta cheese crumbles (optional)

1 T Olive oil (optional)

Salt, pepper, and red pepper flakes to taste

Hot sauce

Instructions:

1. Toast the bread in a toaster until it's golden brown.
2. Using a butter knife, slice the avocado, still in its skin, several times lengthwise and again crosswise. Then scoop out the avocado and spread it on the bread.
3. Sprinkle the avocado with lemon juice and olive oil (if using). Top the liquids with the seasonings: salt, pepper, and red pepper flakes, and then your choice of hot sauce. Finally, finish it off with the feta cheese.
4. Cut the toast in half.
5. Eat.

Avocado Fried Egg Sandwich

Avocado Fried Egg Sandwich

Ingredients:

2 slices Italian/Sourdough bread

1/2 Avocado

1 T Lemon juice

1/2 T Feta cheese crumbles

1 egg

Nonstick spray

Salt, pepper, and red pepper flakes (to taste)

Cholula Hot Sauce

Instructions:

1. Stick both slices of bread in your toaster together (side by side) and toast to desired doneness. This toasts the outside but leaves the inside soft and warm.
2. Mash the avocado inside the skin, then scoop it out with a butter knife and spread it on one piece of toast (the soft side).
3. Sprinkle the avocado with the lemon juice, feta, and red pepper flakes.
4. Head a small nonstick pan to medium high and spray with a small amount of nonstick spray. Crack the egg into the pan, sprinkle with salt and pepper, and cook to desired doneness.
5. Transfer the egg to the avocado and top with hot sauce and the other slice of bread. Cut in half.
6. Eat.