Tag Archive for goji berries

Overnight Goji Oats

It kills me to write the following sentence, but:

The kids go back to school today.

I know that I, for one, have at least one member of the household that is deeply unhappy that this day has arrived.

We have spent the last two months footloose and fancy-free, flip-flop clad, jumping (literally) in lakes, exploring other cities and countries and making a game of how few nights we spent sleeping in our own beds at home.

The answer is about 3, and we are wildly proud of that fact.

But reality is now coming crashing down. Michael is starting Grade 9, and I am back teaching as of next Monday. A busy fall schedule awaits us both. *sob*

One more moment of silence as we mourn carefree, sunny summer days that were our own.

Okay. Now that that’s done, let’s turn our focus to the matter at hand: school. I’ve already loaded the freezer up with lots of healthy, quick grab-and-go lunches: homemade vegetarian pizza pockets made with yams, Trader Joe’s vegan chorizo, and beans, and individually-sized containers of Cuban rice and beans that I can quickly heat up in the microwave.

But breakfast. That’s the kicker. I usually resort to smoothies, or I’ll make breakfast cookies or homemade granola bars.

But I also love me some Overnight Oats. You see, the thing is, you can really pack a lot of good stuff into your Overnight Oats.Gojoy Goji Berries

Like Gojis, for example. I was tickled pink to discover that there is a local farm here in Vancouver that’s growing gojis. Up until now, our only way of getting this superfood was by purchasing them dry (imported from China). I really like the fresh ones, they have a pop of tartness, and did I mention how good they are for you??

This overnight oat recipe can be customized to how you like it. Be sure to make up 3-5 to last you a whole week of healthy, grab-and-go breakfasts.

 

Overnight Goji Oats

Ingredients (for each individual serving)

  • 250-ml mason jars with lids
  • 2-3 tbsp oats (not instant)
  • 1 tbsp ground, roasted flax
  • 1 tbsp chia seeds
  • 2 tbsp vegan protein powder(I like vanilla)
  • 8-12 fresh goji berries
  • 1-2 tbsp dried fruit like cranberries, dates or raisins
  • 2 tbsp yogurt (or non-dairy yogourt if you want to keep it vegan)
  • 2 tbsp non dairy milk
  • a sprinkle of cinnamon
  • a tiny pinch of salt
  • a drizzle of maple syrup

Method:

  1. Place all the dry ingredients in the bottom of the mason jar, and give it a shake to combine.
  2. Now add the wet ingredients and shake/stir well to mix everything together.
  3. Place the lid on and store in the fridge overnight. In the morning, grab and go.
  4. If you like, you can add extras, like nuts/seeds, or blob of peanut butter and jelly.

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Superfood Salad

This is my kinda meal!

It’s summer, which means it’s hot–and we’re having a hotter than average summer in Vancouver this year. I’ve not spent much time in my kitchen at all. For dinners, I’m relying on things that are quick, easy, and require a minimum of stove time.

This dish is absolute perfection. There is literally zero cooking involved (unless you want to cook your own salmon, which is perfectly acceptable), and it is packed with all the superfoods.

superfood salad

Check this out:

  • Kale–superfood
  • Salmon–superfood
  • Goji berries–superfood
  • Quinoa–superfood

Oh, yeah! If you ate this every day, you’d probably live to be 104.

I should say that this is the first time I’ve experimented with fresh goji berries. Like many of you, perhaps, I’ve used the dried ones in recipes sometimes, pretty much anywhere you’d use a dried cranberry or a raisin. They’re great in granola bars, trail mixes, cookies, muffins or energy bites. But this is the first time I’ve used them fresh.

I’m pretty excited about these particular ones. You see, gojis usually come from Asia, but these ones are grown right here in BC! Yay for local superfoods! These ones come from GoJoy, and I believe they are the only local producers of this superfood, which have the highest protein count of any fruit. A relative of the nightshade family (they do look like teeny grape tomatoes, don’t you think?), they are packed with vitamin C, have ore carotenoids than even carrots, are high in fibre, and 15 times the amount of iron found in spinach! I’m looking forward to experimenting with them some more.

Okay, let’s get on to the recipe!

Superfood Salad

Ingredients for the salad:

  • One piece of smoked salmon (from your grocery store, or you can buy raw and cook it yourself)
  • 2 cups kale, washed, spun dry and torn into pieces
  • 1 cup romaine lettuce, washed, spun dry and torn into pieces
  • ½ cucumber, sliced and cut into quarters
  • ½ cup snow peas, cut on the diagonal
  • ¼ cup fresh goji berries
  • 2 tbsp popped quinoa

Ingredients for the dressing: 

  • 3 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp hazlenut oil
  • 2 tbsp maple syrup
  • 1 tsp grainy dijon mustard
  • salt and pepper to taste

Method: 

  1. Place all the dressing ingredients in a mason jar, screw on the lid, and shake well.
  2. Place the lettuce and kale in a large bowl, and toss well with the salad dressing.
  3. Place a handful of the greens on the plate, and then sprinkle over the peas and the cucumbers.
  4. Place the salmon on top, and garnish with a sprinkle of popped quinoa.