Meatless Monday- 1/27

We’re back again with more Meatless Monday inspiration! It’s the last Monday of the first month of the year. I hope you’ve been crushing your goals and even if not, in the words of the late, great, incomparable Kobe Bryant ,“put one foot in front of the other, smile and just keep on rolling.”

Overnight Oats

This no cook method involves adding liquid and other ingredients to old fashioned oats and allowing them to refrigerate overnight. Have fun with this recipe and add in as much or as little as you’d like!

What you’ll need:

1/2 cup old-fashioned rolled oats

1/3 cup plain Greek yogurt

2/3 cup unsweetened almond milk

1 tablespoon chia seeds

1/2 teaspoon vanilla extract

Honey and cinnamon to taste

How to make:

1) In a bowl, whisk together all ingredients.

2) Spoon into a jar with a tight-fitting lid.

3) Close and refrigerate for at least 4 hours, but preferably overnight before eating

To remix this recipe you can add fruits such as strawberries, blueberries, blackberries, or even bananas.

Chickpea and Spinach Salad

This easy to make salad is perfect for someone who is always on the go. Simply combine the ingredients and pack your salad dressing on the side. Mix and serve :)

What you’ll need:

1 can chickpeas

1 handful spinach

1/2 cup walnuts, chopped

1/2 cup feta cheese crumbles

½ tbsp lemon juice

3 tsp honey

4 tbsp olive oil

Salt + pepper, to taste

Chili flakes, to taste

How to:

1) In a bowl, combine feta, spinach, walnuts, and chickpeas.

2) In a separate bowl, combine remaining ingredients and mix together for a dressing.

3) Either drizzle and mix the salad with the dressing or serve on the side.

To make this recipe vegan, eliminate the feta cheese crumbles.

Vegetarian Pad Thai

Since living in Thailand, I’ve grown to love Pad Thai more than I could have in the states. I learned this recipe while at a Thai cooking school and wanted to pass it along to my readers worldwide. Feel free to add additional protein of your choice if you so desire.

What you’ll need:

5-6 cloves garlic, chopped

1 tablespoon shallots, chopped

Pressed tofu cut into small pieces

1 stalk green onions, cut

1/2 cup bean sprouts

1/2 cup carrots

1/2 cup peas

4 ounces rice noodles

1 egg

2 tablespoons cooking oil

1 tablespoon crushed peanuts

1 lime, cut in four

4 tablespoons oyster sauce

2 tablespoons tamarind sauce

1 tablespoon palm sugar

2 tablespoons water

1/2 teaspoon chili powder

How to make:

1) Mix all the seasoning together except the chili powder.

2) In a wok, add oil, shallots, and garlic and heat on low until fragrant.

3) Add in tofu and vegetables and cook for 1-2 minutes. Remove from heat.

4) Add noodles and seasoning to wok and add water to cook the noodle. Remove from heat.

5) Fry egg and add in all the ingredients and mix together. Cook for a few more minutes and add in bean sprouts and chives.

6) Top with peanuts, chili powder, and lime.