Being part of a community with so many talented bloggers and cooks I’m always feeling inspired by new creations and the things they’re cooking in their kitchen. This months Recipe Redux theme is a good one, as it pushed me to try one of the many recipes I’ve saved from some of the other redux members.
June 2016 – Theme
June Theme: Celebrate a ReDuxer!
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.
This challenge was a little difficult for me, simply because I had a hard time deciding which recipe to choose. In the end I chose The Foodie Dietitian Kara Lydon’s vegan carrot cake overnight oats that I’ve had pinned for a while now and haven’t got around to trying yet. I’m a big fan of oats and eat them several times a week for breakfast and I’m always looking for new ways to change it up. I was excited to give this new to me flavor combination a try and I certainly don’t need much convincing to eat something that resembles cake for breakfast.
I came across Kara’s blog after joining The Recipe Redux Group several years ago and I’ve been following her since. You know that feeling you get when you come across a blogger (or someone from another social media platform in this crazy internet world we live in) and think, “We would totally be friends in real life”. That’s exactly how I feel about Kara. Not only is she passionate about food and creating a healthy lifestyle but she also shares my love for yoga and traveling. Kara is a registered dietitian, nutritionist and yoga teacher who believes that the secret to a holistically happy life is nourishing your body, mind, and spirit.
I followed Kara’s recipe for these overnight oats exactly as it is, making two separate batches for both my husband and I. Verdict: We both loved it and it’s definitely making its way into a regular rotation in our house. It has the perfect mix of fats, whole grains and protein making it a satisfying breakfast to get you through the morning. I love all the different taste and textures from the soft and creamy oats, chewy raisins and crunch from the walnuts. It’s the perfect breakfast to make in advance as you simply throw it together the night before and grab-n-go the next morning. Breakfast, my friends, doesn’t get much easier than that!
- ½ cup gluten-free rolled oats
- ¾ cup unsweetened almond milk
- ¼ cup grated carrots
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 2 tablespoons raisins
- ¼ cup walnuts, chopped
- Combine all ingredients into a bowl and mix together until combined.
- Store covered in the refrigerator overnight.
- Give it a quick stir in the morning and enjoy!