One of the greatest qualities of the overnight oat is that you can pretty much mix any fruit and liquid in a mason jar and have a delicious concoction. I had leftover cranberries and cranberry juice from our fall festivities so voila, Cran-Raspberry Overnight Oats!
The same concept applies as with my other overnight oat recipes. Use a mason jar to mix everything up and let it sit overnight in the refrigerator. Then top with your crushed nuts (macronutrient: fat) for texture and enjoy!
Place one scoop of vanilla protein powder (whey isolate is preferred) in the mason jar. Add 1/4 cup uncooked oats, a handful of fresh cranberries, approximately 8 raspberries and 1 scoop fiber powder. Top with enough cranberry juice to stir smooth but it will still be thick. Let set overnight in the fridge. Top with 1/4 cup crushed walnuts or almonds and enjoy!
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*The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day! There is no need to guess at how you should eat – let us help you eat right for your body type and goals!
Do you ever get on a kick of one particular food and feel like you stay on that kick for a while? We’ve been buying frozen fish, particularly frozen cod and frozen tuna, because they are easy, fast, and quite affordable. There are a few ways to make the cod taste pretty good too…you might even call it FRESH tasting instead of frozen! I call this recipe, “Salsa Saves Frozen Cod”. See my lemon cod recipe for a second option!
In this particular recipe, you can either take the time to make a homemade salsa or just buy a fresh salsa from the refrigerated section at your grocery store (usually near the produce). When I made it this week I used the store-bought salsa so we are literally talking 2 minutes to get the fish ready and 12-13 minutes to cook it — easy!
So take your defrosted cod (you could also do this on chicken if you don’t care for fish) and pat it dry. Place the defrosted cod on a tinfoil lined baking sheet that has a mist of non-stick cooking spray. Use a spoon to apply a generous portion of salsa to each piece of fish (1-2 TBSP depending on size of fish). Top with fresh chopped cilantro and bake at 425 degrees for 12 minutes.
We served this with jasmine rice, fresh baked veggies and half an avocado. The fish was so good you would never know it was frozen! And there you have it, “Salsa Saves Frozen Cod”!
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*The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day!
Lemon Cod is a great protein source (21 g for 4 oz) with very little calories (96 calories for 4 oz). We buy the frozen variety and keep several on hand for nights that we get in a pinch and don’t have anything else to make! It defrosts quickly and cooks in minutes.
Here’s an easy and tasty preparation for lemon cod:
Defrost frozen cod in the refrigerator or at room temperature before cooking or buy fresh. Pat dry with paper towels once removed from the plastic wrap.
Place on a tinfoil lined baking sheet and season with salt and pepper. Thinly slice one lemon and arrange on top of the cod. Bake at 425 degrees for 12 minutes. This baked lemon cod pairs nicely with a homemade salsa or watermelon avocado salad.
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With cod being such a light fish your portion will be larger than most other proteins. The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day!