Coconut Yoghurt Overnight Oats with Oranges and Dates (and a Giveaway!!!)

It all started in Colorado. Me and my obsession with Noosa Yoghurt. This is also when I started getting into the whole locally sustained food movement during my stint there and fell in love a little grocery store in the Highlands called In Season. The store was about the size of an apartment in San Francisco and packed full of locally made, delicious eats. Sounds like my little heaven right?! Yep, totally was. I spent a small fortune there on eggs, bread, fresh bacon, and, of course, Noosa Yoghurt. I seriously still remember my first bite of Strawberry Rhubarb. It was so decadent! Like I was eating dessert for breakfast and I wanted to savor every little bite. 

If you've never tried Noosa, let me fill you in. It is an Aussie-style yoghurt that is creamy and satiating, chock-full of protein, calcium and other nutrients. All batches are crafted daily on-site using whole milk that is sourced from Colorado family farms, including Morning Fresh Dairy where Noosa is headquartered. Also made with honey (for that signature tart tang) and REAL fruit puree, they now have 13 flavors including recently introduced Pumpkin, Coconut and Pineapple!

But a few years ago, we moved to California and Noosa was no where to be found because it was still a fairly small get up in Colorado Sadly, moved on to find other brands, but never forgot. Then one day, I was in Safeway and spotted it! I got so dang excited and I told a few of my California friends all about my love for this stuff. So then I got them on board. Now we are all hooked on Noosa. It is like a drug! But, a good one.

Fast forward to present day and I am lucky enough to partner with Noosa Yoghurt for a really fun recipe. Noosa asked me to keep my personal culture at the heart of this project, which had me scratching my head a bit. It brought me back to Colorado where I learned the most about myself as a person and what's important to me in regards to food. Eating, cooking, baking, and trying new recipes are a big part of my life. I put heart and soul into what I make in the kitchen and I find great joy in sharing my hard work and creations with my loved ones. Some of the most important things to me are keeping ingredients fresh, healthy, and local, but also sensible. With the holidays upon us, this theme is even more important to me. One of my favorite times of the year is right now because I get to get in the kitchen and create wonderful things to share with my loves and be thankful they are in my life. But with the holidays in mind, balance comes up too, and eating healthy. One of the best things folks can do is eat a healthy breakfast to start the day off right before all the cookies, cakes, pies, and booze come about later in the day. At least you started out right, right?!

I came up with this simple overnight oats recipe, which you make ahead of time, so it is an easy breakfast to stock up on for the week. On Sunday, make a few batches, and come the week, you can grab and go, all while knowing you are starting the day out right.

Coconut Yoghurt Overnight Oats with Oranges and Dates
Serves 1

2 oz Noosa Coconut Yogurt
1/2 cup old fashioned oatmeal
1/2 fresh orange, peels and chopped (about 1/2 cup)
1 date pitted and finely chopped (I uses kitchen shears to cut it up)

Optional toppings:
1 tbsp coconut flakes, toasted
1 tsp cocoa nibs

In a small container, stir together the yoghurt, oatmeal, orange, and date. Cover and chill in the fridge overnight. In the morning, stir the mixture and top with toasted coconuts and cocoa nibs.
Make a few for the week and this is an easy grab and go breakfast for the holiday season.

Bonus! Noosa has graciously offered to send a fun a little treat package to one of my readers!! To enter, leave a comment below about your favorite way to keep balance during the holidays and maybe a special dish you are sharing with your family and friends this holiday season.

 Happy Holiday and Cheers!


Disclaimer: This is a sponsored post in exchange for an honest review and feature on my blog. Full All opinions are my own, as always.


Roasted Kabocha Soup with Chicken Sausage and Spiced Pepitas

I just got back from vacaaation! It was so.much.fun. I ran a bucket list marathon and the husband and I stayed in NYC for the rest of the week and explored. We had a blast, but that's a whole other post though!

Before I left for NYC I was going through the taper phase of my marathon training. I call it taper madness. For all my non-runner friends out there, it is a time in training where runners have to...well, taper. Basically slow down and let your muscles repair and rest for the big day. Ugh, its terrible. I had to stop lifting weights, stop doing my strength training, and had to cut back on my mileage. I have a real issue with taper time. All of a sudden there are extra hours in the days and I'm not as tired as I usually am...sounds like a good thing right?! But, after 6 months of training and going non-stop, adapting can be rough. My activities tend to shift from running related to cleaning, organizing and cooking related.


Nutty "Bloody" Brain Dip and a GIVEAWAY!

This time of year is my absolute favorite. The weather is changing, sweaters and boots get dusted off, and scary movies are on heavy rotation in our house.

Each October, the hubs and I have a tradition of watching 31 days of scary movies. No matter what, we try and fit time in for a flick. If we have to skip a night for some reason or another, we try and do a double feature the next night to make up for lost time. We take turns picking our movies, usually put together a snack, turn off all the lights and dive right in.


DIY Pantry: Pumpkin Pie Spice


It seems like every year when I start baking up a storm in the fall I have to search through my spice rack to find the coveted pumpkin pie spice. A lot of times I can't find it and have to buy a whole new bottle. Then, of course, 2 days later, I find my old jar from last year and have an overabundance of pumpkin pie spice.  Being that I only use this spice blend a few months out of the year, 2-3 jars of it is way, way too much. 

Well, it stops this year. I am NOT buying any more from now on. I am making my own and you should too! Why? Because you can make it in small batches and you probably have everything in your spice rack already. So, why not really.

I like this recipe because it makes just enough to get me through the season and nothing will go to waste. And if I need more, it is easy to throw together another batch. 

So far this season I've used this mixture to make a batch of my Pumpkin Granola and I've added a bit to my yogurt in the morning for a spicy kick. I really, really, really want to make a batch of my Pumpkin Doughnuts, but I am going to hold off until after the BIG DAY! I bet it would be good sprinkled over a little roasted squash though! 

DIY Pantry: Pumpkin Pie Spice
Quit buying multiple jars of pumpkin pie spice and try your making your own small batch for the season!

  • 1 tablespoon ground cinnamon
  • 2 teaspoons  ground ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • generous pinch cardamom


Measure all the above spices out in a small bowl. Mix them together with a whisk or fork to ensure no clumps. Store in an airtight jar and enjoy! You can use freshly grated nutmeg if you don't have ground. If you don't have ground cloves, but have whole ones stored away in your spice rack, you can ground the whole ones up in a coffee grinder.

Prep time: Total time: Yield: About 2 tablespoons




IFBC Roundup: Days 2 & a wee bit of 3

Ok! I'm ready to share the rest of the conference with y'all. It was a packed schedule, but the gals and I were super excited to get started and learn/eat all the things that we're being offered. 

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