Overnight Oats

I get asked all the time how to make “my overnight oats” or “the perfect overnight oats”. There are so many different recipes out there but I find that this one never fails, is easy, and is universally likable. Overnight oats are just oats that absorb the following ingredients overnight and are to be eaten cold in the morning. They’re great for someone who is on-the-go and needs something quick.

overnight oats

Recipe: (individual serving)

At night

  1. Cook 1/3-1/2 cup of plain, uncooked oats to double the amount (you put in) water. Cook until oats absorb the water, stirring occasionally
  2. Put the oats in a separate bowl and add almond milk(or preferred milk) by eye so the oats cool down and absorb the almond milk(around 1/4-1/2 cup)
  3. Add 1/4 cup plain greek yogurt, 1tbs almond/peanut butter, 1/2 tbs flax seeds(optional), and preferred amount of cinnamon
  4. Place in a mason jar and leave in refrigerator overnight

In the morning

  1. In the morning the oat mix is going to be very dry, keep adding almond milk and stirring until it is to your preferred consistency
  2. Add fresh berries(I like blueberries) and honey

Fitness: Treadmill HIIT workout

One of my all time favorite workout to do are HIIT workouts. HIIT means high intensity interval training. HIIT workouts get your heart rate up and then bring it back down and you repeat these cycles for maximum calorie burn-age. HIIT’s are mainly done running/on the treadmill, rollerskating, biking, and walking. This workout can be repeated as many times as wanted.


Start off with a five minute warm up at speed 3.5 and 3 incline
Do one minute at 8 speed
One minute at 6
One minute at 4 with incline 2
One minute at 3.5 with incline 6 increasing by 2 incline each time you repeat this.
*Modify speeds/incline to fit your fitness level
If you want to do this running outside just adjust the speeds so speed 8 would be a sprint, speed 6 a jog, and 4 is walking. 

Roasted Brussels Sprouts



  1. Pre-heat oven to 375 degrees fahrenheit
  2. Wash, cut off ends, cut in half, and pluck off any yellow outer leaves of  the desired amount of brussels sprouts
  3. Place 2tbs of olive oil on a pan that is covered in foil
  4. Put washed and cut brussels onto the pan and roast in oven for 30-40 minutes
  5. From time to time shake the pan to make sure the sprouts brown evenly
  6. Take the brussels sprouts out of the oven and serve

Optional to add a couple shakes of balsamic vinegar 


I love to make this soup on a cool fall day or whenever I want something “detoxing”. If you make any recipe’s of mine and post them on Twitter or Instagram leave them with the hashtag #clairety so I can see them.



  1. Saute’ a Mirepoix mix(I get mine from Trader Joes) or just cut up 1 white onion, 3-4 large carrots, and 3-4 large celery stocks. Saute’ for 8-10 minutes with 2tbs of olive oil.
  2. Add one can of “soup beans” (I get mine from Westbrae Natural brand. The mix contains beans, barley, and lentils) or white cannellini beans
  3. Add one box of low sodium or unsalted vegetable broth (approximately four cups)
  4. Add one can of unsalted tomatoes(blended)(approximately three cups)
  5. Let cook for 20-30 minutes stirring occasionally

Serve with optional cheese of choice and cracked pepper. 

Chicken Chili

  1. chicken chiliAdd 2tbs olive oil to a pot and add (cut up) 3 stocks celery, 3 carrots, and 1 white onion. (also at grocery store they sell a Meropox which is this mix pre-done) Optional shallot and/or garlic. Let brown for 10 minutes stirring occasionally.
  2. Add one pound of organic ground chicken and let brown with vegetables and onion for 10-15 minutes
  3. Add 1 can no sodium black beans, 1 can no sodium pinto beans, 1 can no sodium tomatoes (blended up), and 1-2 tbs tomato paste.
  4. Let cook for 20-30 minutes stirring occasionally.

Serve with an optional ¼-1/2 avocado and cracked pepper/red onion.

*This recipe can be made vegan and vegetarian by just not doing ground chicken and it will taste just as great


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