Brunch

Rhubarb Compote & Overnight Oats

Today is so exciting! The summer slimdown 2018 food challenge starts and I’m already off to a great start thanks to food prepping in advance.

This morning consisted of drinking 16oz water and taking vitamin C and probiotic. Then I made my usual CCN mango mint lime smoothie (from 2 food challenges ago) and had my morning cup of coffee, sans sugar and dairy.

The picture above is my morning snack. easy.

Rhubarb Compote

  • 4 cups chopped rhubarb
  • 1/4 cup maple syrup
  • 2 cups cherries (I used strawberries)
  1. Preheat oven to 350
  2. Line a rimmed baking sheet with foil
  3. Add your ingredients to the pan and mix around to combine
  4. Bake for 20 minutes until all is soft
  5. Cool
  6. Store in Tupperware in fridge until use

So for the overnight oats, I just used a Mason jar, 1/2 cup Quaker oats (nut free) and added 1/2 cup coconut milk with 1/2 cup rhubarb compote. Delish. Sweet. Filling. So good! And I’m good until lunch.

I’ love a good food challenge, I love being part of something bigger, I love learning about new recipes and the chemistry that happens with our bodies in the way in which we are eating. I love learning and CCN is a great teacher. Mostly, I love being connected to all of these amazing people trying to live a healthy (mind and body) lifestyle. amazing!!!

Have a great Monday!!!😍