Banana Chocolate Chip Overnight Oats

Prep time: 2 minutes         Yield: 1 large serving or 2 small

1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

• Make it vegan: Use plant-based milk, plant-based yogurt, dairy-free chocolate chips, and maple syrup for sweetener.
• Make it sugar-free: Drop the sweetener and use a whole banana.
• Make it gluten-free: Use gluten-free oats.

Cilantro Lime Shrimp with Zucchini Noodles

• 1 lb (450g) shrimp, shelled and deveined
• 2 + 1 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 1/4 cup vegetable broth
• 1 teaspoon honey
• Juice of 1 1/2 lime
• 3 medium zucchini, spiralized or cut into noodles
• Salt and fresh cracked pepper to taste
• 1 teaspoon lime zest
• 2 tablespoons cilantro, chopped

Directions

1. In a bowl, combine 2 tablespoons olive oil, garlic, red pepper flakes, 1 tablespoon cilantro, honey, lime juice and lime zest. Add uncooked shrimp and toss to mix well. Marinate for 15 to 20 minutes.

2. Heat 1 tablespoon olive oil in a pan over medium-high heat, add the drained shrimp, cook for 2 minutes, flip, and add the marinade. Cook for 1 more minute and set the shrimp aside.

3. In the same skillet add vegetable broth to deglaze and simmer for 2 minutes. Add the zucchini noodles and cook until just tender, about 2 minutes. Add the shrimp and adjust seasoning. Toss everything and serve immediately topped with additional cilantro, enjoy!