I love how overnight oats can transform into a deliciously creamy brekky! As I’ve mentioned in numerous posts using oats, even if I like to follow a mainly Paleo diet (which eliminates grains), oats is the one grain I can’t resist because they’re just so versatile. They’re kind of like the little black dress of the health food world – the perfect canvas for throwing anything on it and, somehow, it just works.
I love these meatballs because they’re healthy, delicious, super easy to make and can be stored in the freezer to cook for another day. I also love that there’s grated zucchini and squash in them (which you can hardly taste if you’re not a big fan of veggies) which offer folate, fibre and vitamin C. What’s more, the oats (or you could use almond meal) in this recipe make a great alternative to breadcrumbs that are often used in traditional meatball recipes.
One of the best things I love about studying nutrition is that I come across nuggets of information that I can apply to my everyday life.
The below is a list of things that have stuck with me, not only from studying nutrition, but from picking the brains of various health food coaches, nutritionists and authors working at Prevention.
Bircher muesli is basically oats soaked overnight with grated apple, lemon juice and whatever else your heart desires. I love making a batch on a Sunday night and storing it in jars as it keeps for about three days.