Pumpkin Pie Overnight Oats

Ingredients

• ½ cup fat free plain Greek Yogurt
• ¼ cup canned pure pumpkin
• 2 tablespoons unsweetened almond milk
• 2 tablespoons old-fashioned oats
• 1 tablespoon chia seeds
• 2 packets natural no-calorie sweetener 
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla extract 
• ¼ ounce sliced almonds

Instructions

1. In a medium bowl or jar, combine all ingredients except almonds. Mix thoroughly. 
2. Cover and refrigerate for at least six hours, until oats are soft and have absorbed most of the liquid. 
3. Top with almonds. 

Portabella Blue Egg Mug

Ingredients

• ½ cup chopped portabella mushrooms
• ½ cup chopped spinach leaves
• ¾ cup large egg whites (about 6 eggs)
• 1 teaspoon dried minced onions
• 2 tablespoons crumbled blue cheese

Instructions 

1. (In microwave) Spray a large microwave safe mug with nonstick spray. Microwave mushrooms and spinach for 1 minute, or until mushrooms have slightly softened and spinach has wilted. 
2. Blot away excess moisture. Add egg whites and onion, and stir. Microwave for 1 minute. 
3. Mix in cheese. Microwave for 1 more minute, or until set. 

Creamy Peanut Butter Smoothie

Ingredients

• ¾ cup unsweetened vanilla almond milk
• 1/3 cup sliced frozen banana
• 2 tablespoons plain protein powder 
• 2 tablespoons powdered peanut butter
• 2 packets natural no-calories sweetener
• 1 ¼ cups crushed ice (about 8 cubes)

Instructions

1. Place all ingredients in a blender. 
2. Blend at high speed until smooth, stopping and stirring if needed.