Back in our newlywed days, when we couldn’t afford cable, I had to find something to replace my addiction to Food Network. The answer is always PBS, no? Many of those early Saturdays were spent getting acquainted with America’s Test Kitchen, Lidia Basitanich, Julia Child + Jacques Pepin and hey girl hey, registered dietician Zonya Foco.
You may not know that last lady, but she talked about low cal and low fat cooking in her oak-cabinet lined kitchen. She’d go to the grocery store to navigate the aisles in a healthy way and exercise with a trainer. In later seasons, she got a sassy short hairdo and started wearing red lipstick that accentuated her bright white teeth. Her passion for healthy living was contagious and I still use some of her great tips. She taught me about sugar quotients and how many of us are programmed over time to love super sweet desserts. She talked about dialing back the sugar in recipes and tasting more of the ingredients that way. She taught me that incorporating beans in your diet is good and that if you eat them on a regular basis you won’t have digestive issues. Zonya also introduced me to overnight oats or as she called them, swiss oats. For a while there, I was making them every week because they’re so easy and filling.
At some point they stopped airing Zonya episodes, I stopped making overnight oats and we never hooked up to cable. I wanted to get back into it and play around with new flavors. I obviously love pumpkin and tahini together and decided pumpkin tahini coconut milk would be really good for soaking oats in. Guess what? It’s SO GOOD.
The tahini adds some protein to keep you full longer and this easy breakfast just happens to be vegan and gluten-free and really pretty when you add toppings! Zonya would want me to use skim milk to save on calories, but the coconut milk is really creamy and delicious.
Try these overnight oats out and you’ll be excited to wake up and know that breakfast is already ready.