overnight coconut chia oats

breakfast, recipes, snacks

Scotland has a long and fascinating history with oats.

I am not ashamed. This is precisely the kind of thing that I geek out about. I am currently trying to convince Ryan that we need to go and tour an 800-year old oat mill in Alford, Scotland. Yes, they have been milling oats for a very long time and they host the World Porridge Making Championship – I must go and experience this. Oats are a serious food staple here and I love how versatile and easy they are.


If you have perused Instagram or Pinterest lately you know that overnight oats and chia pudding are all the rage. This recipe combines both recipes and will give you an easy way to get the nutrients and energy you need to start your day. Or if you are like me, it makes the perfect afternoon snack.

This is a quick morning meal because it is prepared the night before and includes only four baseline ingredients; oats, yogurt, chia seeds and almond milk. The toppings are endless and totally up to you. Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-based protein (thank you, yogurt and almond milk). The oats and seeds are soaked into the yogurt and almond milk, which means that the oats become deliciously soft, creamy and easy to digest. The chia seeds expand and create a pudding type texture that will  have you wanting it every day of the week.


1/2 cup gluten free oats

1/4 cup almond milk

1/4 cup dairy-free yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and slightly easier to find)

2 tablespoons of chia seeds



Place all of the base ingredients in a jar and stir them all together. Secure the lid and pop in the fridge to store overnight or for at least a few hours.

When you are ready to eat, get creative with your toppings. They are endless, experiment with what you like and what you have on hand: sliced bananas, blueberries, strawberries, almond butter, sliced almonds, unsweetened coconut chips, pumpkin seeds, cinnamon, honey or drizzle some agave.


If you are not dairy-free use your favorite yogurt and milk

If plain yogurt is not your favorite, try adding a teaspoon of vanilla extract or fresh fruit to add more flavor.


Enjoy and I hope you have a delicious start to your week!

Love people. Cook them tasty food.

food, lifestyle, recipes


I legitimately love vegetables.  But it wasn’t always this way.

When you are young, have a wild metabolism and can eat whatever you want, you don’t have to be health-conscious. All that changed about the time that I entered college.  After a trip to South America, I suffered a parasitic infection that eventually turned into an auto immune disorder. I was diagnosed with celiac disease. Back then, there wasn’t much research out and a pack of four gluten-free muffins cost about $8.00. Nowadays, it is easier than ever to find and afford GF options wherever you go. Lots and lots of people are going gluten free. It is a lifestyle that many people have adopted regardless of a diagnosis simply because they feel better. And that’s great!

After my diagnosis and feeling sick all of the time it was time for a change and I began researching holistic, natural healing approaches, and using food as medicine! I now indulge in a gluten-free, plant-based diet and incorporate as many whole foods that I can. I have learned so much through this healing process. At first, my diet felt limited and it was frustrating and negative. But over time I have found ways to turn something negative into something positive and feel that I can spread health and wellness with others.

It is my vision that through the Kilts & Kale blog I can help to demonstrate how easy and delicious healthy food is. There is more to ‘eating healthy’ than just iceberg lettuce mix and carrot sticks. You can still eat healthy and have delectable desserts, flavorful dips, cozy baked goods, hearty grains and a rainbow of incredible fruit and veggies, nature’s nutritious gift to us.

I am not a trained chef. I am not a nutritionist. But I love to read about food, experiment with it and most of all, consume it! I find inspiration in so many places and I will be highlighting several of my favorite cookbooks and cooking blogs on K&K over time.

There are a few things that I try and keep in mind with recipes. I try to keep food simple yet creative. It is important to me that the food is easy to cook, affordable, wholesome and environmentally friendly. I hope K&K can be a way to encourage myself and others to prepare food with love and care for our bodies and our planet. Keep your eye out for recipes and ideas coming up on the blog.


Small shout out to a fantastic spice shop, Penzey’s Spices. They have a crazy selection of spices and a little something extra worth sticking on your car or fridge. I think we can all agree that this is way better than any political bumper sticker I have ever seen. All together now, let’s love people and cook them tasty food!

east coast organics



There is no such thing as the twelve month strawberry? Gasp!

Eat Seasonably celebrates eating the right things at the right time: a chilled fruit salad when it’s hot, a hearty root vegetable stew during the cold months; raspberries in June and butternut squash in October. We received multiple recommendations from our friends in Edinburgh to try East Coast Organics, Scotland’s highly awarded organic farm & vegetable delivery service. They offer seasonal fruit and vegetables along with organic cheese, bread and eggs.  We order the UK veg box with free-range organic eggs.The farm is close to the city, only 10 miles southeast of Edinburgh, and they deliver straight to our door!

I am loving the UK box for several reasons:

1. I am curious to learn more about local produce, currently reading The Allotment Cookbook 

2. I am trying new produce, “Hello celeriac and parsnips!”

3. I have to be more creative with meal planning and recipes, this Beetroot Walnut Hummus is a keeper

4. Because scrubbing the dirt from your carrots and potatoes is good wholesome fun!

There’s nothing like fresh vegetables at their seasonal best and eating food when it’s just been picked. It tastes better, it’s better value and it’s better for the planet. There are a number of good reasons to eat more local, seasonal food:

– to support the local economy

– to reduce the energy and CO2 emissions to transport the food we eat

– to avoid paying a premium for food that has travelled a long way

– to reconnect with natural cycles of planting and harvest

– to enjoy fresher, tastier and more nutritious food

Eating seasonably has its advantages and it’s challenges. Alas, I  sometimes crave and indulge in a good banana when it’s February. If you are in Edinburgh, give East Coast Organics a try! If you are elsewhere in this beautiful world, explore what’s in season in your area.

What are your favorite seasonal recipes?