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Crispy rice is all the rave right now, and we understand why! This crispy rice taco salad is super simple and a great way to elevate your normal taco bowls! What you need: What to do: Preheat the oven to 400 degrees. Place the cooked & cooled rice on a parchment-lined baking sheet. Drizzle on the olive oil and taco sauce and season generously with chili powder, paprika, garlic powder, and onion powder. Mix well and spread the rice out to an even layer. Bake in the oven for 30-40 minutes, mixing halfway through, until crispy. Keep a close eye

Killing two birds with one stone – coffee and breakfast! Indulge in the rich flavors of espresso and brown sugar combined with the creamy texture of overnight oats. A delightful way to kickstart your mornings with a boost of caffeine and a touch of sweetness! What you need: What to do: Add the brown sugar, rolled oats, chia seeds, and salt to a meal prep container and stir the ingredients together. Pour the espresso and almond milk over the oats and mix until combined. Cover and place the oats into the refrigerator for at least 2 hours or up to overnight.  *Option

This recipe calls for peanut butter, but we were out, so we used almond butter. Any nut butter will taste delicious. We made this recipe vegan and gluten-free, and it tasted great. If you do not have those issues, feel free to use butter and/or regular flour. What you need: What to do: Preheat over to 350F. In a bowl, mash bananas with a fork. Add maple syrup, ½ cup of coconut oil, and vanilla and whisk together until combined. Add flour, salt, and cocoa powder and mix until fully incorporated. Use the remaining coconut oil to grease a 9×9