Category Archives: Breakfast

Day 3! + Yummy Easy and Healthy Overnight Oats Recipe

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Breakfast:
Overnight Oats **recipe below**

Lunch:
Almond Chicken Soup (recipe link on day 1)
medium pear*

Snack:
Strawberry Almond Butter smoothie (recipe link on day 2)

Dinner:
Lentil Chili (recipe link on day 1, minus the longhorn beef)
1/2 avacado*
1 slice Rumiano pepper jack cheese

Work out:
Jillian Michael’s 30 Day Shred level 1

*rather than constantly writing organic on every meal I figured I should note that everything I eat and cook with is organic or sustainably grown/raised and I will note when something is not. I truly believe going organic on top of eating healthy is what has aided me in my weight loss. Chemicals cause our bodies to be unbalanced and sometimes removing them from our lives might be the last little push it takes. That of course isn’t to say eating conventional won’t work for you – we’re all different! 🙂

Stay tuned tomorrow for a weigh in update!

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Overnight Oats:

I had these for the first time earlier this week. They are super easy and yummy. It might be weird at first for some to eat “raw” cold oatmeal, but I found it refreshing and different. It’s a little chewy, but I prefer my oatmeal that way anyway! My favorite part is that you get to wake up to oatmeal that is ready to eat! No prep, no mess. Super convenient especially when you have kids!

Ingredients:
1/2 cup rolled oats
1 cup homemade coconut milk (or any other milk of your choice)
1 tbsp whole milk (you can leave this out if you want)
1 small banana, chopped
1 tablespoon chia seeds
1/8 cup raisins
1/2 tsp cinnamon
drizzle of honey

Put all ingredients in a jar and give it a stir, then place in refrigerator overnight.

Enjoy in the morning!

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Delicious, Healthy Breakfast Muffins…YUM :)

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So this is going to be quick. But I made healthy muffins today, and they were delicious. They have a vegetable in them, and they are delicious, oh wait I already mentioned that. They have an amazing crumb topping, and they are ever so perfectly sweet. They are perfect for an on the go breakfast- for yourself, your kids, whoever. They’d also be a pretty good substitute for a dessert.

NOW Savor the pictures and then follow the recipe below so you too can have healthy muffins!





Sweet Potoato Oatmeal Muffins

1 cup rolled oats
1/3 cup buckwheat flour*
1/3 cup quinoa flour*
1/3 cup spelt flour*
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 medium sweet potato, cooked and mashed (comes out to about a cup)
1/4 cup honey
1 medium mashed banana (comes out to about 1/3 cup)
1/4 cup whole milk (or any milk of your choice)
1 large egg

*or use flour of your choice amounting to 1 cup – just stay away from white all purpose flour if you want to keep them healthy!

Crumb Topping:
1/4 cup rolled oats
1/4 cup spelt flour
1 tablespoon plus 2 teaspoons cooconut palm sugar (if you must, sub with brown sugar)
splash of vanilla
1 tablespoon butter

Preheat oven to 400 degrees. Combine all dry ingredients in medium size bowl, mix well. Add in all wet ingredients and mix until well incorporated. Batter will be fairly thick and sticky. Divide into 12 cupcake/muffin liners. Divide crumb topping among the 12 muffins (it will be thick so just carefully mush between your fingers and spread at top of muffin).
Bake for about 15 minutes.

ENJOY!

Holy Spinach!!

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Are you ready for this??

1. I’M BACK!!

AND

2. my SUNSHINE ate SPINACH!!

This is going to be exciting, hopefully I promise! Either way, it’s the most exciting post for me to write. Miss Rae used to grab spinach off my plate and eat it when she was about 9 months old, after that I was still able to made a spinach pesto and she’d eat it no problem. But now that she’s older, more aware, and SUPER picky, you better keep anything spinach or dark leafy green related far away from her!

UNTIL TODAY! HOORAY!!!

I made spinach pancakes. Delicious spinach pancakes. I loved them, she loved them, and well… dada tried them and didn’t gag at least (which actually is a big deal). If you haven’t noticed yet by my previous sweet potato pancake post, I am just going to state now that pancakes are my favorite way to try to sneak stuff in. Sunshine loves pancakes, especially the cinnamon peach vegan pancake at Kerbey Lane. But sadly just because it’s vegan and from Kerbey does not make it an actual good breakfast food. Hence my search to create healthy “pancakes”. I should also mention: this is my second attempt at creating spinach pancakes. The first attempt was unsuccessful- though I am pretty sure it may be due to the bananas in the recipe and the fact that Sunshine is not a fan of bananas as of lately.

Are you ready for the recipe? YES get excited. You too can get your kids to eat spinach. And if they’re older and used to colors in their food, just tell them you dyed the pancakes green, or even better tell them they’re special HULK pancakes, or my clever idea- add in some apples and tell them they’re “green apple pancakes”. With all the junk food out there with artificial coloring maybe they’ll believe you and think they’re just as fun!

SUPER DUPER GREEN PANCAKES

(Recipe derived from nytimes.com)

2 handfuls ORGANIC* spinach (baby or large leaf)

1 cup spelt flour (or flour of your choice, but if you want to keep it healthy stick to whole grain flours only and NO all purpose white flour)

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon pink Himalayan salt

1/8 teaspoon ground cinnamon

pinch of ground nutmeg

1/2 to 1 tablespoon of coconut sugar (or sweetener of choice like honey, maple syrup, agave nectar)

1/2-3/4 cup whole milk (add more or less depending on thickness of batter)

1 egg

1 tablespoon coconut oil or unsalted butter, melted

 

*Please use all organic/sustainable ingredients when possible and remember spinach is #8 on the EWG’s 2012 dirty dozen list.

 

Rinse spinach leaves and place in blender with 1/2 cup of milk. Blend until spinach is pureed and/or only small bits exist. Add the egg and melted coconut oil or butter.

In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and coconut sugar (if using a liquid sweetener add to liquid instead).

Add flour mix into blender and blend just until incorporated. Scrape sides if necessary and mix again by hand. I like to keep batter in the blender jar for easy pouring.

Butter (or oil) cast iron skillet and pour desired amount of batter; watch for bubbles then flip and cook for another minute or two.

Serve with a small pat of butter and maple syrup for dipping.

Most importantly, ENJOY!

Sweet Lordy! Sweet Potato Pancakes.

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Today we had Sweet Potato Pancakes for breakfast! Rae of Sunshine loved them dipped in some Grade B Maple Syrup (yay!) and the Dada said sweet potatoes taste like crap. (If only he knew those same crappy sweet potatoes were hidden in his oh so loved homemade mac & cheese!) Before this morning, I had no idea sweet potato pancakes even existed. These are often the steps I take before making a meal:

1: look in fridge
2: ask “hmmm is there a recipe that uses these ingredients”
3: google a recipe
It is always fun to try something new! Usually I am successful in finding a recipe for those ingredients in question, and in a rare instance when I can’t find one I will often try to incorporate multiple recipes. That is what happened this morning. I googled “sweet potato pancakes” and then thought, why don’t I use oats ground into a flour instead of whole wheat flour, so then I googled “oat flour pancakes”. After searching through countless recipes, I combined a couple of ideas and subbed for things I just didn’t have stocked in the kitchen. And FINALLY, here is what I came up with. DELISH! (I promise there will be pictures next time!!)

Sweet Potato & Oat Pancakes

Ingredients*:
1 cup rolled oats
1 medium sweet potato
1 tablespoon unrefined virgin coconut oil
1/3 cup local pasture raised milk (adding a little extra if batter is too thick)
1/2 teaspoon baking soda (make sure it’s aluminum free)
2 pasture raised eggs
1 teaspoon cinnamon
splash of vanilla

Directions:
set sweet potato (skin on) in a pot of boiling water for about 10-15 minutes (or use prebaked sweet potato from dinner the night before)
process oats in a food processor or blender (I use my Ninja master prep blender) until an oaty flour has formed (does not have to be fine and powdery)
peel sweet potato and add to oats in processor, blend until nicely incorporated
throw in the rest of ingredients and pulse a few times until fully blended
oil cast iron skillet (or any other pan) with a little bit of coconut oil, pour batter, wait for a few bubbles to form, then flip, give it a minute, then remove from skillet

Optional:
Enjoy with a pat of butter from pasture raised cows, a little bit of grade B maple syrup, and a handful of blueberries on the side

Oh did you notice there is no added sugar in these pancakes?! I hope you enjoy these as much as little Sunshine and I did!

*Please use all organic ingredients when possible!