Oatmeal Bake

Holy YUM!

This recipe is a meal prepper's dream!!! I had seen one of my absolutely amazing friends, Sarina, post photos of this over and over and finally I had to make it. Sarina is a sensational mom, Beachbody coach, Zumba instructor and a great friend. She is seriously the bees-knees and she knows her stuff!!! If you are interested in her coaching, etc check out her page: Sarina's Beachbody Page - what whaaaaat! This is not my brain child at all but I had to share given the ease of making this, the flexibility to make variations and how darn GOOD it was!!! This recipe is from Broke and Boujie, although I did modify the maple syrup a little (because you guys know how I feel about sugar).


Ingredients:

• 2 cups Old Fashioned Oats (or Steel Cut)
• 1/4 Cup Natural Maple Syrup
• 1 Tablespoon Cinnamon
• 1 tsp baking powder
• 1 Cup Raspberries
• 1 Cup walnuts, chopped
• 2 Cups unsweetened Almond Milk or Coconut Milk
• 1 large egg
• 1 Tablespoon Vanilla Extract
• 1 Banana, peeled and sliced

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts. Mix well.

In a separate bowl, combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.

Spray a brownie pan with cooking spray or olive oil or coconut oil. Spread the oatmeal mixture out evenly in the pan.

Pour the milk-egg mixture over top of the oat mixture. Shake the pan gently to spread the liquid evenly.

Top it with the remaining raspberries, walnut and banana slices and throw it in the oven for 35-40 minutes and enjoy the amazing smell.

Let it cool before you eat it.

 

Alternate Toppings:

-      Blueberries, banana and cashew

-      Almonds, strawberry, blackberry

-      ½ cup pumpkin puree, 1 tbsp pumpkin pie spice and pecans

Healthy Hash Browns

Hi Everyone!
My schedule has been CRAZY lately but after getting a lot of requests, I had to post this super easy recipe for Healthy Hash Browns! It takes about an hour when everything is said and done but the result is a crispy, delicious version of a typically unhealthy breakfast option. I ended up eating almost the whole plate for dinner, so I guess it was brinner?? :)
The beauty is this recipe is how low in carbohydrates yet you get a nice serving of veggies and fiber! Enjoy!

Ingredients
1 butternut squash
1 medium sweet potato
1 whole egg
2 tbsp almond meal
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp olive oil

1) Preheat oven to 400F.
2) Slice spaghetti squash in half and place cut sides down on a baking sheet. Bake for 35 minutes or until edges are browned.
3) Allow spaghetti squash to cool.
4) While squash is cooking, peel the sweet potato. Grate potato or slice potato into 6-8 sections and chop in a food processor.
5) Crack the egg into a large bowl and whip until fluffy. Set aside.
6) When squash is cooled, pull spaghetti strands with a fork. In a downward motion from the stem of the squash, scrape to pull strands.
7) When squash is "pulled", mix 1/2 into the egg bowl with sweet potato crumbles. Mix thoroughly.
8) Add almond meal and spices.
9) In a skillet, add olive oil and set to medium heat.
10) Using a spoon, drop the mixture onto the pan and smooth down. Cook until browned and flip.
11) Repeat with the rest of the mixture.

Tips:
a) Feel free to double the recipe to use the entire spaghetti squash. If not, you can saute the remaining squash with vegetables, meat, or whatever you like.
b) If you have it, you can substitute olive oil with coconut oil.
c) Try cooking the spaghetti squash the night before if you have time.
d) If you mixture seems wet, add almond meal little by little to thicken it up.

Enjoy!

No-Bake Energy Bites

I have been seeing lots of energy bites on Pinterest and decided to give them a try. I felt guilty about making cookies, so I made these as a way to gets sweet fix without interfering with my lifestyle.

These can be made many different ways, so find what you like and run with it!

Ingredients
1 cup dry oats (I used a mutli-oat mix that can be purchased at Trader Joes.
3/4 creamy peanut butter or nut butter
1/3 cup raw honey
1/2 cup ground flaxseed
1/2 cup sliced almonds, crushed
1 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon

1)In a large mixing bowl, combine all ingredients. Using a spatula, continuously fold ingredients until completely mixed. The mixture will not be completely stick together.
2) Scoop out tablespoon sized mounds and roll into a ball. You may need to use your hands and pack the balls tightly so they won't fall apart.
3) Store in an airtight container, makes about 20-25 bites.

Mint Chocolate Chip Cookies

Hey everyone! Occasionally I will post a recipe for something unhealthy..... I know it isn't the theme of my blog but I enjoy baking with old school recipes that sometimes call for ingredients that aren't favorable to a nutritious diet. That being said, I bake like this once in a blue moon! I spotted a bag of mint chocolate chip morsels right after the holidays and knew immediately that I'd make cookies for my fiancé because he LOVES mint chocolate combinations (which I do not- so these are just for him! <3)

I am not sure if these chocolate morsels are always available and if not you can use regular chocolate chips. This recipes makes a tasty cookie.

Ingredients
1 cup sugar
1 cup brown sugar
2 tsp vegetable oil
4 tbsp melted butter
2 eggs
2 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup mint chocolate chips

1) Preheat oven to 350F.
2) In a mixing bowl, combine flour, baking soda and salt. Stir so it mixes well.
3) In the bowl of a stand mixer, cream sugar, butter, egg and vanilla until fluffy.
4) While mixer is on, slowly add dry ingredients to wet ingredients until well combined.
5) Fold in chocolate chips.
6) Scoop out desired amounts of batter onto a greased cookie sheet.
7) Bake for about 13 minutes or until the edges are slightly browned.
8) Let cool on a rack.
9) Enjoy!

Tips
- Ways to make these lighter: use wheat flour instead of white flour, use egg beaters instead of eggs, substitute apple sauce for oil.
- You can also use a silpat instead of greasing a pan.

Enjoy!

Heavenly Chocolate Bites

Last night I prepared a little dinner for my closest friends! A dinner party at my house is a big deal to me no matter what the occasion. I decided to make a lovely chicken cacciatore, Italian bread, salad and dessert. I decided to turn to Pinterest to get inspired and it worked!

This little bites of chocolate heaven are delicious and part of a clean eating diet. The only ingredient that wasn't clean in the actual bites I made was the chocolate because I didn't have any raw cocoa nibs. So here goes! Enjoy!

Ingredients
2/3 cup cooked steel oats, hot
1.5 cup sliced almonds
2tsp vanilla
2 tsp cinnamon
6 tbsp raw honey
1 tsp sea salt
1/4 cup whole wheat flour
1 1/4 cup chocolate chips

1) Preheat oven to 325 degrees.
2) Combine hot oats, almonds, vanilla, cinnamon, sea salt, honey and flour in a stand mixer bowl.
3) When all ingredients are thoroughly mixed, slowly add chocolate chips on medium speed.
4) The heat from the oats will cause some of the chocolate to melt. Mix for about 15-20 seconds until mixture is dark brown and mixed well.
5) Form small mounds about 1tbsp each onto a cookie sheet lined with a baking mat, parchment paper or greased.
6) Bake for 20 minutes. The cookies will not look much different than prior to baking.
7) Allow cookies to cool completely before serving.

Tips:
1) If you don't have a stand mixer, prepare all ingredients in advance and combine quickly to ensure chocolate melts. Stir by hand for about a minute to ensure the batter is mixed properly.
2) Chocolate chips and regular honey will also work for this recipe.

Have a delicious day!

Chocolate Peanut Butter Banana Protein Smoothie

Chocolate PB Banana Smoothie

After a hard workout, it is sometimes hard to make a meal/snack that will replenish your body with the nutrients it needs. It's easy to grab a bag or box of whatever is on hand and begin to chow down. Sadly, this habit will basically eradicate any work you have just done and probably at compensatory calories to your daily intake. In other words- eating garbage after your workout doesn't help no matter how hard you exercised! 

I have begun to incorporate more protein smoothies into my daily regimen because they are tasty and often will kick a sweet tooth at the same time. 

Tonight I went a little bananas in my classes at the gym and felt that some protein would be necessary to fuel my muscles and body after my workout! This shake has 28 grams of protein, healthy fats and a nice little oomph of carbs!

Ingredients

1 scoop chocolate protein of your choice (I use Whole Foods Chocolate Whey)

1 frozen banana, sliced

2 tbsp organic peanut butter of your choice

16 oz of almond milk 

1) Pour almond milk into blender and add protein powder. Blend.

2) Add 1 tbsp of peanut butter and 1/2 frozen banana. Blend.

3) Repeat step 2 with remaining PB and banana. 

Enjoy! 

Tips:
a) dairy/soy/rice milk can be used but will alter protein content

b) If using organic peanut butter, keeping it refrigerated not only assists in reducing bacterial growth but also makes it much easier to mix or scoop out! 

c) I use a junky blender so if you have a high-end blender or something fancy, just toss it all in! 

Peanut Butter Banana Whippers

Whip it Good!

So my darling fiance and his family LOVE ice cream! I mean LOVE LOVE LOVE ice cream! I have definitely caught the ice cream bug from them and enjoy it once in a while. About 2 years ago, I went to a fabulous restaurant in Philadelphia owned by my best friend's friend Rocco. The restaurant is called Fuel and features a substantial menu of fresh, organic ingredients and all under 500 calories. Now, I know some of you are thinking, "Yeah, and it all probably taste like paper." Nope! The food is filling and flavorful!
Well, to get on with the story, my friend told me about these Banana Whips that Fuel sells. She described it as ice cream but without the guilt. Sounds good to me! When I tried them, I ordered the Nutella Banana Whips and oh my goodness, delicious! So here are my rendition of the Banana Whips!

Ingredients
2 bananas, sliced and frozen
2 tbsp peanut butter (I used organic, but any will do)
Ground Cinnamon

(Yes, that's it!)

1) In a food processor, puree the frozen bananas until smooth. You may need to pulse the processor a few times to pull the banana down toward the blade. Use a silicon spatula or wooden spoon to push down banana. Whip for about 30 seconds more.
2) Add peanut butter and puree until completely incorporated.
3) Using a silicon spatula, scoop banana whips out of food processor bowl and into an air-tight, freezer safe container.
4) Scoop your own portion out and sprinkle with cinnamon!

Tips
a) This simple recipe can be adapted in a million ways! Add nutella (like fuel), berries, protein powder, anything! You name it and it will probably taste amazing!

Kale Chips!

I didn't have time to take a picture of my finished product because I was Skyping with a friend and munching away. This is what they look like when done!
Photo Credit:  Kalyn's Kitchen

So I posted a photo of kale chips on my Facebook page a while back and I have gotten a lot of requests for the recipe. Kale is one of the world's superfoods and is very high in Vitamins K, C & A! It is high in fiber and pretty darn delicious, too!

I am a potato chip kind of person. I love the crunchy, salty, greasy aspect of it. But guess what? Crunchy, salty, greasy isn't great for your outsides or insides. Kale chips are a perfect way to get the craving for the crunchy, salty, greasy without all the negative side effects.

Ingredients
1 bunch kale
Olive oil in a misto (or olive oil spray)
Sea Salt Grinder
Black Peppercorn Grinder
Baking sheet pan

Preheat oven to 400 degrees F.
1) Thoroughly wash and dry kale.
2) Using a knife, slice the leafy portion off of the center stem of all of the kale.
3) Cut the kale leaves into "chip sized" portions. I like tortilla sized kale chips, about 1 inch x 2 inch.
4) Spray olive oil on the sheet pan.
5) Spread kale out on the sheet pan. Try not to let leaves overlap. You may need to make two batch or use 2 sheet pans.
6) Lightly spray the kale with the olive oil. The idea is to provide a light coating and not soak the kale. Soaking it will cause the kale to get soggy and not achieve the crispy, chippy effect.
7) Using the sea salt and peppercorn grinders season to taste.
** Kale doesn't need much seasoning so I wouldn't advise going overboard with the salt. The natural flavor is delightful. Enjoy it!
8) Bake for 7-10 minutes. Keep an eye on your kale. If the edges begin to darken, it's done.

Tips
a) Save the stems of the kale in a freezer bag to make your own vegetable stock! Mmmm!
b) Kale smells absolutely putrid as it bakes. PUTRID! Don't let it discourage you from trying this tasty, healthy snack!

Kale me, baby!

Have a delicious day!!!! xoxox

Pumpkin Blueberry Quinoa Bake

Pumpkin Blueberry Quinoa Baked with apple butta on the side! Mmmm!

Hey there readers!
So I know I am always making the "will blog more" promise! Sorry I have been away for some time! School and internships are very intense but I am surviving!

Below is a recipe I modified from a pin that my good friend Danielle put up on Pinterest. Of course I can never leave a recipe alone. So here is my modified bake! Please note- this is not a sweet breakfast food. Quinoa has a nutty flavor and the pumpkin is not noticeable at all. I am working on a more Autumn Friendly version of this but with oats.

Have a delicious day & enjoy!

2  cups quinoa, cooked and cooled

1 cup blueberries divided
1 cup pure plain pumpkin
2 eggs, beaten

1/2 cup egg whites
1/3 cup vanilla almond milk
2 tbsp maple syrup 

2 Tbsp brown sugar
1 Tbsp vanilla extract
1 Tbsp cinnamon 

Optional: apple butter

Optional: flaxseed

Directions

1. Preheat the oven to 375ºF and grease 8-by-8-inch baking pan

2. In a small bowl, whisk together eggs, almond milk, brown sugar, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.

3. Add pumpkin to egg mixture and whisk until completely mixed. 

4. Add quinoa to egg mixture. Stir with a large spoon to combine. Pour 1/2 into the baking dish and spread it around to ensure that it’s even.

5. Sprinkle in half of the blueberries and pour remaining quinoa mixture on top.

6. Sprinkle last half of blueberries on top of mixture.  Sprinkle about a tbsp of flaxseed on top if you have it.

7. Bake for 20 to 25 minutes until set and golden.

8. Cool completely and cut into squares. Serve with a dollop of apple butter.

** To make sweeter: you may add about a Tbsp of honey or additional brown sugar to the egg mixture. 

Quick Snack: Banana Parfait

Here is a hearty snack that is packed with protein, vitamins and minerals.
About 1 cup Greek yogurt vanilla flavor, granola and a sliced banana!
Hearty and filling!