brb dropping and doing 20 of these.
brb dropping and doing 20 of these.
How to spice up your oatmeal.
In a small pot over medium heat, combine 1/2 cup old-fashioned rolled oats, 1/2 cup water, 1/2 cup milk (cow’s, soy, or almond), and a pinch of salt. Stir occasionally, until oats are thick, about 5 minutes. If indicated, stir in additional ingredients until warmed through, then pour into a bowl and add suggested toppings:
Blackberry Pie Oatmeal
Near the end of cooking, stir in 1/3 cup blackberries.
Top with: 1 tablespoon chopped walnuts, a few more blackberries, and 1 crushed graham cracker
Pumpkin–Cottage Cheese Oatmeal
Near the end of cooking, stir in 1/4 cup canned pumpkin and 1/4 cup cottage cheese.
Top with: toasted sliced almonds and a dash of cinnamon and nutmeg
Near the end of cooking, stir in 1 teaspoon cocoa powder and 1 tablespoon shredded coconut.
Top with: a few chocolate chips, 1 tablespoon slivered almonds, and a sprinkle of coconut
PB&J Crunch Oatmeal
Follow basic recipe.
Top with: 1 tablespoon crunchy peanut butter, 1 tablespoon jam, and a sprinkle of granola
Bacon and Cheese Oatmeal
Follow basic recipe.
Top with: 1 slice bacon, cooked and crumbled, 2 tablespoons crumbled goat cheese, 2 teaspoons maple syrup or balsamic vinegar, and 1 tablespoon chopped fresh basil or rosemary (optional)
Bread Pudding Oatmeal
Cut a slice of fruity bread, such as cinnamon raisin, into cubes. When oatmeal just starts to bubble and thicken, add bread cubes. Stir in 1 tablespoon raisins.
Top with: a pinch each of brown sugar and cinnamon and 1 tablespoon cream
Fluffy Banana Oatmeal
Add a thinly sliced very ripe banana to oats at the start of cooking. As oatmeal bubbles, whip the oats vigorously with a fork until banana slices melt away.
Top with: 2 tablespoons chopped salted peanuts and a drizzle of honey
Cooking tip: The basic version is easily doubled and can be made in advance. To reheat, add a few tablespoons of milk to the oatmeal and microwave 1 minute. Stir, and heat for another minut
Peanut butter and banana = literally food of the gods
Spread half a tortilla with cinnamon pb, then mashed banana and banana slices, folded it up like a quesadilla and heated it in a dry frying pan until the inside was all melty and gooey - omg, so yummy!
And I’m going to do some baking later for the first time in months and months - excited!
ROASTED CHICKPEAS (omnomnom)
Delicious and nutritious. Preheat your oven to 400 degrees. Rinse them and roll them around to get the skins off. On a foil-covered pan,drizzle them with olive oil (I personally use a spray which does a better job at covering all of them) and roll them around in a spice of your choice. Bake for 20-30 minutes- the longer, the crunchier!
Happy snacking! :)
I hosted a Ryan Gosling film night tonight and made some of these - a combination made in heaven. I covered my chickpeas in smoked paprika. I think next time I might try some sweet ones with cinnamon and sweetener! <3
Delicious dinner after my 20 mile bike ride! I worked up an appetite and this really nourished me! Salad with romaine, bell pepper, celery and homemade spicy peanut dressing (peanut butter, Thai garlic sauce, soy sauce, water, and lime juice) with soy grilled tofu! So DELICIOUS.
Granola, oats, vanilla quark, almonds, dark chocolate drops, honey, berries, apple and banana. I love this so much :)
OMG <3 HEALTHY ICECREAM SUBSTITUTE :D my life is complete
1) Pick a couple of ripe bananas. They should be sweet and soft but not too mushy.
2) Peel the bananas and cut them into coins
3) Freeze the banana pieces for at least an hour or two.
4) Put the pieces into a food processor or blender.
5) Blend on high. Initially they will look crumbly and piecemeal. The mixture will probably get stuck a lot. Keep scraping down the bowl. Suddenly, as you keep blending, you will see a change.
6) The bananas turn creamy!
7) (Optional) Now is the time to add a scoop of peanut butter, honey, or anything else you care to mix in.
8) The ice cream will be the texture of soft-serve, but if you freeze again in an airtight container, it will get harder and more like regular ice cream.
Gotta give this a try
After my run today I wanted something sweet so I decided to whip up some healthy cupcakes. I wanted to swap out the butter for something with a bit more protein and the Greek Yogurt base turned out so amazing I just kept making more flavors! Greek Yogurt makes them moist, rich and adds 3g of protein while making them (except where I added nuts) completely fat free! You can use the base recipe of yogurt, Truvia, egg whites, flour, soy milk, vanilla & salt then add whatever other fillings, extracts or flavors you like (next on my list is chocolate raspberry). Next time you want a sweet treat give these a try, they’re really easy to make and perfect for whatever your sweet tooth desires. :)
For more healthy cupcake recipes go here!
TUSCAN BEAN AND KALE SOUP
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 28oz can diced tomatoes
- 4-6 cups vegetable stock
- 1 19 oz can white kidney beans, drained and rinsed
- 1 large bunch kale, stems removed, chopped finely
- ½ lb green beans, cut into 1″ pieces
- ½ cup quinoa
- 2 bay leaves
- 1 teaspoon dried oregano
- salt and pepperInstructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Saute for 5 minutes, until the onion begins to soften a bit.
- Add canned tomatoes, vegetable stock, kidney beans, kale, green beans, and quinoa. Stir to combine.
- Add seasonings.
- Cover and reduce heat to minimum. Let simmer for 30 minutes.