Breakfast Tongue Twister

Hello, blog world, long time no see! I've been really busy with school and work, so I've mostly just been posting my photos on Instagram because it's just much more convenient. It's been sort of same old, same old for me these days, but I have been lucky enough to have the time to try out some new recipes! Those of which have included soups, pastas, salads, and, my favorite, breakfast recipes.

Since today is Sunday and I usually like to relax and get work done today, I enough a nice breakfast, preferably one that I can share with my whole family. I should note that certain members of my family are, how shall I say it, stuck in their unhealthy ways? *Cough cough* DAD! But I do try and expand as many food horizons as I can.

All weekend I have been dying to make pancakes, and today was the prefect occasion to take my time and try out a new recipe I had been working on. I got inspired by a recipe I found and decided to combine it with another recipe from one of my favorite food blogs. Then I put my own spin on it and viola! Whole Wheat-Oatmeal Pumpkin Pancakes (say that ten times fast!):

(I topped mine with coconut butter :) )

Serves 1 (can easily be doubled or multiplied to any amount)

• 1/4 c. Whole wheat flour
• 1/4 c. Old fashioned rolled oats 
• 1/2 tsp. Baking soda
• 1/2 tsp. Brown sugar, packed, but broken up after measuring
• 1/2 tsp. Pumpkin pie spice (I just did a few good dashes)
• 2 Egg whites (or one whole egg)
• 2 Tbsp. Milk (I just used a little splash of almond milk)
• 1/2 tsp. vanilla extract
• 2-4 Tbsp. Pumpkin pure (4 Tbsp= 1/4c. I just did it to eye)

1. Combine dry ingredients in a bowl and sift together.

2. Add wet ingredients and whisk with a fork until smooth.

3. Spray your griddle or skillet with oil and put on medium heat. 

4. Spoon batter onto heated griddle and let cook until bubbles have formed in the batter (about 1-2 minutes), then flip. 

5. Reduce heat to medium low and cook for an addition minute or two. DO NOT FLIP PANCAKES MORE THAN ONCE! Doing so will flatten your pancakes, and your want them to be light and fluffy. 

6. Once fully cooked, place pancakes in a stack and top with your favorites (butter, syrup, PB, fruit, anything!) and enjoy!

The oats in the batter give the pancakes a chewy texture, which I enjoyed. But If you would rather a more traditional version, you can use 1/2c. of whole wheat flour instead of adding the rolled oats. That's actually what I did when I made a new batch for my parents this morning. As I mentioned earlier, my father can be a toughie when it comes to try new things, ESPECIALLY health foods. But he really enjoyed the pancakes! He even asked for seconds! Small wins, people, it's all about the small wins.

Fall Overhaul

Boy, have I been a busy little bee lately! I know I've neglected blogging, but lately whenever I seem to have a free second, there is always something else that needs crossing-off on my to-do list. 

So, here I am, with a free moment to finally blog again!

I should probably start by saying that I am so thrilled that Fall has arrived. Because Fall means pumpkins and I am obsessed with anything pumpkin flavored. 

In the mornings, I make sure I wake up early enough to make myself a filling breakfast that will stay with me throughout my classes. And this past week, with my trusty can of pumpkin by my side, I've been whipping up some interesting creations. 

To start, there was the Pumpkin Pie-Cake Oatmeal:

Taken with Instagram

1/2 c. Rolled oats
1/2 c. Canned pure pumpkin 
1/2 c. Water or milk
2 Egg whites
1 Tbs. Chia or flax seeds (optional-will need more water if using)
Pumpkin pie spice and/or cinnamon
Pecans for topping (optional

1. Mix oats, pumpkin, water, chia seeds, and spices into a bowl and microwave for about 2 minutes.
2. While the oatmeal is cooking, separate two egg whites and whisk them so they get frothy.
3. Let the oats cool for a minute and then slowly pour in the egg white, stirring constantly and quickly until everything is incorporated. Then return your oats to the microwave and heat for another minute, watching to see if the "cake" rises. Continue to microwave until oats seem firm. 
4. Be careful because it will be very hot. And just a warning, you will not be able to stir the oats because the steam from the "cake" will cause then to get a little watery at the bottom. Just eat it like you would a piece of cake-one section at a time. 

This bowl of oats was super delicious and truly filling. I think I ate it around 7am and wasn't hungry until 12! That's a new record for my new metabolism. 

But if this seems like a lot of work and you just want pumpkin in your oatmeal, just make your oats how your normally would and add in 1/4-1/2 c. of pumpkin, depending on your taste. 

This morning I had this lovely bowl of Peanut Butter Pumpkin Oatmeal:

Taken with Instagram

It's no secret that I love the creamy, nutty goodness of a spoonful of peanut butter, and the combination with the pumpkin sent my tastebuds into overdrive. 

1/3 c. Rolled oats

1/3 c. Canned pure pumpkin (estimated, it was all I hd left of my first can of pumpkin ): )

1/2 c. Water

2 Tbsp. Natural creamy peanut butter

1 Tbsp. Chia seeds (optional)

Pumpkin pie spice and/or cinnamon

Just made the normal way! The melty peanut butter was so good I didn't want the bowl to end, but alas, it did, and I had a full belly to start my day. 

I can't believe it's almost October, but I'm definitely looking forward to wearing big comfy sweaters, drinking hot tea, and eating pumpkin until I burst in celebration of Fall and the oncoming holiday season!

Something to think about:

What are you most looking forward to in Fall?

I'm gonna queue up some more blog posts to help keep the food coming while I'm so busy, so stay tuned!

Finally

A day off from work, at long last! I enjoyed waking up early this morning to head out to the gym. Call me crazy, but I love mornings. I use to hate waking up early, but ever since I lost weight and got active,  my every has picked up significantly, especially in the early hours of the day. It's a good thing I enjoy mornings now because tomorrow I start classes for the Fall semester and every weekday I will have class at 8am. I'm strangely excited to begin classes, probably because it will give me something else to do besides work and cook. It will be interesting to see how I balance classes, school work, regular work, and staying healthy all at the same time. When I was losing weight I didn't have a job to commit time to, so it was easy for me to get my work done and still have time for the gym. This will just force me to plan a little more so my days go smoothly. 

Speaking of planning, it was nice to not have to pack meals or snacks to take to work today. But I have gotten into the habit of repeating recipes that I'm really into lately.

It's no secret that I love oatmeal in the morning (or any time of day!), but yesterday I tried something new and I fell madly in love with this new bowl of oatmeal. 

I wanted some extra protein in my oatmeal, and instead of adding yogurt or cottage cheese, I wanted something that would pack a bigger punch for less calories. Solution: egg whites!

Taken with Instagram

Introducing, Fluffy Whipped Oatmeal. I couldn't believe how fluffy and dense the oatmeal had gotten after I added the egg whites. Definitely one of the best decisions I've made for breakfast in a very long time. This bowl included 1/2 c. of oats, 1 1/3 c. water, 1 T. chia seeds, 3 egg whites, 1 banana, 0.5 oz. pecans, and cinnamon. So filling, I can't even begin to describe how perfect this was. You can add less egg whites, different fruit, or substitute milk for water for whatever you're in the mood for. 

If you want to add egg whites to your oatmeal, the best way to do so is buy cooking everything stovetop. Add your water and oats and bring to a boil. Continue to stir and turn down the heat, this is when I added the chia seeds and a little more water. Once all the liquid has been absorbed, remove the pot from the flame. In a separate bowl, whisk the egg whites until they have become a little frothy, then slowly pour them into your oats, stirring quickly and constantly. You will be able to see the egg whites turning white, but keep stirring so they mix in with the oats and don't scramble. After that, I added my mashed banana, and instead of waiting for the oatmeal to heat on the stove again, I pour the mix into a bowl and microwaved it for about a minute. Finally, I topped it with my pecans and cinnamon and chowed down. 

The egg whites make the oatmeal fluffy, and slightly doughy. If you love oatmeal and have a little extra time in the morning (cooking them stove top only took me about 5 minutes), I highly recommend adding some egg whites. The protein will keep you satisfied for hours, I promise. 

For lunches, my go-to meal has become salads. They're easy to make before work, and I can easily throw on top a huge bowl of greens whatever is in my fridge for a filling meal. 

Taken with Instagram

Taco Salads are a staple in my diet because I love Mexican food and I love salad! A typical taco salad includes romaine lettuce, black beans, red onion, bell pepper, salsa, guacamole, cilantro and lime juice. Occasionally I will add brown rice, Boca Crumbles, reduced fat cheddar cheese, or tomatoes, depending on my mood. 

This summer I have really gotten into using eggplant in a lot of my meals, usually as the star ingredient. Lately, I have been turning back to the same recipe because I just can't seem to get enough of it!

Taken with Instagram 

Balsamic-Lemon Eggplant with Chickpeas, Tomato, and Mushroom. This picture was actually taken before work because I made this for my dinner, hours in advance. The recipe includes cubed eggplant, 1 whole tomato, 1 portobello mushroom cap, 1/2 c. chick peas, garlic, onions, Italian seasoning, olive oil, balsamic vinegar, and lemon juice. Everything is cooked in one sauté pan and it is delicious. I think I had it three times in one week!

Well, I've shared some of my new favorites, do you have any favorite recipes that you never get tired of eating?

Pleasantly Surprised

My post-work out breakfast is always oatmeal, but today I decided to switch things up...kind of. 

Last night, I was browsing through Kath's blog (one of my favorites) and I stumbled across a recipe of hers, the Dough Boy Smoothie, and as soon as I stopped drooling, I headed to the kitchen to prepare it. The breakfast is a cross between overnight oats and a smoothie, so I was still going to get my oatmeal fix after the gym. 

Apparently, I was so excited to make the recipe that I misread the instructions. The recipe says to stick all the ingredients in the blender and let it sit in the fridge overnight, to thicken, then blend in the morning. I blended everything the night before, then put the mixture in a bowl in the fridge. Whoopsie! 

I realized this soon after I finished, but I definitely was not going to waste everything to make it again. So I went to bed last night a little nervous because I didn't know what I was going to find the next morning. 

To my surprise, everything in the bowl still thickened like it was suppose to! I was definitely thanking my lucky stars as I headed to the gym. 

When I got home, I emptied the mixture into a microwave-safe bowl and boy, it sure was thick. I live for super thick oatmeal so I was on cloud nine scooping out this new creation. The original recipe says to add more milk in the morning, blend, and serve cold. But I figured, since I already made the recipe my own from the start, I might as well just keep on following my crazy ideas. 

So, I popped my oatmeal in the microwave. And as I heated and stirred, and heated and stirred, I realized that a cake-like texture was beginning to form. This was the final result...

My oatmeal had blueberries and a half of a banana, hence the color. It definitely was no longer a smoothie, but it also wasn't a traditional oatmeal. Therefore, I introduce to you, the delectable, the delicious, the decadent, the Overnight Oatmeal Cake!

I loaded this "cake" up with sweet, salty, and savory toppings, as you can see. By the first bite, I had died and gone to heaven. Toppings include: walnuts, broken-up Kashi dark mocha almond chewy bar, PB2 (with extra water to make it running for drizzling on top), and puffed kamut cereal. Like I said, I'm currently sitting on an oatmeal cloud, blogging this from nirvana. The topping superstars were definitely the Kashi bar, with it's chocolatey goodness, and the slightly salty and melting PB2. I gave myself a pat on the back for that combo. 

Now, if you're on a diet, you may not want to add as many topping as I did because my bowl was a whopping 630 calories (oatmeal cake by itself is 345 calories). But I love having a hearty and filling breakfast that will fuel me for the rest of my day, so if you're just managing your weight like I am, go right ahead and fill-up your bowl. 

Overnight Oatmeal Cake

Adapted from Kath Eats Real Food

• 1/2 c. Rolled oats, dry
• 1/3 c. Plain low-fat yogurt
• 3/4 c. Milk (I use plain, un-sweetend almond milk)
• 1/2 Banana
• 1/3-1/2 c. Fruit of choice, or other half of banana 
• 1 T. Chia seeds, or ground flax seeds (essential for a more cake-like texture)

1. Add all ingredients in a blender, mix, then store overnight in a bowl so it can thicken.

2. The next day, heat the thickened mixture in a bowl until hot.

3. Add toppings and enjoy!

The texture of the oatmeal is a cross between a cooked cake and cake batter. It's not in any way runny like batter, but it also isn't light and fluffy like a cake. This recipe make a very dense, very moist cake. I cannot wait to make this again.

Something to think about: Have you ever made a mistake in the kitchen that turned out to be a miracle?

Squirrel Food

Everyone always jokes that vegetarians eat "rabbit food," and maybe there's a lot of truth in that, but I realized today that my breakfast was definitely squirrel food.

Oatmeal with chia seeds, sunflower seeds, and peanut butter. Mmmm talk about a savory breakfast!

For those of you who are unfamiliar with chia seeds, yes, they are the same ones that grow strange looking grass in silly shaped ceramic pots. More specifically, chia seeds are known as a superfood and they're loaded with nutrients. What I love most about chia seeds is that they absorb water, so they make oatmeal extra voluminous. When you add water to chia seeds (I do 1 T. of chia and 5 T. of water) and stir for about a minute, you will notice that a gel begins to form around the seeds. After that gel forms, you can add your dry oats and water and cook how you normally would. Of course, chia seeds can be used as an additive in a variety of recipes, not just oatmeal. 

Adding sunflower seeds to my oatmeal is my new favorite thing. They're smaller than most nuts, but they still provide that savory nut-flavor that goes well with oatmeal. They truly are perfect. I buy unsalted, raw sunflower seeds, but if you have a salt craving, lightly salted sunflower seeds would also work well. 

And of course, can you really go wrong with peanut butter? No, you can't.

Pie For Breakfast? Why Not!

It's no secret that I am madly in love with oatmeal; it's so versatile, you can add almost anything and you have a healthy breakfast that keeps you full for hours. 


During the summer I always take advantage of the fresh berries that are in season, but I wanted something a little different this morning. A few months ago I think I had pureed pumpkin in my oatmeal for a solid week or two, every day. I mean, once you open the can you need to make sure you don't waste it! So now I will be eating some variety of pumpkin oatmeal for the next few days, but I'm not complaining. 

This bowl of deliciousness is going to be a new favorite of mine, Peanut Butter Pumpkin Pie Oatmeal. If you love Thanksgiving or pumpkin pie, you will fall head over heels for this breakfast. It's slightly sweet, nutty, and, best of all, extremely creamy. 

Peanut Butter Pumpkin Pie Oatmeal

• 1/2 c. Rolled oats
• 1 T. Ground flaxseed
• 1 c. Water (or low-fat, or non-dairy milk)
• 1/4 c. Pumpkin puree
• 1 T. Creamy peanut butter
• Cinnamon

1. Combine oats and ground flax in a bowl, add water and cook according to directions on package. 

2. When oatmeal is finished to your liking, stir in pumpkin, peanut butter, and cinnamon to taste. 

Prep time: 0 minutes

Cook time: 3 minutes

Total: 3 minutes

Nutrition: (one bowl) Calories: 320, Total fat: 15g, Sat fat: 3g, Cholesterol: 0mg, Sodium: 85mg, Total carbs: 42g, Fiber: 12g, Sugar: 5g, Protein: 12g 

Wow, I didn't realize how balanced this breakfast was until I wrote down the nutrition information. Not only is this filled with healthy fats and protein, but twelve grams of fiber?! That's a number you're not going to find in a bowl of sugar-coated cereal. 

Lazy Thursday

I didn't feel like doing much today except sit around in a sweat shirt and eat. I went for a run at the resivior instead of trekking my ass to the gym and it was the change of pace I needed in my workout routine. When I got home I was ready for a hearty bowl of oatmeal to appease my belly and a piping hot shower to relax my muscles. 

I call this bowl of deliciousness Berry Almond Oatmeal. I added a tablespoon of freshly ground flaxseed, blueberries, and a small handful of almonds. And as per usual, a large dash of cinnamon for extra sweetness. The flaxseed and almonds provide a solid nut flavor, which is a nice balance to the delicately sweet blueberries. This bowl of oatmeal comes in at about 330 calories. 




When lunch time rolled around I knew I had to make something with my tortillas because they will be expiring soon, but I did not want to make a wrap. I decided to try something completely different and make a Hummus Pizza. Instead of pizza sauce and cheese, I spread a quarter cup of hummus on top of the tortilla, covered it with my favorite pizza-topping vegetables and baked it in the oven. 

The hummus gives the pizza that creamy texture you would normally get from the cheese, but without the unhealthy fats and cholesterol. I only baked it in the oven at 350 for about 15 minutes, but it could have used another 5 minutes to finish cooking the peppers and onions. What can I say, sometimes I'm too hungry for my food to finish cooking. My pizza was only about 250 calories, so I also ate this with a small side of black beans and steamed broccoli. 

My stomach was very satisfied! For dinner tonight I'm making something a little more complicated. I will post the recipe tomorrow. :)

A Desert Filled Morning

For some strange reason I keep waking up at 6:30 in the morning, every morning, no matter what time I go to bed. Thankfully, I have transformed into a morning person over the past few months because otherwise, I would have ended up laying in bed all day, trying to fall back to sleep. 


After rolling around in bed for a few minutes, my stomach always starts to grumble, like a distressed black bear looking for her cubs. I wanted to go workout early in the morning, so all I wanted to eat was a quick snack to get my blood sugar levels back in check after a night of semi-restful sleep. I opted for a few strawberries, and a couple pieces of dark chocolate. Now I know what you're thinking, "Gee, isn't that more like desert than breakfast?" Yeah, I guess you're right, but dark chocolate and strawberries are healthy! There's no need to miss out on taste when looking for nutritional value, even in the morning. 


When I got back from the gym, the black bear had returned, and this time she was fighting off a pack of rabid wolves. I eat oatmeal every morning, but today I wanted to keep up with my decadent, desert-like decisions, so I chose to make what I'm going to call Banana Bread Oatmeal. 

Banana Bread Oatmeal

• 1/2 c. Old-fashioned rolled oats (instant is fine, I use Quaker)
• 1 c. Water
• 1/2 Banana, sliced
• 0.5 oz Chopped walnuts (unsalted)
• Dash of cinnamon

1. Follow instructions to cook oatmeal, I use the microwave. 

2. When oatmeal is done, add banana slices, walnuts, and cinnamon. Stir and enjoy!

Prep time: 2 minutes

Cook time: 2-3 minutes

Total: 5 minutes

Nutrition: (One bowl) Calories: 314, Total fat: 13g, Sat. fat: 1g, Cholesterol: 0mg, Sodium: 1mg, Total carbs: 47g, Fiber: 8g, Sugar: 8g, Protein: 8g

So delicious, and so healthy. Oatmeal is a perfect way to start your morning, but to make sure you're not getting un-needed calories from sugar, buy a big container of old-fashioned rolled oats, or instant oats. The flavored, individually packaged oatmeal has way too much sugar when you could easily add fruit and cinnamon for sweetness. I never add sugar to my oatmeal, and I will admit that it take some getting use to, but it is important for your tastebuds to change when looking to lead a healthy lifestyle because as a nation, we have been injecting unnecessary sugars into our bodies for too long. But that's a whole other rant for a different post. 

This oatmeal truly tastes like a hearty, moist slice of banana bread that just popped out of the oven. The banana slices are sweet and tender, and the walnuts add a savory crunch to this super fast recipe.