Posts filed under ‘Breakfast’
Good morning friends!
I hope you’re having a wonderful start to your week. I’ve spent mine recuperating from my awesome weekend!
What a whirlwind! Early Saturday morning Kyle and I ran the Tar Heel 4 miler. Every year, UNC hosts the Tar Heel 10 and 4 milers. This event is the largest race in Chapel Hill–which Kyle and I quickly found out from all the traffic that morning! But we made it to the starting line just as the announcer began to count down 30 seconds ’til we began.
It was our first race together!
My knees have been acting up lately and as luck had it, I forgot my knee braces when we woke up at 5:30AM. So Kyle and I jogged a steady pace and finished in just under 50 minutes. But just as we crossed the finish line, the lead runner for the 10 miler crossed with us! Meaning, that speed demon ran 5 min. per mile. HOLY GUACAMOLE!
It was a great race with my favorite racing buddy. Kyle kept me motivated and distracted me from wanting to quit by talking about the architecture of the houses as we jogged through old Chapel Hill neighborhoods. What a nerdy little love.
At the finish line, we met up with my roommate Rachel, her Boyfriend Matt and his mom. Everyone was excited to be done!
Afterwards, Kyle and I made the trip back to Raleigh and feasted on some protein pancakes. Look at that beauty! That may have been my first nicely-flipped protein pancake. #victory!
After saying bye to my favorite running buddy, I headed home for a long hot shower and short nap. Then it was time to meet up with my best friends from college for a girls night and slumber party! (Note: you are never too old for a slumber party!) Japanese food, wine, and David Tutera’s My Fair Wedding were all involved
The next morning I woke up early to cook the girls a goat cheese and spinach frittata. For winging the recipe, it turned out really yummy!
Creamy, tangy goat cheese paired with pretty much anything else is a match made in heaven. In this case it was spinach, with a side of turkey bacon and some fresh fruit. Delish.
My girls are all spread out across NC and one lives up in DC (hi Chels!! ). So before everyone went home, we walked the pretty trails of Lake Johnson to finish off any more girl talk we missed from the night before.
It was one of the best weekends I’ve had in Raleigh so far.
I LOVE my friends.
I LOVE that I’m eating clean and exercising right again.
And I LOVE that I’ve found the time to blog again.
Happy Tuesday peeps!
Happy Tuesday y’all Hope your labor day weekend was AWESOME. By the time Kyle got back from his family reunion in Washington, our weekend was filled with thunderstorms–so naturally our day turned into a movie marathon.
Colby, Kyle and I sat down to watch The Lucky One. Oh yea—rom coms with my guys
Earlier this week I did a fair amount of experimenting with the crockpot. One major success:
Crockpot oatmeal! With a few extra apples, a mixture of some steel cut oats and muesli (a mixture of dried dates, raisins, rolled oats and whole grains) and a good dose of cinnamon, my crockpot became the queen of breakfast. Oats that taste like apple pie? Awh yea!
Crockpot Oatmeal: Apple Pie Oats
- 2 cups steel cut oats
- 2 cups muesli
- 6 cups water
- 3-4 cups vanilla unsweetened almond milk or milk of choice
- 1 Tbsp cinnamon
- few dashes of nutmeg
- 2 apples, chopped (I used pink crisps)
- 2-4 Tbsp. agave or honey
The directions are simple: dump in a crockpot, set on low and let the magic happen overnight.
I put the crockpot on at 10pm and this is what I found at 6:30am:
Gooey oats and warm cinnamon apples. The dates and raisins from the muesli has plumped up like little sweet pillows. Such a good breakfast to start the day!
And the best part? This recipe makes 12 healthy servings…208 calories each with 7g of protein! You’ll have breakfast for the week (and then some!). It’s an awesome recipe to make for big family gatherings. Or in my case, when you live with a bunch of college guys.
I hope you enjoy!
What is your go-to breakfast in the morning?
Love and apple awesomeness this Tuesday morning,
It’s my last week teaching swim lessons before my big family beach trip, and then I’m off to begin work in Raleigh! So I am wrapping up odds n’ ends and having to say good bye to my little munchkins–it’s got me so sad! I’ve taught lots of kids throughout the past 4 summers–I’ve even kept in touch with my high school biology teacher, Krista, and I am teaching her son, too! It’s been nice keeping in touch with Krista and it was her birthday this week, so I decided to whip up a little treat for her birthday/as a goodbye present.
I got this little idea from my soon to be roommate, Charlie. She is awesome and wonderful and a health nut, too! So when she planted the seed in my head about gluten-free muffins, I rolled with it.
Lemon Blueberry Muffins (Gluten-Free & Vegan!)
- 2 cups gluten-free all purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- 1 tsp. chia seeds (mix the seeds with 2 tsp. of hot water in a small bowl and set aside)
- 1/2 cup canola oil
- 3/4 cup agave nectar
- 2/3 cup almond milk (or milk of choice, if you’re not going the vegan route)
- 1 tbsp. vanilla
- 1 heaping cup of fresh blueberries
- zest of 1/2 a lemon
Preheat your oven for 325*F and line 12 muffin tins with cupcake liners. Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk in oil, agave, milk and vanilla. Add blueberries and lemon zest and fold in with a spatula (be careful not to break up the blueberries too much–they are good when they are kept whole!). Scoop 1/4 cup of the batter into each muffin tin. Bake for 22 minutes. Makes 12 awesome muffins
I wish you could smell them through your computer…YUM-O
I’m off to get my last miles in for my 100 mile challenge. Have a wonderful Thursday!
One thing I love about summer is the piles of fresh fruit in the supermarkets. I walk into the grocery store and it’s like a rainbow exploded all over the produce section–it’s so colorful! But the one thing I hate about buying fresh fruit is the fact that unless I eat it almost immediately, it has a tricky way of going bad the back of the fridge.
So what to do with a basket of semi-old/soft/really ripe strawberries?!
I had loved Eating Bird Food’s Chia seed jam technique for her strawberry jam, but I also caught the latest episode of Ina Garten’s Back to Basics where she turns 3 cups of strawberries into a sweet jam treat—complete with about 3 cups of sugar, too! So I tested out a healthy combination of the two (minus all the sugar!)…and it was magic in my pan!
Strawberry Chia Seed Jam
- 1 basket/container fresh strawberries, stems and leaves removed
- Juice of 2 oranges
- 1/2 green apple, peeled
- 1 Tbsp. + 1 tsp. Chia seeds
Cut up your strawberries. I like to see the big hunks of strawberries in my jam, so I halved some and quartered some of my berries. But feel free to chop them to the size you like.
Chop up the green apple into small, 1/4-inch pieces. These guys go undetectable in the jam and simply add a bit more texture–but they also add Pectin, a fiber found in most unripe fruits that help in the gelling process!
Add the strawberries, the chopped apple and the juice of 2 oranges in a saucepan over medium heat.
Allow to cook for 15 minutes–until the fruits are nice and bubbly.
the fruit mixture will be very liquidy. This is good! Let cool for about 5 minutes, then add the chia seeds. Chia seeds are wonderfully high in Omega-3 fatty acids, fiber and protein. Chia seeds are great for making a healthy jam because they gel-up in liquid! Just add your chia seeds and watch in amazement!
Allow the jam to cool completely. Place in a jar or container and store in the fridge. The chia seeds gel up pretty quickly, so add more or less depending on how thick you’d like your jam. Plus, you can’t even tell they are in the jam–because they are tasteless and look just like strawberry seeds! I have been eating my jam on everything–from rice cakes, to bananas, to yogurt. YUM!
Starwberry jam. No sugar added. Only 4 ingredients. Sweet summertime