Posts filed under ‘Breakfast’
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?!
JAM IT! :)
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 :)
I am definitely making my way through my fruit basket. Look what I found beside all my apples…
So again, I
procrastinated listened to my sweet tooth and decided to find a healthy cure for my hungry stomach. Who needs to pack when there is a black, over-ripened banana in your fruit basket?
Thankfully, I had frozen another over-ripened banana the other week, so I had 2 bananas to experiment with. Into the bowl went a few scoops and guesses,
and out came banana muffin perfection :)
Healthy Honey Banana Muffins
- 2 cups whole wheat flour
- 1/4 cup sugar (I used Sucanat)
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp ground cinnamon
- 1/4 cup honey
- 1 egg
- 3/4 cup milk of choice
- 1/3 cup applesauce
- 1/2 tsp vanilla
- 2 mashed bananas (about 1 cup)
Preheat oven to 400* F. Combine dry ingredients (flour to cinnamon) in a large bowl. Beat egg in a separate bowl, then add milk, applesauce and vanilla to the egg. Whisk wet mixture into the dry mixture. Fold in the mashed banana. Spoon mixture into muffin tins and bake for 18 minutes. Makes 15-20 muffins.
These babies are moist and fluffy and perfectly banana-y. The honey makes them sweet and sticky and oh-so-good :)
Yesterday had a sweet start, but ended affecting large groups of people across NC. Amendment One passed yesterday, defining marriage between one man and one woman as the only legal union in the state. This amendment not only bans gay marriage, it outlaws any other form of civil union or domestic partnership.
Now I am Christian girl through and through, and I’ve heard so many say that passing Amendment One is “God’s Way.” But let me just say this: passing a law that infringes on the rights of others is passing a law in the name of inequality. And that is not God’s way. Above all the Bible says to love others, and yesterday was a step backwards for NC. We have written into the NC Constitution an Amendment that inherently makes a whole group of North Carolinians second-class citizens.
Yesterday lays heavy on my heart and the hearts of so many others across NC. Now we can only look to the future. To learn to love our fellow human beings. To respect human rights. To correct this momentary glitch in our history.
“When our days become dreary with low-hovering clouds of despair, and when our nights become darker than a thousand midnights, let us remember that there is a creative force in this universe, working to pull down the gigantic mountains of evil, a power that is able to make a way out of no way and transform dark yesterdays into bright tomorrows.” Martin Luther King Jr.
With love and hope,
What’s a girl to do the week between the end of final exams and graduation?
I’ll give you a hint…it has nothing to do with packing ;)
Last night my sweet tooth was screaming for some attention. So after dinner, I went on a mission to calm it down. This week I’ve been trying to eat my way through my pantry so I do not have to pack up so much food when I move out this weekend.
So when I found my last 5 apples just hanging out in the fruit basket, I knew they were just begging to be baked. It’s pretty simple to turn apples into a healthy, late night dessert!
Maple Apple Crisp
- 4-5 apples (mine were a mix of pink ladies and fuji)
- 1/2 tsp. cinnamon
- 1/2 tsp. apple pie spice
- 2-3 Tbsp. maple syrup
- 1 tsp. lemon juice
- 1 cup rolled oats
- 1/2 tsp. cinnamon and/or apple pie spice
- 1 tsp. vanilla
- 1/4 cup brown sugar
- 2-3 Tbsp. Butter or Margarine (I used EarthBalance butter spread)
Preheat oven 325* F. Core and thinly slice apples. Combine apples slices with cinnamon, apple pie spice, maple syrup and lemon juice. Pour apple mixture into an 11 x 7 pan. In a separate bowl, combine remaining ingredients and mix until crumbly. Top the apples with the oat crumbles. Bake 30-35 minutes. Enjoy!
*Makes 9 servings: only 137 calories per serving!
Grab a nice big bowl while it’s still warm from the oven and top with a drizzle of more maple or add some vanilla greek yogurt for a creamy topping. It’s difficult not to have seconds…or thirds… :)
One of the downsides to graduations: at some point, I have to be productive and pack.
An upside: I am going to go make a bowl of oatmeal this morning, and top it with more apple crisp :) YUM!
Have a wonderful Tuesday!!
Please excuse the craziness, but today today is my first time running a 5K!
In just a little over an hour I will be beginning my first 5K. My first time running a 3.1 mile race. HOLY MOLY! :o :) (smiley’s never fail to get my point across ;) )
Last night I went out with a few of my favorite girls to grad dinner and drinks to celebrate our last day being UNC undergraduate students.
Yesterday was long and tiring and bittersweet, but this was a perfect way to end my night!
We went to Bandidos, a little Mexican restaurant in the depths of Franklin Street for margaritas and burritos.
And then hit up Sweet Frog for some froyo. Frozen yogurt makes all long and tiring days much better.
Under a mountain of chocolate chips and rainbow sprinkles, I had angel food cakes froyo and peach froyo. DELISH!
Just Keep Swimming…or Running
I love that part from Nemo :)
I think I’ll be chanting her little motto in my head today.
This morning I made myself a giant bowl of banana oats with a drizzle of maple syrup.
And I have not stopped drinking water since I woke up. I hate getting a dry mouth while jogging.
I am a little nervous for today. I am actually pretty worried about having to stop and walk, which doesn’t sound like a big deal. But I have trained for 7 weeks to build myself up to running 3.1 miles–and I feel like walking would be letting myself down.
What do you think? Have you ran a race or set any goals for yourself to accomplish?
Well, I’m off to get ready. Woop Woop!
With much love and jitters,
Good morning, sunshine!
It’s been a bright and early morning over here. I stayed up late last night to label all of my graduation announcements. And as soon as I down a cup of coffee, I am off to the design lab to create my final design project and portfolio.
Coffee = my best friend = buzz buzz buzz :)
Traditionally, Kyle and I swing into the grocery store every Sunday night so I can stock up on my groceries for the week.
This week’s basket had basic essentials:
- Bananas for breakfast and smoothies
- Kind Bars = the best snacks in the world
- Yogurt overload (honey, vanilla, plain and apple cinnamon)
- Pomegranate Cranberry Juice for a special little concoction I am brewing that you’ll find out about on Friday!
- Vanilla instant coffee to keep up my little buzz
I tried not to get too crazy because I will only be in my apartment a few more
weeks days, and I am trying to eat my way through all the frozen veggies and chicken, and canned goods I’ve accumulated over the past year.
Prepped and Ready
Yesterday I had an interview in the morning. So first thing’s first–I showered, dried my hair, swiped on some mascara and went to the drawing board: my closet. Interview outfits are always a mystery to me.
Case in point: Jacket?
Or no jacket?
Heels or flats? (Sometimes a pair of 4-inch black pumps can make a girl feel Like a Boss–right ladies?!)
Last Friday I had another interview and dressed up in a pretty top from Erin. I love shopping in her closet ;)
Side note: I love my orange mirror–best college Walmart purchase. I apparently also love tilting my head when I photograph myself in interview attire.
I ended up going with the jacket and flats, since it was a little rainy and dreary outside. A white, wet shirt would not make a good first impression! ;)
And to fuel up for the morning I went with my favorite Chobani flavor of the moment: Apple Cinnamon.
I think it’s about getting off to a good start in the morning–wearing sassy clothes, eating my fav yogurt, and drinking big cups of coffee–that really gets me off on the right foot! What gets you off to a good start?
Have a good Tuesday, y’all!