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From our meal prep last week, London and I both felt and recognized we needed to tweak the system and add more protein. We both felt like we should be incredibly skinny based on our hunger levels. So, to feel satiated we have added more protein to breakfast and some grains to lunch.  We both felt uninspired for dinner and it’s always hard to plan ahead for what will happen during the week.  So we have left dinner to be determined (but if at home, probably something along the lines of a veggie saute topped with a fried egg).

This week’s menu:
Breakfast – Overnight Oat Parfait
Lunch – Pea and little gem salad with farro
Snack 2 – Fig Bars
Dinner – TBD

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Overnight Oat Parfait
INGREDIENTS:
1/2 cup unsweetened vanilla almond milk
1/4 cup rolled oats
1 Tbsp. chia seeds
1/2 cup greek yogurt
1/2 cup strawberries, chopped
DIRECTIONS:

  1. Combine almond milk, oats and chia seeds in a mason jar.
  2. Cover and shake.
  3. After 12 hours (or once the overnight oats have set), layer with yogurt.
  4. Top with strawberries and serve.

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Pea and little gem salad with farro (+ some)
Inspired by Bon Appetit
INGREDIENTS:
1/2 cup farro
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 cups little gem lettuce
1 cup sugar snap peas, trimmed
1 kumato tomato, diced
1/2 avocado, cubed
2 pinches of walnuts
1 pinch microgreens

DIRECTIONS:

  1. Cook farro according to directions (I use the 10 minute farro from Trader Joe’s).
  2. Whisk oil and lemon juice in a small bowl to combine; season dressing with salt and pepper.
  3. In a separate bowl or container, add farro, lettuce, peas, tomatoes and avocado. Toss with dressing.
  4. Top with walnuts and microgreens.
  5. Serve with your choice of protein.

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Planning ahead, London and I knew we wanted to make a slightly elevated camp breakfast (especially following our camp pizza).  After searching for inspiration, egg-in-a-hole kind of just popped into our heads.  Just a few ingredients made an easy spin on the classic egg and toast breakfast.  This breakfast ended up being very substantial, keeping us full until well after our hike!  But I’m not gunna lie, we did kind of kill an entire package of bacon between the two of us… 😛

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Egg-In-A-Hole
INGREDIENTS:
1 slice of bread
1 egg
1/2 Tbsp. olive oil

DIRECTIONS:

  1. Cut a hole from the center of the slice of bread.
  2. Turn on camp stove and heat pan over medium-low heat with olive oil.
  3. Place the piece of bread in the pan.  Crack the egg directly into the center of the hole, and cook until the egg sets on the bottom, around 1 minute.
  4. Flip it over and cook until the yolk feels soft.
  5. Remove from heat and serve with bacon and ketchup :)

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Yea, oatmeal is super simple to make.  But there’s times when it’s too runny, too thick, runs over the bowl, etc.  This is my fool-proof recipe for making the best oatmeal!  Trust me, it’s all in the process…

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The Perfect Oatmeal
INGREDIENTS:
½ cup dry oats
1 cup water
1 banana, sliced
pinch of walnuts
1 tbsp. peanut butter
DIRECTIONS:

  1. Add water to dry oats. Cook for 2 minutes. Stir, and let it rest for 2 minutes.
  2. Cook for an additional 30 seconds. Let it rest for a couple minutes.
  3. Remove from microwave and top with banana, walnuts and a blob of peanut butter.  Option to add strawberries.

Congrats!  You have now cooked the best oats (and my favorite thing to eat before a long run).

Tell me: what’s your best breakfast recipe?

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If you know me, you know, I am not a morning person.  As hard as I try, and as much as I want to be, it’s nearly impossible.

I will try anything to get me going in the morning.  That includes adding a new (to me) supplement into my daily routine, Sol Raiz Organics Maca.  Maca is a Peruvian superfood that comes from a root (that looks similar to a radish) and has a slightly earthy yet nutty flavor.

Because maca provides a good source of natural energy, I’ve been playing around adding it to anything I might encounter in the morning.  So far, it’s been a great addition to oatmeal, iced coffee, and smoothies.

I think this shake is perfect for breakfast or whenever you might need a little boost of energy.  Plus, the flavors are mild and complimentary so it’s a subtle way to introduce maca into your diet!

Have you ever tried maca before?
My first experience was a Whole Foods “Mighty Maca Malt” from their smoothie bar.

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Naturally Nutty Maca Shake
INGREDIENTS:
1 cup unsweetened vanilla almond milk
1 banana, frozen
1 Tbsp. natural crunchy peanut butter
1 tsp. Sol Raiz Organics Maca powder
DIRECTIONS:

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

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Seriously, I think the Vitamix is the best investment I’ve ever made.  Because every time I make a smoothie, it makes me so happy.  My smoothies turn out more perfect than I ever could have imagined.  So thick and folded together.

In addition to loving my Vitamix, I absolutely love pitaya and peanut butter.  At first, I thought this was the weirdest combo, but it’s one of the best!  I don’t really know how to describe it other than it’s kind of tropical with a rich and creamy hint at the end.

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Nutty Dragon Bowl
INGREDIENTS:
1 packet Pitaya Plus puree
1 cup unsweetened vanilla almond milk
1/2 frozen banana
1 cup frozen tropical fruit (pineapple, mango, strawberries)
1 Tbsp. natural peanut butter
1 Tbsp. granola
1/2 medium banana, sliced
2 large strawberries, sliced
DIRECTIONS:

  1.  Put pitaya puree, almond milk, frozen banana and peanut butter in a blender.  Blend until desired consistency.
  2. Top with granola, banana slices and strawberry slices.

And if you don’t want a bowl, just a smoothie to-go, here’s an even easier version:

Simplified Nutty Dragon Smoothie
INGREDIENTS:
1 packet Pitaya Plus
1 cup unsweetened vanilla almond milk
1/2 frozen banana
1/2 Tbsp. natural peanut butter
DIRECTIONS:
  1.  Place everything in a blender and blend until you reach a nice and smooth consistency.

Also see: Homemade Acai Bowls

Originally, I made this for our running club potluck last Saturday.  Amidst the other amazing brunch dishes, I didn’t really know how I felt about it.  But it was super easy to throw together (a lot easier than I thought because I was kinda dreading baking), so I decided to add it to my weekly meal prep for breakfast/a morning snack.

Now that I’ve had it as a stand-alone dish, it’s a lot better than I thought!  Even when I omitted the sugar this time.  And while I’ve only had it cold, I can only imagine how much better it is when it’s hot.

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Apple Cinnamon Baked Oatmeal
Adapted from Family Fresh Cooking
INGREDIENTS:
2 cups Coach’s Oats (or regular rolled oats)
1/2 teaspoon salt
1 teaspoon baking powder
2 tsp. ground cinnamon
1 cup unsweetened Applesauce
3 cups almond milk
13.5 oz can of unsweetened Light Coconut Milk
1 large fuji apple, diced
2 Tbsp. brown sugar (optional)
Toppings: 1 fuji apple (thinly sliced), pomegranate flavored craisins and chopped pecans

DIRECTIONS:

  1. Pre heat oven to 350 degrees F.
  2. Whisk together dry ingredients (oats, salt, baking powder and cinnamon) in a large bowl.
  3. Pour in applesauce and all milks. Add apples and sugar (if using).
  4. Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
  5. Put the oatmeal mixture in the baking dish (I divided the mixture into two round casserole dishes).
  6. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature.
  7. Top with toppings of your choice.
  8. Put it in the refrigerator overnight for best results. It will thicken nicely in there.
  9. To serve, cut and re-heat as needed.

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photo 1-6Happy Saturday morning!  I’m out and about on a long run right now, but I just wanted to share a new product that made my favorite new breakfast (as of yesterday): My Oatmeal.  My Oatmeal allows you to create your own custom oatmeal.  You even get to name it!  I had a hard time deciding on what flavor to make because all of them sounded potentially amazing.  I decided to go with my true love: cookies (and all kind of cookies).

My “double cookie blend” creation included:
Oats: Signature Smash Blend (combo of instant, 5 grain and steel cut oats)
Flavors: Oatmeal Cookie & Snickerdoodle
Fruits: Dates & Golden Raisins
Nuts: Pecans
Sweetener: Brown Cane Sugar Granules

They suggest that you add a sweetener if you add any flavors so that it comes out right. I went with what seemed like the most natural option.

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When it came to making the oats, I was worried it might be a little too sweet.  You see, I had already been picking out and snacking on the raisins/dates and got a little sugar high.  So I made my bowl with 1/2 My Oatmeal, and 1/2 regular oats. It turned out perfectly thick, with just the right amount of sweetness. And naturally I had to top it with some banana slices and peanut butter.

I am in love with this new breakfast and can’t wait to put it on repeat!

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Double Cookie Blend Oatmeal
INGREDIENTS:
1 cup water
1/4 cup My Oatmeal “double cookie blend”
1/4 cup whole grain rolled oats
1/2 banana
1 Tbsp. chunky peanut butter

DIRECTIONS:

  1. Heat water in the microwave for 2 minutes.
  2. Remove and add all oatmeal. Let it sit for 5 minutes.
  3. Cover and microwave for 1 minute.
  4. Stir and microwave for an additional 30 seconds.
  5. Top with banana and peanut butter. Enjoy!

Disclosure: I received this product via Fit Approach for my original thoughts and opinions on My Oatmeal.

Happy St. Patrick’s Day!  What better way to celebrate than by chugging a big ole green drink?!

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Lately I feel like I keep wanting to add more and more kale to my drinks.  I think I’ve gotten over any evidence of taste…it’s become like spinach to my tastebuds.  This one is super frothy in a creamy, dreamy, tropical and filling way.  Enjoy!

INGREDIENTS:
2 1/2 cups kale
1 cup unsweetened vanilla almond milk
1/2 cup mango, frozen
1 cup pineapple, fresh
1 small banana, frozen
1 scoop vanilla protein powder
DIRECTIONS:

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

How are you celebrating St. Patrick’s Day?

Happy Valentine’s Day!  May your day be filled with chocolates, roses, oversized stuffed teddy bears, and perhaps an edible arrangement.

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Chocolate Cherry Overnight Oats
INGREDIENTS:
1/2 cup unsweetened vanilla almond milk
1/4 cup rolled oats
1 scoop vanilla whey protein
1 Tbsp. chia seeds
1/2 tbsp. cocoa powder
1/2 cup frozen cherries

DIRECTIONS:

  1. Combine all ingredients in a mason jar.  Cover and shake.  Refrigerate overnight.

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If we’ve eaten together after a long run, you probably know one of my favorite places to go is the Naked Cafe.  And if we’ve gone together, you already know I order the same thing, always: the Plate of Prosperity.  And if eating the same thing routinely wasn’t enough (even 2 times in a row last weekend), I had to go and make my own version so I could eat it any and everyday.  This is a his* and hers variation because 1. I increased the amount of eggs and sausage for him, and 2. used a flour tortilla instead because I didn’t know how he would feel about sprouted wheat tortillas.

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Homemade Plate of Prosperity
INGREDIENTS:

2 generous handfuls of power greens
4 egg whites (*6 egg whites for him)
1 chicken sausage (*2 sausages for him)
1 Tbsp. guacamole
1/2 cup quinoa, cooked
1 Tbsp. salsa (*optional for him)
1 sprouted wheat tortilla (*flour tortilla for him)
DIRECTIONS:

  1. Over medium heat, sauté the power greens.  Once the greens have wilted, add the egg whites.
  2. Let the eggs cook for up to a minute or until the bottom starts to set.
  3. Cook, continually moving eggs with the spatula, just until eggs are set, 3 to 4 minutes.
  4. Separately, follow the instructions for cooking the sausage.  Slice and add to the scramble.
  5. Remove from heat and top with guacamole.
  6. Serve with a side of quinoa, salsa, and tortilla.

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