I loveOats i could eat them everyday!! Really they are so easy healthy and filling. I am always looking for new ways to keep it exciting! Tried this one out and this is a keeper for sure!!
What you need~~
For the oatmeal:
>1 cup oats (i used old fashion oats)
>Pinch sea salt
>2 T granulated sweetener of choice (I used maple syrup)
>1 cup dairy free milk of choice
>1 cup of water
>2large egg white ( or you can use 2 flax egg, i used one of each)
>Extra cinnamon, for dusting
For the Cinnamon Roll Glaze
>2 Tbs coconut butter or oil melted
>3 Tbs vanilla protein powder
>Milk to thin out
>cinnamon for dusting
What you need to do:
For the oatmeal
In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon, sweetener of choice and milk of choice and simmer on medium until most of the liquid is absorbed. Once thick, add the large egg whites (or flax eggs) and mix very well until fully mixed in. Continue stirring until a very thick batter is formed. Add extra dairy free milk to desired consistency.
Remove from heat and pour into a bowl. Top with cinnamon roll glaze.
For the Glaze~
Mix all ingredients in a small bowl and slowly add the Coconut/almond milk until desired consistency is reached.i actually love my oatmeal cold so this is actually better cold the next day for me…Let me know if you try it!I can’t wait to get up tomorrow to have this waiting for me!!
I am always trying new recipes and find myself on snap chat sharing the most so feel free to follow me mmcshellbell!! Let be snap buddies! My favorite way to keep in touch!
So it’s officially December and what better way to make my rainy grey day a little brighter by having a festive breakfast! One thing I always thought when i was growing up was that while eating healthy you could not have fun things like pancakes.
BOY was I wrong and the more I am experimenting I am realizing that eating healthy is the furthest thing from boring!! Not only Do I have fun with my food and getting new ideas but I feel AMAZING too! Thanks to the 21 day fix program I am able to make sure I am getting all the proper nutrition while never feeling deprived and feeling great!
This is HUGE to me since this is the time of year that I always fall of track and over indulge! So this morning i whipped these up to satisfy my sweet craving but still allowing me to stay on track! Try them out they are amazing!
Gingerbread Protein Pancakes
Makes 3 servings, 2 pancakes each (easily can be doubled to feed more)
What you Need:
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp pumpkin pie spice
1 pinch ground nutmeg
1 scoop protein powder, vanilla flavor
1/2 fat free plain Greek yogurt
4 large egg whites (½ cup)
1/4 cup old-fashioned rolled oats
2 Tbsp. coconut flour
1 tsp. spice mix (see below)
½ tsp. baking powder
2 tsp. molasses (Blackstrap if possible)
Nonstick cooking spray
¼ medium pear or apple, cut into bite-sized chunks (optional)
What you need to do:
1. To make spice mix, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.
2. Combine yogurt, egg whites,molasses in one bowl and whisk all together then in other bowl put the oats, coconut flour, 1 tsp. spice mix, baking powder, and protein powder in a medium bowl; mix well.
3.Combine the dry ingredients with the wet ingredients both together and mix well to form the batter
4. Heat large nonstick skillet lightly coated with spray over medium heat.
5. Ladle about ¼ cup batter for each pancake (I used a old shakeology scooper, so before you throw your next one out remember this tip it makes perfect size pancakes) cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 1 to 2 minutes, or until golden brown and cooked through.
6. Repeat until all batter is used.
7. Serve two pancakes topped with pear or apple (you can even throw them on the pan(or micowave) for the few mins with some cinnamon to make them a little softer to eat , if desired. You may also top with almond butter just add one of your tsp.They are even good plain!
So as you can tell I am on this pumpkin craze and I don’t know when its gonna stop but my brain is thinking of all these amazing things to make with it. Now if only it felt like fall around here then maybe I would feel right! Come on lets be real, pumpkin is right anytime!
I just started to make steel cut oats not to long ago and found my favorite way to make them is a bake i do. Honestly my favorite easy breakfast. I make all the time and can’t wait to test it out with pumpkin but for this occasion I want to try a different version of overnight oats.
I have found that when I make overnight oats with steel cut oats they are still too crunchy for me and i don’t really like them that way..so I came up with this version! This maybe my new favorite though..
So this version makes a lot so its perfect for a family ( or if your like me a boyfriend who is training for a 30 mile beast spartan race and needs his good carbs) or for the whole week:
~8 cups of water
~2 cups of steel cut oats
~1/2 cup of maple syrup (can add more if you like it real sweet.)
~1 tbs cinnamon
~1 1/2 tsp of pumpkin pie spice
~1 tbs of vanilla extract
~1/4 cup almond/coconut milk
~2 1/2 cups of 100% pumpkin puree ( make sure its not pie mix that is filled with sugar)
What you need to do:
1)Bring 8 cups of water in a pot
2)Once boiling add 2 cups of oats into the pot and reduce to low for about 30 mins. Making sure you mix every once and a while so the oats don’t stick to the bottom.
3)Once it soaks up most of the water and the oats are soft add the rest of the ingredients and mix all together.Now let the pot simmer on the stove for a little bit till the milk is incorporated through making it creamy.
4) I have tried this when it was warm but prefer to eat it when it is cold and it tastes better every night you let it sit in the fridge.Add about 1/2 to 1 cup of almond coconut milk into the oats mix up real good this will make it creamy almost like a pudding then put in the fridge overnight. The flavor make magic in the fridge over night.
**IF you don’t want to make as much you can cut the recipe in half and only do one cup of oats..the 1st time i only made 1 cup but i knew i need to make more for this weekend and week coming up!
I love having healthy breakfast already to go quick and easy! Also you can top with many things for mikes i did some dark chocolate chips greek yogurt and coconut cashews. Mine i did cashew butter and cinnamon and the next day greek yogurt and cocoa nibs.
This stays good in the fridge all week.Great to make ahead for meal prep for the week!
Ok so before i get my head chewed off i realize that dairy like cottage cheese and greek yogurt are not recommended on the Count down to competition because that is what Autumn stays away from cause it may cause bloating.I However am not doing this for a competition and just to stay away from my purples(fruit), Blues(healthy fats) and orange(seeds and dressings) to have some cottage cheese and greek yogurt in my eyes is ok.So yes maybe i won’t get the best results but to me its more of a metal thing and challenging my mind and body.
I tried not to over do it. But I love greek yogurt and sometimes getting in all this protein is hard! So I wanted to switch up the original recipe a little and see how it came out!
So I just got home and was only gonna eat a little piece yea right so much for that haha! I def am liking this version i need to get it out of my house so I don’t eat it all though lol!
Here is what I used:
~3/4 CUP 100% real pumpkin(pureed)
~3/4 2% cottage cheese
~1/2 cup fat free Greek yogurt
~1 tsp of vanilla
~1 tsp cinammon
~1 tsp pumkin pie spice
~1 tsp of stevia
~1 tbs of maple syrup
~1 tbs of almond flour(optional I left it out)
Here is what you do:
1) preheat oven to 350 and grease a small pan i use a small cake pan about 7-8 inches
2) Blend the cottage cheese in a blender untill creamy and no clumps left
3) Add the remaining ingredients into the blender and mix into well combined and creamy.
4) Stick in the oven for 30-35 mins.. it will still be a little jiggly but you are looking for the cake to be away from the edges,
5)Place in fridge for a few hours or overnight.
Since this was the version for the C2C I eliminated the cashew fruit and almond flour.. I know they don’t count as much but I wanted to try it this way and i actually like it a lot!! Nice and creamy and a more pumpkin flavor.
I counted this as 1 1/2 red if made into 4 servings 1 red if made into 6 servings…i was wishing i could count more of the pumpkin as a green but i don’t think it is enough to really count it as a green.
The idea of starting a Blog has been pondering in my head for months now if not for years. I have been told by several people that i should start one…but lets be real I am not the most tech savvy,so the thought of it was very daunting to me. Let be real i can’t type fast so by the time I am done i hardly ever proof read it so It ends up with at least 100 mistakes lol.
So Please do not be alarmed I will try my best but I am usually struggling to fit everything in life so if things are not correct me please be kind!! I am Hoping this becomes a new hobby love creating new healthy recipes.After all Life is about learning and having fun right? Who really read the blogs anyway? Is all for the recipes right?!…
I have always loved to cook and once I started to really get into heath and fitness did I find a passion for making things that were healthy and by no means boring.I need to haver excitement when it comes to food I LOVE FOOD!! I also love to go out to new places and get ideas and try to think of ways to make them healthy.
So where this idea began~ Yesterday, as I am following the count down to competion eating plan for the 21 day fix extreme this week and I was trying to find ways to satisfy my sweet craving. Since this diet is high on protein and low on carbs it got my brain thinking what can I make??Since it was the start of September I knew it was time to start my Pumpkin Craze!! I LOVE PUMPKIN! even better it is a considered a veggie in the 21 day fix, after all it is a squash. When i found this out it made my month!! So I got some ideas and went for it and made a 21 day fix approved pumpkin cheesecake.
I had to be teased and watch my boyfriend eat it and rave it about last night..HOWVER I Just got to sit down and actually eat it finally after work tonight. I really had to practice self control i could of easily ate the whole thing … But i knew after having this and the craze amount of people where dying to try this recipe i knew i need to share and start the blog so I can out all my awesome creations in one place to be able to come back to!
Ok so what you will need~
~2 cups cottage(2%) cheese
~1/2 cup nonfat greek yogurt
~1/2 cup Pumpkin Puree (not pie filling)
~3 tbs of almond flour
~1 tsp of vanilla extract
~1 tsp of cinnamon
~1 tsp of pumpkin pie spice
~1 tsp of stevia
~1 tbs of maple syrup
~A few zests of orange ( you can use lemon zest( i switched to orange at the last min to give it a sweeter flavor) or eliminate it all together. But just a little goes a long way but the zest gives a nice fresh taste.)
This is what you do~
1) Preheat the oven to 350 and spray with coconut oil spray a small pie pan. Mine is really small like 7 or 8 inches.
2) Blend the cottage cheese in a blender till it is smooth and no longer clumpy. Once smooth add the remaining ingredients into the blender till all mixed together and smooth.
3)Put it all the greased pan. I made a swirl on mine with cinnamon just get a knife and dip it in water and cinnamon and keep repeating it till you get the swirl you want.
4) Bake for 30-35 mins the edges should be coming away from the sides of the pan thats when you know it is done.
5) Put in the fridge for a few hours or over night
6) I topped with a few crushed cashews to give it the crunch texture and was nice made it feel like it had a crust even though it did not have one!
Now what? enjoy and let me know if you try it!! I am going to making it again for sure with a new spin on it i am sure so stay tuned for my recipes with Mixing in the Kitchen with Michelle! Until then Keep it fun and healthy!!