Month: November 2015

I love oatmeal.  I have it almost every day.  I grew up on packages of oatmeal filled with junk.  I didn’t know any better and I always thought it was healthy.  So, I have made it my mission to find delicious recipes that do deliver the nutritious benefits of oatmeal with out all the extra junk.  Here are 7 of my favorite recipes that I have created over the last year.

1. Peanut butter banana oats

• 1/2 cup Steal Cut Oats, organic when possible
• 2 cups water or almond milk
• 2 bananas, chopped or mashed
• 4 tsp peanut butter

Follow the direction on your container of oats- this ratio of oats:liquids yields me five 1/2 cup servings.  Once you are simmering the oats that is when I stir in the bananas and peanut butter.  I chop my bananas- I like to have “chunks” of bananas in the finished product.  You could easily mash them for a creamer textures.

If you follow the 21 Day Fix this counts as 1 yellow, 1 purple and 1 tsp

2. Chocolate peanut butter oats

• 1 cup gluten free rolled oats or quick oats
• 1/2 tsp baking powder
• 3 tbsp cocoa powder
• Pinch of salt
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 3 tsp vanilla extract
• 2 tbsp peanut butter

Spray 2 small glass bowls or mason jars with coconut oil spray. Heat oven to 350. Mix all ingredients together and divide into the 2 lightly greased jars. Bake for 25-30 minutes. Let cool and enjoy immediately or make up the night before and store in the refrigerator and warm up in the microwave for 1 minute the next day.

If you follow the 21 Day Fix this counts as 1 yellow and 1 tsp.  Top with berries to add 1/2-1 purple.

3. pumpkin spice baked oats

• 2 cups of rolled oats (gluten free if necessary)
• 1 cup of pumpkin puree
• 1 cup milk (I used almond)
• 2 Tbsp maple syrup (honey or agave would work)
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 3-4 Tbsp of your favorite nut butter

Mix everything together and then put into a greased 8×8 pan or into 4 small mason jars. Bake at 350 for about 20-25 minutes.

If you follow the 21 Day Fix this counts as 1 yellow, 1/4 purple and 2 tsp

4. Carrot cake overnight oats

• 1/2 large carrot, shredded
• 1 Tbsp coconut, unsweetened, shredded or flaked
• 1/2 cup rolled oats, regular or gluten free
• 3/4 cup almond milk
• 1 Tbsp chopped pecans or walnuts
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1 Tbsp ground flax
• 1-2 tsp maple

Put all the ingredients into mason jars and mix well.  Put in the refrigerator overnight.  In the morning you can heat in the microwave for 1 minute or eat cold.  This recipe makes 1 jar- you can make up to a weeks worth at once for a quick, delicious breakfast or treat.

If you follow the 21 Day Fix this counts as 1 yellow, 1/2 green, 1 orange, and 1/2 blue

5. Blueberry oatmeal bake

• 1 cup gluten free rolled oats or quick oats
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 3 tsp vanilla extract
• 1/2 cup of frozen or fresh organic blueberries

Spray 2 small glass bowls or mason jars with coconut oil spray. Heat oven to 350. Mix all ingredients together and divide into the 2 lightly greased jars. Bake for 25-30 minutes. Let cool and enjoy immediately or make up the night before and store in the refrigerator and warm up in the microwave for 1 minute the next day.

If you follow the 21 Day Fix this counts as 1 yellow and 1/2 purple

6. peanut butter and jelly oats

• 1 cup Steal Cut Oats, organic when possible
• 4 cups water
• 2 cups of blueberries, fresh or frozen
• 4 tsp peanut butter

Follow the direction on your container of oats- this ratio of oats:liquids yields me five 1/2 cup servings.  Once you are simmering the oats that is when I stir in the blueberries and peanut butter.  You could also use strawberries for this recipe.

If you follow the 21 Day Fix this counts as 1 yellow, 1/2 purple and 1 tsp

7. baked banana oatmeal

• 3 large bananas (about 1 1/2 cups mashed banana)
• 1 cup milk of choice
• 1 egg
• 2 tsp vanilla
• 1 1/2 cup gluten free quick oats or gluten free rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda 

I love to bake and store these recipes in small mason jars.  I order mine from Amazon- mason jars

Did you know that the average American gains between 7 to 10 pounds during the holidays?

Not this year, not me!  I have made an End of the Year Resolution.  I vow to maintain my weight this holiday season and feel good about where I am on January 1st.  Not to mention I have a beach vacation to be ready for!  I vow to have a Healthy December!
So…who would like to join me???

Let’s be bluntly honest here- this will not be easy and you will have to make what may feel like sacrifices.  I do, however, believe with a good plan you can finish the year in a good place and be primed for success in 2016.  I also believe you can do this with out having to give up all that is fun about this time of the year.

Here is what I plan to do:

• follow a portion-controlled meal plan
• workout 30 minute a day
• create a group that provides daily support and accountability
• create, try and share healthy holiday recipes
• have a game plan for holiday party success

The fun begins November 30th.  Don’t let the holidays run you!  You can enjoy your holidays and begin 2016 strong.

Fill out your application to join here:  Operation Healthy December

I look forward to to a fun filled 21 days with you!

Do you eat kale???  I have been trying new ways to enjoy this nutrient rich super veggie.  I have been enjoying stuffed sweet potato all fall, so when I saw a recipe using kale AND a crock pot I just had to try it.

Crockpot Stuffed Sweet Potato:

• 2 cups of chopped kale
• 1 can of back beans, drained and rinsed
• 1 cup of corn (can be frozen)
• 1 container of salsa
• 3 sweet potatoes

Scrub your sweet potatoes and set aside.  Take the Kale leaves off the middle stalk and chop finely.  I like to give my kale a little love and massage it a bit.  Throw the kale, beans, corn and salsa in the bottom of the crock pot and give everything a stir.  Sit the sweet potatoes on top and cook on high for about 3-4 hours or until potatoes are soft.  Take potatoes out and cut open.  Stuff them full with the filling from the bottom of the crockpot.

I usually enjoy one right away for lunch and wrap the other 2 stuffed potatoes up in foil and keep them in the fridge.  I will warm them up in a 350 degree oven for about 10 minutes for a quick and tasty lunch!

Enjoy!