I don’t understand non-breakfast people.
For me, breakfast is the best part of the day. It’s non-negotiable. I will gladly wake up earlier than necessary if it means I get to enjoy a delicious breakfast.
I mean, who says leisurely breakfasts are limited to the weekends? On any given Tuesday or Wednesday, I can be found enjoying some elaborate pancake, oatmeal, or other breakfast dish.
These Berry Stuffed Pancakes? So easy. So delicious. So worth the extra 15 minutes.
It’s a Big Sexy Vegan Pancake. I can’t think of anything else to call it. I’m not kidding — I write it in my daily food log as the Big Sexy Vegan Pancake. : )
I typically like to switch up my breakfasts every day, but I’ve made this 7 out of the last 8 days. I’m obsessed!
Full of fiber, it makes your tummy happy. The texture is perfect. And while it’s not super sweet, the addition of peanut butter, cinnamon, maple syrup and hemp seeds take it from good to great.
I LOVE YOU, Big Sexy Vegan Pancake!
When it comes to breakfast, I’m a bit of a creature of habit. I rotate between oatmeal variations (baked, regular or overnight) & toast with allll the toppings.
Lately, sprouted wheat toast or a TJ’s English muffin has been hitting the spot! I top 1/2 with peanut butter/banana/cinnamon, and the other 1/2 with nonfat plain Greek yogurt and berries.
I switch it up by adding hemp seeds, chia seeds, sliced almonds, or broiled Quest bar chunks. So delicious!
What a steal! Thanks, Sprouts FM.
Sunday morning’s toast went un-photographed as I scarfed it down in the car, in a hurry to get across town. Oopsie! ; )
Let’s be honest. There are only so many days in a row that you can eat salad for lunch.
A typical lunchtime salad – base of lettuce, carrot, tomato, cucumber & celery.
Don’t get me wrong, I love bringing salads to work. I use it as an opportunity to get a ton of veggies in. I also like to get creative with different proteins (lentils, hard boiled eggs, hemp seeds, veggie burgers), fats (avocados, nuts, dressings) and root veggies (sweet potatoes, brussels, squash), etc. I can prep 5 of them on Sunday night and not have to think about a thing during the week, which is key.
However, if I’m going to go into this new year with a cleaned up diet, I need a lunch I’m going to be excited to eat. So in an effort to step it up and create a healthy lunch I’d look forward to, I made a new salad variation.
I didn’t measure much, so I don’t have a recipe. But I’ll share the ingredients in case anyone gets inspired 🙂
- quinoa (cooked with 1:1 low sodium vegetable broth & water)
- chopped cooked sweet potato
- baby kale
- spiralized zucchini
- shredded carrots
- diced red onion
- homemade dressing (orange juice, olive oil, cinnamon, chili powder, lime powder, salt, pepper)
- ideas to mix it up for the week — kalamata olives, avocado, walnuts, dried cranberries, cilantro
I know this isn’t the most creative thing in the world, but I’m happy I branched out of my regular salad routine for the week. All I needed was a little motivation & imagination. It paid off!
- What are your lunches typically like?
- What’s your favorite way to make a salad interesting?
Are you an apple or pumpkin pie person? I’ve always been teased for my tendency to sample each of the desserts at our holiday get togethers. I see nothing wrong with that!
I’ve been experimenting with baked oatmeal lately, and have been loving different flavor combos. My latest success was this Apple Pumpkin Breakfast Bake, and I’m really excited to share the recipe.
There’s been no shortage of apple and pumpkin-flavored everything in my kitchen this fall, and I’m sure many of you are the same way.
By combining apple and pumpkin, you get the best of both worlds … because I don’t believe in choosing between apple vs. pumpkin baked goods. ; )
Baked oatmeal is my #1 go-to breakfast for colder weather.
During the freezing cold never-ending winter of ’13/’14 (please let’s not talk about it), I was on a HUGE baked oatmeal kick. I could prep it the night before, and loved having breakfast ready for me when I arose at 5:50 AM. I was commuting 1 hour and 45 minutes to work in Philly, so this was key.
I also love that baked oatmeal is warm and comforting for those mornings when you just want to stay snuggled in your bed (or in my case this winter, futon) for hours. I’d be lying if I said that having a delicious breakfast waiting for me was not my main motivator for actually getting out of bed most mornings. ; )
Just like regular/overnight oats, there are tons of variations of baked oatmeal. But the easiest way to make your “boatmeal” feel super indulgent is by making it stuffed. It’s 10x easier than it sounds!
Hello and Happy Wednesday. The cold front in Austin has it feeling a bit more like fall lately. I’ll take it!
With the colder(ish) weather comes a desire for comfort food. This week, I embraced that desire by making spaghetti squash, turkey meatballs and homemade pasta sauce. I have been meaning to get more creative with my spaghetti squash (like this lasagna), but there’s nothing wrong with keepin’ it classic, right?
As if replacing pasta for a veggie wasn’t awesome enough, I got some extra sneaky vegetables in this dish. The more, the merrier! Can you guess the secret ingredient in the meatballs that makes them so “sneaky?”
Here’s a hint – it was used to replace rice/breadcrumbs.
I recently told a guy that my favorite food was oatmeal.
I think He thought I was weird. Sorry not sorry?
Regardless of what others think, I sure do love my oats! Baked oats, overnight oats, egg white oats… I don’t discriminate. : ) I love that oatmeal is so versatile. I’ve really come a long way from my “open a packet of maple and brown sugar Quaker” days. Haven’t you?
Right now I’m in a phase. I’m taking a mini-break from overnight oats, but not quite ready to turn my oven on every night to make baked oats. Give me a break, it’s still 85 degrees in Texas!
So other than plain old oatmeal — what’s the solution? Cold-Hot Oatmeal!
It’s cold, so it’s not quite regular oatmeal. It’s cooked, so it’s not quite overnight oats. Cold Hot Oatmeal is basically your favorite morning egg white oats, refrigerated overnight to the point of perfect creaminess. Best of both worlds!
I kind of can’t handle the deliciousness of the mug cake I just made.
It had every flavor I’m craving lately – pumpkin, peanut butter and chocolate. Does it get any better?
I was actually going to get froyo tonight. I went to Kohl’s and Ulta where I knew there was a froyo place nearby, and froyo was kind of my secret motive the whole time. But when I turned the corner, the place was closed for business!
I was bummed, but it wasn’t meant to be. You know why? Because this mug cake was my destiny. 🙂
Woohoo! Hump Day already?! … Okay, maybe I’m trying to convince myself that the week is flying by… but regardless, here we are.
It’s been nice getting back into a routine since my parents’ visit. Check out some of what I’ve been munchin’ on this week! Spoiler alert… Brittany from Eating Bird Food‘s super healthy and delicious Pumpkin Cornbread Muffins have been the best part. Tastes like fall!
What I Ate Wednesday-
Pecan raisin toast from Texas French Bread with chia+flax peanut butter, banana, cinnamon .. and Siggi’s plain skyr with blackberries, bananas and gojis. Li’l bit of everything!