Brownie Batter Overnight Oatmeal

 Brownie Batter Overnight Oatmeal

I absolutely LOVE this Overnight Oatmeal In A Jar Recipe. It’s so easy to make and the results are delicious. Even if you’re not a fan of oatmeal, you will love this one. It’s creamy, sweet and packed with flavor and texture. Unlike that instant oatmeal they sell at the grocery store.

This is the perfect thing to dig your spoon in. Forget about breakfast, this also works as an afternoon pick me up. Add your favorite toppings and you’re good to go.

1 cup Unsweetened almond milk

1/2 cup lain low fat Greek yogurt (or mashed banana, or pumpkin)

2 tbs Unsweetened cocoa powder

1/8 tspSalt

2 tbs Baking stevia

1 cup Old fashioned oats

Prep time to make this recipe is 5-10 minutes.

 

 

Directions:

 

In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with chopped nuts or topping of choice if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!

Just your small town girl sharing clean eating recipes and tips along the way.

 

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

 

Well hello Fall!!  Yesterday made fall official for the year 2015, this time of the year I start to focus on end of the year goals life, business, family, fitness, and all the things that fall between the cracks of the day.  Three weeks ago my son start preschool and of course like any mom will tell you somewhere I blink and he want from needing help with things to being a little man.  I'm thankful he is doing well, change is hard for him.  The kids go a few mornings a week to childcare so that I can work for our traditional business and they truly enjoy it.  However getting out the door in the morning is a challenge!  Someone (out of three kids) is always crying, someone does not like what is for breakfast, someone needs SOMETHING!!  So when I came across this fall recipe I wanted to give it a try, BOTH kids loved it and asked for more.  I personally like it because it falls into the 21 day fix meal plan.  If you're someone that follows this system this recipe would could for one yellow per serving and half a blue container.   The recipe makes 12 servings also I was able to make this recipe from start finish in TEN MINUTES!!  I used walnuts because that was the nut I had on hand in the house, pecans are a sweeter nut.

 

 

Ingredients

• ½ cup walnut or pecans, chopped
• 1 cup pumpkin puree my favorite place to pick this up is at Trader Joe's
• 3/4 cup almond milk
• 2 eggs
• 1/4 cup coconut oil room temp.
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F. Lightly  spray with nonstick cooking (I like coconut oil) spray an 8-inch square baking dish.
2. Spread chopped walnuts or pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
3. In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, toasted nuts, cinnamon, nutmeg, ginger, and salt; stir until mixture is well-combined.
4. Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with fresh fruit or pure maple syrup. 

 

 

If you would like more recipes that go along with the 21 day fix meal plan fill out the form below

 

 

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Healthy Eating While Camping

Healthy Eating While Camping

Hey there!!  It’s hard to believe this coming weekend will be Memorial Day weekend for most that means time off of work, relaxing, eating out traveling, weekend cocktails, etc.  You name it healthy eating and exercise will go on the back burner.  My goal as a coach is not only to inspire each of you to make the best choices but to hold myself accountability as well.  The rule for the weekend is 80/20!  I mean let’s face it if we end up with a camp fire in the backyard I will be enjoying a s’more and there isn’t a way to really eat a cleaner version, buy dark chocolate?  You get what I’m saying?  So what about the rest of the meals?  Here are some ideas as you might be looking at today as your Friday and headed to grocery shop for the weekend.

 

Cup Salad

Make it your way!!  what I like about this idea is the fact that you can make it ahead of time and there will be zero clean up while enjoying your weekend.  If your camping grill some chicken while others make hot dogs and add the chicken to your salad.

Ideas for filling your cup-

celery
radishes
onion
grape tomatoes
chopped broccoli
mushrooms
carrots
hard boiled eggs
snow peas
red and green bell peppers
cheese, crumbled or shredded
cauliflower
cucumbers
sunflower seeds
bacon bits
bean sprouts
pickles
peppers
Side Dish- Corn over the fire

Using the crockpot while enjoying time off-  Soup it is!  It's an easy way to prep ahead and keep on low while family and friends join you around the camp fire.

Here is my all time favorite clean eating soup recipe-
Crockpot Beef Barley

Next up foil wrapped Chicken Fajita
Ingredients:
1-1/2 cups instant brown rice, uncooked
1-1/2 cups hot water
1 Tablespoon of Taco Seasoning
4 small boneless skinless chicken breasts
1 each green and red pepper, cut into strips                                    
1/2 cup Salsa
1/2 cup Shredded Taco Cheese

Directions:

Heat oven to 400ºF.

Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
Bring up foil sides; fold to make 4 packets. Place in 15x10x1-inch pan.  Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.  These are just a few ideas as the holiday weekend is right around the corner. Happy Camping!!  Hanging in the backyard!  Family, Friends, and good times.   

Cheddar Spinach Egg Muffin

Cheddar Spinach Egg Muffin

On Sunday as I opened the fridge I found spinach that needed my attention and by Tuesday would not work well in a salad.  I've been looking for more ideas for snacks that include vegetable as I tend to find it easier to eat fruit.  This recipe rocks!!  I wasn't sure I would like the texture of the muffins being reheated but honestly it was fine and very tasty.  For my recipe I used broccoli, cheddar cheese, spinach, and eggs the combination was just right.

 

 

 

Makes 12 muffins Ingredients:
 12 eggs (option you could use 24 egg whites)

1/4cup of almond milk
 Options:
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
 broccoli
chopped mushrooms
 cheddar cheese
shredded cheese
sweet onions

 

Pretty much any vegetables you have on hand
Directions: 
-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan (olive oil)
-Add chopped ingredients to each cup
-beat eggs, add 1/4 cup of almond milk salt and pepper for taste
-Bake for 30 minutes.
-Immediately remove and let cool on a rack. Once cool, place 2 in a ziplock bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 30 to 45 seconds and Enjoy!!

 



Breakfast Quiche (without a Crust)

Breakfast Quiche (without a Crust)

 

Our family loves breakfast and there is just something about the weekends and spending a Sunday morning in the kitchen.  Music playing, relaxed without a set schedule and time to spend creating a great breakfast.  I know this is how we tend to roll and this recipe is a hit for everyone.  This recipe is very simple also so no need to feel like you need to be a chef in the kitchen in order to make a clean eating breakfast like this one.

 

 

Ingredients

• 1 cup low-fat cottage cheese
• 2 cups liquid egg whites
• ½ cup broccoli, cooked + chopped
• ½ cup extra lean ham, diced
• ½ cup reduced-fat, shredded cheddar cheese
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 375 degrees. Mix all ingredients in a large mixing bowl.
2. Spray 9½-inch pie dish with nonstick cooking spray and pour ingredients in.
3. Bake for approximately 45 minutes or until center is just set.

Nutrition Information

Per Serving (1 slice):Calories: 111Fat: 3gCarbohydrates: 3gFiber: 0gProtein: 15gSugars: 1gSodium: 896mg
Vitamin A: 3%
Vitamin C: 8%
Calcium: 11%

Individual baked egg breakfast

Individual baked egg breakfast


Ingredients:

6 large eggs
1 large bell pepper
1 cup of fresh spinach leaves
4 ounces of feta cheese (goat would work well also)
Salt & pepper

Directions:
Slice the bell peppers into one-inch slices, beat the eggs, mix in the spinach and cheese, and bake until perfect.

Preheat the oven to 350° F.

Slice the bell peppers into one-inch rings - go for four rings. Coarsely chop the spinach. Crumble the cheese. Beat the eggs with a small amount of water (less than a table spoon per egg used).
Place the bell pepper rings on a griddle on low heat (about 250° F) or a frying pan on low. Drizzle a small amount of olive oil into each ring. Pour the mixed eggs into each ring with just enough to completely cover the bottom of each ring with about 1/8-inch of egg. Let it cook until the egg is well set.

Transfer the bell pepper rings to a baking tray covered in baking parchment. Fill the bell pepper rings about halfway with eggs, then add generous amounts of spinach and crumbled cheese. Fill the bell pepper rings up to almost the top with eggs and add more spinach and cheese. Season lightly with salt and pepper.