Oatmeal Obsession

My Oatmeal Obsession

so versatile, so fun

Ingredients:

1/2 c. oats (dry)

1/4 c. frozen blueberries or 1/2 c. strawberries

3/4 c. unsweetened almond milk

1 tsp. cinnamon

1/2 scoop daily whey vanilla protein

1/2 c. golden grahams cereal or other favorite cereal

1 tbsp. Nuts N More peanut butter

Directions:

Microwave oats, almond milk, blueberries

Add protein, peanut butter, and cereal

Stir and enjoy!

Not So Clean Cookie Dough Donuts

Cookie Dough Donuts

but still better for you than original donuts :)

Ingredients:

Donuts

1 c. whole wheat flour

1 c. quest muti-purpose protein baking mix, unflavored

3/4 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

3/4 c. water

1/4 c. vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

Icing

1/2 c. butter

1 tsp. vanilla extract

1/2 scoop vanilla protein powder

3/4 c. sugar

1 1/4 c.white flour

1/2 tsp. salt

1/4 c. unsweetened almond mlk

1 c. dark 70% chocolate chips

Directions:

1. Preheat oven to 375 degrees.

2. Mix flour, quest mix sugar, baking powder, baking soda, salt in a bowl with whisk.

3. Mix wet ingredients: water, vegetable oil, apple cider vinegar, vanilla extract in a separate bowl.

4. Slowly add wet ingredients into dry ingredients and mix with electric mixer until well combined.

5. Fill batter into donut pan about 1/2 full.

6. Bake for 10 minutes or until browning on top.

7. While donuts are baking, mix together icing ingredients with electric mixer, stir in chocolate chips last.

8. Let donuts cool for 5 to 10 minutes before applying icing.

Makes 12 donuts.

Pumpkin Brown Sugar Donuts

Pumpkin Honey Brown Sugar Donut

Ingredients:

Donuts
1/4 c. coconut flour
1/8 tsp. salt
1/2 tsp. baking soda
1 tbsp. pumpkin pie spice
1 tbsp. cinnamon
2 large eggs
1/2 c. pumpkin puree
1/3 c. honey
1 tbsp. maple syrup
1 tsp. vanilla extract

Topping:
1/4 c. brown sugar
2 tbsp. cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Spray donut pan with nonstick cooking spray.
3. Mix all dry ingredients.
4. Mix all wet ingredients.
5. Combine wet and dry ingredients.
6. Fill pan about 3/4 full. Bake for 20 to 25 minutes.
7. Mix topping of brown sugar and cinnamon in a separate bowl.
8. Let donuts cool for only 2-3 minutes before rolling in brown sugar and cinnamon mixture.
9. May need to sprinkle extra brown sugar/cinnamon on top if doesn't stick entirely.

Makes 6 donuts.

Double Chocolate Donuts

Double Chocolate Donuts

Ingredients:

Donuts

1/4 c. coconut flour

1/4 c. cocoa powder

1/4 tsp. salt

1/4 tsp. baking soda

4 large eggs

1/2 c. coconut oil

3 tbsp. honey

Icing

1 scoop chocolate protein

2 tbsp. unsweetened almond milk

1 tbsp. dark chocolate peanut butter

Directions:

1. Preheat oven to 350 degrees.

2. Spray donut pan with nonstick cooking spray.

3. Combine all dry donut ingredients.

4. Melt coconut oil in microwave to resemble liquid consistency.

5. Mix all wet donut ingredients.

6. Combine wet and dry ingredients, mix with whisk.

7. Pour into donut pan, filling about 3/4 full.

8. Bake for 15 minutes, or until brown on top.

9. Mix icing ingredients with whisk until resembles icing consistency.

10. Allow donuts to cool for about 10 minutes before applying icing.

Makes 6 donuts.

Coconut Donuts

COCONUT DONUTS

Ingredients:

Donuts

1/2 c. coconut flour

1/2 tsp. baking soda

1/8 tsp. salt

1 whole egg

2 egg whites

2 tbsp. honey

1 tsp. vanilla extract

2 tbsp. unsweetened applesauce

1/2 c. unsweetened almond milk

1/4 c. granulated sugar

Icing

2 tbsp. light ricotta cheese

1 scoops vanilla protein powder

1/2 c. sweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees.
2. Spray donut pan with nonstick cooking spray.
3. Mix all dry donut ingredients together.
4. Mix all donut wet ingredients together.
5. Combine wet and dry ingredients and mix with whisk.
6. Pour into donut pan, fill about 3/4 to the top.
7. Bake donuts for 22 minutes or until slightly brown on top.
8. While donuts are baking, whisk together the ricotta cheese and protein until resembles icing consistency.
9. Allow donuts to cool for 10 minutes before applying icing. After icing is spread, sprinkle coconut flakes on top evenly.

Another Cauliflower Chicken Pizza

Cauliflower Crust Pizza, Yet Again...

This pizza is super tasty, I just can't get enough!!!

Ingredients:

One large head of cauliflower

1 large egg, beaten

Nonstick cooking spray

1 1/4 c. mozzarella cheese

2 tbsp. grated parmesan cheese

1/4 c. tomato sauce

1/4 c. red onion

1/4 c. green pepper

1 c. shredded chicken breast (I used a rotisserie chicken)

1/2 c. diced tomato

1 tbsp. basil

1 tbsp. oregano

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

Directions:

1. Pre-heat oven to 425 degrees.

2. Cut up the cauliflower into florets and place in the food processor. Blend until resembles rice like texture.

3. Take riced cauliflower and place in large microwave safe bowl. Microwave on high for 8 minutes.

4. Remove cauliflower and press towel/paper towel into bowl to absorb excess water. 

5. Next, add egg, parmesan cheese, and 1 c. of mozzarella cheese 

6. Spray baking sheet with nonstick cooking spray.

7. Spread cauliflower mixture onto greased baking sheet about 1/4 inch thick (pat again with paper towels to absorb more excess water).

8. Bake crust at 425 degrees for 20 minutes (should look golden brown)

9. When done, remove crust and let cool for 5 minutes.

10. Spread sauce across top of crust.

11. Use remaining cheese (and additional if needed) on top of sauce

12. Add veggies and chicken on top of cheese

13. Top with salt, pepper, oregano, basil, and garlic powder

14. Cook for an additional 15 minutes

15. Let cool before serving (will be easier to cut)

ENJOY!!!

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

Ingredients:

3 tablespoons olive oil

1 1/2 cups diced yellow onion
1 large clove garlic, diced
1 cup diced carrot
1 small zucchini, diced
1 1/2 cups canned or frozen sweet corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
salt & pepper, to taste
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
6 cups fat free chicken broth
3 chicken breasts
2 large handfuls of tortilla chips
3/4 cup hot buffalo sauce
1 small jalapeño pepper
1/4 cup cilantro

Directions:

Place large pot over medium heat. 

Sauté onion, garlic, carrot, zucchini, jalapeño pepper, and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, hot sauce, spices, chicken broth and bring to boil. 

Reduce to simmer and place whole chicken breasts into soup. 

Cover and simmer 10-15 minutes or until chicken is cooked completely. 

Remove from pot, shred with fork and return to soup. 

Stir in cilantro and cook another 10 minutes. 

Ladle into bowls and top with tortilla chips

Pumpkin Banana Oat Balls

Pumpkin Banana Oat Balls

Ingredients:

1 chia ‘egg’ (1 teaspoon ground chia seeds + 2 tablespoons water)
1 cup regular oats
1 cup whole grain flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tbsp chopped walnuts
1/2 teaspoon salt
1 teaspoon cinnamon
2 tbsp dark chocolate chips
1 tsp pure vanilla extract
1/4 cup honey

1/4 cup maple syrup
1 small banana, chopped
3/4 cup canned pumpkin

Directions:

Preheat the oven to 375F. Mix chia egg in a small bowl and set aside. Mix dry ingredients in a medium sized bowl and set aside. Mix wet ingredients in a small to medium sized bowl and then add chia egg. Stir. Pour wet mixture into dry ingredients. Use hand mixer to blend and shape balls onto a pan. Makes 24 small balls. Cook for 13 minutes at 375F.

Peanut Butter Banana Bread Muffins

Peanut Butter Banana Bread Muffins

Ingredients:

1/2 cup (~1 medium) very ripe banana
1/2 cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons brown sugar, lightly packed
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup old fashioned oats (blended to become oat flour)
1/3 cup whole wheat flour

Directions:

Preheat the oven to 350 degrees F. Spray the muffin pan with nonstick spray and fill the unused cavities halfway up with water (ensures even baking).
Do not use muffin liners.
Remove the banana peel and mash well using a fork.
In a large bowl, using a hand mixer, cream together the mashed up banana, peanut butter (do not warm up), honey, vanilla extract, and brown sugar.
Beat until completely combined. Beat in the egg.
Beat in the salt, baking soda, baking powder, and whole wheat flour.
To make the oat flour, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off. Add oat flour.
Beat just until combined.
Using a cookie scoop, scoop two full scoops or desired amount into muffin cavities.
Bake at 350 degrees for 15-18 minutes.
Makes 7-8 muffins.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad

Chicken salad is one of my favorite summer recipes, but it is usually packed with a ton of fat and calories. This is my light version with a Greek twist served over top of spinach.

Ingredients:

1/2 c. plain greek yogurt

1/2 c. light mayo

1/2 c. reduced fat feta cheese

3 chicken breasts, cooked and diced

1 c. tomatoes, diced

1/2 c. cucumbers, diced

1/4 c. black olives, sliced in half

1 c. green & red peppers, mixed, diced

1/2 spinach (for each serving)

Directions:

Pre cook chicken breasts until reach an internal temperature of 165 degrees. Mix Greek yogurt and mayo together in small bowl until well blended. Dice all vegetables and mix together in a separate bowl. Pour greek yogurt and mayo mixture over top of vegetables. Stir in chicken and feta cheese until everything is well coated. Serve over top of spinach leaves and enjoy!

Overnight Chocolate Oats

Overnight Chocolate Oats

Ingredients:

1/2 c. oats dry

6 oz. unsweetened vanilla almond milk (can add more or less depending on thickness desired)

1/2 c. blueberries

1 scoop Chocolate Daily Whey Protein

1 tsp. cinnamon

1 tbsp. unsweetened cocoa powder

1 tsp. splenda (or sweetener of choice)

*In morning can top with 1 tbsp. of nut butter and a sprinkle of granola or your favorite whole grain cereal for a crunch!

Directions:

Combine all ingredients in a mason jar and let sit in refrigerator overnight. Top with a tbsp. of your favorite nut butter in the morning and a sprinkle of your favorite cereal, mix and enjoy!

Homemade Dill Refridgerator Pickles

Dill Refrigerator Pickles

 I LOVE PICKLES!!! A friend of mine recently made pickles so I asked for him to send me the recipe. With a few simple alterations I made it my own! This recipe makes 3 jars of pickles.

These pickles are meant to be eaten in a short time period-- AKA Refrigerator Pickles!

Ingredients:
3 c. water
3 c. apple cider vinegar
4 tbsp. pickling salt

3 large cucumbers, washed and cut into slices (short ways)
1 vidalia onion
1/2 tsp. red pepper flakes per jar
1 tbsp. dill weed per jar
1/2 tsp. black peppercorns per jar
6 garlic cloves, peeled, 2 per jar
1 tsp. coriander seeds per jar
1 tsp. mustard seeds per jar

*To add spiciness to your pickles, add a few sliced jalapeno peppers to each jar**

Directions:
-Combine vinegar, water, and pickling salt in a saucepan. Cook until simmering but not boiling.

-Divide the spices into the jars, then pack the cucumbers into each jar. Add large pieces of vidalia onion in with cucumbers.

-Pour the simmering vinegar combination over the cucumbers and onion into the jar. Leave 1/2 inch of air left at the top of the jar but make sure all of the contents are covered.

-Tap the bottoms of the jar to remove any air bubbles, then screw the lid on. Let cool to room temperature then place in refrigerator.

-Let the pickles sit in the refrigerator for 48 hours to 72 hours.

*Taste great as a sandwich topping or by themselves*

ENJOY :)

Peanut Butter Protein Blondies

Peanut Butter Protein Blondies

I was in the mood for something sweet for dessert so I chose to take an exisiting recipe and modify it with the ingredients I had. These are supposed to mimic your typical blondies, a decadent dessert. Most of the ingredients I had on hand because it's just that simple, but I did make a few modifications.

Ingredients:

1 can drained and rinsed chickpeas

4 Egg whites

3 tbsp. Splenda (or sweetner of choice)

1 scoop Vanilla Daily Whey Protein Powder

1/2 tsp. Cinnamon

2 tsp. Vanilla extract

1/4 c. Natural Peanut Butter (Smucker's)

1/2 tsp. Salt

1/4 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 c. Oats

Directions:

Pre-heat the oven to 350 degrees. Grease an 8x8 baking pan. Place the drained and rinsed chickpeas into the food processsor until completely mashed. Next, add the egg whites, splenda, protein powder, cinnamon, salt, baking powder, baking soda, and vanilla extract to the food processor. Lastly, add the peanut butter and let mix until completely blended.

After everything is well blended, move mixture into a bowl. Fold in the oats.

Bake at 350 degrees for 30 to 35 minutes



Green Power Smoothie

Green Power Smoothie

 Great way to get some vegetables into your daily breakfast!! This smoothie is great for on the go and doesn't include any added sugar!
Don't judge it by the green color, tastes DELICIOUS!!!

Ingredients:

8 oz. unsweetened vanilla almond milk

1 frozen banana

5-6 frozen strawberries

6 oz. light and fit strawberry Greek yogurt

1/2 c. fresh spinach

1/2 c. fresh kale (stems removed)

*Tastes great with a scoop of vanilla Daily Whey protein powder (adds more protein to your smoothie to kickstart your day)!!

Directions:

Throw everything into blender and enjoy! If you are using fresh fruit instead of frozen, it may help to add a few ice cubes into the blender.



Zucchini Pizza Boats

Zucchini Pizza Boats

   

Ingredients:

3 large zucchinis

1 c. Pasta sauce

1 c. reduced fat mozzarella

1 tbsp. Fresh Oregano (dried works too)

1 tbsp. Fresh Basil (dried works too)

1/2 c. diced red onion

1/4 c. diced green pepper

Dash of salt

Dash of pepper

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Wash the zucchini and cut in half long ways. Then cut the zucchini in half short ways to create smaller boats. Scoop out the seeds to create a small indent into the top of the zucchini. Slice a small amount off the bottom of the zucchini skin to create a flat laying surface.

Spray the tops of the zucchini with non-stick cooking spray and bake for 10-15 minutes. Remove the zucchini after it feels tender (should not be mushy). Spread sauce, cheese and toppings on each zucchini boat then bake for an additional 10 minutes. The cheese should be melted when removed.

Feel free to change up the toppings you use and create your own pizza. Pesto is a great alternative to the traditional pizza sauce.



Low Carb Waffle

Low Carb Waffle

I got a waffle maker for Christmas and wanted to make something lower carb for days that I don't work out but want a delicious breakfast. This is TOTALLY guilt free. I used the lean shake 25 from GNC as my "flour", almond milk, 1 egg, and peanut butter. 

1 scoop of lean shake 25 vanilla protein

1 tbsp. melted peanut butter

1 egg

1/2 c. almond milk

Mix all together until it resembles a waffle batter. Pour into waffle iron and cook until firm.

For topping:

Mix 1 tbsp. peanut butter and 1/4 c. sugar free syrup in bowl. Microwave for 20 seconds. Pour overtop of waffle and enjoy.

Can also top with fruit of your choice (will no longer be as low carb). Bananas go great with the peanut butter flavor.

Pesto Spaghetti Squash

Pesto Spaghetti Squash

Looking for a low carb alternative to pasta? Also great for a gluten free diet. Try spaghetti squash. 

Set your oven to 375 degrees. While the oven is preheating, slice the spaghetti squash in half (long ways). Scoop out the seeds in the middle (kind of like a pumpkin). Then take a baking dish and put enough water in the pan to cover the bottom. Place the spaghetti squash in the pan and bake for around 30 minutes. 

After 30 minutes take the squash out of the oven. It should be very soft. Take a fork and scrape across the squash. It should form strands that look like spaghetti (pictured above). Scrape until only the skin of squash is left. After the spaghetti squash is scraped out into a separate pan, add remaining ingredients and bake for an additional 20 minutes. The remaining ingredients are 3-4 tbsp. of pesto, 1 tbsp. margarine, 3 tbsp. parmesan cheese, 3 tbsp. olive oil, and salt and pepper to taste.

Ground Turkey Muffins

Ground Turkey Muffins

1 lb. extra lean ground turkey breast

1 egg white

1 whole egg

1/2 c. oats

1/2 c. diced red onion

1 tbsp. garlic powder

1 tsp. salt

1 tsp. pepper

1 tsp. red pepper flakes

1/2 tsp. chili powder

1 stalk of celery

Dice the celery and onion into finely chopped pieces. Add to mixture of remaining ingredients. Spray muffin tin with nonstick cooking spray. Fill the muffin pan 1/2 way with turkey mixture.

Bake at 350 degrees for 35 minutes or until fully cooked.

Banana Nut Muffins

Banana Nut Muffins

I had some over ripe bananas that needed to be used up so I made some tasty little muffins for everyone to enjoy.

1.5 c oat flour 

2 bananas

1 egg 

1 egg white

1/3 c walnuts 

1/4 c unsweetened applesauce

1/2 tsp baking soda

3/4 c Brown sugar 

1 tsp canola oil 

1/2 tsp vanilla extract

and a dash of cinnamon

Spray muffin pans with nonstick cooking spray. Bake at 350 degrees for 20 minutes.

Put the oats in a food processor until it resembles a flour consistency. Combine all the wet ingredients (bananas, egg, egg white, applesauce, canola oil, vanilla extract, and brown sugar). Mix with a mixer. Combine all dry ingredients in a separate bowl (oat flour,baking soda, walnuts, cinnamon). Add dry ingredients to wet ingredients.

Fill muffin pans half way and bake.

Greek Yogurt Substitutions

Who isn't always looking for easy ways to cut calories throughout the day? Weight loss doesn't have to involve starving yourself. There are plenty of substitutions you can make throughout the day to still enjoy delicious food without making it taste like cardboard.

Plain Greek Yogurt- can be used in place of sour cream in many recipes
They are the same equivalent in cooking (1c.=1c.).

• Spinach and Artichoke Dip
• Buffalo Chicken Dip
• Mixed with Ranch Dressing Powder or Onion Soup Mix to make a veggie dip or dressing
• Topping for sandwiches and tacos
• Topping for an omelett
• Chicken or Tuna Salad
• Smoothies
• Granola Bars
• Mixed with salsa and microwaved
• Mix with flavored protein powder for an extra protein boost
• In a Quiche (in place of sour cream) 
• Eat it as yogurt and sweeten it yourself (save ~15 g sugar)
• Use splenda, fresh fruit, or a sprinkle of regular sugar

Blueberry Greek Yogurt

Serving Size 6 oz.

Calories 140

Fat 0

Sugar 20g

Plain Greek Yogurt

Serving Size 6 oz.

Calories 100

Fat 0

Sugar 7g