Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

 

Maybe it's not quite the season for ice cream, but sometimes it's the best thing even though it's cold outside! I've been known to eat ice cream in -6 degree weather, so I'm always ready!

 

A few weeks ago, I was really in the mood for some good chocolate ice cream. Rather than venture out into the cold, I made my own! It was everything I wanted - creamy & chocolatey with cookie crumbles & a fudge sauce. Yum!

 

 

The leftovers didn't last long! :-) I bet yours won't either.

Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

Adapted from Minimalist Baker, Edible Perspective, PB Fingers, & Top With Cinnamon Serves 6-8

 

Ice Cream

2 (14 oz) cans light coconut milk

2/3 c unsweetened cocoa powder

1/3 c coconut sugar

1 T arrowroot starch

1 T vodka

 

Combine all ingredients in a blender and process until super smooth. Pour into a large container and refrigerate for 2-4 hours or until completely chilled through. Proceed with making the pb oatmeal balls and the fudge sauce.

 

Hint: No need to rinse out the blender yet. You can use it for the fudge sauce, too.

PB Oatmeal Balls

1 c old fashioned oats

1/2 c ground flaxseed

1 T chia seeds

3 T almond butter

5 T peanut butter

1/2 tsp cinnamon

3 T honey

1/4 c semi-sweet chocolate chips

 

Combine everything except the chocolate chips in a bowl. Fold in the chocolate chips. Roll mixture by the tablespoon into balls. If it is too crumbly, add a touch more honey. If too wet, add a small amount of oats. Place balls on a cookie sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator.

Chocolate Fudge Sauce

2/3 c pitted dates

1 c almond milk (I used Silk Unsweeted Original)

3 T cocoa powder

 

Blend dates and almond milk in a blender until super smooth. Pour mixture into a saucepan and bring it to a boil. Once boiling, turn down the heat to a simmer and cook for 5-10 minutes, stirring often. Mixture will thicken as it cooks. Once it thickens, remove from heat and vigorously stir in the cocoa powder until smooth. Place in an airtight container and allow to cool. Refrigerate to store until time to assemble the ice cream.

After the ice cream mixture has chilled through completely, place it into your ice cream machine (I use the KitchenAid attachment) and churn according to machine's instructions. While it churns, get out a 9"x9" baking pan (preferably metal), your pb oatmeal balls, and the fudge sauce. Crumble 3-4 pb oatmeal balls in the bottom of the pan.

 

Once the ice cream is done, spread half of it over the crumble balls in the pan. Top with more crumbled balls and a thick layer of fudge sauce. Spread the remaining ice cream on top, sprinkle with more balls, and smooth out the top into an even layer. Press a sheet of plastic wrap across the top of the ice cream. Cover the baking pan and place in the freezer for at least 1 hour before serving.

 

Ice cream is best the day it is made. In the following days (if it lasts that long!), make sure to remove it from the freezer 30 minutes or so before you plan to eat it so that it softens.

 

Top with remaining fudge sauce when serving, if desired. (It's the perfect final touch!)

Healthy Spiced Oatmeal Chocolate Chip Cookies

I seem to have an abundance of cookie recipes on here, but I like to make cookies & W likes to eat cookies, so I'm always trying new ideas. Cookie recipe testing is really just an excuse to eat the dough...and my love for cookie dough is the main reason I bake vegan cookies. No raw egg for me!

Another reason I keep making new variations is because I want to find a fairly healthy cookie recipe that doesn't taste that way. And since some people don't like banana or coconut or oats or need gluten free, etc., I keep baking. It's a real hardship. ;-)

They don't always turn out good enough to post about. I made a batch awhile ago that were kinda gummy & didn't keep well at all. I spared you from those.

This batch was my attempt at a seasonal chocolate chip cookie, hence the spices. We both really liked them. The peanut butter flavor is pretty subtle, as is the banana. They worked great together as a substitute for oil/butter (although I did use just a little) & sugar. Feel free to add more chocolate chips if you want, although I do tend to be heavy handed.

Enjoy!

Healthy Spiced Oatmeal Chocolate Chip Cookies
Makes 16 small cookies (vegan & gluten free, if using GF oats)

1 ripe banana, peeled & mashed
1.5 T coconut oil, softened
1/4 c natural peanut butter
1/4 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of nutmeg
pinch of ginger
3 T coconut flour
1 c rolled oats (gluten free if needed)
3 T unsweetened almond milk
1/3 c semi sweet chocolate chips (vegan if needed)

Preheat oven to 350. In a medium sized mixing bowl, mix mashed banana, coconut oil, and peanut butter. Add sea salt, baking powder, cinnamon, nutmeg, ginger, and coconut flour. Stir well. Add oats and almond milk, mixing just to combine. Fold in chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet. Using a fork, gently flatten balls. Bake for 12-14 minutes, or until cookies no longer appear wet and are lightly browned on the edges. Remove from cookie sheet and cool on a wire rack. Store in an airtight container for 3-5 days.

Tropical Granola

I make a batch of granola just about weekly because it's W's favorite breakfast food. Sometimes when I'm in a rush, I just make a plain cinnamon granola, nothing fancy. Last week, though, I had some extra time, so I made a fun flavor: tropical! 

Having this to eat brings a little sunshine back into this chilly weather. :-)

I used a mashed banana to add flavor & sweetness, plus coconut oil for crunch. Then at the end of baking, I threw in raw sunflower seeds. I don't like to bake the seeds with the batch from the beginning because they often burn first, meaning either I have to take the granola out before it's done or the granola ends up with lots of burnt parts. Once it cooled, I added flaked coconut & dried pineapple pieces for lots of chew & flavor. Yum!   

Breakfast is served!

Tropical Granola
Yields about 5 cups

4 c rolled oats
3 T agave nectar
3 T coconut oil, softened
1 banana, peeled & mashed
1/4 c raw sunflower seeds
1/2 c flaked coconut
3-4 rings of dried pineapple, chopped (or about 1/4 c chopped dried pineapple)

Preheat oven to 350. Spread oats over baking sheet. In a small bowl, mix together agave, coconut oil, and banana. Pour over oats and stir to coat oats evenly. Spread oats into an even layer. Bake for 15 minutes. Stir, then bake another 10 minutes. Add sunflower seeds and stir again. Bake for 10 minutes. Remove from oven and add coconut. Allow to cool, then stir in dried pineapple. Store in an airtight container.

Coconut Flour Chocolate Chip Macaroons

So these cookies...they're good. I mean reeeeeeally good. I guess they're not technically macaroons, since I added oats, but they're close.

And they're chock full of coconut. Coconut flour, coconut milk, coconut oil, coconut sugar...yessss! It's like someone dissected a coconut & put it back together in cookie form. Plus they added chocolate. What's not to love?

As cookies go, these are also pretty darn healthy. They have minimal sugar, all of which is un-refined. Coconut sugar is actually low-glycemic & full of nutrients (especially trace minerals). So while yes, it's still sugar, it's a much better option than most.

Maybe we can have these for breakfast then! I bet they'd be good crumbled over oatmeal or with a smoothie (like my Berry Boost Smoothie).

If you're gluten-free, you can use gluten-free oats & then you're all set. 

One more thing - the chocolate chips make the cookies. Just do it! 

Coconut Flour Chocolate Chip Macaroons
Adapted from The Lemon Bowl
Makes about 24 cookies
Easily made gluten free

2 eggs

¼ c coconut oil, melted

¼ c coconut sugar

½ c coconut milk (or almond milk)

1 tsp vanilla

¼ tsp salt

1 c coconut flour

1 c rolled oats, gluten free if necessary

⅓ c mini semi-sweet chocolate chips 

Preheat oven to 375*F. Coat 2 baking sheets with non-stick spray.

In a large bowl, combine eggs, coconut oil, coconut sugar, coconut milk, vanilla, & salt. Once mixed well, stir in coconut flour, oats, & chocolate chips. Allow batter to sit for 4-5 minutes to thicken.

Use a cookie scoop or round tablespoon measure to scoop out dough onto prepared baking sheets. Bake for 12 minutes or until browned. Cookies will be soft, but do not over bake. Remove from oven & allow to cool on baking sheet for about 6 minutes before transferring to a cooling rack.

Store in an airtight container in the fridge for up to 5 days.

Zucchini Baked Oatmeal with Fruit

It's zucchini season at last! I look forward to this time of year. I love zucchini pretty much any way it's prepared. This breakfast is a great way to add some vegetables to your breakfast. It's a healthy alternative to zucchini bread & uses a whole zucchini, so if you're not in to eating zucchini in savory recipes, this is a perfect way to use up your surplus.

Since I like to top my oatmeal with fruit & peanut butter, I kept this recipe simple. It doesn't have any sugar, so it's the perfect template for loads of fruit. I topped mine with half a banana, half a peach, a handful of blueberries, & a spoonful of peanut butter. W had the same fruits, but had Justin's Chocolate Hazelnut Butter instead of pb. (I bought him this for his birthday because the boy is obsessed with Nutella, which is pretty unhealthy, whereas the Justin's brand is mostly hazelnuts instead of sugar. He likes it just as much!)

I don't have the patience to stir a pot of oats, so I love making baked oatmeal instead. This isn't like the baked oatmeal you get at a restaurant, it's more like a hybrid of stove-top & baked. It's firmer than stove-top oats, but has a similar flavor profile. Typical baked oatmeal is often full of sugar, making it a less healthy option. This is flavored mostly by the cinnamon instead of sugar.

If you're baking zucchini bread or roasting some veggies, mix this up & throw it in the oven, too. You'll have breakfast ready for the whole week & you barely lifted a finger.

Seasonal, simple & delicious! Enjoy!

Zucchini Baked Oatmeal with Fruit

Vegan & Gluten Free (if using GF oats)

Serves 6

2 c shredded zucchini (from 1 large zucchini)

2 c rolled oats (gluten free if necessary)

2 tsp. cinnamon

2 T ground flax seed

pinch of salt

2 c unsweetened vanilla almond milk (or milk of choice)

2 c water

Fruit of choice, such as bananas, blueberries, peaches, strawberries, etc. (optional)

Nut butter of choice (optional)

Preheat oven to 350. Lightly spray an 8"x8" baking pan with cooking spray.

In a large bowl, mix together zucchini, oats, cinnamon, flax seed, & salt. Add milk & water, stirring to combine. Pour mixture into prepared baking pan. Bake for 40-50 minutes, until all of the liquid has absorbed & the oatmeal is firm. Allow to cook for 15 minutes before slicing. Top with fruit & nut butter. Store leftovers in the refrigerator.

Note:

This can be made ahead of time & reheated in the oven, or portioned out & reheated in the toaster oven or microwave. I like to make it over the weekend, then divide it into 6 servings & reheat each day throughout the week for a quick breakfast.

Fruit & Chocolate Oatmeal Bars

In case you didn't already know, I love dessert! Every day, I look forward to a sweet treat after dinner & most days, we have one. Since we love dessert so much, I try to make healthy treats for us.

These bars are healthy, low in sugar, & packed full of oats, but they taste delicious & satisfy our taste for something sweet & chocolatey. I used a combination of dried fruits (cranberries, cherries, golden raisins, & blueberries), but any of those would work by themselves as well. The cranberries were my favorite in combo with the chocolate!

I was really tempted to have one for breakfast & just might do that tomorrow. Aside from the chocolate, these are very similar to a baked oatmeal, so I say go for it! Dessert for breakfast always makes the day feel special. :-)

Fruit & Chocolate Oatmeal Bars
Vegan & Gluten free (if using gluten free oats)
Serves 9

1 banana, mashed
1/3 c nut butter*
1 tsp. vanilla extract
1 c almond milk
1/4 c sucanat/coconut sugar/brown sugar
2 c rolled oats, gluten free if necessary
1/2 tsp. baking powder
1/4 tsp. salt
1 T chia seeds
1/4 c cocoa powder
1/3 c dried cranberries, raisins, or a mix
1/3 c semi-sweet chocolate chips

Preheat oven to 350F. Spray an 8x8 pan with cooking spray. In a large mixing bowl, mash together the banana and nut butter. Add vanilla and milk and stir until combined. Stir in oats, baking powder, salt, chia seeds, and cocoa powder. Once combined (don't overstir), add dried fruit and chocolate chips. Spread in the prepared baking pan. Bake for 40-45 minutes or until top springs back lightly when touched. Allow to cool before slicing.

*Any nut butter or cookie butter (like from Trader Joe's) can be used. Cookie butter or almond butter have a more neutral taste. Peanut butter would add more flavor & make them a peanut butter chocolate bar!

Cherry Walnut Chocolate Chip Oatmeal Cookies

The best thing to do during a big storm is bake cookies! The warmth of the oven, plus the comforting smell of them baking, makes for a cozy afternoon.

These cookies are full of natural, healthy ingredients. Spelt flour, oats, cinnamon, cherries, & walnuts all add health benefits. Everyone loves eating a cookie & still feeling like they put something healthy into their body!

Enjoy & stay dry. My thoughts & prayers are with everyone as Hurricane Sandy comes through!

Cherry Walnut Chocolate Chip Oatmeal Cookies
Adapted from Cooking Light
Makes 32-34 cookies

2/3 c (3 oz) spelt flour (or sub white whole wheat flour)
1 1/2 c old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 T organic butter
2/3 c sucant
1 tsp. vanilla
1 organic egg
1/2 c dried cherries (or sub raisins or dried cranberries)
1/2 c chopped walnuts
1/3 c semi-sweet chocolate chips

1. Preheat oven to 350°. Mix together flour, oats, baking soda & salt in the bowl of a mixer. Stir to combine.

Melt butter in a small saucepan over low heat. Once melted, watch closely until butter begins to brown. Remove browned butter from heat & add sucanat. Add to flour mixture and beat at medium speed until combined. Add vanilla and egg; beat until blended. Fold in cherries, walnuts, & chocolate. 

Drop dough by tablespoonfuls onto baking sheets. Cookies will only spread slightly. Bake for 12 minutes, then remove from oven & cool on pans for 3 minutes before removing. Finish cooling on wire racks.

Easy Baked Oatmeal

This one's for all of the oatmeal haters out there. 

It's simple to make & has the same ingredients as regular oatmeal cooked on the stovetop, but isn't runny, goopy, or anything else that usually causes people to dislike oatmeal. The consistancy is more like an oat muffin, though a little chewier & less light.

I've come to this recipe by reading a lot of baked oatmeal recipes & by listening to the Bup's responses every time we eat oatmeal. He can't stand the runny kind. I do make stovetop oats, but they always take him a long time to eat. This is more like a bar, so it's quick & portable.

Plus, it requires much less hands on time. If I have the oven on to bake/roast something for dinner, I'll mix this together & through it in. No stirring over the stove & making sure it doesn't boil required. I recommend baking it at 350, but if your oven is anywhere from 300-450, you should be fine. Just adjust the baking time as needed. I've baked it at many temperatures, even changing while it bakes, & have had no problems. It's very forgiving.

Another great thing about this, is you can cut it into 6 & store it in the fridge. Then each morning you just pull out a slice, heat it & breakfast is ready.

If you'd like your oatmeal a little crispy, you can heat it in the toaster oven. I go back and forth between the microwave & the toaster oven, depending on what I'm in the mood for.

Easy Baked Oatmeal

Serves 6

2 c old-fashioned oats

1 c steel-cut oats

3 T chia seeds

1 T cinnamon

4 c almond milk

Optional Mix-Ins:

1 c pumpkin puree

1/2 c shredded zucchini

1 apple, chopped (this is what I did in the pictures)

1/2 c dried cranberries, raisins, or coconut

1/3 c chopped nuts, any kind

1/4 c maple syrup (if you like your oatmeal sweet, definitely add this)

Preheat oven to 350. Spray a 9x13 pan with cooking spray. In a mixing bowl, combine both types of oats, chia seeds, & cinnamon. Add milk & stir until no dry spots exist. Pour (carefully!) into the prepared pan. Bake for 30-35 minutes. If you add maple syrup or pumpkin puree, it may need to bake longer. You can tell it's done when the top is lightly browned & doesn't jiggle when you move the pan. Allow to cool, then cover & refrigerate. Heat before eating & top with fruit, nut butter, more almond milk, etc.

Millet & Oat Granola

We've been in the mood for granola lately. With all the fresh strawberries we have, it's the perfect combination!

Due to all of the horrors of the dairy industry, I buy organic yogurt. We've tried & enjoyed a variety of yogurts from Stonyfield, but our new favorite is a raw milk yogurt from our local real food emporium.

Now I have to take a moment & do a little plug for this emporium. I'll be the first to admit that some of their products are pricey. It's a small, local store, & it's a matter of business fact that they are going to have to charge more than the super stores.

But where else are you going to get to the register with your $15, only to have your bill total $15.75, & have the owner tell you to just bring the 75 cents next week? We were prepared to put one of the items we wanted back on the shelves, but he said no need, you can owe us. SO NICE!

We also love the Bee's Juice Bar that's in the emporium. The fresh juices are fantastic. I can't wait to try the vegan ice cream on one of our visits. It sounds so good!

So this granola...it's crunchy, it's low in fat, & it's delicious. Granola is very flexible, so if you don't have puffed millet, you could use puffed rice or more oats. Sub another nut for the walnuts. Use almond butter instead of peanut butter. It'll still be delicious, I promise.

Millet & Oat Granola

Adapted from Chocolate & Toast

4 c rolled oats

2 c puffed millet cereal (like this from Arrowhead Mills)

1 c flaked coconut
1 c raw walnuts, chopped
1/2 c ground flax seed
1 c applesauce
2 T maple syrup
2 T honey
3 T natural peanut butter
1 tsp. vanilla
1 T cinnamon
1/2 tsp salt

Mix the first 5 ingredients together in a large bowl.  Combine the remaining ingredients and pour over dry ingredients. Mix well.  Using either 1 very large baking pan or 2 smaller ones, spread mixture in an even layer.  Bake at 325 for approximately 1 hour. Every 15 to 20 minutes, remove granola from the oven and give it a stir. Granola will continue to crisp once you finish baking it, so keep that in mind when gauging how done it is.

Once granola reaches your desired level of crunch, allow it to cool completely. Store in an airtight container.



Blueberry Oat Super Smoothie

For our 3 year anniversary, my parents gave us a VitaMix. Since then, we started the tradition of having a green smoothie every Sunday morning before church. I usually stick to the same general mix, but when I come across a tasty looking smoothie recipe online, I can't resist trying it out.

I don't often have all of the right ingredients, so I can't say that I've ever recreated any recipe exactly, but many have come close. This particular smoothie inspiration came from the Whole Foods recipe site. I added spinach for extra nutrients & changed up a few other ingredients for things we had on hand.

It's very dark because of the blueberries & spinach together, but don't let that fool you. It's delicious!

This one drink is loaded with antioxidants from the blueberries, omega-3 fatty acids from the flax, and vitamins & minerals from the other ingredients. It's a super smoothie, guaranteed to fuel you through a busy morning. Drink & enjoy!

Blueberry Oat Super Smoothie

Adapted from Whole Foods

Serves 2

1/2 c orange juice

1 c coconut milk (refrigerated, not canned)
2/3 c frozen blueberries
1/2 c old-fashioned oats
1 T flax seeds
1/2 tsp ground cinnamon
1 small frozen banana

1 large handful spinach

If using a high speed blender:

Add all ingredients to the blender, process, and enjoy!

If using a regular blender: 

Add spinach, flax seeds, milk, and orange juice to blender. Process until mixture looks smooth, and then process for another 30 seconds. Add remaining ingredients and blend until smooth. Pour and enjoy!

Note: Smoothie will keep in an airtight container overnight in the refrigerator but may have a thinner consistency than when fresh.



Coconut Cherry Crisp

We were lucky enough to be given several containers of frozen sour cherries from my in-laws. Pre-pitted & everything! We're really enjoying them, as seen with the Chewy Cherry Granola & the Cherry Infused Vodka.

This crisp was a shot in the dark...I wasn't sure how honey & coconut would go with the cherries. The answer: deliciously!

I've made this crisp a few times, with some variations. What you see below was our favorite. This isn't as sweet as some crisps are, since we found that we liked some of the tartness from the cherries to shine through. Feel free to add more honey to suit your own sweet-tooth.

Coconut Cherry Crisp
Serves 4-6

For the base:
1 3/4 lb. sour cherries, washed, stemmed & pitted (frozen is fine)
3-4 T honey
1 T white whole wheat flour

For the topping:
1 c rolled oats
3 T shredded coconut
2 T white whole wheat flour
1/2 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt
1 T honey
2 T raw sugar
2 T coconut oil

Preheat oven to 400*F. Spray a small baking pan (about 4"x8") with cooking spray. In a mixing bowl, mix cherries, honey, & flour. Spread in prepared baking pan. In the same bowl, combine oats, coconut, flour, cinnamon, nutmeg & salt. Add honey, sugar, & coconut oil. Use two forks or a pastry blender to cut the wet ingredients into the dry mixture to form a crumb. Spread the topping mixture over the cherry mixture. Bake for 45-55 minutes. Crisp is done when the cherries are bubbling & the topping is lightly browned.

Enjoy warm. If you're feeling especially decadent, serve with a scoop of vanilla ice cream.

Chewy Cherry Granola

 Last week I ordered chia seeds from Chiaseedsdirect.com. A few days later, 4 pounds of chia arrived on my door step. I don't think I fully comprehended how many chia seeds I was ordering until I opened that box.

For those of you who only think of chia seeds as what you plant on a chia pet, guess what! You can eat them! Chia seeds are extremely healthy - check out these stats! They have healthy omega-3 fatty acids, complete protein, & lots of B vitamins. They don't have a strong flavor, which makes them versatile in cooking & baking.

One thing to note - when chia seeds come in contact with liquid, they form a gel. This makes them perfect for chia eggs, but also means that in most baked goods they will absorb moisture & thicken the batter.

So now, lucky for all of you, I'm on a kick to find ways to use all 4 pounds. 

I'm not really into chia pudding, although I've only tried pumpkin & I think chocolate would probably rock.

I love adding chia seeds to my oatmeal, but at 1 Tablespoon a day, 4 pounds worth will be rancid before I make it through 1 pound.

Of course, I could freeze some, but that would defeat goal #2 for 2012. I think I still will freeze 2 pounds, but for the rest, it's time to start being creative!

All that, just for some simple granola.

This recipe is filled with nutrients including plenty of omega-3's, fiber, & antioxidants. It's low in fat unlike many granolas (and the fat it does have is healthy fat!). It's also low in sugar. Most of the sweetness comes from the cherry puree, the rest from a spot of honey, both of which are natural sugars & have plenty of nutrients.

If you don't like nuts or are allergic, feel free to eliminate them. We have lots of walnuts, so that's what I used, but I think almonds or hazelnuts would be delicious, too. It would be great without nuts, too.

And for those of you who didn't just purchase 4 pounds of chia seeds, feel free to add some extra oats, flax or wheat germ to compensate. It'll still be good, I promise.

Chewy Cherry Granola
Adapted from How Sweet It Is
Yield: 6-7 cups

4 c old-fashioned oats
1/4 c ground flaxseed
1/4 c wheat germ
1/2 c chia seeds
1/2 c chopped walnuts (or other nuts)
1/4 tsp salt
1 tsp cinnamon
3 T honey
2 T coconut oil, melted (or substitute canola oil)
1 T vanilla extract
2 c cherry puree (about 1 lb of cherries, fresh or frozen)
1/2 c dried cherries
1/2 c coconut flakes (optional)

Preheat oven to 325 degrees. Combine oats, wheat germ, flax, salt, cinnamon & walnuts in a large mixing bowl. Using a food processor, blend pitted cherries until pureed. Stir in coconut oil & vanilla. Add the honey to the oat mixture. Once combined, stir in cherry puree mixture.  Make sure everything is evenly coated. Spread in an even layer on a large baking sheet (or use 2 baking sheets, depending on size). Bake for 30-35 minutes, stirring every 7-8 minutes. Granola should be slightly golden when it is done. As granola cools, it will become slightly crunchy. If you prefer your granola to be very crunchy, bake it for about 10 minutes longer.  Fold in dried cherries and coconut flakes. Store in a sealed container for 1-2 weeks.

Eating Whole Foods: Breakfast

Two of my friends recently asked me about helping them eat a healthier diet. I love that kind of stuff, so I decided to do a segment on the blog about it.

One of the first questions was about breakfast, and since that's the first meal of the day, that's where we'll start. 

Tip #1: Don't skip breakfast. Ever. 

When you wake up, you most likely haven't eaten for at least 8 hours. That's fine when all you're doing is sleeping, but your body needs fuel to carry you through to lunch.

Tip #2: Eat a piece of fruit.

If you really can't handle eating in the morning, at least eat a piece of fruit. No, it's not really a big enough breakfast to tide you over until lunch, but at least you are eating something healthy to start the day. I like to add fruit to whatever I'm eating, like a banana on pb toast or peaches on oatmeal.

Another option is to make a smoothie. They're a great way to get in your daily servings of fruit and veggies. It's easy to make your smoothie the night before and keep it in the fridge to grab on the way out the door in the morning,

Kale Green Smoothies

Tip #3: Learn to like oatmeal. 

For me to talk about breakfast, I have to do an ode to oatmeal. Just hear me out.

I didn't always like oatmeal. My mom ate it for breakfast pretty often and I thought she was crazy. Then one day I thought maybe this was something I should try, so I asked her to get me some packets of cinnamon oatmeal, please!

It was like eating running, clumpy, sugary goo. Back to cereal and english muffins, thanks.

Then one day I had baked oatmeal when we were out. This stuff is incredible, like a muffin and cereal all rolled into one food. I figured maybe I could like oatmeal then, so I kept trying. I made my own baked oatmeal a few times and ate leftovers for a few days, but oatmeal still wasn't part of my daily breakfasts.

When I started reading more blogs, I got some great ideas that looked like they'd make oatmeal better. Making it on the stove or in the crock-pot with old-fashioned or steelcut oats tastes so much better than the packets.

Best discovery ever: top it with peanut butter!

Crock-Pot Steel Cut Oats

Oatmeal for Breakfast (with Wheat Berries)

Tip #4 Aim for whole grains.

No matter what you're having for breakfast, be it pancakes, muffins, bagels, toast, etc., have the whole grain version. If you're buying it, look for the first ingredient on the list to say whole grain. If you're making it, use white whole wheat or regular whole wheat flour in place of all or at least part of the flour. Unrefined carbohydrates give you energy for a longer period of time.

Stacked Strawberry Pancakes

Tip #5: Add protein to the meal. 

As much as it pains me to dwell on protein, since Americans are always hung up on it and actually get much more than is needed, it really does help keep you full longer. If you're going to eat breakfast, it should be worth your while. No one wants to be hungry 2 hours later. My favorite way to incorporate protein is by topping my breakfast with nut butter, but there are a lot of ways to get some protein. 

I like my breakfast to be on the sweet side, but if you like savory, eggs are a great option. They make a filling, protein rich breakfast and they're very versatile. Add some veggies for extra nutrients! 

Yogurt can also be a good way to get in some protein, but watch the sugar content because some of the varieties are full of it!

Dried Cranberry Yogurt

*I am not a nutritionist, these tips are simply what I have picked up through much research and personal experience. Everyone's bodies are different, so listen to your own body's needs.**

What I Ate Wednesday

I'm joining the party this week!   For breakfast:

 
Zucchini Bread Oatmeal - I made this last night from a recipe on OhSheGlows.com. It didn't taste exactly like zucchini bread but it was similar and I love having veggies in my breakfast but not tasting them! (Kinda like a Green Smoothie!) I added a peach & a spoonful of pb.  
Plus a mug of Pomegranate White Tea from my favorites store, Trader Joe's! For lunch:  Massaged kale salad w/ EVOO, balsalmic vinegar, garlic powder & s&p, plus carrots & chickpeas. On the side, a slice of homemade cinnamon raisin bread topped with peanut butter. For snacks:  

 Pineapple in the morning and a peach in the afternoon! For dinner:

 Guacamole & Bruschetta (by Mckensie & Dan, our fabulous hosts!), Kale chips (we brought these), & Yuengling Lager (from Charis).  Thanks for hosting us! You made my What I Ate Wednesday post so much more interesting!  

Crock-pot Steel Cut Oats

I rarely take time out to cook breakfast in the morning. It's my favorite meal of the day, but I'm always in a rush and would rather spend more time eating it than prepping it.

That's why this recipe is so perfect. Stick everything into the crockpot at night, then wake up in the morning and eat!

I love this oatmeal because it is a blank slate for toppers. It's not sweetened, so you have the freedom to use anything you want. Right now, my usual toppers are blueberries and a banana or peach, but there are lots of ideas below the recipe.

On this bowl, I had blueberries, natural peanut butter & maple syrup.

While you're here, check out my new widget at the end of the post with links to 3 other posts you might like! And the Bup designed a new header for me...do you like it?

Crock-Pot Steel Cut Oats
Inspired by HealthySlowCooking
Serves 4-6


1 c organic steel-cut oats
2 c unsweetened almond milk
2 c water
2 tsp vanilla
1 T cinnamon
1/2 tsp ground nutmeg


Spray the crockpot lightly with cooking spray to keep the oatmeal from sticking. Combine all ingredients in crockpot, stirring briefly. Set to low and let cook overnight, or 7-9 hours. Once cook time is complete, stir well (It will look very wet at first. Don't worry!) and serve. Store leftover oatmeal in the refrigerator for up to 3 days.

Toppers
Here's the fun part!

1 banana, sliced or mashed & stirred in
1 peach, chopped
1 apple, chopped
1/2 c blueberries
2 T dried fruit
1 T nuts
1 T shredded coconut
1 T nut butter (I love pb or almond butter!)
1 T maple syrup
1 T agave syrup
1/4 c almond milk
1 T jelly/jam/preserves




Question: What toppers to you put on your oatmeal? I'm always open for suggestions!