Creamy Dreamy Oatmeal

If you're used to rolled oats, steel cut oats can be an acquired taste. The texture tends to be more chewy and it can take longer to cook. This recipe is my way of addressing both of those issues and creating a rich and creamy bowl of oatmeal.

Ingredients (Serves 1)

● 1/4 cup steel cut oats

● 1 tsp ground cinnamon

● 1/2 tsp ground nutmeg

● 1 tsp brown sugar/maple/honey

● 1/2 medium apple or pear diced

● 1 cup almond milk

In a measuring cup whisk almond milk, nutmeg, cinnamon and sugar together. Add fruit and oatmeal. Place in an airtight container overnight or for up to three days. This process of soaking the oats in the milk and spices is what creates a well textured and richly flavored oatmeal. Once you are ready to use, place in a small saucepan on low heat for 5-10 minutes or until oatmeal has assumed a creamy texture. Enjoy!!!

Stove Top Garden Frittata

Under the supervision of my trainer and nutritionist, I have decided to perform an experiment in carb restriction this week which means staying away from breads, most grains and one of my go to fruits (bananas). This means more dark leafy veggies like spinach and kale, along with other veggies like zucchini and spaghetti squash.

This stove top frittata is the first of my attempt to incorporate more of the above mentioned ingredients. It turned out to be just what I needed for a post workout because it is packed with protein, is low on carbs and is actually quite light and refreshing.

Ingredients (Serves 1-2)

• 1 whole egg
• 3 egg whites
• 1/3 cup mozzarella or  cheddar
• 1 cup chopped kale
• 1/3 cup diced tomatoes
• 1/3 cup diced zucchini
• 1/3 cup diced onions
• 1 clove garlic
• 1 oz low fat milk
• 1 tsp. olive oil
• garlic powder and black pepper to season

In a mixing bowl whisk whole egg and egg whites together. Next combine all other ingredients and pour into a non-stick pan (covered) on low heat for approximately 10 minutes or until eggs are cooked.

Choco Morning Energy Bowl

Have you ever met someone who just seems to be their happiest in the morning? Meanwhile, you on the other hand have to execute an internal argument to pry yourself out of bed. Some people do coffee or even green tea in the morning to get their days going. However, I'm not a big coffee or tea drinker, but I like the idea of something to stimulate the brain and the body in the morning. Enter my chocolate smoothie bowls...

The cacoa is the main ingredient that makes this bowl a great energy boosting treat because as you may know it is a stimulant. Made from bananas, this bowl is my newly found favorite way to combine my post workout carbohydrates, protein, while getting two daily servings of fruit and energy to kick start my day.

Blend the following ingredients

• 1 frozen banana
• 1-2 tbsp. raw cacao powder
• 1 scoop protein powder- I use a powder that is high in protein and low in carbohydrates
• 2 tbsp. Greek yogurt
• 1 oz almond milk
• 1/3 cup unsweetened coconut flakes
• 1 handful cacao chips or cacao nibs 

Warm Quinoa Porridge

I love Cream of Wheat (also known as Farina). It was a staple of my childhood as my grandmother made it for breakfast several times a week when I was growing up. The way she balanced the cinnamon, nutmeg and brown sugar was mere perfection and for a child it was a warm and delicious way to start the day. I went home to the Caribbean about a month ago and this grandma's girl was sure to special request my Cream of Wheat. It was bomb!!!

Anyway, now that I am trying to shed some pounds, I am staying away from wheat products for a while but was craving that warm, creamy cinnamon taste. So, I decided to try it with Quinoa and while I will admit it is not quite the same, it is a worthy alternative. Here's how I did it...

Ingredients

• 1 cup quinoa, cooked
• 1 cup almond milk
• 2 tbsp. greek yogurt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. brown sugar

Direction

Like I mentioned in one of my previous posts, I batch cook my Quinoa (enough for 5 days) to avoid having to prep it for every dish. If you would like to see how I achieve that beautiful fluffy texture, please see a few posts back for my Blackbean and Quinoa Garden Burger. Once your Quinoa is cooked, everything else is a breeze.

In a bowl or measuring cup, combine and mix all ingredients together. Cover and rest in the refrigerator for 2-3 hours or even the evening before you intend to make the porridge. This will allow the cinnamon, nutmeg and almond flavor to set into the Quinoa. The next and last step will be to pour the mixture into a small saucepan on low heat for about 5 minutes or until the porridge has thickened. Serve in a bowl by itself or with fruit and nut toppings.

Blueberry Yogurt with Honey Drizzle

I love dressing up my snacks and treating them more like a main course . The visual appeal makes every bite that much better. This dressed up yogurt is a one of my favorite snacks because it is quick and super delicious.

Ingredients

• 1 cup fat free Greek yogurt
• 1 cup blackberries or favorite fruit
• 1/4 cup raw almonds
• 1 tablespoon honey

Chocolate Chia Pudding

Have you heard all the craze around chia seeds lately? Just three tablespoons packs roughly 16 grams of protein making it very attractive for those of us looking for alternatives to animal protein. Last night like most nights, I was thinking about what I'm going to eat for breakfast. It may seem silly but I find it best to think ahead about what I'm going to eat. It sort of gives me something to look forward to throughout the day, especially since I've been getting so creative lately

I opted for a chocolate chia pudding which I prepped the night before and topped it off with some leftover strawberry compote, blackberries, bananas and raw almonds.

Ingredients

• 2 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 2 tablespoons Greek yogurt (I use vanilla flavor)
• 1 teaspoon honey (use only if using plain Greek yogurt)
• 1 tablespoon cacao powder
• 1.5 cups fresh/frozen strawberries
• 1/2 cup blackberries
• 1 banana
• 1/3 cup raw almonds

Directions

Place strawberries in a small saucepan on medium heat and let cook until it assumes a syrup like consistency. Let cool for about half an hour. This recipe uses only 1.5 cups. However, I typically make bigger batches and store them in the refrigerator. Next in a mixing bowl or cup mix chia seeds, almond milk, Greek yogurt, cacao powder and honey. Let sit for 10-20 minutes and then cover with lid or saran wrap. Place in refrigerator for approximately four hours or overnight. It will have a pudding like consistency. You can eat as is or top with compote, blackberries, banana, almonds or any other toppings of your choice. I think some cacao nibs and some coconut flakes are likely what I will try next. Enjoy!!!

Choco Butter Smoothie Bowl

Say goodbye to straws and sip cups and say hello to the smoothie bowl. Yes, not only does eating a smoothie from a bowl make for better presentation but it tricks your brain into thinking you're actually eating more. Preparation is super quick and easy, which makes it perfect for a quick snack and even a meal replacement.

Blend the following ingredients:

• 1 frozen banana
• 4 tbsp greek yoghurt 
• 1 tbsp cacao powder 
• 1 tbsp natural peanut butter
• 1 oz milk (I use fat free organic milk but you can use almond, soy or whatever you prefer)
• Toppings of your choice (blackberries and almonds pictured above)

Homemade Banana Oatmeal Pancakes

Ingredients (Yields 6-8 pancakes)

• 4 Bananas
• 2 Egg Whites (raw)
• 2 Cups Quaker Old Fashioned Oatmeal (dry measure)
• 1 Tbsp. Coconut Oil (optional but adds noticeable flavor)
• 1 Tsp. Vanilla Extract
• 1 Tsp. Cinnamon

Directions

In a mixing bowl, mash bananas until slightly liquid. Add egg whites, coconut oil and vanilla extract to banana mixture. Add Quaker oats and cinnamon to mixture. The batter should be slightly firm but not liquid. Cook pancakes in a nonstick skillet on low heat until pancakes are golden brown. Serve with 100 percent maple syrup of fruit compote.