Almond Coconut Oatmeal Bake (breakfast or dessert)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/

Oatmeal Bake (breakfast or dessert)

(revised recipe from Anna Slotnick)

Sometimes the old egg whites and oatmeal breakfast gets a little boring. Maybe you just don’t have time! This Oatmeal Bake you can make the night before and just grab a bar in the morning!

(or sometimes I like to have a bar after dinner for a little something sweet, but not too naughty!)

There are 3 combos I made:

Almond Coconut

Banana Walnut

Apple Pecan

They are all freakin’ awesome and you can create your own combos too!

 

Ingredients:

2 c. old fashioned oats (not quick oats)

4 scoops vanilla whey (I’ve used Dymatize Elite XT and Muscle Pharm Combat, both worked great)

1 tsp baking powder

1/4 tsp salt

lots of brisk shaking of cinnamon (2 itsp??)

4 egg whites (or 1/2 c liquid egg whites)

1.5 c cold water (or almond milk if you want)

3/4 c. Pumpkin (or you can use no sugar added applesauce)

Sweetener as desired—4-6 packets of splenda or truvia, 3-4 dropperfuls of lohan (or none)

 Then…. this is where the fun starts
OPTIONS–
Coconut & Almond (1/2 c. coconut, 1/4c. almonds chopped)
Apples & Pecans (1 whole apple chopped, 1/4 c. pecans chopped)
Bananas & Walnuts (1 whole banana sliced, 1/4 c. walnuts chopped)

 

Directions:

1. Pre-heat oven to 350 degrees

2. Mix together wet ingredients – except fruit, nuts, or coconut

3. Mix together dry ingredients in separate bowl.

4. Spray pan with non-stick baking spray or grease with coconut oil (we used a cake pan– 8×13)

5. Mix dry ingredients into wet ingredients – make sure it is distributed evenly. Then add nuts, half of the coconut or fruit. **if doing a banana, line the pan with banana slices

6. Pour mixture into pan and top with extra shredded coconut or extra apple slices

7. Bake at 350 degrees for 35 minutes (make sure a knife/toothpick comes out clean in the center)

 

They taste amazing when still warm from the oven, but still are delicious when room temp or reheated;)

 

Cut into 1/4ths. (This makes 4 servings.)

Each serving has:

1/2 c. oats

1 scoop vanilla protein powder

1 egg white

little bit of: pumpkin, sweetener, spices, etc.

 

29 g carbs (less than 3g of sugar– from fruit and little bit of pumpkin), 33 g protein, 0.5-2g  g fat (depending on if using nuts or not)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/







Would you like more tips, recipes and workouts like these?

Coconut Pumpkin Soup

Coconut Pumpkin

Coconut Pumpkin Soup

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

Spicy Thai Coconut Peanut Chicken

Yummy~!

Spicy Thai Coconut Peanut Chicken Crock Pot Recipe

(This recipe was sent to me by my sister-in-law from www.bhg.com and modified by me)

If anyone has seen any of my interviews, you know, Thai food is my favorite cuisine! Anything with coconut, curry, and peanut sauces, I’m there! This one has it all!! Eat alone or over rice (brown, white or jasmine) It has a great dose of healthy fats and is so yummy on a cool fall evening.

Makes: 6 servings

Prep: 30 mins.

Cook: 5-6 hrs (low) 2-3 hrs (high)

Ingredients:

1 medium white onion chopped into wedges

1 cup julienned or quarted baby carrots

1 medium red pepper cut into bite-sized strips

3 lbs. chicken breast cut into chunks (approx. 4-6 breasts)

3/4 c. chicken broth (*I used low-sodium broth)

6 tbsp. natural peanut butter (I used chunky)

1/2 tsp. grates lime peel

2 tbsp. lime juice

2 tbsp. soy sauce (low-sodium) OR Bragg’s Liquid Aminos

2 tbsp. quick-cooking tapioca

1 tsbp. grated fresh ginger

2-3 tsp. red curry paste

4 tsp. minced or chopped garlic

1/2 c. unsweetened coconut milk

1 cup frozen peas

For garnish:

chopped peanuts

snipped fresh cilantro

Directions:

1. Chop carrots, onion, red pepper and chicken—> throw in crock-pot

2. In a medium bowl, whisk together: chicken broth, curry paste, peanut butter, lime juice & peel, garlic, ginger, soy sauce, and tapioca.

3. Dump mixture on top of veggies & chicken, coat and set heat to low for 5-6 hrs. or on high for 2-3 hours

4. When the chicken is done, add 1/2 c. coconut milk and  1 cup peas. Leave it covered for 5 more mins.

5. Scoop and serve over rice or with veggies— garnish with peanuts and cilantro

 

 

EASIEST Pumpkin Dessert EVER

Two Ingrdients =  a Spectacular Dessert

So… If you don’t know me by now, I am NOT a cook. I don’t pretend to be and I don’t really like it. I’m fine with eating the same things everyday and the microwave is my best friend.

I buy things that are healthy but convenient..

and while I LOVE to eat special goodies, baked treats, etc.. I rarely will actually take the time to make them..

Which is why THIS recipe is PERFECT for me.. AND my sweet tooth.. AND my love of Fall and Pumpkin!

TWO INGREDIENTS:

1- Large Can of Pumpkin (or two small cans)

2- packet of Sugar-Free, Fat-Free Pudding Powder Mix (vanilla, butterscotch or cheesecake taste best)

DIRECTIONS:

Open can. Dump in Bowl. Open box of powder. Dump in bowl.

MIX TOGETHER!! (I use an electric beater thing.. its more fun)

Then Eat!!

You can refrigerate if you like.. even add cinnamon or pumpkin pie spice to taste.

Makes 4 servings.

Two Ingrdients = a Spectacular Dessert

Easiest Pumpkin Dessert Recipe

The EASIEST Pumpkin Dessert EVER!

So… If you don’t know me by now, I am NOT a cook. I don’t pretend to be and I don’t really like it. I’m fine with eating the same things everyday and the microwave is my best friend.

I buy things that are healthy but convenient..

and while I LOVE to eat special goodies, baked treats, etc.. I rarely will actually take the time to make them..

 

Which is why THIS recipe is PERFECT for me.. AND my sweet tooth.. AND my love of Fall and Pumpkin!

 

TWO INGREDIENTS:

1- Large Can of Pumpkin (or two small cans)

2- packet of Sugar-Free, Fat-Free Pudding Powder Mix (vanilla, butterscotch or cheesecake taste best)

 

DIRECTIONS:

Open can. Dump in Bowl. Open box of powder. Dump in bowl.

MIX TOGETHER!! (I use an electric beater thing.. its more fun)

 

Then Eat!!

You can refrigerate if you like.. even add cinnamon or pumpkin pie spice to taste.

 

Makes 4 servings.

Let me know how you like it!! XOXODanny-J

Three Ingredients for Outstanding Taste

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