Tag Archives: breakfast

I really want to try this recipe. I didn’t even know you could bake oatmeal! I learn something new everyday.

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

2 cups rolled oats
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped almonds
2 cups Almond Breeze Vanilla Unsweetened Almond Milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly (or melted and cooled butter)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped peaches
Peach slices for the top, optional

Directions:

1. Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.

2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.

3. In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.

4. Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty:)

5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave. We like to add a splash of almond milk for extra creaminess! This recipe can easily be doubled for a 9×13 pan. Use gluten-free oats to make this recipe gluten-free.

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Welcome to Breakfast Week! Breakfast is the most important meal of the day. My whole family loves pancakes so when I saw this I knew I had to share it with the rest of you.

Ingredients

  • 1 cup oat flour (see below for instructions on making your own)
  • 1 cup white whole-wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup diced walnuts (optional)
  • 2 eggs, slightly beaten
  • 1/4 cup canola oil
  • 1 banana, mashed
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1/2 cup low-fat milk
  • 1/2 cup fresh blueberries

Directions

In a large mixing bowl, whisk dry ingredients together. in another mixing bowl, combine remaining ingredients, except blueberries. Pour wet mixture into dry, and stir until combined and most lumps disappear; fold in blueberries.

Heat griddle to 350°, or until a drop of water sizzles when dropped on griddle. Spray griddle with nonstick cooking spray, and pour on 1/4 cup pancake mix. Turn pancakes over when they begin to dry around the edges and are golden on the bottom. if desired, top pancakes with additional blueberries and banan- as, and drizzle with 100% pure maple syrup.

Tip: To make oat flour, add old- fashioned oats to a blender (1 cup oats makes 1 cup flour), and blend until a flour-like consistency is achieved.

The Skinny Truth

Yield: 6 servings | Serving size: 2 pancakes | Calories: 274 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0 mg | Sodium: 38mg | Carbohydrates: 34g | Dietary Fiber: 4g | Sugar: 8g | Protein: 8g

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Found via SkinnyMs


Ingredients

  1. 1 cup non-fat milk
  2. 1/2 cup Greek yogurt, plain 0% fat
  3. 2 tbsp. peanut butter, creamy
  4. 1 cup strawberries, frozen
  5. 1/4 tsp stevia (to taste)
  6. 1 cup ice

Instructions

  1. Place all ingredients in a blender and process until smooth.

The Skinny Truth:

Calories per serving: 201, Fat: 8.3, Cholesterol: 2.5, Potassium: 177, Carbs: 18.6, Fiber: 2.6, Sugar: 10.4, Protein: 14.3
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Found via Peanutbutterandpeppers


 

This recipe was chosen because I am always looking for new energy bars that taste good. It is really hard to find one that taste good AND doesn’t have tons of sugar.

Ingredients:

  • 1 cup rice crispies (brown or white, or certified gf) (30g)
  • packed 1/2 cup oat flour (70g) (Or make your own by grinding rolled oats in the food processor until they turn into a fine powder. Measure after blending.)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 3 tbsp roasted cashew butter
  • 5 tbsp agave (Honey will work, but is not for strict vegans.)
  • optional: a handful of sprinkles
  • optional: replace up to half of the oat flour with your favorite protein powder

Directions:

Combine all dry ingredients and stir well. In a separate (large) bowl, combine wet and stir to form a thin paste. (If your cashew butter is cold, warm it a little for easier mixing.) Pour dry into wet (not the other way around), and stir until evenly coated. Line a baking dish or Tupperware container with a large piece of wax paper and pour the mixture into the dish. Fold the extra paper over the mixture and squish down as hard as you possibly can! Use a heavy object to really press it down. (The mixture will fill a 7×5, or about 2/3 of an 8×8.) Stick in the fridge or freezer to harden before cutting into bars. Store in the fridge or freezer. Makes 6 bars.

The Skinny Truth:

Calories: 140
Fat: 4.5 grams
Carbohydrates: 27.5 grams
Protein: 3 grams
Fiber: 2 grams
ww points (new system): 4

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Found via Chocolatecoveredkatie


I chose this recipe because both my husband and I love cheesecake. He loves plain, but I have yet to find a plan version. I guess I could use this and just not use the blueberry at all. How many of you enjoy a good cheesecake?

Ingredients:

1/2 cup reduced fat graham cracker crumbs
1 Tbsp light butter, softened
8-oz pkg reduced fat cream cheese, softened
1/4 cup sugar (for cheesecake)
1 1/2 tsp vanilla extract, divided
6-oz fat-free plain Greek yogurt
2 large egg whites
2 Tbsp fresh lemon juice, divided
1 Tbsp all purpose flour
2 1/2 cups fresh blueberries, divided
1/2 cup water
1/3 cup sugar (for blueberry sauce)
1 Tbsp cornstarch, mixed with 2 Tbsp cold water

Directions:

To make cheesecake:
1. 
Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

For the blueberry sauce:
1. While the cheesecake cools, make the sauce: In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and  1Tbsp lemon juice. Stir frequently, and bring to a low boil.

2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

4. Remove from heat and gently stir in 1/2 tsp vanilla extract.


To serve,  after cheesecake has chilled, cut into 9 squares and top with blueberry sauce.

The Skinny Truth:

Serves 9. Per Serving: 190 calories, 28g carbs, 6.4g protein, 5.8g fat, 17mg cholesterol, 155mg sodium, 1.5g fiber

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Found via Dash Recipes


I have decided because I love food and I need to find some skinny alternatives that I would post recipes I found online and share them with all of you. This Week I am focusing on dessert.  I chose yogurt drops this week because I really love yogurt and so does everyone in my family. I would be surprised if they lasted beyond the end of the week.

 

 

Spoon flavored yogurt into a plastic bag.

Squeeze dots onto cookie sheet and place in freezer.

They’ll be ready in about an hour!

70 calories per pan. (if you use different yogurt than look at the calories they have in that and judge from there)

 

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found via Back On Point