Tag Archives: Cook

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

For more recipes, inspirational quotes, my journey and funny memes check back here tomorrow or visit my Facebook Page

Found via SkinnyMs


The reason I chose this one as day 6 of beverage week is because Dr Oz usually has some interesting weight loss tips and I really want to try it. When I buy everything I’ll let everyone know either here or on Facebook if it really works. BUT look at all the good stuff that is inside this drink!

  • Grapefruit, loaded with vitamin C, will help your body turn fat into fuel.
  • Tangerine increases your sensitivity to insulin, stabilizes blood sugar, and stimulates genes to burn fat.
  • Cucumber helps you feel full and acts as a natural diuretic, which means less bloating and water retention.
  • Peppermint promotes better digestion and calms the stomach, plus it tastes great!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher. Let it sit over night. The longer it sits the better it tastes.

Stir & Enjoy!

Drink at least one 8 ounce glass three times a day before each meal for 10 days straight.

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Found via Diyncrafts


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
For more recipes, inspirational quotes, my journey and funny memes check back here tomorrow or visit my Facebook Page

Found via Peanutbutterandpeppers


Vegan, gluten-free, soy-free, refined sugar-free
Makes 1 large serving

I saw this and I just knew I had to make it day 2 of Skinny Beverage week. I love my Nana’s pumpkin pie. She makes the best! When I saw this  I thought it must taste great!

Ingredients:
1 cup unsweetened pumpkin puree (to make your own, click here)
1 frozen banana
1/2-1 cup unsweetened almond milk, or other dairy-free milk
1 scoop unflavored (or vanilla) protein powder* – optional
2-3 TBSP agave or maple syrup, to taste
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
Small pinch of cloves
Small pinch of salt
Ice – optional

For the coconut whipped cream:
1  15oz. can full fat coconut milk, chilled overnight
2-3 tsp. agave or maple syrup, or to taste – optional

Directions:
Blend all ingredients until smooth – add almond milk to thin to the consistency you want. Top with coconut whipped cream if desired… and who wouldn’t desire it? Garnish with a dash of cinnamon or nutmeg, and enjoy!

For the coconut whipped cream:
Remove the well-chilled can of coconut milk from the fridge, and turn it upside down. Open the can, and pour off the coconut ‘water’ (this can be saved for later use in other recipes, or for drinking). In the bottom you’ll be left with the separated coconut fat. Spoon this out into a bowl, and whisk or beat with a mixer until smooth. Mix in a little sweetener, or some vanilla or other spices, to taste. Store any extra in the fridge and re-whip when ready to use.

For more recipes, inspirational quotes, my journey and funny memes check back here tomorrow or visit my Facebook Page

Found via Willlcookforfriends


 

Owwy.  Did Ab intervals yesterday and lower focus today. My abs hurt. They have been hurting ever since I finished my workout today. After talking with my husband I figured I might want to stretch before doing these workouts so that I can be sure I do not hurt myself. They do stretching afterwards, but no warm-up before. Tomorrow is my rest day which I am totally looking foreword to. I really think my body needs it.

For this week challenge of eating every 3-4hrs I decided to write down the times of everytime it was time to eat what I should be eating. To make sure I stay on track I would put a check mark if I ate on time. Lucky for me that made things really easy to do.

My son is really into chicken nuggets. I have been wanting to find a healthy recipe and have not had any luck until tonight! Tomorrow I plan to buy the ingredients and share the recipe with you. Cross your fingers that it will go over well with him.

Any healthy recipes or ingredient swaps you are trying this week?