Pineapple Coconut Cacao Oats

So, it snowed here in Jersey this week.  Snow days!  I swear teachers want them more than kids.

It did, however, give me a chance to experiment with some oatmeal for breakfast.  Ah, the gift of time.

This oatmeal flavor combination was inspired by one of my favorite cakes that my mom made when I was growing up - Pineapple Coconut Chocolate Chip Cake.  Sounds weird right?  But, it was delicious!

For this oatmeal, to add in some healthy fats, I used Fourth and Heart Madagascar Vanilla Bean Ghee.  For those unfamiliar with ghee, it's a clarified butter that has some really terrific health benefits, such as:

• does not need refrigeration
• can be eaten by those who are intolerant to dairy or lactose
• Vitamin A & E

You can read more about it here!

Now it's totally optional in this recipe, but it does add a sweet, deep flavor that really added to the oatmeal!

I also used old fashioned oats, rather than quick cooking.  Takes a bit longer but I just like the texture better.  I've also tried this as an overnight oats mixture - haven't taste tested yet thought!

Pineapple Coconut Cacao Oats
Serves 1

1/2 cup old fashioned oats
3/4 cup unsweetened almond milk
1/4 cup reduced fat coconut milk (the kind in the can!)
1/4 cup water
1/4 cup crushed pineapple in juice, slightly drained
1 tsp. organic coconut palm sugar (or sweetener of choice)
2 tsp. reduced fat unsweetened coconut flakes
1 tsp. Fourth and Heart Madagascar Vanilla Bean Ghee
1 tsp. cacao nibs

Bring liquids to boil.  Add oats, stirring occasionally, for about 14 minutes (or until thickened to the consistency you like).  Remove from heat, and add the pineapple, 1/2 tsp. of the cacao nibs, sugar, 1 tsp. coconut flakes, and the ghee, stirring until combined. 

Top with the remaining cacao nibs and coconut.

Enjoy!

Banana Tahini Smoothie

I know what you are thinking.

Tahini?  In a smoothie?

Sounds weird.  I mean, when I think of tahini, I'm thinking hummus.  I'm thinking savory.

But not a smoothie.

However, I saw @thymeandtoast on Instagram putting tahini in smoothies and raving so I was like, ok, why not give it a shot?

So, on this snowy day (which equaled a snow day from work for me!), after my workout, I totally wanted a smoothie.  I had tahini so I figured, what better day to experiment?

The result was a super creamy smoothie that wasn't overly sweet and had hints of savory.  Suffice to say, I'm obsessed.

(Real talk - ignore the nails - they are recovering from weeks of gels.  Seriously, I need a manicure!)

I topped mine with a sprinkle of the Trader Joe's Super Seed Blend which I'm legit obsessed with.  Perfect topping for smoothies or a mix-in for yogurt!

Banana Tahini Smoothie
Serves 1

1 cup unsweetened almond milk (or milk of choice)
1 frozen banana
1 tbsp. tahini
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1 scoop Vital Proteins collagen peptides (optional)

Combine and blend!  Top with whatever you like!

Cocoa Oats

I'm very seasonal when it comes to breakfasts.

Spring and summer?  I'm all about the smoothies.

Fall and winter?  Give me all the hot breakfasts.

While most days it's avocado toast with an egg, I do get cravings for a hearty bowl of oatmeal.

And apparently, the secret to this, which I literally just found out, is to add more liquid than called for.  Makes the oats fluffy and bigger, hence more filling.  While it does take a bit longer to cook, it's totally worth it.

This bowl is loaded with chocolatey goodness.  I added some Vital Proteins collagen peptides in the recipe, which is totally optional.  I've been using it for a few weeks now and I have to say, definitely seeing a difference in my hair and nails!

Of course, the great thing about oatmeal is being able to top it with whatever you want!  I topped this one with some almond butter, some banana, and some Trader Joe's super seed blend (which I am obsessed with!).

Cocoa Oats
Serves 1

1 1/2 cups water
1/2 cup quick cooking oats
1 tbsp. cocoa powder
1 tbsp. pure maple syrup
1 tsp. extra virgin coconut oil
1 scoop collagen peptides (optional)

In a small saucepan, bring the water to a boil.  Add in oats and reduce heat, stirring occasionally as the oats cook.  (Mine took about 7-10 minutes until it was a nice thick consistency)  Once the oats are at the consistency you like, remove from heat and stir in coconut oil until melted.  Then, add the collagen, maple syrup, and cocoa, and stir well until combined.

Pour into a bowl and top with your favorite toppings!

Pumpkin Pie Apple Oats

Surprise!  It's a day in autumn ending in "y" so clearly, this post is about pumpkin.

Specifically, pumpkin pie oats.

Now that it's colder in the mornings, I've been craving warm breakfasts.  And oatmeal is always one of my favorites.  The quick cooking oats are perfect for a chilly morning, the apples provide some sweetness, and the cinnamon and pumpkin are super comforting.

I used Stevia for sweetener, but really it was only because I was out of both maple syrup and honey.  Both would be delicious! 

I topped my oats with some Trader Joe's Super Seed Blend and some organic sunflower butter, and it was a super hearty and filling breakfast!

For more great recipe ideas, check out the What's Cookin' Wednesday Link Party at Buns in My Oven!

Pumpkin Pie Apple Oats
Serves 1

1 cup unsweetened cashew milk (or milk of choice)
1/2 cup quick cooking oats
1/2 cup pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 chopped apple
1 tsp. vanilla extract
2 packets of Stevia (or sweetener of choice)

Bring milk to a boil in a small saucepan.  Once it boils, add the oats.  Stir occasionally, for about 1-2 minutes or until oats thicken.  Once thickened, remove from heat.  Add in pumpkin, pumpkin spice, apple, vanilla and Stevia.  Combine and add your favorite toppings!

Spinach, Bacon, and Mozzarella Strata

Brunch is easily my favorite meal to have when entertaining.  One, it's early in the day.  Two, it features a lot of things you can make ahead so you can spend time with your guests.

I recently hosted a brunch, and made this strata, which I was able to make the night before.  And bonus, the leftovers got better the longer it sat in the fridge!

Spinach, Bacon, and Mozzarella Strata
Serves 6-8

8 slices multigrain bread
8 strips cooked bacon (I used already cooked - if you cook it, just make sure to drain it!)
2 cups shredded mozzarella cheese
8 eggs
3 cups 2% milk
3 tbsp. Dijon mustard
1/2 tsp. salt
3 cups fresh spinach
1 cup chopped sundried tomatoes


Preheat oven to 325.

Spray 13x9 baking dish.

In a bowl, combine the eggs, milk, mustard and salt.

Chop the bread into cubes.  Crumble the bacon into small pieces.

Place half the bread in the dish.  Top with bacon, 1 cup of cheese, half the tomatoes, and half the spinach.  Repeat that layer with the remaining ingredients.

Pour egg mixture over the top.

If you are making ahead, place in the fridge overnight.  Bake uncovered in the oven for 50-60 minutes (I actually upped the heat to 350 for the last 10 minutes).

Let stand 10 minutes before serving.

What I Ate Wednesday

So, I'm kind of obsessed with reading these posts - so I figured I'd try my hand at one!

These are my eats from last Wednesday.

Started off my day with a big glass of water, all the coffee, and this Salted Caramel Banana Smoothie using Salted Caramel Quest Powder.  This is legit one of my favorite flavors!

Not pictured is the ginormous coffee I got on my way to work with 1 pump of pumpkin flavoring and almond milk.

Breakfast was around 6, and I wasn't really hungry til about 11:00.  I LOVE The Complete Cookie - but it's way too dangerous for me to have one that's really 2 servings.  I found a box of the single serve ones on Amazon in Snickerdoodle and am SO happy I did.  It's a great mid-morning or pre-workout snack and it's already portioned!

This was a day of running around (I work in 3 different schools on a given day!), so lunch was going to be later.  About 1:00, as I was running between buildings, I had a pumpkin bar from Trader Joe's - LOVE THESE!

Around 1:45 I finally got back to my desk and was able to eat some lunch, which was a slice of this spinach, bacon, and sundried tomato strata (recipe soon!) that I had made for brunch.  I topped it with some extra broccoli.

Around 3:30, I had a pre-workout snack of an apple and a pumpkin chocolate chip energy bite (check out Clean Food Crush for the recipe!)

For dinner, I had a chili roasted sweet potato and brussel sprout hash with a fried egg and a slice of Ezekiel flax bread with avocado.

And finally, because it's all about balance, I had some rice pudding (leftovers from Dad's recipe which is the bomb) to end the night!

What's on your menu?

Pina Colada Smoothie

Is it just me, or does anyone else automatically hum that song when you hear "pina colada"?

Let's face it, it's one of my favorite drinks (although not the healthiest), so this was my attempt at making it healthier.  Also, minus the rum, obviously.

For this, I used Quest Vanilla Milkshake protein powder, but you could use any protein powder of your choice!

Pina Colada Smoothie

Serves 1

1 1/2 cups unsweetened vanilla almond cashew milk (or milk of choice)

1/2 cup frozen pineapple chunks

1/2 frozen banana

1 scoop vanilla protein powder

1 tbsp. unsweetened coconut (2 tsp. in the smoothie, 1 tsp. as garnish)

Combine ingredients in blender - save 1 tsp. of coconut for the top! 

Coconut Mocha Smoothie

Remember Mounds bars?  I wasn't into Almond Joy because frankly, I didn't feel like a nut.  But chocolate and coconut was my jam.

Anyone who knows me knows that I'm a coffee junkie.  Give me all the coffee, all the time.  I have cut down in recent years, but if I can find a way to sneak coffee into just about anything,  I will.

This smoothie was born of my love for those three things, in addition to my lack of food shopping.  See, when I was getting ready for the next morning, I realized I had just about run out of unsweetened almond milk.  And it was late enough that the store wasn't happening.

Perusing my pantry, I found a can of coconut milk.  I didn't want to use the whole thing in my smoothie (well, I did, but realized that would make the smoothie a calorie bomb), so I figured I would have to improvise.  I thought about water but figured that would dilute flavor.

And then my eyes fell on my K-cups.  Why not?  Coconut, chocolate and coffee?  Sold.

I used vanilla protein powder for this (Quest is my favorite!) but only because I didn't have chocolate (FYI - totally trying it with chocolate and soon as Amazon delivers it!)  The cocoa definitely added enough of a chocolate kick though!

Coconut Mocha Smoothie
Serves 1 - 4 Smartpoints

2 tbsp. full fat coconut milk 
10 oz cold coffee 
1/4 cup unsweetened almond cashew milk
1 scoop vanilla protein powder
1 tbsp. unsweetened cocoa powder
1 tsp. coconut extract
1/2 frozen banana
1/2 tsp unsweetened coconut flakes

Blend all (except coconut flakes) until creamy.  Top with coconut flakes and enjoy!

Blog Bites: Skinnytaste Ham, Veggie, and Egg Bake

I am a super big fan of all things Skinnytaste.  Her recipes are delicious and healthy and also really easy!

I whipped up this Veggie, Ham, Egg and Cheese bake and found it to be a GREAT midmorning nosh.  It's basically customizable to whatever veggies you have on hand, and I actually subbed Canadian bacon for the ham steak.  Really delicious!

Skinnytaste Veggie, Ham, Egg, and Cheese Bake

Artichoke and Goat Cheese Strata

So, in case it isn't already blatantly obvious?  I'm a BIG breakfast person.

I also love anything I can make ahead and bring for lunch as leftovers for the week.

This particular recipe I found while thumbing through my cookbook of the week.

So, it's eggs, bread, artichokes and goat cheese.  There is nothing wrong with any of that.

I adapted it to make it a bit more Weight Watchers friendly and so I could calculate the points, but I will link both the original recipe and the adaptation below!

This would be a fabulous brunch dish, one you could easily make ahead and cook off when your guests arrive.  It's hearty, with a bit of salt from the artichokes and tang from the goat cheese.

Artichoke and Goat Cheese Strata
Adapted from Cooking Light

Serves 6
8 Smartpoints Per Serving

1 tsp. extra virgin olive oil
1 10 oz package frozen artichoke hearts, thawed and chopped
2 garlic cloves, minced
1 3/4 cup skim milk
4 eggs
1/3 cup grated parmesan cheese
6 slices whole wheat sprouted bread, chopped into cubes
1/2 tsp. herbs de Provence
1/2 tsp. pepper
1/4 tsp. salt
3 oz. crumbled goat cheese, divided

Heat a large nonstick skillet over medium heat, add olive oil.  Add artichokes and garlic and cook for about 8 minutes.  Stir occasionally.  Remove from heat, add herbs, and let cool.

In a bowl, combine milk, eggs, salt and pepper.  Once combined, add bread and parmesan cheese.  Add artichoke mixture and let sit for about 20 minutes.

Preheat oven to 375.  Spray a 2 quart casserole dish with cooking spray.  Add in half the artichoke mixture, then half the goat cheese.  Top with the rest of the artichoke mixture and the rest of the goat cheese. Bake for about 50 minutes.

Pumpkin Pie Smoothie

Yes, it's yet more pumpkin.  But I can't help it.  I'm addicted.

This is a delicious and healthy smoothie that's like fall in a cup.   It also features one of my favorite tricks - using half a frozen banana instead of ice.  Makes the smoothie super thick and creamy.

Pumpkin Pie Smoothie
(serves 1)

1 1/2 cups milk of choice (I used unsweetened almond cashew)
1/2 cup pumpkin puree
1/2 frozen banana
1/2 teaspoon pumpkin pie spice
1 scoop vanilla protein powder of choice

Blend and enjoy!

Blog Bites: Spinach and Artichoke Egg Casserole

I'm all about brunch.  And anything I can make ahead.

When I had my family over for brunch recently, I was looking for something easy and that I could make ahead of time, but also a little bit different.

Enter this casserole I found on Two Peas and Their Pod. Sounds strange, because let's face it, you think spinach and artichoke, you think dip.  But these flavors worked deliciously in this casserole!  The only change I made was I used half egg white and half eggs.

Easy and delicious!  Definitely check it out!

Spinach and Artichoke Egg Casserole

Fabulous Find: Think Thin Oatmeal

Another healthy find from 7-11!  (And other places I'm sure but this is where I found it).

I was running late one morning and didn't have time to make my normal protein smoothie, so I figured I'd pick something up when I stopped to get my coffee.  Found this and it's an new favorite!

This particular flavor is Farmer's Market Berry Crumble and it's absolutely delicious.  Takes about a minute in the microwave, but then I let it sit a few more minutes.  The fruit plumps up and it's definitely a filling breakfast coupled with some fruit or I actually had a hard boiled egg along with it for some extra protein.

Nice stats:  10g protein, 5g fiver and 190 calories for the cup.

Also, 100% non GMO!

I actually really love their protein bars too (the pumpkin spice and dark chocolate peppermint are seasonal flavors that are to die for!).  Link below to the website!

Think Thin Products

Blog Bites: Maple Bacon Breakfast Muffins

Ah, football.  Welcome back!  I'm a HUGE Jets fan, and had some tickets to the home opener with some friends.  I was looking for something fun and easy that wouldn't necessarily need to be heated up. 

When I saw these muffins on Mystery Lover's Kitchen, I knew these were the ticket.  On the blog, there is a from scratch version as well as a version using a pancake mix.  I used the one with the pancake mix and they were delicious!

I only made a couple of modifications to this recipe.  One is I made mini muffins.  I doubled the batter and it made about 32 mini muffins.  I also used maple flavored bacon to up the maple factor.

Maple Bacon Breakfast Muffins from Mystery Lover's Kitchen

Sunshine Smoothie

I am a big fan of the smoothie.  It's quick, easy, and when you make it at home and can control the ingredients, it's delicious.

I do have a small blender, but for this bad boy I used my Ninja because I had some whole fruits and wanted a really high quality blender to do the work.  As a word of warning, the smoothie itself wasn't completely smooth, but it was definitely enjoyable!

This smoothie is bright and citrusy and perfect for summer (or when you need a summer boost in the dead of winter!).

As a tip, whenever I use bananas in my smoothies, I use frozen ones.  It eliminates the need for ice and it makes the smoothie super thick and creamy!

Sunshine Smoothie

1 frozen banana
1/2 seedless orange, peeled and sectioned
1 cup chopped pineapple
1 small container 0% Greek yogurt
1/4 cup unsweetened vanilla almond milk (or milk of choice)

Throw all the ingredients in blender and mix until smooth!

Chocolate Coconut Raspberry Overnight Oats

I am kind of sort of obsessed with overnight oats.  I absolutely love them for breakfast, but have also found they are a great make ahead lunch for the week!  And oats are pretty much a blank canvas, so you can really choose the flavors that work for you.

For me?  That's always chocolate.  And I had found these delicious raspberries at the store and so the wheels started spinning.

You can make these the night before or a couple of nights before and either way?  Delicious!

Chocolate Coconut Raspberry Overnight Oats

1/3 cup oats
1/3 cup 0% plain Greek yogurt
1/3 cup unsweetened almond milk (or milk of your choice)
1/2 tsp. coconut extract
2 1/2 tsp. unsweetened cocoa powder
1 packet Stevia or sweeter of choice
1/2 cup fresh raspberries

In a bowl, combine oats, yogurt, milk, extract, cocoa powder, and Stevia.

Spoon half of the oats mixture into a mason jar.  Layer half the raspberries.  Spoon the rest of the oat mixture and top with the rest of the raspberries.

Let sit overnight and enjoy!

Avocado and Goat Cheese Toast

I've been seeing the avocado toast / avocado and egg toast all over Pinterest.  And I love it.  Because anything avocado is okay in my book.

But honestly, I've never met any dish that goat cheese couldn't improve.

I loved this both with and without the egg (as you can see in the pic!).  The goat cheese adds a nice tang and compliments the avocado deliciously!

This is quick, easy and filling breakfast - sometimes I also cut the egg in half and have half on each slice of toast.  If you want to be even quicker, substitute a 100 calorie pack of Wholly Guacamole for the avocado!

Avocado and Goat Cheese Toast

1 half Haas avocado
2 slices multigrain bread
1/2 lemon (for juicing)
1 oz. crumbled goat cheese
Pinch red pepper flakes
Salt and pepper to taste
Egg (optional)

Toast the 2 slices of bread.  Mash the avocado half until creamy.  Squeeze the half lemon, add the pinch of red pepper flakes, and stir.  Add salt and pepper to taste.

Spread mixture evenly on the toast slices.  Divide the goat cheese in half on top of the avocado.  Top with egg if desired!

Sweet Potato Hash with a Poached Egg

Hash is great, right?  I mean it's basically a meal where you can use up anything you have in your fridge.  And there is nothing wrong with that.

This hash is healthy and delicious, with a sweetness from the sweet potato and a kick from the spices.  I've actually tried it with 2 different kinds of cheeses - shredded cheddar as well as goat cheese - and both were delicious, so feel free to use what you want!

Word to the wise - par cook your sweet potato, because my goodness those things take time!  I partially cooked mine in boiling water for about 25 minutes.  It was a big sweet potato, and actually gave me three servings of this hash!  Also, the times below are really dependent on how small you chop your sweet potato and the texture you like.  I like mine crisp and a bit charred so if you like it less so, just keep an eye on it!

This is a very, very filling meal!  Great protein from the egg and the beans, and some great healthy fat from the avocado!  And it can easily be doubled or tripled as well!

Sweet Potato Hash with a Poached Egg
(serves 1)

1 cup partially cooked sweet potato, chopped
1/2 tsp. minced garlic
1 tsp. coconut oil
1 cup chopped zucchini
1/2 cup black beans, rinsed and drained
1/4 cup shredded reduced fat cheese (I used cheddar) or 1 oz. goat cheese crumbles
2 tbsp. avocado, chopped
1/2 tsp. chili powder
1/2 tsp. sweet paprika
1 egg

Melt coconut oil over medium heat.  Add garlic and saute 1 minute.  Add sweet potatoes, and cook for 7-8 minutes, stirring occasionally.  Add zucchini, and cook for another 7 minutes.  Add in black beans and spices, and cook for another 2 minutes.  Reduce heat to low, stirring occasionally while egg is poaching.

Just before serving, add cheese to the hash, allowing it to heat through and melt.  Place hash into a bowl and top with avocado and poached egg.  Enjoy!

Healthy Crockpot Breakfast Casserole

It's probably no secret by now that the crockpot is one of my favorite kitchen tools ever.

Especially for meal prep.  Most Sundays feature me and the crockpot, getting a meal ready to take for lunches for the week.

It's probably also no secret at this point that I love breakfast food for just about any meal.

This crockpot breakfast casserole is very versatile - you can throw in any veggies or breakfast meats you want - this was just the combo I came up with.  I lightened it up considerably by using half eggs and half egg whites, as well as reduced fat cheese.

It comes out to about 7 1 cup servings.  That with some fresh fruit is a great breakfast or lunch!

Crockpot Breakfast Casserole
(Serves 7 - 1 cup serving each) 

6 eggs
1 1/2 cup liquid egg whites
1 cup unsweetened almond / coconut milk
1/4 tsp. pepper
1/2 tsp. salt
2 tsp. Dijon mustard
2 1/2 cups chopped broccoli
4 oz. cracked pepper turkey breast
2 cups reduced fat cheddar cheese
3 1/2 cups shredded potatoes (I used a 20 oz bag of Simply Potatoes)

In a stand mixer, whisk eggs, egg whites until combined.  Add in milk, salt, pepper, and mustard and whisk until all the ingredients are combined.

Spray the crockpot insert.  Layers some of the potatoes on the bottom.  Top with some of the turkey (chopped) and broccoli.  Then, sprinkle about a 1/3 of the cheese.  Repeat these layers twice, ending with a layer of cheese.  Pour egg mixture over the top.

Cook on high for 2 hours, then switch to low for 3.  Or cook on low for 6-8 hours.

Crockpot Peanut Butter Chocolate Chip Oatmeal

In case it isn't yet obvious, I kind of love oatmeal.  What's more, I love trying to invent "new" combinations.

This one?  Not very imaginative.  But a peanut butter cup for breakfast sounded good.

Word of warning, this isn't overly sweet, so if you like a bit of a sweeter oatmeal, I would add in maybe a teaspoon or 2 of honey or pure maple syrup.  It does have a light sweetness, especially when you get a chocolate chip!

It is warm and creamy and comforting, a great weekend morning breakfast!

Also, this could definitely be made on the stove top, I just love my little mini Crockpot so much! It also could easily be doubled or tripled!

Crockpot Peanut Butter Chocolate Chip Oatmeal 
(Serves 1)

1/2 cup of oats
1 cup unsweetened almond / coconut milk (or milk of choice)
2 tbsp. PB2 (or 1 tbsp. natural peanut butter)
1 tsp. pure vanilla extract
1 tbsp. mini semisweet chips

Combine oats, milk, PB2, vanilla extract and 2 tsp. of the chocolate chips in the crockpot bowl.  Stir, and cook for an hour, checking after about a half hour to give it a stir.

Once done, top with remaining chocolate chips.