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!

Fall Quinoa Salad

Ever wonder what fall in a bowl tastes like?

It basically tastes like this bowl of goodness.

I'm sure it's no secret by now that I love all things fall.  Pumpkin everything, the cooler weather, the changing leaves, football, tailgating...and the list goes on.

I decided to experiment with some of my favorite fall flavors and see if I could make it work all together.  The result was a delicious, protein packed salad that alternated between savory with a hint of sweet.

In other words, right up my alley!

This salad has a few steps, but it's not super labor intensive.  It's a perfect lunch or a great side dish!  It can be served cold, room temperature, or heated, and it delicious all three ways!

By the way, if you are looking for more fabulous fall recipes - check out "What's Cookin' Wednesday" on Buns in My Oven!

Fall Quinoa Salad
Serves 4 as a main, about 6 as a side

1 cup quinoa
2 cups of low sodium chicken or vegetable stock
2 tbsp. extra virgin olive oil (divided)
1 bag of brussel sprouts, chopped
1 1/2 tsp. garlic powder
1/4 cup pumpkin seeds
2 cups cooked, chopped turkey breast (rotisserie is great for this!)
2 cups chopped butternut squash
1 tbsp. pure maple syrup
2 tbsp. grated parmesan cheese
Salt and pepper

Add the 1/4 cup of pumpkin seeds to a dry skillet.  Heat over medium heat, stirring often, for about 2 minutes until toasted.  Set aside to cool.

Using the broth, prepare quinoa according to package directions, and set aside to cool.

Heat oven to 375.  Spray a cooking sheet with cooking spray and lay the chopped brussel sprouts in a single layer.  Add 1 tbsp. of olive oil, garlic powder, salt, and pepper, and toss to combine.  Roast for 15 minutes, tossing about halfway through.  Set aside to cool.

Add 1 tbsp. olive oil to a large skillet.  Add squash and saute for about 10 minutes.  Then, add the maple syrup and stir to coat the squash.  Cook for an additional 3 minutes, or until tender.

In a large bowl, combine the quinoa, brussel sprouts, butternut squash, and turkey and toss to combine.  Then, add in pumpkin seeds and parmesan and mix well.

Enjoy!