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 Cinnamon Chia Overnight Oats

I've always been a big fan of oatmeal, and overnight oats really changed the game for me.  Oats you can meal prep in advance and have on hand to grab and go?  Yes please!

What I love about them, in addition to the convenience, is that oatmeal is pretty much a blank slate.  You can make it whatever you want or with flavors you have on hand.

This is super simple, slightly sweet with a warmth from the cinnamon.  I top mine with either almond butter or creamy peanut butter and it's a super filling meal!

Banana Cinnamon Chia Overnight Oats
Serves 1
 
1 ripe banana, mashed
1/2 cup old-fashioned rolled oats
3/4 cup unsweetened almond milk (or milk of choice)
1/4 cup 2% plain Greek yogurt
1 tsp. chia seeds
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon

Combine ingredients and stir well.  Pop in the fridge overnight and enjoy the next day!

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!

Chocolate Peanut Butter Chia Pudding

Remember Snack Packs?  Was a big fan.

The attempt, though, at eating more natural foods (as opposed to artificial sweeteners) is real though. 

I've seen a million different recipes for chia puddings, and have tried about just as many.   Never could quite get it right, until this time!

This was the perfect amount of chocolate, a hint of peanut butter (not counting the blob on top!), and a perfect pudding consistency.

Chocolate Peanut Butter Chia Pudding
2 tbsp. chia seeds
1/2 cup unsweetened almond cashew milk (or milk of choice)
1 tbsp. unsweetened cocoa powder
1 tbsp. honey
1 tbsp. peanut butter powder
1/4 tsp. vanilla
Pinch of salt

Combine everything in a jar or deep cup and whisk together until well combined.  Refrigerate overnight!

Spinach and Artichoke Flatbread

Guess what?  It's almost football season!  Tailgating!  Parties!  Food!

If you are like me, and love the noshiness that comes with football season, then this recipe is for you.  It takes spinach and artichoke dip and turns it into a much healthier, but just as tasty, flatbread.

I used goat cheese (because in my opinion, goat cheese makes everything better), but this wold be just as delicious with some parmesan!

Spinach and Artichoke Flatbread
Serves 1 

1 single serve pizza crust (I used the Flatout Artisan Crust)
1 oz. crumbled goat cheese
5 canned artichokes, drained and pulled apart
1/2 cup fresh spinach
1 tsp. extra virgin olive oil
1 tbsp. chopped sundried tomatoes

Preheat oven to 375.  Bake crust for 2 minutes.  Brush olive oil over the crust.  Then distribute the artichokes, spinach, goat cheese, and sundried tomatoes evenly over crust.

Bake an additional five minutes and serve!
 

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!

Chickpea Avocado Salad

Let's be honest.  If it's a day that ends in y, I'm having avocado.  Usually on toast, but I'm open to suggestions! 

In an effort to do the "Meatless Monday" thing, I did some experimenting.  Knew the avocado was a go, but also needed a protein.  Thus, the chickpeas.  The sundried tomatoes that studded the mixture were the perfect tart and chew accompaniment!

You could definitely eat this on its own, but I folded it up in a wrap and added some snap peas and strawberries for a couple of 0 Smartpoint sides!

Chickpea and Avocado Salad
Serves 1 - 4 Smartpoints

1/4 cup chickpeas, rinsed and drained
1/2 small avocado (42 grams)
1 Tbsp. chopped sundried tomatoes (not packed in oil) 
Juice of 1/2 of a lime
Salt and pepper to taste

In a bowl, mash the chickpeas to the desired consistency (I left mine a little chunky for some added texture).  Add in avocado, tomatoes, lime juice and salt and pepper and mix until combined.

Romano Vegetable Flatbread

Because who doesn't love a good flatbread?

This one was super easy to make, and can easily be turned into a pizza by multiplying up those toppings.

The romano adds a nice, salty contrast to the creaminess of the ricotta, and the veggies make it very filling!

For this, I did an individual flatbread, and used the DELISH Flatout flatbread - the trick is to prebake it for a couple minutes so it's nice a crispy, even with the toppings!

Romano Vegetable Flatbread

1 serving, 8 Smartpoints

1 flatbread (I used the Flatout that was worth 2 Smartpoints)

1/3 cup part skim ricotta cheese

1 tsp. olive oil 

14 grams Romano cheese

1/3 cup zucchini, chopped

1/2 cup broccoli, chopped

1/2 cup arugula or spinach

Pinch of Italian seasoning

Salt and Pepper

Preheat oven to 375.  Prebake flatbread for 2 minutes.

Saute veggies (except greens) until cooked through, but maintaining a bite (mine were about 5 minutes).

Spread olive oil on crust, and sprinkle with Italian seasoning.  Add ricotta and sprinkle with salt and pepper.  Spread veggies evenly on top, and then top with Romano cheese.

Bake at 375 for 5 minutes (or until cheese is melty!).

Cauliflower "Fried" Rice

I'm posting pictures first as a peace offering for the complete lack of blog posts lately.  Summer has been crazy - in a good way!  But still crazy.  I'm also working full-time this summer for the first time in many, many years - which is also a good thing!  However, that means I've been wayyyyyy behind on the blog posting.

However, I'm hoping the deliciousness I'm about to share will make up for that!

I've jumped on the "cauliflower" rice train with a vengeance (especially now that they sell it already riced - for us lazy people out there!).  After many attempts, I finally perfected my "fake out" cauliflower "fried" rice.  It's got a nuttiness from sesame oil, and I used Bragg's Liquid Aminos instead of soy sauce (which you could certainly use!). 

This is a great dish because really, after the "rice", you can throw in any veggie you have on hand. It's a terrific "use up"!  I also love to top mine with Trader Joe's Chicken Cilantro Wontons because they are AMAZING.


Cauliflower "Fried" Rice
Serves 1 - 3 Smartpoints

1 cup riced cauliflower
1 egg
1 tsp. sesame oil
1 tbsp. Bragg's Liquid Aminos (or soy sauce)
1/2 cup chopped snow peas
1 cup mixed vegetables (I've also used Cruciferous Crunch or broccoli slaw here - terrific!)

Spray large nonstick pan with cooking spray.  Over medium high heat, saute riced cauliflower for about 3 minutes.  Add in snow peas and mixed vegetables - cook for 4 minutes or until vegetables are cooked through.  Add sesame oil and liquid aminos and lower to a simmer for about 2 minutes. 

Beat the egg in a separate bowl.  Push vegetable mixture to one side of the pan, add the egg and scramble.  After egg is scrambled, mix in with the veggies and cook for another minute.

Plate up and top with whatever you would like!