Posted 1 day ago

Brownie Batter Peanut Butter Swirl Oatmeal

Wow, something that tastes this decadent doesn’t have any right to be healthy. This is a breakfast oatmeal you should serve a special lady in the morning, if you want her to fall in love with you. Well, providing she likes chocolate and isn’t allergic to peanuts.

I made some modifications to the recipe I found on Fit Foodie Finds. I replaced the liquid stevia with half a mashed banana and included some chia seeds. I may be adding calories, but I’m more concerned with boosting the nutrition and keeping the meal clean.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Whole Grain Rolled Oats
  • 1 Cup Unsweetened Vanilla Almond Milk
  • 1/2 Banana
  • 1 tsp. Chia Seeds
  • 1/4 tsp. Ground Cinnamon
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Unsweetened Cocoa Powder
  • 1 Tbsp. Natural Peanut Butter (divided)
  • 1/2 Tbsp. Dark Chocolate Chips 

Directions:

In a small bowl, mash the half banana with the chia seeds, vanilla extract, and cinnamon.

Place a medium sauce pan over medium-high heat, pour in the almond milk, and stir in the banana mixture, cocoa powder, and a 1/2 tablespoon natural peanut butter. Mix until everything is combined.

Once this comes to a boil, stir in the oats, reduce the heat to medium, and stir frequently as it cooks for 5 minutes. Pour the finished oatmeal into a bowl, drizzle the remaining 1/2 tablespoon peanut butter in a swirl and top with the lightly chopped dark chocolate chips.

Serving size: 1 Bowl

Calories per serving: 398

Source: FitFoodieFinds.com

Posted 3 days ago

Baked Teriyaki Chicken Stir Fry with Garlic Quinoa

I found the recipe for baked teriyaki chicken on Daily HIIT, but I was struggling to think of how I’d want to eat it. I found the idea of a stir fry to be intriguing. In this recipe, I’ll be describing how to make the chicken and the garlic quinoa I used as the healthy replacement for white rice.

I’ll leave the choice of vegetables up to you. I like to use broccoli, carrots, and sliced water chestnuts. Also in the picture above is BBQ Roasted Chickpeas, but that’s a different recipe for another time.

Baked Teriyaki Chicken -

I always find calculating the dietary information on marinades to be maddening. Only a fraction of the overall marinade is ever absorbed into meat, and more of it will cook out. I’m not even going to try and attempt it on this recipe. The best advice I have for you is to select a low sodium teriyaki sauce.

Makes: 4 Serving

Ingredients:

  • 1 lbs. Skinless and Boneless Chicken Breast
  • 1 1/2 Cup Teriyaki Sauce
  • 2 Garlic Cloves (minced)
  • 3 Tbsp. Sesame Oil
  • 1/4 Cup Lemon Juice
  • Sesame Seeds (garnish)

Directions:

Divide your chicken into four 4 oz. fillets. In a small bowl, mix together the teriyaki sauce, garlic, sesame oil, and lemon juice. Pour this into a large zip-lock bag. place your chicken into the bag, shake, and try to squeeze out as much air as possible.

Let this marinade for at least 24 hours before you start cooking. Store this in the refrigerator. Flip and shake every few hours.

When you’re ready to cook, preheat the oven to 350 F, lightly grease a baking sheet, and bake the chicken for 25 minutes, or until done. Let sit for five minutes before slicing.

Serve this however you like and topped with sesame seeds for a garnish..I like to cube it for my stir fry.

Serving size:  4 oz. chicken

Calories per serving: ??

Source: DailyHIIT.com

Garlic Quinoa -

I researched a recipe for a garlicy quinoa, because I didn’t want to serve just plain quinoa in my stir fry. I wanted something that would bring a bit more flavor. I’m glad I did, because I’ll surely want to work this into more meals in the future.

Makes: 1 Serving

Ingredients:

  • 1/4 Cup Dry Quinoa
  • 1/2 Cup Low Sodium Chicken Broth
  • 1/4 Cup Sweet Onion (chopped)
  • 1 tsp, Garlic (diced)
  • 1 tsp. Coconut Oil
  • 1 Tbsp. Fresh Parsley or Cilantro (chopped)

Directions:

Rinse your quinoa and place into a small sauce pan with chicken broth. Bring this to a boil, reduce the heat to low, cover, and let simmer for 15 minutes.

In a small pan, saute the chopped onion in the coconut oil for 2-3 minutes, add the garlic, and stir until the garlic is just starting to brown along the edges.

Immediately take off of the heat and stir it into the finished quinoa with the parsley or cilantro. You want to try to time the saute to be ready just as the quinoa has finished simmering. Cover again and let sit for 5 minutes.

Serving size: 1 Cup

Calories per serving: 216

Source: Food.com

Posted 4 days ago

Apple & Cinnamon Oatmeal

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This recipe is an adaptation of the recipe found on Daily HIIT. Their version was designed to be a two serving dish. I mostly just make this for myself. Although, this might be a nice breakfast to make after a pleasant evening with a special someone or as an afternoon snack. It’s quick, easily made, and smells incredible.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Water
  • 1/2 Golden Delicious Apple (peeled and cubed)
  • 1/3 Cup Whole Grain Rolled Oats
  • 1 tsp. Chia Seeds
  • 1/2 Tbsp. Ground Cinnamon
  • 1/2 Tbsp. Organic Maple Syrup
  • 1/2 Cup Unsweetened Almond Milk
  • 1/2 Tbsp. Chopped Walnuts (optional)

Directions:

In a medium sauce pan, bring the water and apples to a boil on high heat, and stir in the oats, chia seeds, and cinnamon.

Reduce heat to low and simmer for 3-5 minutes or until thickened. Transfer the oats into your bowl, stir in maple syrup, and pour in the almond milk.

Serving size: 1 Bowl

Calories per serving: 190 (Doesn’t reflect optional ingredients.)

Source: DailyHIIT.com

Posted 4 days ago

Baked Carrot Cake Oatmeal

I know I’ve only recently posted about a Carrot Cake Oatmeal, but the recipe I found on Oh She Glows is a baked oatmeal. That may not sound like much of a difference, but this version is far more cake-like, as in it’s baked in an oven. It’s also kind of nice to make a batch of something that only requires a bit of reheating.and serves a lot more people easily.

I manipulated this recipe a bit by using pumpkin seeds and making my own version of a frosting topping. I only make this mock icing per serving, but I included the ingredients for 9 servings into the over all ingredients. You can eat this for breakfast or even as a healthy dessert. Be sure to read the directions carefully.

Makes: 9 Serving

Ingredients:

  • 2 1/4 Cup Whole Grain Oats
  • 2 tsp. Ground Cinnamon
  • 1 1/2 tsp. Baking Soda
  • 1/4 tsp. Fine Grain Sea Salt
  • 1 1/2 Cup Shredded Carrots
  • 2 1/2 Cup Unsweetened Almond Milk
  • 1/3 Cup Organic Maple Syrup (plus additional 2 1/4 Tbsp.)
  • 2 1/4 tsp. Vanilla Extract
  • 1 1/2 Fresh Grated Ginger (or 1/2 tsp. Ground Ginger)
  • 1/4 Cup Craisins
  • 1/4 Cup Raw Pumpkin Seeds
  • 4 1/2 Tbsp. Plain Greek Yogurt

Directions:

Preheat your oven to 375 F, wash and peel your carrots, and shred them until you reach 1 1/2 cups, lightly packed. Lightly grease a 2.5 qt. casserole dish.

In a large bowl, mix together the oats 1 1/2 teaspoon cinnamon, baking soda, and sea salt (include ground ginger here, if you’re not using fresh).

In a small to medium bowl, mix together shredded carrots, almond milk, 1/3 cup maple syrup, 2 teaspoon vanilla extract, and include the fresh grated ginger, if you’re not using ground ginger.

Pour your wet mix into the dry and stir until fully combined. Pour this into your casserole and pat down lightly with a spoon or spatula to even it out. Top with craisins and pumpkin seeds and lightly pat down again.

Bake uncovered for 35-40 minutes and lightly browned along the edges. Let it cool for 10 minutes before cutting into.

Now, I like to top this with a mock frosting that uses the Greek yogurt, and the remaining cinnamon, vanilla extract, and maple syrup. I don’t make this icing as a full batch but per serving just before eating. I make it by mixing 1/2 Tablespoon Greek yogurt, 1/4 Tablespoon maple syrup, pinch of cinnamon, and a few drops of vanilla extract. Drizzle this over your servings and enjoy.

Serving size:(3x3 in.) square

Calories per serving: 174

Source: OhSheGlows.com

Posted 6 days ago

Apple Bagel

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It seems sort of laughable to call this a recipe when it’s really more of a diet tip I picked up on the Facebook page of Lisa-Marie BodyRock.Tv Host. If you want to try to cut out or reduce the amount of the bread you’re eating, this is something you may like to try.

Opt to slice an apple horizontally to make it into a bagel-esque form. I like to eat this with half a tablespoon of natural peanut butter and cinnamon as a pre-work out snack.

Ingredients:

  • 1 Apple

Directions:

Choose any type of apple you’d like. Wash it then slice as thick as you’d like. Use a knife or apple core tool to create the ring.

Filling options are up to you. I prefer natural peanut butter or even my Walnut Maple Sweet Potato Hummus.

Calories per serving: 30

Source: Lisa-Marie BodyRock.Tv Host

Posted 1 week ago

Carrot Cake Oatmeal

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This is a breakfast oatmeal recipe that I really couldn’t wait to write about. Although, apparently I could since I made this yesterday morning. Well, forget that. This recipe that I found on The Oatmeal Artist is super simple, delicious, and very nutritious. It’s very high in both Vitamin A and Calcium.

The only little addition I made to this recipe is the inclusion of a mock frosting. You don’t need to add this, but I strong recommend using it. What’s a ‘cake’ without a little frosting, right?

Makes: 1 Serving

Ingredients:

  • 1 Cup Unsweetened Almond Milk
  • 1/4 Cup Water
  • 1/2 Cup Whole Grain Rolled Oats
  • 1/2 Cup Grated Carrots
  • 1/2 tsp, Vanilla Extract
  • 1/2 tsp, Ground Cinnamon
  • 1/8 tsp. Ground Ginger
  • Pinch of Ground Nutmeg
  • 1 1/2 Tbsp. Organic Maple Syrup
  • Pinch of Sea Salt
  • 1 Tbsp. Plain Greek Yogurt
  • 1 Tbsp. Chia Seeds or Ground Flax Seeds (optional)

Directions:

Bring the almond milk and water mixture to a boil in a medium sauce pan, stir in the oats, add shredded carrots, and reduce heat to medium. Add in the chia seeds or ground flax seeds with the carrots, if desired.

Let this cook for 5 minutes or until the liquid has been absorbed, stirring often.

Once you’ve reached a thick sort of consistency, stir in the vanilla, cinnamon, ginger, salt, and 1 tablespoon of the maple syrup. Pour this into your bowl, then make the topping to complete this dish off.

To make the “frosting” you want to add the Greek yogurt and the remaining 1/2 tablespoon of maple syrup into a small bowl or ramekin. I’d recommend the latter, if you have one. Mix this together, and add a small touch of cinnamon and a drop or two of vanilla extract. Just drizzle this over the top to finish.

Serving size: 1 Bowl

Calories per serving: 296 (Doesn’t reflect optional ingredients.)

Source: TheOatmealArtist.com

Posted 1 week ago

Chicken and Black Bean Quinoa Enchilada Bake

I followed this recipe from Daily HIIT pretty much as seen on the site, but I took the author’s advice and made a half batch, because the original recipe makes a lot of food. I also added the inclusion of chicken to my version.

Included with this recipe is a separate one for making 1 Cup of a home made Red Enchilada Sauce. I looked that up to avoid getting store bought and keep in the clean eating style. Feel free to use a brand name, if you’d like. I’m also going to show you how to make your own.

Makes: About 9 Serving

Ingredients:

  • 1 lbs. Skinless Chicken Breast
  • 1 1/2 Cup Cooked Quinoa
  • 1/2 Tbsp. Coconut Oil
  • 1/2 Onion (diced)
  • 1 1/2 Garlic Cloves (diced)
  • 1/2 Jalapeño (diced)
  • 1/2 Red Chili Pepper
  • 1/2 Cup Frozen Sweet Corn
  • 1/4 tsp. Lime Juice
  • 1/2 tsp. Cumin
  • 1/2 Tbsp. Chili Powder
  • 2 Tbsp. Cilantro (chopped)
  • 1 1/2 Cup Cooked Black Beans
  • 1 Cup Red Enchilada Sauce*
  • 3/4 Cup Grated Cheese

*Home-Made Red Enchilada Sauce Ingredients

  • 2 Tbsp. Coconut Oil
  • 2 Tbsp. Oat Flour
  • 4 Tbsp. Chili Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Cumin
  • 1/4 tsp. Oregano
  • 2 Cup Low Sodium Chicken Broth

Directions:

Some time before making the final dish, you’ll want to want to pre-make the red enchilada sauce. In a medium sauce pan you’ll heat and melt the coconut oil. Turn up the heat to high, and stir in the oat flour and keep stirring for one minute.

Add in the remaining seasonings then slowly incorporate the chicken broth. Once this hits a boil, lower the heat and simmer until it reduces by half. This should them make about 1 cup worth. You can refrigerate this in an air tight container, and it should keep for about two weeks. It will likely thicken pretty solid once cold, but the microwave should help it melt up.

Pre cook your chicken any way you’d like. I choose to grill. After letting it sit for five minutes, chop into cubes or small slices then set aside.

Preheat the oven to 350 F. Begin the enchilada bake by sauteing the onions, garlic, and jalapeños in the coconut oil, add the red chili pepper and corn, then cook for an additional 3 minutes. Finish this saute by mixing in the cumin, chili powder, and lime juice.

Now, in a large bowl combine cooked qunoa, black beans, and the sauteed vegetables. Stir in the red enchilada sauce, and about half the cheese. Poor this into a baking or casserole dish. I used a 10 x 10 in. casserole dish.

Top with the remaining cheese, cover with foil or a lid, and place into the oven for 10 minutes. Let cool, and eat as you please. You can use this as a dip, in soft tacos, over a baked potato, or as a filling in some whole wheat pita bread.

Serving size: 3 x 3 in. square

Calories per serving: 250

Source: DailyHIIT.com

Posted 1 week ago

Apple Pie Oatmeal

This is an oatmeal recipe I found while searching the internet. I find it’s nice to experiment with different breakfast dishes on the rest days of my workout program.

I mostly followed this recipe from Veg Kitchen as they specify, but made a few minor alterations.

Makes: 1 Serving

Ingredients:

  • 1 Golden Delicious Apple (peeled and cubed)
  • 1/2 Cup Whole Grain Rolled Oats
  • 1/2 Cup Unsweetened Apple Sauce
  • 1 Cup Unsweetened Almond Milk
  • 1 Tbsp. Chia Seeds
  • 1 tsp, Ground Cinnamon
  • 1/4 tsp. Ground Ginger
  • 1/2 tsp, Vanilla Extract
  • 1/2 Tbsp. Organic Maple Syrup
  • Pinch of Sea Salt
  • 1 Tbsp. Chopped Walnuts (optional)
  • 1/2 tsp. Unsweetened Shredded Coconut (optional)

Directions:

Add the oats, chopped apple, chia seeds, applesauce, almond milk, cinnamon, ginger, and sea salt into a small to medium sauce pan and mix together over medium heat. Once at a boil, reduce the heat just a bit so it simmers for 8-10 minutes. Stir often.

About this time the oats should be well cooked, and you should stir in the vanilla extract and maple syrup.

Pour this into your bowl, and top with any additions you’d like to make.

Serving size: 1 Bowl

Calories per serving: 430 (Doesn’t reflect optional ingredients.)

Source: VegKitchen.com

Posted 2 weeks ago

Blueberry and Corn Salad

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Over last weekend, I was looking for a new salad recipe to try. I wanted something that tasted fresh, and this recipe from TwoPeasinTheirPod.com caught my attention. It was mainly the mix of blueberry, corn, and jalapeno. It made me think of a fruit salsa.

This is a great lunch time salad, and it’s so incredibly low calorie that a half salad can be added to another dish. I like adding a honey-lime vinaigrette for a salad dressing.

Makes: 1 Serving

Ingredients:

  • 1 Cup Raw Spinach
  • 1 Cup Cup Romaine
  • 2 Tbsp. Red Onion (thinly sliced)
  • 1/4 Jalapeno (diced)
  • 1/3 Cucumber (sliced)
  • 1/4 Cup Sweet Corn
  • 1/4 Cup Blueberries
  • 1 Tbsp. Crumbled Feta
  • Fine Sea Salt
  • Black Pepper

Directions:

Clean and chop your greens and mix in the bowl or plate with a dash of sea salt and black pepper.

Sometimes, I like to lightly saute the red onions before adding them to the salad, but that’s up to your individual taste.

Top with jalapeno, cucumber, corn, and blueberries to finish.

Serving size: 1 Salad

Calories per serving: 107

Source: TwoPeasinTheirPod.com

Posted 2 weeks ago

Walnut Maple Sweet Potato Hummus

After I made a spicy hummus, I started to wonder if there were any sweet varieties. I found a recipe on CupcakesandKaleChips.com but made a few minor adjustments. From my experience, this tastes great on apple slices.

Makes: 20 Serving

Ingredients:

  • 1 Can (15 oz.) Garbanzo Beans (drained and rinsed)
  • 1 Cup Mashed Sweet Potato
  • 1/4 Cup Walnuts (chopped)
  • 2 Tbsp. Organic Maple Syrup
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Ground Ginger
  • 1 Tbsp. Coconut Oil (melted)
  • 2 Tbsp. Water

Directions:

Wash and peel your sweet potato and cook any way you wish. You’re going to need at least 1 Cups worth. Don’t add any salt or butter. Only cook till soft and mash.

In a food processor, blend the garbanzo beans and sweet potato, then you’ll add the remaining ingredients. You may need more or less water to get this to mix and blend smooth.

Refrigerate in an airtight container.

Serving size: 2 Tbsp.

Calories per serving: 52

Source: CupcakesandKaleChips.com