Tag Archives: Oatmeal

Oatmeal Cookie Dough Balls

5 Oct

I’m going to play “dietitian” for a minute here…

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One of the messages that I try to get across to people when they are trying to make healthy lifestyle changes is that once you get away from sugar-laden goods or salty snacks and make them an occasional treat, you won’t crave them as much anymore.

When you get out of the habit of having a bowl of ice cream every night, you begin to realize that you don’t feel your best when you eat it. When you get away from snacking on salty treats all day, when you do treat yourself to a bag of potato chips, they might taste overly salty. A lot of our cravings and food “addictions” are acquired. The more sugar or salt you eat, the more you want it, and the more you need to satisfy that craving.

So, now you’re asking, “What should I do when I get a craving for my daily cookie or sweet treat?”

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I never said you have to restrict yourself.

You should make these oatmeal cookie dough balls.

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They are sweetened with dates and are packed with healthy fats and good-for-you fiber. They are a cinch to make and make you feel like you are eating oatmeal cookie dough right out of the bowl.

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Oatmeal Cookie Dough Balls

Makes 12 balls

1/2 cup rolled oats

10 Medjool dates, pitted

1/4 cup almonds

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

Pinch of salt

1. Add all ingredients to a food processor. Pulse until combined.

2. Roll tablespoons of dough into balls and place them on a lined cookie sheet.

3. Place the cookie sheet in the freezer for 20 minutes. Place balls in a bag for storage. I stored them in the freezer so they hold their shape.

4. Enjoy when a craving for dessert hits 🙂

Apple Pie Oatmeal

21 Sep

You guys, I am so confused over here. Yesterday it felt like a summer day in South Florida. Hot, muggy, on and off rain. Today, I woke up and it was 60 degrees, overcast, and crisp fall air.

Not only is my wardrobe confused, think about what’s going on in my kitchen!

Yesterday I was all about wanting a refreshing salad, finishing off the rest of my tasty watermelon, and avoiding turning on the oven.

I woke up today ready for soups, slow cookers, and comfort food.

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Luckily, this Apple Pie Oatmeal can be whipped up on the spot when the weather decides to act like fall. It screams fall. It’s full of warm spices and made with seasonal (or what should be) ingredients.

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I don’t know about you but the rest of my Sunday going to consist of warm oatmeal, hot coffee, food network, and smoky chicken tostadas cooking away in the slow cooker.

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Apple Pie Oatmeal

Serves 1

Note: I used Earth Balance which makes this dish vegan. Other vegan substitutes that could work here are coconut oil and trans-fat free margarine. If you’re in a pinch and don’t  have any lifestyle choices that prevent it, feel free to use a small amount of butter. I also used Macintosh apples because they are tart and perfect for cooking/baking with. Any apple you have on hand will work but the flavors might be slightly different. 

1 teaspoon Earth Balance

1/2 apple, peeled, cored, and cut into 1/2 inch pieces

1 teaspoon pure maple syrup

1/4 teaspoon cinnamon

Pinch of nutmeg

1 tablespoon walnuts, chopped, plus more for garnish if desired

1/2 cup rolled oats

1/2 cup apple cider

1/2 cup water

1 tablespoon ground flaxseed

1. Melt Earth Balance in a small saucepan over medium heat. Add apples, maple syrup, cinnamon, nutmeg, and walnuts. Cook over medium heat, stirring occasionally, until apple is softened and walnuts are lightly toasted. Add oats and cook for about 2 minutes, stirring occasionally, until oats are lightly toasted.

2. Add apple cider, water, and flaxseed. Bring to a simmer and reduce heat to medium low. Simmer until oats are softened and at your desired consistency, approximately 5 to 8 minutes. Cooking time will vary depending on the oats you use.

 

Raw Vegan Granola Bars

10 Mar

I am posting about one of my favorite things twice because I like it that much…snacking. Healthy snacking to be more specific. These bars are the perfect thing to satisfy an afternoon sweet tooth or to fuel your day for an on-the-go breakfast. They are full of fiber, protein, heart healthy fats, and are naturally sweetened with dried fruit and honey. I made them using Trader Joe’s almond butter. I love all nut butters but this Trader Joe’s creamy almond butter tastes sinfully delicious. I highly recommend it 🙂

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They got a stamp of approval from my hubby which is always a big deal!

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*Edit: These granola bars are technically not vegan because they contain honey. I was recently informed the vegans who eat honey are called “Beegans”. Substitute the honey with maple syrup or agave nectar to make them truly vegan. Enjoy 🙂

Raw Vegan Granola Bars

Makes 10 bars

1 ripe banana

2 cup oats

1/2 cup shredded coconut

1/4 cup raisins

2 tablespoons ground flaxseed

1 teaspoon cinnamon

1 tablespoon coconut oil, melted

1/4 cup honey (substitute with maple syrup or honey to make them truly vegan)

1/2 cup almond butter

1 teaspoon vanilla

1. Line an 8×8 baking pan with parchment paper.

2. In a medium bowl, mash banana well. Add remaining ingredients and mix until well combined.

3. Pour mixture into prepared pan. Spread evenly into pan using the back of a spoon to smooth mixture. Place pan in the freezer for 2 hours. Take pan out of freezer. Remove mixture from pan and place on a cutting board. Cut into 10 even bars. Wrap bars individually in plastic wrap and store in freezer.

Raspberry Pecan Oatmeal

8 Mar

Favorite thing #4: Breakfast

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I never used to be a breakfast person. It was torture when my mom would make me eat something before leaving for school in the morning. Once I learned the importance of breakfast and started eating it regularly, I started to wake up hungry.

Eating within the first hour of waking up helps jump start your day. It revs up your metabolism, increases productivity, and keeps you more satisfied during the day.

My breakfast of choice is oatmeal. It’s the perfect canvas to create a delicious breakfast packed with nutrition. I go back and forth between steel cut oats and old-fashioned rolled oats. Depends on my mood. My go to combo is unsweetened vanilla almond milk, flaxseed meal, cinnamon, and a drizzle of agave nectar.

Every now and then, usually on the weekends, I change it up. My  latest creation was a perfect combo.

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I used my roasted pecan butter.

This combo is guaranteed to get your day off to a great start. The fiber, healthy fats, and protein found in this meal keep you satisfied through the morning.

Raspberry Pecan Oatmeal

Makes 1 bowl

1/2 cup old-fashioned rolled oats

1 cup unsweetened vanilla almond milk

1 tablespoon flaxseed meal

1/4 cup raspberries

1 tablespoon roasted pecan butter

1 teaspoon agave nectar

Dash of cinnamon

1. Combine oats, milk, and flaxseed meal. Microwave on high for 2-3 minutes until most of the liquid is absorbed and oatmeal is creamy.

2. Top with raspberries, pecan butter, agave nectar, and cinnamon. Sit back, relax, and fuel your day 🙂

Pumpkin Pie Oatmeal

9 Nov

Pie

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Meet oatmeal

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And create the most delicious and somewhat nutritious breakfast ever had.

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This is the perfect use for leftover pie that you have after Thanksgiving. As Americans, we have officially entered the eating frenzy.  Starting on October 31st and sometimes lasting all the way until February 14th (think more chocolate, another fancy dinner). I am a firm believer in enjoying the moment and embracing each holiday and the food that comes with it. I am not, however, a firm believer in indulging day after day with the excuse of “it’s the holidays”. So, what to do when you have all those yummy leftovers, especially pumpkin pie.

If you really think about it, pumpkin pie is a healthier dessert option on Turkey Day. Pumpkin is loaded with nutrients (think vitamin A, vitamin C, and fiber) and is pretty low in calories. It’s the sugar, egg, and high fat dairy that we add to it and the buttery crust that we put it in that turn it into a splurge.

With a few tweaks, your pumpkin pie can turn into a healthy and delicious breakfast. Start with a lower fat pumpkin pie recipe (recipe coming soon), scrape out the filling and add it to a steaming hot bowl of oatmeal made with unsweetened almond milk, throw in a heaping tablespoon of flaxseed meal, and sprinkle with a few chopped pecans, and sit back and “indulge” in a healthy breakfast as you rehash the events from the wonderful meal the night before with your family.

Pumpkin Pie Oatmeal

Makes 1 serving

1/2 cup rolled oats (quick cooking or old-fashioned)

1 cup unsweetened almond milk

1 tablespoon flaxseed meal

1 slice pumpkin pie, filling only

1 teaspoon chopped pecans

Combine the flaxseed, oats, and almond milk. Microwave on high for 3-5 minutes until cooked. Add pumpkin pie filling, sprinkle with chopped pecans, pour a cup of coffee, and enjoy 🙂

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