Pumpkin Pie Oatmeal Redux

We are well into September and I’m feeling like everything fall flavored...even though we have highs in the 80s this week. But that’s not stopping me from making everything pumpkin flavored in the hopes of making fall weather come too. Last year, I shared a recipe for Pumpkin Cheesecake Oatmeal and today I’m sharing this year’s version of Pumpkin PIe Oatmeal. I’ve added in some ginger plus my new favorite oatmeal add-in: flaxseeds!

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Pumpkin Pie Oatmeal

Ingredients:

  • 1 cup liquid of choice (I’m currently using almond milk)

  • ½ cup oats

  • ½ cup 100% pumpkin puree

  • 1 tsp pumpkin pie spice

  • ½ tsp ginger

  • 1 tsp brown sugar

  • 6 tbsp egg whites

  • 2 tbsp ground flaxseeds

Instructions

  1. Bring liquid to a low boil on the stove top.

  2. Turn down heat slightly and stir in oats, pumpkin puree and spices.

  3. Cook for 4-5 minutes until liquid is absorbed and oats are soft.

  4. Stir in egg whites, ground flaxseeds and brown sugar. Let cook for about 30 seconds more then enjoy!

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Quick Recipe: Tumeric Chicken and Zucchini Noodle Bowl

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I’ve been doing a lot of experimenting with vegetables lately and this is the result of some weekend experimenting. I had leftover zucchini from making some Greek turkey meatballs so I decided to spiralize it and try out a zucchini noodle bowl. Read on for the recipe I came up with!

Ingredients

  • 1 medium zucchini, spiralized into noodles (you can also find spiralized zucchini in the refrigerated produce area)

  • 1 chicken breast

  • ½ cup black beans

  • 4-5 mini sweet bell peppers

  • Spices: turmeric, ground ginger, red  pepper flakes, salt, pepper

 

1. Season chicken breast with spices to your tastes and cook in a pan (I found about 5 minutes per side worked perfectly for mine)

2. Heat up a second pan and lightly brown zucchini noodles along with mini sweet bell peppers and black beans.

3. Cut up chicken breast and combine with vegetable and bean mixture. Plate and enjoy!

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Easy Queso Fresco Egg Scramble with Sweet Potato Hash Browns

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Having a savory breakfast later in the day is one of my go-to easy meals, especially after a long run. I get the perfect combination of carbs, fats and protein to refuel plus it’s an easy way to get in vegetables. Today I’m sharing what I made after my long run last Sunday using what I had on hand:an easy egg scramble with sweet potato hash browns. You can even customize the egg scramble with whatever you have on hand or sub the sweet potato hash browns for a different potato side.

Easy Queso Fresco Egg Scramble with Sweet Potato Hash Browns

Ingredients

  • 1 shredded sweet potato (I used half of a large sweet potato and saved the rest for a later dish)

  • ⅔ egg white substitute

  • 5-6 mini sweet bell peppers, chopped

  • ~1 oz queso fresco, crumbled

Directions

  1. Microwave shredded sweet potato for 2-3 minutes to par-cook. After, wrap in a paper towel and squeeze out excess water.

  2. Heat a pan with oil of choice and cook hash browns until done to your liking (keep an eye on them and flip as needed to prevent burning)

  3. When hash browns are almost done, mix together egg white substitute and chopped bell peppers with salt and pepper, then scramble in a separate pan.

  4. Plate and top with crumbled queso fresco cheese.

 

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Why Do I Love Breakfast for Dinner?

One of my favorite things to make for dinner is savory breakfast foods! I’m not a fan of savory foods for breakfast (hence my love of oatmeal) but it’s the best thing for dinner. So do I love it?

First, savory breakfast foods tend to be pretty quick to make. My three favorite breakfast for dinner meals (that I will be sharing at the end) are all egg based and most cook up in less than 10 minutes. Which means I can make and eat something that’s not leftovers even when I’m on a time crunch!

Not only is it pretty quick to make but it’s easy to change up the flavors of any of the dishes I’m about to share. Which, just like oatmeal, means I can eat it multiple times a week without getting sick of it. Unlike my husband, who can and has eaten the same exact meal for lunch and dinner, I can get burned out on eating leftovers for multiple days.

The last reason I love breakfast for dinner goes along with how easy it is to mix up the flavors. It’s an awesome way for me to get in different kinds of vegetables! My go-to vegetable additions are spinach and sweet bell peppers but I also love mushrooms, tomatoes and broccoli in my savory breakfasts.

Now, onto my three favorite savory breakfast for dinner (or for lunch) meals!

Avocado Toast

I haven’t had avocado toast in a while but this was my go-to savory breakfast meal during marathon training (mostly as part of my post-long run meal). It was Mike who introduced me to over-easy eggs (which I was never a fan of until about two or three years ago) and this is my favorite way to have them. The combination of runny egg yolk and avocado (plus salt) is one of my favorite flavors and it’s so nice with the crunch of toast.

Potato Hash with Eggs

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This is my current favorite savory breakfast meal. It’s what I have most Wednesday nights after my run and before heading off to knitting group. It takes a little bit longer than just cooking scrambled eggs but I love the addition of potatoes. A tip for making this cook up faster is to microwave your potatoes (after they are cut up) with a little bit of water for about three minutes before adding them to the pan. This means they will get nice and crispy on the outside while still being soft on the inside!

Egg Bake

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Making an egg bake is a new addition to my breakfast for dinner meal list. It’s a great way to make a large batch of food for Mike and me that lasts a couple of days without too much work. Basically all I have to do is mix together the eggs, vegetables, spices and cheese and then let it bake in the oven. I love hands-off cooking since in the time it takes this to cook, I can get in a quick core workout or some extra foam rolling.

Do you also love breakfast for dinner? Share your favorite meals in the comments!

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My Favorite Add-Ins for Smoothies and Smoothie Bowls

Now that we are in summer, I’ve found myself eating more and more smoothies and smoothie bowls. Which means I’m trying find ways to keep them tasting different so I don’t get sick of something that tastes so good when it is hot outside. Today I’m sharing my list of add-ins for smoothies and smoothie bowls to help you mix up your flavors!

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  • Different protein powder flavors (currently stocking vanilla and chocolate)

  • Frozen fruit mixes (I love using tropical fruit and mixed berries)

  • Bananas (either frozen and mixed in or chopped on top of a smoothie bowl)

  • Frozen spinach or kale

  • Coconut flakes

  • Mini chocolate chips

  • Ground flaxseeds

  • Peanut butter powder

If you are looking for some smoothie or smoothie bowl recipes, I have my basic chocolate smoothie bowl recipe and three quick smoothies I have enjoyed. What are your favorite add-ins? Share them in the comments!

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