Good morning, healthy bunnies! I hope you’re doing well and you had a great weekend. My weekend was action-packed from start to finish! I recorded videos, practiced recipes, exercised, and more. Also, I think I partied a little too hard in the eating department. I blame it on “market research” since I had to make sure the recipes were suitable for you all!
In any case, as I meal prepped last night I made sure to keep things simple, yet hearty. My breakfast this morning was AWESOME. You probably know by now I’m a fan of overnight oats, and this particular combination has no sugar added. Peaches are not in season, so you can use frozen or canned if you have trouble finding good ones.
You will need:
¼ cups diced peaches
½ cup rolled oats
1 tablespoon rough chopped pecans
¼ teaspoon ground cinnamon
1 cup filtered water
Mix all ingredients in a container with a seal, and they are ready to go the next day. They can be eaten cold, or warmed in the microwave for about one minute. I take mine to work and enjoyed them there.
Last week I posted a short tutorial on making overnight oats from steel cut oats. Many asked for a written recipe, so here it is! Steel cut oats are the better option because they are less processed than the more popular rolled oats. As a result, steel cut oats are far easier to digest causing less discomfort after meals. Usually they take 8 to 10 minutes to cook, but with the overnight option, there is little preparation and less clean up time. It’s really a win-win.
You will need:
1/3 cup light coconut milk 1/4 steel cut oats bowl 1/2 tsp ground cinnamon 1/2 cup filtered water 1/8 cup dried blueberries 1/8 chopped walnuts
Add coconut milk and steel cut oats to a bowl and cover in the fridge overnight. After at least 4 hours, oats will have completely absorbed milk. Now add filtered water slowly (stirring occasionally) until they reach desired texture. Mix in cinnamon, blueberries, and chopped walnuts. Enjoy cold, or microwave for 30 seconds.
Who doesn’t love pancakes? Usually, such a breakfast treat would be reserved for weekends when there is generally more time to cook, and a little leeway to indulge. I’ve long since wondered what mystery ingredients are in those “ready to pour” containers and have usually opted for a pre-made multi-grain mix or in most cases, settled for cereal.The protein powder and egg whites make this breakfast a great way to get a head start on your protein intake and start your day right. I’ve tried many protein powders, and I can always detect them in my smoothies. With this recipe, the protein powder goes unnoticed. I love this delicious pancake alternative because it is the perfect combination of naughty and nice; the high protein content makes it nutritious, yet the fact that it’s pancakes makes me feel like I’m actually getting away with something! The deep color of the pancakes reflects well the flavor o blueberries, blackberries and raspberries that have been blended well into the batter.I hope you enjoy this recipe as much as I did! Enjoy!Serves: 1
Cook time: 10 minutes
1/4 Quick cook steel cut oats
1/3 cup light coconut milk
1/4 cup mixed berres (fresh or frozen)
1 serving protein powder
1/4 cup all purpose flour
2 egg whites
1/2 teaspoon honey
1/4 teaspoon cinnamon
Non-stick spray or cooking oil
Overnight: place 1/4 cup steel cut oats in a container along with 1/2 cup water, or until the oats are covered. They will absorb the water over night. Refrigerate till morning (you may skip this step and just use instant oatmeal).
In a blender combine oats, coconut milk, 1/4 berries, protein powder, egg whites, honey, and cinnamon. Blend ingredients well for 30 to 60 seconds, or until the consistency is like a smoothie.
Heat skillet on high and once heated, coat skillet with cooking spray or oil and pour batter directly from blender. I found that my protein pancakes took a little longer on each side than normal pancakes. You’ll want to wait till the pancake is nice and firm before flipping.