Carrot Cake Overnight Oats

ccoats

Oh, what a glorious morning! Today is the first day of Spring that I could put on a spring dress and walk out the door without putting on a jacket. Sun, warmth, happiness. Elle could not wait to go play outside! Shaun took her outside without shoes on and every time that he would try to put her feet on the ground she would lift them up, squeel and hold on tight to him! She loves being outside, but has not yet conquered her fear of the grass on her feet. Once she got her shoes, though, there was no stopping her! That girl is fast! We ended up going on a walk and wound up at the playground where we let her wear some of her energy off. We knew it was time to head home when she started nodding off as I was swinging with her on my lap.

How did I fuel my baby girl for outdoor play time? With some delicious Carrot Cake Overnight Oats, of course. Usually Elle doesn’t eat that much at breakfast time, but today she ate her oats, followed by some giant strawberries, toast with black currant preserves, and yogurt. I think she might be going through a growth spurt. Just maybe.

If you, too, would like to fuel yourself for the day, or are just in the mood for a quick and tastey breakfast, here is what you will need:

Ingredients:

-1 cup of steel cut oats
-1/2 to 3/4 cups of unsweetened almond milk (You could use coconut milk or dairy milk, if you’d like. Also, depending on your desired consistancy, I would reccomend starting with only 1/2 cup and going from there.)
-1/2 cup apple sauce (I used Mott’s Fruitsations unsweetened cherry-berry-carrot.)
-1/2 grated carrots
-1 tablespoon craisins or raisins (I used a little of both)
-2 tablespoons maple syrup
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg

 

Mix all ingredients together. Store oatmeal in a sealed container like a mason jar, or an empty peanut butter jar. Refrigerate over night so that the oats soak up all the moisture and flavour. When you are ready to eat, you can heat it up in the microwave for a minute, which really unleashes the sents and flavour of the spices! It is also good just cold, as it is. I topped mine off with some shredded coconut and extra raisins, and a little drizzle of maple syrup. SO. GOOD.

Nutritional Information Per 1 Serving (2 Servings for the total recipe)

Calories: 285

Carbohydrates: 54g

Fat: 4g

Protein: 7g

Sugar: 20g

I hope everyone enjoys their weekend!

-Rianna

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Oatmeal Banana Waffles

oatmeal banana waffles

“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.”

-Leslie Knope

Such wise words to live by. Sometimes you just need to take a break from work, school (thank goodness midterms are done!), and the crazy schedules that we all have, and put waffles first. During the week I usually am awake pretty early, try to squeeze in a run if I have had enough sleep (a few months ago I would have thought this was a crazy idea, but Elle has been sleeping through the night much better lately), and folllow up with a bowl of oatmeal. This is pretty standard. There are soooooooo many different oatmeal concoctions that I can’t wait to try. I think next I will try carrot cake oatmeal. Because cake. For breakfast. Yes. Anyway, this weekend, I needed waffles. I just did. So I thought, why not combine my love of oatmeal and waffles? The result: healthy and delicious oatmeal banana waffles!

So simple. I love simple. Here is what you’ll need:

-2 packages of regular instant oatmeal (you could experiment and use any flavour )
-one banana (ripe)
-3/4 cups almond milk (I use Silk Unsweetened Vanilla Almond Milk, but I imagine regular milk would work just fine, too)
-1 egg
-1 tsp baking soda
-2 tsp cinnamon (can ommit, or add more)
-1 tablespoon coconut oil (melted)

Just put all ingredients into a blender (I used a magic bullet) and blend, baby, blend! When you’ve achieved a nice smooth mixture, your waffle batter is ready. Just use the same amount of batter in a waffle iron as you would for normal waffles. The only thing I would do differently is cook them about 1-2 minutes longer than normal waffles because of their kind of “gooey” consistency. I’d say they taste like banana bread in waffle formation…does it get better than that?!? While the waffles were still hot, I spread a bit of Nutella on them, added some sliced bananas, sliced almonds, and a sprinkling of flax seeds. Perfection.

There is so much you could do with these. Peanut butter or almond butter on top would be amazing! Or…have you ever mixed vanilla Greek yougurt with honey and cinnamon? Get some pecans mixed in there, too, and BAM! Of course, you can always go with classic maple syrup. I like to cut back on the sugar, though, and use E.D. Smith’s No Sugar Added Syrup made from grape juice. Once you go Smith, you’ll always eat breakfast with! (Yes, I made that up.) Scrumptious combinations are endless. You can even make an extra batch and freeze them for later.

Nutritional Information per waffle (my waffle maker made 5 waffles with this recipe)

Calories: 109
Carbohydrates: 15g (THAT”S AMAZING!)
Fat: 5g
Protein: 14g
Sugar: 3g

Hope you enjoy!

-Rianna

An Egg-cellent Morning!

This morning I woke up with the strangest feeling… I didn’t feel tired! Last night was the first night in (what seems like) forever, that Elle has actually slept through the night. At first, I was in a bit of a panic, fearing that I had forgotten to turn the baby monitor on and had just not heard my poor baby calling for me all night. But, it was on, and fully functional, so I breathed a big sigh of relief and just enjoyed my pillows for a minute. What to do after an eight hour sleep? Make some eggs for breakfast!

There is not a single variation of eggs that I do not enjoy. Scrambled, poached, sunny side up, give me ALL the eggs! (OK, maybe not pickled eggs. Those just seem scary.) I am going to share my super awesome trick to making the perfect over easy eggs. I have struggled along the years trying to flip my eggs to make them over easy (this usually end up breaking the yolk and then I end up with scrambled mess…good thing Shaun likes his scrambled!)

Here we go: simply start by making your eggs as you would sunny side up. Spray your pan with some non-stick spray, like Pam. Heat your pan for a minute, crack your eggs and cook on high for about 3-4 minutes. Keep cooking until all the whites have solidified and the edges start to bubble, Your eggs will probably start to screech and yell at you at this point. Now, turn those eggies all the way down to low and cover them with a lid to a pot for about 1-2 minutes. Watch them to make sure they don’t overcook! “Constant vigilance!” (Harry Potter reference, anyone?)

pan eggs

And voila! Eggs over east with a dash of salt, pepper, and some Frank’s Red Hot!

toast