What I Ate Wednesday: Trick Your Mind

I get bored easily. Or, at least when it comes to food I do. Sometimes I just don’t feel like a salad for lunch or a protein/veg/carb plate at dinner. This week, I haven’t even felt like eating oatmeal (gasp!). So, I’ve made it my mission these last few days to simply follow what my mind is telling me and try something new. If eating the same thing every single day gets tiring, trick your mind by just mixing it up! 

Exhibit A: Make What You Crave

IMG_3972I’ve been dreaming of sushi lately but haven’t gone.  Who said that chicken can’t be sushi? This immediately crushed my craving and was a fun way to eat the chicken I prepped this week. 

Exhibit B: Go For Variety



IMG_3959I couldn’t figure out exactly what I wanted for breakfast so I decided to have a bit of everything. Spinach and tomato omelette, peach, and a piece of low carb toast with half-peanut butter, half coconut oil spread.

Exhibit C: Same Ingredients, Different Presentation

IMG_3939Sometimes I eat a Greek yogurt bowl for breakfast or a snack with a bunch of mix-ins. Instead, I took all the ingredients, tweaked the ratios a little and made a giant pancake. This made me feel like I was eating something different and kind of extravagant even though it was the same items.


*Thanks to Jenn from Peas and Crayons for hosting the weekly linkup! 

Have you made anything different recently?






Mocha Oatmeal

I took a break away from my computer this weekend when I traveled home for a few days. From Thursday til Monday afternoon, I was laptop less and it was very freeing. While I still had my phone, not wasting time playing around on different sites definitely allowed me to enjoy other things and not worry about what I was missing.


I’ve mentioned here before that when it comes to food, I am all about volume, especially at breakfast. A few weeks ago, I was perusing a favorite blog, Chocolate Covered Katie, when I remembered she had a volumeous oat trick that I had never tried.

Essentially, you add double the amount of liquid to your oats, cook about halfway, then let them sit overnight to absorb the rest of the liquid. Usually I do this with water for some super fluffy oatmeal but when I was brewing a pot of coffee yesterday afternoon, the idea to throw it into my oats seemed like a good one–and it was. This breakfast is extremely filling and almost tastes like a decadent dessert.

mocha oatmeal

Mocha Oatmeal:

You’ll Need:

1/4 cup rolled oats (not quick oats)
A little less than 1/4 cup oat bran (or you could use all oat bran/all oatmeal)
3/4 cup water
3/4 cup brewed coffee
1 Tbl. dark chocolate unsweetened cocoa powder
1/2 packet stevia
1/2 cup grated zucchini
3 egg whites
1/2 a banana (sliced)

For the topping:
1 tsp. cocoa powder
1 tsp. peanut flour
Sprinkle of stevia
2-3 teaspoons of coffee (until you can drizzle the sauce)

In a pot, combine the oats, oat bran, coffee and water. Cook on low to medium heat for about 5 minutes or until about half of the liquid is absorbed. Let sit for five minutes, stir, and put into an uncovered bowl in the fridge overnight (or for at least a few hours).

The next morning, put your oatmeal into a pan over medium heat again. There should still be liquid, if not, add a little water (no more than 1/4 cup). Add zucchini, half the sliced banana, cocoa powder and stevia and cook as you would normally, stirring occasionally.

While the oats are cooking, prepare your sauce by mixing peanut flour, cocoa powder, stevia and coffee until it is thin enough to be drizzled.

When almost all of the liquid in the oatmeal is absorbed, pour in egg whites while constantly stirring and stir until they are incorporated. Continue to cook oatmeal, stirring every 20 seconds or so, for another two to three minutes to allow eggs to cook and the remainder of the liquid to be absorbed.

Remove from heat and pour into a bowl. Allow it to sit for 1 minute. Add remaining banana slices to the top and drizzle with sauce. Sprinkle with extra peanut flour if desired.

Pumpkin Carrot Bread

I had some pumpkin in my fridge that I needed to eat so naturally, the first thought I had was to make a pumpkin loaf.

I surprised myself by figuring out my own measurements for the second time this week and coming out with something that was perfect the first time.

This loaf..ugh..I could eat the whole thing.

The best thing besides the bread? You can throw everything in one bowl and just mix it up. Quick and easy.


You’ll need:
1 cup almond flour/meal
1 tablespoon coconut flour
2 carrots, grated
1/4 cup + 2 tablespoons pumpkin
2 tablespoons water
1 tablespoon ground flax
1 egg
2 teaspoons date syrup (dates soaked in water and processed)
2-3 tablespoons raisins
2-3 tablespoons shredded coconut
1 teaspoon cinnamon
1.5 teaspoons ginger
Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

In a bowl, grate the carrots, then add everything else into the bowl saving the baking soda/powder and vinegar for last.

Mix well.

Pour into a loaf pan lined with parchment paper.

Bake for 45 minutes (maybe a little more or less depending on your oven) or until a toothpick inserted comes out clean.

Let cool completely before slicing.

Pumpkin Pancakes (Paleo)

I wish the title bar in WordPress that the option to make numbers with powers because this recipe is also known as P(3)-P to the three. P cubed.

Last night I decided I wouldn’t set an alarm to wake up on this fine Saturday so I got to sleep later than usual.  A nice, lazy, weekend morning where I had not a care in the world. I was all set to make eggs as I do everyday but I was sick of eggs and the can of pumpkin was calling to me from the cabinet.

Since my house was chilly and fall-like I decided to go all out. I attempted a pumpkin latte, made these pumpkin pancakes and made a pumpkin smoothie bowl later in the morning for a snack. I have a mild pumpkin obsession all the time but today it got weird.

Pumpkin latte

These pancakes though? Ugh. The best Paleo pancakes I’ve ever made. They had taste, they didn’t break when flipped and they looked delicious. Perfection.


To Make:
Approximately 2 tablespoons canned pumpkin
1 egg
1/2 tsp. vanilla
1 tsp. cinnamon
1/2 serving vanilla protein powder (I happened to have this on hand to use as a binder. I’ve made these with coconut flour before too. Usually about a tablespoon/a little less with a pinch of baking soda). **With the “binder” I add until the consistency is not runny but not too thick. About the wetness of regular pancake batter.
Coconut oil for frying
Coconut butter+ vanilla + cinnamon for topping

Turn oven on as low as possible and place a plate inside.

Mix the pumpkin, vanilla, cinnamon, binder of choice in a bowl until everything is well incorporated.

Heat up coconut oil in a frying pan. When it is hot, spoon a thin layer of the pancake batter into the pan. Cook approximately 2 minutes or until the sides begin to brown and the pancake starts forming small bubbles. Flip and cook another 2 minutes.

Put pancake on the warmed plate and repeat with all remaining pancake batter.

To top, melt coconut butter in a pan with a tiny drop of vanilla (optional). When melted, drizzle over pancakes. Sprinkle with cinnamon.

Dig in!