What I Ate Wednesday (Finals Week Edition)

Thanks to Jenn at Peas and Crayons for hosting as always!

I am busy, busy this week with the last of the semesters assignments. Journalism is one of those things that can be quick and painless or long and more tedious. This week, we’re on the tedious side with some of the bigger assignments I have due.

I haven’t been very creative with meals lately and I’ve shyed away from baking anything because I know it means I will have to eat it all.

So, what did I eat these last few days?

Breakfast:

Apple Pie Oats on Repeat:

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Snacks:

I made PB&J on a waffle yesterday for my pre-workout meal. Best idea I’ve ever had.

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This damn bark. I sneak a piece every time I go into the fridge (see point above about not baking anything).

Bark

Dinners:

This was “sweet potato nachos” obviously heavy on the veg and not so heavy on the cheese but really delicious. Just some sliced sweet potato rounds that were roasted plain, then topped with spinach, kale and cheese and put back in the oven til the kale was crispy and the cheese was melty.

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I got home late the other night and was craving breakfast for dinner so I cooked up some oats and threw them in an almost empty peanut butter jar. and then ate them in the bathtub. Is that weird?

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A plain meal of boiled veggies and chicken. Simple and delicious.

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Dessert:

When I was eating Paleo, I incorporated gelatin into my diet for some extra nutritional benefits. Plain gelatin is literally a life-saver. It helps joint pain, the immune system, your hair and skin, metabolism, digestion, sleep. EVERYTHING. I stopped eating it when I started eating more food but I recently decided to bring it back in. I have the kind that doesn’t gel and mixes with liquids so I’ve been stirring some into my favorite diet hot chocolate for a sweet treat each night before bed.

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What did you eat this week?

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What I Ate Wednesday: Lots O’ Oats Edition

What I Ate Wednesday (hosted by Jenn at Peas and Crayons) is definitely one of my days of the week to read blogs. I love unwinding at the end of the day by checking out her linkup and finding new recipes and pages to read. So, thanks Jenn for hosting!

In an effort to keep things deliciously simple, I ate a ton of oats this week. For breakfast every day!

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Here we have apple cinnamon oats, lemon loaf oats in the next two (coming soon to a blog near you!) and banana bread oats in the last one.

It snowed a little yesterday and has been SUPER cold so warm creamy oats (and coffee) are the perfect way to start the morning.

I dont usually photograph my lunches because they’re generally salads.

Snacks are usually rice cakes, a Quest bar, it depends on the day. Post workout is usually this smoothie in a bowl though.

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Putting whey protein in the blender with something frozen makes it incredibly fluffy. 

Both these smoothies are one scoop of protein powder, a small handful of frozen spinach, 5-ish frozen blueberries, a bunch of ice cubes and a tiny bit of water. Blended until thick and volumous. 

Dinners have been veggie heavy lately. I’m usually not a stir fry lover but I’ve had stir fry three times this week.

Also a mix of breakfast and dinner for dinner (with lots of cinnamon of course)

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and my new favorite side dish of mashed cauliflower. This I sprinkled with a little nutritional yeast, salt and pepper.

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Desserts (and sometimes snacks) have been pumpkin bread and no-bake cookie dough!

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What did you eat this week?

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.

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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.

Dessert for Breakfast?

I’ve become an Instagram troll this week. Until I started following people I didn’t know personally (for recipes, etc.), I didn’t realize the power of seeing what posts your friends liked. By golly, it’s fantastic. I’ve found more recipes, a coconut butter company I placed an order from and some fitness Instagram accounts. The power of social media is definitely substantial.

While perusing through new accounts and photos, I found a simple recipe I had to try: Zeggs.  I had seen the idea of n’oatmeal before from a few Paleo blogs but zeggs was new. To be honest, the idea seemed a little weird to me at first. Then, a cold morning came and I was craving oatmeal. I decided to combine the fundamentals of both into a breakfast that feels too indulgent but is perfectly healthy and delicious. From now on, I think I’m going to call it Zorridge.

Zorridge

I know it looks like a bowl of mush but trust me when I tell you it tastes like chocolate pudding for breakfast.

Chocolate Zorridge

You’ll Need:

1/3 of a large zucchini, peeled and grated.
1/4 cup water
1 tablespoon canned pumpkin
2 tablespoons ground flax
2-3 eggs (today I did 2 whole eggs and 2 egg whites)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon unsweetened dark cocoa powder

Less than 1/4 cup coconut milk (or almond milk, regular milk, etc.) *optional but suggested*
Shredded coconut *optional but suggested*
Chocolate chia seed pudding *optional but suggested-this would need to be prepared the night before*

Begin by preparing everything as the process moves quite fast.

Crack the eggs into a bowl and add the vanilla extract. Beat eggs with a fork until combined. Put zucchini, pumpkin, flax, cocoa powder and cinnamon in another bowl.

In a pot over medium heat, bring the water to a boil.

Add the bowl with the zucchini and stir to combine everything. While stirring, pour in the eggs and continue to mix.

Continue stirring for approximately 4 to 5 minutes or until the mixture isn’t as wet and starts to boil. I sometimes put a lid on the pot for an extra minute to steam and ensure everything is cooked through. When the mix is puffy and no longer as wet, transfer to a bowl. If using optional ingredients, top with chia seed pudding, drizzle with milk and sprinkle with coconut.