A return to Oatmeals (the greatest breakfast spot)

Hey ya’ll! Sorry I’ve been gone all weekend, but I decided I needed a weekend of rest. Plus I’ve been working hardcore on my review paper, which I think is going to be pretty awesome! Carrianne and I had a really chill weekend. We fought with time warner cable online, we did some light shopping, and we returned to our favorite breakfast spot. Ya’ll know breakfast is my favorite meal of the day, so when we were in the West Village I had to go back to Oatmeals. Oh how I love you Oatmeals. A shop dedicated to my favorite breakfast item: oatmeal.

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This was Carrianne’s bowl of heaven. She ended up getting the Canadian, which sounded really tasty. It had cinnamon roasted apples, sharp cheddar cheese, bacon, maple syrup, and sea salt. Seriously one of the best combinations ever. You can never go wrong when you get bacon. It adds that crunch along with a salty smoky flavor. The maple gives it a little sweetness to bring in the roasted apples. The cheese becomes melty when you mix it in with the hot creamy oatmeal. This was definitely a very inventive bowl of oatmeal. I would have never thought to put all of these things in together.

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Carrianne isn’t a big fan of cooked apples, but she said that in this dish it was perfect. The apples were soft, but provided a nice texture along with all of the other ingredients in the bowl. Her favorite part was definitely the maple syrup. She thought it provided a nice taste to the array of flavors going on in the dish. She liked the sweet, yet savory idea behind it. She is more of a savory taste person while I am a sweet, so this was a nice balance in her opinion. I definitely will be getting this one sometime soon because it looked amazing and she gave it two thumbs up.

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I ended up getting one of the Happy Endings, which means it was a sweet based oatmeal. This one was the S’mores. Ya’ll know I can’t resist s’mores. It had dark chocolate chips, mini marshmallows, graham crackers, and a chocolate syrup drizzle. Oh man this was a bowl of sweetness. I was in oatmeal heaven along with s’mores heaven. I think that is the best type of heaven to be in. The dark chocolate was so rich. When you swirled it into the oatmeal, it just became a creamy melted chocolate pond. The marshmallows were really cute. They reminded me of the ones that you find in a hot cocoa mix. They melted too in the oatmeal, which enhanced the creaminess of the oatmeal even more. I love the taste of marshmallows.

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I really thought the graham crackers were interesting. I was expecting the classic large square chunks of graham crackers or I thought they were going to be crumbled over the oatmeal. I actually enjoyed these. They were really cute and provided a small amount, not overwhelming, of graham crackers. Graham crackers are my least favorite part about s’mores, so I was glad that they were really subtle. The chocolate drizzle was a nice touch too. It wasn’t drenched, which I appreciate. Overall it was another amazing oatmeal experience. I’m so sad that I don’t live closer because I would probably go here at least twice a week for breakfast. I think my wallet is happy though that I live far far away.

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The best surprise was this oatmeal cookie. The guy working convinced Carrianne and I that we needed to try this. Not that we really needed much convincing because look at it. It is just calling out for you to take a bite out of it. At first I thought it might be a little hard, which I hate. I was wrong. The cookie was so soft. It was chewy and delicious. The icing was perfect on top too. It wasn’t too sweet and it wasn’t too thick. I could eat a ton of these things. Actually they are huge, so I probably could only eat one by itself. I would definitely recommend getting this if you ever go here! Such a good treat.

Have an awesome Monday! I’ll be tortured in class for hours upon hours. Yay for 6 hours of straight class.

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Chocolate Blueberry Pancakes

Hey ya’ll! I have survived yet another day of Insanity. I think today may have been the most intense one since there were no little breaks in between the intervals of exercise. I was sweating and panting, but I did it. 5 days in. A million more to go, no just 55, but I can do it! Gotta dig deeper as my friend Shaun T says. He kills me. Anyways I am sharing my flourless chocolate blueberry pancake recipe with ya’ll today since I promised I would yesterday.

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Chocolate Blueberry Flourless Pancakes

1 banana (preferably a very ripe one)
1/2 c of liquid egg whites
1 c of blueberries
1 packet of 20 calorie hot cocoa powder
a sprinkle of chocolate chips

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1. Slice banana into small slices and place into a mixing bowl. Then get a spoon or knife to mash it up. You want the banana mixture to be thoroughly mashed in the bowl. Try to get as little banana chunks as possible. You want it to be a creamy smooth texture.

2. Then add in the egg whites. Be careful because when I first attempted this recipe with egg whites I put way too many in the mixture, which was an epic fail since it was too liquidy. Maybe start with 1/4 c and add as needed.

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3. Next you want to add in the hot cocoa. Mix it until the entire mixture in the bowl is brown with the chocolate.

4. Then you can throw in the blueberries. If you want you can add in the chocolate chips here, but I waited until I had the pancake batter on the pan to add the chocolate chips.

5. Spray a pan with non-stick spray and heat to medium-low heat.

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6. Use a 1/3 c to scoop out the batter and place onto the pan. My pan was large enough to fit three pancakes on at a time. I then sprinkled two or three mini chocolate chips in eat one. Wait until bubbles appear in the batter and the edges firm up then flip the pancake. Cook until lightly browned on both sides.

7. Then if you want you can take some extra blueberries, microwave them, add in a few drops of water, and smash them to make a blueberry compote for the topping. If not use some sugar free syrup as a healthy topping.

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These pancakes are so delicious and healthy. You know how I love to eat me some pancakes! I ended up making 8 pancakes from the recipe, so that was a first. Typically it makes 4-5 large sized pancakes. This recipe is such a healthy alternative to regular pancakes plus you are getting some good nutrients from the banana base of the recipe. I still enjoy pancakes with flour, but when you want a rest from all the flour or you want to enjoy pancakes more than one day a week then this is the recipe for you.

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When I had these for breakfast, I was a happy and healthy camper for the day. Go out and make these immediately. I’m definitely going to be whipping up all kind of creations with the basic flourless pancake recipe. Blackforest, almond joy, samoa, lemon poppyseed, and anything else I can think of to throw in the bowl. This is why breakfast is my favorite meal of the day! You can have tons of various combinations of things to eat and they are all so tasty and delicious. Boosting that metabolism the right way!

Have you ever had flourless pancakes?
What do you like on top of your pancakes?

Stuffed French Toast (Healthy Version)

Hey ya’ll! I am writing this from my bed because I’m so sore. I have started the Insanity workout program and oh my, it is not for the weak. I’m totally weak plus I’m sort of out of shape since I haven’t exercised a lot since I’ve been having problems with my arthritis. However I have been feeling better, so I thought why not do this? Well it is insane, literally. It is such a good workout though. After every video, I feel so refreshed and exhilarated that I survived the day. This leads to a sore Lindsay. Totally worth it though. Today I have a delicious recipe for you and a healthy swap.

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I have made you guys a stuffed french toast recipe. Ihop serves a wide variety of stuffed french toasts that are packed with a ton of calories and fat. The combo at Ihop contains around 1450 calories and 76 g of fat. WOW. Now that is almost the average woman’s entire day of calories. Obviously that isn’t going to fill a person for the entire day, so it is definitely a waste of calories. Just the french toast only has around 490 calories and 39 g of fat. That is still a ton of unnecessary fat in a dish. Therefore I decided to make ya’ll a low calorie option that is just as delicious or maybe even better.

Elvis Stuffed French Toast

2 slices of 45-50 calorie bread (I used Nature’s Own)
1/2 c. of liquid egg whites
1-2 tsp of cinnamon
1-2 tsp of vanilla extract
2 tsp of fat free milk
2 tbsp of prepared PB2
1 banana
a sprinkle of chocolate chips
1 tsp of sugar free chocolate syrup

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1. In a small bowl, mix the egg whites, milk, sugar, and vanilla.

2. Spray a pan with non-stick cooking spray and heat on medium.

3. Dip the bread into the bowl until both sides are covered with mixture. Then place the slices of bread into the pan. You may have to do one piece at a time if your pan is too small.

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4. Prepare the PB2 as the bottle instructs. I usually do 2 tbsp of powder then 1 and a half tbsp of water. That makes it more runny, but if you want it thick only use 1 tbsp of water in the mixture.

5. Spread onto one slice of the french toast. Then slice up a banana and place the slices on top of the peanut butter. I like mine orderly, so I make it 3 by 3 then just layer the extra bananas on top of the bottom slices.

6. Sprinkle a few chocolate chips on the bananas then top with the other slice of bread. Place the sugar free chocolate syrup on top of the bread lightly and enjoy.

You can put syrup on it if you want, but I don’t have sugar free syrup at home, so I just decided to opt without it. The dish is really rich without it, plus you have the syrupy effect from the creamy peanut butter and the chocolate syrup.

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Yes, this is the new breakfast in bed I’ve decided. Someone needs to make me healthy stuffed french toast to deliver to me in bed. I know I have big dreams. It’s okay I’ll just make it myself and bring it back to bed with a cup of tea. Who needs anyone when I have my amazing self. This dish only contains 275 calories with 3.5 g of fat. Whaaaaat?? Such a better option than eating out at Ihop in my opinion. I know the butter and fat taste delicious, but there is no nutrition there. With my healthy stuffed french toast, you are getting a healthy serving of fat from the peanut butter, good fiber from the bread, and a serving of real fruit (because lets be honest, you know Ihop uses packaged/processed fruit).

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Just looking at this makes me drool and get hungry. Except not really because I’m full from eating it. I love healthy filling breakfasts. It helps you start your day on a good note, plus it kick starts your metabolism for the day. If you have problems eating breakfast in the morning, you probably need to make it more enjoyable. This is definitely an enjoyable recipe to try out. It only takes a few minutes to make too. The longest part is mixing the PB2 and dressing it up. You could probably make the french toast the night before, warm it up the next morning, and just put your toppings on in the morning. Time saved. I’m a genius. I just now how rushed a lot of people feel in the mornings. I experience that quite a lot especially when I’m running behind to go to school. None of that anymore…oh wait yeah graduate school haha. I guess I have mastered the morning rush though. I hope everyone has a fantastic Tuesday. I’ll be doing my Insanity workout a little while later and I’m going to add in some hip hop abs and pop pilates. Working out is so great, maybe I’ll do a nutrition fact Friday on exercise. Brain is churning.

What is your favorite breakfast food?
What would you like your french toast stuffed with?

Breakfast Cookies

Hey ya’ll! It is Sunday and I’m currently dying. This will probably be my last post until Wednesday because I need to focus on my paper on the biochemistry of type 2 diabetes. I need to really rock it out and study for my biochemical nutrition final/all my other finals. Senior problems, but really. I have the worst case of senioritis, which is not really beneficial at this moment in life. I just need to make it to Wednesday and I can be done with undergrad life forever! Since I’m on a break from working on my paper, I thought I would share a delicious recipe with ya’ll! Cookies for breakfast? Umm yes, you heard me right. This is a super low calorie recipe that provides a ton of functional aspects with the oatmeal, bananas, and cinnamon! You can actually eat these anytime during the day, but I call them breakfast cookies since the ingredients are typically what I eat for breakfast.

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Breakfast Cookies
2 extremely brown bananas
1 c of old fashioned oats
1 tbsp cinnamon
1-2 sprinkles of chocolate chips

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1. Preheat oven to 350.

2. Take two bananas (make sure that they are brown or starting to brown because it is easier to mash super soft bananas) and mash them in a small mixing bowl until it has reached a smooth and creamy consistency.

3. Add in the oatmeal, chocolate chips, and cinnamon. Mix thoroughly.

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4. Take a spoon and make a small dollop of mixture on a baking sheet. If you do a small-normal size, it will make around 12-15 cookies. My batch made 15 cookies with some being on the larger side, so it could potentially make up to 18 cookies if they are all small.

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5. Place in oven for 15 minutes and cook until brown. You may want to cook them a little longer if you want them crispier because when I cooked them for 15 minutes the bananas still provided a small amount of mush, but I like that. If you don’t, just cook for longer.

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This is such a healthy and nutritious snack to keep around your house or apartment. I placed two-three cookies in a snack size ziploc bag to carry around in my backpack to class. It is such a good idea to do since this recipe contains a lot of fiber, which helps keep your stomach full. The oatmeal provides a ton of functional benefits such as increasing appetite control hormones so you don’t get hungry right after eating, the beta-glucans in the oats improve immune system functions, they can potentially help decrease type 2 diabetes through lowering insulin resistance, and they help control blood pressure. Now you know why I always try to start my day with oats! If you consume more functional foods in your life, you will live a happier, healthier, and potentially longer life. Bananas have a ton of functional benefits too such as protection from cardiovascular disease due to potassium and fiber in bananas, protection from the development of ulcers, and promote kidney health. Finally cinnamon provides a ton of benefits. You definitely need to use more spices and herbs in your diet because they have tons of hidden functional properties. Cinnamon helps lower your cholesterol, regulate your blood sugar thus impacting diabetes, plays a role in cancer prevention, it is an anti-bacterial and an anti-clotter, it helps relieve joint pain from arthritis, and works with brain health. Wow, cinnamon you rock. Sorry to get all science nerd on ya’ll, but functional foods was one of my favorite nutrition classes. Plus I work for my functional foods professor now in her lab studying tomato and broccoli’s effects on prostate cancer cells. It is pretty awesome!

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Enjoy the cookies and have an awesome Sunday! I am going to go coach at volleyball practice right now. Then I have a ton of work to do after that. My never ending life.

What is your favorite type of cookie?
Do you consume a lot of functional foods in your diet?

Chobani Blueberry Panackes

Hey ya’ll! It’s Sunday, so you know what that means. Not only do I have volleyball practice, but it is also my day of the week where I treat myself. I decided that I should treat myself with something healthy and delicious this morning. That is why I came up with the idea of pancakes using Chobani greek yogurt. What a good idea! This way I get protein, grains, fruit, and a dairy in my breakfast. Being a nutrition major, sometimes it is really hard to come up with a well balanced meal with all the necessities in it, but this time I definitely managed to do it (minus the veggies of course)!

photo(4)Chobani Blueberry Pancakes
1 package of Chobani Blueberry Greek Yogurt
1/2 c. of Whole Wheat Flour
3 tbsp of egg whites
1 tsp of baking soda
1 tsp baking powder
1 tbsp vanilla extract
1 tbsp fat free milk

photo(6)1. First you take all of the dry ingredients (flour, baking soda, and baking powder) and mix well in a bowl.

2. You then pour your liquid egg whites into the yogurt container and stir well.

photo(7)3. Once it is mixed, add the yogurt and egg white mixture into the bowl with the flour.

4. Then add in the rest of your liquid products, such as the vanilla and milk. Stir well.

photo(5)5. You will then have a light purple mixture. Heat a pan on medium-high heat and spray it with nonstick spray.

6. Use a 1/3 measuring cup (or 1/4 or an icecream scoop) and scoop out some mixture to place on the pan (should make 4-5 large pancakes).

7. Cook until bubbles appear on the top of the wet side and flip over.

8. Cook until lightly browned on both sides.

photo(2)Ta da! Now you have a delicious batch of pancakes. You really can’t even tell that these pancakes have Greek yogurt in them. The only way I know is because of the blue color and the blueberry flavor that they have. If you wanted to make them extra-blueberrylicious you could have added fresh blueberries into the mixture. I unfortunately was using all my blueberries for another recipe (will share later on), so I had to go without them. Sad, I know.

photoSomehow my finger got in this picture. Oh well, it still looks scrumptious. I can’t go without having any fruit in my breakfast, so I decided to slice up a banana to go along with the pancakes. It also provides for a nice, pretty plate to look at. I did destroy it when I ate it though and nothing was left but a a few little crumbs.

photo(1)A plate of perfection! Well I hope everyone is having a good Sunday. The best way to start your day off is always with a good breakfast. It helps your metabolism and it keeps you from being grumpy later (the second part is just from personal experience). Now I get to go plan volleyball practice, work on my research paper, and study for an exam in Nutrition Education and Counseling!

Blueberry Donuts (Healthy/Low Cal Recipe)

Hey ya’ll! Hope everyone is having a good Monday. I have been pretty busy today. So far I have run some errands with my mom, got a travel guide for my trip to Spain, did some computer stuff, and now I’m posting on the blog. Later I get to start studying for my biochemical nutrition exam (fun, but not really). I have an awesome recipe for you. I sort of based this off a recipe from Sally’s Baking Addiction, but I did some epic Lindsay changes to it.

DSCN0189Whole Wheat Blueberry Donuts

Ingredients:
1 c of Whole Wheat Flour
6 tbsp Splenda (I may have added an extra two or three to this)
1 tsp baking powder
1/4 c + 2 tbsp of Chobani 0% Blueberry Greek Yogurt
2-3 tbsp milk (I used almond milk)
1 egg
1 tsp vanilla extract
1 tbsp margarine (melted in microwave)
DSCN01941. Preheat the oven to around 315-330 degrees and spray your donut pan with non-stick spray.
2. Mix together all of the dry ingredients (flour, baking powder, and sugar).
3. In a separate bowl, mix the wet ingredients (yogurt, milk, egg, vanilla, and melted butter).
4. Slowly pour the wet mixture into the dry bowl and mix until fully combined. Make sure that you do not stir the mix too much.
5. Pour mixture into donut pan (if too thick, you can add some more milk or yogurt in order to make it more “pastry” like).
6. Bake for 10-12 minutes in the oven.
7. Let cool for a couple of minutes.
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For the topping:
1/2 c of fresh blueberries
1 tbsp blueberry jam
1 tbsp milk (I used almond milk)
1-2 tbsp of confectioners sugar (if you want it to be an icing use 1-2 cups)

1. Mash the blueberries with jam until mainly juice and crushed skin (or use food processor to puree).
2. Add in milk.
3. Slowly add in the sugar until you reach a blue color and the right thickness for your icing (I used little to none because I wanted more of a syrup).

DSCN0188In my opinion, these were more like snack donuts. To make them more breakfast like, I would probably switch to all purpose flour. That doesn’t mean that these aren’t good because I actually thought they were quite delicious. They weren’t overwhelming in the way that donuts normally are. No sick or full stomachs. They weren’t oversweet either. It was a more natural version of a donut in my opinion. I’m definitely going to be messing with this recipe to make some crazy donut concoctions because I am a big fan of breakfast foods (in case you couldn’t tell from my many pancake posts).

Have a good rest of the day! I’ll be studying and finishing up some graduate application stuff. During my breaks I’ll probably be looking up things about Spain (yes, you can all be jealous).

Gimme S’more

Hey ya’ll! It is my last day in Austin before I leave for the Maccabi Games. I’m really excited to go. We are first going to Galveston for a couple of days then headed to Houston for the actual Olympic style games. Anyways enough about that since I will probably overload you with recaps when I get back, but lets talk about something else that I love. SMORES. Seriously probably one of my favorite things EVER.

Gimme S’more Pancakes
1/2 c. Whole Wheat Flour
1/3 c. Milk of Choice (I used unsweetened almond milk)
1-2 tbsp egg white substitutes
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp vanilla
1 packet of 20 calorie cocoa
1 pinch of marshmallows
1 pinch of chocolate chips
1 packet stevia
crushed graham crackers

1. Mix all of the dry ingredients into a mixing bowl.
2. Then add in all the wet ingredients, and the chocolate chips, crackers, and marshmallows.
3. Pre-heat a pan on medium-high heat.
4. Using a 1/3 c. scoop up some batter and drop it into the pan.
5. Wait until bubbles form in the batter then flip over.
6. Cook until lightly brown.
7. Layer pancakes with marshmallows and some crushed crackers.
5. Top with dark chocolate sauce.

Hello beautiful. These are healthy, These are chocolatey. These are freaking delicious. Definitely one of the best pancake ideas I’ve had in a while. Although I definitely do not recommend these if you don’t like sweets or chocolate. It may be too much for you to handle. I personally love sweets, love chocolate, love s’mores, so these are perfect.

The best thing is the pancakes are so hot when they come off the pan that when you sandwich the marshmallows in between it makes them melt into ooey goodness. Marshmallows are amazing. They definitely complete this recipe, and make it amazing.

Please go enjoy these NOW!