Category Archives: Breakfast

Lazy Girl’s Slow Cooker Berry Banana Oatmeal

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I wouldn’t really call myself “lazy” as a general rule of thumb. But you better believe, if I can find a shortcut way to do something and still have it come out halfway decent, then I’m definitely “lazy”!

I usually make a big pot of slow cooker oatmeal ever week and my husband and I eat off of it for our breakfasts. I usually have to add all the “fixin’s” to it in the morning. So, why not make it one time with the fixin’s already added? Ah hah! I spy “lazy girl”!  Here’s my solution – a all natural, no sugar, vegan breakfast that is filling and a healthy way to start your day!

Berry Banana Slow Cooker Oats

Slow Cooker Berry Banana Oatmeal

Serves 4.

  • 1 cup steel cut oats
  • 3 cups water
  • 3-5 dates (depending on how sweet you prefer your oatmeal. I used 3, but I don’t like my oats overly sweet)
  • 1 cup fresh or frozen berries
  • 1 ripe banana, chopped
  • 2 Tbsp flaxseed meal (optional)
  • 1 tea cinnamon
  • Dash of salt
  1. Put half the water and all the dates in a blender or food processor. Puree the dates until they are fully integrated into the water.
  2. Combine all ingredients in the slow cooker and cook 3-5 hours until the oats are completely done and it’s all warm and bubbly.
  3. Serve immediately or put it in the fridge and scoop a bit out every day to reheat for breakfast.
  4. If you’d like, top with additional fresh berries and slivered almonds.

Mixed Berry Granola. Low Fat. Low Sugar.

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I love sprinkling granola over the top of my yogurt in the morning or as an afternoon snack. I usually eat plain yogurt with fruit, so the added sweetness of the granola helps take the ‘bite’ out of my unsweetened yogurt. The problem I was having is this… Most granolas purchased in the store are filled with more oil and sugars that I prefer, not to mention they are usually fairly pricy! So, I tackled it myself.

I gravitate to granola on the fruitier side and one of my favorites is Trader Joe’s Lowfat Mixed Berry Granola, which I still buy it in a pinch. Here is my rendition of Mixed Berry Granola.

Mixed Berry Granola. Low Fat. Low Sugar.

Mixed Berry Granola. (low fat, low sugar)

Approx 20 servings. (2Tbsp per serving)

  • 3 cups Oats
  • 1/4 cup Slivered Almonds
  • 1/4 c Applesauce, unsweetened
  • 1 Tbsp Coconut Oil, warmed til it’s a liquid
  • 2 Tbsp Honey (Vegans can use agave syrup or brown rice syrup)
  • 2 Tbsp Strawberry Jam (no sugar added, preferred)
  • 1 tea flaxseed meal (optional)
  • 1 tea Vanilla
  • Dash of Salt
  • 1 cup Freeze Dried Mixed Berries or Strawberries, lightly crumbled

Instructions:

  1. Preheat oven to 325 F
  2. Mix all ingredients together except Freeze Dried Fruit until well combined and oats are moist.
  3. Spread the mixture in a 9×13 pan or on a cookie sheet.
  4. Bake 30-45 mins, until browned and crunchy. If it’s still not brown and crisp at the end of 45 mins, mix and continue baking, checking every 5 mins.
  5. Cool completely. Add Freeze Dried Fruit, mix well.

Nutrition (Approx 2 Tbsp) (approx): 80 cal, 2.5g fat, 13g carb, 2g fiber, 2g protein

Vegan Blueberry Quinoa Bowl – Using Leftover Quinoa for Breakfast

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Vegan Blueberry Quinoa Bowl

I almost always have quinoa leftovers sitting in my fridge from using it for dinner. My primary use is to throw a pile of it on my salads for an extra protein boost to my leafy greens. But the past … Continue reading →

Pumpkin Yogurt Parfait

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This pumpkin yogurt has become a staple in my fall eating repertoire.  Breakfast, snack, dessert, midnight snack. It’s super healthy, super satisfying, filling and all kinds of yumminess all wrapped up in one delicious bowl (or parfait glass). Don’t be scared off by the layering fanciness. The truth is I usually throw it all in one bowl and mix it up in one goopy glob of goodness. But layering makes for prettier pictures. It also makes for a fun holiday breakfast or brunch item to add to your entertaining menu.
Pumpkin Parfait

Pumpkin Yogurt Parfait

Serves 1

  • 1/2 c pumpkin puree, canned
  • 1/2 c nonfat greek yogurt (such as 0% Fage)
  • 2 Tbsp sweetener of your choice (sugar, brown sugar, splenda, agave, honey, etc)
  • 1/2 t pumpkin pie spice (more or less to taste)
  • 1 t cinnamon (more or less to taste)
  • 2 Tbsp Kashi Go Lean Crunch cereal

The quick way… Throw everything except the cereal into a bowl, mix and sprinkle cereal over the top. Or, if you prefer, follow the directions below to make a pretty parfait and add some elegance to your day.

The parfait way… Divide the yogurt in half and place in 2 small bowls. Divide the sweetener  between the two bowls. Add pumpkin puree and all the spices into one of the bowls. Mix each thoroughly to combine. Layer in a parfait glass starting with 1/3 of the pumpkin mixture, 1/3 of the cereal, 1/2 of the yogurt. Continuing layering in this order.

Nutrition (without sweentener): 138 cal, 1g fat, 21 carb, 5 fiber, 13g protein

Lowfat “Hummingbird Bread” (aka Pineapple Banana Bread)

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I’m always looking for new ways to use my over-ripe bananas. Usually it’s just a basic banana bread. But that gets boring after a while. I was inspired by a Hummingbird Cake recipe on Martha Stewart’s site and decided to make my own lowfat version. In making it lowfat, I knew the texture would end up being more of a bread than a ‘cake’, so I put it in a loaf pan and am calling it Hummingbird Bread. I also left out the nuts to keep it lowfat, but feel free to add pecans to the batch if you’d prefer.

I LOVE this recipe because it’s SO incredibly easy! Literally throw everything in a bowl, mix and bake. My husband is addicted. I can’t keep the stuff in the house.

Lowfat Hummingbird Bread (aka Pineapple Banana Bread)

Serves 12

  • 3 cups self-rising flour
  • 1 1/2 cups Splenda
  • 1/2 cup sugar
  • 3/4 cup unsweetened applesauce
  • 2 bananas, mashed
  • 1 cup crushed pineapple, with juice
  • 1 t vanilla
  • 1 t cinnamon
  • 5 egg whites
  1. Preheat oven to 325 F. Lightly spray 2 loaf pans with nonstick spray.
  2. Mix all ingredients together until just combined. Divide batter between pans. Bake 40 mins or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before sliding a knife around the edges and inverting the bread onto a plate.
  3. Optional: Make a cream cheese frosting for the top out of light cream cheese (approx 4 Tbsp), powdered sugar (approx 1/3 cup), vanilla and a bit of milk (approx 2 Tbsp).

Nutrition (without frosting): 185 cal, 0.4g fat, 40.4g carb, 1.8 fiber, 13.8g sugars, 5g protein

5min Gourmet: Eggs Florentine

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5 Minute Gourmet: Eggs Florentine

I was telling a friend the other day about a single-serving Eggs Florentine I made for myself for breakfast earlier that morning. She asked me how I found time to make something like that for breakfast on a work day. It DID sound quite fancy for a work day, if you think about it, doesn’t it? I paused for a second, realizing that my method was quite simple and time effective. It just SOUNDED gourmet. I considered letting everyone think I was a gourmet chef every day of my life, but alas, that’s not the case. So, I decided to share my secret and the truth is it only took about 5 minutes to make.

As an added bonus, this morning ‘fine dining’ has the benefit of being a hearty way to begin a day with high protein, whole grains, veggies and is satisfying to the tongue. Plus, using the nonfat dairy, it’s lower fat than traditional Eggs Florentine. A healthy breakfast is always key to a good day, right? And in just 5 minutes? How can you say no?

But of course, I can’t just let it rest there. I had to put my theory to the test with stopwatch & camera*   in hand. Here are the results… (*Disclaimer: Taking pictures while on the clock does not turn out so well, but you get the idea)

5 Minute Gourmet

Lowfat Eggs Florentine with Creamy Parmesan Garlic Sauce

  • 1 egg
  • 1 slice wheat bread (I used 2 small slices of Judy’s Breadsticks – Vegan with sunflower seeds)
  • Spinach (small handful)
  • Tomato (a couple of slices)
  • Parmesan cheese (approx 1 tea)
  • Fat Free milk (approx 1 Tbsp)
  • Fat Free cream cheese (approx 1 tea)
  • Minced garlic or garlic paste (approx 1/4 tea)

Ready….?  GO!

0:00

Fill pan with 1 inch water. Place on stove over high heat

0:15

Pull out all ingredients: Egg, bread, spinach, tomato, parmesan cheese, milk, cream cheese, garlic.

Pull out utensils and tools: Sharp knife, spoon, fork, cutting board, plate, small microwave safe bowl.

5 Minute Gourmet: Eggs Florentine

0:55

Place the bread on your plate. Throw a handful of spinach over the top. Microwave for 20 seconds.

Slice the tomatoes while the bread is in microwave. Place the tomatoes on top of the spinach.

5 Minute Gourmet: Eggs Florentine

2:11

Drop egg in the now boiling water. Turn heat down to medium-high. Let it cook for approx 2 mins.

2:15

Put parmesan, milk, cream cheese and garlic in small bowl. Stir lightly.

2:55

Microwave for 20 seconds. Stir.

4:15

Remove egg from pan and place on top of the spinach. Drizzle sauce over the top.

4:58

Done. Now, go eat! :)

5 Minute Gourmet: Eggs Florentine

Nutrition: 150 cal, 6g fat, 14g carb, 2.5g fiber, 3g sugars, 11g protein

Chewy Trail Mix Granola Bars

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I’m a huge fan of Kashi TLC Granola Bars. My husband and I buy them in bulk at Costco for quick grab-n-go snacks. I know that granola bars really aren’t that difficult to make. The problem was I’d never found a recipe I really liked. They usually ended up being too crunchy (I like chewy bars), too dense, too high fat, or too – I don’t know – Just “too”!

Until I found a couple of key ingredients that has helped me turn the corner in the elusive perfect granola bar recipe – Peanut Flour (aka PB2) and Brown Rice Syrup.  The peanut flour helps keep them together and adds a lovely protein punch and the brown rice syrup is thick and sticky enough to keep them chewy.

They are still “too”. This time, they’re “too good” and I can’t stop eating them. :)

I love these and I hope you do “too”… Have fun playing with the ingredients. The base recipe works, so whatever you want to toss in to your own preference, have at it!

Chewy Trail Mix Granola Bars

Makes 8 bars

  • 1 cup oats
  • 1 cup high fiber cereal (Trader Joe’s or Fiber One) OR 1 cup of unsweetened, whole grain cereal of your choice
  • 1/4 cup brown rice syrup
  • 2 Tbsp agave nectar
  • 1 t olive oil
  • 1/4 cup lowfat peanut flour or PB2
  • 1/4 t kosher or sea salt
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries (or other dried fruits)
  • 1/8 cup mini dark chocolate chips (optional)
  1. Preheat oven to 375 F. Generously spray a 9×5 loaf pan with nonstick spray.
  2. Spread oats and almonds over a baking sheet.  Bake for 10-15 mins, stirring once midway through. When the almonds have turned slightly darker and are fragrant, remove from oven.
  3. While oats and almonds are baking, combine brown rice syrup, agave nectar, olive oil, peanut flour and sea salt in a large bowl.
  4. Remove oats and almonds. Turn oven down to 300 F
  5. Place hot oats and almonds in the syrup bowl, add fiber cereal and cranberries stirring until completely coated.  Pour mixture into loaf pan.
  6. Using the back of a spoon that has been lightly sprayed with nonstick spray, lightly press the mixture into the pan until the top is smooth and the mixture is slightly compressed. Do not press down too much or your bars will be to dense, but if you don’t compress them slightly, they will fall apart. Sprinkle mini chocolate chips over the top.
  7. Bake for 20 mins. Remove from oven and let cool for approx 20 mins. Slide a knife around the edges of the pan and very gently (so as not to lose all your chocolate chips) invert the pan onto your hand or cutting board. Slice into 8 even bars.

Nutrition: 140 cal, 3g fat, 27g carb, 5.5g fiber, 4g protein

Cran Apple Bran Muffins (Faux VitaTop Muffin Copycat)

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I have developed a love for the lowfat, low calorie muffin tops that are the Vitalicious VitaTop Muffin Tops. However, I DON’T love the exorbitant amount of money these little morsels cost. So, I set out to make my own.  My two favorite flavors are Deep Chocolate and Cranberry Apple Bran.  I think I have successfully found recipes that copy both (chocolate one to come at a later time).  After finding a nice base recipe for a Cranberry Apple Bran recipe (full fat), I started tweaking (while enduring some pretty dry/flat versions) until I got a lowfat/low cal version of it that I’m happy with. And here I am to share my results with you.

Plus, like the VitaTops, these are right around 95 calories each with just 0.4 g fat and about 2.2g fiber. (i.e, good for you!). The full nutrition stats are at the bottom of the post for all of you out there who want the deets.

These muffins are GOOD. So good I can’t wait for them to cool down after they come out of the oven and generally end up burning my tongue off on the super hot apples inside. Worth the burn.

Cran Apple Bran Muffins

Makes 18 muffins. (faux vitatop muffin copycat recipe)

  • 1 c wheat bran
  • 3/4 c skim milk
  • 1 1/4 c wheat flour
  • 1 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 c brown sugar
  • 1/2 c splenda
  • 1/3 c applesauce, unsweetened
  • 1/4 c nonfat egg substitute (or egg whites)
  • 1 Tbsp vinegar
  • 1 1/2 chopped, peeled apples
  • 1/3 c Craisins
  1. Pre-heat oven to 400 degrees. Lightly coat a 18 cups of 2 muffin tins with nonstick spray.
  2. Combine wheat bran and milk. Let rest 5 minutes.
  3. Meanwhile, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  4. In a separate bowl, combine brown sugar, splenda, applesauce, egg and vinegar.
  5. Add wheat bran and milk mixture and wet ingredient mixture to the dry mix and stir until just combined (do not over mix)
  6. Stir in apples and Craisins (or reserve Craisins to sprinkle over the top if you wish).
  7. Divide batter evenly between 18 muffin cups. Bake 12-15 mins, until a toothpick comes out clean.
  8. Devour!

Nutrition: 95 calories. 0.4g fat. 20.7g carb. 2.2g fiber. 2.2g protein.

Muffin Mania

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I have been delaying posting these recipes waiting to take some pictures, but my life is crazy right now so I unfortunately haven’t been able to get to it.  In the meantime, I don’t want to keep these AH-MAZ-ING recipes from you, my loyal readers, any longer. These are both really really delicious, almost non-fat (traces of fat from fruits & egg substitute) and right around 100 cals each. How can you go wrong?

Wheat Bran Banana Muffins

  • 4 Bananas, very ripe
  • 1/2 c unsweetened applesauce
  • 1/3 c brown sugar
  • 1/3 c splenda
  • 1/3 c egg substitute (or egg whites)
  • 3/5 c skim milk, soured with 1 Tbsp white vinegar
  • 2 c whole wheat flour
  • 1 c wheat bran
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips (approx)
  1. Preheat oven to 375. Spray muffin tin with non-stick spray.
  2. In a large bowl, mash bananas. To bananas, add applesauce, sugar, splenda, egg whites, skim milk with vinegar added to it.
  3. In a separate bowl, mix flour, bran, baking soda, baking powder, and salt.
  4. Add dry ingredients to wet, and stir until just combined. Do not over beat.
  5. Divide evenly between 18-24 muffin cups, sprinkle with about 5 chocolate chips each muffin, and bake for 18-22 minutes, until lightly browned and knife inserted comes out clean. Cool on a wire rack.

Mango Coconut Muffins

  • 2 c whole wheat flour
  • 1/4 c sugar
  • 3/4 c splenda
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c egg substitute
  • 1/2 c unsweetened applesauce
  • 1/4 c skim milk
  • 1 Tbsp vinegar
  • 2 tsp coconut flavoring
  • 2 cups diced mango (about 3 mangos)
  • 1 medium banana, mashed
  1. Preheat oven to 350. Generously spray muffin tins with cooking spray (these tend to stick a bit)
  2. In a large bowl, combine the first 5 ingredients (dry ingredients).
  3. In a separate bowl, combine the remaining ingredients except the mango and banana.
  4. Add the wet ingredients to the dry and mix until just moistened.
  5. Stir in mango and banana. Bake for 20 minutes until a toothpick comes out clean.

The Wonderous Oat Bran – 2 ways

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Holy Addiction!

I was introduced to Oat Bran by my friend and fellow food blogger, Faith of I Pray to Gouda. Without making myself like a mad woman, I’ll say it simply – I’m addicted. This stuff is so good and you can do all kinds of things with it making it taste all kinds of goodness. Ahhh… So so yummy. You really do need to try it. (See? Now I’m a oat bran ‘pusher’!) Plus, it’s so easy, you have no excuses.

I can whip up a quick oat bran breakfast for myself in about 3 mins, so it’s a great on the go meal. It also works well to bring to work with me because I can throw the oat bran, sweetener and cinnamon in a tupperwear container and just add the water and microwave it there. Easy, peasy!

And in honor of Valentine’s Day, here are a pair of  MY favorite ways to make oat bran. (FYI – I used two mini bowls and half the recipe for each for presentation purposes, but you’ll want to use bigger bowls)

Step 1: Assemble Ingredients.

  • 1/4 cup Oat Bran (I use Toasted Oat Bran from Trader Joe’s)
  • 3/4 cup Water
  • Dash of salt
  • Sweetener of your choosing, to taste (Agave Nectar, Sugar, Stevia, Splenda, etc)

Strawberries n Cream:

  • Freeze dried , unsweetened strawberries (Trader Joe’s them and I’m ashamed to admit I have found yet another addiction. These little guys are awesome morsels of crunchy “yum”. They also have freeze dried mango, blueberries and banana chips – all unsweetened. You MUST try them!)
  • 1/8 c (2 Tbsp) Nonfat, plain greek yogurt (I use 0% Fage that I buy in bulk at Costco)

Banana Cinnamon:

  • Cinnamon (I like a lot. I usually use 1 t. or more)
  • 1/2 of a ripe banana, sliced and warmed in the microwaved for about 30 seconds to make it warm, gooshy and caramelized

Step 2: Cook Oat Bran.

In a microwave safe bowl with some extra room for boiling up (so it doesn’t run over), stir together the oat bran, water, salt and sweetener. Microwave for 1 minute. Take out and stir.

For Strawberries n Cream: Add your strawberries at this time and stir.

Microwave for an additional 30 seconds to 1 minute until it just begins to boil. Watching CAREFULLY (aka – do not take your eyes off the bowl. The moment you do, it WILL boil over and create a mess. You don’t want that to happen. And don’t say I didn’t warn you… ha!). Stir again and continue microwaving for 15 seconds at a time until your preferred consistency is reached.

Step 3: Add the Fixin’s.

For Strawberries n Cream: Add greek yogurt and mix together well. Top with a few more strawberries if you feel fancy.

For Banana Cinnamon: Add cinnamon and mix together well. Top with warmed bananas.

Step 4: Eat.

‘Nuff said.