Tag: Nutrition

Try This— Cheesy Savory Oatmeal

Confession: there’s people out here that put sugar in their grits and I know this because I am one of those people. My argument is this. Grits are a type of cereal and cereal NEEDS to be sweetened— end of story…drops mic. I can admit when I’m wrong though and with all the time I spend sweetening foods that are traditionally savory, or spicing foods up that are traditionally sweet, I have to say, I should totally abandon my stance on grits. You know why? Because I’ve developed a new obsession. Say what?! Savory oatmeal!!!

Last fall I was addicted to grain bowls for breakfast. Seriously. I couldn’t start my day without that hearty, stick to your ribs breakfast. When the weather starts to get colder, breakfast smoothies no longer work for me. I need hot meals that are filling and delicious. So when I came across this savory oatmeal recipe on Healthy Nibbles and Bits, I knew I just had to try it. Guess what?! It’s amazing. Just what the doctor ordered for those chilly Autumn mornings. You must try this!

Cheesy Savory Oatmeal

Ingredients

  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tbsp shredded white cheddar cheese (or more, because how can you really measure cheesy goodness?)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red peppers
  • 2 TBS finely chopped onions
  • 1 large egg

Directions

  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar

Try This—Loaded Sweet Potato With Lime Cream

There’s  almost nothing more gratifying than straight up feasting on healthy food that you prepared with your own hands. I love to know what is actually in the food I’m eating (I’m giving the side eye to you, Monsanto), and I like to be able to pronounce all the ingredients. Admittedly, clean eating can be a challenge when you’re exhausted… on a weeknight… and super hungry… and just want to chill. I know the feeling. You guys, bad things happen when I’m too tired to cook. I gravitate toward bad-for-you quick fixes that are overprocessed, full of empty calories, and totally lacking nutritional value. I’m left feeling weighed down and even more tired. This recipe though! This is my go-to, weeknight, clean-eating, lazy girl recipe.

I really try to stick to clean foods. Foods that are delicious in their natural state and don’t need a ton of barbecue sauce to make them edible. Most of all, I try to stick to foods that give you more bang for your buck. Those foods that fill you up and keep you satiated, all for a reasonable price. How can we go wrong with sweet potatoes, avocados, and beans? For real, these ingredients practically scream fiesta without the guilt and certainly without the huge price tag. Clean-eating ingredients, seriously filling at a low cost, quick cook time, and gourmet style presentation are really our #squadgoals here, y’all. This recipe certainly ticks all of those boxes. You must try this!!!

Loaded Sweet Potato With Lime Cream

ingredients

For the filling

  • 3 medium sweet potatoes
  • 1 tbsp coconut oil
  • 1 white onion, thinly sliced
  • 2 cloved garlic, minced
  • 1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
  • 1 tsp cayenne pepper
  • 1/2 tbsp cumin
  • 2 tbsps tomato paste
  • 1 red bell pepper, diced
  • salt

For the Lime Cream

  • 1/2 cup greek yogurt
  • 1 lime, juiced
  • water, if desired

Optional Garnishes

  • cilantro
  • scallions
  • micro greens
  • avocado
  • fresh lime juice

Directions

  • Preheat oven to 400 degrees. Pierce each potato a few times with a fork. Place on a parchment paper-lined sheet pan, and roast for 60-75 minutes or until you can easily pierce the skin with a knife and the inside is soft. Allow to cool slightly before slicing and stuffing.
  • While the potatoes cook, warm the coconut oil in a medium sized sauté pan or dutch oven. Add the onions and garlic and cook until caramelized, about 10 to 15 minutes. Add 1 tbsp water to the pan and scrape any brown bits stuck to the bottom in order to deglaze.
  • Stir in spices and tomato paste and toast for 30 seconds. Add the bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
  • Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. Spoon in the beans and top with selected garnishes.
  • For the lime cream, simply whisk together lime juice and yogurt. Add water, a tsp at a time to thin, if desired.

Source: Crunchy Radish

Try This— Healthy Mason Jar Snacks That Are Far From Ordinary

I’m a little obsessed with mason jars. Ever since I first discovered that you can use a mason jar on a blender rather than that huge carafe to make perfect smoothies and sauces, I’ve been hooked. Then came my fixation on mason jar instant oatmeals, which has proven time and again to be a total life saver on busy mornings. Let’s not forget mason jar salads, which takes healthy lunches to the next level.

Now, as if I couldn’t love mason jars anymore, I’ve started crafting easy to assemble healthy snacks that can be stored in and eaten from the confines of these versatile little jars. It’s such a eureka moment. The total embodiment of #Phil’s-osophies…”When life gives you lemonade, make lemons. life will be all like, whaaat?!” Life lessons, y’all.

And so my journey into the unknown waters of healthy snacking from a stylish jar has begun. Thanks to refinery29, I got some inspiration. I am absolutely so down with this movement that I had to share some of my favorite recipes with you guys. There’s pretty much nothing else out there that makes healthy snacking quite this delicious and convenient. You must try this!

Layered Guacamole Dip

Ingredients

  • Guacamole
  • salsa
  • beans, pinto or black, rinsed
  • corn
  • tortilla chips

Assembly

  • Layer rinsed canned pinto or black beans, shucked corn, salsa, guacamole, and chips in a 12- to 16-ounce jar
  • You might want to bring an extra baggie of chips along with you!

Chopped Veggies with Hummus

Ingredients

  • hummus
  • carrots
  • bell pepper

Assembly

  • layer hummus at the bottom of your jar
  • add carrot sticks, bell pepper slices, or other veggies of your choice

Pretzel, Celery, and Peanut Butter

Ingredients

  • peanut butter
  • celery
  • pretzels
  • raisins, optional

assembly

  • layer peanut butter on the bottom of a jar
  • add celery sticks and pretzel rods, or top with regular pretzels

Caprese Salad

Ingredients

  • tomato
  • mozzarella chunks
  • basil
  • olives

Assembly

  • halve cherry or grape tomatoes and mix them with olive oil, balsamic vinegar, and salt and pepper to taste
  • layer mozzarella balls, tomatoes, ripped basil leaves, and pimento-stuffed olives in a jar
  • eat it straight from the jar, or bring along a baguette!

Fruit Salad

Ingredients

  • fresh fruit, try watermelon and berries of your choice
  • lime
  • mint
  • honey

Assembly

  • Chop fruit and layer it into your jar
  • sprinkle chopped mint leaves throughout and top with a lime wedge or two to squeeze on before snacking
  • drizzle with honey

Parfait

ingredients

  • berries
  • granola
  • yogurt

assembly

  • layer granola, yogurt, and assorted berries in a jar

***I’ve been using Weck canning jars recently, because they’re just so pretty to look at!

 

Try This---Add a Little Heat to Your Shake: Mexican Chocolate Breakfast Smoothie

Try This—Add a Little Heat to Your Shake: Mexican Chocolate Breakfast Smoothie

I never thought I’d say this, but I’ve been getting really bored with smoothies lately. I feel like I’ve run the gamut when it comes to all the healthy add-ins. Chia seeds, flax seeds, oats, peanut butter, you name it, I’ve thrown it in my smoothie. I’ve been feeling the need for something different. I don’t know about you, but when the weather is this cold, I crave nothing but warm things. Even though smoothies are the perfect breakfast, it’s so hard for me to get excited about a frothy cold drink in the Winter.

I started to think of drinks that make me feel warm and toasty. Of course there’s always alcohol, but I can’t very well start my mornings with a shot of smoothie. It’s too soon in my relationship with liquor to take that step, plus day-boozing totally defeats my fitness goal purposes. Then I started to think of this deliciously spicy hot chocolate that I got at the Chocolate Room in Park Slope. Um, the combination of sweet hot chocolate and chili peppers… seriously?! It’s delicious and I was determined to bring that warm, spicy flavor to my icy breakfast smoothie.

Solution: Cayenne pepper! Cayenne pepper promotes circulation, speeds up the metabolism, and improves digestion. This powerhouse spice also adds an unexpected kick of heat to your otherwise ice cold smoothie. This recipe is the perfect blend of sugar and spice. You absolutely must try this!

Mexican Chocolate Breakfast Smoothie

ingredients

  • 1/3 cup Greek yogurt
  • 1/2 cup milk (I use vanilla almond milk)
  • 1 tsp vanilla extract
  • 1/2 of a ripe (preferably frozen) banana
  • 2 tbsp cacao powder
  • 1/8 tsp cinnamon
  • a pinch of ground cayenne pepper, to taste (but I suggest you start really small)
  • extra ice, if desired

Directions

  • place all ingredients in a blender and process until smooth
  • garnish with cacao nibs and coconut shavings, if you’re super fancy

Creamy, sweet, and spicy. This recipe is everything! If you haven’t paired chocolate and chili peppers before, this is the perfect recipe to start with. You won’t regret it!

Source: betterwithcake.com