Tag Archives: Eggs

Paleo Oatmeal and an Interval Workout

This morning I woke up and ran off to the gym to do my 3 mile run as scheduled. Upon walking through the kitchen, I noticed my bananas had literally peeled themselves. Bananas for breakfast it is!

Haha! How funny is that?! I laughed out loud when I saw that. Before I gave into my bananas, I went off to the gym.

Per the usual, I hate running on treadmills for a long period of time, I came up with another interval workout. This time, with distance and speed as opposed to a timed workout. So here’s what happened this morning:

I’d be lying if I said I didn’t jump off a time or two towards the end for a real quick breather. This run really had me going, and I am still recovering from it.

And then, we were back to the self peeling bananas. I was trying to come up with a unique way to cook up these bananas, because clearly, these were not normal bananas. I found a recipe on several blogs for Paleo Oatmeal, which is really an oatmeal without the oats! Say what? I ended up choosing this recipe from OnaPinkTypewriter.com. The recipe was changed up just a bit from what she originally did, but follows the same guidelines.

Looks just like real oatmeal doesn’t it?!

Ingredients:

2 Eggs 1/2 Cup Almond Milk
2 Tablespoons Ground Flaxseeds 1 Teaspoon Cinnamon
1 Banana, mashed 1/2 Teaspoon Vanilla

Directions:

1. Whisk together the eggs, and almond milk in a small bowl. Then stir in the banana, flaxseed, vanilla and cinnamon. Make sure the banana is smooth in the mixture.

2. In a small saucepan, heat up the mixture for about five minutes until you get the texture that you prefer. Just make sure you don’t leave it too liquid because there are eggs in there!

And Finito! Just put it into a bowl and top it off with anything that you like. I added more banana, because I had two self peeling bananas! and some more cinnamon. I could definitely see sliced almonds working well in this as well.

The texture is a bit different than anything else. It’s very fluffy. Add some granola or anything else crunchy if the texture gets to you a bit.

For lunch, I made some pasta because I was again, starving! SImple, Easy, Delicious.

Ingredients:

1 Serving Whole Wheat Penne 1/4 Cup Tomato
3 Chopped Basil Leaves 1/4 Cup Red Pepper
Tablespoon Fresh Paremsan Cheese 2 Tablespoon Catalina Dressing
2 Tablespoon Fresh Chives

No directions needed, just cook up the pasta and throw the rest on top! So easy! It was really light and filling at the same time. Just to give you an idea of HOW MANY VEGGIES I PUT IN THIS THING…

OH yea, I went nuts.

Brent had asked me to bring him by some lunch as well. But he didn’t want any of this “healthy” stuff. He wanted something SPICY! So I made him a quick, spicy pasta.

Ingredients:

1/4 Cup Garlic and Onion Ragu 2 Tablespoon Hot Sauce
1/4 Cup Jalapenos 1/4 Cup Fontina Cheese

Really, nothing crazy at all, but much healthier than the Mac N Cheese covered in hot sauce that he wanted! Just adding the hot sauce to something that was already fully flavored and could handle a little spice made this pasta just that much better. Don’t be afraid to take those pre-made pasta sauces and turn them into something unique. Think of them as a starting point instead of the main attraction.

What are some other ways that you can dress up pasta quickly and easily?

Great Road Trip Food

This past week, I went for a longer vacation up to Boston to visit my family and to also be a part of my friends wedding. It was absolutely beautiful and a perfect vacation. The only thing that makes this such a daunting trip, is the drive. Yes, I drove from Orlando, FL to Boston, MA. It’s not exactly a short trip and making it with two dogs and a cat just makes it an even bigger trip!

In preparation for the trip, I was trying to come up with some great foods that are portable, would clear out your fridge of all of the things that would go bad, and also help you stay healthy along the way. With so many terrible fast food restaurants out on the road, it makes it really hard to find something that isn’t going to sit in your stomach like a greasy brick.

So here is what I came up with!

1. Hard Boiled Eggs: These ended up being me and Brent’s favorite snack. It was perfect to just munch on and filled you up fairly quickly. They are also high protein and low calorie, so you don’t have to worry about these sitting in your stomach too long or making your feel uncomfortable. By hard boiling them you also can make sure those guys don’t go bad in the fridge while you are away. Yes, eggs have expiration dates, which they have now started to print on the eggs! Whooo

2. Fruit Roll Up: I took my left over strawberries that were for sure going to rot in the fridge while I was away and turned them into something that was fantastic to snack on, packed with flavor, and great for the road. You don’t have to worry about your fruits going bad on you and it is extremely easy to do. (The recipe for this will be posted this week)

3. Banana Apple Streusel Muffins: These muffins were delicious. They travel really well, and were a perfect breakfast on the road. You can take care of the bananas that you have turning brown on you, or use up the ones we all have in the freezer. They also make a great gift for when you arrive. (Recipe will be posted this week)

4. Banana Blueberry Muffins: I went a little muffin crazy, because I couldn’t decide which ones I wanted to make. These were a lighter muffin than the Apple Streusel because I used wheat flour in the previous batch. But these are just another example of how you can get rid of some of your fruits that will go bad and turn them into a gift and a perfect snack or breakfast. (Recipe will be posted this week)

5. Pepper and Cheddar Cheese Pasta Salad: When I came up with this idea, I was looking for something that was going to suit well for dinner without needing to be heated up. A pasta salad travels extremely well and tastes great cold or at room temperature. (Recipe will be posted this week)

6. Apples and Peanut Butter: Although this isn’t terribly complicated, I just chopped up some apples into slices and brought a little tub of peanut butter. As we were driving, this was our snack at 4 AM and it was perfect. The apples were still cold and woke us right back up and gave us the energy to finish out the trip. They were extremely refreshing and would highly recommend this on your next trip.

– Another take one the apples and peanut butter is sliced green peppers and Hummus. This is another thing that would be great to munch on on the road, but you run into the need to keep things cold there.

Each of these foods was great to have on the road for its own reason. We obviously needed to have Breakfast, lunch and dinner available so this is just what I thought would fit in well with our travels.

For drinks: I strongly recommend the Tazo Tea. It is lightly sweetened and gives you a great pick me up right when you need it without getting the awful crash that comes with a lot of coffee or high sugar drinks.

WATER: You are definitely going to need water. A trick is to freeze your water the night before because then it will not only act as a refreshing drink but also a freezer pack to keep your food cold. I did this with 2 liter bottles and it was still frozen 24 hours later. The food was still cold, but we needed to grab some more water on the way. So try a 1 liter bottle instead 🙂

I also found some Tupperware at Target that allowed you to snap a cooler pack into the lid of the Tupperware. All you do is freeze that pack the night before and throw it in the container right before you leave. It worked fantastically.

Try not to load up on energy drinks early in the trip because you WILL CRASH and it will make driving later in the day much harder. Have your coffee and energy drinks only when you need them and you should make it the whole way.

And my little secret weapon and new love….My Cooler Bag! I packed everything into this guy and it stayed cold the entire way to Boston. I was never expecting that. I just got it the weekend before for 30 bucks at Dillards, and they have a whole bunch of other patterns.

I love love love it. It’s perfect to bring to the beach with some beers or cocktails in it. The only downside is, Brent doesn’t really like carrying a pink bag around. BUT, if I throw some beer in it, he’ll take the ego hit.

Anyways, the trip to Boston and the wedding were unbelievable. I just can’t believe it’s over. So stay tuned for a bunch of the recipes for the food that I brought on the trip, and a few things that I picked up in Boston!

Happy Eating!

Southwestern Fritatta

I have never actually made a fritatta before but after doing so, it will definitely be happening again! So don’t let the fancy name scare you, this is a really easy, simple, quick breakfast to make. You can even pack it for lunch or make it for a light dinner. It is absolutely full of flavor as well.

I did end up substituting Almond Milk for Non-Fat milk for the simple reason that I had no idea someone chugged my gallon of milk that I bought this weekend (naughty naughty). So feel free to sub back the Non-Fat milk. We all know how fluffy the milk can make those eggs!

( I went a bit heavy on the cheese, but hey, who doesn’t love a little extra cheese in the AM??)

Ingredients

1/2 Cup Chopped Onion (I used Red)                       1 Large Tomato

1/2 Chopped Green Pepper                                          1 Garlic Clove, Diced

5 Eggs                                                                                1 Tablespoon Non-Fat Milk

1/4 Teaspoon Ground Mustard                                  1/4 Teaspoon Salt

1/4 Teaspoon Ground Pepper                                     1 Tablespoon Olive Oil

1/4 Cup Mozzarella Cheese (Low Fat)

 

Directions:

1. Heat up a large skillet to medium high heat. Add chopped onions, peppers, and garlic into the skillet with Olive Oil. Cook until soft.

2. Add chopped tomato and heat through. Feel free to add anything else to the veggies, such as olives.

3. In a small bowl, mix 5 eggs, milk, ground mustard, salt and pepper. Whisk.

4. Add egg mixture to skillet with vegetables.

5. Let it cook through, while taking the edges of the cooked eggs and allowing uncooked egg from the top to run underneath. Repeat this until the fritatta is cooked through.

6. Add cheese to the top, and wait 1-2 minutes for it to melt. Placing a cover on the skillet will speed up the melting time.

After the cheese is all melted, just cut it into quarters and eat up! It’s like a breakfast pizza, without all of the crazy carbs from the crust. Give it a try and mix things up a bit. Let me know what you come up with!

 

If you are worried about the portions or anything like that, try a PERSONALIZED Fritatta with a smaller skillet. You will much less of the ingredients and cook time will be reduced quite a bit.

 

Absolutely yummy and cheesy!

 

Have at it!