Tag Archives: Oatmeal

How to make custard oats

11 Nov

A few weeks ago I posted my how-to on making egg white oats.  Truth be told I eat custard oats much more often than egg white oats.  Egg white oats give you a ton of volume whereas custard oats give you a more creamy bowl of oatmeal. 

In the past I used to only eat the whites of egg – no yolks please.  Those days are in the past and I regularly eat 1-2 whole eggs a day now.  The yolk is full of vitamins and minerals that help our bodies function properly, plus it’s a good source of healthy protein
An egg a day keeps the doctor away, right? Winking smile

How to make custard oats

Begin by heating your water/milk up to a soft boil (I used 3/4 cup water + 1/4 cup soymilk for 1/3 cup oats). 

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Add the oats with a pinch of sea salt, stir and reduce to about medium heat.

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Crack your egg into a bowl.  I use 1 egg for my oatmeal.  Beat with a fork until light yellow and a bit frothy.

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After about 8 minutes your oatmeal should look like this.  Still a tiny bit watery, but the oats have softened up nicely.

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Turn the heat down to low, slowly pour in the egg and stir a lot really quickly.

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Keep stirring until your oatmeal begins to get really creamy and custard like.  That’s when you know the egg has cooked thoroughly.  Add any spices, like cinnamon, that you want.  I added peanut flour + some extra milk into this bowl.

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Pour into a bowl and top with fresh fruit, nut butters, granola, seeds or whatever you like.  Pomegranates go great with a subtle peanut flavor.

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Have you tried custard oats or even egg white oats before?  Which do you prefer?

Did you join in on the mini-challenge?  Those that have, how’s your second day going?  Keep up the good work!

Also, yes it’s a shocker but you CAN train your cat to use a toilet.  It’s a lot of work and persistence at the end, but we’re about 90% there.  It’s the funniest looking thing too.

How to make egg white oatmeal

13 Oct CIMG4138

In the morning when I wake up from dreaming about bed sets, I don’t like to feel like I’m already behind.  When I have more free time at home I try to plan ahead, prep and make my life a bit easier.  I did that with freezer meals not too long ago and it’s left me with more time to bake in the kitchen.   Mmmm snickerdoodle cookies.

I also try to prep my meals for the next day when I’m making dinner or cleaning up the kitchen.  It makes my morning so much less stressful and also leaves me with more time to workout, write, read, study or just relax.  A rushed morning is my enemy.

Sometimes I’ll prep breakfast too, like my warm quinoa or make extra pancakes to re-heat, but most of the time I like to cook a warm breakfast.

It doesn’t have to be tricky, but it does take longer than plopping a plate or bowl in the microwave.

Oatmeal with a whole egg or egg whites cooked in is something I really enjoy.  If you’ve never made egg white oatmeal before then today is your lucky day.  Check out how easy it actually is.  It really adds a ton of volume to your bowl of oats and gives you that fullness factor from the extra protein.

How to make egg white oatmeal

Begin by heating your water up to a boil (I use 1 cup water for 1/3 cup oats).  Add the oats with a pinch of sea salt, stir and reduce to about medium heat.

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Separate your egg whites (I’ll use 2 egg whites) into a bowl.

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Beat until fluffy with a fork.

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After about 8 minutes your oatmeal should look like this.  Still a bit watery, but the oats are softened up.

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Turn the heat down to low, slowly pour in the egg whites and stir a lot really quickly.

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Keep stirring until your oatmeal begins to get really creamy.  That’s when the eggs whites will be cooked thoroughly.  Add any spices, like cinnamon, that you want.

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Pour into a bowl at top with fresh fruit, nut butters, granola, seeds or whatever you like.

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While I was making this bowl I actually forgot to add cinnamon.  One bite in I grabbed it and stirred a ton in.  I just can’t live without it.

Do you like to make breakfast in the morning, or do you have something that you re-heat quickly or eat cold?

Peanut butter chocolate oatmeal parfait

9 Aug

After being on vacation for 10 days sometimes it’s hard to get back into the groove of things.  Monday morning actually went smoother than I thought it would.

I enjoyed a leisurely walk with Joe and a cup of joe in  the early morning.  Since Jacob was kind enough to endure my crazy early morning workout scheduled for the first half of P90X, I compromised and agreed to workout in the evenings when I get home from work.  We are the opposites.  I have more energy in the morning to exercise and he has more in the evening.

I hope this new schedule works out well for us.  We’ll see how it goes for the next few weeks.  I know Joe will enjoy it because he will get even more morning walks now lucky dog.

When we were home for a couple days during our vacation I made time for some prettier and super tasty breakfasts.  Here’s one I really enjoyed.

Peanut Butter Chocolate Oatmeal Parfait

I layered chocolate oats and vanilla peanut butter goat yogurt.  The decadent breakfast was topped off with some cocoa nibs for more chocolately goodness.

Chocolate oats: 1/3 cup oatmeal cooked in 2/3 cup water with 1/2 a frozen banana then 1/2 tbsp cocoa powder stirred in

Vanilla peanut butter goat yogurt: 3/4 cup plain goat yogurt mixed with 1 tsp vanilla extract + 1/2 tbsp agave + 1 tbsp peanut butter

There is something about having chocolate for breakfast that makes my day start out great.  This breakfast kept me full from the awesome carb (oats), protein (yogurt) and fat (peanut butter) combo!

I also attempted to make goat yogurt in my crock pot following these directions from Nicole, but had a complete fail.  The yogurt froze in my fridge while I was straining it!  Boo!  Maybe I will attempt this again sometime with better success.

Orange Chia Apricot Jam

26 Jun

Growing up we would always have homemade strawberry freezer jam around.  I’d eat it on sandwiches, biscuits, in smoothies and on top of ice cream.  It is hands down better than store bough jams. 

Friday was officially jam making day.  I’ve actually never made jam before so it was pretty fun.  We made a ton of strawberry jam and I threw in my own jam making experiment – orange chia apricot jam.

A couple of weeks ago I read about chia apricot jam but couldn’t find the recipe anywhere so I went with what I thought would work.  Whoever it was that inspired me thanks!

The chia seed works as a thickener so the use of pectin wasn’t needed in this recipe.  Chia seeds are full of omega fats, protein, antioxidants, and dietary fiber.  They are extremely hydrophilic (holds onto water) and can soak up more than 12 times its weight.

Apricots are a fruit I don’t eat very often, except in the form of dried apricots rarely in my oats.  Apricots are beautifully colored and have the same eye protecting carontenoid as carrots – beta-carotene.  Full of fiber and vitamins A, C, and E these fruits are sounding better for me by the minute.

Orange Chia Apricot Jam

Ingredients:

3 1/2 cups chopped and mashed apricots with skins left on – about 18 apricots (I used a food chopper which made the job super easy)
1 tbsp + 1 tsp chia seed
3 tbsp orange juice concentrate
1/2 cup sugar

In a small bowl mix together the chia seed and OJ concentrate.  Let it sit and thicken for 10 minutes stirring every couple of minutes.

In a large bowl after the chia mixture has thickened mix it together with the apricots.  Stir in the sugar and stir stir stir until it isn’t grainy at all.  Taste for sweetness and add more sugar if you’d like (I don’t like things overly sweet so adjusts according to what you like).

Pour into your jars, top with lids and keep in the fridge for 3-4 weeks or in the freezer until you need more.

 The next day I tried out my pretty jam with peanut butter on my fluffy oats.

The combo of tang from the orange and sweetness from the apricots was perfection with peanut butter.  You can bet I will be making many PBJs with this combo very soon.

Filling foods

6 May

Since feeling extra full and satisfied from my strawberry egg white oats the other day I wanted to keep the feeling of fullness going.

Enter orange creamsicle poppyseed oats:

Doesn’t it look creamy?  I’m not a big orange creamsicle fan at all, and hadn’t planned for it to taste like this but that’s how it came out.

Into it went:

1/2 cup rolled oats
1/2 cup soymilk and OJ
1/4 cup water
pinch of sea salt
2 egg whites
1/2 tbsp poppyseed and chia seed

Topped off with cashew butter and mulberries.

The egg whites really bulked it up and filled me up to the brim.  Next time I’ll leave out the soymilk and add more water, plus add some orange zest.  This should cut back on the creamsicle-ness.

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Dinner was filled with all things tasty. 

Baked salmon fillet ontop of a bed of crunchy romaine (from my CSA delivery), sun dried tomatoes and homemade garlic croutons.  I coated the romaine in a quick avocado dressing, some pine nuts and chives.

Quick Avocado Dressing

Combine all in a blender and whirl until smooth.

1 avocado
1.5 tbsp lemon juice
1/4 tsp sea salt and pepper
1 large or 2 small cloves of garlic, minced
1/2 cup water

Toss with your favorite lettuce!

Bootcamp Begins

5 May

Yesterday started out perfect.  I woke up with no problem, got into my running clothes for 40 degrees and rainy weather, drank a small cup of earl grey tea and set out with Joe for a 5am run. 

The weatherman’s rain prediction was nowhere to be found.  It even felt pretty comfortable temperature wise.  Joe and I ran a new 4.2 mile route in just under 42 minutes.

I find that my morning runs are usually around 10 minute miles, but I feel light on my feet and great running.  My afternoon/evening runs are usually closer to 9:00-9:30 minute miles and I feel heavier on my feet.  I’m sure it has to do with the lack of food in my stomach first thing in the morning, or maybe I’m just a morning runner… who knows 🙂

My post run breakfast was pretty and pink.

Strawberry Egg White Oats

In the mix:

1/2 cup rolled oats
1/2 cup each soy milk and water
pinch of sea salt
1 tbsp wheat germ
2 tbsp strawberry egg white protein
4 large frozen strawberries, diced

I topped it all off with almond butter, sliced almond and chia seed.

This breakfast was SO sweet!  I hadn’t tried Jay Robb’s strawberry egg white protein powder before and was overwhelmed by the sweetness.  I didn’t even use a whole serving too!

I must have had the perfect amount of protein in my breakfast though because I felt so satisfied and full for longer than normal.  Also, because it was so sweet all I wanted for my morning snack was veggies and hummus.  I had a juicy pear too but not for the sweetness, all for the juicy-ness.

Tuesday evening was the start of my bootcamp.  I haven’t mentioned anything about this yet but I decided to start a bootcamp for family and friends.  I’ve never attended an outdoor bootcamp before but have always wanted to.  The high price tag always turns me away.  This way I get to create workouts that incorporate strength training, cardio/plyo and flexibility, while making it challenging and keeping the heart pumping.

The Tuesday/Thursday classes are circuit style workouts that can be modified for all exercise levels, because all of the ladies are at different fitness levels.  Sundays will focus more on cardio/plyo, core and flexibility.

I want to find a camo exercise tank, wouldn’t that be cute for the bootcamp?  I’ll have to keep my eyes peeled for one.

Have you even taken part in an outdoor bootcamp?  Was it fun?  Tell me about it!

Quick Fix Oatmeal Mix

22 Apr

I’ve simplified my breakfast, and you can too with my Quick Fix Oatmeal Mix!

I put together a big mix of breakfast ‘oats’ so that all I have to do is scoop from 1 place instead of multiple jars and containers.  To make it I combined the following ingredients in a large jar:

3 cups rolled oats
1 cup barley flakes
1 cup rolled triticale
1 cup quinoa
1/2 cup wheat germ
1/4 cup ground flaxseed
1 1/2 tbsp cinnamon
3 tbsp black sesame seeds
3 tbsp sunflower seeds

Now all I have to do is heat about 1 1/4 cups water/soymilk combo on the stove, add a pinch of salt and scoop out a 1/2 cup of my Quick Fix Oatmeal Mix.  It takes about 8-10 minutes to cooked, and has such a great texture to it.  Sometimes plain oats can get mushy but with all of the variety in here you get all sorts of textures in your mouth.

According to caloriecount.com here are the nutritional stats based on 13 servings:

Nutrition Facts

Serving Size 72 g

 
Amount Per Serving
Calories  270  Calories from Fat 52
% Daily Value*
Total Fat  5.8g  9%

Saturated Fat  0.8g  4%

Trans Fat  0.0g
Cholesterol  0mg  0%
Sodium  6mg  0%
Total Carbohydrates  46.5g  15%
Dietary Fiber  7.5g  30%
Sugars  0.7g
Protein  10.4g
 
Vitamin A 0% Vitamin C 1%
Calcium 6% Iron 18%
Nutrition Grade A
* Based on a 2000 calorie diet

 

Quinoa is a great source of complete protein and offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).

Rolled triticale is a cross between wheat and rye.  It has more protein than either of it’s parents and brings a very mild rye flavor to your bowl of oats.

Here’s my favorite way I’ve been enjoying it.

Blueberries and almond butter.  Need I say more.

Do you find ways to simplify your breakfast routine?