April 29, 2015

Chocolate Covered Strawberry Protein Oats with Egg Whites

Good morning!

Guess what? This is my 100th blog post! It's crazy to see how far I've come. I'll notice a comment or repinning of one of my first posts and it always shocks me. The photos are so funny, just a plate or glass sitting on my old apartment's kitchen table. I also just got a nice professional camera, so hopefully my photos and posts will continue to improve! I didn't know much about the blogosphere originally--I just knew I wanted to capture all my recipes. I'm also passionate about health and fitness and I wanted to create a way in which I could share healthy lifestyle tips. I hope you are enjoying my journey so far.

Today I have another protein oatmeal post after my Protein Peanut Butter Banana Oatmeal with Egg Whites took off. I like to change up my food so I don't get tired of it, so here's another oatmeal recipe I hope you enjoy! Who doesn't love chocolate covered strawberries in the morning?


Chocolate Covered Strawberry Protein Oats with Egg Whites
Serves 1

Ingredients
½ cup old fashioned oats
½ cup unsweetened almond milk
½ cup water
½ ripe banana, sliced
¼ cup liquid egg whites or 2 egg whites from whole eggs
3 tsp cocoa (or cacao) powder
1 teaspoon vanilla
pinch of sea salt
strawberries and mini chocolate chips for topping

Directions
1. In a small saucepan, bring almond milk, water, salt and banana to a boil.
2. Once boiling, add oats and turn down heat. Simmer for 5-6 minutes until most of the liquid has been absorbed.
3. Stir in egg whites and whisk constantly immediately. Doing this will ensure a fluffy consistency rather than scrambled egg pieces. About 1 minute.
4. Pour oatmeal into a bowl and add sliced strawberries and mini chocolate chips.

Enjoy!

April 15, 2015

Skinny Baked Crab Cakes with Chipotle Mustard


Ah, Spring. It seems as if most of the country is finally thawing out. I have family scattered throughout the Midwest and they're finally having a few 70 degree days here and there. I've also noticed new relationships forming and I will be attending a bachelorette party for my friend next week. Although it's felt like Spring for a good while here in San Diego, I wanted to post something light and fresh to celebrate love, Spring, and sunshine.


I don't know about you, but I find crab cakes a decadent and heavenly dish. But they're usually fried and filled with mayo and breadcrumbs. This adaptation has a very reduced amount of mayo and they're baked instead of fried. They're also loaded with lump crab meat, so whoever you serve these to might even suspect you brought them home from the local seafood joint.


Baking the crab cakes means no messy frying and you only have to use one bowl to mix the ingredients. At only 170 calories per cake, this recipe is a home run. I hope you love it as much as I did!

Skinny Baked Crab Cakes with Chipotle Mustard
Makes 4 cakes

Ingredients:

8 ounces lump crab meat, found in seafood section of grocer (or you can buy fresh and pick free of shells, but I like the easy method)
1/2 cup Italian bread crumbs
1 whole egg plus 1 egg white, beaten
2 finely chopped green onions
2 tbsp finely chopped red bell pepper
1 tbsp low fat mayonnaise
2 tbsp fresh parsley
1/2 lime, juiced
salt and pepper to taste
cooking spray
Chipotle Mustard (I found mine at Von's, but you can use Sriracha mayo, Dijon, or whatever strikes your fancy)


Directions:
In a large bowl, combine bread crumbs, eggs, green onions, red pepper, mayo, parsley, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle mustard over the crab cakes and serve. These are also great in sandwich form.

Recipe adapted from Skinny Taste.

April 8, 2015

Protein Peanut Butter Banana Oatmeal with Egg Whites


If you've been following my blog for long, you've probably caught on to how much I adore oatmeal. Or have an obsession. I'd say healthy addiction. The one caveat with oatmeal, though, is that I am ravenous just a couple of hours later, especially if I work out between breakfast and lunch. I'd seen several recipes featuring oatmeal with egg whites and I thought Well, why the heck not?

Um, guess what? New favorite.


The egg whites ended up making the oatmeal have a smooth, thick, almost custardy like texture. Custards always win in my book. And I felt satiated, which is all a girl can really ask for.

Protein Peanut Butter Banana Oatmeal with Egg Whites
Makes 1 serving

Ingredients
½ cup old fashioned oats
½ cup unsweetened almond milk
½ cup water
½ ripe banana, sliced
¼ cup liquid egg whites or 2 egg whites from whole eggs
1 teaspoon vanilla
pinch of sea salt
sprinkle of extra cinnamon
peanut butter, bananas, and/or almond for topping (optional)

Directions
1. In a small saucepan, bring almond milk, water, salt, cinnamon and banana to a boil.
2. Once boiling, add oats and turn down heat. Simmer for 5-6 minutes until most of the liquid has been absorbed.
3. Stir in egg whites and whisk constantly immediately. Doing this will ensure a fluffy consistency rather than scrambled egg pieces. About 1 minute.
4. Pour oatmeal into a bowl and add your desired toppings. I added peanut butter and stirred it in along with extra bananas and almond pieces.

Enjoy!

April 6, 2015

Crockpot Salsa Verde Chicken


If you are into meal prepping, or want to get into meal prepping, this is the way to go. Or if you just don't want to worry about cooking for the week. Also, your house will smell delicious while the chicken is simmering in the crockpot. Just a few simple ingredients, a few hours to do something else besides cook a labor intensive meal, and you'll have chicken for the week.


I love how versatile this recipe is. You can use the chicken for stew, tacos, on a salad. You can also use any combo of spices and salsa.


I opted for tacos. I had tacos pretty much every day for 4 or 5 days. Obsessed? Yes. Mexican is my favorite.


Crockpot Salsa Verde Chicken

Ingredients
4 boneless, skinless chicken breasts
2 jars of salsa verde (I used Herdez brand)
2 tsp cumin
1 tsp garlic powder
salt and pepper to taste

Directions
Place chicken breasts in a single layer on the bottom of the crockpot. Mix all ingredients for sauce in a medium bowl. Pour over chicken, covering all breasts with sauce. Turn crockpot on low for 7-8 hours or high for 4-5 hours. Once chicken is done, shred with forks and return to crockpot. Stir to mix chicken with juice and store in an airtight container.

Related Posts Plugin for WordPress, Blogger...