Category Archives: Breakfast

Healthy Egg McMuffin

Egg McMuffins are usually not good for you (shocker right?). This easy version is actually low-cal and high in fiber and protein, both good things! I had this Egg baby after a run this afternoon for a quick protein pick-me-up, but clearly I think it belongs in the breakfast category.  There are so many varieties to making this (adding Canadian Bacon or turkey bacon, maybe some black beans or Mexican cheese). I enjoyed it simply…

One of these:

 Plus one of these:

Plus a mug of these:

Topped with these:

Makes this:

Healthy Egg McMuffin

Serves 1

Ingredients:

  • 2 egg whites
  • 1 egg
  • 1 teaspoon nonfat milk
  • pinch of salt
  • pinch of fresh pepper
  • 1 English Muffin
  • 1 wedge of Laughing Cow cheese
  • 1 tablespoon of your favorite salsa

Directions

  1. Spray a large mug with cooking spray. Add egg whites, egg, milk, salt and pepper into mug. Whisk until all ingredients are combined. Microwave on high for 2 minutes.
  2. Toast English Muffin until just browned.  (I put it in the toaster oven for 4 minutes).
  3. Spread Laughing Cow cheese on both sides of the toasted English Muffin. Place egg mixture on top  of one half of the English Muffin. Add your salsa on top of your egg and top entire combination with the other half of the English Muffin to make a sandwich. Enjoy.
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5 Reasons Why I Love Oatmeal

If you are a common reader of the blog you know I am a huge lover of oatmeal. I eat it pretty much every day for breakfast. So let’s get into it, here are the top 5 reasons I LOVE oatmeal and you should to!

1. There are so many different ways to make it. My personal favorite is cooking it on the stove top with a half and half mix of vanilla almond milk and water (so if I’m using 1/2 cup steel cut oats, I use 3/4 cup each of the milk and water). When I was going into an office every day, I also liked making my oats the night before in a crock pot (so easy and it made enough for the whole week, so all I had to do was reheat it when I got to work, recipe here). Other methods include cooking it in the microwave or just adding hot water to pre-made oats like Quaker or Umpqua.

2. There are so many different varieties of oatmeal from steel cut to rolled oats. Steel cut oats are groats cut with rotating steel blades. During this process, each groat is cut into small pieces, resulting in oatmeal. Rolled oats are cut like steel cut oats, steamed, placed between two large rollers and pressed into the round, flat shape. Rolled oats can cook more quickly than steel cut oats, but they lose their nutty texture and natural flavor. My favorite brands of oatmeal are Trader Joe’s quick cook steel cut oats, Country Choice Organic Irish Oats, and a new favorite Coach’s Oats (which they sell at Costco, always a plus!).

Trader Joe’s Quick Cook Steel Cut Oats

Coach’s Oats

3. There are so many toppings you can add to your oats! I like to add a tablespoon or two or some sort of nut butter to my oats (almond, peanut, sunflower seed). I also like to either add berries, raisins or almond slivers. Each morning you can have a totally different bowl of oatmeal with your mix of toppings!

Different types of nut butters (every time I type that I laugh)

With my current favorite topping – sunflower seed butter and raisins

4. Oatmeal is easy to travel with and is found everywhere! I have never been to a hotel that didn’t offer oatmeal. Mind you it isn’t as yummy as what I get at home, but for a healthy breakfast when I travel, it is an easy go to. Also, I bring instant packets and my Umpqua Oats on planes with me. All you have to do is ask the flight attendant for hot water and you are set. Again, a great alternative to airplane food and easy to throw in your carry on!

Hotel Oats  (not as good as homemade, but they will do)

Umpqua Oats (they come in these cute containers and all you do is add hot water) (source)

5. Probably the most important reason I love it is because it is so filling. Oatmeal is a great source of fiber and antioxidents and honestly is the only breakfast that will keep me full until lunch.

Have I inspired you to try oatmeal for breakfast yet?

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Crockpot Oatmeal

I am a creature of habit, especially regarding food. I can go to the same restaurant for a week and order the same thing every time. Part of it is fear: fear of ordering something and hating it and regretting my decision and part of it is just plain habit- I like the same stuff.  Every morning I eat oatmeal for breakfast. For a while I was eating this delicious homemade oatmeal from Umpqua Oats (the Mostly Sunny is my favorite), but that started to get pricey, so I decided to try a new routine.

I started buying Quaker oatmeal, but I it didn’t taste quite right and I mixed the thick texture of the old oatmeal. So last night, I tried making oatmeal in a crockpot from this recipe I found online:

Crockpot Oatmeal Recipe

Makes 8 servings

Estimated calorie count ter serving: 256 calories, 6 g fat, 0 mg cholesterol, 49 g carbohydrate, 4 g fiber, 4 g protein, 1% Vitamin A, 6% Vitamin C, 5% calcium, 8% iron

Ingredients:

  • 2 cups steel cut oats (not instant or rolled oats, we used these )
  • 6-8 cups water, depending on how long the oatmeal will cook (we used 6 cups water and 2 cups almond milk to try something new)
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 2 apples, peeled and diced (we used 1 large fiji)
  • 1 cup raisins

Directions:

  1. Put all of your ingredients in to your slow cooker and cook on low. (For our crockpot that means 8 hours). *Note, if you’re planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water.

Below is a visual rundown of the recipe (it’s an easy one, so don’t worry):

We got all of our ingredients out

Then started adding everything into the crockpot…(I used 6 cups water, 2 cups almond milk to see if the texture would be different)

Adding into the pot

Peeling

chopping

All ready and now set to cook for 8 hours

AND…

Delicious!

It made over 8 cups of oatmeal, so I put it in tupperware and put it in the fridge. To reheat I add a little almond milk to keep it from getting too mushy.

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Filed under Breakfast, Cooking, Recipe