Pumpkin Chocolate Chip Baked Oatmeal!

This morning I had a few extra minutes to myself (since I haven’t been able to work out) so I experimented with some ingredients and came up with an awesome baked oatmeal recipe: Pumpkin Chocolate Chip Baked Oatmeal! This oatmeal came to about 280 calories, and it was SO delicious. It made my house smell amazing!

Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin Chocolate Chip Baked Oatmeal

  • 1/3 cup pumpkin puree
  • 1/2 cup old fashioned oatmeal
  • slightly less than 1/4 cup almond milk
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin pie spice
  • pinch truvia
  • 1/2 tsp cinnamon
  • pinch salt
  • 1 tbsp chocolate chips
  • light whipped cream for topping

Mix all ingredients together, and pour into greased ramekin. Place ramekin into cold oven, and turn heat to 375. Cook for 30 minutes, or until firm. Allow to cool, and top with whipped cream! This would also be good topped with peanut butter, or maple syrup!

This weekend I’m going to the beach for my sister’s bachelorette party! So, there is a very good chance this is my last post for a few days! Have a healthy happy weekend y’all, and I know I’m going to do the same! 🙂

Healthy Pumpkin Pancakes!

Hey, I warned you guys it would be Pumpkin Palooza!

This week I made some unbelievably healthy pumpkin pancakes I found here. These pancakes are 128 calories for half of the recipe. No, that is not a typo. I couldn’t believe it myself! You could eat the whole recipe and still have a healthy low calorie breakfast.

Pumpkin Pancakes

I had mine with bacon, so I only ate half, haha!

Unfortunately I have still had a cold, and somehow managed to strain a muscle in my leg so I have not been working out so my body has time to heal up. So, I have been trying to eat extra healthy!

Healthy Pumpkin Pancakes

  • 1/2 cup all purpose flour
  • pinch of salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • pinch truvia
  • 1/2 cup milk (or more depending on how thick you want the batter)
  • 1/2 tsp apple cider vinegar
  • 1/4 cup plus 3 tbsp pumpkin puree
  • 2 tsp oil
  • 1 tsp vanilla

Whisk wet ingredients in a large bowl. In a separate bowl, combine dry ingredients. Pour dry ingredients into wet, and stir until combined. Heat a greased pan over medium heat, and pour a small amount of batter into pan. Cook until bubbles appear and edges are dry, and then flip and continue to cook about 1 more minute. I had mine with a sprinkle of cinnamon and sugar free syrup! Yum!! 🙂

Muffins and Oatmeal, Oh My!

The last few days I have been a little under the weather, again. This is the second cold I’ve had in less than a month, which is crazy since I eat healthy and work out! I’m thinking it’s really time I started taking vitamins. If anyone has any suggestions on good vitamins to take to prevent illness, please let me know.

Even though I was still feeling sick this morning, I got in a 21 Day Fix Pilates workout. I followed that up with some Hidden Greens Protein Oatmeal!

Hidden Greens Protein Oatmeal

I’ve got the recipe below, it’s amazing.

Also, since it’s officially fall, that means I’m switching over to Pumpkin-Palooza! I will definitely be making plenty of pumpkin recipes coming up, and the first one I made was Chocolate Pumpkin Spice muffins!

Pumpkin Spice Muffins

I got the recipe here, at Sally’s Baking Addiction (no lie, I’m becoming addicted to her blog, hehe). I’m not going to put the recipe up here but believe me, they’re awesome! I didn’t make any changes to the recipe, they are perfect the way they are. 130 calories a piece, and full of flavor! I’ve been eating them for breakfast, afternoon snacks, and pre workout snacks. Yum!

Ok, on to the oatmeal. The recipe is super simple!

Hidden Greens Protein Oatmeal

  • 1/2 cup oatmeal
  • 1 cup water
  • pinch salt
  • 1 tbsp cocoa powder
  • 1/2 zucchini, finely grated
  • pinch sweetener, like truvia
  • 1/2 scoop chocolate protein powder
  • 1 tbsp peanut butter
  • pinch sea salt

Bring water, oatmeal, and salt to a boil in a medium sauce pan. Cook on medium heat until most water has evaporated, and add cocoa powder and zucchini. Continue to cook 2-3 minutes. Take off heat, and stir in protein powder and sweetener. Pour warmed peanut butter over oatmeal, and sprinkle with sea salt.

SO GOOD. The sea salt makes it sweet and salty! I will definitely start making this in the mornings as a post workout breakfast. I also plan to experiment with this and maybe even make it pumpkin flavored!!

Asian Quinoa Salad

Yesterday I was not terribly happy with my food choices. I made some good choices, and some not-so-good ones. Let’s just say I DEFINITELY went over my calorie count for the day. When I woke up this morning, I was in a foul mood and did NOT want to work out. I wanted to stay in bed and take a rest day.

But, I didn’t! I woke up early and got in a 21 Day Fix workout, and followed that up with a Ruby Red Smoothie! My workout instantly lifted my spirits, and my smoothie left me feeling nourished and ready to take on the day. 🙂 Stumbling is perfectly human, the important thing is to get back up and keep going!

Last night I made this super easy quinoa salad. I got the recipe here. It’s so filling, and full of veggies and flavor! Plus it’s pretty- look at all those colors!

Asian Quinoa Salad

I usually like to eat salads for lunch at work because they’re quick to make and keep me full until dinner time (or at least snack time, haha). So I thoroughly enjoyed this one for lunch today!

Asian Quinoa Salad

  • 1/2 cup quinoa
  • 1 avocado, diced
  • 1 green onion, thinly sliced
  • 1/4 cup grated carrot
  • 1/4 cup chopped red cabbage
  • 1/4 cup corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chow mein noodles (for serving)

Sesame Vinaigrette

  • 1/4 cup plus 2 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1 tsp ground ginger

Cook quinoa according to package directions, set aside. To make vinaigrette, whisk all ingredients together and set aside. Toss vegetables, vinaigrette, and quinoa together and enjoy! This makes 2 servings. One serving is 501 calories!

Have a healthy happy day y’all! 🙂

Ruby Red Smoothie!

So, the other evening I had some extra time on my hands (which doesn’t seem to happen all that often any more) and I plopped myself in front of Netflix. I discovered my newest obsession: Death Comes to Pemberley.

Death Comes to Pemberly

Has anyone else discovered this show?! It’s only 3 episodes but it was amazing! I REALLY hope they do another season!

The last couple of weeks I have been trying to make new recipes with veggies I rarely eat. This week I made myself a Ruby Red Smoothie with beets! I know, that sounds kindof disgusting. But it’s totally not!

Ruby Red Smoothie

This smoothie tastes like pomegranate, raspberries, and banana. It’s absolutely delicious, plus it has tons of health benefits!

Ruby Red Smoothie

I had no idea beets had so many- they have antioxidants, detoxify the blood, help maintain healthy sex drive, AND boost endurance and muscle recovery! I am definitely going to try to find new ways to get beets in my diet on a regular basis. As a side note, I did have to roast a beet for this recipe. To do this is very simple! Just put the washed beet in a foil packet on a baking sheet, and stick it in a 375 degree oven for 45-60 minutes until tender. Let cool, and then peel. The peel will just fall off, super easy! Though I will give you a tip- you should probably wear gloves because they can really stain your hands.

Roasted Beet

I got the original recipe here, and made some changes to suit my own taste.

Ruby Red Smoothie

  • 1/2 tsp chia seeds
  • 1/2 scoop vanilla protein powder
  • 1/3 cup plain greek yogurt
  • pinch truvia
  • 1/4 cup POM juice
  • 1/3 cup water
  • 1/2 roasted beet, chopped
  • 3 frozen strawberries
  • 1/4 cup frozen raspberries
  • 1/4 frozen banana
  • 4 ice cubes

Blend everything on a low speed until smooth. Be careful not to over blend or it will get foamy! This smoothie comes to 294 calories! Enjoy! 🙂

Saturday Weigh In and a Blue Cheese Salad!

Happy Saturday!

I have some WONDERFUL news. Well, maybe not to anyone else, but I am thrilled to say I lost 2 lbs this week! That puts me down to 151, the lowest I have weighed in a very long time. I haven’t been able to get below 152 since June, so this is a bit of a breakthrough. Since I started 21 Day Fix, I have worked out every day (10 days now). This was not as hard of a transition as I thought it would be, and I actually think it works for me to not take a rest day! With 21 Day Fix you have 5 days of tough 30 minute workouts and 2 active rest days, one with yoga and one with pilates and I am really enjoying it!

These past 10 days I have also been eating ridiculously healthy. Like, the healthiest I have EVER eaten in my whole life. And, truthfully, I think if you find the right recipes for you and can control cravings for unhealthy foods you can eat very clean and still feel satisfied. One of the major things that has helped me is my chocolate fudge protein bars. I have been eating these as preworkout snacks, and also afternoon snacks. Sometimes (if my calories permit) I’ve been eating 2 for a snack. They totally knock out my need for sweet things and chocolate at the same time! Plus, because of the black beans, they keep me full and hold me over until it’s time for a meal! Black beans are awesome because they’re a complex carbohydrate that give you energy for much longer than more processed ones.

One salad I had this week was a blue cheese salad!

Blue Cheese Salad

This salad has: lettuce, croutons, 1/2 avocado, 2 tbsp blue cheese, 1/4 cup chickpeas, and drizzled with a little balsamic vinegar and olive oil. The blue cheese gives it amazing flavor, and the avocado and chickpeas make this a super filling salad. Yum!!

Last night I feel pretty awesome about the healthy choices I made. First, we went to a Mexican restaurant where there were virtually no healthy dishes to choose from, so I got the healthiest one they had! I got a grilled chicken salad in a fried shell, and it was actually really delicious!

Chicken Salad

Now, I did eat very healthy the rest of the day to give myself some extra calories for dinner. I only ate 1/2 of the chicken, I scraped off most of the cheese, and I ate all the veggies (there were tons under there, I promise). I ate some of the shell because it was delicious (duh!), but I didn’t eat any chips! Also I went to a birthday party after this and didn’t drink any alcohol or eat any cake!

Yaaaay for small victories! 🙂

Morning Workout and Breakfast!

Happy Thursday morning!

I can’t believe there’s fall stuff all over the place. I’m not ready! I want it to be summer all year long! I am looking forward to fall clothes, but I HATE winter with a passion! I just need to move to California or Florida, haha!

This morning I started week 2 of 21 Day Fix with Total Body Cardio Fix. Lordy, that one is hard. However, I could definitely tell it was a bit easier for me than usual. I actually got all the reps in and didn’t need to take breaks or modify any of the moves. Hooray for progress! 🙂

Afterwards I refueled with an awesome breakfast!


I had: whole wheat bagel, 1 tbsp light margarine, 1 whole egg, 1 egg white, a handful of chopped red bell pepper, and a handful of spinach. I whisked the eggs before I poured them into a little egg pan with the veggies, and cooked each side until lightly browned. I seasoned this with salt, pepper, and garlic powder. I also ate it with a mandarin! Yum!

This is the perfect way to sneak in some veggies. Often I have a hard time getting enough of them in so any way that I can cook them quickly and deliciously, I’m on board!

Chocolate Fudge Protein Bars

Today marks my first week done with 21 Day Fix! Hoooray!

1 week down!

1 week down!

I can honestly say I have done my very best with my nutrition, and I have worked really hard in each workout this week. This is the first time ever that I have worked out 7 days in a row, with no rest days in sight. This week has been a week of perpetual soreness, haha! I know that will go away with time as the workouts get easier for me, but right now the soreness really sucks. But I can already feel myself having more energy, and more confidence when I’m doing tough workouts and making great nutrition a priority.

Yesterday I was super proud of myself! Garrett and I went to Firehouse subs for lunch, and I got a Hook & Ladder light, which was 450 calories (or around there), and I had a pickle and water! After that we went to Sweet Frog, and I got low fat yogurt with coconut, strawberries, and almonds. Woohoo! Those choices were hard at the moment, but afterwards I didn’t feel guilty or heavy. I felt amazing! 🙂 I meant to take pictures, but I was seriously bordering on hangry (a.k.a. anger caused by hunger). By the time I realized I should take pictures, all my food was gone! Woops!

I am a big snack person. I have preworkout snacks, and I eat afternoon snacks. This is mostly due to my acid reflux, but also if I’m not crazy hungry I make better choices. I like to eat protein bars before my workouts (usually half, or 1/3 of one) but they can be expensive! Plus they can have all sorts of artificial sweeteners and other ingredients that just aren’t good for you. If you make them at home, you can control what goes into them!

Chocolate Fudge Protein Bars

When I tried one this morning, I took a bite and literally said “Oh!”. I was so surprised by how fudgy and delicious they are! I have tried a lot of black bean brownie recipes and was not impressed by any of them. These, however, I would eat gladly any time of day! In fact it takes some restraint not to eat the whole pan, haha!

Chocolate Fudge Protein Bars

I found this recipe at Chocolate Covered Katie. Her blog is seriously one of my favorites, I have been making her recipes for years!

Chocolate Fudge Protein Bars

  • 1 15oz can black beans
  • 1/4 cup plus 3 tbsp chocolate protein powder
  • 1/3 cup honey
  • pinch truvia
  • 1/2 tsp baking powder
  • 1/3 cup chocolate chips
  • 3 tbsp cocoa powder
  • pinch salt
  • 1 tbsp vanilla
  • 3 1/2 tbsp coconut oil

Put all ingredients except chocolate chips into food processor or blender, and blend until completely smooth. (Original recipe says to use a food processor but my Ninja blender worked just fine!) Stir in chocolate chips, and pour into greased 8×8 pan. Bake at 350 for 16 minutes, they may look underdone. Let cool, and pat down with a spatula. Place in refrigerator overnight to allow them to firm up. Cut into squares, and enjoy! Keep leftovers in refrigerator. I cut mine into 15 pieces, and they’re 86 calories a piece.

Have a healthy happy day y’all! 🙂

Adventures in Quinoa: Clementine Quinoa Salad

So, last night I decided to join the masses of healthy eating junkies and make quinoa. I had only eaten it once, and never cooked it myself. I was even one of those losers that called it “kwin-oh-ah” instead of “keen-wah”. But I am trendy now, I promise!! I thought “Well, this salad I’m making is really not much of an undertaking so I should be done in like 30 minutes!” SO not true.

Apparently you can overcook quinoa. Overcook it awfully, to the point it tastes like water! Just for reference, this is what it looks like when it’s over cooked.


Ughhhh. Thankfully the package I bought of quinoa had 2 servings, so hooray! I just made it again using the rice cooker, ending in much better (and faster) results. After trying this Clementine Quinoa Salad, I can totally see why people love it. Plus the dressing from this salad is so good, I will be using it on salads next week for sure!

Clementine Quinoa Salad

I think I am completely hooked! It has TONS of health benefits, and keeps you full for hours. Plus it’s very versatile. You guys can definitely expect more quinoa recipes to come!

Clementine Quinoa Salad (adapted from damn delicious)

  • 1 cup quinoa (any kind, I just happened to use red)
  • 2-1/2 clementines, cut into bite size pieces
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced (leave seeds in if you want some heat)
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup corn

Orange Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup orange juice (I just juiced a couple clementines)
  • zest of 1 clementine
  • 1 tbsp sugar

Prepare quinoa according to package directions and set aside (I use a rice cooker). To make vinaigrette, whisk all ingredients together and set aside. In a large bowl, combine all salad ingredients and pour vinaigrette on top. Give it a toss, and enjoy! I prefer this hot, but I think it would be delicious cold as well. Makes 4 servings at about 400 calories a piece. Yum!

I omitted a few things from the original recipe for personal preference. I’m one of those people that thinks cilantro tastes like soap… according to my husband it’s a genetic trait?! He might be making that one up though, haha!

Green Smoothie Breakfast Bowl and Some Yoga!

It’s Saturday!!!!!!! I hope you are having as blissful a morning as I am!

I am still freaking SORE from my elliptical workout the other day, doing that the day before starting 21 Day Fix may not have been one of my best ideas, haha! I was supposed to do Lower Fix today, but I decided to listen to my body and switch a couple days around on my calendar this week. I did about 45 minutes of yoga instead, because my upper body and lower body both needed some serious stretching. Afterwards my soreness was considerably better! It’s funny, I initially thought I was doing an easy yoga video but it really ended up ramping up halfway through, but it was good and I got my sweat on! 🙂

After my workout, I made a Green Smoothie Breakfast Bowl. It was delicious!

Green Smoothie Breakfast Bowl

I love how I can get all the healthy stuff from my green smoothie but also feel like I’m eating a meal and getting to add fun toppings!

Green Smoothie Breakfast Bowl

Green Smoothie Breakfast Bowl

  • about 2 cups spinach
  • 1/4 cup plain Greek yogurt
  • 1 cup almond milk
  • 1/2 scoop vanilla protein powder
  • 1/2 cup frozen mango (mine was over ripe and the best thing I could think to do with it was a smoothie!)
  • 1/2 avocado
  • pinch truvia
  • 2-3 icecubes
  • I topped mine with- 1 tbsp granola, sliced strawberries, and 1/2 tsp chia seeds

Blend everything together and pour into a bowl, top with your favorite toppings! The possibilities are endless, you can customize it completely to your taste. My bowl came to less than 400 calories! Want another smoothie bowl recipe? Check out my dragonfruit smoothie bowl.

Have a healthy happy Labor Day weekend everybody!