Maple Cinnamon Quinoa Breakfast Bowl and Yoga!

Happy Monday!

Yesterday I got in a blissful 5 mile run in sunny 60 degree weather. Winter, I will never miss you. Then this morning I did some yoga to try and stretch out my muscles from that run! I did this one for my hamstrings, and this one to help stretch out my lower back. Those are the parts of me that are always tight after a run, or just in general!

After my yoga I decided to make a breakfast experiment. I had leftover quinoa sitting in my fridge for a couple of days and I was wracking my brain trying to think of what to do with it… and this experiment turned out extremely delicious and filling! Plus it helps with a sweet tooth when I really want pancakes or waffles… which are ok too!

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Maple Cinnamon Quinoa Breakfast Bowl

  • 1/2 cup cooked quinoa
  • 1/2 sliced banana
  • handful of blueberries
  • 1 tbsp maple syrup
  • cinnamon to taste
  • 1 tbsp slivered almonds

Mix quinoa with syrup and cinnamon, then put in microwave and heat until warmed through. Top with banana, blueberries, and almonds. That’s it!

This took me probably 2 minutes to make and kept me full for hours. I think this would be an exceptional pre workout breakfast since it’s got lots of carbs and healthy fats! Mine came to 317 calories. Yummm!

 

Banana Nut Oat Muffins and a Run!

Good morning! Here it has been SUPER cold (at least cold for North Carolina), but I have been keeping up my running anyway, as you can see.

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I came back home from my 3 mile run yesterday and realized I couldn’t feel my arms… or my legs… or my torso… so yeah, winter totally sucks in my book! After my run I had a greek yogurt fruit parfait and a delicious banana nut oat muffin though, which is the recipe I am sharing today!

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These muffins are moist, sweet, and very filling. Not to mention they are only 162 calories a piece! Normally I put butter or peanut butter on banana bread, but these have tons of flavor and really don’t need a thing on them at all! Also I’d like to mention, this recipe uses white whole wheat flour. Am I the only one that didn’t know that was a thing?! Apparently it has all the health benefits of whole wheat but bakes up almost like all purpose. Amazing right?!

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Banana Nut Oat Muffins (from Skinnytaste with modifications)

  • 1 1/2 cup oats
  • 1 cup almond milk
  • 1/3 cup brown sugar
  • 1 cup mashed ripe banana (this was 2 1/2 bananas for me)
  • 2 egg whites
  • 2 tbsp honey
  • 1 tbsp oil
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chopped walnuts

Pour oats and almond milk into a large bowl and stir, let sit for 30 minutes. Preheat oven to 400F (I did 375F because my pan is dark) and line with 12 cupcake liners that are lightly sprayed with cooking spray. Add brown sugar, banana, egg whites, honey, oil, and vanilla to oats and stir. In a medium bowl, mix remaining ingredients together. Then pour this mixture gradually into your oat mixture, and stir only until incorporated. Do not overmix. Pour batter into liners, and bake 22-25 minutes until an inserted toothpick comes out clean. Let cool before eating, as the texture changes!

I stored 6 of these in my refrigerator (because baked goods with banana tend to go bad quickly on the counter), and froze the other 6 to eat later. These are really delicious, and super filling with 2.5g of fiber and 4g of protein per muffin. I have been eating these for breakfast, and afternoon snacks too.

Enjoy, and have a happy healthy day! 🙂

Avocado Breakfast Sandwich and 12 Week Half Marathon Plan!

Yesterday morning I had this amazing avocado breakfast sandwich:

It is a super simple recipe anybody could make! I got it from my new Skinnytaste cookbook but you barely need instructions to make this! It’s funny how I used to HATE avocados and now I absolutely love them. Plus they’re so good for you, with tons of healthy fats. You do need to be careful how much you eat though, as they are quite high in calories as far as fruits go.

Avocado Breakfast Sandwich

  • 2 egg whites, beaten
  • 2 tbsp chopped scallions
  • 2 tbsp chopped red bell pepper
  • 2 tbsp chopped and seeded tomato
  • 2 slices whole wheat toast
  • 1 tbsp butter (optional)
  • 1/4 sliced avocado
  • salt & pepper to taste

Heat a medium sized pan to medium heat, and spray with cooking spray. Throw in scallions, bell pepper, and tomato, season and cook about 1 minute or until slightly tender. Lower heat to medium low, pour in egg whites, season and cook until set (about 40 seconds for me). Using a spatula, fold over half of the eggwhites to a crescent moon shape. Cook for a few seconds, then fold again. Assemble sandwich with buttered toast, egg mixture, and sliced avocado. Enjoy! 🙂

The original recipe doesn’t use butter, but I just knew I wouldn’t like it unless it had a little! I’m from the south, what can you do?!

I am so excited about starting half marathon training Sunday! I have been going over training schedules this week and, after taking the best parts of several of them, I have made my own. Feel free to use it, or not!

half marathon plan

fr=foam roll, mi=mile, m=meter, I used abbreviations to save space!

I am not a professional but I can say that last year I did a schedule very similar to this and everything worked out just fine for me. No, I do not have any scheduled rest days, that is pretty much what my yoga/stretch day is for. No rest days just works better for me, I find that I eat better when I don’t take a rest day. I know it’s all psychological, but it works for me!

My sister thinks I’m a nut for being excited about training, but I really truly am! I am SO looking forward to those long runs with nothing to do but spend quiet time with my iPod! Have a healthy happy day y’all! 🙂

 

Fat Free Banana Bread

So I don’t know if anyone else likes this show, but I have become OBSESSED with The Great British Baking Show on Netflix. I cried when I watched the final… I cried watching a cooking show??? Well I certainly couldn’t keep watching it and not bake anything, so I made fat free banana bread last night with some way-past-their-prime bananas.

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This glorious piece of banana bread slathered in peanut butter was my breakfast this morning, thank you very much. And it was awesome!

Fat Free Banana Bread

  • 2 cups white flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 cup milk
  • 1 1/2 tsp vanilla
  • 1/2 cup honey
  • 1 1/2 tbsp lemon juice
  • pinch Truvia
  • 2 1/2 mashed overripe bananas (not an exact measurement, haha!)
  • additional add ins optional: blueberries, strawberries, walnuts, chocolate chips

Preheat oven to 350 F. Mix all dry ingredients in a large bowl. In a separate bowl mix all wet ingredients, and  pour into dry ingredients. Stir by hand until incorporated, do not over stir! Pour batter into greased loaf pan and bake 30-35 minutes. Take out of loaf pan and allow to cool at least 10 minutes before slicing, store in refrigerator. With no additional add ins, this bread is only 130 calories a slice! Makes 10-12 slices.

I just made mine plain with no add ins, but you can add all sorts of things in addition to what I suggest above! I know adding peanut butter to fat free bread defeats the purpose a bit, but MAN that was good. It’s also good with butter or nutella! Or nothing at all! 🙂

Zucchini Chocolate Chip Pancakes and a Run!

This morning I got in my first run since Halloween, which is kindof a long time. I had planned on just “getting through” 2 miles because I knew my run would probably not go so well… I was actually totally wrong!

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The weather was so nice I didn’t want to go in, so I ran 4 miles! They were very slow, but I did them and felt awesome afterwards! Plus I was rockin’ my Wicked 10K shirt. I don’t know about you, but I am always happier when I like what I’m wearing! 🙂

In my last post I talked about having a rough two weeks with health and fitness but this week I have gotten back into my usual rhythm and I’m feeling much better and more optimistic… working out and eating healthy will do that to you!

My favorite snack this week has been:

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A fruit parfait with banana and mango! I flavor 1/2 cup plain 0% Greek yogurt with a little vanilla and stevia, throw in some sliced mango and banana, and top it with 1/4 cup granola. Yum!!

Last night for dinner (and this morning for breakfast…) I made some zucchini chocolate chip pancakes.

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This was a new one for me, and I got it from Chocolate Covered Katie (one of my favorite food blogs of all time, PLEASE check it out). I had originally planned on using the zucchini for chocolate protein oatmeal but decided to try something new!

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Plus pancakes are always a good idea. 🙂

Zucchini Chocolate Chip Pancakes

  • 1 tsp vanilla
  • 1 1/2 tsp apple cider vinegar
  • pinch stevia
  • 1/4 cup almond milk (may need more)
  • 1/3 cup finely grated zucchini
  • 1 tbsp oil
  • 1/2 cup all purpose flour
  • 3 tbsp rolled oats
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp mini chocolate chips

Whisk together all wet ingredients in a small bowl. Stir together all the rest of the ingredients in a medium bowl. Pour wet into dry, and whisk until combined. You may need to add more milk to the batter, but start with 1/4 cup and add more gradually to thin the batter. Let sit in the refrigerator for 15 minutes. Grease a frying pan and set to medium heat. Once the pan is hot enough, pour batter onto pan in small batches and cook until the edges begin to look dry and there are bubbles in the middle. Flip and cook an additional minute. Serve hot with syrup!

I’m not sure how many servings this is supposed to be, but for me it was 2. I made 4 medium sized ones and ate two with some eggs for my post workout breakfast, and it was perfect!

Have a healthy happy weekend everybody!

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!! 🙂