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! 🙂

Fiesta Pasta Salad!

This morning I got in a really nice 3 mile run- I’ve noticed my speed has really improved since I pick up running again! I did some foam rolling afterwards because I’ve been starting to have a little knee pain again, ugh!

Here lately I have been really craving peanut butter and chocolate. Such a tasty combination, but also very high calorie! To curb this I have been eating this snack:

Snack

Slice apples, 1 tbsp peanut butter, and 1 tbsp mini dark chocolate chips. I just heat the peanut butter and drizzle over the apples, and then sprinkled on some dark chocolate chips! Yum! I’ve definitely been craving Reese cups but this snack fills me up more, and is way healthier for me!

I tried a new recipe this week, and my husband (shockingly) really liked it! Generally if I make something meatless he wants no part in it, but he really enjoyed it!

Fiesta Pasta Salad

This pasta salad would be good paired with grilled chicken, I think! I found the recipe here, and made some changes to it to suit my own tastes.

Fiesta Pasta Salad

  • about 8 oz bow tie pasta
  • 2 roma tomatoes, chopped
  • 1 orange bell pepper, chopped
  • 1/2 small frozen bag of corn
  • 1/2 can black beans
  • crushed red pepper (optional)

Dressing

  • 1/2 cup hot salsa
  • 1/2 cup light sour cream
  • 2 tbsp light mayonnaise
  • 1/2 clove garlic, minced
  • 1/4 tsp cumin
  • salt & pepper to taste

Boil your pasta according to package directions, drain and rinse with cold water. Toss pasta with all the veggies. Stir all dressing ingredients together, and pour over salad. Give it a good toss again, and garnish with crushed red pepper if you like! I thought this was good with a lot of heat, and I LOVE spicy food! 🙂 Enjoy!

Sunday Hike!

Happy Wednesday everyone!

Sunday was a pretty cold day for October here, the high was about 50 and it was super windy, but I got in a hike anyway with my mom, sister, and Sadie (it’s hard getting Sadie in a picture, but you can see her on the left side, haha!) Fall is the perfect time to get outside. Sadie just couldn’t stand all the creeks and such we walked by and HAD to jump in one… that was a fun car ride home  -_-

Hike!

This was my pre-hike breakfast:

Breakfast

Half a whole wheat bagel with reduced fat cream cheese, 2 boiled eggs, sliced strawberries, and cran-raspberry juice! I have been obsessed with this juice lately.

Juice!

I’ve been drinking it with my breakfast and I have been making home made MammaChia drinks. If you’ve never had them, it’s basically just chia seeds soaked in juice. So simple!

Homemade Mamma Chia! 2 tbsp chia seeds, add juice of your choice. Shake it up and let soak over night!

It’s super refreshing plus it’s more like a snack than a drink. Chia seeds are so good for you, so I try to sneak them in my diet whenever I can.

Home Made MammaChia

  • 2 tbsp chia seeds
  • juice of your choice (I used Cran-Raspberry)

I used a MammaChia bottle but you could use anything! Pour chia seeds and as much juice as desired into container, and give it a good shake. Place in refrigerator, and shake again in about 30 minutes to get all clumps out. Let seeds soak overnight, or even several days. Then enjoy! 🙂

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! 🙂

Brownie Bars with Peanut Butter Frosting

Last night I made the most amazing brownie bars! I got the original recipe from this blog and changed it around a little. These bars make the perfect afternoon snack, or pre workout snack!

Brownie Bars with Peanut Butter Frosting

Brownie Bars with Peanut Butter Frosting

Brownie Bars with Peanut Butter Frosting

  • 3 tbsp cocoa powder
  • pinch salt
  • 1 1/4 cup pitted dates (I used Sunsweet pre-chopped)
  • 3/4 cup walnuts
  • 3/4 tsp vanilla
  • 1 1/2 tsp water
  • 2 tbsp mini chocolate chips
  • 2 tbsp peanut butter
  • 1 tsp honey
  • 1 tbsp almond milk

Place all ingredients except last 3 in food processor (I had to do mine in 2 batches because I have a small one). Blend until all the crumbles stick together. Place plastic wrap into loaf pan and pour in brownie mixture, pressing firmly and evenly into the pan. Mix the last 3 ingredients well, and then spread the frosting over the brownies. Put the brownies into the fridge until they harden a bit (I let mine sit overnight), and then use the plastic wrap to pop the brownies out of the pan! I cut mine into 10 brownies. They are 120 calories a piece, and they are so filling and delicious!

Enjoy! 🙂

Saturday Weigh In and Cake Batter Energy Bars!

Ya’ll, I am so excited to share this with you. I weighed myself this morning, and I have lost 1 lb this week! That puts me at 152 lbs, which is EXACTLY 20 lbs down from where I started at 172.

My Fitness Pal

I was SO happy to see this on My Fitness Pal this morning! It seems to me that adding that extra 30 minutes or so to my workouts is really paying off! 🙂

Ok, now on to the food! I have made this bars at least 5 times, and I never get sick of them. They are a great pre-workout snack for me, because they have the perfect balance of protein and carbs to keep me full and give me tons of energy to get through my workouts.

Cake Batter Energy Bars

PLUS they have sprinkles! It doesn’t get any better than that!

Cake Batter Energy Bars

Ingredients

  • 1 cup rice krispies
  • 1/4 cup + 2 tbsp oat flour*
  • 2 tbsp vanilla protein powder
  • 1/4 tsp salt
  • handful of sprinkles
  • 3 tbsp cashew butter
  • 1/4 cup + 1 tbsp honey

Combine dry ingredients in one bowl, and wet ingredients in a separate bowl. Pour dry ingredients into wet, and stir until combined. Place in a wax paper lined baking dish or tupperware container and put a sheet of wax paper on top of the mixture. Press mixture down into container until mostly flat, and refrigerate or freeze. Once hardened, cut into bars and keep in freezer or refrigerator. Makes 6 bars, and they are 140 calories a piece. Yum!

*To make your own oat flour, just put old fashioned oats in food processor until fine like flour.