Almond Apple Breakfast Cake

Hello friends, I have something very delicious to share with you... 

You know that saying, “if you cant stand the heat, get out of the kitchen”… well I was about to with this one. The heat almost got the best of me in my apartment that unfortunately lacks an air-conditioner. Ninety degree weather certainly does not set the mood for baking, but I was inspired so, I hoped and prayed for a delicious end product that would make the sweat and tears all worth it. And it was! 

Here’s what I got - a slightly savory, bread-like, breakfast cake that could easily be turned into a dessert cake with a simple scoop of ice cream. This recipe is superb since it is made with nutritious ingredients like almond meal and oats. I love it because if you choose to indulge in a slice for both breakfast and dessert you can be rest assured you’re starting and ending the day, the healthy way! Hip hip hooray!

Here’s how you do it… 

Ingredients:

2 cups almond meal 

3 eggs

1 cup rolled oats

3 large apples, peeled

1/2 cup milk 

1/4 cup brown sugar

2 tablespoons butter, melted

2 tablespoons cinnamon 

2 tablespoons vanilla extract

2 tablespoons apple butter

1 tablespoon extra virgin olive oil

1/2 cup chopped walnuts

1 tablespoon baking powder

1/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. 
2. Wash, peel, and slice apples (very thinly).
3. Combine almond meal, oats, sugar, and cinnamon in a large mixing bowl. Add melted butter, milk, and oil. 
4. Whisk eggs and add to bowl. Add baking powder.
5. In a separate bowl, toss apple slices with almond butter. 
6. Coat a cake pan with nonstick spray. Pour in cake batter. 
7. Layer apple slices on top of the batter. Arrange so apples cover the top of the cake. Sprinkle the chopped walnuts on top. 
8. Place pan in the oven for approximately 50 minutes. (Cake should appear golden brown).

Dig in!

Toaster Waffle + Peaches, Yogurt, & Granola

I don't think I've had a toaster waffle since elementary school. 

During my most recent grocery shopping trip, I walked past the frozen breakfast aisle and came across WHOLE GRAIN TOASTER WAFFLES. I'm definitely behind the time with this one. This has been a breakfast game changer for me. You've probably already caught onto this, but I am not the best at preparing and packing meals during the week. It's quite the struggle for me. 

But now, my mornings have been so easy and I can start the day knowing I have fueled my body right. I love the addition of yogurt to this recipe for an extra punch of protein. If you're not keen on peaches, swap them for fresh berries or your favorite fruit! 

Ingredients:

1 whole grain toaster waffle
1/4 cup plain yogurt
3 tbsp granola
1 peach, chopped
1 tbsp honey or maple syrup

Directions:

Place the waffle in the toaster until golden brown. Wash and dice the peach. Once waffle is toasted, scoop yogurt onto the top of the waffle. Top yogurt with granola and diced peaches. Drizzle honey or maple syrup.  

Enjoy! 

Cinnamon Vanilla Overnight Oats

Overnight oats have been a real life saver for both me and my stomach. Prepping meals for the day ahead is not a strong suit of mine. A great deal of effort goes into packing a yogurt cup, granola bar, and banana. So, since overnight oats have been discovered they have made their way onto my menu on nearly a daily basis. They're quick, delicious, and very satisfying - and so they shall stay on my makeshift menu. As someone who prefers to snack throughout the day, some days are busier than others and snacks don't always fit in between meals. Oatmeal is my best bet on these hectic days due to their high fiber content which keeps my belly full until I can fill it again.

Ingredients:

1/2 c oats

3/4 c milk (low fat, soy, almond, etc)

1/2 tsp vanilla extract 

1/2 tsp maple syrup 

1 tbsp chia seeds

Directions:

Combine ingredients in a jar overnight. Heat in the morning. Eat!

Apple + Granola Breakfast Cookies

Do you ever skip breakfast just because there isn't enough time to prepare a meal on top of getting ready in the morning, making the next bus, or maybe just due to a bad hair day? If this describes you (& frizz gets to the best of us), meet your new best friend...

These apple + granola breakfast cookies will provide you with the fuel you need to get the day running with your best foot forward. They are packed with fiber to keep you fuller longer and are easy to grab and go when on the run. They're not only perfect for the working woman/man, but they are also super easy to pack in a kid's lunchbox for a healthy snack. Give them a try! I promise you won't be disappointed.

Ingredients:
1 1/2 cups almond meal
1 cup rolled oats
3/4 cup unsweetened applesauce
1 egg, beaten
2 tbsp butter, melted
2 tbsp maple syrup
1 medium apple, finely chopped
1/2 cup granola
1/2 tsp cinnamon
1/2 tsp nutmeg

Directions:
1. Preheat oven to 350 degrees. Coat a baking pan with nonstick spray or oil.
2. In a bowl, combine flour, oats, and apple sauce. Mix.
3. Mix in the egg and butter.
4. Add the apple, granola, cinnamon and nutmeg. Stir.
5. Place 2" balls of dough onto the baking pan. Place in the oven for 30 minutes or until lightly browned.

Makes ~ 15 cookies

{Recipe ReDux} Pumpkin Pie Overnight Oats

This month's Recipe ReDux theme, "Spooky Spices" made me realize I really need to stock my spice cabinet. Since I moved to Portland and started the dietetic internship, my meals have been quite spiceless. Sure, my veggies and quinoa have tons of flavor on their own, but I guess it's time to turn up the heat.

This recipe for Pumpkin Pie Overnight Oats is super quick to throw together after a busy day and makes for a delicious breakfast the next morning. The funny thing is, I never cared very much for pumpkin flavored things. Now, I'm going pumpkin crazy. It is so delicious! I especially love pumpkin pie which is why I decided to toss it into my morning mix.

Ingredients:
1/2 cup old fashioned oats

1 cup vanilla soymilk

1/4 cup pumpkin puree

1/8 tsp cinnamon

1/4 tsp pumpkin pie spice

small dash of salt
2 tbsp raisins

Directions:
Combine ingredients in a jar and stir. Cover and place in the refrigerator overnight. In the morning top with granola or raisins! 

An InLinkz Link-up

Strawberry Yogurt Cake

Yesterday, I celebrated my birthday with wonderful people and delicious food. This reminded me of how powerful a meal can be when spent with the right people. As part of my dietetic internship application, I wrote about food's role in bringing people together, bonding, and celebrating. Well, this recipe is meant to do just that. I strongly encourage you to share a slice of this Strawberry Yogurt Cake with someone you love.

Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1/4 cup olive oil
2 tbsp maple syrup
1 egg
1 cup vanilla Greek yogurt
1 cup fresh berries
1/4 cup hemp seeds

Directions:
1. Preheat oven to 350 degrees.
2. In a medium-sized mixing bowl, combine flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs. Add to flour mix.
4. Stir in olive oil, maple syrup, yogurt, berries, and seeds. Mix.
5. Pour into a greased cake pan.
6. Bake for 40 minutes.

I like a to smear a little bit of jam on top and serve with fresh berries for breakfast.

{Recipe ReDux} Back to School Banana Berry Oatmeal

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Why is it that the summer always goes so fast and the winter always feels so long?

Tomorrow is my first day of orientation for my dietetic internship at OHSU. It's going to be a busy week and is only going to get busier once classes begin. So, a hearty breakfast is so important! This bowl of oats is packed with fruit providing you with a lot of nutrition. It is the perfect way to start your day and a great school year!

2 ripe bananas, mashed
1 cup rolled oats
1 cup milk
1 teaspoon cinnamon
Pinch of salt

Combine all ingredients in a small bowl. Place in the microwave for 2-3 minutes.

Good luck to all students!

An InLinkz Link-up

Chocolate Peanut Butter Oatmeal For One

Who says you can't have chocolate for breakfast?

For whatever reason, the earlier I wake up, the hungrier I am. As a consistent 6 "a.m.-er," I'm always searching for something fast and filling for breakfast. The only thing that satisfies this growing (still hoping) girl is a big bowl of oatmeal, and why not a bit of chocolate? Here's to starting the day right!

Ingredients:
1/2 cup rolled oats
1 cup milk (skim or plant based)
1/4 tsp vanilla extract
2 tbsp cocoa powder
1 eggwhite
1 tbsp unsalted peanut butter
1 tbsp ground flaxmeal
1/4 tsp cinnamon
1 tsp maple syrup
Banana + Nuts (optional)

Directions:
1. Combine oats and milk in a small saucepan over high heat. Bring to a boil and then lower to medium heat, stirring occasionally.
2. Add the cocoa powder and vanilla to the pan and mix.
3. Stir in the eggwhites and continue to mix thoroughly.
4. Add the remaining ingredients to the pan and cook until mixture thickens. Top with a chopped banana and nuts, and serve!

Blueberry Oatmeal Muffins

Blueberries are just so perfect. They're perfect in cereal, yogurt, smoothies, salads, and pies. And how about those blueberry muffins?!

The best part about this recipe is that there are more than just blueberries baked into these muffins. The product is still your classic blueberry muffin, but with a healthier, fruitier twist.

Blueberry Oatmeal Muffins

Ingredients:
1 cup almond meal
1 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup walnuts
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 bananas, mashed
1 cup milk or milk alternative
2 large eggs, beaten
1 tbsp olive oil
1 tsp vanilla extract
1 cup blueberries

Directions:
Preheat oven to 375 degrees.
Coat a muffin tin with nonstick spray.
In a large bowl, combine almond meal, oats, sugar, walnuts, baking powder, baking soda, and salt. Mix in the mashed bananas.
In a separate bowl, whisk together the milk, eggs, oil, and vanilla. Pour mixture over the dry ingredients and stir until moist.
Add blueberries and gently toss to combine.
Scoop the batter into a muffin tray. Place into the oven and bake for 40 minutes.
Let cool and serve.

Pancakes Please!

Pancakes are the mother of all meals. Am I right or am I right?  There is nothing better than digging into a stack of pancakes smothered in maple syrup.  Too bad, there's a lot of refined carbohydrates and sugar- or else I'd have them every day! So, this is how I ended up in the kitchen.

Brittany and I put on our aprons and were ready to stand the heat.  Lets see, we have almond meal, eggs, and milk.  Looks like we have the perfect pancake base.  A little cinnamon couldn't hurt. Simple. Satisfying.  Yes! This feels right.

Almond Meal Pancakes
Ingredients:
1/2 cup almond meal
1 egg, beaten
1/4 cup milk
1/2 cup bananas or berries, sliced (optional)
dash of cinnamon

Directions:
1. In a mixing bowl, combine almond meal, egg, and milk.  Mix well.
2. Add cinnamon. Stir.
3. Spoon batter onto a hot skillet.  Let cook until golden brown.
4. Place sliced berries onto top of pancake. Flip and let opposite side cook until golden brown.

Serve with maple syrup and chopped walnuts for a delicious and savory breakfast.

Yield: 4 (4") small pancakes

Breakfast Today: Date-Nut Cookies

Ingredients:
1 cup whole wheat pastry flour
1 egg, beaten
1/2 avocado, mashed
5 dates, chopped
1/2 cup unsweetened applesauce
1/4 cup chopped walnuts
1/4 cup unsweetened coconut flakes

Directions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, mix flour and egg.
3. Add the mashed avocado to the bowl and mix well.
4. Combine dates, walnuts, applesauce, and coconut with flour mixture. Stir until a dough is formed.
5. Place 1 inch cookie dough balls on a nonstick baking pan.  Let cook for 15-20 minutes.

Serve warm and dip into your morning coffee.

Oven Baked Banana Split Oatmeal

Welcome to the first day of summer!

Meet my sister, my other half...

Hear that? The incredibly repetitive and annoying song that is ever so inviting and charming coming down the street? Yup, you guessed right. It’s the ice cream truck filled with everything that is equally as terrible and appealing as its music: Fireworks, Creamsicles, Flinstone’s Push-ups, Fudge Bars, and my personal favorite, chocolate chip cookie ice cream sandwiches.  

It’s the first day of summer and I feel like I am 5 years old again, ready to run out my front door and dart into the street to catch the ice cream man’s attention. Only this time, I trip - metaphorically speaking.  Is an ice cream sandwich worth the immense amount of calories? Yes…what! No! What tastes better than ice cream pressed between two chocolate chip cookies? Brittany, stop.  Skip dinner? Yeah, right. I will continue this conversation with myself for a minute or so until my mouth stops drooling, and I can once again function as a reasonable human being.

If only ice cream could be healthy. Summer is just looking like a tease to me – a reminder of everything I can’t enjoy. Well, isn’t that an awful way to enjoy the few months of being a beach bum and a student without a care in the world? So, to really have it all, I proposed a challenge to my fancy dietitian of a sister, Jaime.

Challenge accepted.

She did it, and she did it well.  She made the most delicious and nutritious frozen yogurt. Man, am I done tripping over the ice cream man. Take it from a kid and give this recipe a shot:

Oven Baked Banana Split Oatmeal

Ingredients:
1/2 cup oats
3/4 cup skim milk
1 ripe banana
1/4 cup chopped walnuts
1 (1/2 cup) scoop greek frozen yogurt
1 tsp. honey

Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, mash banana.
3. In a separate bowl, combine oats, milk and walnuts.
4. Spoon half the oatmeal mixture into a ramekin.  Fill the ramekin with the mashed banana.  Then, top it off with the rest of the oatmeal.
5. Bake for 15-20 minutes.
6. Top it off with frozen yogurt and honey.

Serve up a sweet breakfast or scrumptious summer dessert. Enjoy!