I made a new “muffin top” recipe that has has cinnamon, sugar, maple syrup, raisins and almonds. I know it sounds like a huge mess, but trust me it is absolutely delicious. Each “muffin top”averages 190 calories. I like to top, top, top, so I like leave extra calorie room as my breakfasts average 300-350 calories.
In case anyone is wondering, these “muffin tops” are just [microwaved] baked oatmeal. I make them to look like a muffin top because that is the best part of a muffin, isn’t it? Although my roomie actually just loves the cake part and not the muffin top. Say what?
Any who, this recipe is simple and just requires a little bit of sugar, a little but of spice and of course, everything nice! Can you tell that I was a Powerpuff Girl fan? I’m Bubbles!Sugar & Spice “Muffin Top” Ingredients:
3/4 Cup of GF Rolled Oats (Not Instant)*
1/3 Cup of Unsweetened Vanilla Almond Milk*
1/4 tsp of Baking Powder
1 1/2 Tbsp of Slices Almonds
1 Tbsp of Raisins
1/2 tsp of Cinnamon
1 tsp of Brown Sugar
2 tsps of Maple Syrup* (or use sugar-free if needed)
1 Stevia Packet (Optional, if you want it even sweeter)
For Toppings: Drizzle of Maple Syrup, Sprinkle of Cinnamon-Sugar, Extra Raisins, etc.
Mix everything well into the large bowl. Spray two smaller bowls with non-stick cooking spray and divide the mixture between them. Microwave each “muffin top” for about 2 minutes.
Turn upside down onto another plate and let cool.Once both are cooled, turn the “muffin tops” around and top with what your heart desires. I did Greek yogurt and cinnamon, yum!Question: Have you ever baked your oatmeal? I hate oatmeal when it’s liquidy. It needs to be thick in order for me to be in oatmeal heaven like in overnight oats or “muffin tops.”
I made it home from Massachusetts in six hours yesterday. Normally the drip only takes me three hours. I was out of gas, food, water and my phone was dead. But I made it and I am thankful that I am here and get to spend time with my family.
Today I have for you a delicious recipe that you can use at any time of time. Or maybe that’s just me. You can have it for breakfast (make four giants ones), you can have one for snack, or you can have it for dessert. And yes, it’s pumpkin!
I have been craving something made with pumpkin ever since my mom bought me a can of pumpkin. It’s just I didn’t know what exactly to make. Plus I wanted to use up some soymilk I had before I headed to New York for Thanksgiving weekend.
I wanted something sweet the other day but didn’t have much in the pantry. Browsing through numerous recipes, Katie at Chocolate Covered Katie did a post on 35 healthy pumpkin recipes. Perfect timing, right?
I looked through all of them looking to see which I could possibly do. I spotted her single serving pumpkin chocolate-chip muffin. I didn’t want chocolate in the muffin (nor did I have any), so I altered it a bit and made it for six instead of one. Best part? You can microwave it! Oh and not to mention vegan.
I even made a cinnamon pumpkin cashew “frosting.” Oh yes. It tastes as good as it sounds and it’s super simple! hope you enjoy this recipe as much as I did. The muffin tastes best warm so if it gets cold, just heat it for 20 seconds in the microwave. Enjoy!Cinnamon Pumpkin Muffins Ingredients:
1 Cup of White Rice Flour (or you can try another flour, I personally haven’t tried others)
1/3 Cup of Canned Pumpkin (not pumpkin pie filling)
1 Tbsp of Pure Maple Syrup (you can use agave or brown rice syrup too)
1/2 Cup of Milk (I used unsweetened vanilla soy)
1 Tbsp of Pure Cane Sugar (or you can try Stevia)
1 1/2 Tbsp of Brown Sugar (light or dark)
1 tsp of Cinnamon (or you can use pumpkin pie spice)
1 tsp of Vanilla Extract
1 tsp of Baking Powder
1/8 tsp of Sea Salt
“Frosting” Ingredients: 2 Tbsp of Canned Pumpkin, 3 Tbsps of Cashew Butter (or your choice), 1 Tbsp of Pure Maple Syrup, 1/2 tsp of Cinnamon (or pumpkin pie spice).
Mix all frosting ingredients well and set aside (or place in fridge if saving for later). Take all of the pumpkin muffin ingredients and mix well in a large bowl. Divide the muffin ingredients into six small ramekins or other microwave save container like small mugs.
Microwave one ramekin for two minutes and repeat until all muffin are cooked. If you want to bake the muffins, place into a preheated oven at 330 °F for about 12-15 minutes. Top a warm pumpkin muffin with about 2 tsps of “frosting” and sprinkle with cinnamon. Mmm!Question: So what’s your favorite pumpkin recipe? This one is definitely going down as mine!
Being that today is the day before Thanksgiving, I already had my eats prepared the day before because I am going to be heading to the NY after work today. It’s going to be a long one…
I can’t wait to go home, I need another mini break like when I went to Vermont. Any who, if you don’t know what WIAW is, please check it out via the awesome Jen at Peas and Crayons!Breakfast: I had a cinnamon pear “muffin top” using Sidehill Fam’s cinnamon pear jam as a sub for the nut butter. This is seriously super delicious and fall-y. I was pretty happy that I ate it three times this week. Today is the last batch, but I will definitely be making more.Snack: I had a cinnamon pumpkin muffin. Here is a little teaser. Oh my, it tastes so good and I can’t wait to share the recipe with you guys. Be on the look out for it tomorrow on Gobble Gobble day. It’s simple, microwaveable, gluten-free and vegan!Lunch & Snack: Grapes, Babybel White Cheddar, Mozzarella String Cheese & Almonds was for lunch. I’m not much in a food mood. I just want to snack, hence why I put this together. For a road snack later I have a chocolate chip granola bar that my mommy bought me. Thanks mom!Dinner: Grilled pork chops with green beans and mashed potatoes. Oh, mashed potatoes. I love when I make them because they taste so clean and home-y. Most ones that you buy prepared or eat at a restaurant are so gross and over flavored with butter. Not my cup of tea.Dessert? Oh, chocolate mousse! Just regular mousse this time, but I mixed in some chocolate chips once it was cooled. So good. I will be making more of the Greek yogurt one. Very soon.Question: What are you Thanksgiving plans? Are you going away, staying in and cooking, or something else? What ever your plans are, enjoy your holiday and remember all things in moderation :)
My mom left this afternoon after spending the weekend with me. It was bittersweet to have her leave. I missed her tons. But at least I get to see her next week for Turkey Day. However, I totally forgot to tell you about this past Friday. It entails a savory recipe…
I finally had a half day to myself! I’ve been busy with friends, school and work that I quite enjoyed the me time I had Friday morning and part of the afternoon. I spent my time cooking some breakfasts for the weekend; I made banana maple oat pancakes and an apple pie like “muffin top.” That recipe will be coming soon. Stay tuned.Once roomie came home from work, we headed to the gym. Before we went I had a pre-workout snack of Greek yogurt and homemade granola. Delicious and just enough to fuel me at the gym.For dinner on Friday, I made something a little difference from my basil parmesan gnocchi. I got a packet of gluten-free gnocchi and wanted to make something yummy. I had a jar of Parmesan & Romano blend cheese and I decided to combine that with a similar approach to my homemade mac n’ cheese recipe.
The results? A delicious sauce that can be use for any pasta, but I of course love gnocchi. Does it even count as a pasta since it’s mostly potato? Ahh, who knows. Enjoy!Ingredients (Serves Four):
1 Package of Gluten-Free Gnocchi (shelf stable or frozen)
1/3 Cup of Parmesan & Romano Cheese Blended, Shredded
1/3 Cup of Non-Dairy Milk (or your choice)
1 tsp of Olive Oil
Dash of Sea Salt and Pepper
1 tsp of Italian Seasoning Blend (I used Mrs. Dash)
Your Choice of Steamed Veggies (I used 1 Cup 1/2 of Brussels Sprouts)
Cook gnocchi according to package directions. While the gnocchi is cooking, place all other ingredients except veggies into a small pot on a stove top with a low flame.
Whisk ingredients together until it is hot and liquid-y. If you want the sauce thicker, add more cheese. If you want it thinner, add more milk. I personally like this balance.
Take your cooked gnocchi (drained of water, of course) and your choice of veggies and place them into a bowl. Add the cheese sauce to the bowl and stir until everything is well combined.
Divide amongst four plates and garnish with extra Italian seasoning, ground black pepper and parmesan cheese. Then eat!(Average Calories w/ Brussels Sprouts: 295)
*Nutrition information will vary depending on ingredients used
Wednesday has arrived! Not only is it another edition of WIAW, but it is also Halloween! Happy Halloween to all (and hope my family enjoys their sweets, whenever they get it). Hope you are going to eat lotsno candy and be a “healthy” person.Okay, who are we kidding? Munch away! In moderation, of course. For this What I Ate Wednesday, I’ll be showing you a mix of my Saturday and Sunday eats. If you don’t know what WIAW is, go check out the party over at Peas and Crayons!Breakfast: I had a maple almond butter “muffin top” sandwich (plus a banana). I just cut the muffin top in half and added a heaping spoon of Trader Joe’s raw & crunchy almond butter. My new favorite breakfast!Snack: Luna Vanilla Almond bar. Totally my new favorite Luna bar, but very hard to find sometimes!Lunch: Vegetarian Times ultimate vegan chili with brown rice, plantains and broccoli. I didn’t add the spicy factor to it, which made it perfect for me.Snack: Organic Yogurt from Trader Joe’sDinner: Garlic Baked Tofu w/ Broccoli and Brown Rice. I’m on a rice kick lately apparently. I’m also entering week two of eating only vegetarian. Lovin’ it!Dessert: Chocolate mousse (using tofu). Rich, creamy, chocolate-y and delicious!Hope everyone has a Happy Halloween! I am at work for today but maybe I will treat myself to some pumpking froyo or pumpkin spice truffles from Godiva. Yum!
Last night I went to hang out with my roomie and the girls in Boston. It was fun and a nice change of pace for me since I am a party girl what so ever. I went dressed up as a “Victoria Secret” Angel. This Hot for Halloween was definitely a challenge for me, but I managed to succeed!
I got a little lazy and didn’t feel like doing the meal planning in a chart, so I just decided to do a general break down of the meals into breakfasts, lunches/ dinners and snacks for this week.
Meal planning is going to be a bit different from now on. I found an awesome meal planning template from Microsoft Office. It’s way easier then just putting what foods I am going to have for each meal. I like that I can just go back and modify it at anytime as well.
And so you know, you can see below why it starts on the 22nd. I’m not slow, I know my dates. Here are what my eats look like for the week (*click image to view clearer).What’s with the blank box for this Friday? Well it kind of depends on what I have left from the week. It will just be a mash of left overs. You will notice that some days have less total calories then others. The reason for this is, I always end up have an extra snack that’s 200-300 calories.
This will fit perfect with maintain weight calories, which is 1700-1900 depending on my activity level. Some days I do intense cardio, others I do yoga and some days I just rest. You need to have at least one rest day to let your body recover. My rest days are Wednesday and Saturday.
That’s all to report for this morning. Dessert last night was heavenly; vanilla soymilk with a dark chocolate coconut almond butter cookie. You have to try them!Have a great work/school/etc. week :)