This hearty oatmeal recipe serves 2 and is one of my favorite parts of the wedding diet breakfast! Under 400 calories total and super filling (I almost always have leftovers for later in the day). Each serving has ELEVEN grams of protein and healthy complex carbs, so it will keep you full all morning long.
Not unlike most of my other recipes – this one uses ALL Trader Joe’s ingredients.
One of my favorite ingredients to sweeten with is pure maple syrup. A little goes a long way, and gives the dish a rich mapley taste.
Bonus tip for weight management – cook with SPOONS (table and tea). Especially when eating high calorie foods like nuts, dried fruit, maple syrup. Keep your intake to a tablespoon at most when you can.
Trader Joe’s Ingredients:
1 cup (dry) organic steel cut oats
3 cups of water
1/4 cup of unsweetened vanilla almond milk
2 tablespoons grade A 100% pure maple syrup
2 tablespoons mixed nuts (I used trek mix)
dash of cinnamon
Boil 3 cups of water. Once boiling, add in the oatmeal. Leave it to boil for about 5 minutes, until the oats start to soften up. Reduce heat to low and let sit uncovered for 30 minutes, or until desired consistency. Add in almond milk, maple syrup, nuts and cinnamon. Stir and serve hot! Recipe serves TWO!
Healthy spin on the classic fried egg breakfast burrito! This recipe is only 300 calories, 17.5 grams of protein and only 5 net carbs. Great way to start the day!
1/2 tablespoon of olive oil
1 Sonoma low carb tortilla (I get these at Trader Joe’s – so good!)
Heat a pan to med/high. When hot, add 1/2 tablespoon of olive oil – just enough to just coat the pan. Let the oil heat up until it’s popping, then crack the two eggs into the pan. Let them cook for about 3 minutes until brown, then carefully flip and cook for another minute or so until desired softness.
I warm up the tortilla for 30 seconds in the microwave to make it soft and easily foldable. Squeeze a little sriracha onto the tortilla, add the avocado and eggs and enjoy! Had this today for breakfast with a cup of my favorite black coffee – Shade Grown Ground Espresso Blend, also from Trader Joes!
Start with 6-8 mini crabapples. Wash and slice the tops off. Scoop the inside of the apples and all the seeds out carefully, just enough for room for a good amount of peanut butter. Save the insides of the apples for the stuffing!! 🙂
Peanut butter caramel:
1/2 cup peanut or almond butter (I prefer crunchy)
1/4 cup of almond flour (I prefer Bob’s Red Mill blanched)
2 tablespoons honey
1 tablespoon maple syrup
3 tablespoons water
Apple stuffing from above (no seeds)
walnuts for topping
Mix all ingredients and stuff each apple with a heaping spoonful. The peanut butter caramel should fill the apples just over the tops.
Place the apples on a baking sheet and bake in a preheated 350 degree oven for 15 minutes.
Top each apple with a walnut and drizzle with honey!
At a young age, my parents taught me a skill that every kid should know – how to master the poached egg. 🙂 Add white vingar to the water, boil and lay the egg into already boiling water with a big ladle. Swirl the water around the egg in a circular motion to create a round poach. Fairly simple with a big of practice. But if you don’t have time for all that, you can use the greatest egg-vention ever created – the Cuisinart Egg Central machine!! Under 10 minutes to the perfect poach, you can’t mess it up. Worth every one of the $40 it costs. https://www.cuisinart.com/products/specialty_appliances/cec-10.html
Place the eggs in the machine, and by the time your bread is toasted, your eggs are ready. Peel and eat atop your favorite cheese and greens! In this dish, I used Heidi Ho’s vegetable based chia cheeze, which was definitely the best part of this breakfast!!