WIAW

I haven’t done one of these types of posts yet, so I wanted to try out a What I Ate Wednesday Post! First off, breakfast:

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I had a bowl of pumpkin snickerdoodle baked oatmeal, paired with some Noosa pumpkin yogurt, and protein granola on top. So good!

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Midmorning, more coffee with soy milk!

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For lunch, I had leftover egg & veggie bake (from the breakfast sandwiches I made the other day), topped with avocado and salsa, and a multigrain English muffin with peanut butter and organic blueberry jam! (Breakfasty lunches are the best lunches)

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Dinner was a bowl of pulled pork chili, topped with spicy shredded cheese, and paired with (unpictured) asparagus, sweet potato, and a glass of red wine.

Post dinner dessert was some (unpictured) dark chocolate & So Delicious coconut milk cookie dough ice cream, YUM. & that’s it for this WIAW! There were also plenty of snacks in between (I just didn’t take pictures of those!).

Meal Prep: Breakfast Sandwich Edition!

I love love love meal prepping. I work a lot of afternoon/evening shifts and don’t have time to grocery shop & put together dinner often times. It’s also super nice to have food for the week to just throw in a tupperware container and bring to work with me. It’s a super easy and convenient way to stay healthy (especially if you’re on the go a lot)!

I normally meal prep more lunch/dinner foods, but every once in a while I’ll do something for breakfast. Breakfast food is my favorite anyways, so half the time I’ll end up eating it for lunch or dinner as well..:) I normally prep some sort of baked oatmeal for breakfast, but I wanted to switch it up and go with something more savory this time. So breakfast sandwiches it is!

These were way easier than I expected. They turned out delicious and were packed with protein, healthy fats, complex carbs, and vits/minerals from the veggies!

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These babies are made with:

10 eggs

1 cup whole milk (or sub nondairy milk of your choice)

Salt & pepper (to taste)

1 green pepper, diced

½ red onion, diced

6 slices all natural bacon

6 slices Muenster (or your favorite type of cheese)

6 multigrain English muffins

Preheat oven to 375 F. Whisk together the eggs & milk. Add in salt & pepper. Add in green pepper and onion. Pour in a greased 9×13 baking dish. Place on bottom rack of oven for 25-30 mins (or until eggs are fluffy and slightly browned).

Line a baking sheet with foil (rolled up on the edges to catch grease). Place 6 pieces of bacon (not touching) in a single layer. Place on top shelf of the oven for 15-20 mins (or until crispy).

After you take the eggs out of the oven, take a biscuit cutter (or cup that’s about the size of your English muffins) and cut 6 circle shapes of the egg/veggie mixture. Cut all the bacon in half to make it easier to fit on the sandwich. Toast your English muffin. Put it all together, and there you go! You can microwave the finished product for about 30 seconds if you want the cheese to be melty (I did!).

These will keep in the freezer for up to a month. I just wrapped the egg cut outs, bacon, and cheese in foil, and put them in the freezer. You can put the English muffin in as well, but I prefer to toast mine than to warm it up in the microwave. To heat up the sandwich, just take it out of the freezer and put it in the microwave for 1-1.5 minutes, or until the cheese is melty and it’s heated through the middle.

I topped mine with salsa and guacamole as well, and plan to try it with hot sauce next time!

Enjoy!

Healthy Pumpkin Bread

So it’s almost summer, but this pumpkin recipe is fabulous all year round! The recipe I found not only gets me in the fall (or summer…) spirit, it’s also healthy. So it’s a win-win! Here is the recipe for greek yogurt pumpkin bread, that I found on one of my favorite healthy baking blogs, Running with Spoons.

Ingredients:

2 large eggs
½ cup (120 g) canned pumpkin puree
¼ cup (55 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
1 ¼ cup (150 g) whole wheat pastry flour
1/3 cup (60 g) chocolate chips

Directions:

  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
  2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
  3. Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  4. Pour the batter into the prepared loaf pan, spreading it out even, and top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Hope you enjoy!

P.S. Justin’s maple almond butter is phenomenal on this.