Category Archives: coffee

Up and at’em! (+ 5-Hour Energy Confession)

The drive in last night was long and sleepy. It was quite the week, even if only 4 days. There was a full week and then some crammed into Monday through Thursday and I found myself having trouble staying away one hour into my 5 1/2-hour drive back to Chicago. Of course, Mr. Prevention’s suggestion was 5-Hour Energy.

Well, friends, desperate times call for desperate measures. I stopped at some scary gas station in Indiana and picked up a 5-Hour Energy (pomegranate flavor…which was tolerable, by the way). I’ll tell you, the stuff really did the trick. It PAINS me to admit that, but it really did. I still don’t advocate for he MEGADOSE of B-vitamins (or 8333% the daily value of anything!), but my sleepiness was to the point I was going to have to pull over and grab a hotel room if something didn’t wake me up. And 6 hours later, I conked out the second I hit the pillow and slept through the night a full 8 hours. Hmmm?

I had told my parents last night that I wanted to sleep in. What a joke. I was up well before anyone else. I can attribute some of that to being on EST in a CST zone, but this is just another sign that I’m getting old(er). A sign I am totally okay with, so long as I get my 8 hours of beauty rest! 😀

When I got into town last night, my mom showed me a few recipes she had printed off that Taste of Home had sent this week. Of course, I had saved the very same recipes to try. Great minds think alike 😀 Sign up for Taste of Home email recipes if you haven’t already — they have healthy options, quick options, budget-friendly…it’s great!

Plans today include visiting family & friends, working out, and going out to eat at the restaurant my little brother works at 🙂

I won’t leave you guys recipe-less, however. I made this recipe before teaching on Monday night. It took all of 15 minutes and was absolutely wonderful. I turned my co-worker onto one of my favorite blogs, My Bizzy Kitchen, and she raved about this soup. So of course, I had to make it, too. Tomato soup takes me back to the days of living in my sorority house: everyone was always at lunch when tomato soup and grilled cheese were on the menu! 😉

Simple Tomato Soup slightly adapted from My Bizzy Kitchen

2-28 oz canned no-salt added tomatoes (one can diced, one can fire roasted)
1 Tbsp olive oil
3 cups low-sodium chicken stock
1/3 cup heavy whipping cream
1 Tbsp Italian parsley, freshly chopped
1 serving Hot Sauce, Tabasco
1 cloves garlic, minced

Directions:

Gently heat the olive oil over medium heat and add garlic, taking care not to brown the garlic.

Stir in the canned tomatoes and chicken stock. Bring to a boil.

Remove from stove, let cool slightly. Using a (stick) blender puree soup. Add in cream. Serves 4 (2 cups each).

Nutrition Information (per serving): 196 calories; 10 g. fat; 27 mg. cholesterol; 130 mg. sodium; 18.5 g. carbohydrate; 3.5 g. fiber; 5 g. protein

Result: This was delicious! Don’t freak out about the heavy cream…a little bit goes a long way! I used no-salt added tomatoes to knock the sodium content down and the recipe didn’t need any salt added…the cream, garlic, and oil season it beautifully. The portion is BIG and pairs so well with some homemade bread. The soup reheated great for lunches, and can be stretched to 6 servings or more as a side dish. Enjoy!

I think it’s time to get out of bed and get some coffee. I heard my mom pitter-patter down the stairs not too long ago. 😉

Question: Do you like tomato soup? Do you pair it with grilled cheese?

TGIF!!

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Filed under age, caffeine, coffee, exercise, fruits and vegetables, garlic, healthy cooking, low-carb, recipe, sleep, sodium, travel, vegetarian, vitamins

Spaghetti Squash Shrimp Alfredo

Happy Saturday! I am still in my PJ’s, just as I had wished! I don’t know that I’ll make it until 6pm or later – I want to get in some lesson planning and a good workout before the day is done 😉

This meal started out in a humorous way.

Mr P: What’s for dinner?
Me: Spaghetti squash alfredo.
Mr. P: What is spaghetti squash?
Me: Spaghetti squash is spaghetti squash.
Mr. P: Well what is it then, spaghetti or squash?
Me: Both! Squash that looks like spaghetti.
Mr. P: Okay, whatever.

Clearly even those who are married to dietitians are not always well-versed on the varieties of fruits and vegetables out there. And it’s not like I haven’t made spaghetti squash before…Mr. P just probably took a pass at the dinner table! His loss!

Spaghetti Squash Shrimp Alfredo adapted from Healthy Food for Living

1 small large spaghetti squash
1/2 2 Tbsp 50/50 Smart Balance Butter Blend
1 4 small shallots, minced
1 4 large cloves garlic, minced
1/2 2 Tbsp flour
1/2 2 cups milk (I used organic 1%)
1 4 oz (2 Tbsp 1/2 cup) neufchatel 1/3-less-fat cream cheese
2 Tbsp 1/2 cup freshly grated Parmesan cheese
1 lb shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400° F. Slice squash in half length-wise. Scrape out seeds and place cut-side down in a 9×13 pan lined with tin foil that has been sprayed with non-stick cooking spray. Cook 1 hour.  Once cooked, use a fork to pull the stringy, spaghetti-like squash from the skin. Place into a large bowl and cover with foil to keep warm.

In a small saucepan, melt the butter over medium heat. Add the shallots and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.

Pour in the milk, whisking constantly until the mixture thickens, about 1-2 minutes. Add shrimp and cook until pink and cooked through. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth. Season to taste with salt and pepper. Top spaghetti squash with alfredo sauce. Yield: 4 servings (approx. 1 1/2 cups spaghetti squash with 4 ounces shrimp and 3/4 cup sauce).

Nutrition Information (per serving): 409 calories; 20.3 g. fat; 213 mg. cholesterol; 720 mg. sodium; 30 g. carbohydrate; 3.3 g. fiber; 32.3 g. protein

Result: I really liked this! Even if you’re not into spaghetti squash, the sauce is well worth making for a traditional pasta. Mr. Prevention said it was very light, and liked the sauce and shrimp — he’s not spaghetti squash’s #1 fan. Be sure to add a bit of salt and pepper to the sauce — it really does need it. Enjoy a lighter shrimp alfredo!

Question: Have you ever had spaghetti squash? Do you like it?

Happy weekend, folks! Off to the coffee shop to lesson plan!

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Filed under butter, carb-controlled, coffee, dinner, fiber, fruits and vegetables, garlic, guilt-free, healthy cooking, recipe, reduced-calorie, salad, teaching, Uncategorized

Dinner Bucket List

Happy Hump Day!

Thank you so much for your votes of confidence in my new teaching adventure. I’m pumped for class #2 tonight. Yesterday as I was sitting at a local university’s cafe preparing my lesson plan, iPod blasting tunes, skim latte in reach — I had flash backs to being a student myself. Can I just say that I miss it? A lot. Those were the days…

My new schedule has me utilizing every free second of the day. I worked out yesterday morning (40 minutes on the elliptical) so that I could lesson plan after work. And because Lily is spoiled ROTTEN demanding, I went straight to the cafe rather than even TRYING to be productive at home. Rattling off a blog post is enough “neglect” to send the dog into a complete meltdown…I shudder to think what a lesson plan would lead to.

After my lesson planning and latte, I made a quick dinner before running off to Weight Watchers. I will write a full, in-depth review of the new POINTS Plus program after I become acquainted with it. I was less than impressed with the leader, but the members were very fun to talk with and get to know. But more on this next week — Monday or Tuesday, promise!

On to dinner.

Last night’s dinner was on my Bucket List of meals to make. Am I the only one with a Bucket List that revolves 100% around cooking? Don’t answer that, actually. I’ve seen lasagna roll-ups on lots of blogs, in cookbooks, on the internet…everywhere! They are just one of those meals that you can’t wait to dig into. Picture perfect, even. And just…ingenious. Says the girl who loves “cute” food. Without further adieu, lasagna roll-ups!

Lasagna Roll-Ups adapted from Homemade by Holman

8 whole wheat lasagna noodles
1/2 pound lean ground turkey (93/7 or leaner)
1 Tbsp olive oil
1 2 cloves garlic
1/2 onion
15 oz can crushed tomatoes
1 egg
1/2 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 3 Tbsp fresh basil, chopped
1 1/2 3 Tbsp fresh oregano, chopped
1/4 cup shredded 2% mozzarella cheese
1/2 tsp crushed red pepper flakes

Directions:

Preheat oven to 350° F.  Heat a large pot of water to boiling over high heat.  When it reaches a boil,  add a pinch of salt, and drop in the noodles.  Stir occasionally and cook to just al dente.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.  When almost cooked through, add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you’ve used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.  Serves 4 (2 roll-ups per serving).

Nutrition Information (per serving): 387 calories; 14.5 g. fat; 119 mg. cholesterol; 579 mg. sodium; 38.3 g. carbohydrate; 8 g. fiber; 7.5 g. sugar; 30.3 g. protein

Result: Mr. Prevention loved this dish, and so did I. He says, “It was really good…I ate like all of it.” Which, he did eat 2 servings worth, but that’s pretty much on par for Mr. P and his appetite. The roll-ups were less labor-intensive than I would’ve imagined. The dinner came together in about 35 minutes and then baked for 20 minutes, which I find very reasonable. The roll-ups, conveniently, can be made ahead of time and heated later. I love that the calorie content is low and there’s lots of fiber and protein — very filling, and it pairs perfectly with a light tossed salad. Enjoy! 😀

A quick lesson in ricotta. There is low-fat and part-skim ricotta. Low-fat is 60 calories/serving while part-skim is 80 calories/serving. I am ashamed to admit that I have never paid close enough attention to the fact that both of these lower-fat options exist. Alas,  paying attention saved me some calories and saturated fat this time and in the future!

Question: What’s on your “dinner bucket list”?

Don’t forget to enter my LARABAR Giveaway! TEN winners!!!

Be well, Eat well.

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Filed under coffee, dinner, exercise, fiber, garlic, Giveaway, grocery store, healthy cooking, herbs, recipe, reduced-calorie, saturated fat, teaching, Weight Watchers

Lots for me…and for you! {Larabar Giveaway!}

The holidays are always a fun time of year! I love December/January for a multitude of reasons: generosity, baking, decorating, shopping, traveling, friends, family, love, music, and…gifts. While it truly is better to give than it is to receive, receiving can be a bundle of fun, too 😉 And I have received some fabulous gifts recently and I wanted to thank all those special people!

First there was toffee and homemade flavored coffees (so yum!) from my Secret Santa, Heather. The toffee was long gone before the camera made it out of its case, and the reason for that would be Nicole + toffee = disappearing act. Magic, if you will. Oops. Thanks, Heather!

 

Then there was a giveaway I won from Sarah — a Starbucks gift card, a Christmas mug, and dark chocolate coffee. Sigh. Love coffee and Starbucks! Thanks, Sarah!

 

And then another giveaway win (I was on a dry spell for a good many months before these 2 wins, I assure you!)! I won a $55 CSN Stores giftcard where I was able to get a French press AND a pastry cutter. The French press arrived in a jiff, and the pastry cutter is on its way. Thanks, Heather!

 

And then came another Secret Santa gift from Julie, who sent a green gift of homemade coasters made from recycled tiles. Such a neat idea! Thanks, Julie!

Then LASTLY, I won ANOTHER CSN Stores giftcard for $35 from Lee! I am going to get a doughnut pan and a digital food scale! I haven’t ordered yet, so no photo…but I’m pretty psyched about it 🙂 Thanks, Lee!!

And because I am feeling like such a lucky blogger (because I am!!), I would love to spread the love to several lucky winners! TEN lucky winners, actually! Each winner will receive 10 mini LARABARS!

LARABAR graciously sent LOTS of mini Larabars in 3 flavors: Cherry Pie, Peanut Butter Cookie, and Chocolate Chip Brownie. Thank you, LARABAR! I absolutely love LARABARS and carry one in my purse at all times. They are gluten-free, vegan, and made from fruit, nuts, and seeds. They’re delicious and healthy!

To enter the giveaway, do one, or all, or some of the following. Leave a SEPARATE comment for each entry. TEN winners will be drawn at random on Thursday, January 6th at 9pm CT!

1. Leave a comment stating whether or not you’ve tried LARABARS before.

2. Tweet “Prevention RD is giving away LARABARS! Be sure to enter! http://wp.me/pJN1M-1gY“. Leave a separate comment letting me know you tweeted!

3. Become a fan of Prevention RD on Facebook and leave a separate comment letting me know you’re a fan. If you’re already a fan, leave a comment letting me know!

4. Link back to this giveaway in a blog post of your own. Leave another comment with a link back to your post!

Enjoy your Sunday!


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Filed under coffee, Giveaway, Larabar, Uncategorized

Digging deep for the jolly

It seems like the closer we get to Christmas the less jolly I feel. Quite frankly, I am beat. I haven’t been sleeping well with the anxiety I’m feeling towards my new teaching job. Obviously I am well-versed in nutrition, but I have never lectured 5 hours a week…while balancing a nearly full-time job and a growing private practice. I feel like my to-do list leaves me feeling like nothing ever gets accomplished and there’s always so much on my plate yet to get done. Don’t get me wrong, I am very excited about my new teaching gig…I just hope I do well and give my students the best dose of nutrition ever!

My schedule come January is going to be…insane. I work 34 hours a week in dialysis, teach 5 hours + prep and grading, spend time in private practice and meetings with my partners as much as possible, and love to spend time cooking, exercising, playing ice-hockey, and blogging. I feel like there’s about 8 million balls in the air and I’m trying to keep them all from colliding or crashing to the ground. I thrive in busy environments, but this impending schedule is simply stressing me out.

In order to keep blogging a hobby that brings me enjoyment, I will have to see what my schedule allows as far as posting. While I hope to continue blogging most every day, that may no longer be realistic. As much as that saddens me, I hope you understand…a girl has got to do what a girl has got to do!

Today I am working a short day before picking up Lily at doggy daycare and we make the trip together to Chicago. Mr. Prevention is off on a “Poker Run” today in Illinois with his high school friends. Imagine 30-year-old men in 80’s workout clothes, running around the University of Illinois campus collecting poker cards from various bars for drinking certain beers, shots, and cocktails. As imature as this sounds, it’s a blast….and I will be stuck working. Bitter much? You betcha! The excessive alcohol doesn’t interest me, but not being able to witness this event this year is a shame! But really, I just miss having an actual “Christmas Vacation”…or any substantial amount of time off for the holidays. Oh well. I am very thankful for being employed, there is no doubt.

On a completely unrelated note, several of you have asked me about the new PointsPlus plan from Weight Watchers. As familiar as I am with Weight Watchers, I am not familiar with the new plan. I did, however, find out that my company reimburses 100% for Weight Watchers and so I have plans to attend a meeting very soon to get the skinny (pun intended). With my company, however, you sign-up for either a 13 or 18-week package and are then reimbursed if you attend all the meetings (you can miss up to 3). Several coworkers are taking the plunge to join and I figured it would be a great opportunity to learn about the new program (and give my honest feeback to you all, of course!) and to possibly take off some weight that I have commonly referred to as my “PCOS weight”. Being the go-getter that I am, in addition to feeling as heavy as a boulder with all the Christmas eats, I went all out for the 18-weeks of Weight Watchers. Sure, it will be a challenge to take that time out for meetings, but it is a part of my “me” time that I require for sanity.

It will certainly be interesting, as a dietitian, to sit in on a Weight Watchers meeting. It’s been a long time since I attended Weight Watchers AND lead Weight Watchers meetings. I have heard bits and pieces of the new program — good and bad…from media and members alike. The information regarding PointsPlus found online is very vague and I hope to bring you all information on the new program from my perspective.

Well, that’s a wrap for the most whiny and random post…ever (?) on Prevention RD. I will be glad to pull into Chicago this evening and spend some time with the family, and hopefully a good night’s rest!

I’ll leave you with a recipe for some tasty Pumpkin French Toast with Light Pumpkin Butter, inspired by our hosts in Albuquerque. Their pumpkin french toast was delicious!!


Pumpkin French Toast with Light Pumpkin Butter

1-16 ounce loaf challah, cut into 8 slices, about 3/4 to 1-inch thick
1 cup of Egg Beaters or egg substitute
1 cup + 3 Tbsp pumpkin puree, divided
1 cup of skim milk
1 Tbsp pumpkin pie spice
3 Tbsp Smart Balance Light or Earth Balance
1 Tbsp brown sugar
non-stick spray

Directions:

For the butter, combine 3 tablespoons of pumpkin puree with the Smart Balance Light and brown sugar. Combine well.

Cut bread into 3/4 to 1-inch thick slices. In a large bowl, whick together Egg Beaters, 1 cup pumpkin puree, milk, and pumpkin pie spice. Soak bread in milk-egg mixture for 1-2 minutes.

Heat a large skillet or griddle over medium-high heat. Spray with non-stick cooking spray. Place the soaked bread in the skillet or on the griddle, flipping after the bottom has browned. Cook the opposite side until browned. Serve immediately. Serves 8 with ~1 tablespoons of pumpkin butter.

Nutrition Information (per slice with 1 Tbsp pumpkin butter): 221 calories; 6.6 g. fat; 17 mg. cholesterol; 340 mg. sodium; 35 g. carbohydrate; 3.4 g. fiber; 8.2 g. sugar; 8.2 g. protein

Result: Carb-o-licious! It’s hard to limit to just 1 piece, but they are rather large. I splurged and had 2 one morning and I ate the leftover pieces one at a time with an over-medium egg. Delicious! Pumpkin is never out of season in my kitchen or belly!!!

I may not be 100% jolly (just yet!), but our neighborhood is sure all decked out! Our block all decorates our trees the same and it really does look festive and beautiful!

Question: Does the hustle and bustle of the holiday season make you giddy with glee, or do you get a bit overwhelmed and stressed?

I think working adults need sanctioned holiday vacations like kids in school. I remember the days of a full MONTH with nothing but sleeping in was of concern! College, I miss you!

Tis the season,

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Filed under breakfast, butter, carbohydrates, coffee, condiments, diet, dietitians, holiday, PCOS, recipe, stress, weight loss, Weight Watchers, work

Candy Cane Biscotti

So my plan for last night was leftovers for dinner and pumpkin souffle for a special dessert — my LAST pumpkin recipe of the season...I think. No promises. I’ll never tire of pumpkin.

But then I got home, pounded out a quick 4-mile run while catching up with my DVR, and then decided that putting up the Christmas tree would be my evening activity. Check!

Our tree has orange and blue ball ornaments, and little basketballs. Not very classic, but very “us”. My Cubs ornaments are going on as soon as Mr. Prevention turns his back. 😉 (He’s a Cardinals fan – bleck!) Note to self: get a skirt for the tree!

I absolutely love meaningful ornaments, though. My mom got us the cutest ornament last year for our first Christmas together:

It’s our wedding party 🙂 You even got to customize the hair color, it’s darling!!

After all the holiday decorating, pumpkin just wasn’t meant to be. I changed my plans and made Candy Cane Biscotti. At least I still had leftovers for dinner. Mr. Prevention wasn’t interested in leftovers and opted to order Hungry Howie’s Pizza (it’s as terrible as it sounds, too).

Big. Fat. Eye. Roll. What am I going to do with him!?

I called my parents to chat while I was dipping my biscotti in the white chocolate. I should’ve known better than to call before I had my parchment paper in place…mama hates when I multi-task and make a ruckus in the background! But she was super impressed that I had tackled biscotti and like myself, was under the impression that they were difficult to make. Nope, nope, nope…very easy! 😀

…But you should let others be impressed by your biscotti skills. I know I plan to…except you guys, you’re in on my secret …assuming you haven’t just skipped to the pictures and recipe, that is 😉

Candy Cane Biscotti from Loves to Eat, originally from Culinary in the Country

2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup + 3 Tbsp finely crushed peppermint candy canes (about 8 canes)
14 ounces fine quality white chocolate, melted

Directions:

Preheat oven to 350° F.

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl or stand mixer, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet. Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325° F. Cool logs 10 minutes on cookie sheet.

Cut each log diagonally into 1/2″ slices with sharp serrated knife (discard ends, if you want). Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.

Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set. Yield: 42 biscotti.

Nutrition Information (per biscotti): 113 calories; 5.1 g. fat; 15 mg. cholesterol; 48 mg. sodium; 16 g. carbohydrate; 1.2 g. fiber

Result: These are delicious and the quintessential Christmas coffee treat! And like I told my mom, they really are simple…nothing to fear about biscotti-making! My co-workers were just chatting about biscotti and I am sure they will be very happy to enjoy these 🙂 Mr. P gives a big thumbs up, too!

I have THREE cookie exchanges this year and I am making Christmas cookies to take back to Chicago and Champaign. I am excited to be a baking QUEEN! And I have just the place to store all my delights: in Christmas tins on the top shelf in our garage! Having cookies hanging around til Christmas is just not an option!! Make a plan before one turns into TWELVE!! It’s so easy to do with all the decadent delights!

Question: What are you up to this weekend? Any baking plans? Have you made biscotti before?

TGIF!

28 Comments

Filed under coffee, dessert, holiday, pizza, recipe, work

breakfast is the most important meal of the day (to enjoy)…

I’m shocked I’m able to type today. Or walk (note to self: as cute as those ruby red Mary Jane 5″ heels are, they don’t like your pinky toes!)

Full body strength sessions makes me feel like I have body tingles, and not in a good way. My entire body feels like a Jello giggler and yet, that’s the very reason I’m lifting weights…to avoid jiggle. Oh, the irony (and torture)! But I am sticking with the program. Lily and I also played keep-a-way in the backyard when I got home from work last night. That is, until, she started cheating by cutting through the bushes and then I stood no chance of catching her 😉 The Garmin clocked the activities in at 0.85 miles.

My co-workers loved the Pumpkin Pie Bars and Pumpkin Cupcakes with Nutella and Cream Cheese Frosting (which were featured on FoodGawker, woo!). Mmmm mmm mmmm!

But on to something a bit healthier, shall we?

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Last week I enjoyed pumpkin cream cheese on bagel thins, but I was ready to go back to my carb-o-licious comfort breakfast food. And what better way to do that than in the form of oats, cranberries, and apples? Amen.

Baked Oatmeal with Apple and Cranberries from Proceed with Caution

3 cups quick cooking old-fashioned oats
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup unsweetened applesauce
4 cups skim milk
1 egg
1 tsp vanilla extract
1/2 cup agave nectar
1/2 cup chopped walnuts
2 apples, peeled, cored and rough chopped
1 cup fresh or frozen cranberries

Directions:

Preheat oven to 350° F.

Mix oats, baking powder, salt, and cinnamon in a bowl. Set aside. In a large bowl, mix together applesauce, milk, egg, vanilla, and agave. Combine wet and dry and fold in apples, cranberries, and nuts.

Pour oatmeal mixture into a greased 9×13 baking dish and bake for 45 minutes. Note: Dish can be ahead ahead of time and stored in the refrigerator overnight before baking in the morning. Yield: 8 generous helpings.

Nutrition Information (per serving): 295 calories; 6.9 g. fat; 29 mg. cholesterol; 396 mg. sodium; 51.6 g. carbohydrate; 6.1 g. fiber; 9.6 g. protein

Result: This was WONDERFUL! I love the fresh fruit and subtle sweetness. The consistency is a bit closer to oatmeal than a baked good, which I really liked for a change. I have been enjoying this for breakfast as something I can nuke in the microwave and eat at my desk in the mornings. I love the balance between fat and protein, and while it is higher in carbohydrate, it is also very high in fiber making it an appropriate way to “spend” carbohydrates 😉 Enjoy!

Mr. Prevention has agreed to a post, but he says I have to take 5-Hour Energy in order to agree or disagree with his post. I am really sensitive to caffeine, so I may be up for an eternity…I’m not looking forward to it. The things we do for blogging…

Question: What do you do when you need an extra boost to get through the day, or know you’re in for a long night? Have you ever used an “energy” product like 5-Hour Energy? Should I be nervous?

I’m a venti latte + 2 extra shots kinda girl…

J-E-L-L-O,

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Filed under breakfast, carbohydrates, coffee, exercise, fiber, fruits and vegetables, healthy cooking, physical activity, protein, recipe, strength training, Uncategorized, yoga