Blueberry Baked Oatmeal

Baked oatmeal is a great make-ahead for busy mornings. You can top this with fruit, yogurt, syrup, nuts- whatever you like! It's like eating cake for breakfast :)

Blueberry Baked Oatmeal

Ingredients:

- 2 cups dry oatmeal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3 packets stevia
- dash of salt
- 2/3 cup unsweetened vanilla cashew milk (or whatever milk you prefer)
- 1 egg plus 2 egg whites, beaten
- 1/2 cup Greek yogurt
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 (6 oz) container blueberries

Directions:
1. Preheat oven to 350 F. Mix all dry ingredients together in a large bowl. Mix wet ingredients in another bowl. Add wet ingredients to dry ingredients and mix well.

2. Spray a 12x9 pan (or you can use a round cake pan) with cooking spray. Add oatmeal mixture to the pan.

3. Top with blueberries and bake 25-30 minutes or until knife comes out clean.

I topped mine with Greek yogurt "frosting" (Greek yogurt mixed with whey protein) and more peanut butter!

Serves 4

Roasted Sweet Potato and Eggs with Yogurt Pesto

If you prefer a savory breakfast, this is for you! So nutritious and filling.

Roasted Sweet Potato and Eggs with Yogurt Pesto

Ingredients:

1 medium sweet potato

1 egg

1/4 cup egg whites

1/4 cup yogurt 

1 teaspoon pesto

1 teaspoon Parmesan cheese
Salt
Pepper

Directions:

1. Preheat oven to 400 F. Slice sweet potato into 1/2 inch slices and place in a bowl. Spray with cooking spray and season with salt and pepper. Toss to coat.

2. Spray a baking pan with cooking spray and add the sweet potatoes. Cook about 25 minutes, flipping halfway through.

3. When the sweet potatoes are almost done, coat a non-stick pan with cooking spray and heat over medium heat. Add the egg whites and crack the whole egg in the center. Cover and cook until the whites set. Place on a plate. 

4. Mix together the yogurt, pesto, and cheese in a small bowl. Top the eggs with the pesto mixture. Serve with sweet potatoes.

Chocolate Chip Banana Muffins

This recipe is perfect for those super ripe bananas on your counter. The bananas provide enough sweetness, so you don't need to add much sweetener. These are probably the most moist muffins I've ever made. It's hard not to eat the whole batch!

I get my flours, stevia, and extracts from Vitacost. They have the best prices and an amazing selection of food and supplements. Use this link for money off your first order. 

Chocolate Chip Banana Muffins

Ingredients:

3 small very ripe bananas (or two medium)
2 eggs
2 teaspoons coconut oil 

1/2 cup unsweetened cashew or almond milk
1 teaspoon vanilla
1 cup almond flour
1/4 cup coconut flour
1/4 cup stevia
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup chocolate chips (more if desired)

Directions:

1. Preheat oven to 350 F. In a food processor, combine the banana, eggs, coconut oil, milk, and vanilla. Blend until smooth.
2. In a large bowl, combine the flours, stevia, baking powder and cinnamon.
3. Add the dry ingredients to the wet ingredients in the food processor. Blend until smooth. Fold in the chocolate chips.
4. Add batter to a muffin tin coated with cooking spray. Bake 25 minutes or until knife comes out clean. Allow to cool.

Healthy Turkey Spinach Lasagna

Went back to my Italian roots for my mom's birthday dinner. A healthy twist on the traditional, but she gave it a thumb's up and asked for the recipe - success!

A couple of the swaps: I used ground turkey instead of ground beef, low-fat cottage cheese instead of ricotta (cottage cheese has less fat and calories and more protein), and whole wheat lasagna instead of regular lasagna.

Healthy Turkey Spinach Lasagna

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 lb ground turkey (I used 93% for more flavor)
1 can (28 oz) crushed tomatoes
1 can tomato paste
2 (10 oz) bags fresh spinach
1 egg white
1 container (4 cups) 2% cottage cheese
1 cup part-skim mozzarella cheese, shredded
12 cooked lasagna noodles
oregano
fresh basil
salt

Directions:

1. Preheat oven to 350 F. Heat the oil in a large pot over low heat. Add the onion and garlic and cook until soft (about 5 minutes). Add the turkey and cook until browned. Add the tomato sauce, tomato paste, oregano, and salt. Simmer 20 minutes. Add fresh basil at the end.

2. Meanwhile, rinse the spinach (do not dry) and transfer to a large non-stick pan. Cover and steam until wilted (about 3-4 minutes).

4. Mix together the cottage cheese and egg white.

5. Once the sauce is done, spread a thin layer of sauce on the bottom of a lasagna tray. Lay down 3 noodles. Add 1/3 of the sauce, 1/3 of the cottage cheese, 1/3 of the spinach, and 1/4 cup mozzarella cheese. Continue two more times, then top with the remaining lasagna noodles and 1/4 cup of mozzarella. Bake for 30 minutes.