Slow Cooker Bluberry Muffin Oats

Hi I've never really prepped a few days worth of breakfast before- if I needed something to grab and go, I'd just throw together some overnight oats like this or this. But, as my schedule has gotten busier and busier I decided it would be really convenient to just have everything ready to go.

I came across this recipe and decided to give it a try. It uses a mixture of steel coat oats and quinoa which adds some protein and omega-3 fatty acids to an otherwise carbohydrate based meal.

If you've never bought steel cut oats, you can find them right near the regular oatmeal. Both rolled oats and steel cut oats start as oat groats. The groats are roasted and can then be further processed and rolled into flakes (rolled oats) or cut into several pieces (steel cut oats). For this reason, steel cut oats take longer to cook, but provide a chewier texture and nuttier taste. As far as nutrition, they are pretty much identical.

The end result? Really delicious (and makes your kitchen smell amazing)! This is a really nourishing, filling breakfast that you can further customize with various toppings. I've topped mine with yogurt (for extra protein) and peanut butter (to add healthy fat).

You can find the original recipe here!

Slow Cooker Blueberry Muffin Oats 

Serves 6

Recipe by Jamie

Ingredients: 

1 cup steel cut oats
1/2 cup quinoa, rinsed
5 cups water
1 teaspoon vanilla
1/4 teaspoon salt
Zest of 1 lemon (about 1-2 tablespoons)
2 tablespoons flaxseed
1 tablespoon coconut oil
3-4 tablespoons stevia (or pure maple syrup or honey)
3/4-1 cup cup fresh or frozen blueberries (I used 3/4 cup frozen)

Directions:

1. Spray the inside of slow cooker with cooking spray. Add all ingredients and stir. Cook for 7-8 hours on low (overnight if you'd like).

2. Spoon oats into a bowl and add a splash of milk (optional) and other desired toppings. Store in the fridge.

*To reheat a serving, add 1/3 cup milk or water and cook for 1 minute on high in the microwave. Stir, then cook again another minute or so or until hot. It's also good cold- stir in some yogurt and it's just like overnight oats!

Nutrition Information per serving:  206 calories, 6 grams Fat, 32 g Carbs, 6 grams Protein

Roasted Sunflower Protein Cookies

Perfect lunchbox or after-school/after work snack! Full of healthy fats and satiating protein to keep you fuller, longer.

I buy my flours, sugar, flaxseed etc. from Vitacost. For $10 off your first order, use my link!

Roasted Sunflower Protein Cookies

Ingredients:

1/2 cup sweet rice flour
1 scoop (33 grams) vanilla whey protein (I used Cellucor)
1/4 cup coconut sugar (or regular)
3 tablespoons nut butter of choice (I used sunflower butter)
1 flax egg (or regular egg)*
3 tablespoons roasted sunflower seed kernels
2 tablespoons water

Directions:

1. Preheat oven to 350 F.
2. Mix all ingredients until a dough forms. Divide into 9 cookies shapes. Place on a baking sheet lined with parchment paper.
3. Bake for 12 minutes. Enjoy!

*Flax egg: Mix together 1 tablespoon ground flaxseed with 3 tablespoons water. Allow to sit 5 minutes before use.

Nutrition Info (1 cookie): 97 calories, 4 g Fat, 9.5 g Carbohydrates, 4.5 g Protein

Coconut Flaxseed Pancakes

I had been sticking to my usual pancake recipe all week, but decided to switch it up this morning and use some ground flaxseed in the batter. These came out so delicious and fluffy- I could've had 3 more stacks.

Ingredient note: I buy my flour, flaxseed, stevia, oatmeal, psyllium husk and more from Vitacost. They have the best prices and deliver right to your door. Click the link for a discount off your first order!

Coconut Flaxseed Pancakes

Ingredients:

1/3 cup riced cauliflower (I used my Ninja to finely chop it)
1/4 cup egg whites
2 tablespoons Cellucor Cinnamon Swirl Whey Protein
3 tablespoons coconut flour
1 tablespoon flaxseed
1 teaspoon psyllium husk
1/2 teaspoon baking powder
Stevia to taste
Almond milk

1. Microwave the riced cauliflower for 45 seconds (you do NOT taste it- it makes the pancakes moist).
2. Combine all ingredients together in a food processor, except the almond milk. Slowly add almond milk until the batter has a slightly pudding-like consistency.
3. Heat a non-stick pan over medium heat and spray with cooking spray. Once hot, add pancake batter by the spoonful. Cook like regular pancakes (be patient- they take longer to cook than regular pancakes- you don't want to flip too soon!). 

Low Carb Flax Waffle

This was by far one of the best waffles I've ever made. What makes them lower in carbohydrates? I used protein powder and ground flaxseed in place of flour. Flaxseeds are a rich source of omega-3 fatty acids antioxidants, and fiber. What else is amazing about this recipe? I used riced cauliflower. Yes, cauliflower in my waffles. And no, the waffles do NOT taste like cauliflower. They will make them moist. If you've ever tried baking with protein powder before and they've come out super dry, it's because you did not use moisturizing agent. Examples of these include canned pumpkin, yogurt, applesauce, cottage cheese, cooked winter squash (acorn, kabocha, butternut), cooked beets, and more. I usually use two, and one of them is always cauliflower. Read more about why I use cauliflower in my waffles and pancakes here.

Low Carb Flax Waffle

Ingredients:

1/2 cup riced cauliflower
2 tablespoons ground flaxseed

2/3 scoop whey protein powder (I love using Cellucor brand)

1/2 tablespoon psyllium husk 

1/2 teaspoon baking powder

2 tablespoons almond milk
3 tablespoons egg whites

Stevia to taste

Directions:

1. Preheat waffle iron.
2. To rice your cauliflower, place raw florets in a food processor and pulse until finely chopped. I use my Ninja for this. Cook in the microwave for 40 seconds.
3. Meanwhile, add the flaxseed through the stevia to your food processor. Add the cauliflower. Blend until smooth.
4. Coat your waffle iron with cooking spray. Add batter and cook until done!

Flaxseed Chicken Burgers

No breadcrumbs here- just veggies, spices, and flaxseed! Simple to prepare and they don't dry out.

Flaxseed Chicken Burgers

Ingredients:

1 lb ground chicken breast

1/2 onion, chopped

1 garlic clove 

2 sticks of celery, chopped

2 tablespoons flaxseed

1 tablespoon salt-free garlic pepper seasoning

1 egg white

Directions:

1. Place the celery, onion, and garlic in a food procesor to finely chop. 

2. Place chicken, chopped veggies,  seasoning, and flaxseed in a large bowl. Mix well.

3. Divide into 4-5 burgers depending on how big you want them. Cook on a grill pan or George Foreman until done and no longer pink. My George Foreman took about 5 minutes. Enjoy!

Paleo Coconut Biscuits

After hearing how much @leahpetersfitness loved her loaf of Paleo Coconut Bread, I went to my local Gluten-free shop to pick up a loaf to try. The sales person told me he had just sold the last loaf, and that he would be getting a new delivery the next day. I had to go to Whole Foods anyway, so I figured I would buy it there. Unfortunately, my Whole Foods didn't carry it. So, I decided to make my own Paleo Coconut Bread. I wasn't sure how it would come out, so I didn't want to waste ingredients on an entire loaf of bread in case it didn't come out right. So, I made "biscuits" instead, and cooked them in a muffin tin. These little guys came out FANTASTIC. They are very similar to the macro breakdown of the Paleo Coconut Bread (1 g Fat, 6 g CHO (5 g Fiber), 5 g Protein). They are both gluten and dairy free. Oh, and about 10 times cheaper to make than buying them at the store : ) . Next time, I'm increasing the amount of ingredients and making a loaf of bread!

Paleo Coconut Biscuits

Ingredients:

1/4 cup coconut flour
2 tablespoon ground flaxseed
1/4 teaspoon baking powder
1/4 teaspoon guar gum
1/4 teaspoon sea salt
1/2 cup egg whites
1/2 cup water

Directions:

1. Preheat oven to 350. Spray a muffin tin with nonstick spray.
2. Mix together the coconut flour, flaxseed, baking powder, guar gum, and sea salt. You don't want any clumps of flour!
3. In a separate bowel, whisk the egg whites until frothy. Add the water, whisk again. Gradually add the wet ingredients to the dry ingredients. Stir until well combined.
4. Divide batter evenly in the muffin tin. Bake for about 13 minutes, or until knife comes out clean.

Makes 6 muffins (Make larger ones if you like, just note that the macros will change)

Macros: 1.4 g Fat, 4.6 g CHO (3.6 Fiber), 4.1 protein

Pumpkin Flax Pancakes with PB2 Cream

These came out super moist! Adding ground flaxseed to baked goods and pancakes gives them a great texture and a host of health benefits. Ground flaxseeds are rich in omega-3's, fiber, and is one of the best sources of lignans. Omega-3 fatty acids are essential, meaning that our body cannot make them. Just one tablespoon of ground flaxseed provides 1.8 grams of omega-3's- which is greater than the AI for both men and women (1.6 and 1.1 grams, respectively). Fiber helps us feel full and helps to regulate digestion, while lignans have antioxidant qualities. Try these pancakes not only because they are delicious, but they also do your body right!

Pumpkin Flax Pancakes with PB2 Cream

Ingredients:

2 tablespoons vanilla protein powder
2 tablespoons ground flaxseed
1 tablespoon coconut flour
Stevia to taste
1/4 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup canned pumpkin

For the Cream:

1 teaspoon sugar-free vanilla pudding mix
1/2 tablespoon PB2

Directions:

1. Blend all ingredients together (I used my Ninja).
2. Cook pancakes over medium heat on a non-stick pan coated with cooking spray.
3. Add batter to the pan by the spoonful. When the pancakes set and bubbles start to form, flip and cook on the other side.
4. To make the cream, mix the pudding mix and PB2 with a little water to form a sauce-like consistency.
5. Layer pancakes with cream and eat!

Nutrition Facts: 223 Calories, 7 g Fat, 19 g CHO, 11 g Fiber, 21 g Protein

Coconut-Berry Overnight TVP "Oats"

So, this might be one of my top 10 most favorite creations EVER. I came up with it because there were so many Instagram posts of overnight oatmeal that basically made me want to eat my phone... I wanted to come up with something that I hadn't seen anyone else do- just because I just like being different ;). So, threw this together and I've been obsessed ever since. MUST TRY. Please excuse the picture- its not the greatest. I always eat it way to quickly before I realize I should take a picture! This recipe is very versatile. I've even eaten it only after an hour of letting it sit in the fridge. It's a little crunchier and reminds me of a cereal that I would eat as a kid. Fruity Pebbles anyone? Just SO good.

 

Coconut-Berry Overnight TVP "Oats"

Ingredients:

1/4 cup TVP

1/4 cup riced cauliflower (instructions on how to do this on a previous post)

1 T reduced-fat, unsweetened coconut flakes (I use "Let's Do Organic" from Whole Foods)

1/2 tablespoon ground flaxseed

1 packet Truvia

3/4 cup Almond Milk (OR 1/4 cup plain Greek yogurt + 1/2 cup water)

Cinnamon

Berries/Sliced Banana/Strawberry (whatever!)

Directions:

1. Mix all ingredients together and let it sit in the fridge overnight. I like to eat mine cold. I've been topping it with 1/2 tablespoon organic peanut butter and Walden's Sugar-free Chocolate Syrup :)

Side Note: Included this today in my new "Operation Lean Bulk" plan. Working on increasing the amount of healthy fats and complex carbohydrates in my diet in order to make some gains at the gym!

Top left are my Oreo Protein Pancakes- perfecting the recipe but I think I'll have it ready for posting by tomorrow! Top right is my Pecan-Crusted Flounder over Sweet Potato "Risotto" (made with cauliflower rice) with mushrooms and peppers. Bottom right is a salad I threw together with roasted brussel sprouts and bell peppers, a vegetarian sausage link, tomatoes, cucumbers, edamame, fat-free feta, avocado, and sweet potato "croutons". The croutons were born from a sweet potato waffle accident. The waffles came out too soft so I threw it under the broiler to crisp them up. Cut them into smaller square pieces and BOOM- sweet potato croutons!

Don't forget to follow me on IG @adena86 for more recipe ideas!

Savory Protein Quiche

I don't particularly love quiche, but I couldn't refuse this challenge. I am on a mission to modify every calorie, fat, and carbohydrate-laden recipe to make them healthier. A typical quiche is made with white flour and butter, then filled with eggs, cheese, milk, heavy cream, etc. There are many variations, but the crust is usually standard- perfect candidate for a nutrition upgrade :)

I got inspired to try this recipe after Anna posted it. She used pea protein in her recipe, which I have, but I have a special place in my heart (or should I say stomach?) for using brown rice protein for savory-ish recipes. I took her advice and added some flaxseed to mine. The texture of this crust is unbelievable- it held together and stood its ground after I cut into it. It is such a great mini-meal or snack.

Note: I do not own any special kind of quiche tin. I simply baked mine in a muffin tin. Going forward, I will be keeping my eye out for a small quiche tin :)

Brown Rice Protein Quiche

Ingredients:

2 tablespoons egg whites
2 scoops brown rice protein powder
1 tablespoon coconut flour
1 tablespoon milk
1/2 tablespoon flaxseed
Salt and onion powder to taste

Directions:

1. Preheat oven to 400.
2. Blend all ingredients together (I used my Ninja).
3. Scoop out your batter and roll into a ball. Place into a mini quiche tin or muffin tin sprayed with non-stick spray.
4. Use your fingers to form the dough into the shape of the tin. Spread fairly thin.
5. Bake about 15-20 minutes, or until it starts to brown. Take it out and allow your quiche to cool slightly.
6. Top with your fillings and bake until fillings are set.

After I baked my quiche crust, I filled it with egg beaters mixed with a little cottage cheese and seasonings- definitely recommend this!

Cauliflower: Pizza'd, Riced, and Bun'd

I had leftover cauliflower from my pizza experiment, so I decided to make Cauliflower Fried Rice! It’s amazing how much it really resembled the texture of rice- and it was SO easy. I grated my cauliflower in my Ninja. Next, I beat a whole egg and “fried” it on a pan coated with cooking spray. I put the egg aside then sautéed some baby bell peppers, onion,garlic, and lots of grated ginger. Once the veggies were soft, I added some chopped steamed broccoli. Finally, I added the cauliflower “rice” and let it cook for a few minutes. Splashed the whole thing with some sake and Bragg’s Liquid Aminos (could use soy sauce), then sprinkled it with a  little stevia and BAM- Cauliflower fried rice!!!

Yogurt Flax Protein Panckes

I wanted to create a new pancake recipe this morning to switch it up a bit, and came up with this one on a whim as I rushed to get ready for work (I had a hard time leaving the gym this morning ;) ). I opened my fridge, and noticed I had a little greek yogurt left. I'm a big fan of plain greek yogurt- it has a creamy, thick texture, and contains almost twice the amount of protein of regular yogurt. One 6 ounce container of low fat Greek yogurt contains 13-16 grams of protein. My favorite brand is Total Fage 0% because it has the creamiest texture. Although it's a great healthy snack option, beware of the flavored versions- they contain a lot of added sugar. For example, Chobani Blueberry contains 20 g of sugar while The plain contains only 7 g (which comes from the natural sugars in milk). Chobani blueberry contains naturally occuring sugars from milk and fruit, but also from evaporated cane juice. Necessary? I think not. I always buy plain and sweeten it myself with Truvia, cinnamon, and fresh fruit. Other uses for Greek yogurt? I use it for dressings, sauces, as a substitute for sour cream, as a topper for pancakes, and as a protein frosting (by mixing it with protein powder-YUM).

Ok, back to the pancakes! Ingredients like cottage cheese, yogurt, ricotta cheese, pureed banana, butternut squash, sweet potato, etc., all add moisture and enhance the texture of pancakes. I've tried all of the previously mentioned, so I figured it was yogurt's time to shine. This recipe is flour-free and oat-free. I'm sure they would be pretty tasty with ground oats, but it's been done a million times and I wanted to take on the challenge of making them without added carbohydrates. These were really flavorful and moist. Best part? This recipe yielded a HUGE 8 layer stack of pancakes!! (The picture below shows only 7 because I ate one before taking it- couldn't help it).

Yogurt Flax Protein Pancakes

Ingredients:

1/4 cup plain 0% Total Fage Greek Yogurt
3 tablespoons egg beaters
1 teaspoon vanilla
1/4 cup vanilla whey protein powder
3/4 teaspoon baking powder
1 tablespoon ground flaxseed
Truvia and Cinnamon to taste

Directions:

1. Whisk together the yogurt, egg beaters, and vanilla.
2. In a separate bowl, mix the remaining dry ingredients together.
3. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet over medium-high heat. Spray with cooking spray. Drop the batter by the spoonful onto the pan. Cook until bubbles start to form adn the pancake sets around the edges. Flip and cook another minute or so on the other side.

Serves 1

Nutrition Facts: 146 Calories, 2.8 g Fat, 8.7 g CHO, 2.6 g Fiber, 22 g Protein

Very Berry Protein Waffles

Confession: I did not eat anything but my Banana Bread Psylium Pancakes with PB2 sauce for a solid 12 days in a row. Obsessed? Yes. Whenever I make something I like, I become an addict for a good 2 weeks. These waffles ended my streak, and they were delicious enough to require posting. I don't usually blend fruit into my pancake and waffles batters because I like to keep them lower in carbohydrates so I can top them with fresh fruit, yogurt, etc. I was really excited that I was able to keep the fruit content low for this recipe, but still get the "very berry" flavor I was aiming for. However, you can add more if you prefer. The waffles were fluffy, flavorful and very satisfying! Who doesn't love digging into a fluffy tower of waffles?!

Very Berry Protein Waffles

Ingredients:

1/4 cup Egg Beaters

2 tablespoons unsweetened Almond milk

12 blueberries

1 sliced strawberry

1/2 banana

1 scoop vanilla whey protein powder

1 tablespoon coconut flour

1 tablespoon ground flaxseed

1/2 teaspoon baking powder

Cinnamon to taste

Truvia to taste

Directions:

1. Mix or blend the egg beaters, milk, and fruit. Add dry ingredients and blend or mix well.
2. Pour batter into hot waffle maker.
3. Top with your favorite toppings! I layered mine with Greek yogurt, sugar free syrup, and fresh sliced fruit :)

 Serves 1

Oat-less Oatmeal

I worked the late shift at my internship, so after eating a bunch of mini-meals throughout the day I wasn't hungry enough for a big dinner. I came across a recipe for "Oat-less Oatmeal". I had experimented with a similar recipe in the past, but I remembered there was something about the texture that I didn't like. However, the idea of "oat-less oatmeal" intrigues me and I'm determined to find a recipe that works. The recipe I found called for one whole mashed banana, but I knew I had some extra pumpkin in the fridge and thought it would be a tasty substitution. There seemed to be a limit to how firm of a texture I could achieve on the stove top, so I put the "oatmeal" in the fridge after I cooked it. I actually did firm up and tasted better, but not really up to my oatmeal standards. I auctioned it off to my sister who brought it with her to school as a snack today. She LOVED it, so I was inspired to post the recipe anyway . . . more experimenting to come.

Oat-Less Oatmeal ( Slightly adapted from here ):

1/4 cup unsweetened almond or coconut milk
6 T egg whites
2 Tbsp ground flaxseed
1 tsp cinnamon
1/4 cup canned pumpkin
1/2 tsp vanilla extract

Whisk together egg whites and milk. Add in flaxseed, cinnamon, mashed banana, and vanilla and whisk until completely combined. Pour mixture into a medium saucepan and cook over medium-low heat. Constantly stir the mixture until you reach a cooked oatmeal consistency. I cooked mine around 7-8 minutes, but 5 minutes is probably fine.

My sister ate it cold the next day topped with almonds and strawberries: