This Yogis Breakfast

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oatmeal and pollen

Dear Diary,

This Yogis Breakfast is all vegan protein and all kinds of delicious…the perfect breakfast for a lazy and rainy Sunday morning in NYC…so healthy, so good! You all know that I’m a yoga lover– my Sunday morning routine usually consists of a hot yoga session followed by an epic brunch… but this morning, I’m feeling exhausted… and the bad weather is the perfect excuse to stay in bed for just a little longer.  With some extra time on my hands, I wanted to make something hearty, delicious and of course healthy.

I woke up, made this in about 8 minutes flat, and went right back to bed… haha … and in about 3 hours, I will be having breakfast # 2: aka eggs, avocado, and smoked salmon… sounds like a good plan, right?  Well here’s the recipe if you want to give it a go!

HERE’S WHAT YOU NEED/ HERE’S WHAT YOU DO

Boil 1/4 cup of steel cut oats in 3/4 water and 1/4 unsweetened vanilla almond milk

when the steel cut oats are soft and ready to eat, take off the heat and add a half a scoop of Vega One Nutritional Shake “French Vanilla” protein powder

on top: add blueberries, raspberries, chia seeds and bee pollen… or whatever else you have around ;)

HERE’S WHY

steel cut oats: less processed and lots of fiber… oatmeal is the perfect carb to start your day

blueberries: antioxidants, DUHR

chia seeds: omega-3 and antioxidants

bee pollen: hypo-allergenic, sweet and natural energy boost! ** I also suffer from seasonal allergies, so this local NY bee pollen will help my body fight against the elements!

protein oatmeal

Enjoy your lazy Sunday and eat up right!

Coconut Cream Cookie Sandwich

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cookie sandwich

Dear Diary,

Coconut cream cookie sandwiches were my go-to treat this Valentines!  This year, my boyfriend and I are celebrating Valentine’s Day all weekend long… first with a romantic dinner out on Friday night, followed by a fun and casual night in on Saturday night… we’re going to drink cocktails, play games, and of course eat sweets!  This cookie is as healthy as a cookie can possibly be… no added sugar, whole wheat flour, oats and cashews… combined with a coconut whip cream?!  Now that’s a cookie you can feel good about!

Let’s be honest, this oatmeal nut cookie isn’t much to look at…  it’s consistency is similar to a scone– sweet and a bit dry, but the coconut whipped cream adds balance as a rich and creamy filling!  Turning cookies into a sandwich adds a casual and playful tone to a romantic night in!  Check out the recipe below to make this for yourself, your friends, or that special someone!  From start to finish this whole recipe can take you less than a half hour to make… so start preppin’ SFG’s!

HERE’S WHAT YOU NEED:

(for the cookie)

1 egg

1/2 cup agave

instant oats 1 cup

almond extract 1/2 tsp

baking powder 1.5 tsp

cinnamon 1/2 tsp

cacao powder 2 tbsp

salt 1/8 tsp

whole wheat flour 3/4 cup

2 tbsp coconut oil

chopped up cashews (a small handful)

(for the whipped coconut cream)

  • 2 cans of coconut milk (**important!  Make sure you place in the fridge over night to harden the milk– otherwise, the whipped-cream, will be more like cream-soup!)
  • 1 tablespoon of Truvia (natural zero calorie sweetener)
  • optional ** add a tablespoon of vanilla extract or an extra spoonful of Truvia for extra sweetness

HERE’S WHAT YOU DO:

(for the cookies)

  • mix the ingredients all together in a mixing bowl until thoroughly combined
  • place cookie sized balls on a baking sheet (lined with parchment paper)… I like to use an ice cream scooper to scoop consistent cookie dough balls…
  • put the cookies in a 350 degree oven for 10 minutes! … then allow them to cool off before icing them with coconut cream

(for the whipped cream)

  • take the cold coconut milk out of the fridge and open the can
  • there will be liquid on the bottom, but a thick coconut substance on the top– use a spoon and remove only the thicker mixture into a bowl
  • add tbsp of truvia into the bowl, and using an egg beater, whip the coconut milk until it becomes even thicker, creamier, and fluffier!

 LAST STEP– add the creamy coconut layer to the bottom of the cookie, spreading it on thick with a knife!  Then top it all off with another cookie! 

cookie sandwich 001

ENJOY SFG’s!!!  What are you doing this holiday weekend? … and who with?!

Cauliflower Pizza Take Two: oatmeal crumbles

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cauliflower pizza SFG Diary

Dear Diary,

Remember the headlines about 3000 delayed flights the Wednesday before Thanksgiving?  Well, I’m sad to say that I was on one of them!  As I stood helpless and frustrated at LAX, deciding between a chocolate bar or a healthier option of nuts to keep my mind and stomach occupied for a couple hours (SFG’S, you all will be proud to know that the pistachio’s won ;)), a copy of shape magazine caught my eye… Hey!  How else is a gal supposed to pass the time?!

As I browsed through the pages, looking for tips and inspiration, a recipe page where Oats were the main attraction caught my attention…  Oats aren’t a new trendy super food– but people are starting to use them in all kinds of ways to make a recipe even healthier and more unique.  Oats are full of healthy fiber that keep you fuller longer… and this recipe talked about making oatmeal into fo-sausage crumbles– the perfect topping to a homemade pizza!  What a cool idea!

cauliflower pizza with oatmeal crumbles

For my pizza, I use my favorite cauliflower crust!  It’s the perfect base to my favorite vegetable recipes!  Check out my past post on how to make it!  Bake the crust on it’s own in the oven for at least 30 minutes…

Oatmeal crumbles: cook oatmeal the old fashion way (1/2 cup in 1 cup of boiling water for 5 minutes).  Once cooked, toss in your favorite savory Italian seasoning– I added salt, pepper, garlic powder, onion powder and oregano (only a couple dashes so that the flavor isn’t too overpowering.)  Mix well and then pat down on a baking sheet.  Have the oatmeal crisp up in the oven for 10 minutes at 400 degrees.  These crumbles are an awesome addition as a pizza topping.  :)  Add them at the very end…

SFG cauliflower crust with oatmeal

Once the crust is cooked, add a layer of kale (salt and pepper is a must), and then sprinkle on nutritional yeast– cook in the oven until wilted!

kale and nutritional yeast SFG DIARY

crack eggs right on top and then continue to let cook until the egg whites are cooked through.  Sprinkle on the oatmeal crumble!  Option: add any vegetables you like, and add a little mozzarella cheese to tie the dish all together!  Lastly, when the pizza is fully cooked add some big slices of tomatoes on top!  And viola!  You’re finished!  Cut yourself a piece and enjoy!

oatmeal crumble pizza

Skinny Fat Girl Diary