Blueberry Vanilla Breakfast Cake

Imagine eating a big hunk of cake for breakfast! This is it! This cake is dense, moist and filling (and healthy!). I pretty much took the ingredients for 4 healthy breakfast servings and made cake. Yummy! It isn't super sweet, so if you  like things sweeter, add some additional sweetener of your choice. I like it because it is quick to make and very portable for breakfast on-the-go.

Blueberry Vanilla Breakfast Cake

Preheat oven to 350 degrees F

In a large bowl, mix together:

2 cups quick cooking oats
1 tsp baking soda
2 packets Splenda (or equivalent preferred sweetener)
Cinnamon, one tsp (if desired)

In a small bowl beat together:

4 eggs
1 tsp vanilla

In a shaker mix up :

2 cups water
4 scoops vanilla whey protein

Add egg mixture and protein shake to oats and mix well.

Stir in:

1 1/2 cups blueberries (I used frozen)

Spray an 8X8 baking dish with cooking spray. Pour in mixture and stir around alittle to evenly distribute the berries. bake 35-45 minutes (when center is firm/knife comes out clean it is done). Cut into 4 squares and enjoy :)

One serving is equivalent to having 1/2 cup oatmeal, one scoop whey protein, one whole egg and about 1/3c blueberries. Each serving is approximately 45 grams carbohydrates, 3-5 grams fat, and 30 grams protein.

Buckwheat groats and Apples

This is a very hearty breakfast dish, like a hot cereal. I have it with a side of eggs. Great for cold winter mornings!

Buckwheat groats are a nice non-wheat grain alternate (it is actually a fruit).

Here is an article about buckwheat and its benefits:

http://www.healthyreader.com/the-health-benefits-of-buckwheat/

I found them at Whole Foods Market in the bulk section.

This recipe makes 4 servings

1c buckwheat
1/2 tsp coconut oil
1/2 tbsp cinnamon
2c water
1 tsp vanilla
12 oz chopped apple (about 2 medium apples)

in a medium nonstick saute pan , heat the coconut oil over med heat, then add the buckwheat groats, cook and stir to roast them to an even brown (chestnut) color, adding the cinnamon when they begin to brown. Once the groats are evenly toasted, add the 2 cups water and the vanilla, bring to a boil, then reduce heat to low and cover, stirring occasionally, for about 8 minutes, then stir in apples, cover and cook 2 more minutes (groats should absorb water and become tender but still chewy).

one serving is 7.5oz or a medium packed cup and a loosely packed quarter cup.

Brown Rice Stuffing

I love stuffing but wheat doesn't love me! this is made from ingredients on my current plan, if you have different stuffing add-ins that you love, feel free to add them in, nuts or raisins or lean sausage would all be yummy.

This makes 5 servings for my current calorie allowance.

Ingredients:

5 tsp olive oil
2 1/2c chopped celery
1 2/3c chopped green onions (I chopped 3 bunches)
1 tbsp garlic
1 tbsp dried parsley
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp black pepper
1/2 tbsp paprika

4c cooked brown rice

1c chicken broth or boullion

In a medium nonstick pan, heat olive oil over medium heat. add celery and saute until satrting to soften. Add green onions and herbs/spices and saute 2 minutes. Add rice and stir and cook to blend and heat through. Add broth and cover, turn heat to low and cook 5 minutes, until rice fluffs up and softens. Salt to taste.

1 serving is about 7 1/4 oz or just over a cup.

Pumpkin Pancakes

Pumpkin pie flavored pancakes - what a great fall breakfast!

Serves 2

mix together in a medium bowl:

1c old fashioned oats
1/2c water
1c pumpkin puree
6 egg whites
1oz raisins
1/2 tsp salt
2 tbsp splenda
1 tbsp pumpkin pie spice
1 tsp vanilla

mix well to blend and let sit 10 minutes to soften the oats a little.

While mixture sits, preheat a large non stick pan or griddle over med heat.

Scoop into pan using a 1/4c measure or ladle, cook until browned lightly on one side, flip and cook until firm/cooked through.

These smell amazing and taste delicious!

if you eating plan allows, have topped with reddi=whip or sugar=free syrup, but they are good all on their own, too! :)

Spiced Quinoa

1c quinoa (rinsed and dried, but the brand costco has is pre-rinsed to get rid of the saponins)
1 tsp ginger (I was out of ground ginger, so I subbed a tbsp minced fresh)
1 tsp cumin
1 tsp ground coriander ( I smashed seeds, lol)
1 tsp turmeric
1 tbsp olive oil
1/2 tsp salt (or less to taste)
2 c water or chicken broth, heated to boiling in microwave (about 4 minutes)

In a medium saucepan, heat olive oil over low/medium heat.

Add all the spices and stir and cook until fragrant, about a minute. add quinoa and stir and roast 1-2 minutes.

Add hot water/broth and bring to a boil, then reduce heat, cover and simmer 15 minutes. take lid off, stir and let stand 5 minutes. yummy.

this makes about 4 servings, depending on your calorie allowances.

Favorite Oatmeal Combinations

I love my oats - old fashioned oats, quick oats, scottish steel cut oats :) the type I eat generally depends on how much prep time I have... nothing beats quick oats - 2 minutes in the microwave, or in a pinch I will just mix them with warm water from the tap and eat after a minute...

favorite things in my oats...besides cinnamon, which is a must in liberal amounts no matter what else I am adding..

dried cherries

raisins

blueberries

strawberries

pumpkin puree

almond butter

natural peanut butter

smart balance omega

vanilla whey protein

Here is a snack I love..its kind of like eating cookie dough:

1/2c oats

1 scoop chocolate whey protein

1 tbsp peanut butter

add enough water to make into a stiff "dough" and eat..yummy

Posole Salad with Avocado, Green Chili, Lemon and Cilantro

This is from the Dean and DeLuca Cookbook, my brother-in-law makes this for family BBQs and we all love it!

Serves 8 as a side dish.

1/2 pound dried posole (or 2 cups canned hominy, drained)
2 bay leaves
2 ripe avocados
1/2c packed fresh cilantro leaves, minced
2 lemons
8 small pickled green chilies, minced
1/3c red onion, finely minced
1 1/2 tsp salt
2 Tbsp chili powder
2 tsp ground cumin
cilantro sprigs for garnish

1) soak posole for at least 3 hours or overnight (if using dried). drain, add fresh water and the bay leaves, and boil in a medium saucepan until soft enough to chew comfortably (some people like it at 30 minutes, some at 2 hours). Drain again. Remove and discard bay leaves. (if you are using canned hominy, start with step 2)
2) halve and pit avocados. Scoop the pulp out and chop it into 1/3-inch cubes. Place in a large bowl with the minced cilantro. Squeeze the juice of the lemons into the bowl with the avocado and cilantro. Add the hominy and the remaining ingredients to the bowl. Mix thoroughly but carefully, folding with spatula so you don't smash the avocado. Garnish with cilantro sprigs.

Warm Blueberry Cinnamon Quinoa

This is a tasty breakfast dish to make ahead and portion out. I still have a small protein shake with it...

1 cup coconut milk

1 cup water

1 cup quinoa (rinse well to rinse off saponins before cooking)

2 cups fresh or frozen blueberries

1/2 tsp ground cinnamon

Combine coconut milk, water, cinnamon and quinoa in a medium saucepan. Bring to a boil over high heat. reduce heat to med-low, cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes. Stir in blueberries (and a little splenda if you like it sweeter).

5 servings

per serving:

247.2 calories

11g fat

32g carbohydrates

5.6g protein