Baked Pear Steel-Cut Oatmeal {And a pregnancy update!}

I am almost 25 weeks pregnant! Meaning I only have about 15 weeks left to prepare for this little guy!

Where to begin? I don't even know! I only have mountains of baby girl clothing, accessories, toys, etc.

And I have been way too busy to even think about going out and buying any boy stuff.

Yeah...not feeling very prepared yet!

While I may not be prepared for him to come yet, he sure is getting ready! 

He is so active, especially after I eat or exercise. And he is definitely growing.

For you moms out there, were there any foods you ate that really got your kids moving?

Because foods like curry or chocolate get my little guy moving a ton! :)

I just had another prenatal appointment today and everything looked and sounded great!

*sigh of relief*

No matter how many times I go in for a prenatal appointment and everything looks great,

I still end up worrying about all sorts of random things: Why isn't he moving right now? Is he okay? Am I eating enough? Is he getting the nutrition he needs?

Anyways, I am really excited for this new baby to join our family! :)

Another exciting event coming up: graduation! I graduate next month.

I know, it's crazy. It really is. And it's still difficult for me to wrap my mind around.

Done. Done with school? Forever?! Well, maybe not forever. But for a while.

However, that doesn't mean I don't plan on continuing my education.

I plan on learning lots of things post-graduation: how to sew, bake more, cook more, budget, organize, and all those other things I have been wanting to do but just have not had time for. 

I also cannot wait to spend more time with Kaiya-bear and our new little man.

I cannot wait to take them to the park and play games with them and help their dreams and imaginations run wild. At least that's what I would like to do. 

I hope to teach them to love life. And food...which leads me to this beautifully delicious dish...

Baked Pear Steel-Cut Oatmeal!

This recipe is very similar to my Baked Pear-Berry Steel-Cut Oatmeal, just without the berries.
And with some shredded coconut added!

Pear+coconut=delicious! If you haven't had that combination before, you will be pleasantly surprised. :)

This is the perfect dish to use up those pears that you forgot about in the fridge or on the countertop.
I totally forgot that I had a couple of pears sitting in the pantry. I was going to throw them away but then thought that I should try to use them somehow. So I made this oatmeal!

I am really working on not wasting so much food. The other week I realized I was throwing away so much leftover food and vegetables that had gone bad, and I decided to change that.

So, no more wasting food for me! :) At least, that's my goal.

Baked Pear-Berry Steel-Cut Oats
Inspired by: This New Old Thing
Total Time: 1 hour
Servings: 6
Nutrition (per serving):
Calories (193), Fat (3.1g), Protein (5.5g), Carbs (37.1g), Sugars (12.6g), Fiber (6.2g)
High in dietary fiber, 16% DV of Calcium

Ingredients:

• 1 c. uncooked steel-cut oats
• 1 & 1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 2 ripe pears, chopped
• 1-2 Tbsp. raw honey (depending on how sweet you want it!)
• 2 Tbsp. pure maple syrup
• 1/2 tsp. baking powder
• 1 Tbsp. chia seeds, optional (but not ;) )
• 1/3 c. unsweetened shredded coconut
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Directions:

1. Preheat oven to 375 degrees F.
2. Mix oats and milk in large bowl and set aside for 10 minutes, so the oats soak up a bit of the milk.
3. While the oats are soaking, heat a small saucepan over medium heat and add the raw honey and pears. Saute the pears for a 4-5 minutes until pears are softened.
4. Add the pear mixture and all other ingredients (maple syrup, baking powder, chia seeds, shredded coconut, cinnamon, vanilla, and salt) into the bowl with the oats and milk. Stir to combine.
5. Pour the oat mixture into a lightly greased 8x8 baking dish and bake in oven for about 35-40 minutes, or until the center is set and no longer runny.
6. Serve warm with an extra splash of milk and a sprinkle of coconut. 
7. Refrigerate leftovers in a airtight container. To reheat leftovers, heat a small to medium saucepan over medium heat, add the desired amount of baked oats and some almond milk. Feel free to add as much/little milk as you want, depending on how you like the consistency of your oats. More milk for thinner oats, less milk for thicker oats. 

Baked Pear-Berry Steel-Cut Oats

I've been in a baked oatmeal mood lately. 

It just sounds so good during the chilly Winter mornings.

(Although Spring is now on its way - yay!)

It is so convenient to make some baked oatmeal at the beginning of the week

so your next few breakfasts are already ready to go! 

I'm all about convenience, especially in the morning when I wake up with a monstrous appetite 

(thank you pregnancy!) and I don't feel like making anything.

With baked oatmeal, I can just take leftovers out of the fridge, scoop a serving into a small saucepan over medium heat, pour a little milk over it, and voila! Breakfast is ready in just a few minutes.

PLUS, it makes my house smell amazing. Best smell ever!

Eating steel-cut oats is also a great way to start the day! I'd say they were a "superfood" breakfast.
They are rich in dietary fiber, which has been shown to reduce the risk of heart disease and diabetes, lower blood pressure, and aid in weight-loss (since it keeps you full, longer!). Awesome, right?!

Isn't it wonderful that something so healthy is also super tasty? ;)

Baked Pear-Berry Steel-Cut Oats
Inspired by: This New Old Thing
Total Time: 1 hour
Servings: 6
Nutrition (per serving):
Calories (193), Fat (3.1g), Protein (5.5g), Carbs (37.1g), Sugars (12.6g), Fiber (6.2g)
High in dietary fiber, 16% DV of Calcium

Ingredients:

• 1 c. uncooked steel-cut oats
• 1 & 1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 1 ripe pear, chopped
• 1 c. fresh or frozen mixed berries (if you use frozen, let them thaw and drain as much liquid as you can)
• 1 Tbsp. raw honey
• 2 Tbsp. pure maple syrup (or honey or agave nectar)
• 1/2 tsp. baking powder
• 1 Tbsp. chia seeds, optional (but not ;) )
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Directions:

1. Preheat oven to 375 degrees F.
2. Mix oats and milk in large bowl and set aside for 10 minutes, so the oats soak up a bit of the milk.
3. While the oats are soaking, heat a small saucepan over medium heat and add the raw honey, pears, and berries. Sautee the pears and berries for a few minutes until pears are softened.
4. Add the pear-berry mixture and all other ingredients (maple syrup, baking powder, chia seeds, cinnamon, vanilla, and salt) into the bowl with the oats and milk. Stir to combine.
5. Pour the oat mixture into a lightly greased 8x8 baking dish and bake in oven for about 35-40 minutes, or until the center is firm.
6. Serve warm with an extra splash of milk (or cream if you're feeling really adventurous!).
7. Refrigerate leftovers in a airtight container. To reheat leftovers, heat a small to medium saucepan over medium heat, add the desired amount of baked oats and some almond milk. Feel free to add as much/little milk as you want, depending on how you like the consistency of your oats. More milk for thinner oats, less milk for thicker oats. 

Comment and let me know what your favorite baked oatmeal recipe is! 

Whole Wheat Lemon Poppyseed Pancakes with Lemony Glaze

I may be getting a little bit ahead of myself, but the nicer weather here in Utah
makes me long for Spring and Summertime!

And nothing seems to bring in the freshness of Spring like lemons!
So, in honor and celebration of the upcoming Springtime weather, I made some
Lemon Poppyseed Pancakes!

These pancakes have the perfect hint of lemon and are super fluffy.
Plus, they made my little apartment smell like lemons, which reminds me of Spring!

Love it!

I don't have any pictures of it, but I topped these fluffy cakes with some
lemony glaze to take them to a whole new level of lemony-sweet goodness.

So, I've got to know, what is your favorite springtime breakfast? :)

Lemon Poppyseed Pancakes
          with a Lemony Glaze

Total Time: 25-30 minutes
Servings: about 24 (3-4" diameter) pancakes
Nutrition (per pancake):
Calories (80), Fat (2.1g), Protein (1.9g), Carbs (13.6g), Sugars (3.4g), Fiber (1.5g)

Ingredients:

• 2 1/2 c. whole wheat pastry flour (can use regular whole wheat or all-purpose flour) **See Notes
• 3 Tbsp. poppy seeds
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 c. raw honey, melted (if you like sweeter pancakes, add 2 extra Tbsp. honey)
• zest of 2 lemons
• juice of 2 lemons
• 1 c. buttermilk
• 1 c. unsweetened vanilla almond milk
• 2 medium eggs, well beaten
• 1/2 tsp. vanilla extract
• 2 Tbsp. melted coconut oil

Lemony Glaze:

• 1/3 c. raw honey
• 1/4 c. raw organic cane sugar
• 1/4 c. unsweetened vanilla almond milk
• 4 tsp. lemon juice
• 3 pinches baking soda

Directions for Lemony Glaze:

1. In small saucepan, stir honey, sugar, almond milk, and lemon juice constantly over medium heat until it comes to a simmer. 
2. Allow to simmer for 1 minute without stirring, then remove from heat and whisk in the 3 pinches of baking soda for about 10 seconds until mixture becomes frothy. 
3. Return mixture to low heat and cook for about 30 more seconds.
4. Serve syrup warm over lemon poppyseed pancakes. Leftover syrup needs to be warmed to drizzle on pancakes because it will become sticky (like honey) as it cools. 

Directions for Pancakes:

1. Preheat griddle to medium-high heat (about 250 degrees F on a griddle).
2. Combine the flour, poppyseeds, baking powder, baking soda, and salt in a large mixing bowl.
3. In a medium mixing bowl, whisk together the melted raw honey and the lemon zest. Then add the buttermilk, almond milk, eggs, vanilla, and melted coconut oil. Make sure you stir the coconut oil into the mixture as you are pouring it in to make sure it gets distributed evenly and doesn't clump. 
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the wet and dry ingredients together until just combined. The batter will be lumpy. 
5. Lightly spray pre-heated griddle with non-stick cooking spray, if needed. Pour batter onto griddle  a scant 1/4 c. at a time. Cook on first side until the bottom is golden brown and the edges are set. Flip pancake and cook until other side is golden brown as well. Repeat with the remaining batter.
6. Serve pancakes warm with the lemony glaze and enjoy with a handful of blueberries or sliced strawberries.

**Notes: If you use regular whole wheat flour, the pancakes will be more hardy than fluffy. However, if you use half whole wheat flour, half all-purpose flour it should act similarly to whole wheat pastry flour! :)

These pancakes are great as leftovers (if you have any!) as well. Just store leftovers in an airtight container in the fridge and reheat in the microwave. 

Slow Cooker Almond Joy Steel-Cut Oats

I am a huge fan of Almond Joys. 

If I had to choose a candy bar, Almond Joy would be #1.

Unfortunately, because of my "trying to eat clean" thing, I have not had 

an Almond Joy in...years probably! I can't even remember.

Well, I wanted to recreate an almond joy. A healthier version.
In a steel-cut oat form.

I love steel-cut oats and I love Almond Joys.
Why not combine the two?

Well the result was this:

deliciously healthy

chocolatey

coco-nutty

almond-buttery

Perfection. In a bowl. For breakfast.

But wait, it gets better!
This recipe makes SO much so you can enjoy this all.week.long.
Or for two weeks.

But probably not because I always end up eating a little more than a serving.
It's just way too good.

Plus, this recipe requires minimal effort.
Just throw everything into the crockpot and anxiously wait. ;)
Then top the oats with coconut, a dollop of almond butter, and a sprinkle of dark chocolate chips.

I have to admit, it was difficult to take pictures of this before digging in.
It smelled amazing! And looked amazing. And I could really eat this forever.

I hope these oats help cure your chocolate and/or almond-joy cravings because they sure satisfy mine! :)

Slow Cooker Almond Joy Steel-Cut Oats

Total Time: 4-5 hours (varies from crockpot to crockpot)
Servings: 12
Nutrition (per serving, does not include toppings):
Calories (212), Fat (5.3g), Protein (6.9g), Carbs (34.9g), Sugars (3.9g), Fiber (6.3g)
Low in saturated fat, high in calcium and iron, high in fiber, very high in vitamin B6, high in vitamin E

Ingredients:

• 3 c. steel-cut oats, uncooked
• 9-10 c. unsweetened vanilla almond milk (or regular milk) See Notes**
• 2 large, very ripe bananas, mashed (about 1 heaping cup) See Notes**
• 2 tsp. vanilla extract
• 3/4 c. high-quality unsweetened cocoa powder
• Toppings: unsweetened shredded coconut, dark chocolate chips, almond butter, almonds

Directions:

1. Lightly spray inside of crockpot with a bit of non-stick cooking spray.
2. Pour all ingredients (minus toppings) into large 6 qt. crockpot and whisk until cocoa combines with the milk.
3. Cover and cook on low for 4-5 hours. Stir occasionally, if possible, to avoid oats sticking to sides. This shouldn't be an issue though if you sprayed the crockpot with cooking spray before adding all the ingredients.
4. Oats will be thick. Add more milk, or water, if you want a thinner consistency. 
5. Transfer oats to a bowl and add desired toppings to make it "almond-joy-like" :)
6. Refrigerate leftovers. Reheat oats in saucepan on stovetop over medium heat with a bit of almond milk or water until oats reach desired consistency. Add more/less liquid depending on how thick you like your oats.

**Notes: You can use water or half water, half milk but I used all almond milk because it makes the oats so creamy! I actually used almond coconut milk to get some added coconut flavor. ;)

Using 2 ripe bananas may not make the chocolate oats as sweet as you like them to be. I like my chocolate super rich and dark so I don't add tons of sweetener. If you like sweeter oats, add honey or your preferred sweetener, to taste, either before or after you cook them.

Blueberry Oatmeal Muffins with Cinnamon Coconut Streusel

Who here loves blueberries?!
I do I do!

I adore blueberries. They are super cute and super sweet!
I love adding them to everything: Oatmeal, cookies, muffins, breads...
Or just popping a handful of them into my mouth. Yum!

And not only are they delicious, they are a "superfood" meaning they
are packed with tons of health benefits, including antioxidants, which
protect our bodies from cell-damaging substances called free radicals.

So there you go! A wonderful fruit that is delicious AND super healthy. :)

To show my love of all things blueberry, I wanted to make a healthy, delicious
oatmeal muffin packed with this delicious little fruit. :)

This muffin also has applesauce instead of oil! Awesome!
Feel free to grab one of these as a quick, healthy breakfast when you're on-the-go.
Or grab one as a snack during the day. Or when you have a craving for sweets!

Yep that's the good stuff right there.
By the way...please ignore the green-ish appearance of these delicious muffins.

They turned out green-ish looking because I used frozen blueberries instead of fresh
so the frozen juices on the outside of the berries dispersed throughout the batter,
making it appear green! (Maybe you could make these for St. Patty's Day? :) )

Blueberry Oatmeal Muffins

  with Cinnamon Coconut Streusel

Inspired By: Ambitious Kitchen

Total Time: 25-30 minutes

Yield: 12 muffins

Nutrition (per muffin):

Calories (130), Fat (3.1g), Carbs (24.1g), Protein (3.2g), Fiber (3.1g), Sugars (5.7g)

High in vitamin B6

Ingredients:

• 1 c. whole wheat flour
• 1 c. old-fashioned oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 c. unsweetened applesauce
• 2 Tbsp. brown sugar
• 2 Tbsp. raw honey, softened
• 1 egg, beaten (could use a flax egg)
• 1/2 c. unsweetened vanilla almond milk
• 1 c. blueberries (fresh or frozen)

For the streusel:

• 3 Tbsp. old-fashioned oats
• 1 Tbsp. whole wheat flour
• 1/4 tsp. cinnamon
• 2 Tbsp. unsweetened shredded coconut
• 2 tsp. brown sugar
• 1 Tbsp. coconut oil

To make streusel:

• In a small bowl, combine oats, flour, cinnamon, brown sugar, shredded coconut, and coconut oil. I like to mush it all together with my fingers (clean fingers of course!) to make sure the coconut oil gets distributed evenly throughout the streusel. The streusel will be crumbly.

Directions:

1. Preheat oven to 375 degrees F.
2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In a small bowl mix the applesauce, brown sugar, raw honey, eggs, and almond milk. Add to dry ingredients and mix until just combined. Gently fold in the blueberries.
4. Distribute the batter evenly between a 12-cup muffin tin lined with paper muffin-liners or sprayed with non-stick cooking spray.
5. Sprinkle a heaping teaspoon of streusel over each muffin and bake in oven for about 15-18 minutes or until a toothpick inserted into the muffin's center comes out clean.

I really hope you enjoy these muffins as much as I do! :)

Scrambled Eggs with Roasted Rosemary Sweet Potatoes and Creamy Goat Cheese

I think I have discovered my breakfast for the rest of forever.
(Not really, but close, because I have to get my oatmeal in there as well!).

I really can't think of a time when I have gone out for breakfast and had eggs this good.
Not even IHOP compares (and I love IHOP)!

These are gourmet scrambled eggs.
Just give 20 minutes of your morning to make these and I promise,
your taste buds and your tummy will thank you.

Savory scrambled eggs with a hint of sweet from the sweet potatoes, and some creamy goat-cheesy goodness will have you coming back for seconds, and thirds, and so on...until there is no more.
You may even have to make more. They are that good.

My husband also LOVES these scrambled eggs. They are his favorite way to start the day as a personal trainer. And as a personal trainer, he endorses them as a healthy, nutritious way to start the day!
(Which makes them even better!)

So basically, they taste good and they are good for you!

Okay, enough chit-chat. Let's get to the good stuff here...

Scrambled Eggs w/ Roasted Rosemary Sweet Potatoes and Creamy Goat Cheese

Total Time: 15-20 minutes
Yield: 2 servings
Nutrition (per serving):
Calories (176), Fat (10.1g), Carbs (5.5g), Fiber (1g), Sugars (1.9g), Protein (16.2g)
Packed with Protein & High in Vitamin A (94% daily value)

Ingredients:

• 1/2 large sweet potato, diced
• 2 tsp. olive oil
• 1/2 tsp. dried rosemary
• salt and pepper, to taste
• 3 whole eggs (yolks and whites) 
• 3 egg whites
• splash (about 1/2-1 Tbsp.) of unsweetened vanilla almond milk (or milk of choice)
• 1/8-1/4 c. crumbled goat cheese, for topping
• non-stick cooking spray

Directions:

1. Preheat oven to 400 degrees F. 
2. In a bowl, toss the sweet potatoes with the olive oil, rosemary, salt and pepper. Place sweet potatoes on a baking sheet and bake in the oven for 10-15 minutes, until the sweet potatoes are soft and tender. Make sure to turn the sweet potatoes once during the 10-15 minutes.
3. While the sweet potatoes are roasting in the oven, prepare the egg mixture by whisking together the whole eggs and egg whites in a small bowl. Add the splash of milk and whisk again to combine.
4. Spray small to medium-sized skillet lightly with non-stick cooking spray and heat over medium-low heat. Add 1/2 of the sweet potatoes (set aside the other half for future scrambled-egg-making) and the egg mixture to the skillet and scramble eggs until cooked through.
5. Transfer scrambled eggs from the skillet to a bowl or plate for serving. Sprinkle crumbled goat cheese over the eggs and finally...
6. Dig in! 

I hope you love these scrambled eggs as much as my husband and I do! To save time, try preparing the sweet potatoes the day before you want to use them for these scrambled eggs! :)

For this recipe, I used leftover sweet potatoes from a Sweet Potato Kale Pizza that I made a few days earlier, which I highly recommend making! This helped save some time in making this dish.  

{Healthier} Valentine's Day Red Velvet Pancakes

Boy, are you in for a treat today!

If you were looking for a special Valentine's Day breakfast, look no further!

I have got the perfect recipe for you!

They are fluffy, moist, and sweet. Did I mention they smell divine?

AND they are a little bit healthier for you than your typical red velvet pancakes.

But I promise you won't be able to tell! Pinky promise.

These taste just as decadent as any red velvet dessert you've had.

(And they're pretty too!)

They are made using whole wheat flour, almond milk, organic cane sugar, and coconut oil 

rather than all-purpose flour, cow's milk, white sugar, and butter.

But to be honest, that's about as healthy as it gets...the rest of the ingredients are, well,

typical of red velvet desserts. ;) 

 { Healthier} Red Velvet Pancakes
             (with a Cream Cheese Glaze)

Inspired by:  Cooking Classy and Mother Thyme
Total Time: 30 minutes
Yield: ~14 pancakes
Nutrition (per pancake, without cream cheese glaze):
Calories (77), Fat (2.1g), Carbs (12.7g), Fiber (1.9g), Sugars (3.7g), Protein (2.3g)

Ingredients:

• 1 c. whole wheat flour
• 1 1/2 Tbsp. dutch processed cocoa powder
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. unsweetened vanilla almond milk (regular milk works fine too!)
• 1 Tbsp. white wine vinegar
• 4 Tbsp. raw organic cane sugar
• 2 Tbsp. powdered sugar
• 1 medium egg
• 1 Tbsp. coconut oil, melted
• 1 tsp. vanilla extract
• 2+ tsp. red food coloring

Directions:

1. Preheat electronic non-stick griddle to 350 degrees F.
2. In a large mixing bowl, mix together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the milk and white wine vinegar. Let sit for 2 minutes.
4. Add to the milk mixture: the cane sugar, powdered sugar, egg, melted coconut oil, vanilla extract, and red food coloring. Whisk well to combine. Add more food coloring as needed to get desired coloring.
5. Add milk mixture to dry ingredients and mix until just combined. 
6. Spray griddle with cooking spray, if necessary. Scoop about 1/4 c. of batter onto hot griddle at a time for each pancake. Cook until bubbles begin to form on top of pancakes and a spatula can easily slide underneath (about 2-3 minutes). Flip pancakes and cook for about another 2-3 minutes or until the pancakes are cooked through. Try not to overcook them or they will turn out looking brownish-red.
7. Serve warm with a cream cheese glaze (see recipe below), fresh berries, and/or powdered sugar sprinkled on top.
8. Enjoy with your sweetheart or all by yourself! ;)

Notes: If you like a sweeter pancake, add more sugar to taste. I didn't find more sugar necessary with the cream cheese glaze over them, though. If you're really wanting to be healthy this Valentine's Day, try using beet juice as the red food coloring--I have never tried it, but I have seen some recipes do that!

Cream Cheese Glaze

Ingredients:

• 6 oz. reduced fat cream cheese, softened
• 1 tsp. vanilla extract
• 1/8-1/4 c. unsweetened vanilla almond milk (or regular milk)
• 1-2 c. powdered sugar

Directions:

1. Using a hand mixer, mix the cream cheese, vanilla extract, and milk in a medium-sized bowl.
2. Add powered sugar to cream cheese mixture 1/4 c. at a time until desired sweetness and consistency is reached.
3. If mixture is thinner than wanted, add more powdered sugar. If it is thicker than wanted, add more milk.
4. Enjoy over pancakes, french toast, cinnamon rolls, and anything else your heart desires!

Healthy Minute Blueberry Mug Oatmeal

So, I eat oatmeal a lot.
Like every day...
Sometimes twice, or even three times a day...

I know! It's crazy, and there are some people who
really don't like oatmeal and would think that's really gross.

But trust me...with oatmeal like this, it is most definitely not gross. ;)

And you might end up eating oatmeal every day too!

Plus, oatmeal is super good for you!
It has tons of fiber and is versatile so you can add
all sorts of yummy, mix-ins:
shredded coconut
nuts
dried fruit
yogurt
fresh fruit
chocolate chips
etc, etc, etc...

Get what I mean? Super versatile!

 And, just so you know, this recipe is:
-low in saturated fat
-high in calcium
-high in fiber
-high in vitamin B6
-very high in vitamin C and
-high in vitamin E

If you already eat oatmeal a lot, this recipe is a great way to mix
things up just a little bit...by making it in a giant mug!
And adding some special ingredients (like applesauce!). ;)

Trust me, eating oatmeal in a mug is way more fun
than eating it in a bowl for some reason.
You've gotta try it.

Healthy Minute Blueberry Mug Oatmeal

Total Time: 5 minutes

Yield: 1 mug serving

Nutrition (per serving):

Calories (218), Fat (3.9g), Carbs (41.8g), Fiber (6.7g), Sugars (11.8g), Protein (5.8g)

Ingredients:

• 1/2 cup old-fashioned oats
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 c. unsweetened vanilla almond milk
• 1/4 c. unsweetened applesauce
• dash of vanilla extract
• 1 handful blueberries (or more or less depending on how much you want!)
• Optional: sweetener of choice, to taste
• Optional toppings: shredded coconut and/or whipped cream for some creamy, sweet decadence

(I didn't add any sweetener and thought it tasted fine, but if you like sweeter oatmeal, feel free to add some!)

Instructions:

1. Combine dry ingredient in a large mug. Add wet ingredients and mix well. Stir in blueberries.
2. Cook in microwave for about 1 1/2 minutes-2 minutes depending on how thick vs. runny you like your oats. 
3. If oats are thicker than you like, add more milk; if it's too runny, cook it longer.
4. Top with some coconut flakes and/or whipped cream for some creamy, sweet decadence.  

Tip: Keep an eye on the oats so they don't overflow while they cook! 

Enjoy!

Lemony Ricotta Pancakes

So, I've been experimenting with recipes lately and decided
to try making some lemon ricotta pancakes! I had never used ricotta in
pancakes before but heard they were super good!

Naturally, I had to try them, and since I've been on a lemony kick recently
(I made lemon poppyseed pancakes earlier this week),
I thought lemon ricotta pancakes would be perfect!

I have to admit I was a little nervous to experiment and create my own
recipe but these pancakes turned out amazing!

My pictures do them no justice.

They had a delicious, light, lemony flavor
and were thick, fluffy, and very filling!

You must try these. I promise you won't regret it!
They are a definite winner in my book.
And there are 20g of protein packed into the entire batch!
(Thanks to the ricotta cheese).

So I would say they are healthy... ;)

Plus, my husband and 18-month-old gobbled them up like
there was no tomorrow! Double thumbs up. :)

Lemony Ricotta Pancakes
Total Time: 30 minutes
Yield: 8-10 pancakes
Nutrition at a glance (per pancake):
Calories (156), Fat (5.3g), Carbs (20.9g), Fiber (1.5g), Sugars (4.4g), Protein (7.1g)
Inspired by: Two Peas and Their Pod & A Hint of Honey

Ingredients:

• 1 1/4 c. flour (1/2 white all-purpose, 1/2 whole wheat)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs, yolks and whites separated into two small bowls
• 1/4 cup organic cane sugar (or regular, white sugar)
• 1 c. ricotta cheese
• 1/2 c. lemon juice (freshly squeezed is awesome!)
• 1/2 Tbsp. lemon zest
• 1/2 tsp. vanilla extract
• 1 Tbsp. melted coconut oil
• Optional toppings: maple syrup, fruit syrup (strawberry is my favorite!), fresh berries, greek yogurt, powdered sugar, and/or any other toppings you desire!

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, whisk together the ricotta, egg yolks, lemon juice, lemon zest, vanilla, and coconut oil. Add to flour mixture until well combined. The batter will be very thick! Don't worry, it'll all work out in the end.
3. In a separate bowl, whisk the egg whites and sugar to form soft peaks. I used a electric hand mixer to do this and it took about 3-5 minutes of beating. Use a rubber spatula to gently fold the egg whites into the batter until combined. The batter will be a little more pancake-like, but it will still be thick. 
4. Heat a large, non-stick skillet or griddle over medium heat and spray with non-stick cooking spray. 
5. Drop about 1/4 cup batter onto hot skillet or griddle and use the measuring cup or a spoon to help shape the pancakes into a thinner, more circular form (since the batter is so thick, it will go on in a glob and won't cook as well unless it is patted down a bit). 
6. Cook pancakes until browned on bottom (See picture below) and slightly bubbly on top, about 3-4 minutes. Flip and cook on other side for about 2 more minutes. 
   
7. Repeat with remaining batter and serve with the optional toppings! Enjoy these fluffy, filling pancakes! 

If you try 'em out, let me know how you liked them! :)

Nutrition Facts

Serving Size 1 Serving

Per Serving% Daily Value*

Calories 156

Calories from Fat 48

Total Fat 5.3g8%

Saturated Fat 3g15%

Cholesterol 50mg17%

Sodium 175mg7%

Carbohydrates 20.9g7%

Dietary Fiber 1.5g6%

Sugars 4.4g

Protein 7.1g

Vitamin A 3% · Vitamin C 8%

Calcium 9% · Iron 5%

*Based on a 2000 calorie diet