Clean Baked Oatmeal with Blueberries

Although my new work schedule is awesome, I hate having to go grocery shopping on Sundays.  The place is soooo crowded!  And I have trouble motivating myself to meal plan, get to the store, shove through the crowds, and then make some food.  Despite feeling exhausted and sick on Sunday, I was able to pull together some food for the week.  And even shove through the crowds at the store.

 

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With all of my momentum, I wanted to make something for breakfast ahead of time and discovered a new blog and an awesome looking recipe for baked oatmeal on Eat Clean, Climb Higher.

 

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Since they were on sale, I had picked up a bunch of berries at the grocery store, but decided to use just blueberries in the recipe.

 

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I love warm berries, fresh out of the oven, so I must admit, I grabbed one or two off the top.

 

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And then sliced it into 4 sections for breakfast this week.

 

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Sadly, the BOY and I both woke up sick this morning.  Sad for him because it is his first day of his 3rd year of law school.  Sad for both of us because we have busy days ahead.   Cooper, on the other hand, woke up with enough energy for a kindergarten classroom and as I tried to make tea and catch up on work emails, he got himself into trouble in the kitchen.

 

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With the help of the laser pointer, I finally managed to wear him out some…at least enough to retreat back to the couch.  Although I was slightly distracted during breakfast, I managed to appreciate this awesome and hearty breakfast.  It is so easy to make and satisfying on a busy morning like this one!

 

 

Clean Baked Oatmeal with Blueberries

Adapted from Eat Clean, Climb Higher

 

Ingredients

2 cups unsweetened almond milk
1 egg, whisked
1 tbsp agave
2 tsp vanilla
2 cups old fashion oats
1 tsp baking powder
1 tsp cinnamon
1 pint of blueberries, rinsed and dried

 

Directions
Preheat oven to 350 degrees.

In a medium bowl, combine and mix the oats, berries, baking powder and cinnamon.

Pour the oat mixture into a greased 8x8in baking pan and spread evenly.  In a separate bowl, combine and mix the milk, egg, honey and vanilla thoroughly.

Pour the milk mixture over the oats and slowly shimmy the pan to ensure that everything is evenly distributed and coated.

Bake at 350F for 30-35min.

Serve warm or store in air tight tuperware for later in the week.

Muffin Monday: Banana and Blueberry

Shh!  Don’t tell the BOY that there is banana in these muffins!

 

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He has been eating the ‘blueberry muffins’ all weekend, telling me how good they are with NO IDEA that they are banana and blueberry muffins : )

 

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The motivation for these muffins came from some soft bananas and a huge container of fresh blueberries.

 

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I found the recipe on a blog while I was searching online and didn’t realize that they were vegan until I pulled them out of the oven.

 

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I was really just looking for a muffin recipe that didn’t use yogurt (because I don’t have any in the house), and the crumble topping was a huge selling point for me.

 

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You might have guessed that I didn’t mention that these were vegan to the BOY either…he he!

 

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Of course I took my first bite of the muffins warm because, really, who can resist?

 

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I know the hot temps outside aren’t going to encourage you to turn on your oven, but if you find yourself stuck inside in the air conditioning hiding from the heat, whip up a batch of these outstanding muffins!

 

 

Blueberry Banana Streusel Muffins

From Cake Dutchess

 

Ingredients

3/4 cup white sugar

1/2 cup canola oil

3 very ripe bananas, mashed well

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup blueberries

 

for the topping:

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon margarine

 

Directions

Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the blueberries

Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; with your fingers, incorporate the margarine to the flour mixture until crumbly. Sprinkle topping over the muffins.

Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Suddenly Summer BBQ

It’s summer! 

And with the thick, muggy weather, it finally feels like it!

I kept this weekend pretty low key on purpose and Saturday was saved for packing and a BBQ!

Around 1:30pm, I felt like I had a good handle on the packing portion of things and decided to go for a walk along the path.  I haven’t done much of anything in terms of exercise this week, so it was nice to get out and moving.

 

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Meanwhile, the BOY was hard at work seasoning and smoking ribs.

 

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My BFF and her adorable family were coming over for a BBQ.  She brought some delicious appetizers (including grilled salami).  I threw together a summer salad inspired by this mouth watering post on Pinch of Yum.

 

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I cheated and went with the store bought salad dressing, but maybe next time I will make my own!

 

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The toughest part of making this salad was searching the fruit section at the grocery store for the ripest nectarines in the bin.

 

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Luckily, I choose well and they sliced up perfectly for the salad.

 

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The gang was excited about their flavorful, smoky ribs, and the BOY threw some chicken on the grill for me.  We had a side of roasted broccoli, and everyone dug into dinner.

 

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I almost didn’t have room for dessert, but I never say ‘No’ to angel food cake, cool whip, and berries.  It’s the perfect finish to a summer evening spent with friends!

 

What are you most excited for this summer?

 

 

Blueberry Nectarine Summer Salad

Inspired by Pinch of Yum

 

Ingredients

6 cups baby spinach

1/3 cup slivered almonds

1 cup blueberries

2 ripe nectarines, sliced

Grilled chicken (optional)

Poppyseed dressing

 

Directions

Place spinach in large salad bowl.  Sprinkle with almonds, blueberries, and then top with nectarines.

Serve with salad dressing and chicken.

Five for Friday VII (On Saturday)

1. This mess of a breakfast was an attempt to add blueberries to my Friday Morning Pancakes.  Although I messed up my berry to pancake batter ratio (hence the look), they tasted wonderful!

 

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2. Even though I wore my workout clothes all day today (including gym shoes), I didn’t exercise.  I’ve been one lazy girl this week.  Maybe I can say that I am still recovering from last weekend’s triathlon?!

 

3. I finally opened the new waterproof, dustproof, dropproof GPS camera that I bought last week.  The BOY immediately started setting it up playing with it and broke a strap.  I’ll have a nice long plane ride to read the manual and figure out how to use it.

 

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4. The BOY and I could not decide what to eat for dinner tonight.  We were both feeling too lazy to cook or grill anything.  We were just about to order a pizza when our neighbor mentioned that he was heading out to Panera to pick up dinner.  So for the second time this week, I am having the Power Hummus Chicken Bowl (from the Hidden menu) for dinner!

 

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5. After dinner, the BOY and I joined our neighbors out back to have a few cocktails.  I didn’t return back home until after midnight postponing this post to Saturday morning : )

Blueberry Muffin Bake {Take Two}

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Happy EASY Saturday morning!

I’m sure I could replace the word easy with lazy but easy just sounds better : )  In all honesty, it’s a pretty lazy morning.  I didn’t sleep well this week, and was bummed to find myself awake before 8am this morning.  I wasn’t ready to actually start my day, so instead I moved downstairs to the couch where I had some DVRed TV to catch up on.

 

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I know that there will be many summer and fall Saturdays that I will be up at the crack of dawn marathon training where I will miss EASY mornings like this one.

 

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And by summer, I hope to have mastered the Blueberry Muffin Bake.  I made my first attempt earlier in the week and although this baked oatmeal was warm and filling, it wasn’t quite right.

 

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So I gave it another try this morning with a few changes.

 

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And boy did this one turn out better!

 

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The blueberries were warm and gooey and although the center wasn’t quite set (perhaps I need more flour and less flax for Take Three), this breakfast hit the spot!

 

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I covered the blueberry bake with tons of fresh berries.

 

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And this breakfast disappeared quickly!

 

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I hope you are having an EASY morning!

Looking for a reason to stay on your couch, go check out this hilarious video of ‘Mom Dancing’ posted on my friend Michelle’s blog!

 

What are your plans for the weekend?

 

 

 

Blueberry Flax Muffin Bake

Adapted from FitCupcaker and Running with Spoons

 

Ingredients

1/4 cup flax seed

2 tbsp almond flour

1/4 tsp baking powder

pinch of salt

1/4 cup almond milk

1/2 tsp vanilla

1/2 tbsp agave

1/2 cup fresh blueberries

 

Directions

Preheat oven to 375 degrees.

Stir together flax seed, almond flour, baking powder, and salt.  Add in almond milk, vanilla, and agave.

Fold in blueberries.

Bake for 22-24 minutes.

Let cool for for a few minutes.  Then cover with berries, nuts, coconut, and all of your other favorite toppings.

Enjoy warm!

Blueberry Muffin Bake {Take One}

I truly appreciate you guys!  When I put myself out there with a post like this one, you are always there with support, suggestions, and encouragement.  I couldn’t ask for anything more!  Sunday was a much better day of eating, and I am starting Monday off with this fun and energizing breakfast.

 

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The sun wasn’t cooperating with my photos this morning, but hooray for sunshine!  I spotted this recipe on Fit Cupcaker last month, but didn’t have blueberries until Saturday.  I was all set to make this for breakfast yesterday when I realized that I needed my oven, not my microwave and didn’t have enough time before yoga.

 

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So the first thing I did when I woke up today was preheat my oven.  I was determined to have a Blueberry Muffin Bake for breakfast!

 

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I stirred together the dry ingredients, adding in some flax seed, and then the wet ingredients.  I was a little skeptical that my oat concoction would bake up into the beautiful cake I saw on the blog, but I poured everything into a Pyrex and baked it up for 20 minute.

 

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20 minutes later, I had a beautiful looking baked oatmeal but definitely NOT a muffin.

 

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Hmmm…..I’m not really sure where I went wrong.  I checked a few other blog sites and everyone else ended up with a muffin…maybe I was supposed to grind my oats?!  Yikes, I definitely forgot the salt.  Thankfully, my baked oatmeal tasted great, so I topped it with banana and was able to eat it on my way out the door to CrossFit.

 

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One thing I can tell you is that I will recheck the recipe and try making this again because I definitely see potential here!

 

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I also should tell you that this breakfast was so filling that I made it all the way to lunch without hunger pain and that includes a challenging workout at CrossFit called Put It Up.

 

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I obviously didn’t do the workout as prescribed.  Me lifting 155 pounds over my head???  Not gonna happen!  But I was proud of my accomplishments cleaning 65, 45, and 30 pounds for 9, 15, and 21 reps respectively.  And then doing a 2 minute shuttle run finale.  I haven’t lifted that much weight in a long time, and I must admit that I kind of liked it.  After my workout, the BOY and I went out for lunch and then ran a few errands.  I didn’t get much done yesterday because I spent Sunday Funday downtown!

 

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I met some friends down at Millennium Park yesterday for ice skating.  I can’t even tell you the last time I went skating and it was a really fun way to spend an afternoon!

 

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My friends (these awesome girls from my snow shoeing adventure) are moving to Australia next week, so we decided to celebrate Chicago before they leave.

 

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And the weather was actually on our side.  Afterwards, we chowed down on Chicago style hotdogs, Garrett’s popcorn, chili, and cornbread.  Yum!  We will definitely miss our friends, but who doesn’t love an excuse to visit Australia!

 

Ok, so back to the Blueberry Muffin Bake…you can see the full recipe at Fit CupcakerYou should give it a try!

Blueberry Muffin Bread French Toast

So….I probably shoulda, coulda, woulda gone to yoga this morning.  EXCEPT…that I needed to meet my mom at 10AM for a ride into the city, and the BOY and I were super excited about turning yesterday’s Blueberry Muffin Bread into French toast.  And when I say super excited, I mean skip 8AM yoga excited!!! 

 

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It was hard to keep my fingers away from this bread before I went out for my morning run.  I needed to get in some exercise before this busy day, so I threw on my Will Run for Blueberry Bread blue RUN shirt and laced up my shoes making my way to the hills along the path.

 

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I didn’t realize how hot and humid it was.  By the time I dragged my jello legs (thanks to yesterday’s 28 mile bike ride) up to the top of the first hill, I was covered in sweat.  I ran just under 40 minutes before finding my way back home with French toast on the brain. 

 

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The BOY was awake and ready for the breakfast we’ve been talking about all weekend! 

 

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I made a fairly typical French toast…nothing fancy here.  I stated by combining the eggs, milk, vanilla, and cinnamon in a deep bowl.  I pulled out my hand mixer in order to create a light and fluffy egg mixture.

 

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I dunked thick slices of Blueberry Muffin Bread into the egg, letting it sit, and soak up all the flavors!

 

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And then placed the dripping bread on a heated skillet.

 

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The thick slices of bread made the perfect base for this warm, rich, breakfast favorite!

 

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The BOY dug right in, enjoying every sweet bite.

 

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By the time I sat down to eat my breakfast, we were all out of forks.  Luckily, I was able to find a plastic one in pantry or I would have been eating my breakfast with my fingers.  This French toast is just THAT good!

 

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Either that or I would have just licked this restaurant worthy breakfast straight off of my plate!

 

 

Thank you to DD&D and of course Chaps Restaurant for inspiring this spectacular meal!

Is your mouth watering yet???  You have to check out this Blueberry Muffin Bread recipe!

 

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