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Tag Archives: Baked Oatmeal

A Lovely Lunch Surprise!

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This morning, I woke up and did my workout at the apartment.  At first, I had planned on heading to the gym and just getting ready there, but since Brian is leaving for two weeks today (and it is our three year anniversary!) I thought that it would be nice if we ate breakfast together and spent a little time together this morning.

Workout

The workout was quick, but effective.  Because I knew I had limited time, I used supersetting to maximize my time.  To superset is to complete one exercise then immediately follow it with another exercise without having a rest inbetween.  The two exercises work best if they don’t target the same muscle group.  It is a great time-saver and adds a little extra challenge to a workout because of a shortened rest period.

Breakfast
My plans to make a weeks worth of baked oatmeal turned out perfectly!  They were all ready to go this morning, and they tasted delicious.

Blueberry Baked Oats

Ingredients:

  • 2 1/2 cups oats
  • 1/3 cup unsweetened organic applesauce
  • 5 egg whites
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 6 packets of stevia in the raw
  • 2 1/2 cups water
  • 3 Tbsp plus 1 tsp natural peanut butter
  • 1 cup blueberries

Directions:

Preheat the oven to 400 degrees.  Grease ramekins or large muffin tins with nonstick cooking spray.  Combine all ingredients in a large bowl.  Mix until thoroughly combined.  Pour into 5 ramekins or muffin tins.  Bake for 20 minutes.  Allow to cool, then refrigerate for use at a later date, or eat warm from the oven!

Nutrition:

Calories:  248   Fat:  8.2g   Carbs:  40.4g   Protein:   11.9g

Because these little cakes are so filling and dense, I usually eat half before I workout and then half after 🙂

Lunch

Yesterday, when Brian and I got home from our midday date, there was a little surprise waiting for me in the fridge.  Brian’s mom had made me a salad with tuna and egg whites for lunch.  She even packaged up some almonds for a snack!  What a nice treat!

The salad was delicious and filling!  Thanks Kate 😉

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It’s Already Thursday?! and Another Easley Recipe

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This has been one crazy first full week of work, and I cannot believe that it is almost Friday.  Eek!  Where did the week go?

I started this morning by teaching a full Body Pump class.  My dad came along to video tape it so that I could send it in for an assessment so that I can finally be OFFICIALLY certified.  It was only my second time teaching the full class, and while I made a couple of mistakes with my cueing, the girl who usually teaches the class told me that my coaching was strong, my technique was good, and that EVERYONE makes mistakes…even her, and she has been doing this for 5 years!!  So, I will have to watch the video and evaluate it before I decided if I want to submit it.

Then, it was time to hit the showers and get ready for work.  On my way to work I enjoyed another baked oatmeal.

For some reason, I didn’t think of it until just yesterday to make multiple baked oatmeals at a time.  It truly is a no-brainer idea, but I was literally making a baked oatmeal every single night.  Next week, I am going to make a bunch either in muffin tins or a flat 8×8 pan that I can cut into squares so that I have one less thing to prepare after I get home form work.

I then sat at my desk and started working.  I am enjoying the new job, but it is very hard to stay organized.  I am managing the sales of two different properties that are two different brands with two different systems and a different method of filing things…needless to say even for a person who enjoys being organized, it is confusing!

When noon rolled around, I was very happy for the lunch break.  Last night, I made a little experiment with egg whites, cottage cheese, and spinach.  I didn’t measure anything, but they turned out very tasty, so next time I will be more precise so that I can share!

Today’s lunch included a salad topped with leftover brussels sprouts, roasted sweet potato, bell pepper, tomato, onion, salsa and one of these little egg white muffins.  Yummm…

Tonight, after work I will be hanging out downtown for a bit so that I can teach a 30 minute abs class.  Although it will be a later night, I am looking forward to teaching 🙂

On that note, have an amazing Thursday, and I will leave you with another Easley recipe.

Reggae Blush Strawberry Cake Balls

These treats are truly delicious.  Using wine in the batter actually replaces the fat needed for baking.  By combining applesauce and wine, this treat will have less fat than adding oil and have a unique flavor that you would not taste by using a traditional cake mix with oil and eggs.  A special treat suitable for all ages!

What you Will Need:

Cupcakes:   

  • 1 box strawberry cake mix
  • 3.9 oz box of instant vanilla pudding
  • 3 eggs
  • ¾ cup Easley’s Reggae Blush Wine
  • ½ cup unsweetened organic applesauce
  • 12 oz of white chocolate chips for dipping the cake balls
  • 1 cup Buttercream Frosting (recipe bleow)
  • 24 cupcake liners

 Buttercream Frosting:

  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 Tbsp milk*

Instructions:

Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften.  Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency.  You may need a little more, or a little less.

Cupcakes:

Preheat the oven to 350 degrees.  Place 24 cupcake liners in a cupcake pan. In a large mixing bowl, combine all ingredients.  Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined.  With an ice cream scoop, scoop batter evenly into cupcake liners.  Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean.  Allow to cool completely.  Once cooled, remove cupcakes from the liners and smash into crumbs.

 

Place the cake crumbs in a large mixing bowl.  Use 1 cup of icing (or if using store bought icing use 1 full container).  Mix until the cake and frosting are thoroughly combined.

Place in the fridge for 1 hour, or overnight.  Once cooled, remove from the refrigerator and roll into walnut sized balls.

Place the balls back in the refrigerator for 1 hour or overnight.  Melt white chocolate.  Roll each cake ball in the white chocolate and place on waxed paper to harden.

*If making a half batch of cake balls, use 12 cupcakes and freeze the other 12 to thaw and serve for a  quick treat at a later date!

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

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I started out this morning with another bowl of baked oatmeal.  Today, I added some peaches in the mix to make it a little bit like a peach cobbler.

Delicious, and easy to eat in the car.  That’s all I ask for.

Wine Recipes

A couple of weeks ago, I mentioned on the blog that I was working on a “special project.”  I was pretty vague about what I was doing, but I can finally talk about it!

About a month ago, the Brand Manager of Easley Winery, a local Indianapolis winery, contacted me via facebook saying that he stumbled across my blog as he searched the internet for pictures of the winery.  Last summer, Brian and I visited the winery and had a delicious and fun experience, I blogged about our tasting adventure and that is how he found my Treble in the Kitchen site.

On their site, they have a “Cooking Made Easley” section that showcases simple and delicious recipes that feature the Easley wines in the ingredient list, and he asked my to contribute!  Of course I was more than willing to start experimenting in the kitchen, and the end result of all my concoctions were delicious.

When brainstorming what to make, the first thing that popped into my head was a blueberry red wine sauce.  For me, when I think blueberries I think pancakes.  Growing up, blueberry pancakes were made as our big Saturday breakfast, and I looked forward to them every single time.  I decided to put a little twist on traditional blueberry pancakes by utilizing a nutty buckwheat flour that is high in fiber, minerals, all 8 amino acids, and is rich in flavonoids (which are super strong antioxidants!).  The end result had even Brian asking for more.

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

Ingredients:

Pancakes:

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 Tbsp granulated cane sugar
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 Tbsp vanilla extract
  • 1 beaten egg
  • 1 cup unsweetened original almond milk
  • 2 Tbsp melted butter

Easley Orchestra Red Blueberry Sauce:

  • ¾ cup Easley’s Orchestra Red Wine
  • ½ cup brown sugar
  • 1 ½ – 2 cups of fresh or frozen blueberries

Instructions:

For the Pancakes:

Heat a skillet on the stove at medium high heat.  In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg.  Once combined, add in the vanilla, egg, almond milk, and butter.  Stir until smooth and thoroughly combined.  Test the heat of the skillet by dropping small drops of water onto the skillet.  If it sizzles, it is the perfect temperature. Spray pan with nonstick cooking spray.  Place ¼ cup of batter onto the skillet.  Allow the batter to cook until the edges are dry (about 2 minutes checking frequently so it doesn’t overcook), then flip the pancake and cook about 1-2 minutes more on the other side.

Yields: 3 servings of two pancakes

Nutrition per Serving:  Calories—198.2  Fat—4g  Carbohydrates—37.2g  Protein—7.4g

Orchestra Red Blueberry Sauce:

Place the wine and sugar in a saucepan over medium high heat.  Once the sugar is dissolved, add in the blueberries.  Bring to a boil.  One boiling, lower the heat and simmer for about 5 minutes, or until ready to serve.

Yields:  10 servings of 4 Tbsp

Nutrition:  Calories—65.6  Fat–.1g  Carbohydrates—17.6g  Protein–.1g

Feels Like the First Day of School

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Today will be the first day as a working woman!  Well, I guess technically I have been a working woman, but this is the first day of my first “real” full-time job, and I am so excited!  I feel as though it is the first day of school all over again.

Today will also be a trial run for showering, getting ready at the gym, and packing breakfast, lunch, and some snacks.  In order to stream line my morning routine, I packed everything the night before.  I even picked out my gym outfit.  I wanted to make sure that I had nothing to worry about before heading out, and that I didn’t forget anything.

Workout Plan for the Day

My plan is to squeeze in a couple of laps at the gym this morning before teaching yoga sculpt.  Then it is back on track with my half marathon training and after work I plan on banging out 4 miles…I hope I am not too tired!

Breakfast

Breakfast this morning was a cold baked oatmeal cake. I made it last night, then had half before my workout and half in the car on the way to work.

Wish me luck on my first day!

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Bosu Discovery

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Lately, I have been trying a lot of new-to-me group fitness classes at one of the gyms I am teaching at.  I like meeting the different instructors, seeing different teaching styles, and trying new workout routines.  Today, I tried a class called Bosu Discovery. In the class we warmed up balance exercises, exercises stepping onto the bosu and jumping onto the bosu, as well as a little core work.  I love working with the bosu ball because you are constantly working your core (abs and back) to maintain your balance no matter what exercise you are performing.

 

Here are some of my favorite bosu ball exercises:

Ab In and Out:  Balance your bottom on the ball.  Pull your belly button into your spine, engaging your abdominal muscles.  Rest your hands on the back of the ball and extend your legs as you lean back to a 45 degree angle.  Bring your knees back into your chest (starting position) for one rep.  To advance this move, simply hold a weight between your feet.

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Squats:  Flip the bosu upside down and stand on the flat side.  Engage your abs to find your balance.  Squat down as low as you can while keeping your heels on the bosu.  Try to get your butt down to your heels.  This one really challenges your balance and will have your legs shaking!  Hold onto one dumbbell in each hand to add a little extra resistance.

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Russian Twist:  Find your balance by siting your bottom directly in the center of the ball.  Tilt your upper body back to a 45 degree angle.  Either using just your hands holding onto a weight, rotate your upper body side to side while keeping your belly button pulled into your spine.  You can lift your feet off the ground to make the exercise a little more difficult.  Keep your feet on the ground if you are having trouble keeping good form.

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I love these exercises because they seem so simple, but adding in the bosu will really get your muscles shaking with fatigue!  At least mine do 😉

Breakfast

I then came home and it was breakfast time!  A couple of days ago, I made myself a bowl of baked oatmeal or “boatmeal” and instantly I fell in love.  I immediately want to try several different flavor variations and get creative in the kitchen.  Yesterday, my sister’s leftover Easter apple nachos were looking a little sad, so I decided to chop them up and make mini apple cinnamon baked oatmeal.  The result was delicious hot or cold, and great for a breakfast that needs to be eaten on the run. Baking the oatmeal in little muffin pan liners makes them easy to take with you to eat at the office or in the car.

Apple Cinnamon Baked Oatmeal Bites

Ingredients:

  • 2 cups of oats
  • 1/2 cup of applesauce
  • 1 scoop of protein powder (I use pea protein)
  • 3 packets of stevia
  • 1 cup of chopped apples
  • 1 tsp cinnamon
  • 2 cups water (can use milk if desired)

Directions:

Preheat oven to 400 degrees.  Combine all ingredients in a medium sized bowl until thoroughly combined.  Divide the batter into 8 lined muffin tins.  Bake for 15 minutes.  After 15 minutes, turn the oven onto broil and bake for another 3 minutes to brown the tops.  Remove from the oven and allow to cool for 5 minutes.  If you want to eat them hot…enjoy right away!  If you want to save them for later, package in a sealed container and store in the fridge.

2 bites equals 1 serving.

Nutrition per bite:

Calories:  104.2  Fat:  1.4g  Carbs:  30g  Protein:  5.6g

 

I hope you all have an amazing Friday…I know my brain is already in weekend mode…!