The Breakfast Rotation & Chocolate Oatmeal No-Bakies

I love breakfast.

Our normal breakfast rotation includes yogurt bowls and bagel sandwiches. 

These are great breakfast options for us because they are fast and filling!

 As far as the yogurt bowl goes, it is as easy as dumping plain Greek yogurt, granola/trail mix, and a drizzle of honey into a bowl. 

Yum.

 Bagel sandwiches are a WEE more labor intensive, but so worth it. 

Breakfast Bagel Sandwich

Ingredients:

•  1 bagel, sliced (I prefer cinnamon-raisin, but any flavor will do!)
• 2 large eggs
• 2 slices thick cut bacon
• 1 slice cheddar or American cheese
• 1 Tbsp butter
  

Directions:

1. Fry up 2 slices of bacon.
2. In a small bowl, whisk two eggs together and season with salt and pepper.
3. Once bacon and tender crisp, place on a paper towel to dry.
4. Toast bagel.
5. Turn the stove top heat down to low and scramble eggs, but try to keep them in the shape of a circle.
6. Once eggs are almost done, place cheese slice on top of the eggs, turn the heat off, and cover skillet for 1 minute or so.
7. While cheese is melting, butter toasted bagel.
8. Place cheesy eggs and bacon on bagel half and top with remaining bagel half to make a sandwich.
9. Serve warm with a big cuppa joe!

 Oh, and try to not burn your bagel like me :(

 Now on to the cookies! 

I felt it appropriate to post these in a breakfast-themed post because my mom used to make these for us for breakfast growing up. 

She claims it was the only way we would eat oatmeal :)

These cookies are easy, fast, and SO delicious. I have tweaked my mom's recipe just a tad, but they are still the perfect breakfast treat! Pour a tall glass of milk and enjoy!

Chocolate Oatmeal No-Bakies

Ingredients:

• 1 stick unsalted butter
• 1 3/4 cup white sugar
• 1/2 cup whole milk
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon (optional)
• 1/3 cup crunchy peanut butter
• 3 1/2 cups whole rolled oats
• 1 tsp vanilla extract

Directions:

1. Place 1 large sheet of foil on the counter top.
2. In a large pot, melt butter over medium heat.
3. Add sugar, milk, cocoa powder, and cinnamon to pot and bring to a boil.
4. Let mixture boil, while whisking, for 2 minutes.
5. Remove pot from heat and whisk in peanut butter. Stir until smooth.
6. Stir in oats and vanilla extract.
7. Working quickly, drop spoonfuls of the oat mixture onto foil sheet.
8. Let cookies sit for 5-10 minutes, or until cooled and set.

Enjoy!

YOU ARE LOVED!!!

Summer Smoothies & Boutique Cycling

This summer has brought two things into my life that were once my complete enemies.

 

Cycling and smoothies.

 

Let's start with cycling.

 

About 5 years ago, my sister took me to my first indoor cycling class and I literally walked out 10 minutes into it.

 

Yep.

 

I have attended cycling classes off and on for the past 2 years at various gyms, but I still just could not get into it...until DEFINE's Rev classes came into my life.



My sister and I after a rev class (two gals at the far right)

It is more of a "boutique" style environment that offers 45-minute indoor cycling classes that are basically a dance party.

 

The room is candlelit, the music is loud, and the class will leave you pouring in sweat. 

 

Also, by combining hand weights into the class, you are able to tone your muscles while getting your cardio.

 

image

 

SoulCycle & Flywheel are similar concepts, if you live in those areas.

 

Try it before you balk at the price of a monthly membership. So worth it.

 

Ok, let's switch gears and talk smoothies.

 

 

Up until about 2 years ago, just the sight of a Smoothie King or Jamba Juice made me dry heave.

 

To say that I hated smoothies was an epic understatement.

 

However, in the last year, I have come to love these nutritious versions of milkshakes.

 

A giant, homemade, early morning, post-Rev class smoothie is my new favorite.

 

Especially since this is Texas and summer is officially here, which means that we are back to living on the surface of the sun for the next 7 months.

 

I'm actually ok with not living in a state that has 4 seasons.

 

I really am...like...totally.not.jealous. of anyone on the east coast...at all...ever...nope.

 

I really like the idea of these smoothies since I love overnight oats, but I am finding myself satisfied with a good ole plain fruit smoothie these days. Crazy. Who am I.

 

Summer is here! Get your spin and smoothie on!

 

YOU ARE LOVED!

Oliver

 

 Oh boy.

I met Oliver 2 months ago and it was love at first sight.

About a month ago, we brought Oliver home.

 

This boy is JOY.

Our golden, Nova, and Oliver are getting along swimmingly.

 

Nova is super protective of him. This makes me melt.

Nova is also Mr. Cottonmouth when they play, which is too sweet for words.

Not pregs. This is a friend of mine's baby bump :)

I have cleaned up more poop, found more chewed up sandals, and gone through more dog food than ever, but the joy this new pup brings to my life is so worth it.

 

We need to love people the way our dogs love us.

Be the person your dog thinks you are :)

 

 

 

Happy Wednesday!

 

YOU ARE LOVED!!!

Paleo Banana Bread

 

Banana bread. I love it.

 

I do not typically like banana-flavored things, so this is a little odd.

*nightmare*

I have made a few batches of paleo banana bread that have tasted like eggy, tasteless SPONGE, but I came across this recipe the other day and decided to make it.

 

Whoa. Serious upgrade. This is awesome.

 

Now, I DID add about 1/3 cup of cinnamon chips...which are totally paleo...in case you were wondering.

 

I have been eating a slice, heated and topped with almond butter every morning for the past week.

 

Amazing.

 

 

Paleo Banana Bread

(recipe adapted from Peanut Butter Runner)

 

Ingredients:

• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3/4 cup of all-purpose gluten-free flour
• 1/4 cup of coconut flour
• 2 tablespoons melted coconut oil
• 2 large eggs
• 2 very ripe medium to large bananas, mashed
• 1/4 cup of maple syrup
• 1 teaspoon pure vanilla extract
• 1/3 cup cinnamon chips (optional)

Directions:

 

1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper.
2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours.
3. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
4. Add wet ingredients to the dry and gently mix together until combined.
5. Stir in cinnamon chips. Do not overmix.
6. Pour batter in prepared pan and bake for 30-40 minutes or until set in the center and a toothpick comes out clean.
7. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.



Make, eat, and love your life! And forgive others! And text or call someone RIGHT NOW and tell them how much they mean to you!

 

 

YOU ARE LOVED!



Flippin' Out and Rainbow Beans & Rice

I crave red beans and rice all.the.time.

 

It could be 105 degrees outside and this girl still wants her some hot, hearty RBAR.

I recently made a big 'ole batch using my traditional recipe, but by adding a variety of bell peppers, a chopped tomato, corn, and spinach, it magically became rainbow RBAR.

 

Even better.

  Of course, with the other addition of my hunter/gatherer husband's venison sausage, this dish was total bliss.

 

I ate it on a bed of white rice then sprinkled on some Tabasco for a kick.

 

YUM.

Ok, let's switch gears and talk about the new Chobani Flips.

 

I saw these in the yogurt section the other day and this was pretty much me...

 

 

Delicious.

 

HAPPY FRIDAY! YOU ARE LOVED!!!