Peanut butter Oatmeal with an Apple-Almond Milk Smoothie

“It’s never too late to be what you might have been.”

~George Eliot

Quite the inspiring quote, isn’t it? Today is a day of new beginnings. I haven’t been taking care of myself lately– missing the gym, eating poorly, and not sleeping enough. I know better than this, but sometimes it’s hard not to slip into old habits, right? Especially when you’re in the midst of a big event, like moving?  Well, I had trouble sleeping last night, partially because of stress and partially because of not feeling great. You know that feeling you get when you know you’re not taking care of your body? You’re tired, you experience anxiety about mundane things, and you just feel….blah? I experienced that last night, and I woke up early. TOO early. I was tired and feeling a little anxious, and mad at myself for it!

I decided in that drowsy moment that today I would clean up my act. No more staying up late to watch a show! No more extra dessert! Eat more vegetables! Drink more water! Get to work! (And look, I’m already at work!)

When left to my own devices, I am quite the hedonist, but it never makes me feel good in the end. I know this! But sometimes we forget. Or need reminding. I actually found more  inspiration this morning from a new fitness/health blog I found called, “Rabbit Food for My Bunny Teeth.” This woman lost 80 pounds, and she now chronicles her daily adventures in cooking, baking, fitness, and weight loss. Admittedly, I think she is more self-disciplined than I ever want/plan to be, but I think she is adorable, and I really like her balanced eating plan–specifically, her “rabbit food pyramid.”

Rabbit Food Pyramid:

Produce: fruits and vegetables.
Whole Grains: brown rice, quinoa, couscous, whole grain pasta, whole grain breads, whole oats, and whole corn.
Protein: tofu, tempeh, Greek yogurt, cheese, beans, chickpeas, lentils, milk, eggs, turkey, and chicken.
Plant Based Fat: avocado, olives, nuts, and seeds.

She recommends for lunch and dinner, for example, that you eat 2 servings of vegetables, 1 serving of whole grain, 1 serving of protein, 1 serving of plant based fat. For breakfast and a snack, you should eat 1 serving of fruit, 1 serving of whole grain, 1 serving of protein, 1 serving of plant based fat. This makes sense! Structuring when you eat your fruit and veggies (to make sure you eat enough!) seems like a great idea. I even decided to base my simple breakfast—Peanut butter Oatmeal with an Apple Almond Milk smoothie– after a sample breakfast she provided. (Her recipe requires cashew butter and soy milk, and I swapped the cashew butter for peanut butter, the soy milk for almond milk, and added cinnamon and vanilla extract.)

I’m going to the gym again today. Considering I still feel sore from Sunday’s workout, I figure I need to start taking care of my body and fueling up! And this breakfast was perfect. Super healthy and fresh with both hearty (oatmeal) and refreshing, sweet elements (Apple-Almond Milk smoothie). I never thought of blending an apple for a smoothie, but it definitely worked! Such a simple idea. And I feel full! Thanks, RFFMBT! You’re my new favorite.

Bacon, Egg, and Toast Cups by Martha Stewart

Yesterday was……interesting. You know those days when multiple things go wrong, and you can’t wait to go to bed and be able to start fresh? It wasn’t bad, but it wasn’t great either?

I used to love this children’s book! Alexander and the Terrible, No good, Very Bad Day. So cute!

That’s exactly what I experienced, and I was so happy to sleep it off, Burlesquers. (See, I told you the mornings are the best! You are able to start days feeling fresh and lovely!) I had alot of critique throughout that day, and sometimes it’s hard to take it all in. First, someone unwittingly said some remarks that undermined the authority of graduate student instructors. (Annoying, because I am one, but not bad.) Then, I had a dissertation meeting that didn’t go as well as hoped. (By this time, I was becoming upset.) Last, I received great evals about my teaching (hurray), but I noticed that one student anonymously fabricated or bent some “truths” in the comments section of the evaluations to make it seem as though I said and did things I definitely didn’t do (insane!), which of course hurts my feelings. (Now, I am definitely upset and making Funfetti cupcakes and watching the movie Thor to soothe my delicate feelings, LOL.) Chris Hemsworth is kind of dream boat-ish, right?!

Anyway, I unwound this morning with a gym session and a Gchat with my good friend in Chile. She really pepped me up!! (I love my friends!!!) Her response (along with some kind words) was, “BB, even the most popular teachers don’t have all great reviews. You can’t please everyone! Your ability is already established! Listen to some Kanye (West). You’ll stand taller, guaranteed. “And take that…hateeeeers!”" Love her. She makes me laugh. She is right, though. We can’t take seriously all the criticism of ourselves in the world–living your life based on every opinion of others sounds particularly exhausting, right? Not interested. And update: **Since this day, I’ve listened to Kanye, received a lovely email from my professor, and ate Funfetti. All is right in the world!!***

Anyway, I think this calls for some good old fashioned Bacon, Egg, and Toast Cups by Martha Stewart, or “Breakfast Cups” (what I like to call them….because it’s a complete breakfast!). These little cups are a must for the person wanting to make multiple breakfasts ahead of time (stick them in the fridge!) or for the baker making a large batch for the lovely weekend breakfast. I actually made these cups for Ron–he started a new job at the school library, and he has to be up and out early! He needed a quick, filling breakfast that’s easy to eat and portable.

Hello, Breakfast cups!

I also like these cups because I am the person who doesn’t want to fuss with making eggs on the weekdays, but loves them nonetheless. How about eggs you can make ahead of time, or eggs you simply crack into a muffin tin and bake? So easy! Basically, you form pieces of bread into a buttered muffin tin, then lay down bacon strips (or whatever meat you like), crack an egg in, and salt and pepper. Voila! Done! I put parmesan on the top of my cups to give it a little extra flavor, and the eggs come out soft boiled, which I really like. You could also use low-carb bread, turkey bacon or Candian bacon, and egg whites, if you’re looking for a healthier “grab ‘n’ go” breakfast or snack. (I used wheat bread, turkey bacon, and whole eggs.)

Banana Protein Pancakes

Hey Burlesquers! I am refreshed! I am rejuvenated! Maybe it was from all those Cinnamon treats healthy eats and play time this holiday weekend? (In my dreams I’d be having fun on the beach with these fun-looking ladies!)

from “Miss Riot” blog (photographer unknown…I think this was taken at Shelburne, VT state beach?)

But, but seriously, I am feeling better, and I am now fairly certain I became sick after improving my diet, exercising, and losing a few pounds. (That probably seems contradictory, right?) I thought so too, but this ALWAYS happens to me. Every time I’ve made too drastic of lifestyle changes (even if its to a more healthy, limited diet or exercising 5 days a week), I get sick. This makes sense though. Your body is initially thrown off course by any changes (good or bad!), and your immune system lowers…hence, me getting a cold! Sigh. I can never win.

I wanted to start fresh today though, and I made a special healthy breakfast for myself. How about Banana Vanilla Protein Pancakes by PB Fingers (blogger)?

Peanut Butter Finger’s recipe (a very cute, healthy lifestyle blogger, by the way) includes oats, egg, mashed banana, protein powder, vanilla extract, and cottage cheese, which makes for a very healthy pancake! I only made slight changes: I added lots of cinnamon (of course), a smidgeon of honey, greek yogurt instead of cottage cheese, and I used oat flour instead of blended oats (she uses an immersion blender to grind the oats in her recipe).

I really liked this recipe! The “pancake” turned out moist and chewy—different from a regular pancake, but just as good and even MORE filling! Four hours later and I am still not hungry! Kind of amazing, actually. These pancakes would freeze well if you made a large batch, and if you don’t have protein powder, just substitute with an equal amount of oat flour, wheat flour, white flour, or even fiber powder. If you don’t have oat flour but would like some, you can actually make your own by grinding oats in a food processor. (Oat flour has a more mild, sweeter flavor than wheat flour.)

BB Loves Pop Culture: The Drop 10 Diet (by Self editor, Lucy Danziger) and Sherlock

Hey all,

I have a new book I’ve been reading, and I really like it! Have you heard of the Drop 10 Diet by Self magazine editor, Lucy Danziger?

From BarnesandNoble.com

While I wasn’t interested in “dieting” per se, this book caught my eye. There are a ton of self-help diet books out there, but have you ever read a “diet” book that not only features medical studies about certain foods done by large, recognizable associations (American Medical Association, for example) and gives you the science of certain foods, and then also tells you to eat MORE food (rather than less)? This book is it!

The Drop 10 Diet recommends 30 healthy foods–whole grain pasta, quinoa, blueberries, apples, etc.–and tells you WHY they are good for us (in Layman’s terms, the science of these body-healthy ingredients), encourages you to eat MORE of them, and then supplies easy, quick recipes to better incorporate them into your diet. The book is meant as healthy recommendations, which means you can start eating all of the foods or just two or three. Mostly, this book is about being informed. For a geek like myself, this is a fun, encouraging read. In fact, I’d rather not think of this as a self-help book for “dieting”–I’d rather treat this as an informative food science book with neat accompanying recipes! Plus, this isn’t some crazy gimmick diet agenda, telling you to eat grapefruits all day or to avoid “carbs”. The foods they choose, too, are mostly inexpensive and in most grocery stores. Who can’t find apples? Or whole grain pasta?

This morning, I am making one of their recommend breakfasts: Baked apple with quinoa. I am going to jazz it up by adding cinnamon and milk, but this could be eaten plain! (I’m thinking of it as a new variation of oatmeal.) Plus, I’m making extra quinoa for myself for later. Mmmmm! Happy breakfasting!

By the way, I haven’t featured a pin up in a while….

From Ayyy.com

So, how about a man in a Pin up pose? This is Benedict Cumberbatch, star of the English tv show Sherlock, which is a modern adaptation of the Sherlock Holmes series! The first episode airs tonite in the US on PBS—I love this show! And does anyone else think he is dreamy?! Sigh.

On-the-Go: Peanut Butter and Banana Granola (with greek yogurt in a jar)

Hey all,

Today is a writing day–which is perfect for me– because it’s also a rainy day.

Caillebotte, Rainy Day 1876

I LOVE rainy days! Maybe it’s my nostalgia for northern California and San Francisco, or maybe it’s because I hate hot weather (give me sweater-weather, please), but either way, I love staying inside and feeling cozy on rainy days.

Speaking of cozy, I decided I needed to save money on greek yogurt by buying it in bulk (via the larger tubs) and making DIY on-the-go yogurts. Greek yogurt is an expensive food addiction of mine, and I need to cut corners where I can. I thought about how to make the bulk sizes more convenient and in individual portions (and individual flavors!) that I can still take for a quick snack or meal…….and ah ha! Greek yogurt and fruit in jars with granola to-go!

My cozy little yogurt and granola jar!

(Light) Vanilla Chai Greek Yogurt

A new day and a new post, friends!

Yes, my spring fling is over, and I am little sad. My honey and I loved seeing the historical sites in Plymouth and Salem, and through Hotwire, we paid only $80 dollars for a waterfront room at the Radisson Hotel in Plymouth! Gorgeous. We also ate one of the best meals we’ve had in months at a little cafe in Plymouth.

(Light) Cinnamon Mocha Greek Yogurt

You may have noticed that I love sweets. I want my oatmeal to taste like pumpkin pie, I like to mix my savory flavors with sweets, and I’ve even fashioned myself as a (burlesque) baker. In fact, when I was a young girl, I tended to eat lots of cake and would on occasion get my hands in it (without permission). (Myself in a pretty white frock rudely eating someone else’s cake with my hands.)

This morning I wanted to drink my morning coffee with something indulgent for breakfast that’s like a dessert or rich snack, but still light and healthy. Why not Cinnamon Mocha Yogurt? This yogurt has hearty, protein-rich greek yogurt, cocoa powder that has a ton of anti-oxidants, cinnamon (which has medicinal properties, like regulating insulin), and fresh-brewed coffee for a rich taste and even more antioxidants. (Picture from Leaner and Greener.)

Breakfast Sundae: Greek Yogurt with Warmed Banana-Oat Crunch

Hey all! It’s another lazy Sunday!

I decided to not partake in St. Patrick’s Day celebrations last night because I still have a bit of a cold (congestion, yuck!). Plus, I am just itching to get healthy and get back to the gym! Because I’m constantly reading, writing, and teaching as a graduate student, I get NO exercise in my day-to-day routine. I have been trying to start a new workout routine, and this cold really de-railed my efforts (3-4 times a week for 45 minutes).  That’s ok–with all my resting, I think I can jump back in the saddle by this week! Hurray.

This morning I wanted something a little decadent. How about a breakfast sundae? I decided to eat greek yogurt with warmed bananas and a toasted oat topping (crunch)! The topping is somewhat like a fruit crisp topping, but healthier. I use minimal butter (or margarine/light butter), a smidge of honey spices, pecans, and fake sugar (stevia or splenda) and simply toast in a pan. I also warm the banana with vanilla, cinnamon, and pam, which makes this yogurt sundae even more delectable. Healthy dessert for breakfast! Do you all have any good quick tricks to make something boring (yogurt) into a delicious treat? Do tell! And happy eating!

Breakfast Sundae

Ingredients:

1/2 cup lowfat greek yogurt

1 cut up banana

1/4 cup of oats

1 tsp butter and a spray of Pam

1 tsp brown sugar

1 tsp honey

1 tsp of vanilla

a spoon full of pecans (or any other nut on hand)

1 shake of Cinnamon and Pumpkin pie spice

A few dark chocolate chocolate chips (optional)

Directions:

Combine oats, spices, honey, nuts, and sugar. Warm the butter and pam in a small sauce pan, and add the oats mixture. Toast on medium heat just for a few minutes. While cooking, put your greek yogurt in a serving bowl. Top yogurt with warm crunch mixture. In same pan, add the sliced banana, vanilla, more cinnamon, and heat for 2 minutes, allowing for some of the banana’s natural sugars to carmelize. Top your sundae with the bananas, and top with a small drizzle of honey.

(Light) Parmesan Kale and Potato Hash with Turkey Bacon

As a graduate student, my life is somewhat busy and hectic. I’m like any working person, really: teaching undergraduates during the day, reading and writing for public research at night, and trying to squeeze in my social life any where I can. This means I need quick-and-easy meals I can eat on the go! I love adapting leftovers to make creative other meals, and today’s lunch is no different. I had plain potato leftover from last night’s dinner, and I am using it today to make a comforting scramble of potato and kale. This meal is great for a number of reasons: Kale is high in nutrience, potatoes are a hearty, filling ingredient, turkey bacon is a lean protein, and olive oil is a known heart-healthy fat. This will keep you full for hours! I suggest adding to this “base” recipe ingredients like tofu, eggs, or even use sweet potatoes rather than white potatoes. Make extra and save for tomorrow!

(Light) Cheesy Kale and Potato Hash with Turkey Bacon

Ingredients:

1 large handful of Kale

1/2 to 2/3 cup  chicken broth (or water)

2 small red potatoes (or any leftover potato)

1 tbsp Olive Oil.

2 strips of Turkey Bacon (or a 1/3 of a chicken sausage)

2 shakes of red pepper flakes

Paprika, salt, garlic powder, and pepper to taste

1-2 tbsp of parmesan cheese (you could use cheddar, or goat cheese for a more creamy dish)

Directions:

If no cooked potato on hand, cut two small cleaned potatoes into cubes and boil in saucepan with water until soft. In separate pan, fry two slices of turkey bacon in olive oil until cooked, and then roughly chop the bacon into smaller pieces and put back into pan. In the same pan, add bunch of cleaned, chopped kale and the broth, simmering together for ten minutes until the kale is wilted and soft. Drain excess liquid. Add the potatoes and cheese, and heat mixture together til piping hot. Add spices to taste, and voila! Lunch is served!

My Mom’s (Healthy) Popovers

Every time I make popovers, I think of my mom.  My Grandma’s family is from England, so we have a few English family recipes that are old favorites (although, some of these I’d like to forget…). My mom made-over the traditional Betty Crocker popovers (Americanized Yorkshire pudding) with healthy substitutes, and actually, I like them better!

My mom’s version is eggy and less bready, maybe even more moist. While I am not a fan of using Eggbeaters and nonfat milk in recipes (I usually prefer lowfat milk and partial yolks), these substitutes taste surprisingly delicious together! And no fancy popover pan for this recipe: she uses a plain, old muffin or cupcake pan. Enjoy these popovers with jam or butter in the morning, or have them as a supplement to a salad. Scrumptious!

And ps, do you all have any recipes using non-fat milk or fake eggs that tastes just as rich as the original?

(Healthier) Popovers

Equivalent of 2 Eggs of Egg Substitute (Egg Beaters)

1 cup  all-purpose flour

1 cup non-fat milk

1/2 teaspoon salt

Directions:

Preheat oven to 425ºF. Grease cupcake pan with Pam or butter.

Beat  ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.

Bake 20 minutes.

Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. Enjoy!