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.

The Luck of the Irish: Light and Creamy Broccoli-Potato Bake (garlic, broccoli, potato)

Happy St. Patrick’s Day, everyone!

While I am making Corned Beef and Cabbage tonite (yes, I’m Irish), I thought including a fun, non-traditional green side dish for today would be a nice addition to any St. Patty’s celebration. Lo and behold, we have the Creamy Broccoli-Potato Bake!

Creamy Broccoli-Potato Bake

Ingredients:

1/2 cleaned, chopped up head of broccoli

1 large Idaho potato

2 cloves garlic

2 tbsp lowfat or nonfat cream cheese

2 tbsp chicken broth

1 tbsp butter or margarine

1-2 tbsp milk (add to thin mash)

1/3 cup lowfat grated Cheddar cheese

Salt and Pepper to taste

2 strips pre-cooked, chopped turkey bacon (optional, if you’d like to keep this vegetarian)

2 shakes of onion powder and Chili flakes (optional)

Directions:

In a saucepan, combine water, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until almost tender, about 10 minutes. Add the broccoli to the sauce pan, and cook 5 minutes more.  Take off the heat, and drain cooked potatoes, broccoli, and garlic.

In a large bowl, mash all ingredients (except cheese) until smooth (or keep it somewhat lumpy, depending on your tastes). Place into a non-stick pan or pie tin, top with the cheddar cheese and bacon, and bake at 350 degrees for 10-12 minutes, til cheese is melted. Serve hot!

(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!

Kickin’ Kale Chips

I’m feeling extra spicy today, so why not throw some heat into the standard Kale Chip recipe?

I am a Californian, and nothing reminds me more of home than a hot Mexico-inspired treat.

Kickin’ Kale Chips

Ingredients:

• 1 bunch kale
• 1 tablespoon oil
• 1 teaspoon Seasoned salt (Lawry’s)
• 1 teaspoon Paprika
• 1 teaspoon Chile powder
• 1 teaspoon Cumin
• 2 shakes of red pepper flakes

Directions:

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper or grease with oil.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt
• Bake until the edges brown but are not burnt, 10 to 15 minutes. You may want to toss the kale mid-baking time, so they will become evenly crisp!

Day one of Burlesque Baking: Pumpkin Pie Oatmeal!

For all of you who don’t know me, I love pumpkin. (We’re talking “torrid love affair”. ) To start off this blogging adventure, then, why not post about one of my favorite ingredients? Pumpkin is naturally fibrous, hearty, and a fun pop-of-color to bake with in the morning!

I am currently trying to better my eating patterns (“Hmm, maybe I shouldn’t have eaten an entire  jar of Nutella in three days”) and overall having a healthier, happier lifestyle. I am not searching to have a very thin body or huge muscles, because that’s simply not my frame or interest. However, I am planning on developing a healthy relationship with food and feeling sexy and beautiful during the process! I have a naturally curvy figure, and in our generation of sometimes painfully thin cover models, I sometimes need to find my own inspiration for sexuality and beauty (and baking endeavors)! Speaking of inspiration…

With that being said, I am sick with a cold and need something soft and nourishing this morning. How about Pumpkin Pie Oatmeal? I just discovered The Hungry Housewife blog, which I love. I think this recipe proves versatile: think of the pumpkin and oats as your base. Add whatever you fancy after that: dried fruit, nut butter, coconut, soy/almond/hemp/rice milks, apple, banana, etc. I added almond butter, dried cherries, applesauce, lots of cinnamon and pumpkin pie spice, and milk. For some more fun recipes on Pumpkin, check out Fit Sugar’s Pumpkin recipe collection. Lots of fun ideas!