breakfast recipe

Super Simple Protein Oats!

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OK, I know it’s not exactly Paleo (who am I kidding? It’s totally not Paleo), but I’ve been obsessed with oatmeal lately. I was just buying the single-serve packets to quench my cravings, but I looked over the ingredients and was shocked to find how much JUNK was in them. Even the organic brands had a lot of sugar added, and it seemed the only way to avoid the unnecessary simple carbs and “natural flavorings” (seriously, what is that crap??) was to make it on my own.

On Monday, I decided to prep my breakfasts for the week, and I wanted to make it as simple as possible. I took four mason jars and filled them with oatmeal, vanilla protein powder, stevia, cinnamon, and cashew milk. I had no idea how it would taste, but decided to make five of them and hope for the best.

HOLY DELICIOUSNESS, BATMAN!!!

These things are amazing. Instead of eating them cold (as overnight oats), I’ve nuked them for about three minutes and they turn into this warm, almost oatmeal-cookie esque bread pudding that’s to die for.

For roughly 320 calories, I’m getting a solid 35g of protein and 5g of pure fiber goodness. And, most importantly, only 1g of sugar (33g total carbs, but I’m not doing a restrictive diet here)!

In case you want to recreate this vanilla cinnamon orgastic breakfast, here’s what I’m using:

  • 1/2 cup organic, steel-cut oats
  • 1 scoop of Isopure Vanilla 0g carb protein powder (pricey, but worth it)
  • 1 cup Silk Unsweetened Cashew Milk
  • 1 tsp cinnamon powder
  • 1/3 cup Stevia powder (more or less to taste)
  • Between 1/2 cup to 2/3 cup water, added a few drops at a time while microwaving

Mix-in Ideas:

  • 1/4 cup organic raisins (roughly 100 calories)
  • 1/4 cup chopped pecans or walnuts (roughly 200 calories)
  • 1/4 cup pumpkin puree (roughly 40 calories)
  • 1 tbsp chocolate chips (roughly 80 calories)

You can realistically get away with microwaving this about 90 seconds if you just want it to be warm and thick, but I discovered that cooking it longer makes it puff up noticeably (imagine a cake rising) and give the illusion of substantially more food. If you do microwave past 90 seconds, consider adding a few tbsp of water every 30 seconds or so and stirring. I cook mine roughly three minutes and it turns into a MASSIVE bowl of doughy/cakey oats, which is my FAVORITE. If you prefer porridge-style oats, definitely cut the time to less than two minutes.

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FYI: I know this is a terrible picture, but it smelled so good and I was so raring to eat it, I honestly didn’t care about getting a good picture. It smelled like the oatmeal cookies your grandmother used to make.

And the added plus? This keeps me full for HOURS! I ate this around 10am yesterday in the office and didn’t touch my lunch until after 3pm. As someone who normally grazes all day (and eats religiously every 2 hours, hungry or not), that’s saying something about the staying power of this simple dish.

So, these oats prove it: there really is no excuse for not eating a healthy breakfast every day. I literally prepped five of these in under five minutes Monday morning, and they take less than four minutes to heat/cook. It would’ve taken me 2-3x the amount of time to stop somewhere and grab a breakfast sandwich, and they’re substantially more filling than my usual protein-bar-out-the-door routine.

What’s your excuse?

Bon appetit, my friends!

~ Tori

 

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Best Paleo Shake, EVER!

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In an effort to eat clean (i.e. as much natural and fresh fruit/veggies as I can) as well as stick to a mostly Paleo lifestyle, I’ve been making myself a fresh Paleo protein shake for breakfast every morning.

I’ve become such an ADDICT to this particular flavor concoction, I just had to share it with my fellow yo-yo dieters. 🙂

Tori’s Fruity Paleo Protein Shake:

  • 1 scoop Paleo Protein Powder (pictured below). I prefer using a MIX of both the Vanilla Almond and Triple Chocolate flavors, but you can do a solid scoop of either flavor if you don’t have both options!
  • 2 cups raw spinach. (I promise, you won’t taste it once blended!)
  • 1.5 cups of mixed frozen fruit. (I use a blend of mango, strawberries, pineapple, and peaches, but you can use a berry blend or bananas, too!)
  • 2 cups unsweetened cashew milk.
  • 1 tbsp chia seeds (optional, but it’s great for digestion).
  • 1 tbsp bee pollen granules (great for boosting immunity and energy).
  • 1 cup of ice (to make it both large and extra thick).

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I start by putting the spinach into the blender first. This ensures it’s chopped VERY well, and guarantees there’s no green chunks floating in my smoothie.

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Next, I layer on the fresh fruit. Again, I use a pre-mixed bag of peaches, mango, pineapple, and strawberries, but you can use any mixed blend you prefer. I really like blueberries and strawberries when I use just the Triple Chocolate protein powder.

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I add a full scoop of protein powder on top (I blend my Triple Chocolate and Vanilla Almond), then add a tablespoon of chia seeds and a tablespoon of bee pollen granules. We happen to have a farmer’s market that sells local bee pollen granules (best for combating allergies!), but you can find it at Whole Foods or any health food shop if there isn’t a convenience farmer’s market nearby.

On top of the powders, I add roughly 1 cup of ice (make sure you still have about 2 inches from the top of your blender to ensure proper mixing), and then I pour 1.5-2 cups of unsweetened cashew milk on top. I like Silk’s unsweetened cashew milk, as it’s just 25 calories per cup and has added calcium.

Blend until well mixed, which is about 2 minutes for my crochety old blender.

It tastes so good, I often just toss a straw right into the blender and drink it straight:

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Nom, nom, Paleo goodness!

And, yes, I do drink the entire thing… over 36 ounces and roughly 350 calories! I stay full for HOURS thanks to this baby!

Bon appetit, my friends!

~ Tori

Super Simple Paleo Breakfast Quiche

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Tired of Greek yogurt every day, I decided to throw together these super simple crestless quiches for breakfast during the week.

Seriously, these took less than 5 minutes to prep and only 15 minutes to cook. They are endless customizable and store well in the fridge or freezer.

Here’s what you’ll need:

  • A cupcake/muffin pan
  • Cupcake liners (these are optional, but the clean-up is MUCH easier)
  • 12 whole eggs (or 6 whole, 8-10 whites whipped together)
  • Chopped turkey bacon, turkey sausage, or meat of your choice.
  • Assorted chopped veggies (onions, peppers, tomatoes, etc)
  • 1/2 cup low fat cheese (or, if you’re strict Paleo and don’t use dairy, Daiya-brand cheese alternative works!)

Instructions:

  • Preheat over to 350 degrees.
  • While it heats, put the cupcake liners into your cupcake pan.
  • At the bottom of the liner, add in crumbled turkey bacon or a few (small) pieces of turkey sausage. I used Jennie-O Turkey Sausage links and could only fit about 1/2 of a link into each tin.
  • If you’re mixing in veggies, make sure they are THAWED or cooked. These cook too quickly to use anything frozen. I’d recommend no more than 1 tbsp of chopped veggies unless you’re using a BIG muffin tray.
  • If you’re using WHOLE eggs, crack a single egg into each cupcake liner. If you’re using the egg white/whole egg blend, fill the tin to 3/4 full.
  • Salt & pepper to taste (I also added a 1/2 tsp of onion flakes, as well, because that’s my thing).
  • Right before you toss in the oven, sprinkle on a tiny bit of cheese/cheese alternative. I didn’t even use the full 1/2 cup I had set aside, but you can be as generous as you’d like.
  • Bake for 10-12 minutes. I checked mine a few times, as I was trying to keep my yolk soft and my whites cooked, but you can cook it a little longer (up to 16 minutes) without the egg becoming rubbery. Don’t OVERCOOK them if you plan to store them, as reheating them in the microwave could make them tough if they are already well-done.

 

Here’s what my finished product looked like:

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Using whole eggs and a 1/2 turkey sausage link in each, my crustless quiches were roughly 95 calories each. Not bad! I had two for breakfast this morning and plan to enjoy them over the weekend, as well. I’ll freeze the extras for future enjoyment or a quick and easy snack.

These are great for Paleo dieters, low-carb friends, or anyone that needs a quick, protein-filled breakfast in a hurry.

Bon appetit, my friends!

Tori