My Kind of Oatmeal!

I was never a big fan of cereal so I would only have it once in a while. What I was always a BIG fan of was Oatmeal. I would wake up just thinking about that warm bowl of tasty oatmeal to get my day started. And then….(as you may know) my eating habits have changed a bit and I had to say goodbye to oatmeal. When I think about it I’m rather surprised that I don’t miss it as much as I thought I would. Just like with coffee, I think that I don’t miss the real food but the feelings that go with it. Yes, the feelings… You know, when you eat something you enjoy and you all of a sudden have a smile on your face without knowing. Now in retrospect I think I just miss having something warm in my hands and filling to my belly. Specially on that one night a year that Miami weather gets to 40 degrees. So what to do?? I have my mango green tea handy and this recipe below for when my mood craves something warm.

1/2 cup almonds pulverized
1/4 tsp ground cinnamon
1/8 tsp salt
1/4 cup unsweetened almond milk or coconut milk, plus more to taste
Fresh berries

Place all dry ingredients in a bowl and add 1/4 cup milk. Microwave for a minute or until warm. Take out and mix, add more milk to your liking.

Add in the fresh fruit. Eat! 🙂

I have seen other variations of this so feel free to experiment. Others like to add in half a banana mashed into the mixture and/or add another 1/2 cup of chopped pecans. Try different options until you get the consistency and taste you wish.


Egg Muffins

I’ve experimented with this idea of the egg white muffins I saw on Jungle Fitness‘ blog.

Here I mixed three whole eggs with one cup egg whites and added some Al Fresco sweet chicken sausages. All you have to do is cook the sausages on a skillet until brown and chop them up.

Place some chopped sausage into each cup and pour in the egg mixture all the way to the top. Easy enough! Bake at 350 for about 20 minutes. It helps to have a silicone tray because once it has cooled down you can just pop out each muffin. I keep them all in the fridge and reheat 2 for breakfast everyday. It’s a great option when on the go!

Ham and Egg Cups

I found this very easy breakfast or snack idea and I loved it! All you need is a silicone cupcake baking sheet, slices of low sodium han and eggs.

Place each slice of ham on a cupcake mold and make sure it sits just like a basket. Then crack one egg in each cup. Bake at 350 for about 15-20 minutes if you want the egg completely cooked. If not try for less to get a softer poached egg consistency.

This was my end result…

Have a great day!!!

Chicken Sausages

I recently found this brand of sausages that are all natural and gluten-free. The first flavor I tried was the chicken apple, and I was hooked! I would have them for breakfast along with poached eggs or in my egg white scramble and even put them in the frittata I made recently. After that I went back for more and found all these different flavors. These links are smaller so you can have the option of having them as a snack. The blueberry chicken ones were delicious with breakfast!

Not a coincidence that Jungle Fitness blog has them on today too. We were talking about it yesterday and these sausages are just sooo good.

Have a great weekend!!!

For those racing 70.3 this sunday, GOOD LUCK!!!!

Breakfast Frittata

I’ve seen many recipes for frittatas but I decided to make mine with whatever ingredients I already had available. This is a great make ahead breakfast option for days you are in a hurry or when we wake up at 4am for bootcamp ;-). All you have to do is cut a slice and heat it up. It’s packed with protein and veggies so you can’t go wrong!

I chopped some onion, red, green , and yellow peppers and some mushrooms. On the side I cooked some Al Fresco Organic Italian Chicken sausages and when ready, chopped them up and added them to the mix.

I mixed all the veggies and meat with eight organic eggs and 2 cups of egg whites. The amount of eggs varies on the size of skillet you will be using. I used a 10″ cast iron skillet. Make sure you use an oven safe skillet!

Once you have your mix ready pour on skillet and heat low on stove for about five minutes. Then transfer to oven at 350 degrees for 20 minutes or until it starts to fluff.

Enjoy! Have a great weekend everyone.

Who wants PANCAKES???

I was so happy to find this recipe online. I’m not a huge fan of pancakes but once in a while I do crave some.  Now you can have guilt-free pancakes!

The best thing is that you only need three ingredients!
For a one person serving  use one banana and one egg with a tablespoon of almond butter. For more pancakes, use more eggs and bananas with a really big tablespoon of almond butter.


Mix all ingredients together.

And cook just like a regular pancake…


 Now you only need a good syrup. Go natural and have your pancakes with honey or real Maple syrup like I have here.  None of that fake sugar and high fructose syrup!!!


I have been making them with same ingredients but adding one scoop of whey protein. I also poach one soft egg on top with fruit and leave out the syrup…. Just like this!


Another variation for toppings is the blueberry sauce. Just microwave a handful of blueberries until they start to pop and the sauce starts to form. Keep your eye on them because a blueberry explosion in your microwave can happen. Believe, I know!! 😉

Pancake ingredients for one large serving is:

1/2 banana
1 TBP of almond butter
1 scoop vanilla whey protein powder
3 TBP of egg whites

Mix all in a bowl and transfer to greased pan and allow it to cook fully before flipping and cooking other side. For more adjust amount of ingredients.


Zucchini and Carrot Bread

I’m not eating much processed carbs lately. But I do love baking, so once in a while I make breads or muffins to satisfy a little craving and besides, the hubby loves them too!

I found this mix at the organic section of Publix. It is a Gluten free mix.

2 cups Pamela’s Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
2 cups grated carrots, peeled
1/4 cup apple sauce
2 eggs
1/2 cup brown sugar, packed
1/4 cup Splenda
1 tsp vanilla extract

Whisk together Pamela’s Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, apple sauce, and splenda for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini and carrots.

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

I would have taken a better picture of the bread but it was gone before I knew it! Some friends smelled it from far and drove to the house for some. 🙂

Blueberry Banana Muffins

Blueberry Banana Muffins


2 cups of whole wheat flour
1 tsp of baking powder
1/2 tsp of salt
4 large eggs
2 stick of light non salted butter
1 cup of splenda
1 tsp of vanilla
1 large package of blueberries
3 ripped bananas (mashed)
2 tsp of ground flax seeds

1. Preheat oven to 350 degrees. Prepare cupcake cups into muffin mold.

2. Sift flour, baking powder, salt and ground flax seeds into bowl, and set aside. In a mixer beat the butter and splenda until light and fluffy.

3. Beat in the eggs one at a time follow by vanilla. Then slowly beat in flour in 3 addition alternately with mashed bananas.

4. Lastly, fold in the blueberries and pour batter into prepared cupcake pan. Bake for 30-45 mins or until golden brown.



Got Milk?

Since milk does the body good I make sure to have my daily dose. I have gotten in the habit of buying organic milk only because I’m the only one that drinks it at home and it lasts a lot longer than regular milk. I looooove this milk. I usually have it at night in my after workout protein shake.

The chocolate milk is my favorite and because of that I only buy it from time to time. As sometimes it can be difficult for me to just have an 8oz glass. Normally I drink the chocolate milk after a cardio session. It would just be like drinking a sports drink. So instead of having some Gatorade you grab some chocolate milk. When we do mostly running at boot camp I make my protein shake with 4oz of chocolate milk instead of regular to change things up.

The almond milk I just tried recently. It’s very low in calories and carbs but also in protein. I thought to have it from time to time as part of a snack. I have to be honest, I think this is an acquired taste and I won’t be buying this milk too often. The brand I bought says that it is unsweetened and maybe there’s a significant difference in taste, but I did not like this milk by itself. I had the idea to take it in to work and have it with my coffee. That worked for me! It gives the coffee some flavor without being overpowering.

Which other one have you tried??