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Posts Tagged ‘Instant Oatmeal Pancake’

Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.

To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.

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Made my Favorite Instant Oatmeal Pancakes for breakfast.

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Even Elf loves Instant Oatmeal Pancakes.

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So easy and satisfying.

Instant Oatmeal Pancakes:

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.

I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.

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Brown Rice Krispy Treats:

Ingredients:

  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup

Preparation:

  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.

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Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.

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Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.

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Wow, so incredible. Almost ridiculous it was so good.

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For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.

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They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you,  I will make them again and again.

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Check out her recipe.

Pioneer Woman Burgundy Mushrooms: 

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation Instructions

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  • Remove the lid, then continue cooking, uncovered, for three hours.
  • Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

I scored a new toaster oven from the rents. Love new kitchen appliances!

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Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!

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Check Ya Later.

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Had a great Saturday for many reasons. I did one of my favorite things, I Hiked.  After a hearty Instant Oatmeal Pancake, Jeff and I took a nice long hike at a local farm. Here’s the Instant Oatmeal Recipe and Directions.

Ingredients:

  • 1 Packet Instant Oatmeal (any flavor)
  • ½ Banana , Mashed
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Vanilla
  • ½ Teaspoon Swanson Organic Cinnamon
  • 13 cup Egg Beaters Egg Substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

     

The farm has a path that runs along the crop, it has not been planted yet, but they will be planting it soon. While we were walking a few of the farmers were out plowing the field.

There are also all these amazing trails through the woods just off the path.

We took a walk through the woods after we walked the path. We know the trails really well and only walk them when it is not hunting season. There are several hunters that hunt the property.

Today I felt brave and climbed up a tree stand. Well almost to the top. I was a bit freaked out about being up so high.

Jeff waited patiently for me to test out my fear’s.

I never realized I had a fear of heights, I normally don’t but I guess the climbing combined with the height is really what got me. I climbed to the top step, but could not step onto the deck, I just took a few pictures and stepped back down the latter really slowly.

I just love hiking through the woods and along the path’s I really cannot think of a better way to spend the day with my husband.

No rest day for the farmers, they always seem to be in the fields this time of year.

We got a bit dirty on the trail, but it was worth it, I had a blast.

I also planning on hitting the trails as often as I can before the Blend Retreat, it’s less than 3 weeks away now. We have a planned hike on the retreats agenda and I want to be ready for it. It always seems like Hiking engages different muscles than walking and the elliptical machine does. So getting a few hikes in before should help.

I’m attending Blend Retreat 2012.

Question of the Day: If you could choose, would you rather Walk, Run or Hike? 

Check Ya Later.

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If you had to choose would you make a pancake or an egg dish for breakfast? Well I could not choose So I made both. Yesterday I picked up some farm fresh eggs and had a Frittata in mind that I wanted to make, but when I woke up I was only thinking about an oatmeal pancake. This works out perfect, the Frittata reheats nicely so Sunday morning breakfast will be ready and waiting.

First off take a look at these eggs. These were provided by my Lovely Ladies. They have started laying their eggs again. They tend to lay less in the winter, but since it’s been so mild this year they are back up and producing.

Here’s what the ingredients look like.

Kale Frittata

Ingredients

  • 6-7 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 1 cup kale
  • 1/2 cup diced ham (not pictured) (it was a last-minute add-in)
  • 1/4 cup grated cheese
  • Nutritional yeast to shake on the top of Frittata before it goes in the oven
You will also need additional seasoning for the cooking of the onions.
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
Note: You MUST use a cast iron skillet or a sauce pan with a metal handle so it can be used on the stove top, and also be placed into the oven.
Directions:
  1. Preheat the oven to 375 degrees. Beat the eggs in a mixing bowl until smooth. Whisk 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
  2. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the kale and the diced ham and let cook an additional 5 minutes.
  3. Remove from the burner and pour in the egg mixture, add the shredded cheese and sprinkle with Nutritional yeast.
  4. Place the skillet into the oven and cook uncovered for 16-20 minutes or until it is golden brown and the center of the Frittata has set. Remove from the oven, and let stand 3 minutes before serving.
I just love the way the Kale brightens up while it cooks, it gets such a deep green color.
Once the egg mix is added I pop it in the oven and let it do its thing for 16-20 minutes.
Once the edges start to get crispy I know the Frittata is ready to come out of the oven.
This is an easy no fuss meal that is loaded with protein.
The Frittata was then boxed up and put in the fridge for tomorrows breakfast and I got on to making my Oatmeal pancake.
Instant Oatmeal Pancakes, are easy and super filling. The entire process takes about 10 minutes. Plus there is little cleanup after.
Here’s what the ingredients look like.
Mix and mash, then add egg substitute.

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon Swanson Organic Cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides
Once I see the bubbles, I know it’s time to flip, I actually did a flip!
Top with the other 1/2 of banana, 1 tablespoon of peanut butter and drizzle with agave nectar.
You will not regret making this, it is very taste.
So now I am off to get in a workout, I have a 40 minute elliptical resistance workout waiting for me. Happy Saturday and tomorrow I have a great recipe to share with you, hope you come back to see it.
Question of the day: Have you ever used agave nectar? I am a huge fan! 
Check Ya Later.

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This morning I found myself wanting oatmeal for breakfast, but also wanting pancakes, so I decided to make an Instant Oatmeal Pancake. They are really fun and easy to make. This is all you need.

Ingredients and Directions:

  • 1 Package Instant Oatmeal
  • 1 tsp. Baking Powder
  • 1/3 Cup Liquid Egg

Combine all ingredients and pour into a hot greased pan and cook each side until golden brown. I cooked them about 4-5 minutes on each side.

They start to bubble, letting you know it’s time to flip.

Flipping was not the easiest for me today and I lost the round shape, but that did not matter after I topped with banana slices, walnuts, and then drizzled some maple syrup.

Today’s plans are already in full motion, breakfast Check, workout Check, prepping for the week Check.  The next two weeks are going to be extra long workdays for me, my boss is going on vacation so I have to work much later than I normally do, so I plan on making it as easy as I possibly can. I am making a few dishes today so I have them ready during the week.

Before everything else, getting ready is the secret to success. Henry Ford

So I had this going in the crock pot today, and I really do not know why I have never made it before today. This was one of the easiest meals I have ever made.

Crockpot Chicken Tacos

  • 16 ounces Chicken Broth
  • 1 Envelope Taco Seasoning
  • 3 Pieces Boneless, Skinless Chicken Breasts
  • 1 Can Mexican Diced Tomatoes
To be added later:
  • 1 Can Black Beans
  • 1 Can Corn

Spray the crock pot with non stick spray and add the diced tomatoes to the bottom then, add the chicken breasts, mix the spice packet with the chicken broth and pour over the chicken breast.

Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

The last 30 minutes of cooking, I add a can of  drained and rinsed black beans and a can of rinsed and drained corn to jazz up the tacos. When done, the chicken should shred easy. Just use a fork to separate.  You may need to drain some of the broth. I used a  ladle and scooped out all the good stuff.

For tacos, serve the chicken with soft flour or corn tortillas, lettuce, shredded cheese, sour cream or guacamole. Make it to your own liking. This is very versatile and can be used for enchiladas, nachos, tostadas, etc.

First Part of the Ingredients

Crockpot

Second Set of Ingredients

Now here’s what it looks like done and ready to be eaten.

The meat is so tender and really soaked up all the flavor from the seasoning and the broth.

Also made a side of nachos

I breezed through my elliptical workout today. I did 30 minutes and It felt really good. I also did a few other little add-on exercises. I did a few sets of push ups and a few sets of crunches. I also threw in 10 burpess, because I’ve neglected them all week. I’ve been trying to add-on different exercises and challenge different muscles.

I read a blog yesterday that explained the proper way to do Mountain Climbers, I am so thankful she covered them, I have been doing them wrong.

Here’s the best tip of all: If mountain climbers feel too easy, you’re doing them wrong.

To do the move:

  • Come down into a push up/plank position
  • Pull a knee up toward the chest, while keeping the abs braced, the butt down, and the gaze ahead of you on the floor
  • Switch feet (pulling the opposite knee in as the first leg goes out) without pulling the butt upwards
  • Switch knees back and forth for a total of 20 seconds.

Here’s my week workout recap:

Monday 

  • 60 Min Treadmill on Incline
  • Lean Leg Pyramid, Lean Ab Pyramid

Tuesday

  • 45 Min Elliptical
  • Arms by Bethenny
  • Lean Arm Pyramid

Wednesday

  • Power 90 DVD Approximately 40 Minutes

Thursday

  • Rest Day

Friday

  • 60 Minute Treadmill Walk
  • Abs and Back

Saturday

  • 30 Minute Elliptical

Sunday

  • 30 Minute Elliptical
  • 10 Burpess
  • Crunches
  • Push ups
  • Mountain Climbers
Here’s to the end of another great week-end. Hope it treated everyone well.

Question of the day: Do you prep your meals ahead of time?

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