Pumpkin Protein Oatmeal (GF)

Last week I discovered protein oatmeal, well, egg white oatmeal. It's oatmeal that you slowly cook egg whites into. Sounds gross? It's not. A lot of ice cream recipes require that you slowly cook eggs into the cream, making for a creamier, more custard-like result.






This is the same idea. By slowly cooking the egg whites in the oatmeal, it creates this creamy, delicious dish with tons of added protein.

This oatmeal seriously kept me full for hours.

I decided to add some organic canned pumpkin to the oatmeal and almond butter for a little something extra.





I realize it's Spring and I really shouldn't be eating pumpkin, but I love the tastes and smells of Fall year-round.

I made a big batch of this oatmeal, three servings, and stored it in mason jars the fridge for a quick grab-and-go breakfast. I also threw in some chia seeds. Brett thinks chia seeds look like fish eggs.

These oats are dairy free, gluten free, and are sweetened with maple syrup.




Ingredients: (makes two servings)

1 cup gf oats
1 cup water
1 cup almond milk + extra for topping
1/2 cup organic canned pumpkin
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 egg whites (room temp)
2 tablespoons almond butter
1 tablespoon chia seeds (optional)

In a small bowl whisk the egg whites and set aside.

In a small pot on low heat, add the water, 1/2 cup of the almond milk, and oats and allow to simmer. As the oats start to absorb the liquid, add the rest of the almond milk and allow to simmer until it starts to turn creamy.

Add in pumpkin, vanilla, cinnamon, almond butter, and maple syrup, mixing well. Remove from heat and allow to cool until warm to the touch.

Take the bowl of egg whites and add in a tablespoon of the oat mixture, whisking quickly. Add in two more tablespoons of oats, one at a time, whisking in between until the egg mixture is the same temperature as the oats. Add the egg mixture to the oats in the pot and mix well. Turn the heat back up to a low simmer and stir for about three minutes to make sure the eggs are cooked through (keep the heat on low and make sure to stir well, you don't want the eggs to scramble). The oats will become very creamy. Serve with extra almond milk, chia seeds, and maple syrup on top.

Guilt Free Fluffy Gluten Free Pancakes

Pancakes. I love pancakes.

On a Sunday morning (because Brett never has Saturday's off), after church, a stack of pancakes and a cup of coffee. And bacon on the side, for my meat loving husband.



I wanted to make pancakes that would be fluffy, but filling, because I feel like I'm always hungry an hour after eating pancakes.

So I came up with this gluten free pancake recipe. They were fluffy, but dense, and super flavorful. I used oat flour and coconut flour and added some yogurt. I feel like yogurt always helps to fluff up recipes and keep them moist at the same time. It also adds a tanginess that I feel is similar to buttermilk.



Topped with butter and organic pure maple syrup...or peanut butter and bananas (like I did). These pancakes are only about 40 calories PER PANCAKE. Without the butter and syrup, of course. Guilt-free, in my opinion.



Anybody grow up watching The Hugga Bunch movie? The super creepy, kids movie that involved puppets from Hugga Bunch Land that came through the mirror? The scene in the beginning with the girl putting peanut butter and bacon on a pancake stack started my peanut butter on pancakes obsession. Do it, you won't regret it.



Ingredients: (makes 10-12 small pancakes)

2 eggs
1/2 cup greek yogurt (you can use 1/3 cup almond milk if you want dairy free)
1 teaspoon vanilla
1/2 teaspoon baking soda
2 tablespoons honey or agave
1/2 cup + 1 tablespoon gf oat flour
2 tablespoons coconut flour
coconut oil for griddle

Whisk all ingredients together in a bowl until there are no lumps. You can add a tablespoon of milk if your mixture is too thick.

On a griddle or non-stick skillet add coconut oil and pour pancake batter 1/3 cup at a time. Wait for small bubbles on top to form, pop, and close back up slowly, then flip and cook for another two to three minutes on the other side.

Serve with warm maple syrup and any toppings you wish.

Black Bean Tostadas (GF)

When I was growing we would always have 'Tostada Night' at home, where we'd build our own tostadas with a buffet of ingredients.

Usually ground beef, refried pinto beans, cheese, tomatoes, and sour cream on a fried corn tortilla. Sounds good right? It was.



I decided to make my own version, with homemade refried black beans and no meat (I try to go meatless at least twice a week). You can definitely use canned black beans instead of making them from scratch. I'll admit, it's pretty time consuming-letting the beans soak for eight hours and then simmering them for two. But I really enjoy knowing exactly what's going into them.




I used gluten free corn tortillas and baked them in the oven instead of frying them. I also topped them with organic baby romaine leaves, for added nutrition.

My husband has his own secret taco sauce that he loves to make, so we topped it off with that, and served them with Homemade Baked Tortilla Chips.

 Turns out, this is a new recipe that will be repeated in the Holderby home quite often.




Ingredients: Makes 4 tostadas

1 1/2- 2 cups refried black beans (recipe below)
cooking spray
4 gluten free corn tortillas
chopped onions
chopped tomatoes
taco sauce (recipe below)
shredded monterey jack cheese
fresh limes for garnish

(FOR SECRET TACO SAUCE)
1/2 cup plain greek yogurt
juice of one lime
1 tsp cumin
1 tsp chili powder
1 tablespoon sriracha sauce (or less if you can't take heat)
dash of cayenne
dash of salt

(FOR REFRIED BLACK BEANS)
1 cup of dried black beans (soaked for 8 hours and drained)
1 cup chicken broth
1 cup water
1 tablespoon cumin
1/2 cup chopped yellow onion
1 clove of garlic, minced
1 teaspoon olive oil
1 teaspoon salt
chopped cilantro
dash of cayenne
cilantro
juice of 1 lime

Add olive oil and garlic to a pot and sauté for one minute or until garlic is fragrant. Carefully add black beans and chicken broth to a pot and bring to a simmer. Add water, salt, cumin and cayenne, stir and put a lid on pot. Allow to simmer, stirring occasionally for one hour. After an hour, remove lid and allow to simmer until beans are cooked through. It took mine about 45 more minutes.

Once beans have cooked mash them with a potato masher, adding more water if necessary, until beans have a refried bean consistency. Add chopped cilantro and mix. Salt to taste and set aside.

Preheat oven to 350 degrees. Spray tortillas with cooking spray on both sides and place on baking sheet. Bake until crisp, about 15 minutes.

Spread refried black beans on each crisp tortilla. Next sprinkle cheese, then lettuce, tomatoes, onion, and secret taco sauce. Serve with fresh cut limes.

Peanut Butter Chocolate Chip Protein Bites (GF)

These tasty little bites are a great pick me up when you're on the go, or right before a workout. I make these all the time, just keep them in the fridge and pop one in my mouth when ever I need a snack.

They're so delicious, I would consider them to be dessert. But that's me. My standards for sweets aren't too high.




I used chia seeds to help hold them together and to pump up the nutritional factor. I also used crunchy peanut butter for added texture.



Ingredients:

1 cup gf oats, processed/blended until broken into little flakes
1/2 cup peanut butter
2 tablespoons agave nectar or honey
1 teaspoon vanilla extract
1/4 cup chocolate chips, chopped
1 tablespoon dry chia seeds
1-2 teaspoons water

In a bowl add oats, peanut butter, agave, vanilla, chocolate, chia seeds, and 1 teaspoon of water, and mix well. If the mixture is too dry you may need to add a second teaspoon of water, or two. You want the texture to be slightly sticky, but not so sticky that you can't get it off your fingers.

Roll dough into 1 inch balls and place in airtight container in fridge.  Eat as needed!

Roasted Banana Zucchini Muffins (GF)

Alright, here's the last zucchini recipe you'll see for a while... I think. I'm not making any promises.

I wanted to add a little something else to plain old zucchini muffins. It just so happened that I had an overly ripe banana in the fridge, so voila, banana zucchini muffins.




Here's the thing...have you ever tried roasted banana bread? Not just banana bread popped into the oven to 'roast', but you actually roast the banana prior to mixing. It creates this deliciously strong aroma of banana in whatever you're making. It's also a great way to make banana bread if you're bananas are not fully ripe yet. Just throw them in a 375 degree oven, skins and all, and bake about 15-20 minutes, and let them cool.

These muffins are gluten free, high in protein, and very yummy. I used one 'chia egg', for a little something different, in addition to two egg whites. If you don't have chia seeds, you can simply use another egg instead.



To make a chia egg, you just mix three tablespoons of water with one tablespoon of dry chia seeds and mix every once in a while for about 15 minutes.

These muffins are low in natural sugar since I only used three tablespoons of honey. They were delicious, moist, and filling. Even Brett liked them which is saying something!



Ingredients: Makes about 12 muffins

1 banana, roasted and cooled (375 degree oven, roasted with skin on for 15 min)
1 cup finely shredded zucchini
1/4 cup yogurt
2 tablespoons olive oil
2 egg whites (whisked)
1 chia egg
1 teaspoon vanilla
3 tablespoons honey
1/4 cup coconut flour
1 cup almond meal
1/4 cup gf oats
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, mash banana then mix in zucchini, yogurt, olive oil, egg whites, chia egg, vanilla, and honey and set aside.

In a separate bowl mix coconut flour, almond meal, oats, salt, baking soda, and cinnamon. Slowly add dry ingredients to wet ingredients, mixing until just incorporated. Spray each muffin cup with cooking spray and fill with batter until about 3/4 full.

Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

My Week In Photos

Last Sunday we walked over to the Hillcrest Farmer's Market after brunch with some friends. Awkward prom pose photo.

I got a new rug from Urban Outfitters in the mail. I feel like I'm constantly on the hunt for the perfect rug, one that won't be completely ruined if my dog laid on it day in and day out. If money weren't an option I'd get a perfectly colorful kilim rug...but money is an option. So I have to get rugs under $100. I really like this one for the price, AND it's dark, i.e. Lucky can't ruin it. (We're currently in the process of having a new coffee table made for us, so ignore the bright yellow, completely mismatching one).



Came up with a recipe for super oatmeal. I call it super oatmeal because it's dairy-free, gluten-free, and full of protein and fiber. It tastes like Fall exploded in my mouth. Recipe to come soon.

This is what my naturally straight hair looks like when I try to make  it look effortlessly wave-y. Looks tangled and messy. I'll take it.



Made a whole wheat and gluten-free coconut sweet potato loaf. Whole wheat version on the left, can you tell? Recipe coming soon as well!



Brett and I went on a mini date to Bottlecraft in Little Italy. We like to bring our own food from home to keep it cheap, and we bring Lucky with us so we don't feel guilty leaving him alone for the evening. Not the best photo of me...I kind of look like I have a mullet...but THAT'S OKAY!

Lucky and I doing our (almost) daily workout. I decided to get rid of my gym membership since I'm not really a fan of gyms. I feel really judged and embarrassed when I get on a machine and can't figure out how to get it to work. I know no one is watching me and it's just a mental thing, but I prefer to embarrass myself in the comfort of my own home. Plus, it's cheaper.



Lucky and I enjoyed some sunshine this week.



On Easter Sunday I woke up early and surprised Brett with donuts and french press coffee. Donuts are some of my many weaknesses. Especially blueberry donuts. Have you ever had one? It's seriously like a fried blueberry muffin, covered in a delicious glaze. If that sounds disgusting to you, I'm sorry. It's pure heaven.



Token family holiday photo. Lucky wasn't into the camera.

Chocolate Zucchini Cookies (GF)

Alright, so here's yet another recipe with zucchini.

I was trying to think of different types of desserts where I could possibly sneak in some grated zucchini. I thought, brownies? No, I just did a recipe with Sweet Potato Brownies.

And since I had already made Zucchini Bread this week, I decided that I really needed to go for something different; something I had never even thought of before: zucchini cookies.

Zucchini isn't very sweet, so I needed to mask the zucchini flavor with something strong. Obviously, I thought of chocolate.

I made this recipe similar to my brownie recipe, but tried to incorporate coconut flour. I also wanted them to have a bit of protein, so I threw in some almond butter.

These cookies are fluffy, but crispy around the edges, and super moist. They're not quite as gooey as I had wanted, but they're still delicious and you cannot even taste the zucchini. These cookies could fool anyone. On top of that, they're only 85 calories a serving, which means I didn't feel guilty having two of them for breakfast the other day.

The batter is pretty sticky, so I threw it in the fridge for about a half hour to firm up a bit. I also decided to roll the dough 1 1/2 inch balls and roll them in powdered sugar, but you don't have to.




Ingredients:

1 cup grated zucchini
1 egg (room temp)
1 egg white (room temp)
4 tablespoons almond butter
1 tsp vanilla
1 tsp strong coffee (optional)
1 tablespoon olive oil or melted coconut oil
3/4 cup cocoa powder
3/4 cup packed brown sugar
1/2 cup coconut flour
1 tsp baking soda
1/2 cup chocolate chips
1/2 cup powdered sugar

Whisk together zucchini, egg, egg white, almond butter, vanilla, coffee, and olive oil until combined and set aside.

In a separate bowl sift together cocoa powder, coconut flour, and baking soda. Add in chocolate chips and brown sugar and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in chocolate chips and refrigerate for at least a half hour.

Preheat oven to 375 degrees and roll batter into 1 1/2 inch balls. Roll in powdered sugar and place on baking sheet, pressing down softly. Bake for 7-8 minutes, then remove from oven and allow cookies to sit on baking sheet for an extra minute before taking them off the pan.