Have we all recovered from holiday gluttony? Fortunately, I’m not back to the grind until Monday and yes, we still have New Years to celebrate. So things aren’t really back to normal at all, but I’m getting ready to resume normalcy.
Yesterday, I toodled around Pinterest (follow me!) finding lots of delicious-looking, healthy recipes I want to try in 2016. P.S. If you missed the best recipes of 2015, be sure to check out that post.
Before the holiday madness, work had slowed down quite a bit. Who wants to come talk diabetes and good health in the days leading up to Christmas? Right. Crickets.
I’m hopeful that January and the renewed commitment to health for many will ignite people to attack their health goals, whatever they may be. I know some people roll their eyes at health and weight-related new years resolutions, but as I say every year – I’m a fan of them. We all need a gentle push in the right direction at times and why not reset each year? A lot changes in a year and let’s face it, change is hard…healthy changes can be all the more challenging.
I’ve toyed with a few ideas about what I’d like to accomplish in 2016: take up yoga or recommit to strength/resistance training, among others. Exercise will likely be my focus as fitting it in between work and a toddler and life has become increasingly more difficult. I’ve even considered waking up before the baby to get in a few miles of walking each morning. I kind of like that idea the least, though I think it would make the biggest impact. See? This just isn’t easy and I certainly want to set reasonable and attainable goals. I refuse to set myself up for failure (and you should, too!).
On the food front, I want to continue much of the same: healthy cooking while returning to this little piece of the web every few days to share our favorite recipes. While I’d love to post more often, I’ve always vowed to never make my blog feel like a chore. I want to love coming here and sharing life and food, and after 6 ½ years (!), I can honestly say that I do!
So, let’s start things off right in 2016…breakfast! Arguably, the most important meal of the day. My ideal breakfast is under 500 calories, high in fiber (>5 grams, but more is great!), contains at least 1 serving of fruit or vegetable, and has at least 20 grams of protein. This recipe meets all of the above criteria, PLUS it tastes great. The portion is very generous and I can reheat portions at work for an easy weekday breakfast.
Cheers to 2016! May it be a healthful and fulfilling year for all!
- ½ cup quinoa, uncooked & rinsed well in cold water
- ½ cup steel cut oats, uncooked
- 2 cups unsweetened almond milk
- 2 eggs
- 1 scoop (38 g) protein powder (optional)
- 2 Tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 3 medium, ripe bananas, sliced
- 1½ cup blueberries, fresh or frozen
- ½ cup raspberries, fresh or frozen
- ¼ cup unsweetened coconut flakes, toasted (if desired)
- Preheat oven to 375 degrees F. Mist a 9x9-inch* baking dish with cooking spray and set aside.
- Rinse quinoa and oats with cold running water; drain well and set aside.
- In a medium mixing bowl whisk together the almond milk, eggs, protein powder, maple syrup, vanilla, cinnamon and salt. Set aside.
- Lay half of banana slices, blueberries and raspberries in an even layer on a bottom. Spread quinoa and steel cut oats on top. Top with remaining banana and berries. Slowly pour liquid mixture in the baking dish. Sprinkle with toasted coconut flakes and bake for 60 minutes.
- Remove from the oven and allow to cool before cutting.
Recipe from ifoodreal