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Pomegranate Parfait

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Pomegranate Parfait

Remember when I was on a pomegranate kick back in November (Pomegranate Baked Oatmeal and Pom Protein Smoothie)? Well, I hard time opening the pomegranate. AKA I got red juice EVERYWHERE. I finally figured out that there is a science to prying these bad boys open! Head on over to AnytimeHealth.com to check out my latest blog post: 5 Simple Steps to Peeling a Pomegranate…It also has the recipe for this gorgeous Healthy Pomegranate Parfait:

Pomegranate Parfait

Anyways, I feel like I haven’t updated you on my life in a while. For starters…the semester ends TOMORROW! Oh em gee is right. Classes will officially be over and then it’s finals week. I however, do not have any final exams. Mine are all paper based, which is why I am heading home to Milwaukee on FRIDAY! Hopefully I can stay on track and write my three finals papers before I start on this list of things…

Lee’s epic plan for winter break is as followed:
1. Read Hunger Games
2. Find a good recipe for Gluten Free Pizza
3. Go to Chicago for Christmas and Hanukkah
4. Go skiing in Michigan post Christmas
5. Redesign my blog
6. Update my resume
7. Take an annoying amount of pictures of my parent’s new puppy
8. Practice teaching Yoga Sculpt x1000 times
9. Burn off all of the holiday food I will consume over the next 3 weeks
10. Spend quality time with my family 

I am not sure if I have ever shared with you guys, but….I get to celebrate Christmtmukkah. (fact: my sister and I made up this word LONG before The OC) My dad’s side is Jewish and my mom’s side is Catholic…hence why my family celebrates both. Notice how I say celebrate. To me, the “holiday season” aka Christmukkah is more about being with my family, being thankful, and happy, than about anything else. I am going to leave it at that

Anyways, I also wanted to share some of my favorite holiday food’s that I am looking forward to! My mom’s side is Italian, and so every year we make homemade pizzas at my grandparents. This year, I am going to attempt a GF crust, so if you have any good recipes, let me know! I am also excited about Pizzelle (not gf, but damn good) Cookies. They were my Italian great grandmother’s specialty, so each year my grandma makes them in memory of her. Last but not least, I can not wait for our Christmas Eve dinner. We celebrate it with The Feast of 7 Fishes. 

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Quinoa Crusted Veggie Egg Bake

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Quinoa Crusted Veggie Egg Bake

Wobble Wobble Wobble Wobble Wobble. That is how my legs feel right now. I just did one of the most intense HIIT workouts I have ever done. 4 miles in under 31 minutes! Pat on the back Lee, GOOD JOB!

Check out my recovery fuel. Lunch..

Quinoa Crusted Veggie Egg Bake

Ingredients

  • 1/2C egg whites + 1 egg
  • 1C sauteed veggies (I used onion, tomato, and green pepper)
  • 1/3C quinoa, uncooked
  • EVOO
  • spices: salt, pepper, garlic

Method

  1. Preheat oven to 375F and spray a small ramekin or a muffin tin (only need to spray ~4-5) with nonstick cooking spray
  2. In a medium sized pan, begin by sautéing chopped veggies in in a clove of garlic and a drizzle of olive oil. Season with a little bit of salt and pepper.
  3. Next, in the ramekin/muffin tin evenly pour in the uncooked quinoa; this will act as your crust. Then transfer the cooked veggies on top of the quinoa.
  4. Finally, pour in the egg.
  5. Bake for 20-25 minutes depending on the size. I recommend rotating the pan about 10 minutes in to ensure that all of the muffins cook evenly.

I loved the texture of these! The quinoa really gave it optimal crunch!

Nummy Nummy Nummy. These little guys are packed with TONS of good stuff and protein galore. I actually ended up baking batch number 1 (see above) in a muffin tin and then made a second batch using just egg whites in a Ramekin.It definitely took a little bit longer for the bigger one to cook all the way through. I think I liked it bette too because the extra time gave the quinoa a little bit more time to cook and ended up a softer than the first batch.

Ashley made a big pan of this the other day and she was my inspiration to make some baby ones of my own. PS: I absolutely love living with someone who makes interesting food and isn’t afraid to try something different. Plus, it’s always easier to cook for 2 as opposed to 1.

On a sweeter note….head on over to AnytimeHealth.com. I posed a no-bake, gluten free holiday dessert recipe. I call these Healthy Coconut Pecan Pie Bites. Made with whole foods and just three simple ingredients. *get in my belly* is right!

I am off to finish my last final paper. I knocked two of em of my list today! Get it!

What is your favorite post workout lunch?

Are you an egg person?

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Healthy Gluten Free Oat Pancakes

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Healthy Gluten Free Oat Pancakes

Healthy Gluten Free Oat Pancakes

I really wish you guys knew my brother on a personal level. The kid is the epitome of hilarious. Carly and I decided we wanted to make oat pancakes this morning for breakfast, so when Clay walked downstairs and saw what was up, he instantaneously referred to Step Brothers…”Boats and Hoes” but changed the saying to Oats and Hoes. Hence my post title 

PS: I am in fact in Milwaukee for the weekend! A nice little weekend get away from school. And why yes, that is breakfast looked like this morning. Jealous much?

 These pancake are all sorts of good-for-you. They are gluten free, oil free, and whole grain. Plus, they are a nice change up from my daily bowl of oatmeal. Get in my belly! 

Healthy Gluten Free Oat [and hoes] Pancakes

***Serves ~3

Ingredients

  • 2/3C certified gluten free oat flour (food process oats)
  • 2/3C certified gluten free quick cooking oats 
  • 1 whole egg
  • 1C almond milk 
  • 2t baking powder
  • 1/2t baking soda
  • 1/4t cinnamon
  • 1/4t nutmeg
  • 1/4t vanilla
  • toppings: greek yogurt, almond butter, banana, and raisins

Method

  1. Mix all ingredients in a medium sized bowl.
  2. Spray a large skillet with nonstick cooking spray and heat over low/medium heat (a low temperature is crucial because you want your oats to cook all the way through!) 
  3. Then pour in batter. Let cook on each side for about 1-2 minutes. 
  4. Top with all sorts of yummy things like nut butter, fresh/dried fruit, greek yogurt, etc.)

absolutely love cooking with Carly because she is a nutrition major and knows a lot about food

science. She informed me that because these are gluten free, it was very probable that the batter wasn’t going to stick together very well. The first batch didn’t turn out so well because the heat was too high. However, batch number two was a success because I turned the heat all the way down to low and really let them cook before flipping. Carly got batch #1, very organic looking :)…

Carly topped hers with nanner, walnuts, almond butter, and honey. Nonetheless, still tasty 

 Speaking of tasty, the first bite is always the best bite…

Healthy Gluten Free Oat Pancakes

So true. Today Carly and I have plans to run a 6 miler, go on a few dog walks, and just catch up on homework while the Brother and Selina are at school. Get ready for an influx of amazing recipes 

Happy Friday Bloggies!

What is your favorite breakfast?

What is your favorite pancake topping?

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Veggie Frittata w/ Feta

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Veggie Frittata w/ Feta

My time spent at home this weekend was more than I could have asked for. Carly and I had an absolute blast disconnecting from real life. I got lots much needed sleep and time in the kitchen. I am impressed with Carly’s patience…Cooking a meal with Lee = a 2 hour ordeal. It pretty much takes me a full 2 hours to eat a meal from the time I start cookin’ until my last bite. First there’s the preparation, then the presentation, then finding the best lighting, then taking the pictures, etc.

About this frittata. Dang. I haven’t made one of these in far too long! Good thing Mama Hersh had the refrigerator stocked with fresh vegetables. First you will want to sautee your veggies in a little bit of EVOO and garlic. I used onion, broccoli, bell pepper, and asparagus. Then crack and scramble 4 eggs and pour them on top. I usually turn the burner down to low and let the egg cook for 1-2 minutes before sticking it in the oven to broil.

Veggie Frittata w/ Feta

Turn your oven to broil, and throw the whole pan in. *Make sure your pan is all metal, I have definitely made the mistake of putting a pan with a plastic handle in the oven. TERRIBLE IDEA.

I usually rotate my fritatta after about 3 minutes, just to make sure everything cooks evenly. To check if it’s done, I give it a shake and see if it jiggles. When it is firm and starting to brown, you know it’s done!

This fritatta served two. We used a total of four eggs, but feel free to supplement half egg whites. I’ve done that before and it’s worked out just fine! We topped it with some salsa and feta. nom.

Who am I kidding, I threw on a dollop of plain Greek Chobani. That stuff goes good on everything 

I could eat this every day. And that’s just the truth.

How long does it take you to eat a typical meal? 2 hours?

What do you put on top of everything lately? 

Also, be on the look out for a new Anytime Health recipe…Southwestern Breakfast Hash. HOLY YUM.

Veggie Frittata w/ Feta
Veggie Frittata w/ Feta

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Berry Oatmeal Bake

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Berry Oatmeal Bake

It surprises people when I tell them that I don’t like to write. Writing has never been one of my strengths and I’m actually quite self conscious about it. Whatttt? But you blog? People are a little bit confused at this point because they assume that people who blog like to write. Then, they ask my why I blog if i don’t like to write. 

Berry Oatmeal Bake

Good answer Lee, Oatmeal Bake. I blog because I can make oatmeal bake look way too good to consume. *Just kidding.* I blog because I love photography. I really do believe that a picture can say so much more than words, which is why this post as a thousand pictures and very little writing. Less is more sometimes…when it comes to words. Enough jibber jabber, on to the good stuff. Here’s a little tutorial for you on how to make this scrumptious Berry Oatmeal Bake.

Berry Oatmeal Bake

Step 1: Layer sliced nanners on the bottom of a baking dish.

Berry Oatmeal Bake

Step 2: Layer frozen/fresh berries on top of nanners.

Step 3: Layer on oat mixture (oats, honey, egg, almond milk, baking powder).

Berry Oatmeal Bake

Step 4: Add more berries and slivered almonds to the top of the bake.

Berry Oatmeal Bake

Step 5: Bake at 350 for about 20 minutes.

How awesome is this baking dish? Rustic.

There really isn’t anything better than a nice big scoop of oatmeal bake with a dollop of Chobani and some slivered almonds on top.

It does get better. Add some sprinkles and voila.

Carly and I made this recipe last weekend while we were at home in celebration of her birthday, which is actually tomorrow. I really can’t take 100% credit for this creation because it was Carly’s recipe. She is quite the baker herself and all about presentation. Anyways, happy birthday Car 

Berry [Birthday] Oatmeal Bake

Ingredients

  • 2 large bananas
  • 1C mixed berries
  • 2C oats, quick cooking
  • 1 egg
  • 2C almond milk
  • 1/4C honey
  • 1t baking powder

**Bake 350 for 20-25 minutes

One last thing before I go. The boy and I went on a little outing yesterday to Stillwater, a river town that’s on the border of Wisconsin and Minnesota. It was beyond gorgeous out. Although it was still a little chilly, the sunshine made up for it. We walked along the river, window shopped, browsed an antique store, and had lunch. Take a lookski.

Blake and I

Bridge to Wisconsin

I found the colors on this fence extremely intriguing

Mason Jar Love!

This antique store was filled with mason jars! I am loving the metal lid.

I just had to take a picture of this vintage Quaker Oatmeal Tin. 

Hope you all had a stellar weekend. I am off to have brunch with Carly and then to do some serious homework!

Writing or Photography…Which do you prefer?

Do anything fun this weekend?

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5 Ingredient Oatmeal Bake

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5 Ingredient Oatmeal Bake

So, i was going to post an amazing Black Bean Quinoa Veggie Burger recipe, but I got wayyyyy to excited about my breakfast. 

Can you tell why? Holy amazingness in my belly. The nice thing about this recipe is all you need are 5 simple ingredients, plus some toppings.

5 Ingredient Oatmeal Bake

Ingredients

  • 1/3C quick cooking oats
  • 1 large egg white
  • 1/4t baking powder
  • 2/3C milk (I used vanilla almond milk for some extra sweetness)
  • 1 large banana

*Optional toppings: sliced strawberries, almond butter, shredded unsweetened coconut, and chopped walnuts

Method

1. In a small bowl, mix together oats, egg white, baking powder, and vanilla almond milk. Set aside.

2. Layer 2 muffin tins with sliced banana.

3. Pour oat mixture on top. (Optional step: add sliced strawberries).

4. Bake at 375 for 15 minutes.

My mixture filled 2 of these deep muffin tins about half way.

These were definitely de.licious and hit the spot for my post workout breakfast. Especially pimped out with drippy almond butter, shredded coconut, and chopped walnuts.

Remember the show Pimp My Ride? Yah…Pimp My Oats is how I do.

I normally eat breakfast before I workout and then have a snack afterwards, but today I got up and went straight to the gym.

I did a lower body strength training workout followed by a quick 7:40 mile on the treadmill. I switched it up and left my cardio for post lifting, as opposed to my typical 2 mile warm up. I actually kinda liked it. It was tougher to run after I lifted, but quick and to the point.

And now. I need to listen. I may or may not be in a lecture right now…#sorryimnotsorry

What do you pimp your oats with?

Do you do your cardio pre or post lifting?

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