Cake Batter Oats

Blogging these days feels like an accomplishment. Between two jobs, five days of class, and four days of volunteering, my life is a little crazy right now.

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I will say I am actually enjoying [?!?!] my counseling class, and I have this food procurement class where I get to cook, bake, and learn knife skills in the lab. This semester is rough but at least it has some balance.

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You know what else has balance? These oats. Healthy, fibrous oatmeal with cake batter flavor and sprinkles. If that’s not enough to get you out of bed in the morning, I don’t know what is.

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So whether it’s your birthday or the morning before a huge exam, treat yo self.

Cake Batter Overnight Oats

1/3 c oats
1/3 c soymilk
1/3 c plain Greek yogurt
2 tbsp white cake mix
1 tbsp cheesecake pudding mix
Sprinkles, strawberries, and banana slices

1. At night, combine the oats, soy milk, and yogurt. Cover and refrigerate over night.
2. The next morning, warm for 60-90seconds, then stir in the remaining toppings.


Tropical Smoothie Bowl

Apparently smoothie bowls are in.

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The first time I saw a smoothie bowl I thought what the heck. Why would you want to ‘eat’ a smoothie with a spoon? Straws are so much FUN! Unless you’re worried about wrinkles because apparently straws cause wrinkles but ain’t nobody got time to worry about that.

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But today when I made this smoothie it was so thick, I thought maybe I should pour it into a bowl and give it a whirl. I topped this bad boy with some almonds, chia seeds, and chopped up nectarines and was pleasantly surprised. While I do love sipping smoothies through a straw, it was nice to have a little texture in this smoothie.

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After the last few posts of straight sugar, I’ve been really trying to be healthy. Like REALLY. I’m already seeing results from this Tone It Up Bikini Series and am super excited to see the end result. June 21, baby. Let’s go. [I also get to see THIS girl June 21, so even more motivation to stay on track so I can celebrate with her!]

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But anyway, this tropical frozen delight is perfect as a pre-workout fueler. Smoothies are my jam these days. J got a Magic Bullet for me for my birthday last year and I didn’t really have a whole lot of use for it over the winter but now I’m drinking 3-4+ smoothies per week. Love blending things into smithereens.

Tropical Smoothie Bowl

1/4 c orange juice
1/4 c coconut milk
1/3 c frozen tropical fruit (pineapple, mango, papaya)
1 frozen banana
3/4 c frozen orange yogurt (or plain frozen yogurt with creamsicle protein powder or just plain frozen yogurt or regular non-frozen yogurt – if using non-frozen, may want to add a couple ice cubes)
1 scoop protein powder if using non-protein powder yogurt
Toppings: chopped nectarine, chia seeds, almonds

1. Blend all but toppings.
2. Pour into bowl.
3. Top with toppings. Optional to add: coconut, chopped mango, etc.

Greek Egg Salad

I am about to get nerdy on you.

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So, as you have noticed, I have stopped with the Dietetic Dish posts because honestly, I don’t learn enough relatable material every week to give you 5 pieces of information.

BUT I am taking Research Methodology, and even though I will never ever ever be a researcher, I am learning. [WHAT.] Yes. Learning, people. So what am I learning about? Cinnamon.

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So, cinnamon is pretty awesome. I mean, I didn’t know the vast benefits of it until.. now. I’ve added it to muffins, pancakes, oatmeal, and smoothies randomly but it wasn’t a staple and just lived a calm life on my kitchen shelf. Wake up, cinnamon. You’re about to be used. Let’s learn about the [potential] benefits of cinnamon (potential because essentially no finding from research is 100% guarantee):

1. Cinnamon may increase insulin sensitivity and lower blood glucose.
2. Cinnamon may reduce inflammation.
3. Cinnamon may promote lipid metabolism in the intestines.
4. Cinnamon may reduce blood pressure.
5. Cinnamon may reduce cholesterol.

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Who’s sold? I know I am. I knew that cinnamon could help stabilize blood sugar, but I didn’t know all of these other things! Go add some cinnamon to your food.

Except, not this food. This food would taste weird with cinnamon. Dill? Yes. Cinnamon? No.

I [apparently] have a bad habit of making the same type of thing over and over. For example, Greek things. Greek mac and cheese, Greek pasta salad, Greek salad, Greek vegetable bowl, Greek egg salad… You get the point. But when you buy the ingredients, you have to use them up! It’s kind of like “How to Wear the Same Outfit 7 Different Ways” but with food.

Eggs are great. And egg salad is a delicious way to turn an egg into a meal. Add some spinach and bread and maybe a clementine or two and you have a [future]-RD-approved meal.

Greek Egg Salad

hard-boiled eggs // kalamata olives // feta // parsley // plain Greek yogurt
tomatoes // balsamic vinegar // dill // + spinach + bread if making sandwich

Mexican Rice Bowl

This weekend I went to visit a friend for her birthday. And man did it feel good to get out of town.

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It will full of manicures and ice cream, 90’s movies and girl talk. It was just what I needed.

Now that I am back in the rush of grad school life, the recipes are quick and easy. Ain’t nobody got time for crazy recipes that take an hour for prep and an hour to bake + a million ingredients. Ain’t nooo–body got time for that.

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Except if it’s worth it or if it’s the weekend or something like that. But it’s not the weekend. It’s a Tuesday. And I’m sending an easy recipe your way.

Oh, also? Speaking of friends hanging out and doing awesome things? She decided to choose a focus for her blog, and started with the 365 days of pictures. And, because I’m a total copycat, I’m doing the same. Check it out on my Instagram.

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Mexican Rice Bowl

1/2 c brown rice
1/4 c broccoli slaw
2 mini bell peppers (or 1/2 regular bell pepper), sliced or chopped
1/4 avocado, sliced
3 tbsp salsa (or just a big dollop)
2 tbsp plain Greek yogurt (or just a normal sized dollop)
3 tbsp cilantro, roughly chopped
3 tbsp lime juice
3 tbsp shredded Mexican cheese

1. Cook rice according to directions.
2. Combine remaining ingredients.
3. If desired, microwave for 30-60 seconds to melt the cheese slightly.

Peanut Butter Banana Chocolate Chip Muffins

Yesterday I met a fellow blogger.

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She and I both agreed that we felt a little creepy when we decided to be blog friends. It started with a couple comments, then following each other on Instagram, then some emails. Finally, she took the courage to ask me to brunch. On a blog-friend-date.

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It was great. Pancake Princess meets Skinny Muffin. Texas meets North Carolina. Vegetarian meets vegetarian. We could’ve talked for hours. About food and blogs we love and cameras and blog photography backgrounds.

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Meeting her was like these muffins. You never know until you try it, but you have a good feeling it will work out. And afterwards, you realize it was a great decision. Warm, comfortable, and just what you needed.

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I changed this recipe up a little. Less sugar, full egg to reap the total benefits, and chocolate chips instead of nuts. Well, the peanut butter was crunchy, so that will satisfy your nut craving. But you can’t have peanut butter and bananas without chocolate. It’s a rule.

Peanut Butter Banana Chocolate Chip Muffins
Adapted from the Skinny Chef

2 tbsp sugar
2/3 c natural crunchy peanut butter
1 egg
2 bananas, mashed
1/3 c plain Greek yogurt
1 2/3 c white whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 c plain soymilk
1/4 c chocolate chips

1. Whip together sugar and peanut butter with a mixer.
2. Slowly add in the egg, then the bananas and yogurt.
3. Add the flour, baking soda and powder, and milk, and mix until just combined.
4. Stir in the chocolate chips.
5. Spray a muffin tin and spoon batter into tin.
6. Bake for 15 minutes, or until a toothpick comes out clean, for regular-sized muffins, and bake for 10-12 minutes, or until a toothpick comes out clean.