Brownie Batter Overnight Oats (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

These Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Blueberry Lemon Overnight Oatmeal (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Another fresh, flavorful overnight oats recipe is coming your way!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

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Chunky Monkey Overnight Oatmeal (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

No Bake Apple Oatmeal Breakfast Cookies (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you love recipes that are easy to follow, tasty, and don’t have a ton of ingredients, this one’s for you!

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And, I mean really, who doesn’t want to enjoy an easy E cookie?!

These cookies come together in less than 5 minutes, and I’m willing to bet you have all the ingredients hanging out in your kitchen. Apples, oats, sweetener, cinnamon, vanilla, nutmeg, and butter. That’s it! I know, it can’t possibly be that easy. Trust me, it is.

You can mix this up  depending on what type of apples you have. I used a Gala, which is more sweet. You just want an apple with a nice, firm texture. Aside from that, you can pick however tart or sweet you like. I personally think a Granny Smith would work excellently here.

You mix the ingredients together over a stovetop, form into balls, press, and refrigerate.

When you’re forming into balls, using a small cookie scoop (about 1 Tsp) will be your best bet. It helps you firmly pack the mixture into a ball, which makes the rolling process easier. When you roll, your hands should be slightly damp, and you don’t want to handle it too much. Get it in a ball, and call it a day.

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Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

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Place them in the fridge for at least one hour, or overnight. In the morning, you’ll wake up to a beautiful sheet of no-bake cookies.

Since these cookies use butter, and are an E, you want to limit your cookies to 1 or 2 in a serving. The recipe makes about 18-20, depending on how tightly you pack and roll the cookies.

No Bake Apple Oatmeal Cookies (THM E)

  • Servings: Makes 18-20 cookies
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large apple, peeled and grated
  • 1/4 c Pyure, or THM Gentle Sweet
  • 1/4 c (1/2 stick) unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c rolled oats
  • pinch of salt
  • *Tsp = Tablespoon, tsp = teaspoon

Directions

  1. In a medium sauce pan, melt the butter over medium-low heat.
  2. Add the sweetener, apple, vanilla, cinnamon, nutmeg, and salt, and stir until the sweetener dissolves.
  3. Stir in the oats, and turn off the heat. Keep stirring until everything is incorporated. Let the mixture stand for about 5-7 minutes, for the temperature to come down before rolling.
  4. Using a cookie scoop, scoop the dough into 1 Tsp balls, and roll gently between dampened hands.
  5. Gently press the balls flat with the bottom of a glass.
  6. Chill for at least one hour, or overnight.

Oatmeal for the Fam

My kids eat eggs pretty much every day, and there are only so many ways I can cook them and they will eat them. It’s a nice reprieve for all of us when I have time to break out other breakfast favorites.

Oatmeal always seems to be a crowd-pleaser. In the summertime, we add fresh berries and yogurt. In the fall, it’s pumpkin, apples, or sweet potatoes.

There’s sometimes a misconception that homemade (read: not instant) oatmeal takes forever. Really it doesn’t take me any longer than it does to make eggs and bacon. Plus, oatmeal is something you can throw in the crockpot! Can’t say that about many other breakfast items.

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Caramel Apple Oatmeal (THM E)

Yields about 4 servings

  •  1 1/2 c rolled oats
  • 1 1/2 c water
  • 1 1/2 c unsweetened vanilla almond milk
  • 1/3 c Swerve or Gentle Sweet
  • 1 Tsp caramel extract
  • 1 large apple, any variety, diced (I used Gala)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • 2 pinches salt
  • 1 scoop whey protein isolate, optional
  • 1 Tsp of chia seeds per servings, optional for garnish

Combine all ingredients in a medium sauce pan over medium-low heat. Bring to a boil and reduce to simmer for about 8-10 minutes, or until desired consistency. Serve immediately and top with chia seeds.

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Make and Take: Breakfast on the Go!

For many people, I know breakfast can be one of the hardest meals of the day. If you’re like me, you wake, get yourself ready, get your significant other up and ready, fix your lunch, take care of your pets, and usually by the time you’ve done all this you’re already 5 minutes late getting out the door with no time for breakfast. Sometimes you end up getting fast food or, the  considerably less desirable outcome, not eating at all.

Well to help fix BOTH of those options (and save you some money/hunger) I’ve got two take-and-go recipes that you can prep ahead of time for a fast, healthy breakfast.

First, it’s one of my favorite breakfast items – sausage and cream cheese crescent rolls. I have to admit, I didn’t make this one up. My mother-in-law makes these EVERY Christmas and like clockwork they disappear almost faster than she can make them. So, I decided to try out the recipe for myself so that I don’t have to wait a year to gorge on these yummy treats. The best part about them is that they’re delicious at ANY point – fresh out of the oven, warmed up, or even room temp! You could do these as a lunch item with a little sweet grainy mustard (that’s how my MIL serves them).

You won’t believe how easy and tasty these are! Oh, and they’re man-approved ^_~

Sausage Cream Cheese Crescents

  • 1 package of bulk mild breakfast sausage (whatever brand you like – you could even go light with turkey sausage!)
  • 1 8oz package of light cream cheese, softened
  • 2 cans of crescent rolls

Start by browning your sausage in a medium skillet on medium-high heat, breaking it into pieces as it browns. I used regular pork sausage, so to save myself all the fat that comes off the sausage I put it in a colander after I browned it and rinsed it off for a few seconds. If you’re using a sausage with a lower fat content you probably won’t have to do that – just a tip! Then add the sausage over top of the softened cream cheese in a small bowl and mix the two together. The heat from the sausage will help soften the cream cheese as you mix it in.

Preheat your oven to 350. Open the crescents and lay each one out on a baking sheet (you don’t have to spray it, the crescents have plenty of butter in them and won’t stick). You can choose any way you’d like to wrap and roll these puppies, but I find the easiest way (so there’s no reshaping involved) is to lay a tablespoon of the filling onto the fattest part of the crescent then wrap it over the filling and roll it up.

 

 

There is another way besides this, and that’s the way my MIL does it. She shapes each one into an almost-square, puts the filling in the middle, and wraps two sides over the filling (kind of like a danish). Whichever way you decide to do it, that’s your call.

When all your crescents are wrapped and rolled, pop them into your 350 degree oven for 15-20 minutes. You want to watch the bottoms of the crescents because they get dark brown before the tops do. Just don’t wait for the top to be dark brown otherwise your bottoms will be burnt (yuck!).

Keep them in the fridge in an air-tight container or bag and take as many as you want to reheat! To reheat in the microwave, one will cook for about 15-20 seconds on high (depending on your microwave) usually any more than that and it’ll make the crescent chewy.

And onto round two of breakfast on the go – oatmeal!

I love oatmeal, it’s hearty, warm, and super quick-cooking.

I know the packets are convenient, but once you get the basic recipe for instant oatmeal at home you’ll for sure ditch the expensive packets. The best part about oatmeal at home is that you can control the quality and quantity of ingredients! I find that many store brands of oatmeal are too sugary for my taste and don’t have enough substantial protein so I usually have to jazz up any packet of oatmeal I buy anyway. So, why not make the whole bowl myself to begin with?!

Berries and Cream Oatmeal

  • 1/3 cup quick cooking oats
  • Pinch of salt (I’m talking tiny. I know, “Salt? In my oatmeal? WHY?!” Salt brings out flavor! Don’t worry, you’ll never taste it.)
  • 1 Tsp instant nonfat dry milk (if you don’t have it, you could use plain powdered coffee creamer instead)
  • 1-2 Tsp vanilla protein powder (it’s optional – I just always have it and look for places to hide it to get extra protein ^_^)
  • 1 Tsp of sugar (or more/less to your taste. You could also make it sugar-free with a substitute like Splenda or Stevia)
  • about 1/2 cup boiling water (if you like your oatmeal on the stiff side, use less. I like mine a little loose.)
  • 2 Tsp dried berries (I used a mix of dried cherries, blueberries, and cranberries)

Combine all the dry ingredients into a bowl (or packet for later!) and pour in the boiling water. I like to let mine steep with a towel over it for a few minutes so that the oats have a chance to cook. If yours is still too loose after that, pop it in the microwave for 30-second intervals until you get the desired consistency.

Easy, right?! Your basic recipe for oatmeal is everything but the berries so you can get creative with the flavors. Maybe a teaspoon of maple syrup and a little brown sugar, some dried apple pieces with apple pie spice, dried chopped peaches or other fruit, Nutella (YUM!), almond butter, pumpkin pie spice (Fall favorite!) – you get the point. Anything your belly desires, my dear!

I’ve read that if you’re planning a big batch of oatmeal packets that you won’t use right away, then you should use powdered coffee creamer instead of the dry milk because the milk can mold.