With school about to be in full swing, I am all about easy breakfasts I can prepare for the week. I created this on accident and fell immediately in love. I like overnight oats, I’m crazy about steel cut oats, and Greek yogurt is my jam. I took a little part of each to make this fabulous oat parfait.
What you’ll need:
1/3 C Steel Cut Oats
1 C Water
1 Egg White
1 tsp Vanilla
1 tsp Coconut Extract
1 T Chia Seeds
1 Container of Chobani Mango Yogurt
Directions: In a pot, bring water to a boil. Add oats and let cook. Remove from heat for a couple of minutes. Add egg white and stir. Return to low heat allowing the egg white to cook through. Add vanilla, coconut extract, stevia, and chia seeds. In a mason jar (or container) put half of the oats. On top of that put the mango yogurt and then the rest of the oats. Top with some mango and put the jar in the fridge overnight.
I was shocked this morning how good it tasted. After I cooked the oats last night and added everything to them, they were a little thick so I needed to add some almond milk to get it moving. I probably added about 2 tablespoons, nothing crazy!
I already made a different one for breakfast tomorrow. Stay tuned!
This week has gone by faster than lightning. Midway through Wednesday, I realized it was in fact Wednesday, and I hadn’t snapped a single picture of my eats. So yesterday I decided to make up for it.
I woke up to a big thunderstorm and had breakfast in bed while watching Shark Week. It was heavenly.
Plain Chobani sweetened with Stevia and a little coconut extract, topped with blueberries and almonds. I also had an apple with coconut peanut butter. I cannot get enough of this stuff.
This held me over for a long time and I didn’t eat lunch until around 1:30pm.
Lunch came together in a jiffy thanks to some prep work on Sunday. I grilled a bunch of chicken and made a huge salad to last through the week. I dipped my chicken in a sauce (mustard + sriracha).
About an hour later I had a sweet tooth so I had some fruit.
And of course I had to try one of my Coconut Energy Cookie Dough Bites.
Before I went to my last Intro to Cross Fit class, I had a Quest Bar.
When I got out of class, I was in a hurry to make it downtown to meet some friends. I wasn’t too hungry so I whipped together a smoothie.
In the smoothie was coconut water, half of a frozen banana, 1 scoop of About Time Mocha Mint Protein, and some ice.
Here’s to being back on track next week!
There is no denying my love affair with coconut and peanut butter. Today I got crafty in the kitchen and made yummy Coconut Cookie Dough Energy Bites.
– 1 c Rolled Oats
– 4 T Ground Flax Seed
– 4 T Chia Seeds
– .25 c Unsweetened Coconut
– 1.5 scoop Vanilla Protein (I used About Time)
– .75 c Coconut Peanut Butter
– 1.5 T Honey
– .25 c Coconut Oil
Directions: Combine all ingredients in a bowl and mix together until well blended. Refrigerate mixture for at least an hour. Roll into balls and enjoy! Keep refrigerated.
I didn’t measure how much I put into each bite, it depends on personal preference but the recipe made 20 for me.
I added dark chocolate chips to mine, but you can get creative and add any fixings you would like!
This past weekend I had a friend from college come visit and stay with me. The weekend was full of beautiful weather, BBQ, and lots of pool time.
Before she left yesterday we got up early and went to Sullivan’s Island. I absolutely love Sullivan’s Island. It wasn’t too busy and the weather was perfect. After we had our fair share of the beach, we walked up to Taco Mamacita’s. I have been here before and their tacos are fabulous but I was in the mood for something light. I got the Grande Chopped Salad with Honey Lime Vinaigrette.
It was delicious and the dressing was on point. I would definitely get this again and I want to try and make the dressing at home!
My weekend ended by going to Cross Fit for the first time ever and then coming home to this perfect view.
Here’s to the last week of summer!
First, I had the simplest, most delicious breakfast this morning.
Yogurt bowl (Plain Chobani + Coconut Extract + Stevia + Unsweetened Coconut + Blueberries + Coconut Peanut Butter) with an apple. It was perfect after a tough workout this morning. I did a legs workout I got here (Week 1, Workout 2) but adapted it slightly to fit my needs.
This past week I have noticed that I have been obsessing about the 90’s, specifically movies and music.
One of my favorite 90’s movies, She’s All That, my friends and I watched one night. What a blast from the past seeing actors when they just started out.
On Pandora I have been playing 90’s Country Radio. I just love that station more than words can explain. Travis Tritt, Clint Black, and Blackhawk have been filling my radio waves. I love 90’s country.
Aside from my 90’s obsession this week, my coconut obsession has been in full swing. This past week I found Earth Balance Coconut Peanut Butter on big time sale at Harris Teeter.
I had been eyeing this peanut butter for a while now and finally bought after the sale price I could not pass up. It’s the perfect addition to oatmeal, apples, and yogurt or just to eat straight out of the jar.
I have the next week off before we start the school year up again. I bought a bunch of Mary Kay Andrews books on sale, I love her books. Savannah Breeze is my favorite book she has written and is a perfect beach read!
This week I started Ladies Night and I cannot put it down.
As much as I love breakfast, sometimes I don’t have time to make it in the morning but I wouldn’t dare skip it. The world, let alone Charleston, does not want me walking around sans breakfast. Whenever I am in a crunch, I always have a waffle with peanut butter and a yogurt.
Today I had a Mango Chobani yogurt with a Vans Multigrain Waffle (topped with Earth Balance Coconut Peanut Butter + Honey + Unsweetened Coconut).
Sometimes I top my waffle with bananas and different nutter butter but today I was digging the coconut. Three things I always have in my apartment are Vans Waffles, Greek Yogurt, and Nutter Butter. Target and a couple local grocery stores have great sales on these waffles and Chobani yogurt and you better believe I take advantage of those sales and stock up for these certain occasions.
This weekend was a good one. I had every intention of taking a bazillion pictures but I didn’t. The highlight of my weekend was going paddle boarding with two of my friends. It was one of the best things I have ever done. We rented paddle boards on Shem Creek and paddled around for a little bit. We then tied up to a dock and laid on our boards and talked for a couple hours. If you’re ever in the Charleston area, I highly recommend paddle boarding here because there are dolphins that swim up and down Shem Creek. It’s truly a one of a kind experience!
After our adventure on Shem Creek, we went to Vickerys. I got the Cajun Chicken Salad and it was delicious! We sat on the patio overlooking Shem Creek that was well shaded and had a wonderful view of the creek leading out to the ocean and the shrimp boats.
Sundays were made for brunch. We got brunch at The Blind Tiger on Broad Street downtown. I got an omelet which I did not take a picture of because I was so excited. The Blind Tiger is an awesome place. It’s enriched with Charleston history and beautifully decorated.
Then there was Sunday night dinner. Last week my friend made the most delicious Greek Quinoa Salad. I tried to make it with some stuff I had on hand and it turned out well. Then I got frozen yogurt for dessert, there is nothing I don’t like about frozen yogurt and there is a shop dangerously close to my apartment.
For the Greek Quinoa Salad, I used the following:
– .25 C Uncooked Quinoa
– .5 C Water
-.25 C diced cucumber
– 1 T Diced Red Onion
– 1 Chicken Breast
– 1 T Feta Cheese
– Lemon Juice
-Salt and Pepper
Directions: Cook quinoa and grill chicken (I used Montreal Seasoning on the chicken when I grilled it). Let these cool when done cooking. Cut cucumber, red onion, and cooked chicken breast and toss in quinoa with feta cheese. Squeeze in some lemon juice and add seasonings to taste.
The last time I had overnight oats, I was in college and I didn’t think anything great of them. They were good, but I preferred my hot oats. The heat in Charleston has been getting the best of me and eating hot oats was unfathomable yesterday morning, but I did, because I just love them so much. Last night I decided to tango with overnight oats again. I based my recipe off of this one from Peanut Butter Fingers, one of my favorite bloggers.
This is what I used for mine:
.5 c Unsweetened Almond Milk + some extra in the morning
6 oz container Mango Chobani
2/3 c Oats
2 T Chia Seeds
Last night I combined the milk, oats, yogurt, and chia seeds and let it sit overnight. This morning I transferred the oats to a bowl and mixed in some more almond milk (it all depends on the consistency that you like your oats). Voila!
This morning I found one strawberry left in the container. Just one single, lonely strawberry. There is no telling how that situation happened but I fixed it. This breakfast was very filling and the perfect fuel for any kind of day. I’m proud to say I am an overnight oats fan and can’t wait to make all different kinds! Today I’m off to go paddle boarding with some friends, which has been on my list of things to do since moving to Charleston!
New Favorite Snack/Dessert: Chobani Flip Key Lime Pie
I got this gem on a whim at Target on sale and it’s a delicious, healthy alternative to the real deal.
Favorite Picture from the Week:
We had a perfect night getting dinner and drinks downtown. I love summer and these ladies!
Favorite Workout: Stadiums
I did two stadium workouts this week with friends. I love it plus it’s not so bad working out with your friends!
New Favorite Song I Cannot Get Enough Of: Rachel Farley, “Ain’t Easy“
I’ve been jamming out to this song morning, noon, and night.
In WIAW #1, I mentioned having made delicious coconut oatmeal for breakfast. Here is what I used to make it. It was perfect and there is not one thing I would change about this.
– 1 c Water
– 1/3 c of Steel Cut Oats
– 1/2 Banana
– 1/4 c Egg Whites
– 1 T Ground Flax Seed
– 1 tsp Coconut Extract
– Stevia, optional
– 2 tsp Cinnamon Swirl Peanut Butter (I used the Peanut Butter Company’s)
– 3 Strawberries
Directions: Bring water to a boil. Add oatmeal and banana and reduce heat. Allow oats to cook through. Remove from heat for 2 minutes. Add egg whites and stir so that oats and egg whites are completely blended. Return to low heat and allow 5 minutes to cook. Add ground flax seed, coconut extract, and Stevia (optional). Top with peanut butter and strawberries.
You can top these with whatever you want. I think pineapple would taste awesome as well I just haven’t tried it yet.