Overnight Steel Cut Oats and Weekday Egg Bake

My husbands work has moved offices, so instead of a 40min commute he now has to leave the house at 5:20 am to sit on a bus for an hour.
So to help with cutting down time preparing breakfast we make these two recipes and that is what we eat for breakfast Monday – Friday. For the Oats you can add different fruits after, or maple syrup. We like to put a bit of diary free yogurt and some berries on it.

Here we go:

Overnight Steel Cut Oats:
1/2 Cup Steel Cut Oats (we use Red Mill’s)
1 Gala Apple grated (leave the core out, but I don’t peel mine)
1tbsp Coconut Sugar
1tsp Cinnamon
1 cup of unsweetened Vanilla Almond Milk
I have a small one quart crock pot that I used to use for queso, I put all the ingredients in and turn it to low at 10pm and my hubby has yummy oatmeal at 4:30am and then he turns it on warm and i have yummy oats at 6am.
Nutriton:
169 Calories, 32 Carbs, 3gr Fat, 4gr protein, 15 sugar

Weekday Egg Bake:
the reason I call this weekday egg bake, it cause I make it on Sundays and cut up the portions and then my husband and I heat it up in the morning in the micro wave.

1lb. Ground lean Turkey
2 cups of sliced Mushrooms
4 cups of Baby Spinach
1 Bell Pepper diced
one carton liquid eggwhites (20 servings)

Heat your oven to 350F. Brown the turkey in a pan and season to your liking, once browned add the mushrooms and bell pepper, sautee for a few minutes then add the spinach. Cook until the leaves wilt just a little bit. Then put the mixture into a 9×13 glass pan and add the liquid egg whites. Put in the oven for 40mins. Let slightly cool and cut. Put into a tupper ware and store in fridge.
Nutrition:
120 Calories, 2 carbs, 1gr. Fat 24gr Protein, 16gr Sugar

Bon Apetit:

~ Claudia

Week 5, take 3 on getting this written

This is the 3rd time I am sitting down and start to write this blog entry.

Things are going well, I survived Thanksgiving by actually loosing a lb. and I made it gluten and dairy free. The kids loved the food as well, which is always a plus.

I will add the links with the recipes to the list as I write them. Some I made up some I can just link up. 😀

Our feast had the following dishes:

Turkey Breast
Mashed Sweet Potatos
Caramelized Rosmary Carrots
Green Beans with Tomatos and Pine nuts
Roasted Cauliflower
Crockpot Cranberry Chutney I used only 1/4 cup of coconut sugar and I left our the raisins and nuts.

Apple Crumble I used this Recipe for the filling, but only 1/4cup of Coconut sugar and this recipe for the topping.
Pumpkin Pie this was a little tricky, I didn’t have enough walnuts so I used almonds and it made it a bit greasy. It was delicious. But it could have used less coconut oil.

I hit the gym on Thursday and it felt good, especially after hurting my knee on Tuesday. Then Friday we went to the Renaissance Fair and I was so happy that a corset I bought the year before finally fit me. My fitbit went off at noon with my walking goal. And then it messed up and didn’t read right. But I was so tired the next day. I didn’t get to the gym Saturday or Sunday.

But here we are, week 5.
So far I am down 8lb., 8,8 inches all over and dropped my body fat by 4%. That is amazing in 4 weeks. I thought going gluten and dairy free would be hard, but it’s easier than I thought. Also I noticed my excema on my hands is almost gone. I haven’t had a flareup since I started this journey.
I am also a full pants size down, I fit in a pair of Jeans I haven’t worn in two years, so this makes me very happy.

Keep fighting…
Claudia