Thai Chicken Thigh Stuffed Sweet Potatoes {Recipe ReDux}

Don’t forget to enter my MealEnders giveaway!

It’s no secret that leftovers are this girl’s best friend. Every night for dinner, I try to make enough to have at least enough leftovers for 2 additional meals, whether those are used for lunch the next day or another dinner. And while I could happily eat the same thing over and over again [hellooo oatmeal for breakfast!], I have a husband that feels differently. Enter this month’s Recipe ReDux that basically describes the way we live.

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Chicken is on the menu usually at least 5 nights so we have to get creative around here! Our fridge is full of different sauces to easily change things up on a day-to-day basis. Sometimes meals are as simple as grilled chicken, lettuce, tomato, onion, and buffalo sauce on a roll. Other times I like to dress it up.

Thai Chicken Thigh Stuffed Sweet Potatoes

Serves 2
Thai Chicken Thigh Stuffed Sweet Potatoes | Barr & Table

Ingredients
– 3 or 4 leftover grilled boneless, skinless chicken thighs; sliced
– 1/2 bell pepper; sliced
– 1/4 english cucumber; sliced
– 1 small head broccoli; steamed
– 1/2 cup shredded red cabbage
– 2 medium sweet potatoes
– Chopped peanuts [optional for topping]

For the Sauce
Adapted from my Spicy Sriracha Peanut Sauce

– 1/4 cup crunchy peanut butter
– 1/2 cup lite coconut milk
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/4 cup toasted sesame oil
– 1-2 tbsp sriracha

Directions
Prepare your sweet potatoes by either baking them in the oven at 400°F for about 45 minutes or microwave them in a damp papertowel for 3-5 minutes until soft.

Place all of the ingredients for the sauce in a medium bowl and mix well. Place the sweet potato on a plate and mash in 1-2 tbsp of the sauce. Layer up the bell pepper, cucumber, broccoli, cabbage, and chicken on top. Drizzle over more sauce and top with chopped peanuts.

Food for Thought

What’s your favorite way to use leftovers?
Have you tried stuffed sweet potatoes?

Foodie Friday: Proscuitto-Wrapped Cheesy Brussels Sprouts #Sponsored

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Superbowl Sunday must be one of the biggest snacking days of the year. All of the chips, dips, wings, pizza, beer, and then some.. it’s amazing to see just how many calories people can consume in a short 4-hour game!

As a part of Recipe ReDux, I took on the challenge of creating a lighter snack for the big game. As I thought about what kind of poppables I love to snack on [whether it’s weird or not..], brussels sprouts came to mind. I could eat a whole tray of roasted brussels right out of the oven without giving it a second thought! And cheesy brussels? Oh yes!

I received a shipment of a variety of Cabot Creamery cheeses but knew that I wanted a bold cheddar to stand up to the flavor of the proscuitto and brussels. Seriously Sharp sounds about right, yes?
Cabot Seriously Sharp Cheddar Cheese

Proscuitto-Wrapped Cheesy Brussels Sprouts

Makes 48 bites
Proscuitto-Wrapped Cabot Cheesy Brussels Sprouts | Barr & Table

Ingredients
– 24 brussels sprouts; halved
– 4 oz. Cabot Seriously Sharp Cheddar Cheese; sliced
– 4 oz. proscuitto
– 3-4 tbsp balsamic vinegar
– EVOO
– Black pepper

Directions
Preheat the oven to 425°F. Toss the brussels sprouts with EVOO and black pepper, place sliced side down on a sheet pan and into the oven. Roast the brussels for 15-20 minutes until they begin to crisp. Remove from the oven and let cool enough to handle.

Turn the oven down to 350°F. Once cooled, place a small slice of cheese on the sprout and wrap with a slice of proscuitto. Place the wrapped brussels onto a baking wrap on top of the sheet pan. Bake for another 20 minutes or until the proscuitto crisps up.

Remove the brussels sprouts from the oven, skewer with a toothpick, and drizzle with balsamic vinegar. If you’d like, add a little more shredded cheese to the top of the brussels sprouts and serve!

Sprint 2 the Table

Food for Thought

What’s your favorite game day snack?

Don’t forget to enter my She’s Losing It! giveaway!

Foodie Friday: Protein Peanut Butter Cups with TastyWHEY

A few weeks ago I received an awesome shipment from Adaptogen. They must know me because I didn’t even choose my protein powder flavor and they sent me Chocolate Peanut Butter. How perfect!

I’m always on the lookout for a delicious protein powder that’s good, not only mixed in a smoothie, but simply mixed with water or almond milk too. The name, TastyWHEY, hinted that it would be meeting my requirements and I couldn’t wait to give it a try. Ironically enough, I had an afternoon workout planned that day, as opposed to my normal morning routine, so I scooped it into my new blender bottle immediately after with some coconut almond milk. It was so creamy and tasted like a peanut butter cup! It was nice and smooth too; there’s nothing worse than a gritty protein shake, am I right?

At 160 calories per scoop, this protein powder is a bit higher than what I normally use but the ingredients more than make up for it. TastyWHEY uses a proprietary combination of exceptionally high quality whey protein, along with MCT’s [want to learn more about MCT oil?], low glycemic index carbohydrates, and micronutrients that make the awesome taste that much better. Knowing that what I’m eating or drinking is made from high-quality ingredients has become so much more important to me in the past few years. There’s no doubt that the quality of ingredients has greatly impacted my health and the way I feel on a daily basis.

Back to the taste, though. I couldn’t help but make myself some peanut butter cups. It only seemed appropriate with the flavor I received!

Protein Peanut Butter Cups

Makes 3 Cups

Ingredients
– 1 tbsp coconut oil
– 1/2 tbsp maple syrup
– 1 tbsp Adaptogen TastyWHEY Chocolate Peanut Butter Protein Powder
– 1/2 tbsp cocoa powder
– 1 1/2 tsp peanut butter; divided

Directions
In a small bowl, microwave the coconut oil and maple syrup for 15-20 seconds until liquid. Mix in the protein powder and cocoa powder until smooth. Spoon 1 tsp of the mixture into 3 mini cupcake tins and place in the freezer for 5 minutes until hard.

Once the chocolate mixture has hardened, spoon 1/2 tsp of peanut butter to the center of each cup and cover with the remainder of the chocolate mixture. Place the cups back in the freezer to set. Once set, carefully remove from the cupcake tin with a knife and devour. Or store in the freezer.. your choice 😉

Nutritional Information
Per cup
81 Calories / 6g Fat / 4g Carbs / 1g Fiber / 3g Sugar / 2g Protein

Need Some TastyWHEY?

Of course you do! Purchase your own tub o’ protein or connect with Adaptogen!

Adaptogen TastyWHEY – http://adaptogenscience.com/tasty-whey
Adaptogen on Amazon – http://www.amazon.com/Adaptogen-Science/pages/default
Adaptogen on Instagram – http://instagram.com/adaptogenscience

Food for Thought

What’s your favorite way to use protein powder?

This post is sponsored by FitFluential on behalf of Adaptogen Science.

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Foodie Friday: White Chocolate Peppermint Peanut Butter Cups {Giveaway}

Every year for the holidays, I make my “famous” peanut butter cups. It all started when my mom found a recipe 100 years ago [ok, maybe 20 years ago.. holy crap, has it been that long?!] and we decided to try them out for Thanksgiving. I mean, come on. It’s chocolate and peanut butter.. what could be bad? Over the years, I’ve continued to make them for Thanksgiving, New Years, and sometimes other occasions too.

My peanut butter cups have become more and more refined. I’ve tried adding a bit of sea salt and cinnamon to the tops, some extra chocolate and PB chips, I’ve swapped out the milk chocolate for dark, and the list goes on. When Peanut Butter & Co. contacted me about creating a recipe with their peanut butter and some candy canes, I knew exactly what I wanted to make.

White Chocolate Peppermint Peanut Butter Cups

Makes 12 cups

White Chocolate Peppermint Peanut Butter Cups | Barr & Table

Ingredients

  • 3/4 cup + 2 tbsp white chocolate chips
  • 3 candy canes
  • 3-4 tbsp Peanut Butter & Co. White Chocolate Wonderful

Will also need 12 mini muffin cups.

Directions

  1. Place your candy canes into a blender or food processor and blend until they’re in very small pieces—almost dust!
  2. In a small microwave-safe bowl, add 1/4 cup white chocolate chips and microwave for 30 seconds. Give it a mix and microwave for another 10-15 seconds. Mix again and add additional 2 tbsp of white chocolate chips and about 1/3 of the crushed candy canes. Mix well until all of the chips are melted.
  3. Spoon about 1/2 tbsp of the white chocolate peppermint mix into the bottom of each of the cups. Shake to flatten and place in the freezer to setup.
  4. While the first layer is cooler, in another small microwave-safe bowl, add 2 tbsp White Chocolate Wonderful peanut butter and microwave 10-15 seconds until the peanut butter is melty.
  5. Take the cups out of the freezer and carefully spoon on layer of peanut butter on top, doing your best to not let it touch any edges! Place the cups back in the freezer.
  6. Once the peanut butter sets up, repeat with another layer of peanut butter, sprinkle with a pinch of your peppermint dust, and place back in the freezer.
  7. Melt your remaining white chocolate and add in another 1/3 of the peppermint dust.
  8. Spoon your white chocolate peppermint mix on top of the peanut butter layers and sprinkle with even more peppermint. Place back in the freezer and let the cups setup completely.

To store, keep the cups in the fridge so they don’t get too soft. When you’re ready to serve, remove the cups from the fridge and let them warm up for about 5 minutes. I promise you, these peanut butter cups won’t last long!

White Chocolate Peppermint Peanut Butter Cups | Barr & Table

Giveaway Time!

Want to win a jar of the White Chocolate Wonderful AND the Old Fashioned Crunchy? Click here to enter the giveaway today!

Sprint 2 the Table

Food for Thought

What would you make with the 2 jars of peanut butter?

Quick & Easy Cranberry Relish {Recipe Redux}

Growing up, on almost a nightly basis, my family would sit down to dinner, someone would say “this is good, mom!” and she would say “thanks, I have no idea what’s in it or what I did so I’ll never be able to make it again. But thanks!” She’s always been very much about throwing everything you have into a pot and making something out of it. Go figure, she has a daughter that likes to follow recipes to a T. When I saw this month’s Recipe Redux theme, I laughed.

In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.

You follow? It was hard to think of something when she never made the same thing twice! Well, seeing as how Thanksgiving is upon us, there’s always one side my mom makes. Cranberry relish is something I started helping her make at a very young age because it’s just that easy and it takes all of about 5 minutes. Of course, we also have the “traditional” cranberry jelly on the table, too. But the relish is the good stuff.. aside from all of the sugar that went into it. Time to redux that recipe!

Quick & Easy Cranberry Relish

Makes ~1 1/2 cups

Quick & Easy Cranberry Relish -- Barr & Table

Ingredients
– 1 12 oz. bag of fresh cranberries
– 1 medium orange; zested and juiced
– 1/2 medium pomegranate
– 2-4 tbsp honey [sweeten to taste]

Directions
Wash your cranberries [be sure to remove any mushy berries!] and toss in a food processor. Process until the cranberries are a chunky relish consistency. Empty into a bowl and add in the orange zest, juice, pomegranate, and 2 tbsp honey. Taste and add more honey if you want it sweeter.

I recommend making it the day before and letting it sit in the fridge overnight. The flavors really come together more as it sits, but you can, of course, eat it all right away!

Nutritional Information
Per 1/4 cup serving

70 Calories  /  0g Fat  /  18g Carbs  /  12g Sugar  /  3g Fiber  /  0g Protein

We make tons of relish for our army of a family and it never lasts! I can’t wait to make it again this year. Pop this burst of color on your Thanksgiving table for a delicious twist on the traditional cranberry.

Food for Thought

What’s a meal or dish you grew up eating?

Roasted Squash & Chick Pea Baby Kale Salad

Have you entered my Just My Imagination giveaway yet? Only 2 more days!

I am an absolute squash fiend; winter squash in particular. Butternut squash is currently my favorite, but I’ve recently found out about so many more kinds to try! Over the weekend I finally got my hands on delicata. I’d say in terms of flavor, it compares to acorn squash, but it’s so much easier to prepare which instantly wins me over. Not to mention you can eat the skin which also makes it great for salads.

I don’t know about you, but during this time of year, along with some fun new desserts, I’m always looking for an equally fun and tasty salad to bring to holiday gatherings. And nine times out of ten, mine include squash!

Roasted Squash & Chick Pea Baby Kale Salad with Lemon Dijon Vinaigrette

Serves 4-6

Barr & Table Baby Kale Salad Roasted Delicata Squash Chick Peas Lemon Dijon Vinaigrette Recipe

Ingredients
6 cups baby kale greens
1/3 cup raisins, craisins, or dried cherries
1 medium delicata squash; sliced
1 can chick peas; drained, rinsed, & thoroughly dried
3 tsp coconut oil; divided
3/4 tsp salt; divided
3/4 tsp ground black pepper; divided
1 tsp McCormick Fiesta Citrus Seasoning

For the Vinaigrette
1/4 cup dijon mustard
1 lemon, juiced
1/2 tsp salt
1/4 tsp ground black pepper

Barr & Table Baby Kale Salad Roasted Delicata Squash Chick Peas Lemon Dijon Vinaigrette Recipe

Directions
Preheat oven to 375°F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper. Place chick peas on another baking sheet with the remaining 1 tsp coconut oil, 1/4 tsp salt, 1/4 black pepper, and 1 tsp fiesta citrus seasoning. Bake squash and chick peas for about an hour, flipping the squash 1 or 2 times and tossing the chick peas around. When finished, the squash should be golden around the edges and the chick peas should be nice and crunchy! Let cool completely.

While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine. After everything has cooled, throw kale, squash, chick peas, and raisins (or other dried fruit) in a large bowl and toss with about 3/4 of the vinaigrette. Make sure everything is equally coated. Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.

To make it into a more substantial meal, throw 4oz of your favorite protein on top!

Nutritional Information
Per serving, for 4 servings

218 Calories  /  6g Fat  /  35g Carbs  /  8g Fiber  /  12g Sugar  /  8g Protein

Food for Thought

What is your favorite holiday salad to share?

Coconut Roasting and a Tropical Treat

As the temperature drops outside, I’ve noticed that I’ve been drawn to using my oven much more. In particular, I’ve found myself warming that baby up on almost a nightly basis to roast vegetables for dinner.

Coconut oil is one of my new favorite finds, and on top of that, Tropical Traditions is my jam! I’ve tried other coconut oils and have found that while they’re great for roasting, they don’t impart any additional flavor. Tropical Traditions coconut oil has a touch of coconut flavor that really kicks my veggies up a notch. Brussel sprouts are my go-to favorite right now, but you can really roast any vegetable using the same method, and just adjust the amount of time.

Barr & Table Tropical Traditions Gold Label Virgin Coconut Oil Roasted Brussel Sprouts

Ingredients
1 lb brussel sprouts
1/2 tbsp coconut oil
1/2 tsp salt
1/2 tsp ground black pepper
1-2 tsp garlic powder

Directions
Preheat your oven to 400°F. Chop the stem end of the brussel sprouts off and slice in half. Spread on a baking sheet and coat in coconut oil and spices. Bake about 20 minutes until tender, flipping 1 or 2 times. Enjoy!

Giveaway!

Tropical Traditions sent me a quart of coconut oil and offered to do a giveaway for one lucky reader! And as I am currently in the middle of the #plantPOWER challenge from Kasey of PowerCakes and Heather of For The Love of Kale, there’s no better time than now. The giveaway will end Thursday, October 25th at 11:59 PM EST and a winner will be chosen using random.org and announced on Friday, October 26th.

If you’d like to win a quart of Tropical Traditions coconut oil (and trust me, you do!), enter below. Don’t forget to leave a separate comment per item! Remember, each comment is a separate entry!

1. Subscribe to Tropical Traditions Email Newsletter. [Mandatory]
2. Follow @troptraditions and @BarrAndTable on twitter.
3. Tweet “I entered to win a jar of @troptraditions coconut oil from @BarrAndTable and you can too! http://wp.me/p2mo7x-av”
3. Like Tropical Traditions and Barr & Table on facebook.
4. Comment below and tell me your favorite use for coconut oil. Or if you’ve never used it before, tell me how you’re most looking forward to trying it!

And if you just can’t wait and have to get your coconut oil right away, click here and buy yourself a jar!*

Gold Label Virgin Coconut Oil - 32 oz.Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

*If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Foodie Friday: Garlic-Chipotle Love and a Popchips Giveaway!

If you haven’t already gathered from my last couple posts, FitBloggin’ was awesome! Part of what made it so awesome were all of the amazing sponsors.

One of my favorite sponsors of the weekend was popchips. Not only were the chips delicious (and kept us full all weekend), but the people were awesome too. Popchip rockstars, anyone? 😉
Skip to the giveaway!

Popchips Tortilla Chips FitBloggin 2012 Baltimore Maryland MD Barr & Table

With Mary, Kate, and Jami

They were there introducing the new line of tortilla chips and I can vouch for each of the flavors; amazing! The chips are light and airy, like the traditional popchips, but have the corn flavor, so you don’t miss a regular fried tortilla chip at all. When they asked if I was interested in doing a giveaway, how could I say no?!

Popchips teamed up with award-winning Chef Aaron Sanchez who created four recipes to pair with each of the flavors of the tortilla popchips and beer. The first recipe on the list caught my eye — Grilled Chicken Cemitas and Garlic-Chipotle Love with salsa tortilla popchips and Goose Island 312.

Just so happens, we have some Goose Island 312 in the fridge right now and who can turn down some garlic-chipotle love? Not us! I put my own spin on this recipe and am so happy to share it with you as it got rave reviews from my biggest critic (the fiancé, naturally)!

Fiesta Citrus Chicken and Garlic-Chipotle Love

Serves 2

Foodie Friday Fiesta Citrus Chicken Garlic Chipotle Love Sauce Salsa Popchips Chef Aaron Sanchez Barr & Table

Ingredients

Chicken
2 boneless, skinless chicken breasts
McCormick salt-free fiesta citrus seasoning [some more FitBloggin’ swag!]
Salt
1/2 tbsp extra virgin olive oil
1/2 roma tomato, diced
1 100-calorie packet Wholly Guacamole

Garlic-Chipotle Love Sauce
8 garlic cloves
1 tbsp coconut oil
1 large chipotle in adobo, chopped
1/2 lemon, juiced
1/2 tsp salt

Directions
Preheat oven to 375°F. Peel garlic and put the garlic cloves and coconut oil into an aluminum foil packet and place in the oven.

Season the chicken breast liberally with the fiesta citrus seasoning and a pinch of salt and let sit for about 5 minutes. Heat a pan over medium heat and drizzle with EVOO. Once the pan is preheated, place the chicken in the pan. At this point you should have a nice sizzle, but you don’t want the oil splattering; if it is, turn the heat down.

Cook the chicken on the first size for about 5 minutes or until it has a nice crust and then flip. Turn the heat down to medium-low after flipping to ensure that the chicken cooks all the way through the center.

As the chicken is finishing, remove the garlic from the oven. If you have a mortar and pestle, that would be the best to use. If not, you can just simply chop everything very fine. Mash the garlic, chipotle in adobo, lemon juice, and salt into a paste. I added about 1 tbsp of water to thin it out a bit.

Plate your chicken with some guacamole over top and the garlic-chipotle love sauce over that, and a sprinkling of diced tomato. I served mine over Israeli couscous with a side of coconut oil roasted brussel sprouts and broccoli and, of course, salsa tortilla popchips and a Goose Island 312.

Nutritional Stats
Per Serving

315 Calories  /  17g Fat  /  9g Carbs  /  3g Sugar  /  1g Fiber  /  31g Protein

Popchips Giveaway!

Popchips has offered to send one of my lucky readers a case of their new tortilla popchips! You have up to 4 chances to enter. Be sure to leave separate comments for each entry. Entries will be accepted through Thursday, October 4th, 11:59pm. Winners will be chosen Friday, October 5th.

1. Leave a comment telling me which flavor you’re most excited to try. (Mandatory)

2. Follow @popchips and @BarrAndTable on twitter and leave a comment telling me. (Optional)

3. Like popchips and Barr & Table on facebook and leave a comment telling me. (Optional)

4. Tweet “I entered to win a prize pack of new tortilla @popchips from @BarrAndTable! http://wp.me/p2mo7x-8Y” and leave a comment with a link to your tweet. (Optional)

*This giveaway is for U.S. residents only.

Foodie Friday: Chipotle Honey Lime Chicken

I’ve mentioned before that Nathan is a chicken lover, so when I get the seal of approval on a chicken recipe, I know it’s good enough to share.

This chicken is spicy, tangy, and a little sweet; a little bit of everything good. It really hit the mark and we were more than pleased to have leftovers for lunches this week, especially Nathan, as I’m spending my Friday and weekend at FitBloggin’!

Chipotle Honey Lime Chicken

Serves 6

Barr & Table Chipotle Honey Lime Chicken Foodie Friday Healthy Recipes

Ingredients
3, 1lb split chicken breasts
*Your favorite creole-type seasoning [I use Todd’s Bayou Dirt]
2 chipotle peppers in adobo, chopped
3 tbsp honey
2 garlic cloves, minced
Zest and juice of 1 lime
1 tbsp low sodium soy sauce

Directions
Preheat oven to 375°F. Season the chicken liberally with your spice mixture and place on a wire rack on a baking sheet. Place in the oven for about 35 minutes.

While the chicken is in the oven, mix the rest of the ingredients in a bowl. After about 35 minutes, take the chicken out and baste with the sauce. Put the chicken back in the oven for another 10 minutes.

Remove the chicken from the oven and baste one more time. Return the chicken to the oven for about another 5 minutes, or until cooked completely through.

Take the chicken out of the oven and let rest about 5 minutes before digging in!

Serving Suggestions
I served this with roasted brussel sprouts and broccoli. It would also be great sliced up and served over brown rice or quinoa with other roasted or steamed vegetables.

Nutritional Stats
Per serving

183 Calories  /  5g Fat  /  11g Carbs  /  1g Fiber  /  9g Sugar  /  26g Protein

*If you don’t have a creole-type seasoning, you can combine the following spices to taste: Salt, black pepper, paprika, onion powder, garlic powder, cayenne pepper, chili powder, chipotle powder, oregano, basil, parsley, thyme, sage, and rosemary. If you don’t have all of those spices, don’t fret! Just season with your favorite combo!

Foodie Friday Fun!

Foodie Friday is my way of sharing some of my favorite recipes from the week for those of you that want to try them out over the weekend and I want you to share yours too! Post your favorite recipe that you made this week and share it with me! Click the link below to add yours.

Foodie Friday: Pumpkin Spice Latte Proatmeal

Lately I’ve been noticing one or two pumpkin recipes popping up on Pinterest. And by one or two, I mean approximately 500. I guess that means fall is here so I’ll just on the bandwagon and embrace the delicious pumpkin-ness that is happening all around me.

Of course, one of my favorite pumpkin treats is the Pumpkin Spice Latte from Starbucks, though I have yet to get one this season as this is the first week out of the 90° temps yet! But when I saw a recipe for Pumpkin Spice Latte oatmeal, I knew I had to try it because, as clearly stated in my last post, I’m oatmeal obsessed.

I put my own spin on the recipe and made it into a protein oatmeal, known, from here on out, as proatmeal. Learn it. Love it. Eat it.

Pumpkin Spice Latte Proatmeal

Serves 1
Adapted from The Oatmeal Artist

Barr & Table Pumpkin Spice Latte PSL Protein Oatmeal Proatmeal Oatmeal Artist Coach's Oats

Ingredients
3 egg whites
1/2 cup brewed coffee
1/2 cup unsweetened vanilla almond milk (I use Almond Breeze)
1/2 banana, mashed
1 tsp ground cinnamon
1/3 cup oatmeal (I use Coach’s Oats)
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp pumpkin pie spice

Optional Toppings
Sliced almonds
Walnuts
Nut butter (Earth Balance Chunky Coconut Peanut Spread is my favorite!)
Cinnamon
Pumpkin pie spice

Directions
Scramble your 3 egg whites over medium-high heat and put into a bowl off to the side. Add your coffee, almond milk, mashed banana, cinnamon, and oatmeal to the pot. Bring to a boil and let simmer until the oats have absorbed almost all of the liquid.

Once your oats are at that point, add the egg whites back in, along with the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix everything to combine and let the oats finish cooking to your desired thickness.

Top with your favorite add-ins and enjoy!

Nutritional Stats
Per serving

316 Calories  /  5g Fat  /  50g Carbs  /  11g Fiber  /  10g Sugar  /  20g Protein

Foodie Friday Fun!

Foodie Friday is my way of sharing some of my favorite recipes from the week for those of you that want to try them out over the weekend and I want you to share yours too! Post your favorite recipe that you made this week and share it with me! Click the link below to add yours.