Pomegranate Steel Cut Oats

Pomegranate Steel Cut Oats

Nothing makes me happier in the morning than a cup of coffee and a bowl of oatmeal. I have almost the same bowl of chocolate oatmeal every chance I get, but every now and then, I am inspired by a new ingredient and try something different. This time, I was inspired by the Nativas Pomegranate Powder I received from my Vitacost order. (Psst..if you’d like $10 off your first order with Vitacost.com, use my referral link)

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Start by cooking your steel cut oats. I like Trader Joe’s quick cook version. If I am cooking in bulk (which is totally awesome and possible with steel cut over regular oats), I will use the stove. For single servings, the microwave is quick and easy.

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I like my oats thick and creamy, so I always add a touch of almond or coconut milk after it’s done cooking.

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Then, simply add your ingredients…

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And stir. I am sad to say this did not turn out pink, because that would’ve been cool. But I promise it takes like pomegranate.

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I also didn’t have any fresh pomegranate for the topping, so I chose to top with Kashi Go Lean Crunch Cereal, 1/2 banana, a handful of blueberries and some goji berries. Enjoy!

Nutritional Facts:

*Information calculated omitting the toppings mentioned.

Calories: 304

Carbs: 53g

Protein: 8g

Fat: 7g

This recipe contains 9 g of fiber and is a good source of antioxidants, calcium and iron from the oats. If you’re topping with a banana, you’ll enjoy a potassium boost too!




Peanut Butter Oats With Chocolate Protein Fluff

Peanut Butter Oats With Chocolate Protein Fluff

Yesterday’s breakfast proved better than I could’ve expected. Now, of course peanut butter and chocolate is a classic, fool-proof combo, but this protein fluff is the best idea since sliced bread. Inspired by the miraculous Laura Verbich the topping is customizable to your favorite protein and flavors. So have fun!




  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • 2 tbsp powdered peanut butter
  • 2 tsp raw agave
  • Cinnamon to taste
  • Approx 1/4 cup Unsweetened flaxmilk

Protein Fluff:

  • 1 scoop protein powder (I used Sunwarrior Vanilla)
  • 1 tbsp cacao powder
  • 6 tbsp chocolate coconut milk (your measurement may vary depending on the size of your protein scoop)
  • Stevia to taste

Toppings (optional):

  • 1/2 cup Kashi Go Lean Crunch Cereal
  • 1/2 banana
  • Cacao nibs to taste



Combine oats and quinoa flakes and cook with water.


Add the powdered peanut butter, agave and cinnamon. For this recipe, I omitted the usual 1 tbsp chia seeds since the added protein will provide additional nutrients (and calories), but feel free to add it in if you need the Omega-3’s.


I use Just Great Stuff, but PB2 is a great option as well.


After it’s all mixed, add the flaxmilk to loosen the consistency and add creaminess to your oats. Then add your toppings and fluff. Here’s how you make the fluff:


Combine the protein powder and cacao in a small bowl. Add your coconut milk 2 tbsp at a time until you have reached your desired consistency. I enjoyed my fluff being more thick, but you might like it runnier. Add the stevia little by little until the sweetness is to your liking.


Now, this made ALOT of protein fluff (like 4-5 tbsp) , so I had a decision to make. I actually ended up using the majority of the fluff on my oats, but saved 1 or 2 tbsp for later.


Here’s a pic of what I did with the remaining fluff. I ate it later that day on an apple along with some of my homemade cinnamon vanilla almond butter.


Anyway, layer the cereal and fluff on the oatmeal, and now comes time for the fun stuff.


Add whatever else  you want! If you stick to my toppings, slice half a banana and sprinkle with cacao nibs (I used 1/2 tbsp).

Nutritional Facts:

Peanut Butter Oats w/o toppings:

Calories: 210

Carbs: 37g

Protein: 8g

Fat: 4g

Oats w/ 1/2 cup Kashi, 1/2 banana, 1/2 tbsp cacao nibs & 1/2 of the protein fluff:

Calories: 423

Carbs: 69g

Protein: 22.5g

Fat: 10g

Cinnamon Raisin French Toast With Berry Compote and Chocolate Sauce

      Cinnamon Raisin French Toast With Berry Compote and Chocolate Sauce

I must say, this french toast is a winner! Even though I only listed the ingredients for 2 servings, feel free to make extra french toast sans compote and chocolate sauce for later. What I do is freeze the extra toast and then the next time you want it, pop it in the toaster. It tastes amazing with peanut butter and a banana, or the traditional way with some rich maple syrup. Don’t be scared by how this recipe looks, its easy and won’t bust your waistline! It’s great for a lazy sunday morning… or even, gasp, breakfast for dinner!

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*This recipe makes 2 servings*

French Toast Batter:

  • 4 slices Ezekiel cinnamon raisin bread
  • Coconut oil or cooking spray
  • 1 tbsp ground flaxseed
  • 1/2 cup unsweetened flaxmilk (or your preffered milk)
  • 1 tsp vanilla
  • cinnamon & nutmeg to taste
  • stevia powder to taste

Berry Compote:

  • 1/2 cup Mixed frozen berries (or preffered berry)
  • 1/4 cup water

Raw Chocolate Sauce:

  • 2 tbsp raw cacao powder
  • 2 tbsp unsweetened flaxmilk
  • 2 tsp coconut oil

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Making a flax egg is simple. Mix 3 tbsp warm water with 1 tbsp ground flaxseed.

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Mix the batter for the french toast together and heat your pan on medium. Make sure to spray coconut oil onto the pan before each batch of french toast, otherwise the flaxegg tends to stick.

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Coat both sides of the bread with batter and place onto the oiled pan.

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Flip after a few minutes. If the french toast is taking too long to cook, raise the heat to medium-high, but watch it carefully so it doesn’t burn.

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While your french toast is cooking, add the frozen mixed berries and a few tbsp water to a small saucepan and heat on medium. The berries will begin to thicken and turn into a sauce. Add more water as needed to make more sauce at your desired consistency.

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I can barely believe that this sauce is only 30 cals per serving! The water adds volume, and the berries are sweet enough that you don’t need a lick of sweetener.

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When the comote is done, the sauce will be thicker and appear syrupy.

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Next, move on to your chocolate sauce. Add the milk to the cacao slowly because it will incorporate quickly and you don’t want it to become too runny. Add the oil and stir more. Place the sauce next to the berry compote that is heating so the sauce warms up and is kept tempured.

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The chocolate sauce will be plenty for 2. Divided evenly, it’s 100 cals each. It’s raw, full of healthy fats and totally worth it.

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Now, the fun part. ASSEMBLE! I layered the french toast with compote in between and poured the remaining sauce on top. Then, I drizzled the chocolate sauce. This french toast needs NO maple syrup. Believe me, these toppings are rich.

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I thought I would show the aftermath. Be prepared to feel a deep sense of euphoria and sleepy all at the same time. By the way, the 3 slices I served myself proved to be too much. I suggest sticking with 2 slices, and having a side of something with protein. CARB OVERLOAD!

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I thought I would share the little quote that came on my chai tea bag. LOVE yogi teas…pure inspiration.

french toast10Nutritional Facts:

1 serving = 2 slices

French Toast without toppings:

Calories: 184

Carbs: 37g


Fat: 2g

French Toast with toppings:

Calories: 299

Carbs: 50.5g

Protein: 9.5g

Fat: 8g

This recipe contains 9g of fiber per serving and is loaded with Vitamin C and antioxidants. And regardless of how decadent it all looks, it’s still under 13g of sugar, which is not terrible. And the sugar from the berry compote is all natural! The ezekiel bread is about as good as it gets! Cinnamon raisin heaven at only 80 cals per slice. Enjoy everyone!

Chocolate Hazelnut Oats

Chocolate Hazelnut Oats

These oats are one of my favorite morning treats. It’s like being bad for breakfast without being bad. A little bit of cacao powder goes a long way, but the secret to this kind of decadence is nothing more than a little hazelnut extract. Like nutella? Well then, dig in.

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The Oats:

  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • water
  • 1/4 cup unsweetened flaxmilk (or milk of choice)
  • 1 tbsp chia seeds
  • 1 tbsp raw cacao powder
  • 1 tsp raw agave
  • 1 tsp hazelnut extract
  • cinnamon to taste

The Toppings:

  • 1/2 cup kashi go lean crunch cereal (or 1/4 cup granola)
  • 1 small banana
  • 1 tbsp Spectrum’s Decadent Blend

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Cook the oats and quinoa flakes in water

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The reason I use quinoa flakes too? They pack more protein than oats and I like the creamier texture they add to a good bowl of oatmeal. Quinoa flakes, unlike regular quinoa, look just like tiny oatmeal, cook like it, act like it, and taste like it.

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Once the oatmeal is cooked, I like to add 1/4 cup unsweetened flaxmilk and give it a stir. Then, I put if back in the microwave for 45 secs-1 min. This makes the oatmeal creamier, fluffier and keeps it puffed up and dense. Sometimes oatmeal just deflates, you know?

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Then, add your ingredients and stir well.

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And lastly, don’t forget your hazelnut extract. It’s the reason this recipe is oh so good.

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Now, I always say feel free to customize your own toppings, but this combo is sure to make your oatmeal even more heavenly if you choose.

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I like kashi go lean crunch instead of granola because it packs an extra protein punch, and an amazing crunch. I like the balance of the creamy oats and the crunchy cereal. Perfect every time. Sometimes, I’ll make my oats and forget that I don’t have any Kashi at home, and I get very sad.

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A small banana is the perfect topping for this oatmeal. Have you ever smothered nutella on a banana? If you haven’t I suggest you get a banana right now and try it with my chocolate hazelnut spread.

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To top this breakfast off, I couldn’t resist this stuff from Spectrum. It’s good for you, AND is chocolatey. My favorite way to eat it is actually sprinkled on homemade almond butter smothered on some cinnamon raisin ezekiel bread. But this topping is really the icing on the cake for these oats.

Nutritional Facts:

With toppings:

Calories: 454

Carbs: 79g


Fat: 11g

Without toppings:

Calories: 229

Carbs: 34g

Protein: 7g

Fat: 7g

Adding the banana packs this breakfast with protein, and the chia seeds + decadent blend gives an amazing dose of omega-3 healthy fats. It is also high in Calcium, Iron and of course, antioxidants from the cacao.

Double Blueberry Oatmeal

Double Blueberry Oatmeal

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  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • A handful frozen blueberries
  • 1 tbsp chia seeds
  • 1 tbsp coconut sugar
  • Coconut milk
  • Cinnamon
  • 1/4 cup fresh blueberries
  • 1/2 cup Kashi Go Lean Crunch Cereal

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Add oats, quinoa flakes and frozen blueberries to a bowl and cook with water

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Add chia seeds, cinnamon and coconut sugar.


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Stir well and add a splash or two of coconut milk until oats reach their desired consistency (I like thick and creamy oats)


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Top with fresh blueberries and your granola or cereal.


Nutritional Information:

*Without the Kashi, as your preference may vary. Adding the 1/2 cup Kashi will add 19g carbs, 4.5g protein & 1.5g fat*

Calories: 279

Carbs: 48

Protein: 6.5g

Fat: 8g

Chia Energy Bowl

Chia Energy Bowl

Chia seeds are PACKED with protein and omega-3’s! So even though this should really be entitled, “chia pudding”, I had to call it something that would reflect the power of this little seed. Athletes often use chia seeds before workouts for clean energy. I put chia seeds in my oatmeal every morning. Chia seeds absorb more than 12 times their weight, which make them gelatinous and perfect for egg replacements, pudding and pre-workout energy gels. Go here for 10 uses for chia seeds, some you may not have thought of.



  • 2 tbsp chia seeds
  • 1/4 cup unsweetened vanilla coconut milk
  • cinnamon
  • 1 nectarine
  • 1 banana
  • 1/4 cup granola




  1. Combine chia seeds, coconut milk and cinnamon and stir. Let sit for 5 minutes.
  2. Cut up the fruit.
  3. Once the chia pudding has thickened to your liking, add fruit and granola. You can always add more milk if it is too thick.


Nutritional Facts:

*Nutritional information is sans granola, since mine is homemade**

Calories: 278

Carbs: 39g

Protein: 6g

Fat: 9g


This recipe has 13.5g of fiber and is high in potassium and Vitamin C! It is an amazing pre-workout meal, you will have boundless energy!

Sweet & Spiced Teff Porridge

Sweet & Spiced Teff Porridge

This  little grain is surprisingly amazing! Smaller than a chia seed, it is the smallest grain known in the world and is the traditional grain of ethiopia. The best part? A fantastic recipe is right on the back of the bag (it’s by Bob’s Red Mill.) I just tweaked it to make it vegan and jazzed it up with some figs and cinnamon. Since this grain is a little rare, you may not be able to find it in a traditional grocery store. I found it at Whole Foods. I first was introduced to this breakfast porridge at a yoga retreat from our lovely and talented chef Meredith. Check her out at Pranaful. Now, usually I shy away from all ingredients that seem abnormal, hard to find, or I am scared of. But I make it a hobby of mine to find one thing on each shopping trip I’ve never cooked and figure out how. It’s how I teach myself. So I urge you to try this recipe…and as fall is near, keep this in mind for cold, stormy mornings. It tastes even better when you’re wrapped up in a blanket with a cup of chai.



  • 1 cup teff
  • 3/4 cup pitted dates
  • 3 tbsp honey (to be completely vegan, use raw agave)
  • 1/4 tsp sea salt
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1 tbsp earth balance
  • 1/4 cup vegan milk (I used coconut milk)
  • 1/4 cup pecans (walnuts will work too)
  • 3-4 figs
  • Optional: granola for garnishing



Toast the Teff over medium heat in a saucepan for 3-6 minutes, stirring frequently. The teff will start to pop and become fragrant.


Add water, earth balance and cloves. Cover and cook for 10 minutes at a low boil.


Add dates, salt and honey and cook for an additional 5-10 minutes, until the porridge thickens. You can always add more water if it becomes too thick.


Take off the heat for 5 minutes before serving into desired portions. Stir in “milk” and top with nuts, granola & figs. The teff can be cooled and stored in the fridge for a few days. To reheat, simply add your desired milk and cook in the microwave for a few minutes. Stir when warm to declump and reintroduce moisture to the teff.

Nutritional Facts:

*The recipe states this makes 8 servings, but I like BIG breakfasts, so mine was more like 6. Nutritional info is based on the recipe yielding 8 servings*

For 1 serving of plain porridge, sans milk, pecans, figs and granola (since your choice of toppings may vary):

Calories: 147

Carbs: 31g

Protein: 4g

Fat: 2g

For 1 serving of the porridge with all toppings listed, sans granola:

Calories: 214

Carbs: 39g

Protein: 4.5g

Fat: 6g