My overnight oats

Well I can cross one recipe off of my list.

Here's my recipe: 

1/4 cup oats

1/4 cup milk

1/4 cup greek yogurt

1 banana sliced

2 tablespoons walnuts

Mix together and put in fridge overnight so the oats can soak up the moisture. I'll see how it is tomorrow morning. You can also add other ingredients, just make sure that there is always one part oats, milk, and some form of yogurt. Then you can add all the stuff you like! If this tastes good I might add blueberries.

Another weekend, more preparing

Yay for the weekend- now I need to start planning what I'll be cooking so I can survive through the next week.

What's on my mind (I'll save all the leftovers to eat throughout the week of course):

Last-Minute Lasagna 

As-You-Like-It Breakfast Casserole

Overnight Oats

Banana Bread

My oatmeal bars from last weekend.

What do you think??

Stay Healthy This Winter!

I will be rereading that article tonight. Ugh.

Despite feeling not-so-hot, and rocking the sore throat, I thoroughly enjoyed myself in Zumba class today, followed by abs blast.

Then dinner:

Followed by BELLY DANCING! I can't wait for my hip scarf to come in. That will make it even more awesome.

(oh, and for my afternoon snack I had an organic apple, glass of milk, the rest of the banana, an oatmeal bar, and a few pieces of dark chocolate- quite the smorgasbord!)

Sleepy day so far

I was going to get up nice and early this morning, have breakfast, study a bunch, and generally be productive.

Unfortunately I woke up with a sore throat and just not feeling super well.

Breakfast: usual PB + banana sandwich with milk. I only had half of the banana this time (it was HUGE), but had a small square of dark chocolate.

Lunch: I took these ingredients...

..munched up the egg and cheese in a bowl..

..toasted the bread, cut it cute, and microwaved the cheese and eggs..

I used the toast as chips to eat the eggs and cheese and then dipped the crust in salsa. I ate the orange on the side. This was a really good lunch!

Earliest Day of the Year (for me)

Around midnight last night I decided I wanted to go to Zumba this morning. What time is this class? 6:15 am. ouch. I dragged my butt out of bed at 5:12 this morning and had one of my oatmeal bars and a big glass of skim milk.

Zumba was great, got my heart pumping, and me sweating- always a sign of an amazing workout. I then chilled in the hot tub for a while before heading back to the dorm for some laundry time.

Then before class (around 9 am) I made myself a peanut butter and banana sandwich. These are my newest craving- I'm having one for breakfast tomorrow. Yum! Oh and I had milk with this too.

After another four hours- and classes- I had an orange, pear, slice of sourdough bread, and more milk for lunch.

A few carrots for a snack this afternoon, a tiny big of yogurt, then dinner:

soup from northside and a spinach salad with beans, ranch, and sunflower seeds.
and, most importantly, THE MARKET NOW SELLS BREAD WITH NO HIGH FRUCTOSE CORN SYRUP (see previous post for why this is oh so awesome). Here is me with the almost-gone bag of bread I bought at Dismore's, and then with my new bag I got at the market. On campus. Ooh I was excited.

I asked, and they answered

My question to the dietician:

Will the campus markets ever start carrying healthy, whole wheat bread that doesn't have high fructose corn syrup in it?

Her answer:

Hi Halley,

In the past I have made requests for certain items (not bakery though) and for some reason or another we cannot get them due to ordering logistics. For this reason, I am not going to make any promises, but it seems to me like this is an attainable request. Our current bread provider is Franz bakery – through Snyders. Franz does make several products that do not contain high fructose corn syrup. I have requested that some of these be incorporated into the Markets as well as the Dining Centers. I will continue to follow up on this issue. Please keep your eye out for Oregon Trail 100% Whole Wheat, Big Horn Valley All Natural 100% Whole Wheat, Salmon River Golden Flax, Shasta Wilderness Seven Whole Grains, 45 Calorie Whole Wheat and 45 Calorie Multigrain. All of these products are whole grain and free of high fructose corn syrup. This is according to their website – always check the ingredient label to ensure the formula has not changed!

Thank you for writing and please do not hesitate to write or call with any additional questions or concerns.

Annie Roe, MS, RD

Registered Dietitian, Dining Services

Washington State University

Ph: 509.335.4785

Almond Butter French Toast with Honey and Bananas

This Sunday I wanted to cook breakfast. I've done the whole eggs thing, and I can make oatmeal or toast any ol' morning. The only problem was that I (still!) had no money, so had to figure out what to make from what I already have.

After poking around on a couple of "healthy eating blogs," carrotsncake.com and katheats.com, I stumbled across a recipe for french toast like my dad makes, stuffed with peanut butter! (Though the website used almond butter, which I have and used).

I also did not have any syrup, money, and definitely did not want to knowingly ingest any high fructose corn syrup. I did want my french toast to be sweet though! So here's what I did.

I made an almond butter and honey sandwich with my whole wheat bread using about 1-2 tablespoons almond butter (the chocolate chips were a morning pick-me-up):

Mix together:

1 egg

1 tbs. milk

dash vanilla

dash cinnamon (mine's organic!)

Pour half of this mixture on one side of the sandwich, flip it over pour the other half on the other side. Try to make sure as much of the eggy batter gets absorbed as the bread can take.

Put a teensy bit of butter in the pan, and cook evenly on both sides until it looks something like this!

Add a sliced banana on top for extra goodness and sweet, and enjoy. This was so amazing.

For the original recipe click HERE.

I want to make these.

This is from www.honey.com- The National Honey Website! Doesn't it sound amazing?

Makes 16 servings

• 1/2 cup butter or margarine, melted
• 2 Tablespoons honey
• 1/2 teaspoon salt
• 2/3 cup sliced or diced walnuts
• 2 eggs, beaten
• 2 cups granola cereal
• 1 teaspoon vanilla
• Place all ingredients in large mixing bowl. Blend well. Pat into greased 8-inch square baking dish. Bake at 350°F 18 to 20 minutes or until lightly browned. Cool and cut into 16 bars

MLK weekend

It's a good thing there aren't long weekends very often. If there were- I'd be broke! Oh wait.. I already am :/

About a week ago I invested in two sweet potatoes. After they sat around on my desk a while (seriously- what other college kid has sweet potatoes chilling in their room??), I baked one of them in the microwave, and ate it with a bit of cinnamon and butter. It was just okay- I probably needed to add more of both, but I was pressed for time.

With the second one I wanted to be more creative, but by this point in the weekend I was broke. I used what I had: my sweet potato, olive oil, salt and pepper. And I made sweet potato fries/disks/chips!!

I put the disks and olive oil in sandwich bag and mixed it all up!

Then I laid all the chips out on a cookie sheet and put on the salt and pepper. I went a little crazy with the pepper, but it tasted good!

I popped them in the oven at 405 degrees for about 10 minutes, then took out all of the smaller chips so they didn't burn, and I ate those ones!

About fifteen minutes later, the rest were ready.

Before:

After:

Yum.

More Dorm Food

but this time- I COOKED!!

Baked Oatmeal Snack Bars:

1 1/2 cups rolled oats

1/2 cup chopped walnuts

3/4 dried fruit OR (I used) dark chocolate chips

1 tsp. cinnamon

1/4 tsp. salt

1 1/4 cups skim milk

1 egg

1 tsp. vanilla

1. preheat oven to 350.

2. mix dry ingredients.

3. mix wet ingredients.

4. pour wet into dry and stir.

5. pour into an 8x8 baking pan coated with butter.

6. bake for 40 minutes.

7. cut into 9 squres

8. EAT!!!!!!

Now I'm waiting for them to cool so I can wrap them up in tin foil or sandwich bags for later. Original recipe from katheats.com.