The Fit Skool » oatmeal

WIAW: Extra veggies

Kelly @ The Fit Skool — Wed, 08 Apr 2015 10:25:06 +0000

I can’t believe its already Wednesday. This week has been crazy busy for me and I have lots of stuff going on which is making the week fly by. I have literally no time to sit!

I am linking up with Jenn for another WIAW post to share my food journal with you from yesterday!

My morning started off at 6am, I chugged lots of water for some reason I was very thirsty. Then I had about 1/2 cup of coffee. I followed that with 2 eggs, spinach, toast & bacon! Yum. We have been on a bacon kick all week. Ava is loving itttt.

My mid morning snack came after my 3 clients. I had oatmeal with peanut butter

and a banana on the side!

Thank goodness for leftovers. I had a big salad with Blackened salmon, tomatoes, cucumbers, carrots, red peppers, asparagus and balsamic dressing.

This salad was LARGE, but this picture doesn’t capture the size. I was stuffed after.

I had originally planned to have a smoothie as a snack, but with a time constraint and my tastebuds craving something different I ended up having a string cheese and a granny Smith apple. It did the trick.

Before Boot Camp class I opted for a simple meal. We had leftover Turkey, Mashed Sweet Potatoes, mushrooms & green beans.

After boot camp class I new my body needed some protein recovery so I had a Shakeology Protein shake and some strawberries on the side!

I’m so tired today guys and I’m off to teach Group Power. I’m very thankful for coffee this morning. I’ve been non-stop all week and I’m already looking forward to the weekend even though that’s looking pretty busy too. Ahh.

Do you eat all your leftovers? We don’t waste any food in our house!

What is your favorite salad dressing? mine is balsamic & olive oil

Healthy Pumpkin Pancakes

Kelly @ The Fit Skool — Fri, 14 Nov 2014 14:22:48 +0000

HAPPPY FRIDAYYY

I think it’s time to share this recipe with you. I really hate myself for saying it, but pumpkin season is coming to an end!! It’s time to use up those last couple cans of pumpkin you have in your pantry. I have a few cans left myself and I will definitely be making these delicious pancakes again.

Don’t be intimidated by making homemade Pumpkin Pancakes, they are super simple and come together quickly. They also make for a perfect weekend family breakfast.. and we loved them so much I made it twice in one week.

They also pair nicely with scrambled eggs!

Healthy Pumpkin Pancakes

Ingredients:

1 cup Oats

1 cup Pumpkin Puree

1 tbsp Canola Oil or Coconut Oil

1/4 cup Low Fat Milk or milk of choice

2 eggs

1/2 tsp Baking Soda

1/2 tsp Cinnamon

1/2 tsp Pumpkin Pie spice

1/4 tsp Sea salt

Directions: Place oats in a food processor with all the dry ingredients. Mix until oats look like flour (about 1 minute). Add in Pumpkin, Milk, Oil & Eggs. Mix until smooth.

Spray or use butter to coat a pancake pan or griddle, turn the heat to medium high. Scoop out mix to make medium size pancakes. Cook a few minutes then flip and cook 3-4 more minutes until golden & crispy.

Optional: add nuts or chocolate chips & serve warm with light butter and syrup.

Per Pancake: These are approximately 68 calories, 2.6g fat, 9.8g carbs, 1.8g fiber, 2g protein

Which do you love more: Pancakes or waffles?

What is your favorite breakfast meal?

2 Ingredient Pumpkin & Oatmeal Cookie!

Kelly @ The Fit Skool — Thu, 23 Oct 2014 11:52:49 +0000

So once again I had a leftover can of pumpkin in the fridge. I was craving carbs the other day, so I decided to try out an oatmeal cookie recipe that I thought of. It is similar to the banana bread cookie recipe I made a while back, but this one uses pumpkin!

I had no idea how the cookie would come out, or taste, but I Marc and I enjoyed them. They are even kid & dog friendly (minus the chocolate). These cookies have no added fat so if you are looking for more substance I would definitely add some crushed walnuts.

Now, I am sure you are probably questioning how a 2 ingredient cookie works, so check it out…

2 INGREDIENT PUMPKIN OATMEAL COOKIE

Ingredients:

1 cup Pumpkin

1 cup Quick Oats

Directions:

Combine ingredients in a medium size bowl. Here is the fun part. Add in your choice of fix-ins. I added 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, and 2 tbsp sprinkle of mini chocolate chips on top!

You could also use nuts, raisins, almond butter, etc.

This recipe should make about 12 cookies. Scoop out the dough onto a baking sheet into 12 even cookies. Bake at 350 for about 15 minutes or until cooked through.

** if you are looking for a dessert these would be great crumbled over some vanilla yogurt!**

These Pumpkin Oatmeal Cookies are best served warm and right out of the oven!

Per 3 cookie serving, approximately 98 calories, 3.8g fiber, 3.4g protein (this is including chocolate chips)

Are you pumpkin crazy like me?

What is your favorite way to enjoy pumpkin?