Cuisine... You ARE what you EAT!


PB-Nana Oatmeal (MY FAVORITE) -  Breakfast is always important -  especially if you are working out a lot (such as during water polo).  I love oatmeal. And bananas. And peanut butter. And cinnamon.... So I created a breakfast masterpiece that I pretty much ate every morning in season. And sometimes for lunch. And sometimes as a snack. It's pretty simple, healthier than brown sugar saturated oatmeal, and it's a great energy booster.  For lower calorie or lower fat - omit or add less peanut butter. Higher protein - make your oats with skim milk or soy milk (or whatever you use). First, make your oatmeal - I use regular, old fashioned oats with water. While that's cooking, take a banana and cut it into slices.  When the oats are done, mix in the bananas (and some raisins if you want - think fiber!), some small globs of peanut butter, and a few sprinkles of cinnamon.  If you want, add some honey and milk (or yogurt).  Stir it all together as much as you want and enjoy!

Tropical Oatmeal -  I love fresh fruit. Especially if it reminds me of Costa Rica. After eating peanut butter banana toast all week before an early workout, I was craving a real breakfast. And voila- a new oatmeal. It was pretty easy- make the oatmeal. Add some cinnamon and coconut extract. Top with bananas, kiwis, mangos and a little coconut. Add some greek yogurt on the side for some protein. MMMMM.

Nanny Oatmeal-  After I eat my breakfast and get some sort of workout in (if I'm not being lazy), I go to work as a nanny and get to make breakfast again. Here's my latest combination at work - plain oatmeal mixed with raisins and cinnamon, with almond milk and a drizzle of maple syrup. Sprinkle some kind of granola or nuts on top. SO DELICIOUS and FILLING!!!

Granola Bar Pancakes-  I first had something like this when I went to Cracker Barrel with my mom and gramma - and they were amazing. I took a picture an sent it to all my friends. When my best friend came to visit, we recreated them. As far as pancakes go, these are pretty healthy and filling and so soo delicious.
1 cup whole wheat flour, 1 cup all purpose flour, 1/2 cup old fashioned oats
3 T BP
3 Eggs
5T flax seed, 1 T oil or applesauce
1/2 t salt
4 T brown sugar
2 1/2 cups soy milk
cinnamon as desired, different granolas, dried fruits, and nuts

Combine all ingredients except granola, fruit, and nuts. Pour pancakes on a hot griddle and sprinkle some of the granola, fruit, and nuts on top of them. Flip, finish cooking,  and serve with real maple syrup, honey, jelly, peanut butter, fresh fruit,  etc.


Country Peach Protein Crunch -  This really isn't a recipe as much as an idea. It's easy. It's delicious. And you can customize it! Start with nonfat, plain (or peach or vanilla or honey flavored) GREEK yogurt. When you are ready to eat mix in the following ingredients into the yogurt: cinnamon, chopped walnuts or pecans, and grapenuts (or granola).  Remember, these items are calorie dense, so you don't need a lot of them :-) Mix it all together and enjoy!! Other variations - different yogurt flavors, nuts, spices - pumpkin pie spice with pecans at Thanksgiving??? YES PLEASE!!

Summer Day Fiesta Salad-  I love salads. Fresh Lettuce, summer veggies... it doesn't get much better. I also love different combinations. And staying full. This salad has a good amount of protein and a lot of fiber- basically keeping me full and satisfied :-)  Start with some romaine or leaf lettuce. Add your favorite veggies - i added some sauteed mushrooms, celery, carrots, green beans,and broccoli for a warm dimension. Next, I cut up a half of a peach and placed that on top with some black beans and chicken slices. Instead of salad dressing, I smothered the whole thing with SALSA (and some lime juice)!!! So tasty and refreshing on these hot summer days.

Chicken Barley Chili (Quaker Oats)-  This isn't my recipe, but it's amazing, delicious, and healthy!

1 can (14.5 oz) diced tomatoes, no salt added,undrained
1/2 cup  salsa
1 can (14.5 oz) fat-free chicken broth
1 cup Quaker® Quick Barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 oz ) black beans, drained and rinsed
1 cup frozen whole kernel corn
1/2 cup chopped green pepper
3 cups cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs boneless before cooking)

In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn, pepper and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

from quaker oats.

Chicken Stir Fry-  When you have a garden in your backyard, there are always wayyyy tooo many veggies. One of my favorite ways to use them is to throw some olive oil in a skillet, throw in as many fresh veggies as I can, some cooked chicken (or any meat), some beans, garlic, fresh basil.... you get the idea. I also like to add in different fruits such as pineapple, mango, or strawberries at the end (usually just one fruit at a time).  It gives the dish a different flair.

Quinoa Black  Bean Salad (from Red Inca)-  Again, this recipe isn't mine, but its great as a lunch or side dish at dinner! Quinoa (Keen-wha) is a grain but has an incredible amount of protein and it's gluten-free. It's become one of my favorite foods

1 cup red quinoa
2 cups water
4 teaspoons fresh lime juice, or more to taste
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced scallions
1 ½ cups cooked black beans (one 15 oz can)
2 cups diced tomatoes (one 24 oz can, drained and diced)
1 cup diced red bell pepper
2 teaspoons minced fresh (or canned) green chilies
salt and black pepper to taste  

Add red quinoa to 2 cups of water. Cover and simmer about 10-15 minutes, until all the water is absorbed. Set aside to cool.   Combine lime juice, cumin, coriander, cilantro, scallions, beans, tomatoes, bell peppers, and chilies. Add cooled quinoa, salt and pepper to taste. Serves 2-3