On the Menu – Carrot Cake Oatmeal & a Green Themed Lunch

Inspired by the recent study that supports dessert for breakfast for weight management, I decided to make carrot cake oatmeal for breakfast this week.  I released the search engine elves on the task and discovered this recipe, which fit what I was looking for.  I tweaked it slightly, adding 3 scoops of vanilla whey protein and 3 tbsp of reduced fat cream cheese.  I topped the final result with walnuts.  It would also be awesome with brown sugar, raisins, dates, or coconut.  It’s the best of both worlds: dessert and a healthy breakfast!

 

 

 

For lunch, I opted for a green and black theme.  The main dish is Black Bean, Zucchini, & Olive Tacos from Appetite For Reduction.  I love the unexpected kick this gets from the kalmata olives and salsa verde.  I serve it with nonfat Greek yogurt for extra protein and raw spinach, because I believe one can never have enough greens.  

 

 

 

 

 

 

 

My lunches are usually veggies with a side of veggies.  For the side, I decided to make one of my favorites: roasted cruciferous veggies.  This recipe is best done in the cooler months due to the heat of the oven and the availability of the produce.  Since we are in the last few cool weeks of the year, I just had to make this dish.

I combined the following in a large bowl:

1 lb brussels sprouts, halved

1 head cauliflower, chopped

1/2 onion, sliced

3 cloves garlic, minced

3 tbsp raw pepitas (pumpkin seeds)

salt and pepper

1 tbsp olive oil

I mixed the ingredients and then baked on a cookie sheet at 400 degrees for around 40 minutes, mixing occasionally.  I then topped the veggies with 3 tbsp of shredded parmesan and put back in the oven for an additional 3 minutes.  I love the sweet, garlicy goodness of this so much that I end up snacking on it while I pack it into containers for my lunch!

Finally, I am in the mood for some dessert this week.  Yes, I know.  Carrot cake oatmeal and dessert?  Yup.

I made this chocolate chia pudding to complement the strawberries I found on sale.  I did not add any sweetener, as I prefer to jsut let the sweetness of the fruit stand alone.  A perfect way to end the meal and a way to make me actually look forward to Monday!

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2 responses to “On the Menu – Carrot Cake Oatmeal & a Green Themed Lunch

  1. Pingback: Oatmeal Cake! « mytopweightloss·

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