Breakfast Granola Fruit Tart with Greek Yogurt by @jessica_gavin
1 1/2 cups old-fashioned oats
1 cup walnuts
1 tablespoon sesame seeds
5 tablespoons coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups greek yogurt
4 cups mixed fruit
1. Pre-heat oven to 325°F.
2. Mix the oats, nuts, seeds, melted oil, honey, vanilla, and cinnamon together in a bowl until thoroughly coated.
3. Press about 3 tablespoons of the mixture into 8 greased mini tart pans.
4. Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides.
5. Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.
GIANT INSTANT POT PANCAKE
2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar
2 large eggs
1 1/2 cups milk
In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter.
Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). Pour in batter.
Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version. If this happens, you can also try to set it to rice mode instead of manual, low pressure, 45 minutes, which seems to solve the issue.) Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes.
Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy.
Serve with your favorite pancake toppings.
Blueberry Lemon Yogurt Loaf
⅔ cup grape seed oil
⅔ cup + 4 tablespoons golden cane sugar
2 free run eggs
½ cup fat free plain Greek yogurt (or Skyr)
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 ½ cups whole grain oat flour
1 tablespoon tapioca starch
2 teaspoons baking powder
⅔ cup fresh blueberries, plus more for topping
Powdered sugar, for dusting (optional)
Preheat oven to 325°F & lightly grease an 8 x 4x 2-inch loaf pan. Set side.
In a large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, lemon juice sugar & vanilla until smooth. Add flour & baking powder & whisk again until combined, then fold in blueberries.
Gently pour the batter into the greased loaf pan & smooth the top with a spatula until all the edges are evenly covered. Top with additional blueberries if desired. Bake for 1 hour or until it passes the toothpick test.
When ready, remove the loaf from the oven & let it cool on the counter for about 10-20 minutes before cut
🍁HOLIDAY ALERT🍁 Every day from now until Thanksgiving we will be posting a Fun Diet Thanksgiving Food Find 😍
Roasted Balsamic Sweet Potatoes and Brussel Sprouts 🍠 This side dish is a healthier and more savory alternative to the traditional sugary sweet potato casserole 🍠 and is loaded with flavor and Nutrients 💛 Each 1 Cup Serving is only 156 calories and 4SP 🍁🍂 Ingredients for 16 Servings:
8 cups brussels sprouts halved
8 cups sweet potatoes peeled and chopped
5 Tablespoons olive oil
freshly ground salt and pepper to taste
5-6 Tablespoons Balsamic Vinegar Glaze- you can add more or less - it's up to your tastebuds ✨
Preheat oven to 400 degrees.
Remove outer leaves from brussels sprouts and slice in half. Rinse in cold water and pat dry.
Peel sweet potatoes and chop into bite sized pieces.
Toss brussels sprouts and sweet potatoes in olive oil (3 Tablespoons for each). Spread on two baking sheets (brussels sprouts on one and sweet potatoes on the other) and sprinkle with kosher salt and freshly ground black pepper (to taste). Roast vegetables for 40-45 minutes or until they are fork tender and nicely browned.
Drizzle balsamic glaze on brussels sprouts and bake for another 4-5 minutes.
Toss glazed brussels sprouts with sweet potatoes, add another drizzle of balsamic glaze, and enjoy!
What days do you have "cheat days"? What if you could eliminate cheat days altogether while still keeping your cravings in check!? 😳😃 It's all about using the ingredients in the right way and portion control! 🙂 These Cheesy Baked Mozerrella Sticks are the perfect example🧀🧀🧀🧀🧀🧀🧀🧀 Only 87 Calories and 3 SP per✌(2) sticks with Marinara! 🍅
Ingredients for 12 Sticks:
12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
1 large egg, beaten
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley
olive oil cooking spray
Get the full recipe at https://www.skinnytaste.com/skinny-baked-mozzarella-sticks/#MtytYxrkMeKBsHUT .99
✨✨✨Just because I know y’all loved my chocolate filled pancake as much as I did! HERE IT IS 😍
. 🍫 My chocolate filling was made with; a ripe banana, almond milk, egg whites, Chocolate Shakeology (to make sure I get my vitamins and nutrients today) and cashews, because that is my favorite nut 😍
My pancake was made with buttermilk’s recipe, because I really wanted a fluffy pancake, and before flipping I mixed my chocolate filling in the center and flipped my pancake! .
After 20 minutes I was a pleased and well nourished mama!🙌🏼🤰🏻#breakfastrecipe
This One Pot Cajun Chicken and Rice is a super easy and quick way to prepare a full Instant Pot chicken recipe with rice and veggies. Perfect for weeknights and leftovers make amazing lunches. Thanks @leelalicious for the recipe! Click the link in profile to get the recipe: https://www.myrecipemagic.com/instant-pot-chicken-and-rice-2507160233.html
I'm Santa's Helper! I ❤️ Christmas and am so glad the holiday season in here. I found this at a cute shop here in OK. I should have bought it so I can be an Elfie year round. #elfieselfie 🎄🎅🎁 Anyone else love traveling to see new places? I'm so grateful both my hubby and I have flexible jobs to travel. 🛩️🌍
*THANKSGIVING IDEA* 🍁🦃🍷We realize this is like the 3rd time we've posted this one but it's just TOO GOOD. And we have new followers now who haven't seen this yet so shush. But seriously if you're looking for a delicious alternative to mashed potatoes (even if you're not, you should make these in ADDITION) - our Cauliflower Mashed Puree is seriously unreal. It tastes just like the real deal you guys, and I don't say that lightly. 👐 We use ghee instead of butter and add parsley and chives as toppings and it tastes amazing. Don't get me wrong, I'm all about mashed potatoes but the cream, butter and starchiness of it makes me feeling bloated and gross after. 😷This is such a great replacement for that -- and makes for great leftovers too. Link to our blog and recipe in bio!!! 📣
rainbow fridge ✨🌿🌈 this week I’m focusing on variety & reintroducing some fruits again! I did great with blackberries 🙏🏻👊🏼 now let’s go for some green apple and later this week some avocado 🥑🍏 my gut will thank me for all the good prebiotics and probiotics all these foods have to offer ✨🌟 is it rainy and freezing where you guys live? ☔️ I’m so thankful for a rainy Saturday night to get some things done 💪🏼👊🏼 #cheerstotheweekend
Hanging out with my love in the arts district in Tulsa. It's cold and windy, but we are enjoying exploring a new city. We love walking around and going into shops and coffee places. It's a great way to get to know a city. Tulsa's not half bad 😆🤣😉😜
Looking for a new dessert for #thanksgiving ... this pear cranberry tart is not it ... too much sugar. Does anyone have a good reco? My go-to dessert is the Barefoot Contessa’s Apple Crostada ... but was looking to shake it up a bit this year ... #thanksgivingdessert#recipeideas
You have what it takes
There is nothing wrong with you
It isn’t a lack of willpower
It isn’t because you are lazy
It isn’t because you just don’t work hard enough
It IS because you haven’t had a community of women to support you
It IS because you don’t have a simple, easy plan to follow
It IS because exercise hasn’t been fun for you
Let me change all that. Click the link in my bio to join my next group, fill out this form and I will be in touch about how I can help you 😘 *UK, US and Canada only 😘
Apologies for late posting, but was the eldest birthday last night and a great night with friends and family meant for a late morning this morning. We did finally manage to take Fred and Samuel for a haircut though, even the hairdresser commenting as to how much hair Fred had 🙈😂 but it’s all gone now.
Another night out tonight with lovely ladies, looking forward to chilling and chatting with my girlies. This photo is of my chickpea Dahl loaf I made as a free food for slimming world. Blooming lovely and even the boys love 👌🏻 Tomorrow blog will be a guest post from the lovely @pollyannahale on a great slow cooker recipe that the kids will love but is nice and healthy for mum too. I’ll be trying during the week so will let you know how it goes down with the boys too 👍🏻
PHILLY CHEESE STEAK CHEESY BREAD
8 ounces Ribeye Steak, thinly sliced
salt and pepper, to taste
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper, sliced
1 yellow onion, sliced
4 ounces mushrooms, sliced
1 loaf French bread, cut in half lengthwise
¼ cup mayonnaise
8 ounces Provolone cheese, sliced
Preheat the oven to 400 degrees.
Add the salt and pepper to the ribeye steak.
Heat the canola oil on high heat in a cast iron skillet.
Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
Add the Worcestershire sauce and toss with the meat.
Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
Season with salt and pepper to taste.
Cook for two minutes, stirring occasionally.
Spread mayonnaise over both halves of the bread.
Layer with slices of Provolone cheese.
Add the steak and vegetables.
Layer with remaining cheese.
Cook for 10-15 minutes on the middle rack until browned.
Slice into two inch thick slices and serve immediately.
I was never someone who wanted to workout on vacation. Sure, I can't ever sit still and we wouldn't spend all day sitting around. But I never made time to sculpt and move my body in a purposeful way.
It felt so GOOD after traveling all of yesterday afternoon and evening to get my sweat on. And I feel so PROUD because I stuck to my goals.
It's not hard to workout when you travel either. All you need is some type of electronic device and some wifi and boom, you've got a workout! I love these programs because they go with you, especially in seasons of busyness.
Make meal time fun 🙌🏾🍓🤸🏾🍓🙌🏾 - Click the link in our bio to get our FREE recipe comic book today!
Tomatoes come in so many beautiful colors! With so many ingredients to cook and experiment with, why settle for fast food? Thanks for this amazing shot @brooklynsupper and @foodography.photography
Back in London = back for poké. I had this delicious bowl at @honipoke in Soho. Ahi tuna, brown rice, nori seaweed, mango, cucumber, spring onions, crispy onions and sriracha mayo - just a winner all round 🐟
Healthy Pumpkin Oat Chocolate Donuts! Made gluten free with no oil, these bakery style baked donuts are easy to make, great for kids, a sweet breakfast or to snack on! Gluten Free + Low Calorie Thanks @skinnyfitalicious for the recipe! Click the link in profile to get the recipe: https://www.myrecipemagic.com/healthy-pumpkin-oat-chocolate-donuts-2508892437.html
Happy Saturday everyone 💕💕 This was from Thursday as yesterday was my treat day! 🙈 Now that it's colder I have been having porridge almost everyday 😍😍 Do you have any warm breakfast alternatives? 🤗
M1: Porridge with raspberries, banana and cacao
M2: Rye bread with one avocado, two eggs and cream cheese
S1: Banana and protein bar
M3: Whole wheat pasta with spinach, mushrooms, light cream, pine nuts and parmigiano - TOTAL = 1780 kcal
🇪🇸 Feliz Sábado 💕💕 Este fue lo que comí el jueves porque ayer tenía mí día de comidas no tan sanas. 🙈 Como hace frío ahora estoy desayunando casi cada día avena!! De verdad me encanta 😍 Que es vuestro desayuno preferido ahora? .
C1: Avena con plátano, clara de huevo, frambuesas y cacao
C2: Pan de centeno con un aguacate, philadelphia y dos huevos
M1: Plátano con una barra de proteína
C3: Pasta integral con espinacas, champiñones, parmigiano, piñones y crema light ~ TOTAL= 1780 kcal ~.