This past Wednesday (June 18) marked the one-year anniversary of my first post to this blog. A year behind me, 50 pounds off of me, and 63 unique, healthy recipes under my (much more loosely-fitting) belt, and many many more to come. :o)
To honor my one-year anniversary in the blogging world, I think it’s time to do a Top 5 list of my favorite recipes to date. These aren’t just the best of the best in my eyes: the five that I’m listing out are consistently ordered and re-ordered by my boot camp friends and coworkers who I help meal prep every week. If I could only eat 5 self-cooked meals for the rest of my life, I’d pick these, hands-down:
- Clean Chicken Pad Thai – This recipe has completely broken me of my terribly unhealthy Pei Wei addiction. It’s not greasy or heavy, and the flavor of the chicken mixed with the sauce is phenomenal. The chopped nuts green onion really seal the deal with this one — these two tastes pop in a way that makes my taste buds want to sing. It holds well for up to a week, too!
- Sausage and Egg Breakfast Casserole – My love affair with my muffin tin has subsided, and as you’ll see in today’s new recipe, I’m all about my casserole dishes these days. Home cooking doesn’t get any easier than the “throw it all in a greased baking dish and let the oven do the work” method. I make at least 3 batches of this sausage and egg casserole every single week. The versatility and simplicity of it makes this my all-time favorite breakfast recipe to date.
- No-Bake Protein Truffles – Little spheres of heaven, these things. Chocolate, protein powder, and peanut butter is a combination that can’t be beat. Sure, you have to freeze them for an hour or so before you can enjoy them, but they’re well worth the wait. Forget Milk Duds. The truffles taste way better and don’t get stuck in your teeth.
- Spaghetti Squash and Meatball Bites – An oldie but a goodie. These are ordered and re-ordered on a weekly basis by the people that I help meal prep, and they’re always an unexpected favorite. Spaghetti squash is a unique vegetable, and the sweet, crunchy texture is unlike anything else I’ve ever eaten. With very few ingredients and simple steps, this is a very hard recipe to mess up. Plus, Italian food… YUM.
- Shrimp “Fried” Rice – If you’re a shrimp fan and/or enjoy Asian cuisine, this is the perfect healthy dish. No butter is used in this faux-“fried” rice, but I promise you won’t miss it. Fresh ginger, low-sodium soy sauce, and egg combine to make a flavorful, filling, and healthy rice-based dish that will make you wonder why you ever bothered with Chinese take-out.
Chime in with your favorite posts from the last year! I know what I like, and I know what the people that I cook for enjoy — share your take on the best recipes you’ve tried in a comment below. :o)
Blueberry Protein Oatmeal Bake
On to the new stuff. If you happen to make the time to meal prep this weekend (which, of course, I highly recommend), FIND A WAY TO INCORPORATE THIS WITH YOUR BREAKFASTS. Seriously. Sorry for yelling, but it’s really that good.
Lately, different variations of baked oatmeal have been popping up all over my Instagram feed, so I decided to attempt my own version during last Sunday’s cooking escapade. (PS: I cooked for 12 people last weekend. Record-breaking, exhausting, and FUN all at the same time.) With summer starting this weekend, I wanted to make something that has a fruity, light flavor, but with the level of craziness that was already going on in the kitchen, I needed it to be EASY. So, I opted for a “throw everything in a casserole dish” recipe and came up with this.
It tastes like (and has the texture of) a blueberry coffee cake. Even if you don’t like traditional oatmeal from a bowl, try this out. It has more moisture than the previous muffin recipes I’ve posted, which is a plus, and it goes well with your morning coffee. I’m pretty obsessed with it.
Cook time: 50 minutes
- 2 scoops of Cellucor Cor-Fetti Protein Powder (68g)
- 1 scoop of Cellucor Vanilla Protein Powder (34g)
- 1.5 cups rolled oats (uncooked)
- 1 box of sugar-free Jello pudding mix, Lemon flavored
- 2 tsp cinnamon
- 2 tsp vanilla
- 6 tbsp honey or agave nectar
- 1 egg
- 1/2 cup unsweetened applesauce
- 2 cups unsweetened almond or coconut milk
- 2 cups frozen blueberries
- Heat oven to 375 degrees and grease or line a 9×13 baking dish with parchment paper
- Mix all dry ingredients in a large bowl
- Add wet ingredients until batter is combined
- Transfer mixture to your lined baking dish
- Bake for 40-45 minutes and slice into 12 even pieces after cooling
Sayonara waffles and pancakes — you’ve been replaced for now. :o) I’ll probably be riding the baked protein oatmeal train for the next few weeks, so you can expect to see a few different variations of this recipe. I’m in love.
And on that note, I’m out for the next week! I have a full weekend of cooking ahead of me, then a full four days of lounging on a beach in Mexico to follow. I’m unplugging, relaxing, and enjoying time with the boyfriend for his birthday next week, and I absolutely cannot wait. I’ll be back next Friday, bronzed and recharged with lots of beach pictures to share. Happy weekend, everyone!