So here’s the post as promised! These are my top 3 favorite post-workout meals that I have on a regular basis. Going off my previous post about what to eat post-workout, the ratio I usually recommend is 2:1 with carbs being double what protein is.
Happy Monday everyone! I have a new recipe for you guys that I tested out at the end of last week. For those of you who don’t already know, I’m obsessed with pancakes haha! And often time will make them for dinner because there’s never a wrong time for pancakes! I ran out of greek yogurt and wasn’t able to make the greek yogurt version so I played around with the recipe and was happy with how the pancakes turned out!
As it’s finally fall I decided to bring back an old favorite from my old website: pumpkin cinnamon rolls! The inspiration came from Two Peas & Their Pod when I saw something about pumpkin butter from Trader Joe’s, and for the base of the cinnamon roll dough I used Pioneer Woman’s recipe. I used almond milk instead of whole milk since I don’t even remember the last time we had regular milk in the house but it worked just as well! I also added in cinnamon and pumpkin pie spice to the dough before letting it rise.
I’ve recently gotten my dad into overnight oats so I’ve been experimenting with some recipes lately! He’s never had overnight oats before but absolutely loves them now. Since I’ve been working with him most mornings I take breakfast to him because he’s wanted some help with healthier breakfast options. So I asked him if he’d be interested in apple pie oats and he was all for it!
Here’s what you’ll need:
1/2 cup oats*
1/2 cup unsweetened almond milk
1 packet stevia
2 oz plain Greek yogurt
sprinkle of cinnamon and nutmeg
*to make this recipe gluten-free, use certified gluten-free oats
Then, all you do is combine everything, mix it well, and let them sit overnight! Both my dad and I loved the oats and he was amazed how much it reminded him of apple pie. The cinnamon and nutmeg I didn’t really measure but I will say that I used a tiny amount of nutmeg compared to cinnamon (I’m not a big nutmeg fan). You also want to be careful because the oats will sit overnight and soak up the flavors so be careful not to put more than you might want at first. When I made them and tasted it, I could get a hint of the cinnamon and nutmeg but it definitely grew a lot stronger overnight. So that’s just something to be conscious of if you want to decrease/increase the cinnamon and nutmeg flavors!
These cookies are great for 2 reasons: a) they’re perfect for people who are always busy and on the go and b) they last for several days so you can prep them ahead to keep for the week! Lately, I’ve been helping my dad with his nutrition (I’m studying for my nutrition specialist certificate) and helping him test out some recipes as well as foods that are good for his lifestyle. He’s a contractor with his own business so packing foods can be tricky because he doesn’t always have access to a fridge and he can be at five different job sites in one week. So, I’ve been helping him figure out some stuff!
Enter these breakfast cookies. I knew they would be great for him because they store easily so he can keep them in his truck, at business sites, and they last for a few days, which means he doesn’t have to worry about them spoiling. I also wanted them to be made with wholesome ingredients so I opted for oats, agave instead of sugar, and some add-ins for extra carbs and fats since he does a ton of work and needs the energy! He texted me yesterday letting me know these cookies ended up being a lifesaver that morning because he had them on hand for a quick snack when he needed them. He also stores them overnight at job sites and they’re still good the next day. So it’s safe to say these cookies have been a success!