Elvis Oatmeal

Okay, I'm preparing you now... this bowl is CARBO-LOADED (so should probably be paired with something like cheesy eggs/Greek yogurt/etc), but was made because I wanted something a little different. Variety is the spice of life, right? Since Elvis was known for his peanut butter and banana sandwiches, I decided to call this particular combo "Elvis Oatmeal." While I wouldn't have this every morning, it is a good breakfast for every once and a while... especially when you have a sweet tooth or craving for some peanut butter going on.

ELVIS OATMEAL

Servings: 1

Nutritional Information:

WW Points Plus: 7+

Ingredients:

• 1/2 cup Oatmeal
• 1/4 cup Almond Milk (can also use regular or omit)
• 1 TBSP Peanut Butter (I used omega 3... hence the high monounsaturated fat content)
• 1 small banana, chopped
• Optional: dash of cinnamon

Directions:

1. Cook oatmeal according to package instructions (using water).
2. Add milk if desired to create a creamier consistency.
3. Stir in 1 TBSP of peanut butter.
4. Top with banana slices and if you would like, sprinkle a bit of cinnamon on top.
5. That's it... you're ready to ROCK 'N ROLL!

Pumpkin Spice Oatmeal

I know pumpkin is most commonly used in the fall, but who's to say you can't enjoy it during the other three seasons? It offers a ton of vitamin A (beta-carotene) and tastes fantastic when paired with the right spices. Again, in my attempt to diversify my breakfast ideas, I present another option for eating oatmeal (which has a bit more protein than cereal). Hello, yummy!

PUMPKIN SPICE OATMEAL

Servings: 1

Nutritional Information:

WW Points Plus: 4+ for pumpkin oatmeal only, 7+ with 2 TBSP of walnuts added (included in values below)

Ingredients:

• 1/2 cup Instant Oatmeal
• 1/2 cup Pumpkin
• 1/4 cup Unsweetened Almond Milk
• To taste: Pumpkin Pie Spice (or cinnamon), Stevia sweetener (I used 2 packets)
• Optional: whipped cream topping, 2 TBSP walnuts

Directions:

1. Cook oatmeal according to instructions (using water).
2. Add 1/4 cup almond milk (or regular milk) to moisten the oatmeal.
3. Stir in 1/2 cup of pumpkin and add spices to taste.
4. Top with whipped cream and walnuts, stirring them into the oatmeal if you'd like.
5. Enjoy!

(Vegan-Friendly) Lentil Loaf

I'm sure you've all seen it, that commercial where the girl invites a guy over to her house for lunch and her mom prepares a nice meat and cheese tray for them to enjoy. The girl then says, "No, not good! He's a vegetarian!" and she and her mom quickly take to the internet to find some good vegetarian recipes (sadly, I couldn't find the commercial on the internet, so I've included Veganville with Justin Timberlake for your video link enjoyment instead). Now take the guy in the commercial and make him a vegan instead of a vegetarian. Obviously, your go-to dish is....? And pause. Crickets begin chirping. Ummmm... I don't have any tofu in the house, but fruits and veggies are vegan, right? Now what recipe do I have that I can I make using just those ingredients....? Hmmmm... let me look on the internet at my favorite cooking blog.

Have no fear, Cooking Cadenza is here! 

This recipe was inspired by my friend Daniel who joined my family for our Easter celebration this past Sunday. While my family's typical Easter brunch usually consists of vingadolge (Portuguese pickled pork), scrambled eggs, breakfast casserole (sausage, egg, cheese), and pastries, none of those foods are typically consumed by a vegan. So Daniel went ahead and sent me a recipe for lentil loaf, which when paired with veggies/fruits can make for a nice vegan dish. So next time you have a vegan joining you for dinner, you'll be prepared. Enjoy! 

(Vegan-Friendly) LENTIL LOAF

Servings: 6

Nutritional Information:

WW Points Plus: 5+ (not counting fruits/veggies), 7+ (fruits/veggies included)
Note: Nutritional value listed below is for 1/6 serving and includes all fruits/vegetables

Ingredients:

• 2 cups cooked lentils (about 1 c uncooked, with 3 cups water)
• 1/2 onion, chopped
• 1/2 c walnuts, chopped
• 24 Ritz crackers, crushed (about 1 cup)
• Bag of frozen vegetables
• Garlic salt, to taste
• 1 cup natural applesauce
• 1/2 cup ketchup
• Optional: 1/4 cup BBQ sauce, 1/4 cup oatmeal

Directions:

1. Cook lentils according to package directions. Be careful to not use too many lentils, as they will expand with the water (think quinoa/rice).
2. Preheat oven to 350° F.
3. Chop 1/2 onion and and set aside.
4. Crush about 24 crackers (or about 1 cup) and set aside.
5. When lentils are finished cooking, add in onion, walnuts, and crackers and stir.
6. Next, mix in the bag of frozen vegetables, applesauce, and ketchup, adding garlic salt to taste.
7. Pack mixture into a small baking pan and top with ketchup/barbeque sauce and sprinkle some oatmeal on top.
8. Bake for about 40 minutes and enjoy!

Cheese Omelet & PB Toast

Simple recipe and meal, I know. But I just couldn't resist... you see, yesterday morning I set out to try and make Eggs Benedict... you know, in honor of the Pope's resignation. But then I realized I didn't actually know how to make them, so I made a cheese omelette instead (much easier). Of course, seeing as breakfast is my favorite meal of the day, I also paired it with some PB toast and Greek yogurt. Just another idea if you find yourself in a rut I suppose... Enjoy!

CHEESE OMELETTE & PB TOAST

Servings: 1

Nutritional Information:

WW Points Plus: 6+

Ingredients: (in case you were overly curious as to what I used)

• 1 large EB egg
• 3 TBSP Egg substitute
• 1/3 c WW Mexican blend cheese
• 1 slice Healthy Life white bread
• 1/2 tbsp JIF Peanut Butter 

Directions: I highly doubt these are necessary...