Start your day with whole grains (Steal Cut Oats)

Ingredients:

1/3 steel cut oats (can be purchased at almost any chain grocery store)
1 1/2 cups water
handful of your favorite fruit/s (i recommend strawberries, blueberries, apples, blackberries, peaches)
1tsp vanilla extract (if you choose but i do without)

Instructions: 

1.) boil water
2.) add in steel cut oats and turn to stove down to low (about 3 on a 10 range scale)
3.) allow to cook for 15- 25 minutes
4.) turn of stove and put steel cut oats in a bowl
5.) add the fruit/s of your choice and enjoy

Nutrients: not including fruit or vanilla

Sweet Potatoe Breakfast Burritos

Ingredients

2 tbsp olive oil 

1 small sweet potato

1 small yellow onion

1 bell pepper (I recommend red, orange, or yellow for a sweeter taste)

2 cups spinach

2 whole large eggs

2 large eggs only using the egg whites

1 tsp chili powder

2 medium skillets

pack of small tortilla wraps

Instructions:

1,) peal and chop all of your vegetables

2.) beat your 2 egg whites and whole eggs together

3.) pour the olive oil to 1 skillet and turn on stove to a medium high (7)

4.) add the chopped sweet potato, onion, and peppers to the skillet and saute for about 8 minutes or until the sweet potatoes are tinder (stir regularly) 

5.) next add the chopped spinach and chili powder to the mixture and saute for about 2 minutes 

6.) remove skillet from the stove and let cool off to the side (to prevent from burning mixture while doing step 7)

7.) with your second skillet begin cooking your eggs making them scrambled

8.) put your first skillet with all of your vegetables back on to the stove at a heat of 7 and add in the eggs till stirred in evenly

9.) Then set aside and allow to cool for approximately 10 mins

10.) Once cooled get out your tortilla wraps and put an even amount into each wrap. Depending on the size of the wrap you should be able to make 4-6 wraps

11.) Lastly once burritos are wrapped closed then wrap aluminum foil around each one and place into the freezer for at least 2 hours (can stay fresh in the freezer for up to 3 months) 

12.) When ready to cook them set oven to 400 degrees and allow burrito to cook for 35 minutes (while still wrapped in aluminum foil) and then enjoy your meal

Side Notes:

I often have the burrito with have a grape fruit in the morning. 

Quick way to eat difficult fruits

6 fruits you might be eating wrong

No Bake Watermelon Cake

Ingredients:

1.) Whipped cream or Coconut Whipped cream

2.) 1 Large Watermelon

3.) your favorite fruit

4.) Almonds

Directions: 

1.) Cut the watermelon in a circle like a cake

2.) Pat the watermelon down to dry it

3.) Frost it with the whipped cream

4.) Add Almonds along the side

5.) Top with fresh fruit of your choice

Side Note:

When my boyfriend made this for my birthday he pre-cut the watermelon and once icing it he simply dipped each slice into the almonds rather than putting them on by hand individually.

Vegetable Lo Mein with Tofu (can be made gluten free)

Ingredients: 

12 ounces Chinese noodles or linguine

2 teaspoons toasted sesame oil

2 tablespoons neutral vegetable oil

8 ounces extra-firm tofu, drained and cut into 1/2  or 1/4 inch dices

4 scallions, chopped

2 1/2 cups shredded napa cabbage

1 small carrot, shredded

1 1/2 cups snow peas, strings removed

1 garlic clove, minced

2 teaspoons grated fresh ginger

3 tablespoons low-sodium tamari

Instructions:

1.) Cook noodles according to package directions. Drain and place in a large bowl then add sesame oil and toss to coat evenly. Set aside

2.) Heat 1 tablespoon vegetable oil in a large skillet. Add tofu and stir-fry until golden brown all over, takes about 5 minutes. Remove from skillet and set aside.

3.) Reheat the skillet over a medium-high heat with the remaining 1 tablespoon vegetable oil. Add scallions, cabbage, and stir-fry for 1 minute to soften slightly. Add carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, takes about 3 minutes. Add the noodles, tofu, and remaining 2 tablespoons of tamari, tossing to combine.

4.) Serve Hot.

Nutrients: 

I found this recipe in a cookbook which did not list the nutrient contents however the cookbook is called Vegan Planet if you are interested in other recipes it may contain.

Final Product:

Side Note: 

Serves 4

Running Intervals

Today I went for a run but decided to switch it up from the usual and I found this to be more interesting. I ran this on a high school track so 4 laps = 1 mile. Furthermore, I burned 459 calories while doing this workout; of course every individuals results will be different depending on their age, health, and intensity but its still what I consider to be a good cardio workout.

1.) run a full mile (4 laps)

2.) walk a lap

3.) run 3 laps

4.) walk a lap backwards

5.) run 2 laps

6.) walk backwards 1 lap

7.) run 1 lap

8.) walk 1/2 lap

Side Note:

• Don't forget to warm up and cool down properly 
• The warm-up should consist of activities which incorporate the muscles that are about to be primarily used (lower body in this case) while slowly increasing your heart rate.
• Cool down should in focus majorly on stretching out your muscles to prevent soreness and cramps
• Lastly every time I ran I pushed my hardest halfway through the last lap.

RUN FOREST RUN!!!

Cinnamon Peach Yogurt

Ingredients:

1 cup Nonfat yogurt

1 peach

Cinnamon

Instructions:

1.) Cut the peach into chunks (you're choice on how big or small)

2.) Put your nonfat yogurt in a bowl 

3.) Add peach chunks to the yogurt and lightly sprinkle cinnamon 

Nutrients: 

Calories: 165 (my yogurt was 100, medium peach 59, 1 teaspoon cinnamon 6)

Sodium: 150mg

Final Product: 

Side notes:

It might also taste good with a few almonds added in