Anna Maria Locke

chocolate cookie dough oatmeal

AnnaComment

Continuing on my "dessert for breakfast" theme...

This morning I decided to try making cookie dough bites from vanilla Shakeology. So delicious! 

Shakeology is a superfood/protein shake that I usually drink every day as a smoothie, but now that it's getting colder I am getting a little more creative with how I make it! It's fun to play with.


Chocolate Cookie Dough Oatmeal
Serves 1

Oatmeal
-1/2 cup old fashioned oats
-cinnamon
-1/2 tsp vanilla
-1/2 tsp almond extract
-1/4 c unsweetened almond milk
-1 T cocoa powder

Cookie Dough
-1 tsp coconut oil, melted
-1 scoop or packet Vanilla Shakeology
-dash of cinnamon
-2-3 tsp unsweetened almond milk

Make your cookie dough bites by melting the coconut oil in a bowl (I microwaved for 30 secs), add the Shakeology, cinnamon, and 1 tsp of almond milk at a time until a thick, dry, dough forms. Chill in the fridge while you make your oatmeal!

Cook the oats on the stove in 1 cup of water with a dash of salt. When the oats are almost finished, stir in the cinnamon, extracts, almond milk, and cocoa powder.

Roll your Shakeology dough into small bites and top your oats!

[21 Day Fix: 2 yellow, 1 red]

double chocolate brownie oatmeal

AnnaComment


Do you ever have one of those days where you wish you could just eat chocolate for breakfast? Or even better...a whole pan of brownies? Yeah me too. So I made a healthy superfood packed version!

Double Chocolate BROWNIE OATS!

Serves 1

Ingredients || Oatmeal

-1/3 cup oats
-1/2 tsp vanilla
-1/2 tsp cinnamon
-dash salt
-1/4 c unsweetened almond milk
-1T cocoa powder

Ingredients || Brownie Bites

-1 tsp melted coconut oil
-1 scoop chocolate Shakeology
-2 tsp almond milk (add one at a time)

In a small bowl, melt the coconut oil, add Shakeo, and then add almond milk 1 tsp at a time, until the texture is thick and brownie-like. Chill the brownie batter in the fridge while you cook your oatmeal!

Cook the oats in 2/3 cup water with vanilla, cinnamon, and salt. When oats have absorbed all the water, add the almond milk and cocoa powder and stir to combine.

Roll your brownie batter into bites, top your oatmeal, have the best day ever.

[21 Day Fix: 1 yellow, 1 red, 1 tsp]

Butternut and Autumn Stuffing Bake || 21 Day Fix Approved Recipe

AnnaComment

Healthy comfort food is the name of the game as the leaves start changing colors and the temperature starts dropping. Fall is my favorite "food season" because what's not to love about cozy soups and chili, rich spices, savory herbs, baked veggies and squash, and anything related to Thanksgiving?

Now that my schedule is finally calming down and I'm able to spend the weekends relaxing at home instead of driving around the Midwest for my grand wedding tour, I'm looking forward to trying more time intensive and adventurous recipes on Saturday nights. This particular casserole was inspired by a twice-baked stuffed butternut squash recipe from The Paleo Kitchen. I was using a small butternut squash from my grandma's vegetable garden, so I decided to combine everything into one dish.

This Butternut and Autumn Stuffing Bake is definitely going to be a regular on my dinner rotation. It's slightly sweet, savory, filling, deceptively healthy, and perfectly captures everything I love about the season!

Butternut and Autumn Stuffing Bake
Serves 4

Ingredients

1 small butternut squash
1 lb lean ground turkey
1 apple, chopped
1 yellow onion, chopped
4 cloves of garlic, minced
1 tsp dried rosemary
1 tsp curry powder
2 eggs
shredded cheddar (optional)
salt and pepper to taste
coconut oil spray

Slice your butternut in half lengthwise, scoop out the seeds (reserve to roast!), place the squash halves cut-side down on a baking sheet, and bake for 30-40 minutes at 400*, or until the squash is soft when you pierce it with a fork.

In the meantime, take the biggest skillet you have, coat it with coconut oil spray (my most recent obsession...it's supposed to be better for you than canola oil), and sauté the apple, onion, and garlic for 3-5 minutes. Add the ground turkey, rosemary, curry, salt and pepper, and sauté until the turkey is cooked through.

Once the squash is baked, take it out of the oven and let it cool for a few minutes, then scoop the squash out of its peel and mix it into the pan of turkey.

In a small bowl, whisk the two eggs together and then stir them into the squash and turkey mixture so everything is combined.

Reduce the oven temperature to 350*, transfer your casserole mixture into an 8x8" glass baking dish coated in coconut oil spray, top with cheese (optional), and bake for 25 minutes.



Sprinkle with roasted seeds, serve with a green salad and enjoy! I drizzled some Cholula hot sauce on mine :)

[Serves 4, each serving: 1 green, 1 red, 1/4 purple on the 21 Day Fix (add 1/2 blue for cheese)]

xo Anna