A 5'3 Perspective


2 Comments

Overnight Pr-Oatmeal

We’ve all heard it a million times, breakfast is the most important meal of the day. But preparing a nutritious and delicious meal before the sun comes up can be an absolute pain. This overnight “pr-oatmeal” recipe is something you can throw together minutes before hitting the pillow and it will be ready to eat when you wake up.

Overnight Pr-oatmealIngredients

1/3 cup dry oats
1/8 cup chia seeds
1/8 cup pecan pieces (or other nut of choice)
1 scoop of protein powder – I use Optimum Nutrition Cookies and Cream
1/2 and apple chopped into very small pieces
1 cup almond coconut milk (or milk of choice)
cinnamon

Directions

In a container, combine all ingredients and stir well. Place in the fridge overnight. Enjoy cold or heat in the microwave if desired in the morning.

This is a breakfast that will keep you going right through to lunch. And the best part, it tastes like dessert. Now that is a breakfast I can stand behind!

For more recipes and WIAW posts, visit Peas and Crayons.

xo Lauren


2 Comments

What’s Great This Week?

Happy Friday the 13th! Bring on the black cats and broken mirrors… just kidding. What I am not kidding about is how awesome this past week has been. Here’s why: High Five For Friday

1. Healthy baking creations that are absolutely delicious! I’ll share this recipe next week.
2. Taking part in the Electro Dash with Sarah of My Mostly Healthy Life. She is such a doll – and funny. I can’t wait until we get to hang out again!
3. Date nights with Neezie in Toronto. Nothing beats a night out with someone you love – and good cocktails.
4. Tacos on lettuce wraps – best dinner ever. Seriously, the best.
5. Dating a genius. As much as I complain about participating in his studies – it is really interesting, and even a little fun – but don’t tell him I said that ;).

Thanks as always to Lauren for hosting this bloggy link up!
Have a wonderful day and a great weekend!

xo Lauren


1 Comment

What I Ate Wednesday [And A Recipe]

Remember when I promised to share the recipe for those coconut lemon balls I raved about? Well I’ve tweaked them just a tiny bit over the week and decided that they are ready to be revealed, but first, let’s take a sneak peek into my photo food diary. WIAW

Breakfast – Green [Brown] Smoothie. During the summer months I always crave something cold and refreshing for breakfast. To make this beast of a smoothie I used about a cup of frozen berries, a huge handful of spinach, a scoop of protein powder and water.
Snack – Goat Yogurt with blueberries and pecan pieces.
Lunch – Zucchini noodles with tomato sauce.
Snack – A big bag of veggies. This is my go to afternoon snack, usually consisting of carrots, cucumber and cherry tomatoes.
Dinner – Steak, a couple pieces of chicken, roasted asparagus and zucchini, and homemade sweet potato fries.
Dessert – Coconut Lemon Goji Balls!! As promised – head over to I’m Fit Possible, where Tara was lovely enough to host me as a guest, to see my recipe.

Have a lovely day friends!

xo Lauren


8 Comments

What I Ate Wednesday [And A New Breakfast Recipe]

Lately it feels as though I have been going grocery shopping on a daily basis but rarely have any meals to make. Over the past week I have been using the clean out the fridge mentality. For today’s What I Ate Wednesday, I unintentionally went with a meatless theme as well – which is very atypical for me. I also came up with a delicious and simple new breakfast recipe – banana, egg white and oat pancakes – the name says it all but I’ll share the specifics at the end of this post! WIAW

Breakfast – Healthy Pancakes [scroll down for the recipe] topped with fresh blueberries.
Snack – A handful of almonds.
Lunch – Homemade bento box of cucumber, hard boiled eggs, lactose free cheese, yellow pepper and hummus.
Pre-workout Snack – Goat yogurt with blueberries and pecan pieces.
Dinner – Grain free, vegetarian enchiladas

Recipe: Veggie Filled, Meatless, Grain-Free Enchiladas

.
Dessert – Lemon Coconut Balls – I’ll share the recipe for these soon, I promise!

On weekdays, my go to breakfast consists of either egg whites and spinach, or goat yogurt and berries – but lately I have been feeling so uninspired by the choices. Last week I came up with a new and extremely simple pancake recipe that I have been cooking non stop – it even gets the boyfriend seal of approval!

Banana, Egg White, Oat Pancakes

Ingedients
1 ripe banana
3/4 cup gluten free oats
1/3 cup egg whites
cinnamon [use as much or as little as you like]
dash of vanilla

Directions
Mix all ingredients in a large bowl until well combined. Cook on a skillet/pan as you would a typical pancake. For me it takes approximately 2 minutes per side, sometimes less.

What was the best thing you made or ate this past week? Did you try any new recipes?

xo Lauren


2 Comments

What I Ate Wednesday

If you follow any full fledged healthy living blogs, you’ve likely seen this type of post a million times. If not, here is a quick run down – What I Ate Wednesday, also known as WIAW, was started as a once a week food diary which allowed people [healthy living bloggers] to show off their beautiful and nutritious meals through pictures. Since then, WIAW has transformed into a weekly social event for bloggers worldwide.

Although I have been hesitant to join the movement since I know people will compare their diets to mine, but that isn’t the point. I love reading What I Ate Wednesday posts from others because it gives me new recipes and meals to try – that is the reason I am sharing my eats with you. This is a pretty typical day for me, except for dinner… that was a bit of a splurge, but totally worth it!

Thanks to Jenn of Peas and Crayons for hosting this Wednesday party!WIAW

Breakfast – Tea and Oats In A Jar, made using gluten free oats, unsweetened almond milk, chia seeds, cinnamon, strawberries, pecan pieces and stevia].
Snack – Big container of veg!
Lunch – Baked Salmon, Sweet Potato and Broccoli with a bit of lemon juice.
Snack – White Chocolate Raspberry Quest Bar – one word – UNREAL.
Dinner – Homemade Gluten Free Pizza Chicken Pizza with Spinach, Roasted Red Peppers, Broccoli, and Lactose Free Cheese.
Dessert – A Maple Coconut Ball. When these bad boys are in my fridge, I just can’t resist.

Happy hump day friends!

xo Lauren


Leave a comment

A Week In Review

This week felt like it flew by… probably because Monday was a holiday! Here are a few [five] reason why it was awesome. High Five For Friday

1. I treated myself to a new pair of workout tights! Having pants that don’t fall down when you’re running is actually amazing.
2. Last night was one of those nights where I forgot to thaw something for dinner. When this happens, I try to make something creative using the “clean the fridge” mentality. Lettuce wraps with eggs, veg and Canadian bacon… oh, and don’t forget the ketchup. I love when these meals are a success!
3. That time I spent an hour blow-drying my hair and it looked like I had just walked out of the salon. Too bad I forgot to put on a single swipe of make-up before taking that picture.
4. Margaritas!!! Blended and on the rocks – I’ll drink them all. Just keep those Coronitas away from me… my stomach can’t handle them!
5. Finishing up my first ever softball season. We may have been eliminated in the first game of the playoffs, but trying something new was such a great experience. I definitely learned a lot and made some great friends. I’ll be back next year… swing batter, batter!

Hope your week was wonderful too!

xo Lauren


5 Comments

Raw, Vegan, Maple-Coconut Balls

Since my last energy ball recipe was such a hit, I decided to try my luck a creating out a new flavour. A friend of my raves about these delicious treats that she buys at a health food store in Ottawa – so I took it upon myself to create my own version.Maple Coconut BallsIngredients

2 cups raw cashews
1 1/3 cup shredded coconut
2 tbsp pure maple syrup
1/2 dropper of liquid stevia (or more maple syrup)
1 tsp vanilla

Directions

Mix all ingredients together using a food processor until a crumbly dough is formed. Roll into approximately 14 balls. Refrigerate for about half an hour before serving.

The store bought version uses raw almonds but I prefer the taste of cashews. I am a firm believer in using ingredients that I already have in my pantry. You could definitely try substituting to almonds [or even another type of nut] and get similar results.

Stores these delicious treats in the fridge – although I doubt they will last long in any household!

xo Lauren