Steel-Cut Oats VS. Rolled Oats...What's The Best Choice?...Recipe For Frozen Steel-Cut Oatmeal...So Good!!

Sometimes it's so overwhelming and confusing to eat clean and healthy. Steel-Cut Oats vs. Rolled Oats vs. Overnight Oats vs. Quick Cooking Oats vs. No Oats at all. What's the best choice?? There seems to be only a very slight difference between Steel-Cut and Rolled Oats. The biggest factor on the side of Steel-Cut Oats is the lower Glycemic Index ~ besides that it really just depends on taste preference. I'm trying Steel-Cut Oats first and then I'm going to give Overnight Oats with Rolled Oats a try. 

This is from and article by Mandy Oaklander with Prevention Magazine online.

Click here for the link.

I just recently found this recipe for Frozen Steel-Cut Oatmeal. I used Walden Farms Pancake Syrup** because it doesn't have any sugar, calories, fat, carbs, or gluten. Loved it!! I topped mine with blueberries and chia seeds. Delicious!! 

From Jenny Sugar, POPSUGAR Fitness

Frozen Steel-Cut Oatmeal

NOTES:

This recipe makes enough for seven breakfasts if you use three "oatmeal muffins" per serving. 

(This recipe: Calories: 226 Fat: 2.3g Carbs: 43.8g Sugar: 11.9g)  

(Per my Organic Steel-Cut Oats and Walden Farms Pancake Syrup: Calories: 171  Fat: 3g Carbs: 30g  Sugar: 0)

INGREDIENTS:

8 cups water
1/4 teaspoon sea salt
2 cups steel-cut oats
7 tablespoons pure maple syrup**
2 1/2 teaspoons cinnamon

DIRECTIONS:

• Bring water and salt to a rolling boil. Pour in oats, stir, and reduce heat to simmer, cooking for 30 minutes.
• Turn off heat and stir in the maple syrup and cinnamon. Allow to sit for 10 minutes.
• Lightly grease 21 out of two 12-cup muffin tins, and pour in the oatmeal.
• Freeze flat for five hours. Remove pan from the freezer and allow to thaw for a few minutes. Using a butterknife, gently pop the oatmeal "muffins" out of the pan, seal in a freezer bag, and keep frozen.
• When you're ready to eat, place two to three in a bowl and microwave for 2-3 minutes. Add your favorite toppings and enjoy!

Broccoli and Chicken Quesadillas...So FREAKING Good!!!

This is another one of my FAVORITE recipes courtesy of Clean and Delicious with Dani Spies. 

I add mushrooms and season with Mrs. Dash. I use the no fat Greek yogurt but I don't add the hot sauce. I'm trying to get used to using Greek yogurt as a replacement for sour cream ~ the consistency is the same but the taste....like I said it's a work in progress. lol ;) 

 Check out Dani's website for the video and other great recipes.

Broccoli And Chicken Quesadillas

YIELD: SERVES 1-2

 

PREP TIME: 10 MINUTES

 

COOK TIME: 5 MINUTES

 

TOTAL TIME: 15 MINUTES

Ingredients:

• 2 ounces of pre-cooked shredded chicken
• ½ cup of steamed broccoli, chopped up
• 1/3 cup of part skim shredded mozzarella cheese
• 1 whole grain tortilla (I like Ezekiel)
• 2 tbsp plain, no fat Greek yogurt
• 1 tsp red pepper sauce

Directions:

Combine Greek yogurt with hot sauce and set aside.

Heat chicken and broccoli in a large non-stick pan over medium heat.  Once heated through, remove from the pan and place in a medium bowl.

Toss chicken and broccoli with salt, pepper and garlic powder and then set aside.

Place tortilla in the hot pan and allow to heat through on one side. Flip the tortilla and sprinkle half of the cheese over one half of the tortilla.  Top cheese with broccoli and chicken and then sprinkle the rest of the cheese over the top.

Using a spatula, fold the tortilla over on to itself (into a half moon) and top with something heavy (i.e. a weighted pan or my personal favorite, a teakettle).  Allow to cook for a minute or two, or until the bottom is lightly browed.  Flip the tortilla and cook for another minute or two on the opposite side.

Remove  the Quesadilla from the pan and allow to cool for a minute or so before cutting into wedges. Top with spicy yogurt and enjoy!!

Do I Have ABS Yet...

Lol...This is exactly how I feel!! I'm down 17 lbs. since I started on June 9th. I really do feel great and it amazes me that I don't miss my 3 favorite "food groups"...Pepsi, Pizza, and Cake. :) But it's definitely a SLOW process. 

The Best Broccoli Recipe EVER!!!...I'll NEVER Eat It Any Other Way Again....

Popcorn Broccoli by Clean & Delicious with Dani Spies

YIELD: 2-4 Servings PREP TIME: 10 Minutes COOK TIME: 25 Minutes TOTAL TIME: 35 Minutes

Ingredients:

• 1 large head of broccoli
• 2 tsp extra virgin olive oil
• Fat pinch of kosher salt and ground pepper
• 1/2 tsp garlic powder
• 1 tbsp grated Parmesan cheese

Directions:

Pre heat oven to 400.

Clean and dry the broccoli before cutting the florets into small bite size pieces (save the stems for another time).

Place all the florets in a large bowl and drizzle with olive oil, salt, pepper, garlic powder, and Parmesan cheese. Using your hands, toss all of the ingredients together being sure that all the broccoli has a nice thin coating of the oil and spices.

Spray a rimmed baking sheet with cooking spray and place all the broccoli on the sheet. Be sure that the broccoli is not over crowded.

Pop in the oven for 15 minutes and then flip the broccoli and pop back in for another 10 minutes or until the broccoli is tender on the inside and crispy on the edges. Enjoy!

Serves 2-4

Nutritional Analysis:

For half the recipe:  Calories: 88; Total Fat: 5.7g; Saturated Fat: 1.3g; Cholesterol: 2mg; Carbohydrate: 7.6g; Dietary Fiber: 1.2; Sugars: 0g; Protein: 5.2g

Thanks so much Dani...It was soooo good!!! I just love when a recipe is quick and easy and comes out looking exactly like the picture/video.  Yeah!! :) 

Be sure to check out Dani's other recipes at Clean and Delicious with Dani Spies. I haven't tried one yet that I didn't like.