BREAKFAST OAT CAKE: SIMPLE, EASY & DELISH!

Oat Cake - Plate pic

UBER HEALTHY, SUPER EASY AND A VERY DELICIOUS OAT CAKE RECIPE!

Really I am not exaggerating! While having lunch with my good friend David Lindsey last week and talking about life in general, we got into the breakfast subject…. ( still not sure how ). He mentioned that his wife Lisa bakes an oat cake every week, which she keeps in the fridge and they have it for breakfast throughout the week. I got intrigued about it and as soon as I had a chance I sent Lisa a message asking for the recipe. Lisa is a personal trainer and personal chef as well; so I knew that was going to be an awesome recipe! She sent me the recipe below and I made it the very next day….People! People! People! Stop the press! Truly an amazing breakfast! I’ve been having for breakfast this entire week with Kefir ( or sometimes almond milk ) and diced fresh fruit! So, so good!  You may tweak the recipe to be sugar free as well ( I made it with brown sugar like the recipe calls and it was delicious! ) I tried heating it up and serving it cold as well…both ways were delicious! … And in case you are wondering…..THIS OAT CAKE TASTE VERY GOOD TOO!

Hope you try it and give me your feedback. Lisa Lindsey is THE TOP Lake Nona area personal trainer and a very good friend…Check out  www.Fitness407.com out to understand why she is THE TOP trainer!  The recipe credit goes to Jaclyn – www.CookingClassy.com .

Oat Cake Ingredients:

2 large eggs

1/2 cup packed light-brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

1 1/2 tsp vanilla extract

1/4 tsp salt

1 1/4 cups milk

1/4 cup butter, melted (I used salted)

3 cups rolled oats (quick oats works fine too)

Directions – Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.

In a large mixing bowl whisk together eggs. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. Stir in milk and melted butter then mix in oats. Pour into prepared baking dish and spread evenly Bake in preheated oven 30 – 40 minutes until set.

Cut into squares and serve warm or cold with fresh fruit, nuts, milk, kefir, maple syrup, honey, etc…

Oat Cake - on Pyrex -

Dreaming of PIZZA!

Dreaming of Pizza

 

Sunday night is ( well, it was ) PIZZA night! Especially for a “PAULISTA” chic like me….Too many childhood memories not to have pizza on Sundays! Yesterday I was dreaming of pizza and found this awesome gluten free crust from UDIS. I am already a fan of UDIS bread, cookies, pretzels, granola and everything else they make; and now a BIG, HUGE fan of their pizza crust!

Here are the toppings I used:

  • Light spreadable cheese ( requeijão or catupiry )
  • Daiya dairy free shredded cheddar cheese
  • Low sodium thinly sliced turkey breast
  • Diced fresh mozzarella
  • Sliced Campari tomatoes ( yes, needs to be Campari tomatoes! )
  • Arugula

Add all the above items to the pizza crust and follow the cooking instructions on the back of the package ……once I took out of the oven, I added arugula and drizzled very little extra virgin olive oil: Oh, it was simply DELISH! Next week, I will try an organic & antibiotic free chicken BBQ version, the week following that will be a Hawaiian night pizza with low sodium Canadian bacon, the week after that an organic veggie version, right after that one it will be a wild mushroom with flank steak, and the week after that…… The list can go on forever!

XOXO

PS: This post has not been edited by my master editor Mattea… wanted to post today, so I apologize for the spelling/grammar mistakes!