Monday, December 16, 2013

Meal Prep Monday - Vegan Cranberry Baked Oatmeal and Greek Yogurt Chicken

Happy Monday! I had a pretty hectic week and was completely out of groceries for a few days, so I'm really glad to have a full fridge again and meal prep done. It's not a very organized fridge, but it is stocked with mostly healthy food (and beer!).


I unfortunately started making breakfast before I went to the grocery store/realized I was out of both eggs and egg whites. #bloggerfail. But on the plus side, it did force me to come up with a vegan breakfast for the first time, which was actually delicious! #bloggerwin!

Vegan Cranberry Baked Oatmeal

Calories: 233 | Fat: 8 g | Cholest: 0 mg | Sodium: 46 mg | Carbs: 34 g | Fiber: 6 g | Sugars: 15 g | Protein: 6 g

1 1/2 cups oats
2 tbsp chia seeds
1 tbsp ground cinnamon
1/2 cup raisins
1 cup fresh cranberries
1 very ripe banana, mashed
1/4 cup raw pepitas, divided in 2
1/4 cup walnut pieces, divided in 2
1 1/2 cup unsweetened vanilla almond milk
2 tbsp maple syrup

Preheat oven to 375 degrees.
Mix all ingredients (including only half of the divided ingredients) in a large rectangular microwave and oven safe baking dish.
Microwave on high for 10 minutes.
Mix the rest of the pepitas and walnuts together, then sprinkle over the oatmeal mixture.
Bake for 15 minutes or until mixture is firm. Broil for the last minute so the toppings get crispy. 
Makes 6 servings.

I really liked this recipe and surprisingly didn't miss the eggs, although the texture was definitely less cakey than normal. The tart cranberries were delicious balanced with the sweet raisins and extra maple syrup. Because I didn't have eggs and didn't realize it until after I started making the recipe, this breakfast is a little lower in protein than normal. But this is easily (and tastily) fixed by adding a generous serving of Greek yogurt or your favorite nut butter if you need to keep it vegan.


With all the recent and upcoming holiday parties full of delicious food and drinks, I new I wanted to make a light protein, so I went with The Lean Green Bean's Greek Yogurt Chicken which I've made before and absolutely loved. This time, I left out the avocado (because I forgot to buy one) and it was still really good. The Greek yogurt makes the chicken so moist and all the spices (I also add extra sriracha) keep it from being boring.


Since I was already using my oven for the chicken, I stuck to low maintenance baked sides including roasted cauliflower and broccoli, sweet potatoes, and spaghetti squash.


I'm still trying to squeeze every last penny out of my Washington Sports Club LivingSocial deal so I'll be doing a lot of group classes again this week, including BodyPump! I took my first BodyPump class in over a year last week and it was just as awesome as I remembered. I highly recommend checking it out if you are ever at a gym that offers it :)

Monday: WSC Clarendon Cardio Kickboxing at 6:00pm, Rec league volleyball
Tuesday: WSC Clarendon BodyPump at 6:00pm 
Wednesday: Treadmill run
Thursday: WSC Clarendon BodyPump at 6:00pm
Friday: WSC Gallery Place Zumba at 5:45pm
Saturday: WSC Clarendon UFX Burn at 9:45am
Sunday: Rest

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