sautéed banana oatmeal

Sautéed Banana Oatmeal | anutritionisteats.com

The heat wave finally broke in LA, and now that we can pretend like it’s fall along with everyone else, I’ve got oatmeal on the brain! I love making oatmeal from scratch (as opposed to using the flavored, instant versions – though I use them from time to time!) and loading it with extra flavor, a little sweetness and some protein and/or fat to keep me satisfied until lunchtime.

Sautéed Banana Oatmeal | anutritionisteats.com

And I can say without a doubt that this sautéed banana oatmeal is going to be a staple this fall. It’s sweet, it’s creamy and it tastes quite decadent. It’s the best of both worlds. It’s enjoyable enough for a weekend breakfast, but it’s also healthy enough for a weekday breakfast! (I like to keep breakfasts and lunches pretty healthy during the week but the weekends are another story.)

Sautéed Banana Oatmeal | anutritionisteats.com

Sautéing the bananas, as opposed to just topping cooked oatmeal with raw bananas takes this breakfast from “Ugh, it’s Monday” to “Mmm, it’s Sunday morning and I have the whole day to myself!” It’s ridiculously easy too.

Sautéed Banana Oatmeal | anutritionisteats.com

How easy?

  1. Slice bananas.
  2. Heat coconut oil in nonstick pan and add bananas.
  3. Sprinkle with brown sugar.
  4. Serve over hot oatmeal with hot milk.

And that’s it.

Sautéed Banana Oatmeal | anutritionisteats.com

You’ll be “Mmm-ing” and “Yumm-ing” no matter how early you had to wake up!

Sautéed Banana Oatmeal
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 servings oatmeal, prepared as directed
  • 2 Tbsp coconut oil
  • 2 medium sized bananas, sliced
  • 2-3 Tbsp brown sugar
  • 1 cup milk for serving
Instructions
  1. Heat coconut oil in medium sized pan.
  2. Add bananas to pan and cook for about a minute, stirring briefly.
  3. Sprinkle brown sugar over bananas, cook for one minute and stir so that mixture coats all bananas.
  4. Remove from heat.
  5. Divide bananas over oats and serve with warm milk.
Calories: 496 Fat: 20 grams Carbohydrates: 72 grams Sugar: 33 grams Fiber: 7 grams Protein: 10 grams

 

 

four 3-minute breakfasts

Breakfast week continues and today, I’m here with four tasty breakfast ideas!

4 Three-Minute Breakfasts | A Nutritionist Eats

I am ALL business in the mornings. I get up (and hopefully change for the gym), get cranky if Richie is taking too long to get out of bed, workout, rush home and get ready for work. A quick stop at Starbucks and I’m at work by 8am! I’m not hungry right away in the morning and since I eat breakfast at work, I’m always on the lookout for simple breakfasts that can be thrown together in a few minutes.

And I think most of us are, especially now that the school year is upon us! I also think that breakfasts tend to get boring. We eat the same oatmeal, bowl of cereal or piece of toast day in and day out – BORING! Switching it up doesn’t have to mean fancy, it just means trying something different. Try these healthy breakfasts that come together in minutes, and are each perfectly delicious.

4 Three-Minute Breakfasts | A Nutritionist Eatsenglish muffin + cream cheese + preserves. I absolutely love this breakfast and I always forget about it. It’s a little low on protein so pair it with some almonds or a glass of milk.

 

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatsstrawberries & cream oatmeal smoothie. Recent, but so deserving to be on the list! Whole grains, protein, dairy…this smoothie has it all!

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatstoast + nut butter + hard boiled egg. This is a filling breakfast with whole grains, healthy fats and protein and even though I can’t have eggs – you should!

 

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatsfrozen waffle + ricotta + fresh berries + drizzle of honey. This tastes like such a treat! Ricotta is really high in protein (14 grams per half cup) and when you top a whole grain waffle with it and add some fresh berries, you’ve got quite the breakfast!

strawberries & cream oatmeal smoothie

In the name of all things “back to school,” I’m deeming this week breakfast week!

Strawberries & Cream Oatmeal Smoothie | A Nutritionist Eats

It’s starting out on a really good note. Yup. Breakfast is sounding realllllllly good.

And lucky for us all, it also tastes realllllllly good. And it’s a healthy, well-balanced way to start your day.

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

We’re talking a smoothie made with oats + milk + cottage cheese + frozen strawberries + a touch of honey. No fancy ingredients, just simple foods you have at home blended together. Have you ever tried oats in a smoothie? It may sound a little odd at first, but when they’re blended, they’re hardly noticeable. They provide a dose of whole grains, protein and fiber. I think they really take the smoothie from being part of a meal, to making it the entire meal.

This smoothie is creamy, its a touch sweet, and its really filling thanks to the 19 grams of protein (without any protein powder!) and 6 grams of fiber. (If you use cows milk, you’ll have even more protein!)

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

Quick nutrition lesson: protein is often lacking at morning meals, when cereal and breads are the norm but it’s important to make sure that each meal contains protein to prevent blood sugar crashes and mindless snacking later in the day. More on the why + protein-rich breakfast inspiration here:

Breakfast can be the most important – and tastiest – meal of the day.

Strawberries & Cream Oatmeal Smoothie
Author: Emily Dingmann
Prep time:
Total time:
Serves: 1
Ingredients
  • 1/2 cup oats
  • 1 cup milk
  • 1/2 cup cottage cheese
  • 1 cup frozen strawberries
  • 1 Tbsp honey
  • 1 tsp vanilla
Instructions
  1. Place the oats and milk in blender.
  2. Add remaining ingredients and blend until smooth.
Calories: 311 Fat: 5 grams Carbohydrates: 45 grams Sugar: 30 grams Fiber: 6 grams Protein: 19 grams

 

no more eggs

So I have some depressing news. I can’t eat eggs anymore.

The depressing part is that this isn’t by choice. The non-depressing part is that, in the grand scheme of life….wait, life without eggs?!

Life without eggs... OMG! | A Nutritionist Eats

 

And honestly, it hasn’t even really sunk in yet. I’ve been finding good alternatives (like gelato instead of ice cream and just mayo instead of mayonnaise) but I do feel a twinge of jealousy when I see delicious-looking brunch recipes or a poached egg.

What happened? For the last 5ish (?!) years, I’ve had on and off-stomach issues. I’d take enzymes, sip kombucha, swallow peppermint pills (in addition to my probiotics) and contemplate brown rice-only diets and then it would go away and I’d forget about it. This past winter, after some really bad days, I decided to finally do something about it. I went to the doctor. No answer. I went to the Gastroenterologist and left with a prescription and an endoscopy appointment. (No answer.)

Right before my scheduled endoscopy, I had an interesting conversation with a friend of mine who had similar issues. She took some food intolerance tests and urged me to do the same. And after thinking about it for a little while, I decided that I wanted to pursue a more holistic route. I wasn’t ok with automatic pills and procedures that I had a feeling wouldn’t lead to any answers. I figured my issues stemmed from food, but I was never able to pinpoint it to a certain food.

So I took some tests (blood and others!) and my results were…surprising. No reactions to the common suspects like dairy, soy or gluten. I had really high responses to eggs (both yolk and whites) and green beans.

Life without eggs... OMG! | A Nutritionist Eats

OH! You mean the foods I eat ALL THE TIME!? I eat (ate) a ton of eggs and definitely had green beans on a weekly basis. I was a little shocked, but it was the beginning of an answer so I was ready to explore further. Next, I cut out eggs and green beans for two weeks, which actually took four weeks because I kept accidentally eating foods that contain eggs! It made me realize just how many eggs (and products containing eggs) I was eating – A LOT! And if you want to see an example of that, check out all of the posts that mention eggs.

Then, after that egg-free period, I re-introduced them to see what happened. After a glorious day of eating breakfast at eggslut, deviled eggs, fresh egg pasta AND a cupcake…I got a rash all over my back and chest. And now, whenever I eat eggs (once it even happened after a mayo-based salad!), I get a rash, almost immediately. I haven’t tried green beans yet (to see if I have a reaction), but for now, I’m ok not having them.

And that’s how I determined I can’t eat eggs. I’ll still eat a few bites every now and then because I can deal with the rash, but I know what happens if I have too many of them and I definitely don’t want to go back to that.

Favorite Egg Recipes | A Nutritionist Eats

Because I like to torture myself… my favorite egg recipes (L to R): Breakfast Tacos with Chipotle Sour Cream | Anthony Bourdain’s Egg Scramble | Spicy Egg Scramble

Why tell you? Because mainly, I thought you might find it interesting! But also, I want to recommend the Naturopathic route if you’ve ever considered it. I have to pay for the visits and tests out of pocket (which is so frustrating because I know seeing her cost SO much less than all of the tests I would have taken going the traditional route) but she is so thorough, thoughtful and the Naturopathic route just makes sense to me. (More info on Naturopathic Medicine)

Any egg alternatives I should know about? :)