almond butter stuffed french toast

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Breakfast. Not something I’ve been the greatest at lately.

I was on a great streak of bagel + cream cheese + avocado + tomato slices or a fried egg around 10am each day. I ate it for close to three weeks straight. Then I ran out of bagels and got desperate. Cold pizza at 11:30am? Works. Cold pizza at 3:30pm the same day? Works, but wow.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

So I’ve kind of been craving a real breakfast. One that can really be counted as breakfast. Like a hearty bowl of oats. Or something a little ‘fancier’ like french toast.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Specifically, this french toast. It’s stuffed with healthy almond butter (high in vitamin E, good-for-you fats and protein) and when made with sprouted bread, it’s a breakfast full of protein and fiber that will keep you more-than-satisfied until lunch.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Protein.
Fiber.
Whole grains.
Healthy fats.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

It’s the best way to start your day!

4.5 from 2 reviews
Almond Butter Stuffed French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 2 eggs
  • ½ cup milk
  • 1 tsp cinnamon
  • 4 slices sprouted or whole-grain bread
  • 2 Tbsp almond butter
  • 1 Tbsp butter
  • 3 Tbsp maple syrup
Instructions
  1. Whisk together eggs, milk and cinnamon in a shallow baking dish.
  2. Spread almond butter on two slices of the bread and top with other slice of bread.
  3. Add sandwiches to egg mixture, flipping after a minute or two.
  4. Heat non-stick pan over medium heat and add butter to pan.
  5. When the butter melts, add french toast stack to hot pan.
  6. Cook for about two minutes, until golden brown and flip.
  7. Cook for another two minutes.
  8. Drizzle with maple syrup and serve.
Nutrition Information
Calories: 496 Fat: 21 grams Carbohydrates: 58 grams Sugar: 23 grams Fiber: 5 grams Protein: 21 grams

 

asparagus & garbanzo bean salad

Asparagus & Chickpea Salad | anutritionisteats.com

Guess who hasn’t cooked a thing since having a baby? ME!

Now that’s not to say we haven’t been eating well, because we have. Between my parents, our cousins and friends, we’ve been SO well-fed and SO spoiled. (Not quite as spoiled as Demi though, packages arrive on a daily basis for that girl!)

Asparagus & Chickpea Salad | anutritionisteats.com

This salad was the last thing I made before I went into labor and I will definitely be making it again soon for a few reasons:

  1. My favorite spring vegetable is without-a-doubt, asparagus. Now is the time to eat it!
  2. It combines my favorite salad toppings. (hard boiled eggs! feta cheese! garbanzo beans!)
  3. I definitely need more salad in my life. Vegetables have been seriously lacking lately.

Asparagus & Chickpea Salad | anutritionisteats.com

This salad requires a bit more than most of the salads I make, but it is SO worth it and it’s full of so many tasty things.

Asparagus & Chickpea Salad | anutritionisteats.com

Butter lettuce, asparagus and radishes act as the vegetable base for this salad. We’ve got green, we’ve got crunch and…asparagus. See above.

Asparagus & Chickpea Salad | anutritionisteats.com

And for flavor, protein and texture I topped the vegetables with hard boiled eggs, garbanzo beans and some thinly sliced feta cheese.

Asparagus & Chickpea Salad | anutritionisteats.com

Then there’s the dressing. You can go a few ways with the dressing. My personal favorite is green goddess, but it is an extra step. You could also use french (Richie liked it with his homemade french dressing) or a simple shallot vinaigrette.

Asparagus & Chickpea Salad | anutritionisteats.com

It’s pretty on a plate and is perfect for company. Serve with some crusty bread and some grilled protein like chicken or fish.

It makes me excited for salad.

5.0 from 1 reviews
Asparagus & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ lb asparagus, trimmed and cut into 2" pieces
  • 1 head butter lettuce
  • 4 oz radishes (about 1 cup thinly sliced)
  • 1-15 oz can garbanzo beans, rinsed
  • 2 hard boiled eggs, chopped
  • 2 oz feta cheese
Instructions
  1. Heat 1 tsp olive oil in medium-sized sauté pan over medium heat.
  2. Add asparagus and cook for about 3-4 minutes, stirring occasionally.
  3. Set aside and let cool.
  4. Divide lettuce leaves on 4 plates.
  5. Top with radishes, chickpeas, hard-boiled eggs, feta cheese and asparagus.
  6. Top with fresh ground pepper, a sprinkle of salt (if desired) and drizzle with dressing.
Notes
Dressing not included in nutrition facts.
Nutrition Information
Calories: 203 Fat: 7 grams Carbohydrates: 24 grams Sugar: 3 grams Fiber: 7 grams Protein: 12 grams

 

overnight muesli oats

Overnight muesli oats are an easy, make-ahead breakfast, packed with protein, fiber and antioxidants! 

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.comThis post is sponsored by Central West Produce.

If you spend your mornings running around (I can’t be the only one!) in a tornado of bags and lunches and the worst: trying to find something to wear – then I’ve got the perfect prep-ahead breakfast that’s both filling and delicious.

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.comThese days, the tornado is a bit different. Instead of packing meals and bags for the work day, breakfasts are eaten in a rush, between nursing sessions and showers. In the two short weeks of living with a newborn, I’ve learned that I’ve got to have a hearty breakfast that comes together in minutes and since oats are good for milk production, they’ve been on a steady rotation. (I’ve also learned that anything that can be prepped ahead of time is ideal!)

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.com

Muesli has been around for ages, and it’s simply a mixture of oats combined with other ingredients like nuts and dried fruit. It’s soaked in water, milk or yogurt – or a combination of all three. Soaking the oats means they don’t require any cooking and all they need in the morning is a quick stir and plenty of toppings. I absolutely love the cool oats and burst of fresh berries once the weather starts warming up.

It’s also one of those meals that can come together with whatever you have. Out of yogurt? Add some milk. Not a fan of flax? Add chia seeds. Prefer strawberries? Swap them for blueberries. Only have frozen berries? Those work too!

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.com

Spend a minute prepping breakfast the night before and waking up the next morning is that much easier. (Unless you’ve been up all night…and I can’t help you there!)

Overnight Muesli Oats
 
Prep time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • ½ cup oats
  • ½ cup water
  • ½ cup yogurt
  • toppings: fresh blueberries, honey, ground flax, almonds
Instructions
  1. Place oats in jar or container with lid.
  2. Add water and then yogurt, no need to stir.
  3. Store in the refrigerator overnight.
  4. When it's time for breakfast, stir together and top with blueberries, ground flax, almonds and some honey if you'd like some sweetness.
Nutrition Information
Calories: 271 Fat: 8 grams Carbohydrates: 46 grams Sugar: 29 grams Fiber: 6 grams Protein: 8 grams

 

creamy dill hummus

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)

At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.

So I know I can do it. Right?! Tell me I can do it!!!! ;) On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!

Creamy Dill Hummus
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 1-15 oz can of garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 1 Tbsp olive oil
  • 1 cup greek yogurt
  • ¼ cup (or more) chopped fresh dill
Instructions
  1. Zest and juice lemon.
  2. Combine beans, lemon juice, tahini, olive oil in food processor.
  3. Process to desired consistency.
  4. Season with salt and pepper.
  5. Stir in yogurt, lemon zest and fresh dill.
  6. Drizzle with olive oil for serving.
  7. Best if used within 1-2 days.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9 grams Carbohydrates: 17 grams Sugar: 1 gram Fiber: 4 grams Protein: 9 grams