Blueberry Walnut Baked Oatmeal

Happy Hump-day! Woowee. The last 24 hours have been quite a doosey. We had a major blizzard here with heavy snow, crazy winds and we even lost power for quite a while :(. Not fun at all. But do you know what is fun? Baking!

Especially when it’s with a friend. Today I have a special guest star on the blog who is sharing with us her recipe for Blueberry Walnut Baked Oatmeal!

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Meet Erin. I promise, she’s not as crazy as this picture makes her seem. But she is sharing a crazy good recipe that is her go-to for a quick and easy breakfast. Erin works as a Spanish teacher so her mornings are early, busy and require a no-fuss breakfast. Anyone else in the same boat? So on Sundays Erin bakes up a big batch of this oatmeal and is ready to go with a delicious, hearty breakfast all week long.

This recipe is full of healthy ingredients that will keep you full for hours, like hearty old-fashioned oats, walnuts, peanut butter and banana. It is whole grain, contains no refined sugar and can easily be made gluten free by using gluten-free oats. Maple syrup and banana offer all the sweetness you need, but we added an extra peanut butter drizzle on top for a special treat.

Erin says that some weeks when she’s feeling a little naughty she’ll throw in some chocolate chips instead of blueberries. Feel free to switch up the mix-ins as you please! You could do diced apples and pecans, cranberries and walnuts or banana chunks and peanut butter chips.

Blueberry Walnut Baked Oatmeal

Ingredients:

  • 2 cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 medium bananas, 1 mashed with fork and 1 sliced
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 2 Tbsp peanut butter
  • 1/2 cup chopped walnuts
  • 1 cup blueberries

Peanut Butter Drizzle:

  • 1/3 cup maple syrup
  • 2 Tbsp peanut butter

Directions: Preheat oven to 350 degrees F. In medium bowl combine oats, cinnamon, baking powder and salt and mix to combine. Mash one of the bananas with a fork and add to oats mixture. Add in egg, milk, vanilla, maple syrup and peanut butter and mix to thoroughly combine. Mix in walnuts and blueberries and pour into 9×9 baking dish. Bake for 26-28 minutes. Remove from oven and top with sliced bananas. To prepare drizzle, mix together maple syrup and peanut butter with a fork in a measure cup. Slowly drizzle over baked oatmeal. Enjoy!

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Who doesn’t want to wake up to this?! When you’re ready for breakfast I suggest microwaving a piece and topping with your favorite nut butter, drizzling with maple syrup or you could serve it cold with some vanilla yogurt on top. Heck, with a dollop of cookie butter this could even be a desert! Mmm…cookie butter…

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Everyone owes Erin a big thank you for bringing this delicious recipe into our lives. And I owe Erin a big thank you for helping me make it! She comes in handy quite a bit…anyone recognize her from this post? She was one of my beautiful bridesmaids!

Well I hope the next half of the week is better than the first half. Excuse me while I go hug a lamp…electricity is awesome!

20-Minute At-Home Workout

Let’s face it, working out in the winter can be tough. Unless you live somewhere that is eternally warm or you have a home gym, getting motivated to go to the gym or go for a walk can be like pulling teeth. I just do not want to get out from under my warm blanket!

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If you’re like me and the temperature outside has been below 30 for days on end, I have a solution for you that will not require you to get cold. This at-home workout is my go-to for those snowstorm days or when I only have about 20 minutes to get a workout in. All you need is your body, 3-5 lb weights (or soup cans) and some good tunes to keep you motivated! (check out my playlists here)

20-Minute At Home Workout

CARDIO – Do whole sequence 2x

1. Burpees – 10 reps

Touch floor, shoot legs into plank, bring legs back to hands, jump up.

2. Weighted squats – 20 reps

Hold weights together and squat, then lift weights over head.

3. X-Jumps -20 reps

Make X with your hands, jump and land reaching towards opposite leg, jump and reach to other leg.

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4. Lunge and curl – 24 reps

With weights in hands lunge front and bring weights up in bicep curl. Bring legs back together and uncurl. Alternate feet.

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ABS – Do whole sequence 2x

1. Toe touches – 20 reps

With legs above hips reach over head and then up towards toes.

2. Butt crunches – 20 reps

Lift hips towards the sky and engage glutes. Bring hips down.

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3. Bicycle – 20 reps

Lift head and twist towards opposite knee as other leg extends straight. Switch to other side.

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4. Arm Dips – 20 reps

With fingers facing your heels, bend elbows and straighten.

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Still can’t get your butt off the couch? Here’s a tip. I always find it hard to change into my workout because I don’t want to get cold. So instead of changing, I start the workout in whatever I’m wearing and then as I get hot I change into my workout clothes. It works in a pinch!

What’s your trick to motivate yourself to workout?

Pulled Pork Stuffed Peppers

Anyone else stress out about using all their produce every week? Sometimes it’s a real struggle to remember what you need to use and what’s about to rot! The horror of wasting produce haunts me. Using up our veggies was the motivation for this dinner tonight. The result = so friggin’ delicious.

pulled pork stuffed peppers

Thursday is my favorite night of the workweek because I’ve gotten through teaching my dance classes, it’s almost Friday and I can finally just come straight home after work (and the gym) to my husband and my puppy. It’s a fantastic feeling.

pulled pork stuffed peppers

Usually on Thursday nights the hubbs and I like to make dinner together. (Or he makes it for me. Fun fact- he’s actually a super good cook).

pulled pork stuffed peppers

At the beginning of the week we made a huge-jass batch of pulled pork and now really needed to use it up. Conveniently we also had a zucchini, some mushrooms and 2 bell peppers that were about to go to waste. So duh, we stuffed them!

pulled pork stuffed peppers

We used our leftover pulled pork for the protein, but you could easily cook up some chicken breasts and shred them instead. Or go meatless with this recipe, honestly it was hearty enough that you could definitely do that.

Pulled Pork Stuffed Peppers

Ingredients:

  • 2 large bell peppers
  • 1 medium zucchini
  • 3 large mushrooms
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 2 Tbsp fajita seasoning
  • 1.5 cups pulled pork (or shredded chicken breast)
  • Shredded cheddar cheese

Directions:

Preheat oven to 400 degrees F. Cut tops off of peppers and take out seeds. Place onto baking sheet and bake for about 10 minutes. Dice zucchini and mushrooms and saute in pan with olive oil and garlic on medium heat. When veggies are soft add in pulled pork and sprinkle with seasoning. Cook until pork is heated through. Remove peppers from the oven and spoon pork and veggie mixture into peppers. Tops with cheese and place back into oven for about 10 more minutes. Remove when cheese is fully melted and enjoy with your favorite sides.

pulled pork stuffed peppers

We also had some roasted sweet potatoes and a super-ripe avocado waiting to be enjoyed so we added those on as sides to our stuffed peppers. Perfection.

I loved this dinner because it was so full of veggies, but I was delightfully full after eating it. The combination of complex carbs (sweet potatoes), hearty veggies and good fats (avocado) made it ultra-satisfying.

Plus lets be honest, everything is better covered in melted cheese.

Don’t you agree?

Chocolate Chip Chickpea Cookies

If you are freaked out by the title of this recipe, you are not alone. The thought of having chickpeas or any kind of beans in my cookies was repulsive to me, until I tried these babies.

chocolate chip chickpea cookies

These Chocolate Chip Chickpea Cookies are gluten free, grain-less, chock-full of protein, fiber, antioxidants AND they are so tasty, you won’t miss your Mrs. Fields for a second.

Now the main ingredient of these cookies is in fact chickpeas, but I promise you, they are completely unnoticeable. Chickpeas are actually almost tasteless and are super good for you, so why not just try it out? That’s what I did and I was pleasantly surprised.

chocolate chip chickpea cookies

The next ingredient is walnut butter, but you can use any nut butter of your choice. I sometimes get sick of everything being peanut butter tasting, so I used this Crazy Go Nuts Oatmeal Cookie Walnut Butter and it really helped give the cookies that classic cookie taste.

Instead of sugar this recipe uses maple syrup, which has more nutritional benefits than regular sugar and is less refined. It provides manganese, zinc and can even help your immune system. The flour is replaced by coconut flour, which you only need a small amount of because it is so incredibly absorbent.

Chocolate Chip Chickpea Cookies

Ingredients:

  • 1 can chickpeas
  • 1/3 cup walnut butter (or peanut or almond butter)
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 2 Tbsp coconut flour
  • 1/2 cup dark chocolate chips

Directions: Preheat oven to 350 degrees F. In a food processor combine all ingredients except chocolate chips. Blend until smooth. Pour mixture into medium bowl and add chocolate chips. Spoon cookies onto a greased baking sheet and bake for 18 minutes. Yields about 18 cookies.

chocolate chip chickpea cookies

These cookies are best enjoyed with a tall glass of milk and your favorite rom-com. Dunking is recommended. Or bring them to work for a post-lunch chocolate fix that won’t leave you feeling yucky 🙂

Whatever you do with them, just let people taste them before telling them what’s in it. Because in the case of chickpeas in baked goods, tasting is believing.

Pesto Chicken Zoodles

Only 18 more days until Spring! Soon we will be shedding our sweaters, busting out the florals and bearing our legs….oh wait. I’m not ready!!! Anyone else feeling like they need to start prepping for bikini season NOW?

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Here’s some fun news – the hubbs and I just booked a cruise! In just a few weeks we’ll be sailing into some Bahama sunshine. Thank god. So with all this talk of springtime weather and fitting into shorts I thought I would share one of my favorite veggie-loaded, low carb dinner recipes.

pesto chicken zoodles

In this recipe I use Trader Joe’s pesto, but you could use any kind. For the chicken sausage I recommend using Al Fresco Chicken Sausage, which is gluten free, all natural and super delish. This time I went with spinach & feta flavor, which worked perfectly.

pesto chicken zoodles

The only catch for this recipe is that you do need to have some soft of spiralizer. I have the “made for tv” version, aka the Vegetti, which works perfectly fine. No need for expensive equipment. Also, are they serious with that name??

Pesto Chicken Zoodles

Ingredients:

  • 2 large zucchini
  • 5 button mushrooms
  • 2 Tbsp garlic
  • 2 Tbsp olive oil
  • 2 chicken sausage
  • 1 Tbsp pesto

Directions: Spiralize zucchini into thin noodles and slices mushrooms. In a large saute pan on medium heat cook mushrooms and garlic in olive oil for about 3 minutes. Add in zucchini spirals and cook for about 7 minutes. Meanwhile, heat chicken sausage in microwave and slice into discs. Add chicken sausage to pan along with pesto and mix completely to combine.

pesto chicken zoodles

My Pesto Chicken Zoodles recipe (aka zucchini noodles for all the newbs out there) is super quick, easy and totally satisfying. You may or may not feel like you are kickin’ back in a big ‘ol booth at Olive Garden scarfing down pesto primavera and breadsticks. It’s really pretty much the same thing, but with less guilt and self-loathing 🙂

Enjoy!

How To Have A Beautiful Seacoast Wedding

Happy Monday! I’m taking a short break from healthy food and fitness today to talk about my wedding. I know the title of this post seems a bit boastful, but the truth is that my wedding was only beautiful because of all the amazing people involved that helped make it possible!

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One year ago today I was stressing over white lanterns, teardrop earrings and seating charts. Luckily I don’t have to deal with that anymore, but there are a lot of brides out there right now who are probably wondering things like “who should I choose for a DJ”, “how can I afford a beachfront wedding” and “what the h@ll am I going to do for favors”?

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So seven months later I’ve finally compiled a list of everyone who helped make my day so incredibly perfect, so that I can share it with others who may be looking for a little bit of help! And luckily for them, these vendors come Katie-approved. Believe me, my vetting process was intense and I am very picky, so rest assured, they are all top notch.

VenueThe Meeting House at the Union Bluff – York, ME

Shawn and I were married at the Union Bluff hotel in York, Maine. The hotel is located right on Short Sands Beach and the ceremony takes place on the “bluff” of grass overlooking the ocean. The reception is held in the Meeting House ballroom, which has a beautiful outdoor patio with ocean views. Two great things about this venue – 1. it comes with a wedding coordinator, Darlene Yankura, who is incredibly helpful and knows her stuff 2. their Sunday  pricing makes it actually affordable to get married on the ocean!

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Flowers – F…As In Flowers – Exeter, NH

Lynn is a magician with flowers and is literally the nicest person you will ever meet. She was always a text, email or call away and I fully trusted her to deliver creative arrangements, and that she did!

F as In Flowers

Cake – Maryann Kane Cakes in Eliot, ME

Maryann took us by surprise. We were about to go with another (very expensive) bakery and then we did a tasting in Maryann’s home kitchen. It was the best cake we had ever had and at 10am we could not stop eating the double fudge chocolate slice she placed in front of us. The cake came out beautiful, she was easy to work with and best of all, it was a bargain price.

Cakes By Maryanne

Favors – Coastal Maine Popcorn – Portland, ME

How cute are these favors? These were one my favorite things about my wedding. I tortured my bridesmaids by making them fill up 120 jars of popcorn the night before the wedding, but in the end it was worth it. The popcorn came from Coastal Maine Popcorn in Maine and I highly recommend the Rice Crispy Treat flavor. Oh. my. god. so delicious.

coastal maine popcorn

Dress – Madeleine’s Daughter – Portsmouth, NH

Skip David’s Bridal for your gown. Trust me. Getting your gown at Madeleine’s Daughter in Portsmouth is the quintessential dress experience.  The shop is beautiful and everyone treats you like a queen, or a princess rather. Who doesn’t want that?! They are able to accommodate all kinds of budgets and a personal consultant helps you through the whole process.

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Hair and Makeup – Polished Spa – Epping, NH

These girls are getting so popular, you better book now! Kassie and Tiffany were pros and made us all look b-e-a-u-tiful.

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Photographer – Shutter Eyes Photography – Boston, MA

Our photographer was able to make two awkward, shy people look like a million bucks. I mean, have you seen our photos? Trust me, we don’t look that good in real life. Will is so professional, quick to respond and most importantly takes amazing photos. He was recommended to us by a friend and we continue to recommend him to our friends time and time again.

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Videographer – Creative Edge Arts – Belfast, ME

Josh and Kyle were creative, professional and seemingly invisible! The best videographer is the one you don’t notice. P.S. if you’re on the fence about getting a videographer, DO IT! Watching our video was like reliving the day, and it goes by SO fast that you will want the opportunity to see it again.

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DJ/Guitarist – Aaron Denny  – Southern, NH

Aaron was our DJ and played classical guitar for our ceremony. Numerous people came up to us and told us how much they loved his playing. Plus he was great at keeping the party going on the dance floor!

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Overall it was truly one of the happiest days of my life. I remember feeling so calm and able to just enjoy the day, which was possible because of my amazing vendors (and of course a few helpful bridesmaids and groomsmen).

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If you are a bride in the Seacoast area planning your wedding, feel free to reach out to me with any questions! I’m happy to help wherever I can 🙂

And if you’re just a lover of all-things happy and pretty, I hope you enjoyed my wedding recap!

Zucchini Crust Pizza

Do you know what America’s favorite comfort food is? That’s right, it’s pizza! Anyone else on the same page? I’m not ashamed to say that I regularly daydream about biting into a warm, cheesy slice of pepperoni pizza. They said you should follow your dreams, but if I followed every one of those dreams I would be 800 pounds.

The solution: zucchini crust pizza!

zucchini crust pizza

This recipe is great because it’s low carb and gives you all your veggie needs for the day and then some. Also, let’s be real for a second, everything is better smothered in cheese, especially your veggies.

zucchini crust pizza

I’m using a mozzarella and cheddar cheese blend, but feel free to mix and match your cheeses as you please. I’m also using uncured pepperoni for this recipe. If you’re going to indulge in processed meats, do so responsibly. Friends don’t let friends eat nitrates.

My favorite brand is Hormel Natural Choice Uncured Pepperoni Slices because they don’t have any nasty cancer-causing chemicals and they are super delicious.

Zucchini Crust Pizza

Ingredients:

  • 2 large zucchini, grated
  • 1 tsp sea salt
  • 1 Tbsp olive oil
  • 3 Tbsp grated parmesan cheese
  • 1/3 cup whole wheat flour
  • 1 egg
  • 1/4 tsp pepper
  • 1 tsp dried oregano
  • 1/2 cup marinara sauce
  • 1 cup grated cheese
  • Pepperoni slices

Directions: In a medium bowl combine grated zucchini with salt and set aside for about 15 minutes. Preheat oven to 450 degrees F. Thoroughly coat a nonstick baking pan with nonstick spray and drizzle with olive oil. After the 15 minutes, drain as much liquid as you can from the zucchini. Mix zucchini with parmesan cheese, flour, egg, pepper and oregano. Pour the zucchini batter in the center of the baking page and spread over the surface. Bake for 15 minutes. Remove the crust and top with marinara sauce, cheese and pepperoni slices. Bake for another 10 minutes or until cheese is melted. Slice and serve warm.

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I don’t know about you guys, but Friday could not have come any sooner. Now I’m off to a weekend full of sleep, relaxation, dog walks and movies. There will probably be some good eats in there as well of course.

What are you up to this weekend?