A healthy lifestyle can be as sweet as candy!

Eat Your Cake

My extended family is visiting all the way from Chicago, and if there is one thing to know about them, it’s that they love food. Whenever they visit SF, it is this deep food appreciation that basically sends us on a food tour through the city and beyond, (currently in Sonoma over here!) and to every great impeccable restaurant in Northern California.

I LOVE when they come to town, we have so much fun cracking jokes and ultimately being a little obscene at some snooty (but delicious) places, but I also have to prepare myself for the copious amounts of food we will be eating, or rather prepare my mind to remain focused on balance. It’s not everyday that the opportunity to go to some of the best restaurants in the country faces you, and the foodie in me cannot resist such an invitation, but the FitCandy in me is what has kept my goals on track.

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I have been running more than usual, enjoying healthy breakfasts of steel-cut oats and fresh fruit, and when we’re out, I have been ordering salads and chicken (and only sneaking a piece or two of bread!) I don’t feel deprived, I don’t feel left out, and I don’t feel guilty about the choices I have made this week! That calls for a big WOOHOO! There is nothing better than realizing that you CAN have your cake and eat it too.

It has been a while since I have posted a recipe, and I apologize for that. It is mainly because I was stuck in this weird limbo before going home. I was out of food and needed to go grocery shopping, but I was also preparing to drive home so I didn’t want to stock up for nothing. I ended up trying out a lot of (healthy) places in LA including some juiceries and some raw/organic gems! NOW that I am home I have two new oatmeal recipes for you. I have been using steel-cut oats instead of rolled, which are actually better for you because of their lower glycemic index, but just a warning they are a bit tougher in texture and just don’t work well for overnight oats.

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Steel-Cut Oats with Honey Strawberry-Peach Compote

1 cup Steel-Cut Oats (I used Bob’s Red Mill)

3 cups water

1/4 tsp sea salt

10 strawberries hulled

1/2 peach sliced

1 tsp honey

almonds to top

honey to drizzle

Bring the water and salt to a boil and add the steel cut oats.  Reduce heat to low; cover and cook for 10 -20 minutes (depending on how chewy you like your cereal).  Stir occasionally.  Remove from heat and let stand for two minutes. This will last you four servings, so feel free to store covered in the fridge! Hull the strawberries and slice in half. Halve the peach, discard the pit and slice. Add half of the sliced peach and the strawberries to a saucepan over medium-low heat. Cook and stir until broken down (about 5 minutes), and add the honey. In a bowl add the 1 serving of oats, top with the compote and mix together. Add the almonds/fresh fruit and enjoy!

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Creamy Berry Swirl Steel-Cut Oats

1 cup Steel-Cut Oats (I used Bob’s Red Mill)

3 cups water

1/4 tsp sea salt

1/2 ripe banana

2 tbsp 0% vanilla greek yogurt

10 raspberries

10 blueberries

almonds to top

Bring the water and salt to a boil and add the steel cut oats.  Reduce heat to low; cover and cook for 10 -20 minutes (depending on how chewy you like your cereal).  Stir occasionally.  Remove from heat and let stand for two minutes. This will last you four servings, so feel free to store covered in the fridge! Mash the 1/2 banana and add it to one serving of steel cut oats, mix in the yogurt and set aside. In a saucepan, add the berries and cook/stir over medium-low heat. Once the berries break down into a jam (about 5 minutes) remove from heat. Add the jam to the oats, top with almonds/fresh fruit and enjoy!

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