Plum Crisp Oats

Good Afternoon!

It has been a busy morning and I feel a little off track due to the long weekend, thus short week.  I have already had a great sweaty run today, taught Baby Boot Camp, trained a client  and squeezed in my own weight circuit as well.  I have yet to get cleaned up for the day but that is next on the agenda!

I started the morning off with a bowl of comfort by making a bowl of  Plum Crisp Oats.  The plum was a nice compliment to the creamy oats and I really enjoyed this combo.



Plum Crisp Oats

1/2 cup rolled oats
1 cup water

Cook over medium heat for 4-5 minutes.

Top with:

1 tablespoon Pizzey's Premium Milled Flaxseed
1 tablespoon wheat germ
1 black plum, diced
1 tsp honey
1 tablespoon sliced almonds

Enjoy!

My client and I were discussing food during her session, always a popular subject, and we were sharing lunch ideas.  I told her I have got breakfast down to a science because that is my favorite meal of the day but lunch and dinner are a bit more challenging for me.  I also try to balance my meals and make sure I am not eating two carb heavy meals in a row.  So I was trying to decided what to have for lunch and came up with a  Grilled Veggie Omelette.  We had leftover grilled vegetables and this was a perfect way to use them.


Grilled Veggie Omelette

5 stalks of grilled asparagus, diced
2 squash circles, diced
2 zucchini rings, diced
2 slices of red onion, diced
2 sliced of red bell pepper, diced
1/4 cup of cannellini beans
1 whole egg
1 egg white
1 oz. of tomato basil feta cheese

Dice veggies and throw into non-stick pan over medium heat.  Saute for about 2 minutes and then add in  egg mixture.