Chocolate Zucchini Proats

I've been trying to eat more protein since my dystonia diagnosis and all the physical therapy I've been doing. But I'm also struggling to eat my veggies. These overnight oats covered all my bases and left me with a little more free time in the morning since they were pre-made. This recipe was a win for me, so I thought I'd share it with you, too.

I like bittersweet chocolate, so if you like things sweeter, feel free to add sweetener. Otherwise, enjoy as is.

Ingredients:

1/3 c quick oats
1 c grated zucchini
3 t dark cocoa powder
1/2 t cinnamon
1/2 t ginger
1/4 t cardamom
2 scoops protein powder (I like the organic pea protein from Trader Joe's
1 c water

Directions:

1. Mix all ingredients thoroughly in a bowl or large jar.
2. Cover and refrigerate overnight.
3. Enjoy in the morning!

Healthy Gingerbread Baked Oatmeal Cups

I am having a bit of a heyday with baked oatmeal cups made with almond butter. Almond butter is seriously a game-changer! Take a look at these healthy gingerbread oatmeal cup beauties!

I adapted this recipe from Kristine's Kitchen to up the fruit content (via applesauce) and eliminate the sugar. I am not anti-sugar at all, I just feel better when I do not eat it at breakfast.

Ingredients:

2 1/4 c oats
1 t ginger
1/2 t cinnamon
1/4 t allspice
1/4 t nutmeg
1 1/2 t baking powder
1/4 t salt
1 1/4 c applesauce
1 c water
2 T almond butter
1 t vanilla

Directions:

1) Preheat oven to 350 degrees.
2) Grease 12 cupcake tins. (I used coconut oil.)
3) Mix together dry ingredients in a large bowl.
4) Stir together wet ingredients in a smaller bowl.
5) Add wet ingredients to dry and stir.
6) Bake at 380 degrees for 25 minutes, or until a toothpick inserted into the center comes out clean.
7) Allow muffins to cool in the pan before removing.

I put my muffins in the freezer after they cooled and pop out a few when I need them. They are good partly frozen, but then again, I like all my baked goods that way!

30 Days of Oatmeal: Microwave Chocolate Oatmeal Bake

Ever want something fudgy and sweet, but need something healthy that won't spike your blood sugar? Don't want to turn on the oven, but have a microwave? This is the mug cake, or special breakfast for you!

To make this recipe extra decadent, top with a square of chocolate or some semisweet chocolate chips. I chose a square of Ghirardelli's Mango Sunset.

Ready for the recipe?

Ingredients:

(Adapted from Kim's Cravings)

1/3 c instant oatmeal

1 T dark cocoa powder

1 T ground flax seed

1/3 c applesauce

1/4 c water

Optional toppings:

Chocolate square or chocolate chips

Milk

Directions:

1. Grease the inside of a small cup. (I used coconut oil. You can omit this step, but it will make the oatmeal bake hard to remove.)

2. Mix all ingredients thoroughly in the cup.

3. Microwave 3-5 minutes on high.*

4. Top with optional chocolate and a splash of milk.

*Note, this bake will remain fudgy due to the vegan ingredients.