I don’t know about y’all but I overindulged at Thanksgiving. I mean ‘the-pants-that-fit-last-week-don’t-fit-this-week’ sort of over indulged. Which is all well and good (sorry.. I’ll never be the girl who holds back around the holidays) but in preparation for the holiday around the corner I’ve decided to make an effort between now and Christmas to eat healthy and hit the gym. The key to eating healthy in my opinion is planning ahead. It is too often that I run out of time to make something healthy to eat for lunch or dinner and end up grabbing something fast (and usually fattening). So I spent some time early this week researching healthy recipes and make-ahead meals for the month of December.
One of the hardest parts about living with your significant other or family when you are on a diet is dinner time. Even if I were to make a ‘healthy’ dinner for the two of us – what I need to eat (or not eat really) in order to lose weight is not what the cop needs to eat. In fact he is constantly trying to gain weight (drat that man!). So I had to be creative coming up with dinners that can be customized for my man or for you all out there for families. For instance I’ll eat spaghetti squash and then make regular pasta for the cop – but we can both top our meals with pesto or red sauce and turkey meatballs. I’ll make him a baked potato with dinner but I’ll instead load up on veggies.
I’m not really a girl who has trouble eating the same thing a few times each week. To me it is much easier to make a big meal at the beginning of the week and then eat the same thing for lunch every day than to try to mix it up with something completely new day by day. If you are like me – great! This breakfast option might be just what you are looking for! Pumpkin Banana Oatmeal Bake! Make a batch at the beginning of the week, cut into 8 squares are you have breakfast on the go all week long. Each serving is roughly 160 calories, with only 2 grams of fat and 5 grams of protein.
Pumpkin Banana Oatmeal Bake
Servings: 8 | Bake: 350 degrees
- 1 ripe banana, mashed
- 1 can puréed pumpkin
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 2 cups quick cook oats
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
- 1/4 tsp salt
- 1 1/4 cup fat free milk
- 1 egg
- 2 tsp vanilla extract
- Preheat oven to 350 degrees. Spray a 9″ x 11″ glass pan and set aside. In a large bowl, mix together canned pumpkin, brown sugar, egg, vanilla, baking powder and spices until smooth. Pour in milk mix until combined.
- Fold the mashed bananas and mix until combined. Pour in dry oats into the pumpkin/banana mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Top with chopped walnuts or pecans if desired. Bake in the oven 35-40 minutes until oatmeal is set.
- Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated.