(Actually) High Protein PB & J Baked Oats

There’s a lot of people online claiming they have the next greatest high protein recipe. When you actually do the calculation, they’re usually under 20g. As women age, or if they’re active, going through perimenopause or navigating pre / postpartum health - a minimum of 40g should be the standard.

Here’s a great recipe for 8 portions of one of my go-to busy morning breakfasts.

(Actually) High Protein PB & J Baked Oats

Breakfast, Dairy Free Option, Gluten Free, Low Carb, Sweet, Vegetarian, Vegan Option
Difficulty: Easy | Servings: 8

Nutrition: Protein: 37.5g without Greek yogurt

Ingredients:

2 cups rolled oats
2 cups ground flax
100g vanilla protein powder (plant based works well here, or whey)
4 tsp baking powder
1 tsp salt
1 cup peanut butter, divided
4 cups hot water
4 cups frozen berries (I like blueberries and raspberries), divided
2 tbsp chia seeds

coconut oil or butter for greasing

2 tbsp maple syrup, optional (I use sugar-free)
Greek yogurt for serving

Directions:

Preheat oven to 350F. Grease a 9 x 13 glass baking dish with coconut oil or butter. In a large bowl combine oats, flax, whey, baking powder and salt. Pour in half of the peanut butter. Add hot water in a stream while mixing with a wooden spoon. This ensures that the peanut butter is being incorporated.

Allow mixture to sit for 5 minutes to thicken the flax seeds. Stir in half of the frozen fruit. Pour mixture into the glass container. Drizzle the top with remaining peanut butter. Bake for 40min or until centre is firm to the touch. If the center caves in a bit, bake for 5min increments until done. Press with your finger in the center to see if it’s as firm as the outside edge, taking care not to burn yourself.

Remove from oven and allow to rest for at least 20min. In a container add the rest of the frozen fruit and sprinkle on chia seeds. Cover container. Allow fruit to thaw overnight in the fridge. In doing so you activate the chia gelling. You should be left with some thickened fruit the next morning.

To serve, serve warm or cool. Top with chia jam, maple syrup and Greek yogurt.

Potatoes & Mushrooms with Fried Egg | First Day at Ballymaloe Cookery School

Ottawa - Toronto - Amsterdam - Cork

I landed. I was tired. I was the first to arrive at cooking school and was welcomed by...

So I was hungry and made the following.

Golden Potato Coins with
Fried Onions, Mushrooms and A Sunny Side Egg

gluten free, primal | serves 1

2 medium potatoes, peeled and sliced
1/2 cm width-wise
1/2 cup sliced white mushrooms
1 small onion sliced thin
2 tbsp butter
1 farm fresh egg
salt and pepper to taste

Heat 1 tbsp butter in a heavy bottomed frying pan on medium high heat. Add in your potatoes (they should look like coins) and fry until golden brown on one side (5min) then flip and fry until cooked through (5-7min). Toss in salt and fresh ground pepper to taste.

Remove potatoes to a plate with paper towel (warmed, ideally) and melt in the rest of the butter (1 tbsp) until melted. Add in mushrooms and onions and sautee until cooked through (about 3min).

When cooked, move the onions and mushrooms to the side of the pan and add the egg. Cook until the white part of the egg is opaque (about 3min). Add salt to taste.

Add Potatoes in a large bowl, add mushrooms and onions, then top with the egg. Add salt and pepper to taste.

The next day we had our orientation dinner.

We had pizza but I had the gluten free version:

A week's of classes ahead!