quinoa breakfast

I’m surprised at the variety I’ve been getting in my breakfasts lately given that prior to February they were sitting at a pretty mundane-state.

The newest breakfast bff? – Quinoa.

It’s the perfect grain seed to cook up at the beginning of the week to easily incorporate into meals throughout the week. I store mine in an airtight container in the refrigerator to be used throughout the week. If it seems a little dry just add some water and microwave or heat up on the stove top to fluff it up a bit. You can also easily freeze quinoa and defrost the same way.

Other reasons to love quinoa:
– it’s a complete protein, containing all 9 essential amino acids our body cannot create on its own
– rich in fiber
– a good source of iron, magnesium, manganese (antioxidant), & B2
– gluten-free
– great substitute to rice (my grandpa is diabetic & quinoa is a good substitute for him – even though he may not be fond of it at times)
click here to for more benefits

And best of all – it can easily be eaten savory or sweet. In addition to acting as a great sponge to soak up curry sauces, chilis, or runny yolks (my fave), it’s also great eaten as you would cereal or müesli. If you find quinoa rather bland, you can always cook it in vegetable or chicken broth for an extra kick of flavor. Or for the sweeter side, you can cook in milk (i love coconut or nut milk) and cinnamon.

quinoa – coconut milk – sliced burro bananas – goji – cinnamon. Fantastic afternoon pick-me-up.

quinoa snack

It’s also great mixed into salads, yogurts, or blended into smoothies for an added element of fullness.

What’s your favorite way to eat quinoa?

a hearty bowl of oats.


Sometimes you just need a hearty bowl of oats to get that day going. You know, the kind that really sticks to your ribs and you feel full afterwards, but not incredibly weighed down. A breakfast that gets you ready to tackle the day with loads of energy.


Almost forgot the gojis!


It’s been a while since I’ve had that bowl of oats (I was totally on the yogurt-train til I ran out the other day…). I can’t quite figure out why it’s been so long since I’ve had oats when it takes all of 15 minutes to cook and demolish a bowl. Well maybe a little longer if you’re able to eat slowly. I kinda of just scarf food down. Unintentionally.


I’m sure everyone knows how to make a good bowl of oats and has their favorites, so I’ll share my current favorite with you. I personally always like to see what everyone else is eating.

The base is always a healthy portion of rolled oats cooked in water. If I’m feeling extra snazzy that morning I’ll stir in some raisins at the very end so they plump up and add a few extra bites of sweetness. And the staple toppings are typically chia seeds, ground flax (our bodies don’t absorb the benefits of whole seeds), dried gojis, banana slices, & almond butter or coconut oil/butter.


Why those particular toppings?

chia seeds: I think we all pretty much know the many benefits of chia, but to sum it up, they boast a whole slew of healthy effects & help us get our daily fill of healthy omega-3’s. (10 reasons you should eat them)

flax seeds: fiber, omega-3, & lignans.

goji berries: these little berries pack a powerful punch. They boast the highest protein concentration of any fruit, are chockfull of vitamin C, contain more carotenoids than any other food, have 21 trace minerals, and are rich in fiber. The list pretty much goes on. And the best part is…they’re delicious!

almond butter/coconut oil or butter: First and foremost because it’s just incredibly yum. And its a healthy fat and adds staying power.

And on those days I kinda just feel like it – a drizzle of honey or sprinkle of bee pollen. Just because.


I always come across the dilemma of whether to stir everything together or eat it as is, saving the best bits for last. #breakfaststruggles
Today was a saving-the-best-bits-for-last kinda morning. A final heaping spoonful of melty/creamy almond buttery oatiness. Mmm.

Even though this blog is named everyday oats, I have to admit, I don’t always feel like eating oats. In fact, I go months without it at times. But on those days that I do, a hearty bowl of oats certainly hits the spot like nothing else.

And to wrap up, a little afternoon perk I always look forward to, which I’m sure I’ve blogged about previously:


 Multigrain toast with coconut oil and a generous drizzle of honey. It never grows old.

 Happy Friday y’all!

2 workouts and baked eggs

Well, hi there strangers!
I seem to have abandoned the blog. Originally I was taking a few days off for travel, but then one week became two, two became three…yeahh, you get the picture.

Anyways, I’m back and have two workouts and a new favorite dish to share.

It was a rather busy September, but I tried my best to keep up with workouts. There were some slips, but I continually aim for 5-6 days a week. Mostly between 12-40 mins, a majority of them being zwows.


There were two (non-zwow) workouts that I particularly loved:

1) Tina’s At home chipper


2) Puff & Push by GPP Fitness

While I keep most of my workouts on the shorter side, I like to throw in some longer ones about once or twice a week. The at home chipper was a tough one, but left me sweaty and feeling preeetty accomplished afterwards.
As for the puff and push I challenged myself by upping my pace for the sprints and rows and throughly enjoyed all four rounds. Sometimes during longer workouts I have thoughts of cutting it short, but this workout is so much fun that thought never even surfaced. I’ve done it twice so far and know it’ll be one that I’ll for sure do again.

Now for the eggs!

I love eggs and I love a quick meal that can easily be breakfast, lunch, or dinner. This is exactly that.
All that is needed is a cup of canned crushed tomatoes, 2 eggs, garlic & herbs, and cheese. (Salt & pepper optional)

And there are two ways I make these eggs.

Baked or the lazy one pot way.

They both start out the same way:

1) Add a drizzle of olive oil in a small pot over medium heat. Add in chopped garlic and chopped herbs of choice. (I used fresh rosemary. Basil would also be lovely.)
2) Once garlic & herbs are nice and toasty (aka: fragrant), add in about a cup of crushed tomatoes. Cook until bubbly and warmed thru.


Baked Eggs

baked eggs

3) Pour tomato mixture into an oven safe dish, crack in two eggs, & sprinkle on some cheese. I grated on some fresh truffle cheese. Best idea ever.
4) Bake for 10 minutes at 350F or until desired yolk-doneness. If you like a runny yolk, 8-10 minutes should be just about right. Once the egg whites have become opaque you can go ahead and take it out.
5) Sprinkle on additional herbs & cheese if desired. 

and for:

One Pot Eggs

baked eggs

3) Crack the eggs directly into the pot and cover with a lid. Let it simmer and cook for an additional 3-5 mins or until eggs are at desired consistency.
4) Sprinkle on cheese of choice and optional herbs, salt, & pepper.
5) Pour into bowl and enjoy!

I recommend pairing these eggs with a toasty baguette to soak up all the extra tomatoes and drippy eggs :)

What’s your favorite workout?
What is your go-to dish?