Ok, raise your hand if you have a Fitbit! I recently got the Fitbit Charge Wristband, and I love it! It’s so motivating, because you can see the results of everything you eat, drink and all the workouts that you do on an easy to use app (No Fitbit is not paying me I’m just obsessed)
Honestly, I’ve always thought that calorie counting was for the birds! Who wants to stop and do calculations before you put anything in your mouth? Who wants to do math when you could be enjoying your snack? Not me. No thanks.
The Fitbit app makes it SO easy though. You just enter what you ate, and a database pops up that has a ton of pre-entered food from other users, and you select your item. If it’s not in the database, you can enter the calories from the nutrition label, or google. A lot of my google search entries have looked like this lately: “how many calories in boneless skinless chicken thighs” “how many calories in strawberries” “how many calories in cheddar cheese” (<———- A LOT)
The app does all the calculations for you, and then tells you how many calories you’ve eaten and how many calories you have left. THE BEST PART is that if you do a workout, it adds the calories you burned to the amount of calories you have left to eat! That’s my kind of motivation!
Eating the right amount of calories and adjusting for your activity level is not a new concept, I know. You have probably already figured out how to get a handle on this for yourself. I’m just really enjoying having an app to do it for me.
With all that being said, I’m now going to include the nutrition information for my recipes. Thanks to my membership at Food Blogger Pro, I have access to a program that does it for me. I’m not going to start switching to non-fat/sugar free diet foods, and not all the recipes will be low fat or low calorie. I’m just aiming to eat the right amount of unprocessed foods that are nutritious.
This Coconut Blueberry Breakfast Bake is such an easy and convenient breakfast. It’s gluten free, refined sugar free, and dairy free. Taylor and I have been eating it every morning for days. An eighth of a casserole this size may sound like a small serving, but it’s really filling. Coconut milk and oats stick with you for a long time.
Part of the inspiration for this recipe came from Operation Clean Out the Pantry Before we Move. I have a ton of rolled oats and a Costco sized bag of frozen blueberries that have been hanging around for a while.
Dates are a great way to lightly sweeten recipes without adding a ton of refined sugar. They are also good for wrapping in bacon, or stuffing with peanut butter. I love dates.
Thanks for sticking around while things change a bit around Lou Lou Biscuit. Even though I’ll be whipping up more transparent recipes with healthier ingredients, the point is always going to be tasty food. Now, we can just eat more of it!
- 2 cups rolled oats
- ¼ cup pumpkin seeds
- 4 dates, pitted
- 1 teaspoons ground cinnamon
- pinch salt
- 1 15 oz can coconut milk
- 1 large egg
- 1 tablespoon coconut oil, melted
- 1 teaspoons vanilla bean paste or extract
- 3 cups blueberries, fresh or frozen.
- Place dates in a medium heat safe bowl and set aside. Boil 2 cups of filtered water and pour over dates.
- Preheat oven to 375 Degrees.
- Grease an 11X7 or 8X8 casserole dish with coconut oil and set aside.
- In a large bowl, mix together oats, pumpkin seeds, coconut, cinnamon, and salt.
- In a blender or food processor, combine coconut milk and dates. Puree until dates are pulverized and mixture is homogenous. Add vanilla and egg to coconut/date mixture and process again to combine.
- Spread 1 ½ cups blueberries on the bottom of the casserole dish. Top blueberries with oat mixture.
- Pour coconut milk mixture over oats. Top with remaining blueberries.
- Bake for 30-35 minutes, or until liquid is absorbed, oats are soft, and edges are just barely browned.