Living La Vida Holoka


Chocolate Banana Oatmeal Smoothie

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This post has been sponsored by Social Native and Quaker Oats.  This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Start your busy morning with a creamy and delicious Chocolate Banana Oatmeal Smoothie made with protein filled oats, chocolaty goodness, and no added sugar!


It’s the second week of September and, chances are, you’re back into the swing of things.  The kids are back to school, you’re back to your daily routine, and the laid back days of summer have become somewhat hectic again.  And while you’re rushing out the door in the morning to get to school, work, or the gym, you might be grabbing a quick breakfast on-the-go to keep you satisfied and fueled to tackle your day.

One of my favorite quick breakfasts to make during busy mornings is a smoothie.  Toss a few ingredients in a blender, pour it in a glass, and go!  It wasn’t until recently, though, that I discovered how much I love making smoothies with oatmeal in them!  It’s just the added boost my smoothies need to get my fill of protein and nutrition.


When I used to work full-time in an Accounts Receivable office, I used to stop at Starbucks on my way to work and get a chocolate smoothie.  Their chocolate smoothies are made with banana, mocha sauce, and protein powder.  It’s one of my favorite smoothie flavor combos! But at $4.25 a smoothie, it can become a pricey little morning habit.  Making your own, however, is a lot easier on your wallet!

So I decided to try to make my own version of the Starbucks chocolate smoothie.  Instead of mocha sauce, I’m using unsweetened cocoa powder.  And instead of protein powder, there’s almond butter, almond-cashew milk, plus a serving of Quaker Old Fashioned Oats in it. 

Oatmeal not only gives your smoothie a healthy boost of protein, it gives your smoothie a thick and creamy texture, too (no weird texture issues)!  It’s kind of like having a morning milkshake!

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Chocolate Banana Oatmeal Smoothie

Chocolate Banana Oatmeal Smoothie

Ingredients

  • 1 banana, sliced
  • 1 cup unsweetened almond-cashew milk
  • 1/2 cup Quaker Old Fashioned Oats
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 1 tbsp. creamy almond butter
  • Pinch of stevia
  • Ice

Instructions

  1. Place the banana, almond-cashew milk, Quaker Old Fashioned Oats, cocoa powder, almond butter, and stevia in a blender.
  2. Fill the rest with ice and blend until smooth.
  3. Pour into a glass and top with sliced bananas, if desired.

Notes

If you make this the night before and let it sit in the fridge, it sets almost like a pudding! So you can enjoy it with a spoon like guilt-free chocolate pudding!

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Are you wondering how this smoothie tastes compared to the Starbucks chocolate smoothie? From what I can remember (it’s been a while since I’ve had a smoothie from Starbucks), it’s pretty damn close!

I might even be so bold to say that it’s actually better because there’s no added sugar, it’s thicker and creamier, and there’s a whole lot of protein in it! It’s just the chocolaty boost you need to get your morning going!


If you whip up this Chocolate Banana Oatmeal Smoothie, be sure to share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Jalapeno Popper Quiche

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

This Jalapeno Popper Quiche is a fun way to spice up your breakfast or brunch! It’s classic quiche meets everyone’s favorite spicy appetizer!


We have some pretty amazing pepper varieties growing in our garden this year!  We’re growing orange bell peppers, Sweety Drop peppers, Cubanelle peppers, Pimento peppers, and Coolapeño peppers.  It’s our first year seeing coolapeno plants available.  They’re a heatless variety of jalapeno peppers.  It’s kind of crazy!  They look exactly like a jalapeno, but they’re all pepper flavor.  No heat!

It’s been nice to have heatless varieties of peppers this year since we haven’t been eating much spicy food.  Ever since my husband started having trouble with acidic foods, we’ve cut back on a lot.  Including our favorite spicy foods!  I still get cravings for it from time-to-time.  But since the summer heat’s been kicked up to 90, I’m already sweating my face off and would rather not have to feel anymore heat.  Especially from my food!


The first time I made this quiche, I used one of our coolapeno peppers. This last time, I made it – well, we had eaten all of the fully grown coolapenos, so I grabbed a couple jalapenos from the store.  My husband isn’t much of a quiche eater, so I didn’t have to really worry about the spice level.  It wasn’t too bad anyway since I only used one jalapeno pepper.  I also seeded the jalapeno and removed the ribs (both hold heat).

This quiche has quickly become a make-again breakfast recipe.  It’s easy to put together, has a ton of jalapeno popper inspired flavor, and makes a great heat-and-eat breakfast!  Like a classic quiche, I’ve added heavy cream, a mixture of cheeses, and bacon to my egg mixtures.  It’s not the healthiest breakfast, but it’s pretty damn delicious and worth every single calorie!

If you’re worried about the calorie count in this Jalapeno Popper Quiche, there are a few ways you can lighten it up:
  • Go crustless (especially if you’re like me and can’t make a pretty crust edge to save your life)!  Grease a pie plate, whip up the egg mixture, pour it into the pie plate and bake!
  • Instead of heavy cream, whisk in milk.
  • Use turkey bacon or low sodium bacon to cut calories and salt.
  • Ditch the brie and sub in a different cheese, or just use a low fat cheddar.
  • And if jalapenos aren’t your thing, sub in your favorite heatless pepper.

Just use the same amount of ingredients that you would in the recipe below and you’ll have a lighter version of this Jalapeno Popper Quiche!

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Jalapeno Popper Quiche

Jalapeno Popper Quiche

Ingredients

  • 1 store bought pie crust (or homemade if you're fancy like that)
  • 6 large eggs
  • 1 cup heavy cream
  • 6 slices bacon, cooked and roughly chopped, with a little set aside for garnishing
  • 4 oz. triple creme brie, cubed
  • 1 jalapeno, seeded and chopped
  • 1 cup shredded cheddar blend, divided in half
  • Salt and pepper, to taste
  • Optional: scallions for garnish

Instructions

  1. Preheat the oven to 350 degrees. Prepare the pie crust in a pie plate and set aside.
  2. In a mixing bowl, whisk the eggs and heavy cream together. Season with salt and pepper.
  3. Add the bacon, brie, jalapeno, and half of the cheddar to the bottom of the pie crust.
  4. Pour the egg mixture into the crust.
  5. Bake the quiche for 40-45 minutes, or until the eggs are set.
  6. While the quiche is still warm, add the other half of the cheddar cheese on top and allow to melt.
  7. Garnish with chopped bacon and scallions. Then, serve.
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You might think this Jalapeno Popper Quiche is heavy because of the cream and cheese in it.  But it’s not at all!  The eggs are so fluffy and light and the cheese melts perfectly into every inch of this quiche.  Make it ahead of time or serve it as breakfast, brunch, lunch, or dinner! 

Did you make this Jalapeno Popper Quiche recipe?  Make sure to share your delicious pics with the hashtag #livinglavidaeats and tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Poached Eggs Caprese {SoFabFood Post}

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Enjoy the traditional Italian flavors of Caprese salad for breakfast with this Poached Eggs Caprese recipe!  Serve poached eggs on English muffins with tomato, basil, and mozzarella for a flavorful breakfast or brunch worthy take on traditional Caprese salad!


It’s that wonderful time of year again when I can just walk right into our backyard and grab fresh herbs from our garden!  In another month or so, we’ll be putting our veggies into the ground and enjoying fresh peppers, tomatoes, and so much more!

Oh, those Jersey tomatoes!  It doesn’t get any better during the summer!  They’re meaty, sweet, and a little tangy.  Basically, they’re perfection!

So all summer long, you’ll find me making Caprese salad.  We never get sick of Caprese salad!  Especially when they’re made with tomatoes and basil from our backyard!  A little salt and a drizzle of olive oil is all you need to finish off this dish of tomato, basil, and fresh mozzarella!


The return of springtime and warmer weather has me craving fresh flavors once again.  So I decided to make a breakfast or brunch worthy Caprese that you’ll find me enjoying all spring and summer long! 

I’m sharing a recipe for Poached Eggs Caprese on SoFabFood.com today.  Tomato, basil, and fresh mozzarella are layered on top of an English muffin spread with pesto.  Top with a poached egg and you’ve got a fresh and delicious way to start the day! 

And don’t be intimidated by poached eggs.  They’re easier to make than you think!  Head to the recipe post and see for yourself! 

Want more Caprese style recipes?  Check out these posts!

Hatfield® Ham, Asparagus, and Egg Tart

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #simplyHatfield #EasterWithHatfieldHam #CollectiveBias

This Hatfield Ham, Asparagus, and Egg Tart is a delicious way to use up Easter leftovers or serve an easy and flavorful, one pan and done spring dish for brunch!


Do you have your Easter plans all set and ready to go? Easter is just a couple weeks away and, while our plans aren’t set in stone just yet, one thing’s for sure – there will be ham on the table!  Like most holidays, we split our Easter celebration between both sides of the family.  That means, we usually come home with leftovers.  That’s my favorite part of any holiday meal! 

Since we have two Easter celebrations each year, there’s usually a decent amount of leftovers to freeze or reheat for days after!  Leftover ham is always delicious reheated in slices for breakfast with eggs or used in a cheesy calzone for dinner.  But this time of year, I’m all about eating seasonally and incorporating the flavors of spring into our meals!


Ham is about to become the star of most Easter tables.  But it’s also become a big part of our dinner table, in general.  We keep Hatfield Ham Steaks from ACME in the freezer to use as a convenient breakfast, lunch, or dinner option.  They’re already fully cooked making mealtime a breeze! 

Not only are they really tasty, they’re so easy to incorporate into recipes, as well!  Just look at how easy it was to use Hatfield Ham Steaks in my Low Carb Cauliflower Hawaiian Fried Rice recipe! 

Celebrate the flavors of spring with this easy Hatfield Ham, Asparagus, and Egg Tart!

 
With Easter coming up, I wanted to use Hatfield Ham Steaks to make a spring-inspired Ham, Asparagus, and Egg Tart. This easy tart is made with a puff pastry crust, homemade dijonnaise, Gruyère cheese, ham, asparagus, and eggs.  When I say this tart is easy to make, I mean it!  It’s basically a one pan and done dish! 

This tart would be perfect to serve for Easter brunch, as an easy springtime dish (think Mother’s Day!), or as a great way to use up those Easter ham leftovers! 

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Hatfield Ham, Asparagus, and Egg Tart

Hatfield Ham, Asparagus, and Egg Tart

Ingredients

  • 1 - 17 oz. package puff pastry (2 sheets), thawed
  • 3 tbsp. light mayo, or your favorite mayonnaise
  • 1 1/2 tbsp. Dijon mustard
  • 1 tbsp. dried thyme
  • Garlic powder
  • 1 small-medium bunch asparagus, cleaned and ends trimmed
  • 6 oz. Gruyère cheese, grated
  • 1 Hatfield Ham Steak, diced
  • 4 large eggs
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Roll out both sheets of puff pastry dough, layering one on top of the other to form one large sheet.
  3. Place on the baking sheet and fold the edges over to create a crust. Poke holes into the bottom of the pastry.
  4. Bake puff pastry for 15 minutes. Remove from oven.
  5. In a small bowl, mix together the light mayo, Dijon mustard, thyme, and a little garlic powder. Spread the mixture onto the pastry crust.
  6. Sprinkle most of the Gruyère cheese on top of the crust.
  7. Follow by adding the ham and asparagus, leaving spaces open for the eggs.
  8. Carefully crack the ends into the spaces. Sprinkle any leftover cheese onto the top of the tart.
  9. Place the tart back into the oven and bake for 15-20 more minutes, or until the cheese has melted and the eggs have set.
  10. Serve immediately.

Notes

This tart is best when enjoyed the day it was made, but can also be reheated at 350 degrees for about 10 minutes.

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For a limited time only, receive a $2 Rebate with purchase of any Hatfield® Uncured Ham.

If you have a small Easter brunch on or before the holiday, I definitely recommend grabbing a few Hatfield Ham Steaks.  Hatfield’s quality ham products are always so easy to make!  They’re gluten-free, full of flavor, and ethically raised by family owned farms.  Grab these convenient Ham Steaks in the meat aisle of your supermarket. 


One Hatfield Ham Steak is all it takes to whip up this delicious, springtime tart! But they’re so good and versatile, you’ll want to keep them on hand for ready-to-make weeknight meals or an easy breakfast or lunch!  

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If you like this Hatfield recipe, you might enjoy these as well:


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