Blueberry Baked Steel Cut Oats

If you’ve read my blog for very long, you know about my love for oatmeal…especially steel cut oats!  I just love their texture and health benefits.  This recipe lets you do the prep the night before.  You just stir together the ingredients, refrigerate overnight, and bake in the morning.  It’s also very versatile.  You can use the nut and fruit (fresh or frozen) of your choice.  I used blueberries and sliced almonds and loved the result.  I think apples or bananas with walnuts would also work really well!

Let’s get started!

In a medium bowl, mix the oats, almonds, baking powder, cinnamon, nutmeg and salt together.

In another bowl whisk together the milk, vanilla, egg, maple syrup, and butter until smooth.

Pour the wet ingredients over the oatmeal mixture and combine.

Grease a 9×9 baking dish.  Toss the blueberries into the bottom of the dish.  Give the oatmeal mixture a quick stir and pour it over the blueberries.

Cover and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, uncover your dish, and bake for 50-60 minutes.  Mine baked in 50 minutes.





1 cup steel cut oats
3/4 cup sliced almonds
1 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 2/3 cups almond milk
1 teaspoon vanilla
2 eggs
1/3 cup pure maple syrup
1 tablespoon coconut oil or butter, melted ( I used melted butter.)
1 – 2 cups fresh or frozen blueberries (I used 2 cups fresh blueberries.)

In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.

In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It’s ok that the coconut oil/butter will solidify and form small clumps. It’ll work itself out in the warm oven, promise.

Pour the wet ingredients over the oatmeal mixture and stir to combine.

Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape – 9X9-inch or larger but smaller than a 9X13-inch).

Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).

In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.

If desired,serve with additional milk (to stir into the oatmeal), brown sugar, and additional fruit.

**Substitution Notes:

Use the fruit or nut of your choice.
I used vanilla almond milk, but soy or cows milk will also work.
I used maple syrup, but brown sugar or agave syrup would also work.


Recipe from: Mel’s Kitchen Cafe

The Friday Five

1.  As I’m typing this, the Parenthood Series Finale is about to come on TV.  It’s one of my favorite shows and I’m not ready for it to go.  Anyone else watch it?  Or at least can you relate to Finale Sadness (it’s a thing!)?



2.  You Fresh Naturals has made a Red Velvet Cashew CocoNut Butter!!  It rocks my socks!  The first batch sold out quickly, but they’re going to do a larger run for Valentine’s Day.  Follow (“stalk”) their Instagram Account to get flavor updates.


3.  Like other 80’s kids, I LOVED the Ghostbusters!  They’re doing a remake with a female cast.  I can’t wait to see it…these chicks are funny!

4.  I’m sure I’m late the party, but I just starting adding PB2 to my smoothies.  I was skeptical to buy powdered peanut butter, but it’s SO good!  It has 85% less fat calories than traidional peanut butter.  A little goes a long way and 2 Tablespoons have 45 calories.  I love how easily it blends and now my chocolate smoothies taste like Reeses Peanut Butter Cups!


5.  Weird ways couples mess with each other…


Hop on Board the Soul Train

**Disclaimer: I’m writing this with a lot cold medicine in my system.  You’ve been warned!

I’ve been so busy posting recipes this week.  I figured it’s time for us to catch up!


23 miles on the spin bike, weights, and TRX.  I loved all of the fun straps!


Most importantly Monday was Chocolate Cake Day!


I made my favorite Flourless Chocolate Cake with Chocolate Ganache Glaze…yum!


I also had a great PT session!  Leah feels like I’ve turned the corner with my Achilles and I’m on the road to recovery.  She’s letting me run again.  3 days this week, 4 days next week, and then back to my regular training plan…woo hoo!!


It was also Sofritas Day at Chipotle!!


Track prep for Tuesday morning…Picky Bar and Cocogo! Use code JENCHOOSESJOY (all caps) for 10% off at!


I set my track alarm…


I was so excited to join my friends, but boy was it early!

I’m not quite ready for speed work, but I joined my friends for their warm-up and then did progressive miles.  It felt great!  Tights are Nike and I got them at Fleet Feet.


We lovingly refer to our track group as the Pain Train.  We decided we should change the name to the Soul Train and have a dance line instead!  “The hippest trip in America!” This is the sillyness that happens after running in circles for too long!

For dinner I made a blueberry baked steel-cut oatmeal…so good!  I’ll type up the recipe soon.  I LOVE having breakfast for dinner.



First things first…


I had a run date…great company and no Achilles pain!!  This was the first time I’ve run back-to-back days in forever.  Then I stopped by the new Daily Juice in Brentwood.  I had the El Tropicado and it rocked!

I stopped by Fleet Feet to pickup one of the new TN Run Y’all t-shirts…so cute!  My girlfriends also happened to be there at the same time!  Great minds think alike 🙂




I think I need to find this shirt…it’s perfect!




Do you make breakfast for dinner?  It’s one of my favorite dinners.  My husband makes the best omelettes.

What’s your favorite breakfast?  Mine is the croissant french toast at Marche in Nashville.

What’s your best sore throat remedy?  Pretty please with a cherry on top, help me out!

Old Fashioned Tomato Soup

Tomato Soup is my ultimate comfort food when it’s cold outside. My husband and I had been talking about tomato soup for the last week, so I knew I needed to make a big pot. This recipe can easily be halved, but I like to make extra. It freezes really well!

Here are your ingredients:

Heat your butter and oil in a large pot over medium-high heat.  Add the onion, garlic, and carrots.  Cook for 5 minutes.

Stir in the tomato paste and cook for 2-3 minutes.

Add the canned tomatoes and their juice, vegetable broth, and water.

Bring to a boil, cover, and simmer for a minimum of 15-20 minutes.  If you have more time, simmer for longer.

Next, use your immersion blender to puree the soup.  I like to leave some tomatoes to give it texture, but feel free to make it smooth if that’s your preference.

Add the cream…

and the salt, pepper, basil, and parsley.

Simmer for another 5 minutes and serve!

I like to garnish mine with a little mozzarella and basil.  Also, I served it with Cauliflower Crust Cheese Sticks…yum!!

1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Recipe adapted from The Pioneer Woman

Cauliflower Crust Cheese Sticks

I made a big pot of Old Fashioned Tomato Soup and wanted a cheesy side. These cheese sticks were the perfect healthier option! They’re gluten-free, low carb, super-cheesy, and perfect for dipping in tomato soup!  This recipe makes two cheese stick “pizzas.”  You can easily halve it to make one.

Here are your ingredients:

Roughly chop the cauliflower florets, add to the food processor, and pulse until it resembles rice.

Place the cauliflower “rice” in a microwavable container and cover.  Microwave for 10 minutes.  Place the cooked cauliflower in a large bowl.  Add the 4 eggs.

Then add 2 cups of Tex Mex cheese, oregano, garlic, and salt and pepper.  Mix.

Line two baking sheets with silpat liners or parchment paper.  Divide the mixture in half between the two pans.  Shape into pizza crust or rectangles if you’re making cheese sticks.  Don’t be worried if it feels soggy.  The crust won’t be soggy after baking.

Bake the crusts (no toppings yet) until golden…about 25 minutes.

Remove from oven and top with 2 cups mozarella cheese divided between the two crusts.   Bake for 5 more minutes until the cheese is melted.

Slice into cheese sticks and serve!

4 cups of riced cauliflower (1 large head of cauliflower)
4 eggs
2 cups of shredded cheese (I used a Tex Mex blend, but cheddar or mozzarella would also work)
3 tsp oregano
4 cloves garlic, minced
salt and pepper to taste
2 cups shredded mozzarella cheese (for topping)

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or 2 large baking sheets with Silpat liners or parchment paper.
Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of Tex Mex cheese,oregano, garlic and salt and pepper. Mix everything together.
Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Slice and serve.


Recipe from Jo Cooks.

Flourless Chocolate Cake with Chocolate Ganache Glaze

January 27th is National Chocolate Cake Day…aka, the perfect excuse to bake this cake!  This is the best flourless chocolate cake! It’s decadent, rich, and fudgy. It’s very easy to make and doesn’t even require a mixer.  This chocolate cake is gluten free which is perfect for those with allergies or great for passover. The chocolate glaze is the perfect compliment, but you could also serve the cake with a little whipped cream or berry sauce. Anyways, enough talking about it…let’s bake!

You probably have most of the ingredients in your pantry and fridge.

Preheat the oven to 375 degrees.  Grease a round cake pan, line the bottom with parchment paper, and grease it, too.

Put 1 cup of the chcolate chips and 8 Tablespoons of butter in a large microwave-safe bowl.  Heat until the butter is melted and the chips are soft.  I microwaved mine for 30 seconds, stirred, microwaved for 15 seconds and stirred again.

Add the sugar, salt, espresso powder, and vanilla to the melted chocolate.  Stir to combine.

Whisk in 3 eggs until combined.

Add the cocoa powder and mix until combined.  Do not over mix.

Spoon the batter into the prepared baking pan and bake for 20-25 minutes.

Let cool in the pan for 5 minutes.  Loosen the cake by running a knife along the edges.

Line a platter with parchment paper.  Place the platter on top of the cake and flip the cake onto the platter.

The ‘Moment of Truth’…remove the cake pan.  This step always makes me nervous, but this cake came out perfectly!

While the cake cools, make the ganache glaze.  Microwave 1 cup chocolate chips with the heavy cream.  You want to heat the cream, but do not simmer it.  I microwaved mine for 30 seconds, stirred the glaze, and microwaved for 15 more seconds.  Stir to combine.

Once the cake has cooled, pour the chocolate ganache glaze over the cake allowing it to spill over the edges.  This is where the parchment paper comes in handy.

Once the glaze has set/cooled, you can remove the parchment paper and serve.

We got a little impatient and cut into our cake while it was still a little warm!


1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
Ganache Glaze:
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream


1) Preheat the oven to 375°F. Lightly grease an 8″ or 9″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 20-25 minutes; the top will have formed a thin crust.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom.  Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Note: You could also garnish the cake with toasted almonds slices!



Recipe adapted from King Arthur Flour

Coffee on a Camel

I drink my Monday coffee on a camel.  Don’t you?


With coffee in ‘toe’, let’s catch up!  Sorry…couldn’t resist a camel toe joke.  What’s wrong with me?!


After a week off, I was so excited to run with the Brentwood Breakfast Club!  I’ve been using the heating pad before runs to loosen up my achilles.


6 miles without any pain.  We had lots of talk about ‘Sassy Pants’ on our run!


and breakfast afterwards with these awesome friends!



I also had another PT session with Leah at ProMotion for some more ASTYM treatment.  It’s really helping me!  As I ease back into running, Leah has me on an every other day schedule.

Hi, my name is Jennifer and I’m addicted to Organic Girl Lettuce.  I now buy it by the case.


For dinner, I made homemade tomato soup with cauliflower crust cheese sticks…so good!  I’ll post the recipe soon.



RUNEMZ had this Virginia Woolf quote on her IG page…love it!  She won 1st female in the Coldwater Rumble 100-miler this weekend.  What an inspiration!!


I hit up the gym to spin and lift.  It took me a while to notice that the bike mileage got stuck, so I’m not 100% sure how far I ran.


Came home to another encouraging post-it:)


Jason and I set down for dinner to look over plans for my blog…SO EXCITING!!


Friday night coffee prep means that I finally get to go for a Saturday morning long run!!!



I paced the Fleet Feet Country Music Marathon 4 hour training group for their long run.  My heart was SO happy and I didn’t have any Achilles pain…woo hoo!!


Also it snowed!!


And there was a little (ok, maybe a lot) of ice, but no one fell!  They did however rap!


Fleet Feet passed out our new training shirts…so cute!


Saturday afternoon, our friends were celebrating their daughter’s 2nd birthday!  How cute is this?!!  I was excited to buy Frozen presents.  And, that cupcake was delicious and lasted 30 seconds.


I woke up with a sore throat:(

I tried to push through it with the breakfast of champions…


and a gym workout: 21 miles on the bike and weights.


I still felt crappy, so I actually took a nap (crazy!  I actually wrote a post about ‘How to Nap’) and had some soup for lunch.


I’m about to knock myself out with this Mucinex Night Time…hopefully that will do the trick and I’ll feel like a million bucks in the morning:)



Did you race or long run this weekend?  Share!

When was the last time you were sick?  How long did it last?

Did you get any snow this weekend?