Keeping it Healthy During Pregnancy

20 weeks pregnant here

First, I want to start off by saying that I am no health professional by any means, and If you’re uncertain about what you should do (in terms of exercising while pregnant)… I recommend talking to a health care professional for some clarity. These are things that I do, because they personally work for me and hopefully motivate you too 🙂

Yes, there’s a cap as to what women can do when they’re pregnant, but there’s also no “one size fits all.” This is my very first pregnancy, and I’ve always been an active girl. Especially in the last five to six years of my life when my now husband introduced me to mountain biking.

Throughout my pregnancy journey, I’ve learned to really listen to my body, and take it easy as needed for me and baby. I’ve vowed to stick to the trainer and walking if I ever feel like I’m unbalanced on my bike but that hasn’t happened at all yet. I really think this is because I ride every week and the adjustment is gradual. Staying active and healthy has been crucial for my mental and physical well being. I feel like it’s something that a lot of pregnant women can benefit from during and after labor/ postpartum. Here are a couple of things I feel have helped (because I know that ‘will power’ and motivation can be a little hard when you’re pregnant). And some of these can also apply to you even if you’re not pregnant ;).

Drinking lots of water and stay hydrated:

I love starting my day with a big glass of cold water. It’s no news that drinking water upon waking up is super beneficial! Think about it, you’ve spent all night without hydrating your body…it’s THIRSTY. So the first thing I do when I wake up is drink a big mason jar full of cold water and pair it with my prenatal vitamins. I want to keep me and baby as hydrated as possible. I use a large mason jar throughout the day and refill it so that I’m constantly drinking it. I aim to drink as close to a gallon a day, and sometimes it’s more (especially while exercising).

I tend to stay away from artificial sweeteners. Water is my main source of hydration. Pre-pregnancy (In my early 20’s) I used to drink cranberry juice, orange juice with a ton of sugar, soda, or pre-made smoothies. I was pretty overweight. Once I stopped depending on sugary drinks, I noticed a HUGE difference In my body. I also stopped craving it, and now it’s too sweet for me. Small steps go a very long way!

Limiting Caffeine:

I cut caffeine cold turkey during my first trimester. I just didn’t think it was worth the ‘miscarriage risk’. I noticed that I was super tired all throughout my day. I would take two hour naps constantly, and really struggle to get anything done. My energy was little to none, and that’s so not like me! During the second trimester, I reintroduced a cup a day and I was feeling much much better, actually energized to move around and motivated to get a bike ride in. I really really miss my two to three cups a day but I find that one cup is better than none. I also drink tea if I feel like I want something to sip on slowly and It also seems to help.

Pregnancy really changes your taste buds though…it’s WILD so I don’t crave my old favorite teas unfortunately. I’ve really liked orange, and ginger teas though!

Staying active every day:

I touched up a little bit on this topic above but whether it’s walking two to three miles, walking my dog, a light jog, or riding my bike. I like to keep my body moving. It really helps me sleep at night, helps my mental and physical health, and helps keep things regular. Staying active everyday also helps during labor, and in recovery after baby is born.

My weight gain is gradual so far, and In the normal range. I really think that staying active is a huge part of it. Food aversions suck…one day you wake up and hate what you used to LOVE. It does fade away though, at least for the most part. I still can’t do the smell of cooked chicken, eggplant hummus is still meh, and I don’t eat salads everyday like I used to.

Spending some time outside

Studies show that adding a little sunshine to your life by getting outside can relieve anxiety, and reduce depression along with other benefits! I’ve worked from home for the past year, and it’s easy enough for me to just stay in all day…but I really make it a point to enjoy the outdoors at least once a day. If I’m not riding my bike that morning, I’m taking a long walk and listening to a podcast, chillin’ in my backyard eating my lunch or bathing in the sun for a few minutes, or walking my dog.

My point is, for you to try to get some time outside everyday…it will help boost your mood 🙂

My mom’s famous chicken soup

Incorporating vegetables into every meal

I’m not eating salads everyday (like I used to) throughout my pregnancy. It’s way harder than I thought because my idea of a tasty salad is not what it used to be….now, in order to eat a “good” salad…it needs cheese and tons of dressing. However, I still try to incorporate my old favorites into my diet like my Creamy Spinach Salad, my Harvest Salad or my Kale Salad with a twist by creating “healthier dressings.”

If I’m not eating a salad- I eat a scramble with tons of spinach and light mozzarella on top, or a wrap with tons of fresh veggies and spinach, soup with veggies, or pasta with veggies like broccoli, green beans, spinach etc. I also enjoy adding veggies to my enchiladas, or buddha bowls! Yum!

I even like to incorporate veggies when I’m having a snack. For instance, after a quick morning bike ride I’ll refuel with my scramble with veggies and a carb like toast with peanut butter. I am a huge fan of avocado muffins, spinach pancakes or spinach muffins as well. I also love smoothies when it’s super hot outside or a snack plate with apples, peanut butter, celery, and crackers for a savory sweet combo. You can also add cucumbers, hummus, or carrots too!

Listening to positive podcasts

I admit, I’m not reading as much as I used to. I think it’s partly because I haven’t made it as part of my routine. I’ve found that a great alternative is listening to podcasts. I find them super convenient when I’m going for a long walk in the morning, or getting some work done around the house. Some podcasts are super informative and I feel like I’m learning something new every week. I highly recommend listening to something that maybe feels relevant for you. Nowadays, there are so many topics you can choose from.

As of lately, I’ve been listening to Sonya Looney’s motherhood series because it kind of resonates with my pregnancy and fitness journey. I find her podcasts inspiring, and motivating as a pregnant cyclist. She also touches up on other things like mindset for athletes, nutritional tips, boosting confidence, training the pelvic floor, training in general and so much more!

I hope you really enjoyed this blog about keeping things healthy! I highly encourage you to check out other healthy recipes, and my meal prepping blog post.

Check out these posts:

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Sticky Crumble Sourdough Coffee Cake

Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!

I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂

About sourdough starter/ starter discard:

If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!

• Servings: 6
• Time: 45 mins
• Difficulty: easy
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Yields 6 slices

INGREDIENTS:

For the sticky crumble:

• 5 tablespoons butter melted
• 2 tablespoons maple syrup
• 1/3 cup brown sugar
• 1/8 tsp salt
• 1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
• 1/3 cup pecans or nuts of choice
• For the coffee cake:
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cups white granulated sugar
• 1 cup starter discard (or sour cream/ yogurt)
• 1 egg
• 2 tablespoons melted butter
• 3 tablespoons canola oil

DIRECTIONS:

Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).

Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.

In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.

Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.

Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.

• Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
• Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.

Enjoy!

Hilda

Creamy Spinach Stuffed Chicken

Juicy moist chicken filled with a delicious creamy, cheesy, spinach filling! If you’re looking to switch it up for lunch or dinner, this is the recipe for you!

I was pleasantly surprised with how much this filling tastes like spinach dip! It definitely elevates the chicken, and bonus points…it’s also nice and healthy ;).

These are great to make ahead and reheat later making them so perfect for meal prepping!

I hope you enjoy this delicious recipe!

• Servings: 4-6
• Time: 45 minutes
• Difficulty: easy
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Yields 4 stuffed chicken breasts

INGREDIENTS:

• 4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
• 2 cups frozen spinach
• 1/4 cup greek yogurt or sour cream
• 1 oz (or 1/4 cup) goat cheese
• 1/4 cup mozzarella cheese
• 2-4 tablespoons grated parmesan cheese
• 1-2 tablespoons olive oil for seasoning
• salt and pepper to taste

DIRECTIONS:

• Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
• Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
• In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
• Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
• Drizzle with olive oil and season the top with salt and pepper if desired.
• Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.

**Notes**

*These store well in the fridge 5 days or cooked in the freezer for a couple months*

*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*

Enjoy!

Hilda ❤

Blueberry Baked Oatmeal

I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!

This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!

Baked Blueberry Oatmeal

• Servings: 6
• Time: 45 minutes
• Difficulty: easy
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Yields: 6 Slices

INGREDIENTS:

• 2 cups rolled oats
• 1 banana (half mashed, half sliced)
• 1/2 cup blueberries
• 1 1/2 cup almond milk (unsweetened is my preference)
• 5 egg whites or (1/2 cup liquid egg whites)
• 1 tablespoon pure maple syrup *optional
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder

DIRECTIONS:

• Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
• Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
• Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
• In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
• Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂

*Notes*

*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*

Enjoy!

Hilda<3

Veggie Fritters

Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.

These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.

• Servings: 3 Fritters
• Time: 20 minutes
• Difficulty: easy
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Yields: 9 Fritters Total

INGREDIENTS:

• 2 1/2 cups chopped or shredded veggies ( I used zucchini, carrots, and kale)
• 1 clove of Garlic
• 1 large egg
• 1/4 cup milk
• 1/2 cup buttermilk pancake mix (I used Kodiak)
• 1/4 teaspoon pepper
• Salt
• olive oil for frying (or any oil of choice)
• Sour cream or yogurt for topping

DIRECTIONS:

• Start by chopping your veggies and the garlic clove. I placed my veggies in a food processor and pulsed a couple times until the veggies were finely chopped.
• Add your veggie mix to a bowl, and then add the egg, milk, pancake mix, salt and pepper and mix with a spatula until combined.
• Drizzle a frying pan with olive oil and turn the heat to medium high. The oil should be nice and hot but not too hot.
• Grab about 1/4 cup of the mixture and pour into the pan ( like you’re making little pancakes).
• Let them cook for about 2-3 minutes per side or until they form a nice crust on the outside and the centers are set.
• Repeat this step for all your fritters.
• Serve warm with a dollop of sour cream or yogurt with chives on top. It’s so delicious!

*Notes*

*You can store these in the fridge for about 4 days*

Bon apetitte!

-Hilda

Pumpkin Berry Baked Oatmeal

I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!

I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).

I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.

• Servings: 8
• Time: 1 hour
• Difficulty: easy
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Yields 8 Slices

INGREDIENTS:

• 2 cups old fashioned rolled oats
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk
• 1 large ripe mashed banana
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon melted coconut oil
• 4 large egg whites
• 1 cup frozen raspberries (you can use fresh)

DIRECTIONS:

• Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
• Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
• In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
• Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
• Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
• Pour the baked oatmeal mixture to the baking pan.
• Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.

*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.

Enjoy!

-Hilda ❤

Grapefruit Poppy Seed Loaf

This is bread is just delicious. It has such a nice flavorful zing from the grapefruit but it isn’t bitter. It’s summer in one bite- a delightful summer that is!

The glaze is a must! It’s perfect on it’s own but the glaze kicks it up a notch. Give this one a go! My husband loves it so much he asked for more after the loaf was finished. Ha!

• Servings: 5
• Time: 45 minutes
• Difficulty: easy
• Print

Yields 6 slices

INGREDIENTS:

• 1/2 cup softened butter
• 3/4 cup white sugar
• 1 large egg
• 1 large egg white
• 1/3 cup greek yogurt
• 1 tablespoon poppy seeds
• 1 tablespoon grated grapefruit zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• juice of 1 1/2 grapefruit

For the glaze

• Juice of 1/2 grapefruit + zest (optional but extra yummy!)
• 1/2 cup confectioners (powdered) sugar

DIRECTIONS:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
• Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
• Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.

*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.

I hope you enjoy this lovely summer recipe!

Cheers ❤

Hilda

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Sweet Potato Buddha Bowl

This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.

You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.

• Servings: 1
• Time: 15 minutes
• Difficulty: easy
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Recipe: Yields 1 Buddha Bowl

INGREDIENTS:

• 4-6 Cups Baby Spinach
• 1/4 Chopped Avocado
• Micro Greens * (optional but helps boost nutrients)
• 4 oz. Ground Turkey
• 1/2 Cup Roasted Sweet Potato
• 2 Tablespoons Hummus
• Coconut or Olive Oil for Cooking

DIRECTIONS:

• Start by heating a non-stick skillet, and adding a little bit of oil.
• Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
• Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
• If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.

*Note – this recipe stores well in the fridge for about 3-4 days!*

Bon apettite!

Hilda ❤

Kale Salad with Apple Cider Vinaigrette

Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.

Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.

You can easily assemble 4-5 of these salads in tightly sealed tubs for that busy week meal prep! They store beautifully in the fridge all week long.

To make this an easy meal prep:

1. Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
2. Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
3. To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
4. Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
5. Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.

• Servings: 1-2
• Time: 15 mins
• Difficulty: easy
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Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

• 5 oz. Roughly Chopped Raw Kale (or 2 Cups)
• 1/4 Chopped Avocado
• 1/2 Cup Roasted Diced Sweet Potato
• 2 Tablespoons Crumbled Feta Cheese
• 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
• 2 Tablespoons Nut and Raisin Trail Mix

For the Dressing-

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 Teaspoons Spicy Brown Mustard
• 1 Tablespoon Honey
• salt & pepper

DIRECTIONS:

• Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
• Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
• Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.

Hope you enjoy this recipe!

Hilda ❤

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Healthy Banana Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

 

Yields 6 Slices

INGREDIENTS:

• 1 Cups Oat Flour (rolled oats blended into flour)
• 1/4 Cup Almond Flour
• 2 Tbsp Coconut Flour
• 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 Cup Greek Yogurt
• 1/4 Cup Unsweetened Almond milk
• 1/2 tsp Apple Cider Vinegar
• 1 Large Egg
• 2 Mashed Bananas
• 2 Tbsp Peanut Butter
• 2 Tbsp Chocolate Chips for Topping
• 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

• Preheat the oven to 350 degrees F.
• Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
• In a medium bowl mix all of the dry ingredients.
• Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
• Mix gently until it just combines. Do not over mix 🙂
• Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
• Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
• Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
• Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

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