oatmeal bar

We know that not everyone loves oatmeal as much as we do.

But what about when you add chopped fruit, peanut butter, really fun fruit spreads (from Hero Fruit Spreads), honey, cinnamon and struesel topping? It gets a whole lot more interesting.

We always strive for a balance of carbs, protein, fruits and vegetables and for good measure – good fats and dairy! So that plain or sugar-flavored oatmeal is lacking a few necessary food groups and substance.

Oats: Prepare one serving of plain oats.

Topping Ideas:

  • peanut butter (about 1 Tbsp)
  • scoop of greek yogurt (about 1/4 cup)
  • chopped fruit (about 1/4 cup)
  • cinnamon, brown sugar (about 1tsp of cinnamon or 1 Tbsp of brown sugar)
  • fruit spreads (we were sent Hero Fruit Spreadables to try – about 1 Tbsp)
  • chopped nuts (about 1 Tbsp)

What is your favorite oatmeal topping?


endeavor mcmuffin

This year at Camp, some of the campers made their own Endeavor McMuffins for breakfast! Oh, and they drank green juice. 🙂

The egg sandwiches were great – very satisfying, healthy and easy to make! We made the eggs different ways – some preferred them scrambled, some over easy and some we even made in the microwave!

Endeavor Mc Muffin – 1 serving 

  • 1-2 eggs
  • 1 slice of cheese
  • 2 slices of tomato 
  • 1 whole grain english muffin 
Prepare eggs as desired. 
Toast english muffin. 
Layer with slice of cheese, egg and tomato slices. 
Serve with 1/2 cup juice or an orange. 
(We served Naked’s Green Machine)







waffle cheddar melt

Frozen waffles are a great quick breakfast, but I’ve got a great way to make them even MORE exciting!

Waffles + Apple Slices + Cheddar may sound a bit weird, but when you put them together, they make for a filling, savory and sweet breakfast! The whole-grain waffles proved some whole grains, the apple some fruit and the cheddar a bit of protein.

Try it out! You’ll be pleasantly surprised.

Waffle Cheddar Melts – 1 serving 

  • 2 whole grain waffles 
  • 1/2 green apple
  • 1 oz cheddar cheese 
Turn on broiler to high. 
Toast waffles – low setting so they are warm, but not crisp. 
Slice the apple into thin slices. Remember to have your parents help if need be!)
Slice the cheese into thin slices. 
Layer the apple slices on the waffles and top with cheese. 
Broil (middle rack) until cheese is bubbly, about 5 minutes. Watch closely, broiling can go fast! 
Serve with a glass of milk or cup of yogurt. 

South of the Border Tomato Soup

Rachael Ray always has some delicious sounding recipes and this is one that I knew I had to pass along to you guys!

Making your tomato soup from scratch is super easy and it will taste 10x better, but if you must, use an all-natural canned version and enjoy the toppings!


South-of-the-Border Tomato Soup 4 servings

  • 4 pints grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 cups chicken broth
  • 1 teaspoon honey
  • 1 ripe hass avocado
  • 1/4 cup plain reduced-fat greek yogurt
  • 4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
  • 1/2 teaspoon ancho chile powder
  • 1 1/2 cups lightly crushed baked tortilla chips
  1. Preheat the oven to 450°. Line a large baking sheet with parchment and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
  2. Transfer the tomatoes and any juices to a food processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
  3. Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.

Don’t forget the Protein!

Time and time again, studies show that protein in meals helps keep the weight off!

At camp, we learn that protein should be a part of every meal. Why?

  1. It helps keep us full and satisfied longer
  2. Our bodies have to work extra hard to burn protein (a good thing, it means we’re burning more calories!)

How can we add in more protein? Easy! Here are ideas for every meal:

Breakfast: Find a whole grain or sprouted bread that has 3-4 grams of protein per slice and pair it with peanut butter; scrambled eggs and toast; custard oats or a high protein cereal like Kashi Go Lean

Lunch: Have a tuna salad sandwich, turkey sub from Subway; stuff a tortilla with buffalo chicken dip, diced celery and lettuce leaves

Dinner: Roast chicken with vegetables; shrimp scampi with whole grain pasta; meatloaf with green beans and sweet potato

Snack: string cheese; greek yogurt with honey or fresh berries; apple with peanut butter; smoothie


buffalo chicken dip

I’m really excited to share this recipe with you guys! You always tell us at camp that you love chicken wings and if you do, this is the dip for you!

Last Sunday was the big Packers vs Bears football game – I did a quick poll on Facebook and it looks like we have the same number of Packer and Bear fans which I found a bit surprising…

(If you have not yet liked us on Facebook – please head over and do so, thank you!)

But the question now is who are you cheering for this weekend?!

Back to the football food. The Super Bowl is this weekend, and this is the perfect dip to make! Everyone will love it and you don’t even have to tell anyone it is healthy. (Shhhh!)

Buffalo Chicken Dip – 8 appetizer portions

  • 4 cups shredded chicken or turkey
  • 1 block reduced-fat cream cheese, at room temperature
  • 2/3 cup Franks Red Hot Buffalo Sauce
  • 1/2 cup blue cheese crumbles

Pre-heat oven to 350° F.

Combine all ingredients and stir together.

Bake for 20-25 minutes until hot and bubbly.

Serve with carrots and celery. *You can always drizzle a little more buffalo sauce on yours if you like it a little hotter.

custard oats

We love oatmeal. It’s filling, full of fiber and CHEAP! This is a healthy oatmeal recipe that is easy to make ahead. I make it on Sunday, store it in tupperware, then pour over 1/2 cup of skim or almond milk over top and microwave for about 1- 1 1/2 minutes, or until hot when I’m ready to eat. You can top as you wish, but I like mine pretty simple with some cinnamon and a drizzle of maple syrup.

A lot of you were unexpectedly impressed with our oatmeal bar last year, and this is just another twist on making your everyday oatmeal EXTRA filling!

Thanks to Holly, The Healthy Everythingtarian for this recipe idea!

Combine 1 cup oats, 2 cups water and 2 whole eggs in a medium sized sauce pan.

Whisk all ingredients together until mixed.

Heat on medium-low and whisk for the majority of cooking time. Keep whisking so the oatmeal stays smooth and you’ll see the oatmeal start thickening up. Remove from heat and pour into 2 bowls or tupperwares for future use.

Sprinkle with cinnamon and 1 Tbsp brown sugar or maple syrup and 1/2 cup milk.

(If making ahead, pour milk over oats and microwave for about 1.5 – 2 minutes)