Harvest Oatmeal

Breakfast is my all-time favorite meal of the day. With the holidays upon us I've been playing with some healthier alternatives that are guilt free, but just as comforting. In case you couldn't tell, I love food, so while I strive to maintain a healthy diet, my dishes still need to be packed with flavor, and this Harvest Oatmeal is just that! Easy to make in large batches and one of my favorite meals to make ahead, this Harvest Oatmeal is the perfect Thanksgiving Breakfast option to set you up for the weekend ahead. Enjoy!

Recipe:

• 3/4c Old Fashioned Rolled Oats - Organic
• .5tbs Chia Seeds
• 1tsp Organic Vanilla Extract
• 1/8c Raw Pecan Pieces
• 1/8c Organic Dried Cranberries
• 1tbs Organic Pumpkin Butter
• Optional – 1/8c Granny Smith Apple,  diced
• Optional – Cinnamon / Nutmeg to taste

Cook Rolled Oats as normal, include additional 1/4c water. Cook for approx 5 min, turn of burner, stir in Vanilla Extract & Chia Seeds. Top with Pecans, Dried Cranberries, Pumpkin Butter, Apple, and Cinnamon / Nutmeg. 

380 Cal. / 54g Carbs. / 16g Fat. / 9g Protein. 

LIFE LATELY

October was nothing short of a timelapse, and the optimist in me want to believe it's winding down, but please, that's never been our style....

The month kicked off with a full week of fitness, which is kind of my dream! First I got meet Karina & Katrina of Tone It Up (more on that here), followed by the Chicago Marathon which included a full family visit from Alaska, and our pregnancy announcement!

Immediately following, Paul headed to Scotland and Iceland for a boys' trip with some of his best mates– they all turn 30 this year, so this trip's been in the works for over a year. Also, I can't wait to show you some of their drone footage, these guys so are good!

If you follow on Instagram Stories, you know I got super sick last month. Nothing severe, just a cold that knocked me out. Come to find out, this is totally normal during pregnancy, since your immune system isn't functioning at 100% (learning something new every day during this pregnancy).

While I got a few days to get back to normal, soon my parents arrived for a visit! They haven't been to Chicago since my college graduation, so there was a lot of tourism on the list, and I'm sure this would be a chore for some, but if you live in Chicago you know sightseeing never gets old!

While Paul was gone, I also started going back to Pure Barre, which is always challenging, but after primarily running for the past few months and currently being 20+ weeks pregnant, I'm definitely struggling to keep up, and I'm not gonna lie it's a bit of a blow to my pride. My training has taken a drastic shift now that marathon training's complete, and while I'd like to keep up with a few 4-6 mile runs per week, the focus has shifted from heavy cardio to strength training & pilates/barre. More on the importance of this later ;)

Finally, thank you for all the sweet messages, earlier this week I turned 29, and considering the recent news and changes to come, I couldn't be more excited for the year ahead! I'm not really big on birthdays, neither one of us is, so like Paul's birthday earlier this month, we kept it simple, stayed in, ordered dinner, and shut off our computers for the evening. We prefer to splurge on travel, so big gifts aren't a part of our birthday routine either, which is probably even more evidence that we're getting old... I'm cool with it. 

This week also marks 22 weeks with baby H, and I know a lot of you have been asking for bump updates, but honestly, there hasn't been a lot to show, but our doctor is confident that baby's healthy and growing strong, so everything minus the bump seems right on track (take that for a run-on sentence, and then welcome to stream-of-though as of late). Bump photo at 22 weeks is below and it seems like Baby H is finally starting to make an appearance.... 

Tomorrow my sister arrives for a long weekend, and I can't wait to spoil her with "big city" living. In all honesty, I'm sure we'll keep it pretty casual, but she's the perfect shopping, coffee, and baking date, so it'll be perfect girl time!

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It's unlikely that life will wind down before the new year, after all this is just the fun stuff, we also have work Monday to Friday, and the holidays are just around the corner! In times like these, I've noticed some key items that help keep me and my home sane. If you're sensing a busy season ahead, I highly recommend giving these everyday basics a try...

Puretergent– Comes in lavender, eucalyptus, and lemon, is free of many harmful ingredients & will make this everyday chore nearly therapeutic!

Tea Tree Oil– I use this on everything: dryer balls, pillows, and even as a quick air freshener!

Shopping List– I'm still a pen & paper girl, can't t ell you how many of these notepads I've purchased over the years.

Cozy Loungewear– Because looking cute while feeling comfortable is guaranteed to keep your spirits up. 

Nespresso– Other than our Vitamix, this is the most frequently used appliance in our home...

Meal Prep Containers– I'm usually off to work by 5:30am, so when I'm busy, nothing's sweeter than pre-made breakfasts!

Face Mask– Stress can take a toll on your skin, I'm obsessed with this charcoal mask for a quick pick-me-up!

Blackberry Grapefruit Salad

If you're looking for a light & refreshing dish, this is your answer. Packed with fiber, protein, & vitamins there's no way to feel guilty indulging in this citrusy sweet treat!

Enjoy!

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Recipe:

• 1/2 Medium Red Grapefruit 
• 1/2 c Fresh Blackberries
• 1/4 c Plain Greek Yogurt - 0% Fat
• 1 to 2 tbsp Organic Chia Seeds
• 6 Fresh Mint Leaves

Begin by mixing Greek Yogurt with 1 tbsp Chia Seeds & set aside. Peel & segment Grapefruit. Toss all ingredients together. Top with remaining Chia Seeds & Fresh Mint. Optional: drizzle with light Agave (you won't need much). 

225 Cal. / 32g Carbs. / 6g Fat. / 15g Protein. 

Oatmeal Smoothie

Guys, I've been making this smoothie for years & it's the perfect start to your morning or exactly what you need for an afternoon pick-me-up. My two secret ingredients? Vanilla Extract & Coffee Grounds. No need to make both coffee & breakfast, just combine them & you'll have a fully satiating meal to-go. 

If you follow on Insta-stories you know that lately, I've been trying to get some extra protein in my diet, and while I struggle to find protein supplements I enjoy, this Vegan Fit Protein by Whole Foods pairs perfectly with the ingredient on this list.  

Enjoy!

*Pro Tip - Always keep frozen bananas on hand. If you enjoy smoothies, this is my number one piece of meal prep advice!

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Recipe:

• 3/4c Milk or Milk Alternative (I use Unsweetened Coconut Milk)
• 1 Small Banana (frozen)
• 1/2c Ice
• 1 tbsp Powdered Peanut Butter
• 1.5 tsp Cinnamon
• 1.5 tsp Dark Cocoa Powder (optional)
• 1.5 tsp Vanilla Extract
• 1 tbsp Organic High Quality Coffee Grounds
• 1/4c Old Fashioned Rolled Oats
• 1/2 Scoop Fit Protein - Vanilla Cinnamon (optional)
• Garnish with Oats, Unsweetened Cocoa Nibs, & Agave

387 Cal. / 62g Carbs / 7g Fat / 20g Protein

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Pinterest Favorites

I have a love-hate relationship with Pinterest. If I'm honest, it's the perfect platform for me, almost too perfect! I don't know about you, but I'm extremely visual, so once I start scrolling, I quickly get lost in a deep trail of ideas & before I know it hours go by. Seriously, I have no self control!

Lately, I've been pinning lots of minimalistic and moody hues, cozy home decor, & simple detail photography. What are some of your favorite items to pin?

Don't forget to follow Glitterary on Pinterest– I sense a lot of fall images well on it's way!

Panzanella Recipe

Fun fact, this tuscan-style salad is carb friendly! One of my favorite party dishes, this one is sure to please. All you need are some fresh veggies, a sourdough baguette, and your basic salad dressing mixers. You really can't mess this one up!

The only prep work is your croutons. Dice a sourdough baguette into one-inch cubes and let it sit over night, yes that means dry stale crusty bread, but tomorrow you'll use some olive oil, and toast those pieces in the oven until golden brown. 

I'll be honest, I'm not the best at measuring, so the dressing ingredients are listed to the best of my memory, though typically I add each to taste– feel free to play around with it. 

Finally, I recommend making this salad at least an hour before serving, in order to really let those juices soak into the bread. I know it's hard, but this makes leftovers even better!

Enjoy.

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Salad (serves10):

• 2-3 Tomatoes (any kind is fine), diced into 1 inch cubes
• 2 Bell Peppers - Yellow, diced into 1 inch cubes
• 2 Bell Peppers - Red, diced into 1 inch cubes
• 2 Cucumbers with Peel, sliced and halved
• 1 Red Onion, thinly sliced
• Fresh Basil, chopped (add to taste- I add extra)

Dressing:

• 1/4c Olive Oil
• 2tbs AppleCider Vinegar
• 3tbs Champagne Vinegar or Red Wine Vinegar
• 1/2 tsp Dijon Mustard 
• 2 tsp Minced Garlic
• Salt, Pepper, Capers to taste

Toss all ingredients in a large bowl, drizzle with dressing, and mix gently. Let sit for at least 1 hour. 

177 Cal. / 26g Carbs. / 6g Fat. / 4g Protein

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