kristen reNae


Crockpot Apple Cinnamon Oatmeal

I consider myself a fairly healthy eater. However, I have never consistently stuck to the meal that “most” would say is the “most” important meal of the day. I have gone through many phases, and at times forced myself to eat breakfast. I would say 50 percent of the time, especially during the work week, I do not crave a morning meal.

Of course, the story changes if there is a doughnut or another sweet treat laying around. So, with a consistent work out regiment and heading to the gym before the sun is up, my metabolism is also up. Which means I have been very hungry in the mornings. So I thought I would try a new oat recipe.

This recipe includes steel cut oats, which honestly, I have never made or ate before. I’m not sure what the texture reminds me of, but just a bit different from the rolled oats. And the apple in this recipe definitely mixes things up. This recipe could be used for almost any fruit, you just may have to adjust the cooking time.


  • 2 apples, peeled, cored, cut into 1/2-inch pieces
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces
  • 1/2 teaspoon cinnamon
  • 2 teaspoons ground flax seed
  • 1/4 teaspoon salt

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  1. Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. (I used a crock-pot liner). Add and stir in all ingredients. Cover and cook on low for 8 hours.
  2. Spoon oatmeal into bowls; add optional toppings, if desired. Enjoy!
  3. Refrigerate or freeze leftovers. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.



Note: additional garnishes could include: chopped nuts, raisins, maple syrup, additional milk or butter, brown sugar, sugar

Fruit Dip: high-protein snack

I’m sure I can’t be the only one, that when they hear “dip” the song lyrics “dip baby dip” jump into their head… right?! Anyways, we are still truckin’ along here on the East Coast and the current weather status is freezing cold rain. Gross.

So what better than to make a fruit dip and imagine it’s summer and you are on the beach eating a nice refreshing snack. My dreams will continue like this for another six months until I see warmer weather. So, please bare with me.

Anyways, this fruit dip recipe is a simple, healthy snack that is high in protein.

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2 (5.3 oz.) containers Plain Nonfat Greek yogurt
1/3 cup creamy peanut butter
1 tbsp. honey
Cinnamon, for taste


  1. Add all ingredients to a bowl and whisk until blended.
  2. Serve with fruit (I used banana, apple, pear, and clementine’s)

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** This dip would also be good with some Nilla Wafer cookies!

*** keep refrigerated

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Healthy Lunch: tuna, avocado, egg

A couple years ago, I attempted to eat a “clean” diet. This was definitely a challenge, but went really well for a couple of months. I came across this recipe and it was so simple and cheap to make, that it became my all time favorite lunch.

Now, nobody likes the smell of tuna, so make sure you are not eating this in a cubicle. Fair warning… you will get looks.


1-2 cans of tuna (in water)
1-2 Avocados
2 boiled eggs

tuna ingredients


  1. If you haven’t already done so, boil your eggs and allow to cool to room temperature. Peel and dice. I choose to leave out the yolk, but that is preference.
  2. Cut avocados in half and dice.
  3. Drain tuna and add to medium size mixing bowl. Add remaining ingredients and stir until well mixed.
  4. Serve with crackers, in a tortilla, on bread, or by itself.

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