Posts Tagged ‘Breakfast’
October 23, 2014
I’m not sure how I feel about waking up to frost on the grass this morning…
From the distance, it actually looks like there is snow on the top of the condos across from us. I know, I panicked too.
No need to fret though, it is indeed frost. I checked.
As beautiful as the sights of snow and winter can be here, I need the fall foliage and weather to hang in there a little bit longer for me.
Say… a month?
Fall is my favorite season for many reasons, but one very important one is the abundance of pumpkin and pumpkin spice products.
I finally got my hands on a handful of limited batch Pumpkin Spice Chobani Greek yogurts a few weeks ago and have been absolutely loving them.
They taste pretty legit.
Before bed last night, I got the idea to make overnight oats to have ready for breakfast in the morning and couldn’t resist experimenting with it.
I have never done a full post on how to make overnight oats before, and that is probably because I always think of making them at the last minute right before I go to bed… (i.e. not caring to measure things or make them photo-worthy.)
Here’s the gist!
Pumpkin Spice Overnight Oats
Overnight oats are a great way to enjoy oatmeal ready and waiting for you when you wake up.
They really have been a lifesaver for me. I used to make them 3-4 times a week to fuel me on the way to teach 6 a.m. barre classes!
Since I first started making them, I have found a number of go-to delicious flavor combinations that I really need to share with you.
(Making a mental note to snap more photos…)
I hardly ever measure out the ingredients, but I’ll do my best to stab a guess at what I did to make these Pumpkin Spice Overnight Oats.
2/3 cup old fashioned rolled oats
1 (5.3 oz.) container Pumpkin Spice Greek yogurt
1/2 cup organic milk (or almond milk)
2 Tbsp. chia seeds
sprinkles of pumpkin spice (to taste)
sprinkles of cinnamon (to taste)
Combine all ingredients in a glass or plastic container with a lid. Mix well, cover, and let sit and soak overnight.
I usually start by spooning all of the yogurt in first, then the oats and chia seeds. I wait to add the milk last so that I can see how much I really need.
To avoid them getting “too liquidy” I just pour enough for it to cover a little higher than all of the ingredients.
I usually give them a good stir in the morning, transfer them to a bowl, and top them with fresh fruit when I am ready to eat them.
For the pumpkin spice flavor, however, I figured a generous sprinkle of cinnamon would fit better. They were very good and very filling!
For those of you who still aren’t sure about the whole “cold oatmeal” concept (I promise it’s not as scary as it sounds), check out this hot pumpkin oatmeal I made last year. It’s still a dish I currently make and enjoy!
I am excited to get the day going. I have a consultation to check out a new program at a training facility in the afternoon, and then another Pistons Pre-season home game to attend with friends tonight!
I’m hoping to be back this afternoon with my half marathon recap.
Have a great Thursday!
Question of the Morning
• Have you ever tried overnight oats?
• What is your favorite “Pumpkin Spice” product of the season so far?
October 22, 2014
Hello! And another big THANK YOU going out to all of you who took the time to fill out the reader survey yesterday. I will share some of the results later, but for now I will start with something that actually surprised me.
The majority of you all love What I Ate Wednesdays!
I have been curious to see whether WIAW posts are something you all enjoy reading. According to click history, a lot of you like reading them, so I have kept them up almost every week.
I have been wondering, however, how often I should feature them.
Do you like seeing them on a weekly basis? Just every now and then? Or would you prefer me to just drop the entire day of eat recaps and include more food into my every day posts?
Feel free to let me know your preferences in the comments section!
For now, I will continue to play and link up with the best of ‘em. Thanks for hosting another week, Jenn!
What I Ate
My Tuesday was filled with a lot of (unintentional) fall inspired eats.
Breakfast started with something new Scott brought home that I had to try: pumpkin spice oatmeal.
Quaker Oat Instant Pumpkin Spice Oatmeal topped with pumpkin.
I don’t usually eat instant oatmeal, but I couldn’t resist this specific flavor. It was pretty good, friends.
I felt full and happy for the remainder of the morning, then cut up a golden delicious apple for a snack right before lunchtime.
I had a 1 p.m. appointment to check out a new gym in our area (more on that coming soon!) so I figured I should eat lunch before I left.
Without much time to prepare anything, I heated up leftover butternut squash soup. It’s perfect soup weather!
Trader Joe’s Butternut Squash Soup topped in pumpkin seeds.
I got home from running errands a few hours later and dove into a box of flavored brown rice crackers and hummus. I was hungry.
I also had the last one of my chocolate chip banana muffins.
I worked on the computer for the rest of the afternoon and took Roadie for a walk around 7:30 p.m. As soon as we got outside, I went right back in and put on my winter coat for the first time this season.
It was so cold and windy! Seriously? Not ready.
I wanted to create a workout to do right there in the living room when we got back inside. I originally wanted to run a couple of miles outside, but I wasn’t feeling the motivation to fight the wind. Not that day.
Instead, I combined cardio and fat burning moves into a 20 minute plyometric workout. I’ll be sure to share the details this afternoon!
I actually completed the workout in my living room while I started cooking dinner. (Ha!) Multi-tasting at it’s finest, no?
I cooked the peas and boiled the noodles while I was throwing myself around the room, all the while checking on them in-between circuits. As soon as I finished the workout, I heated up pre-cooked chicken and turkey bacon and threw everything together.
Ronzoni Garden Delight rotinni noodles, peas, chicken, and turkey bacon, tossed in (extra virgin oil oil) “butter” spray and parmesan cheese.
Mine was the bigger plate, obviously.
Scott had a late lunch and wasn’t too hungry. I was.
It was great dinner and took all of twenty minutes to put together!
We spent the remainder of our evening catching up on The Voice. I’m already loving the talent and judging panel this season!
Scott also may have suggested ice cream and he ever so kindly scooped me a generous serving of rainbow sherbet for dessert.
So there you have it… another entire day of my unfiltered eats. This is just one of the many examples you can find exploring the “WIAW” tag on the right hand sidebar if you’re ever curious to see what another full day of meals and snacks looks like for me.
If you liked this WIAW post, head on over to Peas & Crayons to check out plenty others, or even link your own!
Question of the Morning
• What are your favorite ingredients and (healthier) sauces for pasta?
I am in need of some new pasta inspiration. Scott likes me to make noodles a couple of times a week, and I don’t want to get tired of regular old marinara too quickly. I will probably try a pesto again soon, but would love to hear what you like to eat at home!