Sunday, I desperately wanted to get out of the city and we had the rare advantage of having a car. But weather.com told us it would rain. So we decided to make a gametime decision on hiking and leaving the city.
On a less gluttonous note, we also spent a lot of time walking around a farmers market that we had no idea lived by the Seaport and bought absolutely DELICIOUS Olive Bread and two types of Beef Jerky. But boy did we sample! Unfortunately, all the sampling happened before this huge seafood feast, so it was probably at least somewhat greedy.
To finish off our eventual ~3 mile walk, we walked over the Brooklyn Bridge and wound up at my grandparents parents house for some old fashioned Russian food. Best part: the Russian fruit/veg markets in Brooklyn are ahh-mazingly cheap so we stocked up. Our refrigerator is looking pretty, pretty packed.
1 cup old fashioned oats
1 cup pumpkin puree (unsweetened)
3 servings egg whites
1 tbsp vanilla
Plenty of cinnamon and ginger
I think in the end I added in about 2-3 tbsp sugar free maple syrup.
Here's the thing: they're OK but not great plain. They ARE great with just a schmear of reduced-sugar jam or the best: apple butter/pumpkin butter.
The batter came out to 7 cakes + a taster and 4 made it into the freezer before they made it into my tummy. This morning I popped one in the toaster oven and it was the perfect thing to tide me over until I could have a real breakfast after I did a bunch of work! =)
1/3 cup raw old fashioned oats
1/2 cup Light N' Fit Vanilla Yogurt
1/2 cup Chocolate Milk (Almond Breeze, Unsweetened, my new obsession!)
1/2 frozen blueberries
1 tsp chia seeds, 1 tsp cocoa powder.
*A tbsp of Walden Farms Chocolate Syrup
would have been great but I didn't have it*
Easy peasy to make:
1) Microwave blueberries until they are steaming, make sure they are popped or mash them a little with a spoon.
2) Throw all ingredients into a container (or a bowl if you're eating at home) and refrigerate overnight.
3) In the morning, give it a shake and enjoy the chewy but not raw oats and somewhat chocolaty/fruity taste.
Today promised to be a very busy morning at work and I had some stuff to do in the morning including finishing my Butternut Squash Soup (coming in a later post). Unfortunately, I DID find time to do a bunch of snacking along with my mini oatmean-pumpkin pancake (smeared with TJs Honey Apple Butter-100 cal total) so I couldn't top this jar with crunchy cereal like I wanted. (Not because I am limiting, but because honestly, in the end I was just full!)
Anyway, the overnight oats have definitely become more refined and I didn't blend it today because I wanted the chewiness. Turns out some of my errors before came down to choice of milk: Almond Breeze Unsweetened Chocolate wins out over 1% Skim Milk.
Today for lunch, I have the soup with a side of Olive Bread and some snacks =)
Since there are really no major plans for dinner cooking coming up this week and this weekend entails a wine-tasting/hiking trip to Ithaca (my old stomping ground!) I'm going to save the two really yummy dinners I made last week for two future posts =) Sorry for the looong post and the time between posts too!