Up and at ’em today. I’ve got a lot of studying to do and my to-do list is still a mile long from my trip. Ahhh!
Despite the freezing house, I managed to get up and out the door, although a little late. At the gym I did 45 minutes on the ET with Health followed by a few stretches. That’s it. Shower, make-up, dressed, and to the oat canister I went.
I’m out of wheatberries and down on cottage cheese at the moment, so I decided to make a half cup serving of oats. Did you know the heart healthy serving is 3/4 a cup!? That’s a LOT of oatmeal! For our Quaker Recipe Competition we have to use the 3/4 a cup portion, which means there’s less wiggle room for toppings. But I’ve got it all taken care of 😉
- 1/2 cup oats, vanilla soy milk, water
- 1 small banana
- 1 mini box raisins
- Vanilla bean paste (all out!), cinnamon (forgot the salt today! I think the salty BB made up for it)
- About a tbsp sliced toasted almonds
- About a tbsp ground flax
- About a tbsp Barney Butter, overflowing on my tiny antique iced tea spoon
Look how the oats are just bulging from their starchy creamy blanket –
See you guys for lunch!