My little baby may be a big shot at the current age of ten but when he is asleep in the backseat of my car, he looks just like he did when he was a toddler.
I used to drive around in circles back then just to get him to sleep since he refused to nap in the house.
It was fine with me because I made the Dunkin Donuts drive-thru a destination on a daily basis.
Be still my beating heart – that little baby of mine keeps asking for bowls of oatmeal for breakfast.
Not packets of sugared instant oatmeal but the oatmeal I make- you know, with steel-cut oats, old-fashioned oats and chia seeds.
Granted, he thinks I add sugar but the sweetness he tastes comes from the bananas, strawberries and spoonful of Mighty Maple and/or Crunch Time peanut butter that I mix in.
And I really don’t want to jinx it but lately he has even been enjoying greek yogurt. Let’s not talk about it just yet and see how long it lasts. If he is still asking for the greek yogurt next week, it will be safe to discuss.
As for me, it’s the same old same old in the morning.
If I don’t have an empty jar, I feel the need to get fancy and eat my oatmeal/yogurt/berries/peanut butter from a mug. Don’t ask me why I can’t use traditional serving items for this breakfast.
I love my yogurt store spoons. In fact, they make great coffee grounds scoopers. I leave one inside each bag of coffee.
One thing I have been doing differently though to my breakfast is that I have been adding some salt to my oatmeal.
Amanda has been telling me to do so for quite some time and I finally listened last week. With the weather turning warmer, my outdoor runs are becoming sweatier. The addition of salt helps to keep the electrolytes in balance which is super important for me because I am always in need of sodium which can be lost through sweat.
I am actually supposed to consume more salt on a regular basis since I have low blood pressure (salt contains sodium which will increase your blood volume and thus raise your blood pressure) but you know me, I am sweet tooth and don’t care for salty foods at all.
I can’t complain though about the pinch of salt in my oatmeal – it is rather tasty.
Lunch is my favorite meal of the day lately. I am still mashing up the chick peas with avocado and have been placing a nice big scoop of it on top of a simple salad (romaine, plum tomatoes, avocado, roasted Brussels sprouts) with diced up sweet potato wedges.
The chick pea/avocado mash is almost like chicken salad without the chicken.
You really must try it. It is just too simple to make for you not to try it. Remember, you all you have to do is mash some chick peas with some avocado. I add a drop of Dijon mustard and sometimes some pepper but I swear it really needs nothing.
This lunch works well prepared in advance but can be thrown together within five minutes. If you don’t have roasted/wedged/cooked sweet potatoes already on hand (cooked sweet potatoes store great in the refrigerator!) just throw one in the microwave for a few minutes.
Don’t let the potato get too cooked or too soft (I usually set the microwave on the potato setting and stop it with about three minutes left), just soft enough so that it is not only edible but can be cut up into wedges.
If you have a few minutes to place them under the broiler to quickly roast them, great. If not because you are starving like me, skip the roasting and just add them to your salad.
They are still tasty regardless.
Last night my son had a friend over after school so I opted to be fun and order pizza for dinner.
Yes, I totally wanted to whip out a whole wheat dough from Trader Joe’s and make them a pizza myself or even better, let them do it for fun but it seems that ten-year-olds are too cool for that sort of nonsense.
I have put myself on a mission to try out a recipe a week from the Happy Herbivore cookbook I won from Hannah’s blog back in the winter.
I actually love being old school and looking through a good cookbook. The Happy Herbivore in particular is one of my favorites. I love the photos, the variety of recipes and the simplicity of the creations.
I thought I wouldn’t get around to any of the recipes I bookmarked this week but it turns out, an old favorite of mine that I haven’t made in a while but have been meaning to make is also listed in the book.
I have been wanting to blend up my frozen bananas into banana ice cream for a while now. It’s been on my mind for quite some time yet when it would come time for dessert, I wasn’t in the mood.
I am so glad I finally did it.
All I did was blend the bananas that I had in the freezer with about three tablespoons of PB2. I didn’t add milk because I never used to although the recipe in The Happy Herbivore mentions the addition of milk as well as cinnamon and vanilla. Maybe next time?
The real trick though is to place the freshly blended ice cream back in the freezer to let it set so that it forms up like a fresh scoop of ice cream.
Of course you can eat it straight from the blender like soft serve but I much prefer it chilled a bit longer.
I then added mini chocolate chips and a dollop of whipped cream. The PB2 added so much flavor that even I didn’t feel the need for extra peanut butter.
My plan is to blend up a bunch of frozen bananas (once the ones on my counter become overripe) and store a few servings in the freezer so I don’t have to take out the blender on a nightly basis.