Another Nor’Easter of snow on its way here to New York today. I’m not going to complain, just going to hope this is the last of it! They can’t even figure out if they should close the schools yet. It’s not supposed to get bad until later AND if they close a full day, we lose yet another day off of the upcoming spring break. They may decide to dismiss early but I’m already nervous about the roads should the heavy snow start earlier than expected so I may just keep my son home.
Anyway, now that you know what’s going on in my world at the moment, let’s talk food!
Since I always forget to take pictures of my breakfast, I did think ahead to share what goes into my oatmeal on a daily basis.
Long time readers will agree that what goes into my oatmeal NOW is the basically THE SAME as it has been for YEARS.
I cook four to five servings of oatmeal at a time, including both the steel-cut organic oatmeal with the old-fashioned organic oatmeal for texture and variety. It’s great to cook oatmeal in advance as it stores really well in the refrigerator and reheats perfectly.
Each time I’m ready to eat, I scoop out some oatmeal from what I’ve made and then add my toppings. I like to add cinnamon, peanut butter, and blueberries before I run and then after I run, I make another bowl with blueberries, cinnamon, and peanut butter with diced apple and Skoop B-Strong Protein Powder.
There’s no exact science or measurement to my breakfast, it really depends upon how hungry I am. For actual oatmeal breakfast recipes, check this post!
If you follow me on Instagram, you saw that I bought a Power Blend Veggie Mix from Stew Leonard’s. The Power Blend is a mix of finely chopped carrots, broccoli, cauliflower, kale, and cabbage. I don’t usually purchase this power blend as it’s priced at $5.99 which always seemed high to me. However, this time I chose to get it and it gave me a four good-sized salads which now makes me think that the power blend is worth the purchase!
For this power blend salad, I added a chopped up Dr. Praeger’s veggie burger, chick peas, and avocado. Oh, and I think a little bit of balsamic dressing.
And for this lunch, I added a freshly cooked lentil and quinoa mix, avocado, and balsamic dressing to the power blend salad. This was just so delicious! Actually, both salads were delicious. I really like the super chopped style of the Power Blend vegetables for a change.
Can you tell we had dinner at my parents’ house? I swear their dinner plates give it away (unless no one is paying attention). As I ate this plate of pizza and salad X 2, I thought about how much I enjoy pizza with a salad. I know you already know that but I need to say it again because pizza and salad is really such a great combination.
I like Chipotle, especially the guacamole, but it’s never my first choice for a meal. I don’t totally know why, it just isn’t what I crave maybe? Or maybe it’s because ff I want Mexican food, I prefer a restaurant over a quick service type of place I guess.
Right now, between Chipotle and Moe’s, I think I like Moe’s better because they offer even more toppings. Like jalapeño’s! My typical Chipotle order is a salad with black beans, the peppers and onions, corn, salsa, and guacamole.
As for dessert, I’m still eating it I just forget to take pictures! Or, I remember to take a picture when I’m almost done. This was a super chocolately molten chocolate cake.
Links of Interest:
Frosting Filled Chocolate Chip CookiesWhat goes into my oatmeal plus power blend salads! #food #oatmeal #breakfast #WIAW @stewleonards #salad #chipotle Click To Tweet
What goes into your oatmeal on a regular basis?
Do you like the vegetables in your salad super chopped up or not so chopped? Are you good at chopping your own salads?
Is it supposed to snow where you live today?
Maureen @ Maureen Gets Real says
Pizza and salad is the best combo! I don’t know what it is about the combo that’s so good but I can never get enough.
I prefer Moe’s over Chipotle too. I think Moe’s is a better deal considering you also get chips and the amount of toppings they offer too.
Lisa @ Mile by Mile says
Ive been making oatmeal a lot more lately. I just like to add peanut butter but I should try to get a little more creative! Its snowing a lot here already. We had rain/snow/ice yesterday and now its just turned to lots of snow. Ugh! Where is spring?
Lisa @ Mile by Mile recently posted…How to Increase Hip Extension for Stronger Running
Cinnamon, peanut, blueberries, and an egg whisked in are my go-to for my oatmeal, which I eat after a run. I love that it keeps me full for hours! We have sunshine and 50 degree temperatures here – spring is in full swing! Although we still do have snow in the mountains.
Laura recently posted…How to Fuel Long Runs with Whole Foods
Your lentil and quinoa salad looks amazing!
I use a gluten free oat mix and add chia seeds, blueberries or a banana, and vanilla greek yogurt.
I pretty much like all veggies cut any way in my salads 🙂 It depends on my mood, sometimes I’ll chop them up a ton. Sometimes not so much.
Nicole @ Laughing My Abs Off says
The oats I make at college contain almond milk, chocolate protein powder, half a banana, maca powder, peanut butter, vanilla, and cinnamon. Tastes delicious in the microwave too, which is clutch in a dorm. Back home, I keep it simple with stovetop oats with just half a banana and almond butter.
I love the addition of lentils to your salad. I just added some to mine earlier this week.
I always put fruit in my oatmeal: half a banana while it cooks and then the rest on top. I usually add some berries too.
Pizza and salad is a match made in heaven.
Meghan@CleanEatsFastFeets recently posted…Tantalizing and Tasty Tropical Kiwi Smoothie Recipe