That’s the sound of me typing all day long. Can you hear it?
I’ll give you one guess about the identity of my breakfast …
Yes, another Fitnessista breakfast cookie! This one was a little bit unconventional, as it involved me repurposing one portion of last week’s pumpkin gingerbread crockpot oats. Last night, I stirred together a cup of the oats, 2 tbsp nonfat powdered milk, 1 chopped square of Lindt hazelnut chocolate, and 1 tbsp peanut butter. It was super wet because the oats were already cooked, so I put it in the freezer overnight and let it thaw for about 20 minutes this morning before I ate it, topped with cocoa powder and healthy cream cheese icing 😀
With soymilky black tea and extra icing on the side:
More clickity clack clickity clack until I got hungry around 11:30. Lunch was a hodgepodge of fun treats:
A bit of Rooms’ black bean salad from linner yesterday mixed with a spoonful of salsa and topped with plain yogurt and pumpkin seeds:
And an approximately 2 tbsp mix of “overflow” pumpkin gingerbread crockpot oats and yogurt topped with cardamom:
And the best part: two baby raisin walnut toasts, one with homemade cashew butter (left) and one with homemade almond butter (right):
That’s right, last night I attempted production of my own nut butters!
I’ve been wanting to do this for a while, especially after drooling over Heather’s recent nutty creations. Unfortunately, I think I need to concede defeat to my Cuisinart Mini-Prep Plus and accept that I just don’t have the proper equipment for making nut-only nut butter. You can see the crumbly texture in the pictures above — which I love — but these butters are more the press-on-and-smush-down sort than the spreadable sort.
I know I could have added oil to pull things together, but I really didn’t want anything in there except for the nuts themslves! I finally compromised by adding a tablespoon of peanut butter (with peanuts as the only ingredient) to each batch, and the addition made my butters passably smushable — without the extra pb, they were just dry powders! Anyway, crumbliness aside, my homemade nut butters/powders are still delicious and were an excellent topping for the raisin walnut toasts this afternoon.
I was still hungry around 1, so I made a quick mix of 1/4 cup pumpkin, 2 tbsp healthy cream cheese icing, and 2 tbsp plain yogurt — topped with 1 tbsp vanilla-almond granola and 1 tbsp toasted pumpkin seeds:
And now it’s back to the books.
I have two questions for you today:
1. Are you inside or outside?
2. Does the work ever end???