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???
9 thoughts on “Clickity clack clickity clack”
BREAKFAST COOKIE!! OATS!! Mmm…
1.) I’m inside – it’s raining like WHOA out there.
2.) Hell no.
1. i’m inside, but will be outside soon!
2. um, no. i live at my work; how does that sound!?
I’m inside now…but did do a long run outside. I’m waiting for the inevitable downpour.
Nope because even whenyou think you are away from it, you still will catch yourself thinking/planning things related to work.
Good idea with adding the pb to the homemade nut butters!
It’s been raining all weekend here so I am most definitely INSIDE!
Made a batch of your pumpkin pie crock pot oats this morning…..HOLY YUM! 🙂
PS…great eats, by the way!!
Everything you ate looks mighty fine to me. Kudos to making smooshable nut butter, too! I don’t have the proper tools to attempt that yet. 1) I’m inside 2)No, I don’t think the work ever ends. There’s always something to work on.
i’m INSIDE.. kinda sad since outside is so sunny! i was outside though in the morning for a quick refreshing run! then i’m inside for the rest of the day.. gotta finish my final research paper and study for my lab final which is on wednesday. ='(
work never ends. *sigh
Lovely eats, as expected 🙂
1. Inside 😦 As I have been all weekend, typing away too!
2. I hope so. I suspect that it will be suspended for a short period of time this Thursday when my spring break initiates! 🙂
Currently inside,but my back door is propped open allowing for a nice early morning breeze.
No, the work never ends.
I think your cashew dust sounds delicious. 🙂
Did you let the food processor run for while? Sometimes, it can take up to 10 minutes. Good idea to add the PB instead of oil.
Have a good week Sarah and thanks for the shout-out!
PS – Hope those avocados ripen soon.
that was smart to add pb I would have never thought of that.