Breakfast this morning was another new and exciting (to me!) creation:
I got up at 5 to go to the gym, got all my layers on, jogged there in the 30 degree weather … and found six other people waiting outside the locked and gated entrance! My gym is supposed to open at 5am on Mondays, and it was definitely 5:20 by this point, grrrrr. I gave it a few minutes, but every moment counts at that time of day, so I eventually gave up and jogged my creaky crunchy knees back home. It probably worked out better anyway since it gave me time to do the beginning Yoga for Runners #1 from yogadownload.com — my knees needed the rest!
So back to breakfast, yet another work of art inspired by Heather and her spinach oats!
If you recall, I brought home a giant packed bag of fresh spinach leaves last week when we had extra in the food pantry at work. Despite diligently incorprating the spinach into salads all weekend, I barely made a dent! So last night, I made 1/2 cup stovetop oats custard-style and also added about four cups of spinach, half of a giant grated carrot, and a chopped apple. When everything was wilted and cooked, I immersion-blended my heart out. With the heat off post-blending, I mixed in another 1/2 cup oats (for texture), 1/2 giant mashed banana, 1/2 giant chunked banana, vanilla, cinnamon, 2 tbsp lemon curd, and 2 tbsp unsweetened coconut. The whole thing made just under 4 cups of oatmeal.
This morning, I heated 3/4 cup of the mix, set it on a bed of lemon yogurt (yogurt + more lemon curd + cinnamon), and topped it with strawberries, vanilla-almond granola, more coconut, and a big ol’ spoonful of homemade almond-cashew butter:
And you know the soymilky black tea was not far behind:
Thanks for yet another delicious breakfast idea, Heather!
I’ll be back much much later tonight because I’ve got class after work. Can I just say how much I love these endless Mondays??
Where do you go when you leave work at the end of the day?