Tag Archives: Oats

Peaches n’ Cream Oats

Yesterday morning, I had big plans for a long run, which currently is six miles for me.  I remember when I used to run six miles almost daily and other times when six miles was just maintaining for my longer runs during half-marathon training.  I’m not really displeased with myself because I’m stronger now.  I do a lot more weight training and feel pretty fit.

I made a pact with myself last weekend to exercise every day this past week.  I haven’t really been slacking off, but working out four days a week just isn’t typical for me.  I haven’t been very pleased with my eating habits lately and not exercising as much as usual is just adding to my displeasure with myself.  Somewhere around Thursday I realized that it’s really not necessary to exercise every single day of the week and that six out of seven days is really a more balanced approach.  So I did take one day off and for that I am pretty happy with the level of exercise I’ve engaged in this week.  My eating habits are another story….

For my six mile run, I got up in plenty of time to have a good breakfast and digest before my run.  I couldn’t figure out what I wanted but knew it needed to have a certain level of carbs to fuel my run.  Closer inspection of my fruit bowl led me to notice that my tiny little organic peaches were getting pretty soft and needed to be used ASAP.

Peaches in cream oats were born.

Doesn’t my oats look pretty on this quilt?  Brad’s grandmother made it for him and I think it may be the prettiest quilt I’ve ever seen.  It’s just so simple, when most quilts are so busy.  We’re very lucky to have such an heirloom.  And no, I didn’t use it as a place mat, only for photo-taking purposes.  I wouldn’t know how to begin to wash it if I spilled something on it.

1/2 cup Bob’s Red Mill Gluten Free Oats

1/2 cup water

1/2 cup unsweetened almond milk

2 tiny organic peaches sliced

1/2 cup Greek yogurt (full fat kind)

1 heaping Tbsp. Crofters Organic Superfruit Asia Spread

If you’re not an oats-making pro….

Add oats, almond milk, and water to a small pot and let it come to a boil.  Watch it or it will boil over and you’ll be scraping oats off your stove top after it cools (this happens to me at least every other time I make oats due to my inability to multi-task).  Once it comes to a boil, I turn it down to low and move the top of the pot so that it isn’t completely covering the top of the pot and some of the steam can escape.  I stir occasionally.  It takes a good 10-15 minutes for the oats to cook completely.  After about 7-8 minutes I added the sliced peaches so they would cook too and the peach juice would ooze into the oats.  Once oats are at the desired consistency, remove from heat.  Put oats in to a bowl and add 1/2 cup of Greek Yogurt.  Don’t mix it or it will lose its creaminess when it is heated through by the oats.  Add a generous tablespoon of jam (I used the Crofter’s mentioned above).  Let cool for a few minutes before eating.

For the record, I haven’t gone gluten-free, I just really like to try new things.  I really like these oats, which are a tiny bit more calorie dense, but not so much it really makes a difference.  These oats don’t absorb the liquid quite like regular oats (rolled or steal cut), but I don’t really mind that.  It absorbs just enough to not be glue-like and keep the consistency I love, even when you have to leave it on the stove top for a bit longer than usual.

The purchase of full fat Greek yogurt was a complete accident.  I picked up a brand I had never tried but was on sale at Earthfare.  It was a great mistake.  The full fat version is just so delicious.  I am willing to give up eating as much to truly enjoy it and all of its yuminess.

The Crofters spread is new for me as well.  After reading about Kath’s experience enjoying it, I knew I had to try it when I spotted it at Earthfare last week.  I looked at all the continental varieties and recognized the least fruit in the Asia version, so I decided to give it a try.  Who could say no to yumberries?

This turned out to be a perfect balance of protein and carbs.  My run was fabulous totaling 6.57 miles in one hour and 59 seconds.

I always feel so great after exercising, but often have unrealistic goals based on what is really healthy or my actual fitness level.  Sometimes I say to myself, “What if I try to run 10 miles tomorrow even though I haven’t really ran over 6 miles in several months” or like I also said before, “I’m unhappy with how often I’m exercising so I’m going to exercise every single day next week.”

I’m going to jump on the “asking your readers questions” bandwagon….

Do you ever set goals that are “all or nothing” type goals like I do?  Do you feel the need to overcompensate for lack of exercise  by having unrealistic exercising goals?

Happy weekend!



Filed under Breakfast, running

Ho hum day

Today’s breakfast was…was…so long ago I can’t quite remember.  Let’s look at the photo.

Banana PB OatsIt looks like it was banana oats with PB and peanuts.  Yum!  That was great.  I ate most of it before I even made it to the interstate.

This is what my lunch looked like last night when I packed it.

Lunch/Snacks on the go

From left to right, here is what I ate at work today:

  • I nuked the raspberries and added them to the Greek yogurt with half of a pumpkin flax Kashi granola bar (afternoon snack)
  • Humus with cherry tomatoes and one carrot was my morning snack.
  • Lunch was leftover acorn squash with garbanzo beans on top.

To tell the truth, lunch was a little bland.  It needed more salt or maybe a sauce like bbq sauce.

Sometimes my lunchbox will not close because it is filled to the brim with Tupperware.

Too full

Today was a bit dull because my one meeting was canceled and I sat at my desk all day long.  I’m just not cut out for little to no interaction with people all day.  I’m definitely an extrovert and have read that extroverts get energy from being around other people.  So when my day is filled with sitting at a computer, I feel pretty drained.

On the way home I swung by my grandparents’ house.  They weren’t home but I knew there was something inside waiting for me.

baby cast iron

My trusty little cast iron frying pan from college, all refurbished and shiny new!  It had been the victim of a roommate who unfortunately was unaware that you do not soak cast iron in soapy water.  The results were rusting and flaking, which my grandfather fixed right up. 🙂

Later on at home, Brad worked on dinner…

Brad cooking shrimpWe are all about shrimp right now because we bought 14 pounds of shrimp from the NC coast (where Brad is from) and it is sitting in our freezer waiting to be eaten.  Actually, we probably only have about 1/2 that much at this point.  So far, we have made a lot of shrimp and grits (my favorite) and shrimp tacos, which was on the menu tonight.

While Brad was working on the shrimp, I was making not one, but two pies.  Don’t let me fool you, the recipe is really simple.  I will be sure to post it later. I signed up to bring one pie to the Halloween luncheon at work on Friday.  Since Brad really loves this pie, I made him one to take to work with him.

When Brad finished the shrimp, I dressed up the soft corn tacos.

Shrimp tacos

I added salsa, avocado, and FF sour cream. Not too different from my black bean tacos from the other night.  But the shrimp made it so much better.  The beer was also a nice compliment.

The gingerbread in the fridge was calling my name.

gingerbead + yogurt blend

I just can’t pass up sweets when they’re in the house.  I think I’m going to try to skip dessert all next week during the weekdays and maybe have a cup of tea instead.  And in case you were wondering…yes, my thumbs do look like toes.  In my family we call them toe thumbs.  My aunt tried to hide hers all through school, but I have always shown mine off proudly.  I don’t mind being a bit weird.  Brad says I’m the weirdest girl he knows. 🙂




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Filed under Breakfast, Dessert, Dinner, Lunch, Snacks

Good morning!

I had plans to make myself a yogurt bowl this morning with Greek yogurt.  But when I went to make it I realized that I had purchased the full fat Greek yogurt and decided to return it to Trader Joe’s later today.  I opted for the second batch of oats that I had made yesterday, reheated in the microwave with a bit of milk and half of a small banana.

Oats and YogurtThe bowl on the right is my breakfast consisting of:

  • Oats made yesterday
  • 1/2 of a small banana
  • about 1/4 of a piece of gingerbread I made on Friday night (more about that later)
  • Natural PB

In retrospect I should have put in the entire banana.  My oatmeal was a bit bland at the end so I didn’t finish the last two to three spoonfuls.  Rascal had no problem eating it for me.  He loves finishing our food which I usually only let him do if it’s just leftover residue or something really healthy like veggies.

Brad’s breakfast is on the left.  He likes vanilla yogurt while I prefer Greek unless I’m making a smoothie. His breakfast consisted of:

  • 3/4 cups of organic vanilla yogurt
  • 1/2 cup of frozen blueberries
  • about 1/4 of leftover gingerbread
  • Natural PB

He didn’t care for the PB/blueberry combination.  I in turn, will eat PB on anything that will stand still long enough.  Although he did like the PB/gingerbread combo.

We also had coffee which is a morning staple for me.  I usually have two cups but only wanted one this morning

TJ Free Trade Coffee and HT French VanillaBrad bought me french vanilla coffee once thinking I would like it.  Usually the flavor in flavored coffees are way too strong for me.  However, last Christmas I learned a trick for his mom.  I mix the two making the flavored coffee way more subtle.  Currently we’re drinking the free trade breakfast blend from Trader Joe’s.  I mix the two using two parts regular coffee and one part flavored.  The mixture is just right.  Not too vanilla-y.

Now we’re off to try a new church.  Since moving here the only church we have attended is  the church I grew up in which is a good 45 minutes away.  Hopefully we can find a place we like with the same laid back atmosphere.

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Filed under Breakfast

Chocolate for Breakfast

I started the morning off with a very chocolaty breakfast.

Chocolate Almond Oats with Peanut Butter Puffins

Chocolate Almond Oats with Peanut Butter Puffins


  • 1/4 cup of steel cut oats
  • 3/4 cup of water
  • splash of milk
  • 1/2 scoop of chocolate whey protein
  • a sprinkling of chocolate chips, slivered almonds, and peanut butter puffins
  • spoonful of almond butter

I try to reserve this treat for weekends and usually have it on a long run day.  Brad and I have been super lazy this morning attempting to figure out how to set up my blog.

Brad working & Rascal loungingActually, Brad has been working, I have been “working” on this blog, and Rascal has been competing for laziest dog of the year.  He will sleep until lunch if not disturbed and groan if you try to move him.  Ridiculous.

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Filed under Breakfast