Frosty cold mornings call for a hot breakfast. I've cut waaaaay back on wheat, sugar, and dairy and have chosen to only eat grains once a day (at breakfast) right now. Oatmeal is a go-to favorite for breakfast along with eggs and/or light sausage. I usually cook the oatmeal with chopped dried dates and cinnamon or drizzle on a little honey and sprinkle on a tablespoon of chopped nuts.
When I received a decadent looking recipe for Almond Joy oatmeal recently, I was surprised to find it had less sugar than I was currently getting with fruit or honey. That said, the calorie count is the same because of the fat in chocolate. Also, honey is anti-viral, anti-bacterial, and contains trace minerals needed by the body to properly process sugar. While I wouldn't make Almond Joy or PB Cup Oatmeal a daily habit, it is a nice treat once in a while.
Almond Joy Oatmeal
Serves 1
In a 4 cup microwaveable cereal bowl, combine1/3 cup quick cooking oats
2/3 cup water
dash salt.
Microwave 2-1/2 - 3 minutes, until cooked through. Sprinkle in
1 Tbsp chopped raw almonds
2 Tbsp. shredded unsweetened coconut
2 teaspoons chopped dark (>60%) chocolate
Drizzle with
1-2 Tbsp. soy or almond creamer
Peanut Butter Cup Oatmeal
Serves 1
1/3 cup quick cooking oats
2/3 cup water
dash salt.
Microwave 2-1/2 - 3 minutes, until cooked through. Stir in. . .
2 Tbsp. natural peanut butter
2 teaspoons chopped dark (>60%) chocolate
Drizzle with
1-2 Tbsp. soy or almond creamer
Love you, Sweet thing!
Momma
No comments:
Post a Comment