Sunday is the First Day of the Week

I admit I can be a bit of an organizational freak.  I like for things to be where they are supposed to be when they are supposed to be there. During the week, I don’t have time to waste putting meals together for lunch or packing snacks.  I need it to be done or I will end up stuffing junk in my lunch because that’s all I have time for.

Cue Sunday.

carrotspeanut butter

I hate the mess, but the mess is why I won’t do any of this during the week.  After an hour or so in the kitchen processing, slicing, cutting, and bagging, I’m set for the week.

carrotscarrots

peanuts and chips

Peanut butter

Now, I have plenty of peanut butter for sandwiches and smoothies.  Carrots are sliced and ready for salads or snacking.  Peanuts are portioned out so I don’t eat the whole can at one time.  Veggie chips are bagged as the perfect side for a sandwich or salad.

But realistically, motivation to eat healthy foods all week comes easily on Sunday.  Am I going to eat this pretty all week?  Haha.

Haha.

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Chocolate Peanut Butter Oatmeal

Yes, this happened.

Chocolate Peanut Butter Oatmeal

 

The only drawback to eating chocolate and peanut butter for breakfast is that making oatmeal takes a lot longer than pouring almond milk on top of a bowl of Kashi.

Chocolate Peanut Butter Oatmeal

But oh my goodness…it’s so amazing.

Using a lot of the peanut butter oatmeal recipe I posted the other day, I made this one with a few minor changes.  Here’s how to get your dessert for breakfast:

  • 1/2 cup oats
  • 1/2 cup of almond milk
  • 1/2 cup of water
  • 1/4 teaspoon of salt
  • 2 tablespoons of peanut butter
  • 1 tablespoon of cocoa powder
  • 1/2 tablespoon of honey (more if you like sweeter)
  • packet of stevia
  • 1 tablespoon of vanilla flavor

Cook the oats with the 1/2 cup water and 1/2 cup almond milk.  Bring the almond milk and water to a boil, then add the oats.  Turn the temperature to medium and cook for five minutes.

Add the 2 tablespoons of peanut butter, 1 tablespoon of cocoa powder, honey, stevia, and vanilla to the blender.  You can spin it around a little, but it won’t do much since there isn’t much liquid.  When the oats finish cooking, add half of them to the blender and combine.

Put the mixture in a bowl and combine with the other half of the oats that you didn’t put in the blender.

It tastes like a peanut butter cup, doesn’t it?

Fun tip: don’t leave your bowl of oats unwashed in the sink when you finish.  It’s a PAIN to clean out.

There’s nothing to say that you can’t add some chocolate chips or other sweetness to this recipe.  Since it was for breakfast, I didn’t want to go too overboard.  If you add something, let me know!

Peanut Butter Oatmeal

If you like the idea of eating  a bowl of peanut butter, this recipe is for you.

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If you like the idea of eating only what’s left in your pantry, this week of posts is for you.

left in the pantry

Today is the the first full day of clean-out-your-pantry week.  Before I cooked anything, I went through my pantry and threw out things that were severely out of date.  Apparently, there was a time in my life that I thought I was going to make pancakes every day.  I hate throwing away unopened boxes of things, but it is refreshing knowing that everything in there is now edible!

PantryYou might notice that I have enough K-cups to last until the apocalypse.  A friend found them on clearance in a town where K-cups must not be cool.  They are now mine.

In my cleaning out, I found a large box of rolled oats and decided it was time to foray into the world of oatmeal.  I’ve tried it a few times and wasn’t a fan, but I stumbled upon an idea I thought I might actually like.  Here’s what’s in it:

  • 1/2 cup of oats
  • 1/2 cup of almond milk
  • 1/2 cup of water
  • 1/4 teaspoon of salt
  • 1 banana
  • 2 tablespoons of peanut butter (I used my homemade peanut butter)
  • 1 tablespoon of vanilla flavor
  • 1/2 packet of stevia (optional)

Cook the oats with the 1/2 cup water and 1/2 cup almond milk.  Bring the almond milk and water to a boil, then add the oats.  Turn the temperature to medium and cook for five minutes.

oatmeal

oatmeal

While the oats are cooking, use a blender to combine 1/2 banana and the 2 tablespoons of peanut butter.

banana and peanut butter

When the oats finish cooking, add 1/2 cup of the cooked oats to the blender.  Blend the oats, banana, and peanut butter together.

Put the mixture in the blender in a bowl and top with slices of the other 1/2 banana.

peanut butter oatmeal

Finally a Finished Christmas Tree and Chickpea Cookies

There are other adjectives I could put in front of chickpea, but there are so many I just decided to leave it at that.  They are really peanut butter banana oatmeal chickpea cookies, but whatevs.  I’ll get to these in a second.

After a harrowing attempt at putting up my Christmas tree last night, it is finally completed.  Let’s just say don’t buy cheap lights.  There is a reason why they are cheap.  After decorating my tree, un-decorating my tree, going back to target, and redecorating my tree, it’s finally Christmas at my house.

Tree

Now, for the important part.

These cookies are so easy to make-especially if you have a food processor.  Dump the following into your food processor:

1 can of chickpeas

2 tablespoons of peanut butter (natural or homemade is best)

2 tablespoons of PB2 (Read about PB2)

1/4 cup of plain greek yogurt

A few squeezes of agave syrup (I don’t like my cookies super sweet, so I don’t use too much) OR 1/4 cup of brown sugar

1 tablespoon of cocoa powder

2 tablespoons of cinnamon

1 tablespoon of vanilla flavor

1/2 cup of oats

1/4 cup of almond milk

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Process to this consistency.

Use a spatula to put the dough in bowl.  Mix in some chocolate chips.

You can always just eat it with a spoon and forget the oven (like I do).

You can always just eat it with a spoon and forget the oven (like I do).

Spoon the dough onto a cookie sheet.  Bake at 350 for about ten minutes.

This cookie dough can be doctored up with all kinds of things. I threw a banana in there for my last batch.  Gave it a little pop!

Chickpea Cookies

(Sort of) Peanut Butter Banana Waffle

First, you need to know that PB2 is one of greatest creations of our lifetime.  Perhaps that’s a little melodramatic, but I use so much PB2 I should own the company.  PB2 is powdered peanut butter.  It has all the flavor of peanut butter without the oil.  You simply mix the PB2 powder with some water and you have peanut butter.  It’s great for smoothies and baking, but I even mix it together with a banana and have it as my dessert at night.

It is a little hard to find in stores, so I order mine from Amazon.  You can even order chocolate peanut butter!  Click here for the best deal I can find.

YUM!

YUM!

Now that you know all about PB2, I can help you make your breakfast!  Here is what you need to make this:

Putting the milk in a pretty glass makes all the difference!

Putting the milk in a pretty glass makes all the difference!

2 tablespoons of PB2

2 teaspoons of cinnamon

1 soft banana

1 reduced fat Eggo waffle

1 cup of almond milk

Combine the PB2 and water to make the peanut butter.  The more water you add, the creamier the PB.  Once you have it mixed, add the cinnamon and stir.  Cut the banana in half and mash half of the banana into the peanut butter mixture.  You should have a half cup of pb/banana spread.

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Toast the waffle as brown as you like it.  

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Spread a thin layer of the mixture on the waffle.  Layer the banana slices on top of the mixture, and use the remaining mixture on top of the banana.  Place on a small plate.

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Pour the almond milk into a pretty glass.

Eat!

This breakfast contains about 275 calories.