Good morning! How’s your week so far? After spending yesterday working on a writing project, catching up on laundry, and taking care of some other day-to-day things, I’m heading into the hospital for a few hours to finish up some training and then heading out to NJ to give a presentation on nutrition and skin health as part of a fun fitness event! Typical of me, I’m more nervous about what to wear than about the presentation itself—I’m of those weirdos who likes speaking in front of big groups, even though I do blush if called on in cooking classes and the like.
Lately, I’ve really been digging plum oatmeal topped with tahini and honey. In the past year, this has become one of those breakfasts that I make so often, I kind of assumed I had written a recipe post. Not so, apparently. Let’s remedy that.
- 1 cup water
- 1/3 cup rolled oats
- 1 tbsp ground flax
- 1 plum, sliced and chopped into small pieces
- a few raisins (optional)
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 4 tsp cinnamon
- 1/4 c liquid egg whites or 1 egg (optional)
- 1/2 tbsp tahini
- 1/4 – 1/2 tsp honey (or bee pollen)
- Bring water to a boil. Stir in oats, flax, plum, raisins and spices. Lower heat.
- Cook ~5 minutes, stirring occasionally to prevent sticking.
- When water is almost all absorbed, add the egg whites, if using, and whisk 2-3 minutes.
- Cover pot with a lid for ~5 minutes.
- Enjoy hot and topped with tahini and honey or bee pollen.
What’s one of your favorite breakfasts?
Since I didn’t travel last weekend, it was easier to get in the swing of things this week. I’m enjoying my current rotation (Cardiac) because I get to see a lot of patients each day. That face-to-face interaction is one of my favorite parts of clinical nutrition, so even if it means being on my feet a bit more, I get a lot out of it.
Though I’ve been sticking to a lot of summer staples to keep me going throughout the day (see the way I worked in this month’s WIAW theme?) I’ve also been trying to mix in new things to keep it interesting. That could be something as simple as “what happens if I used a white peach in my oatmeal?” or something along the lines of, “I wonder if hummus works a pizza topping…with an egg on top?”
Here’s what I ate on Monday.
How do you keep things interesting when it comes to food?
Good morning, all! While I’m off doing that whole unpacking thing, today we have a guest post from the lovely Sunnie of Modern Girl Nutrition.
Hi there! I’m Sunnie, a teen blogger with a huge passion for nutrition and healthy living, and moderngirlnutrition.com is my little corner of the blogging world. First off, let me give a huge thanks to Jess for letting me write on her blog. I love Keeping it Real Food and it’s such an honor to be writing a guest post! Although I have only been blogging for a few months now, I already can’t imagine life without a blog. I mean, how did I live so many Wednesdays without going to a WIAW party? And the horror when I think about the fact that just a few months ago, I was ignorant to the amazing concepts of green smoothies and overnight oats! Basically, I’ve learned so much from the healthy living blogging world that when I found out I would be writing a guest post, I knew that I definitely wanted to share some of those things!
I remember that not so long ago, I used to toss empty glass nut butter jars in the trash all the time, unaware of their precious uses! They are essential to countless blog goodies including homemade almond butter, jams, oatmeal in a jar, and most importantly, overnight oats in a jar!
I may or may have a growing collection of 40 plates. Not sets, just individual plates. My reasoning? Having kitchenware diversity is essential to capturing amazing pictures.
This ensures the best natural light for your photographs. Also, don’t be embarrassed to snap food photos in a restaurant! This one took a while for me to get brave enough to do, but now it’s second nature. Most restaurants take it as a compliment!
Okay, that might be a bit of an exaggeration. But only a tiny bit. After all, oats serve as the base for breakfasts loved by almost all food bloggers- oatmeal, granola, and overnight oats! Plus, they are full of healthy fiber and keep you full for hours.
Let’s face it: everyone has seen a sandwich before. But a sandwich with your blog initials? Much more interesting to look at! Boost the appearance of your meals by adding designs and most of all, garnishes! Once you start getting creative, your photos will only improve from there!
The thing of paramount importance that I have learned from the healthy living blog world has to be that eating healthy doesn’t mean you have to compromise! One of the best things about healthy food blogging is that there are innumerable blogs dedicated to finding healthy alternatives and recipes for the foods that our bodies might not love as much as we do! In just the short amount of time that I have been blogging, I’ve learned and grown so much in both my posts and the way I eat. If you’re one of those people contemplating starting a food blog, I highly recommend you create one and start sharing your ideas! Take it from personal experience, you’ll never look back!:)
Good morning! Happy Monday! I’m really excited to be starting a new dietetic internship rotation this week. Cheers to preparing for the unexpected but hoping for the best!
After a satisfying morning workout, I enjoyed a filling bowl of oatmeal to refuel and set me up well for the day ahead. Yesterday, I made a big batch of steel cut oats with chia seeds, ground flax, chopped apple, and pumpkin, so all I had to do today was reheat the leftovers. Topped with some granola bar crumbles, applesauce and a peanut flour & pumpkin “mousse” of sorts, it totally hit the spot.
What are you looking forward to this week? What did you have for breakfast this morning?
Thanks for being patient while I get the hang of fitting blogging into my schedule. I’m working on finding ways to all those everyday human things.
One thing I can already tell is going to be a big thing for me is do-ahead breakfasts. My two recent favorites are overnight oats that get reheated. While I posted a post on cold overnight oats a while ago, I’ve been making a version with skim milk that’s just as good warm as it is cold.
Raechel at the Rebel Grrl Kitchen gave me the idea to make overnight steel-cut oats. Dude, why had I never done this before? I actually made mine with water instead of almond milk, and it was so freaking good.
In a microwave-safe dish, I mixed:
- 1/4 steel-cut oats
- 1 tbsp chia seeds
- cinnamon, ground cloves, ground ginger to taste
- vanilla extract
- 1 small chopped pear (optional)
- ~3/4 c water
What breakfast are you loving lately?