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Archive for the ‘Oatmeal’ Category

I live by the motto “never judge a book by its cover”; some of the best things in life come in unexpected forms. I always try to keep an open mind and will try anything once (within reason). It is with this mentality that I have discovered my love for things like escargot and raw fish. I was hesitant to try these things at first, but I’m so glad that I did.

For breakfast this morning I had a bowl of unconventional oats. I used 1/2 cup raw rolled oats, 1/3 cup Chobani Plain Greek Yogurt, 1/3 cup pumpkin, 1/2 of a large banana, ground flax, honey and cinnamon. With inspiration from Catlin, raw oatmeal is quickly becoming one of my favorite breakfast dishes. I did not think it sounded appealing at first, but after trying it I immediately fell in love. It has a better consistency than overnight oats and is far more substantive than granola or cereal. It keeps me full, satisfied and happy all morning long.

Lunch today is also “off the beaten path” so to speak. I packed my lunchbox with a sunflower seed butter, spinach and red bell pepper sandwich on whole wheat with two large carrots, an Empire apple and a super-charge me cookie. Allie sent me my very first jar of sunflower seed butter a few weeks ago and I have been dipping into it non-stop. I have added sunflower seed butter to everything from bread to yogurt, and found that some of my favorite surfaces have been vegetables. In fact, I think the best combination I tried was raw broccoli dipped in sunflower seed butter. Sounds odd, but it was so good. Remember my motto?

Hopefully my day will be as interesting as my food!

Happy Monday,

Nora

What is the best “odd” combination you have tried?

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This morning I had a big ol’ bowl of overnight oats. It has been WAY too hot to make hot oatmeal but cereal and smoothies NEVER fill me like a hearty bowl of loaded oats. I added 1/2 cup rolled oats, 1/2 cup vanilla soy milk, cinnamon and vanilla extract to my bowl and let it sit overnight. In the morning I stirred in 1/2 cup of Chobani plain Greek yogurt and topped the mixture with 1 sliced banana, roasted almonds, dried cranberries, cinnamon and honey. I typically add the milk and yogurt together overnight, but find that this can result in a bowl that is too thick or even chalky. The method I used today left me with a smooth, creamy and cool bowl of oatmeal full of intense vanilla flavor.

(Side Note: I miss chia seeds :(. I ran out a while ago and they can be expensive, so I decided not to buy them until I finish the flax I have on hand…not the same my friends, not the same. I might give in and buy more soon.)

I wasn’t sure how to prepare my overnight oats because every “recipe” I have seen for this version of oatmeal is slightly different. This got me thinking, there are SO many ways to make a hearty oatmeal breakfast. I have prepared oats in more ways than I can even think of:


Cookie Form:Baked in the oven:In nearly empty jars:Loaded with fresh fruit:Loaded with dried fruit:With Chocolate:And even raw:

Oatty-goodness,

Nora

1) What is your favorite way to prepare oatmeal?

2) What is your favorite breakfast when the weather is warm?


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I ran out of time to write a post this morning, however; the pictures were so beautiful that I wanted to share. Breakfast today was inspired by Caitlin and my new Farmer’s Market Honey, ‘Honey I Love You’. I love this name, it’s so clever!

In my bowl: 1/2 cup raw rolled oatmeal, 1/4 cup pumpkin, 1/2 cup Chobani Plain Greek Yogurt, ~1-2 TBS chopped walnuts, 1 banana, drizzle of honey and cinnamon.

This was a delicious hearty breakfast for a warm summer morning. I really liked the use of raw oats mixed with the yogurt and pumpkin, it gave off a granola-esque feel. As my flower bowl indicates, it’s bound to be a bright, bright sunshiny day! Enjoy!

And I’m Off,

Nora

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My internet is up and I’m officially back to blogging :)!


I’m a planner and an organizer. After a few days at my internship, I have come to the conclusion that the 8am-5pm life was meant for me. Gone are the days of staying up until 3am for no reason, wearing the same sweatpants everyday, showering twice a week and living off of a Starbucks heavy diet. That’s right college is over….good riddance.

I’m not necessarily saying that I need a strict schedule but it is nice to have a semi-consistent set of obligations and goals. I like waking up early, working all day and relaxing in the evenings. Looking back at my college years, I’m not sure how I functioned. Sometimes I would finish my day at noon, or start my day at 2pm. I was constantly doing work into the early morning hours and was always awake by 9am because I am incapable of sleeping in. (Did I ever sleep???) Over the past few days I’ve been waking up at 6am, leaving by 7:30am, working until 5pm, going to the gym, arriving home by 7pm and in bed by 10:30pm. An hour and a half is exactly what I need to get ready and have breakfast before heading into work, however; it also requires a bit of planning.

Last night before I went to bed I prepared breakfast and lunch, cleaned my apartment (I hate coming home after a long day and having to do dishes etc) and got my bag ready for work. Doing these little things the night before saves time and frustration, allowing me to enjoy the peacefulness of the morning.

This morning I had a breakfast cookie inspired by Gina and topped it with plain low-fat yogurt (I love Greek yogurt but I was out and this is the next best thing. Low-fat yogurts are creamy and filling. I tend to pick them over nonfat varieties.), strawberries and cinnamon. The night before I combined 1/3 cup rolled oats, 1 TBS crunchy almond butter, 1/2 scoop chocolate whey protein powder, 2 TBS vanilla soy milk, 1/2 of a banana (mashed) and cinnamon and placed it on a plate in the fridge over night. This was so easy and completely held me over through the morning. I will be repeating this in the future!

Shortly after breakfast I was craving juice. I didn’t have any in my fridge but remembered that I purchased a Red Rhapsody Odwalla a few weeks ago. I’M IN LOVE! This was so refreshing and a nice combination of flavors. It is the perfect drink to blend with yogurt and ice for a smoothie on a hot summer day.

It has been an EXTREMELY hot week, and I have been craving cool and crisp vegetables. For lunch I made a semi-Greek salad with 1/2 of a romaine heart, 1 large shredded carrot, 1/4 cup of garbanzo beans, 1-2 inches of cucumber, 1/4 of a red bell pepper, a handful of grape tomatoes, kalamata olives, feta cheese and cracked black pepper. Along side I packed a homemade dressing of olive oil, balsamic vinegar and dried parsley flakes and had a serving of Dr. Krackers and a Jonagold apple.

I wanted something chocolate for my mid-day snack and reached into the bottom of my bag to retrieve the other half of my petrified Chocolate Almond Fudge Clif Bar.

The cable company gave me a time frame between 4pm-7pm for their arrival, so I came home immediately after work. They arrived when I was turning onto my road (!!!) and I was relieved that I would not have to sit in my sweltering apartment and wait. I debated going to the gym or going for a run, but it was FAR too hot outside today. I’m planning on catching up on some busy work, making dinner and heading to bed early tonight because tomorrow is jam packed with meetings and events. I am loving my internship and feel so lucky that I have FINALLY found something that I can dedicate myself to and enjoy!

Blogging,

Nora


Are you a planner or a “go with the flow” type?

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Saturday was my last day working at the bakery. This job has been one of the best experiences of my life and has influenced me to pursue a career in the food industry. Working in the customer service bakery of a large grocery store has taught me the importance of consumer relations and shown me the dynamics of a large business. I am always incredibly inspired by the creativity and excitement that goes on in the store.

My last shift was all I could have asked for. I was on the schedule from 9:30am-6pm to do “demo” aka providing samples to customers. The employee who typically provides demonstrations had another obligation and was unable to sell on this day. I give her so much credit because it is NOT an easy task to be on your feet talking to people and selling products for 8.5 hours 5 days a week! I prepared for my last shift with the world’s greatest breakfast: oatmeal. (I was thrifty and used my microwave to minimize my gas bill!)

In the mix: 1/4 cup oat bran, 1/8 cup rolled oats, half of a banana (sliced and microwaved separately for 30 seconds, then added to my oats 1/2 way through cooking.), 1/3 cup unsweetened vanilla almond milk, 1/2 cup water, cinnamon, vanilla extract and 1 TBS ground flax.

Topped with: 2 large strawberries, Crofter’s South America Superfruit Spread, 2 chopped Brazil nuts and coconut butter.

I was sampling our Pecan Raisin Sourdough and Kerrygold Butter. This is such a special bread that our bakers make from scratch on the weekends. I remember last summer when they were perfecting the recipe and I got to bring some home to sample. It is sweet satisfaction to see this bread come full circle. I’m not a huge butter on my bread person (something about disliking it as a child) but I absolutely love Kerrygold. It is so rich and brings out the best flavors in the bread; a perfect combination.

When I got home I had a pre-planned Cold Peanut Noodle Salad for dinner (practicing already!). I knew I was going to be tired after work and want to shower, so the night before I cooked soba noodles, chopped veggies and created a peanut sauce. All I had to do when I got home was assemble, pour a glass of Kendall-Jackson Chardonnay and enjoy! Easy as pie.In my bowl: 1/2 chopped romaine heart, 1/2 bundle of soba noodles, 1 medium carrot, 1/4 red bell pepper, 1 inch of cucumber, 1/2 stalk of celery, 1 small bunch of broccoli. Topped with a peanut sauce: ~1-2 TBS crunchy natural peanut butter, juice of 1/2 a lime, pinch of red pepper flakes and 1 TBS low sodium soy sauce.

This was an amazing meal! I love how well the noodles took to the sauce, and the raw vegetables were so refreshing. It was a large bowl of food that required just a splash more chardonnay to complete it ;).

For dessert I had the last of my Mint Cookies and Cream frozen yogurt ~3/4 cup with fresh strawberries. Shortly after dessert I fell asleep on my new futon at the early hour of 9:30pm while watching the movie Maid of Honor. It was a long day.

I woke up at 7am this morning and knew it was another great day for a run. I stumbled into the kitchen for a quick pre-run meal of a Lemon Zest Luna Bar and Jonagold Apple, and returned to bed to read my book for a few hours. I MISS READING FOR FUN!!!

After my run I had a late “brunch” (11am?) of another thick green monster smoothie ( 1 large frozen banana, 5 ice cubes, 1 scoop chocolate whey protein powder, cinnamon, 1 TBS crunchy peanut butter, a bunch of baby spinach and 1 cup vanilla soy milk. I forgot the Amazing Grass GREEN Superfood today and my smoothie ended up taking on a mint-ting-a-ling color) and a slice of Ezekiel Cinnamon Raisin Bread with Coconut Butter and Cinnamon.

I did not have any obligations today, therefore; I was on a mission to find a decent Wi-Fi signal so that I could FINALLY upload my pictures and blog! I can’t believe I have been internet-less for an entire week! It is sad how dependent I am on technology, but hey, it’s my life. I spent a few hours at a local bookstore while my pictures slowly uploaded. I was successful but it was an extremely time consuming process. While I was there I snacked on a Peanut Butter Cookie Larabar and Iced Coffee that I brought from home. No more $4 lattes for this girl! (I had a gift card to Starbucks thus why I had a few purchases earlier in the week.)

Now that we are all caught up I’m off to make an early dinner and get to bed before my first day at my internship! I’m beyond excited to start and have been waiting for this day to come for so long! I feel like a little kid on Christmas Eve, I hope that I am able to sleep tonight.  I’m going to try my hardest to post tomorrow. I can’t wait to officially have internet in my apartment on Wednesday.

The Future Awaits,

Nora

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Happy Mother’s Day!!!!

Mom: I have to wish you an extra Happy Mother’s Day since I am unable to be with you today:(. This is the first Mother’s Day that I have not been home for, and it makes me sad that I am unable to spend this special day with the most amazing woman I know! Thank you so much for all of your advice and guidance over the years. I feel so blessed to have you in my life!

This picture is from a family trip to Toronto in January 2009. I wish more than anything that I could be home celebrating my mom and eating good food. Since I am still at school, I am unable to physically be with my mom but she will be in my thoughts all day. I actually called her this morning at 9am and woke her up to wish her a Happy Mother’s Day! Sorry about that Mom! I love you!

Breakfast today was ‘Mom-inspired’ with a bowl of strawberries and cream oats.My mom loves strawberries. She also has a beautiful garden at home filled with an assortment of fresh vegetables and berries that she grows in the summer, so fresh summer produce always makes me think of her.

Sunday breakfast has always been a special meal for me. I remember growing up that my dad would make AMAZING Belgian Waffles on Sunday and my mom and I would always top ours with strawberries and whipped cream. Although this is not exactly the same, I thought of my mom as I was preparing my oats this morning, wishing that I was with her sipping coffee, sharing a conversation and diving into some sweet strawberries and cream waffles!

I’m off to yoga and more apartment hunting!

Love and Appreciation,

Nora

How do you celebrate Mother’s Day?

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Did I really just complete my undergraduate college education? Ladies and gentleman, at 4pm this afternoon I emerged from the confines of my minuscule apartment looking half-human and walked to campus to hand in my last college paper ever. It still hasn’t hit me yet. Do I really not have any readings to do? Tests to study for? Papers to write? As I sit in my room and type this I am in disbelief  that the past four years have finally come to an end.  It has been an interesting ride to say the least. The knowledge I have gained at this institution expands far beyond the classroom. I have learned a lot about myself and have grown tremendously. I have to take a moment here to pause and thank my parents.

Mom and Dad- Thank you so much for every opportunity you have provided me with. I am so grateful to have your love and support in my life. The road hasn’t always been easy, but you never stopped having faith in me and I appreciate that more than you will ever know. Thank you for never doubting me and encouraging me to pursue my interests. You are my best friends and every day I truly feel lucky to have you in my life. I LOVE YOU SO MUCH!

On to my day:

Today was such a scramble. I’m always such a mess during finals week between little sleep, weird eating and stressful studying. I’m glad that this marks the end of it! I started today around 7am and was under lock and key paper writing in my apartment until 3:30pm. I literally moved from my floor (everything was spread out on my floor…I couldn’t sit at my desk anymore!) to the kitchen all day long and finally sat in bed for some final editing and to provide relief to my numb “bottom” that suffered from my harsh floor all day. Yeah, it wasn’t a fun time.

Breakfast was exactly what I was craving: Berry Oats. Last night for dessert I had some luscious local strawberries with MaraNatha Dark Chocolate Almond Spread.

I knew that I needed to have these again for breakfast, so I made a big bowl of oats for breakfast with strawberries and blackberries.Into my bowl:

Base: 1/4 cup oat bran, 1/8 cup rolled oats, 1/4 cup vanilla almond milk, 1/2 cup water, 1/2 sliced banana, 2 tsp chia seeds, cinnamon, vanilla extract.

Toppings: ~1/4 cup Chobani Greek yogurt (last of it!), 3 strawberries, handful of blackberries and almond butter.

This was SO delicious. I really liked the melted Greek yogurt on top. It made my bowl so creamy and I loved the sour contrast with the berries. When I get more yogurt, I’m going to incorporate it into my warm oats more often!

This is the only meal that I was 100% certain of all day. As I got into paper writing the rest of my food was completely random and consisted of “I can’t focus, go make food” dishes. They were all consumed sporadically between the hours of 10am and 3pm. I really hate mindlessly eating, I never feel wonderful when I do and today was no exception. My stomach was…let’s just say a bit bubbly, but it got me through the day. I’ll try to categorize as best I can the randomness of food:

Morning Snack: Jonagold Apple with Almond Butter.

“Lunch”:

Lunch was a compilation of everything in my room/fridge/freezer that I could think to put together. I’m not sure what time this all actually took place, but I think it was a few hours after breakfast when I was getting into the really tedious part of my paper. I spotted a Luna Cookie Dough Protein Bar and decided I needed a little cookie dough to chug through more work. I ate half of it before lunch and the other half later in the day. Shortly after I decided that I needed to refocus and make myself a snack. I went back into my kitchen and prepared a plate of watermelon and pineapple. I wasn’t full and it was almost lunch time so after maybe 30 minutes I went back into the kitchen to make some real food. Remember that Multigrain bread I picked up at the bakery a while ago? Well it also comes in a Multigrain Currant variety(be still my heart, I’m in love with this bread), and I happened to have a few pieces in my freezer from a long, long time ago 🙂 . The pictures above are a before and after shot. I topped my toast with some natural crunchy peanut butter. After I made my toast, I thought to myself, “Nora, you can not live on nut butters, fruit and carbs alone.” And decided to make a plate of sautéed spinach topped with a runny fried egg, extra sharp cheddar cheese and hot sauce. Maybe I should just call this breakfast number two! It was so delicious, and held me nicely through the majority of my paper writing! I really love the combination of egg yolk and extra sharp cheddar cheese, it is so creamy and flavorful!

I finally completed the bulk of my writing around 2pm and determined I needed some editing food.I needed some greens so I made a mini “sludge” monster with 1/2 cup vanilla soy milk, 5 ice cubes, 1/2 frozen banana, 1 scoop Amazing Grass GREEN Superfood, 1 heaping TBS Hershey’s Unsweetened Cocoa, and a big bunch of spinach. It looks like sludge, and wasn’t as good as my protein packed monsters, but it was still refreshing. After this freezing beverage I needed something warm so I microwaved a Medjool date with almond butter and cinnamon. I microwaved another unpictured date with just cinnamon after this. Still not satisfied, and now wanting chocolate, I used a random (embarrassing purchase… my campus store sells them so I picked up a bag a while ago.) rice cake as a vessel for MaraNatha Dark Chocolate Almond Spread and Raspberry Jam.

Today was a whirlwind, and I had a bunch more “finger swipes” of almond butter, some raw almonds, another apple and a big carrot somewhere in between. I think it’s safe to say: my paper was a nut butter fueled production.

It was a bit cool out when I finally left my apartment, but the walk was welcome. I was in need of a good leg stretch, and it settled the random bites of my day. I was fortunate to get to the Political Science Department mere MOMENTS before they locked the doors. My professor told us that the paper was due at 5pm, and the department locks  down at 4:30pm! I don’t know what I would have done if I left my apartment 5 minutes later.

I haven’t had time this week to exercise so I did a light 50 minutes on the Pre-core machine before heading home. I was planning to run but was felling a little “blah” when I finally got to the gym. I’ll tell you, paper writing + sitting + eating = exhaustion.

I wasn’t particularly in the mood for anything fancy for dinner, and wanted to continue my fridge cleaning so I used the remainder of my Bush’s Baked Beans for another Baked Beans and Sweet Potato dish. I served it with a fresh green salad and the last of my watermelon. I decided to cook my sweet potato in the microwave for the sake of time, and it wasn’t very photogenic. I ended up mashing it and topping it with cinnamon and Crofter’s North American Superfruit Spread (cranberry/blueberry mix) before adding my baked beans, which was delicious :).

For dessert I had a few squares of Green and Black’s Mint Dark Chocolate and a cup of Decaf Constant Comment Bigelow Tea. I needed something a little cozy to curl up in bed with because The Notebook was on and I had some blogging to catch up on :).

Hopefully, normalcy will resume tomorrow. I still think it is SO strange that I do not have anymore school work to accomplish. I have some personal projects and fun books to read, so I’m sure I’ll find a way to stay occupied. I think the most exciting part about finishing is that I now have time to do the things that I really like. I’m all for academics, but when it is a struggle to love and appreciate the material you are learning the work is tedious and stressful. I’m really looking forward to reading for fun and continuing my food/wine aspirations.

I have MANY more thoughts, but until I gather them I’m going to leave this rather long post be. I have one more week on campus for  “Senior Week”, which is filled with senior class functions (Finger Lakes Wine tour Monday…stay tuned!). I’m officially out of here after our graduation ceremony next Sunday. I can’t wait to see what the future holds!

Surreal Life,

Nora

Have you ever had a moment or experienced an event that seemed unbelievable?

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