It was another solo weekend, low-key as could be. That’s not a bad thing, by any means — but I do miss the Boyfriend when we don’t get any time together.
What did I do all weekend? If you read yesterday’s post, you know I actually worked out Saturday. Thirty minutes on the treadmill, done. Grocery shopping, done. “21 and Over” watched and enjoyed. Veggies chopped and Tuna Quinoa Cakes made.
On Sunday, I tried a new breakfast recipe when I woke up (even though it was closer to lunchtime). Brooke mentioned Hungry Girl’s Oversized Carnival Oatmeal not too long ago, and as soon as I checked out the recipe, I knew I wanted to try it. I decided Sunday was the day, even making a return trip to the grocery store Saturday when I realized I forgot the peanuts and caramel sauce. After that, it didn’t matter what time I woke up, that oatmeal was going to be mine.
Excellent choice. I think I’ve mentioned that I prefer overnight oats to oats of the hot variety … but if all warm oatmeal tasted like this, I might have to change my mind. It’s hard to hate peanuts, chocolate and caramel. Brooke’s description — I believe it was something about Snickers in a bowl — was spot-on.
Even better? It kept me full for hours.
I also got in some reading time at Starbucks. (I have contest entries to judge, and I got through three of them.) Then it was off to see the latest “Die Hard” movie. (Decided not to let bad reviews deter me, and I’m glad. It was a thoroughly entertaining flick. Whoever quipped that it was a good day for the “Die Hard” franchise to die was full of crap. Will Bruce Willis EVER go out of style?)
When I got home from the movie, I ate a quick dinner — a Tuna Quinoa Cake and a salad made with some of the veggies I prepped Saturday. The tuna cake was as delicious as it smelled when I made them. But I’m glad I cut back on the cayenne pepper. It was plenty spicy for me with just half the amount called for in Lindsay’s recipe.
Umm … perhaps “whipped” isn’t the right word. Despite the name, it took me a heck of a lot longer than 5 minutes to make them. Those wet ingredients are super-sticky. It probably took at least that long to get the coconut nectar I used in place of brown rice syrup out of the measuring cup. (Next time, I’m spraying the cup with cooking spray before I measure.)
Eventually, I got the oats and peanut butter/nectar thoroughly mixed, pressed into a pan and cut into bars. I cut the pan into 16 bars with 5 PointsPlus per bar. That’s the same PPV as some of the other snack bars I’ve seen (the Nature Valley protein bars I have in the pantry come to mind) … only these are homemade, so I know exactly what’s in ’em.
Next batch, I could omit the coconut and probably cut down on Points.
Now I’m hanging out with my cats, watching ID and enjoying a dessert of mint chocolate chip FroCho. This time, the color was spot-on and the chips (chopped before adding) were much easier to chew. I added a bit too much mint extract, though. Note for next time: 1/4 tsp. is too much for a 6-ounce single serve container.
Another note: Chobani Vanilla is much better than the Dannon Light & Fit Greek Yogurt I used last time.
I’m contemplating hitting the kitchen again, though. Roni’s Asparagus and Ham Egg Cups would be an excellent addition to this week’s breakfast menu. All I have to do is roast some asparagus and bake them. I’d be done before midnight, right? Since I’m awake ’til at least 2 a.m., that’s child’s play.
Of course, I could stay in bed and read another couple of contest entries …