Coming off the long, amazing Thanksgiving weekend I cant help but reflect on how much we have to be thankful for.
This year we hosted Thanksgiving. My hubby did ALL of the cooking. For that, I was very thankful and can only assume our guests felt the same way. Although, as I have mentioned before, hubby really does enjoy the cooking and is the chef of the house.
This time of year we love delving into the holiday recipes, scrummaging through FoodNetwork.com, amazing food blogs and cookbooks to select the best recipes. All while watching holiday movies with a fire going, alongside yummy snacks and drinks, with a really scrumptious smelling festive candle. Amazingness, right?
This weekend we also spent time with friends that I have had since kindergarten. There’s nothing like walking into a room of people that hold many of your most embarrassing, traumatizing, life threatening, happiest, saddest moments of your life. There is something very comforting in it. Although, I wouldn’t mind if some of those embarrassing memories slipped the minds of these ladies. That is certainly not going to happen though. As it shouldn’t, that’s what these friendships are all about. I mean, it wouldn’t be the holidays without reminiscing of the time I broke my leg and instead of walking after school we would go through the drive thru at McDonalds and get a burger and orange soda… on more than one occasion. : /
Anyway, I digress. All in all I feel so lucky and thankful for my family, near and far, my friends and all of the blessings that have come our way. And there have been many!
After a long week of indulgence, the good memories may not be the only things that are lingering over. Hello stretch pants… Some of us may be focusing on getting off our sugar high and reeling it in a bit. I wanted to share one of my fav (and filling) breakfast recipes that I love this time of year. The benefits is that it’s high in protein, tasty and will keep you full until lunch. Well needed over here!
You can dress this oatmeal up by adding berries, nut butters, pumpkin… even chocolate. Just in case you have to slowly ween yourself off the sugary stuff!
HIGH PROTEIN BLUEBERRY OATMEAL
Recipe derived from Chelsea’s Healthy Kitchen
1/4C old fashioned oatmeal
1packet no calorie sweetener
1/4C frozen blueberries
dash (i use a heavy dash) of cinnamon
1TBSP chia seeds
3TBSP egg whites
1/4C nonfat greek vanilla yogurt
1/2TBSP almond butter (or any nut butter of choice)
60% cocoa chocolate chips (optional)
In a saucepan, mix oatmeal, water (just enough to encompass all of the oatmeal), no calorie sweetener, cinnamon, chia seeds (if using chia seeds add a splash more water) and cinnamon. In the last couple of minutes of cook time quickly mix in the egg whites, continuously stirring so you don’t get scrambled eggs.
In a serving bowl add your yogurt, top with oatmeal and while it’s still piping hot add top with almond butter. It’s so good when it melts a little. Some mornings when I’m craving something a little more savory, I add 3-5 Ghiridelli 60% cocoa chocolate chips on top so it melts into the almond butter and oatmeal. Delish.
This is filling and can get you through til lunch! Some alternate toppings that I have been addicted to have been a tablespoon of sweetened shredded coconut and a tablespoon of walnuts. This would replace the almond butter topping. I have also successfully swapped out the blueberries for a half mashed banana cooked into the oatmeal. It’s just so versatile and filling.
The egg whites might sound a little weird but they just provide a fluffier oatmeal and jack up the protein, hence, surviving til lunch. You wouldn’t even know they were in there.
I hope you all enjoyed your Thanksgiving! What is it that you are most thankful for?