Orange Dreamsicle Smoothie Bowl

Orange Dreamsicle Smoothie Bowl

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The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats.  I fell in love instantly.  It was like my mouth had found an old friend.

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Strawberry Kiwi Smoothie

Strawberry Kiwi Smoothie

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I just found this post that has been sitting in my drafts bin for two years.  No joke, TWO YEARS!

…can a blog post grow old???

What was my life even like two years ago?  Spring of 2015 was my first semester as an RA.  I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm).  I had never been to Texas.  I didn’t like tomatoes.

I think that it is about time that I share this recipe.

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Ingredients

  • 3/4 cup milk of choice
  • 1 kiwi, peeled and sliced
  • 2 large strawberries, stems removed
  • 1/2 teaspoon vanilla extract
  • 1 cup ice
  • 1 large handful spinach

Directions

  • Combine all ingredients in a blender until smooth.
  • Drink and enjoy!

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Apple Cinnamon Bites

Apple Cinnamon Bites

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Saturday evening after supper, I was successfully avoiding real schoolwork.

To begin, I downloaded a bunch of “educational” apps so that I could “review” them for my Educational Technology class (actually I just enjoy playing children’s games).  In between trying to create mathematical sentences and type parts of speech, I decided to scroll through my drafts folder.

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Lo and behold, I have multiple recipes waiting to be shared.  I hope you enjoy National Apple Month with these apple cinnamon bites.

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Ingredients

  • 1 1/4 cups flour
  • 3/4 cup oatmeal
  • 2 tbs sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup applesauce
  • 1/4 apple, diced
  • 2/3 cup milk
  • 1 tbs lemon juice
  • 2 tsp vanilla extract
  • extra sugar, for topping

Directions

  • Preheat oven to 450 degrees Fahernheit.
  • Combine milk and lemon juice.  Let sit while completing the next two steps.
  • In a separate bowl, mix together first seven ingredients (flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon)
  • Stir in applesauce and diced apple.
  • Add vanilla to milk and lemon juice mixture.
  • Gradually add wet mixture to dry mixture until completely combined into a sticky dough.
  • Coat brownie pan and insert with nonstick spray.  Evenly spread dough into the pan.  Press the insert into the pan.
  • Bake in preheated oven for 12-15 minutes. Remove from oven.
  • Set oven to broil.  Sprinkle sugar over pan and broil for two minutes.
  • Let cool completely before removing from pan.
  • Eat and enjoy with a glass of milk!

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Adapted from “(Relatively) Healthy Oatmeal Scones” by  slicedpeaches.

 

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WIAW: Stress Free Saturday

WIAW: Stress Free Saturday

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Today for What I Eat Wednesday, I am showing pictures of my meals on Saturday.  I wrote the text Saturday morning, and I felt that it gave appropriate “spiritual food for thought” to pair with my comestible activity for the rest of the day.

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Breakfast: The best way to finish off a jar of peanut butter is to make oatmeal in a jar!  I added grapes to make it more like pb&j.

 

Be anxious for nothing -Philippians 4:6

I seem to quote that verse on a second by second basis, and yet I am so bad at obeying it.  I tend to do the opposite and worry about everything.

Mid-morning snack: vanilla yogurt with strawberries and mandarin oranges

Right now, it is 4:30 Saturday morning, and this is what I am thinking:

  • What if I got a failing grade on the speech I gave yesterday?
  • Will I have enough time to get this assignment done?
  • What will the cafeteria serve for lunch?
  • If I swim today, will it give my mind a rest or be too taxing on my muscles?
  • I told M and K that I would take date-iversary pictures of them this afternoon, but I don’t really know what they want or what their style is.
  • Did I drink enough water yesterday?
  • Should I make my WIAW post for Saturday or Monday?
  • Should I go to the elementary school on Monday to do some prep work for student teaching?
  • I wonder if I can pick up some extra hours at work this week.
  • Should I have bought a different type of cake mix to bake for the hall meeting on Tuesday?  
  • Will I pass my licensure tests next month? 
  • Am I prepared to student teach in January?
  • What am I going to do after graduation?
  • Am I worrying too much?

I am sure the list could go on for quite a while.

Lunch in the cafeteria: banana & peanut butter sandwich (toasted in the waffle iron because the panini press was gone), mixed vegetables, and cottage cheese with cranberries

Be anxious for nothing,

But in everything with prayer and supplication 

Let your requests be made known unto God. 

– Philippians 4:13

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Snack while writing lesson plans: (an American classic) a hotdog and chips (I usually don’t have hotdogs in my room, but earlier this week, I really wanted a good hotdog.  Since I am picky about what counts as a “good hotdog,” I went to the store and bought a pack.)

I think my problem is that I never really make it past that first line of that verse.  I get so worried about not being anxious that I fail to realize that God does not leave me to find my own peace.

Supper in the cafeteria: penne pasta with chicken, vegetables, and alfredo sauce, and a bowl of cottage cheese

God wants me to bring my worries to Him in prayer with  thanksgiving.  He doesn’t expect me to mitigate my own fears.

Pre-Bible-Study-Snack: Peanut butter crackers…protecting the world from a hangry Kat.

…My peace do I leave with you. I do not give it as the world gives. Do not let your heart be troubled or afraid. 

– John 14:27

Snack at Bible Study: 3 Pumpkin Cheesecake bars made by our hostess (don’t you love our patriotic plates in the middle of Autumn? 🙂 )

So right now, I am bowing my head in prayer and dedicating myself to a stress-free Saturday.  I am going to fervently surrender to God’s grace.  Then I will crawl back into bed and rest in God’s peace, eager to embrace His mercies that are new every morning.

After-Bible-Study-Snack: Greek yogurt with peanut butter (I added about 4 oz. of peanut butter to this after taking the picture…I usually eat about 4 oz. of peanut butter a night).

Did I spend Saturday completely stress- and worry-free?  No.  Nonetheless, typing that post did help me put my anxiety into perspective.  I must daily hold my life up to the light of eternity and surrender my struggles to God.

Thanks Jenn (Peas and Crayons), Laura (sprint2thetable), Arman (thebigmansworld) and Meghan (cleaneatsfastfeets).

WIAW – Snackin’ Sunday

WIAW – Snackin’ Sunday

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Once again, I am sharing my spiritual and physical food by linking up with Jenn (peasandcrayons), Laura (sprint2thetable), Arman (thebigmansworld) and Meghan (cleaneatsfastfeets) for What I Ate Wednesday.

This week, I am showing a full Sunday of eats.

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Spiritual Food:

This week, my church elected a new pastor (which means that neither the old pastor nor the new pastor preached).  Instead, the president of my college spoke in my church’s Sunday morning service, and he shared a message that he had recently given in a school chapel service.  Although I had heard the sermon before, there were some applicable truths.  Using Acts 9, he urged the church to be a congregation of “Barnabas”s–Sons of Encouragement. After Saul’s conversion, Christians were still afraid of him.  Yet, Barnabas rescued him.  Barnabas saw the life change he had experienced and encouraged the disciples in Jerusalem to accept Saul.  Later, in chapter 13, Barnabas accompanies Saul on his missionary journeys.  This story does more than show us the importance of being an encouragement to others.  Each of us need to find a “Barnabas” to hold us accountable and keep us spiritually on track.  Even Paul, who is considered a spiritual giant, learned from the humble friendship of Barnabas (compare Acts 15:36-41 and 2 Timothy 4:11).

God does not expect us to live in solidarity;  He created companionship and community.  Whether it be a family member, friend, teacher, co-worker or fellow-blogger, have someone to regularly encourage you and check your spiritual health.

Physical Food:

My Sundays are pretty simple, and this one was no different.  I wake up like a normal school day so that I can take my time getting ready.

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This week, The Oatmeal Artist’s weekly theme is red.  I tried to make a beautiful apple peel rose on my cinnamon peanut butter oatmeal, but I was not too pleased with how it came out.

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I snacked my way through the morning: a pumpkin square after my run, another pumpkin square as “dessert” after breakfast, and a graham muffin right before I left for church (with hopes that I would make it through the whole service without getting hungry…it didn’t work 🙂 ).

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I ate lunch (stew with rice, grilled vegetables, yogurt with granola, and a super-ripe banana) in the college cafeteria. This isn’t a typical Sunday lunch for me, but I don’t know what a typical Sunday lunch actually is.

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Before choir practice, I ate a plate of my mom’s meatloaf, blue potatoes, and butter beans with corn that she sent back to school with me after a quick trip home on Saturday afternoon.  Originally, there were red potatoes too, but I got hungry while working on schoolwork, and I ate all of the red potatoes around 2 o’clock.

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Dessert was a cereal bar topped with peanut butter because I am classy 🙂  (Side note: I go through about 2 jars of peanut butter a week, so I taste-test a lot of brands. This was my first sampling of Peter Pan Simply Ground.  It was good, but it will never compare to The Best Nut Butter I Have Ever Tasted).

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For as long as I can remember, I have eaten a bowl of ice cream every Sunday night.  Our church had a prayer service tonight instead of our typical worship service, and it went a little late, so I knew that just ice cream was not going to satisfy my hunger.  I topped the bowl with peanut butter and protein granola…and then I ate some a lot more peanut butter and granola (imagine about 4 oz. of peanut butter and 1.5 cups of granola) because I was still hungry. (Side note: don’t try to save money by buying Aldi-brand strawberry yogurt and protein granola [their regular granola is fine, though].  It is worth the extra $2 for Breyer’s and Nature Valley.   Trust me.  I learned the hard way).

Before bed, I ate an undisclosed number of pumpkin bars. Hint: Pictures don’t always tell the whole story 😊

 

Questions for you:

  1. What did your pastor preach about on Sunday?
  2. What is your favorite nut butter?
  3. What foods do you always buy name-brand?
  4. Bonus question:  I ate oatmeal at every meal today.  Can you find the oatmeal in the supper that I ate before choir practice?

 

Mango and Sweet Rice Overnight Oatmeal

Mango and Sweet Rice Overnight Oatmeal

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With fall starting later this week, I wanted to throw in one last summery oatmeal recipe.

I have only been to a Thai restaurant one time, but I absolutely loved it!  This oatmeal recipe was inspired by the dessert I ordered that night:  sweet sticky rice with mango.  The name is self-explanatory.  It is sweet.  It is sticky.  It has mango.  🙂

This overnight oats recipe is perfect for rushed mornings before school or work.

Ingredients

  • 1/3 cup cooked rice
  • 1/3 cup raw oatmeal
  • 2/3 cup milk (I used cow milk, but I am sure that coconut milk would be delicious!)
  • 1 mango, diced
  • 1/2 tsp vanilla extract
  • 1 tbs shredded coconut
  • pinch of sweetener (optional)

Directions

  • Combine all ingredients in a seal-able container
  • Let sit overnight
  • Eat and Enjoy!

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Lime Overnight Oatmeal with toasted Coconut and Cashews

Lime Overnight Oatmeal with toasted Coconut and Cashews

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If I’m being honest, this isn’t even really a recipe.  It came about because the Oatmeal Artist’s weekly theme was overnight oats, and I wanted desperately to participate on Instagram.  My family had just returned from our speedy vacation, and the only fresh fruit in the house was an overripe banana (which tastes great but doesn’t take very pretty pictures) and some neglected limes in the bottom of the fridge.

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So I did what any self-respecting oatmeal enthusiast would do; I made it work.  I scavenged my meager supplies and employed my overnight go-to: the voluminous oatmeal trick.

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I must say–if nothing else, Lauren’s weekly themes have challenged my creativity and food photography skills.

Ingredients

  • 1/3 cup oatmeal
  • 2/3 cup water
  • 1 tsp. lime juice
  • 2 tbs. shredded coconut
  • 2 tbs. cashew pieces
  • lime zest and  wedges, optional

Directions

  • Combine water and oatmeal in a microwaveable container.  Microwave 1 minute.
  • Transfer oatmeal to an airtight container and add lime juice.  Refrigerate overnight.
  • In the morning, preheat oven to 350 degrees Fahrenheit. Spray a cookie sheet with nonstick spray.  Spread coconut and cashews on the pan in a single layer.
  • Cook coconut and cashews in preheated for a about 5 minutes.
  • Meanwhile, remove oatmeal from the refrigerator and stir, adding water or milk if necessary.  If desired, microwave oatmeal for an additional 30-60 seconds.
  • Top oatmeal with lime zest or wedges and toasted coconut and cashews.
  • Eat and enjoy.

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