If breakfast were in a competition, oatmeal, specifically custard oats, would always take the gold medal.
And why not? Their warm, wholesome and packed with fiber. Fiber fills you up and keeps you regular!
Then you add in an egg for protein, vitamins and minerals, not to mention the extra creaminess it adds. These oats were cooked in just water, but you wouldn’t know that by the looked of it!
Keeping them plain while they cook is a great option, especially when you want the toppings to take over. I added water + a pinch of sea salt to the oats, but you can definitely punch up the flavor a ton too.
Lastly there are the toppings. Oh the toppings! Possibilities are endless. I went with PB + J flavors here, but there’s actually no jam added on top. I thawed and mashed frozen strawberries. Natural sweetness with no added sugar. Yes please. Perfect peanut butter on top to finish it off.
How do you like your oats?
Plain n Simple PB + J Custard Oats
- 1/2 cup rolled oats
- 1 1/4 cup water
- pinch of sea salt
- 1 egg
- 4-5 frozen strawberries, thawed and mashed
- 1.5 tbsp peanut butter
- In a small pot over medium heat, combine the oats, water and sea salt. Allow to cook and thickened up (about 5-6 minutes), then stir in the egg that’s been whisked with a fork.
- Cook for 2-3 minutes until the egg has fully cooked together and your oats look creamy.
- Top with strawberries + PB.
- Stir everything together and enjoy!
7 Healthy Salads to End the Year With
As I mentioned in my 16 week update, my eating hasn’t been the best. Sweets are up, veggies are down. I’m sure I’m not the only one dealing with that this time of year.
Well it’s time to flip flop that!
Through the end of December it’s my goal to share 7 different healthy salads with you. And I’m not talking just throwing some lettuce on a plate and calling it good. Nope, a lot of these salads with be full meals in themselves.
They’ll all be different from each other, and hopefully all offer something for everyone.
Salads create such a great base for a veggie packed, variety filled meal. Normally you start with greens, but you sure don’t have to! I’ll share at least one salad that doesn’t have the traditional lettuce base… as long as it turns out. 🙂
After you have your base, whatever it may be, you can toss in TONS of different veggies, beans, whole grains, fish, meat, tofu, nuts, seeds, fruits, cheeses… the list goes on and on. Variety is what makes salads so great. You can change it up every time and not get bored. Plus variety is good for your body. Different foods=different vitamins and minerals. I like that, and since I’m growing a little baby, making sure I’m eating right for both of us is extremely important.
I stocked up on a bunch of veggies yesterday, so I need to get a chopping! Prepping salads doesn’t happen on it’s own.
Are you a salad lover? Do you have a unique salad that you love? Please share!
Like what you read? Subscribe to the feed or by email to be the first with your hands on new healthy, budget friendly, recipes, pregnancy updates, kitchen how-to’s, hikes, fitness tips and home workouts with some life and home balance thrown in there.
Leave a comment below or email me at firstname.lastname@example.org to connect, ask any questions or share your thoughts.