Brunch & Linner

Woo Hoo and welcome to the weekend! Hope everyone is making the most of these days off and if you are working this weekend, I’m sorry! If it makes you feel any better, I’m on call at the hospital until 7am Monday morning!

I was so so so excited for my breakfast this morning! The last time I went to Kroger, they were having a sale on Chobani yogurt, so I picked up a few new-to me flavors and I was really anxious to try the peach flavor I purchased. And what better way to try out a new flavor than to whip up a bowl of overnight oats (not longer just for busy workday mornings)?

So last night I stirred up one container of peach flavored Chobani, 1/2 cup unsweetened almond milk, 1/2 cup of rolled oats, and 1 tablespoon of chia seeds (my favorite overnight oats add-in) and let it set in the fridge overnight. When I woke up this morning I set to work on completing my bowl with some help from the following ingredients:

Peaches ‘n Cream Overnight Oats with Gingersnap Cookie Crumble: (serves 1)

  • 1 container peach flavored Chobani yogurt
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon chia seeds
  • 1/8 cup water (or more as needed to thin)
  • 1/2 cup frozen peaches, thawed and chopped
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon cinnamon
  • 3-4 crushed gingersnap cookies
  • 1 tablespoon Justin’s Maple Almond Butter

1. Combine first four ingredients and place in the fridge, covered, overnight.
2. In the morning, take your bowl out of the fridge and add 1/8 cup of water to the mix if       needed to thin out.
3. Stir in peaches, almond extract, and cinnamon.
4. Topped with crushed cookies and a drizzle of your favorite almond butter.
5. Prepare to die and go to gingersnap cookie Heaven!

This was by far the BEST bowl of overnight oats I’ve ever created! The bite from the gingersnap cookies paired so perfectly with the creamy peach flavored oats and added just the right amount of crunch!

By the way, if you’ve never tried Justin’s Maple Almond Butter, you are ra-heely missing out my friend! It is my favorite almond butter flavor!

The funny thing was that I mixed up this bowl with everything but the topping first thing this morning but then realized that after drinking my cup of coffee, I wasn’t even hungry! So I ended up having this bowl for “brunch” about 3 hours later!

The majority of my day was spent cleaning up the house, getting in a workout, and catching up on my blog reading but the highlight of my day was a little visit from my sister and her boyfriend! They’ve been dating for several months now and this was the first time I got to meet him face to face. Don’t they make such a sweet couple?

We hung out and chatted a bit before they headed off to see a movie. After they left, I realized it had been 5 hours since break…um, brunch and I was just starting to get hungry. One of the many reasons I love my dear Greek yogurt!

For linner (lunch+dinner), I threw together a salad with a bit of inspiration from Julie. She recently posted a recipe for Raspberry Glazed Salmon that I’ve been wanting to try, but sadly my salmon was taking a vacation in the Alps (still in the freezer). Luckily he left his cousin Can O. Salmon behind…you know, to look after the alevins. 😉

I love these jams that they sell at TJ Maxx…they come in a variety of flavors and when you finish the jam, you have a beautiful new juice glass!

1/2 cup of canned salmon mixed with 1 tablespoon of the raspberry pomegranate preserves and 1 tablespoon balsamic vinegar to make a sweet salmon salad and served on a bed of spinach along with roasted kabocha squash and crumbled goat cheese.

I love love love topping my salads with warm roasted veggies! The combination of the warm soft kabocha with the cool salmon salad and goat cheese made for a fine linner! Oh, and I totally went back for more kabocha! Half a squash is 1 serving right? Right!

Even on the weekends, it is rare for me to eat “off schedule.” I am normally a 3 meal + 2 snacks kind of person, so today was a bit different for me. I do have to say though that these two meals have kept me plenty satisfied. Hmm, looks like I’m learning a few things about intuitive eating!

Do you tend to eat on a schedule or do you “wing it”?
With my job, I have to eat at a set time or I may not get to eat at all. I guess that schedule just tends to carry itself into the weekend as well.

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