Hey guys and Happy What I Ate Wednesday!
I am absolutely loving the new “themes” Jenn has been creating for us party rockers each month. It not only gives us a chance to share our latest ideas for meals and snacks, but also motivates us to eat more veggies!
And with Easter being right around the corner, I hopped right on this month’s challenge!
Starting with my newest overnight oats creation:
Can I interest anyone in some carrot cake for breakfast?
Carrot Cake Overnight Oats
Prep Time: 10 minutes
Cook Time: N/A
Ingredients (Serves 1)
- 1/2 cup shredded carrots
- 1/2 cup rolled oats
- 1 cup vanilla Greek yogurt*
- 1/2 cup almond milk
- 1/2 cup water
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Toppings: shredded coconut, raisins, and/or granola
1. Place shredded carrots in a microwave-safe bowl, cover with plastic wrap (leaving a little vent on the side) and cook on high for 1-2 minutes or until tender.
2. Rinse carrots in cold water and pat dry with paper towels.
3. Combine carrots with all other ingredients (except toppings), cover and place in refrigerator overnight.
4. In the morning, stir in a bit of liquid if needed to thin and add desired toppings.
For some reason, I’ve been craving carrot cake like mad crazy lately.
So when I saw this little guy on sale at Publix the other day, this combo almost immediately popped into my head. Unfortunately the date and fig flavors weren’t as pronounced as I thought they would be so I think a vanilla or honey-flavored Greek yogurt would work just as well.
Just don’t forget the coconut and raisin topping…it totally makes it!
Let me just say I was glad I prepped breakfast the night before! You see…apparently, when you hit snooze “x” amount of times (not sure how many that is…I lost count), my alarm clock
So yeah, this is more of what my breakfast looked like…eaten haphazardly in the car…with a BIG mug of black coffee to finish waking me up!
had enough time made time (priorities people, it’s WIAW!) to snap a pic of my “throw-together lunch” before I practically hopped out the door!
A couple of tablespoons of hummus and the Chobani were mixed together…half eaten with the tuna on some whole wheat French bread and the other half with my bowl-o-veggies!
Obviously, I didn’t get my fill of carrots over breakfast 😉
And I know what you’re probably thinking about that tub of pre-made hummus. But hear me out…it’s a brand new flavor and I just HAD to taste it before I attempting to make my own…you know, so I can ensure quality assurance for my version!
On my way home from work, I snacked on a PERFECTLY ripe banana.
Love it when they’re all freckly!
After a quick shower (a must when you work in a hospital) and a bit of chill time with BB, we decided to go out for dinner. When he asked me what I wanted, all I could say was VEGETABLES! The first thing that came to mind was Ruby Tuesday. I’m not usually a fan of chain restaurants, but you can’t deny they have a pretty slamming salad bar!
Plate numero uno
Plate numero dos!
I seriously wouldn’t be surprised if I woke up with a cotton tail tomorrow…
How many servings of veggies did YOU get in today?
How do you like your bananas?