Somethings make since.
Wait, let me start over…
Some THINGS make SENSE!
But today, my mind is everywhere, so this post will not be one of those things. Hey, I gave you fair warning yesterday.
I went to the Nashville farmers market with the man-friend last weekend…
I got a little carried away.
Oh and that was the LAST thing to ever touch my kitchen table. Two hours after I posted it on Craig’s List last Friday, I had a buyer and they picked it up on Sunday! Yay me!
I took this pic at the park the other day on one of my walks.
Love the sky!
My parents got a kitten.
And apparently, she’s narcoleptic.
I made a snack yesterday with my last buttered popcorn rice cake…
It was effin’ delicious.
But omfg, that shit was hot! 😯
I saw these at Target a couple of weeks ago…
Are they not THEY ARE the cutest thing in the world ?! 😉
I just gave myself a pedicure…
I took a pic of my toes (featuring Essie’s Play Date) and then
remembered how much I hate my feet thought it would be wrong to have that right next to this…
Carrot cake oats anyone? In June?
Does it make it better if I told you I made them in April? And I’ve been sitting on the recipe for over two months?! Umm, I think I’m digging myself an oatmeal grave here…why don’t I just get on with it, eh?
Carrot Cake TVP Oats
Prep Time: 5 minutes
Cook Time: 6-7 minutes
Keywords: boil stovetop breakfast dairy-free high protein high fiber vegan vegetarian no sugar added carrots oats tvp
Ingredients (Serves 1)
- 1/4 cup rolled oats
- 1/4 cup TVP (or 2 Tablespoons more oats)
- 1 Tablespoon ground flax
- 1 1/4 cup water (or non-dairy milk)
- 1/4 cup shredded carrots
- 2 tablespoons pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 banana, sliced thin
- toppings: shredded carrot, raisins, unsweetened shredded coconut, chopped walnuts
1. Combine oats, TVP, flax, water (or milk), carrots, pumpkin, extract, and spices in a small pot over medium-high heat.
2. Once boiling (about 3-4 minutes), add sliced banana and whisk vigorously until smooth.
3. Reduce heat to medium and cook until desired consistency is reached.
4. Transfer to a bowl and garnish with toppings.
I used my Banana Almond Crunch Oats as a base, but got a little STRANGER with this recipe by adding not one, but TWO servings of vegetables!
Somethings make PERFECT sense, right Laura?
And then some THINGS amuse me just way too much!
Thank you guys so much for entering…I was totally blown away by all the responses! Kristen, I’m emailing you now!
Tell me something random!
Any big plans for the weekend?