Yesterday was a loooooong day for me. I had to wake up early and drive out to Melbourne, which is an hour and a half from Orlando, work the whole day and drive back. So for breakfast I gave overnight oatmeal a go and I LOVED it. I was planning on making it again for this morning, but went on a baking frenzy instead. The pictures really don’t do it justice, I am going to have to make it again just to get a bit more decent photos.
Definitely making this again.
|1/3 Cup Rolled Oats||1/2 Cup Non-Fat Milk|
|1/3 Cup Plain Yogurt||1/2 Banana|
|1/2 Tablespoon Chia||Salt to Taste|
|Cinnamon to Taste|
Just mix up all of the ingredients into a jar, bowl, etc and let it sit overnight. The milk and yogurt will soften the oats and turn it into a delicious oatmeal combo.
The next morning, just top it off with anything that you normally would top off oatmeal. I put:
|1/2 Banana||1/2 Cup Frozen Blueberries, Melted|
|1/3 Cup Whole Wheat Rice Crispies|
The blueberries really added to the sweetness of the oatmeal and the rice crispies gave it that crunch. They even Snap, Crackled and Popped in the oatmeal! Even now I feel like I love hearing it just as much as when I was a kid.
I ate on my drive out to Melbourne and got there at 8. They had loads of work waiting for me. When it was about lunch time, I asked the girls what they normally do for lunch…they said nothing. I thought it was a joke…but it wasn’t. I didn’t end up eating for the rest of the day. I was about to eat my desk when I left, seriously.
When I got home, I wanted to make this Broccoli Souffle that I have had my eye on for a while from EatingWell. Not my usual, quick and easy, but it was fantastic! Well worth it. It took me about 20 minutes to make and 20 minutes in the oven.
|1 1/2 Cups Chopped Broccoli Florets||1 Tablespoon Butter|
|1 Tabelspoon Extra Virgin Olive Oil||2 Tablespoons Flour|
|1 1/4 Cups Almond Milk||1 Teaspoon Dijon Mustard|
|1/2 Teaspoon Salt||1/2 Cup Goat Cheese|
|3 Large Eggs, separated||2 Egg Whites|
|1/4 Teaspoon Cream of Tartar|
1. Preheat the oven to 325. In a large saucepan, melt the butter and the olive oil at a medium-high temperature. Whisk in the flour for about 1 minute. Be careful not to let it burn and adjust the heat down if you need to. It should turn into a caramel color. Microwave the broccoli for 1-2 minutes and set aside. You want them to be soft and crispy.
2. Add in the milk, mustard, rosemary and salt. Whisk constantly until it is thickened.
3. Remove from heat, and immediately add goat cheese and 3 egg yolks. Put the mixture aside in a large bowl.
4. In a medium sized bowl, beat 5 egg whites until soft peaks form. Then add in the cream of tartar and mix until there are hard peaks.
5. Using a spatula, add in half off the egg white mixture into the large bowl with the wet mix. Fold it into each other. You do NOT want it to flatten out. Then add the second half to it as well, with the broccoli florets.
6. Grease the ramekins with non-stick spray. Now pour the batter into 4 10 ounce ramekins or 2- 2 1/2 Quart Souffle Dishes. I used two smaller ramekins and 1 quart sized dish. Place them in the oven for 20 minutes. The large may need 30 minutes. With a thermometer, the inside should read 160 and the tops should be hard to the touch.
You want to serve these ASAP, because they will deflate a bit. But they are DELICIOUS! It’s really light, but packed with flavor. It only has about 220 calories. So I had this and an english muffin and called it dinner.
So Yummy. I was really in the baking mood at this point, so I whipped up a batch of the Surprise Me Oatmeal Cookies. Those are some of my favorite cookies I have ever made. Although, I am due for some pumpkin cookies!