This morning saw the return of overnight oats!
It’s tough to make this cold concoction taste decent without adding sweetener, but this turned out better than I expected.
I used regular rolled oats, a spoonful of yogurt, my Homemade Coconut Milk, half an apple (grated), and some spices, including cinnamon and nutmeg.
In the morning, I drizzled about one teaspoon of honey over the top, and it was just scrumptious! I think the natural sweetness from the milk and apple really helped.
A bit later in the morning, I decided to try out a recipe idea.
I made these sugar-free carrot raisin cookies for my husband, Natalie, and myself while my oldest daughter was at school, and between the three of us, they were gone in about one hour! We all couldn’t believe how delicious they turned out, especially without any sweetener.
After all the morning pseudo-sweetness, a big salad was in order for lunch…
Packed with dark spring greens, green leaf lettuce, red cabbage, grated carrot, red onion, radishes, chopped chicken breast, and a handful each of raisins and toasted pumpkin seeds. I topped this with a homemade creamy Italian dressing using zucchini as the base for the ‘creamy’ factor.
As with most days, I had a big glass of my Life-Changing Green Drink before heading to the gym…
…this makes workouts SO much better!
Ever since I’ve been running more, I’ve been absolutely craving brown rice! If this blog weren’t Oatmeal with a Fork, it might be Fire ‘N Rice, lol. I just love it!
I paired it with some green beans sautéed in olive oil with shallot, salt, pepper, and lemon juice.
I topped the rice with a big spoonful of roasted veggies, including butternut squash, zucchini, and red onion.
For dessert, I made some sugar-free carob pecan candies to indulge in…
I mixed coconut oil, carob powder, homemade pecan butter, cinnamon, vanilla, and a pinch of stevia together and then topped them with a few goji berries. They made a delicious end to the night!
What are you eating lately?
****Part of What I Ate Wednesday is hearing from you on anything in my menu that you’d like to see the recipe for, so let me know if I can oblige!