Thursday, October 14, 2010

Pumpkin Oatmeal... my life is now complete

The other day I remade some banana peanut butter oatmeal, and I happened to add some cinnamon. It reminded me of banana bread, one of my favorite foods. Then I took a trip down gustatory memory lane to the time when I tried to add pumpkin puree to my very favorite banana bread of all time and it ended up COLLAPSING and I was very sad. Then suddenly I decided that I needed to try to make pumpkin oatmeal.

I had a test run yesterday that tasted all right, but today I NAILED IT. This oatmeal was so good I could barely stand it. Thank you CCK, for introducing me to blended oatmeal. This was the best breakfast of my entire life.

Pumpkin oatmeal:
1/4 cup oats
1/2 cup plain almond milk
1/4 cup silken tofu
1/4 cup pumpkin puree
1/8 cup So Delicious Coconut Creamer
1 shake of cinnamon
1 shake of pumpkin pie spice
1 packet splenda*

Cook oatmeal and milk in microwave for 3 minutes. Add it all to blender (I used my new magic bullet) and blend. I heated mine up in the microwave for a minute so it was nice and warm for fall. Oh. My. God. Try it. You must. Now.

*SPLENDA - yes I use it. Sucralose i is manufactured by the selective chlorination of sucrose (table sugar), which converts three of the hydroxyl groups to chlorides. Basically it's chlorine attached to a sugar ring. Since our bodies cannot process chlorine, the chlorine and sugar passes through the digestive system unaltered, therefore not allowing our bodies to drive calroies from it. I figure there is Chlorine everywhere - water, the POOL, and I am always swallowing it anyhow- so how much could it hurt. Right? It's a personal thing!

1 comment:

  1. Oh wow, Kim, that looks so good! And I' so honored for the shout out :).
    Happy Friday, sweet girl!