Break has been AWESOME. I’ve gotten loads of needed rest, caught up on a lot of things (not school work, though.. whoops), and participated in a lot of baking therapy. I’ve also had some REALLY great runs while at home, including one today where I took a minute off of one of my splits. HOLYCRAP. It felt so good, and I felt soooo fast. And soooo tired after that.
While at home, my life looks like: run, eat, bake, sleep, repeat. I looooove it. I’ve also been able to get really creative with my oatmeal (if you haven’t been able to tell).. Today, after my supah great 4 mile run, I had this chocolate banana almond oatmeal:
I cooked this oatmeal in 3/4 cup greek yogurt mixed with 1/2 cup water, then added 1 tbsp cocoa powder, 1/2 tsp almond extract, and a banana on top. I also drizzled some honey on for sweetener. It was so good! Creamy, proteiny, and deeeelicious.
It was so good in fact, my cat Socrates tried to steal it. RUDE.
Socrates is actually a girl cat, who I found at my college. I fell in love with her freshman year (she was wandering around campus right before a snowstorm) and my roommate and I illegally kept her in our dorm for a week. We got caught, but the local animal shelter and my mom arranged to have her brought home right before Thanksgiving break. That was two years ago!
She isn’t my first cat – in fact, we actually have 6 cats. This is NOT ON PURPOSE. Cats like my family. They find us. We had a respectable 3 cats. Then Socs became number four. Then number fivemoved into our basement before Christmas and then gave birth to a litter of kittens, introducing the sixth cat. Craziness. It’s okay though, because we live on a farm, so we’re allowed to have an obscene amount of pets.. Right?
Anyways, contrary to popular belief, I’m able to make more than oatmeal. Over the past three days, I’ve experimented a lot, and I have three recipes to share over the next 3 posts. Today’s will be gingerbread nutbutter, followed by gingerbread cookies and high protein pumpkin chocolate chip muffins. By then, I may have even more to share! I’d share them all at once, but that may be boring, and I’m too lazy to write them up all at one time.
Anyways, I’d been pondering the idea of Gingerbread Nutbutter, and Tara (XC Foodie) commenting that I should try it on my last post about my gingerbread madness solidified it. So, I give you..
Makes about 1/2 cup
1/2 cup peanuts
1/2 cup walnuts
2 tsp molasses
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
scant 1/4 tsp cloves
Process peanuts and walnuts in a food processor until butterized (5 mintutes in my food processor). Add in molasses and spices. Allow to combine until completely re-butterized. The mix may appear gritty and sugary and ball together, but keep processing because it WILL get smooth. Transfer to a container and store in the fridge.
This stuff is SO GOOD. My mom thinks it tastes kinda like chocolate.. I think it’d be good on toast, as part of a fancy nb&j, with crackers.. Or in a spoon. Which is how I’ve been devouring it. Idk how long it will last, but it should be at least a week. I think mine will be gone too fast to really test it.
Do you ever try “weird” flavours of nut butters? What’s your favourite? Have you ever made your own nut butter?
Have a nice Thanksgiving (if you live in the states)!! I’ll be back tomorrow probably. 🙂