You know what I’m SOOOO excited for? A new mattress. It’s en route. After spending 2 nights in a hotel earlier this month, I’m now 100% certain my mattress is total CRAP and the cause for my back pain. Let’s hope Consumer Reports didn’t lead me astray — I never pictured myself in a mattress that ranked 7 out of 10 on the “firmness” scale, but something’s gotta give. P.S. Mattresses are SOOOO expensive, I’d forgotten this!
As soon as I figure out my back, I’ll work on my legs. They’re still lead-like. They probably need 2-3 consecutive days of rest, but…I’m not a good rest-er. I’m a go-go-go’er and love my exercise. Taking away exercise is like taking away happiness when it’s January in Michigan. What else is there?
There’s art. That’s what there is. In case you missed my Instagram post, my dining room is a literal art studio. You cannot see the tabletop surface. At all. Whatsoever. It has been taken over by big Picasso and little Picasso, as they’re singing at the top of their lungs the Frozen 2 Soundtrack. On repeat.
Many of the words are wrong and Shea insists it’s “Into the Under”, not “Into the Unknown.” It’s like nails on the chalkboard everrrry time . How do you rationalize with a 5-year-old who does not yet read and an Idina Menzel who doesn’t pronounce “unknown” very well in her song? Send help. Almost 92 million views of the song on YouTube – tell me someone else’s child is royally confused!
Shea is also confused about my obsession with pumpkin and the fact that it is no longer fall. “Mom, you’re only supposed to eat pumpkin in the fall and it’s winter.” {hand on hip} WRONG, CHILD. ALL WRONG. Pumpkin is always appropriate, hence, why it comes in a can and has an expiration date well into next year…or the year after that.
My co-worker provided me this recipe and I made some tweaks, first of which was doubling it because mornings that I can pull breakfast from the freezer are ones that tend to result in less frustration on my end. I also reduced the sugar by, like, 60-70% and added chocolate chips. Give and take, give and take. They turned out great and are most definitely kid-tested and RD mother-approved. Enjoy!
- 4 cups rolled oats
- ½ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 4 tsp cinnamon
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- ½ cup unsweetened almond milk
- ½ cup pure maple syrup
- ⅓ cup brown sugar
- 4 tsp pure vanilla extract
- ⅓ cup mini chocolate chips
- Preheat oven to 350 degrees F. Mist two 8-inch x 8-inch baking dishes with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, and cinnamon until well-combined. Mix in the eggs, pumpkin, almond milk, syrup, sugar, and vanilla until fully incorporated. Fold in the chocolate chips.
- Spread half of the mixture into the bottom of each baking dish, spreading into an even layer, reaching each edge and corner of the baking dish and smoothing the top.
- Bake for 25-30 minutes. Let cool before slicing into 8 bars.
Be well,
from Prevention RD https://preventionrd.com/2020/01/pumpkin-oatmeal-breakfast-bars/
via Heart Based Marketing
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