Saturday, August 14, 2010

Breakfast for Dinner, Dessert for Breakfast

Ok, it is time to let the cat out of the bag. It is only appropriate today, because I had an amazing, inspiring run this morning. I felt so good- not like I could go forever good- just good, at peace, and happy. So I have been keeping mum for weeks about my running plans out of fear that I may not accomplish what I set out to do. But if I put it out there, I will have a network of support to motivate and encourage me. (That's you you have a job- go motivate and encourage me!) So here's the deal. I am biting the bullet, and I will accomplish my New Year's Resolution to run 26 miles at 26 years old. That's right. I'm going to run a marathon. Pheeww. That was difficult to announce. So more details later. Let's get to the goods.

In honor of my announcement, the mail decided to deliver my new running shoes today! Perfect timing!

After this morning's great 7-miler I was ready for some dessert. Well, breakfast, but in the form of dessert. I have been so neglected these past few days without my Vegan Overnight Oats. So I planned this morning's to be a real show stopper!

Chocolate Chip Cookie Vegan Overnight Oats

Overnight Oats
1 cup almond milk
2 tbsp chia seeds
1/2 cup oats
handful carob chips (they are like chocolate chips- just vegan)

Mix all ingredients in bowl and set in fridge overnight

Banana Soft Serve
1 frozen banana
1 tbsp coconut milk creamer
1 tbsp vanilla

Whirl together in food processor until smooth and fluffy

1/2 chocolate chip cookie (not homemade, but vegan and gluten free!)
handful carob chips

Layer VOO and Banana soft serve in fancy glass, top with cookie and carob chips and ENJOY! Enjoy it, savor it, let all those yummy noises emit from your mouth and make sure to make your husband utterly jealous! I don't think he will turn down Vegan Overnight Oats again anytime soon!

In other food news, we tried out a recipe for Rice Waffles last night from Alicia Silverstone's The Kind Diet. They were fantastic. So unexpectedly good. It was just cooked brown rice mixed with whole wheat pastry flour, water and seasoned with miso. Cooked on a waffle maker and topped with sauteed veggies and a dollop of Tofutti Sour Supreme Guacamole dip. Mr. Kummerow and I were in a huge hurry...we volunteered at Miles of Mooresville last night and these waffles did the trick! I highly recommend this recipe! Two thumbs up for savory waffles at dinner time!

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