Mocha Oats and Syncope

Well, this morning was quite the adventure! What’s the first thing you do when you get up in the morning? I know we’re supposed to reach for our dream journals, our planners, not our smart phones… but honestly, I know what I do.

So I’m laid in bed ignoring my alarms, texting my friends. Next thing I know, I’m flat on my face in the hallway! My ears are ringing, my vision is gone, my chin was smashed, and I was very nauseous. Somehow, without my conscious know-how, I’d gotten up, put my phone away, open and shut my door (which is a little crooked and hard to do at the moment), and begun to walk the length of the hallway before collapsing.

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As we’re well aware my favourite way to start the day is oats. They’re hearty, filling, tasty, and have endless options. Today I didn’t have enough oomph to make these 10 minute caffeinated oats, but currently they’re my favourite! Note: I TJ’s super seed oatmeal instead.

Mocha Oats
Type: Breakfast
Serves: 1
Prep Time: –     Cook Time: 10-15 minutes

Ingredients:
1/2c GF oats
1 1/2c water
1tsp espresso powder
1/2-1tbsp cocoa powder
sweetener of choice*

Directions:
1) Place oats and water in a small pot on the stove. I like my power boil setting, if available. Once boiling on the edges add espresso powder and reduce to medium-low and simmer for 10 minutes or until desired consistency. About 2 minutes before you remove from heat add cocoa powder. It will seem watery when you first remove from the heat, but it thickens significantly while it cools! Add sweetener after removing from heat, unless banana, then add halfway through cooking time.

*Sweeteners: I use a banana often, add half way through cooking. Great for muscle repair and potassium! When I don’t want a banana, I often will use 1-2 stevia packets. Since it’s plain cocoa and espresso powder though, it is very bitter without a sweetner, so I highly recommend one.

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Peanut Butter Blender Pancakes (And a complaint about complaining)

I have had so many requests for these pancakes it’s unreal! I predict this will be one of my most popular recipes. Because, come on, who doesn’t love pancakes?

Plus, this counts as lunch. Or dinner. Or breakfast. Hell yes, it’s a meal! I had it for lunch today, and in fact, I have it for dinner all the time.

Alright, so who here is guilty of complaining? *raises hand* Please don’t let me be the only one! I complain. All. The. Time. And I’ve noticed it’s really negative of me. Not only does it bring those around me down and create a negative space to be in, but it brings me down as well. I think to myself “oh, it’ll get it off my chest if everyone knows about my problems”, but in reality, I’m just no fun.

This isn’t to say complaining doesn’t have it’s time and place. Bottling all of your discomforts and tragedies inside is fake and not your truth, so there’s a balance to find. Having said that,  I’d like to be a genuinely positive person who defaults to a happy outlook on life. I realize this is a lot to ask of a person diagnosed with chronic depression, bipolar disorder, anorexia nervosa, chronic pain, etc. But I’m here to say it’s possible. Why? Because I believe it is! (That’s positive, right?)

So starting this morning I tried a new exercise I found after I googled “How to be more positive” where every time I want to complain I say (out loud when possible) two positive things I’m grateful for instead!

For example, instead of complaining to my friend “I don’t want to go to class at 8am in the morning, I’m exhausted. Plus, it’s programming of all things, UGH”. I said, “I am grateful that with the DRC’s help I have priority registration, which allows me to take my hardest classes at early times of the day when I function best. I am grateful to have the opportunity to pursue a challenging degree which will serve me well later in life with good skills for my major”. Needless to say, without context my friend was very confused, as this was how I greeted her when she answered the phone instead of “hello” like a normal person. Thankfully, she rolled with it and didn’t hang up on me!

After such a challenging class though, I did reward myself to some DELICIOUS pancakes!

Serves: 1

Time: 20 minutesBlender

Ingredients:

– 1c GF rolled oats
– 1c water
– 1 ripe banana*
– 2tbsp peanut flour**
– 1tsp baking powder
– 1/2tsp vanilla
– 1/4tsp cinnamon
– pinch salt
– Mix-ins: cocoa nibs, chocolate chips, chopped nuts, fruit, etc.
– Optional Toppings: maple syrup, nut butter, fruit, chocolate, nuts, etc.

Directions:

  1. Put rolled oats in the blender and
    blend until a medium-fine flour forms.Raw Pancakes
  2. Add all the rest of the ingredients through mix-ins. (It will be very liquidy at this point, but the oats will absorb water as it stands in the next step.)
  3. Mix-in additional ingredients, stir and let rest while you preheat a pan on medium heat.
  4. When water sizzles on the pan and the batter has thickened, spray pan with non-stick spray and start making pancakes 3-4in in diameter. Should make 10 pancakes. I have a 10in x 10in skillet and I fit 5 pancakes on in two batches in a die shape.

*I used 1 large banana, but I often use 1.5 medium bananas and freeze the other half.
**I use peanut flour as a thickening agent. Feel free to substitute with other thickeners, PB2, etc. Or use regular nut butter and see how that works!

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Do you make a habit of complaining? Or do you consider yourself to be a positive person? Let me know in the comments below!

Chocolate Peanut Putter Oatmeal

I have always loved oatmeal for breakfast. Only when I was younger, it took either of two forms. A) Dino oatmeal. or B) Brown sugar with a side of oats. While both of these options are delicious, neither of them would fit my lifestyle now or fuel me through a day of dance and academics. So something needed to change! I needed delicious oats back in my day-to-day life.

Thus I stumbled upon overnight oats via Angela Liddon and OhSheGlows. But, these oats were cold and where I am it doesn’t get hot until after the sun comes up. And I get up far before then whether I want to or not. So, back to the drawing board. I still wanted delicious oatmeal. So I began my own experimentation.

This oatmeal is the perfect start to any day. As an athlete, I love it because it has protein and potassium for muscle repair. As a choc-o-holic and peanut butter addict I love it because it’s overflowing with aforementioned flavours. And then oh, sweet sweet banana coins and cocoa nibs for a delicious dark chocolate crunch? I’m in heaven, every. single. morning.

Serves: 1

Time: Soak overnight + 5 minutes in the morning

Ingredients:
– 1/2c Rolled Oats
– 1/2tbsp Chia Seeds
– 1c Water
– 1/2c Almond Milk, original, unsweetened
– 2tbsp Peanut flour*Espresso Chocolate Oatmeal

– 1tbsp Cocoa powder
– 1 Very ripe banana, sliced into coins
– 1tbsp Cocoa beans or chocolate chips
– PB syrup: 1tbsp PB flour and 1 scant tbsp water

Directions:

  1. Soak overnight the first three ingredients.
  2. In the morning: Combine soaked oats, peanut flour, cocoa powder, and almond milk in  small sauce pan over medium-high heat and stir well.
  3. Once it begins to bubble and thicken, reduce heat to medium-low and add banana coins.
  4. Meanwhile, prepare the PB syrup by combining PB flour and water in the 1/2 cup measuring cup you used for the almond milk (less dishes!), stir well. Add more liquid until desired consistency.
  5. When the oatmeal reaches thick, and it gets delightfully thick and gooey, remove from heat and pour into bowl. Top with PB drizzle and cocoa beans or chocolate chips and any other additional toppings. Serve immediately.

*I use peanut flour as a thickening agent. Feel free to substitute with other thickeners, PB2, etc. Or use regular nut butter and see how that works!