I like to keep quick breakfast items on hand. Husband doesn't usually eat breakfast, so it's mostly all mine. (Which I don't mind, but I wish he'd choose my healthier options when reaching for a snack or meal.) Anyway, since I've become pregnant and gluten intolerant my eating habits have been getting healthier and healthier. (Not that they weren't before.)
I've found that I like oatmeal and steel cut oats. What!? Yes. I made a spiced pumpkin oatmeal slow cooker dish awhile back that was delicious. And just this weekend I stumbled upon this Fruit and Nut Oatmeal recipe from Tf Diaries. It is a-mazing! I love it! I omitted the pecans and I forgot to mix in the honey after I poured it in the dish so I sprinkled some brown sugar on it. Wow. Fantastic! I'll keep this in the fridge and have it for breakfast this week.
And the muffins are Molasses Flax Meal Muffins from Betty Crocker's Gluten Free Cookbook. I always add extra vanilla, molasses and raisins and don't bake them as long. I've made them three times and this is the best batch so far. So moist and bouncy. And healthy too!
Do you cook or bake? What's your favorite dish?
My doctor wants me to take a diabetic-nutrition class becasue I (barely) failed one of four sugar blood draws the other day on my glucose test. Here's a peak at what I've been eating this week. I just want to look at my doctor and say, "Really?" As if I don't have enough appointments and classes to attend right now.
Breakfast: baked omelet with spinach, GF rasin bread, 100% blueberry-prune juice.
Lunch and snacks: homemade bean soup, yogurt with frozen strawberries, blueberries, carrots, celery, snap peas, cauliflower with ranch dressing (only 1 TBSP), one apple, homemade GF blueberry flax meal muffin and a KIND bar.
Dinner: white fish, pad thai, green beans, celery with PB.
I consider Fritos a real treat that I eat once every few months. Mini Butterfingers and Mike and Ikes becasue it was a long, long day at work. And lots of water, of course.