Hope everyone is having a good first week back to work/school after all the holiday bustle! And for those of you still on vacation…sleep an extra hour or so for me!
I work rotating shifts at the hospital (M-F 8:00a-4:30p, M-F 6:30a-3:00p, and M-Th 9:00a-7:30p) and this week is my “early week.” Usually, when I work this shift, I try to make breakfast quick and easy. Easy breakfast = more sleep = happy Heather!
Yesterday’s breakfast was a bit of a stretch, especially after my 5 minute hunt through the kitchen cabinets trying to find the peanut flour! I made it to work on time, but I was surely hustlin’! :p
I’ve decided to try a different approach for the rest of this week’s morning meals…the get- more-beauty-rest-and-still-not-be-late-for-work approach, or
The GMBRASNBLFW Approach
Overnight Pumpkin Pie Oats:
- 1/2 cup rolled oats
- 1/2 cup pumpkin flavored kefir (or vanilla yogurt if you’re not as fortunate as I to have found this gem!)
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- splash of vanilla
- sweetener of choice (I liked mine without)
1. Mix all ingredients together, cover, and refrigerate overnight.
2. In the morning, rehydrate with milk of choice (I used about 1/4 cup of vanilla almond milk.
3. Stir and top with granola, whipped cream, or nut butter.
Topped with the last of the Pumpkin Molasses Quinoa Granola,
served with 1/2 a nanner and a big ol’ cuppa Joe!
I just recently tried overnight oats for the first time and after realizing how simple it was I’ve wanted to experiment with different flavor combos! This one tasted just like a nice cool slice of creamy pumpkin pie! If I hadn’t wanted to use up the last of the granola, I definitely would have topped my “pie” with whipped cream!
After seeing Little Bookworm’s sandwich earlier today over at Beans Books and Cookies, I knew I had to have some roasted veggies with tonight’s dinner. Instead of making a sandwich though, I decided to get a little creative with some whole wheat pizza dough that I bought at Trader Joe’s.
Roasted Veggie Pizza Mountain: (makes any size pizza you want!)
Inspired by Little Bookworm’s Roasted Vegetable Club Sandwich
- Whole wheat pizza crust, pre-made or from scratch
- Assortment of roasted vegetables
- 2 tablespoons of your favorite hummus
- Shredded cheese
1. Pre-bake pizza crust according to package. I cooked mine for about 12 minutes in a 350 degree oven.
2. Take crust out of oven and top with hummus, cheese, veggies, more cheese, and a little Italian seasoning (I love adding this…just gives the pizza a little somethin’ extra).
3. Place back into oven and bake until cheese melts.
This “pizza mountain” definitely hit the spot! And if you don’t want to make it a pizza, you could always just used a good thick slice of bread and have yourself an open-faced veggie sandwich! I’m freezing the other 3 mini crusts to try other pizza mountains in the future.
Pizza is one of the first things I begin cooking when I was discovering my passion for food. A pizza crust is like a blank canvas to me. I love experimenting with different sauces, toppings, and cheeses. I’m sorry, but you just can’t get the same flavor of a homemade pizza from delivery…you just can’t! And it’s definitely better than paying extra for each additional topping!
Have you ever made homemade pizza before? If yes, what is your favorite combo?
The best pizza I ever made was topped with roasted red pepper Monterey-Jack cheese, roasted red peppers, onions, and shredded chicken!
If not, what’s holding you back?
Before I felt comfortable with experimenting, I used to buy the refrigerated crusts and pre-package pepperoni and then gradually started adding more and different ingredients.