Repeat after me….
Pumpkin + Oatmeal + Almond butter = Perfection in a bowl x 365 days a year
(I am aware that that is a massive amount of almond butter. It turns out that a quantity of that girth will keep you full for hours… and hours)
Recipe: Serves 1
Put 1/2 cup oats in a tall bowl with 1/2 cup vanilla soy or almond milk and 1/2 cup water. Microwave for 3 minutes.
1/3 cup canned pumpkin
1 egg white
pumpkin pie spice
1 tsp vanilla
a pinch of salt
Top with 1-2+ tablespoons of almond butter and microwave again for 25 seconds! Enjoy!
Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.
Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.
And if you gotta go to class….
Prepare as usual and then pour the oatmeal into a near empty jar of almond butter. Any nut butter will work, although peanut butter and almond butter go best with pumpkin. Just screw the lid on, throw it in your backpack, and go make everyone in your 8am jealous. Guaranteed to warrant at least 3 ‘Mmmm, what is that smell?’ s!
It is also quite funny to see the look on people’s faces when they think you are straight up eating a jar of almond butter for breakfast 😉