When I woke up this morning it was POURING! I have to say I had one of the best night’s sleep ever, too. I’m not sure if it was the comfort of being back in my own bed or the raging storm complete with thunder and lightning. Either way, I felt awesome when I woke up.
First things first, I hopped to the kitchen to prepare my perfect cup of coffee. I’m a bit particular about my coffee. Don’t get me wrong, I will drink it whether it’s perfect or not, but to create the perfect cup for me is 1/4c unsweetened vanilla Almond Breeze, 1/4c skim milk and fill up the rest with Caramella coffee from Central Market or Cookiedoodle from Sprouts. Most coffee connoisseurs are not flavor-coffee drinkers I hear, but I’m a fan. I like my coffee STRONG and then mellow it out with the double milk concoction. I also have to heat up my milk so it doesn’t make my coffee cold. Even luke warm coffee is no good. This is a bit of a challenge with no microwave (what?!). Nope, we have no microwave. We didn’t even notice it was missing when we first looked at the house and it wasn’t until I woke up the first morning to fix up my coffee that I realized it was nowhere to be found. We’re observant, I know 🙂 Anyway, so it a pot on the stove that does all the work for now. We are getting a microwave VERY soon.
After coffee came a 5 mile run at an 8min pace followed by 15 minutes on the stationary bike. I had to call it a gym day when I woke up to a monsoon. I came home, washed up, had a bowl of yoatgurt and am about to head to hot yoga. That’s my typical Saturday since the hubby works on most Saturday mornings.
Choco Nana Yoatgurt
1/2 scoop chocolate protein powder
1/2c plain greek yogurt
1T flax seed meal
1T sliced almonds
Cook the oats in the water, then stir in the rest of the ingredients.
One change-up this morning was I made some granola while my oats were cooking. I took a peanut butter granola recipe I had as inspiration, but didn’t actually look at a recipe to make it. I grabbed what I had on hand and it turned out great!
Almond Butter Pumpkin Granola
1/4c sliced almonds
1/4 c pepitas (pumpkin seeds)
2T flax seed meal
2T almond butter
2T honey (more if you like it really sweet)
2T pumpkin puree
cinnamon to taste
Mix all the ingredients in a bowl, spread it out on a baking sheet
sprayed with a bit of cooking spray and bake at 350 for 15-20min.
I let it cool and then packed it up for later. Of course I had to have a few tastes first and it was the perfect not-to-sweet nutty goodness that will enhance my yogurt.
Oh, and as you can probably see, mine is a little on the brown side. I tend to like things a little bit ont he burned side including cookies, toast, waffles, etc. so be sure to watch it. I cooked it for the full 20 min and this was the result. Also it will get crunchier as it cools.