Well it’s just a lovely little Thursday over here this morning. How are things going in your neck of the woods? Great? Wonderful? Awesome?
So I haven’t really been coming back for many evening posts this week because, well, dinner hasn’t been super exciting and I haven’t had all that much to talk about. Instead, I’ve been spending some time away from my desk and enjoying leftovers and recipe experiments for dinners.
Like last night…
We still had a couple of leftover pork chops from Tuesday’s’ dinner, so I reheated those and paired them with a few recipes I had been playing around with this week.
The green you see there is my first ever attempt at creamed spinach. Umm…that stuff is GOOD. Have you ever tried it??
The other mound of fluffy stuff would be another first attempt for me: mashed potatoes and cauliflower.
I was so pleasantly surprised by these. Even Jay, my lovely picky eater, enjoyed them and didn’t even notice there was cauliflower in them…that is, until I told him. Then he’s all like, “yeahhh, I thought I tasted something different?!?”
Sure babe. Sure. 
I had a couple things to run out for after dinner (including getting to meet quickly with my bestie, Heather!) then came back home and enjoyed a relaxing evening on the couch with a delicious small dish of ice cream. It was fabulous.
*****
This morning, I’m not even kidding you when I tell you that you NEED to make this breakfast.
I know that I already have a recipe for pumpkin oats here on the blog, but today’s bowl easily surpassed my old standby…and that would be thanks to the addition of egg whites. It’s amazing what they do to your oats…thick, custard-like, and totally amazing.
I’ve done the egg whites in the oats before (like with my Mixed Berry French Toast Oatmeal), but it’s been a while. Thank goodness Ashley reminded me to do it again!
Here’s what I used…
Creamy Pumpkin Custard Oats
- 1/3 cup oats
- 1/3 cup unsweetened vanilla almond milk
- 1/3 – 2/3 cup water
- 2 tsp chia seeds
- 1/2 mashed banana
- 1/4 cup egg whites
- 1/4 – 1/3 cup pumpkin
- cinnamon and pumpkin pie spice
- Various Toppings: raisins, chopped nuts, granola, nut butter, maple syrup
Combine oats, milk, water, and chia seeds in saucepot on stovetop. Bring to a boil. Reduce heat to low, stir in remaining ingredients. Continue stirring occasionally until desired consistency is reached. Top with lots of goodies and enjoy!
My toppings for today included raisins, Love Grown Foods granola, and a drizzle of maple syrup. It was, by far, the best bowl of pumpkin oats I’ve ever had – so please, you have got to make these, STAT.
And with that, I’m off! Have a great day, everyone!
Question for the Morning:
There’s only 10 days left in September…what are you going to do to make it great? Any fun activities? Travel plans?
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