Bye-Bye Barney

by HEAB on February 22, 2009

Polly, look.  I used my new stirrer.  Brilliant invention!

Nut Butter Stirrer.  Finally, no oil splashes on our countertops!

Nut Butter Stirrer. Finally, no oil splashes on our countertops. Thank you Polly!

Why, is that a jar of peanut butter?  But, aren’t you Heather Eats Almond Butter Dot Com?  Yes, I am, but more about that in a minute.  First, let me show you my breakfast. :)

Chocolate Blended Eggy Oats with Peanut Butter

Chocolate blended eggy oats with peanut butter

Oh my, what a bowl this was!  Following Food That Fit’s advice, I once again added eggs to my oats. My oatmeal custard from a few weeks ago contained egg whites, and I don’t know why I haven’t used them in my oats more for the added protein boost.  Oh, yes I do.  It’s because I’ve been loving on Mr. Jay Robb and his luscious protein powder a bit too much these days.  The goal is natural sources of protein more often, and this bowl did just the trick.  I cooked 3/4 cups Mr. Quaker rolled style on the stove-top with 1.5 cups of water, and a pinch of salt.  While simmering, I added 2 egg whites and 1 whole egg for some added fat.  After the oats soaked up most of the liquid, I added 1/2 TBSP of cocoa powder and a little Stevia.  In went the hand blender, and voila…a yummy chocolately peanut butter topped brekkie.  Stats: 454 calories, 21 grams of fat (38%), 48 grams of carbs (40%), and 25 grams of protein (22%).  I was hungry 3 hours later…or maybe just bored.  Oh well, I’d do it all over again as it was delicious!  Next time, I’ll try oat bran instead of rolled oats, as they seem to stick with me longer.

So, Chris and I have been discussing our grocery budget lately.  Chris is amazing with all things spending/money/finance/numbers.  Me – not so much, but I can draw a really pretty butterfly and you should see my Downward Dog. :)  Anyway, we’re trying to cut back where we can, and so I’m really watching the nut butter budget.  No more online orders!!!! For a while, I was making my own nut butters, but then I kept reading about all these exotic new almond butters I’d never tried.  The online orders began, but it’s really quite silly when I can make my own. Barney Butter, I missed you for a while, but I’ve decided to go back my roots.  (Thanks to GirliChef for the reminder!) There is nothing like a jar of 100% unsalted nuts!  So, other than the occasional purchase of crunchy peanut butter, all my nut butter will be of the homemade variety. Today’s jar…Roasted almond walnut.

Roasted almonds and walnuts into the food processor.

Roasted almonds and walnuts into the food processor

After about 3 minutes, homemade nut butter!

4 minutes later, homemade nut butter!

I had to try this right away, and so I made lunch.

1st course - roasted kale & mushrooms with hummus.

1st course - roasted kale & mushrooms with hummus.

Blended barley with vanilla yogurt and almond/walnut butter

2nd course - blended cooked barley with vanilla yogurt and almond/walnut butter

Walnuts are my favorite raw nut (sorry Mr. Almond), and the addition of roasted walnuts to this nut butter was AMAZING.  Our newly made jar is not going to last long…not that they ever do in this household!  

Enjoy all the Oscar entertainment tonight.  I’m more of a pre-show girl myself. Love all the red carpet action – total guilty pleasure!