After practicing handstand preparation for 2 minutes straight in yoga class this morning, my arms and legs felt like Jell-O. To celebrate, I whipped up a big bowl of raw chocolate pudding topped oat bran.
I cooked 3/4 cup dry oat bran in 1 1/2 cups water with a pinch of salt. For the chocolate pudding topping, I used 1/2 of the following recipe: 1 ripe avocado, 1 heaping tsp of cocoa powder, 2 tsp of maple syrup, and 1 ounce of cashew milk blended in the Vita-Mix. After eating this with a dollop of Trader Joe’s unsalted crunchy peanut butter, I felt very full…and very happy. The stats: 501 glorious calories, 28 grams of fat (38%), 78 grams of carbs (48%), and 23 grams of protein (14%). I didn’t think I would ever want to eat again…but I did.
6 hours later when my stomach started rumbling, I first noshed on some deli turkey slices sitting in our fridge, but they tasted way too salty. Yuck! A bowl of blended grains would taste much better, no? Inspired by Maggie, I cooked up some banana whipped wheat bran on the stove-top using 1/3 cup wheat bran, 2/3 cup water, a pinch of salt, 1 medium mashed banana, cinnamon & vanilla. Even though I’ve baked with wheat bran in the past, I’ve never cooked it as a hot cereal. I was a bit apprehensive at first, as it smelled like horse feed, but after stirring in my banana, vanilla, and cinnamon, it turned out yummy! The contents of my bowl seemed a bit small in volume, so I added 1/2 cup cooked barley, and blended away Katie style. Then I added a dollop of Heather love, aka homemade almond walnut butter, and my meal was complete.
As I type this, my stomach is expanding. Perhaps it was the 15 grams of fiber this bowl contained? Gosh, I’m full.
Many of you have emailed me or commented about the nutritional facts for oat bran ever since this post. I’ve done a little research, and you can expect a post on this topic soon.
Happy Friday everyone, and don’t forget to visit Say Yes to Salad to win a pair of earrings made by Maggie with love.