Got an early start this morning. A certain dog woke me up at 5 AM to go outside, and it was in the 40′s – Brrr!!! Yeah, that was a bit of a shock seeing as I was clad in nothing but boxers, a T-shirt, and no shoes. By the time we came back inside I was shivering and wide awake. So, I read until the sun came up and then took the dogs on a 45-minute walk followed by 20 minutes of strength training when I got home. By the time I sat down to breakfast at 8 AM, I was hangry!
However, before I get to this morning’s delicious breakfast, I must share yesterday’s Dairy Bar trip with you. Please tell me if you get sick of hearing about my ice-cream intake while on this trip.
Caronae, this sample of Blue Moon ice-cream was for you.
The color frightened me a bit, but I know it’s a Michigan specialty and therefore wanted to try it. It was odd, and I can’t quite describe the flavor…kind of like almond ice-cream with a fruity twist? As far as Michigan flavors go, I think I prefer Moose Tracks.
I settled on a Caramel Pecan Cheesecake soft serve cone, but it was a bit too sweet for me. Still tasty though.
OK, back to breakfast…I’ve been enjoying chia oatmeal almost every morning this week. Let’s see, this first overflowing bowl of yumminess consisted of 1/2 cup rolled oats cooked with 1 cup water. I then added 1 cup additional water, 3/4 scoop Jay Robb’s vanilla rice protein powder, 1 TBSP coconut oil, and 2 TBSP chia seeds. I allowed my oats to thicken for about 15 minutes and then topped them with a ripe peach. This breakfast kept me full for hours – love that!
Then I tried a different method for making my protein chia oats.
Overnight Protein Chia Oats
For the overnight oats, I simply stirred together 1/2 cup old fashioned oats with 1 cup water, and 2 TBSP chia seeds, and placed the bowl the fridge overnight. The next morning, I stirred in 3/4 scoop Jay Robb’s chocolate rice protein powder and topped it all off with a big blob of Trader Joe’s unsalted crunchy peanut butter. I love the texture of uncooked rolled oats.
I so enjoyed yesterday’s breakfast that last night, I decided to make it again, and placed my overnight oats in the fridge. Kind of regretting that decision when I woke up to such cold temps, but by the time I finished lifting weights, I didn’t care if my breakfast was hot or cold. I just wanted to eat. So, I added 3/4 scoop Jay Robb’s chocolate rice protein powder to the bowl and then topped it off with some Magic Shell.
For the Magic Shell, I simply made my chocolate coconut butter, poured it on my oats, and then allowed it to harden in the fridge for few minutes. Do you think the original Magic Shell uses unrefined coconut oil as its hardening agent? I’m thinking probably not.
Were you a fan of Magic Shell back in the day? I used to love that stuff!