Yogurt Oatmeal

I am trying to make my breakfasts much more healthy. I like making eggs, but that isn’t realistic every day, so I’ve turned to oatmeal. My friend Lorraine posted an overnight recipe in which her son didn’t have a blood sugar spike after eating. If you’re familiar with diabetes, you’ll realize this is incredible and rare. I knew that I had to try it. My friend Brian sent me some mason jars and off I went.

These are the ingredients I used this week. Other weeks I have made different flavors.

These are the ingredients I used this week. Other weeks I have made different flavors.

The reason my breakfasts are so important is because I’m training for a half marathon. I need a healthy breakfast packed with complex carbs and protein so that my blood sugar will not plummet while I’m on the road.  When I bolus correctly, this is exactly what I need. I first tried the blueberry maple oatmeal which I loved, but am using the banana peanut butter one when I have long runs. My body is loving bananas right now.

Oats & Milk & Yogurt

Oats & Milk & Yogurt

Chia Seeds, Maple Syrup and Peanut Butter. Then Shake!

Chia Seeds, Maple Syrup and Peanut Butter. Then Shake!

Fit as much fruit as possible before putting the cover on.

Fit as much fruit as possible before putting the cover on.

It is quite simple, really. Put all ingredients (oats, yogurt, milk, chia seeds, maple syrup & peanut butter) into your jar and shake to mix it all together. It will become quite liquid-like, and you’ll be able to mix your fruit into it. I try to get as many banana slices as possible in the jar. The top goes on, it goes in the fridge and it tastes delicious in the morning. I hope that you enjoy just like I have!

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Baked Peaches

Keeping up with two different blogs ended up being more difficult than I realized.  I hope to get back into this blog, because I really like it’s concept, and I do enjoy cooking. I’ve also been told that what I do in my “kitchen” is helpful for those planning kitchen renovations. So keep that in mind too.

During the summer a lot of my food is not actually cooked, just mixed. I love fresh from the garden fruits & veggies, but this week I wanted to try something different.  I found a recipe for Baked Peaches through Pinterest, and realized I’d be able to do it. I ate it with Greek Yogurt to make a dinner out of it. I drove down to the farm stand for some juicy peaches and off to work I went.

Fresh Peach

Fresh Peach

I don’t think I had ever cut a peach before, at least not in half. I attempted it the same way I cut avocados, and it was perfect. However, getting the seed out of the peach was more difficult.  I used my fingernail for one and had to use the knife for the other. I then scooped out the remnants of the shell with a spoon.

Ready to Bake

Ready to Bake

I measured the butter, but I think when I make this again, I will use a little less.  It was good, I just didn’t think it needed that much. I did not measure the brown sugar or cinnamon, but stopped once each peach half was covered.

Baked

Baked

When I took them out of the baker 35 minutes later, I could barely wait to cut in, let the butter drizzle over every piece and bite in.  I had high expectations and they reached every single one.  I will definitely be making this again.

If you’re reading this and also have diabetes, I had large peaches so I figured they were ~20g each, then added 10g for the brown sugar.