I’ve never been happier to sit at my computer and type then I am today!
You see, I’ve never actually fainted before, but on Saturday I came close.
I’m always trying to make improvements to the blog and often need to make adjustments to the program I use to publish it. All was going well until… with one click of an innocent looking button, six months of blog designing and programming was gone, just like that! All weekend I sat stunned waiting for some kind of miracle to occur to bring it back again. But it wasn’t until Monday night, with the help of some talented people, that I was thankfully able to restore the blog back to it’s originally designed settings. Phew!! Disaster averted…until next time.
In other more exciting happenings last week, the kids went back to school! With my first born off to middle school, I had my share of emotional ups and downs. I wondered if he’d get his locker open, find his way to class on time, remember his change of clothes for gym and meet new friends. At this point, I truly believe what I’ve heard so many times before…a mother never stops worrying about her children, no matter how old they are.
At my daughter’s elementary school, the Wellness Committee I began 3 years ago is in full swing. We spent most of Labor Day weekend weeding, tilling, and preparing our 200 sq. ft. children’s garden for fall. Of course, in her very first week of school she came home with a package of Twizzlers as a reward for being a good student…ugh! If your not sure why I’m less than thrilled about using junk food as a reward, then check out US Healthy Kids and her information on the detrimental consequences of using of food as rewards in classrooms.
So, assuming many of us are either averting disasters or worrying about one thing or another, I present a breakfast that will help get you through just about any of it! This oatmeal breakfast bowl is packed with energy boosting nutrients, fiber, and is rich in copper (a key nutrient in energy production) from the figs. Figs are in season and abundant right now so get these sweet little gems while you still can!
I add extra crunch and healthy fats by topping the oatmeal with pumpkin seeds, sliced almonds and a bit of almond milk to make it creamy. I also used some dried currants for added sweetness. You could also use raisins or dried cranberries.
To make this breakfast stress-free, I use quick-cooking oats. They take 2 minutes to cook! So within the time you’re packing up lunch for the kids, you can have a delicious, healthy breakfast ready to eat and enjoy! Have all your ingredients prepped the night before to make it even easier.
- 1 cup quick-cooking oats
- ¾ cup water
- 2-3 figs (any variety) quartered
- 1 tsp raisins, dried currants or cranberries (optional)
- 1 tbsp brown sugar, honey or maple syrup (optional - for added sweetness)
- ¼ cup unsweetened almond milk (more or less as desired)
- handful sliced almonds
- handful pumpkin seeds
- Cook oats according to directions.
- Transfer oatmeal to bowl and add in figs, almonds, seeds, cranberries or raisins, almond milk.
- Top oatmeal with brown sugar.