And, well, hello in general.
I’m Victoria and this is the inaugural post to my blog! I try to live my life as naturally as possible, and find inspiration through nature, food, and really everything that the world has to offer. Join me as I take on life one organic recipe and yoga pose at a time! If you want to learn more about me, check out my about page.
Bear with me as I get the hang of this whole blogging thing. I’m still working out the kinks! And there is definitely more info and more pages to come in the next few days and weeks going forward.
This morning I woke up to this:
Yes, summer decided to take a short vacay here after arriving briefly last week. Fortunately, I decided to lighten things up with one of my very favorite breakfasts, which I affectionately refer to as “Sunshine in a Bowl.” A perfect contrast to a gloomy morning!
Imagine a lemon poppyseed muffin in pudding form. Yes, it tastes EXACTLY like that. YUM.
It’s also so very very healthy… It’s a light breakfast that will still manage to keep you full until lunchtime.
Sunshine in a Bowl
3 tbsp dry rolled oats
1/2 cup non-dairy milk (almond, soy, or coconut work best)
1/2 cup water
1 tsp poppyseeds
1/4 tsp grated lemon zest
3 tbsp plain non-fat greek yogurt
1/4 cup wheat puff cereal (I used Kashi)**
1 tsp vanilla extract
1/4 tsp almond extract
Stevia or other sweetener to taste
In a glass measuring cup, combine the oats with some sweetener and the milk and water. Heat in microwave until water is very very hot and the oats are completely cooked (do this in intervals, checking often, to be sure that the mixture doesn’t boil over!).
Pour the hot mixture into a blender. Add the remaining ingredients and blend until combined. Pour into bowl and let sit for a couple minutes to thicken. Enjoy!
**You can use any grain or plain cereal you like, I just recommend wheat puff because when blended with the rest of the mixture, it helps to thicken it to a real pudding consistency after sitting for a couple minutes.