It’s Thanksgiving week!
For the past few years, we’ve hosted Thanksgiving at our house, but this year we’re spending it in Cali with Scott’s big sister and her hubs. Actually, right now we’re flying over what looks to be a tundra in a plane that’s heated to approximately 147 degrees (Just checked the map – we’re just outside of Salt Lake City. Honestly was trying to figure out why Minneapolis to San Francisco involved Alaska).
Part of intuitive eating is being able to objectively look at mistakes in eating, and not look at them with guilt, but be able to think about what you could do differently the next time. When I look back at Thanksgiving’s past, one mistake I’ve made is skipping breakfast. I have a bad habit of procrastinating with Thanksgiving cooking, which is why I wake up in the morning, head into the kitchen and immediately start cooking, completely skipping breakfast in my rush to get everything done before family arrives. By the time Thanksgiving meal is served, I’m ravenously hungry. Within my first few bites of food, my stomach already hurts.
That’s why I came up with this recipe for cranberry apple high protein oatmeal. It’s substantial enough to keep from getting ravenous before Thanksgiving is served, but not so heavy so you’ll be weighed down.
Cranberry Apple High Protein Oatmeal
3/4 cup rolled oats
3/4 cup unsweetened almond milk
1 large banana, mashed
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
Pinch of salt
Chopped Granny Smith apple
Chopped fresh cranberries
Chopped toasted pecans
Mix oats, almond milk, eggs, banana, cinnamon and ginger together in a medium pot. Heat on medium-high and cook, stirring frequently, about 5 minutes, until eggs are no longer runny and oats are cooked.
Divide oatmeal into 2 bowls and top with apples, cranberries, pecans and sprinkle with chia seeds.