My chipper mood might have something to do with 1. my Parents coming to visit this Sunday for two whole weeks (very excited), 2. my Sister getting her degree results (she did very, very well – so proud of her), and 3. I just ate a yummy breakfast (good food always makes me happy).
One of my favourite times of the day.
The other two are lunch and dinner;)
I honestly don’t get why people skip breakfast. If you are one of those breakfast skipper people then shame on you. Shame on you for a. poo pooing the ‘most important meal of the day’, b. missing a great opportunity to eat (there are three meals in the day – why would you voluntarily eliminate one?) and c. your body needs fuel dudes (even if you don’t feel hungry, you need to break-that-fast and prepare yourself for the day). Gosh, when did I get all grown up? And cranky?
I’m chipper today. Let’s keep it that way.
If this recipe doesn’t alter your mood then maybe a gander at this fantabulous website will do the trick. I discovered this mental (in a good way) girl on Hello Giggles and I can’t get over how brilliant she and her wicked website is – quirky, funny, stylish and best of all Vegan! In fact, I loved it before I even knew she was vegan so it was a bonus when I discovered this crazy cool lady was a no meat and dairy girl too. Snap! It helps that she’s incredibly pretty and wears the cutest outfits ever – check out the bow ring she dons in a few of the Mr.Kate web tv episodes. I have a similar red plastic one, which always gets compliments whenever I wear it.
Another thing that gets compliments is this baked oatmeal. Okay, so the compliment usually comes from my Husband but in my world that still counts.
pb, banana & chocolate baked oatmeal
1 cup porridge oats
1 ripe banana
1 heaped tbsp smooth peanut butter
1 tbsp agave
1 scant tbsp cocoa powder
1 medjool date
pinch pink Himalayan or rock salt
1/2 cup coconut milk
small amount of vegan margarine
Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
In a large bowl, mash the banana and stir in the peanut butter and agave.
Add the oats, cocoa powder and stir to combine.
Chop the date into small pieces and add to the oats along with the coconut milk. Thoroughly combine.
Grease two oven proof dishes with the margarine and divide the mixture between the two. Bake for 15 minutes.
Serve with sliced strawberries and cacao nibs.