So, what’s up?
We all know what’s up. And what’s up is a whole lot of weirdness, uncertainty, and staying indoors.
Since grocery stores are a bit of a madhouse right now and we’re all limiting our time spent there, I figured I’d show you what I ate in a day. Specifically this past Sunday!
My goal with this post is two-fold:
1. Entertainment. I not-so-secretly love reading “What I Ate in a Day” posts/watching “What I Ate” videos. Why? They’re entertaining and interesting!
2. Inspo. My meals are very much based in the staples we have on-hand. Oats, rice, beans, tofu, etc. Hopefully this post can help you get a little creative with your pantry this week!
Let’s do this.
Breakfast (11ish): “Overnight” Oats, frozen blueberries, cinnamon, peanut butter, ground flaxseed, almond milk + coffee
This is my breakfast 99.9% of the time. I love it, it’s filling, and it’s just really good.
The problem with overnight oats is that I never remember to make them at night. So I wake up at like, 3am, thinking about how I forgot to make them.
SO. I’ve decided to make “morning oats” – I mix them up in the morning right when I wake up, and then I eat them an hour or two later. It’s perfect because I typically can’t eat right when I get up, and the oats stay nice and chewy.
Here’s my typical recipe (with a lot of ish-s because I don’t really measure):Print
Easy Morning Oats with Cinnamon and Peanut Butter
- Prep Time: 5 minutes
- Cook Time: 30 seconds
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Soak
- Cuisine: American
1/2 cup rolled oats
1/2 cup unsweetened vanilla almond milk (+ more for serving)
1 Tbsp.-ish ground flax
1/2 tsp.-ish ground cinnamon
1 cup-ish frozen blueberries
1 Tbsp.-ish peanut butter
- Add oats, almond milk, flax, and cinnamon to a small, sealable container. Mix, cover, and store in the fridge for at least an hour.
- When you’re ready to eat, add blueberries to a bowl, and microwave for 30 seconds (just to get that chill off). Add your oat mixture to the bowl, pour in some extra almond milk if desired, and top with a big ol’ glob of peanut butter.
Keywords: easy oatmeal recipe, overnight oats
Note to self: Running low on almond milk, and it’s like, one of those things that I just use so much every day. In my coffee twice a day, in my breakfast, sometimes in my tea.
Might need to get creative with my milk situation for the next few weeks!
Snack (1ish): Taste-testing some recipes
I’m in the midst of developing some recipes for the spring/summer, and a girl’s gotta taste ’em all, right?
I’m not sure if it’s a reflection of how the current state of things is making me feel or what, but everything I tested was a baked good. In fact, they were all sweets.
Comfort food at its finest, right?
These cookies are incredible. Definitely making it to the blog, probably next month. The pies look ridiculous, but they’re really yummy. Strawberry preserves are a new obsession, and Trader Joe’s has a big, “self quarantine-friendly” size that will definitely last through another few rounds of testing.
It was the perfect carby fuel for a quick at-home workout! This is the one I followed.
Although there are a ton of unknowns right now, I’m using this time as an opportunity to really work on some physical goals.
I want to get more comfortable working out at home (both with my body weight and with some dumbbells), and I want to be able to do push-ups without like…totally hating my life. Oof do they hurt.
I’m pretty obsessed with Natacha Océane’s YouTube channel at the moment, and I’m thinking about buying one of her training guides to keep me motivated.
Her free stuff on YouTube is great too, but I like the idea of supporting her and getting a structured workout situation while I’m at it.
Snack/Lunch (4ish): Broccoli Hummus Toast with black beans/hot sauce/hemp hearts, some cashews, and some carrots + more coffee
I love hummus toast, especially piled high with hummus, hot sauce, and some sort of protein.
I’m a fan of sweet breakfasts, so I try my hardest to fit one or two vegetables into my lunch. Like last week; it was all about this soup.
Some days it doesn’t happen. Today it did!
We keep lots of frozen broccoli and veggies on-hand (from Aldi – it’s crazy cheap), so I just cooked the broccoli here over medium until it was mostly thawed, and then I added some olive oil, salt, pepper, minced garlic, and red pepper flakes. Yumtown.
I’m also a two-cups-of-coffee-per-day kinda girl, so I had another with some unsweetened vanilla almond milk. We’ve been french pressing these days, and I really love the thicc and creamy texture.
Dinner (6ish): Burrito bowl with sofritas, jasmine rice, hummus, hot sauce, sautéed peppers and onions, broccoli, and chips
Dinner was two hours later because Mark ate and the food was out. I wasn’t super hungry, but I totally demolished this bowl in like, 5 seconds.
We’ve made Pinch of Yum’s sofritas probably…five times in the past three weeks? It’s a full-blown obsession at this point. Today I had to use what I had on-hand, so instead of salsa, I used some crushed tomatoes and extra seasoning, but it ended up being really yummy.
Dessert (8ish): Beer and a brownie
More recipe testing! I almost have this brownie recipe nailed down, but they’re not quite thick enough. They’re nice and gooey tho. 🤤
I also had a beer because it was the weekend and because I just needed a lil self-love in the form of a carby, bubbly, grapefruity adult beverage before we start the week.
I had BrewDog for the first time when I was in London last year, and I’ve become absolutely obsessed with them since. A BrewDog restaurant actually opened in Pittsburgh a few weeks ago, so I can’t wait for all of the craziness to die down so we can go!
And that was my day of food! Definitely a bit more indulgent than most days, but it was a good, productive day at home.
I’m really trying to figure out what these next few weeks will look like on the blog, so if you have any recommendations or requests, I’m here for ya. Either add a comment below or email me: fooduzzi[at]gmail[dot]com.
Really appreciate you being here. Stay safe. ❤️
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