Day 204 in nibbling my way to a healthier me for when I meet up with Mickey
Today’s plan is to plot out my menu for the week. Six dinners for the week, because we’re eating out on Thursday after Damascus Road rehearsal. Then I’ll make my grocery list with those meals in mind.
For breakfast this morning, I went back to try a recipe I’ve wanted to try for a while. I found it on the tinterweb, but I can’t find from whom. If you find it, then let me know so I can credit the right source. 🙂 See below:
Pumpkin Pie Oatmeal:
- 1 cup of whole oats (not instant)
- 1 cup of coconut milk
- 1/3 c. of pure canned pumpkin (no sugar added)
- 1/2 tsp. stevia powder (about a packet and a half)
- a pinch of vanilla powder
- a pinch of cinnamon, nutmeg, ginger, allspice OR 1/8 tsp. pumpkin pie spice
Mix all ingredients and stir well. Heat to boiling while stirring. Simmer at lowest setting for 15 minutes, stirring often. Enjoy!
It was sugar-free and decadently delicious! I lamented about missing all things pumpkin during the holidays. I have been enjoying pumpkin flavored coffee thanks to the kids, who found sugar-free pumpkin syrup . But today I got to eat a scrumptious pumpkin treat, and it’s guilt-free! Ya-hoo!!!
Now that I’m limiting my sugar and salt intake, I’ve found that I am appreciating the REAL taste of foods. The crunchy goodness of raw cauliflower, the natural sweetness of an apple or clementine, the satisfying taste of unsalted nuts and seeds. It’s taken me a long time, but I am leaving the allure of sugar and highly salted food behind me. Thanks be to God!
Meet you at the Kingdom!