WIAW #7: Peanut Butter Lover’s Month

Did you know November is National Peanut Butter Lover’s month?

Being an avid peanut butter fan and taste-tester of crazy flavors, I can’t believe I almost missed the celebration!

Given the momentous holiday, I decided to kick-off this week’s WIAW post with a peanut butter infused recipe. I almost forgot to take a picture of breakfast and lunch, so I apologize for the half-eaten meal photos.

Breakfast – 11 a.m.

In my beloved Gators bowl/mug . . .

Peanut butter and banana custard oats

To make this super-filling, protein-packed bowl of oatmeal, cook oats in the microwave or oven as you would normally but add one whisked egg to the oats when they are halfway finished cooking. If using the stove-top method, stir the egg in vigorously until the oats have a frothy and puffy appearance. If using the microwave method, heat the oats for 30 seconds after stirring in the egg.

After adding the egg, mix in one to two tablespoons peanut butter, banana slices and any seasonings (i.e. cinnamon, brown sugar, maple syrup, etc.). Heat again before eating, if desired.

Note: This recipe also tastes good with pumpkin or cocoa powder whisked in!

Lunch – 3:30 p.m.

Taco turkey wrap made with one toasted Flatout spinach wrap; three thick slices of Boar’s Head Ovengold turkey; one slice Monterey jack cheese; handful of corn; handful of black beans; handful diced zucchini; and one teaspoon Dijon mustard.

I served the wrap with Pace’s Garden Pepper Restaurant Style salsa and ate baby carrots and Pita Pal’s Spicy Roasted Red Pepper hummus on the side.

Snack – 4:30 p.m.

One square Moser Roth’s Premium Dark Chocolate 85% cocoa

Dinner – 8:00 p.m.

Italian omelet made with two eggs; 1/2 cup diced italian-style canned tomatoes; two ounces Publix deli’s tavern ham, sliced; one ounce Cabot’s Sharp Light Cheddar cheese; 1/3 cup broccoli, cauliflower and carrot mixture; a few dashes of black pepper and italian seasoning; and 1/4 cup diced green bell pepper.

I stir-fried the veggies in the pan with one tablespoon of olive oil before putting them in the omelet.

Snack – 11:00 p.m.

(not pictured)

Homemade yogurt parfait bowl made with one cup Publix fat-free blueberry yogurt; a handful of frozen blueberries; one serving Emerald’s Cocoa Roast almonds; and 1/2 cup Cheerios.

Questions:

  1. What was your favorite meal of the day?
  2. What’s your favorite peanut butter recipe?

Related Posts:

Cinnamon Pumpkin Overnight Oats

Über-chocolately overnight oats

Baked Cinnamon Apple French Toast with Peanut Butter

Heaven in Jar

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5 thoughts on “WIAW #7: Peanut Butter Lover’s Month

  1. Pingback: (Almost) Grownup Lunchbox Series – Italian Inspiration « Hungry Gator Gal

  2. Pingback: Protein-Packed Overnight Oats in a Jar (OOIAJ) « Hungry Gator Gal

  3. Pingback: WIAW #9: Pretty Eggtastic « Hungry Gator Gal

  4. Pingback: Peanut Butter Banana French Toast « Hungry Gator Gal

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