Having family visiting from out of town, graduations, a birthday party, the gym and a full time job, has left me little time to do a full blown post. And since I always make time for breakfast (it’s a must for me), I took a couple of photos and viola, here it is. Sometimes I prepare my oatmeal as noted here and other times I use this method. But if you want a delicious, quick, warm and healthy breakfast, then this one’s for you
But before I let you go, let me tell you about my return to my first passion: watercolor.
One thing leads to another…. that’s the story of my life. I recently started painting surfaces for my food photos and that sparkled a new interest (or old I should say): watercolor painting. My entire teen years I was into watercolor and oil painting. I left that hobby when I moved to the United States. I tried to do it afterwards but life got too busy; I married young, had kids and a full time job. Painting was impossible for me but I knew one day I would return to it. I thought I would do it when I was old, retired and had nothing better to do lol!
But after having the brush in my hands when painting my wood boards, the spark was ignited and knew I couldn’t wait any longer. So it’s time to get the rust off and re-learn those painting skills. I want to incorporate my paint practiceing in my food photos so you will see my progress here on the blog. I hope you don’t mind
- 50g (1/2 cup) rolled oats
- 1/4 teaspoon cinnamon
- 2 packets no calorie sweetener
- 1 cup almond milk, plus extra if you like it more runny
- 1 banana, sliced
- Strawberries, hulled and halved
- 4 oz fat-free plain Greek yogurt or vanilla Greek Yogurt
- In a small-sized saucepan, mix the oats, cinnamon, sweetener, milk and half the sliced bananas. Bring to the boil, stirring occasionally.
- Turn down the heat and cook for 4-5 mins, stirring constantly. Add more almond milk if you like it runnier.
- Remove and divide between 2 bowls, top with the remaining banana, strawberries, a dollop of yogurt.