Friends! I know a lot of people found it odd for me to upload a picture of my cookie breakfast from yesterday. After all, this is 21 days of salad for breakfast. I know! I know!
I had to be honest with all of you and tell you that I accidentally left my breakfast at home. It was also my way of saying that I’m not on point 108% of the time! No matter how much I plan and prepare, there are always wild cards at play. And I’m okay with that!
It’s day 16 and I still feel as though I’m stretching myself, thinking outside of the box and challenging my own food habits. It’s great fun! And that’s what it’s all about 🙂
This morning I managed to eat my breakfast from yesterday: carrot cake overnight oats. Have you guys ever tried overnight oats? It’s all the rage online! I’ve tried a peanut butter banana version which is scrumptious. This time, I decided to make a ‘carrot cake’ version with freshly grated carrot, pecans and cinnamon.
Carrot Cake Overnight Oats for one
What I’m listening to
Amel Larrieux- Get Up
1/3 cup oatmeal
1/3 cup soy milk (or milk of your preference)
Splash of vanilla (if you’re using a vanilla soy milk, you probably don’t need this)
¼ cup grated carrot
Handful of chopped pecans
1 T chia seeds
1 T hemp seeds
¼ t cinnamon
What I do
Add all the ingredients to a medium sized mixing bowl. Mix. Cover with plastic wrap or a plate. Leave in the fridge overnight. In the morning you can eat this straight from the bowl, or heat for 30 seconds in the microwave for a warm treat.