The first few days of avoiding sugar have been tough… but I notice that I feel stronger during my workouts and more satisfied after eating my heartier, balanced meals. I still have been craving something sweet after meals, but a dried apricot or prune does the trick. They are intensely sweet, concentrated sources of natural sugar.
Really, if you try anything new this week, make it a prune. You could be pleasantly surprised!
As much as I love love love oats, I haven’t been eating them recently. I’ve been on a breakfast sandwich kick since I’ve had extra time in the morning to enjoy my breakfast. However, I hit the 5:45 am spin class this morning and wanted to have my breakfast packed and ready when I walked out the door… overnight oats to the rescue!
This batch was inspired by a friend of mine who made pumpkin ricotta muffins last fall. She’s a chef so they were beyond amazing, and I’ve modified her recipe to make a tasty lowfat version as well (I’ll share that one after Lent is over!). As I was putting together my oat mixture last night, I was in search of protein; I’m currently out of both protein powder and greek yogurt (stocking up later today, don’t worry). I did have some leftover lite ricotta cheese, so I threw some of that in to the mix, along with cinnamon, a packet of Splenda, canned pumpkin, and some homemade granola. Sticking with my plan to avoid added sugar, there is no sugar added to these guys, including in the granola — that’s why I made it myself. I know the Splenda is cheating a little as far as trying to tame my sweet tooth, but I knew they needed a little sweetness.
They turned out really well – kinda ugly but tasted delicious. The ricotta really upped the creaminess factor, even more than greek yogurt usually does.
1/3 cup quick cooking oats
1/4 cup canned pumpkin
2 Tbsp lite ricotta cheese
3/4 cup skim milk
1/2 tsp cinnamon
1 packet Splenda
2 Tbsp granola (added this morning)
Approximate nutrition: 300 calories, 8g fat, 42 g carbs, 16g protein
Have a great Tuesday!