Thousand, five million and twenty seven high 5′s, bear hugs, swiss kisses and twerks I want to give to you all for the feedback I received on yesterday’s post. It means so much that many of you shared similar opinions on the issue and allowed me to open up- I look forward to writing more about it and slowly remove this stigma around the subject.
The number of pancake recipes I aim to make this weekend.
Davida’s Grain free Banana protein pancakes
Karey’s Peanut butter Flax pancakes
The number of snack bars I’ll be prepping for the busy work/uni week ahead.
Amanda’s no bake almond protein fudge
Chelsea’s fruit and seed bars
Photographic evidence for all these creations next week. Lets hope they work out well!
The number of subjects I have midterm assessments for next week. Damn you Strategic management and Industrial relations. Yes, they are as riveting as they sound.
The number of hours I hope in total, will be spent procrastinating.
The number of seconds it took me to realise that will not be the case.
The new social media platforms The big man’s world is dabbling in.
Follow me on TWITTER.
Follow me on INSTAGRAM.
Please excuse Instagram for being pretty much a foodie gallery- It was my old account where I simply photographed anything random I made in the kitchen.
The number of workouts I hope to tackle with gusto. Legs and back- here I come.
New #strangebutgood recipe for you all to attempt.
I’ve professed my love for vegemite constantly throughout this blog. Its the salty spread which everyone loves to hate. Regardless of the love/hate relationship it holds with many, I find every opportunity possible to use it. From the basic ways of slathering it on toast, mixing it with avocado and topping crackers with it, spreading it on raw vegetables for a poor man’s dip- you name it, I’ve spread it. I thought to myself, there’s one thing I’m yet to try mixing it with- something which I eat on a regular basis- oatmeal. I’ve seen savoury oats throughout the blog world and the idea popped into my head to make a savoury style oatmeal with vegemite. For all you vegemite lovers out there (don’t be ashamed!) this recipe is a winner. The salty taste of vegemite, mixed with the egg custard like texture of the oatbran mesh so well, its the perfect comforting savoury style breakfast to tackle the cold days we’re facing. Thank you to the queen of creativity, Laura! Sprint to her page to rethink your definition of normal!
Vegemite oat bran
Prep- 5 minutes
Cooking- 10 minutes
- 1/2 cup oat bran
- 1 cup of pre made low sodium chicken/beef/vegetable stock (I used beef)
- 1 egg
- 2-3 egg whites
- dash of salt and pepper
- 1 T + vegemite (adjust to taste)
- Combine oat bran, dash of salt, pepper and broth in a small saucepan and cook on medium heat until the liquid has been absorbed. Remove off heat.
- In a small bowl, whisk the egg and egg whites until frothy then pour mixture into the saucepan. Mix thoroughly until well combined.
- Put saucepan back onto the stove and cook on low-medium heat, stirring constantly to ensure the egg and oat bran continue to stay combined. Once the mixture has become a thick like texture and the eggs are fully cooked (should be approximately 5 minutes) remove from heat.
- Stir through desired amount of vegemite and mix thoroughly- it should be able to melt well within the oat bran mixture.
- Pour into a bowl and consume!
Note- I took it up a notch the second time I made it and added a savoury peanut flour sauce on top- Simply mix 2 tablespoons of peanut flour (I used this one), a dash of sea salt, cayenne pepper, red pepper flakes and enough water until the texture is a thick sauce.
If all else fails and this still sounds repulsive to you, pretend the above is chocolate oats with peanut butter and the world still be round!
Hope you guys all have a fantastic weekend- big plans or no plans- embrace it with gusto.
Are you a fan of savoury oats?
How do you stop yourself from procrastinating?