Friday, January 4, 2013

Carrot Cake Oatmeal

It's a New Year. This tends to be the time of year where we make goals because, whatever the goal is, it's something we think we need or don't currently have. To reach this goal and make it a part of our daily life, we have to work at it. Simply by setting a goal we are committing to potential frustrations and disappointments. And that's ok. Be ready for it and instead of giving up on whatever your goal may be, remind yourself that you set this goal for a good reason. You believe it will help you find the best version of yourself.

Until we get there, it can be bumpy. The best version of myself the last few weeks was nothing short of a complete and total mess. There were busy days with crazy work debacles, less sleep than I like, and one string of bad luck. Whatever the reason, the day I whipped up carrot cake oatmeal to soothe my sweet tooth (all I REALLY wanted was a nice, big, fat piece of carrot cake) it reminded me that I am - after all - very human. 

Carrot Cake Oatmeal
Makes 1 large serving

1/2 cup matchstick carrots, chopped finely
1 1/4 cup soy/almond milk (full fat for added creaminess)
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of nutmeg and cloves
1/2 cup regular oats
1 teaspoon vanilla extract
1 tablespoon chopped walnuts
1 tablespoon raisins
2 tablespoons maple syrup
1 1/2 tablespoons shredded coconut (optional to toast coconut)

1. In a small saucepan, mix milk and seasonings together over medium-low heat.
2. Stir in the grated carrots and oats. Cook for about 6 minutes, reducing heat to low if starts to boil. When the mixture gets thick, almost like a dense cake, stir in walnuts, raisins, and maple syrup. 
3. Remove from heat and top with any additional milk or walnuts if desired. 

This recipe is easily increased if you want to serve more than one. See, dietitians do eat dessert for breakfast. We just use creative ways to make it healthier, higher in fiber, and still with a moderate portion.

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