stuffing obsessed!

Ohhh, pumpkin oats, it has been too long.

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My favorite oat topping is definitely any type of crumbled muffin or muffin-like bread. 

banana bread – zucchini bread – pumpkin bread – Any will do!  This bowl was topped with some of the delicious banana bread that my sis in law Natalie made for Thanksgiving.  She used this recipe but subbed all whole wheat pastry flour instead of all purpose and used 4 bananas. 

Perfect texture and banana flavor.

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What’s inside this bowl?

  • 3T oat bran
  • 2T rolled oats
  • 2T ground flax meal
  • 3/4c unsweetened almond milk
  • 1/2c water
  • 1/2 thinly sliced banana
  • 1/3-1/2c pumpkin
  • 1t cinnamon
  • <1/4t ginger
  • splash of vanilla
  • cloves/all spice/nutmeg

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Topped with Love Grown Foods granola [my fav!], almond butter, and banana bread.  The texture was oh so delicious. 

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My morning consisted of lounging on the couch, eating oats, sipping coffee, and watching the Buckeyes kick some Michigan booootaaay! ;)  Hopped on the bike for 45 excruciating minutes and then did a little lifting.  It’s so funny how insanely boring + slow biking inside can be!!  I even had a playlist going and had the TV on mute but 45min seemed like FOReverrrr.  My outdoor bike rides were typically 1.5hrs at a minimum and I don’t ever listen to music!

I’ve mentioned this a few times, but lately after working out, I have really been enjoying a glass of almond milk.  I feel really replenished + hydrated after drinking it.  Typically I’ll just drink unsweetened, which still tastes kind of vanilla-ey to me.  However, I couldn’t pass up this Dark Chocolate almond milk the other day.  Anyone try it yet?  Definitely higher in sugar and calories, but it’s delicious!

I blended it with 1/2 of a banana and about 2-3T Vanilla Chai Amazing Meal.

Chocolate, creamy, deliciousness!

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We headed back down to Pat + Natalie’s house [the bro + sis in law] because we’re going snowboarding tomorrow.  It’s easier to leave from there house because it cuts out an hour of early morning driving for us.

I kept myself occupied during the drive making light trails with the camera.

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Pretty sunset.

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This works much better when you’re not in a moving car, but still fun to play. :)

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For dinner, I planned to make Mama Pea’s Thanksgiving Stuffing recipe.  I couldn’t stop thinking about it since she posted it.  Stuffing is my FAVORITE part of Thanksgiving.  However, it’s usually loaded with butter and not too nutritious.  I was so glad to see MP’s healthed up and delicious sounding version using Field Roast sausages.

Field Roasts are vegan grain sausages.  I’ve eaten them quite a few times and love them.  They’re a great source of protein, contain no soy, and have an impressive ingredient list.

As I was sautéing the celery, onions, and spices, I knew this recipe was going to be a winner.

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Huge salad on the side.

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Done in no time and completely amazing.  I made only a few changes because of what I had on hand…

  • 4c veggie broth + 1c water
  • 1/4c chopped fresh parsley
  • 1T chopped fresh rosemary
  • 1.5t sage
  • 1/2t marjoram
  • 1t thyme
  • 3 Italian Field Roast sausages

I used a super delicious hearty bread from the Whole Foods bakery, called Seeduction.  It had awesome flavor and stood up really well in this dish.  I baked the stuffing for 30min, stirring once half-way through, and then broiled it for about 3min.  I loved the crunchy top and soft, doughy bottom layer.  This was a super filling, comforting, and delicious vegan dinner.  My stuffing craving was satisfied once again!

Definitely making this again, very soon.

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Bed early, up early!  Have to beat traffic in the morning to the mountains!