You know how I told you I don’t like Pumpkin?..well I lied. Or I guess my taste-buds have just changed because between the pumpkin spice lattes from Starbucks and my breakfast this morning..
my love for the taste of Pumpkin is official. In the mix..1/3 cup oats, 2/3 cup water, 1/3 cup almond milk, 1/4 of a banana, 1/4 cup canned PUMPKIN, vanilla extract, LOTS of cinnamon..topped with almond butter, raisins, coconut, granola, and maple syrup
This bowl of oatmeal was so good I almost forgot I was eating them at 7:30 in the morning about to go to class for 4 hours straight..and side note, WHY have I never drizzled maple syrup on my oats before. It is AMAZING, and happening from here on out, mark my words.
The hands down best way to cook vegetables: roasting them
I roasted yellow squash, red onion, and a few asparagus with olive oil salt and pepper at 375 for 40 minutes. Perfection. I contemplated eating
the whole tray some of them plain with GOAT CHEESE on top for lunch, but instead I made this beauty
Mixed greens with grape tomatoes, roasted vegetables, goat cheese, hummus, and a drizzle of raspberry vinaigrette. SO. GOOD. Definitely a restaurant worthy salad in my opinion..hence the title of this post. I know I’m super creative..
But just look at this mound of vegetables
The whole thing was demolished in about 5 seconds while watching the latest episode of my favorite show
Okay I should really go do some work before I go to Muscle Pump
I suggest you go make some roasted vegetables, then eat the entire tray by yourself. You won’t be sorry. Oh and also eat some pumpkin oats while you’re at it..if you do these both simultaneously I won’t judge.