Welcome to my first post from 2020 – I hope you’re all off to a wonderful second semester! Mine’s been good, but it’s also been a little stressful between applying to schools for next year and a very intensive course change. In short, I had been on some waitlists and was able to enroll in these courses on Wednesday of this week thanks to the biology department (a big thank you to them – they worked some miracles), but as a result 3 of my 4 courses needed to be changed. While I had made lots of exciting plans for this weekend including visiting the Lansdowne Farmers’ Market and capitalizing on the Canal being frozen by Saturday, I just wanted to catch my breath from a busy week and by Sunday I felt my body needed a quiet day at home.
On Saturday, I did my weekly grocery shopping. I love eating fresh however I fully recognize how much that can add up as a student. To capitalize on sales in my area, I make use of the app Flipp which allows you to price match weekly ads at one store that honours price matching such as Walmart or Superstore. As I mentioned in previous vlogs, I am not a big fan of meal prepping just because I get bored eating the same thing every day and I’m only feeding one person so food lasts a while. However, I do like mincing garlic, pressing tofu, cooking grains & baking in preparation for the week ahead. I find that carving the hour/hour and a half out of my weekend to do so makes my week a lot more manageable and makes eating nutritionally way faster and easier.
While I do love mornings and I LOVE brunch, I like my mornings lazy and I don’t love eating first thing in the morning. Since I have a couple early and busy mornings a week, I try to prepare a breakfast item that is easy to take on the go so I can my breakfast in class or at work when I get hungry. This week I decided to make baked blueberry oatmeal cups, see below for the recipe!
Baked Blueberry Oatmeal Cups
Yield: 12 muffins
- 3 cups quick cooking Oats (tip: if you have a gluten sensitivity, look for a brand marked gluten-free)
- ½ cup packed brown sugar or maple syrup or honey (I used brown sugar)
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 2 eggs, beaten (tip: if you are plant-based or sensitive to eggs you can substitute 1 egg with 1 flax egg [1 flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water)
- 1 cup milk (any kind, I used coconut)
- ¼ cup melted butter or coconut oil (I used coconut oil)
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 350; grease muffin tins and set aside
- In a large bowl, combine the oats, sugar, baking powder, salt, and cinnamon.
- In a smaller bowl, mix eggs, milk and butter
- Add wet ingredients to dry ingredients, fold in blueberries
- Pour oatmeal mixture into muffin tins
- Bake 18-25 minutes, or until cups are golden
Allow to cool before transferring to a container for storage. These can be stored in the fridge for up to one week or frozen to preserve freshness, just microwave for 30 seconds (then toast – I LOVE these toasted with nut butter) and enjoy!
Check out my vlog to see my meal prep, my recipe in action and some of the ways I practiced wellness in a busy start to the semester!
I’ll be back with another one soon until then stay groovy and make wellness a priority!
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