Do you ever have those days where eating healthy is just not going to happen? Maybe you are super hormonal or you are just feeling lazy or you just have no will power. Well folks I have to admit that was me the other day. And it was all of the previously mentioned downfalls. It first started with a box variety muffins that some how ended up in my pantry. Variety… so of course I had to eat one of each. My only saving grace was the fact that they were ‘mini’ muffins. Then I was given a plate of sugar cookies, that I of course had to taste. Then it was time for lunch. I had all intentions of eating some healthy pork chops and roasted broccoli leftovers but then saw the Tupperware with leftover hot dogs and French fries and my hand made an un controllable beeline straight for them.
Then dinner rolled around and Eric called to see what I was making. I told him that I had planned on making chicken and yellow rice but got wrapped up in work instead. I told him I had the leftover previously mentioned pork chops or some cans of soup that I could heat up. He said he wasn’t in the mood for that and showed up 10 minutes later with Taco Hell, I mean Taco Bell. I told myself I couldn’t eat any of it…. that a ‘one point’ can of soup was all I was allowed for dinner because of the day’s previous transgressions. But (I am sure you know where this story is going) ‘Hell’ won and I had some quesadillas and crunchy tacos (and I am admitting… enjoyed every minute of it).
Healthy Oatmeal and Banana Shake
Prep Time: 10 minutes Cook Time: 3 minutes Serves 2-3
3/4 cup quick oats
1 1/2 cups water
1/2 cup fat free milk
2 frozen bananas
2 tablespoons sugar
1 teaspoon cinnamon
In a small pot, bring water to a boil. Add oats and cook oats in water for 2 to 3 minutes, stirring often until oatmeal becomes thick and bubbly. Remove cooked oatmeal from heat and let it cool a few minutes.
In a blender add milk, bananas, sugar, cinnamon, and cooked oats. Blend on high until very smooth. Chill in refrigerator or pour in a glass and enjoy. Can be made ahead of time and kept in the refrigerator 2 to 3 days. Makes about 3 cups
adapted from Gina’s Weight Watcher Recipes