How do you eat your cereal? (and don’t pretend that there is only one way to eat cereal because I can name at least three)
Growing up, I always ate cereal dry, picking up one piece at a time with my fingers. It wasn’t until college, when Honey Nut Cheerios became my go-to cafeteria dinner, that I learned to put milk in the cereal bowl and eat it with a spoon.
Here’s a little known fact about me (or maybe it is a well-known fact): I love Veggie Tales. I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course). I had the Madame Blueberry card game. I often fell asleep while listening to the audio cassette tape of Daniel. As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera. We knew every lyric to every song on Veggie Rocks. We even met Bob and Larry!
To this day, I regularly quote Veggie Tales. This is one of the scenes I have perfected:
You can’t eat strawberries without bananas!
So if we are celebrating National Strawberry Month, we need to have some bananas, too!
This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!
If you have never made chia pudding, there is something you need to know. The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets. When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding. If you don’t wait, you will basically be drinking milk with raw chia seeds.
But trust me, this is worth the wait!
One overripe banana
One 5.3-oz container of coconut-flavored Greek yogurt
Four tablespoons coconut macaroon nut butter
One cup of milk (any milk will work. I used 2%, but I am sure this would be amazing with coconut milk)
Eight or more strawberries
1/4 cup chia seeds
Extra banana slices and strawberries for topping
Using a fork, mash the banana and mix it with the Greek yogurt. Try to make this mixture as smooth as possible. Stir in nut butter and milk. You may have to stir for several minutes to incorporate everything. Alternately, you could use a blender.
Dice at least eight strawberries and stir them into the mixture.
Add chia seeds and mix until everything is well-combined.
Cover and refrigerate at least two hours, preferably overnight.
Top with additional strawberries and banana slices, if desired.
Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook. In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.
A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.
I would argue that this easy Asian dish is more convenient than takeout. It requires only a few ingredients and less than thirty minutes.
Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!
16 oz. ground turkey or spicy turkey sausage
1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
1 clove of garlic, minced
1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
16 oz. chopped cabbage slaw
1 red pepper, cut into thin strips
10 green onion, sliced thin
1/4 cup soy sauce or coconut aminos
1/2 cup water
In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through. Drain and return to skillet.
Add slaw, sliced red pepper, and green onions. Sautee for 2-3 minutes.
Stir in soy sauce, watre, and remaining ginger (2 teaspoons). Cook 2-3 minutes or until slaw is slightly wilted.
If desired, top with green onion, peanuts, and/or sesame seeds.