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.
Unlike most single ladies, I don’t hate Valentines Day. But I do not celebrate Valentine’s day. I plan to spend February 14 like any other day. I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:
But I know that some of you have a less passive response to red heart balloons.
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.
My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.
Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.
Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload. Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.
So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!
Oatmeal Cream Pie Pancakes
1/3 cup rolled oats
1/4 cup milk of choice
2 tbs. Oatmeal Raisin Cookie blended nut butter
1/4 tsp vanilla extract
rounded 1/4 tsp baking powder
dash of cinnamon
pinch of salt
vanilla yogurt for topping
Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
Heat a griddle or frying pan over high heat. Lightly spray with nonstick cooking spray.
Drop spoonfuls onto heated pan. Once bubbles begin to form on the top, flip the pancakes.
Cook for an additional 1-3 minutes.
Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.