Have you ever heard of Oatmeal Monday? No? Well, I hadn’t either until a few weeks ago. I’ll tell you all about it after this recipe.
- One 20 oz. can pineapple slices in juice (both the slices and the juice will be used)
- 2 cups rolled oats
- 2 tablespoons chia seeds
- 1/8 teaspoon salt
- 2 tablespoons baking powder
- 1/4 teaspoon cinnamon
- 1/8 cup vanilla protein powder (or oat flour)
- 1 cup vanilla almond milk
- 1 tablespoon honey
- 5.3 ounces (1 single-serve container) pineapple Greek yogurt
I have had a serious disapproval of mayonnaise, mustard, and ketchup my entire life. As a result, I have only tried potato salad a handful of times; just the smell can turn my nose up. I was in high school before I let my mom put sauce on meatloaf; there was always one dry square saved for me. Furthermore, I was never able to fully help my mom make this recipe.
I could slice celery, chop apples, measure pecans, and open pineapple cans. But when it came time to stir, I had to leave the room. I simply could not watch her scoop a large dollop of mayonnaise into the salad. If I didn’t watch her make that last addition, I enjoyed eating the salad. Seeing the mayonnaise jar, though, ruined the whole experience.
Last year, I discovered that Waldorf Salad can be made with vanilla or plain yogurt rather than mayonnaise. This discovery was one of the happiest of my life (okay, that may be a bit of a stretch). Personally, the added vanilla flavor enhances the salad as a whole.
Whether you use yogurt or mayonnaise, this salad is a delicious addition to your cookout’s spread.
- 4-5 apples
- 2 stalks of celery
- 3/4 cup vanilla yogurt (or plain yogurt or mayonnaise)
- 1/2 cup raisins
- 1 8-oz. can of pineapple tidbits
- 1/2 cup chopped pecans
- Chop apples into small cubes (approximately 1/4 to 1/2 inch)
- Slice celery in half length-wise. Then chop celery into miniscule pieces (since I don’t really like celery, I make mine super small).
- Drain pineapple.
- Combine all ingredients in a large serving bowl.
- Serve immediately or chill.
- Eat and enjoy!
What food preferences have caused you to alter a recipe?
Happy Independence Day!
Really, truly sorry.
The picture you are about to see may harm you.
This is your last chance to look away…
So what happened? Well, I managed to come home for a long weekend and leave both of my cameras at school. This left me with no option other than to photograph this recipe with my iPad. Once again, I am sincerely sorry that you had to view such a heinous picture.
You are probably wondering what that is even a picture of. Well, it’s a pretty amazing mug cake. Thankfully, this recipe is so good that you may be able to forgive me for the poor picture.
This pineapple mug cake is so incredibly easy that you can make it in a matter of minutes in your dorm room. Here’s what you do:
Pineapple Mug Cake
- 1/4 cup oats
- 3 tbs. pineapple chunks (about 6 chunks)
- 2 tsp. pineapple juice
- 1/8 tsp. baking soda
- 1/2 tbs. honey
- 1/2 tsp. cinnamon
- Mix all ingredients in a glass mug
- Microwave on high 1 minute
- Let cool, eat, and enjoy!