I realize I have been away for a few weeks. I dislike it when I haven’t posted in a while. My reasons were many, but mainly the fact that I had had family festivities, such as birthdays and other celebrations, and I was wrapped up in reading several books in which I ended up reviewing on various websites (not my websites).
Some of my time was spent in eating healthy. The dinner below consists of a baked yam, avocado, asparagus, and cherry tomatoes. No salad topping was added. I did put a bit of butter on the yam. I must say, it was all delicious.
For another dinner I had rice, topped with a fried egg, with the yolk oozing over the rice (I love that). The plate also included lox, which I slightly sautéd, avocado, and asparagus. It was all tasty.
Here we go with the oats. I thought I would try overnight oats, meaning I would blend the steel cut oats with various ingredients, and put it all in a container, and leave it in the refrigerator overnight, to soften. I had never tried this before, and one of my sons wrote a blog about it, and I just had to try it.
The photo above shows the oats in a container, with chopped walnuts, cut up dates, vanilla almond milk, and a dash of salt. I covered the container, and then…
I decided I wanted some dried cranberries in the mix.
I covered the container, and put it in the refrigerator, figuring I would leave it there for at least twelve hours so the oats could expand to an edible size.
Breakfast turned out to be absolutely scrumptious! the oats were perfect, the added ingredients were softened nicely, and the health benefits were ideal.
I went out on my deck a little while ago, and took three photos of some plants I have on there. The petunias were showing off their colorful blouses, and I just had to capture them in full bloom.
Blue pots with fading lavender, and succulents.
That is about it for now. I hope you have all been well. Take care of yourself, breathe, inhale and exhale.
Thank you for visiting.