You moms out there know what I mean.
All of a sudden what you usually eat and what you crave become can become two entirely different things.
Apparently in my case it makes me more normal.
Five months ago, you wouldn’t have caught me eating oatmeal or any type of sweet breakfast food for breakfast. If I made a sweet breakfast dish for the website or for a book it was typically in the afternoon and then eaten over the course of a couple of days as a snack.
I just don’t normally DO breakfast foods.
Before you start telling me about how breakfast is the most important meal of the day, I don’t mean that I didn’t EAT in the morning. A typical breakfast for me is something like a salad loaded with vegetables and a garlic-heavy balsamic vinegar dressing.
Hardly normal, right?
This little princess has changed everything and now salad is the last thing on my mind when I wake up. Nope, I want a nice warm bowl of oatmeal or quinoa, a bagel or a bowl of granola.
In other words, I’m normal. Temporarily I’m sure.
I started adding organic blackstrap molasses to my oatmeal at the suggestion of my midwife. It helps with iron stores, which is something I’ve had a lot of trouble with. People typically either really like molasses or don’t, and I always thought that I was part of the don’t group. Fortunately, I’ve found that (at least for now) I actually really like the taste that it gives my quinoa or oatmeal. If you don’t care for it or don’t happen to have it on hand, feel free to leave it off!
- ¼ cup oatmeal (regular or gluten free)
- ½ cup cooked quinoa
- 1 cup almond milk or milk of choice
- ½ tablespoon organic blackstrap molasses (optional)
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1/2 apple, diced or grated
- 1 tablespoon ground flax seeds (optional)
- 1 tablespoon maple syrup
- 1 tablespoon walnuts
- In a medium saucepan combine oatmeal, quinoa, milk, molasses, salt and ground cinnamon. Bring to a boil and then reduce to a simmer. Cook until the liquid is mostly absorbed and desired consistency is achieved, stirring in diced apple in the last 2 minutes of cooking. Remove from heat and stir in flax seeds. Transfer to serving bowl(s) and top with maple syrup and walnuts.