Good Afternoon everyone! I hope you have all had a fabulous weekend and are looking forward to what this new week brings.
My weekend was jam packed & I got to spend lots of time with my loved ones. On Friday I went to my friend’s house for a sinful evening (which meant a hardcore Friday workout to prepare), where Jay (http://food-choice-mcr.tumblr.com/) cooked up a storm in the kitchen! Saturday, I got some relaxation time with my lovely Mum, getting our nails done & then we picked the husband up & we were off to Ikea to spend some wedding cash. We bought a new shelving unit, along with some other goodies, which meant spending Sunday sweating it out moving all the furniture in our apartment around! We didn’t get much gym time in but I put that down to still being on a wedding come down & having to get our lives back in order, however, I did get to try out some new recipes in the kitchen which I will bring to you shortly. Hope you are excited to see what I made… Pumpkin was the theme of the weekend & quite possibly the theme of October (I’m obsessed). It’s not as popular here in the UK as it is in the states but I’m hoping that’ll change in order to better feed my addiction.
Enough about my weekend though and more about my Monday morning. I’m so excited for breakfasts this week as one of my favourite fruits, which I bought a basket load of this weekend, is back in season. Figs!! I’ve not always been a massive fan as I think the look & name always put me off before (I don’t know why) but my Mum made me try one last year & I was hooked!
Figs are a sweet & delicious fruit, originally from Asia but are now grown all over the Med. They grow on the Ficus tree, which is a part of the Mulberry family and come in lots of varieties, even though we (in the UK at least) commonly get purple figs, they can also be white, green & red. They are thick skinned with a fibrous flesh which encases hundreds of tiny seeds. As well as being a great source of fibre figs are also rich in potassium (helping to control blood pressure) & calcium (helping promote bone density). I store my figs in the fridge to keep them fresh but I try to bring them to room temperature before eating.
Anyway, enough of the ‘hard fig facts’, this morning I made the most delicious balanced oats to compliment the figs, including a good source of carbohydrates & fats.
- 1 Cup oats
- ½ cup Unsweetened Almond Milk
- ½ cup water
- 1 tsp coconut oil
- 1 tbsp Maple syrup
- 1 tsp cinnamon
- Pinch of salt
- 2 figs
Combine all of the above ingredients (apart from the figs & half of the syrup) and cook on the hob at a medium heat for 5 minutes or until the oats are cooked through. Pour into a bowl & top with the remaining syrup and slices of the fig!
Simple, balanced & delicious.
For a more protein packed version, add one or two egg whites when the oats are nearly cooked, stir and cook the egg through. Done.
I hope you enjoy & I’ll be back tomorrow to kick off October with my monthly goals & a Filling Fall Favourite!
Happy Monday x x