Summer Eats [On The Run]
I don’t think I’ve been home for more than 15 minutes at a time, which isn’t too unusual… but it means that I haven’t had time to throw together much more than a quick bite.
But it’s summer, and that’s a perfectly acceptable excuse, right? Right. Don’t tell me you have a bunch of time you were trying to waste in the kitchen. If you do, then feel free to come over and cook for me.
In the mean time, here are some great, quick meals that I’ve been munching on!
I decided to switch things up a little this week, and finally try the sample of Coach’s Oats that the company sent me a few weeks ago. I don’t eat oats a lot, but what I liked about these is, they cook really fast!
Coach’s Oats is similar to steel-cut oats in its nutty texture, but instead of 30 minutes, Coach’s Oats cooks in only five minutes! The groats are toasted to bring the natural sugars to the surface of the oat, and then cracked into small pieces. This patented Cracked n’ Toasted™ process means that Coach’s Oats is never mushy, always naturally delicious and cooks in just five minutes.
It had been awhile since I’d had a bowl of oatmeal! These had a slightly different texture than the rolled oats I’m used it, but they tasted great, and I loved how fast they cooked! I’m definitely keeping a pack or two of these at my desk for an emergency lunch. With a spoonful of peanut butter and some cinnamon, it was quite delicious, not to mention filling.
Since I haven’t been cooking much, I haven’t been able to pack leftovers for lunch. Yesterday I just grab some Chobani on my way out the door, mixed in a little protein powder and blueberries.
Holy yum. I seriously will never get sick of this. If I don’t eat this for breakfast, it definitely makes it into another meal. It’s that good. My un-pictured afternoon snack consisted of a mini bag of pretzels and a handful of peanut butter M&Ms. Yeah, it was snack drawer day. No judging.
Keeping with the on-the-go theme here, I grabbed dinner at the Food Truck Court with Kate, Lindsay, and Brett.
I went with the El Presidente from Rooster Cart, since the last time I got it with Lauren, they were out of avocado, and Brian raved about how amazing it was with avocado. It lived up to the hype for sure, even if the photo is a little ugly.
I may have whipped up a batch of peanut butter cups… as a “welcome to the neighborhood” box for some friends that moved near by. And they may be so easy that they will belong in the 5-ingredients-or-less recipe section.
And my roommates and I may have eaten some. All in the name of testing.
Homemade Peanut Butter Cups
- 2 cups dark chocolate chips
- 6 sheets graham crackers
- 3/4 cup powdered sugar
- 1 cup smooth peanut butter (I used Smooth Operator from PB & Company)
- Sea salt
Melt the chocolate chips in the microwave (about 4 minutes on 50% power) and in a separate bowl, mash up the graham crackers, powdered sugar, and peanut butter. Drop the peanut butter mixture into muffin liners, (about 3 tbsp each) and then cover with chocolate. Sprinkle with sea salt, and pop in the freezer for about an hour. And there you go.
One last little thing… if you didn’t get a chance to check out the brand new I Heart Vegetables Facebook Page… go on over and give it a “Like” 😉