This would be the post that I would share my New Year’s resolutions, if I were the type to make resolutions. However, honestly, I’m not a big believer in resolutions. I don’t need a new year in order to get me in the mood to set goals and reach them. I’m just the type of person who gets something in their head and then does everything possible to achieve my dreams. No new year necessary.
However, I do find the New Year to be an invigorating time of year. I will admit that the energy people exude relative to getting healthy, fit and organized is contagious. Yes, I am finally tackling some organizational nightmares that have been driving me crazy and purging the access accumulation that lurks in every corner. Why not? We all love the feeling of accomplishment!
For the past year we have been in a season of waiting on the Lord. We know that he has big things in store for our family; however, as is his way, we are waiting for him to lay out the framework of our journey. I whole heartedly believe that the Lord’s plan includes seasons of waiting for his followers. It is human nature to not appreciate the gifts that we receive without much effort. If we work hard, then we tend to appreciate our blessings. I know that this season is temporary and is a preparation for the amazing things to come.
I am very excited because I feel a tide of change nearing as we transition from this season of waiting to a season of change and transition.
What do you feel the Lord has in store for your 2012? What type of season are you in?
No matter the season that you are facing, the following very easy, delicious breakfast recipe is perfect for busy mornings as well as on the go snacking.
Pumpkin Pie Oatmeal Bars adapted from Peas and Thank You
An easy weekday breakfast that bakes while you are getting ready for the day. I usually double the recipe because leftovers can be individually wrapped and refrigerated or frozen for easy grab and go breakfasts and snacks.
2 cups rolled oats
1/3 cup protein powder
1/4 cup buckwheat groats
1/4 cup ground flaxseed
1/2 tsp pumpkin pie spice
pinch sea salt
1/4 cup raisins
1 cup unsweetened soy milk
1/2 block silken tofu (about 6 ounces)
1/2 cup pumpkin puree or mashed banana
1/4 c up maple syrup
1 tsp vanilla
1/2 cup zucchini, shredded
Line an 8×8 pan with parchment paper or mist with oil.
Combine dry ingredients (oats, protein powder, buckwheat groats, flaxseed, spices and raisins) in a medium bowl or the prepared pan.
In the bowl of a blender combine wet ingredients (soy milk, silken tofu, pumpkin, maple syrup and vanilla). Process until smooth and thoroughly combined.
Pour wet ingredients over dry ingredients and stir until just incorporated. Gently fold in zucchini.
Preheat oven to 350˚ and bake for 40-45 minutes until cooked through.
I like to prep this recipe the night before by combining all of the ingredients through (including) folding in the zucchini. Simply cover and refrigerate the prepared oatmeal overnight. In the morning, remove the cover and place in the oven as it preheats and bake for 30-35 minutes.