Mash-up: Shaken Oats + Lentil Salad

Pumpkin season may be over for Dunkin Donuts—but it’s not over for me!

With 1/2 a can of leftover pumpkin from yesterday’s healthified brownies, I knew it was time for another pumpkin-inspired breakfast!

Shaken Overnight Pumpkin Peanut Oats

Ingredients:

  • 1/2 C. pumpkin puree
  • 2 T. peanut flour
  • 1 T. chia seeds
  • 1 scoop Vanilla Sun Warrior protein powder
  • 1/8 C. oats
  • 1 C. coconut milk

Last night, I placed all the ingredients in a clean salsa jar (I love to save glass jars—don’t worry they go in the dishwasher first!) and then I shook it up! Shake, shake, shake.

Medium chunky for breakfast, anyone?

This morning the mix was all plumped up and ready for toppings (banana + cinnamon)!

A healthy breakfast on-the-go.

I’m not doing any particular lunchbox challenge theme this week, but I will be keeping my lunches interesting! So we’ll call it a lunchbox challenge mash-up. Anything goes.

Today’s lunch includes brown lentils! Straight from my favorite source (Wikipedia): Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet.

I used my rice cooker to cook my lentils! This thing never fails!

asically, I just threw together a bunch of veggies + lentils. Then I tossed it all in my favorite go-to dressing.

  • chopped cucumber
  • chopped peppers (red + orange)
  • chopped carrots
  • roasted corn
  • 1 C. lentils

Balsamic Vinaigrette

  • 2 T. balsamic vinegar
  • 1 T. extra virgin olive oil
  • stevia (to taste)
  • Italian seasoning

Toss it all together and lunch is ready!

I paired this salad with a huge chopped honey crisp (tossed in lemon juice + cinnamon) and a coconut crème pie larabar.

No bento box today—that size portion of lentils salad would have been a tight squeeze. Well, I’m heading to campus!

Have a great Monday!

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