Things are looking up today, folks! I saw a hand specialist yesterday, and he confirmed that I got crazy lucky considering what I did to myself. Great news: I will have zero permanent damage 🙂 and I’ll be pretty much back to normal in just two weeks. Plus my pain subsided a lot in the last couple days and my body is now on the sleep-like-a-corpse phase of the healing process, which feels great.
AND lucky me, I have two recipes to post that I made and photographed last week before my injury! I’m so happy to have a couple recipes to post while I take my time easing back into the kitchen. I have not done more than microwave or toast stuff in the last 3 days. I think that’s some kind of record for me.
First up is this yummy breakfast cereal. I made a big batch last Sunday, packed it into Mason jars and had easy breakfasts during the week.
Hot creamy breakfast cereal with a drizzle of maple syrup is dessert-like and comforting, but the orange and ginger in this also make for a light and uplifting breakfast!
Hope you enjoy!
serves 4
3 C unsweetened vanilla almond milk
1 C polenta
2 T molasses
1 1/2 t ground ginger
1 t ground cinnamon
1 t vanilla extract
zest of 1 small orange
1/4 C hazelnuts
segments from 4 oranges
2 T maple syrup
Combine first 7 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Then slowly pour in polenta, whisking constantly. When it’s reached the consistency of a yummy hot breakfast cereal, divide into serving dishes. Top with hazelnuts, orange segments, maple syrup, and a dash of extra almond milk.
A simple twist on this is to leave out the orange – one tiny change, and it’s like a completely different dish. Still yummy of course.
Nutrition facts per serving: Calories: 325; Calories from Fat: 51; Total Fat: 5.7g; Sodium: 141mg; Total Carbohydrates: 64.2g; Dietary Fiber: 5.9g; Sugars: 25.1g; Protein: 5.7g
Parting picture of my way less scary splint dressed up yesterday 🙂
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