Chocolate Raspberry Oatmeal & Mexican "Rice"

As usual... it has been a while.. I am so so so sorry!

I swear school has been drowning me in project, presentations,

homework, and essays!! But, luckily after today I'm free until

Wednesday! Thank the Lord! I need a little break... where are

you Thanksgiving?!? Not to mention its almost 85 degrees here!

But, at least my pumpkin coffee and oatmeal feel a little fall festive!

 

Chocolate Raspberry Oatmeal

What girl doesn't love chocolate and raspberries together?!

Or...at least chocolate.. the fruit just helps us feel a

little better about eating the chocolate..guilty!

 

I've started making my own premade oatmeal packets like

you buy at the store to save on time in the  mornings.

I blame the time change.. I cannot get of bed anymore!!

It's super simple and definitely worth it to sit down and

knock out a whole bunch in one afternoon!

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Ingredients:
1/2 Cup Old Fashioned Oats
Cinnamon To Taste
Handful Of Raspberries
1 Chocolate Kiss
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For one of my presentations today the topic is Diversity..

so naturally my "attention getter" to start off my presentation

is a bag of yummy, assorted Christmas Chocolate..I know Genius!
& So again, one just naturally decided to join my oatmeal this morning!

 

 

Mexican "Rice"

 

This is another new recipe I decided to try last night.

With recommendation from my sister, I knew I wanted to try it!

She found it off of this blog (click) -->  Peace + Love + Low Carb

I changed mine a little up, just because I can never make anything

like I'm actually supposed to. (That's probably why hers looks

a lot prettier than mine..but its still super delicious!!)

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Ingredients:
1 Head Of Cauliflower
1 Can Mexican Mild Rotel
2 Cups Chicken Stock
(I Used Chicken Base&Water)
1 Onion
2 (Rather Massive) Garlic Cloves
1/2 Packet Low Sodium Taco Seasoning
Cumin To Taste
Chili Power To Taste
Salt To Taste
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I started out this process by "ricing" my cauliflower in a
ninja, make sure to do it in sections so you get it all in even pieces.

Then, I started to saute my onion and garlic in a pan with a little bit

of water until translucent. I then stirred the drained rotel to mix in with the

onion and garlic. Then, I added in the chicken base, two cups

of water, and mixed until incorporated. Following all of that, I added

all of my cauliflower and put on medium heat for 30 minutes with a lid.

For the last 10 minutes I took the lid off and turned down to low heat.

Mine came out a bit wet, when I try this again I may take her advice in

adding the cauliflower be the liquids, and reduce the amount of stock.

However, it is still delicious and so happy my sister showed it to me!