They’re saying today’s going to be the hottest day of the year, with heat indexes reaching 110 degrees, and it was already 79 when my Mom and I set out for our morning walk at 5:30am. Can you say, the hotness!?
Luckily I had a cool and creamy breakfast waiting for me when I got home – a Breakfast Cookie!
It has been aaaages since I last had one of these bad boys, and last night I knew my morning self would appreciate not having to cook anything hot for breakfast.
In the mix:
1/4 cup old fashioned oats (uncooked)
1/2 banana, mashed
Peach Chobani Greek Yogurt
Mix oats, banana, almond slices and a couple dallops of yogurt together and spread out on a plate. Cover with plastic wrap and place in the fridge overnight. In the morning, top with the rest of the yogurt and dots of blueberries!
This breakfast cookie has all the elements of a real cookie – it’s just healthier…and for breakfast! The sugar cookie has been replaced by a chewy, oat base. Thick, Greek yogurt has become the luscious icing, and fresh blueberries replace the chocolate chips!
All hail the breakfast cookie!
I packed some leftovers of last night’s Summer Mac & Cheese for lunch!
It’s a fact that my Dad happens to hate leftovers in most forms – especially chicken and pasta. While I don’t mind leftover chicken, I happen to agree with him on the pasta front. Usually it’s dry and chewy – so I’m hoping the goat cheese in here will help making everything creeeeamy again.
Even after a night spent in the fridge!
Same sidekicks as yesterday! A Pink Lady Apple and a mini Coconut Cream Pie Larabar.
I tried this flavor the other day when I got my big bag full of bars – I had forgotten how chewy, soft and tropical they are. Like a sweet coconut macaroon.
Today I am heading to the happiest place on earth.
For two days, I will be part of a blogger summit touring the Wells Blue Bunny Ice Cream plant, eating meals prepared by certified culinary scientists, learning about dessert trends, creating my own ice cream concoctions and, most importantly, eating lots and LOTS of ICE CREAM!
You should have seen me when I got the email inviting me to join the summit – I was literally laughing like a hysterical mad woman. I mean, two days surrounded by ice cream in the ice cream capital of the world (seriously – Le Mars was officially designated that in 1994!) I was over the moon!!
Here’s a little more info, in case you’re curious:
Le Mars, Iowa, officially designated “The Ice Cream Capital of the World” in 1994, has been the home to Wells’ Dairy, makers of Blue Bunny® brand ice cream and dairy products, since the company’s founding by Fred H. Wells, Jr., in 1913. Today, more ice cream is produced in Le Mars, Iowa, by a single company than in any other city in the world!
Since 1913, the colossally creative artisans at Wells’ Dairy, Inc.—the largest family-owned and managed dairy processor in the United States—have been hard at work putting all things chunky, chewy, rich and gooey into their ice cream.
Today, ice cream aficionados throughout all 50 states and Mexico can choose from nearly 500 tantalizingly tasty Blue Bunny® ice cream flavors, frozen dairy desserts and delectable novelties.
Ok, maybe I’m freaking out a little more than the average Jane, but I am truly pumped to learn about what is going on up there in Le Mars, IA. I’m one of those nerds who like to know the inside scoop about everything – Unwrapped , anyone? Plus…ice cream!!
I am heading to Le Mars tonight after work, and will be blogging when I can for the next two days. I can’t WAIT to show you guys everything that I see, do, learn…and eat!
Happy Hump Day!
One of the things I’m most excited about during the summit, is creating my own ice cream concotion. Tell me, what would your signature flavor/combo be?
Mine would be a peanut butter ice cream base with brownie and peanut butter cookie chunks, mini peanut butter cups and a caramel swirl running through the whole thing. I know. Go big or go home though!!!