Today I have a screen test planned. Before I hit the road to show off my acting skills, I will go for a workout. Chin-ups, planks, box jumps … the real deal!
For enough energy to workout and deliver a hell of a screen test, I had yesterday’s pumpkin pecan oatmeal with apple for breakfast. A plain simple breakfast porridge, but utterly good!
By the way: why do many dishes taste even better the day after (or two days after, like this cute girl commented on my Strawberry Coconut Cake)? Anyhow, this breakfast was a whole lot of healthy stuff in one meal!
Let’s see: we have pecans, which contain a.o. vitamin A (related to treating acne and prevention of premature skin aging) and healthy fatty acids. Pumpkin, apples and oats contains lots of fiber (which a.o. stimulate bowel movement). Pumpkin furthermore contains beta-caroteen (may play a role in fighting cancer) and slow carbs. These carbs, which are also present in oats, provide you with energy without resulting in a blood sugar spike.
Oats are naturally gluten free, but make sure you buy oats from a brand that have no chance of being gluten contaminated (e.g. from the brand Bob’s Red Mill; these steel cut oats – the ones I use – are definitely gluten free).
Here’s the recipe for 2 portions of Pumpkin Oatmeal with Pecans and Apple:
- 1 apple, organic, cubed
- 0.4 cups/40 gram raw oats
- 0.6 cups/70 gram pecans, chopped
- 5 whole pecans
- 1 tablespoon ground cinnamon
- 2 cups/250 gram pumpkin
- pinch of fine sea salt
- Bring the oats and pumpkin to boil in water.
- Let simmer on low heat.
- Add water as soon as the water has been absorbed by the oats and keep doig this until the pumpkin is soft enough to mash it.
- Mash the pumpkin with a fork. This will simultaniously mix the pumpkin with the oats.
- Add salt, cinnamon and apple and let simmer until the apple has become soft.
- Turn off the heat and add chopped pecans.
- Serve and garnish with a few thin slices of apple and whole pecans.
Gotta hurry to the gym now!
PS: what’s your perfect pre-workout food?