Ugh. I was hit by the third trimester train this morning.  Technically the third trimester doesn’t start until tomorrow (or in 8 days, depending on how you’re counting), but I definitely feel like I’m in it.  I kind of knew the third tri would suck because the first two were so ridiculously easy!  Hah. 

I had grand plans to wake up, swim 1,000 meters, and attend a meeting, but ended up canceling all my plans to roll around bed clutching my head (and alternatively, my stomach), and eating peanut butter.

Yes, we have a papier-mâché ram above our bed.  He watches over us as we sleep. <3  His name is Al.

Anyway – now I feel totally normal, which is a good thing because I’m so behind on work!

The other day, the Husband remarked that he was ‘so over’ oatmeal (blasphemy!).  I thought I’d try to bring him back to the oaty side with this savory recipe – he gave it two thumbs up.

Tempeh Savory Oats

Ingredients (for one serving):

• 1/5 block tempeh, chopped into little squares
• A little olive oil
• 3/4 cup oats
• 1/2 cup soy milk
• 1/2 cup water
• Salt and pepper to taste
• 1 cup packed spinach, finely chopped
• 1/4 cup herbed goat cheese

Directions:

• In a wok or skillet, combine the tempeh and oil olive.   Cook on high until tempeh browns.  Set aside.
• In a pot on the stovetop, combine oats, soy milk, water, and salt and pepper.  Put spinach on top.  Do not stir yet.  Turn heat to medium.
• Let cook for 3 – 5 minutes, until liquid absorbs, then stir in spinach.
• Add in goat cheese and stir thoroughly.
• Scoop into bowl and top with tempeh.
• Serve and enjoy!

I’ve said it once, and I’ll say it again – if you’re sick of sweet oatmeal, try savory!  I know it seems weird, but it is really tasty.

Thought of the Day: