Good morning! I hope your Monday is off to a great start. I worked all weekend, so I’m thankful for a later start to my school week today—I don’t start class until 1:00 on Mondays! My weekend was pretty fabulous because I traded in my lab coat for a cape on Saturday night!!
What do you think of the autumn cape?? I rocked it for the first time at a modern dance performance on campus, and I’m definitely a fan. Just trying to figure out if I can wear my backpack when I’m frolicking in my cape. This little wardrobe malfunction may prevent me from wearing my cape to class bringing my books and school supplies to class.
So I’m wearing capes and eating pumpkin and honey crisp apples, but I’m not completely ready to say good-bye to summer. I’m still loading up on peaches for a few more weeks before they head out the seasonal door. I enjoyed a peach in the raw a few days ago.
I transitioned to a chopped peach topped with cinnamon and heated in the microwave for a few minutes last night. This came after a dinner recipe fail of epic proportions—I tried to make a new pasta dish using kidney beans and crushed tomatoes, and it just didn’t work. But my peach pulled through. 🙂
And then today, I put it all together to make an individual serving of peach crisp. For breakfast, no less.
Party of One Peach Crisp
Total Time: 10 minutes
1 ripe peach, chopped
3 tablespoons rolled oats
1 teaspoon brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla
A few shakes of cinnamon
A few shakes of nutmeg
- Chop peach into bite-sized pieces. Place in a small microwaveable bowl and set aside.
- Mix all other ingredients together in a small bowl, coating oats completely.
- Pour oat mixture over chopped peaches and microwave on high for three minutes.
Perfection. Serve in a cape, if desired.
P.S. Click here to check out my guest post comparing the USDA’s MyPlate to Harvard’s new Healthy Living Plate at the University of Michigan Risk Science Center Blog!