by Eating Bird Food on February 27, 2011
Last night I prepped some overnight oats for an in-flight breakfast. This was before it dawned on me that overnight oats might be considered a liquid and may or may not make it through security… dun dun dun
I was up for taking the risk, but I’m pretty sure I dreamed about whether or not it was going to make it through. Visions of me having to quickly devour the full container while in the TSA line danced in my head. Pretty comical, no?
Thank goodness TSA didn’t have any issues with the small tubberware container I had stashed in my Bee Healthy lunch bag this morning and I was able to enjoy the protein packed oats while comfortably seated on my flight.
Here’s what went into the mix:
- 1/2 cup old fashioned oatmeal
- 1/2 cup + 2 T water
- 1/2 scoop sun warrior vanilla protein powder
- 2 T honey-nana Chobani Champions Greek yogurt
- dash of cinnamon
This mixture was combined and placed in the fridge overnight. In the morning I added 1 T of chopped walnuts. (The picture above is from a different batch that was topped with ‘nola.)
I’ve landed in San Diego and there’s work to be done. See ya’ later alligator.
PS- This is only my personal experience and I’m still not 100% sure overnight oats will always make it through airport security. 
by Eating Bird Food on February 17, 2011
First thing first, don’t these really brighten up the room?
Indeed! Fresh flowers make me smile and while they’re not something I buy every week, I love having them around. Thank goodness for holidays and sweet bfs.
My eats have been pretty standard as of late but something about today’s breakfast and lunch felt a little on the fancy side.
Banana oats topped with homemade buckwheat granola (Kath’s recipe). The crunchy, creamy combo hit the spot.
For lunch: a salmon salad with cranberries, walnuts and blue cheese.
Kind of spa-ish if you ask me.
And tonight I went to a ladies night wine and cheese party!
I’ve never been a huge cheese person but lately I’ve been on the cheese train and through trying different varieties I’ve definitely found some that I like. Not sure yet if it’s going to be a good thing or not. I can totally see myself becoming a cheese head.
Tonight’s party was great because everyone brought their favorite wine or cheese to share and once we had a chance to try them all, we voted on which cheese and wine we liked the best. My favorites were the gouda cheese and Melbec wine. So good!
Instead of bringing cheese or wine I baked up some Carrot Raisin cookies to bring to the party. After the incredible cookie I had this weekend at the NYC Farmers Market I became inspired to recreate it at home. Tonight I tried this recipe and while they were tasty, they weren’t amazing like the ones I had from Breezy Hill Orchard! Oh well, I guess that just means I need to find another recipe and make another batch of cookies. 
It’s now past my bedtime and I have an early morning gym date so I better hit the sack! Good night.
Are you a big cheese fan? What’s your favorite variety?
Brittany Mullins, HHC
