They're simply 1/3 cup overnight oats, soaked in unsweetened vanilla almond milk. Upon morning time, I add a chopped apple or banana and stir..
Enter peanut butter! I usually use about 1 Tbsp of melted peanut butter. And stir til my heart is content. Not going to lie, while the peanut butter is melting in the microwave, I take advantage of those 25 seconds to eat a few more finger swipes from the jar, hehe.
Yesterday taking these pictures I thought this would be a good post if I added dinner. However dinner was a last minute thought, and so I turned to one of the most delicious and quick dinners I have....but yes, you guessed it, it contains peanut butter!
So with the posting of this dinner recipe, you will now truly see the sheer amount of peanut butter consumed in one of my days (haha usually its just breakfast, I swear)
This is one of Mark's favorite dinners hands down. He, being a man, prefers it on simple starchy white rice, while I eat mine on brown. Last night, brown rice was simply not an option with no time, so I opted for white.. oh well.
Saucy Coconut Shrimp
(makes 2 servings) <-- exactly why its a perfect last min din
1 tsp. oil
1/2 lb. peeled, deveined shrimp
2 cloves garlic, minced
1 tsp. crushed red pepper
1/2 cup canned light coconut milk
3 Tbsp. peanut butter
3 Tbsp lime juice
2 tsp. soy sauce
1/4 cup mango slices (I top mine with more after)
Heat the oil in a wok or fry pan, add garlic and red pepper flakes and cook for 30 seconds. Add shrimp and cook for 1-2 minutes, until shrimp is pink. Transfer to a bowl and cover.
Add all the remaining ingredients to the same pan, except the mango. Cook for 3-4 minutes until the peanut butter is melted and everything is blended nicely.
Stir the shrimp and mango back in until heated through, 2-3 minutes.
Serve over rice.
Don't be deceived, this dish is spicy and sweet, and the peanut butter is not overwhelming at all.
I promise you all must try it!
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