Now that my dieting/cutting phase is complete and I am reverse dieting again (which is going SO amazingly well, can’t wait to update here next week), I am able to slowly bring back a lot more food into my diet each day. Even with a flexible diet, as you begin to cut your daily caloric intake, it becomes extremely important to come up with dishes that give you the most VOLUME vs. just eating things because you have a craving and really want them. Oatmeal was one of those things that I eventually started going without simply because I chose to fill my carb macros with other foods and dishes that left me feeling much more full. Normally when I eat my oats, I tend to add a lot of extra things for fun like fruit, cereal, ice cream, nuts, nut butter, etc. and while in a caloric deficit, well I had to make much better use of my macros or else I would have a grand glorious bowl of my oats and then be hungry the rest of the day! Not fun or a good idea. Prior to my cutting phase, I was eating oatmeal or a version of oatmeal EVERY single day so last week as I started my reverse, it was definitely something I knew would be the first to get back on my daily menu! Praise the Lord… oh, how I missed my oats!!!!
Even though it may be December now, San Diego temperatures JUST started to come down (it even rained the past couple of days which is a very exciting event down here). Finally, it started feeling like Fall and to me, nothing says Fall like pumpkin of course! Instead of my regular bowl of creamy oats though, I decided to spruce things up and add some texture in by baking it. Warm, fresh out of the oven, and the perfect way to embrace SoCal’s finally cooler weather.