What can I say?  DH called yesterday morning after I returned from a morning watching Jackson while DDIL filled in at the Mom/son kickball game.  We had been out in the freezing temps and wind for about an hour-and-a-half.

I had taken out some salmon and was going to grill it (eventually our temps went from the 36 a.m. temps to 79)and serve over some True Food kale salad.  We were both looking forward to this favorite meal.

DH informed me that he had forgotten that we were supposed to go to his manager’s surprise birthday party.  SURPRISE!

Sorry, since getting nearly slaughtered in that incident 2 years ago-I do NOT like to drive at night by myself.  Told him to have fun and I’d stay home.

While procrastinating on my Earth Day story, I saw a recipe for “Carrot Cake High Protein Oatmeal“.  I decided that it sounded like a perfect dinner for me.

I, naturally, did a few minor changes-but the end result was filling and quite tasty.  Plus, it was as if I was eating dessert for dinner.  No fat, spicy from the cinnamon and ginger and perfect for a solo evening!

Here’s the recipe, it serves 2, but I easily made it for 1:

3/4 C unsweetened vanilla almond milk
1/2 C plain low fat Greek yogurt (I used soy yogurt, but you could easily use mashed banana, applesauce or even pumpkin)
1/2 C grated carrot (I really packed mine in)
1/4 tsp salt
1/2 tsp both cinnamon and ginger
2 tbsps. sweetener of your choice
1 C old-fashioned oats (I used a 9 grain version)
1/4 C protein powder (I used peanut butter powder, but they also said you could just use extra oats)

Mix all the ingredients together and divide into separate dishes.  Cover and leave in the fridge for at least an hour, preferably overnight.  I made mine at one in the afternoon and at about 5.  Top with chopped pecans or walnuts, extra yogurt, more cinnamon-whatever you like with carrot cake (raisins, perhaps?)

You can eat it cold or heat it in the micro for 30-60 seconds.  I did and it was great!

Calories:  265  Protein:  23 grams  Fiber:  6 grams