Now that is just nuts.

What is it about peanut butter and jelly that makes our hearts melt? Is it the nostalgia of a childhood favorite or that perfectly unctuous balance of salty to sweet?

In lieu of beating around the mulberry bush, I think I'll just come right out and say it:

My name is Taryn, and I am hopelessly addicted to PB&J. Emphasis on the PB.

Whether that better half is crunchy, creamy, chocolate-swirled or even speckled with raisins, I simply cannot satiate the craving.

I suppose there are worse things that I could be addicted to. Like, say, crack.

And albeit harmless (nutterbutter, not crack), this obsession harbors its fair share of consequences.

Namely, that three-letter word that'll send girls around the world running for the hills. I mean, literally, running. And no, it's not m-e-n.

I'm talkin' about f-a-t. Ugh. The horrah.

Whoever deemed that a serving size of anything must be limited to two measly tablespoons should be condemned. But the jokester who said that those tablespoons will have 16 grams of fat? Yeah, they should've been chased out of the village like Shrek.

As with any form of substance abuse, I'm advised to consume in "moderation." Don't you hate that word? Especially when used by stick thin celebs who claim to be downing ice cream and burgers in "moderation." Ya ain't foolin' anyone, LeAnn Rimes.

Frankly, when it comes to peanut butter, moderation can kiss my caboose.

However, in the rare occasion that I'm not standing over the counter alternating between spoonfuls of strawberry jam and peanut butter straight out of the jar, I can be found exercising a little self-restraint with a bowl of these satisfying oats.



Peanut Butter & Jelly Overnight Oats

Makes 2 Servings

[1/2] cup regular oats

[1] medium banana, mashed

[2] tbsp chia seeds

[1/2] tsp vanilla extract

[1/2] cup water

[1/2] cup almond milk

pinch of salt

Top each serving with:

[2] fresh strawberries, sliced

[1] tsp strawberry jam

[1] tbsp peanut butter

Thoroughly combine oats, mashed banana, chia seeds, vanilla and pinch of salt in a medium bowl. Add water and almond milk, and stir well, eliminating any clumps. Cover and refrigerate overnight.

In the morning, top it off with chopped strawberries, a dollop of your favorite jam, and a tablespoon... screw it... an ice cream scoop of the good stuff. *I melted my peanut butter first for maximum spreadability.

Delight in this little pot of comfort, but no pointing fingers if the sweet memory of Mom's PB&J sandwich musters an unexplainable compulsion to don your old Power Ranger tee shirt... That one is all you.

You must be Coconut Dreaming

Okay, I'm about to admit something big, here. You ready?

This recipe idea isn't mine. 

Try as I might, I cannot entirely lay claim to this little piece of genius. But Angela Liddon sure can. (Darn her and those innovative baking skills). 

The basic recipe that I'm about to share comes from her phenomenal blog, Oh She Glows. Angela is essentially the Vegan Superwoman, armed with whole grains, bananas, and an oven mitt of gold. Ha, yeah... she's that good. 

Anyways, apparently I've been missing out BIG TIME on this one. While I was sittin' pretty with the Quaker man, a culture of devout Overnight Oaties were capitalizing on the deliciousness of a make-it-ahead breakfast. Without me. 

Sure, I've had my fair share of hearty cereals. But Overnight Oats? Excuse me, what?

In case you were sitting next to me under that damn rock, overnight oats involve zero cooking, complement almost any sweet flavoring, and can be topped with whatever treats your crazy heart desires. They don't require any prep time in the morning, either, so on-the-go breakfasts become almost too easy. Basically, they make packaged oatmeal look like dust in a bag. And you, my friends, deserve much better. 

More specifically, overnight oats are a combination of regular oats, a liquid (like soy milk, almond milk, moo milk, or water), chia seeds, banana, and fun add-ins. I've never worked with chia seeds before, but like Overnight Oats, they're a sort of super health food phenomenon. When added to the mix, they transform your typical oatmeal into a thick, fluffy, and filling cereal that practically doubles in size by morning. Click on that link to learn more.  

You know you want to take a bite. 

When I found Reduced Sugar Maple & Brown Sugar Quaker Oats, I thought I'd hit a gold mine. 

Then I discovered Kashi Go Lean cereal. With 13 grams of protein per serving, I literally thought I was set for life. 

Finally, I settled on Hodgon's Multigrain Oatmeal, and was convinced I'd reached breakfast nirvana. 

And then out of no where, these Vegan Overnight Oats rocked my world. 

Yes, they're cold. Sure, they're vegan. And yeah, they're "healthy." But the fact that you can mix in any flavor (be it coconut, almond, vanilla, or cocoa), then top it with any fruit, nut butters, syrup or chocolate? The possibilities are endless. This is definitely one breakfast that I'll be leaping out of bed for.

The Breakfast Club

Typically, when someone is labeled a "fruit," or worse... a "nut," your natural tendency would be to avoid them like that neighbor-you-only-know-because-of-that-one-terribly-awkward-encounter-last-year. 

However. If that fruity, nutty someone happens to be your breakfast, the tendency should be to get as chummy as you can.  

Strangely enough, it took me about 18 years to master the all-important a.m. ritual of a good breakfast.  

Ever since I was five, I can remember being repelled by it. I'd get up for a serious day of kindergarten, but my little belly wouldn't hear the wake up call until at least three hours later. 

The mere thought of scarfing down milk or orange juice right after rolling out of bed literally made me sick. At such an hour, the most I could tolerate was a Toaster Pastry Strudel... but I could've made room for one of those babies no matter what the clock read. Back then, snack time officially prevailed as the most important meal of the day. 

Throughout my glorious tweens, when I spent summers at Spirit Sports Camp for Girls (it was badass, I swear), the six hours of back-to-back sports practice meant fueling up early on.

Eh, eh-- not me. How could anyone possibly run laps with a pile of scrambled eggs in their stomach? 

Come breakfast time, my concerned fellow campers unanimously confirmed that I must have a problem. Despite my best efforts to explain that I just don't do breakfast, the remaining morning mealtimes were awkwardly spent on the defense. 

It wasn't until high school that I realized the perks of breakfast. Screw an alarm, there's nothing more delightful than waking up to warm slice of buttery cinnamon raison toast. Luckily, my dad understood the power of breakfast in bed. At 7:00 a.m., he'd rest a plate of that intoxicating treat square in my face, knowing that the moment the cinnamon-y aroma wafted past my nose, all bets were off. And ultimately, I'd get my ass out of bed. Crafty, but I couldn't hate his strategy. 

It's almost funny, now, that I never go a morning without breakfast. After finding something new that I love, I'll literally hop out of bed before my alarm to make it. Weird, I know. 

Whether it's a tofu scramble or oatmeal with fruit, a proper breakfast can wake you up faster and more efficiently than any Trenta Turbo BS. And since breakfast foods can range from sugary to cheesy to a mapley-bacon combination of the two, it really is the perfect meal.

Although I still avoid orange juice and milk in the wee hours of the morning (I think I'm scarred), breakfast has rightfully become my favorite meal of the day. 

Hearty Multigrain Oatmeal
Serves 1

[1] cup water
[1/3] cup Hodgson Mill Multigrain Oatmeal with Flaxseed & Soy
[1/2] tsp cinnamon
[1/4] tsp pure vanilla extract
pinch of salt

Top it with:
[4] fresh strawberries (or any other fruit, like blueberries or banana)
[1] tbsp chopped raw almonds
[1] tsp agave nectar
dash of cinnamon


Combine the water, oatmeal, salt, cinnamon, and vanilla in a small saucepan and bring to a boil, whisking often. Once boiling, immediately reduce the heat to low and simmer until your cereal has reached desired thickness. You can also add more/less water depending on how thick you like it. To ensure that the oatmeal doesn't clump up, it really helps to use a non-stick saucepan and whisk continuously (with either a wire whisk or metal fork).

Meanwhile, chop the almonds and strawberries. Try hard not to snack while your oatmeal cooks. 

Transfer the hot cereal to a bowl and top with the almonds, strawberries, agave, and another dash or two of cinnamon. Eat slowly alongside an iced tea and your tank will be full for hours... wish I could say the same for my car. 

It's strawberry season! Bonus points if you buy them local (or organic)!

This recipe is so simple and fast, you could definitely make it with eyes half closed. Additionally, the oats act as a great canvas for any number of flavors. Experiment with different combinations of fruits, nuts and extracts, and you'll never tire of waking and baking. I recently made mine with almond extract, cinnamon, and blueberries!

The nutritional breakdown on this breakfast is even more impressive:

Calories: 240

Fat: 7 g

Protein: 9 g

Fiber: 8 g

The protein will give you a super boost of energy and the fiber will keep you full until lunch. Both the fiber and (good) fats take longer for our bodies to process, so a high-fiber breakfast means we're satisfied and energized all day long. It's also proven that a hearty, healthy breakfast will help keep mindless snacking at bay later on.  

So if you're not already a member, consider this recipe to be your official invitation to join The Breakfast Club. 

Put a little Boogie in it

Today was one of those mornings when I was feeling a lot more supermonster than supermodel.

Perhaps last night I was a tad, ahem, thirstier than usual... but can you blame me? I'm practically keeping my toothbrush in the communications building, for God's sake. 

Once I got over the initial paralyzing weight of my own head, a snapshot reminder of my "fourth" meal had me running for the nearest trash can. 

Funny how events of the night may be forgotten, yet when our conscience wants us to feel guilty about the entire sleeve of Saltines we ate, the memories are crystal clear. 

Thank you, brain, I'll be hitting the gym right after I vomit. 

But rather than assuming the fetal position and setting my alarm for next Tuesday, I did what any aspiring Martha Stewart would do-- made breakfast and stayed conscious long enough to write about it. (Martha's street cred makes her a bona fide gangsta now... maybe now it's somewhat more socially acceptable to idolize her). 

So, for all those mornings when we're channeling the Boogie monster on a bad hair day, here's a championship recipe that's the breakfast equivalent of pushing Restart. 

Breakfast of Champions

Serves 1 hungover soul

[1] whole grain organic english muffin

[2] tsp of your favorite jam (I used a locally made apple butter from Russell's Orchard in Ipswich, MA)

For the fruit salad, just use what's in your fridge. I don't know about you, but the last thing I'm going to do after a night of shenanigans is get in my car and drive to the store... in my party clothes. I had:

[1] pear, chopped into 1 inch cubes

[1/2] grapefruit, sectioned

[1/4] cup blueberries

In my coffee, I always make it with:

[2.5] cups DUNKIN' DONUTS coffee

[1/2] cup Pure Almond Unsweetened Almond Milk

[2] packets of zero cal sweetener, like Truvia

And of course, I use the happiest mug I can find.

How could you NOT smile with a mug like that?

Just do yourself a favor and wake up with something scrumptious. After downing a breakfast like this, you won't be feeling like a one-eyed green monster anymore. 

Even if he is kind of cute... 

Photo Credit: Amanda Johnson

Photo Credit: Amanda Johnson

Photo Credit: Amanda Johnson

I promise I'm not obsessed.

Uh...

Five Star Breakfast

So, I was sitting this morning with my huge Starbucks mug filled with freshly brewed coffee and that Coffeemate French Vanilla creamer that I love so much. And I was content.

That is, until my dad asked if I wanted an omelette with smoked salmon and caviar...

Coffee? Or a gourmet breakfast? Hmmm, tough choice.

I decided to take matters into my own hands and, instead of my dad's omelette, made a poached egg. I remembered the L'aneth et citron vert dijon mustard that I brought back from France, which I bought specifically for smoked salmon (dill and lime flavored). I hadn't used it yet and I honestly couldn't wait any longer. Plus, I bought it with Dad in mind and I knew that he'd like it, too.

Poaching eggs is one of those scary, let's-just-not-go-there techniques that I've always avoided. The few times I did go there, I ended up with a boiled yolk and a hand full of stringy, nasty egg whites. I really never thought it was worth it... until today.

I'd heard that vinegar helps keep the egg together, and read that the water should be just simmering. So with those techniques in mind, I made my first perfect poached egg! It's healthier, prettier, and just as easy as frying. And it made me feel kind of fancy.

Five Star Breakfast
[1] slice hearty whole wheat bread (I used When Pigs Fly 100% Whole Wheat)
[1] tbsp cream cheese
[1] tsp flavored Dijon (optional)
[2-3] slices smoked salmon
[1] egg
[2] tbsp white vinegar
[1] tsp black lumpfish caviar
chives for garnish

Fill a saucepan with about 2 inches of water and bring it to a simmer (just before the boiling point). Add 2 tbsp of vinegar and carefully drop in 1 egg-- I cracked it into a small bowl first. Let it cook for about 4 minutes, using a metal slotted spoon to collect the stray egg whites. After about 4 minutes the yolk will be runny and... perfect!

Meanwhile toast the bread and spread on the cream cheese and mustard. Layer the smoked salmon, then the egg. Top with caviar and a couple springs of chive.

It's such an easy and impressive breakfast that really feels gourmet.

Heaven.