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Posted on Oct 9, 2010 in Food, Recipes | 2 comments

Oats Obsession and a Recipe (SHOCK!)

So, I recently became very aware that I am the kind of person who obsesses.ย Well, let’s not lie. It isn’t a recent realization.ย I obsess. And my most recent obsession? Oats.





What can I say, I know what I like! I made the original batch of overnight oats, and the ones since then I’ve been actually cooking on the stove. The formula is always the same though: oats, vanilla almond milk, almond butter, a squeeze of honey, and frozen blueberries. Yum, yum, yum! It’s so comforting and satisfying, especially as we’ve had some cooler weather this past week. Even though these past couple days have been hooooot. Whew! Regardless, I am officially in love. I’m sure my obsession will peter out eventually (they always do) but for now, I’m just gonna ride the wave.

In other news, I had my Stella & Dot launch party last night! It was a lot of fun, and thanks to everyone who came out! It was good just to have a fun, girly happy hour with some friends. ๐Ÿ™‚ Taylor got some pics with Ben’s superfancy camera that I’ll post later, but for now here’s a sneak peek that I snapped on my phone:

The jewelry display – I think everyone had a good time trying pieces on! It’s very misleading though, only about 1/10th of the jewelry there is actually mine. The rest is Kelly’s, my upline (basically my guide/sponsor/Stella superstar!) She was kind enough to bring hers over to add to the sample display, and I definitely picked out some more pieces I need to add to my own collection… ๐Ÿ˜‰

Here’s Daxter showing off the silver La Coco necklace. ๐Ÿ˜› We served up some awesome snacks that I’ll need to show off to you guys, too. My roommates Erin and Taylor were the BEST in helping me get everything made and ready, and our menu was pretty beast. Like I said, more pics to come later!

So after my sweet, sweet oats creation for brekky this morning, I wanted to use up some extra butternut squash that we had in the fridge. So I decided to make my Roasted Butternut & Turkey Stew!


1 package very lean ground turkey
1/2 a large butternut squash, cubed
1 can whole corn (can use frozen if you prefer)
1 can peas ย (ditto on the frozen thing)
1 can baked beans
1 can crushed tomatos or tomato sauce
1 huuuuuuge handful of raw spinach
2 tbsp ground/milled flaxseed (optional – gotta healthify!)
salt, pepper, chili powder, cumin, red pepper flakes, or seasonings of choice to taste.

Pre-heat the oven to 375 degrees. Toss the butternut squash with some extra virgin olive oil, salt and pepper and spread on a baking sheet. Roast in the oven for 16 – 20 minutes or until cooked thoroughly.

Cook the turkey in a large stockpot by drizzling a little EVOO on the bottom of the pan and season with salt, pepper, red pepper flakes, and garlic powder.

Add in the corn, peas, and baked beans. If you’re going to add flaxseed, do that now as well.

Add in the tomato sauce / crushed tomatoes and stir together. If you like a runnier consistency, you can add some water or chicken/vegetable stock. Bring the stew to a simmer.

When the butternut squash has finished roasting, just add it on in! You can now remove the stew from the heat, or you can continue to let it simmer on low and allow the flavors to meld further.

Right before you’re ready to serve, add in a biiiiiig bunch of raw spinach and stir it in. It will wilt into the stew and add extra nutrition, as well as some beautiful color!

Serve in an adorable bowl and enjoy!

I’m gonna say it was pretty darnย good. ๐Ÿ™‚ (Props to Taylor for the bowl – sooooo cute, right?)

Anyway, that’s all for now! Until next time, my loves!


  1. Yum!! Of course I’d probably substitute veggie crumbles or just leave the meat out!

  2. don’t feel embarrassed about the oat thing, I think every new foodie goes through it. I know I did! I’m glad to see your feeling better ๐Ÿ™‚

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