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Saturday 07 November 2026 23:49:47 GMT

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Eva Monterroza 💀🧿 :

get it primo 🦍

2026-11-08 04:19:30

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luteal phase pumpkin custard oats INGREDIENTS • 0.5 cups rolled oats • 1 cups milk (whole milk tastes best; walnut milk works too) • 2 large eggs • 1 cups canned pumpkin purée • 1 teaspoons ground cinnamon • 2 tbs collagen peptides (adds about 12 grams protein) • 0.5 pear, finely chopped • 1 Medjool date, finely chopped • 1 tablespoons honey or maple syrup, to taste • 1 tablespoons nut or seed butter (optional) STEPS 1. Toast the oats: Add 0.5 cups rolled oats to a dry saucepan over medium heat. Stir often until they smell nutty and turn lightly golden, about 2 to 3 minutes. Remove them from the stove after, so they don't keep cooking. 2. Make the custard base: In a bowl, whisk 2 large eggs into 1 cups milk (whole milk tastes best; walnut milk works too) until completely smooth with no streaks of egg white. Whisk in 1 cups canned pumpkin purée, the collagen peptides, and 1 teaspoons ground cinnamon. 3. Cook low and slow: Turn the heat down to low. Pour the custard mixture into the saucepan and add the toasted oats. Stir constantly, scraping the bottom and corners, so the eggs thicken into a custard instead of scrambling. If it starts to steam hard or bubble, pull the pan off the heat for a few seconds. 4. You can add in the fruit: Stir in 0.5 pear, finely chopped and 1 Medjool date, finely chopped and keep cooking on low, stirring, until the porridge is thick, creamy and coats the back of a spoon, about 3 to 4 more minutes. OR you can save the fruit for topping as i did. 5. Sweeten and serve: Take the pan off the heat and sweeten with 1 tablespoons honey or maple syrup, to taste. Spoon into a bowl and top with 1 tablespoons nut or seed butter (optional), a little extra chopped pear and a sprinkle of cinnamon. If you're interested in more recipes like this, check out my book!

luteal phase pumpkin custard oats INGREDIENTS • 0.5 cups rolled oats • 1 cups milk (whole milk tastes best; walnut milk works too) • 2 large eggs • 1 cups canned pumpkin purée • 1 teaspoons ground cinnamon • 2 tbs collagen peptides (adds about 12 grams protein) • 0.5 pear, finely chopped • 1 Medjool date, finely chopped • 1 tablespoons honey or maple syrup, to taste • 1 tablespoons nut or seed butter (optional) STEPS 1. Toast the oats: Add 0.5 cups rolled oats to a dry saucepan over medium heat. Stir often until they smell nutty and turn lightly golden, about 2 to 3 minutes. Remove them from the stove after, so they don't keep cooking. 2. Make the custard base: In a bowl, whisk 2 large eggs into 1 cups milk (whole milk tastes best; walnut milk works too) until completely smooth with no streaks of egg white. Whisk in 1 cups canned pumpkin purée, the collagen peptides, and 1 teaspoons ground cinnamon. 3. Cook low and slow: Turn the heat down to low. Pour the custard mixture into the saucepan and add the toasted oats. Stir constantly, scraping the bottom and corners, so the eggs thicken into a custard instead of scrambling. If it starts to steam hard or bubble, pull the pan off the heat for a few seconds. 4. You can add in the fruit: Stir in 0.5 pear, finely chopped and 1 Medjool date, finely chopped and keep cooking on low, stirring, until the porridge is thick, creamy and coats the back of a spoon, about 3 to 4 more minutes. OR you can save the fruit for topping as i did. 5. Sweeten and serve: Take the pan off the heat and sweeten with 1 tablespoons honey or maple syrup, to taste. Spoon into a bowl and top with 1 tablespoons nut or seed butter (optional), a little extra chopped pear and a sprinkle of cinnamon. If you're interested in more recipes like this, check out my book!

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Listen carefully osho's advice......#oshophilosophy #mindset #aristotle #power #creatorsearchinsights

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