I’m a flip-flopper. I flip back and forth on topics of importance and almost always have a hard time choosing between two or more options. You throw two options in front of me and it becomes too much to handle. Even decisions such as: Vanilla or chocolate, red or yellow, apples or bananas. These small and insignificant decisions become life or death. The larger the decision, the harder it is for me to make. What to have for dinner is a constant debate. Not to mention what to do with the rest of my life.
I’ve always been on the fence about my future. I never know for sure what to do with myself. When I first graduated high school it was art. I wanted to be a graphic designer, I wanted to be a photographer or I wanted to work in a museum. I took art courses in college and then my dad got sick and my future plans got derailed. I stopped agonizing over my future and just lived life for a while and I became stagnant. Then I stumbled into the world of baking without even realizing or thinking about the rest of my life. It slowly progressed from wanting to run my own café to going to culinary school. Baking gave me a purpose again. It gave me ambition and goals. Eventually I decided to go back to school and work on my general education credits with no definite plan. Although my goals changed many times over, I was moving forward, and it felt good. I did have two main choices in mind and a third back-up plan. My two main choices were journalism or nutrition. The back-up plan was my original thought of culinary school. Having choices begs decisions and making decisions is hard work!
Well, after almost 8 years of stressing over my future, I’ve decided. While writing courses would be beneficial, since I eventually want to write a cookbook, I think that having a stable career path and credibility for said book would be more practical. Last year I embarked on a journey that lead me back to school. As I’ve already said, I started racking up my general education credits before I knew what I wanted to put them towards. I will have them completed by January 2013. Since then I’ve decided to pursue nutrition science and dietetics to become a Registered Dietician. I will also go to culinary school before or after. By the end of January I’ll have at least a liberal arts associate’s and then I can work on my sciences to get accepted into a dietetics program.
I am not the best at math and this makes me nervous for multiple reasons. I haven’t taken algebra yet and I need to pass it in order to even get into the Chemistry classes I’ll need. Not to mention the math involved there.
The reason I’ve just shared this with you all is that I was inspired by two people to take the route of a registered dietician. One person was my Nutrition 101 professor who was curious about my educational goals and career path and suggested I pursue nutrition further. The other person was Kath from Kath Eats. I googled: “becoming a registered dietician” and found myself on her blog. Her blog posts about her personal journey gave me the push I needed to make a decision that needed making. My hope is that I can get through the math and chemistry and move onto the core nutrition classes. I do doubt myself a great deal when it comes to algebra.
In-between reading her R.D. posts I found out that she has a love for oatmeal similar to mine! I saw the idea for overnight oats on her blog and had to give them a try.
Cold oatmeal isn’t as off putting as I thought it was going to be. I took the oats out 20-30 minutes before I planned on eating so they wouldn’t be too cold. For these particular jars I used strawberries, blueberries and bananas. I sweetened the oats a tiny bit with agave nectar and added chia seeds to this batch. As I’ve said multiple times, the beauty of oatmeal is that you can customize it, whatever your heart desires is fair game.
Berry-Banana Overnight Oats
Prep Time: 5
Total Time: 5
1/2 cup oats
1/2 cup yogurt
1/2 cup milk
1 Tbsp chia seeds
1 Tbsp agave nectar or other sweetener
1/4 cup blueberries
Scoop the oats into a mason jar then add the yogurt and milk.
Follow with the agave nectar and chia seeds, stir the mixture.
Chop the strawberries and banana into small pieces and add to the jar.
Add the blueberries and stir gently. Place the lid of the mason jar on and twist the ring around, making sure it is sealed tightly.
Shake the jar and place in the refrigerator over night. Enjoy as an easy breakfast in the morning.
Inspired by Kath Eats