Did you know that Ovaltine was developed in Switzerland and its original name was Ovomaltine? Nope, neither did I! In my youth I drank Ovaltine daily. As I grew older, the pull of caffeine got stronger and coffee and tea took its place. After a recent panic attack where I lamented my aging body and worried that my bones were fast disintegrating, I embarked on a mission to get more calcium into my daily diet.
I have never found much joy in drinking a glass of plain milk, and there are only so many yogurts one person can eat in a day. So I trawled the supermarket shelves to find something that would entice me to drink more milk and then I saw it: Ovaltine. I had completely forgotten that it existed! And not only did I remember that Ovaltine delicious, but one glance at the nutrition label reminded me that it is pretty nutritious too: lots of vitamins and importantly, lots of calcium.
Then my mind started whirring, what else could I do with the GIANT container of Ovaltine I had just bought? Well, it turns out that with a little bit of imagination and a few google searches, you can do much more than just add this to milk. First of all, Ovaltine chocolate chip cookies. Possibly the best cookies I have made in a while and gobbled up in record speed. As well as serving my family members a glass of milk with a scoop of Ovaltine at any given moment, I also added a scoop to my daily oatmeal (ovalmeal), and sprinkled it on top of ice cream. Other places where Ovaltine can, and should, be added: brownies, pudding, frosting, milkshakes. The list goes on.
In conclusion, Ovaltine is delicious, add it to everything. Also, re-discover something you used to love as a child. And this post was not sponsored by Ovaltine. Sadly.
Well, apparently all it takes is a summer full of kids and fun to scupper my attempts at writing a consistent blog, not to mention the period of catch-up that comes when the aforementioned children return to their educational and after-school activities. It is all thanks to David Lebovitz’s wonderfully simple recipe for Ballymaloe Irish Brown Bread that I felt compelled to relight my blogging flame in order to recommend this fantastic bread. Easy to make, yet way tastier than the sum of its parts, I served this hearty loaf alongside a simple split pea soup and my family devoured it all. I did not even make use of the authentic Irish ingredients that David recommends; I can only imagine how much tastier this will be when I do.
So what else has been happening? Nothing too out of the ordinary: cooking, running, working, rinse, repeat. I switched up my daily bowl of oatmeal for a daily bowl of 5 grain rolled cereal. I am enjoying the variation in grains and am happy to be out of my oatmeal rut. Different, but not THAT different, carefully does it! I plan on blogging consistently, now that I have my ducks back in a row (it only took 6 months). In order to make my life a little more exciting and to give myself a reason to keep returning to this blog, I have set myself a challenge for 2016. I call this, the DQ flavor challenge. Let me explain.
For the most part I lead a healthy lifestyle, I eat well and I exercise. I eat chocolate and candy when the mood takes me and I don’t deny myself anything. However, over the years, my one true love and indulgence has somehow managed to slip through the cracks, and that is Dairy Queen. Strangely, since I am not generally the biggest ice cream fan, DQ is my joy. My husband and I had our first (hungover) date there and it has been a happy part of our lives ever since. As the years have gone by and kids have got in the way, I have forgotten about DQ and time between blizzards keeps lengthening. Not this year though, this year I vow to do better, and while I will miss my standard mint blizzard with cookie dough and m&m, 2016 is the year where I try every flavor of blizzard of the month, no matter what. So stay tuned for the first edition of the DQ flavor challenge: January’s Salted Caramel Truffle Blizzard. I bet you can’t wait!