Good morning! Happy Tuesday. In case you’re in need of a back-to-work laugh today, check out this piece from Jezebel about the apparent artisanal toast trend.

Some other trendy things:

  • Getting engaged. So many diamonds on the Facebook this year. I literally know upwards of 20 couples who put a ring on it. I guess I know a lot of optimists…
  • I hope the maxi-dress trend sticks around for the next few years—they’re perfect for those not-quite-warm-enough-for-cocktail-dress bridal showers and whatnot.
  • Did you guys know that water is gluten-free? I know, so cool, right? Totally makes it worth paying extra $$$

General Mills recently sent me some of their new Chex gluten-free oats to try. No review was required, but I did want to share my thoughts. I’ll just get this part out of the way first because haters gonna hate, and I totally get it: call the marketing police.Oats are one of those foods that should be naturally gluten-free, but because our agricultural system is so conducive to cross-contamination, gluten intolerant individuals can’t  exactly walk into any old supermarket and confidently throw a box of oats in their basket without first reading the label.

IMG 6240 300x300 - "Artisanal Motherf***ing Toast" and other trendy thingsHowever, I appreciate that this makes a quick-and-easy hot breakfast so readily available to celiac shoppers, especially if they’re still getting used to their new gluten-free diet plan and aren’t quite ready for, like, eight-dollar quinoa flakes.  Not that there’s anything inherently wrong with quinoa flakes—they’re just a big change from mainstream instant oatmeal. For those who are not ready to branch out all at once, it may be less intimidating to select gluten-free varieties of healthy whole foods they already eat. Read: put down the gluten-free cookies*, friend. Sure, they might not make you barf or stealthily tear up your intestines, but are they doing you any favors?

In short: These oats were delicious and filling—and yes, they tasted just like “regular” oats. They would also be great in homemade versions of *gluten-free baked goods.

I loved the plain/”original” variety, but I did find the Apple Cinnamon and Maple flavors way too sweet. For the best nutritional bang for your buck, I’d go with an unflavored variety and dress it up with cinnamon, flax or chia seeds, and fruit. I’m also a big fan of cooking in egg whites and adding a teaspoon or two of peanut butter on top—great fuel for a busy day!

What’s your favorite breakfast? How do you like your oatmeal? 

PS: You still have until the end of the day today to enter my Fit-Bottomed Girls Anti-Diet Book giveaway

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