Is everybody’s Saturday turning out to be a good one? I hope so – I feel like mine was pretty productive!
Started out with a relatively simple bowl of pumpkin hot cereal:
I felt it was time to go back to basics again 🙂
Today incorporated pumpkin puree and a couple slices banana while cooking, and topped with some pumpkin chia-seed yogurt pudding for topping, as well as some toasted coconut, toasted walnuts, raisins, banana, wheat germ, raspberry preserves, and almond butter.
Delicious no matter whether simple or complex!
The morning was then spent getting some groceries with mi madre and then I went into town to clean the office and finish my valentine’s day shopping. We’re not big Valentine’s Day people obviously, but we usually tend to get each other random cutesy nick-nacks. I was back by noon (I love waking up early and getting the “grunt work” over with before it’s even the afternoon!) and opted for a small snack incorporating this beautiful creation:
Ahmahgaw. Sooooo good. I received my Naturally Nutty order yesterday, but didn’t try any then, and nor did I have it with my breakfast this morning – will power, I tell ya! But when I got home I needed a snack (I like eating lunch later) so opted for an orange and had just half a Joseph’s Flax Pita left after last night’s dinner. So I made a quick little PB&J panini! White Choco Coconut + Pomegranate-Cherry Jam + Soft Flax Pita + Panini Press = Heaven. This isn’t Jess talking right now, it’s her spirit. The end.
Have you tried any of the Naturally Nutty line? What’s your favorite?
I also got two other flavors – but you’ll have to wait and find out what they are 🙂
After getting some schoolwork done for an hour or two, I was ready for lunch.
After last night’s Garlicky Butter Beans & Scallops with Bacon, I had a big spoonful or two left-over that I added to. Normally if there’s such a small amount left I don’t bother saving it (It’s just a tease!) but I knew I’d be using more of the beans for a wrap for lunch today (whole can open!) and thought I could just add more beans and veggies to the already-deliciously flavored mixture. Worked great! I just heated last night’s mixture up in a pan, added some more butter beans, dijon and garlic, and spooned that over a pita that had some romaine and red onion. Tri-Fold and Press!
Delish. Other snackins included this Luna Cookie:
It was on clearance for 90 cents at P-Chop. Couldn’t resist.
The verdict? It’s basically a brownie Clif Z-Bar but with peppermint icing! I definitely think it’s the same recipe, haha. Which, since as you all know, isn’t a bad thing because I love Z-Bars. But I was definitely expecting something more like a cookie! The peppermint icing made it not too chocolate-y though, which was my only issue with the Choco Brownie Z-Bar. I heart chocolate peppermint.
I have made so much progress organizing my recipes! I am finally getting things out of my over-crowded bookmarks online, and organizing and printing from Word. I feel like my web-based collection is too small now,though! Gotta start bookmarking again.
Dinner tonight was…you guessed it…more butter beans! I actually don’t think I’d ever used butter beans much prior to last night, but they may very well be one of my new favorite beans. Of course, since I love all beans I don’t know how valid that statement is. I opted for a Butter Bean Curry with Homemade Naan!
Okay, so my Naan is nowhere near as gorgeous as Jen’s is, but I tried! I’d never made Naan before, and I was terrified after having a failed Roti attempt not too long ago. I wasn’t sure how thin to roll them out, and I am pretty sure I went a bit too thin, but it actually came out really delicious! I’d type out the recipe, but I want you to go read it on this amazing blog instead! Jen has so many amazing recipes, and she’s not lying when she calls it “Ridiculously Easy Naan.” A few notes, however: I halved the recipe, used 1 c. bread flour and 1 c. whole wheat flour, used garlic salt with parsley in place of the salt, used half almond milk and half water, and used olive oil rather than canola. Mmmm!
The bean curry was helped along by the Good Housekeeping Coconut-Chile Curry Sauce that I’ve mentioned on here previously. I sauteed butter beans, carrot slices, red pepper, diced plum tomato, and onion in minced garlic, added 1 T. of the Curry sauce, and seasoned with ginger, curry powder, cumin, and pepper. When it was all done, I topped with some shredded coconut (key!!) and had a side of sugar snap peas, as well. The craving for them hit – I used to have them on a daily basis, ya know!
A simple, easy dinner…but definitely hit the spot. The curry was perfect scooped up by the Naan! You really must make it. If I can, I’m pretty sure anybody can.
I’ll leave you on this note:
I’ve got some Moguls and speed skating to watch!
Night everyone 🙂
What’s your favorite Indian dish?