Key Components

So, after reading all the feeback from yesterday’s post, a comment by Sarena really stood out – in a good way! I didn’t even see the segment on the news (I actually heard this briefly on Monday morning on the radio – and was surprised when everyone started saying “I saw that too!” haha) but it is disappointing that they appear to have made it seem more reasonable to feed your kids fast food rather than “risking” feeding your children fresh fruits and veggies. I feel there are certainly ways around the pesticides in some produce. First and foremost – the Clean Fifteen and Dirty Dozen list that I’ve posted multiple times. In addition, I’ve found frozen (but organic) fruit to be cheaper than buying fresh, and give you more bang for your buck. Same goes for veggies! I wonder if they said the veggies in a Big Mac are certified organic? 😉

I was surprised to wake up to drear again today – this is becoming way too much of a habit, weather!! I looked at the weather earlier in the week and it said sunshine through the weekend…guess he lied. Guess I have a new thing where I only hear what I want to hear, too.

Another new thing? Melted banana oats with sunbutter. Gahhh – I knew that would kick my morning off the the right start, regardless of the weather. I changed it up a bit from yesterday, but the key component stayed the same.

The base:

• 1 T. Wheat Bran, 1.5 T. Bob’s Grains and Nuts, 3 T. Bob’s Peppy Kernels, 1 T. Ruth’s Cran-Ginger Chia Goodness
• 1/2 c. coffee, 1/2 c. PureAlmond
• 1/4 thinly sliced banana
• chopped dried apricots
• drizzle maple syrup
• ground cinnamon

And topped with:

• chia-flax icing
• crystallized ginger
• cashews
• TJ’s SunButter
• and a melted, mashed banana mixed with some chopped dates and then drizzled with some mape syrup. And a dried cranberry on top!

I would fall complete, head-over-heels in love with something just as it’s on its way out my life (as in, the Sunbutter.) Sounds like a guy issue.

I enjoyed this with some Green Mountain Rain Forest Nut. Another reason banana oats needed to happen? I need to go grocery shopping. Well, produce grocery shopping.

After much debate as to what I was feelin’ for eats today, I finally settled on a [to-be] panini with Crofters, spinach, tempeh, and pepper goat cheese.

I really like that this local goat cheese isn’t overwhelmingly cheesy, and has a great peppery kick to it to contrast the sweetness of the Crofters. They also had a maple flavor (because, once again – we have maple everything.) which I mayyyy just need to try, too. I don’t think this sammie wil ever get old – I think it may be my favorite sammie ever. Yeah, I went there. What of it? Key component? pan-frying the tempeh with some cinnamon!

I grabbed a gala apple and a Dr. Kracker 3-seed flatbread to tag along, as well. Oh, and Sunbutter. Soon I’ll have to see if Price Chopper’s brand is up to par – I mean, a sunflower seed is a sunflower seed, right?

While eating lunch, I thought of useless things like the spelling of names – whether I prefer “Teddy” or “Teddie.” Which do you prefer? I think Teddie is a little more unique. And it makes me think even more of a cutesy little cuddly teddy bear.

Anywho. Before any of that, though, I popped a couple homemade apple pie  laraballs.

A few of you asked whether I’d posted the recipe – I sort of did, but it’s on the bottom of a page with a more truffle-esque recipe above it. But, it’s quite simple:

• 1/2 cup dried fruit
• 1/3 cup nuts

1. Process dried fruits and empty into mixing bowl.
2. Ground up nuts – not too find, coursely ground works fine, empty into bowl.
3. Combine and form into shapes. Makes 2 larabars, or however many balls you want.

I’ve done all sorts of combos, but find it to work best if you use at least 1/4 cup of medjool dates (about 5 dates) and the other 1/4 coconut, cranberries, apples, raisins, figs. For coconut balls, I love using macadamia nuts for the nuts. For the apple balls, I used pecans & walnuts and added in ground cinnamon and nutmeg. You could do a PB & J with dried cherries or cranberries and peanuts for the nuts. Just know that peanuts have a more pronounced flavor in these than any other nut – they will taste more peanut butter-y than fruit-y.

And bee tee dubbs, these take approximately 4.392 minutes to make – “time” is not an excuse 😉

Speaking of homemade Larabars, though, I also grabbed a real Larabar – which was the perfect afternoon snack. I tried the Ginger Snap flavor – and once again, not lying – was pretty excited to give it a try. I love ginger snaps!

It was good flavor-wise, though I would have preferred it to be more ginger-esque. That and, for some reason, this bar was a bit harder than most Larabars I’ve had. It wasn’t expired, but did have a best by of July 2010, so maybe (hopefully) it was just nearing its’ end?

I think not having a big morning snack today made me ravenous as the day wore on. Since I’ve been having more filling breakfasts recently (bananas really make a difference, lol) I haven’t been super hungry for an a.m. snack, but I think I should have one, anyway. Is anyone else like that?

Anyways – I was shocked to walk in the door only to have my mom say “I’m starving, what took you so long? I want my dinner!”

Henry’s gone for a couple nights to some work thing, reason why I cooked for us both last night and – apparantly – tonight! She demanded (yes, demanded) chickpea quinoa pilaf again, absolutely no variation from last night, and make extra for lunch at work tomorrow. Well, yes ma’am!

I, however – went a different route. A. because there wasn’t enough quinoa, and b. because ever since talking food with Jess last night, I kept thinking quesedilla!

Okay, maybe I went in a slightly different route from your standard quesedilla, but delicious nonetheless. In the tortilla:

• chickpeas
• artichoke hearts
• roasted red pepper
• tomato paste
• garlic & chive hummus
• greek yogs
• nooch
• lemon juice
• garlic salt, dried parsley, black pepper

And I sauteed some fiddleheads in a bit of olive oil and more garlic than any one human should consume throughout the course of the day, let alone one side dish. That’s how I roll. And seriously, I love fiddleheads. I was worried they’d be too asparagus-y after reading their description, but I don’t think they are even close to asparagus! I really do not like asparagus, but these puppies are delish. Will definitely be picking up more tomorrow – I so need produce. And an oil change. Too bad they don’t change oil at grocery stores….

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Horsey Humpday

I’m not gonna lie – all of the recent horse-doings have made me so eager for the new pony to get here! I can’t wait to get started working with him rather than Jiggy 😛 Oh well – I should appreciate the “made” horses while I can, right? It’s probably for best that I’ve got some good solid “me” time – meaning, I can focus on getting my muscles back into riding shape, without worrying so much about being on a baby greenie.

But, in lieu of horse training, we’ll take a peek at Corona – a resale project pony given to me. I had Burly at the time, too – and really didn’t have use for two horses. So, I trained her and found her a home with a little girl who would dote on her for many years.

Corona fit the sterotypical red-headed pony mare type, for those horsey people wondering. She was a sweetheart most of the time – but man, tell her to do something rather than ask politely and she’d give you the what’s-what. Oh, mares… These date back…ohh…4-5 years?

the veeerrrry beginning

first show. don't laugh at me.