Confession: I was exhausted by the time 8:30 rolled around last night. I tried to fight it ’til at least 9:00 though – still grandma status, but oh well.
Apricots twice in a row was not planned, but when I saw what I was working with for fruit, noticed that these were on their last hour with the heat lately. I wasn’t sure if they’d make it to lunch, even! So, since figs are the new banana when it comes to oatmeal, I test drove a new apricot-fig oatmeal concoction.
- 1 T. Wheat Bran, 2 T. Grains & Nuts, 3 T. Peppy Kernels
- 1/2 c. water, 1/2 c. PureAlmond
- 1 dried Turkish fig, chopped
- 1 fresh apricot, chopped
- drizzle maple syrup
- 1 T. chia seeds
- chia-flax icing
- PB & Co Mighty Maple
- and a compote of a fresh apricot and a dried Turkish fig, simmered in some almond milk and maple syrup.
No complaining here! What doesn’t taste good in combination with a fig in oats? Okay, so don’t answer that – because I’m betting my other love, coconut, shouldn’t be combined with my love of the fig. Who knows what I’ll do next, though.
I enjoyed some hot Green Mountain Southern Pecan with this lovely bowl of oats.
I dawdled around a bit, doing unimportant things like laundry and cleaning bathrooms. Oh, what wastes of time – who needs sanitation in their lives, anyways?
I jest, I jest.
My mom and I went on a ride on a new trail – just giving it test drive. There were multiple times when I was thinking to myself “if Jiggy kills me today, how is everyone going to know what happened to me? Will they think I simply started having a normal college-kid lifestyle, or will they find out that I died a dramatic death?”
Luckily, I’m back in one piece. Not a happy one piece, but I’ll take what I can get when it comes to that situation.
It was probably because I made him wear his dorky fly-veil. Hey, I was trying to protect him from the ‘skeeters and other biting, brutal bugs. He should have appreciated it.
Needless to say, I was hungry for a snack after horse wrestling for three hours, and when I remembered the quinoa-bulghur muffins still in my freezer, my spirits were instantly lifted.
Half with earth balance, half with almond butter. I think I prefered the earth Balance half, I know you were dying to find that out. I think I could eat these for breakfast, snack, lunch, snack, dinner, dessert, and nightly snack (x2) and be happy with life. My body might hate me, though. Oh well. Anybody else tried them out yet? I’d love to know what anyone else thinks! I won’t be offended if you hate them.
Anyways – motivation stayed with me throughout the morning as I cleaned my saddle…
Re: cashew butter. Uh, any pointers? I’d like to start making my own nut butters… I think at first I had no interest because I just wanted to try all the brands and flavors…now that it’s not so “new” to me, I’m feeling rather frugal! Sarena’s influenced me, too – as does a new pony I have things to buy for 😛 But – I just blended toasted cashews until they were pretty well mushy…and then added some maple syrup, salt, cinnamon, and a tablespoon or so of almond milk per Sarena’s suggestion and processed further. I think the liquids and having them warmed from the toasting definitely helped to make it smoother and blend easier – but I still wound up with something reminiscent of a peanut (er, cashew?) butter cookie.
It’s spreadable and tastes pretty darn good if I say so myself…but should I have blended it further? Or is this about as good as you’re going to get when it comes to homemade nut butters with a bad processor? To be honest, I wasn’t thinking I was going to get something even relatively reminiscent of a spreadable cashew butter – I always said “ah, my blender can’t do that…” so I’m still pretty pumped 🙂 Would love some feedback, though! Just another test drive!
For the chickpea patties this time, I made a few alterations based on my thoughts from last time. I ended up using oats in place of the breadcrumbs (dirty food processor + lazy Jess = no homemade bread crumbs today), balsamic rather than soy sauce, and pretty much nixed all of the spices and replaced them with garlic salt, dried basil, sundried tomatoes, and scallions. Now that I think about it, why didn’t I use garden fresh chives? Oh well. I baked them in our new toaster oven, too. Don’t laugh, but I’m pretty pumped I can roast some broccoli or make fries without turning on the whole oven. That and, I was always frustrated that our oven’s broiler doesn’t work. Now I have my broiler. Added bonus: these made the whole house smell beyond amazing. Who would have thought chickpea patties could be the new air freshener?
Eventually, though, it was time for lunch and I opted for none of the things I made. Leave it to me. Rather – a tempeh panini.
I used some local cranberry orange nut preserves, local pepper goat cheese, pan-fried cinnamon tempeh, and local spinach. Oh and locally made bread, too. I’m on a roll! It was perfect. I think the Crofter’s sitting in my fridge has become the last cookie in the cookie jar. I don’t want to finish it, just like no one wants to be the one to take the last cookie. I’ll work up the courage eventually.
I test drove the toaster oven for some sweet potato fries, too. Just gotta make sure everything works, you know! I just seasoned with salt, pepper, and curry powder. I love sweet potatoes and curry powder, but have never had “sweet” sweet potatoes – as in, sweet potato fries with cinnamon, maple, almond butter, etc. Maybe I’m crazy.
And eventually, a red delicious for dessert, split halfsies with Jiggy. Because red delicious apples may in fact be red, but I don’t find them to necessarily be delicious. Maybe red Medicore would be more fitting.
I planted my red peppers and blackberry bush today, too! My mom burst my bubble a little bit when she informed me that we’ve never had luck growing peppers – but I’m going to remain optimistic and shower them with love, anyways. I do love red peppers…I don’t love paying $4/lb. Crazy talk.
I went for a small snack of cottage cheese and pumpkin butter in addition to a dr. Kracker with homemade cashew butter a short while afterwards. This stuff is actually really good and smooth, although I admit I still feel funny calling it butter. Though, I guess it’s smoother than the almond butter in my cabinet…guess it works. Can anyone tell I write these posts throughout the course of the day and my thoughts change throughout? You all must not know what to think 😉
We were grillin’ again tonight, and rather than have steak and potatoes like some other residents, I threw a chickpea cutlet on the grill! I thought I’d get some fancy-dancy grill marks and it’d be all cute since it’s be a chickpea patty, and not even a chicken patty – but it didn’t work quite like that. Oh well.
I made a home-made ranch dressing/spread to go with it – just some greek yogurt, dill weed, fresh chives, sundried tomatoes, black pepper, and garlic salt. It’s based off a Clean Eating recipe – and it’s pretty much spot-on in flavor of bottled ranch dressings, but way better.
I had it with some tomato paste and fresh buttercrisp (?) lettuce, too. I think I liked these better eating them “fork and knife,” as Veganomicon mentions. I actually didn’t even think to make them into a sandwich until that’s immediately what my mom thought to do when we had them the other night. It’s funny how we can get stuck thinking one thing, huh? Anyways – it was really great, but I couldn’t taste the actual cutlet enough to really enjoy it. This might also be because they didn’t have quite as much bite to them as last time – I think I used more liquid.
Aaaand, after all this outdoors business combined with the heat – I’m tuckered early again! Hopefully I can make it to 8…