Category Archives: almond milk

Rye Peanut Butter & Banana Pancake Sandwich

I don’t think I’ve ever before finished a meal and thought “oh-my-gaw that was so good I need to go blog about it STAT.”

In fact, I feel a little geeky admitting to this, but that is what just happened. And hence, what I’m doing.

Maybe it’s just an unusual day. I mean, I also don’t usually have breakfast for lunch as often as I admit it to be a good idea, and I also don’t usually have not a veggie in sight by now.

I also don’t usually have a beverage other than water with meals, but apparently since I was already having something sweet for lunch, I decided a sweet beverage was necessary, too. Hey, it’s all or nothing, right?

Another oddity? I usually have some idea as to what I want for lunch. Today I had none. Zero, zilch, nada. I have no bread, my oven is in use rendering me sweet potato-less, and not many vegetables. I didn’t feel like a grain.

And gosh darn it, the more I thought about it, the more I just wanted some pancakes again.

So I compromised.

I’d make pancakes. But! It wouldn’t be such a bad thing because, I’d just be using it as my bread.

Yes, I do realize that this is essentially the same thing as what I would eat every morning, but I’m telling myself it’s different because it was eaten in more of a sandwich-form.

Yes, I do realize my logic is flawed.

Due to an ongoing project with rye flour which you will soon see, my plan hatched rye “bread” with peanut butter and banana. If I had caraway I would be in heaven – how cool would that be?

Alas, I don’t. I made do.

My peanut butter was Jenny’s peanut butter and jelly sauce, a sauce I’ve been having a pretty steady love affair with but have neglected to blog about. I’ve actually been gathering pictures for a full on devotion to it, but I guess this came first. Such is life.

Rye Peanut Butter, Banana and Honey Pancake Sandwich

for one

For the Pancake “Bread”:

  • 1/4 c. rye flour
  • 2 T. oat bran
  • 1 t. baking powder
  • 1 T. milled flaxseed mixed with 2 T. warm water
  • 1/4  c. almond milk
  • earth balance/butter/cooking spray, for greasing the pan

For the Bananas:

  • 1/2 a banana, sliced in half lengthwise
  • earth balance/butter/spray for greasing pan

For the Peanut Butter & Honey sauce, adapted very slightly from Jenny’s Peanut Butter Jelly Sauce

  • 2 T. (heaping) peanut flour
  • 2 T. almond milk
  • 1/2 – 1 t. honey, depending on your tastes
  • pinch of salt** (see note)

Preheat a large nonstick pan and a small nonstick pan over low-medium heat.

In a small bowl, mix together the flour, bran and baking powder. Add in the flax egg and almond milk. Grease your preheated non-stick pan lightly and bump up to medium heat, and divide the batter into two pancakes. Spread out a touch, and cook until the sides are starting to firm up. Spray the tops lightly with spray and flip. Cook another 4-5 minutes, or until lightly golden. While the pancakes are cooking, grill your bananas: place in the smaller non-stick pan and cook until golden brown on both sides.

For the peanut butter and honey sauce, whisk all ingredients until smooth. Note: I didn’t add salt when I mixed my sauce, but as I was eating, found myself looking for that pinch of salt that classic peanut butter has. I ended up sprinkling salt on my sandwich (try that for feeling weird) and found that salt was juuuust the ticket to what I was looking for.

To assemble, place one pancake on your plate and spread the peanut butter sauce. Place the grilled bananas on top of that, followed by the other pancake. If desired, spread a dab of fig jam on the top pancake.

As you know, I desired. When don’t I desire fig jam?

Caraway, here I come.

A sneak peak at some things in progress:

hmmmmm!!!

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Filed under almond milk, banana, breakfast, brunch, food, food blog, healthy living, lunch, nut butter, pancakes, recipe, vegan

Shredded Wheat Pancakes

Confession: I didn’t set a single limb outside today.

Call me lame, I call it warm.

Unfortunately, tomorrow is supposed to be the worst of the days, and I have to go outside tomorrow. Work, schmerk.

What did I do to pass my time?  Well, before going on a cleaning rampage and getting stuff printed out and organized for my classes that start this week, I made pancakes.

You’re all really shocked right now, huh?

At least they were a little different than usual. You see – after a bedtime snack of Kashi Autumn Wheat, I discovered I had a whole lot of shredded…crumbs.

I wasn’t about to throw them out, but the texture weirds me out to just have them all in a bowl with milk.

And so it found its way into pancakes. Truthfully, I struggle to call them pancakes as they’re really not like a normal pancake at all. They’re very moist and almost oatmeal-like in the middle. This could have something to do with the fact that I kept wanting to add more liquid, but unfortunately the next time I can try them won’t be until my next box of shredded wheat is finished.

This doesn’t mean they were bad – not at all! Just a disclaimer for those who are thinking it’s a light, fluffy pancake. And honestly – I don’t think there’s a better way to use up the last of that cereal at the bottom of the bag!

Shredded Wheat Pancakes

  • 1/4 c. shredded wheat crumbles (I used Kashi)
  • 2 t. chia seeds
  • 1/4 c. freshly brewed coffee (still hot) (see note)
  • 3 T. white whole wheat flour
  • 1 T. wheat germ
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 3 T. almond milk
  • 1/4 c. fresh or frozen blueberries
  • maple syrup and almond butter, for topping
  • earth balance or butter, for greasing pan

Combine the shredded wheat and chia seeds in a bowl and then stir in the hot coffee. Set aside for 2 minutes or so – sip some coffee, preheat your pan, that sorta thing.

Once it’s thickened a bit, add in the dry ingredients and stir. Add in the milk and stir to combine. Fold in the blueberries. The batter will be thick – don’t add more! You’ll wind up with pansoup, not pancakes. …not that I would know or anything…

Grease the pan and spoon the batter onto the preheated pan. Fry about 4-5 m. on each side, or until golden. The insides will still be moist and dense – that’s as cooked as you’re going to get, though!

Serve drizzle with maple syrup and almond butter “sauce,” and a grilled banana, of course 😉

Note: You could probably also use hot water or almond milk if you don’t happen to have a hot pot of coffee. The coffee flavor isn’t that noticeable, having something hot is more the point.

All the more incentive to accidentally smush your shredded wheat cereal boxes on the drive home. Or not hate on the bag-boys that decide to throw ten pounds of sweet potatoes and bananas on top of them.

I couldn’t make up my mind re: flash vs. natural light. I was finding the natural light to be a bit too harsh. But was happy to have it – I hate waking up and being in the dark all morning on days I have to work!

Mmm…the best part of a sweet potato. It’s like a burnt marshmallow. For some reason, my mom doesn’t embrace the smell of the sap burning at the bottom of the oven as much as I do…

I mentioned cleaning rampage, yes? Well, I took care of the kitchen. You guys are right. I have a flour problem. And a grain problem. It’s a good thing I bake a lot…and I think there will be lots of bread-baking in my future! I need something that will use at least 3+ cups of flour, after all.

That or I can just think up some pranks. My sister does use her hair dryer often…

Anyways. As a flour and grain addict, I have too many grains that get neglected. Well, actually I don’t – I just have barley that gets neglected. So I might as well use it, right? I was surprised to find out I actually like barley, while I was under the impression that I didn’t care for it.

Beets, however? Well, I don’t think I’m their biggest fan after all. I mentioned last time that I warmed up to them…but I think it’s “baked until crispy” or nothing when it comes to me and beets. I wasn’t too fond of these. I followed a recipe for roasting them (and some carrots) in a balsamic and thyme sort of…glaze? But it was nothing really to write home about, I guess.

…at least the barley was good. The veg was just “mreh.”

So – cereal! What’s your favorite kind? Ever used it for something other than, well, a bowl of cereal?!

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Filed under almond butter, almond milk, baking, banana, blueberries, breakfast, carrots, dinner, food, food blog, foodblog, health blog, healthy living, lunch, nut butter, pancakes, recipe, sweet potato, vegan, vegetable, vegetarian, veggies, whole grains

Oh, Just Making Up for Yesterday.

Heyyy loves. Is everyone having a super stellar Sunday? I hope so – because come tomorrow morning it’s a whole ‘nother week until you get to the weekend!

Blueberry-Plum Oats

I, for one, felt I had some making up to do from yesterday. Sure, it wasn’t a disaster by any means. But hey – any excuse to let my foodie mind go crazy, right? And why not start with a fine bowl of blueberry-plum oats, am i right or am i right?!

With frosting, of course.

In the base this morning was:

-oat bran, rolled spelt flakes, rolled barley flakes, and wheat bran

-brewed coffee & almond milk

splash of vanilla extract

trail power

-1/2 T. chia seeds

half of a diced plum, and a small handful of frozen blueberries

On the top:

-chia-acai icing, milled golden flax

-slivered almonds

-ginger preserves and Artisana coconut butter

-Yogi Blueberry-Flax Granola Crisps

and a compote of the rest of the plum, some blueberries, and shredded coconut – in agave and almond milk.

Though delicious, this bowl didn't summon spring, either. Shucks.

That’s right – Vermont had another cold, windy day. And I was hearing rumors of 50* and partly sunny! My mom and I were not pleased. I was looking forward to riding! So, instead we bummed around the house a bit – cleaning, chores, and I cleaned my saddle – a long overdue task.

While I was doing this, I realized – I used to be the same way with leather cleaner as I am now with nut butters, grains, and jams. I would buy them all and try them all. Ohhh, my life. I’m not sure which is a less expensive habit. I’m going for the foodie thing, because I also had a saddle obsession, and nut butters don’t cost upwards of a thousand dollars a pop. Thankfully.

Strawberries have made their way back into my lovely life.

Ah, yes – strawberries. Picked up yesterday, and almost gone. Except, after this amazing warm bowl of strawberries with some Kashi H2H, almond milk, and Cacao Bliss – I realized I need to ration myself in order to have a record-breaking bowl of oats tomorrow morning. I’m sure you see where my thought process was going. And yes, I did think of tomorrow’s oats that early in the day.

The other thing I thought of, was how often I have sweet snacks. It doesn’t bother me too much, since I’m not actually adding sugar (sure – agave and other forms of natural sugars when necessary) but there are still a lot of sugars from the fruit, cereal, etc. And then I realized well hey – there’s an almost empty hummus container calling for me and some almost forgotten about pretzel crisps doing the same. Hey, just making up for yesterday.

Can't have sweets all the time. This number a mere representation.

Done Work.

And it reminded me of how much I love hummus and pretzels. Not sure why I always opt for sweet. I think it’s still the whole warmth thing. Who wants warm hummus? That and I’ve always been a fruit junkie. What about you – what’s your view on sweet but not necessarily bad-for snacking? I should really try to be more open when I go to snack, I guess!

A short while later I went out and played with the ponies, and then went on a pretty long walk/hike with my mom and Kaia. It was the same trail we’ll take the horses on, except we took the short way back at the fork. Fun, fun – I love getting in quality time with my mom, like this weekend has been. Otherwise, I start to just feel like a room mate since our schedules during the week are so different. By the time I get home – she’s halfway asleep since she works at 5am. You can poke fun if you’d like.

Time to warm up! And...I could never be a real food blogger.

Afterwards, it called for some defrosting our chill with hot tea and muffins. I also call this “why I could never be a real food blogger.” What else am I supposed to do while the tea heats? Why, eat some of the muffin, of course. Naturally, only half made the photoshoot. In addition, I can’t tell you how many times my hand finds its way into the dried apricot or date baggies, and I almost said “I’ve grabbed so many nuts today, it’s ridiculous,” but I’ll just leave that out.

My bad – this blog is becoming more PG-13 by the minute.

But, I digress. Lets play a game, shall we? I’ll call it “Guess Which One is Mine.” Okay, lunch:

Exhibit A

Exhibit A features a cut-and-paste version of my sweet potato panini, with a hearty side of kale chips, seasoned with salt and lemon pepper.

Exhibit B

Exhibit B features the same dressing as the aforementioned panini, as well as the same sweet potatoes used. The similarity ends with the addition of cranberries, mas mozzarella, spinach, basil, and a drizzle of honey. Exhibit B was served with kale chips, as well as the last lone sweet potato round.

So, loves. Which was my lunch?

Grease truck = not my lunch.

DINGDINGDINGDING!!! You’re aaaa winner! You know me too well. That’s right – exhibit B. Who, then, praytell…was lucky enough to consume exhibit A?

Hint: The answer is the one with less fur.

Yesssss, siree. My lovely mother let me make her lunch. It received rave reviews. Call me crazy – but I love making healthy food for people and it being a total hit. I love making food in general, but when I cook for myself, I’m always curious what someone else would think of it. So I’m always offering to make stuff when I can. I used to all the time, but lately it’s been far too infrequent of a scenario 😦

But – I seriously loved the addition of cranberries to my wrap. Yes, I add cranberries and sweet potatoes to everything lately. Which is strange, because that’s such a traditional fall combination of foods. What can I say? Just making up for yesterday. I left out most of the veggies – red pepper & onion, tomato – and used extra mozzarella in addition to the spinach and basil that I would typically use. The sweet potatoes had curry powder, and the dressing was the same, too.

Killah. And to cleanse the palette?

Oh gosh, something sweet.

I guess this is what I mean by “sweet snacks.” See – this is just an apple. No agave, no honey, no sugar, just the natural sugars from the apple. Well, there’s PB & Co. Cinna Raisin PB, too – but you see what I’m saying. Does anyone let this bother them? I don’t but I’m wondering if I should.  Would love your thoughts 🙂 It is ironic – I love sweet stuff like this, obviously my granola crisps, oatmeal – but not cookies, cakes, and that sort of stuff? I should add – as I type I’m having a sweet dessert of banana “soft serve” with mangos  and topped with dried apricots and crystallized ginger. Hah! How’s that for following my word? Just making up for yesteryear.

I call this: Indecision.

To prove my point yet again. unsweetened natural applesauce with strawberries and chopped dates. Oh, and another one of those adorable mini egg mcmuffins. He’s my favorite guy.

My afternoon consisted of being a lazy bum by watching TLC and flipping through my recipe book and magazine to get my creative juices flowing. It’s no shock that I’ve been stuck in a sweet potato and cranberry curry rut lately. It’s just that good! But, I need to spread my wings and fly solo. Without sweet potatoes. Or cranberries. For a day. Maybe two, but probably no more than that. We’ll see how far I get.

I had a lovely cranberry and sweet potato free meal planned, until I became inspired by this recipe while flipping through my recipe binder. Because if I can’t have cranberries, I dang sure want some apricots. What can I say? And so – an idea was born and I began creating part of my dinner at 3:30 in the afternoon. Not because it was time-consuming and extensive. Because I was that excited and that bored of watching Forensic Files.

And so, I figured I would follow the recipe for the most part, taking shortcuts and using tempeh. Lets cook!

Le Glaze.

For the glaze I simmered approximately 1/4 c. water, heaping 1/2 Tbs. Apricot-Mango preserves, 2 chopped dried apricots, a cinnamon stick, sprinkle of cinnamon, and a couple peels of orange zest in a saucepan until it was thick. I shut it off at that point, and just let it sit covered on the stovetop while I bummed around and fed the horses. While it was simmering, though, I cubed up a serving of tempeh and placed it in a baggy with a drizzle of olive oil, scant 1/8 tsp. cinnamon & ginger, salt, and pepper and tossed it around to coat it. Placed it in the fridge to wait for it was time to cook.

When it was actually time to start making dinner, I sauteed minced garlic, red onion, and red pepper in a bit of olive oil and water until slightly tender. Then I added in the tempeh and seasoned with some dried parsley and cilantro. I also added in a bit of the apricot-mango jam at this point, too. Once it was pretty well cooked, I added in a big ol’ bundle of kale and covered. Cook until done – and meanwhile, prepare a serving of bulgur and re-heat the apricot glaze. You’re likely to need to add some more water since it will have thickened considerably.

Garnish with some chopped nuts! And don’t let these photos fool you. It is best mixed all together, not separately.

I know that’s pretty wordy, but honestly – simple and it turned out fan-freaking-tastic. I made the mistake of adding some garam masala to the bulgur, and I think if I chose to just add a bit of cinnamon it would have been seriously killer. The Garam Masala by no means ruined it, especially since I hardly added any. It may have been  more of the smell of it that threw me off, haha. I don’t really know what works and what doesn’t for this type of cuisine. Experimenting is the only way I’ll find out!

In addition – it gets way better if you let it sit a bit. I should have just combined the bulgur, glaze, and tempeh & veggies in one pan and allowed to just hang out over super-low heat. I only realized this because I got halfway through and was so full I had to just wait like, twenty minutes before finishing, haha. Ah well.

Yum. My wings have spread. I have seriously made up for yesterday, and the night is still young. Except, now all you’ll see is apricots in my meals. Hmm…my other obsession lately, I’ve noticed? Topping all my meals with chopped nuts.

I. Am. A. Lost. Cause.

What are some phases you’ve gone through? I find it so humorous to look back at them all…I’ll have to do a post dedicated to honeymoon stages of yesteryear 🙂

I hope everyone has a bangin’ night, but anyone who has beautiful weather, please send it my way! Oh, and mini giveaway in yesterday’s post remember. Nothing exciting.

______________________________________________________

Also: I’ve received lots of comments inquiring about chia seeds lately, and while I won’t get too geeky, here’s a little bit of information for anyone who is interested, from this site.

-Chia seed is a complete source of dietary protein, providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein.

-A daily dose of chia seed provides an excellent fiber source and most people notice a different in less than a week.

-Chia contains the usual Vitamin C, ferulates and Vitamin E but the real secret is the Cinnamic acids that guard the omega-3 oils from oxidation, which makes it a stable product for years.

-The gel-forming property of chia seed tends to slow digestion and sustain balanced blood sugar levels, which can be helpful in preventing or controlling diabetes.

-Chia seeds contain greater alpha-linolenic acid concentrations than any other seed or grain. This substance lowers the risk of heart disease, blurred vision, and numbness.

-Chia seed contains large amounts of B vitamins and calcium. By volume, one ounce of chia contains two percent B-2 (riboflavin), 13 percent niacin, and 29 percent thiamin, and trace amounts of all B vitamins. In roughly two ounces of chia (100 grams), there are 600 milligrams of calcium, contrasted with 120 milligrams of calcium in the same amount of milk. That’s five times as much calcium than milk! ***(I actually just found this out – uhm, Awesome!)

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Wasn’t that fun? Of course you should do your own fun research, but maybe this will field some of the questions that have been trickling in 🙂 Granted – take this for what you will, this time next year it will probably be said to be bad for our health. Tupperware containers used to be perfectly healthy. So did agave. And Nalgene bottles. And kombucha.

(this site has some interesting facts of sugar substitutes, while we’re on the topic!! Some interesting info.)

When it comes to myths around food, do you tend to buy in to everything, or weed through them? What’s the craziest one you’ve heard? Sure – I agree you can’t much argue with science. But, at the same time – I feel like some studies highlight the most extreme, unlikely of scenarios, and then blow the results up to be common or incredibly severe, affecting anyone who uses a product. I try to research everything before buying into everything – but it can be easy to get caught up in it all!

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Filed under almond milk, apple, blueberries, breakfast, bulgur, cooking, dinner, food blog, foodblog, health, health food, healthy eating, healthy food, healthy living, lunch, oatmeal, organic, recipe, Uncategorized

Mmmm….Fermentation!

Holy Friday! Did it fly by for everyone else?

Not only was it 5:30 before I knew it – my day was filled with so much deliciousness that I don’t know how I got lucky enough to be so deserving! Do you think you can handle it?! (dahh, dahh…are you ready, for this jelly, i don’t think you’re readyyyyy)

Lets start with my beloved carrot-cake oats, shall we?

I’ve been having serious dilemmas as to what I want in my breakfasts lately. This week, I was chained to pumpkin. Well – my mom sneakily polished off my pumpkin yesterday, and I was at a loss as to what I was craving this morning.

What do I do when I don’t crave anything in particular?

Why, carrot cake oats, of course!

Because, lets face it - they've never served me wrong!

I don’t think I’ve ever had a bad bowl of carrot cake oats. I mean…how could you go wrong with eating carrot cake for breakfast? With frosting, even!! For some reason – the carrots I purchased most recently are, well – obscenely carrot-y. I don’t know why, but they’re just not as good for some reason! So I figure, if anything will make them amazing, it’s a bowl of oatmeal. And boyyy, was I right. Luckily, I don’t think I’ll ever get sick of this mix.

The base?

1 T. oat bran, 2 T. rolled spelt flakes, 2 T. Bob’s 5 Grain Hot Cereal, 1 T. wheat bran

-1/2 c. brewed coffee, 1/2 c. almondmilk

– 3/4 shredded carrot, 1/4 thinly sliced banana

vanilla, nutmeg, cinnamon, drizzle of agave

-1/2 T. chia seeds

The Toppings?

chia-acai icing, milled golden flax

-chopped mixed nuts, raisins

Artisana coconut butter, ginger jam

and a “compote,” if you will, of the remaining shredded carrot, another 1/4 of the chopped banana, golden raisins, and some shredded coconut – in a syrup of agave and almondmilk.

Served with a side of snow and wind.

And of course, Green Mountain Rain Forest Nut. I think my new flavor – but I’ve only got 1 K-Cup left!! In addition – some Yogi crisp crumbs of the cinnamon raisin variety graced the top of that upon consumption. It’s the bottom of the bag!! And it must have gotten smooshed. But – it makes for some rockin’ granola! I’m not complaining 🙂

As per usual - this bowl did not disappoint.

The weather, however - did. Very much so.

Sure – 18* isn’t cold. Especially for Vermont. 18* is, however – extremely frigid when it is windy as all get-out and all you’re doing is photographing your breakfast in your pajamas. The things I do for you guys…the things I do 😛 You bet I came right back in and had to microwave that baby.

Jusssst kidding. (p.s. did anyone pick up on my obsession with matte black platery?)

The day didn’t get warmer. In fact, on my walk to the post office and paint store – I suffered from some serious face freeze. I think I went all winter without face freeze – and now I get it, in March?! I was not impressed. I was impressed, however – with these babies.

Ohhh, Yogi. Have you ever failed? No one likes a perfectionist. But I guess I'll make an exception.

WARNING: Upon consumption, one may find themselves foaming at the mouths for just one more handful. And one more. And then another.

Not kidding. I was completely sold on the cinnamon raisin crisps, but figured why not try another kind? I’m a blueberry-head, so opted for Blueberry Flax. Um, hello, I apparently got pushed into a blueberry farm upon opening, that is how fresh and potent they were. And in a good way – absolutely no artificial smell or taste. They’ve seriously done it again. I give this bag even less time than cinnamon raisin. Not because they’re that much better (they’re both 10/10) but just because my addiction has grown that much stronger over the past couple of days! Thank you, Yogi. I deman: larger bags and more flavors. I propose a pumpkin cranberry flavor. Separate or combined, I’m not picky.

After snacking a couple handfuls, some finally made their way into a trail mix of sorts.

Hiding under the trail power? (which – in case you hadn’t notice – I completely forgot to put in this morning’s breakfast! I missed it…) Yogi crisps, dates, almonds, and Galaxy granola. Supahh stunahh trail power.

While we're on the topic of snacks...

Self-explanatory, I do believe.

If you dare try to replace Apple-Honey Butter, you best be phenom.

…and phenom it was, with the assistance of PB& Co Cinnamon Raisin peanut butter, tempeh, raisins, and sliced apple, in a supah-soft Joseph’s flax & oatbran pita.

The Fantastic Five.

I had a serious deliberation in the kitchen this morning, completely torn between another beloved PB&Tempeh pita, or my also-beloved hummus, veggie & egg wrap. You don’t even know how many times I changed my mind, but you see what I finally went with. And it was a dang good choice.

I think I often pass on this as a work lunch just because I don’t want to be given even more wierd looks. But today? Today, I was brave. Why, you ask?

...because tempeh wasn't the only form of fermentation in my lunch!

Hey, Jess…? What are you….eating?”

“Oh, the usual…just a whole lotta fermentation. Mmmm! Love me some fermented goods.”

That conversation didn’t take place. I was a little disappointed, actually. I was ready to boast about my eats today, rather than feel frustrated 🙂 But, not one to toot my own horn, I ate in silence. Probably because I was the only one around, though…and I don’t talk to myself. Out loud.

Told you I’d have to ration my Kombucha intake. Them babies pricey! And, I definitely toasted my pita at work. It was fanfweakingtastic.

And – I see I’m not the only one who was afraid to try Kombucha! I almost thought I was one of the final few to finally jump on the train. But – I definitely recommend giving it a shot. It’s really good! I can’t wait to try the other flavor I picked up. I will say, however – that if you don’t like tart cranberries, you probably won’t like the cranberry flavor. There’s no sugar or sugar substitute – just pure cranberry juice. I love the pucker, but I think that may be a turn-off for some.

I need more fiber like Kaia needs more McDonalds. Here's a hint: Kaia needs more salads.

Couldn’t resist this bar at the co-op. Haven’t seen the brand in grocery stores, and it sounded goooood – Banana Walnut, can you go wrong?

And obviously, some lovely ingreds.

Peep the goods. I had to exercise extreme self control during this time.

I wanted to let everyone see what it looked like, so I opened it at home. This was risky. The fact that it smelled like a whole room-full of fresh-baked banana bread pretty much made me want to devour the whole thing, but luckily, that’s what good, filling carrot cake oats are good for and I was full. It was close, though.

But what did I think of it? Holy yum. Gnu Foods, you sure as hay know what you’re doing. This tasted so so amazingly like a fresh baked banana bread, I was in awe. Not kidding. I also loved the crunch factor the flax seeds provided, and it had a lovely soft texture otherwise. Deliciously real tasting! I don’t consider myself lacking in the fiber department – but it did have more protein than my beloved Clif bars, and that’s never a bad thing.

But you know what is a bad thing? The fact that the co-op only has this flavor, and I can’t find them anywhere else. I want to cry. Guess I’ll have to pay an arm and a leg for shipping. The end. I mean: Check out all these amazing flavors. Must…have….them…all.

I seriously boogied at work today. And by that – I mean we were rockin’ and rollin’ and the day flew by. Great mood, too – the sun was shining and everyone was in love. heh…isn’t that precious. If only the sun actually provided warmth, I’d be so much happier. It’s supposed to get to 0 tonight. Not impressed. Luckily, a warmer weekend is in store! And with that in mind, I managed to do work and bop out of work early enough to whip through cleaning the office while I was in town. Now I don’t have to run in this weekend! Psych. Especially handy this weekend because tomorrow I’m going to a horse and tack auction with my mom for the majority of the day. I’m pretty excited 🙂 Abouutttt as excited as I was for dinner tonight…

Because I obviously didn't have enough fiber still.

Has anyone else noticed my tendency to have fish on Friday? I think that’s a Christian thing – right? Well, it’s purely coincidental. Maybe my creativity tends to run out, and I just love salmon so dang much that I want something familiar? Regardless – being the pair salmon with fruit junkie that I am, and having yet to pair salmon with cranberries, I knew what it was time for.

Or is it Kale, Broc, and Carrots with a side of Salmon?

For the cranberry glaze:

Microwave about 1/2 cup frozen cranberries in a bit of water until they begin to burst. Add in a drizzle of balsamic vinegar and a good spoonful of maine maple dijon mustard and a drizzle of honey.

For the salmon:

Season with salt and pepper on both sides, and begin to saute in olive oil over medium heat. Once lightly cooked on both sides, pour the cranberry sauce over the fish and reduce heat, allowing the glaze to thicken.

Add in kale, broccoli, and carrot slices and continue to cook until done.

Top the veggies with some shredded almond cheese and garnish with chopped mixed nuts.

Please, don’t forget about the mixed nuts! Or you’ll regret it. Promise.

More breaking news? I am a new cottage-cheese addict. I eat it plain now – with just some jam and cinnamon. Oh, and obviously granola crisps, but I’ll put granola crisps on my…veggies. Okay, maybe not – but you get the picture. I am a changed soul.

You know what I’ve realized? I’ve rarely given a bad review. *cough*exceptGardein*cough*. I actually feel sort of bad about this. Like you won’t be able to take me seriously when I say something is oh so amazing – because “I love everything.” So – thought I’d throw out there – I will say when I don’t like something. I have nothing to gain (or lose) from giving my true opinion/feelings. On the other hand – obviously I don’t “review” everything. Mainly if it’s a new product to me, or something I’ve started eating that I am crazy about. Ordinary old snacks and what not just get a “yeah they’re good,” and I go about my daily blogging. I guess I don’t see a point in dwelling on stuff that I’m not either a. crazy about, b. totally hate, or c. is a widely-known product. Unless, of course – it’s widely known but new to me, in which case – it would make sense I say what I think 🙂

Capiche? Just thought I’d throw that out there 🙂

What’s everyone else got planned for the weekend?! Hopefully beautiful, sunny, warm weather is in your forecast. And, of course – good food 🙂

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Filed under all natural, almond milk, apple, breakfast, broccoli, chia seeds, co op, cooking, dinner, fish, food blog, health, health food, healthy eating, healthy living, lunch, nut butter, oatmeal, oats, organic, recipe, review, salmon, vegetable

Rude Awakening

Hey lovelies 🙂 I hope everyone’s had a supah flyyy Thursday – can you believe it’s almost Friday already? I think I say that every Thursday – but seriously, where is the time going these days?!

So, after reading all of your wonderful comments for my last post – it sounds like I’m not the only one who sometimes faces having to defend themselves and their food choices! Who wants to start a town of oat-loving, kombucha-drinking, green-monster slurping, sweet-tater-nomming foodies?! I’ll bring the party!!

And by party, I mean Pumpkin-Gingerbread Spelt Flakes.

This morning started out with a rather rude awakening: my mom took the day off (for, what – the first time in ever?! she works too hard) though of course still woke up early – which means, the glaring light from the kitchen found its’ way into my room, along with some radio. Does anyone else hate fluorescent lighting?! I’m the one who, even when it’s almost dark, prepares meals using the oven overhead light only. Especially in the morning – I rolled into the kitchen with a squinty-eyed grimace, while she bopped her head to the music.

What? Too bright?”

No, no…not at all. haha. Love her.

Regardless! I persuaded her to turn the lights off (it was daylight, for pete’s sake!) and did my thang.

Obviously, this is my thang.

Randomness was in store for this morning. I couldn’t think of what to pair with pumpkin! I was – sadly – all out of frozen cranberries.

The base this morning was

-oat bran, rolled spelt flakes, and wheat bran

-brewed coffee & almondmilk

-drizzle molasses, agave, ground ginger, nutmeg, cloves

-pumpkin, zest and juice of half an orange

-1/2 T. chia seeds

and topped with:

-pumpkin chia icing, milled golden flax

chopped mixed nuts

-ginger jam and PB&Co Cinnamon Raisin PB

and a compote of orange slices, orange juice & zest, dried cranberries, dried currants, and frozen cherries – in a almondmilk & agave “syrup.”

If you're skeptical - don't worry, I was too. But this just worked.

Gahhh – this was amazing. I wasn’t sure about the citrus, but it made the bowl. Yes, please. To drank? How about a Cinnamon Bun?

The morning consisted of mainly bummin’ around. There were still people finishing exams – so I was not about to go to class and sit and wait. I don’t think there was anything planned for afterwards, so it would have been pointless. I got some blog-reading done, and tried working on business cards – but ended up getting a domain for my photography site! Needed to happen. I made use of the morning!

A savory snack? Whaaa?

You’ve probably noticed that I’m farr more apt to chose a sweet snack versus savory. Sure – I love my veggies, but other than carrots, I don’t often choose to ust have some alone, raw, out of the blue. But, I think all my hummus and hardboiled egg talk with Christina made me absolutely need red peppers, hardboiled egg, and hummus by the time it was only 10:00 am! And I did it up – I won’t say I rationed that hummus, because that’d be called lying.

Eventually – however – I started getting antsy and bopped my way into town. I had to have a drop slip signed to officially drop intro to CJ, and after that I made pit-stops at the co-op, Hannafords, and BB&B.

Rut-Roh, Rorge.

Fueled by Ramen. Err - nectarines and apples, rather.

After trackinng down all the necessary officials at school, I was on my voyage. Yeah, hi, nectarines – you are delicious. Why haven’t you kicked out oranges yet?

I was quite well-behaved at the co-op. And I am officially a member! Sure, the benefits aren’t huge and what-not, but I figure: why not join?

One of my immediately-consumed new finds?

SO stoked to try!

And yet - so frightened.

I’ve seen these all over blogs, to rave and poor reviews. I can’t find them anywhere but the co-op, and had passed the last couple times, but this time I felt brave enough to tackle the Kombucha monster. What made me even more nervous? The closer inspection of the label, revealing trace alcohol from fermentation, and the noise when first opening the bottle. Add to that, the smell when you take a whiff. What. did. I. get. myself. into?

But! The verdict? Holy yum! It’s so weird, yet so good! I love the strangeness of it, haha. That, and – the tart cranberry taste of this one. I was caught off-guard at first by the carbonated fizziness (I rarely have carbonation) but after a few sips I was used to it, and quite enjoying my new love. However, unfortunately – this probably won’t be a new love or addiction at almost $4 a pop. I (riskily) bought two of these babies, and I think I’ll have to make sure I only have one serving at a time for optimum enjoyment! Oh, well.

Before I rampaged Hannies, I looked to some of my other loves for fuel:

Matches made in heaven.

and then did the dang thang. And not only that – I was quite well-behaved once again! A lot of stuff (produce!!) would be cheaper at Price Chopper, so I just held off. Luckily, I’m pretty well set until the weekend in that department. I just wanted to scope out the organic section, of course!

But: the real jackpot was at Bed, Bath and Beyond! gasp.

Don’t worry – you’ll get to see my finds throughout the course of the next couple of days! Peep the lunch goods, though:

What is this, the Thursday classic?!

I don’t know – I guess Thursdays just scream tempeh, PB, Apple butter, apple, and Raisin flatbread?! Seriously love this combo. I should have it more often – it just feels like it’s too good to be lunch, though! That and – I do like my veggie wraps 🙂

After all that, though – it was time to boogie my way back to school for our second photo critique.

I. Have. never been in a class where I am the only vocal one. I usually hardly ever speak up – but seriously, if I didn’t talk, we were going to be there all day. This photo class is killing me slowly. This photo class should be fun. Ugh. Eventually, we were released. I was given another rude awakening by having to walk to my car in the pouring rain. Where did that come from?! I guess mother nature thought it would provide a fitting mood for a miserable class.

Just a little peek!

After unloading Gertrude, I had a quick (and adorable) snack just to tide me an hour or so til dinner.

Babies!

Seriously falling in love with cottage cheese. No lies.

So – I heard a rumour that today is National Waffle Day! I;m not 100% certain this is true, but what does a waffler such as myself do when the words “national waffle day” are read?

Why, make sweet potato waffles, of course! And have breakfast for dinner. Another Thursday thing, apparently.

It's not burnt, it's well cooked.

Initially, I was legitimately upset that my waffle iron’s light never changed to green to signify my waffle was done – but as I ate, I realized: the best parts are the dark parts! It wasn’t really burnt or crispy at all – I think just because it was so moist, it burnt the top most layer.

Wait a minute - is that a new plate, too?

Truly spectacular. My sweet potato obsession is coming back with avengence. I’m not going to resist it – every time I finish a meal with a sweet potato, all I dream of is what to do with my next sweet potato. Okay, that might be a  lie, but saying that I’ve tossed around the idea of sweet potato oats is truth.

Basically, all I did was mash a sweet potato, add some spelt flour and an egg white, some almondmilk, some baking powder, and some seasonings (garam masala, salt) and voila! Actually – that’s not basically what I did…that is what I did.

Another new obsession that I can forsee? Garam masala. Yes, please.

Golden delicious!

I couldn’t make it through all the eggs, though…but apparently I can make some killer scrambled eggs? My mom finished them, and could not stop raving about how good they were, lol. I mean…I wasn’t even that impressed by them…and I didn’t do anything abnormal. They were just scrambled eggs! haha. Ah, well.

Moral of the story? Make sweet potato waffles and more eggs than you can handle. You’ll love life.

Dessert was more cottage-cheesey lovin, and I should disclose the fact that I’m seriously doin’ work on this bottle of Agave. It’s love. But – I want to know about you guys! Any new fun food finds, obsessions, hates, or experiments?

Here’s to Friday!

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