Tag Archives: blueberries

More Blueberry Love

Did everyone incorporate lots of red into their days today?

…I didn’t. Unless you count “red” bananas.

I had to run to the co-op and Hannaford after my failed shopping trip the other day. I saw these adorable little babies and read:

slightly sweeter than a yellow banana, red bananas also have a subtle raspberry taste…

I was sold. I’ve never had a red banana.

…and I still haven’t had a red banana, but would it be weird if I’m psyched for breakfast tomorrow already?

I’m going to be so disappointed when I unpeel one of the precious little babies and discover it looks that same as a yellow banana, aren’t I? I’m imagining it to be…I don’t know…fuchsia or something.

Luckily, the co-op is never in short supply of dates.

Thankfully, they even stock the vegan ones.

It’s hard to find non-vegan dates these days, let me tell you.

Speaking of odd labeling tactics, though – my mom (cute as she is) was telling me how the peanut butter she always buys tasted different to her, and when she looked at the label realized she bought the “vegan” one.

Mom, a lot of peanut butter is vegan anyways…”

(p.s. can I get a high five for only buying what I need at the co-op today? I swear, that store is a booby trap. So much temptation. I do not. need. a giant tub of carob powder. I do not. need. more flours until I finish one up. I do not. need. any of these fancy granolas.I do not. need. one of every dried fruit/nut/jam known to man)

Anyhow. My day actually had nothing to do with Valentines day, pink or red. It didn’t feel very Valentines-day to me this year.

I’m not sure what Valentine’s day “feels like,” but apparently it’s something more than an ordinary day.

Or maybe I’m just still a little bit bitter about my failing and flailing Bruins.

Or the fact that I had to function on about 6 hours of sleep today because a. this sinus congestion is a total PITA at night, leading me to wake up about every two hours to blow my nose, b. I happened to get a little enamored with the Grammy’s when I realized they were on, and c. I’d keep trying to fall asleep and I’d have a million and one ideas flood my brain.

But first thing’s first. First, the breakfast I woke up to.

While I was blog-surfing last night, I saw Averie’s newest microwave banana oat cake – a blueberry banana oat cake! The oat cakes sort of remind me of a quicker banana scramble…and so when I saw the addition of blueberries, figured why not make a blueberry banana scramble?!

To make things super streamlined (and allow myself an extra twenty minutes of sleep in the morning) I mixed everything together before I went to bed. This left me with a consistency very similar to that of a breakfast cookie come morning. I added a bit more milk and then plopped it in a pan.

Lets pause and think about how cool the word “plopped” is. It gets my vote for best onomatopoeia. Say it with me: “…plop.”

Blueberry Banana Scramble

with coconut and ginger and a cashew-blueberry sauce

  • 1/3 c. quick oats
  • 1/2 a banana
  • 1 T. wheat germ
  • pinch ground cinnamon
  • 1/8 t. ground ginger
  • 1/2 T. shredded coconut
  • 2 T. blueberry yogurt
  • 1-2 T. milk of choice
  • 1 t. chia seeds
  • 1/4 c. blueberries (I used frozen)

Mash everything together. If preparing this the night before, you will need to add a bit more milk come morning. Transfer mixture to a greased, preheated pan and flatten. Cook until golden on both sides.

See here for the blueberry-cashew butter sauce

As for that tofu? Well, I’m muddling through it still. Another scramble, this time with pasta sauce instead.

You would think that with all of the things I make myself, I would make my own darn pasta sauce, but no. I still buy the jars.

And yes, I burnt my onion rings.

Okay, so I need to know your favorite onomatopoeia. Just because.

Ever had a red banana?

24 Comments

Filed under banana, banana scramble, breakfast, dates, dinner, healthy living, recipe, tofu, vegan, vegetarian

It’s a Zesty Thing

I wish I had a good excuse as to why I’ve been so absent in the blog world lately. Truth be told – I do have a good excuse…but I’ve been battling as to whether it’s something I want to share with everyone just yet.

And then I remembered that I can be completely open with you guys, without feeling the need to hide anything. Save for the details about where I live and where I am at specific times of the day just because…you know…there are still creepers out there.

Anyways. Enough beating around the bush. The truth is…

I’m in a new relationship.

With my zester. It’s getting really heated these days…and I just can’t bear to be without it very long. Using it brings a whole new element of “brightness,” almost, to a dish – and I knew I was getting a little too involved after wishing I had my zester with me while I was at work yesterday.

To add orange zest to my hot chocolate. I tried this at home just now, and I definitely think it’s one of the weirder things I’ve done. My mind was on the right track – you know, dark chocolate + orange? However, the execution needs work. I’m currently drinking hot chocolate only to chew on a mouthful of zest immediately afterwards. Uhh…whoops.

Luckily – this Dagoba hot chocolate is fan. freaking. tastic. I’ve had my eyeballs peeled (how creepy is the word eyeballs, anyways?!) for a good hot cocoa and when I saw this on sale at the co-op I had to splurge on it. Yes, I just used “on sale” and “splurge” in the same sentence…because it was still $7 for a couple of cups of hot cocoa. Never fear, though – it has chunks of dark chocolate in it, which is pretty amazing whether you love hot cocoa/chocolate or not. I don’t declare myself a chocolate fan, however I love a good cup of hot cocoa to warm up with! I just wish it didn’t have a little bit of dairy in it :\

Oh, and by the way while we’re speaking of eyeballs, my eyeballs were also glued to the TV last night anyways, as I watched Tuuka Rask make a great come-back from a less-than-wonderful game on Sunday night. Just had to throw that out there, you know.

Ask an ordinary human being, and some of my other creations have probably been a little bit out there – but ask me, and I’d say not at all! You’ve already seen me post recipes including zest – the orange-date cookies, the lime poppyseed muffins, and how I’m constantly having pancakes with blueberries and lemon or lime, or cranberries and orange.

But how about something savory?

…like pasta? Pasta with kale and orange zest? And cranberries? and butternut squash? Sounds good to me!

[shallots sauteed in olive oil + kale + juice of one tangerine + salt, pepper, sage + roasted butternur squash + zest of one tangerine + splash of balsamic vinegar + serving of cooked whole wheat pasta + topped with dried cranberries and toasted walnuts]

Similar to that was my lunch today – but the mushrooms took it to the next level.

[sautee 1/4 of a red onion and a clove of garlic in basil oil – add in sliced mushrooms and chopped kale – add in juice of one tangerine – fold in a heaping portion of roasted butternut squash. serve with toasted walnuts.]

The critical element is getting the mushrooms to get a little bit of crispy golden-ness on them and not cooking them until they’re mushy.

And then, there’s the sweet side of my new addiction. Also known as – the combination of two obsessions in a relatively odd way. Also known as – sweet potato pancakes. With orange zest and cranberries.

I thought orange zest would be a good addition because it would add a refreshing element to contrast the heaviness of the sweet potatoes. I also wanted to leave the sweet potato in chunks, rather thanmashing it and adding it to the batter. I wouldn’t have bothered baking a sweet potato just for pancakes in the morning – but I had one I couldn’t finish the night before, so I chopped it up for the following morning. I think next time, I’d make them with the individual chunks having been roasted. I just chopped a potato I’d baked whole, and the texture of the potato and the pancake were a bit too similar.

I topped them with almond butter “mousse” (almond butter mixed with almond milk) date syrup and almonds. I love this crunchy TJ’s almond butter with flaxseeds that Jess sent me – so runny, crunchy and delicious!

True conversation:

“whats in the oven?”

                “a sweet potato.”

didn’t you just have one for lunch?

                “yup.”

huh. is that good for you?”

              “well, i can think of worse things i could have.”

This was followed by my mom telling me I was soon going to turn orange. I’m sorry – but once you oven bake a sweet potato, or have them roasted low and slow, there is no going back!

[for the pancakes: follow the base for my BLOC pancakes, replacing the lemon with orange and blueberries for cranberries, and use only 1/4 of a cup. add in 1/4 of a chopped baked sweet potato. season with ground cloves, cinnamon and nutmeg.]

I’ve also put some ripe bananas to good use…do you know what I added to the recipe, though? I bet you do…

…and if youguessed orange zest, you’d be hitting the nail on the head!

Aaaand lastly, but surely not leastly – something a bit more traditional. Blueberry pancakes with tangerine zest rather than lemon or lime! Honestly – is there anything better than some good ol’ blueberry pancakes, panfried in a leetle bit of earth balance (or butter) to get nice and crispy-golden, lightened up with the zest and juice of a good ol’ citrus fruit? And don’t forget, smeared with the aforementioned almond butter mousse and real (vermont!) maple syrup?

The answer is no, my friends. If you’d like to tell me something is better than that, go for it. It might take a bit of convincing, but I welcome the thoughts.

And yes, I’d be totally okay with eating pancakes for the rest of my life.

Alas, this never-ending zesting has left its mark: the knuckle on my left thumb has a permanent scar from my slipping with the zest one too many times (and zesting my thumb knuckle) and my zester is missing a metal “loop.” I’ve eaten it, for all I know. And believe it or not – the zesting is contagious. My mom added orange zest to a jello pudding pie she made the other day!

Zest: yay or nay? I want to hear you weigh in with tips, tricks, recipes, etc!

OH! Two more things: don’t forget about the date syrup giveaway, AND!!! Teddie posted some videos on his blog that might make you laugh 🙂

30 Comments

Filed under almond butter, baking, breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

BLOC Pancakes!

I finally got my wish!

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Okay, well maybe not my full wish…the snow isn’t up to my waist, after all…but I woke up to beautiful, fresh snow rather than rain!

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Since it fell overnight, though, I was bummed that I didn’t get to watch it storm. I love sipping hot cocoa/cider/tea inside while the outside is a winter wonderland.

Oh, well – beggar’s can’t be choosers, right?

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Of course, Vermont could maybe think about using more than salt shakers to salt and/or sand the road. I’m pretty sure I could have counted the grains of sand if I wanted to. We also don’t plow very well.

I left home the same time I always do – 7:20 am, and usually get to the barn around 8. Today, I wouldn’t have gotten there until 8:30, so had to drive right by so I could get to work on time. Yeesh!

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But all’s well that – starts well? Yeah, that sounds right Winking smile And this morning started well! Microwaved quick oats with some oat bran and almond milk, chia seeds, cinnamon, dried figs and banana…topped with fig jam, cashew butter, date syrup and cashews. I was in heaven.

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Though I’m not certain it was quite as good as the pancakes I had this past weekend.

I think I’d be okay with eating these blueberry-lemon cornmeal-oat bran pancakes for B, L, D if I had no other options. Unfortunately, I’m busy working for the man this week and it’ll probably be a while before I see them again.

I’m getting teary-eyed just thinking about that…

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This was also the first time I’d smeared my pancakes with cashew butter. The marriage between it, the fresh blueberries and the mealy-yet-hearty texture of the pancakes was something to write home about. Which is a little weird, since I’m already home, but whatever.

These were so enjoyable, it had to be repeated, though the next day I made it with lime zest in place of lemon.

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Don’t worry – those were promptly sent back to the kitchen to be drizzled with date syrup, the element that tied everything together.

If anyone comes up with a name for these that is shorter than “Blueberry-Lemon Cornmeal-Oat Bran Pancakes,” I’ll send you some in the mail. Maybe. Probably not.

I could call them BLOC Pancakes – but then the long name will have to be blueberry-lemon oat bran-cornmeal.”

  • 2 T. cornmeal
  • 2 T. graham flour
  • 2 T. oat bran
  • 1 T. wheat germ
  • 1/2 T. poppyseeds
  • 1 T. chia seeds + 2 1/2 T. water
  • 1/4-1/2 t. baking powder (I’ve honestly never measured. I just shake it in)
  • 5 T. almond milk (a.k.a. 1/4 c. + 1 T)
  • 1 t. vanilla
  • zest of one lemon (or lime or orange)
  • juice of one lemon (or lime or orange)
  • 1/2 – 3/4 c. frozen blueberries
  • optional: 1/2 – 1 t. sugar , 1/2 T. (?) earth balance or butter(see Note)

In a small bowl, mix together the chia seeds and water. Set aside and allow to “gel” while mixing your cornmeal, flour, oat bran, poppyseeds, wheat germ and baking soda together.

Begin heating a nonstick skillet over low heat.

Add the milk, vanilla, lemon zest and lemon juice to the chia seeds. Mix and add to the dry. Stir just to combine. If it’s too thick, add a little bit more milk, just a tablespoon at a time. Fold in the blueberries.

Melt the earth balance on the skillet, and then spoon on the batter – I made two pancakes. Cook until it looks like it is beginning to set around the edges, and flip. Cook until golden on both sides.

Topping suggestion (although it’s more of a demand than a suggestion Winking smile ) smear cashew butter on pancakes and top with more blueberries. Drizzle with date molasses.

Note: I added just a pinch of sugar so the lemon wasn’t too sour – they weren’t too sweet, nor too sour. However – I knew I’d be topping them with sweet things. If you’re planning on just eating them plain, I’d probably add a bit of sugar. Also – I love the taste of “frying” these in Earth Balance – you can just as easily use non-stick spray. I usually just melt the spread, spoon on the batter, and spray the tops with non-stick spray before flipping just as an extra precaution.

Enjoy!

22 Comments

Filed under blueberries, breakfast, pancakes, recipe, snow

Foodzie December!

I loved reading everyone’s joke. Each one brought a smile to my otherwise gloomy day.

I’m out of bananas, if that explains anything. Can’t have that happening.

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1/2 c. quick oats + 1 c. unsweetened almond milk + 2 t. chia seeds + vanilla extract – topped with blueberries + roasted almonds + almond butter.

Can have hot oats happening, though.

It was 0 degrees when I woke up this morning. Don’t want that happening.

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1/4 c. quick oats + 1/4 c. rolled oats + 1 c. unsweetened almond milk + 2 t. chia seeds + vanilla extract + frozen blueberries – topped with granola + coconut milk yogurt + almond butter

And so, naturally, blueberries have been making an appearance in breakfasts. Reminder of summer…and from right down the road, too – not imported across the country.

The total downside of winter is that pretty much any form of produce has traveled around the world to get to me.

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For this morning’s oats, I broke in to my Foodzie goodies. I enjoy Foodzie because it acquaints me with foods that I wouldn’t otherwise a. know about, b. purchase, or c. even think to purchase. Those are all good and bad things.

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I really enjoyed this granola, though. I don’t buy granola often since I can make it, and bags last so long around here. I like granolas that aren’t really clumpy, and this fit the bill!

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And then, of course – there’s stuff I wouldn’t necessarily buy, but am more than willing to try. Like these oatcakes and chocolates and caramels! And I am so excited to try different salts. They’ve always intrigued me, but I have never used anything other than sea salt!

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Not a fan of these caramels, though. The passion fruit flavor really turned me off – way too fruity for the chocolate and caramel. I’d have loved to try the carrot cake, though. Ah, well. I’ll give the rest (along with the beef jerky) to my mom.  She’ll be happy.

Or not. She’s not a chocolate person either and I don’t know how she feels about jerky. Whatever. I’ll find someone who will appreciate them.

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And in case you were wondering, that eggplant did cook – and I’m glad. It provided lunch and dinner yesterday and lunch again today.

I cannot wait for this weekend to go much-needed grocery shopping and to bake. Or at least cook something. I have been seriously scrounging for reasonable lunches and dinners this week.

Oh, and p.s. Teddie started his own blog!

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Filed under blueberries, breakfast, foodzie, oatmeal, oats, review

Skeletons

I’ve got some skeletons in my closet.

…errr…maybe I just have a lot of blueberries in my freezer.

I figured that if anything is going to get me out of my banana + fig rut, it was going to be these blueberries. I know, I know…how are a bunch of freezer-burnt blueberries going to help me? Well – they’re not just a bunch of freezer burnt blueberries.

Actually, they’re farm-fresh summer blueberries from when we went picking this summer.

When these babies are nuked for a minute, they are just like a glimpse of a long-forgotten Summer. Sure, Summer is not yet long-forgotten…which is why they’re hiding back in the freezer, and if you see them again tomorrow please yell at me – I can’t eat them all now, I have to wait until it’s 0* during the days so I can be reminded of the 90* humid heat when we were picking them 😉

Flash....

Upon closer examination, though, you may notice that those waffles are actually a mess! See, I had this grandiose idea that if I oiled the waffle iron with coconut oil, it would add some great flavor.

Well, I don’t know if you’ve used coconut oil, but it’s really hard when it’s not heated – and so, it was hard to get enough on the paper towel. Obviously, I didn’t oil the iron enough and I was picking off waffle bits for a couple minutes. I don’t think it helped that I didn’t let my flax egg sit for more than…a couple seconds, so I basically had no binder.

Mreh, whatever…I’d cut them into bite-sized pieces before I eat, anyway – now the work was already done!

...no flash. I can't decide!

I remember them being a lot more broken than the pictures show. I’m not sure if that’s just saying something for my optimism or photo arrangement skills.

These were coconut-blueberry-acai waffles. In place of almond milk, I used half of this Sambazon Acai drink and coconut flour in place of regular. I used some of it in the “icing,” too – which was a mix of kefir, Pom-Blueberry Acai Juice, chia seeds, and a pinch of coconut flour.

I went Teddie-less today 😦 It makes me sad looking back on it because it was sort of pointless that I didn’t go. I went because we were supposed to have some intense thunderstorms all morning, but…nothing ever happened! Grumph. I saw the big guy yesterday and will again tomorrow…life will go on.

I might be a little crazier than even I thought, though…because when I saw this huuuge pile of gargantuan bags of carrots for only $3, my immediate reaction was “Oh, Teddie would love this!” and then I thought of him pushing a shopping cart with his little hoofers.

I mean, Haflingers are meant to pull carts…I’ll just hook a shopping cart to the back of him and he can tow me through the store! I bet he’d have made a beeline for these puppies.

Yeah, yeah, that was weird. I warned you.

Anyways, you’ve probably assumed my morning was instead spent grocery shopping and doing some quick twerkin’ out. And pretending I’m a photographer! It’s about time I made a lightbox. I sort of took the easy way out and will need to be improving upon this set-up, but I still had fun playing.

I don’t usually photograph my “new finds” from the store…but this was the perfect occasion to play!

Vermont-made pasta sauce! I’ve been wanting to try it ever since seeing them on Throwdown with Bobby Flay (it was the Lasagna throwdown in burlington, anyone catch it?!) but I’d always opt for something cheaper. I was feeling splurgy today, and had a coupon…

…and it was the only one without any added sugar! I was really surprised while I was label-reading how much sugar some of them had. Cray-cray.

I will keep you posted how my Bove’s sauce-tasting goes 😉

There were so many different squashies today! It took remarkable self-control, but I walked away with just two new ones to try. The Fall/Winter is young!

And I’ve nevah evah had a quince before. I’m not even really sure what it is…but it just wanted to be in my cart, I guess. I shouled probably eat more environmentally friendly, though. That baby’s from Chile.

I get sent e-mails from the Raw Reform, and this morning’s caught my eye with a Raw cracker recipe. I do not have a dehydrator (much less the patience to wait 24 hours to make some stinkin’ crackers, but it sounds better to just say I don’t have a dehydrator) so I decided to just try it and see if I could bake them.

It sort of worked.

It was really hard to get them to be a uniform thickness, though – so some are really crispy (read: a bit burnt) whereas others are really soft, flexible, and chewy. I really like the flavor, though – it’s a great change from the usual nutty/seedy crackers I make, so I’ll have to tinker with it!

While the crackers cooked, though (and man, they took a long time!) I made myself an epic lunch. And it had a brand-new star, too!

I’ve been dying to try cashew butter for eons…but I was afraid that I simply don’t care for normal nut-butters like the rest of blog-land. Plain/raw almond butter? Mreh, no thanks. Unsalted peanut butter? Mreh, no thanks. I’d prefer at least salted…but preferably with a bit of sugar/cane syrup/honey/what-have-you. Sue me. I already know I’m weird. You know what else I do weird? I put deodorant on by going inside my t-shirt’s neckline rather than up from the bottom.

But deodorant and cashew butter don’t have anything in common other than the fact that they’re both amazing products. I mean…deodorant stops you from stinking, and cashew butter makes you realize you’ve found all you’ve been looking for in life.

And…all it is is cashews and a bit of sunflower oil! No sweetener or salt. I wasn’t sure I’d care for it, really. I mean, I love cashews. But I also love almonds, and I’ve already told you how I feel about normal almond butter. It was on sale and I had a coupon and was in a splurgy mood, though, so I had to have it. So glad, too.

I liken it sunflower butter…the consistency was very similar (and they both give you an arm workout stirring them) but without the touch of saltiness that sunflower butter has. It basically tastes like a delicious, creamy cashew – shocking, right?!

I got a lot of reading (homework) done in the afternoon as well as playing with the horses. And made a divine dinner. A stuffed buttercup squash! I remember Sarena telling me I would love it – and oh boy, does that woman know what she’s talking about! It is fantastic! I know you’re probably all sick of my stuffed vegetables, but…uhhh…uhhh…I’m not. I’d say sorry, but I don’t like to lie and if I did – I’d be lying.

I was also really hungry and rather than stand cooking whatever over the stove, found it most practical to take the easy route and sit and read while the squash baked. So, I just microwaved some bulgur with kale, and when it cooled mixed in some white kidney beans and some of the rosemary sauce from the pierogies. The cranberries on top added just a touch of sweet! I loved the rosemary in this, too. You know, I wasn’t sure how I felt about that sauce when I first had it – just wasn’t sure I cared for rosemary. Maybe it was because I was practically snorting it up my  nose (that stuff is potent when you blend a whole back of it, believe you me) all afternoon, because now I’m quite fond of it 😉

What’s your favorite spice?

I love hearing about weird things people do – strange sequences, quirks, etc – probably because I have so many! What’s one of yours?!

Aaaand if you wanna vote for meee, you could by clicking here 😉

23 Comments

Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, oatmeal, recipe

Millet and Black Bean Gratin

I can’t imagine being a chef and getting an oil burn or anything worse than a little “whoopsie.”

Made with 1/4 c. each: chia seeds, mixed nuts, sunflower seeds, 2 T: sesame seeds, garlic salt

I gave myself a baby burn while I was removing my crackers from the toaster oven (…and being stupid and twisting my arm around with the pan to put it on the far side of the cutting board, so yes, it was my fault.) and it’s still screaming at me. Matter of fact, it’s right on the area of my arm that also rests right on the edge of the keyboard as I type. Smooth moove.

The worst part of this story is that it didn’t even leave enough of a mark to make anybody believe it hurts. Le sigh.

What’s the worst you’ve hurt yourself in the kitchen?

Anyways. The main reason I had to contort myself into strange shapes with the pan was because I was taking up so much room with veggies to broil for a Veg Gratin. I saw a lovely-looking one on Nicole’s blog this morning, and I had to have one. First I thought of making hers, except with bulgur instead of brown rice, and broccoli too. But then I started surfing, and found this one on Epicurious.

I can’t really say this is like either one, but since I never would have arrived at this point had it not been for that initial influence, we wouldn’t be having this discussion now, would we?

Millet and Black Bean Gratin

Serves one really hungry person, or two as a “mostly dinner.” Because that makes a lot of sense.

  • 1/8 c. millet
  • 1/2 c. black beans
  • ~1/2 c. sugar snap peas
  • ~1/4 c. diced carrots
  • ~3/4 c. broccoli
  • 1/2 T. milled flax mixed with 1 1/2 T. water
  • 1 T. nutritional yeast
  • 1 t. dijon mustard
  • 1 small tomato, sliced thin
  • 1/8 t. garlic salt
  • salt and pepper, to taste

Begin by preparing your millet. To be honest, I’m not really sure how millet is supposed to be prepared (I thought it was 3:1 water to grain) because I followed the directions I found and kept having to add more water. But! I did toast it first, just so we’re on the same page.

While that’s simmering, prepare your veggies by seasoning with salt and pepper and roasting them for 15-20 minutes in a 400* oven. (for more crunch, don’t pre-cook your veggies.)

In a medium-sized bowl, mash up the majority of the black beans, some left for texture.

Add in the nutritional yeast, dijon, broccoli and carrots, and mix. You’ll want to make sure the veggies are relatively finely chopped. Once it’s combined, add in your cooked millet and then the flax egg. This helps to bind it a bit.

Spread the mixture out into a casserole pan, and top with the sugar snap peas and tomato slices. Bake, covered, for 30 minutes in a 400* oven.

Note: This was made in a toaster oven.

Observations: While I would have loved being able to do this with garbanzos or, even better – butter beans – I’m still in a bean crisis. Alas, the black beans in this weren’t so bad afterall! As I was making it, I thought I’d missed the mark just based on what I like. But I love the creaminess the beans and millet combined gives it. I was waffling about what to do for seasonings, but in the end, as you can see – kept it simple. Garlic salt was really enough! I find veggies, beans, nutritional yeast, and dijon don’t really need any crazy kind of “pumping up.”

Dinner: Naturally, I enjoyed mine over a bed of greens with some Ragu and feta.

Additionally, I think I’d probably like this with tomatoes and garlic and basil only (in the beans layer, beans being a white bean of some sort) but I have  broccoli and sugar snap pea overload. It’s okay, though – I do love them!

And last but not least – this was my first time trying millet! I know, I know – I realized at the co-op yesterday that I have so many grains I’ve yet to try. I was just going to restock on quinoa, but then amaranth, millet, and wheatberries had me change my mind. Didn’t get amaranth, but it’s in the line-up.

What’s your favorite grain?

But, back to something that didn’t require too much debate – breakfast!

I opted for gingerbread waffles today. To my typical waffle recipe, I added:

  • 1/2 T (?) molasses
  • 1/4 t. cinnamon
  • 1/8 t. nutmeg
  • 1/8 t. ground ginger
  • 1 t (?) light brown sugar

and to add to the ginger lovin’ I topped them with about 3/4s of a large banana sliced and nuked with chopped dried figs, slow roasted pecans, crystallized ginger, ginger-peach preserves, and a sprinkle of light brown sugar. Next time I would definitely add more ginger! And maybe a touch more molasses, too. I am always weary of over seasoning something. I mean – you can always add more, but once there’s too much, you’re done for!

These were a little bit “gooier” than the usual ones I make. Not a bad thing – I liked the moistness the molasses added – but just a forewarning if anyone has had trouble with these sticking in the past.

This proved to be the best fuel for dealing with the little monster today! He was quite full of himself. It was actually a lot of fun, heh. It’s also a little bit comical, because I think had a non-horse person watched us, they would have felt bad for me – but in the end, I felt very accomplished. Actually, I take that back – someone who couldn’t read a horse’s body language probably would have thought we looked good! There was a lot of “new stuff” to deal with. First, we rode while A was. Now, we’ve ridden with another pony in the ring before, and while A was finishing up – but never while she was cantering around, jumping, etc. So being in the same ring as another horse who moved faster than a slow jog was something he took surprisingly well. Didn’t care much at all until Jewel came in – the pony he (should be) used to, and doesn’t usually care about.

However, I think she may have been in heat, and Mr. Teddie here thinks he’s…ahem…more of a man than he really is. I honestly wouldn’t be surprised if he was gelded very late and has little baby Teddies roaming around. So, with her – he was fixated. I was actually about to cool him out – long reins and all – when he decided he would bee-line across the ring to get to her. Luckily I put the kibosh on that, and took advantage of his renewed energy to make. him. work. And would you believe it, that little stinker was bending, flexing, using his behind, and moving out like the best of them! I had a lot of fun 😀 We got a quick canter in, although as I was saying to A – “we don’t canter, we take strides of consecutive buck and then sort of canter.” haha. But it will come. He’s already caught on that I don’t want a really fast trot when I ask, I want a canter – he gave me (some bucks and) a canter within a couple seconds!

My other thought was that maybe he was nervous that “his” mare was in the ring with him and another gelding – who A was on. Anyways.

All of that hard work was rewarded with some of the best sludge I’ve made yet.

Yes, this was probably the grossest colored green monster I’ve made thus far – but definitely the tastiest! I took the cue from Amanda and added coconut water instead of almond milk today. I, too, have been feeling insanely thirsty lately. I always drink a lot – but yesterday I swear I was thirsty every five minutes. I didn’t have a problem today, so I’m wondering if it was maybe just from not drinking much over the weekend.

But it was all about the blueberry-coconut relationship today! In the blender went (approximately):

I topped the pond sludge with:

  • more fresh blueberries
  • quick oats
  • marcona almonds
  • shredded sweetened coconut
  • chopped date
  • all-natural chunky peanut butter
  • drizzle of (local) blackberry honey creme

Oh. my. heavens. Why won’t coconut water just come out my faucet, already? So good. I enjoyed the rest with my smoothie – I think the whole bottle would have left it far too runny. I was happy to drink some plain, though 🙂

Wondering about the bennies of coconut water? I touched up just the basics here 🙂

Have you ever had coconut water? What did you think of it?

P.S. Alisa wrote a great article here about the findings linking calcium to potential heart problems. Well – that’s not as true as implied initially! Definitely give it a read 🙂

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Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, oatmeal, recipe, Uncategorized

Cashew-Carrot Curry Spread

Spread?

Or dip.

Hmm. I suppose this could go either way. I am most likely to use it as a spread, however – but you can eat it by the spoonful if you feel so inclined. So yes, this is that mysterious orange substance I spoke of. Sorry to let down those of you who were thinking sweet-potato something or other. Anything sweet potato is pretty exciting, so hopefully this wasn’t too much of a disappointment!

Cashew-Carrot Curry Spread

yields: a whole lot of carroty goodness

Ingredients:

  • 4 small-medium sized carrots
  • 1/4 c. cashews
  • 1/4 c. plain greek yogurt
  • scant 1 t. dijon mustard
  • heaping 1/2 t. curry powder
  • 1 medium clove garlic
  • 1/2 T. honey
  • salt and pepper, to taste

Destructions:

Chop the carrots into smaller pieces and boil in salted water until easily pierced with a fork or knife.

Drain excess water and allow to cool for a couple minutes.

In a food processor or blender, blend the carrots, garlic, cashews, greek yogurt, and mustard until combined. It doesn’t need to be pureed necessarily.

Stop and add in the remaining ingredients, blending until you get to your desired consistency.

End result!

How to use this concoction?

In sandwiches!

Well, today I discovered it is outstanding with a hardboiled egg. No, that’s not a bunk egg – it just looks funny since it was squished against the bread all night 😉

It would also be lovely dovely paired with homemade crackers! I do not, however – recommend pairing it with a peach. Yes, I have been eating peaches like they’re going out of style.

Brek'ist

I’ll take any fruit that ranges from 69 cents a pound to 99 cents a pound depending on the week, thankyouverymuch. Luckily – I do love peaches even if I still cannot get past their skin.

Base: almost 1/2 c. quick oats, 1/2 c. almond milk, vanilla chobani (mixed in in the am), trail power, cinnamon.

I’ve also discovered that the only fruit that can successfully take the important role that a banana plays is the blueberry. Another miracle fruit!

Topped with: wheat germ, peach-ginger jam, skinless almonds, goji granola, and nuked blueberries and chopped peach mixed with maple sizzurp.

This homemade peach-ginger jam cannot be described. So flavorful! Sweet, but not overly so – enough that it’s still got the zing of the ginger.

Some extra bold iced coffee joined me this morning. Lately, I have not been wanting to fall asleep at a reasonable hour. I like to go to bed by 10. This makes waking up at 5:40 ish a non-issue, and as I’ve said – I don’t mind being a grandma. But these past few nights I’ve been not able to fall right asleep and had sort of restless sleep, too. I don’t get tired until later, and even then, my mind keeps running. When my alarm sounded, I said “Oh HAAAAAAIL no.” and snoozed another twenty minutes. 5:40 wasn’t completely necessary today as it was a day-off for Teddie, so it was okay. And appreciated! Hopefully, though, I can kick this issue to the curb!

Chunks of Energy

While I was at the co-op, I saw that we had some of the real Chunks of Energy and was thisclose to getting some to try. But then realized. That’s my problem. And didn’t.

Although, can we just talk for a second about one of my pet peeves? Okay. Rude cashiers. Seriously. If you hate your life, at least try to make the most of it – you’ll be amazed at how not letting your bad mood take over your mind makes your day oodles better. Especially at a co-op! There’s this guy who’s been there the past two times I’ve gone, and you can tell he just has no where near the level of enthusiasm as most of the workers there do. Which I find especially off because it’s a volunteer position – it’s not like he has to do it for money! He kept practically throwing my food down once he punched in the number.

Maybe I’m just weird because I’m one of those people who loves greeting customers with a smile upon my face while working, and being the polite customer when checking out at stores. Maybe because I know how annoying it is to work with difficult, grumpy people, and know that one nice customer makes the whole day better. Or maybe I’m just happy. Yeah, I’m probably just happy, too.

Anybody else wanna share a pet peeve of theirs?

I made some "trail mix" to have at work - with Annie bunny grahams (hehe...every-bunny needs some bunny grahams!), skinless olive oil & sea salt almonds, papaya, and raisins.

Fun fact: when I was much younger, I used to help this woman with a bunch of rabbits. She showed and bred them. I even had one I trained. Did you know they have to be trained to sit pretty an all? And let me tell you – rabbit bites hurt. I had a scar for years. Anyways. We would feed them dried papaya as a treat, and I would always sneak some for myself. So now I feel like a rabbit for eating so much papaya lately. Although it’s kind of ironic because I’m not the hugest fan of it plain (or fresh, for that matter) but love the tropical twist it lends to bars 🙂

Hummus-Feta-Veg mess with 2 scrambled eggs (with almond milk and parm cheese)

Hi, my name’s Jess, and I’m a hummus and veg freak. Yes, I had to do this again. I was almost drooling on the drive home at the thought. I’ve done this with beans, seitan – next up was eggs! Scrambled ultimately won this time. In the bowl:

  • corn (from a leftover cob)
  • roasted broccoli
  • roasted carrots
  • roasted sugar snap peas
  • couple globs of Cedar’s Garlic Lovers Hummus
  • Ragu
  • feta

But!!! That’s not the last from me – I’m saving the best for last!!

I came home to a package from across the pond! I. am. so. excited.

Nikki and I did a bloggie swap – and I am SO excited to dig in to these bars!! It’s really neat to be sent something that I would never be able to get my hands on over here. I will certainly be letting you all know about each as I eat them 🙂

Peace out girlscouts 😉

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Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, oatmeal, recipe, Uncategorized