Tag Archives: chia


Is it really Wednesday night already? I feel like time has been flying by way too fast lately – does anyone else feel like time was slower when we were younger? Oh me, oh my.

My advance apologies for the disappointing pictures today. I can’t wait for natural light to be available on my work days! Almost, Lucy, Almost ๐Ÿ™‚

I had the other half of my mango from yesterday to put to good use in mango oats! I’m becoming obsessed with mangoes, and I’m not quite sure what took me so long! They are so good. And with pineapple, coconut, and coconut butter? yes, please.

In the mix: oat bran, TVP, spelt flakes, wheat bran, coffee & almondmilk, goji berries, mango, pineapple, chai spice blend, and vanilla extract.

On the top: chia-acai icing, coconut butter, strawberry-pom jam, flax, and mango and pineapple sauteed with coconut, macadamia nuts, and chai spice blend.

Love how oopy-goopy (yes, that is in the dictionary, for those wondering) the coconut butter gets!

For some reason though, I felt so rushed this morning! I think it’s because I slept right to my alarm. Usually I wake up shortly before, and either get up then, or wait for my alarm to go off. So it felt like I “slept in” even though I didn’t. This feeling kinda stuck with me throughout the day, for some reason. It was weird! No me gusta.

I packed my turkey meatball panini wrap last night, which reminded me why I like to panini them at home rather than just wrapping them. They’re so much easier to eat!

Yeah, I pack Kale chips for lunch in a tin pie plate. What of it?

That and, since we have a toaster oven, I pop it in there for a couple minutes and it comes right back to life. Perfecto! Lets take a look at the rest of my study in tupperware containers:

Greek yogurt with a bit of mango & chai spice blend; granola

Carrot for carrot sticks; wasa crispreads & sesame rice crackers

Drive in: cawfee; english muffin w/ blackberry honey creme & PB; mini nanner

The strange thing about today, however? My appetite was MIA! Not impressed. This girl likes to eat! I should have known when I wasn’t much wanting the banana. I always want a banana! So I had half and saved the rest for my morning yogurt. Speaking of which; notice how I switched up the morning snack? No orange – instead I wanted to try something a bit more filling. Maybe this was the reason for an MIA appetite? hmmmm. I was hungry for that at the normal time, but the rest of the day? Nothing!

Obviously I still ate lunch – which, I totally burnt the Kale chips again – and had a couple crackers and the carrots, but other than that I was largely disappointed with myself. Oh, well.

What do you do when you’re not craving or hungry for anything? Still eat, or just wait until you are? I did a little bit of both, I guess. I just wasn’t sure if the yogurt kept me that content, or I just wasn’t having a “munchy” day. I’m banking on the yogurt, though. I guess it’s a good thing!

I did take some salmon out of the freezer this morning, and had planned on making honey-balsamic glazed salmon, and it’s a good thing I had a plan, too! Otherwise I know I would have either been lazy, or waffled back and forth twenty times before deciding on a dinner. I did cut lose the plans to make some wild rice that I’ve yet to try to pair with it, however.

Turned out my mom & Henry had something with shrimp for dinner, and there were some leftover. They went quite nicely with it! ย Haven’t had good shrimp in a while, so they were a nice surprise ๐Ÿ™‚ I made some burnt broc and Kale to go with it – right in the same pan, worked perf. This is probably right up there with Blueberry Salmon in terms of favorite way to have salmon. So quick, simple, and flavorful! I wasn’t going to post the recipe for it, but since I’m boring tonight, I will, hah.

Honey-Balsamic Glazed Salmon

Ingredients, for one serving:

1 salmon filet

smoked sea salt & cracked black pepper

1/4 c. balsamic vinegar

1/2 T. honey mustard

1/2 T. whole-grain dijon mustard

1/2-1 T. honey

dash crushed red pepper flakes (opt, to taste)

1/8 t. garlic powder



Rinse salmon & pat dry; preheat skillet with drizzle of olive oil. Sprinkle salt and pepper on each side of salmon. Place in pan, letting cook approximately 4-5 minutes each side, just to get some color.

Meanwhile, whisk together all remaining ingredients. When salmon has cooked on both sides (but not quite cooked through) pour glaze mixture over salmon. It will be liquidy. Flip salmon and cover, leaving over low heat until glaze thickens.

If desired, cook with some chopped broccoli, kale, and shrimp.


I wish I had more exciting stuff to tell all of you loveys, but I’m out! Tomorrow? I think so ๐Ÿ™‚ Make sure you enter my giveaway, though – time is a-tickin’!

p.s. I’m having a malfunction replying to comments via e-mail because even though I may work with computers everyday, I’m still really dense when it comes to using them. Help?


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

Pumpkin-Ginger Spelt Scones

So, it’s official. I’m a sorry excuse for a college student. I’m on break. I have the day off from work. What do I do? Wake up at 6:30 super excited to bake? uhh…maybe…

The saddest part is that I kept thinking about what I wanted to bake pretty much all of last night. It actually started getting frustrating because I found too many recipes I wanted to re-create and amp up! So finally I hit the hay and chose to make two smaller recipes rather than one full-batch. I tend to do that. I was going back and forth between scone recipes: buckwheat? spelt? dried fruit and nut? pumpkin? ginger? apple? citrus? Oh, too many choices! Finally I decided I’d just take an apple biscuit/scone recipe from Clean Eating and adapt it (and when I say adapt – I mean I took their measurements and changed just about everything else ingredient-wise. lol) and create these Pumpkin-Ginger Spelt Scones.

Really, they’re not too much like scones. I can never seem to get crumbly, biscuit-like scones, but that’s okay. I’m okay with a more muffin-like texture! I’m pretty sure it has to do with using olive oil rather than butter. The other clean eating scone recipe I’ve made in the past was the same way. So just know that if you make these, they’re more muffin-like than biscuit-like. And, believe it or not: I wrote down and measured everything this time. Usually I eyeball it pretty good, and then need to remember what I did. This is accurate! haha. I’m going to give you the recipe exactly as I made it, and make note at the end what I will do differently next time.


1/2 c. Spelt Flour

1/3 c. Whole Wheat Flour

-1 T. milled flaxseed

-2 tsp. baking powder

-1/4 tsp. each: cinnamon, nutmeg, and ginger

-1/4 tsp. baking soda

-1 T. molasses

-1 Tbs. olive oil

-1 Tbs. unsweetened applesauce

-1/3 c. plain greek yogurt

-1.5 Tbs. almondmilk

-1 tsp. chia seeds

-1/2 c. pure pumpkin puree


-raisins, rolled oats, turbinado sugar to top

-additional pumpkin, almondmilk, chia seeds, and yogurt for the glaze


1. Preheat your oven to 400*.

2. Combine all of your dry ingredients minus chia seeds in a medium-size bowl, and all of your wet ingredients (+ chia seeds) in a small, separate bowl.

3. Mix together wet and dry, being careful not to over-mix.

4. On a greased cookie sheet, either drop onto sheet with an ice-cream scoop, or form two large, 1″ thick rounds to cut halfway through baking.

top with raisins, oats, and turbinado sugar, if desired.

5. If baking as two rounds: bake 15 minutes, remove from oven, and carefully cut into wedges – I got 6 medium-sized from each round. I think4 large-sized would be reasonable, as well. Once separated, place bake in oven and bake for another 10 minutes or so. They will be more moist than your typical scone when finished.

Serving Suggestion: Top with crystallized ginger and a pumpkin-chia seed glaze.

To make the glaze:

Combine one 8-oz cup plain greek yogurt, 1/4 c. almond milk, 3 – 4 Tbs. pumpkin puree, 2 tsp. maple syrup, cinnamon,ย and 1.5 tsp. chia seeds.

My Thoughts on the Outcome and What I Might Change next time:

-I was pleasantly surprised! I made a lot of swap-ups, really just followed the measurements for flour amounts, baking soda, powder, and oil. They are not very sweet alone, but that is fine with me, especially when served with the yogurt glaze. If you plan on eating them alone and like your baked goods sweet, I’d reccommend you add some sugar or honey.

-I was planning on using 1/2 c. greek yogurt, no milk, and no chia seeds – but only had about 1/3 c. yogurt and didn’t want to break open another just for a spoonful. So I decided to make the chia-seed pudding. It worked quite well, and who doesn’t benefit from a couple extra chia seeds? But – if you have enough yogurt (heh) and don’t have chia seeds, you could use 1/2 c. greek yogurt.

-I also ran out of olive oil, so used 1 T. applesauce to adjust. Thinking about it now, I should have just used another tablespoon of pumpkin, but I guess I wasn’t thinking.

-I also meant to add raisins right into the batter – but completely forgot! Hence using them on the top. I feel they really add to the overall flavor and would strongly recommend using them – but try them right in the batter! The crystallized ginger is also a really good addition, and they might be good right in the batter as well.

-I’d recommend using the ice-cream scoop method. I’ve done it both ways, and don’t know why I did it this way this time around. I guess I just wanted triangles?

I also plugged in the ingredients to a nutrition calculator, just out of curiosity. I based it on making 8 scones – I cut mine into twelve, but honestly, 8 is the way to go. This is also sans raisins, oats, crystallized ginger, and yogurt glaze.

calories: 87, total fat: 2.6g, cholesterol: 0mg, sodium: 8mg, potassium: 40mg, total carbs: 14g, dietary fiber: 2.5g, sugars: 2.5g, protein: 3g.

Based on those, I think next time I’d also add more flax, and definitely 2 Tbs. of olive oil to make them more fulfilling. Or, I could just eat the whole batch for breakfast. Hmm, that’s not a bad idea…

Up Next?

Almond Butter and Jelly Bran Muffins!


Filed under breakfast, cooking, foodblog, health, health food, healthy living, recipe