what i ate wednesday #18

There’s only one week left in February! I know this is usually a short month (and we even have an extra day), but time just keeps flying by as usual. As it’s Wednesday, it’s time to have another WIAW with the Peas and Crayons link party!

I tried to do better with my veggies this week, and they were definitely a main component in each of my three meals! I just have to get better at finding good veggie snacks that are filling :).

Breakfast: I tried to make the Bacon Waffle recipe as pancakes and without the bacon… something definitely went wrong and they ended up being a gooey mess. I had to microwave them all to try and cook them some more, and then topped it with melted coconut butter + cinnamon. Definitely not the tastiest breakfasts, but you can’t win them all! On the side was green eggs! Blended up egg whites + fresh spinach  and cooked normally. You can barely taste the spinach in them and it’s a much funner way to eat eggs in the morning! I should have skipped the pancakes and just had green eggs + ham instead ;).

I went to another butt-kicking Yoga Body Bootcamp class at my yoga studio and I was wiped when I got home! As a post-workout snack I grabbed a few almonds and had a packet of Emergen-C. Electrolytes + protein = perfect pick-me-up!

Lunch: Lunch was not far after my post-workout snack. I managed to take a shower and clean up my room and bathroom a bit first, but then I couldn’t wait any longer to eat! Lunch was devine. Leftover fajita steak and green peppers, stuffed in a brown rice tortilla with shredded cheese, and then topped with guac, salsa and plain yogurt with a big side of lettuce! I could eat these fajita quesadillas every day.

After lunch wouldn’t be complete with a cookie (on weekend’s at least!). This weekend was butterscotch, oatmeal and chocolate chip. Very tasty and I consumed my fair share of these over the weekend :).

Afternoon snack: Homemade Chocolate Brownie Clif Bar! With a schmear of peanut butter on top. I’m so sad this was my last one…

Dinner: This dinner was delicious! Chicken cordon bleu (just chicken breast, ham, swiss cheese + Trader Joe’s aioli mustard) with spaghetti squash and green beans on the side. I just LOVE spaghetti squash, I ate both those halves and easily could have eaten more :).

I think the Love Your Veggies month has definitely urged me to get back in the habit of trying to have veggies with every meal. Hopefully even after this theme is over I can keep up with that and continue eating my greens throughout the day! I definitely go through phases where I love certain veggies, and then I can’t stand them at all, but I think I just need to get over that and find a way to cook them that I’ll still enjoy ;). Happy Wednesday!

pumpkin flapjacks

I cannot get enough pumpkin.  Period.  With the amount of squash and pumpkin I have consumed over the past couple of weeks I am quite surprised I have not turned orange yet.  Although that might give me a nice glow for my upcoming vacation to Hawaii?  Or not so much… but even with the possibility of having an orange hue, I am not giving up pumpkin – ever.

Many recipes of pumpkin pancakes are floating around the web.  Even some gluten free friendly recipes, but most of the gluten free ones call for rice flour, potato starch, etc.  Not exactly the healthiest gluten free flours in existence, but I am sure they yield a perfectly delicious pancake.  So, instead of relying on white flours to create pumpkin pancakes, we used the overly healthy buckwheat flour to add in much-needed protein and fiber.  Thus, pumpkin flapjacks were born!

Pumpkin Flapjacks

makes 8-10 pancakes

  • 3/4c unsweetened vanilla almond milk
  • 1/2c canned pumpkin
  • 1 egg white
  • 1T lemon juice
  • 1/2T honey
  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 1t baking powder
  • 1/2t baking soda
  • 1/2t allspice
  • 1/2t cinnamon
  • 1/4t ground ginger
  • pinch of salt
1. In a large bowl, whisk together the almond milk, pumpkin, egg white, lemon juice and honey.
2. In a smaller bowl, whisk together the flours, baking powder, baking soda, spices and salt.
3. Add the dry ingredients into the wet and mix until everything is incorporated.
4. Preheat a griddle to medium-high heat.
5. Either spray the pan with non-stick cooking spray or spread some butter on the top (our preferred method since the brown butter gives the pancakes such good flavor!).
6. Spoon out an equal amount of pancake mix onto the hot griddle, repeating with the remaining mix until done.
7. To keep the cooked pancakes warm, place on a sheet pan and put in a preheated 250′ oven until ready to eat.

Have a gorgeous Fall Sunday, everyone!

pannenkoeken

We have very unique recipes in my family.  Recipes I used to think of as “normal” but not ones that many other people would eat on a regular basis.  Johnny Cake (aka a sweeter cornbread) with baked beans + hot dogs, crazy pancakes (might have to re-create this at some point), Hungarian Goulash, Chipped Beef on Toast with peas… I could go on but I’ll refrain.  When my sister and I were no longer little kids, she took over most of the cooking so a lot of what we had eaten when we were younger mostly went away.  We would have something every once in awhile, but it was not a common occurrence.  One thing that continued to stay around throughout life was Pannenkoeken (I think that’s how you spell it?).  We would often have it after church when we were visiting the grandparents.  Grandpa would slice up a bunch of apples, cook them with a whole stick of butter, and then top it with an eggy, cakey topping.  All topped off with cinnamon, sugar, and of course maple syrup!  (Just hopefully not the water + maple extract that was once served… don’t ask) Last Saturday was our first trip to the apple orchard so naturally we were thinking of something to cook for breakfast with apples!  Luckily, my sister had a good memory and thought of the delicious pannenkoeken of yesteryear.  One major change was no gluten and way less butter (or butter substitute).  We also made it in four individual dishes from Crate&Barrel, but you could easily make it in a 9×13″ baking pan.

Pannenkoeken

  • 4t butter (or equivalent)
  • 2-3 apples
  • cinnamon (+sugar if you wish)
  • 6 eggs
  • 1 1/2 c unsweetened almond milk
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • optional toppings: cinnamon+sugar, maple syrup, powdered sugar
1.  Preheat the oven to 425′.
2. Place 1t of butter per dish and place in the oven to melt.
3. Core and slice the apples and layer on the bottom of the dish.  Sprinkle with cinnamon+sugar (or just cinnamon) and ~1t water and bake for 10 minutes.
4. Mix the remaining ingredients and pour over the partially cooked apples.
5. Bake for 20-25 minutes or until cooked through.
6. Top with the toppings of your choice!
This recipe really brought me back.  I did not think it was actually going to be similar to what I had been used to, but it really was.  The cooked apples in the bottom make the entire thing so flavorful and delicious, and I think apples and maple syrup is one of my favorite combinations!  We each ate one of these for breakfast on Sunday morning and then heated up the other ones in the oven on Monday morning as a special Monday treat!

It’s so nice knowing that I don’t have to feel deprived from family memories revolving around food.  Although I’ll have to work on my grandma’s sugar cookie cutout recipes before Christmas!  Not sure how I’m going to survive without hers… ;).

a dozen years old

Time certainly does fly.  I cannot believe my little pup, Crosby, is TWELVE years old already!  Well, he rung in his dozenth year quite well – pretty sure I’ve never had a birthday that could top this one ;).

Birthday Morning Pancakes (Funfetti Style with Sprinkles!) in the shape of his face… or hearts.  You can choose.

He went sailing – although I don’t think he would actually pick this activity on his special day… he still got some quality snuggle time with Kinley!

One particularly gluten free friendly restaurant allows dogs on the porch – but more on this later!

Yes, he got his own birthday cake… the main reason was actually Kin and I have had an incurable sweet tooth lately.  Well, I am happy to say it is cured (and there’s still some in the freezer for later!).

Finally?  On his actual birthday (the 29th), he had Meatloaf Cupcakes with Mashed Potato Frosting.  Yummm – and decorated with hemp seeds!

This little guy is definitely sad his birthday weekend is over.  But we’ve got a THREE day weekend coming up to spend some more quality time with the old man!

Aren’t we are such horrible pet owners?!

pre-race fuel

I do not have a long history with running, as I have said before.  It is relatively new in my life and I am still trying to figure out how to best fuel my body for short and (more importantly) long runs.  I obviously know pasta is a huge tradition for pre-race dinners.  Spaghetti nights being very common the night before a long run or race.  But since recently eliminating gluten from my diet, it has become harder to fill my meals up with carbs.  I used to eat a sandwich every day, something that I rarely have since the bread I now buy is more expensive than my previous gluten-filled sprouted wheat bread.

A simple carbo-loading night is now not quite as simple.  No plain spaghetti for us.  So when Kinley was gearing up to run in the Summerfest 1/2 marathon, we had to think of something that would help her get through her run.  What did we end up with?  Pancakes!

We had somewhat of a pancake party as my friend, Ashley, was spending the night.  She brought her own mix, but Kinley whipped up a delicious recipe we have been using that was inspired by the recipe Weekend Pancakes Made Easy in the cookbook, Vegan Yum Yum.

Gluten Free Oatmeal Pancakes (the picture above is actually a triple recipe, so don’t be concerned when you don’t make a pile of pancakes with the below measurements 😉 )

makes 2-3 servings

  • 1 c oat flour
  • 1/3c millet flour
  • 1t baking powder
  • 1/4t salt
  • 1t cinnamon
  • 2T ground flax
  • 1cup non-dairy milk (plus more milk or water if needed to thin out batter)
  • 2T unsweetened applesauce
  • 1t vanilla

1. Whisk together the flours, baking powder, salt, cinnamon and flax.

2. In a small bowl, whisk together the milk, applesauce and vanilla.

3. Mix the wet ingredients to the dry and add more liquid if necessary.

4. Preheat a skillet over medium-high heat and cook until golden brown on the one side, flip and cook the other side to golden-brown as well.

*It also works to keep cooked pancakes in a 250* preheated oven if you wanted to make up the whole batch before serving!

I love my pancakes topped with banana, almond butter, coconut butter and of course pure maple syrup – but use any of your favorite toppings (or mix-ins!).

These definitely helped Kinley carbo-load for her race!

what i ate wednesday #1

I noticed a few other bloggers were participating in “What I Ate Wednesday”, or WIAW.  I thought it would be fun to post everything that I ate today, just so I can compare how my foods and tastes change and develop over time.  So basically, the following is what I ate today – which is somewhat typical to what I eat every day! I did start out my day earlier than I have been – 5:15am… I had to drive to my parents to drop my little puppy, Crosby, off at the vet to get his teeth cleaned.
Breakfast:
Overnight Oats in a Jar
1/3c old-fashioned oats
1 banana, mashed
1T cocoa powder
1T chia seeds
1c unsweetened vanilla almond milk (I think next time I will either switch this to 3/4c or add an extra 1T chia to help it get thicker)
+topped with 1T natural peanut butter in the morning
Simply mix all ingredients together and let them thicken up in the fridge overnight (or at least 2 hours), such an easy grab-and-go breakfast in the morning!  I also had some coffee + soymilk for the drive!
Mid-Morning Snack:
Since I got up earlier than I have been used to, I needed a mid-morning snack to tide me over until lunch.  I accidentally ate almost all of my pineapple before a picture… whoops ;).
Lunch:
Leftover dinner from last night (recipe here!) + dollop of hummus.
Carrots & Sugar Snap Peas
Afternoon Snack:
Since I was home, I met up with a friend for coffee in the early afternoon. I got a small soy latte. I also had plantain chips & an apple later on.
Dinner:
Coconut Cashew Pancakes w/ an Egg
We don’t have breakfast for dinner very often… but breakfast is by far my favorite meal :). Crosby’s mouth was also a little sore from the dental and pancakes are one of his favorite meals so he got his own little coconut-less pancake. We used Bob’s Red Mill Pancake mix with toasted coconut added to the backside of the pancake, and then topped them with peanut butter, cashews, coconut butter & more toasted coconut – YUM!