Breakfast

Patty Cake, Patty Cake

Posted on March 15, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know a few things; I eat a lot of beans,  I love animals, and I am not a morning person. Sure, I’ll get up,  if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean  don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.

Now, along with not eating a lot of meat,  also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.

This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote  I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.

Vegan pancakes wth a strawberry and blueberry compote

Here’s what to get from the store:

Wheat flour
Almond Milk
Baking Soda
Chia Seeds
Strawberries
Blueberries
Coconut Oil

Vegan  Pancakes
(from Cookie + Kate)

1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract


  1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
  2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
  3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Strawberry and Blueberry Compote

1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch

  1. In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.

Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.

I’m in the middle week of using the Fitstar app and  have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.

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Smashing!

Posted on September 15, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , |

I bring my salad to work for a few reasons, 1: I can’t eat deep dish every day, and 2: I actually really like salads. Pretty much every time I eat one behind the bar (which is often, I can’t just leave the bar to eat a meal) someone comments on it. My response is always along the same line “I didn’t get this figure eating deeps dish” or “I worked hard on this, I want to keep it” Most of the time I get laughs. Then I remembered, there are very few people in my life, especially not current customers, who knew me when I was bigger.

In fact, there aren’t too many people in my life from my past anyway. There’s my family, obvisouly, my friends Phil, Jason, Sally and Eric. And the last 3 have only really known me about 8 years. Phil’s known me for 16. But to most people, this is how I look now. And I’m really proud of that. The way I got to be this way was from eating right, practicing my yoga, and finding balance.

Yoga helped me find balance, really. I used to have no energy, bad body image and was just over all depressed. Yoga and the right food helped me find that. I really hope that everyone I know can find their balance and become the best version of themselves they can be, because what is life if you’re not the most awesome version of yourself?

That being said, having balance means not eating the same green smoothie and spinach salad every day. It can get boring. The other day before I went to the store, I had toast in my mind. I don’t normally have bread at home, but I’ve come to notice if I have a craving, I should just fulfill it.

Avocado toast is something that has been around for a while now. The idea is to have a filling meal with some healthy fat. I wanted to make it a little more healthy, with added protein. When you don’t eat a lot of meat like I do, you do need to add extra protein into your diet to get muscles.

This is an easy recipe, all I did was mix kale, black beans and an avocado, put it on some toast, and added a fried egg. This doesn’t need  a real recipe, just a picture. The real recipe will come later tonight or tomorrow with the butternut squash and sweet potato soup I have going.

Avocado Toast with Kale, Black Beans and a Fried Egg

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Rootin

Posted on May 20, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

I have a confession to make, before anything that may hurt, I tend to freak out, not a lot, but I get shaky and very concerned. Once it starts (unless it’s a roller coaster) I realize it isn’t that bad. Today I had my very first (and hopefully last) root canal. I was TERRIFIED. Everyone who worked at the office was so nice and let me listen to my music. I closed my eyes and kind of went into my own world. I almost fell asleep.

That being said, when I scheduled the appointment I took the whole day off work because I wasn’t sure how I’d feel afterwards. Well, besides my jaw being a little sore from being pushed open for about an hour,I feel fine. My original plans for after were get a pedicure if I felt up to it, then nap and decide on food. Well I felt up to the pedicure (and a manicure) and tried to nap. Unfourtantly for me, I turned on Dinners Drive ins and Dives and could only think of waffles because that’s what they were showing. And then for some reason I couldn’t stop thinking about almond butter (probably because I ran out).

After trying to nap for a half hour with no luck, I threw my raw almonds into the oven to toast for my almond butter. Once I finished I started looking up protein waffles (because I wanted to be healthy) and decided they were all awful because I don’t use protein powder. I then settled on waffles with Greek yogurt.

Both recipes are very easy (Seriously, why did no one tell me how easy it is to make almond butter at home?) and as healthy as they can be.

Greek Yogurt Waffles with Salted Honey Almond Butter, Berries and Greek Yogurt

Here’s what to get from the store:

Raw almonds
Honey
Greek Yogurt
Eggs

Salted Honey Almond Butter

Raw almonds
Salt
Olive Oil
Coconut OilHoney

  1. Spread the almonds in a square cake pan and toss with oil, then sprinkle with salt. Bake at 350 degrees for about 15 minutes, making sure to stir often. About 5 minutes before removing the almonds, add a drizzle of honey and stir. The almonds will be done when they are a darker brown.
  2. Pour everything into a food processor and blend on low, making sure to scrape the bowl. Taste to adjust seasonings, add more salt and honey if needed. If the butter doesn’t seem to pull together, add a drizzle of coconut oil while blending. Store in your fridge.

Greek Yogurt Waffles
(Adapted from Le Crem de la Crumb)

1¾ cup Cashew milk
½ cup plain Greek yogurt
1 tablespoon honey
2 cups flour
1 tablespoon + 2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 tsp vanilla

  1. Preheat your waffle maker. In a medium bowl whisk together eggs, milk, greek yogurt, and sugar (or maple syrup).
  2. Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn’t need to be perfectly smooth).
  3. Grease the waffle maker and cook waffles according to manufacturer’s instructions.

I’m actually glad I feel well enough to do things today, I picked up a shift on Monday at Unos so now I have 4 and Unos and 4 at Blue Pointe (2 doubles in a row, FTW) I’m going to be exhausted when it comes to my wisdom teeth extraction on Thursday (But hey, dental work is expensive!)

 

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Hauling Oats

Posted on May 18, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

Working 3 jobs between 2 states is kinda nuts. Saturdays and Sundays are insanely long for me, I’m at Unos at noon till 6, then have my shows and Sundays I pull 8 hours. It’s actually kind of hard to eat there because normally it’s busy enough where I can’t step away. So I’ve been trying to figure out what to eat for breakfast to be able to handle not being able to eat right when I get hungry. First thought? Oatmeal.

My original thought was to make my own pre-made oatmeal cup that I just add hot water to, but then I thought “What about over night oats?” Overnight oats are great, there’s no cooking involved, all you have to do is mix stuff in the container you’re using, it’s perfect.

Oatmeal is really good for you, specially if you want to get filled up. It’s full of fiber and you can add some really great flavoring both inside and on top. As long as you use a good sweetener (like honey) there really isn’t anything bad you can put in there.

Peanut Butter Overnight Oats with Berries

Here’s what to get from the store:

Oatmeal
Nut Butter
Cashew or Almond Milk
Chia Seeds
Honey
Berries

Peanut Butter Overnight Oats

1/2 cup Oatmeal
1/2 cup Almond Milk
1 tbsp peanut butter
1 tbsp Chia Seeds
1 tsp honey
Berries, nuts, seeds

  1. In a jar, mix the milk, peanutbutter, seeds and honey. Add the oatmeal and make sure it is covered by the liquid. Let sit overnight, top with fruit and nuts of your choice.

I don’t know if my cleaning knocked something lose yesterday, but I was DRAINED by the time work was done. I tried doing my yoga and I couldn’t get through it. I instead took a 3 hour nap. I’m glad that I’m now in shape enough where I can skip a day and it won’t unrail all of the progress I’ve had the past few months.

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Gra-no you didn’t (Pt2?)

Posted on April 19, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

Was there a part one? I can’t remember.

This past weekend was the first of my crazy weekends that I’ll be having until I move. I ran a show Friday, had to be at work at 8:30 for a cooking class thing, worked till 5, ended up out with my friends, then pulled a double yesterday. I stayed in the city on Friday, and I didn’t want (or really couldn’t) bring up a salad the next day, and I wanted to have some sort of healthy snack that didn’t need to be kept in the fridge.

A few weeks ago I had some bananas that were getting a little far along, and thought about making granola bars with them. I found a very simple and good for you recipe and finally had time to bake them on Friday before my trip up to the city.

This recipe is very easy, and, as long as you have the correct measurements you can switch out a lot of the ingredients.

IMG_20160418_124349.jpg

Here’s what to get from the store:

Quiona
Chia
Oatmeal
Almond Butter
Nuts (I used almonds and cashews)
Dried Fruit (I did dates and golden raisins)

Chia, Quiona and Banana Granola Bars
(From Ambitious Kitchen)

1 cup gluten free rolled oats
1/2 cup uncooked pre-rinsed quinoa
2 tablespoons chia seeds
1/4 teaspoon salt
1 teaspoon cinnamon
2 ripe bananas, mashed (about 3/4 cup)
1/2 teaspoon vanilla extract
1/4 cup roughly chopped almonds
1/4 cup chopped pecans
1/3 cup dried fruit (raisins or cranberries work well)
1/4 cup natural creamy almond butter
2 tablespoons honey or pure maple syrup

  1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper to prevent bars from sticking.
  2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir in mashed banana and vanilla. Fold in almonds, pecans (or walnuts) and dried fruit.
  3. Place a small saucepan over low heat; add in almond butter and honey (or maple syrup) and stir until warm and almond butter is melted. Fold into granola bar mixture until well combined. Pour into prepared pan and press down firmly with hands or with a measuring cup to help bars stay intact. Bake for 25 minutes or until edges turn golden brown. Allow to cool completely before cutting into 10 bars.

I really like working at the new place. Everyone there has been great. I had been told the bartenders are a little standoffish at the beginning, but all the ones I’ve worked with seem to like me right away. It’s great working somewhere that feels like a family again.

 

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Drink your veggies!

Posted on April 1, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

When I got back from vacation, I was a little mad I’d gained a few pounds. We moved around as much as I always did, but my eating habits weren’t the same, and I could tell the difference. I knew I had to eat a lot more veggies. I also came home to a fridge with just spinach and some juices and no time for grocery shopping (since I’m a psycho and went right back to work).

So, pretty much every day since I got back, I’ve had a spinach and banana smoothie to start out the day. I know, I know, it sounds gross. But, here’s the great thing about raw spinach; it has almost no flavor when it’s blended.

I tried to make this smoothie as nutritionally balanced as possible. It only takes a few minutes to make, but it will give you the boost of energy you need to get through a workout or your morning. Warning though: this is also SUPER full of fiber. If your diet isn’t full of fiber, be careful. (I also didn’t measure anything, so…sorry)

Spinach and Banana Smoothie

Here’s what to get from the store:

Banana
Spinach
Kale
Flax Seeds
Chia Seeds
Plain Greek Yogurt
Fortified OJ
Cashew Milk

Banana and Spinach Smoothie

1 banana
Chia and Flax Seeds
Few tbsp Plain Greek Yogurt
Equal Parts OJ and Cashew Milk
Handfuls Spinach and Kale

  1. Throw everything into a blender and blend until smooth. Add more spinach if you like.

I’ve come to really look forward to my daily yoga. It’s the one thing that slows me down. If you know me, you know I’m always moving quickly. Thanks to the breathing and having to focus, I actually am forced to slow down, it’s actually really nice.

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I’m Egg-cited

Posted on February 28, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , , , , |

Pretty much every day, I eat a spinach salad. It’s very good, but it’s not as filling as it used to be. I’ll get a few hours into work and be really hungry again.

That being said, I don’t eat at bdubs at all, and I try not to eat at Tommy bs every time I work. I’ve been pretty good at bringing a snack to work with me, but sometimes that doesn’t fill me up either. Friday night at work, I got some potstickers. I thought they were a little higher in calorie content, but I came to find out a whole order is only about 200 calories. No wonder I was still starving when I got home a few hours later.

To combat that, today I decided to make an omelet. It’s basically my salad, but with more eggs. The protein should keep me full longer. (I’m hoping). You’d think after about 6 months of having a faster metabolism that I’d be used to it, but I’m not. Feels like it’s getting faster.

There’s a few things to help your metabolism if it’s started slowing (age will do that). Drink a lot more water, and start adding some spice to your diet. Spicy foods help metabolism a bit. I like to add bell peppers to my salad, and when I make my dressing, I add sriracha.

This recipe is very easy and takes no time at all. It is very customizable, and there is nothing in it bad for you.

3 Egg Omelet

Here’s what to get from the store:

Eggs
Fresh Basil
Spinach
Orange Bell Pepper
Feta
Black Beans
Tomato
Srircha

3 Egg Omelet

3 eggs
1 tbsp chopped red onion
1 clove garlic, chopped and smashed
Small part of a bell pepper, cubed
1/2 small roma tomato, cubed
3 basil leaves, chopped
Handful of spinach
Black Beans, about a tbsp
Feta Cheese
Salt, pepper, cayenne, srircha

  1. Whisk the eggs in a bowl. Add the onion, garlic, basil, some of the spinach, salt and pepper.
  2. In a low sided skillet, heat some olive oil on med heat. Add the egg mixture. Let it cook until the top is the only part that is not cook. Season with salt, pepper and cayenne. With a large spatula, flip over the omelet. Season the other side a well.
  3. Once it has started to puff up a little, add some feta cheese to half of it. Then put some black beans, more spinach, and half of the pepper and tomato. Fold in half and put on a plate. Top with the rest of the pepper, tomato, more feta and spinach and srircha.

I’ve decided to add some more cardio to my workout, the strength training I have with my yoga practice is fantastic, but I feel like I need some more. I’ll be adding burpees and jumping jacks, and maybe I’ll start running again, we’ll see.

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Where the Cookie Crumbles

Posted on February 24, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

So I made these the same time I made everything else last Thursday, I was planning on just waiting to post it until this week because I originally had no time to cook this week, but mother nature decided to step in. (I’m currently working on some Whole Wheat Oatmeal Bread).

I’m always looking at different ways to use up bananas I didn’t eat. Luckily since I eat one almost every day, I generally don’t have any that get to far gone, but sometimes I do. I wanted to make something healthy that I could bring to work with me for breakfast.

Even though they’re technically cookies, they’re actually very good for you. I added flax and chia to the recipe I found, so once again, they’re full of fiber. They aren’t too sweet but they do satisfy that craving if you so want.

This recipe is very easy and takes no time at all. I used less honey than the suggested because I did want to keep sugar content a little lower.

Banana Breakfest Cookies

Here’s what to get from the store (you do need old bananas):

Flax
Oatmeal
Almond Butter
Chia
Dried Cranberries
Dried Dates

Banana Breakfast Cookies
(Based off Five Heart Home)

2 cups quick oats
1/2 cup Flax
1/4 cup chia seeds
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas (ripe or slightly overripe), mashed (about 1 cup)
1/2 cup almond butter
1 1/2 tablespoons honey
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup dried dates

  1. Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Measure oats, flax, chia, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, almond butter, honey, vanilla, cranberries, and dates. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

The wind is the worst, here in NWI there isn’t anything to hold the wind back, so even if there isn’t that much snow, the wind can make it look like white out conditions. Also, my complex makes its own wind tunnel, so outside sounds like about a hundred ghosts are having a party.

 

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Nanna Muffins

Posted on February 5, 2016. Filed under: Breakfast, Uncategorized | Tags: , , |

Two posts in one day!

I had some bananas that were getting a little dark, and I could have just made regular muffins, but I thought “Why not make them full of fiber!” I had extra flax seeds, so why not, right?

This recipe is so easy and takes very little time. It’s also very fiber-rific, so be careful if you don’t eat as much fiber as I do.

Banana Flax Seed Muffin

Here’s what to get from the store (remember, old bananas though)

Flax seeds
Chia Seeds
Oatmeal

Banana Flax Seed Muffins

2 over ripe banans, mashed
1 egg
1 cup flax seeds
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup oatmeal
Chia Seeds

  1. Grind your flax seeds in a coffee grinder until fine.
  2. Add the flax seeds and the egg to the bananas and mix.
  3. In a seperate bowl, mix the dry ingredients and sprinkle chia seeds on top, then mix them in as well
  4. Add the dry ingredients into the bananas mixture. Put into greased cupcake pans.
  5. Bake in a 350 degree oven for 20 minutes.

My fingers are sticky, and there was something on my arm. My life is a bunch of mysteries. Clumsy, clumsy mysteries.

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Gra-no you didn’t

Posted on January 20, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , , , , |

It took me a long time to actually eat breakfast. Mom would make breakfast every morning when we were in school, but I was never hungry. Mainly because I probably had the metabolism of a 40 year old. Normally my breakfast is a banana and Greek yogurt, or sometimes that chia pudding. Problem with those is that they’re really not filling for winter. At all.

Most store bought granola can be really high in sugar, so it’s actually better to make it at home. This way you can not only control the sugar content, but you can control everything that goes in it. There’s a few blogs I’ve stumbled on that say cooking food is processing it, and yea, technically they’re right, HOWEVER, making food at home is always better. Not only is it cheaper, but it is just better for you. I’m not saying you have to make everything from scratch, no one has time for that. But making your own pasta sauce, or salad dressing, or granola is totally doable.

This recipe is very easy, it does require some cooking time though. The mix ins that I have are only a suggestion, if you want something different, go for it. This is a very filling recipe, and is vegan (unless you’re a vegan who doesn’t eat honey, if you are, sub maple syrup)

Home Made Granola

Here’s what to get from the store:

Rolled Oats
Flax Seeds
Slivered Almonds
Chopped Walnuts
Chopped Cashews
Dried Dates
Dried Cranberries
Golden Raisins
Honey

Granola

1 cup rolled oats
1 cup flax seed
1 cup almond0s
1 cup walnuts
1 cup cashews
1/4 cup brown sugar
1/4 cup plus 2 tbsp honey
1/4 cup coconut oil, melted
Cinnamon, nutmeg, tumeric
3/4 tsp salt
3/4 cup dried dates
3/4 cup dried cranberries
3/4 cup golden raisins

  1. In a large bowl, combine oats, flax seeds, nuts and sugar.
  2. In a separate bowl, combine honey, oil and seasonings. Mix into the oat mixture and spread into a sheet pan or cake pan.
  3. Cook in a 250 degree oven for an hour and fifteen minutes, string often to keep color even.
  4. Remove from oven and add the mix ins. Serve topped with your favorite fruit and almond milk, or as a topping for some yogurt.

Last night I made the mistake of making a large can of crispy chickpeas and eating them all. It’s been an interesting afternoon.

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