I’m Alive!!!

Posted on February 15, 2018. Filed under: Breakfast, Uncategorized | Tags: , , , |

Well, mostly. Remember my post last week saying I woke up feeling a little weird? I really wish that’s where it stopped. I actually think I got the flu for the first time since I was a kid. I’m feeling better now, but Thursday to Monday were not fun. Muscle aches, angry stomach, the works. Whenever I’m sick, I tend to not pay attention to diet because I don’t eat enough so anything is good to get calories in.

I started feeling better yesterday. Sure, I’m still a little congested and my energy level is a lot lower than normal, but I don’t feel miserable anymore. (Part of me wants to do something, other part of me just wants to nap)

I had a craving for pancakes (mainly because Hulu has 2 different pancake commercials it was cycling through) and decided to make a breakfast pancake out of the chickpea flour I had. I found a vegan recipe that seemed pretty solid.

The recipe is very easy. It doesn’t have a ton of sweetness in it, however, if you use coconut oil in your pan, the oil will add a sweetness (be careful though, smoke point on coconut oil is lower than most, my apartment is smoky.) To spice them up, I topped them with chopped pecans, pink lady apples and honey.

Vegan Chickpea Flour Pancakes

Here’s what to get from the store:

Chickpea flour
Baking Soda (I used powder, it’s 3x the amount of soda called for)
Coconut Oil
Ground Flax Seeds
Almond Milk
Pancake toppings

Grain Free Vegan Pancakes
(From Health is Happiness)

1 1/2 cups chickpea flour
1 tsp ground cinnamon
1 tsp baking soda
3 tbsp ground flax seed + 9 tbsp warm water
1 tsp vanilla extract
1 1/2 cups almond milk
coconut oil for cooking

  1.  Combine the ground flax seed in a small bowl with 9 tablespoons of warm water and mix well. Set aside for 10 minutes.
  2.  Combine the flour, cinnamon and nutmeg together in a mixing bowl.
  3. Combine the almond milk, vanilla and flax together. mix well.
  4. Add the wet mixture to the dry and mix well.
  5. Preheat a non-stick pan on medium heat. Add a little coconut oil and spread around the pan.
  6. Add about a 1/4 cup of batter to the pan. Cook for a few minutes on one side, flip and cook a couple more minutes on the other side.
  7. Remove from pan, keep warm on a plate, and repeat until all the batter is done.

I haven’t really gone out and done anything in the past week because I felt so bad. I had planned to get sushi last Saturday after work, but my body had other plans. Since I’m feeling better, I want to go do ….something. I just don’t know what that is. I should probably give myself another day, but who knows. Maybe something interesting will come up.

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Branching out

Posted on June 2, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know I can’t STAND cooked spinach. To me, it looks and smells like a dead alien life form. I keep trying to eat it, but every time I try, it’s kinda mushy.

That being said, only eating my spinach salads every day can get a little boring. Today I wanted eggs, but since I hadn’t gone grocery shopping yet, I didn’t have a ton of options. What I did have was some kale, spinach, and beans. I decide to branch out and actually saute the kale and spinach in a tahini tumeric dressing.

I used a lot more kale than spinach; the kale doesn’t doesn’t cook down the same way as the spinach does, so it still had some crunch to it. I was surprised, I actually couldn’t tell the spinach was even in there. Adding the runny eggs on top helped even more.

This recipe is very easy, full of fiber, protein, vitamins A, and K. The dressing I used has been my new salad dressing, so you can make a lot and use it on more than just this dish.

Sauteed Spinach, Kale and Black beans topped with Runny Eggs and Sriracha

Here’s what to get from the store:

Apple Cider Vinegar
Soy Sauce
Olive Oil
White Vinegar
Lemon Juice
Garlic Chili Sauce
Black Beans

Tumeric Tahini Dressing
(Note, I didn’t measure anything making this, so use your best judgement)

2 tbsp Tahini
1/4 cup olive oil
1 tsp soy sauce
1 tsp white vinegar
1 tsp apple cider vinegar
1 tsp lemon juice
1 tbsp garlic chili sauce
Tumeric, cayanne, pepper, paprika

  1. In your blender (or a container you can use an immersion blender in) put all of the ingredients. Blend until combined. Taste to adjust seasoning.

Runny Eggs Over Spinach and Kale

2 cloves garlic, smashed
1 1/2 cup chopped kale
1 cup spinach
4 tbsp black beans
Salt, Pepper
Tumeric Tahini Dressing
2 eggs, over easy

  1. In a saute pan, saute the garlic until fragrant. Add the kale and spinach, cook until wilted.
  2. Add the black beans and the dressing, saute until warmed through. Serve topped with 2 runny eggs and sriracha.

I recently started a new job at a restaurant that is the complete opposite of every other place I’ve ever worked. It focuses on good for you food and any dietary restrictions a person can have. It’s good because I won’t be afraid to eat there (even though I won’t because bringing food from home is cheaper) and it inspired me to make the new salad dressing. I realized I had been using the same dressing for about 3 years, there’s nothing wrong with changing things up.

I hadn’t been able to keep up with my exercises recently because of all the training at the new job, and because of that, my whole body hurts. It’s kinda cool though, I missed that feeling a little bit.

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Stack it

Posted on May 17, 2017. Filed under: Breakfast, Main Course, Uncategorized | Tags: , , |

The 16th of every month is probably the most responsible day of the month for me. I go to the bank and pay all my bills.Granted, the past few weeks I’ve been overly responsible anyway. Makes for easy living, but slightly boring, for sure. Friends and I are going out tomorrow, it will be quite needed.

After hours of bill paying, cleaning, ect, I had to eat something. I haven’t gone to the grocery store yet, so I don’t have a ton of options, but I do still have options. I still had some sweet potato left (I had bought a huge sweet potato), but I didn’t want to do the same thing I had been doing. I decided to grate it, put it into ramekins, bake it, and top it with black beans and eggs. I have to say, it was pretty perfect. It could be breakfast, I suppose, but not really being a morning person, I made it for dinner.

This recipe is very easy, doesn’t take terribly long and is full of good stuff.

Sweet Potato Stacks with black beans and Eggs

Here’s what to get from the store:

Sweet Potato
Black Beans

Sweet Potato Stacks

1/4 sweet potato, grated
Olive Oil
Black Beans
2 Eggs
Salt, pepper, garlic powder, tumeric

  1. Mix the sweet potato with some olive oil,  and seasonings. Divide into 2 oil lined ramekins and bake in a 350 degree oven for 20 minutes.
  2. Remove the ramekins from the oven, flip over onto a plate with spinach on it. Put the black beans on top.
  3. Cook your eggs however you like, I prefer a runny yolk, then put them on top of the stacks. Put some sriracha on top and enjoy.

Today was the perfect day weather wise. I was able to go and read on the beach for a little bit after I was done with my chores for today. I can’t wait for the summer.

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Sometimes, we make mistakes

Posted on May 12, 2017. Filed under: Breakfast, Uncategorized | Tags: , , |

I was really excited to try this recipe.  I wanted something with less processed carbs, but man, these waffles were dry! Even adding a peanut butter yogurt topping with strawberries didn’t help. I’m going to post the recipe anyway, but man, beware if you eat them. I had added rhubarb to them as well, but not all of it cooked so I think that was not a good choice. That one was my mistake, using the recipe was only half mine. Def not going for anything “low carb” or “gluten free” or “keto” if I’m making anything bread related.

Here’s what to get from the store:

Milled Flax seed
Chia Seed

Flax Waffels
(From Healthful Pursuit)

2 cups roughly ground golden flaxseed
1 tablespoon gluten-free baking powder
1 teaspoon sea salt
10 tsp chia seed with 15 tbsp warm water
½ cup water
⅓ cup avocado oil or extra-virgin olive oil or melted coconut oil
1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon

  1. Place your waffle maker on the counter and heat on medium, or your desired setting for crisp waffles.
  2. Combine flax seed with baking powder and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add chia seeds, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture.
  5. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  6. Add in your fresh herbs or stir in the ground cinnamon.
  7. Divide mixture into 4 servings. Scoop each; one at a time, onto the preheated waffle maker and close the top. Cook until it beeps and repeat with remaining batter.

Maybe I did something wrong, but these poor things were pretty much not the best. Maybe you’ll have better luck, which is why I posted it at all.

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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
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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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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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
Greek Yogurt

Salted Honey Almond Butter

Raw almonds
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:

Nut Butter
Cashew or Almond Milk
Chia Seeds

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.


Here’s what to get from the store:

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:

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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