Recently, excitement rose in my world because there were 4 spotty bananas sitting on my kitchen counter.
Spotty bananas make a great addition to toast and peanut butter.
They make great banana bread, smoothies, and (somewhat) portable snacks.
But my absolute favorite way to eat them is chocolate banana soft serve, and we'd been out for a few days.
Well, no more. (Or at least for a couple of days. )
Today's the day. (My taste buds, my baby, and my body are so happy.) Because I've received a few questions on how I make my favorite anytime "ice cream," I thought I'd offer a bit of a tutorial.
That is, if you're interested.
And really? If you like bananas, chocolate, and ice cream, you should be.
It's that good.
In addition to 2 frozen, previously spotty banana peels removed, I use the following ingredients:
I break each banana into a few pieces each and toss them in my food processor(I do NOT recommend a magic bullet for this one, by the way.), turn it on, and hold it down while it shakes for the first few moment.
Then let it spin.
Once it looks like the food processor is no longer making any progress, turn it off.
Pour in just a little bit of your almond milk (you can always add more later), add a spoonful of cocoa powder, and add your vanilla (how much is up to you. Mine is actually vanilla flavoring and not exactly extract, so it tastes sweet all by itself ...and I am a fan of vanilla, so I am kind of generous with it- maybe a teaspoon or more?).
Scrape around the sides of the food processor to move everything back towards the blades, close the food processor, and turn it back on.
(Keep an eye on things; this next part will not take long. )
Once your soft serve looks smooth, open your processor, remove the blade (carefully, of course!), then spoon the deliciousness you created into a bowl or a mug.
Enjoy every sweet, delicious, body-satisfying bite.
I know I will.
I was originally introduced to banana soft serve through this post.
Wanna see what's been fueling my day?Breakfast to go! That's one egg cooked in a little bit of butter on a cinnamon raisin Ezekiel English muffin and a Green Monster (there are lots of ways to make these; I made mine with one slightly over-ripe banana, 2 teaspoons ground flax seed, a big handful of baby spinach, and a cup of unsweetened vanilla almond milk).I ran home during my lunch break (I work just 5-minutes from home) to throw together something that will help energize me through the rest of my work day. I chose leftover vegetable "fried" brown rice, a Dr. Praeger's veggie burger, and a few cashews...and our last apple.
I made it to a spin class today! It was the 30-minute express variety, but still. I made it, I kind of got the hang of things, and I gave it what I had. Before that, though, I made this:That's 2 tablespoons of peanut butter mixed with 1/2 cup pumpkin puree and more cinnamon (Did you know that there are many different kinds of cinnamon?! Sarah clued me in to this yesterday.) + a sliced banana on a toasted Ezekiel hamburger bun.
And...that's a wrap!
The first day of February brought me a snow day to help me ease into my goal for the month.Perfect timing. (Breakfast was a basic Green Monster smoothie, a toasted cinnamon raisin Ezekiel English muffin with a tablespoon of cashew butter, extra cinnamon sprinkled on top, and a cup of coffee...and then a second cup of coffee later on.)
Today marks the first day out of twenty-eight that I commit to blogging everything I eat (not necessarily everything I drink- there may be many a glass of unsweetened tea, water, black coffee or flavored seltzer that goes undocumented. Everything else will be snapped and posted.)
My line of thinking goes something like this:
The commitment to post everything I eat will bring me accountability, of course, which will lead to the likelihood of a lot less overeating on my part...The idea of displaying everything I eat already has me more conscious of what I'm eating, more inspired, more excited to be in the kitchen...Cooking is fun, but lately I've been feeling so overwhelmed by it. (How do I make meals that are healthy and please both Tim and I without spending all our savings on meat and dairy that isn't pumped full of antibiotics?)
Of course, I know it isn't "my job" to cook for both Tim and I every night, but still a guilt of sorts has been weighing me down. I love the kitchen; I love to chop and create and nourish. I seek out retail therapy at the grocery store, but I've been shy and overwhelmed in the kitchen lately. A defeated attitude has been creeping in lately, and I don't like it. The kitchen is a place for therapy, comfort, trial and error, and messes. Not anxiety.
So I stepped into the kitchen today with one thing on my mind: Enjoy.
Enjoy I did. In the process, I made:
- Caramelized Onion, Asparagus, and Parmesan Quiche (I used a Wholly Wholesome whole wheat crust and adapted the recipe based on one found at Weekly Bite and previous quiche-making experience.
- apple pie (also using a Wholly Wholesome whole wheat crust and based on the recipe on the back of the package)
- whipped cream
- my favorite hummus
- vegetable "fried" brown rice
Ladies and Gentlemen, you may just witness the evolution of a wannabe cook over this next month.
Oh, and that apple pie? I made it with Tim in mind, but I couldn't resist a taste test. I cut a small piece, added a dollop of whipped cream and a little plain Greek yogurt for staying power (+ a mug of decaf French vanilla coffee for perfection's sake) and closed the kitchen.
But I'll be back tomorrow.
I'm thinking maybe I won't post my entire Shepherd's Pie recipe. I went bananas over the final result, but my husband didn't (which meant I got to eat almost all of it, so I'm not complaining.) Tim and I tend to have very different tastes, so I've been challenging myself to come up with healthy, satisfying meals that we both enjoy. My Shepherd's Pie did not get me closer to that goal, but it did make me quite happy.
It was probably the mashed potatoes.
Not just any mashed potatoes.
In fact, there weren't any potatoes involved at all.
For the mashed "potatoes," all I did was:
- Pre-heat oven to 375 degrees.
- Rinse a head of cauliflower and then break it into pieces.
- Put pieces into a non-stick pan. (I actually used two cake pans.)
- Drizzle a total of 4 teaspoons of olive oil over the cauliflower, and then toss well.
- Bake for approximately 25 minutes, uncovered. Some of the cauliflower will likely turn a light brown color.
- Turn off oven, allow to cool, and go about your business.
- When cauliflower has cooled, transfer to a food processor and blend for a couple of minutes.
- Add navy beans (I used a can's worth, drained and rinsed), 2-3 additional teaspoons of oil, and salt and pepper to taste.
Healthy comfort food cravings, sated.
That snow day I mentioned did not materialize.
Oh, it snowed. Roads were not plowed adequately.Few students showed up.
But no snow day.
Which turned out fine,really, because today was a relaxed day at work and guess what? In anticipation of the snow, I completed this week's 6 mile run yesterday and I have ingredients for both Shepherd's Pie (also in anticipation of the snow) and White Chicken Chili. (Stacey and Kevin, I'll be trying your version just as soon as I round up all the necessary ingredients!)
I think what I mostly wanted out of that wished-for snow day was some good-for-me comfort food and plenty of time in the kitchen. There's something so relaxing-even therapeutic- about the chopping, the stirring, the melding together of tastes and smells. I'm still going to get those things; I just might make both recipes tonight.
[If you're wondering (and you're local), I've recently started buying eggs and chicken from Shollenberger Organic Farm. I highly recommend them!]
I love food. I love to eat it, I love to cook it, I love to share it.
But...I tend to be pretty picky about what I put in my mouth when I'm going with what feels good for my body.
And like any other hot-blooded American woman, I tend to be fairly busy. I work, I volunteer, I spend a lot of time with people. I like it like that.
What I don't like is that I'm often left with not quite enough time in the kitchen as I'd like. (Maybe that's why I tend to choose more elaborate meals whenever I have anyone over for lunch or dinner...)
My solution? I rely on a few simple and quick staples when I don't have a whole lot of time to cook (or when I do have the time but am no longer excited at the prospect of chopping, sauteeing, and roasting- this doesn't happen often, but it does happen.)
First up?Does anyone remember the egg commercial? You know, I love eggs, from my head down to my legs? That's me. I mean, I could have very well been in one of those commercials because I get pretty excited about eggs. They're so versatile. Mix them with leftover beans, cooked veggies, or raw veggies that are about to go bad, a little seasoning, and voila! You have a new meal.
Another thing you can do with those eggs? Cook one up, slice up some avocado or cheese, a veggie if you want it, and pack it all in to one of these[Source]
I am a big fan. These babies are dense, chewy, and filling. My favorites right now are the Cinnamon Raisin Ezekiel English Muffins. Which taste great with a little cream cheese (the good stuff with recognizable ingredients- not the stuff that carries fewer calories but is chock full of non-food), some of my beloved cashew butter, or a couple of tablespoons of this deliciousness[Source]
I honestly prefer the "just peanuts" kinds of peanut butter. The store brand organic kind was on sale last week, so I gave it a whirl. It's good! But I think Smucker's Creamy Natural Peanut Butter (when I want a little salt) and Crazy Richard's (when I don't) might still be my favorite brands.
Perhaps not quite as exciting, but equally as useful[Source]
I usually have veggie broth on hand. Saute some onions or garlic (or both), add the broth, throw in some veggies, a protein, a starch, and any seasonings you're interested in, and you have a meal (or several!). Just last week, I made a soup out of only low-sodium vegetable broth, leeks, navy beans, potatoes, and corn. It was actually my second time making the same soup because I enjoyed the first batch so much.
Those are a few of my quick-in-the-kitchen-but-still-healthy-and-yummy fixes. What are yours? I'm always wanting new ideas!
I am a self-proclaimed carb queen. Always have been. I distinctly remember my favorite meal growing up being a plate half-full of mashed potatoes and half-full of pasta. To the brim. (This particular type of meal really only took place on holidays, and I took full advantage.) My favorite foods have changed since then ( I no longer get so excited about pasta or mashed potatoes.), but my absolute love for carbs? Hasn't.
Around here, tortillas are king. I eat them with all my other favorite foods- beans, avocados, peanut butter, eggs, hummus, chocolate- but I think the tortillas might actually be the star of the show. For that reason, I like tortillas with a little "chew." I want them to add a little something of their own to my meal- mainly texture and flavor, so I tend to go for Ezekiel tortillas. However, my favorite Ezekiel tortillas have not been in stock at my local grocery store for quite some time now. The brown rice version are- and they are tasty- but they tend to fall apart.
I will happily eat my brown rice tortillas (with plenty of napkins nearby), but I'm also open to other (perhaps cheaper) options. AND I've been wanting to try out the recipes I've been drooling over at Raw Motherhood. So while my fridge is currently full of veggies to be roasted, stir-fried, or turned into soup, like I said, tortillas are king.
These tortillas require two steps 12-24 hours apart, neither of which seem all too time consuming. Which is wonderful. Who isn't looking for healthy, delicious, satisfying, and quick recipes right now?
Here it is: my attempt at Quinoa-Flax Tortillas:
- 2 and 3/4 cup + 1 tbsp. quinoa flour (I had it leftover from last's week's quinoa flour-based recipe)
- 3/4 tbsp. ground flaxseed
- 1 cup warm filtered water
- 1 tbsp. acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)- I used apple cider vinegar
- 1/4 cup butter/oil blend, melted
- 1/4 tsp. baking powder
- 1 tsp. salt
What I did tonight:
- Combined flour, flaxseed, melted butter blend, and 1 tbsp. apple cider vinegar.
2. Cover with plastic wrap and set my covered bowl on the counter for the next 12-24 hours.
What I'll do tomorrow:
- Knead the baking powder and salt into flour mixture until the dough can easily be formed into balls.
- Form dough into 8-10 balls and let stand for 10 more minutes.
- Roll to form a 10-inch circle (this is where a tortilla press would come in handy if you have one).
- Toast on a lightly greased pan for approximately 20-30 seconds per side.
Kristen says these are freezable, but I think we all know that these tortillas aren't going to last long!
For the original recipe, click here.
I 'll let you know how my version turns out. Oh, and those quinoa-based pumpkin chocolate chip muffins I made last week? They were delicious, even addicting, even after they'd cooled down. Although I wouldn't mind a few more chocolate chips next time:-).
You know those people who complain a lot but never seem to do anything to change the object(s) of their complaints? You know who I'm talking about. Those people who say things like, "I wish I could..." when in all feasible reality, they could if they would just do a bit of prioritizing. They don't, but it kind of feels like it counts a little bit just to voice a desire, doesn't it?
Well. I don't want to name names, but...I am one of those people. It's true, and while I like to think I'm not easily embarrassed, right now I'm embarrassed. But that doesn't stop me from posting for anyone with internet access to see...I complain about being tired all.the.time. Or it seems that way. I complain to friends, my husband, on my blog, in my mind. I am tired and irritable, and I feel completely hindered, bogged down, muted. I feel like quitting everything.
You know what? I've been expecting myself to run on oil sludge for months. And while I've made some effort towards eating better and exercising more, I haven't really been all in. I've talked about it and thought about it, but actually doing requires work, shifting of priorities, and change. I've become one of those people who wishes she could....but doesn't.
I am going to do an experiment. For 4 weeks, I am going to
- Eat (mostly)clean
- take 2 yoga classes, run 3 times, and take one "just for fun" class (like Zumba!) each week
- get to bed by 9:30 a least 5/7 nights
And then I am going to reassess. Which will involve talking, thinking, and writing. But certainly not complaining without taking action. I'm done with that.
Hummus is probably among my top ten favorite foods. I tend to go through food phases, but there are a few foods I never get tired of. Hummus is one of those foods I could eat every day, or as long as I have the necessary ingredients on hand.
But. Not all hummus is created the same. If you check labels, you will notice that some brands contain ingredients that you will not be able to identify without an internet search engine. And some carry a hefty price tag.
My husband bought me a jar of tahini as part of my 24th birthday present, and I have been making homemade hummus ever since. It's yummy, versatile, and fairly cheap (the tahini is the largest investment, so if you're not sure if you like it, taste test some hummus at a friend's party before you purchase your own jar. However, I will also say that my birthday tahini lasted me over a year, and my last jar cost $8. $8 dollars for a year is not too shabby. Still, it's an investment. Moving on.)
Also? It will take 5 minutes to make. You can make hummus while unloading the dishwasher, checking email, thinking about what to make for dinner, or eating your afternoon snack. The list goes on,of course.
- Olive oil (vegetable or canola oil will work, too)- 2 tablespoons
- 1 can of garbanzo beans+ a little bit of the canned liquid (I often use an organic variety because some of the fact that some of the liquid will be used)
- 1 fresh lemon (try it with the juice of half a lemon first, then add the second half if you think you could go for more)
- 1 or 2 peeled garlic cloves (depending on how big they are and how much of a fan of garlic you are)
- salt (just sprinkle some over the top)
- tahini (I use somewhere around 2 teaspoons, which is probably why my tahini lasts so long. Many hummus recipes call for much more.)
Throw everything, with the exception of the reserved liquid, into a food processor. I have learned by trial and error to add the lemon juice first, because I always drop seeds in. It's just much easier for me to get them out if there are no other ingredients hindering seed removal.
Let the food processor do its thing for a minute or two.
Add just a little bit of the liquid, depending on desired consistency, to help your hummus smooth itself out.After you have done this a few times, you can go ahead and add that reserved liquid along with everything else because you will have an idea of how much to use. Which will, of course, make the process even easier. And you're done! You can eat it right away, as I do frequently,or you can refrigerate it for at least an hour (or both!). The hummus will take on a different consistency, depending on whether you want to wait to eat it or not, but either way it is delicious.