New breakfast – wheat & oat bran!

I continued the 31-day Yoga Challenge this morning with YogaDownload’s 20 Minutes of Power #1 (Dawnelle is the instructor – my favorite).  I did this routine after 25 minutes of the Firm: Cardio Dance, which has been a recent addiction.  I plan on doing at least one Gentle Hatha Flow later on today as well (20 minutes).

I also tried a new breakfast today – oat bran AND wheat bran.  Wheat bran was on sale and I had no idea what it was, so of course I bought some.  Apparently it’s what gives Raisin Bran the “bran” taste.  I had miso soup on the side (this is a great way to get in veggies early in the day if you’re not in the mood for a green smoothie).  In this bowl:

15-wheat-oat-bran-miso

  • 1/2 cup oat bran
  • 1/3 cup wheat bran
  • 1/2 banana
  • spoon of PB&Co’s Mighty Maple

I’m thinking this might be a major “brick in my belly”, to quote Heather.  I hope you all try it – wheat bran is amazing with respect to nutritionals.  Per 1 cup serving: 125 calories, 2.5 grams fat, 37.4 grams carbohydrates, 24.8 grams fiber (!!!), 9 grams of protein.

I have so much on my to-do list right now.  Some of it is urgent, some of it can wait, but I’m feeling overwhelmed!

  • Grocery shopping
  • Change the sheets
  • Finish and put away laundry
  • Tutor for a few hours this afternoon/tonight (this is one of my side jobs)
  • Work on semi-pro bono website (web design for friend of a friend)
  • Work on logo for consulting project
  • Work on template/website for consulting project
  • Make travel arrangements for upcoming cruise to Mexico (out of LA; this cruise has John Mayer, OAR, and Guster playing concerts on the boat)

Happy Monday!  What do you do when your to-do list gets out of hand?

Menu Plan Monday (vegetarian/vegan/macrobiotic)

This morning I went to the farmers’ market and snagged some pictures.  It was raining, so these don’t portray the usual vibrance… but I think you get the idea.  I love my farmers’ market.  (This is the Mountain View Farmers’ Market, by the way.)

At the entrance were some flowers

2-farmers-market-flowers

3-farmers-market-greens

So many fresh nuts4-farmers-market-nuts

So hard to choose!…9-farmers-market-veggiesFresh catches of the day…
5-farmers-market-fish

Mushrooms are delicious…
11-farmers-market-mushroomsAnd lots of cheese options…
6-farmers-market-cheese

These were gorgeous.  I miss having a garden…10-farmers-market-daffodilsPossibly the best honey ever!

7-farmers-market-honey

Freshly grown herbs8-farmers-market-herbsAnd lots of potatoes
14-farmers-market-potatoes
And my favorite… the samples!

12-farmers-market-orange-samples

Menu Plan for the Week of March 01 – March 07

Dinner ideas

  • kabocha, bean, tomato, and swiss chard soup (recipe to come); farmers’ market bread and ezekiel pitas for carbs
  • teriyaki tofu; balsamic red swiss chard and onions
  • use up the leftover wontons
  • kabocha fries (duh! always!)
  • homemade pizza
  • roasted squash, carrots, and onion with herbs
  • going out!

Lunch ideas

Breakfast ideas

  • fruit by itself
  • whipped banana oat bran
  • miso soup
  • tofu yogurt

Dessert ideas

More great menus can be found at Organizing Junkie!

I’ve pretty much given up on dairy.  It makes my stomach churn and I broke out for the first time in 3 weeks after having yogurt yesterday.  Oh, well.  I can find lots of things without it!  And they are all delicious.

Around the blogs:

Yogurt Cake (Dolce di yogurt)

This recipe is loosely based off of a cake that our hosts in Italy baked for us last year (we stayed at a bed and breakfast – it was lovely).  I decided to use oat bran instead of flour.  I’ll post my version as well as the translation of the true Italian one.  I asked our host for it because I liked it so much.

Maggie’s Maple Yogurt Cake

37-yogurt-cake

Ingredients

 

  • 2.75 cups oat bran
  • 1 teaspoon baking powder
  • 2 cups plain yogurt
  • 1/3 cup maple syrup
  • 4 egg whites

 

Directions

 

  1. Preheat the oven to 375F.
  2. Mix together the dry ingredients.  Add the wet ingredients
  3. Spray a pan with non-stick cooking spray.  Pour in the batter.
  4. Bake for 35-40 minutes, let cool.  Slice in small squares and enjoy.

 

Dolce di yogurt (Italian version) = Yogurt Dessert

Ingredients

 

  • 2 cups plain yogurt (500g di yogurt bianco)
  • 3 eggs (uova)
  • 5 tablespoons sugar (cucchiai di zucchero)
  • 7/8 cup cooking oil (bicchiere pieno di olio di semi)
  • 2.5 cups flour (300g di farina)
  • 1 teaspoon baking powder (bustina di lievito)
  • lemon zest/lemon extract (aroma di limone, oppure buccia grattug giata di limone)

 

Directions

Mix the eggs with the sugar, add the other ingredients, and then mix them all together.  Pour into a buttered dish and cook in the oven for 40 minutes at 356F.  (Sbattere le uova con lo zucchero, aggiungere gli altri ingredienti e poi mescolare tutto.  Versare in una pentola imburrata e cuocere nel forno per 40 min a 180C.)

The cake that our host prepared for us was absolutely divine – so moist and perfect.  I hope you get a chance to try one of these versions.

I’m off to the farmers’ market now, and I will post pictures (as requested) later today.  Have a lovely Sunday!  Have you ever made a recipe that was written in another language?