Coco is here! And I have a big wrap-up of recipes and food to show.
First up: here are two breakfasts. Cheesy grits topped with leftover chicken (1/4 cup grits, cooked in water; cheese added at the end). There was a little bit of avocado on there too (avocado came with the chicken salad that this is leftover from).
Oat bran cooked with protein powder, cinnamon, vanilla, and a dash of salt. Topped with sesame seeds and maple syrup.
Have you tried Averie’s raw vegan cookie dough balls yet? Okay, mine are not balls (the first batch was), nor do they have chocolate chips. They are so simple to make.
Averie-inspired Raw Vegan Cookie Dough Yum
Ingredients (1 serving)
- 1/4 cup whole wheat flour
- 1 tablespoon maple syrup
- a little bit of water
Mix syrup and flour together. Add a few drops of water at a time until you get your desired consistency. I like mine a little bit too wet for balls (TWSS?).
- part wheat germ, part flour (my favorite)
- part wheat bran, part flour
- ground nuts for flour (Averie‘s original recipe)
- part oatmeal or oat bran, part flour
- grind oatmeal/oat bran in the blender and sub for flour
I also made bread the other day. I just took my Easy Peasy Pizza Dough recipe and subbed in a few things for the flour. Instead of 3.5 cups of flour, I used the dregs of a cornbread mix (maybe 1/4 cup – Jiffy brand), some Heart Smart Bisquick, and whole wheat flour. It came out well. It was a little dense, but yummy with soft butter.
I have 3 more pictures of healthy yums, but I’ll save them for when I’m on the road and lacking in delicious food.
I can’t wait to pick up Sophia tonight and go to the Foodbuzz Festival.
What are you doing this weekend? You know what I’m doing.
A few of my favorite bloggers have recently committed to getting back on track. Caitlin declared the whole month of November as a time to get back on track; Angela is doing it for the first week of November, starting today (the 2nd). I’m feeling it too: I haven’t been doing that much yoga, I haven’t been walking as much as I like to, and, to be perfectly honest, I’ve been eating a lot of crap. I haven’t been practicing mindfulness either, and I find myself munching through the day instead of eating proper meals.
This challenge might be hard for a few reasons – 1) Bobby and I are driving across the country next week; 2) the holidays and lots of decadent foods are coming up; 3) due to the move, I don’t know what my new routine will be (we’re moving to Manhattan btw). But I’m going to try. I’m synthesizing their goals and mine, and this is what I came up with. I’m going to try to do this for as long as I can. These aren’t arbitrary; these goals are what my ideal lifestyle would be so I want to keep up with them.
- Go to bed early (by 11:30pm) and get 7-8 hours of sleep a night.
- Cut out artificial sweeteners. I’ve been on a diet coke kick recently and it’s time to stop.
- More veggies, less fruit.
- More cooked foods, fewer raw.
- Lots of water and tea.
- Cook and plan more (or at least eat out at cheap-yet-healthy places).
- Sit down for every meal.
- Do something relaxing for 30 minutes every day (yoga, a bath, these exercises).
- 30+ minutes of cardio each day (walking, running, yoga).
- Give myself credit. Even if I don’t do all of these things perfectly, I’m going to give myself credit for the attempts and partial successes.
Because we’re moving, I’m trying to use up the groceries we have and I don’t plan on buying more. This week I’ll be eating out a lot but I’m not too worried about that; I love eating out and I can always find something healthy on the menu. The only thing that worries me about eating out is the money issue. I wish I was less frugal
The other issue I might have is that this weekend is the Foodbuzz Blogger Festival. I plan on eating well, but I doubt that I’m going to get much sleep because two of my favorite bloggers are coming to stay with me and we’re all going together. I am so excited to meet them.
Some of the yummy dishes I plan on making and eating during this November challenge are…
a healthy Thanksgiving meal, like last year’s
fresh delicious salads
lots of squash fries…
this fun Indian mushroom recipe
… and lots more. You should check out my recipes page for more inspiration. This bread recipe was one of the first things I ever posted (December 2007).
Anyway, back to the “back on track” plan. Today has been a good day so far. I did a yoga class this morning at my studio and I went to bed early last night (crashed on the couch at 9:30pm). I wanted to go to Sweet Tomatoes for dinner, but Bobby has band practice… so maybe not.
And now this post is getting epic. Happy November! Are you challenging yourself this month?
The original recipe from Whole Foods can be found here.
This was one of the demo recipes that Jill and I saw on Monday. Jill made it that very night and raved about it so I knew I needed to make it to. I had this last night for dinner. Yum. I also had a crazy cool dessert but I will share that later. I’ll give you a hint – it has something to do with chocolate.
Goat Cheese Zucchini Onion Red Pepper Frittata
- 3 whole eggs
- oregano, salt & pepper, to taste
- 2-3 teaspoons olive oil
- 1 small zucchini, sliced thinly (I cut it in half and did half-moon shapes)
- 1/2 small red onion
- 1/2 medium red pepper, sliced up
- 1/4 cup goat cheese
- a few scallions, sliced
- Beat the eggs together with the oregano, salt, and pepper. Set aside.
- Heat the olive oil in a metal pan over high heat. Add the zucchini, onion, and red pepper. Saute for 2-3 minutes. Reduce heat to medium.
- Add the eggs (do not mix it up). Cook it for another 3-4 minutes, or until the eggs start to firm up.
- Turn the broiler on high. Sprinkle goat cheese and scallions on the frittata and put it under the broiler (in the pan – make sure you don’t use one with a plastic handle) for another 2-4 minutes, or until it starts to brown.
- Serve plain, with a salad, or of course organic ketchup (click for my recipe).
I had half of this guy for part of my dinner and Bobby had the other half when he got home from band practice. Silly boy decides to tell me now that he doesn’t like goat cheese. What is up with that? I love goat cheese. You could have this for leftovers and I think it would also make a wonderful breakfast.
What is your favorite cheese? I think mine might be raw blue cheese, but this goat cheese is a close second.