oatmeal pancakes

miss me?! i know, i've been MIA for a whole entire week (maybe more..), but i was without camera and inspiration.  sorry about that. but i'm back and full of fun stuff for ya.  this post isn't even actually my idea, but it's a great one.  and her blog is even more great.  this pancake is seriously hearty and seriously delicious.  this post has been in my drafts for like a month, no clue why i waited so long.  without further ado --     i had a few very ripe bananas and they needed a use.  banana bread was going to happen after work.  until i got my daily email from the kath eats real food blog and saw this.  it was fate.  not only are they super healthy and nutrient packed, but they're good.  and easy.  i made them again and let them sit overnight so my "batter" would be ready in the a.m.    

go check out her amazing blog and then go make an oatmeal pancake.

 

oh yeah, and i haven't eaten any meat in a week, so be prepared for some totally delicious meat-free recipes in the near future!

   

wiaw

it's wednesday. so that means what i ate wednesday. which i haven't done in a few weeks because i either forgot to photograph my meals, or i was just too lazy busy. i was feeling under the weather so i gave in to some of my junk food cravings, but hey, you have to once in a while.  it's all about moderation! sometimes i have zero moderation skills and will eat 10 pieces of fun sized candy in a sitting.  or half a gooey cake.  i mean "yolo", that's what the youngins say these days right?   breakfast

eggs over easy, toast with light butter, coffee with a splash of skim & stevia

mid morning

honey vanilla chai tea, cinnamon and honey in attempts to soothe my sore throat!

 lunch

leftover "easiest beef veggie soup ever" - recipe coming soon!

 

the junk food craving -- pb cups for "dessert"

mid afternoon

banana

salted skin on marcona almonds & roasted no salt pumpkin seeds

 dinner

creamy tomato soup (recipe here) with a sharp cheese & pepperoni grilled cheese

 

 

 

\ soup on soup on soup, you can tell what i crave when i'm feeling under the weather!!

 

creamy tomato soup w/ mozz balls

today is cold, dreary, and i'm not feeling 100%. sore throat, aches (which may or may not be due to the fact that i ran 13.1 miles two days ago), and a mind that feels like it's in the twilight zone.  so what would be more perfect than a warm, rich, comforting bowl of soup?  unfortunately i made this last week, but a girl can dream, right?! this recipe is inspired from this and also from a wedding i was recently at. it had the best tomato soup i've ever tasted.  creamy, sorta sweet, totally & utterly delish. so i had to recreate it, and add the baked mozz balls to it.  it's not exact, but it's close.  oh, and it's goooooood.     you need: soup -- 1 can diced tomato 1 large can crushed tomatoes 5 packets of stevia (or whatever sweetener you prefer, you do the math) 3 cloves garlic, pressed 1 tsp dried minced onion 1 small container light cream 1 tsp thyme s&p to taste   mozz balls -- mozzarella block o' cheese, cut into chunks egg whites panko bread crumbs  

place all of the soup ingredients(except the cream) in a large pot over medium heat and let them simmer & get to know one another.  while they're doing their thing, get your mozz balls ready.  place egg whites in a shallow bowl and bread crumbs in a separate shallow bowl.  place mozz in the egg whites and coat.  place the mozz in the bread crumbs and coat.  put mozz hunks onto a skewer and place on a baking sheet (i placed mine so they were not touching the pan, thanks to the skewer, if you have a wire rack this would work also), bake at 400 degrees until they start to get melty.  if you hit the link at the top though, she freezes hers and swears by it to keep them upheld during the baking process.  i was hungry and didn't have that kinda time, so i did it my way and it worked fine they just weren't perfect balls.  ok, so pop them in the oven and now back to the soup.  get your handy immersion blender (if you don't own one, go buy one, they're way too handy) and start blending away until most of the chunks are gone.  add your cream and mix well.  serve with your piping hot and slightly gooey mozz balls. 

italian sausage stir fry

i'm not sure what classifies a dish as a stir fry. i'm pretty sure this would not be classified as one. but i'm calling it one. why?  b/c it's my blog, that's why.  and b/c i stirred it in a frying pan and it contains veggies like stir fry would. that's reason enough for me!    

you need: 1 lb italian sausage, cut into 2 in pieces 1 onion, large chop 2 bell peppers, large chop 10 oz sliced mushrooms 2 c broccoli florets 15 oz diced tomatoes, drained 1/2 can tomato paste 2 garlic cloves, pressed 2 tsp italian seasoning 1/2 c water s&p to taste     in a large pan (i used my extra big electric skillet for this one) swirl a few swirls of olive oil over medium high heat.  add your onions & sausage and cover.  cook until sausage is almost done.  add the rest of your ingredients and cook until the veggies are crisp tender and juices simmer down a bit.  serve over rice, pasta, or solo.  i had mine with chunks of sharp cheese - YUM.   i had the leftovers the next day and they were just as good then.  this is definitely going into the rotation in our house!   happy monday!

breakfast pizza made easy

i'm all about breakfast foods. and easy ones that can actually be eaten during breakfast hours. i also love pizza. put the two together and you have a winning combo. now, it's your lucky day, because i have breakfast pizza two ways.   basic breakfast pizza --   1 naan bread, any flavor 1/2 c colby jack cheese shreds 2 tbsp bacon crumbles 1 tsp garlic crumbles 2 eggs   put cheese, bacon and garlic powder on your naan and place on a baking sheet.  crack an egg on each half and put in a 400 degree oven for 10-12 minutes.  cut in half and enjoy breakfast for two days.  just make sure to reheat your second half in the oven, NOT the microwave!    

spinach breakfast pizza --

1 naan bread, any flavor

1 c spinach

2 eggs, scrambled

1 tsp garlic powder

1/2 tsp red pepper flakes

1/2 c colby jack cheese, shredded

place naan on a baking pan and top with spinach, scrambled eggs, garlic powder, red pepper flakes and cheese.  place in an oven heated to 400 degrees until cheese is melted and spinach starts to wilt.  cut in half and enjoy twice.  remember, reheat only in the oven for ultimate tastiness.

happy breakfasting!

 

coffee talk

i saw a fun link up on my blogging buddy sarah's post today. and it's about food, so of course i'm interested. and i have nothing better to talk about today. so there.   link up is over here at natalie blair. she's sorta awesome too.     pancakes of waffles? waffles - especially the ones i've been eating lately.  i made a huge batch of brown rice flour belgium waffles, split them into fours and froze them.  now i reheat them in the toaster and smear them with almond butter and pumpkin butter - YUM.   what is your go to meal? breakfast - omelettes, eggs, bacon, sausage, toast.  you get it.   what is your "must have" snack while watching a movie/TV show? i don't typically snack after dinner, and we don't keep a ton of snacks in the house b/c i would eat them all, in one sitting.  but, i love chips or cookies w/ milk.  salty & sweet, best combo.   what is your guilt food(the kind when you are sad, lonely, etc..)? same as above pretty much.  chips, any sort of baked good, peanut butter straight from the jar and some chocolate.  but again, this is a reason why we don't keep treats and snacks in the house, b/c when i'm stressed i will turn to the pb jar like there's no tomorrow.   what kind of food do you eat that is so disgusting to others and you are embarassed to tell?  come on, fess up! i am queen of weird combos.  i will eat some massively weird combos of foods, and i find them delicious.  but nothing that i'm embarassed to tell of course, because i swear if you would try them you'd love them to.  sweet potato w/ salsa & plain greek yogurt - pears w/ pb and pears w/ cheese - and the mother of all weirdness, and probably the most delicious (Ali, if you're reading, this one's for you & pap) -- it's a combo that my childhood bff's pap used to make for us, and i still make it for myself on occasion b/c,  1) takes me back, 2) it's delicious and comforting -- egg sandwich on an english muffin with american cheese and peanut butter.  yes, you heard right, yes i know it sounds weird & disgusting, but please, please, please, trust me on this one.   happy almost friday!  

chicken and quinoa soup

i'm a tad obsessed with quinoa lately.  i had it for the first time oh, about two weeks ago.  haven't stopped eating it since.  it's so yummy and versatile and a great switch up from my normal brown rice/pasta.  so i decided it needed to be turning into a soup, it is fall after all.  this soup is light, yet hearty.  rich, flavorful, totally satisfying.  i was smitten at first bite.     you need: 1/2 medium onion, chopped  1.5 c carrots, chopped 3 cloves garlic, pressed 2 chicken breasts, cooked and cut into bite size pieces 2 tsp parsley 1.75 oz canned spinach, drained 2 tbsp tomato paste 4 c chicken broth 1 c water 1 c quinoa, cooked   in a large pot place a swirl of olive oil and turn heat to medium.  add your onion and carrots, saute until onions turn translucent.  add garlic, chicken, parsley, spinach, tomato paste, broth & water.  turn heat to high and once your soup starts to boil turn down and let it simmer for 30 minutes.  add quinoa and let cook for another 5 minutes. 

  enjoy this with a piece of crusty bread to soak up all that yummy broth! and by the way, the leftovers freeze beautifully.  i ate some for lunch today and it was just as good as the night i made it!  

white pizza dip

this stuff is amazeeeeee-ing.  tastes like white pizza, go figure!  i could have easily eaten the entire pan.  perfect for a party, football game, rainy day, lazy sunday, random tuesday.  you get it.    

  you need: 1 container cherry tomatoes, halved 2 tbsp oil 1 brick (i'm thinking 8-10 oz) cooper sharp, grated 1 brick (same) cracker barrel meditteranean herb, grated - if you can't find this just get mozzarella or sharp 10 oz cream cheese, softened 1 tsp garlic powder 1 tsp basil 1 tsp thyme     toss your tomatoes in the oil and place them on a pan.  roast in a 375 oven for 20-25 minutes or until they're popped, wrinkly and juicy.  place roasted tomatoes in the bottom of a square baking dish.  in a separate bowl combine all cheeses and spices, then spread on top of tomatoes.  cover and bake at 400 for 20 minutes or until it's hot and bubbling.  serve with crackers, tortilla chips, or pita wedges.  hell, eat it with a spoon for all i care, just eat. it. 

sausage soup.

my grandma made this for me for the first time years ago, and i've been making it ever since.  we actually haven't had in it quite some time so i made it today.  i remember now why we love it so much.  and it's so simple and uses very few ingredients, most of which you'll probably have on hand.  

  you need:
1 medium onion, diced 3 large carrots, peeled & chopped 1.5 lb red potatoes, cut into bite size pieces 14 oz kielbasa, sliced 1 tsp garlic powder 1 tsp parsley flakes 1/2 tsp thyme s & p to taste     in a large pot place a drizzle of olive oil on medium heat.  add your onions, carrots and kielbasa.  saute until crisp tender.  add your potatoes and fill the pan 3/4 full with warm water.  add your spices and bring to a boil.  once it's at a boil turn the heat down and simmer until the potatoes are tender.  enjoy!  

pumpkin maple gooey cake

i found a pumpkin cake that was similar to my gooey cakes that i swoon over.  i'll eat an entire gooey cake myself if left to my own devices.  thankfully that's never happened though, because everyone else seems to be just as crazy about these amazingly gooey and delicious desserts.  want to check out the other gooey cakes - try here, here, or here.  yeah, variations of the gooey cake are endless.  i have to say this is one of the best yet.  i've had four pieces so far (writing this is making me hungry for number five).     you need: 1 box yellow cake mix 1 can pumpkin 1 can sweetened condensed milk 1 tub cool whip 1/2 bag heath bits maple agave nectar (or maple syrup) pumpkin pie spice  

preheat oven to 350.  mix the cake mix with the pumpkin & 1 tsp pumpkin pie spice (nothing else).  place in greased 9x13 baking dish.  bake for 25-30 minutes, or until a toothpick comes out clean.  use the end of a chopstick or wooden spoon and poke holes all over the cake.  pour the sweetened condensed milk over the cake and refrigerate for 30 minutes.  once it's cool top with cool whip and heath bits.  sprinkle with more pumpkin pie spice and drizzle with maple agave nectar.  if you can wait, the longer this sits the better.  but don't worry, if you can't wait, it's still to die for.  (and for the record, i did not wait.)

wiaw and a take two

remember that whole clean eating thing i started a while back?  well that kind of fizzled for a moment.  i'll blame it on a busy summer filled with delicious beverages and yummy food.  i can blame it on a million factors, but the truth is i got lazy.  now that fall has hit and my schedule is empty, here we go for round 2.  i've got plenty of time for cooking and preparing meals.  that's the hardest part, and that's not even hard.  hopefully by the time a busy season hits again i'll be so in the swing of things it won't matter anyway!  with that said - what i ate wednesday........          

bowl of pumpkin coconut baked oatmeal - swimmin' in skim milk w/ a drizzle of honey

wasa crisp n' light cracker bread topped with a mashed hardboiled egg mixed with a little yellow mustard

my new favorite, all thanks to the linkin' up host here - sweet potato topped with some hot, fresh salsa and plain greek yogurt, sooo delish

banana, scarfed down too fast so here's all that's left of that.  and some marcona almonds

mushroom barley soup - just had a few spoonfuls to make sure it was as amazing as it smelled (and it was), the recipe is coming soon!

penne with sauteed spinach, chicken meatballs and some trader joe's bruschetta - OH, and some sharp white cheddar.  nom.

happy wiaw!

   

pot roast

pot roast takes me back.  i remember having it as a kid, and i still eat it in the same, strange way as i did back then.  oh, and it's still just as good too.  super easy crock pot meal, and you'll have leftovers (which i think taste even better!)  

  you need: 1 chuck roast, seared on all sides 1 bag baby carrots 5 celery stalks cut into 2 inch pieces 2 onions, quartered 6 red potatoes, quartered 1 pkg white mushrooms 1 tbsp beef boullion 2 tsp rosemary 2 tsp thyme   after you sear your beef, place it in your crockpot.  add hot water, boullion, rosemary and thyme to the pan and scrape up all the browned bits.  pour liquid into your crock pot.  around your beef layer your veggies in this order - potatoes, onions, celery, carrots, mushrooms.  cook on low 6-8 hours.   

i eat mine with my beef shredded and the potatoes, carrots & celery mashed up into a heap of slop.  oh, then top it with frank's red hot - love in a bowl.  i'd show you a photo, but it's not pretty.  so just look at these beauties instead!  

three bean chili

chili instantly reminds me of fall and it's always one of the first things i make when fall-like weather strikes. the best part is this can be made in the crock pot, made ahead, and leftovers freeze beautifully.     you need: 1 lb ground beef, cooked 2 large red bell peppers, chopped 2 small onions, chopped 1 can dark red kidney beans 1 can light kidney beans 1 can canellini beans 1 large can diced tomatoes 1 large can tomato puree 4 tbsp chili powder 1 tbsp garlic powder 1 tsp paprika 1 tsp cumin 1/2 tsp ground mustard (if you want yours spicy, add 1 tsp cayenne & 1 tsp red pepper flakes) cheese, hot sauce, greek yogurt & green onions for garnish     combine every except garnish in the crock pot and cook on low for 6-8 hours.  you can also make this on the stove top.  just combine all ingredients and simmer until heated through and onions/peppers are tender.  the longer this cooks, the more amazing it tastes!

caprese panini

this one is sooo so good. all melty and yummy. gooey fresh mozz, hearty bread, savory pesto.  y u m .  

  you need: 1 loaf ciabatta bread, sliced & halved 1 jar store bought pesto 2 large tomatoes, sliced 1 pkg fresh mozzarella balsamic vinegar or dressing       schmear pesto on both pieces of bread.  layer tomatoes and mozzarella, drizzle with balsamic. close your sandwich & press. hellooooo gooey goodness.