I’ve been on a cereal kick lately. I dunno…I think it’s because I read the article on LBEB criticizing “clean” eating and the constant references to Cinnamon Toast Crunch were getting to me.
My latest concoction is granola, fried apples, and almond milk. Fall in a bowl. I love Fall. Find me a place where it’s Fall year-round and I’ll never, ever leave.
So…you don’t like eating granola like cereal? How bout…on baked apples…on ice cream (or banana froyo!)…on pancakes or french toast…as a topping for banana bread…instead of bread crumbs in stuffing (no, really!)…
I eat a lot of pancakes. Like….a whooooollllleeeee heck of a lot. And I’m always searching for that something special, and for the longest time, I thought I had it. Yeah, well…I guess you could say I left my old flame for a younger, fresher, fluffier batch.
I owe 99.99999% of the credit for this recipe to Rose–a hell of a lady who happens to be training for another figure competition this fall. I mean, I did make a few changes that may or may not have been unintentional. Whatevs.
Even though I’ve hung up my heels (for now…) to focus on school, I like to live vicariously through her. She’s got some great recipes (try the taco salad…NOW) and workouts that make me want to cry. You know, the good kind of crying that we gym sadists live for.
Anyhoo, these pancakes make a great, filling breakfast and seriously taste like birthday cake. Lovelovelove them.
**You can use any kind of protein you want (I prefer whey), but just add another 1/4 cup of almond or coconut milk if you use casein or rice protein or any kind that tends to get super thick.
Know what would be awesome? If I could be a size 0 and wear whatever I wanted and look amazing. I whine about this a lot and my husband hates it. Then at some point it dawns on me that I have an almost sociopathic fetish for food and I’m all like, “Oh, wait…if I have to eat like a movie star I’ll go fracking insane.” Which I will. Just ask my husband.
I’m much happier with a bellyfull of pumpkin and maple syrup.
I mean, isn’t breakfast the most important meal of the day? Or something?
No? It’s OK. This makes and great lunch/dinner/snack/pre-WO/post-WO/midnight/3 am/happy hour/whenever kinda deal.
I went for a jog the other day. I pronounce it “YOG”. Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary. But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect. Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long. Last time I act on impulse when it comes to exercise. Oh, the weather is SOOO nice today? Let’s go for a JOG, eh? Oh. HELL NO.
You know what IS appropriate for fall weather? Um, pumpkin things. Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing. They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt. PS, I also love(-ed) pumpkin beer. I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.
I dream about this pumpkin bread. You’ll dream about it, too, you just wait and see. I even made French toast with it. Praise me.
I kind of feel like I live alternately between military and civilian. Mostly because so few of my civilian friends are married, engaged, or even thinking about getting hitched and all my military friends are over here like, “Bitch please…I got married 5 years ago.” Yeah, that was me married at 23. My civilian counterparts are ALMOST done judging me. Oh, except now my military friends are all popping out their SECOND babies. That’s kinda where they left me behind…not only am I not in any way to produce offspring (I’m told it hurts), but the best possible birth control is a good friend with a toddler. Seriously.
Which brings be to my PSA of the week…guys, if you ARE having babies, that’s totally cool. Really. You’re better people than me. But for the love of Christmas can we stop taking creepy infant and pregnancy photos? Here’s a rule of thumb…if you can’t re-create a photo with your adult child without it being normal or at least cute…please, please don’t do it. Or at least don’t put it out there on social media for the world to see. Like balancing your naked baby where your bump used to be…or laying around naked with your naked baby…or tattooing a picture of your naked baby on your bump and taking a picture of yourself with an Abercrombie-like expression. (Yes, I have seen all of those.) Actually, can we just stop taking naked pictures of ourselves and posting them online? Nobody needs to see that. There are special websites for that, and last I checked, Facebook wasn’t one of them (although some of the ads I’m getting have been making me wonder…).
Applying to medical school is hard. Like, really hard you guys. The AMCAS has this whole 15 Things section where you have to come up with 15 experiences in your life that have influenced who you are and then you have to write about them. Um…I can think of a lot of things in the last decade that I WOULDN’T put on an application. Pretty sure my early twenties were nothing but a drunken blur and my late twenties have thus far involved a lot of chocolate, Netflix, and an ever expanding collection of yoga pants for a “fuller” figure (read: way fatter butt) I can attribute to not living off of instant oatmeal, beer, and cigarettes. I guess I shouldn’t understate the role that Pinterest has come to play in my life, either.
On that note, instead of studying for my Orgo test tomorrow I made pancakes. Sweet, sweeeeeeeeeeeeet pancakes…I’ve done a version of these before and I made them for almost 6 straight weeks before I decided I wasn’t going to cook with nuts anymore. It’s a damned shame because carrot cake–and all carrot cake derivatives–are my favorite things ever. EVER. I’ve been meaning to re-work a recipe ever since I tried the carrot cake pancakes at Ellyngton’s in Denver…if you’re ever in the area, it’s totally worth it. No, MORE than worth it. OMG. What made those so different was that lemony cream cheese frosting, which I’d NEVER seen before, not even on the carrot cake pancakes at First Watch. I seriously still have dreams about them. Is that creepy?
Anyhoo…throw on your best yoga pants, put on some 30 Rock re-runs and have yourself some carrotty pancakey goodness.
I spent like 2 minutes typing and re-typing the title to this post. Not because I didn’t know what to call it, but because I kept writing “TAOST.” Smart. Real smart.
So, I thought I was the last person ever to get on the Avocado Toast Bandwagon because, you know, toast isn’t exactly my thing anymore. Apparently I was wrong…my sweet husband thought guacamole on bread sounded awful. Whatever. Don’t listen. I’m telling you that the act of smashing an avocado and putting it on toast is freaking awesome even if a little vexing…why did this take so long to become a thing? WHY??
Try this with bacon and eggs, goat cheese (YES), or even sliced fruit (this avocado and grapefruit combo is stunningly addictive)…or whatever. There’s a lot that goes well with creamy mashed avocado and so little that doesn’t.
Score one for three…THREE…ingredient recipes. Especially ones where you just toss and bake.
Well…not counting the pesto, but that’s super easy and I made a HUGE batch a little while ago after my awesome mother gave me a giant bouquet of fresh basil. I miss living in the country sometimes…we always had an awesome vegetable and herb garden but somehow with all the kids out of the house, Mom is pretty much running a farm these days. Having me living close by gives her a convenient way to pawn off the surplus, and I’m not complaining one bit!
¾ c Olive Oil (can be more or less to achieve desired thickness)
Combine the sausage and sweet potatoes in a large mixing bowl and set aside.
In a food processor, pulse the basil, pine nuts, garlic, and salt until fine.
Add the olive oil a little at a time (if you’ve got a food processor with one of those openings in the top, drizzle it in while the power is on as you would for mayonnaise) and pulse until you have reached your desired consistency.
Add the pesto to the sausage and sweet potatoes and mix well.
Transfer to a roasting pan.
Bake at 350 degrees for 45-50 minutes, until the sweet potatoes are a little brown and the dish is super-fragrant.
OMG we’re like a month away from Fall…and all the pumpkin-y deliciousness that comes with it. Spoiler…I’ve already started baking pumpkin things. But I can’t share just yet…that would mean I have a problem. Either way, I still need baked goods in my life that I CAN brag about, so here ya go.
What the heck is a summer berry? Um…all of them. Seriously, go crazy. I used cherries (my FAVE), blueberries, and raspberries. Just go with whatever you like. Oh, and remember strawberries aren’t really berries sooooo you’re out of luck there. But apparently bananas and tomatoes and avocados are. Huh. These could potentially get really gross. Don’t be TOOcreative, mmk?