I took a little hiatus from the Internet for the Lenten season, which is at least part of the reason my last post was forever ago…except school has me pretty much clawing at water so the break from not only social media but, well, everything online was amazing for my study habits. Suddenly I realized where all that time went when I was all like, “OMG I have no TIME to study!”
I haven’t been cooking much, either. It’s terrible. 90% of my food consumption since February has come out of a crockpot. I could make some fancy posts about it all…but it was pretty much either beef or pork. Like, whatever giant hunk of meat I saw first at the store. Tossed it right in there and pressed the go button. Boom. Week of meals right there.
BUT! I finally got around to some baking for Easter brunch. Yay, muffins! Nothing crazy, but as always, a little experimentation with some oldies turned into something glorious. I made my first batch last week and this one is definitely a winner. It’s the first time I’ve used psyllium husk in baking but it really does give a much more gluten-y texture without giving me the bubble guts like a lot of gums out there. If you don’t have it, it’s totally skip-able, but it really does add a little oomf. Feel free to add nuts or chocolate chips or whatever, too…I guess I’m just boring.
Ah, mornings. How quickly you lose your appeal once I have to start getting up for school again.
I really shouldn’t complain. My husband is up around 4:45 every morning for work since his commute is hellacious (welcome to the mid-atlantic…), and it was he who inspired me to make these little guys.
You see, my darling husband is kind of a manorexic child. And I’m kind of an overbearing, secretly 80 year old housewife. He’s one of these people who just…won’t eat if he feels like it’s easier to stay in bed an extra 5 minutes than to eat something. And it drive me bonkers…mostly because he’ll bitch for days about how tired he feels and wonder if he’s sick. No, dear, you’re just starving to death. I imagine mothers of teenagers feel the same.
If a cookie is too much work to grab first thing in the morning, then I suppose you’re beyond help…
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.