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.
Fun Fact: Going on 8 weeks now, there have been paper towels in our upstairs bathroom instead of toilet paper. I’ll let you think about that for a sec. So. How was your day? Yes, that was toilet humor. My mind goes to weird places this early in the morning while I’m writing up a physics lab. Except I’m clearly not working on that anymore. Gotta space it out with other stuff, ya know?
Like takeout. Except you know me way too well–I’m too finicky about my food to get takeout anymore. And too cheap. I find myself Jones-ing for it all the time, though, and most especially Chinese food. Greasy, so-bad-for-you, no-way-in-hell-it’s-authentic-but-who-the-hell-cares Chinese food.
In college I had a thing for the local Chinese place. No shiz, it was called Dong Fong. So wrong…on Friday night in the area you could always hear someone yell, “I want the DONG!” Ew. Except it was reallyreally good. The General Tso’s was famous. Someone even made an ironic T-shirt about it. After class ended Friday I’d go for a run, call down and place my order, shower, put on some clean PT’s, pick it up at Grant Circle with all the other Cadoodles, then come back to my room and chow down. Went down like a rock, lemme tell ya. Ah, memories.
Anyone get the Animorphs reference? Please? Am I seriously that uncool?
With Fall in full swing, I need warm, gooey, cinnamon-y things in my life. Pumpkin obviously came first but I gotta show some love to other Fall flavors, too, ya know? And thanks to my friend Brittany–who ALWAYS asks me to make her cinnamon rolls and I promise to do it and then never do–I made cinnamon roll…cupcakes. Same thing. Except you can put an obnoxious amount of frosting on a cupcake. Then spoon more frosting into your face-hole right out of the bowl. Alone. At 2 am.
Ross told me these were the best cupcakes I’ve ever made. He says that a lot, but I’ll pretend like they really are. At the very least this is MY favorite frosting EVER…I mean brown butter? And BOURBON? ZOMG. I could get drunk off these cupcakes. Again.
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…).
So I made some baked apples this morning for breakfast and then realized I could use the same pan to roast up a bunch of chicken for this week’s lunches. No, I didn’t wash it in between (who does that?) so there was still a little coconut oil, apple goop, and allspice left behind. No big deal or anything, but this is the best damned chicken ever. EVER.
Speaking of chicken…Ross and I are in a roast chicken phase. Like, at least once a week for the last couple months. Whole chickens are super cost effective, even if they’re free range and organic…which they should be because unhappy, drug-induced chickens are no bueno for a lot of reasons. But we all knew that. Anyway, lots of roast chicken means lots of opportunities to make some fresh chicken stock without an ass-ton of added sodium and Goodness knows whatever else goes into the canned stuff. So go roast a chicken and make stock out of its carcass. You know you want to.
And of course, Fall is upon us here in the Mid-Atlantic and so it Soup Season. How convenient! Stock = Soup. I do love a good bowl of soup when the weather gets cooler, and I love soup, too, because it’s so low maintenance. Chop, toss, boil, eat. Boom. This is my latest concoction and it turned out swimmingly. Full of veggies and enough heat to warm you up!
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.
Orange Kitty decided that the space between the keyboard and the end of the desk was perfect for naptime. Makes typing really hard. But I can’t say no to that face.
Sooooo…another vegetarian dinner! I was craving Mexican food like nothing else and figured I’d give some enchiladas a whirl. No, I’m not a Veg Head…but I will say I have my reasons for incorporating more plant-based meals into my diet. Namely, plants are , like, really good for you. And quality meat is expensive and I’m on a student’s budget…which is hard since I’m not 21 anymore and don’t enjoy living in a dorm eating nothing but instant oatmeal packets. Five years of having disposable income kinda spoiled me, what can I say? And I really don’t enjoy knowing that my steaks from the big box grocery store are probably pumping me full of hormones (like I don’t have enough already) and all the other weird crap that filters into the animal’s body fat stores. Factory farmed meat is creepy, y’all. OMG I sound so paranoid. Please don’t think less of me.
So these enchiladas. They’re a wee bit time consuming only because the tortillas take forever to make. God…first I inundate you with vegetarian meals and then I make them tedious. Cool, real cool. Totally worth it, though. Ross and I killed that entire dish in about an hour. Food coma ensued. But, you know, it had sweet potatoes and kale and fresh peppers and avocados…so basically that means we’ll live forever now.
What do you guys think of this plant-based takeover? Don’t worry…in about a week I’ll start busting out the sweet stuff again, so maybe that’ll win you all back. I’m thinking pumpkin flavored…everything.