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Appetites and Adventures

Breakfast, Lunch, and Dinner: A Tribute

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Today is a tribute.

Friday seems like the perfect time to celebrate some fantastic bloggers who have inspired some of the best meals I’ve had.  This list is not at all exhaustive, but it’s what I’ve had lately for breakfast, lunch, and dinner.

Breakfast:

These fluffy, lemon-flavored chia muffins were based on this Lemon Chia Cake created by Lisa @ Healthful Sense.  I’ve made several of Lisa’s recipes and have never been disappointed.  She’s also the only person more obsessed with sweet potatoes and peanut flour than I am.

They are gluten-free and vegan – great for breakfast or an afternoon snack.  Next time I make them I’ll add some poppy seeds too, as that’s what the chia bites reminded me of.  Who doesn’t need a little opium first thing in the morning?

My modifications:

  • Used brown rice flour rather than millet
  • Replaced Stevia with NuNaturals Fiber Baking Blend
  • Reduced vanilla extract to 1/2 tsp
  • Added 1/2 tsp lemon extract
  • Used a full 1 tsp of cinnamon
  • Made 6 muffins rather than cake (baking time = 15 mins)

 

You should try these.  Like now.

 

 

Lunch:

When I can work from home, lunch is my favorite meal of the day.  I can cook something fresh AND use the daylight for picture-taking.  Even though I was too lazy to whip out the good camera for this pic.

 

 

Sweet potatoes.  Smashed and coated with goodness.  I took the idea from Pinterest – this recipe for Hot Crash Sweet Potatoes pinned from Donalyn @ DLYNZ.

 

My modifications:

  • Rather than her spice mix, I used this one created for use in my Babaganoush Soup… fitting because the blend was from another blogger, Cara @ Cara’s Cravings
  • Brushed sweet potato slices with a mix of olive oil and rice wine vinegar.  
  • Skipped the boiling step (increased baking time to 20 mins on each side using convection bake)

 

These “crashed” sweet potatoes tuned out beautifully, and my Middle-Eastern spice blend went perfectly with the Coconut Curry Marinated Tempeh by Turtle Mountain I had in the fridge.  Nom.

 

 

Dinner:

After an orange lunch, I needed a green dinner.

Janet @ The Taste Space created a Spinach Dal Palak that couldn’t be any greener if it tried.  If you don’t already follow Taste Space, check it out.  There isn’t a day where I don’t drool over a post.

 

 

My modifications:

  • Short on spinach, I reduced the recipe to make a single serving
  • Increased cumin
  • Used ground ginger (I’m out of fresh – use it if you have it on hand!)
  • Added more red pepper flakes (because I’m not happy ’til my nose is running)

 

Served with sriracha and an Ezekiel Sprouted Grain Tortilla.  Pinned and will be making again soon!

 

Dessert:

I have a bajillion blogger desserts marked to try… but tonight was my own.

 

 

These Chewy Granola Cookies (not limited to dessert – momma texted me to say she had 2 for breakfast with Greek yogurt) with a glass of “Chocolate Milk.”

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“Chocolate Milk”

 

Mix in cocktail glass and serve with ice.

***

Yes, I realize such a simple drink shouldn’t count as a recipe… but it was good, so I’m going to milk it.  (Tee hee… milk it… get it?)

What blogger recipe have you made lately and loved?

What do you use to bookmark recipes?  Pinterest?  Reader?  Delicious?

 

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

Top 11 in 2011

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2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Sweet Potato and Toasted Marshmallow Cake

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A.K.A. The best thing I’ve ever put in my mouth.

I only wish I could take credit for this recipe.

While at the FoodBuzz Festival this fall I met Mai @ Butter and a Pinch of Salt.  She recently posted a link to this cake recipe and declared it the best cake she’s ever made.  Knowing she’s an accomplished baker, I had to try this out for myself.

Christmas is the perfect time to make the most fattening cake ever to share with friends and family!

This cake is incredibly moist thanks to the sweet potato.  The texture silky beyond your wildest dreams.  The toasted marshmallow layer is insanely good – especially when you get a little crunchy bit.  And the buttercream… I’ll just say that the bowl I mixed it in was clean before we put it in the dishwasher.

In the interest of full-disclosure, There are a few negatives to this deliciousness.

The Downside:

  • It took forever to make – I think I spent 4 hours on it
  • There are 5 sticks of butter in it
  • The Swiss buttercream icing can be tricky… I had to make it twice.
  • Splitting cakes to make the layers may induce a heart attack
  • It is addicting

 

All of that aside, you should make this cake at least once.  I know I’ll be making it again next year.

Some Notes/Tips:

  • Freeze the cake layers before trying to split it
  • When she says don’t let the water boil while making the icing… trust her
  • Don’t skimp on the pecans
  • Add more ginger pieces in the cake
  • Don’t stay home alone with it if you can’t be trusted around desserts like me

The best desserts of the night posing together: Sweet Potato Pie and Red Velvet Cakes

I have to agree with Mai – this is the best cake I have ever made.  One of my tasters said “it’s the perfect combination of a pie in cake!”  Indeed.

Recipe credit goes to my new idol – Sweetapolita.  Click here to unlock her secrets.

***

This is a once a year cake… but I’m already counting down the days until next year.

What is the most time-consuming food item you’ve ever made?

Was it worth it?

Sweet Potato Pie Oatmeal + WIAW

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“Don’t cry because it’s over, smile because it happened.”

This was the drama club’s “quote” in high school.  You know, the one that everyone had written some where.  I think there is even a video of the club reciting it in unison post-curtain call.

Yes, I was a drama dork.  Not the cool kind that was the lead in musicals.  I did make up backstage.  Secretly, I wished I could act.

Having given up on drama (as an art and a personality trait I avoid like the plague), on Jenn’s infamous What I Ate Wednesday I use this quote in reference to breakfast.

Breakfast:

A breakfast soooo good I didn’t want to take the last bite because that would mean it was over.

Sweet Potato Pie Oatmeal is by far my new favorite winter breakfast.  It was like having dessert for breakfast.  If only I’d had marshmallows on hand to top it off properly!

Recipe at the end!

Lunch:

In preparation for the Christmas party catering gig this weekend, I’m focusing on making as much room as possible in my fridge and freezer.

No grocery shopping.  Eating frozen meals and cookie muffin creations to clear freezer space.  Thai food.

Lunch today was a Chicken Enchilada Evol Bowl.  It wasn’t too bad – especially with the Tabasco I “borrowed” from the office fridge.

The bowl microwaved evenly and wasn’t as salty as many frozen meals out there (just over 500).  They used corn tortillas – far superior to flour, IMHO – making it gluten-free.

Speaking of salt, did you hear that the FDA is considering putting a limit on the amount of salt restaurants use?  Apparently the average American eats 11 CUPS of salt in a year.  Gross.

Dinner:

Next to my kickboxing gym there is danger a Whole Foods.  As a treat I sometimes stop in after class for a Hot Bar  Trash Can (a hodge podge of food that exemplifies my inability to choose just one or 2 thing from any menu).

I know it included kale-apple salad, sweet potato-cashew hash, buffalo-garlic tofu, seitan in some tasty red sauce, eggplant-zucchini-asparagus-onions in another tomato sauce, bowtie pasta, ancient grains, lemon-roasted carrot slices (these were REALLY good)… and a ritual… I always reserve a little corner spot for a teensy scoop of that glorious iced chocolate brownie.

Snacks:

I only managed pics of 2 of today’s snacks.

Multi-Green Kombucha on the drive in to work.

Late-night chocolate chip cookie and almond milk (see earlier remark regarding the necessity of clearing out my freezer).

Unpictured: peanuts (I eat like I’m on a plane even when I’m not), Pure Protein bar, coffee, and a pre-workout FRS drink (which I swear does work!).

Sweet Potato Pie Oatmeal

Sweet Potato Pie Oatmeal

  • 1/2 C oatmeal (I used Bob’s Mill gluten-free)
  • 1/2 C unsweetened vanilla coconut milk (a la So Delicious)
  • 1/2 C water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp almond extract
  • Pinch of salt
  • 3 T sweet potato puree 
  • 1/2 tsp chia seeds (optional)

Cook the oats according to package instructions, adding spices and extract once boiling.  

When almost done (1-2 mins to go), add sweet potato and chia seeds.  Taste (careful not to burn your mouth like I did) and adjust flavors as needed.

Topping ideas: pecans, walnuts, marshmallows, maple syrup, brown sugar

Makes 1 serving.

***

Most of today’s pics were tricked-out thanks to my new love – Instagram.

What is your favorite photo app?  Do share!

Do you concern yourself with salt intake?

Healthy (Meatless) Meal Ideas for Busy People

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Today I am in Valpolicella tasting Amarone – my favorite wine. 🙂

Lisa from Healthful Sense has graciously composed a rockin’ guest post for you all.  This is the first in a serious of guest posts from some of my FAVORITE bloggers.  Lisa’s blog is fairly new to me.  It was love at first visit to her site when I saw her innvoative, tasty-looking recipes.  (Epecially the vegan brownies – OMG).  

Hopefully you will discover some new bloggers through this guest series!

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Morning!  I’m Lisa and I blog over at Healthful Sense!

I’m so excited to be a guest poster on Laura’s blog today!  We have alot in common – we love to eat healthy, make crazy food concoctions, and share a love of peanut flour (yeah baby).  She definitely has me beat on the exercise though!

One other commonality that we share is that we are extremely busy… she with work and working out… and I with kids (3 rugrats).  I still haven’t decided which is more exhausting — working 3 jobs (before I had kids) or being a stay-at-home mom of 3 little ones.

Anyway, since we are both busy people it’s safe to say that we’ve both become “experts” on making quick, healthy meals.  So quick & healthy meals are going to be the theme of today’s post.

 

Quick & Healthy Meal Ideas

1. Greek Yogurt

Greek yogurt is usually put in the snack category but because it’s so rich in protein you can easily make a quick meal out of it.

Here are some fabulous ideas:

Laura’s cinnamon roll oats:

 

 

And her Sweet Potato Greek Yogurt:

 

You have got to try the sweet potato/greek yogurt combo… it is amazing!!

Another fabulous combo is peanut flour/greek yogurt!!  It’s packed with protein from both the peanut flour and the greek yogurt.  I recently did a post about peanut flour — it’s a great product that you can add to just about anything!

 

One last idea is this dark chocolate hemp mousse made with greek yogurt.

 

 

2. Smoothies

Smoothies might just be the perfect quick & healthy meal.  We both make killer green smoothies!

Laura’s Avocado Green Smoothie:

 

 

And my High Protein Green Smoothie:

 

3. Pudding

These pudding ideas are packed with protein and sure to satisfy.

 

Chocolate Breakfast Pudding:

 

Sweet Potato Pudding:

 

 

4.  Bananas & Peanut butter

This is my all-time favorite quick/healthy meal.  Simply a banana with peanut butter, cococa powder and cinnamon.

Now you have no excuse for skipping a meal due to the lack of time 😉

What is your favorite quick and healthy meal?

 

♥ Lisa

Stop by and visit me soon at Healthful Sense … muah!

***

I’m with Lisa – PB and banana is the best snack. 🙂

Have you ever put avocado in your smoothie?

What’s your favorite wine?

 

 

 

BYOB Airplane-Style + WIAW

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Getting up and seeing the moon makes me tired.

I dutifully packed my bag and headed to the Midwest.

Perfected packing for a one day meeting:

  • Breakfast
  • Sweater (conference rooms are COLD)
  • BlackBerry (try not to lose it… again)
  • Heels (wear flats for running through the airport)
  • Laptop
  • Charger
  • Files to bake into cake later 

16 hours later I was back home in that South after a successful day of meetings!

I did forget one thing… I didn’t take pictures of anything I ate after breakfast.  Breakfast was really the only thing picture-worthy though.

Instead I’m posting a WIA Sunday-thru-Tuesday for WIAW.

Breakfast:

I brought my own… but treated myself to Starbucks while waiting to board the plane and eat.  Technically the client treated me, but who’s counting.

Tip: add a little sweet in your coffee without adding much in the way of sugar and calories by ordering a black coffee (in this case an Americano) with light whip on top.

Sprinkle with a bit of cinnamon and nutmeg to add a little “fall” flavor.

Need other ideas to entertain yourself while waiting to board?  Take pictures of unsuspecting travelers in matching Hawaiian shirts.  Priceless.

Upon boarding, it was time to enjoy BYOB on a plane.  That’s bring your own beer breakfast.

I finally copied took the advice of Sarah @ Smart Kitchen and made my own yogurt in a recycled cup.

Sweet Potato Greek Yogurt

This container of orange fall deliciousness is Sweet Potato Greek Yogurt.  I don’t understand how every yogurt maker out there doesn’t offer this flavor – it may be the best idea ever.  Do you hear me, Atlanta Farm Fresh???

Add some vanilla, cinnamon and nutmeg and it’s like pie filling you can shamelessly eat for breakfast.  Recipe at the end of this post.

Lunch:

Here’s the part where I add some previous meals to replace the eats that weren’t worthy of picturing. 🙂

Vegetable Chickpea Soup.  Vegan, gluten-free, and damn good.

This recipe will be up tomorrow!!!

Snacks:

Not pictured, but snack time was pretty junky good:

  • Chocolate-Toffee Think Thin bar (side note: I’m sad – they changed the recipe and they aren’t as good.  I won’t be buying them again. 🙁 )
  • A few of my co-worker’s chips
  • Fun Size M&Ms (free in first class)
  • Beer (again, cheers to the upgrade!)

Dinner:

I was craving pasta on Sunday night so I took a little trip to Decatur to give No.246 another chance (I was totally underwhelmed the first time).  Round 2 was much better!  I sat at the bar, which turned out to be a great decision. The bartender, Brenda made some great suggestions and I enjoyed our conversation

I began with a tasty salad of radicchio, endive, granny smith apples, walnuts, and bacon (not pictured).  The pasta I chose was a Trofie.  Trofie is made with flour and water (no eggs).  It’s hand-rolled into little squiggly shapes.  246 serves it with a chicken liver, pork, and beef bolognese.

At first it was just good…  then Brenda gave me some chili infused olive oil.  That kicked it up and notch and gave the dish the “pop” it needed to succeed.

Pairing: Nebbiolo, Damilano, Alba 2008 – this was a great suggestion from Brenda.  It is a bigger wine, stony/earthy taste.  It stood up well to the meaty pasta dish.   OMG I’m going to be in Alba in a couple of weeks!!!

No. 246 is on it’s way.  The basics are there, the kitchen just need to get over this apparent fear of spices.

For a more delicious eats, check out the round up at Peas and Crayons!

Sweet Potato Greek Yogurt

Combine everything in a blender (I used my Magic Bullet) and mix until smooth.  You may need to add more liquid to achieve desired consistency.

Top with nuts of your choice and enjoy!

Note: you can make this ahead – I did.  The flavors melded and intensified overnight.

***

Can you tell I’m ready for fall by the looks of these dishes?!

What foods (if any) do you bring on planes?  

What’s your favorite pasta dish?

Peanut Butter Prices Increasing

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PSA: The price of peanut butter is rising.

 

 

The dry weather and ridiculous heat this summer has affected peanut production.  You can expect to see the price of peanut butter to increase as much as 30%, according to this article on Cleveland.com.

Farmers are prediction a 50% drop in yield for the year.  70% of the peanuts in my state of Georgia go into peanut butter.

 

The Executive Director of the Georgia Peanut Commission (who know there was such a thing?!), Don Koehler, says supplies are “plunging” and demand has reached new heights.

Why the increased demand?  Koehler credit the “Choosy Moms Choose JIF” ad campaign.  Advertising dollars at work – love it.

 

Can you imagine that clean up?!

 

Moral of the story: Stock up on peanut butter/flour/nuts NOW!  Also, don’t leave kids unattended with jars of PB.

I wonder if this means Delta will increase fares to cover the cost of the free inflight peanuts…

 

 

In honor of peanuts, I made a peanut sauce to go with my baked sweet potato tonight.  It turns out that peanut flour, coconut oil, and chili powder is an incredible combo.  I’m single-handedly supporting the peanut flour industry.

Get your peanut flour here.

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Baked Sweet Potato with Coconut Chili Peanut Sauce

  • 1 sweet potato
  • 1 T peanut flour
  • 1 tsp coconut oil
  • 1/2 tsp unsweetened almond milk
  • 1/4 tsp chili powder
  • Shake of salt

 

Preheat oven to 400 degrees.  

Lightly rub sweet potato with olive oil.  Wrap in foil and bake ~45-60 mins, or until tender and cooked through.

Mix the flour, oil, milk, chili powder, and salt together in a small bowl.   Top on your sweet potato, wait a minute for the sauce to get nice and melty, and enjoy!

***

As much as I love almonds, I think peanut products are my favorite.

Will you stock up on peanut butter for the winter?

What other food shortages/price increases are you seeing?

 

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