Archive for June, 2011

June 29, 2011

what i ate wednesday #6

 

It’s finally starting to feel like summer here!  The first half of the week has been gorgeous weather wise and most of the rest of the week looks like it’ll be about the same!  I’ve definitely been going out to enjoy the sunshine :).  Yesterday, my friend Emilee did a mini-photoshoot with me to try out a new lens she got.  We walked around the Third Ward in downtown Milwaukee and the pictures turned out great!  I also learned I have to practice my serious not-so-mad looking face haha.  To check out my photos and Emilee’s other great photos (engagements, weddings, senior photos) check out her website blog!

Now, onto my eats for the day…

Breakfast

I was starving for breakfast this morning.  I had been planning on going for a run before breakfast but that wasn’t happening.  So I ate steel-cut oats made with chia, with a banana, a peach, some ground flax, a little granola and topped with the last remnants of the Honey Almond Butter.  This bowl was delicious.

Post-Run Snack

I ran a 5k and came back famished again… I don’t know what was with my hunger.  I ate a chocolate brownie clif bar and had some Earl Grey Ice Tea (I brewed a cup of tea and then put it in the fridge for a few hours & served over ice!).

Lunch

My friend Ashley came over today and I made up a small batch of Veggie Fried Rice for us for lunch.

Crosby also had to get his Vitamin D in for the day.  I really didn’t put this out for him… but he sure took it over ;).

Mid-Afternoon Snack

Afternoon snack was some cantaloupe and papaya with a wedge of Cinnamon Pumpkin Coffee Cake.

Dinner

I used the grill for the first time by myself today!  I made the most delicious sweet potatoes, just rolled in foil and put on for about an hour.  Also had some Lentils in Sloppy Joe sauce (ketchup + honey + mustard + spices) and carrots with TJ’s avocado hummus.  Avocado hummus is one of the best creations ever.

Kinley’s now working on some gluten-free bread so if it turns out, I might have a slice of that before bed.

This Wednesday is also the opening of Summerfest in Milwaukee!  And now starts a countdown to Kinley’s Summerfest 1/2 Marathon on July 10th!

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June 28, 2011

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)

June 27, 2011

there must be light at the end of the tunnel

Today was not a good day.  It didn’t start out that bad – pretty good actually.  I wasn’t feeling the best but felt a bit better after a short walk.  And then I got a good email from the company I had an interview with last week.  Well last week was actually my third interview with them.  I finally got word of a fourth and final interview through the email which was scheduled for Thursday.

Early afternoon I was feeling better, but still off.  The sun was shining however and I went outside for a dose of Vitamin D which was nice.  Kinley got home at 5:30 and shortly thereafter I got a phone call… from the aforementioned company.

I was told that they were no longer going through with hiring for the position at this time.  They said they really liked me, and it was only down to me and one other person, but due to a backup in something they decided to hold off hiring someone for 30+ days.  It was nice for them to be honest with me, but it still completely sucks.  Plus, to know I was so close to the finish line.

I thought I was finally winding down in the job search and now I’m right back at the beginning, with not even a handful of options available.  I have continued searching job boards but it just seems as if no one is hiring, which makes my job prospects dismal.  It’s so frustrating.

And to top it all off, I’m still not feeling well and my list of foods to avoid is increasing – now along with no dairy or wheat, corn is being put on the back burner momentarily as well.

Sorry for the depressing post, it’s just the mood I’ve been the later part of today and wanted to get it off my chest.  Hopefully I can find light eventually after this long, dark and miserable tunnel I’m in.