Archive for June 1st, 2011

June 1, 2011

what i ate wednesday #2

It’s that day of the week again!  What I Ate Wednesdays by Peas and Crayons!

Breakfast:

Warm water with lemon right after I woke up.

Oat Bran with Chocolate Chip Cookie Dough Almond Butter.  Don’t you just love how the chocolate from the almond butter got all melty?

Coffee with Unsweetened Vanilla Almond Milk.

Pre-Run:

1/2T Chia with a small glass of water (turns into a gel, supposedly helps with energy/hydration?).  I’m not sure if this helped or not, I decided to try running a fast 2 miles so it definitely was not easy, but I broke my previous PR (set over 2 years ago I believe?), so something was working for me!

Post-Run:

Gala Apple

Lunch:

Bulgur with a lemon/dill sauce (leftover from a lunch Kinley made this weekend), pecans and strawberries on butter lettuce.  Leftover Vegetable Masala Burger on sprouted wheat bread with organic ketchup.

Pineapple-Mango Smoothie with soy protein powder.

I was super hungry and this definitely filled me up!

Afternoon Snack:

I biked to the UPS store to drop off my last two rented textbooks, as well as mowed the whole lawn so I was ready for an afternoon snack!  I had 2 slices homemade gluten-free banana bread & carrots.  Also not pictured, around 1/2T of peanut butter I added on the banana bread – yum.

Dinner:

Spinach Quinoa with Pineapple, Butternut Squash and Trader Joe’s Baked Beans “Sauce”.  This idea came from Kinley and might sound super weird to you, but I guarantee it is delicious.  Somewhat sweet and sour like but summery at the same time because of the baked beans!

June 1, 2011

pb&j bar

Originally, I was just going to have appetizers to serve at my graduation party to avoid attempting to find something that would be a crowd-pleaser for dinner.  It is also tricky to find something that incorporates my dairy-free and no-meat diet that is still popular with everyone.  Thus, the PB&J bar was born!

I think everyone was pleased with this “spread”!  Most of the items were store-bought which made it so simple to put together, but because of the mason jars, I was asked over and over again if everything was homemade!  All of the ingredients are from Trader Joe’s, I just love that place!  We had:

Natural Creamy & Chunky Peanut Butter

Sunflower Seed Butter

2 Kinds of Homemade Almond Butter (recipes below)

Blueberry & Strawberry Preserves

Apple Butter

Mango Butter

Honey

About 5 loaves of whole-grain bread (we got a mix of sprouted, different grains as well as cinnamon-raisin bagels which Grandpa adored).

Just make sure that you have plenty of knives laid out for people to use!  It seemed like most people put a variety of spreads on their bread and very much enjoyed everything!  My cousin even dipped some crackers in one of the homemade almond butters because it was just that good!

To make the almond butters, I used ideas from two recipes from The Edible Perspective.  The recipes can be found here and here.  To start out, I had a 16oz bag of raw almonds from Trader Joe’s.  Each recipe called for 2cups of raw almonds.  I separated the bag of almonds by weight (8oz which is just shy of 2cups) to make the following almond butters.

Chocolate Chip Cookie Dough Almond Butter

  • 8oz raw almonds
  • 1T brown sugar
  • 1/4t salt
  • 2t vanilla extract
  • 1/3t almond extract
  • 1T grapeseed oil
  • 1/2 cup chunked dark chocolate

Vanilla Maple + Cinnamon Almond Butter

  • 8oz raw almonds
  • 1T pure maple syrup
  • 2t vanilla extract
  • 1/2t cinnamon
  • 1/4t salt
  • 1-2T grapeseed oil

Directions

1. In a 325* oven, roast the raw almonds for 12-18 minutes, flipping every 4-5 minutes.  Let cool for 5 minutes on the baking sheet.

2. Place the almonds in a food processor and turn on for 6-10 minutes, scraping down the sides of the bowl occasionally.  Eventually it will start to look more and more like almond butter.  You can add additional oil at this point if it isn’t starting to come together (mine did no problem so I did not need to add additional at this point).

3. Add in the desired additions and mix until incorporated.  At this point, my almond butters stiffened dramatically so I added grapeseed oil to both to reach the consistency I wanted.

4. Spoon into a jar and keep at room temperature if you will eat within 2-3 weeks (both recipes make around 1 cup of almond butter, which is no problem to finish off in this household), otherwise keep in the fridge.  For the chocolate chip cookie dough flavor, refrigerate the base for an hour before stirring in the chocolate chunks or else the chocolate will melt all over (which probably wouldn’t actually be a bad thing ;), just would not look as much like cookie dough).