Archive for June 15th, 2011

June 15, 2011

what i ate wednesday #4

I can’t believe it’s my FOURTH WIAW!  It was a pretty low-key day for me – nothing on the to-do list!  Just wish the weather was nicer + warmer!  One thing the cold and semi-rainy weather made me finally do was to make a Facebook page for my blog!  I’ll put up all my posts from now on there so it’s an easy way to stay updated with my site!

Breakfast

I started out the morning with a cup of Green Tea with a little soymilk.  I had some steel-cut oats + flax with peanut butter, a little granola (recipe to come soon!) and a Gluten Free Banana Power Muffin – yum!  I also had a dish of blueberries – which I would say are my favorite berries.  I love that they finally do not cost a small fortune!  I also may or may not have left the soymilk container out all morning since I moved my breakfast away from the counter for the picture… whoops!

Lunch

Leftovers from last night… definitely a trend from the last few WIAW’s!  Cheezy Lentils (cooked lentils with a vegan cheez sauce from Appetite for Reduction), roasted potatoes + carrots and some greens on the side.  I love roasted veggies this way.  I just washed them and put them on a pan with cooking spray, and roasted in a 350* oven for about an hour – makes the carrots so sweet and tasty!

Afternoon Snack

Grind-Your-Own Peanut Butter (Whole Foods) with a banana and a Gluten Free Banana Power Muffin.  I love this peanut butter – it is definitely unlike any other peanut butter I have had.  It’s super think and tastes almost like peanut butter cookie dough.

I also had a few blue corn tortilla chips + baby carrots later on in the afternoon.

Dinner

This meal idea came from the cookbook Appetite for Reduction.  Sweet Potato and Apple Mash (with a little almond milk, cinnamon and ginger), kale & pinto beans in a spicy tomato sauce.  It was supposed to be a southern meal with black eyed peas instead of the pinto beans and collard greens, but alas, Trader Joe’s didn’t have black eyed peas and we like kale better.

June 15, 2011

baking routines

I get into baking routines.  Periods of time where I seem to bake the same thing in different variations over and over again.  In the past I have been in the habit of making a batch of cookies every single week.  When one of my past favorite TV shows was on, Pushing Daisies, there was a pie made every week (because really, you can’t watch that show and not want to eat pie).  Rice Krispy treats have also been made + consumed weekly during one summer a couple years back.  Granola, yet another example which is also going strong at this moment.  But the real routine I am on?  Muffins.  I am just in love with these things.  Easy, portable, and the one’s I’m making are actually healthy and good for you :).  This one is also gluten free*.

I had three overripe bananas sitting in my kitchen, so what did I do with them?  Made muffins of course.  And I also added a bunch of my other favorite superfoods to make these muffins powerful.

Gluten Free Banana Power Muffins

  • 1 1/4 cup old fashioned oats (quickly ground in a blender or left whole if you wish)
  • 1/2 cup millet flour
  • 2T chia seeds
  • 2T oat bran
  • 2T millet, toasted (on the stovetop for 3-5 minutes until starting to pop)
  • 1t baking powder
  • 1t baking soda
  • 1/2t salt
  • 2t cinnamon
  • 3 medium bananas
  • 1T lemon juice
  • 1/3 cup unsweetened applesauce
  • 2 flax eggs (2T ground flax + 4T water, let sit for 5 minutes and whisk)
  • 2T unsweetened vanilla almond milk

1. In a small bowl, combine all of the dry ingredients and whisk until evenly distributed.

2. In a larger bowl, mash the bananas with the lemon juice.  Add in the other wet ingredients and mix well.

3. Stir the dry ingredients into the wet ingredients and mix until incorporated.

4. Scoop into a lined muffin pan.  (I sprayed the paper wrappers thinking the muffins would stick without any fat, but they ended up falling out of the wrappers!  I won’t be spraying them next time!)

5. Bake in a 375* oven for 22-25 minutes.  Makes 12 cupcakes!

*This recipe contains no gluten ingredients, but depending on what kind of oats you buy some may have been cross contaminated with gluten.  If you are severely allergic or have Celiac disease, make sure you buy the appropriate gluten free products for this recipe as not all oats and other flours are considered safe.

These are perfect as breakfast, or as a snack throughout the day with just the perfect amount of natural sweetness from the bananas and applesauce.  You could also jazz these up with a few blueberries mixed in before baking or even spread with a little jam or honey on top :).