PB + Chocolate Heaven

So I ate a lot of leftovers today, but one thing I ate was aaaawesome (I’m totally singing that word to myself as I type it).  It was not leftovers, but it is something you’ve seen before here.  The return of the Chocolate Avocado Banana Pudding :D.  I’ll let you hang on the edge of seats for minute to see the twist on that one though…

For breakfast…I bet you can’t guess!  OK, maybe you can. 

Yep, granola and Fage (click here for the Fage discovery/love post!).  But I promise I’m pretty much out of granola, so something new is lurking around the corner :P.

Lunch was leftover pizza.  Soggy pizza is not my fave, so I like to pop my leftovers into a toaster oven on the toast setting.  It’s the best way I’ve found to revive leftover pizza.  Luckily we have a toaster oven at work!  Worked like a charm!

Afternoon snackage.  Berry palooza!!  And some almonds for staying power (haha, there were more than 4!).  Protein + fiber + healthy fat = Happy Lindsey!

Oh wait.  Dessert?  Did I forget something here?  Indeed I did.  Last night I whipped up some that Choc Av Nanner Pudding I discovered on Edible Perspective.  Turned out quite well again and I threw some in a container for my lunch today.  When I went to eat it today, though, I could hear the jar of peanut butter in my drawer quietly screaming at me… “Liiindseyyyy…you know you’ve been craving the glorious combo of PB + Choc ever since that heart breaking cupcake debacle….”  OK, may be it was just in my head, but still…  Behold.

Heaven Squared

I decided to make some PB sauce a la Kath sans microwaving.  I just mixed some milk into the PB to thin it out and topped my already heavenly pudding with it.

Oh man.  Oh man, oh man, oh man.  I hit the jackpot with this one.  Now I’m thinking of trying to make this pudding, PB style and swirling it with it’s chocolate soulmate…  If it works I will surely let you know!

Dinner was a grilling feast, even though another gnarly storm rolled through town tonight.  Luckily, it was gone by the time my tummy started rumblin’.

On the Way to the Grill

Those are elk loin steaks by the way!  Just seasoned with salt and pepper.  I’m a fan of game meat, so I don’t go all out with the marinating or anything…  Accompanied by mushroom, pepper, and onion kebabs, and sliced zucchini.  Got the zucchini idea from Katie!  I’d always put the zucchini on the kebabs before, but I love it like this way more!

Tha, tha, tha… tha, that, that’s all folks!

I hope that reminded you of looney tunes, otherwise, you think I’m completely nuts right now…  Then again, that ship may have sailed a long time ago…

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Tuesday Treats

I am not going to start at the beginning today.  I will give you the granola recipe, but I have to start with my Tuesday treat (this could totally become a regular thing).  As I have hinted at before, I love the flavor of bananas, but their gooey, mushy, icky texture is just that to me.  Icky.  I know what you’re thinking.  Who doesn’t like bananas??  Well, I do like them in anything that’s cooked (bread, pancakes, cookies…), just not raw. 

When I saw banana soft serve, I thought it looked amazing, and prayed that I would like it.  I mean it looks exactly like ice cream.  So I gave it a whirl (pun totally intended :P).

Initial Chunks of Frozen Banana

Banana Soft Serve

Verdict:  I can’t think think of a word that captures it’s awesomeness.  It’s so dang good.  I just added a little bit of vanilla extract and almond milk and it was spot on!  Obviously it tastes like bananas, but friends it is anything but icky!!  Recipe is as follows:

  • 2 super ripe frozen bananas
  • 2 tablespoons of almond milk (or any milk, just to loosen it up)
  • 1/8 tsp vanilla extract

Yep, that’s it.  And who do we have to thank for making so many of us aware of the most natural and probably the healthiest ice cream around?  The lovely Gena at Choosing Raw.  Here’s her post where the great reveal occurred ;).  I’m being totally overly dramatic, but it’s just that good :). *This used to credit the wrong person but the right blog.  I can’t remember who I was thinking of when I wrote this last night, but Gena is the one we can all thank for our new favorite summer treat :D.

I topped mine with almond butter and the raw chocolate syrup they suggested: 2 parts agave nectar to 1 part cocoa powder. 

So, so delicious people.

Entirely Necessary Close Up 😀

Now if you’re still with me and haven’t already run to your banana stash to throw them all into the freezer, we’ll return to our regularly scheduled granola recipe.  Let’s go back to breakfast.  Granola and Fage 0% greek yogurt (if you missed this post about the Fage, this yogurt had stolen my heart).

I promised you this granola recipe, so I am here to deliver!  It’s extremely good and actually something I’ve been making since college.  None of the flavors here are dominant enough to call it any certain type of granola.  It’s just got a nice level of sweetness to it from the agave nectar and brown sugar :).

  • 3 1/2 cups old-fashioned rolled oats
  • 1/2 cup wheat germ
  • 1/2 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup brown sugar
  • 1/4 cup honey or agave nectar
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2/3 cup any dried fruit, I used equal amounts of dried cranberries and dried cherries

Preheat the oven to 350 degrees.  Combine the honey, canola oil, and vanilla extract in a sauce pan over low heat.  Mix the rest of the ingredients (minus any dried fruit) and be sure to break up any chunks of brown sugar with your hands and evenly distribute it throughout the mixture.  Pour the ingredients in the sauce pan over the dry ingredients and stir until the entire mixture is evenly coated.   Spread granola onto a cookie sheet.

Bake for 10 minutes, then remove from the oven and stir.  Bake for an additional 5-10 minutes watching carefully until browned.

Finally, mix in your choice of dried fruit and enjoy!

Enough Granola for an Army 🙂

For lunch I had 2 more turkey meatballs all gussied up in the last of my proscuitto….

…a spinach salad with cherry tomoatoes and honey dill vinaigrette…

…and Bush’s baked beans I found hiding in my pantry to round it out ;).

Thank goodness for leftovers! 

Snacking this afternoon involved these beautiful organic strawberries I picked up last night.  Actually, only $5!

Now, I’m off to make dinner and go do battle with my lawn :(.  Ugh, can you tell it’s my least favorite part of home ownership?  Oh well, definitely looking forward to my shrimpies for dinner!  Good night!

TGIT

Thank God It’s Thursday!  I’m leaving for Colorado tomorrow to run my 10k in Steamboat Springs and then meet AshleyHeather and some other bloggers/bloggies!  Tonight, I’m getting right down to business.  I haven’t been able to show you some of the awesome things I’ve made this week because of forgetfulness and chocolate overloads, but I’m going to give you the highlights here!

First of all I discovered real greek yogurt this week!  I know!  Real greek yogurt you ask?  Well yes.  I had been buying Greek Gods 0% Milkfat greek yogurt, which I thought was all fine and dandy.  Then the other day I saw Fage 0% greek yogurt and since I’d seen it on a few blogs, I figured I’d give it a try.  What a ginormous difference.  So thick and creamy and… gahh!  Huge difference people.  Huge.  Here are my breakfasts from this week with the lovely Fage.

Granola and Yogurt

I usually make my own granola, but didn’t have a batch on hand, so I went to my layaway stash always kept around for situations exactly like this one.  It’s pretty dang good for a boxed granola!  I was eating this even before my recent switch to eating mostly organic and whole foods.

Yogurt w Honey and Kashi Pumpkin Spice Fruit and Grain Bar

One more breakfast the Fage made it into:  overnight oats!  I’ve seen these bad boys all over the blogosphere too, so once I was almost out of peanut butter, I had to give it a shot.  Sorry about the heinous picture, it was taken with our office camera…  Like I said, forgetfulness…

It contained:

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/2 cup Fage
  • 1 tablespoon of maple syrup

The verdict:  I’m going to have to try it without the yogurt.  It gave the oats a tang my taste buds weren’t really down with.  I did, however, like the cold oats with peanut butter hiding at the bottom :).  And fullness factor: awesome!  No hunger until lunch.

Next up.  I had the bestest most awesomest crazy tastiest grilled cheese for lunch the other day.  As you saw earlier this week, I bought a wedge of brie, so while sitting at the computer daydreaming working dilligently, and having just finished this raspberry jam and almond butter roll up…

…I thought: why not put brie in here in place of the AB!!  So the next day I did just that, and put it on half of a whole wheat pita.  Tah-dah!

I had it with the lonely brat’s brother.  Odd combo, but still a great lunch!

Now for another new one :D.  The other night I made spaghetti squash for the first time and whipped up some “kitchen sink marinara sauce” to go with it! 

Spaghetti squash is a butt kickin’ way to slide the old pasta off the plate and sqeeze some more veg into your diet when the mood strikes.  And it’s super easy to cook in the microwave.  Just cut it in half lengthwise, seed it, and cook it on high for 6-8 minutes.  Shred with a fork and scoop it out.  Voila!

Kitchen Sink Marinara Sauce

  • one large can tomato puree
  • 1 tablespoon olive oil
  • 1 clove of garlic
  • 1/4 cup diced yellow onion
  • 1/4 cup minced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced bell pepper
  • chili powder
  • oregano
  • italian seasoning
  • healthy pinch of red pepper flakes (depending how spicy you like it)
  • lots of dried basil
  • S&P
  • 1/4 cup red wine

Sautee everything but the wine and tomato puree for 5-10 minutes and then added the tomato puree and wine.  Simmer for 20 minutes on low (while I was simmering I added some spears of broccoli because they looked lonely in the refrigerator). 

Today I turned it into a pizza sauce and topped it with mozzarella and proscuitto.  It’s OK, you can mumble “yummm” to yourself.  No one will judge you.  I put it on a whole wheat pita and broiled it for 10 minutes.  Uh, yummmm…

Delicious Pizza. Awful Picture.

Again sorry for the awful picture.  Super old/ sad work camera…

Kaya-face would like to say hello and good night as well.  Such a heart breaker ;).

Good night guys.  I’ll be back at the end of the weekend!!