PB&J Oats

It’s 11:30 pm right now.  When I got home from work the internet was not working and then of course it came right back on before it was time to leave for our softball team BBQ. 

Anyways, I’ll still give you my breakfast, as long as I don’t fall asleep at my computer in the process.  It was newish as promised.  PB&J Oats :D.  Oats aren’t new, but the PB&J part is!

Super simple:

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup milk (I used almond milk)
  • 1/2 cup water
  • 2 egg whites
  • 1/2 T chia seeds
  • 1 T maple syrup

Mix the oats, water, and milk and cook in microwave for 1 1/2 minutes.  Mix in the egg whites, by tempering* them first.  Whisk the egg whites while pouring in some of the hot liquid from the oats.  Then stir this mixture into the semi-cooked oats.  Microwave for 20-30 seconds at a time (usually 3 times for me) until the oats are cooked and thickened.  Watch them, because they have a tendency to boil over!  Add the chia seeds and maple syrup. 

*If you’re using bulk egg whites, just stir the oats while you pour in 1/3 cup of egg whites.

PB&J portion:

  • 1/4 cup frozen berries
  • sweetener
  • 1-2 T PB or almond butter
  • 1 T milk (I used almond milk)

Microwave the frozen berries, add sweetener of choice and mix.  Separately, mix PB and milk to form a thick sauce. 

Add to oats.  I also threw some coconut butter on top! 

The egg whites give these oats an awesome protein boost to keep your belly full :D!

Sorry, but it’s midnight now.  I hope these amazing oats are enough to hold you over!


Love Mondays Off!

So, I get every other Monday off with my job and it is amazing.  I swear, getting a three day weekend every other week just makes life so much more relaxed.  When I’m not using my Monday’s for things like weddings, or road trips to Colorado or who knows where else, I can just relax (aka climb ;)) on Saturday/Sunday and then be responsible on Monday.

But on to my eats on this glorious day of “productivity.”  Last night I threw together some of Angela’s Vegan Overnight Oats for my breakfast today.  I didn’t like the usual recipe you see that uses yogurt, so I figured I’d give these a whirl.  Don’t let the vegan label scare you either, because you wouldn’t know otherwise!!  Two huge thumbs up!  For me, the vanilla extract really made it, so don’t leave it out! 

Overnight Oats

Sooo cool and refreshing and creamy!

And to boot, I decided to go all out and make chocolate banana soft serve so that I could put together a breakfast parfait a la Oh She Glows!  I think just added about 1 tablespoon of cocoa powder per frozen banana. 

Are you ready for this one?

Out. Of. Control. Good.

You should really make this if you haven’t tried it yet!  And how about one more photo for good measure :P.

Last night on the way home from the canyon I called my dad to wish him a Happy Father’s Day and ended up talking to my stepmom for a second.  She mentioned she was making a caprese salad.  When I was in Europe 2 years ago, I had caprese sandwiches all throughout Italy at service stations on the road and they were phenomenal. 

If you’ve never been to a servo on the highway in Europe, don’t get freaked.  It’s a totally different beast!!  A lot of them are like restaurants where you walk up and order your food.  So anyways, my stepmom totally got me craving a caprese sandwich and voila!

Lunch today was an open faced Caprese Sandwich drizzled with balsamic (open faced, because I was afraid the whole grain bread might over power the other flavors, but it was perfect) and some leftover walleye.

For dinner, I continued on the italian kick and grilled some pizza :D.  If you haven’t grilled pizza you must try it!  I made a normal pizza crust a la Emeril, but made it with whole wheat pastry flour. 

  • 1 cup warm water (105 to 115 degrees F)
  • 1 (1/4-ounce) envelope active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt

Apparently, you aren’t really supposed to use whole wheat flour with breads that rise from yeast because of the lack of gluten in it.  I’ve never had any complaints about the results, though, so I stick with the WW pastry flour.  Also, I use quick rising yeast, so I follow the instructions on those packets for rising the dough. 

I roasted some crimini mushrooms, onion, and yellow bell pepper for my toppings.

Grilling the pizza:

  1. Heat the grill to high.  Right before putting the pizzas on, you’ll put the burners to low.
  2. Make sure all of your toppings and sauce and cheese are ready to go before putting dough onto the grill!
  3. Roll out dough into rounds you’ll be able to handle with your spatula and place what will be the tops side onto the grill just until you are able to flip the dough with out it sticking to the grill.
  4. Top the pizza and close the cover to the grill to melt the cheese and heat the sauce and toppings. 
  5. It should take 5-10 to finish cooking the crust and melting the cheese.

Unfortunately, this storm came rolling in when I went outside to put my crusts on the grill.

Another cool picture of this storm as it was rolling out of town a few hours later…

Soooo, I turned my oven onto broil and got ready to finish off my pizzas indoors!  I grilled both sides of the crust until done and then topped the pizzas in my kitchen.  They went under the broiler for 3-5 minutes and it worked like a charm!

By the way, I just watched Food, Inc. today and I liked it a lot more than I thought I would.  Yes, it was obviously biased like most documentaries (I’d always prefer to hear both sides of the story, although apparently most of the corporations declined interviews), but I felt like it put the information out there in a very responsible manner instead of just being a broad stroke attack on farming in the US today.

I’ve been making an effort to buy organic food produced in the US whenever it’s reasonable, but I’d really like to start having the same options with my meat.  Right now, unfortunately, it just isn’t out there in the few stores we have in town. 

I would definitely recommend this movie to anyone who hasn’t seen it yet!  And read Michael Pollan’s book In Defense of Food.  A great book on the history of the ever changing western diet and why it’s has changed so drastically from only half of a century ago!  Good stuff!

Have you seen Food, Inc. or read In Defense of Food?  Thoughts?  I’ve loved both and am looking forward to reading The Omnivore’s Dilemma, also by Micheal Pollan.

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!


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!!

Lovin’ It

I am one week strong into this blog guys and I’m so glad I started Foodie on the Rocks!  If you have any lingering curiosity about the name, I’ll drop it all on you now.  It refers to my love of food and climbing (kind of obvious I think :P), but it also alludes to my never-ending attempt to balance my love for travelling and experiencing new things with my full-time job as an engineer.  I’m always using my time off from work to the max, but sometimes I really have to remind myself to take a weekend at home and just relax!!      

I think I may have had it figured out in this hammock…      

St. Lucia Style Siesta 😀

 On the other side, I’m so glad there might actually be a few of you out there reading this that I don’t know and haven’t personally told about the blog 😉 and enjoying it!  I know it’s going to take me a little while to really find my voice and really hone in on how I’m going to keep this thing interesting, but if you guys are up for it, so am I. 

So let me pick off where I left off yesterday really quickly.  Remember how I was going to go out and run since I’m doing a team marathon next weekend??  Well two things happened.  Firstly…      

Hail in the Backyard

Roomie Holding the Marble Sized Hail   

Needless to say, I did not go out and run.  Along with the hail, there was a tornado watch.  So going to the gym wasn’t an option either.  Boo.  Oh well…  At least I got to add some new pictures to Husky in the Room!  Check ’em out.      

Secondly, turns out our team captain did not register us for the team marathon.  Way.  Lame.  It’s cool, though.  I got on the web and found a 10k in Steamboat that I’m going to do instead.      

And here are my eats today folks…      

Breakfast was tasty with a capital flippin T y’all!  I made these oatmeal pancakes from Jenna’s blog.  Scrumptious and they’ve got the protein thang going on too.  I’ve found that protein is so crucial in my breakfasts to keep me going!      

Pancakes with the Real Stuff

You guys, if you’re still eating “table syrup” aka high fructose corn syrup, I beg of you.  Put the bottle down.  Walk to your cupboard, and throw it to the wind.  I mean, or you could just put in your trash can, just long as it’s gone!  Real maple syrup is the only way to go in my book because it’s tastes whoa! times better and well, it’s not full of processed stuff.  Period.  OK, rant over.   

And whoops!  I didn’t get to eat that until I had my blood drawn.  Eek!      


I forgot it was wellness day.  Each year the company does free blood draws and wellness evaluations, and actually if you go through with the whole she-bang and go to another day they set up and talk to a wellness coach about your results they put some extra cash the old paycheck!  And, I got this nice little snack plate to reward me for my ~11 hour fast.      


Lunch….not overly exciting.  Spinach, tomato, and honey curry hummus on half a pita.  But, wait!  Haha, another department brought in food for lunch and needed help with leftovers, so I grabbed some strawb’s and pineapple and some antelope sausage one of the guys brough in :).  It was pretty salty for me, but good!      



When I got home from work I had a glorious plan to go run and then go to yoga.  Uh, not so much.  Sat down for a few too many minutes on the couch, so I’d just have to do yoga after I walked Kaya-face and then run.  No biggie.  Not so much.  Yoga instructor played hookie.  Lame.  Oh well, I ran 3 miles in 32 minutes – only one 4 minute break in there, so yay!  Workin’ back up my endurance slowly but surely :).      

And here’s dinner.  I decided to make some of these veggie burgers.  Thanks, Angela!  If you had told me one year ago that I would be making veggie burgers I would have laughed…hard…in your face.  It’s tasty as, though, so give ’em a whirl!  PS  I used whole wheat pastry flour, because it’s what I had.      



You’ll pretty much want to process it down to a puree, but the camera battery was dying, so I didn’t get a shot of that.      


Again, had to do the whole spicy thing, because what doesn’t kill you, makes your taste buds stronger :P.  That’s a baked sweet potato hiding in the back there with a bit of butter, one tablespoon of brown sugar, and a sprinkle of cinnamon.      

I’ll leave you with my treat to myself for the evening.      


This ice cream is the best!  Coconut milk is to ice cream as diamonds are to girls.  Oh yeah, I just compared that ice cream to diamonds.  It is that good.  For one half of a cup it’s 150 calories, 9 grams of fat, and 6 grams of fiber.  Plus the ingredients list stupendous.  Good night, indeed!

The Show Must Go On

Hey hey hey!  I made it!  Haha, on top of not recommending mowing the lawn at night, I do not recommend five measly hours of sleep after teaching a 2 hour climbing class and then battling with your lawn mower for 2 hours afterwards.  My right arm is indescribably sore from starting the beast over and over again – I mean, who knew you had to winterize a lawn mower??  But I’ve come out the other end ready to blog, because I remembered to bring my camera home tonight 😀 .  So without any further delay, it’s photo time.  Oh, and I discovered what aperture is on my camera thanks to the lovely Pioneer Woman and I’m loving it!  Prepare for photo overload!

Yesterday’s breakfast was the sandwich version of my buffalo chicken omelette.  Just as tasty and I got my whole grains in there with the Wheat Montana Cracked 9-Grain bread!

Then I made a chicken wrap for lunch, since I just bought my first pack of Ezekiel sprouted grain wraps and I was way excited to try them. 

I can’t say the wraps are as good as a nice doughy whole wheat tortilla, but they pack a heckuva heavier nutritional punch, so I’m down with ’em ;).  And I’m not saying I don’t like them, they’re just not as good as their nutritionally lesser cousin.

The wrap had spinach, chicken, vermont extra sharp cheddar (my heart be still)…

…and tomatoes.  Pretty simple, so when I got back to my desk I doused the baby in some Frank’s hot sauce.  Spicy = gooooood.  Today I had the same thing, but with some of that honey curry hummus.  I have to say it really brought the wrap to a whole new level 😛 . 

Snacks.  Yesterday I had and crunchy, juicy, organic Fuji apple, and a fun-size bag of M&M’s. 

Oh, and a piece of the peanut butter bread with a square of Wild Harvest Organic dark chocolate.  Holy wow, yum!!

I said yum right?? 

Let’s see… 

Breakfast today was almond butter oats with coconut butter.  Totally inspired by this chica’s blog, who pointed me to this protein oat cake recipe (mine never cook up like an actual cake, though).  I think I’m going to have to start reading April’s blog… 🙂

Not overly exciting, but so satisfying and delicious!  I ate these at 6:45 am and wasn’t hungry until 11!!  The key is the egg whites + nut butter.  One without the other would not be enough protein and these wouldn’t have a chance of keeping me full. 

  • 1/2 cup old-fashioned rolled oats (not instant!)
  • 1/2 cup milk (I use almond milk)
  • 1/2 cup water
  • sprinkle of cinnamon
  • 1/3 cup egg whites
  • 1 tablespoon of agave nectar or any sweetener
  • 1 heaping tablespoon almond butter (or any nut butter)

Mix the first four together and microwave for 1 1/2 minutes.  While stirring add the egg whites.  Microwave for another ~2 minutes.  I added agave nectar, almond butter and coconut butter, but with these three you could go crazy and add whatever you want!!  Mashed banana, pumpkin puree, whole nuts, dried fruit….

Ahhhh, and then there was today’s afternoon snack.  A fresh from the oven choc chip cookie and some of those organic strawberries.  The strawbs make it a healthy snack, right??  Right 😉

Oh so gooey….

There was no photo of dinner last night since the camera was MIA, but here’s tonight’s fare.  The making of the honey dill vinaigrette…

Honey Dill Vinaigrette

  • 1 tablespoon honey
  • 2 teaspoons vinegar (whatever you have!)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried dill
  • 1/2 teaspoon dijon mustard
  • salt and pepper

And here is my “use whatever veggies are in the veggie drawer and try to use up the spinach before it wilts” salad.  Tonight it contained red cabbage, yellow bell pepper, tomatoes, almond slivers, and chickpeas on top of spinach.  And some of that Vermont Extra Sharp Cheddar, aka crack cheese.

That’s a wrap kids!  Time to go run.  Have I told you guys I’m running 8 miles in a team marathon in 1 1/2 weeks?  Should be good times, but I have not been training like I should, so I’ve got to go put some mileage on these legs.  Cross your fingers I don’t get rained on!