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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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.

No Food Mondays

Mehhh.  Mondays are always super hard when I’ve been out of town all weekend.  Usually, I finish all of the leftovers before I go and I don’t really keep food around that doesn’t need to be prepared and cooked.  Today was one of those Mondays.  

Every day I get up at 4:30 am to shower and throw a bunch of random food into a bag make my lunch.  I must leave my house by the time my microwave says 5:07.  Yeah, that’s right, I have it down to the minute.  That doesn’t leave a whole lot of time for standing in front of the refrigerator with a blank stare.  Today I almost missed the van to work, because that definitely happened.  Stupid Mondays.

Breakfast.  I knew I had some Kashi Autumn Wheat cereal stashed in my desk at work, so I grabbed the carton of Silk Almond Milk and threw some in a tupper ware container.  Breakfast.  Done.

Once I got to work, I knew there was no way this would hold me over though, so I scavenged the work fridge and found some eggs.  I hard boiled one of those bad boys and used one of my fave hotel continental breakfast tricks (it can be hard to get anything but refined sugar at those things!).

Peanut Butter and Hard Boiled Egg Whites

Haha, OK, it doesn’t look too appetizing, but if you like PB it’s good!  And it’s an awesome way to boost the protein action in your breakfast.  I mean the egg white doesn’t really have any flavor, so it’s like a big spoonful of peanut butter!  Just the right addition to my whole wheat cereal to keep me full until lunch :D.

OK, back to the blank stare in front of the fridge at home.  At 4:50 am.  Lunch….  This could be a little more interesting.  Need protein…  Proscuitto.  I can work with that…  One last whole wheat pita.  I might be making some progess…  Leftover marinara sauce!  Open the marinara sauce tupperware.  Not so much.  There might be 2 tablespoons left.  So I desperately grabbed the box of tomato sauce, poured it in, dumped in some spices and tada!  Totally sketchy marinara sauce for one last pita pizza ;).

Actually it didn’t turn out too bad.  And for good measure I grabbed a handful of spinach and some cherry tomatoes and threw them in a baggie for a salad. 

Very simple, but hey.  It’s a Monday.  I grabbed the leftover Honey Dill Vinaigrette for the dressing. 

Afternoon snackage.

Almonds and canteloupe.  And I swear I had more than 5 almonds!  They were just consumed before the camera made it out.

Finally time for dinner.  I did not go to the grocery store, but at least I now have time to cook something :).  Quickly, though, because I had some friends to meet up with.  I made a couple of turkey meatballs and nuked a sweet potato.  I decided to add something to the sweet potato, I’ve been seeing for a while.  Baked beans.

I put ’em on the side, though, because I had no idea how I was going to feel about this one.  Guess what!  It was great!  I guess it makes sense in hind sight.  I like brown sugar on my sweet potatoes, so baked beans doesn’t seem like too much of a stretch.

Turkey Meatballs:

  • 4 oz ground turkey
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp minced dried onion
  • 1/4 tsp oregano
  • 1/4 tsp red pepper flakes
  • S&P

And with that I am off to bed folks.  I made some of my standard granola tonight, but it’s my bed time, so you’ll just have to wait for the recipe!  I’ll share it with you tomorrow…

Granola Teaser Photo 😛

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!!