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!

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Here Goes Nothin’

So I forgot my camera again.  PSYCH!  Haha, what am I?  An eight-year-old?  It’s cool, I’m OK with it.  You ready for photo overload?  PS For those of you in it for the food, there’s lots of that past the climbing pics!

But first, this. 

HAPPY BIRTHDAY, MOM!  😀  Here we are at my cousin’s wedding 2 years ago!  On the right, is my other cousin (the sister of the groom).  Happy debut on the blog Leigh Anne ;).

Myself, my Mom, and Leigh Anne

There’s not alotta splainin’ to do, so I’ll insert a few words when necessary ;).  For instance…

Welcome to Vedauwoo.

Kinda cool looking, huh?  It was entirely different than any climbing I’ve ever done before.  It’s called slab.  The rock is a slab.  You picking up on this yet?  There are no holds.  Find a change in relief in the rock, put your foot there and stand up.  Friction is your friend.  Pretty gnarly, really challenging, and super fun!  Here’s more.

Nate's First Ascent of the Day

 My feet while I was belaying Nate…

Check Out the Five Fingers 🙂

 My second route.

Almost to the top…

And then there’s the most photogenic dog on the planet waiting at the bottom…

Insanely Cute

Belaying at the end of day 1.  Another fun shot of  the Five Fingers in action :D.

Belaying

 The Kaya-face and I taking a breather on day 2.

Relaxation at the Bottom of the Wall

Now for the food on the rocks…  I tried my first Pranabars and they were delicious!!  I was so impressed by the ingredients list!  You can kind of see it in the picture, but if you’d never seen a chemical sounding word in your life, you still would have known what every ingredient on the list was!

Coconut Acai Pranabar

Apricot Goji Pranabar

My favorite was definitly the coconut one.  If you like cocnut, you will love that bar.  I liked the apricot one too.  I’m just partial to coconut and and thought that one tasted like it had a bit more substance to it when you bit into it.

More food.  We stopped in Laramie on Friday night to eat at Altitude Chophouse and Brewery before going to set up camp.  Here’s what I had and the beer sampler :).   I can’t remember all of the beers, but there was a chile beer and it was amazing!  I love chile beers.  They remind me of pepper jelly.  I even brought home a gowler of it.

"Cajun" Pizza

Up Close and Personal

The pizza had the nicest doughy crust.  Toppings included red onions, crawfish, fire-roasted tomatoes, and red pepper flakes.  Cheese was mozzarella and asiago.  It was a struggle not to order 5 more, but then I got back to the delicious beer sampler!

Kaya’s ready to go to camp!

Onwards!

And breakfast the next morning at camp…

Cold Pizza 😀

Healthy Addition to Not So Healthy Breakfast Leftovers 😉

And here’s a salad we got in town on Sunday, while our friend, Rick, was getting a tattoo.  It’s a Sante Fe Salad.  Tip alert.  When you’re ordering salads in restaurants, look for ones with super flavorful toppings, so you won’t be tempted to use the usually high calorie dressings that come with them.  This one came with ranch and I didn’t eat a drop of it.  Oh, and make sure it’s got protein (chicken in this case) and some healthy fats (guacamole here), so that you aren’t hungry again 20 minutes later!

Santa Fe Salad

That’s all for the weekend.  Hope you enjoyed all ~20 pictures.  See ya tomorrow, with some eats from today and whatever happens to find it’s way into my mouth tomorrow ;).

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!