Well sooooooome one took a little hummusapien hiatus. Oopsies.
Let’s recap the last couple months before I let you in on a few delish recipes to get you through the work week.
Work week? Ew.
Meet Ethan. He is the cutest baby on the planet who happens to be my nephew.
Ethan gets angry when I go months without blogging and act like it’s totally fine.
Meet Busy. Or me as a graduate student/dietetic intern/babysitter/blogger (trying?).
Who of course still has time for the Buckeyes.
Sooooo about food. Easy-ish food. Easy-ish food that I eat every single day.
Steel cut oats with berries
For the quick-cooking version: Boil 3/4 cup of water. Add 1/4 cup oats. Simmer with lid for 7 minutes. Top with blueberries/strawberries/raspberries, a spoonful of ground flax and a drizzle of peanut butter if you’re feeling nutty. Simple + healthy.
Hot n’ Eggy Oats
Combine 1/2 cup rolled oats, 2 egg whites, and about a cup of water in a large microwaveable bowl. (I use a really big glass Tupperware bowl since microwaving oats often = overflow.) Microwave for three minutes. Add a hefty pinch of salt and drizzle generously with hot sauce. And maaaaaybe stir in shredded colby jack.
Freezer Pesto Egg Breakfast Burritos
Take the time on a lazy Sunday to prep these. Scramble some eggs, roast a sweet potato and sautee zucchini and onion. Stuff in a whole wheat tortilla with that delicious leftover pesto you have. You’ll appreciate these when you’re 20 minutes late for work and your belly is right on schedule.
Homemade Vanilla Latte
Brew a cup of coffee. Microwave 1/2 cup of milk (I used soymilk) + 1 tsp pure maple syrup + dash of vanilla for about 45 seconds. Blend the hot milk in a magic bullet until it gets frothy and then pour over hot coffee. HEYYYYY homemade lattes!
Avocado Egg Salad
I am in love with this recipe. It is amazing. Make it for lunch!
My Favorite Salad: Tempeh Arugula Salad
Crumble half a block of tempeh. Cook over medium heat until brown and season with garlic and salt. Serve on top of a bed of arugula, sliced cucumber, feta, kalamata olives and tahini dressing (tahini + greek yogurt or TJ’s tahini sauce thinned with water/greek yogurt).
My version: Cook 1 cup quinoa. Combine cooked quinoa with 1/2 cup canned pumpkin, 1 cup chopped kale, 1 chopped zucchini, 1/2 of a chopped onion, and 4 tbsp nutritional yeast (optional) or 1/2 cup shredded cheese (optional). Whisk 5 eggs together and combine with quinoa veggie mix. Season with lots of salt, pepper and garlic. Cook at 400 degrees for 20-25 minutes. Serves 4.
My Favorite Sandwich: Smoked Salmon w/Veggies and Avocado
Toast two slices of whole-wheat/sprouted bread. Spread cream cheese or hummus on both slices. Top with 1/4 of a sliced avocado, 4 slices of cucumber, 1 chopped green onion, a handful of arugula, and smoked salmon. YUM.
Tofu cutlets with pesto and sweet potato fries
Tofu: Drain 1 pound of tofu. Slice into about six slices, longways. Dredge in whole wheat pastry flour, a beaten egg or soymilk, and seasoned whole wheat bread crumbs (in that order). Pan fry in 1 tbsp of oil over medium heat.
Sweet potato fries: Preheat oven to 400 degrees. Slice a sweet potato into fry shapes. Drizzle with coconut oil. Season with salt, garlic powder and smoked paprika. Bake for at least 20 minutes, or until spotted.
Or try zucchini sticks!
Tempeh Taco Salad
Crumble half a block of tempeh. Brown in a bit of oil over medium heat. Season with cumin, chili powder, salt, garlic and smoked paprika. Sprinkle over greens of choice and top with green onions, avocado, tomato and greek yogurt instead of sour cream.
Creamy Kale and Mushroom Quesadillas
Holy yum. Use whole wheat tortillas for more fiber!
Desserts and Snacks
Almond butter chocolate chip cookies
These are such awesome cookies. I cut the recipe in half in order to make 12 cookies. For the sugars, I used 1/4 cup organic sugar + 8 packets of stevia instead of 3/4 cup sugar.
Warning: do not use melted coconut oil! It will result in flat cookies that you’re forced to turn into a beautiful cookie cake.
Pumpkin Protein Bars
An awesome way to use up canned pumpkin. Perfectly portioned for that 3:00 snack.
Hummus+Egg Whites+Hot Sauce
I know this probably sounds like a weird combination. I never ate hot sauce on my eggs growing up, either. Spray a small bowl and microwave egg whites (I don’t measure, maybe 1/4-1/2 cup) for about a minute. Top with a dollop of hummus and douse in hot sauce. Mmmmmmm snack time.
Here are some other fabulous looking recipes for your viewing pleasure:
Time to run to the grocery store? Time to pack lunch? Time to make dinner? Time to do all three?!
Thank god for homemade lattes.