Banana Coconut Muffins (gluten-free)

Lately when I wake up in the morning for work I’m faced with a serious choice.

Like do I take the time to sit down at the table and eat my eggy oatmeal with hot sauce or use that time to tame my lion’s mane that we call hair?

Do I slap on a band-aid, embrace the blisters and sport the cute cheetah flats?

Do I take the time to dump pumpkin, soymilk, maple syrup, cinnamon and nutmeg into my not-yet-brewed-coffee when I’m already ten minutes late?

Um… yes to the first, second and third question.

The bottom line is that even if I wake up an hour early, I’m never ready on time. This morning I ate my oatmeal in the car in between red lights.  There may or may not have been Frank’s on the dash.  And my chin.

The bottom line is that if I don’t have mini greek quiches or pumpkin pancakes all cooked and ready to go when I wake up, breakfast is a scramble. And if it’s not eggs, I don’t want to scramble. So here is a mildly fabulous muffin recipe that you and me can grab and go for breakfast.

These muffins are super moist, packed with nutrition, low in added sugar and DELICIOUS.  Each muffin has about 165 calories and nearly 5 grams of protein.  You can get almond meal for $3.99 at Trader Joe’s and you can make oat flour by simply blending oats in the magic bullet or food processor.

Cheers to gluten-free goodness.  And getting to work slightly on time.

Banana Coconut Muffins

-serves 12, adapted from this banana bread

Ingredients:

  • 1/4 cup pure maple syrup
  • 2 eggs
  • 2 tbsp coconut oil (or butter), melted
  • 1 tbsp applesauce
  • 1 cup mashed, overripe bananas
  • 1 tsp vanilla
  • 1 cup almond meal
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 1/4 cup shredded unsweetened coconut, toasted
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1/4 tsp cinnamon

Topping:

  • 1/2-1 tbsp brown sugar
  • 1 tbsp shredded unsweetened coconut

Directions:

  1. Preheat the oven to 325 degrees.
  2. Spray a muffin tin liberally with cooking spray.
  3. Toast coconut by microwaving it on a plate for 1.5 minutes, stirring every 30 seconds to prevent burning.
  4. In a large bowl, stir together maple syrup, eggs, melted coconut oil, banana and vanilla.
  5. Add in dry ingredients (including toasted coconut) and stir until just combined.
  6. Pour batter into muffin tins and top with a sprinkling of brown sugar and coconut.
  7. Bake for 20-25 minutes, or until a fork comes out clean!

Banana and coconut are a seriously underrated combination by the way.

While we’re on the subject of delicious, does anyone remember that one guy from NSYNC that wasn’t really anyone’s favorite?  The one on the left?  The roommates and I are on a quest to find out his name.

Pizza Night

Dinner tonight was courtesy of Dewey’s pizza.  I always loved Dewey’s salad, but I wasn’t always obsessed with the pizza.

Until tonight.

Half buffalo for him and half caprese for me.  The crust had an amazing light fluffiness while maintaining that perfectly crispy bite. I really enjoyed the pizza tonight.

I also got a Greek salad that was waaaay bigger than it looks in the picture.  It was by far the best $7.95 salad I’ve ever laid mouth on.  Complete with cloves of roasted garlic, kalamatas, feta, cucumbers, sun-dried tomatoes and a homemade greek vinaigrette   You know how I feel about Greek food…

I finished off the entree-sized salad along with two pieces of pizza and maybe some chocolate chips and strawberries when I got home.  Maybe.

It doesn’t get much better than whipping out the phone at the dinner table for a blurry iPhone picture, huh?

I came home to find a package I had been anxiously waiting for… the do-it-yourself granola I won from Lauren’s giveaway! I’m super excited out this because it’s the first giveaway I’ve won.  I’m the kind of person that never wins anything. The granola is filled with awesome ingredients like organic oats, almonds and coconut.  All you have to do is add a bit of honey and bake it.  There will be several apple granola crisps in the near future.  Thanks, Lauren!

source

Nice.

Hope you all have a fab weekend!

Pesto Sweet Potato Chickpeatza + Life Before Hummusapien

Today I’d like to tell you a story.

Once upon a time, I ate quite differently than I do now.

Don’t get me wrong, I’ve always been a “healthy” eater.  Growing up, we ate dinner as a family of five at a set time and those dinners usually included an entree, salad, some kind of bread and a fruit salad.  I looked forward to eating dinner with my family at night and to this day I think that family meal time is immensely important.

I remember begging my mom to ditch the healthy, seedy all-natural blah blah blah wheat bread she packed my sandwiches on for those soft super-market breads with dough conditioners and high fructose corn syrup.  I asked her to get me the “normal” peanut butter, ya know, the super smooth kind made with partially hydrogenated oil to keep the natural oils from settling at the top.  I didn’t want the kind that was freshly ground at the store and contained only peanuts.  Waaaay too healthy for my 12-year-old taste buds.

I remember telling my mom I wanted a bagel for breakfast and her telling me that there was no nutrition in a bagel.  I sighed, told her I didn’t care, and ate half a bagel with cream cheese.  But she was right.  I really didn’t need to fuel my body with 350 calories of fiber-less white flour.

I always thought my mom raised us with the perfect ideals of “healthiness.”  She bought real food.   Now keep in mind, we ate plenty of cookies, but these cookies didn’t have artificial colors and trans fat.  They had less than 10 ingredients and I could pronounce every one.  It was a cookie made with flour, butter, sugar and baking soda. It was what a cookie should be.

I remember my mom calling Sweet-N-Low “chemicals” because that’s what it was.  I didn’t understand it at the time, but she was just trying to teach me to eat real food.  Looking back on it now, I couldn’t be more thankful.  She didn’t deprive us.  We came home from school greeted at the door with the scent of homemade brownies and chicken paprikash.  We happily ate her delicious food as a family, discussed how our days went, and indulged in a brownie.  She rarely made us anything from a box.  There was never anything fake.  It wasn’t always organic whole wheat and it wasn’t always low-fat, but it was home-cooked with love and real ingredients.  Nothing tastes better than that.

As I grew older, my interest in food and nutrition grew exponentially.  I decided I wanted to study dietetics in school and spend the rest of my life counseling people on embracing a healthy lifestyle.  I still had never tried almond milk, chia seeds, coconut flour and almond butter.  I ate well, but I didn’t go out of my comfort zone.  I put splenda and cream in my coffee.  I had a completely different definition of “healthy.”

Then I went to Israel and met a girl who was vegan.  I was fascinated by her diet and her ridiculous consumption of fresh fruits and vegetables.  I was in the holy land surrounded my amazing produce, fresh juice stands at every corner and vegetarian restaurants galore.  I always ate meat growing up and I never considered for a second being a vegetarian. In fact the thought was completely foreign to me.  As a fun little healthy challenge for myself, I decided to try being vegetarian.  I remember reading Skinny Bitch when I was in Hilton Head with my friends and looking up from my book saying confidently, “I mean I understand the point, but I’d still never be a vegetarian.”  Little did I know, that couldn’t have been farther from the truth.

And then something dramatic happened my sophomore year of college. I discovered food blogs that literally changed my life.

Peas and Thank You. Oh She Glows.  Happy Herbivore.  I discovered not only these amazingly inspiring plant-based cooking blogs, but a giant network of people united by a genuine passion for healthy and delicious cuisine.  I had never been so inspired by anything in my entire life.  I woke up every morning looking forward to reading five different blogs.  I know for a fact that I would have never been able to learn about the incredible versatility of food if I hadn’t discovered these blogs.  I had never cooked tofu in my entire life.  It was a mushy, weird white thing that my dad ordered at Chinese restaurants.  Then before I even knew it, I was eating tofu twice a week and it was beyond delicious. Months later, my roommates were doing the same.  It was a magnificent chain reaction of inspiration.  Infectious inspiration.

I fell in love with my new plant-based  lifestyle.  Forks Over Knives and In Defense of Food were my anthem. I was exploring  new foods that I never even knew existed.  I figured out how to cook tofu and tempeh in ways that made me come home from class craving them.  I discovered how much I loved reading about recipes and found myself staring at my phone during class just to find a recipe for that night’s dinner.   I couldn’t wait to get off work so I could go home and experiment in the kitchen.

I started drinking green smoothies with frozen bananas, chia seeds, spinach, almond butter and almond milk regularly.  I learned to make pizza crust out of chickpea flour.  I used flaxseed and water instead of eggs in baking.  I was slowly learning about these incredible alternatives that I couldn’t believe I had lived my whole life without.  Farmer’s markets, Whole Foods and Trader Joe’s became my second home.

Then, after the realization that nearly every one of the 1,000 + pictures on my phone were of food, I started my own blog. I needed to channel my passion and enthusiasm.  To this day, Hummusapien is by far my biggest accomplishment.  I  have finally found an effective way to personify my love of writing, humor, food, nutrition and delicious recipes.  As silly as it sounds, I felt as if I were destined to inspire everyone around me to embrace whole foods, cooking, and a healthy lifestyle.

It was never about eating or not eating meat or dairy or eating exclusively organic or any other controversial ethical issue.  It was, and has always been about showcasing my passion for the versatility of food and exploring a world of once foreign ingredients that come together to create culinary magic.

Now I’m the one pointing out to my mom that though her bread is organic, the first ingredient is unbleached wheat flour (ahem, white flour).  I’m the one buying Ezekiel bread that has to be frozen because it has no preservatives and topping it with the most natural of natural peanut butters. Ohhhhh the irony.

In honor of foreign ingredients that kick butt, let’s talk about chickpea flour.

It’s just dried, ground chickpeas that we conveinely call flour because it looks like flour.  There’s no wheat; in fact it’s gluten-free just like almond flour and coconut flour.

To answer the question I know will be asked, no, it really isn’t a fancy expensive flour. I got mine at Whole Foods for under three dollars.  You can’t use it as a direct substitute for regular flour because it does have a but of a beany (though delicious) taste.  Playing with the ratios is a challenge, but a fun one.  The best part is that you’re really just eating chickpeas, which means tons of healthy protein and fiber.  It’s a win win situation.

I love using chickpea flour as a base for pizza.  It doesn’t taste like pizza crust but it has a wonderful texture and is also a fabulous way to eat pizza that’s not void of fiber.  It’s just so darn versatile!

Pesto Sweet Potato Chickpeatza

-serves one

Ingredients: 

Directions:

  1. Preheat broiler to high.
  2. Spread pesto onto crust followed by the cheese.
  3. Broil, watching closely to avoid burning, until the cheese is slightly browned.
  4. Remove from oven and top with sweet potatoes and green onions.

Crust:

  • 1/2 cup chickpea flour
  • 1 tbsp cornmeal (optional)
  • 1/2 cup water
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  1. Combine all ingredients in a bowl and stir well to combine.
  2.  Pour batter into a medium-sized pan sprayed liberally with cooking spray over medium heat.
  3. Cook for about five minutes and then carefully flip and cook for a couple minutes more.  It should be lightly browned on both sides!

Check out these recipes for more chickpea flour inspiration:

Real food tastes so.darn.good.

WIAW + Pumpkin Spice Hot Cocoa

I love cooking up a bunch of stuff on Sunday so I can be lazy all week and pack my lunch without having to think.  Blissful mindlessness.

This week I made pumpkin chilli, pumpkin cornbread muffins, greek quiches, and pumpkin mac and cheeze.  I went a little pumpkin overboard this week, but not really since I am OBSESSED with pumpkin and really don’t get tired of its healthy deliciousness.  Breakfast was a couple quiches and some fruit, lunch was chilli + a muffin + an apple, and dinner was something quick I threw together at home.  The prep on Sunday really proves to be worth it when you come home from work or class too drained to make dinner let alone think about packing breakfast and lunch for the next day.

Breakfast

Mini greek quiches with strawberries on the sides + coffee with soymilk and honey.

Lunch

Pumpkin chilli with a pumpkin cornbread muffin + an apple.

Snack

Plain greek yogurt with strawberries and granola.

Dinner

Sweet potato pesto and cheddar pizza on a chickpea flour crust. Deeeeevine.  Recipe on Thursday!

Then I snacked on, or ate a fourth of, this attempt at a pumpkin bread pudding/french toast bake.  It wasn’t quite sweet enough when I took it out of the oven so I tucked a chocolate chip or two or eleven here and there and shoved multiple forkfuls into my mouth.

Aaaaaaand it’s 10:30pm and the tummy’s growling so I will probably eat hummus with some vehicle within the hour.

Or maybe pumpkin spice hot cocoa.

Since you probably have an awkward amount of pumpkin left in a Tupperware in your fridge due to all the pumpkin recipes I’m forcing upon you, I present you with a delicious little seasonal drink in an effort to get rid of that last tablespoon.  I actually drank this Sunday night, made it again Monday morning and then added it to a cup of coffee to make a pumpkin latte.

It was a really, really good idea.

Pumpkin Spice Hot Cocoa

-serves one

Ingredients:

  • 1 cup milk
  • 1 tbsp pumpkin puree
  • ½ tbsp chocolate chips
  • ½ – 1 tsp pure maple syrup (or sugar)
  • 1 tsp cocoa powder
  • 1/8 tsp cinnamon
  • 1/8 tsp vanilla extract
  • dash of nutmeg
  • dash of salt

Directions:

  1. Pour milk into a microwavable mug and heat for about 90 seconds.
  2. Add in the rest of the ingredients and stir very well to combine.
  3. Sip and enjoy.

I wonder if my skin will start to turn slightly orange.  I really wouldn’t mind that one bit.

Greek Mini Crustless Quiches

Step aside, Mr. Broccoliandcheesequinoaquiches.

There’s a new quiche in town.  And I don’t want to cause any drama, but these bad boys juuuuust might be better than you.  Ouch.

Now don’t get me wrong– the combination of buttery broccoli, freshly grated cheddar and browned onions with the sneaky superfood quinoa is definitley delicious.  I had three for breakfast every day until they were gone.  Tears may or may not have been shed.

As soon as I made the broccoli cheese ones, I knew I would want to make about a hundred variations, give or take.  Greek food is very close to my heart.  No, I’m not Greek.  While we’re on the subject, nor am I Arabic, Italian, Mexican, Indian and any other ethnicity that I’ve been mistaken for. Even though I’m not Greek and I can’t spell the word Mediterranean without going to Microsoft Word to type it out and spell check it fist, it’s by far my favorite cuisine.  If there is a Greek salad, Greek pizza, or Greek sampler platter on the menu, there is a more than good chance I’ll order it.  Same goes for anything involving hummus, baba ganoush, tabouli and falaffel.  Aladdins and Mazzah are a couple favorites. Moral of the story: If it has feta, kalamata olives, tomatoes, cucumbers, red onions and spinach, I’m IN.  ALL IN.

P.S. If you are at work, do not click on the Aladdin’s link.  It will play an awkwardly loud ethnic tune that will overide your Pandora and make everyone stare at you.

The debacle is that you can’t really have Greek salad for breakfast.

Until now.

Have you ever tried Trader Joe’s feta with Italian herbs? SURPRISE…It’s amazing.  Greek AND Italian…aren’t we so diverse today?

These perfectly eggy, dare-I-say-MOIST, muffiny, vegified quiches of Greek heaven are one of those recipes that you need to make ASAP.

Easy? Check.

Just under 90 calories a pop? Check.

Utterly delicious? Check PLUS.

Greek Mini Crustless Quiches

-makes 12

Ingredients:

  • ½ large onion, diced
  • 1 tsp oil
  • 2 cloves of garlic, minced
  • 2 packed cups of fresh spinach, roughly chopped
  • 5 eggs
  • ½ cup milk (I used soymilk)
  • ¾ cup feta cheese
  • 12 kalamata olives, chopped
  • ½ cup tomatoes, diced
  • ¾ tsp salt
  • pepper to taste
  • cooking spray

Directions:

  1. Pre-heat oven to 350 degrees. Spray a muffin tin liberally with cooking spray.
  2. In a large pan over medium heat, sautee onion in a bit of oil for 5-7 minutes.
  3. Add garlic and spinach and sautee for a couple minutes or until the spinach is wilted.  It will look like a giant mound of spinach but it’ll shrink down to nothing. Remove pan from heat.
  4. In a large bowl, whisk together eggs and milk.
  5. Add in cheese, olives, tomatoes, salt and pepper.  Stir in onion-spinach mixture.
  6. Pour into muffin tin using a 1/4 cup measure.
  7. Bake for 25 minutes.
  8. Remove from oven, allow to cool for a bit, and devour.

Is it weird that I actually think these are ridiculously good-looking?

Nahhh, it’s normal.

* * *

In the news: Multiple brands of peanut and almond butter have been recalled due to a Salmonella outbreak. Check your cabinets and get the full list of contaminated brands here!

 

Pumpkin Chili + Pumpkin Cornbread Muffins

Today I went to Cincinnati to see my sister, her hubby and my adorable nephew, Ethan.

It is beyond unbelievable that my little bundle of cuteness is already two months old.  It feels like it was yesterday that I found out he was a boy and burst into the hospital room crying over his perfection.

I left Cinci in a legitimate sugar coma.  I definitely experienced the crash they talk about after eating multiple cookies, chocolate covered pretzels, white chocolate peanut butter popcorn and dark chocolate covered oreos.

We must not neglect the humongous bowl of fruit. It was obviously a healthy kind of day.

I love this little pumpkin with all my heart.

That little guy isn’t the only pumpkin I love.

Fall is finally here and I’ve finally restocked my pumpkin stash.  I thought long and hard about what I wanted to pack for lunch this week and I couldn’t get chili and pumpkin pie out of my head.  I already made a pie with the girls after school so pumpkin was out.

…Or not. My pumpkin craving was far from satisfied.  I wanted it in my coffee, my oatmeal, my muffins, my book-bag, under my covers….

Oh and in my chili, too.

Pumpkin, meet chili.  Chili, meet pumpkin.  You two really are a smokin’ hot couple.

Pumpkin Chili

-serves 4 (can easily be doubled)

Ingredients:

  • ½ large onion, diced
  • 1 red bell pepper, diced
  • ½ large zucchini, diced
  • 2 cloves of garlic, minced
  • 1 can great northern/kidney beans (rinsed/drained)
  • 1 can fire roasted tomatoes in juice (not drained)
  • 1/3 cup canned pumpkin
  • 1 heaping tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • 2 ½  tsp chili powder
  • 1  tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp maple syrup

Directions:

  1. In a medium pot over medium heat, sautee onion, pepper and zucchini in a bit of oil for about 5-7 minutes.
  2. Add in garlic and sautee for a couple more minutes.
  3. Add in drained beans, tomatoes in juice and pumpkin.  Stir to combine.
  4. Add in spices and maple syrup.
  5. Bring to a low boil and then reduce heat to low.  Simmer, covered for about a half hour.

This hearty chili is deliciously sweet, spicy and comforting.  The pumpkin  is by no means overwhelming– it compliments the spices perfectly! It pairs especially well with a warm, buttered pumpkin cornbread muffin.

Speaking of pumpkin cornbread muffins…

Pumpkin Cornbread Muffins

-makes 6 muffins (can easily be doubled), inspired by these

Ingredients:

  • ½ cup white whole wheat flour
  • ¼ cup + 2 tablespoons whole grain cornmeal
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1 tbsp ground flaxseed + 3 tbsp water (or 1 egg)
  • ½ cup canned pumpkin
  • 3 tbsp sugar + more for sprinkling
  • 2 tbsp applesauce
  • ¼ tsp vanilla extract

Directions:

  1. Preheat oven to 425 degrees. Spray a muffin tin liberally with cooking spray.
  2. Prepare “flax egg” by combining 1 tbsp ground flaxseed plus 3 tbsp warm water in a small bowl.  Set aside to gel.
  3. In a large bowl, combine flour, cornmeal, baking soda, baking powder, pumpkin pie spice and salt. Stir to combine.
  4. In a small bowl, combine pumpkin, sugar, applesauce, vanilla and “flax egg.”  Stir to combine.
  5. Pour wet ingredients into dry ingredients and stir just until combined.
  6. Pour batter (it will be thick) into muffin tins. Sprinkle the top of each muffin with a bit of sugar for extra crunch.
  7. Bake for about 12 minutes.

You most definitely must eat these warm with a dab of butter.

I’m so blessed to have so much pumpkin in my life.

Easy Apple Granola Crisp

You may think that because I blog about food that I come home every night and whip up some fancy shmancy meal for myself.

Wrong.wrong.wrong.

After a long day of work + babysitting + working out, I walk in the door and think about the energy I don’t have to cook.  And the energy I especially don’t have to clean up the crazy mess I make every single time I cook.

Some nights I’ll have leftovers for dinner, like last night when I had a greek veggie burger that I made on Tuesday.  I try to pair it with something I can get together quickly like sweet potato fries or roasted zucchini.  Then I feel like Sandra Lee from Semi-Homemade.

Some nights I’ll heat up a luna burger, throw it on some arugula, douse it in tahini sauce and call it a day.

Some nights I’ll microwave an Amy’s burrito for “dinner” and then eat a million chocolate covered pretzels dipped in peanut butter thirty minutes later because let’s be honest with each other here, that ain’t dinner.

Some nights, like tonight, I’ll have Trader Joe’s multi-grain roasted vegetable lasagna (which is DELICIOUS by the way).

Some nights, I staaaay up cashing in my bad luck. Some nights, I call it a draw.

Now we all know finally know the words to the first line of that grossly underplayed song.

Props if you’re super lazy and choose to microwave the lasagna for 16 minutes and throw it in the oven for 3. Major props if you put it in a glass dish because it’s more Sandra that way.

I don’t know what loser would ever do something like that.

Since I ate dinner from a box tonight, I wanted to end it on a homemade note.  Ya know, like Sandra.  This might be my favorite recipe on the blog thus far and it also happens to be BY FAR the easiest.  After I licked my ramekin clean, I ran back to the kitchen to make one for Danny and Ally.

I think they might both like me a tad more after tonight.

Easy Apple Granola Crisp for One

-inspired by this recipe

Ingredients:

  • 1 apple, sliced or diced thinly
  • 1/2 tsp cinnamon
  • 1/2 – 1 tsp sugar
  • 2-3 tbsp granola
  • 1 tsp melted butter
  • drizzle of pure maple syrup
  • cooking spray

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Spray a ramekin with cooking spray.
  3. Combine thinly sliced apples, cinnamon and sugar in a small bowl.  Toss to coat.
  4. Place apple mixture into ramekin.  Top with granola.
  5. Pour melted butter over top of granola.
  6. Bake for 20 minutes.  Remove from oven, drizzle with maple syrup, and bake for 5 more minutes.
  7. Remove from oven and devour.

Some nights it’s all about the easiest dessert ever.

Salsa for Cancer!

I’ve definitely done some awesome things in my food service rotation that I would have never normally had the opportunity to do.

Like help can 1200 cans of salsa, for example.

The interns and I spent the day at Ohio State’s Food Innovation Center Pilot Plant making/canning salsa to benefit cancer survivors.  It was truly a remarkable experience seeing peach salsa go from a mere idea to a real bottle of salsa, all for such a wonderful cause!

You wouldn’t believe the time, effort and paperwork that goes into making salsa for the public. The formula even had to be sent to Cornell so the pH could be approved for preserving purposes.  Special thanks to food service directors Jim and Drew for working so hard to make this vision a reality!

We arrived bright and early at the plant, all ready to go with some hot hair nets.

Our first task was to remove the peels from red onions and then chop them in half. We did the same with red peppers, followed by de-seeding jalapenos. Thank god we wore gloves, let me tell ya.

We were all fascinated with the machine that power washes the tomatoes and removes parts of the skin.

I’d never seen so many chopped vegetables in my entire life.

All I know is that I’ve got to get one of these choppers for my apartment.  My mini food processor just isn’t cutting it these days.

Just us interns stirring the cauldron of salsa.  It turned out great– nicely spiced with sweet peaches and spicy notes at the end.  Even though we waaaaaay underestimated the yield of tomatoes, the cans were dated incorrectly and a large chunk of rubber fell in the pot and ruined the last batch, it was was a wonderful learning experience!

The jars will be sold on Cancer Survivor Day, Sunday September 20th at the chemical abstracts building lawn. They will be asking for donations of around $10. The proceeds from the salsa will go to James Care for Life, which funds programs that benefit cancer survivors and their families.

Hope you all CAN make it!

No pun intended.

Learn more about James Care for Life here!

WIAW + Spicy Sweet Tater Fries

I figured we should catch up on the daily eats since it’s been quite some time since I did a What I Ate Wednesday post.  I can hardly stand going through a whole day’s worth of eats when the simplest, most delish recipe is waiting at the end. But I’ll try.

Patience my friends, patience.

Head over to Peas and Crayons for more WIAW!

Breakfast

Leftover banana peanut butter oatmeal with leftover quinoa + vanilla soymilk mixed in + a couple crumbled peanut butter pretzels.  

Lunch

Peanut cilantro luna burger over mixed greens/arugula with avocado basil cream (made with greek yogurt) as the dressing + peppers and cucumbers + an  unpictured apple.

Snack

Homemade pumpkin protein bar with dark chocolate almond butter eaten in the car on the way to a meeting.

Plus tall coffee with soymilk and one pump of pumpkin spice. Much cheaper than a soy pumpkin latte!

Pre-workout snack

Small portion of leftover quinoa quiche with zucchini.

Dinner

Mama Pea’s greek veggie burger  + tahini sauce with spicy sweet tater fries + ketchup.

These veggie burgers are super simple and absolutely delicious! I subbed cannelini beans for chickpeas, white whole wheat flour for oatmeal, and mixed greens for spinach. Trader Joe’s feta with Italian herbs really took it over the top.

Dessert

Chocolate zucchini muffin— a go to classic that I found in the freezer from the batch we made last month.

WHEW!

Drumroll please…

These fries are the best side dish because they’re portion controlled, crispy, and spiced perfectly.  After I finished eating them I thought, “Well, I could easily eat this three more times.” There’s always lunch….

Spicy Sweet Tater Fries

-serves one

Ingredients:

  • 1 small/medium sweet potato
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • *sprinkle of chipotle chilli pepper
  • *sprinkle of smoked paprika
  • olive oil cooking spray

*You can leave out the last two spices if you prefer these less “spicy,” but I highly advise leaving them in!

Directions:

  1. Preheat the oven to 425 degrees.
  2. Slice sweet potato into fry shapes.
  3. Spray a baking sheet with cooking spray.  Place sweet potato slices on sheet and sprinkle with all the spices.
  4. Spray the potatoes with cooking spray again and toss to combine. Make sure they are spread in an even layer.
  5. Bake for 25 minutes, flipping halfway through and checking near the end to avoid burning.  They should be spotted!
  6. Remove from oven and devour.

I apologize ahead of time if every meal from here on out has a side of these taters.

Updates:

  1. You can now follow me on twitter, facebook and instagram by clicking the widgets on the sidebar!  Hello there, social media.

  2. I added a “Humbelievable Blogs” page

  3. I added a “Food Philosophy” page

Happy reading foodie friends!