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WIAW: second breakfast. [peanut butter pancakes!]

13 Apr

Thanks for all your support on my half-marathon… I’m excited, if also super nervous! :)

It’s Wednesday, and you know what that means…

 

Breakfast

I was not feeling super creative this morning. I’m actually in a food rut recently… and kind of a life rut, but that’s a different story.

So I had oatmeal. Packet oatmeal. Don’t judge. I added protein powder, which wasn’t photographed (this was half eaten).

Cinnamon Raisin Swirl Peanut Butter may also have been involved.

Second Breakfast/Lunch

I came back from bio lab (this was last Thursday) to find that our lovely Assistant Resident Director for my dorm had prepared breakfast to share as she does every week… I couldn’t resist a few peanut butter pancakes as a delicious, free lunch (balanced? maybe not, but hey… I mean, they were topped with bananas foster, that’s fruit! ;) )

These were not overly sweet and were just peanut-buttery enough. I asked her for the recipe, and I’d love to make them myself and fiddle with them (you know how I do… maybe some peanut flour could be involved?!) but for now, here’s the recipe.

Peanut Butter Pancakes
Happens to be the same recipe as this one here, evidently from Color Me Vegan by Colleen Patrick-Godreau

1 1/4 cup flour
2 Tablespoon granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk, dairy or non-dairy
1/4 cup peanut butter

In a medium bowl, combine the flour, sugar, baking powder and salt.

In small bowl or measuring cup, stir together the milk and peanut butter til smooth.  Add to the dry ingredients and beat just until a batter is formed.  Do not overbeat.

Lightly oil a nonstick saute pan or griddle over medium heat.  Spoon the batter by 1/4 cupfuls inot the pan.  Cook until golden brown on both sides.  Serve immediately.

I also had a salad (not pictured). I always have a salad. My salad included my usual bell peppers & cucumbers & lots of greens, plus beans and some nutritional yeast sprinkled on top (no, they don’t have that at my salad bar, I brought it from my room…)

Dinner

I can’t believe I’m admitting this but I had ramen. Yep, super-typical college student right here.

I will say that it was Koyo brand vegetarian, low-fat ramen… Still ridiculous amount of sodium and more processed than I would like, but it hit the spot.

There may or may not have also been some cookies involved… but you’ll have to wait for those ;)

Any advice for getting out of food/life ruts/monotony?? Especially while very busy?

Eat anything especially good today? :)

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Fall eating in summer “heat”: Pumpkin Ginger Muffins & Minestrone

7 Jul

Mmm... melty chocolate chips...

Summer has finally come to Seattle. For the past few weeks, my mother has continually told me tales of woe and overcast skies while I’ve been sunning myself in California. I was absolutely dreading coming back to the desolate gray that defines Seattle. Usually by the time July rolls around the sun has come out from hibernation adn makes a pretty good show of it, and honestly, there is nowhere more beautiful. This year, however, was an especially bad year; evidently we went from September to some time in mid-June without once hitting anywhere above 75.

Those days have finally come to an end! Of course it still isn’t much above 80, so it’s not exactly blazing, but I’ll take what I can get. All I want to do is sit outside. Oh, and bake in my lovely, well-lit kitchen. When my best friend and I were discussing what to bake, we ended up deciding on Pumpkin Ginger muffins. Not exactly typical summer fare, but delicious nonetheless. I had no nuts, so we added chocolate chips to half the batch, which really added an extra something (when does chocolate not add a little something?)

An arsenal of muffins filled with pumpkin-gingery goodness!

Pumpkin Ginger (Nut) Muffins
adapted from here

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger

[1 cup chopped toasted walnuts or pecans]
2 Tbsp well chopped candied ginger (I would add more, but I love ginger, so…)
3/4 cup chocolate chips (or to taste, optional)

METHOD

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes 12 muffins.
Nutrition facts with chocolate chips but without crystallized ginger (I couldn’t find accurate information for it online): 237 calories, 9.4 g. fat, 37 g. carbs, 1.6 g. fiber, and 3.4 g. protein

For dinner, I made Quick Tuscan-Style Minestrone from The Mediterranean Vegan Kitchen. Again, I made a few minor modifications (mostly just using macaroni noodles, because that’s what my mom bought, and reducing the olive oil) but it was absolutely delicious and a cinch to make.It’s a great cookbook! :) I’m not sure about all the legalities of sharing or not sharing the recipe, so for now I’ll tell you to get your hands on the book itself.

Simple, healthy, and delicious.

Accompanying this delicious, simple soup was my mom’s no-knead bread…. Apparently since I’ve started at school she’s taken to making it once a week, with varying levels of success.

Mom's No-knead Bread

Now time to go enjoy the sun while it lasts!