Like I really needed an excuse for more nut butter

IMG_2007

So. Pancakes!

It’s been awhile since there have been any pancakes on this blog, which is a mild travesty considering they’re one my fave things. Okay okay, breakfast and all associated breakfast things are my fave but you get the idea. Besides, I used to have such epic once-a-week-designated pancake days with friends back in college that it is just lame that I hardly eat them anymore.

IMG_2016

Realistically, I probably love them so much because it gives me an excuse (as if I needed one) to eat more nut butter. Because… I really don’t feel like I need to justify this?! Actually because flat food surface= naked= needs nut butter or seed butter or coconut butter or all three (or just regular butter. I mean, obviously). And then a ton of other toppings because apparently I like decorating my food. And then playing with it. And then taking pictures. Let’s just pretend I grew up, okay?

IMG_1997
That would be three kinds of butters in one meal. I think I have a problem.

Also cat selfies. Ha.

IMG_2005

And pretty things! Mother Nature is so beautiful she doesn’t need a filter.

IMG_1981

But back to pancakes.

IMG_2010

These have actually become my favorite lunch of leisure lately, especially after some morning jazzercise general sweatiness. This particular recipe is so beyond easy to whip up, it’s stupid. And it contains less than five unprocessed ingredients, good fats, protein, and good carbs…exactly what I want after a workout. AND I can eat them with nut butter, which means I see absolutely nothing wrong with this picture. They are super light and fluffy, not overly sweet, and leave you feeling satisfied and not stuffed or comatose (hello traditional wheat-sugar-gluten-bad fat-undeniably delicious brunch, I’m looking at you).

IMG_2009

Indulge yourself! It’s almost Friday, you know you want breakfast for dinner…

IMG_2008

Banana Pancakes

Grain free, gluten free, refined sugar free, dairy free, paleo. Serves 1, yields about 4 good sized pancakes.

  • 1 banana
  • 1 egg
  • 1 egg white
  • scant 1/4 c zucchini, finely grated
  • 1 tsp coconut flour*
  • optional: a sprinkle each of cinnamon and nutmeg

*I vary this amount according to how much zucchini I use; the batter is runny so a little thickener doesn’t come amiss. However, if you hate coconut or don’t have coconut flour, you can leave it out no problem.

In a bowl, mash the banana like a boss, then whisk in eggs until mostly smooth (lumps are totes fine, these are your pancakes after all so no one can judge your lumps). Stir in grated zucchini, coconut flour and spices if using. Let sit while your prep your griddle or pan: grease pan of choice (I like a flat griddle, a sauté pan is fine) with some organic butter and heat over medium. Once hot, spoon batter out into roughly four pancakes (or go crazy and make silver dollar little bitty ones)… blah blah blah, y’all know how to make pancakes… let the edges solidify and the tops get that bubbly-sheen to them before attempting to flip… let cook until cooked through… plate prettily and serve, preferably with a truckload of various nut/seed butters and some fresh coconut aaannnnd plain yogurt. Mmmm.

IMG_2006

IMG_2022

Transitory Friday obsessions and other musings.

IMG_4616

Friday things!!

1. I made these cookies. Again. For the second time in a week.

2. I’m finally not sore. It took me like four days to recover from my last set of workouts Monday-Wednesday, but hey. It was worth it! (Even though that involved being in ridiculous pain trying to hand people things across the cash desk or reach my arms over my head, but whatever. Reaching and handing are clearly unnecessary activities… riiiight?).

3. It is unbelievable how many times people come into the store asking: “sooo… my friend’s aunt’s cousin had these pants…. annnd they were, umm… black… do you have them?” … Really?!

4. My car’s back shocks are currently making the noise of the van’s horn from the movie Little Miss Sunshine. You know, like MmmmEMEMMEMMRMMBmmmbbBMBMMBMMM (that is exactly what horns sound like, by the way) everyyyyy time I go over a bump. I think it’s time to get this looked at…

5. I find this hilarious. Courtesy of Memphis Minnie’s bbq… om nama porkaya hahahah!

IMG_20121220_175051

6. Errrmeerrgeerrrddd my peanut butter jar is half empty. Someone rescue me.

IMG_4625

7. Kombucha. With chia. I’m obsessed.

8. I also made grilled pineapple and black bean quesadillas, with avocado and mango chutney. They were a winner, so you get a picture. I’m too lazy to post what barely counts for a recipe, so just chuck some pineapple on a grill pan and call it a day.

IMG_4595

Anyway. Without further ado, you should make these cookies! They’re stupidly easy and full of nutrients, without requiring an extensive list of ingredients or weird kitchen appliances. One bowl, one spoon, and maybe your food processor. Easy money. Gluten free+ lower in sugar+ higher in protein+ whole grain+ antioxidants from the chia+ mental well being from overall deliciousness= happy human.

IMG_4615

Absurdly Simple Peanut Butter-Chia Cookies

Yet another pb cookie recipe, I know I know, but hey. You can NEVER have too many peanut butter cookie recipes in my book. PB+chia is totally a power couple! Especially easy ones you can whip up when you desperately need a cookie. The recipe is ever so slightly modified from Cooking Uncorked, here! I got 15 cookies out of mine–you could easily have more if you made them smaller (though why you would ever do a thing like that is beyond me).

IMG_4603

Lezzzz do eeet:

  • 1 c oat flour (I pulverize a cup of oats in my food processor until fine)*
  • 1/3 c rolled oats*
  • scant 1/4 c brown sugar
  • 1.25 tsp baking soda
  • 1 tbsp chia seeds
  • 1 c organic chunky peanut butter
  • 6 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 c chocolate chips

*gluten free if needed for a gf cookie

Preheat the oven to 350 and rustle up a cookie sheet.

IMG_4622

Process oats into flour, if needed. Combine dry ingredients… in a bowl. Chuck in everything else. Lick spoon and pb-measuring cup. Ensure that there is no smidge of peanut butter left uneaten (heaven forbid). Clean spoon. Use your well defined and nicely muscled biceps to stir everything together. Drop by heapingish tablespoons onto the cookie sheet. Lick spoon, lick bowl. Bake cookies for 7-8 minutes, depending on how hot your oven is! Let cool for a minute or two on the cookie sheet, then move to a cooling rack (or your mouth).

IMG_4604

The ginormous dinner rut, and what to do about it.

easy pizza!

Okay, so I’m on a roll. Now that I’m not thesising, I have to come up with SOME way to entertain myself, right?! Heaven forbid I should be bored between now and graduation. Psssh..

Anyyywayyy. Like I mentioned in an earlier post, I’ve been in a dinner rut the size of the Grand Canyon. BUT. I’m slowly starting to scale the walls towards more variety! Huzzah! I mean, I do love my steamed veggie-protein-grain combo, but hey, let’s face it… that gets just a wee bit old after awhile. At least, I like to eat this combo in a variety of forms, say like a quinoa bowl, savory oats, or a quesadilla. All delicious, to be sure. But I was… bored. And still (until yesterday) thesising. Which meant that dinner kind of got the short end of the stick. I did, however, stumble upon a fast and tasty quesadilla alternative in my quest for variety… tortilla pizza! Genius idea, you’ll see. It’s like… insta pizza. Especially if you like the super thin crust variety.

That being said, today’s post isn’t really a recipe, per se, but is rather more of a suggestion. This recipe is great since it’s infinitely adaptable… all you really need is protein of some form, veggies, and whatever else you want… cheese is nice, of course. I plan to keep experimenting with topping variations, since this has become my new favorite quickie dinner!

/

Tortilla Pizza!

Dreamed up by my hungry thesis-brain. Serves one!

  • Tortilla of choice
  • veggie variety
  • protein? If you want it… chicken is good, and so is sausage.
  • grated cheese of some form, however much depending on personal preference.
up close and personal

Preheat the oven to 350, and lightly de-stickify a cookie sheet (I used a light smear of coconut oil). Place your tortilla of choice on the prepped cookie sheet, and bake for 10 minutes. While the oven is heating/tortilla is baking, prep your toppings. For mine, I tend to steam a variety of veggies: usually mushrooms, bell peppers, and spinach, and use some form of animal protein, either chicken or chicken sausage. Cheese is up to you—I’ve used both cheddar and toscano, and both have been delicious.Top the pre-baked tortilla with toppings of choice, and bake for another 2 minutes, ish, until the cheese is melty and delicious. Slice and eat immediately while it’s gooey and warm. Mmmm.

The pizza in the photos was a combo of steamed veggies, Trader Joe’s chicken-apple sausage, and Syrah-soaked Toscano cheese. It was unbelievably delicious, which is what prompted me to share this. Before eating, I tossed on some cucumber for extra crunch.

Another fabby combo was steamed mushrooms, bell peppers, and spinach, Tillamook sharp cheddar, and chicken tossed with cinnamon and curry powder. That one was uglier though, so it didn’t get to star in the pictures… I fully intend on making a black bean version of this at some point in the very near future.

Yum yum yum :) Easy and delicious. And quick. Added bonus!

//