So I had some leftover brownie, and I wanted to incorporate it into my breakfast. I had one graham cracker left, and tons of marshmallows! So to add some nutritional value to these ingredients I used these as toppings for oatmeal. Maybe the amount of these toppings doesn’t constitute as just toppings. The only thing that was missing from this was the gooeyness of actual s’mores. I should’ve nuked it all in the microwave together, but marshmallows just swell up and the brownie probably would’ve burned. You guys should try this one out though, and you can make it your own. For instance, rather than straight up chocolate I used a brownie. Whatever will satisfy your palette.
I made half of these pretzels salty and the other were cinnamon and sugar. Since my mom is very sensitive to wheats I opted for the whole wheat variation. Oh there’s also a leftover multi-grain bread.These are the pasteles de guayaba that I made for a party for the studio I use to dance at. I was too lazy to make my own dough so I just used dumpling wrappers. I love guava so much! These were crunchy because of the wrapper but the inside is it what really counts. The melted cheese and guava combined are so incredible.
This was one of the most delicious sandwiches I’ve made! Tempeh reuben sliders with raw beet slaw and red-wine braised mushrooms on rye. Oh and I can’t forget the white bean reuben spread. On the side I baked some Kale chips with Parmigiano-Reggiano. Yum yum yum!
This is my best friend Pilar. During my spring break I went back home and we got together for a nice breakfast at my house. I baked a nice little surprise and put together the rest of the little touches to start the day off in a good way. It’s little things like pretty cups, plates, and colors that make me happy. Well, those aren’t the only things!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup almond paste
- 2 tablespoons chilled butter, cut into small pieces
- 1 large egg
- 1 tablespoon lemon juice
- 3/4 cup fat-free milk (I used soymilk)
- 1 1/2 cups blueberries
- 2 teaspoons grated lemon rind
- Cooking spray
- 1/4 cup sugar
- 3 tablespoons sliced almonds, chopped
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
So this post might be overwhelming. Hold on to your seats!
I’m going to start off this post with a recipe I tried out from fellow blogger, La Belle Vegan. The recipe is a butternut squash and chickpea quesadilla. However I added coconut oil and omitted the salsa. I probably would’ve left the salsa if I had a pineapple or mango variation on hand. Alongside I sauteed some mushrooms with seasoning and such. My main focus was the quesadilla obviously!
Now… moving on!
The only thing I prepared for this meal was the edamame. But I had to include it because of my pretty dishware AND because this was leftovers from my favorite Indian restaurant, K’Raja. I love Indian food, so saying that this place is my favorite… well, I guess you can expect impeccably delicious food. They have things on the menu that I have not seen in Indian places. They’re buffet changes everyday. However, this past time, I didn’t realize they only have a dinner buffet on Monday nights. Instead I ordered the vegetarian sampler.
This particular recipe I’ve already repeated several times – it’s that good! I’ve served it over noodles and rice so far. It’s avocado, tomato, edamame, and red onion with a cumin-lime vinegairette. Just click the link for the recipe and be prepared to take a most delicious bite. Well be prepared for wishing you had more! I try to get in all the flavors at once. There are so many textures as well (the creaminess of the avocado yumm).
Okay so I’m going to stop here. I could go on but I do have some things that I need to take care of. Today has been such a busy day. Not to mention very rainy. I think rainy days should just be left for when you’re feeling lazy, or at least have nothing to do.
This combination could potentially be habit forming, but definitely not lethal! I mixed Kashi Island Vanilla with Grape Nuts cereal. I also mixed in some ground flaxseed, a spoonful of coconut oil, and chopped banana. I put the mix in the microwave for about a minute so the oil would melt. Afterwards I stirred in some plain yogurt. I’m eating it right now, and it’s hard not to scarf it down. It reminds me of breakfast when I’m back at my parents in Florida – and those are the best. Well, maybe next to breakfasts in Germany.
I got this recipe from the Happy Herbivore. Since this recipe called for baking, that meant I needed patience. A lot of times it’s hard to just sit and wait. Since the prep time was relatively short, it wasn’t too bad. The outcome was different than what I expected. I think it might have to do with the fact that I used peanuts instead of cashews since I didn’t have any on hand. Maybe almonds would’ve been better? It didn’t taste like mac-n-cheese but it was very appetizing nonetheless. I loved the creaminess of the sauce mixed with the pasta and steamed broccoli.
P.S. I know the bakeware is messy, but oh well! It was all for me – how greedy!
A yummy idea for a snack! I just put together a bowl of plain yogurt, frozen strawberries
(that’s why they sparkle)
, and chopped dates. It was pleasing to look at and eat.
My dad visited me from Florida this past week and brought some surprises up with him. My mom went down to Colombia recently and brought back some things that are hard to find here. She brought bocadillo – which is like a guave paste. She also brought some other things like achiras, arequipe, and tostadas. But my favorite thing my dad brought up, which actually didn’t come from Colombia was some thing called a Sharon fruit. It’s in the same family as the persimmon. It looks like a tomato so I wasn’t sure what to expect. I tried half of it alone, and the other half over a bagel with cream cheese. Oh my goodness! I hope the local grocery store here carries them. They usually tend to have a section with strange produce. I still have another one, and I’m waiting to eat that one. I’m thinking I might broil it with a sprinkle of cinnamon on top.