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.
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.
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 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.
Any advice for getting out of food/life ruts/monotony?? Especially while very busy?
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.
An arsenal of muffins filled with pumpkin-gingery goodness!
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.
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.
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.
Now time to go enjoy the sun while it lasts!