Archive for Breakfast

Homemade Granola & A Soy Debate

I haven’t posted in a couple days, I’ve been busy :/

Yesterday I had a chance to make some homemade granola due to an overripe banana that I felt I just COULDN’T waste:

I first combined:

  • 3/4 cup water
  • pinch sea salt
  • 3 tbsp chia seeds
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 overripe mashed bananer

and then combined in a separate bowl:

  • 2 cups rolled oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup pecans

Then I combined both together until well mixed.

As usual, I forget to preheat the oven so I had to weight a few minutes while it got to 375 degrees.

Then I layed out the mixture on a foil covered pan and baked for 40 – 50 minutes, carefully mixing the mixture every 10 minutes so that it was evenly baked.

Yum, yum, yum!!

Breakfast this morning was overnight oats:

This concoction featured a new product, Vanilla Hemp Milk, that I was sent coupons for from Living Harvest

The hemp milk has a great flavor, much better than Almond Milk.  I used to be a complete soy girl– soy yogurt, soy milk, soy chai lattes, boca burgers, soy protein bars…. you name it, I ate it.  The low fat high protein soy sources were a great addition to my diet as a vegetarian/pseudo-vegan and until recently I ate no dairy.  Recent research on soy that I’ve read has caused to me eliminate processed soy from my diet and reintroduce dairy.  Although there are conflicting arguments on whether or not it is good or bad, I choose to eliminate processed soy from my diet and keep fermented soy in.  

Here’s an article on fermented vs unfermented soy.

Here’s an article titled “The Truth About Unfermented Soy & It’s Harmful Effects”

Do you eat soy?  What soy products do you eat?  What’s your position on this issue?

I think my wisdom teeth are infected :/  On the lower right molars in the back of my gums I’ve had pain for a few days and a nasty taste in my mouth from it, I think it’s an infection (pericoronitis?) but can’t get into the dentist until Tuesday.  Any thoughts on what I should do??

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TGIF B-Fast & Pancake Roll-Ups

Today has been a good day so far!

I’m planning on participating in an archaeological field school in Peru this summer and I got a letter from the Anthro department at my school that I was awarded a $500 research scholarship! I am incredibly happy about it- field schools are expensive and this will be tremendously helpful with funding.

Also, I went to a really cool lecture today about Underwater Archaeology in Ghana. I decided last minute to go and I’m very glad that I did. While underwater archaeology is something that I would NOT want to pursue (it involves scuba diving and I would not be comfortable doing field work under water!) it was very interesting to learn about because I really knew nothing about it before the lecture. The archaeologist that came to speak, Dr. Kira Kaufmann, is involved in historic archaeology and the time of European colonization in Africa, which is also something I’m not too familiar with. Most of the archaeology classes I’ve taken have stopped at the historic period and only cover prehistory.

I fueled this day of classes & lecture with overnight oats for breakfast!
A little different than my usual, they contained

  • 1/3 cup rolled oats
  • 1 cup Oikos
  • pinch salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp agave
  • 1 banana
  • 3 tbsp flax

Twas DELISH!

I eat a lot of fruit a day and rarely post pictures of it.. So here’s a couple oranges that I had with breakfast 🙂

Katie is having a Pancake Roll-Up Contest and I was thinking long and hard about what kind of pancakes I wanted to make…..

After hours and hours a while of thinking, I finally decided what to make for a late lunch/early dinner.

Egg White Pancakes Roll Ups with a Portabello-Spinach-Onion-Garlic filling 🙂

For the filling, (I don’t measure out vegetables when I’m cooking them, so I’ll just list the ingredients I used):

  • a hell of a lot of spinach, washed
  • copious amounts of mushrooms, sliced
  • 1 small onion, chopped (the tears were flowing!)
  • 1 clove of garlic, smooshed and mashed
  • lots of curry
  • lots of paprika

I first sauteed the mushrooms, onion, and garlic in EVOO and then added spinach, curry, and paprika.

Then once the filling was well on it’s way, I measured out 1 cup of egg whites, took 2 small pans with EVOO and put 1/2 cup of egg whites in each pan.

I flipped the eggs over when they were finished on one side & then prepared them in roll-up fashion 🙂

Okay so they’re not technically pancakes, but they’re pancake-like and delicious so who cares?  right?!

Whenever I think of different ways of making eggs (sunny side up, scrambled, poached, over easy, over medium, over hard….etc) I always think of The Runaway Bride and how Julia Robert’s character, Maggie, always said her favorite eggs were the same as whoever she was dating/engaged with and eventually, with Richard Gere’s character’s help I’m sure, figures out how she really likes her eggs:

 “I love Eggs Benedict, I hate every other kind. I hate big weddings with everybody staring. I’d like to get married on a weekday while everybody’s at work. And when I ride off into the sunset, I want my own horse. “

How do you like your eggs? I like them over hard or hard-boiled 🙂

 

By the way, the one truth about me in my “4 lies & 1 truth” post last night was unfortunately #3…  it eventually happens to every runner sooner or later 🙂

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Sneak Peak of Breakfast Tomorrow:

No, I’m not eating an entire Banana Cream Pie… but I’m eating it in overnight oatmeal form!

Since discovering overnight oats from Kath’s blog, my breakfasts have been revolutionized!!

I will be taking pictures of it in the morning but if you’re an insomniac like me and thinking of breakfast tomorrow, here’s my concoction:

  • 5.3 ounces plain Oikos (the sole container of Greek Yogurt in my fridge, so sad)
  • 1/3 cup rolled oats
  • 2 or 3 tablespoons ground flax (I mix one tablespoon in with the mixture and then put the second tablespoon on top of everything before I put it in the fridge to create a yummy “crust-like” top)
  • pinch salt
  • 1 teaspoon agave
  • 1 teaspoon cinnamon
  • 1/2 banana mashed with 1/2 teaspoon of cinnamon
  • 1 banana in thick chunks

First I mashed 1/2 a banana and mixed some cinnamon in and added it to the Greek Yogurt, then I added the rest of the ingredients, chopped a whole banana (yes I used 1 & 1/2 bananas) thickly, mixed it into the concoction, and put the tablespoon of flax evenly over the top to create a crust.  I may or may not have added an additional tablespoon. 

I may or may not have taken a couple bites.  (D-E-L-I-C-I-O-U-S!) 

This has about 400 – 500 calories and should tide me over until mid to late morning for my busy day full of classes tomorrow.

I WILL be posting pictures of it tomorrow morning, too 🙂

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My favorite time of the day!

What’s that you ask?  Breakfast, of course!

Today I decided that 3/4 cup of Fage Greek Yogurt, 3/4 cup of Nature’s Path Flax Seed Granola, and 1 Banana sliced thin would be the perfect breakfast.  (With a cup of coffee to pair it with!)

Isn’t my coffee mug just the cutest?!?!
Here are some close-ups of it:

 

Yogurt & Granola combos are my favorite quick go-to breakfast, what’s your favorite quick go-to breakfast??

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Early Sunday Morn’

I woke up quite early this morning, 7 am, and couldn’t get back to sleep.  So, instead, I decided to brew a pot of coffee and make breakfast!  (I’m always hungry for breakfast!)

My first choice was to make oatmeal but since my bananas were still green, something with eggs seemed to be more fitting.

I decided to make a Sauteed Spinach Scramble.

First, I sauteed spinach (spinach is so low calorie that I don’t ever measure it, I just put a tablespoon of EVOO and pile as much spinach as I can on top)

I saute the spinach until it is wilted down and then proceed to add 1 cup of Southwestern Egg Beaters (the type of eggs depends on what I have in the fridge, I prefer the carton of egg whites but ordinary eggs or egg beaters works, too)

I also toasted a hearty piece of TJ Whole Wheat Naan, which is my absolute favorite.  Great flavor, texture, and goes well with everything!

After plating the eggs, and topping them off with some paprika, the end result looked like this:

& a closer look:

Bon appetit!

250 calorie Naan, 100 calorie eggs, 100 calorie spinach = 450 breakfast!

Well, I’m off to do some studying, here is a glimpse of what I’ll be reading today:

“The Cities of the Ancient Andes” for my South American Archaeology course!

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Today! Today! Today!

I woke up well rested this morning– lately I’ve been having trouble sleeping and have to be up at 6 most days so I’ve been sleep deprived.  But!  I slept in till 9 today and feel fantastic (well almost fantastic, will be after I’ve had a couple cups of coffee!)  

I had Pumpkin Banana Oats this morning!

I didn’t get a chance to take pictures as my battery charger is MIA but I plan on making some again soon so I’ll post pictures then.

This is the recipe:

1.  Put these items in a medium sized pot and heat on medium for 3-5 minutes

  • 1/2 cup oats
  • 3/4 cup vanilla soy milk
  • 1/4 cup water
  • pinch of salt
  • 1 banana cut up in large chunks

2.  Start vigorously mixing when it comes to a boil and prepare your “add-ins”

  • 2 tbsp ground flax
  • 1/2 cup of a mix of pecans, almonds, and pumpkin seeds
  • 1 tsp cinnamon
  • 1 tsp brown sugar
  • 1/2 cup pumpkin (heated up in the microwave)

3.   Then I add all of the add-ins, minus the nuts and seeds — those go on top!

4.  Then combine and put the seeds,nuts, and any other toppings you desire on top!  Personally I add a whopping cup of Greek Yogurt on top… love that stuff I can eat it with annnnything!

It looked so colorful and pretty today.  The yogurt was vaguely whipped cream like on top of the pumpkin concoction!

I’m going out to get some nut butters later today, I want to try some of those in my oatmeal later this week 🙂

(I adapted this from KERF — the blog that inspired me to attempt eating oatmeal!!)

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