I’ve always hated thunderstorms.
When I was small and shared a room with my older sister, we would disagree over whether the shades should be open or closed when it was lightning out. She would watch through the window with my dad, both of them excited over nature’s light show. I, on the other hand, pulled the covers over my head and prayed to God it would be over soon.
I was just remembering that tonight, as a storm rolled in. My brother was out on a run, and I was home whipping together dinner when it suddenly turned from a bright, cheery evening, to a dark, midnight black in a matter of seconds. Whew…I quickly lit a candle just in case the electricity decided to go, and forced myself to enjoy the storm as much as possible. I sort of, somewhat, convinced myself that it was kind of enjoyable. But I still didn’t love it or get excited over it like my sis and dad used to..ha.
How about you…do you love or hate thunderstorms? Or does it just not really effect you either way?
Am I really already on Day 3 of the Breakfast Challenge???
This breakfast is going into my list of favorites. Filling? Check. Tasty? Check. Crunchy? Check, check. It fulfilled all of breakfasts’ necessities.
From the bottom up:
- Plain, fat-free yogurt with 1 T. flax mixed in
- 1.5 c. Kashi Warm Cinnamon Heart to Heart
- 1 large banana
- handful of raisins
- sprinkle of coconut
- 2 T. almonds
This was so satisfying and kept me full just as oats do–you can’t beat that! And the warm cinnamon cereal was wonderful. I honestly can’t decide if I prefer it over the regular flavor or not. I think I’ll just switch between flavors so I can get the best of both worlds.
Breakfast Challenge: Day 3: SUCCESS!! :D
+ the regular ol’ unsweetened iced coffee: 1 c. iced coffee with 1/2 c. milk.
+ a midmorning nectarine.
I realized how un-frugal I’ve been with purchasing brown rice. I’ve been repeatedly paying $6 for the kind that comes in a medium sized canister–enough for probably two family sized meals. This always caused me to make brown rice less often, considering how expensive it was to make it.
Then, while I was at the grocery store the other day, I looked below the fancy canisters and noticed a bag, double the size of the canister, and half the price at $3. Oh goodness. Sometimes it’s shocking to see where the money goes, especially when it comes to such simple changes like this! :D
I think it was the newfound cheap prices of bagged brown rice that made me remake last night’s dinner. I heated up some more rice for everyone, and piled on the summer squash and white bean saute with a sprinkle of parmesan cheese. It tasted even better today, with all the flavors melding together. On the side I had a cuke from the garden and a tomato slice.
I usually prefer saving dessert for dinner, since that’s when everyone sits down together and it’s just more relaxed feeling. Desserts are never meant to be rushed.
But I really wanted something sweet to nibble on, and went with 4 dates & salted, crunchy peanut butter. A winning combination, every time.
I took April’s suggestion and hid a few bananas for purposes of making a banana bread in the near future. I decided, finally, that it was the only way that I could ever make it happen…ha! I hid them on top of the refrigerator. And left a note too, as an extra precaution.
Hey…a girls gotta do, what a girls gotta do! :D
Don’t worry, I leave nice notes scattered around the house too.
Speaking of granola bars, I found the recipe. The one that will be repeatedly used over and over again, as I come up with all kinds of variations. They came out just right. Chewy, lightly sweet, full of flavor. I’ll be making these for quick snacks once the semester starts, for sure. :D
They’re the Breakfast Bars from Martha Stewart, but I changed a few things up. The thing is, you can totally change everything around. Skip the raisins and use dates. Or chocolate chips. Or add a bit of unsweetened coconut. Seriously, this recipe is practically no fail in my opinion!
- 1 T. olive oil + pam for spraying pan
- 1-1/4 c. old fashioned rolled oats
- 1/2 c. raisins
- 1/4 c. ground flaxseeds
- 1/4 c. chopped walnuts
- 1/4 c. honey
- 1/4 c. natural, chunky, salted peanut butter
- 1/2 tsp. vanilla extract
- Preheat oven to 325 degrees Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
- In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.
This afternoon, after baking, I needed some cookbook and coffee therapy at barnes and noble. I ordered a grande iced soy latte decaf and sipped it slowly while browsing through all the wonderful books. And somehow I walked away with another Moosewood Cookbook in my hand, “The New Moosewood Cookbook.” I’ve borrowed this particular one from a foodie aunt, and fell in love with the recipes. I can’t wait to mark this one up and make it my own. And with only two weeks before the fall semester begins, I better get cooking while I still can!
Matthew and I headed out for a swim in the nearby lake before dinner…it was almost like being at the beach again. The water was so warm, and felt delicious after such a hot, summer day. I need to go there way more often then I actually do.
When we came home, I whipped this quickly together while Matt was out on his run. He eats two burgers, I eat one, and there was only one roll left. So I improvised by going bun-less and making us each some fries. On my spicy black bean chiptole burger, I had 1/4 an avocado, a tomato slice, lettuce, and lots of ketchup. Plus fries and carrot sticks.
Speaking of potatoes, I was thinking to myself today, what a shame it is that white potatoes get such a bad rap. Think of all the goodness one medium potato has to offer you: 925 mg. potassium, 27% of your daily vitamin B6, and 28% of your daily vitamin C, among other things—such as 4 grams each of fiber and protein when eaten with the peel. With stats like that, potatoes could be considered one mighty veggie.
After eating, I broke out one of the granola bars and nibbled on it, while sipping on a cup of hot tea & milk. It was delightful. :D
It’s supposed to rain all weekend, but I have a plan for a 6-mile run tomorrow morning, rain or shine. Preferrably shine.
Now I just have plans to curl up with my new cookbook and enjoy a relaxing Friday night. G’night all!!
Exercise: 4-mile walk