Blueberry Pancakes

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I made Garrett do yoga with me tonight.

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I need to set the scene for you.

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My husband is the ultimate hunk-asaurus. He’s just a built, beautiful, big ole bear of a man. He’s full of energy and is literally always moving. Even when relaxing, he’s moving, i.e. biting his nails, shaking his legs, tapping his toes – the man cannot sit still.

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Lately he’s been talking about needing to stretch more. I capitalized on this opportunity by suggesting an activity I can beat him at – YOGA!!! Marriage is fun. Anyways, we’re all set. We’re on our mats (the carpet) and our minds are right. I turn the video on and the nice little woman calls us sweet little muffins or something and he bursts into a giggle fit and threatens to quit. I pull him back in, though, and we’re rolling. We’re in mountain pose and he starts bouncing. I’m all “stop moving & breathe!” and he is all “I can’t I love mountain pose!!!!” Happy baby pose is also a crowd favorite. I’m thinking this could be our new thing when all of a sudden, the toots start to roll in. My bubble of zen has popped.

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We finish the session and he’s like, “wow yeah I think I just found my chi.” He doesn’t know what that means and still cannot pronounce namaste.

 

Time: 45 minutes (prep + cooking) | Serves: Like a dozen cakeypans!

Ingredients:

  • 2 cups of whole wheat flour
  • 2 tsp. of baking powder
  • 1/2 tsp. of baking soda
  • 1 tsp. of cinnamon
  • Pinch of salt
  • 1 cup of blueberry Greek yogurt (I even used the kind with REAL BLUEBERRRRRRIEESSS)
  • 1 1/2 cups of skim milk
  • 1/4 cup of maple syrup
  • 2 eggs
  • 2 tsp. of vanilla extract
  • 3 tbsp. of butter, melted + cooled
  • 2 cups of fresh blueberries, rinsed

How to:

  • In a large bowl, combine flour + baking powder + baking soda + cinnamon + salt
  • In another bowl, combine yogurt + milk + syrup + eggs + vanilla
  • Pour the wet ingredients into the dry + whisk
  • Whisk in butter
  • Fold in blueberries
  • Coat a skillet with cooking spray + heat over just under medium heat
  • Using a 1/4 cup scoop, scoop some batter into the pan
  • Cook until lil bubbles start to form in the top + flip, cook another 2 minutes
  • Repeat
  • Stack cakeypans as high as possible + body slam self of top of pile + let them explode everywhere

 

Y’all know I can’t bake. Adapted from this!

http://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/

 

Arugula Pesto Breakfast Bowls

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I think I’m ready for my television debut.

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Not like right this second ready because I am in my penguin pajamas, but just like mentally ready.

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I really think it’s past time for a food blogger episode of Chopped.

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This show is basically the background noise of my life. No, literally, my TV is permanently set to Food Network. I know this show inside and out. I know I could not make pasta if Scott Conant was a judge and I am terrified of the lil balding guy. Alex Guarnaschelli seems like she would give really sound life advice, so after I win, I’d let her buy me a drink and share her wisdom. And sweet little Ted Allen and his slight monotone – UGH! I just wanna hug him! I even know how I’d do my hair and my intro video will practically write itself, I’m so darn personable. It is my TIME!

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But will likely be eliminated in the appetizer round because I don’t know how to cook pickled pigs feet.

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3 bowls

Ingredients:

  • 3 cups packed arugula leaves
  • 1 tbsp. of garlic, minced
  • 1/4 cup of walnuts + more for the bowls
  • 1/2 cup of parmesan cheese, shredded
  • 1 tbsp of lemon juice
  • 1 tsp. of crushed red pepper
  • 1/4 cup + 1 tbsp. of olive oil
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 cup of grape tomatoes, halved
  • Eggs, for poaching
  • Vinegar, for poaching
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine arugula + garlic + walnuts + parmesan + lemon juice + crushed red pepper + S+P
  • Process on low + slowly add in the 1/4 cup of olive oil, set aside
  • Arrange chickpeas on a lined baking sheet + drizzle with remaining olive oil + S+P
  • Bake 20-25 minutes or until crisp to your desire
  • Meanwhile bring a pot of water + vinegar to a slow simmer
  • Crack egg into a lil cup
  • Create a whirlpool with a spoon + drop in eggie carefully
  • Combine some quinoa + chickpeas + walnuts + tomatoes + pesto + egg + S+P in a bowl
  • Serve warm
  • Smear runny yolk onto table + make smiley face in yolk juice with remaining bowl ingredients

Butternut Squash Tacos

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What to do with all of this free time when the good TV is on hiatus…………………….

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I feel like I am in a reality show/melodramatic sitcom limbo where I am without outlet for all of my evening feelings.

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What do those with lives do in the evenings?

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I tried Cloroxing some stuff and I followed Felix (my Roomba) around for a while. I called my mom and talked her ear off for a half hour. I stared at my massive pores for a bit and daydreamed of what a button nose would look like on my face. I’d like to take a walk but I live in Antarctica and Topanga can barely make it to the mailbox without wheezing. The book I’m reading has bored me to tears so I can barely get through three pages a day, but I am not a quitter!!!!!! I have simply run out of activities.

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Online shop for things I will never be able to afford it is!!!!!!!!!!

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3 peeps

Ingredients:

  • 1 butternut squash, seeded + cubed
  • 1/2 head of red cabbage, shredded
  • 1 red onion, diced
  • 1 can of black beans
  • 1 can of green chiles
  • 2 tbsp. of olive oil
  • 1 tsp. of cinnamon
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • S+P, to taste
  • Cilantro, for serving
  • Corn tortillas, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + cinnamon + chili powder + S+P
  • Roast for 25 minutes, tossing 1-2 times
  • Meanwhile, heat remaining oil in a sauce pan over medium heat
  • Add 1/2 the onion + S+P, cook 3 minutes
  • Add beans + green chiles + cumin + S+P< cover + simmer for 8-10 minutes, stirring occasionally
  • To serve, spread some beans on a tortilla + top with squash + cabbage + raw onion + cilantro
  • Serve hot
  • Open wide for the butternut choo choo train – CHOOOO CHOOOOO (sorry that was not my best work)