Hiiiiii lovely people!!! I hope you're all doing fabulously well! I missed you all SO, SO, SO much!!! And thank you so much for understanding about the ACT. All your support means so much to me!
So it turns out that the ACT I was going to take in about two weeks doesn't have a writing section, and since I need to take the writing section, I won't be taking the ACT until June. That means more time to study and more time for blogging!!! I still won't be able to post a lot as I will still be plugging away with studying, but hopefully I will be able to post every now and then :)
I've eaten a lot of different munchies over the last few weeks, so I definitely can't fit them all into one post. Long time gone = lots of food pictures. But here's some of them...
First up, we have....
Cherry Cream Oats
(Using Katie's Blended Grain Technique
1/2 cup rolled oats
1 cup water
1/2 cup almond milk (plus another 1/4 cup)
1/2 cup thawed frozen cherries
1/2 teaspoon pure vanilla extract
Chocolate chips (yes, they're mandatory ;)
And I think
that's everything (I made this a while ago)Directions
Cook the oats in the water and 1/2 cup almond milk until creamy, and then blend away with the remainder of the almond milk (the 1/4 cup), the cherries, and vanilla extract. Pour into a bowl and top with coconut butter and chocolate chips.
Cherry "pudding" in a bowl! It really doesn't get much better. Of course, the real credit goes to Katie. Really, how does she come up with such amazing ideas as blending oats?! That's just plain genius!!
Next... its another Katie meal!
Not to be bossy or anything, but if you haven't made Katie's Cake Batter Pizzert
yet, go make it right NOW!!! You won't be disappointed! It was pretty much the best thing ever and tasted even better
then real cake batter :D
I also enjoyed this yummy parfait one morning:
Made by layering chopped mango, rolled oats, and unsweetened shredded coconut, drizzling the whole thing with almond milk, and then sprinkling the top with cinnamon, the parfait was tasty and refreshing!! It came from one of my favorite little books, Raw Energy
This pesto omelet also made its way into one of my breakfasts:
Pesto Mushroom OmeletIngredients
1 whole egg + 1 egg white
Butter (for sauteing)
2 button mushrooms, sliced
2 tablespoons finely chopped scallions
A large handful of spinach
Freshly ground black pepper
1 to 2 tablespoons pestoDirections
Melt the butter in a non-stick skillet. Add the mushrooms and scallions and saute until they begin to brown. Add the spinach and cook until wilted. Beat the egg, egg white, and pepper together in a small bowl and the pour it into the pan. Cook for a few minutes and the flip over and cook the other side for about another minute. Fill with pesto.
I also considered putting goat cheese in it, but I didn't have any (really, what is this world coming to?!) But it was still fabulous, and I'm already craving another one!
Let's seeeee..... ah yes! Olivia's Tahini Chocolate Chip Oatmeal
Awwww.... that was too ridiculously amazing!!! I want it again RIGHT NOW! And as a matter of fact, I had it again for dinner last night only I used carob chips instead of chocolate chips (also incredibly delicious)! If you haven't tried the chocolate tahini combo yet, you must! And I highly recommend Olivia's recipe! (We have yet another genius among us :)
Oh, I tried my first frozen waffles!
They may have been my first, but they definitely won't be my last!! Especially when topped with almond butter and chocolate chips (almond butter + waffles = heaven)
Another eat over the last few weeks:
I think that this recipe will be for another day (although its one of my favorites!) But doesn't that just make your mouth water?! It was one of the best breakfasts ever (yep, its a breakfast, not a dessert - although it was good enough to be!)
And its another Katie recipe!
This time, I present her Pineapple Stir Fry
. Although in my case, it was more of a mango stir fry, and I also added some fresh cilantro and served it with brown rice couscous. To make this a true Katie-inspired meal, chopsticks were definitely involved. Needless to say, it was a meal that made my taste buds dance like stars, and they're already begging me to make this dish again!
Finally (at least for this post), I made Heather's Indian-Spiced Teff Pancakes
in celebration of Pancake Sunday:
Ok, these were pretty amazing. Really, if you haven't tried teff flour, try it. If you haven't tried Heather's pancakes, try them. The teff flour did have a different flavor, but I really liked it! And the spices in Heather's pancakes complemented the teff flavor perfectly!! Just plain perfectly! :D I drizzled mine with coconut butter and peanut butter thinned with water. It was a breakfast of champions! Here they are again, only this time in the light box:
Wow, Alex. Back up a bit. What's this about a light box? What are you talking about? Well, this is what I'm talking about:
Yep, I made a light box!!! I was SO excited and started experimenting right away!
Those are Katie's Lil Lemon Poppies
(SO cute and very tasty - although I don't recommend using chickpea flour... it accidently made its way in and it wasn't a meant to be combination; just follow Katie's directions though, and you will end up with best lemon poppy seed muffins ever!) And some other random pictures:
Quite the difference, huh?
And look at my avocado seed
Two months later and look at it grow!! Its root is at least two inches lond!
I'm so sorry for the novel-like post. I didn't even get show you guys everything I wanted to!
Well, I guess I better get to studying. But even through all this studying, I've managed to keep a smile on my face! (I love playing with black and white! :)
Talk to you later!! Love you guys! <3