Tag Archives: coconut

What I Ate Wednesday – Starring Apples and Oats

25 Oct

It is yet another Wednesday, and time for What I Ate Wednesday hosted by Jenn at Peas and Crayons.  In my mind this was going to be a apple themed post, but the day’s eats turned out to have are more dominant oats theme.

I started my day with some juice.

Before:

Celery, broccoli stalks, parsley, carrots, cucumber, apple, lemon and ginger.

After:

I drank some green jasmine tea (not pictured) while cooking my oatmeal for breakfast.  I stirred in some granny smith apples while cooking and then topped with more apples and cinnamon for a apple cinnamon oatmeal breakfast.

I ran some errands and came home to scarf down a quick lunch of pumpkin oatmeal bar with rawaldorf salad (hi apples).

I also baked some pumpkin gingersnaps (from Peas and Thank You) and made some teacher treat plates with those and these Roasted Banana Bars with Browned Butter Icing from Cooking Light.  Maybe it was bribery, after last week’s bad day report from my little guy and for today’s parent-teacher conference for my girl.  Maybe.  :)

The kids and I headed to Target to pick up sparkly makeup for Halloween.  First time I’ve bought make up for a six year old.  I almost felt like one of those Toddler & Tiara moms, but rest assured there will be no spray tanning or demanding that she ‘shake it.’

I shared some Target popcorn with this guy (who had a much better day at school than last Thursday and not a single bathroom accident+public urination incident, thank you very much).  And by shared, I mean I ate almost all of it while he looked at the toys and then told his sister to share the rest of hers with him.  Mean mom, mean mom.

20111025-224941.jpgDinner was Husband Approved Chickpea Burgers served with the Alexia sea salt french fries.  The burgers contain oats, marking the third time that oats appeared on my menu today.

Kid’s Plate:

carrots, cheese, grapes, pear, ketchup, chickpea patty, fries

My Plate:

field greens, olive oil + balsamic vinegar, hemp seeds and chickpea patty

For desert I had a dish of the maiden ice cream from my ice cream maker that I bought this spring and, unforgivably, let sit in the garage for an entire Texas summer.  I made this Vegan Pumpkin Ice Cream from I Eat Trees and it’s definitely a keeper recipe.  I’m thinking I’ll turn it into a Pumpkin  ice cream pie for Thanksgiving…

The ice cream is apple and oat free, thus ending my day-o-apple and oats.

What I Ate Wednesday – Brought to You by the Letter P(ea)

26 Jul

It’s time again for What I Ate Wednesday, hosted by Jenn at Peas and Crayons.

I didn’t plan it, but my day of eats turned out to be pretty strongly influenced by Peas and Thank You, which is appropriate considering this is the week that Mama Pea’s book comes out.  My copy is somewhere en route from Amazon’s warehouse to me, via the slow ‘free super saving shipping,’ sharing a box with Terry Walter’s Clean Start.

First breakfast (before my yoga class) was fruit and a variation of this peanut butter chocolate crunch cookie dough ball from Oh She Glows.  Well, most of those berries…

there was a little berry thief on hand who has smartly learned that mom will not drop her beloved camera in order to swat away sticky little fingers. 

After yoga I had a bowl of oatmeal with bananas and peanut butter

and a green smoothie with spinach, bananas, coconut milk and ice.

Lunch was leftover grilled sweet potatoes that I re-toasted in the oven, a boiled egg, carrots, cucumbers and Mmmm Sauce (from Peas and Thank You).

Dinner was Zucchini Quinoa Lasagna (slightly modified from this Peas and Thank You recipe), Roasted Asparagus with Balsamic Browned Butter (Cooking Light recipe link here – my very favorite asparagus recipe) and fruit.  Like the Buzz Lightyear place mat in the back?    The kids got zucchini-less quinoa filling and tomato sauce.  My kids don’t do cooked zucchini.  Can’t say I blame them.  This is the only recipe with cooked zucchini that I’ve actually liked. Roasted asparagus with browned butter, however, causes my husband and I to fight over the last stalk.Now if I could just get Mama Pea to come over and do my dishes…..

Raw Carrot Avocado Soup

10 Jan

Raw food can be time-consuming to prepare, but it can also be made in 3 minute like this soup from last week.  And, in case my husband is reading (which is highly unlikely), I still love, love, love my VitaMix!

Before:

After:

Raw Carrot Avocado Soup

  • 2 carrots
  • 1/2 – 1 avocado
  • 1 Tbsp coconut oil
  • sprinkle of cayenne (to taste)
  • 1/2 in ginger
  • 1/2-1 c water (as needed to blend)

Add all ingredients and blend to smooth.  Add more water if needed.

 

 

 

 

Creamy Carrot Ginger Soup

12 Nov

aka ‘Don’t spill this on your carpet because there are mad amounts of beta-carotene and it is a potent natural color.’

Here in San Antonio we are having cooler weather.  Not cold.  Not even cool.  Cooler, as in 70 is cooler than 95.  So, I’m pretending it is fall and eating fall foods, like soup.

I modified this recipe from Raw Food, Real World. As a side note, I have yet to make a bad recipe from that book.  I just requested it from the library again and am going to copy down some more recipes.  I highly recommend this book.

Creamy Carrot Ginger Soup

  • 1.5 cups carrot juice (I juiced mine, but could use store-bought if not concerned about the ‘rawness’ of the dish)
  • 1/2 medium avocado
  • 2 Tbsp shredded coconut
  • 2 Tbsp lime juice
  • 1 Tbsp agave nectar
  • 1 tsp freshly grated ginger
  • dash of cayenne and salt to taste

Blend all ingredient (I love my vita-mix!) until creamy and smooth.

I topped with additional coconut and avocado.  Very good – I loved the nuanced flavor the ginger, coconut and cayenne added.

Anyone have a raw soup recipe to recommend?

Banana Bliss x 2

22 Oct

A quick snack yesterday that made me really happy:

Bananas + Chocolate Coconut Butter

And today, in the frozen version:

Banana Soft Serve mixed with Chocolate Coconut Butter

My little guy enjoyed this two.  I had to make two batches since he ate almost the whole first batch before I could get a bite.  I love that it’s a food I can serve him guilt free – bananas, coconut and a bit of dark chocolate – all great stuff!  And, yes, he is wearing a Barbie Band-aid.  It’s all the rage in the 2 year old boy scene.

Chocolate Coconut Butter

18 Oct

I made this chocolate-coconut butter (not raw since I used a regular chocolate bar, not raw cacoa).  It’s chilling in the fridge and will be used atop steel cut oats and banana flax crepes.

Chocolate and Coconut? Bliss…….

Want to see something that doesn’t combine as well as chocolate and cocount?  How about my son after his big sister talked him into dressing up like a fairy?  He’s going to kill me for this someday:

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