FoodFash

Adventure Begins in the Kitchen

Berry Good Breakfast

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So Jenny, who will now be referred to as Jebby Swizz, and I baked some ridonkulous strawberry pancakes on Friday night after a marathon happy hour.  They were so good that I couldn’t wait to make them into freezable muffins for work-day breakfast.

FoodFash Strawberry Pancake Muffins (yields 8 muffins)

3/4 cup sprouted wheat pancake mix (or regular pancake mix)

1/2 cup water

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

5 large strawberries, diced

Preheat oven to 375 degrees.  Mix the first five ingredients in a bowl and then fold the strawberries into the batter.  Scoop 1/4 cup of batter and pour into each muffin cup.  Bake for 15 to 20 minutes.

Our post happy hour cakes were slathered in butter, which brought them to a whole new level of deliciousness.  But sans butter, these pancake muffins are a perfectly guiltless weekday treat.  The strawberry adds moisture and a subtle sweetness to the hearty sprouted wheat base.  Yu-um!

Peanut Butta Jelly Time

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Monday was my first day in the office since the 17th and I felt as though I had reverted to the first week of my working life.  You remember those days, don’t you?  Two-ton eye lids.  Snail speed clocks.  Hate texts.  Lots and lots of hate texts directed towards any of your contacts that had yet to enter the working world.  I was twenty-two year old tired and I intended for dinner to be simple.

I was super anxious to try this new jelly.  And so it was, PB&J.

Did I mention that I don’t have a toaster?

Well, I don’t.  And sometimes this happens.

But never has it happened twice in a row.

So three tries, six slices of bread, and twenty minutes later – I had myself a sandwich.

Jelly = Crofter’s Asia Superfruit (which was pretty amazing)

Bread = Sprouted Sourdough

Peanut Butter = MaraNatha No Stir Organic