FoodFash

Adventure Begins in the Kitchen

Day Two – Chhheeeckkkk!

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I’ve always been a more energetic afternoon exerciser than morning exerciser, but man oh man was Day 2 easier than Day 1.  It could have been that I was fueled by a terrible workday, but in choosing to focus on the positive, I’m going to “blame” the good workout on pancakes and a kickin’ playlist.

Songs 5 through 8 were new to me, which kept me interested today.  But… I’m not certain that new CYHSY, Sleeping Bag, or this particular Generationals song were cardio appropriate.

As far as the pancakes go, they were the bomb.com!  I thought of Joy the Baker’s “bananas should always be bread” quote as I was whooping these up. And not that I completely agree (because I like bananas just fine alone), but I do think that breakfast baked goods should always be made with bananas.  Close enough, right?

FoodFash Banana Chia Buckwheat Pancakes (yields 8 pancakes)

3/4 cup of buckwheat pancake mix

1/2 cup of almond milk

1 egg

2 bananas, smooshed

3 tablespoons of chia seeds

2 tablespoons maple syrup

The chia seeds reminded me of poppy seeds and gave the pancakes a nice texture, while the banana gave the pancakes oomph and added to the slight sweetness of the maple syrup.  I brought two with me to work this morning and left the remaining six in the freezer for breakfast throughout the week.  I haven’t even eaten dinner yet and I’m already pumped for breakfast tomorrow – looks like these pancakes will be added to the regular breakfast rotation!

Have you had any success with preparing breakfasts ahead of time?

Post-Run Breakfast

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I’ve had this fruity, tofu breakfast idea in the back of my mind since my last trip to Rollin’ Oats where I bought the boat loads of frozen fruit they had on sale.

FoodFash Breakfast Pudding (2 servings)

1 – 12 ounce pack of silken tofu

1 cup frozen strawberries, partially thawed

1 cup frozen raspberries, partially thawed

2 tablespoons maple syrup

optional: 1/4 teaspoon salt

Pulverize all of the above ingredients in a blender and enjoy a 200 calorie, 8 grams of protein, 7 grams of fiber, smooth and fruity breakfast!

Sneaky Veggies: Breakfast Edition

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A couple weeks ago I wrote about a sneaky veggie dinner and got to thinking about carrots and how I wanted to sneak them into something.

FoodFash Carrot Buckwheat Pancakes (yields 2 pancakes)

1/3 cup of buckwheat pancake mix

1/4 cup of almond milk

1 egg

1/2 carrot, shredded

Mix all of the ingredients in no particular order and get your pancake on!

The carrot/buckwheat combo made for a hearty little breakfast.  It wasn’t sweet in any way, so topping with a tablespoon of pure maple syrup gave it a little sweetness without turning them into dessert pancakes.  And the best part?  I felt comfortably full, energized, and ready to take on the day afterward!

What is your go-to power breakfast?

A Rapid Do-Over

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Yeah… Not really the happiest of campers when I pulled coupon-attached noodles out of the fridge today.  And the thing is, I don’t care so much about this 50 cents.  This 50 cents wouldn’t be frustrating if I didn’t pull coupon-attached X out of the fridge 99% of the time I buy something with a coupon attached.

I wonder if I totaled all missed coupon opportunities over the years, if I’d have enough for something like… these boots that I want oh so very badly!

I bet I would.  I also bet that I knew recreating my souped up soup was going to be a huge fail before I even started.  You see, shirataki noodles are pretty gross. They are entirely too slimy and tasteless for soup.  Depending on kale and miso to liven up slimy and tasteless wasn’t my finest idea.

I strained, rinsed, and topped with jarred marinara.  Do over!

The noodles were MUCH better with the flavor of the sauce and the crunch of the kale.  I ate the entire bowl and could barely tell I was eating funky 25-calorie-per-serving-noodles.

Have you ever tried shirataki noodles?  What are your thoughts on these slimy, low-cal critters?