FoodFash

Adventure Begins in the Kitchen

Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Peach & Pecan Chia Seed Pudding

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Vegan Chia Seed Pudding

If I had to choose between ice cream and pudding, it would be pudding all day, every day.  And any kind of {homemade} pudding – chocolate, vanilla, pistachio, tapioca, rice.  I like it all, but rarely have it in the house.

Medjool Dates

Naturally, the discovery of chia seed pudding blew my mind.  How a fiber and protein packed seed could taste so similarly to tapioca was beyond me.  This treat quickly became my new favorite thing to pick up from Snap Kitchen as a mid-afternoon snack.

Chia Seed Pudding

The ingredient label was simple enough that I knew I could recreate at home. Sweetened with dates, seasoned with vanilla and cinnamon, and garnished with peaches and pecans – this chia seed pudding is wonderful for both breakfast and dessert alike.

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Steak & Eggs {& Arugula}

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Steak & Eggs

One gazillion things.  That’s an approximation of what I was able to accomplish this weekend.  One gazillion.  And it all started with heading to yoga straight from work on Friday, followed by a trip to the grocery store.

Poached Eggs

I picked up a 4 ounce filet with a Saturday breakfast in mind.  You see, I knew if I didn’t have anything in the fridge I’d be on immediate hunt for a brunch partner upon waking.  Having fancy breakfast components on hand allowed for three loads of laundry and a 5-mile Greenbelt hike before 1pm.  I’m not above tricking myself.

Cast Iron Grill Pan

I attribute having such a productive weekend to starting off my day with a meal like this.  One with lots of protein and greens.  One with a bed of fresh arugula and a stack of medium-rare filet {seasoned with salt and pepper} and two poached eggs {using these instructions}, garnished with freeze-dried green onions.