FoodFash

Adventure Begins in the Kitchen

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?

Happy Gameday!

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A Yogi Tea with a spiritual quote of the day is far from a typical gameday beverage.  But with a week of DC travel ahead of me, a calm Labor Day weekend is the wiser choice.

I was torn between incorporating the leftover Pizza Fusion tapenade into my breakfast or eating straight up leftovers.  Decisions, decisions.

Incorporated breakfast won!  I scrambled an egg, spinach, and vegan cheddar til fluffy and set atop a tapenade covered piece of sprouted wheat toast.  It was a hearty little breakfast.

Happy gameday to you all and Gooooooooo Gators!

Good Morning Plane

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Good morning plane, I’m going to be seeing a lot of you this week. DC today, Tampa tomorrow, Phili Thursday, Tampa Sunday. Helloooo frequent flyer miles!

Thankfully the Starbucks line was freakishly short and I was able to grab an iced coffee because I’m feeling especially groggy this morning, even as far as Monday mornings are concerned.  And caffeine is a necessity before a DC landing as I know the second I arrive it’ll be non-stop work.

I also know that for the next 36 hours I’ll be at the mercy of my team of dudes and their burger and beer cravings. Even in the most sarcastic of tones, I can’t express to you how awesome that is… Fingers crossed I get to sneak away and order take-out. But just in case, I made sure to get some freshness in form of a fruit cup in.

See you soon DC!

Ugly Blueberry Biscuit Muffins

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Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast.  And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.

I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject).  I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…

FoodFash Ugly Blueberry Biscuit Muffins

2/3 Cup Gluten-Free Pancake Mix

1/4 Cup Almond Milk

2 Tablespoons Earth Balance

1 Egg

1/3-1/2 Cup Frozen Blueberries

Preheat oven to 400 degrees.  Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients.  Fold in the FROZEN blueberries.  Spoon batter into three muffin cups and place on a baking sheet.  Bake for 20 minutes or until biscuit tops are golden brown.

Jam-less, the biscuits lacked the fruity sweetness I was looking for.  But when I added a dollop of strawberry jam, they were A-mazing!  I can’t wait to experiment with other berry varieties or maybe even… Chocolate!