FoodFash

Adventure Begins in the Kitchen

Spicy Black Bean Hummus

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I went to the market during my lunch break today and felt completely consumed with inspiration.  I wanted to make anything and everything, but what?  Aha!  My Little Celebration’s black bean hummus, that’s what!

Within this recipe, Dana offered ranges of ingredient quantities that you could adjust to your taste.  Two years ago I would have cringed at the idea, but today I was ready for it!

In addition to black beans, cilantro, cumin, and salt, I used 2 teaspoons of crushed garlic, 3 tablespoons of tahini, 2 tablespoons of olive oil, and mixed it up a bit by using the juice from 1-1/2 limes and 1/2 teaspoon of cayenne pepper.

The addition of lime was so tart and fresh.  And the kick from the cayenne was muy bueno.  This recipe quickly turned into a little Mexican fiesta hummus!  Is it Cinco de Mayo yet??

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!

Nature’s Bagel Chip

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Ohhh what I wouldn’t do for a lox bagel!  Love.  Well love/hate.  I love the stuff so much that I can’t stand to see a crumb wasted, so I eat it all up to the point of miserable fullness.  But since there’s no room for miserable fullness over the next five weeks, I’ll be spending this time coming up with solutions.  Lox bagel-esque solutions.

Sliced Cucumbers = Nature’s Chip Bagel Chip

If I had thought this whole thing through, I would have purchased some red onions and capers at the market.  But I didn’t.  So I merely sliced up some cukes, slathered with Tofutti “cream cheese”, and topped with slices of smoked salmon.  De-lish!

These lox cukes were a super fast weekday lunch that could also be a super fun weekend breakfast.  A feel good, super fun weekend breakfast at that!

P.S.  I snuck two workouts in today, which could be responsible for the overuse of exclamation points in this post!

Buried In The Freezer, In Pictures

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Breakfast:  Sprouted Wheat Sourdough French Toast with Maple Syrup

Lunch:  Spicy Okra and Noodles

Dinner:  BBQ Tofu & Brussels Sprouts

When your pantry is packed and your fridge is a ghost town, there’s only one place left to hunt for food:  the freezer.  I should have taken a picture of the random assortment of stuff I had to choose from for meals today.  Thankfully breakfast and dinner were so-so.  But okra?  Really?  Some bites were tolerable but, for the most part, the slime completely grossed me out.  The things a busy, moving girl will do to get her greens!

What are your thoughts on okra?  Have any recipe suggestions that will transfer me to the okra-loving team?