FoodFash

Adventure Begins in the Kitchen

Nerdalicious, In Pictures

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Breakfast: Whole Wheat Bagel Thin & Fried Egg

Lunch: Tofu Pizza & Watermelon


Snack: Broiled Tofu with Liquid Aminos/Vinegar Sauce

Dinner: Leftover Chili (the last of it!)

I am admittedly addicted to my tofu press.  It’s magic.  It’s even more magic when you use the right type of tofu.  I’ve always used extra firm, but I learned tonight that all extra firm tofu brands are not created equal.  I typically buy Mori-Nu because it’s cheaper and has a longer shelf life (I’m notorious for letting perishables go to waste – eek!).  And although I still plan on keeping a few boxes of Mori-Nu in my pantry for emergencies, Nasoya Extra Firm is where it’s at!  The Nasoya tofu has a texture more comparable to that of the restaurant tofu.  And when pressed, I think the marinating possibilities will be endless.  This excites me, I’m a nerd.

Check back tomorrow for the tofu pizza recipe!

Lens Learning, In Pictures

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Breakfast: Raspberry Soy Yogurt with Ground Flax and Rocky Road Coma

Lunch: Pizza Do-Over with Daiya

Dinner: Quinoa with Artichokes, Olives, Spinach & Pumpkin Seeds

I am… Wondering how long it’s going to take me to get used to Mr. Macro.  Sun kissed nature is much more photogenic than fluorescent lit food.  The second I step indoors I have to resist the urge to slap on my stock lens.

Patience Kristin, patience!

Rocky Road Coma

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Ever since my first go around with coconut oil chocolates, I can’t stop thinking of ways to make them even more awesome.  It’s scary how easy it is to make out of this world chocolate.  Dangerously scary.

I need to schedule house guests every night this week until these bad boys are gone.  If left alone, I fear that I’ll eat them all and fall (literally), with chocolate smeared all over my hands and face, into a chocolate induced coma and onto my kitchen floor.

So friends and family, I beg you to visit me this week.  You mustn’t stay long, but you must take chocolate(s) with you!!!

FoodFash Rocky Road Coma Chocolate

1/2 Cup Cocoa Powder
1/4 Cup Coconut Oil
1/8 Cup Almond Milk
1/8 Cup Maple Syrup
1 TBSP Coffee Extract
1/4 Cup Macaroon Coconut
1/4 Cup Sliced Almonds
1/2 Cup Mini Marshmallows

Stir together cocoa powder, coconut oil, almond milk, coffee extract, and maple syrup until smooth.  You may have to use a fork to crush a few remaining globs of cocoa powder.  Stir in the add-ins (coconut, almonds, marshmallows) one at a time.  Spread the mixture on a sheet of parchment paper, fold over the sides of the parchment paper and tape shut, and stick into the refrigerator until the chocolate has hardened.  Cut the chocolate into squares and refrigerate until you’re ready to mounge.

Yu-um!!!

Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.