Who knew what the microwave could do?
Best. Breakfast. Ever.
*Intuitive, spur of the moment, unplanned breakfast SUCCESS*
This would be Kath‘s pumpkin pie cake which I also have seen frequent this blog WHICH I adapted to have even more protein: 3 egg whites, 1/3 cup pumpkin, cinnamon, vanilla extract microwaved to fluffy perfection in a round Tupperware, topped with 1 t crumbled coconut butter and 1 t maple syrup. On the side leftover ~3/4 cup Oikos with 1/4 cup homemade granola and half of a chopped persimmon.
I made FUDGE BABIES! It’s about time Bek, seriously.
In my version, I used walnuts, dates, cocoa powder, vanilla extract, shredded coconut, and a smidge of coconut butter, in honor of Katie‘s Artisana Giveaway, of course. Whirled up in the food processor.
Rolled to fudgey perfection.
Lunch Wedneday: Massaged kale with tahini dressing, raw carrots and salsa, a boiled egg*, cooked purple carrot fries.
*I had planned on having two boiled eggs, but one was not quite as cooked as the other- I tried to salvage it by cooking it in the microwave post peeling; and it blew up. When I say blew up, I mean it sounded like a gun went off in the microwave. Needless to say, the carrot fries were cold by the time I had cleaned everything up. Gross.
I don’t post a lot of meals because they’re eaten out; and truth be told, I never post ugly/non-photogenic eats. It doesn’t mean I don’t whip out my camera like any proud foodie should in a restaurant to try and snap a fab photo.
Huevos Mexicanas– eggs scrambled with tomatoes, green Anaheim chilies and onion. Served with lots of salsa, beans, salad and fruit.
And a bottomless cup of strong coffee. As it should be.
Lunch Thursday: Greens with chicken, carrots, celery, yellow pepper, kabocha, avocado, cherry tomatoes and a drizzle of tahini and cracked black pepper.
Dinner, Tuesday night I believe: 1 egg+2 egg white omelet with spinach and pecorino romano on top. With sliced tomatoes and avocado.
I got so pumpkin pie cake and CCK recipe happy: I decided to have another pumpkin-egg white cake for dinner Thursday night alongside a banana hammock stuffed with tahini and flaked coconut. The pie cake this time was topped with pumpkin butter & coconut butter. Holy delish.
Check out that pancake texture?! 3 egg whites worth of protein with ~50 cals of pumpkin puree. What else do you need?
I want to now take a moment to thank you (old readers and new commenters alike) for sticking by and reading my blog. I honestly don’t have a label for this blog: as long as it is fun to write and enjoyable to read, I’ll continue for as long as I want to. I don’t think of it as a daily food journal or journal of any kind- I merely think of it as a place I can share my passion for food, recipes, ideas, fitness, healthy living, my amateur photography+writing, fashion and restaurants all in one single place.
The past couple months since I’ve discovered the blogosphere it has become such a blessing in my life. Meeting new friends and getting to know you guys through eachother’s blogs, comments, e-mails, etc.- I have loved it so much. So thank you. I’m excited to see where this thing goes and where it takes me, because lets be honest here for just one second: the cyber world is a crazy place.
I passed my 50th post mark, SEVEN posts ago, and I didn’t even realize it. Granted, the first few months I had no readers- but I think they still count. A week from today marks my sixth month blogoversary which to me is so unbelievable. Would I be a bad blogger to say I can’t remember life, before blogging?
Bahahaha. Of course I can. I just prefer not to.