Chickpea Curry Wraps

My husband has been an amazing inspiration in encouraging me to get healthy and try new foods. He's always saying how much he loves that we can share food experiences now and try new thing together. I also think he doesn't mind that his lunches have significantly improved.

This is one of his favorites. When I made it, he went nuts for it, and now I probably make it every other week. It takes 5 minutes, its probably the easiest thing I make all week, but it's packed with flavor and nutrients.

Ingredients:

• 1 can chick peas, drained and rinsed
• 2 carrots, diced
• 1 tbsp onion diced
• 2 tbsp golden raisins
• 2-3 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1 tsp curry powder

Instructions:

• Put chickpeas in a large bowl, and mash about half with the back of a fork.
• Add in carrots, raisins, onions and mix. 
• Pour in garlic powder, curry powder and mayonnaise, and mix until it is all incorporated.

It can be eaten on crackers, out of the bowl, or on a wrap with spinach and avocado (or whatever else you'd like). 

Meal Plan Monday

FINALLY! NICE WEATHER! Can you even believe it? It feels like a dream!

Here we are on the Brooklyn Bridge!

We spent the whole weekend outside, exploring Brooklyn, enjoying the fresh air and sunshine and a few new restaurants. This is the problem when you move somewhere new and you love food - you want to eat out all the time.

However, now that the weather is nice and bathing suit season is around the corner, my weekend indulgences will need to be curbed. This meal plan has a lot of great healthy options that still taste totally delicious. Remember, healthy eating doesn't need to be boring! 

For Breakfast:

• Overnight Oats with fruit
• Kale & fruit smoothies
• Banana with almond butter

For Lunch:

• Dinner leftovers
• Chickpea curry wrap
• Chopped salad
• Spinach feta turkey burger served over quinoa with salsa

For Dinner:

• Sole with Avocado Mango Salsa
• Beef and Broccoli Stir Fry
• Black Bean Fajitas
• Lentil Chili Enchiladas (just make enchiladas with the chili, top with enchilada sauce and bake)
• Vegetable Noodle Pasta (I'll be lightly cooking mine)

Spinach Feta Turkey Burgers

There are things in life that are hard. Food photography is one of them. Photographing burgers is the hardest.

I tried to do the best I can with the photos, but believe me when I say these burgers taste a million times better than they look in these pictures.

My mother-in-law made these burgers in February when we went to visit and they were amazing! One bite and I knew I would be making these when we got home. They are so simple but so flavorful and a great way to get some extra greens in.

The other great thing about this recipe is that you can put the patties together in advanced and freeze them if you wanted to make them on a weekend but eat them later in the week. Just defrost and cook. Who doesn't love a 5 minute meal on a busy week night?

These have become a regular recipe in our house, and I'm sure they will in yours too! Enjoy!

Ingredients:

• 1 lbs. ground turkey
• 4-6 oz baby spinach 
• 2 cloves garlic, minced
• 4 oz feta cheese
• 1 tsp paprika
• Salt and pepper to taste
• Optional toppings: Fry sauce, avocado, sautéed onions, lettuce, tomato

Instructions:

1. In a large pan heat a little oil over medium heat. Sauté mined garlic for about 30 seconds until fragrant. Add spinach to garlic and mix. Let spinach wilt just a few minutes, until dark but not completely wilted. Remove from pan and set aside to cool.
2. Once spinach is cooled completely, place on a cutting board and give it a rough chop. Place in a big mixing bowl with ground turkey and feta cheese.
3. Add spices. Mix until all ingredients are combined but don't over mix or patties will become tough. 
4. Divide into four patties. If you're cooking the same day, let them sit in the fridge for a few minutes before cooking. If you're freezing them, wrap each individually in parchment paper and put in a freezer bag. 
5. Cook patties on stove top over medium heat or on grill (if you're lucky enough to have a yard and a grill. And if you are, invite me over! I'll bring the burgers!) until meat is cooked through.
6. Top with my favorite amazing fry sauce, onions and whatever else your heart desires! 

Breakfast Bowl: Overnight Oats

I hate when you have breakfast and then you're hungry by 10:30 a.m. That's why these overnight oats are a breakfast staple in our house. They are gluten free, dairy free, healthy, easy, and definitely keep you full through lunch time. 

The best part is, you can make them in advance for a few days. Just make a little oats assembly line, and bam! You have days of breakfast. You can even put the fruit in then, or fresh the morning you eat it.

The most important part is having at 1:1 ratio of oats to liquid, which means just use one measuring cup and you're done. Make these Sunday night and breakfast is ready for Monday... and Tuesday... and Wednesday... you get the point!

Oats... Up close and personal.

Here's the 5 minute recipe for 5 days of breakfast!

Ingredients per serving:

• 1/2 cup of rolled oats 
• 1/2 cup of coconut milk (or almond milk)
• 2 tsp chia seeds
• Fruit of choice

Instructions:

• Put oats and chia seeds in container. 
• Put milk in container.
• Put fruit in container (or skip this step if you'll be adding it every morning).
• Put in fridge until ready to eat.  

You can repeat as necessary - I line up four bowls and scoop in the oats, then pour in the milk and we're good to go.

Soba Noodle & Veggie Stir Fry

I got a new toy and I'm obsessed. It's a vegetable spiralizer and it turns zucchini into noodles!

I've seen these before and I was skeptical. I mean, noodles are awesome. Who doesn't love a big bowl of spaghetti? But this baby works like a dream. It gets the noodles really thin, which I think is what helps in making the texture so similar.

Look at it go!

However, I didn't really want to use it in a sub for pasta with red sauce. I just wasn't feeling it. I did a quick kitchen inventory and found soba noodles I purchased but never used. I was in business!

This stir fry is filled with veggies and a simple but flavorful dressing. It's easy to throw together, healthier than take out, and easily customizable with whatever veggies are in the fridge. Feel free to add peppers, mushrooms, broccoli, or whatever else you choose!

Soba Noodle & Veggie Stir Fry Ingredients:

• 4oz soba noodles, cooked to package instructions
• 1 zucchini, spiralized
• 2 carrots, julienned (I used a peeler to do it)
• 1/2 cup edamame

Dressing Ingredients:

• 1/4 cup soy sauce
• 1 tablespoons olive oil
• 1 teaspoon rice vinegar
• 2 tablespoons fresh grated ginger

Instructions:

• Cook soba noodles and edamame according to their packages. Drain and set aside.
• Use spiralizer for zucchini and cut carrots. Chop any other vegetables you want to add in.
• Put all vegetables (except edamame) into a wok or big frying pan. Pour in half of dressing (make sure to get the bits of ginger at the bottom) and stir, letting vegetables heat through to preferred doneness. I like mine still a little crunchy, so I only cooked 4-5 minutes. 
• Add soba noodles, edamame and mix with vegetables. Add any more dressing you wish.

Asparagus Quinoa Salad

I know what you're thinking - two asparagus recipes in a row?!

I went from never eating asparagus to not being able to get enough. And this recipe, well it's just such an amazing use of asparagus.

This salad is from Cookie+Kate, and it's just so fresh and flavorful. I love the simple dressing of olive oil and lemon with a sprinkle of parmesan cheese. It really brings out the flavors of the food in such a vibrant way. Really, it's just divine.

Spring Time Salad

I accidentally found out that I like asparagus. Who knew?

Last week, before I was struck with the plague, we went to DC to visit my cousins Ben & Emily and their amazing, perfect, hilarious, sweet kids. When we arrived on Friday night, they had steak tips and couscous and asparagus for dinner. I took one single solitary piece of asparagus to be a good guest.

Turns out, it was really good! I even went back for a second piece. Two WHOLE pieces of asparagus, people!

I am the lion, coo coo coochoo....

I feel like this lion...

In theory I know I can be fierce, but I'm just frazzled and exhausted and sick.

Shrimp Tacos with Apple Slaw

Up until recently I never ate shrimp. It was chewy and smelled fishy and cold and slimy - I hated everything about it. The first time I tried it was at a Benihana and I spit it out and had a melt down (I won't even say how old I was because it's embarrassing). 

But then I found out you can have good shrimp, not just pre-frozen shrimp cocktail. 

This year I've had shrimp four times, three times I cooked it myself. That might not seem like a lot, but when your motto was "I don't eat things from the sea" for 27 years, it's a pretty big deal. 

Crock Pot Tikka Masala

It's only Tuesday and this week is so crazy busy. I haven't even gone grocery shopping yet, hence a lack of blogging (unless you want pictures of me eating homemade almond butter out of the jar).

However I was at least able to get enough together on Sunday to make a simple crock pot recipe that I already had everything for. I just threw it all in the crock pot and let it sit for 6-7 hours on low while I did a million other things. I adapted it from this recipe from Half Baked Harvest.

You should probably also look at her photos because they are much nicer than mine. Mine are a little blurry. However, I dug out my camera manual this weekend, so hopefully as I update my blog it will come with improved photography skills. Seeing as this conversation happened as I took these photos, there is no where to go but up:

Sean: Look at you with your nice plating.

Me: Well I need to take photos for the blog. (aims camera and presses button. camera shuts down.) Oh, that's the off button....

So we have a ways to go but I'm getting there!  

Anyway, here is the recipe for this amazing dish. I served it with whole wheat naan that I made (eh) and leftover rice from the enchilada skillet.

Crock Pot Tikka Masala

Ingredients:

• 1 pound boneless skinless chicken breast, cut into bite sized chunks
• 1-2 small red potatoes, cut into bite sized chunks
• 1/2 onion, finely minced
• 1 (14oz) can coconut milk (in a BPA free can!)
• 1/2 cup greek yogurt
• 1/4 cup whole milk
• 6 oz tomato paste
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp curry paste
• 1/2 tsp chili paste
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cayenne pepper

Instructions:

In a large bowl, mix the coconut milk, yogurt and milk. When combined well, mix in tomato paste, ginger, garlic and all spices. Mix well.

Dice onion and put it on the bottom of the crock pot. Put the chicken and potato pieces on top of the onion. Pour the sauce over the top and turn crock pot on low for 6-7 hours.

I stirred mine once or twice throughout the process but it's fine if you don't. Additionally, you could also add chick peas toward the end (about 20 minutes before it's done) if you wanted.

Serve with rice, naan, veggie of your choice or eat it right out of a bowl. 

 

Fiesta Fiesta: Enchilada Skillet

I really can't wait for the day I start a post with "It's so warm! How much do you love this sunshine?!" or "Ready for another heat wave?". I'll even settle for "Look I can see the sidewalk!" at this point.

One day we'll have a lovely meal with fresh summer produce. One day.... But, alas, here we are on March 5 with another couple inches of snow and it's still coming down. So, I'm still cooking up meals that are as warm and comforting as they are healthy.

Home Made Almond Butter

I actually can't justify calling this a recipe, because there is only one ingredient (I guess two if you want to add a pinch of sea salt). This home made almond butter is so perfect, creamy, delicious and all you need are almonds.

The March Meal Plan

I'm not sure about where you live, but here in New York, March certainly lived up to its reputation and came in like a lion... bringing 6 inches of snow. I just couldn't be more over it. I want spring, and I want it now.

In the meantime, as bad as I want some comfort food, I'm starting to make some meal plans to help me lose weight, feel great and be ready for sun dresses and shorts and the spring. These meals are filled with amazing nutrients to help you fuel your body (and your workouts!). And though they are healthy they certainly are NOT lacking in flavor. They are all too delicious. Like, dream about them afterwards delicious.

Hopefully you'll enjoy these meals as much as I do, and by the next time I share a meal plan, it's warm enough to take the meals outside for a picnic.

Breakfast:

• Overnight Oats: Mix 2/3 cup rolled oats, 1 tbsp chia seeds and 2/3 cup coconut or almond milk. Top with fruit of choice.
• Breakfast Wrap: Scramble eggs. Saute peppers, onions and black beans. Let everything cool, place in whole wheat wrap. You can make 5 of these and put them in the fridge or freezer and have them ready to go for the week.

Lunch:

• Leftovers of dinner
• Salads
• BBQ Chicken Salad: Lettuce, tomato, onion, avocado, cucumber, carrots, beans, corn, 3oz grilled chicken, tablespoon BBQ sauce. 
• Asian Salad: Lettuce, carrots, avocado, edamame, apple, cucumber, ginger dressing

Dinner:

• Sole with Avocado Mango Salsa
• Mediterranean Sweet Potatoes
• Southwestern Quinoa Bowl
• Balsamic Bruschetta Chicken
• Spinach and Feta Burgers
• Spaghetti Squash & Roasted Red Pepper Sauce

Baked Sole with Avocado Mango Salsa

Need dinner in 20 minutes? Don't worry, I have you covered!

This baked sole with avocado mango salsa tastes fresh and summery. It's the perfect piece of paradise in the middle of this insane winter. 

Preheat your oven to 350 degrees. Line a baking tray with tin foil. 

Place fish on tin foil and season with old bay, pepper and garlic powder to taste. Bake in oven for 15-20 minutes, until fish is white and flakey.

While fish is cooking, dice an avocado and a mango. Mix in a bowl with olive oil, pepper, fresh parsley. Let rest until fish is cooked. 

I made sweet and spicy green beans on the side and had leftover rice, and it was perfect. The green beans take 10 minutes - just saute them on the stove top in coconut oil, salt, red pepper flakes to taste and black pepper. 

I used sole, but feel free to use whatever fish you would like. Either way, it's so easy and so delicious and too quick not to make! Enjoy!

About A Blog

I often make fun of my husband when we are watching law oriented shows. As a lawyer, he sits there and yells 'OBJECTION!' and "There is NO WAY a judge would allow that" and on and on. He's a really good lawyer and not so great of a TV watcher.

However, I'm the same with branding. All I do is think about the inner workings of a brand, especially when it comes to this blog. The name, the design, the content, the URL, the host, the metrics - a marketers mind never stops, even if it's just over your own part time food blog.

When I started this blog, it was just a fun way to look back on things and remember when. Now it has become so much more. It's something I LOVE and something fun and something I am so proud of. I feel like I am really ready to take it to the next level, but there is so much to think about.  

I have a lot of learning to do about how to take this from good to great, but I'm ready. It won't be easy, but will definitely be worth it.

Mediterranean Sweet Potatoes

I am not usually super into Mediterranean food (I have had Mexican food 7 of the past 9 days) but this recipe was incredible. I adapted it from this recipe from the Minimalist Baker and it blew my mind.

This meal is meat free, but SUPER filling and comforting. It's everything I love - fresh, garlicky, spicy, warm and comforting. It's just everything.

Indulging in Love

The theme of today's February blog challenge is indulge - which is kind of funny, because food wise I am trying to do the exact opposite!

When I kept thinking about it, I thought about indulging in love. Letting yourself live life to the fullest and feel all the feels. We're only get to do this once - and we might as well make it worth it.

Tomorrow I'm spending time with some of my favorite ladies. My Aunt Jess and my two best friends from middle school. I'm helping Aunt Jess move, but I honestly know we'll just have a great time because we always do no matter what we are doing. And the girls and I are having a girls night and getting take out and watching a movie.

Saturday, I'm spending time with my Dad and sister and her boyfriend trying out a new restaurant in the BK (okay so I will be indulging in some food!). These things sound probably fairly tame, but it's true that it's not where you are but who you're with that really matters. Life flies by, and I want to be the most indulgent person in love.

Dream, Believe, Achieve.

Today's theme from the February Blog Challenge is achieve. This is a big one for me. I have so many goals and hopes for the year.

My main one is to grow my blog and the new Facebook page I built for it. I've loved blogging more frequently and cooking and sharing recipes. It has been the true joy of my current situation. I hope to achieve this goal by:

1. Blogging more often so I have great content to share. I am a woman of the people, so feel free to tell me anything you'd like to see or hear on the blog.
2. Posting to Facebook and social media more often.
3. Reaching out to other bloggers and doing research on how to make this the best blog it can be.

I'm really excited about all the future holds. I just know that nothing can hold me back from my dreams, and that's a super powerful feeling. You can feel this way too. Just envision what you want, develop a plan to get it, and go!

Vegan Veggie Pot Pie with Whole Wheat Biscuits

I can't even tell you how excited I am about this recipe. I just made it, and Sean said it is the best thing I've ever made. And I've made A LOT. And he eats A LOT. But this is THAT GOOD.

Doesn't this just look like a hug?

This is the perfect winter dish - warm, creamy, filling, comforting. There is not anything not to love about it. Plus you can make it with regular dairy, or make it vegan using unsweetened coconut or almond milk. It's like choosing your own adventure.

I made one all in one dish, but you can use individual ramekins.

I adapted it from this Minimalist Baker recipe.

Whole Wheat Biscuit Ingredients:

• 2 cups whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 4 tbsp butter, cold
• 1 cup milk (I used whole)

To make biscuits:

• In food processor, mix dry ingredients. 
• Add butter in chunks, and pulse a few times until mixture looks like sand and butter is spread throughout. If you don't have a food processor, you can do this with a fork or by hand, but work quickly as to not get the butter warm.
• Put flour/butter mixture in bowl and form a well. Slowly pour milk into flour and mix. The mixture should be sticky, and may not be fully formed. That's okay, just try to get it all incorporated and not over work it.
• Place dough on a well floured surface. Knead gently, 4-5 times and flatten to about 1 inch thick, being careful not to overwork the dough. 
• Cut out biscuits with biscuit cutter or other similar size object (I've used a glass before). 
• Put aside until ready to top pot pie. 

MMMMMMM biscuits.

Veggie Pot Pie Ingredients:

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups veggie broth
• 2 cups vegetables - I used 3/4 red potato, 2 carrots, 1ish stalks of celery and a little leftover broccoli
• 1/4 cup unsweetened coconut milk
• 1/4 cup whole wheat flour
• 1 tbsp Old Bay Seasoning (use less or more to taste)
• Salt and Pepper to taste

To make veggie pot pie:

1. Preheat oven to 425 degrees F.
2. Add 2 Tbsp olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
3. Add the flour and stir with a whisk, then slowly whisk in the broth.
4. Add almond milk, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
5. While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.

Pineapple Fried Rice

It may be freezing in New York (and Chicago, and Boston, and a good portion of the rest of the country) but this meal makes you feel like you're on a warm Polynesian island somewhere. It is so healthy, so tasty and you can make it quicker than it takes to order take out!

Ingredients:

• 2-3 cups cooked brown rice
• 1 carrot diced
• Half bell pepper diced
• 1/4 cup edamame
• 1/4 onion diced
• Broccoli diced
• 2 cloves garlic diced
• 3 tbsp soy sauce
• Dash dried ginger
• 2 eggs, lightly beaten
• Pineapple, cut in half and scooped out. Dice inside pieces.

Directions:

• Heat oil in a pan, put diced onion in and cook for 2 minutes.
• Add other vegetables and garlic and cook an additional 4-5 minutes. Take vegetables out of plan and put in a bowl to the side.
• Put eggs in the pan on low and scramble, breaking into small pieces.
• Once eggs are cooked, put vegetables back in the pan with the eggs, and pour soy sauce on the mix.
• Add rice and mix so all is incorporated. Add diced pineapple. 
• Serve in scooped out half of pineapple. 

Note - I ate mine on a plate, because scooping out a pineapple is harder than it looks, and my half pretty much ended up mutilated. If anyone knows a better way, please let me know! It was still super delicious.

Mighty Winter Meal Plan

Today's theme is "meal" and I was struggling with what I was going to blog about. Thanks so much to my sister-in-law Kerianne who asked for a meal plan this morning and inspired this post!

I am following the Fit Girls Guide 28 Day Jumpstart for February. If you're following to the letter, the provide a meal plan, grocery list, exercise plan and more! (Comment if you want a copy). I've been diligent with the work outs but a little looser with the meal plans, but still making sure I follow the calorie count.

The best part about this meal plan is you can do SO much prep at the beginning of the week, you'll be good to just grab stuff and go.

Blueberry Lemon Sunshine Muffins

This is my 100th post! I'm so excited! And there's no better way to celebrate than with breakfast food. (In my opinion, there's always a reason for breakfast food).

These muffins make me feel like I'm eating sunshine, which why I've added Sunshine into the name of them. They're impossible to not love.

The Food Babe Way

It's here! Today is the day we're changing the world and food industry. "The Food Babe Way" by Vani Hari (a.k.a. Food Babe) is released today!

I was lucky enough to receive an advanced copy that I was asked to review here on my blog. I received no financial compensation for this, and all my opinions are strictly my own. Also, when I tell you how big I geeked out when I was selected for an advanced copy, you cannot even imagine.

6, 7, 8, 9

Ah! Totally slacked on the February post challenge. We spent the weekend in glorious, beautiful Charleston with Sean's family. It was sunny and between 60 and 70 and I was loving every minute of it. In fact, I'm still here and this is my view:

Spending every minute outside with my loved ones was a much better option than blogging, so now I'm going to do the combo post with a note about the trip for each day!

Relaxation Around the Globe

I'm not really leaving, but I wish I were. Today's post theme is relaxation, and I feel like it's something everyone struggles with. We're pulled in so many different directions all the time - work, parents, kids, friends, commitments - it seems to never end.

So as I sat here racking my brain with things that felt relaxing, I realized my brain kept coming to one things: traveling.

Fit Girls Guide: 28 Day Challenge

Today's theme in the February blog challenge is EXERCISE! I can hear you groaning from here. To be honest I haven't been doing too much of this. If I get two work outs a week it's been a pretty big accomplishment, especially since I have been sick the past week.

It's all about to end starting next week. I've taken the Fit Girls Guide 28 day challenge and it starts February 9!

I'm so excited about it and know it'll be just what I need to motivate me to get moving again. I've been eating okay, but I'm done feeling sluggish and sick. I'm ready to get this body back into shape and be healthy and fabulous!

If anyone wants to join me in the 28 Day Challenge, I would love a buddy! You can learn more here or email me.

Mediterranean Pizza

Today's theme for the February blog challenge is vegetables - which is perfect because I'm sharing this amazing homemade mediterranean pizza recipe.

Yummmmm...

February Blog Challenge: Motivation

For the first time in a long time I don't really care about the Superbowl. I hope the Seahawks win, because NO ONE LIKES CHEATERS! Other than that, I'm just in it for the commercials and snacks.

Get Better Chopped Salad

I feel like when people think of dieting, they think of salad. Sad, all lettucey, some carrot no dressing salad. No one likes that salad. My chopped salad is happy, singing with wonderful flavors that make you smile.

Snow Day Soup

We're both home and I'm not feeling great - luckily I had planned to make this warm, comforting soup today anyway, and it's just what the doctor ordered.

This soup only takes 30 minutes, making it great for a quick weeknight meal or an easy weekend lunch. It's even better with a foot of snow on the ground.

Loaded Potato Soup with Garlic Croutons

Let It Snow!

Most people are going to want to punch me after this post but I am one of the few people who loves snow. Granted I am in the ideal position to love it. I rent, so I don't need to shovel. I have no kids, so I only need to entertain myself. I don't commute, so I am warm, dry and not stuck anywhere.

I went to the grocery store this morning, and while people crazily grabbed at the eggs, I grabbed things like eggplant and goat cheese, potatoes and bacon, onions and peppers. Snowed in with days to cook warm, comforting recipes... I'm beside myself with glee.

Warm Potato & Lentil Salad

Hello my name is Kate, and I'm addicted to lentils.

Since we have been cutting back on eating meat, I've been using lentils as a pretty regular go-to to add protein and deliciousness. It works in soups, chilis, enchiladas - I've yet to find a way I didn't like lentils. This recipe was no exception.

I'll Make You Banana Pancakes

Yes, I did sing Jack Johnson's "Banana Pancakes" as I made these banana pancakes. And I took pictures this time.

These are super easy, super delicious and actually healthy. Here's the recipe and a step by step guide!

Ingredients:
1.5 tbsp in 1/2 cup of water
1/3 cup whole wheat flour
2 eggs
1 banana mashed

Put chia seeds in 1/2 cup of water. Let sit for at least 10 minutes, stirring occasionally.

Mash banana in a bowl. Put flour and 2 eggs in.

Add chia seed mixture and mix all ingredients.

Put coconut oil or butter in a pan, pour pancakes (I made 7 smaller ones, you could make a few bigger ones).

Enjoy with toppings of choice (I went with syrup and berries).

My pancakes (I like stacks)

My sisters pancakes (she likes not stacks)

Food to Good to Photograph

I'm sharing a totally awesome recipe with you - but you'll just have to take my word for it. It was so good and we were so hungry, I didn't get a chance to take any photos! It's Sweet Potato and Black Eyed Peas Tacos.

Below is the picture from the original post on She Likes Food.

I made them exactly as the recipe calls for, but without pomegranate. We went the more tex-mex route with avocado, but I think the poms would have added a nice freshness. Maybe next time!

Anyway, enjoy these for dinner this week - too easy and too yummy!

My Inner Carrie

I had a great conversation with a friend today. It was brief but it was deep. And it left me wondering, thinking. Actually it left me talking to myself in my Carrie Bradshaw voice. If you've watched Sex and the City (is there anyone who hasn't??), my inner voice sounded very much like the opening where she is writing, states and issue and then poses a question.

After some quick research, I realized my inner voice sounded like that because it was asking the same question Carrie asked 14 (14?!?!) years ago...

Can we have it all? 

I don't know the answer. But I'd love to know what you think.

A tribute to 2000... that hair though.

Happy New Year!

Happy 2015 everyone! I hope you all had super lovely holidays, New Year celebrations and time with loved ones. I did, and I spent a lot of time just enjoying and being offline. And I spent a lot of time organizing our apartment, checking off so much that sat on my to-do list for too long with the chaos of the holidays and end of year.

2015 feels like a fresh new notebook - every nerd out there knows what I'm talking about. It has so much promise, so much potential. I'm ready to fill it with amazing, new things.