So glad it’s finally saturday night!
That means two midterms done and just one project to go!
Then the cycle starts all over again in a couple weeks. But until then, I’m gonna enjoy it.
Just like I enjoyed my dinner tonight.
Strawberry-banana oats – topped with some almond milk.
Right around dinner time I was conveniently overcome by a need to eat oats.
I know I have an obsession (oat-session?) when I crave hot oats for dinner even when I’m a sweaty mess and it’s 100 degrees outside.
I also know I have an obsession with oats when my mom buys me a pot just for cooking oats.
Yeah, you read that right. I have a saucepan just for cooking single servings of oats. Is that weird?
Another obsession lately?
I go through cycles where I eat particular foods for weeks and then all of a sudden stop eating them for a while because I either found something new to eat or just kinda moved on.
I didn’t eat yogurt for a good while, but I guess the my yogurt cycle has come full circle and I’m back on board. [Anddd maybe I was a bit influenced (positively, of course ;)) by Amanda’s always delicious looking yogurt bowls]
Yesterday I had a strawberry-cashew yogurt bowl with cinnamon raisin toast and a side of operations management
And the day before I had yogurt topped with strawberries, papaya muffin, and shredded coconut.
I guess I need to continue the trend and eat a yogurt bowl tonight for dessert 🙂
But first, I think I’m going to make make a mess in the kitchen and do some baking or un-baking, since it may just be too hot to turn the oven on today.
Have a good night!
What a whirlwind weekend. I’m glad it’s finally Monday afternoon. Never thought I’d ever
hear see myself say that!
Last nights dessert…
was this morning’s breakfast.
I love versatile food. Well now that I think about it…all food is versatile. Save for a few. I’d rather not eat a salad for breakfast. Although I know quite a few who probably would.
It’s been a very long time since I last baked anything and my little food baby so kindly reminded me why. Less than 30 mins out of the oven and 1/4 of my bread was already missing. It was like deja vu, except not.
I couldn’t help it…the smell was just wafting through the air. And it could’ve been the fact that I was kinda, sorta hovering over the bread and inhaling its sweet strawberry scent.
The verdict? It was good, but not quite OMG good. I think it needs some lovin to get it just right. I’ve got a few ideas up my sleeves, but I haven’t had the opportunity to test it out yet. I think strawberry is just a hard flavor to really excentuate without adding anything artificial to it.
Needs Some Lovin Strawberry Bread
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup spelt four
- 1 t baking soda
- 2 T ground flax meal
- 1/2 t salt
- 1/4 cup EVCO (extra virgin coconut oil), melted
- 1/4 cup cactus honey powder**
- 1/4 cup organic sugar
- 2 organic large brown eggs
- 1/3 non-fat greek yogurt (i’ll definitely be using strawberry yogurt in the future to up that strawberry flava)
- 2 T unsweetened almond milk
- 1 1/2 cup fresh strawberries, puree in the blender until almost smooth
- 2 t vanilla extract
**I was just testing the effects of cactus honey powder, but any sugar can be used. If you love it sweet, I’d recommend upping the sugar content to 1 cup total. And maybe sprinkling some turbinado sugar on top before baking.
Preheat oven to 350°F.
In medium bowl combine flours, baking soda, flax meal, and salt; set to side.
Whisk together sugar and coconut oil. Add eggs, one at a time, whisking well after each addition. Mix in yogurt, almond milk, pureed strawberries and vanilla. Fold in flour mixture and mix until just incorporated.
Pour into greased loaf pan and bake 50-55 mins or until toothpick comes out clean.
UPDATE: I recommend refrigeration or freezing of the bread if not entirely consumed in 30 hours or so. Apparently strawberries do not appreciate the TX summer heat and causes the bread to go sour if left out at room temp!
This bread also goes great with cream cheese, but alas I had none, so jam it was. Not complaints there though!
I very much enjoyed my bread this morning with some homemade strawberry jam from my sweet neighbor. She actually also brought over a loaf of store-bought strawberry almond bread as well and that was what sparked my interest in creating my own less butter-fied and more natural version.
The bread was good, but from the color and taste I could tell there was quite a bit of extra stuff goin on in there. More than I would like to know about, since I had more than my fair share of it.
What can I say?… I go weak at the knees for baked goods 😉
Do you like to recreate foods or baked goods?
Any ideas or suggestions on how to up the flavor of my strawberry bread?
Soo many random errands to accomplish today and are totally making me all stressed out, but first on the list was waffles 🙂 Can’t skip the most important meal of the day! Last time I made waffles, they were good, but just not filling enough. So I decided I needed to do something to bulk it up and make it more satisfying. It definitely bulked up!
I guess I poured way too much batter into the iron. This thing was steaming like crazy and quite the gooey mess. But it made a delicious waffle.
The cottage cheese crisped up and added an extra nice crunch to the outside of the waffle, while the strawberries softened up on the inside creating a pretty pink color and adding a subtle sweetness.
Pink (on the inside) Waffles
- 1/2 cup kodiak cakes mix
- 1/2 cup water
- 3 heaping T cottage cheese
- 1 T ground flax
- 1/4 – 1/3 cup diced strawberries
So much to accomplish today yet I don’t want to start. Plus I have a couple friends coming to town this weekend and I want to make/bake them something yummy, but I haven’t decided what yet. Any suggestions?? Any would be so greatly appreciated!! I need something thats delicious, yet easy to make with a fairly simple ingredients list.