don't take a drug test:)

celebrated s2's birthday this weekend and got to try out a new recipe! this one comes directly from smittenkitchen with no changes. and it's delicioussss. i've never had poppyseeds before but anything with lemon and this much butter can't go wrong:)

the cake has a dense eggy buttery flavor which reminds me of some of the cakes/breads in korea. i wish the lemon flavor had come through a bit more, but really, it tastes wonderful and looks so pretty. it's perfect for those that don't like too sweet of a cake but still want a cake.

all the little seeds are taking over!

dietary fiber kind of day

another food/picture dump. i'm doing really well this week in terms of updating. maybe it's b/c i'm doing so well in finally preparing meals. this has become my go to lunch pretty much everyday this week. i can pretty much top the salad with whatever i'm in the mood for. this one has the mixed spring lettuce, tuna, chickpeas, yellow and red peppers, slice carrots and of course topped with salsa (not pictured, but i'm loving the safeway select hot southwest salsa)

going a bit out of order, i made a pumpkin chickpea curry for breakfast before going on a run. i wasn't sure how it would turn out but i figured it wouldn't hurt to try.

chickpeas/garbanzo beans are a good source source of protein, dietary fiber, manganese, and copper. it's also low in saturated fat. go chickpeas!

Pumpkin Chickpea curry (serves about 1) this is all very estimated
1/4- 1/2 cup diced onion
olive oil
some water
1/2 cup canned pumpkin
2 tsp curry powder (or however you like)
3/4 cup chickpeas
1/2 cup rice

Saute the onions in a small pot with the olive oil until they are nice and limp. Add some water (I think in total I added about 1/2 cup?) to make sure it kind of has a watery mix. Add the curry powder then canned pumpkin. Add the chickpeas and simmer on low for 5-10 minutes (you want to get the curry powder and pumpkin flavor into the chickpeas). Once it's all simmered, add the rice and mix it all up. Eat!

pumpkin is highly nutritious- it's a very good source of dietary fiber, vitamin A (beta carotene!), vitamin C, riboflavin, potassium, copper and manganese.

fall into pumpkin

although my neighborhood looks like fall has already come and gone, once you leave my street the trees are still in full autumn colors. the reds, oranges and yellows are gorgeous, and they make me think of- pumpkin and all sorts of pumpkiny goodness that can be baked and eaten:D

 this recipe comes from simply recipes. i tweaked a couple things- i ran out of granulated sugar, so ended up using about 1/2 cup of granulated and 1/4 cup of brown sugar (you'll see in a bit why i used less sugar). then i substituted unsweetened applesauce for the oil (and since the applesauce is sweet less sugar needed). plus, i'm still lacking allspice in my pantry so i dashed a bit more cinnamon and nutmeg.

the bread is super moist. and pumpkin with cinnamon and nutmeg is about the best combination ever. is it pumpkin pie time yet?

i couldn't help but take a picture of the fruit, probably the last strawberries i'll see/eat until next summer, but honeycrisp (they're juicy and kind of tart) apples will keep me company while it's cold.

vegerific

somehow reading more about nutrition for my class makes me feel like i'm still not getting enough vegetables in my life (although as a vegetarian it is very easy to just sustain yourself on carbs). so here's some food ideas of the week (minus the carbs b/c i'm going through a bit of a detox after birthday celebrations). these are really small servings b/c i'm basically eating every two hours. which is really fun and good for people like me who like to graze:)

red pepper stuffed with tuna, diced onion, black beans and of course spiced with oregano (i love this stuff). it would be great with some quinoa or wild rice and an egg probably would have held it together better. you can blanch the pepper for a couple minutes first, then stuff and then bake for about 10-15 min (or longer for beef or chicken ingredients).

stir-fried peppers and onions, scrambled eggs spice w/ oregano! i had some other veggies but they weren't quite as pretty.

oh, and i finally watched some videos on youtube for swimming technique. tried them out this morning and man am i sore. hopefully, once i can swim more than the 8 or 10 laps with the correct technique i can improve my mile time.

s3's birthday

it's technically not s3's birthday until tomorrow but we celebrated a bit early. i forgot my camera for dinner but we went to zaytinya's (in d.c.) for dinner. the food is very good and the pita bread they have out for noshing is even more dangerous:D we can't celebrate a birthday without cake! made chocolate matcha bundt cake for her birthday.

the swirls came out really pretty as i filled the bundt pan (note to self, the bundt pan needs serious greasing and cocoa powdering)

the cake is delicious and bakerella is right, it tastes so much better warm. i just wish i had a kitchenaid to get the mix nice and mixed because i felt mine was still a little lumpy with hand mixing. plus, i think bakerella's texture looks much more fluffy and mine def came out dense. dense but tasty!

i love fall and probably because it means i can bake to my hearts content AND heat the house. these are a brownie mix with some canned pumpkin tossed in. i attempted to make spider webbing designs on the top but forgot that the pumpkin would sink into the brownie and that the brownie would rise and make the spider webs look funny. but as usual, they were eaten

is it too early to eat?

since M and D get up before the crack of dawn and stop eating by 3 or 4 pm i suppose it's okay to eat something like this at 7 am:) it's super easy and delicious! i got this recipe from Eating Well and based on what i had in the pantry it became more of a "mexican" lasagna. and even with all the changes it tastes good!

Mexican Lasagna (serves about 5-6, or one and a half M's)

1/2 Tblsp oil
1 medium onion, diced
1/2 zucchini, diced
about 9 oz of black beans, drained
1/2 tsp cumin
about 9 oz salsa of your choice
3-4 small whole wheat tortilla wraps, quartered
1 cup grated pepper jack cheese

Preheat oven to 400 F. Lightly grease a 9 x 9 pan. Heat oil in a skillet over medium-high heat. Add onion and cook until brown (about 5 minutes). Add the zucchini, black beans and cumin and cook for about 3 more minutes. Make a layer of tortilla wraps on the bottom of the 9 x 9 baking pan. Top with the vegetables, then a layer of salsa and then cheese. Repeat. Bake covered for 15 minutes. Bake uncovered for about 7 minutes or until the edges bubble and the cheese is melted.

and with all the tortilla wraps left over nothing like baking them w/ some olive oil and sea salt to make a stacy's pita chip kind of goodness.and to round out a productive cooking/baking day made a loaf of banana bread! running out of my breakfast granola bars (finally) so i went back to banana bread. i made a few changes again.

Banana Bread (Adapted from The Everything Cookbook)

Yield: 1 large loaf

1 2/3 cups whole wheat flour
1 cup instant oats
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
a little less than 2/3 cup applesauce (unsweetened)
2 Tblsp maple syrup
2 eggs
1 1/2 cup mashed banana
1/2 cup greek yogurt

Preheat oven to 350 F. Spray and flour a large loaf pan. In a medium bowl mix together the flour, oats, baking powder, baking soda, and salt. Set aside. In a large bowl mix together the applesauce and maple syrup, add in eggs one at a time. Add the mashed banana. Add the flour mixture in thirds, alternately with the yogurt. Blend quickly and pour into pan. Bake about 45 minutes or until the center tests done.

i couldn't taste the maple syrup unfortunately, so i'm thinking next time of soaking the oats in the yogurt and maple syrup to really suck up the flavor. but probably the healthiest bread you could make that still tastes delicious. now i just need to get some pumpkin butter to mix with peanut butter and spread on top!

brrrr...time for lentil soup and other fixings

it's chilly enough here that i'm wearing all my winter clothes inside the house. and that just means it's time for warm and toasty fill-up-my-tummy goodness. i recently signed up for newsletters from active.com and this recipe is compliments of their site. it's a quick and easy recipe, really good source of protein and makes your tummy all warm and cozy. i did have to put an extra dash of salt and pepper into my bowl though. speaking of quick and easy. i'm trying to eat an actual meal after class instead of just running into the kitchen and haphazardly looking for food that can get into my mouth as soon as possible. b/c that leads to the peanut butter jar and then i just feel a bit sick afterward. this takes a bit to cook. toss in whatever chopped veggies strike your fancy (i have potato, zucchini, and broccoli) and then toss in pesto (i have a frozen jar of bj's pesto) and wrap in foil and stick in the oven for about 40 minutes (until all your veggies are baked, the potatoes do take a while, fyi). and now onto a bit of a food dump. never got a chance to upload pictures from our labor day cooking b/c my laptop is a bit unhappy. but it was delicious! eggs italiano and stuffed french toast. the bread was stuffed with a strawberry and cream cheese mix. the eggs italiano was a saute of tomatoes, zucchini and onion on top of a whole wheat english muffin and topped off with a poached egg (which is really fun to do!). smittenkitchen has a great picture how-to on poaching eggs. oh, and i just noticed how huge the cheese looks on top of the egg. this is what happens when you don't have a cheese grater...but it still tastes good:)