FINAL FOOD FRUSTRATIONS

As my days at school before summer break are dwindling down, so is my food supply. With nothing more than odds and ends, I’m struggling to pull anything together to make an edible, not to mention cohesive, meal. I REFUSE to go grocery shopping, so I’m working with what I got, and surprisingly, I’ve come up with a few combinations that aren’t too bad!

In need of a filling breakfast to power me through finals and faced with a packet of original bland oatmeal. It was my goal to not only make it edible, but enjoyable. So here’s my solution:photo copy 11

3 Minute Cinnamon Banana Oatmeal

Ingredients:

  • 1 packet of original instant oatmeal
  • Half a medium banana (sliced)
  • Sprinkle of cinnamon
  • A  few drops of agave nectar for taste
  • A handful of raisins (optional)

Instructions:

  1. Follow instructions on package of instant oats (concerning how much water to add, and time microwaving). After water and oats are combined, mix in cinnamon and agave.
  2. Microwave the instructed time.
  3. Remove from microwave. While still hot, add in raisins and banana slices.
  4. Let cool and enjoy!
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Egg-static About Brunch

 

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My DELICIOUS Easter brunch!

The trend of Brunch has recently EXPLODED in modern American culture.  Brunch is everywhere! From brunch recipes on the Food&Drink page of Pinterest, to Brunch @ Bobby’s that airs on the Food Network, to Yelp-ing the best brunch places everywhere you go (that last one might just be me… BUT ANYWAYS), this mystical meeting of breakfast food and day drinking has rightfully won a prominent place in our hearts. Some do it for the social aspects, some from the food (or the booze), but for whatever reason you brunch, it’s clear that we can’t just like brunch, but rather we’ve become obsessed with it.

You know something is “IN” when Buzzfeed creates a quiz or post about it, and right now there is no shortage of brunch posts on their site. FOR INSTANCE:

Whether you have a go to brunch spot or  prefer to do your brunching at home, good food and good company are what count!

AND do not fear if you are out of town and miss your weekly hybrid of bfast and lunch, for Food&Wine Magazine has established a list of credible brunch places in major cities throughout the US to tickle your brunch fancy wherever life may take you.  Click here to check it out!

Of course, I myself have fallen under the luster of brunch.  As I usually participate in a Saturday 11 am brunch that  lasts until 2 pm or longer, because lets face it, us brunch-ers take our brunching VERY seriously.  It has a way of making waking up mid afternoon and stuffing your face with food and drinks for hours so elegant. Essentially, brunch can be made into anything one desires from healthy and light pickings to a calorie-dense sweet and savory buffet of goodness.  With nothing but positive vibes, there is NO DENYING  that brunch is here to stay.

Whats your favorite brunch recipe? REPLY IN THE COMMENTS!

~Stay classy & keep brunchin’ ~

That’s a Wrap: Breakfast Edition!

So on the last edition of That’s a Wrap, I gave you a recipe to my italian twist on a quesadilla.

STILL having plenty of whole wheat wraps left over and needing breakfast, I decided to take a shot at making a breakfast quesadilla with peanut butter and apples! (It should be obvious that I am a big fan of the quesadilla concept).  The recipe is as follows:

Ingredients:photo 2 copy 3

  • 1 whole wheat tortilla
  • 1 apple (I used granny smith)
  • 2-3 tbsp spoons of peanut butter
  • 1/2 tsp of cinnamon
  • 1/2 tsp of honey

Instructions:

  1. Wash apple, then cut entire apple into slices (as seen in the picture above)
  2. Set aside half of the apple slices, then take the remaining apple slices and dice then into small pieces.
  3. In a small bowl, mix the diced apple pieces with cinnamon and honey
  4. In a frying pan on medium heat, add the diced apples mixture and sauté until softened and caramelized, usually 2-3 minutes. Then remove from heat and set aside in a small bowl.

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    Caramelized cinnamon honey apples

  5. Then spread peanut butter throughout the wrap, leaving about a half inch from the edge plain, without peanut butter. Then arrange apple slices on one side of the wrap (See picture for how I assembled it).                                                    photo 3 copy 2
  6. Return frying pan to medium heat and place the dressed wrap flat in the pan. Allow to heat for about 2 minutes, or until peanut butter begins to melt/liquify.
  7. Scatter the previously sautéed cinnamon honey apples on to the wrap.
  8. Fold over the side of the wrap without apples. Leave it heated on this side until the wrap reached desired crispiness. Then flip and repeat.
  9. After your quesadilla is cooked to your liking, remove from heat. Let cool for a moment and then enjoy the peanut butter goodness!

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TIPS&HINTS:

  • I used granny smith apples because they are sour, which is a good complement to the sweet and saltiness the peanut butter brings. However, any apple of your preference would work.
  • As for peanut butter, I prefer Skippy Natural, but any peanut butter of your preference would do the job. I bet this would be great with crunchy pb or even almond butter for an even healthier alternative.
  • Although, I made this on heat you could make this cold if you are on the go or to take for lunch.

Being a lover of peanut butter, this warm mix of peanut butter and apples was a perfect and tasty breakfast! With the apples and the whole wheat tortilla as a source of fiber and peanut butter for protein, this breakfast quesadilla has all the nutrients to start the day off right! And with the added cinnamon and honey to add a depth of flavor, this sweet “quesadilla” is a sweet and satisfying meal.

Make you BANANA PANCAKES, pretend like it’s weekend now..

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My banana pancakes with chocolate chips!

Pancakes are the perfect Sunday morning breakfast, a bright and fluffy start to the new week. Like many times my eye are far bigger than my stomach and I will eat WAY too many pancakes leaving me stuff for the remainder the day. So when I came across this recipe for three ingredient flourless pancakes that are only 65 calories each, I thought it was WAY to good to be true and of course I needed to try it out and be the judge.

The recipe requires three simple ingredients: 1 banana, 1 egg, and blue berries (or any other added ingredient of your choice).


HINTS & TIPS:

  • This recipe is really simple! And it only took a matter of minutes from prepping to cooking!
  • HINT: The riper the bananas are, the easier it is to mash and combine into the batter.
  • These pancakes are a little difficult to cook, well flip actually, because they easily come a part easier. TIP: Try using a thinner spatula to flip each pancake. It will make it easier to flip the pancake without it falling apart.
  • You can add almost anything to the batter making it your own.  I chose to do chocolate chips and strawberries.
  • TIP: Make the pancakes relatively small ( I used a 1/4 cup to measure out the batter). This allows the pancakes to cook evenly and makes flipping easier.
  • I also added about 1 tbsp of cinnamon to the batter for more flavor.
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My failed first attempt making the banana pancakes with strawberries.

Review of the Recipe: I’m glad I tried this recipe! At first I had my doubts  that they were not going to taste anything like pancakes, but they really did taste like banana pancakes! HOWEVER, my first batch (which included strawberries) were almost impossible to flip because I made them a bit too large and combined with the extra liquid from the strawberries, they did not stay together correctly.  Also, because the batter is only eggs and bananas, the ending pancake definitely had an eggy texture, which I didn’t mind. Altogether, these were a pretty delicious healthy alternative to normal pancakes.  These are great for anyone with a gluten sensitivity or is just looking for a lighter pancake recipe.