Tag Archives: breakfast

nutbut

I don’t know if I have ever fully opened up to you all about my love for nut butter. Let me share my heart with you a little today.

I have a friend wo has been known to challenge people to a game called “I love peanut butter more than you love peanut butter”, which usually ends in him telling his opponent that if there was a puppy in the road and a jar of peanut butter next to it, and a car was hurtling towards the pair at top speed, he would save the jar of peanut butter before the puppy (he has even been know to push the hypothetical puppy into the path of the hypothetical car on his way to the hypothetical peanut butter jar in order to win the game).

I’m not going to challenge you all to any hypothetical duals. I do, however, happen to have a bit of hard evidence.

(not pictured: my jar of tahini)

When you get to 6 (uh..7) jars, you start wondering if you have a problem. Actually, at this point in time I’m down to 4; I polished off the scrapings of both the chocolate almond butter and the crunchy pb in the form of overnight oats (one of the best breakfasts there is).

But.. I also have a stash squirreled away…

I’ll leave the diagnosis up to you, while I focus on the nut butter.

It’s the component of most of the breakfasts I eat that I believe really makes the meal stick with me. The healthy fats and protein are a satisfying combo, and then on top of that you get the vitamin E, iron, calcium, and antioxidants that occur in nuts and seeds in various quantities. I think the fact that the nuts are ground until their oils release means that the nutrients are brought out from their cells, ready for absorption. And your tongue can tell! Isn’t a spoonful of peanut butter more satisfying than a handful of peanuts? (or is that just me?)

Oatmeal with figs, peanut butter, and maple syrup.

And the enrichment of your life via nut butters isn’t limited to breakfast. Last night I made a saute of sweet potatoes, turnips, red pepper, and onion in a easy sauce made from a mixture of tahini, peanut butter, honey, rice vinegar, and soy sauce. Just mix approximately equal amounts of those ingredients together, adjust until you like how it tastes, and thin it with water to add to your saute towards the end of cooking. You can also do salad dressings from similar mixtures.

Nut butter is an easy ingredient to play around with, and the results will seldom be unsatisfactory. Worth keeping a jar or two (or six…) in your pantry for some easily-accesible energy and flavor.

I’m always open to new ideas for things to do with nut butters, so if you have any to share, please feel free!

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Three Things Wednesday

Like I’ve said, 3 is a good number for Wednesday. And on this Wednesday, I have 3 quick things to share!

1- Muffins!

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My friend Chris and I were going to go running, but it was pouring rain, so we made these muffins instead. My brother and dad made beer a while ago and saved the grain they had extracted the malt from ( the spent grain) for me to experiment with. I toasted it in the oven, then added it to this recipe for carrot muffins. I added a whole cup in place of the 1/4 cup oats– I figured the spent grain would not absorb much moisture given that it is mostly fiber at this point in its life. I also subbed coconut oil for half of the olive oil, and added almonds and chopped fresh pineapple.

They are good! If I made them again I would probably reduce the amount of sugar to half a cup– the bananas adds plenty of sweetness. They work perfectly for breakfast crumbled on top of a bowl of yogurt and fruit.

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2- Banana splits for breakfast

Just halve a banana, add (Greek) yogurt, and any other toppings you desire. Like honey and peanut butter:

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(Obviously, I’m getting lazy and just taking pictures with my phone… Sorry!)

3- Another fast-prep but noteworthy lunch

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Goat cheese, avocado and roasted red pepper quesadilla (including some chopped mint and cilantro we had in the fridge), served with salad and a basil lime sauce (made by mixing pesto and a squeeze of lime juice into Greek yogurt). This quesadilla was definitely a winner.

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Okay, now I have to go attend to some calls to figure out grad school class/financial stuff… Wish me luck!

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Tiny Little Test…

Our Internet has been totally whacky… Maybe it’s the solar flare? Anyhow, it’s a good opportunity to test the WordPress app on my phone (yes, I upgraded from a flip phone and am now undeniably steeping in iProducts) since it makes it’s own Internet signal. Fancy stuff.

So, here’s yet another breakfast post…
I used to make this for breakfast a lot when I lived in Owego. It’s super simple and a change-up from eating oats as oatmeal or granola. Ashley at edibleperspective.com made it up; she has genius breakfast recipes.

I only have one picture, and I took it after eating half… But I like to think it just made it artsy : )

She calls it a banana scramble, but I think of it as more of a banana oat cake. Whatever you call it, it’s great, especially once you add toppings.

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Mine is topped with peanut butter, fig butter, and coconut.

Breakfast Banana Oat Cake
from edibleperspective.com

3 Tbsp rolled oats
1 Tbsp ground flax
1 Tbsp milk
1 Tbsp unsweetened coconut
1/2 banana
A few shakes of the cinnamon shaker
A splash of vanilla

1. Smash the banana up with a fork until moist.
2. Mix in all the other ingredients. It will look kind of like cookie dough.
3. Grease a pan and heat over medium heat.
4. Put your ‘dough’ in the pan and flatten it into a pancake.
5. Cook for 3 minutes until starting to brown, then flip. You’ll need to use a spatula that fits under almost the whole cake.
6. Cook another 2-3 minutes; then remove from pan, cover with whatever you want, and eat!

The reason this is especially delicious is because the banana starts to caramelize. It’s also chewy and satisfying from the oats.

Okay my eyes are strained and I think I’m getting carpel tunnel… But here’s a completed blog post! What an amazing little device of convenience and fun that may be damaging my health : )

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Bran Food

I haven’t talked to you all about oat bran yet.

Sounds exciting, right?

Let me try to sway you…

It’s creamy, cooks in 3 minutes if you start with hot water, and has more protein and fiber than oatmeal.

Okay, well that’s exciting to me.

I’ve been eating the Trader Joe’s oat bran:

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Like I said, if you boil water (or heat milk in a pan), it will be ready in minutes. Just stir in the oat bran (~a 3:1 liquid to oat bran ratio) and let it cook until it thickens to a consistency that pleases you.
Like cream of wheat, but much more nutritious.
Then top it!

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That’s ground flax, chopped banana, yogurt, peanut butter, coconut, and fig butter (another Trader Joe’s delight).

See, I told you…. Exciting!

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Peanut Palate

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I finished my jar of delicious coffee and chocolate-infused peanut butter the other day as an overnight oats breakfast. I’m sad that it’s gone, but happy to have a reason to try the next two! (I finished the honey pretzel kind too.)

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I’ve had this one open for a while: it sounds amazing, but it hasn’t grabbed me like the Bright Eyed and Bushy Tailed flavor did. It’s too sweet to be used as a normal peanut butter… However it is really delicious as a topping for vanilla ice cream. When I think of it as a substitute for Nutella, then I like it more. It’s less sweet than Nutella and has those coconut undertones.

I decided to open this jar too:

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Seen here with my unadorned oats this morning.

I then proceeded to use it in my adornment of said oats:

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I cooked the oats themselves with some banana and soy milk, then stirred some ground flax in at the end– extra fiber, healthy fats, and as an added bonus it makes them creamier 🙂 The dollop of PB is on top, but it’s hiding under coconut, granola, and extra raisins.
The cinnamon presence in the peanut butter is delicious; my only complaint is that I’m always digging for raisins. Maybe I should just stir some into the jar.

So, out of the four flavors of Wild Squirrel Peanut Butter I tried, my favorite was definitely the Bright Eyed and Bushy Tailed, which had ground coffee in the unsweetened peanut butter, and then a swirl of dark chocolate as a sweet off-set. It is so different from any other peanut butter i have had, but it still retains a distinct peanuttiness. I like the others too, but I think that flavor is the one I would bring up in every day conversation… and will definitely purchase again!

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FunSunRun

Winter has returned, but it’s bright and sunny and crisp ands I’m totally okay with it.

Usually when I work the lunch shift I either run in the afternoon or don’t run, but this morning I went out for a 5 mile run in the sun. I’m so glad I did- it may be cliche, but I haven’t felt so much joy at being alive in a while.

Now I’m eating an egg and cheese sandwich on Onion Dill Rye from Spring Mill, accompanied by a banana/blueberry/OJ/yogurt smoothie.

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Look how different it looks depending on where I position myself in relation to the sun…

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Hopefully I’ll stay full for a while, since I’m going to be staring at food all afternoon!

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Camera Shy

You may have noticed a decline in the quality of the photos I have been posting recently. Not that they were ever going to compete for any awards or anything, but at least they had resolution. Unfortunately I recently turned my camera on and discovered it was not willing to open its lens cover completely. A sudden bout of modesty? Well, I don’t appreciate it.

Exhibit A: Ready-to-bake ginger cookies, from the viewpoint of your tongue as you open your mouth to take a bite?

I’m going to have to take it over to the people at Best Buy who speak its language, and hopefully they can remedy the situation. Or replace it if it comes to that- it should still be under warranty

In the meantime, pictures will come in the form of grainy iPad photos. Because, as Emily has said, bad pictures are better than no pictures.

Exhibit B: The above cookies, all done.

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These cookies are the best ginger cookie recipe ever. I’ll post the recipe sometime. We served them for dessert with vanilla ice cream and a pear-bourbon compote. I had some of the leftover compote on my peanut butter toast this morning.
Edit: Okay, Mary! The recipe is at the bottom of the post now 🙂

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It’s hiding under the coconut. (And no, the date on the jar does not reflect the date the compote was made. It used to be a jam jar.)

The smoothie on the side was banana-blueberry-spinach with a little yogurt. Very refreshing.
And the sun came out, so the picture actually looks okay!

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Ginger Spice Cookies
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
1 egg
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves

1. Preheat the oven to 375 F. Combine all ingredients and mix until you have a soft dough. I usually mix the dry ingredients together, then put the egg, oil, and molasses on top, then stir. One bowl recipe!
2. Roll into small balls (diameter of about an inch).
3. Roll the balls in granulated sugar.
4. Place 2 inches apart on on an ungreased cookie sheet, then bake for 6-8 minutes. They should be only very lightly browned on the bottom so that they come out with some chew.
5. Cool on the cookie sheet. Eat. Or vice versa 🙂

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