Mean Green Juice + Weekend Fun

Hello!

It's been a very good weekend.  We got a lot accomplished and had a bunch of fun.  Got the yard mowed, laundry done, kitchen cleaned (after being durtied numerous times), lots of food bought, meals cooked and lunches prepared for the week.  Most importantly there was lots of quality time with Sage.  

We played outside and Sage practiced walking all around the driveway.  We went to Trader Joe's and Sage consumed an entire peach.  That was a site seeing my one year old figure that out.  So stinking cute even if he was a huge mess.  On Saturday night we went out for a family dinner for Thai food.  Sage provided the entertainment.  I also got in a 2.5 mile run earlier in the day so I was ready for some good eats.  Jax got more baths than we can count and finally we think the skunk smell is just about gone.  Jax spent lots of time outside and we were having him sleep in our foyer because we didn't want him in our bedroom.  Poor guy had a rough week.  In the (almost) six years I've had Jax he's never gotten sprayed by a skunk and I sure hope it never happens again.

I whipped up a storm in the kitchen this weekend.  Breakfast shakes, quesadillas, sesame tofu and sauteed kale, cumin lime black bean salad, chocolate chip cookies.  I'll have to share the cookie recipe soon.  I used coconut sugar and tons of chocolate chips.  

I made Mean Green Juice earlier today and as promised I'm sharing the recipe.  I took a break from juicing for a while for no particular reason.  I just got back into it and I'm loving it.  Juicing is fun and so tasty!  I'm trying to get Sage into it too so that definitely inspired me to jump back in.  Here is the recipe for Mean Green Juice which I took from Joe Cross (you may have heard to the documentary Fat, Sick & Nearly Dead - this juice essentially saved his life).  I used to be intimated by juicing but then I got a juicer (Target, on sale for $40) and it's truly no big deal.  After I made juice the first time I was shocked at how easy it was.  It makes you feel really awesome because of all the vitamins and nutrients that go straight to your system. 

So, here's my adapted version of the recipe:
1 cucumber
4 celery stalks
3 apples
2 kale leaves
1 lemon
2 in piece of ginger

Basically chop up the produce so it looks like this and put it through your juicer.  I like to use produce thats been stored in the fridge because I like my juice cold, but that's just me.  I posted a super quick video of my prepping for juicing on my Facebook page.  I swear my videos going forward will be much better.

How was your weekend?

Are you into juicing?

My (New) Favorite Pancakes: Simple Banana Flax Pancakes

Hey hey hey!

Recipe sharing time and it is a really good one.  I'm a pancake enthusiast.  I had ripe bananas that needed be used over the weekend and boy did I put them to good use.  Twice!  I've posted a bunch of pancakes over the last few years and these are truly my new favorite.  They are husband-approved as well.  

They taste like dessert, but full of healthy goodness.  My pictures don't do them justice.  It was the wee early hours of the morning.  Sage does not believe in sleeping in on the weekends and therefore neither do I, but I do believe in lots of pancakes!

Aren't they pretty?  Yes, pancakes can be pretty.

I knew they were going to taste great just by the look of the batter.

The recipe makes four medium pancakes which fed both my hubby and I as they are pretty filling.  They were my early breakfast.  I had a shake a few hours later.

Ingredients:

1 ripe banana

1 cup vanilla soy milk (or whatever kind you fancy)

2 tbsp. ground flax

1 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. salt 

1/4 cup chocolate chips (if using)

1. In a bowl mash the banana with the milk and ground flax.  Then add the rest of the ingredient to the bowl and stir until mixed.

2.  Heat pan over medium heat and grease (I used a tsp. of coconut oil).

3. Once the pan is heated, pour the batter (I make two pancakes at a time on my pan).  Let batter sit for three minutes or until bubbling and flip.  Cook for another three minutes or until golden.

4.  Enjoy!  

They tasted like banana bread, and with melted earth balance and maple syrup on top, oh delish!

Other recent pancake recipes:

Autumn's Best Pumpkin Pancakes

Holiday Nog Pancakes

What's your favorite kind of pancake? 

Holiday Nog Pancakes (vegan!)

Hi there!

Saturday mornings are all about pancakes.  It's rare that I don't make pancakes on the weekends.  There's just something so comforting about them.  I'll recap my Saturday morning which started at 6:30AM when Sage got up (well, you could say it started at 3AM, but luckily he went back to sleep by 4 o'clock and mama got a few more hours of sleep!).

GOOD MORNING!

This was my view from breakfast.  Lincoln wanted my breakfast and Sage was no longer amused.  Basically he was ready for his 8AM nap which happened just after I scarfed down those pancakes and chugged my kukicha tea.

These pancakes were everything I wanted.  Light and fluffy and rich with flavor.  I don't even consider them a splurge.  They have a lot of healthy goodies for your body mixed in with that holiday spirit.

Main ingredients:

And now, onto the recipe (serves one)...

You'll need:

1/2 cup whole wheat flour

1/2 tbsp. coconut sugar

1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup So Delicious Coconut Milk Nog (I know Silk makes a vegan Nog as well)

1.  Heat pan on medium.  I greased mine with a tsp. of coconut oil.

2. Mix dry ingredients. Add in the Nog and mix.

3.  Pour batter onto heated pan and cook until bubbling on first side (about 3 minutes).  Flip and cook another three minutes or so.

4.  I topped my pancakes with pecans and maple syrup, but do whatever sounds delicious to you!  A hearty pat of earth balance also does the trick.

Would you try these?  I swear they are so good!

What's your favorite holiday food?

Also, if you missed it, check out my list of cookbooks that make great holiday gifts :)

Nutty Chocolatey Overnight Oats

Hi! 

Let's talk breakfast.  I started my day with a juicy smoothie from the Oh She Glows cookbook because I've been feeling a bit under the weather all week.  Can't go wrong with oranges, lemon juice, ginger and a pinch of cayenne pepper!

Sage is sleeping on my lap, but as soon as he wakes up it is time for my real breakfast.  Enter:  Nutty Chocolatey Overnight Oats.

I tend to only make overnight oats each time I have a little bit of peanut butter or almond butter left in the jar.  Getting those last scrapings of goodness just calls for overnight oats.

Then I started thinking about the Silk Dark Chocolate Almond Milk I had in the refrigerator, because chocolate is always a special way to start the day.

Overnight oats come together so simply and so magically I can hardly call this a recipe, but here I go:

In to the jar:

2/3 cup quick oats

1-2 tbsp. almond butter (or jar remnants)

1/2 banana 

1/2 cup Silk Dark Chocolate Almond Milk

1 1/2 tsp. chia seeds

2 tbsp. pecans (add in the morning)

Mix it up, mashing that banana with everything else! 

Put in the refrigerator overnight.

Morning = ENJOY!  I add more milk in the morning, plus the pecans, and give it a quick stir before eating.

Now if only I had another jar of almond butter almost at its end. All in good time.

What do you think of chocolate at breakfast?  

Have you been hit with a cold this fall?

Smoothie Week: Comforting Butternut Squash-Apple Smoothie

Hey!

Today, I am sharing a smoothie with you perfect for the month of November.  I was going to call it a Thanksgiving Smoothie because it's festive and tastes like something that would be fitting for Thanksgiving morning.

Last week Williams-Sonoma reached out to me to share a smoothie for their Smoothie Week.  Sounded fantastic to me!  I was asked to talk about a weird ingredient I use.  That got me thinking.  To me, including vegetables in smoothies is no big deal, but it really might not sound appetizing to someone else.  What's my odd ingredient?  For this smoothie, it's butternut squash.  Especially if you're sick of pumpkin at this point in the season, butternut squash is an awesome alternative.  And I promise it tastes fantastic.  

I typically don't crave smoothies when the weather turns cold, but this year is different because I've been making smoothies with what I consider to be fall comfort foods like butternut squash and apples.  It makes a smoothie much more appealing on a chilly day.  Plus, they are filling and delicious. 

So plan a meal that involves roasting a butternut squash in the oven the night before, so you then have just a half cup of leftovers for your morning smoothie.  

Since having baby Sage, I have had a smoothie close to everyday.  They are easy and nutritious and they keep me energized in the morning.  I need that while taking care of my baby boy.

Little dude LOVES blankets as much as his mama loves smoothies.  

I use my blender daily.  It's a KitchenAid blender that we got for our wedding a few years ago and it's a powerhouse.  In fact I never use my food processor, just my blender for everything.  It's a piece in my kitchen I could not live without.  Need a blender, or maybe just a better blender?  Just sing..."All I want for Christmas [or insert your holiday of choice here] is a new blender..."  Check out these blenders if you're in need or know someone who is.

Onto the smoothie recipe!

Comforting Butternut Squash-Apple Smoothie

Add to the blender:

1 cup vanilla almond milk

1 apple (peeled and chopped)

1/2 cup roasted butternut squash (mashed for measuring)

1 tbsp. oats (I used quick oats)

1 tbsp. chia seeds

1/2 tsp. cinnamon 

1 tbsp. maple syrup (or more if you like it sweeter)

8 ice cubes (if you like it nice and chilled!)

Blend until smooth.  Drink.  Feel like a superhero before the day has even begun!

What do you think of using vegetables in smoothies?

Would you try this smoothie?

What I Ate Wednesday: My Day with Baby Sage

Hey hey hey!

We're getting in the Halloween spirit over here. By that I mean that Sage is wearing his pumpkin pajamas and spooky ghost hat.

I'm enjoying the view from my kitchen window.  I have been cooking up a fall inspired storm lately.  Many of the recipes include butternut squash because it just screams autumn to me.  Also, there was that Gooey Pumpkin Spice Latte Chocolate Pudding Cake that I just HAD to try, and thank goodness I did because it rocked my world.  I'm still eating the leftovers.  I've also been really into soups lately, the more veggies, grains, and beans the better!

It's about time that I participate in "What I Ate Wednesday" because I do these sort of posts anyways. I'd like to make a habit of it.  Here I go with yesterday's eats.

7:00AM

Bowl of this Kashi cereal with vanilla almond milk and a mug of kukicha tea on the side.

I thought the cereal would be much more interesting if my dogs were posing behind it.  As you can tell, the sun was shining.

Sage and I then had an errand to run for my husband because he needed some craft supplies for a Halloween project he was doing with the kids at the school he works at.  Always nice to get out of the house a bit.

11:00AM

Tempeh BLT sandwich (leftovers).  I fry the tempeh and then dump on Frank's Red Hot sauce.  

The sandwich also had avocado, Vegenaise and tomato.  

I was actually starving for this an hour earlier, but Sage fell asleep in my lap and I didn't want to move him.  Too precious.

Can you spot the two pups napping in this picture too?  

11:30AM

Gooey Pumpkin Spice Latte Chocolate Pudding Cake time!  If you like chocolate, pumpkin and coffee, then this recipe is for you! I topped it with chocolate ice cream. I really like coconut milk ice cream better than soy, but this big container was only a dollar more and that meant more ice cream for me, so I went for it this time.  My picture of the cake inside the mug doesn't do it justice so you'll have to just make it and see.

Sage played with his mobile while I got ready to take him to the babysitter. As mentioned, I am taking him for an hour once or twice a week so both he and I can get acclimated before I go back to work.

While Sage was at the sitter, I got in a much desired run around the sitter's complex.  My knees felt a bit better on this run than the last.

When my run was done, I texted to see how Sage was doing and was happily told that he was sound asleep.  So I made a quick run to Target!

1:30PM 

I chugged down this coconut water from Target like it was nobody's business.  Then I picked up a few other items (some crazy Halloween leggings included) and drove back to pick up my sweet baby boy.

2:45PM

Back at home, I had a cup of Butternut Squash, Chickpea and Red Lentil Stew to keep me full til dinner.  I made a big batch of this in my slow cooker over the weekend. 

5:00PM

I know it's a super early dinner, but we were hungry.  Dinner will certainly not be this early once I'm back at work.  Once my husband got home yesterday, he took Sage watch and I began cooking.  Peanut noodle stirfry with broccoli and tofu was on the menu.  I love the Peanut Dragon Dressing from Isa Does It cookbook. I used to buy a Thai Peanut Sauce from Wegmans, but not anymore with this simple and delicious recipe.

I used a really creamy organic peanut butter this time and man did it make this dish taste the best yet.

5:30PM

Almond Joy Cookie that Oh She Glows posted on Instagram - only three ingredients!  I made a batch last week to have in the freezer.  I was walking Sage around as he was falling asleep for a nap while eating this so I didn't get a picture.

Another day of eats came and went.  Gosh, food is good.  It was a day of scrumptious eats and a wonderful day spent with my baby boy.

What's the best thing you ate yesterday?

Autumn's Best Pumpkin Pancakes

Hey!

Yesterday, to celebrate the beginning of October, I just had to make pumpkin pancakes.  Oh my goodness they were delicious! I'm so happy I have extra batter sitting in the fridge.  I thought about going to get a pumpkin spice frappuccino, but I'm paranoid about it not being decaf (do not want caffeine because I'm breastfeeding).  Also, I haven't had coffee in close to a year and I kind of want to get to that one year mark just for kicks.  I'll probably celebrate with a gallon of decaf coffee and lots of pumpkin pancakes.

While Sage was playing in his crib I quickly whipped up a batch of the pancakes.

I chose to add chocolate chips.  Obviously you don't have to, but really the chocolate and pumpkin combo, yes please!

Even though Sage can't yet enjoy their deliciousness, I ate them in his room so hopefully he enjoyed the aroma.

The picture does not do them justice at all.  Just trust me.  Make these pancakes and start your day right.

In other news, I went to Fleet Feet and finally got new sneakers yesterday. I'm so excited. I cannot believe it has almost been a year since I last ran.  I got fitted because I wanted to make sure the fit was right in case anything had changed with pregnancy.  I tried on other brands, but I always gravitate back to Nike.  Nike sneakers just feel best to me.  That goal of running twice a week, here I come!  I thank my beautiful son for sleeping the whole time we were there.  He let out one little cry in his sleep, but then he settled right back down.

Pancakes and running...they go well together.  Here's the recipe:

Serves two

Dry Ingredients:

1 & 1/4 cup whole wheat flour

1/8 cup maple sugar

2 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

Wet Ingredients:

1 cup milk (I used vanilla rice milk)

1/2 cup pumpkin puree

1 egg, beaten

Directions:

1. Mix all the dry ingredients.  Make a well in the bowl.

2.  Add the wet ingredients.

3. Mix all together.  May be a bit lumpy.  Add in chocolate chips if using (1/4 cup).

4.  Pour batter onto pan (preheated at medium).  I used canola oil to coat the pan.

5.  Cook for three minutes on first side or until little bubbles begin to appear and flip.

6.  Cook for another two minutes or until desired.

7.  Enjoy!

*Note:  I used an organic egg in this recipe because I haven't had eggs in months, but I'm curious how a flax egg would work since I generally go vegan.  Let me know if you give it a try.*

Would you make these pancakes?  Are you a pumpkin food fan?