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Posts Tagged ‘Kodiak cakes’

AH! I feel like I have been away for ages! This weekend was a little NUTS and filled with a few too many NUTS.

I began my Saturday with a lovely breakfast with my roommate of Cinnamon Peaches and Cream Kodiak Cakes with sliced pineapple, watermelon, orange juice and coffee on the side. I love Kodiak Cakes. Unlike many whole wheat mixes I have tried, Kodiak cakes are fluffy, doughy and extremely easy to make. For a single serving all you have to do is add 1/3 cup mix with 1/3 cup water! I added cinnamon to the batter and topped it with sliced peaches, Chobani Plain Greek Yogurt and more cinnamon. My roommate always thinks it’s a bit odd when I take pictures of food (she doesn’t know about my blog) so I decided to forgo a picture and enjoy our breakfast together. There was a big event on campus so we headed over for a while to enjoy the nice weather, music and good company. Before I knew it, it was 4pm and I was so busy having fun that I had forgotten lunch! I’m a little embarrassed to post this (and almost didn’t), because the premise of my blog is “healthy living” and this definitely wasn’t the healthiest of days for me, skipping lunch and then going a bit overboard with my evening eats. But blunders are a part of life–living and learning

I was starving and slightly thirsty when I got back so  I decided to make myself a SUPER Green Monster topped with Granola and Raw Almonds. This monster was so big that I barely fit it into the bowl! It contained: 1 large frozen banana, 1 carrot, 1 scoop chocolate whey protein powder, 1 scoop GREEN Amazing Grass Superfood, ~1 TBS peanut butter, 2/3 cup almond milk, 1/3 cup pumpkin, 1/3 cup water, 2 large handfuls of spinach and 3 ice cubes. I topped it off with 1/4 cup Nature’s Path Vanilla Almond Granola with Flax and raw almonds.

After a few bites, I thought I needed more substance so I added melted Dark Chocolate Almond Spread and Coconut Butter to my bowl. This was very tasty but I think I went a little over board with my nut butters! It was really filling, but I couldn’t consider it a full meal especially since I missed lunch. A little while later I had an apple, a large carrot and made  a plate with a serving  Dr. Crackers and Broccoli and topped it off with a copious amount melted Extra Sharp Cheddar Cheese. I was beyond full and decided a nap was in order after such a long day. When I woke up, I wasn’t hungry but made a snack with the rest of my Chobani, Almond Butter ~2 TBS and cinnamon . I also made toast topped with almond butter, raspberry jam, chopped date and apple sauce (random but delicious!). I nearly emptied my almond butter jar so I think it’s safe to say that oats in a jar will be making an appearance this week. Everything I consumed was “healthy food” but the quantity was a bit much; my eyes were much bigger than my stomach! I love nut butters but they tend to be the type of food that I can get a bit carried away with. Between the peanut butter, almond butters and coconut butter I think I had something around 5-6 TBS in a very short period of time.

Needless to say my stomach was NOT feeling so hot after all of these random-mish-mashed foods. I was just looking for a quick fix and went a little overboard. Happens to the best of us.

I wasn’t hungry when I woke up this morning, and my stomach was still feeling uneasy from my food selections but each day is a new day for health. I decided to start today on a fresh foot with a bowl of sliced strawberries, blackberries, Nature’s Path Vanilla-Almond Flax Granola, and vanilla soy milk. I had an apple and cappuccino for a mid-afternoon snack and started to feel a bit more on track. I settled for an early dinner which was fresh and clean. A big spinach salad with 1/3 block tempeh, 1/2 of a roasted beet, 1 golden beet, cucumber, red pepper, tomato, mushrooms, 1 large carrot, clover sprouts in a red wine vinaigrette. I had a few Dr. Krackers on the side  and for dessert I had an ice cream sandwich.

I usually carry around granola bars and pack small snacks “in case of emergency”. I hate when I miss a meal or a snack and then try to compensate for it later in the day; it just leaves me feeling uncomfortably full and lethargic. Like I said before, each day is a new day for health so I just left my Saturday behind and started Sunday off with a fresh outlook. My mom always says, it’s better to be proactive then to dwell on things.

To Fresh Starts,

Nora

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Happy April 1! This is NOT and April Fool’s joke, this is my breakfast. I’m such an oatmeal girl. I was surprised that I ACTUALLY made pancakes for breakfast. The best part (aside from the decadence of this breakfast) was that it took me less time to make than my beloved stove-top oats! Don’t worry this will NEVER replace my warm bowl of comfort, but at this point I have to admit, it is the next best thing.  Every bite was heavenly and I was left extremely satisfied.

I recently received my purchase of Kodiak Cakes from Kath’s Open Sky deal. I have seen these pancakes (flapjacks?) on many blogs and had to give them a try for myself. WOW. I am beyond impressed. They were deliciously thick and cake like. I find that whole wheat pancakes can some times fall flat, or lack the consistency and flavor of the traditional buttermilk-style I grew up on. With Kodiak Cakes, I didn’t have to decide between nutrition and flavor; they were packed with both. Kodiak Cakes contain 10% whole grain wheat flour, 100% whole grain out flour, non-fat dry milk, honey, leavening, egg whites and salt. Each serving (1/3 cup) contains 130 calories, 7g of protein, 2g of sugar and are cholesterol free. Did I mention that all you have to do is add water? Why would you NOT make pancakes for breakfast?

I dreamed up these Chocolate-Cherry Pancakes last night at work. In the bakery we have a chocolate-cherry bread and recently I have oddly been craving my ALL TIME FAVORITE Ben and Jerry’s flavor: Cherries Jubilee. Sadly, this flavor has been discontinued 😦 but it was the ultimate mix of Brownie Batter and Cherry Garcia ice cream. Chocolate ice cream with brownie chunks and sweet cherries…YES PLEASE! I have actually written the company several times to resurrect this flavor from their graveyard. Don’t poke fun of me, ice cream is by far my favorite food.

Anyways, back to my breakfast. This baby contained: 1/3 cup Kodiak Mix, 1/2 TBS Hershey’s Natural Cacao Powder, cinnamon, 1/3 cup water. Cooked and topped with 1/2 cup Greek Yogurt, 1 medium banana, 1 TBS Almond Butter and POM sautéed sweet cherries.

POM sent me some samples a while ago, and I combined frozen sweet cherries in a small sauce pan with their 100% pomegranate juice. It was such a nice contrast with the cherries and the perfect “syrup” for these cakey flapjacks!

Sweet Thursday,

Nora

What is your favorite “indulgent” breakfast? Do you ever make it during the week or is it a weekend/special occassion dish?

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After seeing last week’s Cook’s Mission competition, I knew I needed to get in on the game! I impatiently waited until Saturday when the ingredients were announced: Celeriac (celery root) and apples. I thought this would be a “no-brainer” because I have seen them prepared together before, and although I have never cooked with celeriac, have seen it prepared in a variety of fashions. The first thing that came to my mind was celeriac-apple puree. Done and done. That just didn’t seem good enough so my next thought went to celeriac-apple soup. Hmm…I have seen/heard of these before. As I searched online for recipes, I just became more confused and my creative juices slowly died. I didn’t want to make a dish that was typical or done before. I peeled myself away from celeriac-apple research and waited until one came to me: Risotto. Initially I was going to integrate the apples into the risotto but I already had thoughts of cranberry-apple chutney in my mind. (Hello THANKSGIVING!)  I decided to use the elements separately, but in a way that really complemented each other. I ended up mixing the chutney into the risotto and it was fantastic! All together my dish was: Celeriac Barley Risotto with Apple-Cranberry Chutney. After tasting the risotto and the chutney I decided to make a side dish of Honey-Orange Carrots and prepare a Pan-Seared Chicken Breast to round out the meal.

SERVES 1:

Barley Risotto:

1 TBS olive oil

1 TBS minced garlic

1/4 Lemon, juice and zest

cracked black pepper

1/2 Leek (white and light green parts only)

1/2 medium Celeriac bulb

1/4 cup quick cooking barley

1/4 cup white wine

1/2 cup Low Sodium Chicken Stock

2 TBS shredded Parmesan cheese

1 cup torn baby spinach

In a medium sauce at a medium heat add olive oil, garlic, black pepper and leeks; cook until soft. Add celeriac, lemon juice and zest; cook until celeriac is tender and slightly brown. Add barley and stir 1 minute. Add white wine and allow to simmer, then add chicken stock. Bring to a boil and then to a simmer. Allow to cook ~10 minutes stirring occasionally until all the liquid has absorbed. Take off heat and wilt in spinach and mix the parmesan cheese. The result is a creamy “risotto”!

Cranberry-Apple Chutney

1 tsp olive oil

1 shallot (white and light green)

2 sprigs of thyme (chopped)

1/4 Lemon, juice and zest

1/2 orange, juice and zest

1/2 cup orange juice

cinnamon

nutmeg

ground cloves

1/2 cup frozen cranberries

1/4 cup jumbo raisins

1 small Gala apple

1/4 cup chopped walnuts

In a small sauce pan add olive oil, shallot and thyme until tender. Add spices, apple, cranberry and raising and mix. Add lemon and orange juice and zest. Bring to a boil and reduce to a simmer for 20 minutes. Allow to cool and add walnuts before serving.

I was going to make this tomorrow and use MY NEWEST PANTRY ITEM that came in the mail today, but I am going to Passover Sedar with my friend tomorrow night! She had too much going on this evening and decided to go to services tomorrow instead. I am so happy that I am going to be able to go after all. My how things change through the course of a day.

What is my newest pantry item you ask? Well, I am a sucker and couldn’t pass up on Kath‘s Open Sky deal for Kodiak Cakes. I have been eyeing these babies for a while now and can’t wait to give them a try. I had a savory pancake in mind for dinner, but you will just have to wait for another day to see my creation :).

Monday Funday (In The Kitchen),

Nora

Have you ever made a dish that is traditionally sweet into something savory or vice versa?

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