I think I spent most of my weekend surrounded by food. Grocery shopping, cooking, cleaning up my messes in the kitchen, then back to more cooking. Our poor dishwasher has been run about 8 times in the last 2 days. But I love it. I just love food.
This is how the kitchen looks most of the time when I’m in it….blogging, cooking, leaving a trail of coconut milk wherever I go…
Here are the new, exciting dishes I made, with links to their recipes:
Madeline’s (of foodfitnessandfamily blog) Cranberry Apple Baked Oatmeal (A quick, carby breakfast item to accompany my eggs this week. Heads up: this is not a sweet breakfast dish. It has a very tiny bit of sugar added, but is still not Paula Dean kind of sweet. If you find it to be too tart, topping it with a pinch of brown sugar should do the trick)
PaleOMG’s Almost 5-Ingredient Pizza Spaghetti Pie (I’m such a spaghetti squash-aholic. I could eat it all day everyday. I’m also a pizza-aholic. I crave gooey, crusty, saucy pizza. I don’t eat pizza very often but that doesn’t mean that it doesn’t beckon my name every time I drive past Mellow Mushroom. This “casserole” is the best of both of those worlds. Spaghetti-y and pizza-y, I LOVE the mix of flavors! I pre-made a big ‘ole pan of this Pizza Spaghetti Pie last night for a quick, easy dinner tonight after our workout.)
PaleOMG’s Chocolate Chip Cookie Dough Protein Balls (I cut the amount of protein powder in half for this recipe and they still turned out delicious and filling. For dessert on Saturday night, I broke a protein ball up into small chunks and mixed it in with my Arctic Zero Vanilla Maple Ice-Cream. Holy goodness. Just do it.) Mark and I ate the whole batch before I realized that I hadn’t taken any pictures. They look exactly like how they sound, though!
Amy’s Chia Seed Pudding Pod: (Have you seen those $3.50 flavored Chia Pods at Whole Foods? I was not impressed by the banana one I bought, but I loved the idea so I made my own. It turned about AMAZING. It had much more flavor than the store-bought one and it took me all f about 2 minutes to throw together.)
- 1 very ripe, mushy banana
- 1 & 1/2 Tbsp. Chia seeds
- 3/4 c. canned coconut milk (I like Organic Thai Kitchen- full fat!)
- 3/4 tsp. vanilla extract
- pinch of salt
- Combine all ingredients into a bowl and mix well. Once well mixed, store in a covered dish for at least 30 minutes.
- Dig in.
**Substitute whatever fruits you want with this recipe. I want to make to make a peach and blueberry version this summer!**
After all this cooking and baking was said and done, Mark and I spent last night celebrating his dad’s birthday. Family, delicious food, and a truly nice evening was a great way to wrap up the weekend. Cheers to many more!
P.S. A few announcements for local St. Augustinians:
- GO HQ is hosting a lululemon trunk show on Saturday, February 1. Doors open at 9am, Fit Camp starts at 10am. There will be door prizes and lots of fun to be had! (If you have any questions- ask away!)
- I am the new, bi-weekly co-host on the Look Who’s Talking with Susan radio show! Tune in on Mondays from 3-4pm on 102.3 FM WFOY!
- I am now a weekly contributing writer for the St. Augustine Record (local newspaper). Look for my write-up in Thursday’s paper!