Happy What I Ate Wednesday. How’s your week going? Mine is moving along at a million miles an hour, so let’s get down to the “what I ate” part of this post so we can all go on our merry hectic ways. Thank you as always to the lovely Jenn of Peas & Crayons for hosting the weekly link party. Take a visit to see more WIAW from other bloggers!
I love spending Sundays catching up on the little human things like laundry, cleaning, and cooking for the week ahead. This past weekend was the perfect example of that. I also enjoyed a lot of nurturing, delicious foods.
- Breakfast: Pumpkin cranberry oatmeal, topped with homemade cranberry sauce and peanut butter
- Lunch: Langostino mac & cheese
- Snack: Plain Greek yogurt with more cranberry sauce, a little pumpkin puree, and cinnamon, with cereal on top
- Dinner: Roasted cauliflower chickpea soup (recipe coming soon)
- Snack: Trader Joe’s chocolate cheddar cheese and a sliced pear
How do you like to spend your Sundays? What’s the best thing you’ve eaten this week?
Cold mornings call for hot breakfasts. Since it’s been a really long time since I’ve shared a new oatmeal recipe, I thought I’d post a recent favorite I’ve been enjoying now that it’s cranberry season. This is packed with filling fiber and protein to keep you satisfied all morning and boasts a hefty dose of vitamins A and C, plus some omega-3s in the flax.
- 1 cup water
- 1/3 cup rolled oats
- 1 tbsp ground flax
- 1 tsp pumpkin pie spice (or 1/4 tsp each cinnamon, clove, ginger)
- 1/4 c pumpkin puree
- 1/2 c cranberries, rinsed
- 1/4 tsp vanilla
- 1/4 c liquid egg whites (optional)
- Bring water to a boil in a small sauce pot.
- Add oats, flax, spices, pumpkin, and cranberry. Stir well and lower heat to medium-low.
- Allow to cook for a few minutes, stirring occasionally to prevent sticking to the bottom of the pan, until almost all liquid has been absorbed.
- Mix in vanilla and allow to cook another minute before adding the egg white, if using.
- Stir vigorously for 4 or 5 minutes until oats are fluffy. Cover and turn off heat. Allow to sit about 5 minutes before pouring into a bowl.
- Enjoy warm and topped with your favorite toppings sauce as cranberry sauce and/or nut butter.
What’s your favorite breakfast these days?
However, I understand that people love beer, and that seasonal beers get a lot of love.
Current health recommendations for alcohol are up to one drink per day for women and up to two per day for men—not fair, but you need to take into account the fact that our bodies metabolize alcohol at different rates. So if you’re wondering what to fill those two allotted glasses with this weekend, Self magazine’s Flash blog just put out a great little list of “fall beers worth every calorie.”
Do you like beer? If not, what’s your poison?
This is certainly not the first time I’ve posted about My Drunk Kitchen, and may it not be the last. This episode, in which Hannah makes pumpkin fritters, cured my borderline-bad mood yesterday.
In case you want to attempt these at home, here’s a (not-drunk) recipe. I will not be playing along at home, as I am terrified of getting anywhere near a pan of hot oil in which I am supposed to drop things, but hey, if that’s how you like to enjoy your once-in-a-blue-moon fried-food fix, have at it.
Do you like fritters? Know any baked fritter-like recipes for the fry-phobic?
If you’re rolling your eyes in the manner of, “Wtf is this stuff, dietitian bacon?” that’s fair—I prefer to let the experts work with “the good stuff.” I really have no business handling any of the applewood-smoked whatever-the-hell. All I really know how to do with bacon is microwave a few strips and then crumble them over things.
I think the hardest thing in the whole process was slicing the shallot I sautéed before adding the shredded sprouts and crumbled bacon. I ended up adding a little parm on top, but follow your taste buds.
Any favorite new food combinations you tried recently?
So I may have also bought this at Trader Joe’s over the weekend.
My palms will surely be orange in no time (hello, beta-carotene) and then I’ll back off, but for now I’m enjoying all this pumpkin and pumpkin spice business–except the super-sweet stuff in the manner of Starbucks lattes—I like my coffee dark and bitter (like my heart).
Speaking of pumpkin spice, this Onion article was floating around Facebook the other day, and I needed to share. Yep, another Onion post. The idea of seasonal pornography is freaking hilarious to me. Who am I kidding—it probably already exists.
If the Onion ever wants to add a Health/Wellness or a Food & Wine section, they should seriously call me. Few things would make me as happy as writing nutritional satire. I’d probably need a pseudonym though. Hm…the Dark-Hearted RD? (see above).
If you could have any other job, what would it be? What’s your current pumpkin fix of choice? Any pseudonym suggestions? What would yours be?
I’ve been eating a lot of soup lately. Even if it weren’t suddenly chilly out and I didn’t still have a toothache, it’s my go-to comfort food. In the past week, I’ve had salsa verde chicken soup, miso soup, and red lentil soup with roasted butternut squash & apple and caramelized shallot.
As far as what to eat with said soup: Who needs bread & butter when you have pumpkin waffles and tahini? Strange but delicious, I swear!
Speaking of strange, I may or may not have thrown a few pieces of roasted butternut squash in with some plain yogurt and pumpkin butter. Why not, right? It was actually pretty delicious. Something else to add to the list of things I enjoy but would never subject another human to.
What’s on your strange-but-good list?