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Posts Tagged ‘Larabar’

I started the day with a pilates class at our neighborhood studio, Mighty Pilates. I’ve attended Mighty’s group classes since last November when I scored a killer intro deal on BloomspotNestled in our cute little neighborhood and five minutes away by foot, this has been a wonderful place to workout and meet some fantastic people. Everyone on the Mighty team is friendly and knowledgeable, and the environment is spa-like…except for the rows of torturous reformers and towers! The Jumpboard and Sport classes are my favorites because they combine cardio and strength training. I left class feeling quite mighty!

Notice anything different about breakfast? I usually don’t photograph my drinks, but I just want to show you that I’m hydrating! In addition to an unsweetened iced tea, I drank plenty of water in a new water bottle I picked up in Tahoe. A useful souvenir, no? My latest theory is that I need a pretty new water bottle every few months to motivate me to drink more water. A little sad, I know!

Anywho, after two mornings away from my beloved oaties, this bowl of whipped cinnamon banana oatmeal was just what I needed to energize me for the busy day ahead!

Later in the afternoon, I grabbed a Larabar on-the-go because I didn’t have time for a seated meal just yet…

But before getting started on making my husband’s banana cream pie dreams come true, I needed an energy boost. So, I made a mini smoothie, halving the ingredients, resulting in this little bowl of protein-packed energy goodness.

As you might have noticed, my husband is obsessed with banana cream pie. For his birthday, I decided to make him a BCP to share with friends at his dinner later that night. For a second, I considered lightening the traditional BCP recipe. But don’t worry. After over two and a half years of marriage, it didn’t take long to make the right decision. Sometimes you just have to stir in some sugar and butter and throw caution to the wind. Ah, the things I do for love!

He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”
Michael Pollan

Traditional Banana Cream Pie 

Recipe from Here

Ingredients:

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked (I used Christine’s Handmade Upper Crust Frozen Pastry Shell, which I highly recommend!)
  • 3 bananas, sliced

Directions:

  1. If you are using a frozen pastry shell, bake it and set aside to cool.
  2. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  3. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes while stirring continuously. Remove the mixture from the stove, and add butter and vanilla. Stir until the mixture has a smooth consistency.
  4. Line the cooled pastry shell with sliced bananas. Top with pudding mixture.
  5. Bake at 350 degrees F for 12 minutes. Chill for an hour.
  6. Top with coconut flakes and cocoa nibs. Serve and enjoy!
Pie in tow, we headed to meet our dear friends at Everett & Jones, a famous barbecue joint just across the Bay in Oakland. Why barbecue, you ask? Well, you can take the man out of Texas, but you can’t take the Texas out of the man. And let it be known that this BBQ joint is Velvet Husband-approved. We loved it. And coming from two Texans, you know this place had to be something special. I loved how our drinks were served in mason jars.

The best part of the night for me was my sweet husband’s reaction to it all!

We had so much fun spending time with our awesome friends. I adore each person in this picture!  Thank you so much for celebrating with us!

After dinner the staff emerged from the kitchen in a congo line, clapping and singing with Velvet Husband’s blazing banana cream pie in tow. In my opinion, you can never be too old for the royal treatment!

We had such a fun night! Happy Birthday to my sweet husband, the biggest blessing in my life! I love birthdays because they give me an extra excuse to spoil him like he spoils me. He kept telling me, “I don’t want my birthday to be over!” Now that’s a good day.

Y’all come back now, ya hear? 😉

What is your favorite must-have birthday treat?

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Coconut flakes have found their way into my life/oatmeal, and they’re here to stay.

My chocolatey bowl o’ oats kept me satisfied throughout the morning, so I had a few snacks throughout the afternoon instead of my regular powerhouse smoothie. Sweet Erin at The Grass Skirt spoke so highly of the Cashew Cookie Larabar that I decided to give it a try. Yum! I prefer the chocolate chip cookie dough to this one (go figure), but how can you go wrong when this bar only has two ingredients?! Seriously, it’s made entirely of cashews and dates. That’s it. It was yummy, satisfying, and it got me through the afternoon! Well, it, and a few cocoa nibs. Since I got home late and dinner was bound to take awhile, I made a collard green hummus “pizza” with sunflower seeds and roasted red pepper hummus to tide me over till dinner. I folded my pizza over like a wrap and arrived in veggie heaven. I was inspired by Kate’s delicious-looking chickpea collard wrap at A Healthy Passion; check it out!

Besides, who needs stuffed crust when you can have a collard green pizza? 😉

For dinner I made four of these snazzy little stuffed bell peppers for me and Velvet Husband. They were so filling that we have two left over for tonight’s dinner. Score for efficiency! Red Velvet Wife: 1. Dinner: 0. I adapted this recipe from here, adding my own concoction of cumin, coriander, fennel seeds, and garlic salt. The end result was fabulous. Velvet Husband and I loved how the egg whites and turkey mixed together to create a soupy mixture. I ate mine over two leaves of red leaf lettuce in a small bowl because it got a lil’ messy. 😉

Snazzy Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers {any color is fine; I prefer yellow and orange}
  • Extra Virgin Olive Oil
  • 1 onion, chopped
  • Approximately 1 cup of celery, chopped
  • Several garlic cloves, chopped
  • 1 pound ground turkey breast
  • 1/2 cup egg whites
  • Ground coriander to taste, approximately 1 tbsp
  • Cumin to taste, approximately 1 tbsp
  • Fennel seeds, approximately 1 tbsp
  • garlic salt to taste
  • sea salt & freshly ground pepper to taste
  • 1 can diced tomatoes

Directions:

  1. Preheat oven to 350 degrees.
  2. Hollow out bell peppers and arrange in a shallow oven-safe dish. Set aside.
  3. On stovetop in a medium saucepan, saute garlic, onion, and celery in olive oil until browned. Remove from heat.
  4. In a mixing bowl, combine ground turkey, egg whites, garlic salt, coriander, cumin, fennel seeds, salt and pepper.
  5. Add browned vegetable mixture to the turkey mixture. Mix well.
  6. Add diced tomatoes to the turkey and vegetable mixture. Mix well.
  7. Stuff the bell peppers with the mixture.
  8. Bake for 50 minutes at 350 degrees.

Tips:

  • If you don’t want to eat dinner at 10 pm like we did, get started early because these little peppers spend 50 minutes in the oven.
  • Serve over red leaf lettuce.
  • Top with roasted red pepper hummus. Haig’s, a local San Francisco company, makes my favorite hummus.
  • Note: Measurements for seasonings are approximate because I didn’t use measuring spoons. Experiment and see what you like!

Please let me know if you have any questions!

On a completely unrelated note, have you listened to the Pandora “Tropical” station? Perfection. What are some of your favorite Pandora stations? I have a busy day ahead, and I might have some big news to share soon. Stay tuned over the next few weeks! Have a wonderful day, and thank you so much for reading!

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