I am sailing off into the sunset…well actually I am flying to Florida…but on Sunday I will be sailing off to the Caribbean.
Looking forward to sharing my adventures with you when I return!
Mazatlan, Mexico 11/08
As ya’ll know, I like to use Mondays to prepare for the week ahead. This is in general and when it comes to food and meals. This week is a bit odd, as we are just finishing up with Passover and then heading out of town. I bought a few fresh ingredients at the grocery store this morning and was planning on peanut butter and jelly sandwiches for lunch this week. Except, that I found this interesting recipe in my Clean Eating Magazine last night.
Luckily, we have some cooked chicken breasts that the BOY made last night and I had most of the other ingredients as well. I picked up some apple cider vinegar at the store today, substituted dried cherries for the grapes (which were outrageously priced) and decided to give it try. I made a slightly larger salad thinking that I could take half for lunch tomorrow. Way more exciting than PB&J!
I combined the first ingredients and then mixed the ‘dressing’ in a separate bowl. I had a little trouble stirring up the fresh ground almond butter (which I was worried might happen), so I nuked it for 10 seconds and everything blended smoothly.
I poured the almond butter mixture over my chicken, tossed to coat, and ta-da…in under 10 minutes I had a delicious and super healthy clean lunch. I guess I should tell you that I subbed in a touch of agave instead of maple syrup since I had maple syrup this morning in my breakfast.
I paired my lunch with a leftover grilled sweet potato and packed half up to take to work tomorrow.
Bu-Bye boring lunches!
Although Passover is not technically over until tomorrow night, as of this morning, I am done with the matzah. I started my day with an amazing bowl of Carrot Cake Oatmeal. To be honest, I was searching through my notebook for my Scottish Oats recipe (that I am still raving about) when I stumbled upon this one. I have never done the cool topping with warm oats before, but the contrast reminded me of eating a warm cobbler…with icing! It was a decadent way to start the day. AND, it gave me the energy to make it through a brutal training session (my last one before vacation) and a few hours of errands without feeling hungry!
Straight off the stove… I like thick oatmeal, so the oats simmered for about 10 minutes
I love the Greek yogurt/syrup combo so much that I made twice as much (and added a pinch of cinnamon)
Then I topped it with pecans and (more) cinnamon
I can’t remember where I found this recipe and Google can’t find it either!
Not-Quite-Carrot Cake Oatmeal
1/3 cup rolled oats
2/3 cup water
1/3 cup milk
dash of salt
1 Tbsp ground flax
1/2 cup unsweetened applesauce
1 small carrot shredded (about 1/3 cup)
1 Tbsp nonfat Greek yogurt
1 Tbsp maple syrup (I used sugar-free)
1 Tbsp pecans
Cinnamon to taste
Combine first 7 ingredients in saucepan. Heave over medium heat until boiling. Simmer a few minutes, until the oatmeal thickens to your liking (about 10 minutes).
While oats are simmering, combine yogurt and maple syrup. Drizzle over oats and sprinkle with pecans and cinnamon.
I love this kind of Sunday!!!
…the kind where I don’t set an alarm and sleep in to 9:00 AM
…the kind where all the classes at the gym are cancelled, so I am not rushing off to a spin class
…the kind where I start my morning with a new Chai tea (a gift from a friend)
…the kind of morning where Emmy will sit and stare outside for hours
…the kind of morning where I have time to prepare the BOY and I a fabulous brunch of MATZAH KUGEL (okay so maybe our brunch options are not so fabulous and exciting).
…the kind of morning where the BOY actually suggests that we take a walk!
A quiet day, usually spend with friends and family, while the sun is shining…LOVE IT!
I finished my brunch and I am heading out for a bike ride. Matzah Kugel is a great idea for the end of Passover when you have lots of matzah left. I used half whole wheat and half plain. I am not even sure this dish is meant to be a brunch, but I got it in my head that we would be having it for Easter brunch and so we did. Check out the full recipe HERE and thanks to Cooking Light for all the creative Passover recipes!
The boy added some extra salt and cheese to his breakfast!
My Passover cookies turned out great! Everyone seemed to enjoy them on Monday.
The last of my holiday desserts was a Chocolate Fudge Cake from Southern Living. This cake is absolutely unbelievable and perfect year round. It only has a few ingredients and is super easy to make.
I used Bakers chocolate, but I am sure a fancy chocolate would taste just as good if not better.
Straight from the oven, it takes time to cool.
After 30 minutes…
After 1 hour…I think that it is cool enough.
Oops! My cake comes out in pieces!!!
Luckily, I was able to put it back together
And sprinkle it with powdered sugar. It almost looks like a full cake…almost!
This cake tastes AMAZING and this was all that was left after dinner. Nobody seemed to mind its puzzle piece look.
Plus, I was able to steal a bite before dinner without anybody knowing.
Day 4 of Passover and I miss my typical morning breakfast…especially oatmeal! Not only is it super easy and super quick, it is super tasty. To make up for my lack of ‘super-ness’ in the morning, I bought myself a fun new treat…Hazelnut Butter!
This nut butter’s only ingredient is dry roasted hazelnuts. Supposedly, it has more iron than other nut butters (6%), but I don’t have anything to compare it to right now. This fresh-tasting nut butter has a unique flavor. This morning, I spread it on matzah with a sliced pear. For a Passover breakfast, it was pretty tasty!
My breakfast was filling and I am looking forward to eating more Hazelnut Butter throughout the week!
So I know it only happens one time each year, but my week without bread is always tough for me. I love me some carbs and definitely get a little cranky without them. Luckily, I made some fabulous foods for our sedar and like every holiday, there were plenty of leftovers. This recipe is suggested as dessert but we serve it as a side with our meal.
I bought a variety of dried fruits (figs, prunes, pineapple, cherries, cranberries, apricots, and apples) from Whole Foods. Just a heads up, you need to soak the fruit over night in cold water.
I am not a huge fan of macaroons, but I found these to be very fresh…they were perfect in the compote.
I made the compote at my place and then baked it when I got home to my parents. The only substitution I made was using Turbinado sugar instead of white sugar. This dish takes a little bit of time, but it is totally worth it! The cinnamon and clove flavors combined with the unique combination of dried fruit is perfect for a holiday filled with taste-less unleavened bread. The leftovers were just as good!
Enjoy this amazing recipe any time of year and feel free to use this delicious fruit in other recipes too!