WIAW: Strange Combos

I’ve been doing a lot of pre-scheduled posts lately because I am actually in the process of moving! Well obviously not just me but my mom, dad and sister too. I don’t want to go into too many details about the move, but it’s not really major since we’re just moving about 20 miles from where we are now. It’s kinda bittersweet, though, since I’ve lived in this house since I was 12 and I’m in love with everything about the house, especially the location (it’s in a forested area that’s pretty quiet and secluded but gorgeous and nature-y). But since I’m now spending most of the year living in my college town, my sister’s off to college in two years and all the crappy bad economy stuff going on, my family’s downsizing and moving into town to save money on gas and house costs. It definitely makes sense but it’s gonna be hard getting used to sharing a bathroom with my sister and having a smaller kitchen!

Enough with the boring stuff, let’s move on to WIAW! I’ve been kinda slacking on the photo taking with all the packing and moving shenanigans I’ve been involved in but I have some random food pics that all have something in common–weird combinations. Sometimes I experiment and combine really strange foods together and it actually works out!

Breakfast: peanut flour brownie batter pancakes, blue corn blueberry pancakes with Amande blueberry almond milk yogurt and granola.

Pancakes–normal. But pancakes made with blue cornmeal? I decided to try out the blue cornmeal I bought to make quinoa cornbread in some mini pancakes. I mixed the cornmeal with oat flour and added some blueberries into the mix. They actually turned out tasty and had a different texture than typical pancakes. The almond milk yogurt on top was my first experience with nondairy yogurt and it was pretty good, but the texture is definitely different. It’s got a lot of calcium though–30% DV–which is always something I’m trying to get more of.

Lunch: multigrain pizza pita bread, baby carrots, green chile hummus, kalamata olives, artichoke hearts with nooch, tamari pumpkin seeds.

I was going for a Mediterranean-inspired lunch snackplate here. The tamari pumpkin seeds kinda threw that off since they’re more Asian though. The pizza pita bread was from some leftover Whole Foods multigrain pizza dough that I cut into thin-ish pieces. The hummus also isn’t really Mediterranean, and it’s not my favorite hummus either. I’m still on the hunt for the perfect hummus that I can pair with anything…any suggestions?

Alvarado Street sprouted sourdough toast topped with Crofter’s mango jam, sunny “raw”nola and maple macadamias.

This was kind of a tropical take on toast. The mango jam is the best jam I’ve ever had and it went perfectly with the macadamias and granola pieces. Kinda weird to have crunchy things on toast but I don’t care, it was delicious.

Dinner: spicy mac ‘n cheez (quinoa pasta, spicy nacho cashew cheez sauce, Mexican chipotle Field Roast vegan sausage), random kale salad with Bragg’s aminos/lemon juice, nooch, raisins and sunflower seeds.

The mac ‘n cheez isn’t the weird part, the kale salad is. I really don’t know how I came up with this combo but it worked. I took raw kale, massaged lemon juice into it, spritzed it with Bragg’s liquid aminos, dumped nooch on top and sprinkled on raisins and sunflower seeds. Completely random, but totally winning.

What are the weirdest food combos you love to eat? Have you ever tried almond milk yogurt?

My Week Through Instagram

Happy Saturday errrrybody! Saturdays just aren’t as special to me during the summer, since every day is basically the weekend. Except this summer, Saturdays are going to feel even less like the weekend because they’re one of two days of each week that I have to intern at the TV station. I start on Tuesday, and I’m pumped!

I’ve been obsessed with Instagram lately, in case you haven’t noticed from my latest WIAW posts. I got the app on my iPod Touch a year ago, and then about a month ago I realized they introduced it for Android phones, so I got the app for my phone too. I realize using my phone or iPod to take pictures is lazy, but the Instagram app is just so cool and vintage-y that I can’t stop using it. Sorry I’m not sorry.

I love the way the light reflects through the umbrella.

Homemade blueberry pancakes topped with fresh blueberry juice.

Model status…JK!

Asian-inspired massaged kale salad with Ginger People peanut sauce, shredded carrots and edamame.

My feeeeeeeeet.

Tropical overnight oats topped with fresh pineapple, frozen mango and maple macadamia nuts.

White boyfriend blouse (Wet Seal), floral bandeau (Hollister), coral culotte shorts (Abercrombie & Fitch).

Do you use Instagram? What have you been up to this week?

WIAW: Salads and…Snow?

Happy WIAW…and happy birthday to my lovely madre! She is one lucky lady, having both her birthday and Mother’s Day in the same week. I’m so glad school ended just in time for me to be home to enjoy both days with her.

I haven’t gotten around to taking photos of an entire day’s worth of eats (bad blogger, I know, but it’s just slipped my mind most of the time) so this week’s WIAW is just a random compilation of the best of what I’ve been eating this past week along with a recipe and some new grocery store finds.

Breakfast: overnight oats topped with peanut flour paste, sunflower seed butter, mashed strawberries and maple macadamias.

This is my new favorite overnight oats combo. Peanut flour paste, sunflower seed butter, fresh strawberries and maple macadamia nuts are surprisingly yummy together, and taste like summer. The maple macadamia nuts are a new obsession of mine from the Whole Foods bulk section. They are expensive (18 bucks per pounds, yikes) but they’re so worth it.

Lunch: kale wraps with cold grilled tofu strips, sauteed bell peppers and Ginger People hot ginger jalapeno sauce.

Move over, lettuce wraps! Kale wraps are heartier, more nutritious and delicious. One day for lunch I decided I didn’t want a salad but I still wanted to get my greens in. So I took a few heads of kale, partially destemmed them and filled them with leftover fajitas filling, aka grilled tofu strips and sauteed peppers. I drizzled them with my new favorite sauce, and they turned out perfectly spicy and crunchy.

Lunch: chopped kale, sundried tomatoes, artichoke hearts, sprinkle of nooch and vegan Caesar dressing thinned with almond milk.

I’ve also been loving raw kale salads for lunch lately. The key is to let the greens soak up the dressing or sauce overnight and marinade with the other ingredients. Oh, and nooch is a necessity for me. This was a Mediterranean inspired salad that I’m definitely repeating. It would be great for dinner bulked up with some chickpeas and kalamata olives.

Lime green striped oversize tee (American Eagle), denim cuffed shorts (Abercrombie Kids).

Can you believe I wore this outfit on a day it snowed? Okay, so I definitely changed into something more weather-appropriate when I had to go out that night to see a performance of Hairspray (really good, BTW) but it’s crazy to think that it didn’t snow at all here in March or April, and then we get dumped on practically in May. What?!

White cardigan (Target), navy lace tank (Abercrombie Kids), navy plaid shorts (Hollister).

I’m not complaining though because after a weekend of rain, light snow and thunder (yeah, Colorado’s weird!) it was back to shorts weather by Monday. I enjoyed a little time outside and did a stairs workout that left me tired (in a good way) and hungry. Running up and down the stairs of my deck was no joke, but it was a fun, heart-pumping workout that I like to do every once in a while to change things up.

My new-to-me Whole Foods finds.

I’m pretty sure I can’t go to Whole Foods without trying out at least one new thing. When I went over the weekend, I hit the mother lode and got mostly all new-to-me things. So far, I’ve tried the quinoa pasta (better than whole wheat or regular), ginger peanut sauce (perfect for Asian dishes), maple macadamias (0b-sessed!), rice cakes (pretty plain but good with toppings), honey vanilla agave (great sub for pancake syrup) and artichoke hearts (basically like any other artichokes, which I love) so I’m excited to try the lemon Larabar, vegan ravioli and pasta sauce.

First Frapp of the summer: tall mocha light with soy and 1 pump raspberry. So effing delicious!

You know me, can’t pass up Starbucks, especially when it’s half price. Sadly, I only got to take advantage of their happy hour once, but I’m glad I did for the deliciousness above. Mocha light Frappuccinos are my absolute favorite, and they get even better with the addition of a pump of raspberry syrup. If you love the chocolate and raspberry combo, order this. Now.

I’m growing my own cilantro!

Get ready for a whole lotta pico de gallo recipes around here…because I officially have my own cilantro plant! My dad’s growing a mint plant so we are definitely stocked up on two of the best herbs. Last summer I grew strawberries and while there weren’t many and they were tiny, it was cool to grow my own stuff. The cilantro already looks pretty healthy and vibrant, so I’m excited.

California Pizza Kitchen’s half Thai Crunch salad without chicken, dressing or wontons…so basically Napa cabbage, carrots, avocado, edamame, peanuts and Ginger People ginger peanut sauce.

I love me some giant salads. I had one on Thursday post-final at Mad Greens with my dad (no picture, but it was spinach/artichoke hearts/kalamata olives/garbanzo beans/sunflower seeds with fat free balsamic) and I had one on Sunday night to celebrate Mother’s Day. We got CPK to-go and I was debating between a veggie pizza without cheese and this salad. Glad I went with the salad, even though there aren’t any leftovers (boo!) We hadn’t eaten at CPK in well over a year and I almost forgot how much I love them and their giant salads. Plus now I know that they’re totally accommodating to vegetarians, vegans, gluten-free people and also if you’re picky like me and don’t like wontons or restaurant dressings. I totally demolished this salad and for the record, it took up my entire regular-sized dinner plate. No shame!

Definitely freeze these if you want to be able to eat them whole!

I made raw blondies for the first time last summer and they were definitely a hit…well at least with me, since my family’s wary of trying raw desserts. I made a new and improved version the other day and while they’re crumbly and messy, they’re simple and healthy, with just 4 ingredients.

Raw Amaretto Blondies (vegan, gluten-free, raw)

3 100 calorie pack cinnamon almonds (can use plain almonds)

6 pitted dates (I used California pitted)

1/2 tbsp raw agave nectar (can sub raw honey or real maple syrup)

1 tbsp Vega Vanilla Almondilla protein powder (can use other protein powder but this gives it the amaretto flavor)

Blend almonds and dates in food processor or high powered blender until mostly combined and crumbly. Add in agave and protein powder until mixed in. Pack blondie mixture into a square glass dish and keep frozen (so the blondies don’t crumble). Makes 4 blondies.

Have you ever tried quinoa pasta? What’s your favorite “special” nut?