Tag: pumpkin

No rest for the snowy

11 Comments

Just as I predicted this morning, today was business as usual (40 minute subway delay aside, grrrrr). By the time I got to work, I didn’t even have time for my usual snack before running out for my first visit at 10:45! I dove into lunch when I got back around 12:30.

The other half of yesterday’s quesadilla, deconstructed :-):

picture-112

And a cup of fresh pumpkin yogurt (also with apples, banana, dates, prunes, golean crunch, cinnamon, nutmeg, ginger, cardamom, cloves — I clearly went a little ingredient-happy, but it was delicious!):

picture-115

The end of my baby carrots (still left from last week’s work meeting) and a tbsp peanut butter:

picture-117

Lunch dessert was one prune and one date (saved the others for dinner):

picture-118

And a big strawberry lollipop to power me through the freezing, windy 20-minute snow- and slush- walk to my afternoon visit:

picture-119

Sadly, the mom was not home. All that sloshy walking for nothing! Except the exercise, I suppose. Maybe it balanced out the lollipop?

I was legitimately hungry from all the “exertion,” so I had this bar around 3:30:

picture-120

Again, it was tasty … but too processed for me to want to go out and buy it for real.

At about this point, I realized I had not planned so well for the day. I think I was kind of expecting something to get cancelled along the way (don’t know why since nothing ever does around here), but no go! The only thing that got cancelled was the Monday parents’ group with Inginia, during which I usually partake in one of Inginia’s scrumptious group lunches! With no group and my evening class still on at Hunter, I was definitely short a meal.

I contemplated my food planning failure while chewing on this fruity tootsie:

picture-121

I came to the conclusion that there was no way around having to spend some money, which I figure is ok since I only spent $5 on groceries this week anyway (a gallon of milk for yogurt and a can of black beans for the BSI) — though I might need to tend to that now that I see how low on food I really am!

Anyway, here’s the dinner I managed to put together for class:

img_4984

I paid $4 for that baby cup of white bean, broccoli, and sun-dried tomato soup from Hale & Hearty:

img_4985

Plus my weekly manchego cheese samples from Butterfield Market:

img_4986

An apple from home (my last one — what will I do tomorrow??):

img_4988

My other prune and date and two Tate’s Bake Shop chocolate chip cookie pieces (also samples from the market!):

img_4987

And somehow, Emily couldn’t finish the oatmeal raisin cookie that she brought to class as her dinner, so she let me do the honors.

img_4989

Thanks, Emily!

And that’s that! I did a bit more nibbling tonight as I prepped tomorrow’s lunch (think big spoonfuls of pumpkin yogurt and golean crunch falling into my mouth by accident …) which I hope gets me through the day without necessitating any more extra expenditures!

Here are some things that are more noteworthy than my evening nibbles:

1. Spiceaholic at One Bite at a Time is hosting this week’s BSI. Make sure to visit her so you can find out the new secret ingredient! And congrats to Becca for winning last week’s contest with her Black Bean & Avocado Cornmeal Muffins!

2. Comment for a cause! All you have to do to contribute to this food drive is leave a comment for the very generous athlEAT here.

3. Finally, go win some more bars with Strawberry Shortstuff. She has tons to give away!!

Do you ever get tired of free stuff? I do NOT! 😀

Snow blah blah blah blah

13 Comments

Spring, come back. Pleeeeeeeeeeeeeeeease.

My alarm went off at 5am this morning for the gym. I pulled the curtain aside and saw this:

img_4950

Grrrrrrr. If you don’t have night vision (what’s wrong with you???), that’s about six inches on my balcony railing. I knew the sidewalks and roads would not have been shoveled/plowed yet and decided to forgo exercise. I set the alarm for another hour, but I could not fall back asleep!! I hate that.

At 6am, it looked the same but lighter:

img_4951

So, we have six inches, and NYC public schools are closed due to weather for the first time in five years. But I’m pretty sure my agency is still open, and I’m pretty sure that Hunter won’t be canceling evening classes. So it’s business as usual for me!

Breakfast was a cup of the pumpkin gingerbread crockpot oats I made yesterday:

img_4957

Dressed up with 1/2 cup yogurt, 2 crumbled graham sticks, unsweetened coconut, pumpkin seeds, ginger, and cinnamon:

img_4958

With tea and snow:

img_4956

Do you have special snow plans today?

(You should make sure these plans include visits to see the most extensive giveaway ever at One Frugal Foodie AND the brilliant 200th post-iversary celebration prize pack at Krista’s Kravings.)

The big cheese

15 Comments

Wellllll … I did not so much work on the group presentation today. As usual, I took a quick break from homework to do one thing in the kitchen, and now it is three hours later. While preparing my yogurt for the week’s lunches, I helped myself to some of the overflow:

img_49161

The yogurt has fresh pumpkin, dates, prunes, banana, apple, cinnamon, ginger, cardamom, whole cloves, almond extract, and golean crunch mixed in. And pumpkin seeds sprinkled on top, of course.

Quesadillas were in order for dinner. I made my tortillas the same way I made whole wheat wraps here, but I used half whole wheat flour and half blue cornmeal. (I love this blue cornmeal that I have because it is very coarsely ground and adds texture and crunch to everything. It’s especially amazing for coating chicken or fish before browning in a pan, mmmmmm.)

Anyway, once the tortillas were done, I layered on the filling:

img_4918

  • last 1/4 cup salmon
  • last 1/4 cup black beans
  • salvaged rotten roommate scallions and grape tomatoes, sauteed in canola
  • last 2 oz. fat free feta

The other tortilla went on as a lid, and everything went into the oven for a melting session.

Meanwhile, I decided it was time to disrobe my parmesan cheese!! I have a small dairy-making hobby with weekly yogurt (which you know already), occasional cottage cheese and ricotta, and even more occasional hard cheese. Yesterday, I finally finished the round of blue cheese cheddar that I made in the fall. I call it blue cheese because it tasted sort of like blue cheese and had a penchant for turning blue from mold. Nothing a damp paper towel can’t fix, though. Before and after:

img_4834img_4835

Making your own cheese will do wonders for your mold tolerance.

Anyway, the blue cheese/cheddar was a thing of the past, so it was time to move onto bigger and better things with my parmesan! This parmesan has been aging in my fridge for nine months. That’s right — it takes at least as long to make parmesan as it does a baby! When I made the cheese last summer, I remember thinking that it would never be ready, but the day has finally come! Here it is pre-wax removal and post wax-removal:

img_4920img_4922

Of course, I had to taste a hunk right away:

img_4923

Success!! It’s salty like the Dead Sea, probably from all the brining it had to survive, but quite tasty. And very hard and crumbly, mmmm, perfect for grating. So that’s exactly what I did! It went on top of my quesadilla, along with salsa left over from a work meeting last week, steamed asparagus, and freshly ground black pepper.

img_4930

(Btw, that’s 1/2 the quesadilla. The other half is planned for tomorrow, depending on what kind of food I come across throughout the day.)

Inside:

img_4928

Mid-demolition:

img_4935

Dessert was more homemade fro-yo — I’m hooked! This mix contained scrapings from the batch of pumpkin gingerbread crockpot oats I made today, plain yogurt, and a tsp of peanut butter. Mmmmmmm! Again, I topped it with light whipped cream, toasted pumpkin seeds, sprinkles for flair, and a baby raisin walnut toast:

img_4941

And then, because I needed some extra love to pump myself up for the week, a chocolate heart:

img_4945

I’m in bed now with a mug of sugar cookie sleigh ride tea and a book, and I am pretty sure that sugar plums will start dancing through the room any second …

What’s your hobby? And is it food-related?

You need a microwave for that?

14 Comments

Happy March! In honor of the new month, I’ve been marching right through my to-do list all day :-D. Laundry’s done, one assignment is done, another assignment is part-done, and I’m thinking about starting work on my group presentation any second now …

For breakfast today, I finally experienced the delicacy that is the Fitnessista Breakfast Cookie. Look how huge it is!

img_4888

Following Gina’s instructions, I prepped the cookie last night, making several adjustments because I don’t have protein powder. My b-fast cookie included:

  • 1/2 cup old-fashioned oats
  • 2 tbsp unsweetened cocoa powder
  • 1/2 large ripe banana, mashed
  • 1/4 cup fresh pumpkin puree
  • 2 chopped dates
  • 1 chopped Hershey’s Kiss
  • 1 tbsp crunchy peanut butter
  • 1 tbsp toasted spicy/salty/sweet pumpkin seeds
  • 2 tbsp unsweetened soymilk

I spread the whole thing on a plate in cookie shape and left it in the fridge overnight. It was still somewhat goopy this morning, so I put it in the freezer for about 20 minutes to firm up as I’ve seen other bloggers do. (I thought later that powdered milk would have been good to replace the protein powder. I might try that next time to see if it removes the need for freezing.)

img_4891

When I finally got to sink my teeth in … YUM!! I ate it with a spoon from the inside out since the inside was less firm and melting faster — and I always like the edges of “baked goods” the best anyway:

img_4895

I expected the cookie to take all of 30 seconds to eat, but it took much longer! It was firm and chewy (not to mention the frozen spots that tasted like ice cream), and I really loved the addition of pumpkin seeds because they kept my teeth so busy and added extra crunch. I was also worried that I would miss my hot oatmeal, but I kept the longing at bay with a cup of hot soymilky black tea:

img_4887

I had expected to get hungry for a snack before lunch since I usually bulk up my oatmeal with yogurt, but there was no need! The cookie held me over for a solid four hours.

I kept my lunch main course light because I had big plans for lunch dessert! I mixed together a quick salmon and black bean salad with leftovers from making yesterday’s BSI Sweet ‘n’ Spicy Black Bean-Salmon Patties.

img_4899

The salad had:

  • salvaged ends of rotton roommate lettuce
  • 1/4 cup canned salmon
  • 1/4 cup black beans
  • 1/4 cup yogurt
  • 2 tbsp salsa
  • 4 shredded baby carrots
  • 1 tsp dijon mustard
  • paprika
  • 1 oz fat free feta, 1 tbsp toasted pumpkin seeds, and freshly ground black pepper all sprinkled on top

img_4906

This salad was actually so delicious that I kept refilling it with more lettuce because I didn’t want it to end!

img_4896For dessert, I had this little single-serving bag of Kettle Corn that I picked up from work. I hadn’t had kettle corn in ages, but I remember loving it!

Which brings us to the title of the post. This is microwave popcorn, and I forgot that I do not have a microwave! Whoops.

So, first I tried setting up the popcorn bag in my makeshift double boiler.

img_4898

Once the cover was on, I waited. And waited. And waited. When there was still nothing after 30 minutes, I threw caution to the wind, tore open the bag, and dumped its contents straight into the pot:

img_4909

Sweet sounds of popping began within mere minutes of the cover going on :-).

Meanwhile, there was melted kettle corn butter all over the empty bag that I definitely did not lick.

Fully popped:

img_4910

Mmmmm, it was better than I remembered!! Of course, I sprinkled cinnamon on top, too.

img_4913

In other news, it’s snowing again???? Give me a break!

Some things to do:

1. Submit your best recipes for inclusion in the Foods That Fit Blogger Cookbook ASAP.

2. Go win some yogurt and yogurt accessories from Yogurt and Berries!

How dependent are YOU on the microwave?

A Sandwich-y day … plus BSI entry!

14 Comments

Aaaaaand, once again, Saturday has completely vanished!!

Lunch this afternoon was blogworld-inspired and beyond delicious.

img_4817

I’ve been thinking about this sandwich combo ever since SnackFace featured it in wrap-form earlier this week. The only difference is that I didn’t have apple butter, img_4806so I used fresh apple instead.

And check out this individually wrapped slice of whole wheat bread. My coworker Jessica comes into work every morning with about 7 slices! Apparently, the school her daughter attends gets donations of food and encourages parents to take any extra.  Jessica’s file cabinets had started to overflow with bread, so she gave me a few slices last week with instructions to “go home and make a sandwich.” So, Jessica, that’s what I did! My coworkers are feeding me even on the weekends, haha :-).

So back to the sandwich. Two slices of whole wheat toasted with mashed banana on one half and a tbsp chunky pb on the other:

img_4807

And slices of sweet potato and apple in between:

img_4808

I also added a sprinkle of cinnamon because, as we know, I’m an addict.

img_4812My sandwich went into the oven for about 10 minutes to melt everything together (the pb slice of toast was on top so the pb would drip down as it melted and infiltrate everything). Ahhhhhh, DEEELICIOUS! I ate the sandwich with steamed asparagus on the side.

img_4819

On the side, I ate a bowl of toasted pumpkin skins:

img_4822

My afternoon snack consisted of 1/3 cup fresh pumpkin, 1/4 cup plain yogurt, the holy trinity of spices, a chopped date, and toasted pumpkin seeds:

img_4825

Afternoon snack #2 consisted of gouda samples from the market by my apartment (I saved the chocolate samples for later):

img_4827

And then I got crackin’ on this week’s BSI: Black Beans. As usual, I wasn’t about to spend money on anything new, so I gathered every potential ingredient I could find in the fridge and cupboards and came up with Sweet ‘n’ Spicy Black Bean-Salmon Patties. And thanks to suprising twists from the apple, balsamic vinegar, blue cheese, feta, and adobo, these aren’t your usual black bean patties, let me tell you!

For dinner, I had a patty on 1/3 toasted sundried tomato bagel with a dab of forty spice hummus and cucumber slices:

img_4855

With grape tomatoes and more sliced cuke on the side:

img_4861

Dessert #1 was the chocolate samples I saved from my gourmet market trip earlier. I had samples of Brooklyn Fudge in — are you ready?? — dark orange almond, dark cinnamon almond, and dark wasabi pecan (there’s also a little piece of dried mango and a dried mulberry on the side). Mmmmmmm:

img_4830

Dessert #2 was “ice cream”: a mix of 1/2 cup fresh pumpkin, 2 tbsp soymilk, vanilla, cinnamon, cardamom, ginger, nutmeg, 1/4 mashed banana, 1 tsp peanut butter, and cacao nibs (from above). I topped the ice cream with a squirt of light whipped cream, sprinkles, and a toasted piece of raisin walnut bread (from the event I attended in this post):

img_4878

Dessert # 3 was my long-anticipated Aztec Gold truffle, the last of the prize-pack of truffles Brandi sent for my BSI: Spinach win. Clearly, I love the spicy-sweet combo, so I’ve been looking forward to this guy like crazy!! Look at the gold sparkle:

img_4872

And inside:

img_4873

See that big chunk of candied orange peel? Yummmmmmm. This truffle did not let me down! I’m so sad that I have none left now :-/.

For my final snack of the night, I had a prune and a dark chocolate heart:
img_4884

I’ve been so lazy ever since my run this morning. Soooo, I have no choice but to buckle down on the schoolwork for real tomorrow. Does your to-do list ever seem so long that it’s impossible to start?