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Best 5 Minute Hummus

Don’t feel sorry for me because of my lunch.

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I didn’t have much time to be creative in my food choices this morning as this is what my children consider “getting dressed for school.”

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Don’t feel sorry for me because of my lunch.

I stress ate half of a watermelon around 12:30 and wasn’t that hungry afterward.

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Don’t feel sorry for me because of my lunch.

My sweet husband brought me Dutch Bros. and saved an otherwise unfortunate day.

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Don’t feel sorry for me because of my lunch.

Because the hummus I ate was AMAZING!!!

I continually go back to the Minimalist Baker’s recipes and this recipe for 5 Minute Microwave Hummus was mind-blowingly good.

You microwave your canned chickpeas with a garlic clove and then purée as you would any other hummus recipe. Best ever. Super smooth and super flavorful. I’m never making hummus any other way again.

Don’t feel sorry for me because of my lunch.

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Feel sorry for me for this pile of laundry I have to do. Tonight. Because J Man must wear his blue Italy soccer jersey to school tomorrow.

Oatmeal Chocolate Chip Scones

Real life conversation between my daughter and I to follow. I have not embellished anything.

Scene: we’re at my parent’s pool, splashing and playing.

Miss Rae: “Mommy, do you have a baby in your tummy?”

Me: “No…does it look like I have a baby in my tummy?”

Miss Rae: “Well…”

In her defense, Auntie Jen is pregnant and there’s been some baby talk around the house. Regardless, someone needs to teach that girl what you should and shouldn’t say to a lady.

Especially a lady in a swimsuit.

Especially a lady in a swimsuit who’s been training for a race and is recently ravenous.

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These scones won’t help matters.

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My favorite cookie is for sure chocolate chip. My second favorite is peanut butter (duh). But my third favorite is definitely oatmeal chocolate chip and these scones are a tribute to that cookie.

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Honestly, they are purely an oatmeal chocolate chip cookie in scone form. And since it’s not socially acceptable to eat cookies for breakfast, but scones are almost healthy (ha!) you should make and devour these scones, secretly knowing that you’re eating cookies for the most important meal of the day.

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Don’t overdo it, though. You don’t need random strangers (or your own daughter) questioning your fertility status.

I really shouldn’t be too concerned. Miss Rae also told me that when she was a baby she lived in Unk C’s tummy. She’s obviously slightly confused, so I’m trying not to take her pregnancy statements too seriously.

Oatmeal Chocolate Chip Scones

Ingredients

1 tsp egg replacer
2 TBS water
2 cups AP flour
1 cup rolled oats
1/4 cup brown sugar
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
6 TBS earth balance vegan butter
3/4 cup almond milk
1 TBS vanilla
1/2 cup chocolate chips

Instructions

Combine egg replacer and water in a small bowl. Set aside.

In a food processor, pulse flour, oats, sugar, baking powder, baking soda and salt. Add butter and pulse until sandy in texture.

In a medium bowl, combine milk, egg mixture, and vanilla. Add to food processor and pulse, just until combined. Add chocolate chips.

On a floured surface, press the dough into a circle. Cut into 8 wedges. Bake at 400 for 18 minutes.

Kindergarten

I blame it on the emotion of this day, but I’ve lost all will to clean.

A friend from across the world came to visit me at 5:30 this morning. We wrapped up in blankets and drank coffee on the back patio because:

A) I didn’t want to wake up the kids
B) Our house was a disaster.

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I warned her via Facebook.

I’m not cleaning because I’m tired. I’m not physically tired (I’m getting adequate sleep and running enough to chase away lethargy), but I’m emotionally spent.

Sometimes, all the time I struggle with change.

Today, the kid who used to look like this:

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(Thanks to a former student for finding this picture in an old yearbook:)

Now looks like this:

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And is officially in Kindergarten.

I cried. A lot. Enough that I had to leave his classroom, go home and pull myself together and then return to school to finish filling out paperwork. I told you. Emotionally spent.

His report for the day?

“I like my teacher but there is going to be too much homework because she said we will have 12 quizzes everyday.”

I mentioned it’s Kindergarten, right?

I guess we’ll just be adding a stack of homework to the ever growing pile on the breakfast bar. My house will never be clean again.

Novel, but not great: yellow watermelon

There are some things in life that people only like because they’re novel.

Exhibit A: this vegeburger using a glazed doughnut as a bun.

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This was my mom’s dinner choice when we were in Santa Cruz last month. It shouldn’t surprise me that she ordered this as she’s also the lady who likes nutritional yeast on ice cream. I tried a bite. It was ok. Not gag-worthy, but not something that I’d order again. Novel, but not great.

Exhibit B: This dress (I hope).

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I absolutely H.A.T.E. (That’s me spelling because we don’t use the “h” word in my house) this style of ‘short in the front/long in the back’ dresses. I don’t even find this novel, but others apparently do and I hope the trend goes away fast.

Exhibit C: Yellow watermelon.

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I first saw this watermelon at the Walla Walla Farmer’s Market and I had to have one.

A) Because I always try to buy things at the market. I’ve learned the hard way that if you don’t buy things from Farmer’s Markets, the vendors don’t make money and then they stop coming and then the “Farmer’s Market” turns into a Mary Kay table and a lady who makes soaps that all smell of patchouli.

B) Because yellow watermelon! How cool is that?

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Before you drive between 30-300 miles for the WW Farmer’s Market, just to experience your own yellow watermelon, here’s the scoop:

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It tastes fine. It tastes like watermelon (shocker). It is very labor intensive because there are 1569 seeds and cutting the fruit into chunks worth eating took a lot of time.

Novel, but not great.

Exhibit D: I typically believe that Buzzfeed falls into the “novel, but not great” category but these Tips for Runners are brilliant. After my run today I definitely needed #’s 5, 14, and 19.

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And I gotta say, some of that yellow watermelon was pretty amazing following my 8 miles!

She & Him, 34/52

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A portrait of my children, once a week, every week, in 2014

She: Balloon hat at Pineapple Pete’s shaved ice

Him: Discovering goggles

Cilantro Salad Dressing

There are pros and cons to having a family owned bakery walking distance from your house.

Pros:

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1. Fresh homemade bread anytime you want it.

2. Quick lunches without having to make something boring at home.

3. Free coffee. Enough said.

Cons:

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In case you didn’t catch the beauty the first time.

1. Fresh homemade bread anytime you want it (And I want it all the time. I eat a lot of bread.)

2. Too. Many. Doughnuts.

My parent’s bakery does a pretty good job of offering vegan options. You can get vegenaise on an avocado sandwich, a couple of their soups are vegan, and my mom makes these amazing “cinnadoodles” that are rarely in stock because even non-vegan people are addicted to them.

Salad dressings, however, are a problem unless you want Italian. I get tired of Italian. They make an amazing (non-vegan) cilantro dressing and I’ve been trying to imagine ways to veganize this dairy-based dressing.

As always, tofu to the rescue. (There’s a phrase you hear everyday, right?)

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I had a ton of cilantro leftover from my last salsa making extravaganza and I threw that into the magic bullet along with some silken tofu, olive oil, AC vinegar, garlic, cumin and salt.

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I realize I say this about 99% of my recipes, but it was so quick and easy!

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Unk C’s salad

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My mega burrito

Mom, if you’re reading this, you need to try this recipe at the bakery. Even Unk C, carnivore extraordinaire, liked it!

Also, don’t let me eat anymore bread…until next week.

Cilantro Salad Dressing

Ingredients

1/2 cup cilantro
4 oz silken tofu
1/4 cup olive oil
1 TBS apple cider vinegar
1 garlic clove
1/4 tsp salt
1/4 tsp cumin

Instructions

Combine all ingredients in a blender (vitamix, magic bullet) and purée until smooth.

Pour on everything.

Canning Peaches

This week has been weird for me. It’s possible that the Vicodin played into this. (If you’re new, I had a root canal on Tuesday. It wasn’t my best moment.)

But pain relieving medication aside, it was weird because for the first time in my life as a mom, Matty B went on a business trip and I stayed home with the kids.

Honestly, it was kind of surreal. After all, I’m typically the one in my power suit, heading out the door to conquer the world. And Tuesday morning, I was that mom in my yoga pants, kids spreading toast crumbs all over the breakfast bar, kissing Matty B goodbye as he headed out the door.

And it’s not like I’m a person who holds fast to “gender roles” (although I’ve never mowed a lawn and have recently banned Matty B from doing my laundry), but I just felt…weird. The stay-at-home mom. An unfamiliar, but not at all unpleasant spot to be.

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I embraced my role wholeheartedly (would you expect anything less?)

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I canned peaches! This was novel, not only for me, but for J Man who couldn’t get over the fact that we were “storing food for the winter.” When I tried to get him to try a bite of peach, he responded in horror:

“But mommy, if I eat the peaches now, what will we eat this winter?”

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Before you start to tell all your friends about how awesome I am, you should know that I’m blessed to have an amazing friend who could can peaches in her sleep and she came over and did all the work taught me how.

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3 hours and 3 lugs later (isn’t that a funny name for a box of peaches? A lug?), we had 21 quarts and a pretty sticky floor (but only around where I was standing.)

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I’m so excited to have “food for the winter.” And I just might be catching onto this stay-at-home mom thing. Now pardon me while I go and grind up some wheat for the bread that I’ll bake fresh tomorrow morning go to the store and buy a loaf of bread for toast.

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