{recipe} 3 minute oatmeal

There are soooo many things I need to blog about. For example, my trip to Prague (in November of last year!!!), an awesome food tour I went on in Madrid, my first solo trip to Zaragoza, Spain, a beautiful hike in the Spanish countryside, my travel plans for the rest of the year (I'm so excited), and of course my wonderful boyfriend's law school spring break trip to visit little ol' me in Madrid. But currently my laptop is sadly broken. The cooling fan has gone kaput, so it is now time to put some of these English teaching euros aside for a computer repair. Womp womp womppppp. Anyways, you didn't click on this link to read about my troubles in blogging paradise. Amirightttt? Alas, it is finally time for the most perfect oatmeal recipe around. And it only takes three minutes to make. (No really, it took me longer to make my cafe con leche than it did to churn out this delicious recipe.)

I have had a really hard time finding the chewy rolled oats I am used to eating at home in Madrid. The box I bought from the grocery store looked promising, but had an incredibly goopy, soupy texture. Ick. What can I say? I'm a texture girl through and through. I found these oats at a natural food store near my flat, called La Magdalena de Proust. I was like a middle aged man in a Ferrari showroom the first time I walked in there. It takes all of my willpower not to buy everything in sight. I have to keep reminding myself, "Do you want this bag of chia seeds or do you want to eat chocolate in Switzerland?" Priorities, obviously. When I saw a 500g bag of rolled oats for 2€ at this store though, all bets were off. I was so happy after leisurely waking up and rolling out of bed to be able to make a favorite breakfast item from home. So what makes this particular oatmeal so special? A very awesome addition of a mashed banana to the oats/milk mixture. It thickens the oatmeal and adds a natural sweetness. Usually I dump a bunch of brown sugar into my oatmeal, but I didn't need any additional sweetness with this recipe! 

{recipe} whole wheat banana bread pancakes

Happy Friday! You look like you deserve pancakes.

Hi, I'm Jen. I suck at spooning batter onto pans and flipping pancakes to make perfect little circles. Also. Sometimes I let one of the sides get a litttttle too brown because I'm scared of ruining my pancake forever mid-flip. But it's okay. We don't have to be perfect around here. 

Flavor is everything. And guess what? These just happen to taste exactly like your favorite loaf of banana bread, except you don't have to deal with the heat stroke you have when turning on your oven in the middle of the blistering hot summer. You can even throw in some chocolate chips if that's your thing. It's usually mine, but I wasn't thinking clearly yesterday. Next time. :)

Stack 'em high, throw some walnuts on top, and saturate in syrup. As Rihanna would say, "cheers to the freaking weekend." 

Whole Wheat Banana Bread Pancakes

Recipe adapted from Mega Bite, who adapted from the cookbook Pancakes by Adrianna Adarme

**The reason why my pancakes are whole wheat is because I only had about half a cup of all-purpose flour left and was feeling too lazy to go to the grocery store. I subbed half a cup of whole wheat flour and made them healthy! ;) So feel free to use one cup of all-purpose if you don't have whole wheat flour.

Ingredients:

Dry:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 T light brown sugar
• 1 t baking powder
• 1 t baking soda
• 1/4 t cinnamon
• 1/4 t kosher salt.

Wet:

• 1 cup mashed ripe bananans (about 2)
• 3/4 cup melted coconut oil (or vegetable oil)
• 1 cup buttermilk, shaken
• 1 large egg
• 1 t vanilla extract

Mix ins and toppings:

• 1/3 cup chopped walnuts
• maple syrup and butter to top
• butter or oil for the skillet.

Directions:

1. In a medium bowl whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. All at once add the wet to the dry and mix until just combined. Fold in the walnuts.
2. Preheat your skillet over medium heat and brush with butter or oil. Using 1/4 cup measuring cup, scoop the batter onto the warm skillet. cook for 2-3 minutes or until small bubbles form on the surface of the pancakes, then flip. Cook on opposite side for 1-2 minutes, or until golden brown.
3. Serve with butter, maple syrup, and more walnuts. Enjoy!

PS. I've created a Facebook page for this blog. I'd love you if you would like it. :)

xx, Jen

{recipe} sweet potato hash

I woke up yesterday with a determination to cook something delicious. I once again have a real kitchen, stocked with all of the pots, pans, and utensils I could ever want or need, and more importantly --- all of the ingredients I could ever want or need.

Potatoes? Check. Veggies? Check. Eggs? Check! Sausage? Check again!

I didn't even have to go to the grocery store to make this meal. Ahh.... it's good to be home.

This breakfast was absolutely delicious! We paired our sweet potato hash with a sunny side up egg (click here for detailed instructions on how to make these eggs), fresh peaches, and breakfast sausage, but we decided that this recipe would be great as a dinner side as well!

My potatoes didn't end up being super crispy and fried like the ones from Cracker Barrel, but it was totally fine. Don't worry if it isn't perfect - it will still taste delicioussssss.

One tip I will give before beginning this recipe is to prep all of the ingredients prior to cooking. It will help things run much more smoothly.

Sweet Potato Hash
Recipe from The Food Network

Ingredients:

• Two large sweet potatoes, peeled and cubed
• 6 tablespoons olive oil, divided
• 1/2 red onion, chopped
• 5-6 mini sweet bell peppers or one large bell pepper, chopped
• 1/4 cup green onions, light and dark green parts
• 2 cloves garlic, chopped
• 2 teaspoons smoked paprika
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley

Directions:

1. Prep all of the ingredients before beginning.
2. Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
4. Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. 
5. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Enjoy!

PS. I've created a Facebook page for this blog. I'd love you if you would like it. :)

xx, Jen

{recipe} lightened-up pumpkin banana bread

Is there anything more quintessentially fall than the smell of banana bread wafting through your house? I don't believe there is, unless you add some pumpkin into that mix. I'm sorry for pushing my pumpkin obsession into your faces, like every.single.time I post a recipe. But I'm not really at all. Like we all like to say on Twitter, #sorryimnotsorry or #SINS!

This pumpkin banana bread tastes as good as the full-fat version, but has absolutely no butter, oil, or white sugar in it. I will always have a soft spot for good ol' traditional banana bread, but this recipe adds a healthy twist that I just had to try! Greek yogurt, pumpkin, and bananas keep this bread from becoming dense & dry. Yep, I said it - Greek yogurt! I love finding recipes that use my favorite snack to lighten-up old classics. This bread is also made with just about half all-purpose flour and half whole wheat flour, which makes it a breakfast loaf you can feel good about starting your day with.

Lightened-Up Pumpkin Banana Bread:
Recipe credit to Closet Cooking

Makes 1 loaf.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup white whole wheat flour (or traditional whole wheat flour for a darker loaf)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large over-ripe bananas
• 2 eggs
• 1/2 cup Greek yogurt
• 1 cup pecans, coarsely chopped (optional)

Directions:

1. Mix flours, baking powder, baking soda, salt, and spices in a bowl.
2. Mix brown sugar, pumpkin, bananas, eggs, and Greek yogurt in a large bowl.
3. Slowly mix in dry ingredients into the wet, and then stir in pecans.
4. Pour mixture into greased 9x5 inch loaf pan.
5. Bake in preheated 350F oven until golden brown and a toothpick poked in center comes out clean, about 60 minutes.

This bread would be fabulous slathered with some of the homemade pumpkin butter I made last year. I don't discriminate though. Some good ol' Smart Balance butter was perfect on this too. YUM!

In other news, I'm currently in the process of reading Mindy Kaling's book, "Is Everyone Hanging Out Without Me (And Other Concerns)." It is SO FUNNY! She is so relatable and hilarious. If you need some comedic relief in your life, I definitely recommend this book.

xo, Jen

{recipe} peanut butter banana oatmeal

Meet my new favorite breakfast.

The oatmeal is naturally sweetened with peanut butter, a slightly caramelized banana, some delicious fall spices, and vanilla extract. Chia seeds thicken the oatmeal and make this morning treat even more filling and nutritious. You should enjoy this sitting on your porch or patio with a cup of coffee like I did this morning. Bonus points for bringing your Kindle along.

PB & Banana Oatmeal:
Recipe by Oh She Glows
One serving

Ingredients:

• 1 large ripe banana, peeled & roughly chopped. (I used a frozen banana - let thaw for a few minutes if you do!)
• 1 tsp butter or coconut oil
• 1/2 tbsp peanut butter
• 1/2 - 1 tsp chia seeds (or ground flax)
• 1/2 cup rolled oats
• 1 cup almond milk
• 1 tsp ground cinnamon
• 1/8 - 1/4 tsp ground nutmeg
• pinch of salt
• 1 tsp pure vanilla extract
• toppings: anything your heart desires! I sprinkled sliced almonds and granola, and drizzled honey on mine.

*Make it easier to make in the morning by combining oats, spices, salt, and chia seeds in a bowl the night before.

Directions:

1. In a medium pot over medium heat, cook banana in the butter or oil for 5 minutes, stirring frequently.
2. Stir in 1/2 tbsp peanut butter, and then add oats, chia, spices, a pinch of salt, and milk. Whisk well until combined.
3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 minutes. Remove from heat and stir in vanilla.
4. Scoop into bowl, add toppings, and enjoy!

Other breakfast recipes from around the web that I am craving:

• Pumpkin Chai Oatmeal Blueberry Muffins
• Baked Pumpkin Spice Oatmeal... To-Go
• Whole Wheat Coconut French Toast
• Chocolate Chip Oatmeal Cookie Pancakes

What is your favorite breakfast? 

xo, Jen

{recipe} vegan peach + nectarine muffins

Oh yeah, these also are made using whole wheat flour and oatmeal, and are naturally sweetened with mashed bananas and honey. nomzzzzz.

PS. Sorry for the really awful picture! It has been raining almost non-stop all day. Of course this happens on my ONE day off for the next 6 days. Wooooo! Luckily, today met all of the requirements of my ideal rainy day. As in: wear PJs all day, read my Kindle, drink hot tea, and cook/bake.

These muffins are perfectly sweet without adding actual sugar granules. Make these ASAP before all of our delectable peaches and nectarines go out of season. 

Whole Wheat Vegan Peach & Nectarine Muffins:

Adapted from Eat, Live, Run

Ingredients:

• 1 1/4 cup white whole wheat (or whole wheat or spelt) flour
• 3/4 cup old fashioned oats
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1/2 cup honey
• 1/2 cup vegetable oil
• 3 bananas, mashed
• 1 lb peaches & nectarines, sliced 1/4" thick & then cut into thirds
• 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350* F.
2. Whisk together flour, oats, baking soda, salt, and cinnamon in a large bowl. In another bowl blend together the honey, oil, and mashed bananas.
3. Add wet ingredients to dry and combine. Gently fold in peaches & nectarines. Stir only until combined.
4. Fill greased muffin tins with batter. Bake for 25-30 minutes until golden brown. Serve warm.

Look at alll thhhee fruuiiit. 

PPS. Sorry for the lack of an actual post. I am having blogging block (as evidenced by my disappearance for a few days.) Enjoy these muffins & I will be back before you know it!

xo, Jen

{recipe} vegan pumpkin pie banana chunk oatmeal cookies

That super long title does not even include all of the yummalicious ingredients that went into these incredibly healthy "cookies." Let's add dark chocolate chunks, pecan, & shredded coconut to the mix.

Oh yeah. Now we're talking.

When I first mentioned the idea of making this delicious little treat, my dad immediately said, "No! Don't make those!" Me: "Why...?" Dad: "Oatmeal cookies? There is always 4 sticks of butter and a ton of oil in those! We don't need all that oil and fat!"

I love ya Dad, but you are wrong. So wrong.

Meet your perfectly HEALTHY oatmeal cookie.

Water-based canned pumpkin, agave nectar, syrup, and ripe bananas make these cookies super moist {awful word, correct adjective} without the addition of butter or oil. A flax egg allows you to enjoy these cholesterol-free. All of the above also makes them look like little dough balls. I don't hate it.

Baking these made my kitchen smell like fall. I can just imagine myself eating these on a crisp, cool fall night out on the patio.

Speaking of fall, y'all realize that THE BEST TIME OF THE YEAR is almost here right?

I literally get butterflies and chills watching these pump up videos for FSU. Ah. So soon!

Vegan Pumpkin Pie Banana Chunk Oatmeal Cookies

Recipe adapted from Oh She Glows (third recipe in a row... I just love her blog!)

Ingredients:

Dry:

• 1 cup regular rolled oats (not quick cooking kind)
• 1 cup whole white wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons chopped pecans
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 2 tablespoons dark chocolate chunks
• Sweetened shredded coconut (optional)

Wet:

• 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
• 1 tsp vanilla extract
• 1/4 cup agave, 1/4 cup syrup [or 1/2 cup agave or 1/2 cup syrup]
• 1 small banana chopped, NOT mashed
• 3/4 cup canned pumpkin

Directions:

1. Preheat oven to 375F. Mix together your flax egg in a small bowl and stick in fridge for 15 minutes, or until you finish mixing other ingredients.
2. Mix dry ingredients in a medium bowl and set aside.
3. Mix wet ingredients in a small bowl and then mix in flax egg mixture.
4. Pour wet ingredients into the dry ingredients bowl and mix well. This part forced me to use some upper body strength. You can do it!
5. Drop heaping tablespoons of dough onto a pan covered with wax or parchment paper.
6. Bake for 13-15 minutes, or until tops and bottoms are golden brown.
7. Place on cooling rack and sprinkle with shredded coconut. Yum!

Keep cookies in an airtight container in the refrigerator.

I ate one with my yogurt for breakfast this morning, and one for a healthy dessert last night.They are chewy little pillows of pumpkin goodness.

ENJOY!

xo, Jen

{recipe} homemade granola

Welcome to my first attempt at homemade granola.

It is safe to say that I will never be buying the packaged stuff ever again!

You may be asking yourself if it is worth the hassle of making your own granola when 

you can buy a bag of the prepackaged stuff for $4.00 at your local grocery store.

Well, in short, this granola is goooooooooood.

It is slightly sweet, slightly salty, crunchy, and chewy all at once.

Yum & Yummer.

I also love that I know exactly what goes into it. No processed foods here.

So. Just do it.

By the way, don't let the shopping list scare you off! 

I found all of the ingredients for this recipe at Publix, my local supermarket.

Unfortunately, I couldn't check one item off of my shopping list: chia seeds.

Momma had to make a special trip to Whole Foods on her lunch break to buy some more.

Now we can successfully make some more overnight oats.

...which you should top with this:

Granola to face forever and ever.

Homemade Granola

Recipe slightly adapted from the wonderful Oh She Glows.

Ingredients:

Dry:

• 2.5 cups rolled oats (regular, not instant)
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw pecans, roughly chopped
• 1/2 cup roasted sunflower seeds
• 1/2 cup raw sesame seeds
• 2 tbsp ground flax
• 2 tbsp sweetened coconut flakes
• 1 tsp ground cinnamon
• Pinch of ground nutmeg
• 3/4 tsp kosher salt

Wet:

• 3-4 tbsp molasses (original recipe called for brown rice syrup. this substituted nicely.)
• 1 tbsp agave nectar
• 1 tbsp coconut oil
• 2 tbsp applesauce, unsweetened
• 2 tbsp Smart Balance peanut butter
• 1/3 cup packed brown sugar

Mix-ins:

• 2/3 cup dried cranberries
• 2/3 cup raisins
• Anything your heart desires! Chocolate chips? Pumpkin seeds? Do it!

Directions:

1. In a large mixing bowl, mix together the dry ingredients.
2. Preheat oven to 300F. 
3. In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil on medium heat and then simmer on low for 5-10 minutes, stirring frequently. I took it off the heat at around 7 minutes.
4. Add the wet mixture (while still warm) to the dry mixture and stir well. Make sure that all of the dry ingredients are fully combined and coated with the wet ingredients.
5. Spread onto a pan lined with parchment or wax paper and bake in the oven for 45 minutes. Remove the pan from oven every 15 minutes and stir granola for even baking and crispiness.
6. Cool granola for 20-25 minutes in the pan before pouring into a bowl and adding your mix-ins. It will crisp up more as it cools.

This recipe makes about 6 cups and will last for a month in the fridge in an airtight container.

That's what I'm talking about. :)

Add this granola to your favorite Greek yogurt, oatmeal, overnight oats...

....or just eat it plain right out of the container.

That looks like a party bowl full of goodness right there.

xo, Jen

{recipe} blueberry banana pie overnight oats

I'm sticking with my EAT EVERYTHING COLD mentality right now.

Remember my smoothie from yesterday? 

Well. I'm adding a new cold breakfast into the mix.

Overnight - oats - are -  a - blogging - sensation.

You can make a standard recipe and add in your toppings in the morning.

OR

You could make a delectable version the night before and wake up a million times 

before you have to because you are just soooo excited to try it. Yeah... that happened.

Coming from a girl who used to despise everything having to do with oatmeal, that is impressive.

However, I learned the error of my ways. Who wants to actually just eat a bowl of milk & oats?

I sure don't. Not when I can make something even more delicious and nutritional!

Blueberry & Banana Pie Overnight Oats

Slightly adapted from Oh She Glows (a FABULOUS vegan blog. check it out!)

Ingredients:

• 2 cups rolled oats
• 2 cups milk of choice; dairy or non
• 1/3 cup agave nectar
• 3 tbsp chia seeds (I found mine at Whole Foods)
• 1 tsp ground cinnamon
• 1 - 1 1/2 cups blueberries
• 2 bananas, peeled and chopped
• 1/2 cup chopped pecans
• pinch of kosher salt
• 1 tsp vanilla

Directions:

1. Mix in casserole dish (I used a 2 1/2 quart which left lots of room for stirring and mixing) and place in fridge overnight.

This recipe makes about 4-6 servings and will keep in the fridge for 2-3 days.

Now you have no excuse to not eat a healthy & filling breakfast every morning.

All you have to do is let the fridge do its magic work overnight. :)

In other news, did y'all watch Pretty Little Liars last night?!

My best friend and I were FREAKING OUT!

Next week's is going to be so scary. Whyyy do they have to involve a snake?

Enjoy your Wednesday!

xo, Jen

{recipe} vanilla protein waffles

Y'all. These are so easy & delicious. 

And incredibly healthy.

No flour. No oil.

Plus, you are getting 5 grams of protein per waffle.

Recipe adapted from Meals and Moves

Makes 8 waffles.

Ingredients:

• 1 cup uncooked old fashioned oats
• 1 cup fat free vanilla greek yogurt*
• 6 egg whites or 1 cup of the liquid egg whites
• 1 scoop vanilla protein powder**
• 1 TB vanilla extract
• 1/2 - 1 TB cinnamon to taste

*Original recipe called for cottage cheese. Y'all know my stance on that stuff though. I didn't have any in my fridge, so I just went with my trusted vanilla chobani greek yogurt & they turned out just fine!

**The original poster noted you can completely omit the protein powder and they will still turn out fine. I did not try this though, so do at your own discretion.

Directions:

1. Blend all ingredients together.
2. Let batter sit for 5 minutes.
3. Cook on waffle iron as you normally would. You can also make these into pancakes! 
4. Top with whatever you'd like.

I topped my waffle with some smart balance peanut butter and a drizzle of agave.

The best part about these waffles is that you can make them on a lazy Sunday morning, freeze the leftovers, and then have a quick, hearty, and healthy breakfast on those weekday mornings that you just don't have time. It is as easy as taking one out of the freezer & popping it in the toaster.

Enjoy!

PS. I accepted my spot in the TtMadrid January course yesterday.
Officially moving to Spain first thing in 2013! :)

xo, Jen

{recipe} egg-white omelet

I am probably the least picky eater you will ever meet.

However, I hate two things in this world.

Cottage cheese & plain eggs.

The cottage cheese thing is for obvious reasons.

Who ever thought it was a good idea to create a substance

that looks like chunky yogurt but tastes like salt?

I WILL NEVER UNDERSTAND!

On the other hand, I have always had a love/hate relationship with eggs.

I had a bad hard-boiled egg once and have never been able to eat

them plain ever again. Scrambled eggs? Nope. Over-easy? No thank you.

Hard-boiled? Do not make me feel queasy.

I do really enjoy quiche and egg-white omelets, but only when I am in the mood.

I guess I can only eat eggs junked up with veggies (and lots and lots of cheese).

In the pursuit of healthier breakfast eating than just straight carbs,

(I'm looking at you cereal, toast, and grits!)

I decided to try to make my own egg-whites omelet.

My first attempt failed miserably.

That's right... I pretty much have no idea how to cook eggs.

I can cook for hours in preparation for a party, and prepare

a pork tenderloin, but I am completely hopeless in the kitchen

when it comes to breakfast food. Whew. Confession time!

I found a base-recipe on Reader's Digest's website & realized how wrong 

I was doing everything. I am so glad that they finally were able to teach me the ways

of omelet making. I liked this omelet so much that I didn't even have to smother it in 

ketchup like I always do with whole-egg omelets. 

I can finally make a breakfast that is healthy & easy that does not involve yogurt or oatmeal.

Winning.

Egg-White Omelet:

Recipe adapted from Reader's Digest.

Ingredients:

* 3 large egg whites -or 9 tablespoons if using packaged egg whites, like Egg Beaters.

* 1 teaspoon water

* 1/8 teaspoon salt

* 1/8 teaspoon fresh ground pepper

* 2 sweet baby peppers, seeds removed & diced

* 1 tablespoon onion, diced

* 2 slices canadian bacon, diced

* 2 tablespoons shredded low-fat cheddar cheese

* cooking spray

Directions:

1. Whisk egg whites, water, salt, and pepper together until frothy. Toss veggies, canadian bacon, and cheese 

    together in a bowl and set aside.

2. Lightly spray small skillet with cooking spray. Heat on medium for about a minute. Pour egg mixture into

    pan, and cook until eggs begin to set on bottom. You will be able to ease the eggs up with a spatula.

3. Spread filling over half of omelet, leaving a 1/2-inch border, and reserving 1 tablespoon of filling for a

    garnish. Lift up omelet and fold in half, slightly off-center so filling peeks out. Cook 2 minutes. 

4. Slide omelet onto plate & garnish with remaining filling. ENJOY!

xo, Jen

{recipe} trail mix bites {& a blog button exchange}

I love tiny treats that you can pull out of the freezer one at a time and enjoy.

One sweet little bite.

One healthy sweet little bite.

I have been looking for new ways to use oats and quinoa together.

I love savory quinoa and oatmeal for breakfast, but this recipe took the two to another level.

These trail mix bites are perfect for a healthy, sweet snack to take along on a hike or in a lunch box.

The latter is especially important to me because I will have to pack my lunch every day for seven weeks once I start working summer camp at my elementary school. I am currently trying to find a bunch of lunch ideas to keep me happy and healthy. I will definitely make another batch of these for summer camp.

Trail Mix Bites:

Recipe adapted from Eat, Live, Run

Ingredients:

• 1 cup old fashioned or quick-cooking oats, dry
• 1/4 cup quinoa, dry + 3/4 cup water
• 1/3 cup chopped up plain almonds
• 1/2 cup dark chocolate chips
• 1/3 cup dried cherries, raisins or cranberries
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1 tbsp peanut butter
• 1/3 cup honey

**The original recipe called for coconut flakes and sunflower seeds. I used what I had on hand and you can too! 

Directions:

1. Combine the quinoa and water in a small saucepot and bring to a boil. Reduce heat and simmer for about 12 minutes, until quinoa has absorbed all the liquid. Fluff and scoop quinoa into a large mixing bowl.
2. Add almonds, oats, and dried cherries to quinoa and mix well. Bring honey to a simmer on the stove then stir in the vanilla extract and pour on top of nuts and seeds. Mix until well combined.
3. Let mixture cool before adding the chocolate chips, peanut butter and sea salt. Mix well with your hands so the peanut butter is evenly dispersed but be careful not to melt the chocolate chips! Chill dough in fridge for an hour.
4. Using wet hands, gently roll mixture into golf ball-sized balls. Place balls on a plate and chill for at least two hours until firm. (You will need to wet your hands a few times or else mixture will fall apart and stick.)

You can store these in the fridge or in the freezer. 

I prefer them straight out of the freezer after a long workout.

{blog button exchange}

I recently created my own blog button! 

I would love to exchange buttons with fellow bloggers to put on our sidebars. :)

Please email me at cookingloveandlife@gmail.com if you are interested!

xo, Jen

{recipe} roasted strawberry & brown butter pancakes

I love lazy mornings filled with delicious food.

I went home for the weekend to spend Mother's Day with my family.

I saw the recipe for these pancakes on my favorite blog the other day and could not stop thinking about them. I e-mailed the link to my mom and told her to get excited for Mother's Day! :)

We ate our pancakes with our favorite sausage, Aidells' Pineapple & Bacon, which my dad grilled.

These pancakes are soooooo good.

I kept wondering why I had never let roasted strawberries into my life before.

They would be delicious on oatmeal, in yogurt, in dessert, on waffles... the list goes on and on.

They would also be really good in salad or risotto I think. Hmmm....

But don't just take my word for it...

You better try these for yourself. 

Less talking. 

More cooking. 

Get to it!

Roasted Strawberry & Brown Butter Pancakes

Recipe by: How Sweet It Is.

Ingredients:

• 1 1/2 cup sliced strawberries - We used an entire quart of strawberries and it still wasn't quite enough for how many strawberries each of us wanted on our pancakes. So. Make 1 1/2 cups, or more... up to you!
• 1/2 teaspoon olive oil
• 1/4 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup whole wheat flour - The original recipe called for whole wheat pastry flour. We didn't have any so just used plain whole wheat flour. I think the pancakes would be lighter and fluffier with the pastry flour, but mine were still delicious without!
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 egg, lightly beaten
• 1-1 1/4 cups milk 

Directions:

1. Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside.
2. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn't smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)
3. Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.

Who is ready for breakfast?

xo, Jen

{recipe} mixed berry & banana baked oatmeal

What I have learned about myself since being in college:

I am not a breakfast person.

The smell and taste of eggs makes me feel queasy.

I burn pancakes.

I don't know how to whip up a beautiful breakfast on a lazy Sunday morning.

I would rather sleep in a few extra minutes M-F and grab a granola bar than wake up and make something.

I'm not the biggest fan of plain oatmeal.

I do love cheese grits, but this girlish figure won't be sticking around for long if I make those every day!

I don't really know how to whip up french toast.

My bacon never turns out right.

What kind of food-obsessed blogger fails at breakfast?!

I have found a solution.

BAKED OATMEAL.

I found this recipe on Skinny Taste's blog and instantly knew I had to try it out.

I had all of the ingredients in my kitchen and I was getting ready for a "lazy" weekend filled with studying and organizing. By lazy I mean I didn't leave my apartment and wore sweatpants and slippers the entire time.

I am so glad that I decided to make this. I ended up making the entire batch for my roommates and me to eat on Sunday and then snack on for a few more days as a quick breakfast before running out the door for class. I adapted Gina's recipe slightly, by using frozen mixed berries I had on hand instead of just blueberries. It would have been delicious either way.

Mixed Berry & Banana Baked Oatmeal

Original recipe by Skinny Taste

Ingredients:

• 2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• 1 1/2 cup blueberries - I used defrosted frozen mixed berries
• 1/4 cup honey (or agave)
• 1 cup uncooked quick oats
• 1/4 cup chopped walnuts or pecans - I used sliced almonds!
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk (or any milk you desire)
• 1 egg
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish.Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 
3. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
4. Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 
5. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.
6. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

I was obviously too impatient to let the oatmeal cool enough to cut a bigger slice. 

That little piece just looks so sad.

Drink lots of coffee and have a super productive day with this healthy, filling breakfast.

Oh, and I totally have to let you in on a little secret.... A warm slice of this baked oatmeal topped with vanilla greek yogurt tastes JUST like cobbler with ice cream. Do it.

xo, Jen

{recipe} the pumpkin chronicles

I already talked about my obsession with pumpkin here. Something I am not obsessed with is that fact that most pumpkin recipes only call for one cup of pumpkin puree. A can of pumpkin puree has more than one cup in it. What is a girl to do?! Stick it in a tupperware and put it in my refrigerator? Um, sure but I know that I will forget about it and that it will inevitably end up being pushed to the back (aka the pit of icy no return.)  I had to think of something and I couldn't bring myself to bake any more sweets..... yet.

When my mom worked at Williams-Sonoma she always bought a million jars of pumpkin butter with her discount. We would have it sitting in our pantry for months past pumpkin season. I did not complain. I would spread that stuff on toast, english muffins, normal muffins, etc. every morning before I left for school. 

In short, pumpkin butter is my jam.

(Ha. Get it?! Yeah, I'm hilarious.)

Since I live in the middle of nowhere (yay for Tallahassee), I am not fortunate enough to have a Williams-Sonoma nearby (which is a complete crime BTW). I decided to go ahead and try to make pumpkin butter with that random tupperware of pumpkin puree sitting on the top shelf of my refrigerator.

Pumpkin Butter

Ingredients:

• 1 cup pumpkin puree
• Drizzle of honey
• 1/2 cup tightly packed brown sugar
• 1 T apple cider vinegar
• 1 T cinnamon
• 1/4 t nutmeg
• 1/2 T pumpkin pie spice
• 1/8 t salt

Directions:

1. Put all ingredients into a sauce pan and simmer for 45 minutes on very low heat. Stir frequently.
2. Refrigerate immediately. It will last for about a week or so in an airtight container.

This recipe filled half of a regular size mason jar. I will definitely double the recipe next time! Also, don't let your brown sugar caramelize like mine did. It won't taste bad but it will look like your pumpkin butter burned a little. Oops. 

Spread a little lot on your toast and then sprinkle some cinnamon on top.

Enjoy!

Oh, and I take the GRE tomorrow at 1 pm. Ah.