We got our first snow over the weekend and that means it’s time for hot breakfasts! Are you a food voyeur like me? A peeping tom of other people’s breakfasts and dinners? If so, here’s a few snapshots of what heated up the breakfast table at my house over the weekend.
Warm pumpkin ricotta with 1/2 scoop of vanilla protein powder, sweetened with NuNaturals stevia, topped with cinnamon & powdered erythritol.
Warm Kasha (buckwheat groats) topped with whole (raw) milk, raisins, agave syrup and a Mi-Del gluten-free gingersnap cookie – for the Hot Engineer (I had a bean waffle).
Gluten-Free, Low Glycemic Pumpkin Waffles with a Peppermint Mocha. Version 1 with chickpeas, pumpkin and coconut flour,, topped with sugar-free syrup, stevia-sweetened lite sour cream and freshly grated nutmeg – for me. Version 2 with white beans, pumpkin and coconut flour, topped with strained Nancy’s organic nonfat yogurt. I had one version Friday and another on Saturday.
Since I’ll be traveling over the holidays, I got together with my extended family last night. Although I did my best, I overindulged at our T-Day Dinner and woke up puffy-yucky (and apparently eloquent in my choice of adjectives). No matter how careful you are, you really don’t know what ingredients a dish has lurking behind its healthy name. My mom announced after the fact that the secret ingredient in the sage/parsley/thyme 100% stone ground corn gluten-free stuffing was… Fritos! Also sampled some whole wheat/reduced sugar pumpkin bread that someone brought. And then sampled some more, just to ensure that it was as good as I remembered from five minutes ago. It was. I need to remind myself that any quick bread is really quick cake, whole wheat flour or not.
So this starts my Detox Week (aka What Can I Spiralize?)! I wanted a veggie-rich breakfast this morning after my inadvertent potluck carb-a-thon, so I used my NEW TOY to make spiralized rutabaga, sautéed mushrooms and leftover turkey. No human being in the history of mankind has ever had more fun eating a rutabaga! A plateful of savory rutabaga noodles, almost udon thick!
Plus I had my first ever smoothie in a bowl! I feel cleaner, leaner and meaner already. (The smoothie did not make me mean. Hormones and puffiness did.)
Greens powder, ice, vanilla extract, lemon juice, water, stevia and 1 scoop of Vega Smoothie infusion. I enjoyed it almost as much as I enjoyed my daughter’s HORRIFIED expression. (“Will that turn you into a Zombie?")
Got any good eats at your place? And more importantly….what else can I spiralize?! I need a few seasonal ideas.
Love the spiralized rutabega!! Yum they look like REAL noodles.
ReplyDeleteThe SIAB looks, uh, well, um. Did you enjoy it? I can't believe you've never had one before!!!!
Fritos- amazing. No wonder I bet it rocked.
yes, I'm trying for a type of detox or re-charge the batteries/diet before the hols. was thinking of a grumble grumble post on that this week! :-)
Mmm yay for smoothie in a bowl! haha. I've always loved the phrase "lean and mean", I don't why, but it seems endearing.
ReplyDeleteAnd love your lea leisurely breakfasts, yes total peeping tom over here. And as for spiralizing veggies, I love cucumber and carrot. Separately, or together, kind of slaw like.
Hope you have a great week!
We made a super-yummy PUMPKIN WHIP this weekend for dessert. it was so good, I'm going to be adding it to my Thanksgiving Dessert table. My friend got the recipe from one of her favorite blogsites, so I can't really reprint it here because, a) I don't know the source, and b) I don't actually have the full recipe in front of me -- HOWEVER -- I can tell you that it's made with:
ReplyDeleteCanned Pumpkin (not the sweetened junk)
Sugar Free Cool Whip
Sugar Free Butterscotch Instant Pudding
Milk <--- Which I want to sub-out with Almond Breeze next time
Pumpkin Pie Spice
Pecans
It is so tasty and satisfying, it gives pumpkin pie a run for its money. Who needs the crust, anyway???
If you spiralize zucchini and let it sit in whatever sauce you like (I've used fresh tomato in the summer and tahini/peanut butter sauces when tomatoes are out of season) for a half-hour or so, the noodles get limper, like real pasta. Also, veggie noodles are GREAT to bring to a pot luck! Everyone will think you're brilliant and such a hard worker, to get veggies to look like that.
ReplyDeleteI added you to my blogroll :) I am going to create a google reader ASAP! I forgot all about it and its awesomeness and simplicity! Thanks for commenting!
ReplyDeleteps: i love spiralizing sweet potatoes and making baked curly "fries". Also, apples are fun:)
Ah, Limp Noodle Salad - the raw vegan potluck standby! hahahaha! Seriously, I've had a ridiculous amount of fun with spiralized veggies. I've eaten 3 or 4 rutabagas solo this week. I think we need a spiralizing challenge to go around the blogosphere!
ReplyDeleteAs for my detox smoothie, it was actually yummy. (but I think I have damaged tastebuds.)