daily eats: 2.4.13

Hi! Long time, no daily eats posts. (3 months actually!)

I hope you all had a great Super Bowl (if you celebrate). I tried to catch most of the commercials and ate artichokes, chips with salsa and queso and chicken fingers. (I have no idea…but they sounded SO good!) I sipped on some wine with the snacks and then made some paleo chocolate chip cookies that my friend Erin pinned – she seriously pins the best paleo recipes.

am workout: 30 minute express physique 57. I’ve been doing the physique 57 dvds for a few months now and am a big fan. Do I look like Kelly Ripa? Not yet but I’ll keep you posted. ;)

breakfast: coffee with half & half + 2% and a banana pancake that I baked into a huge banana loaf (way easier than making separate pancakes!) – I make them with bananas, almond meal, flax meal, eggs, egg whites, vanilla and cinnamon and top with some almond butter and a small drizzle of maple syrup. Trust me when I say it is hideous (especially in fluorescent lighting). Most of us thought it tasted good… 

lunch: chopped salad with romaine, kale, cucumber and pepper + 5-6 oz chicken + 1 slice turkey bacon + 1. 5 hard boiled eggs + annie’s light honey mustard dressing.

and a cookie for dessert!

pre-run fuel/snack: few bites of applesauce for some sugar

pm workout: run! I think I might sign up for a 1/2 marathon. I really have no idea what brought this on, it kind of came out of nowhere. (maybe because I’m turning 30, maybe because I just joined a gym, maybe as an excuse to buy some workout clothes, maybe because one of the 1/2 marathon possibilities is in Santa Barbara which means I could turn it into a running and WINE weekend?!) Whatever the reason, I am literally starting at the beginning. I really haven’t done much cardio in the last few months so when I say I’m starting at the beginning I mean, I’m running: 1 mile, 1 mile, 1.5 miles, 2 miles this week. I’ll run more than just 1 mile per workout, but I need to run a mile straight, then take a walking break, then start running again. {Today’s workout ended up being about 4.5 miles total: run 1, walk .5, run 1, walk .5 and 1.5 miles round trip walk to and from gym}

snack: my new favorite – Finn Crisp cracker + deli turkey + mustard – 2 of them are about 100 calories and have more than 10 grams of protein!

dinner: “the word’s best chicken” (recipe from pinterest) + asparagus. The chicken is really good but world’s best might be a stretch, although I have made it a few times now…

dessert: paleo cookies (3)  – the cookies get really soft the next day, I think next time I’ll try adding some more almond meal and freeze them into little dough balls.

I’ll have prettier pictures on my next post, promise! :)

sour cream cookies

It’s no secret that I don’t bake.

This is what happens when I do.

Please tell me thats normal. This neat freak was in a slight panic.

And even though I’ve got one of those handy dough scoopers, my cookies still aren’t uniform or in a row. What is wrong with me?!

When Rachel from The Avid Appetite decided to host a cookie swap, I had purpose and I had to bake! Check out the other goodies here: Virtual Cookie Swap Party! 

Thankfully, even though they weren’t uniform on the pan, these sour cream cookies still turned out. (Baking success!) They are a cakey cookie, and while I thought they’d be perfect with a smear of buttercream or chocolate frosting, the Taster was all about the plain vanilla flavor.

The recipe comes from my beloved Congressional Club Recipe book and is straight from North Dakota. (More to come on this book.) I’m not sure if this recipe is a classic, retro or what, but it definitely has a sugar cookie vibe.

Sour Cream Cookies

by Emily Dingmann (Mrs. John M Baer)

Prep Time: 5 min

Cook Time: 30 min

Keywords: dessert Christmas cookie

Vanilla, cakey textured cookies. A favorite with kids!

Ingredients (about 40 cookies)

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

Pre-heat oven to 400 degrees.

Cream butter and sugar.

Add eggs well beaten and one teaspoon soda in one tablespoon hot water.

Mix one rounded teaspoon baking powder with four cups sifted flour.

Add to dough with one cup sour cream.

Bake 12 to 15 minutes.

Powered by Recipage

If you are the sort of baker who has sprinkles and fun decorations, you could easily jazz them up a bit for the holidays, but clearly I’m not. :)

favorite fall recipes

Fall always seems to be a favorite of seasons among the masses, and I always get really excited for slowing down, using the crock pot and making football food.

Since I’ve lived in the Midwest my entire life, I have no idea what fall will feel like in Southern California. I’m sure I’ll miss the change of seasons but I also really like palm trees, so I might be ok. :)

Because I’ve had a few weeks without a kitchen, I can’t wait to cook some fall foods once we are settled in California. Here are some that have caught my eye! Add your favorites below!

Breakfast

Baked Pumpkin Pie Oatmeal (Budget Bytes)

Apple Cinnamon Oatmeal 

Butter Toffee Oatmeal 

Baked Apple Cider Doughnuts (Healthy. Delicious) 

Pumpkin Doughnuts (Annie’s Eats) 

 

Veggies/Sides

Braised Red Cabbage

Shaved Brussels Sprouts with Pancetta & Parmesan

Roasted Cauliflower with Brown Butter & Pepper

 Slow-Cooker Pork & Beans (Savvy Eats)

 

Main

Sweet Potato, Spinach & Chorizo Soup

Acorn Squash Soup with Crab

Crock Pot White Chicken Chili (Weekly Bite) 

Sweet Potato Corn Chowder (The Healthy Everythingtarian) 

 Smoky Potato Soup with Kale (Fake Food Free)

 Crock Pot French Onion Soup (How Sweet It Is)

 

Sweets

Apple Bread Pudding with Brandy Sauce 

Maple Vanilla Almond Clusters (Pinch of Yum)

Individual Pumpkin Pie Trifles (The Avid Appetite)

Autumn Almond Butter (The Wannabe Chef) 

Pumpkin Spice Lattes (Eating for England)

 

 

creamy apple dip

Last week I taught a Nutrition/Cooking class for some wonderful adults with disabilities.
I’ve never done anything like it and I will admit that I was a little nervous. Ok, I was pretty much terrified. I didn’t really know what to expect, I hoped they would enjoy it and I really wanted them to like the apple dip that we made and then snacked on. :)

I talked about the plate method of eating that we use at Camp and then showed them how to make a favorite fall dip of mine. I grew up eating a dip very similar to this every fall, and it brings back memories of crunchy, golden leaves in the woods.

The class ended up going pretty well (they seemed to enjoy it!) and the dip went over fantastically, which I knew it would. I always eat it with apples, but it would be delicious on probably anything!

 

Creamy Apple Dip

Prep Time: 10 minutes

Yield: about 2 cups

Ingredients

  • 8 oz light cream cheese
  • 1 cup yogurt (I used a vanilla-honey variety)
  • 1 Tbsp brown sugar
  • 1/3 cup chopped peanuts

Instructions

  1. Using a mixer, combine cream cheese, yogurt and sugar until smooth.
  2. Add peanuts and mix to combine.
  3. Serve with apple slices. Other fruit, crackers, etc would also be delicious.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.anutritionisteats.com/creamy-apple-dip/