Pink Pancakes!

As a female, I love pink. The color just makes me smile. As an Italian, Irish, Polish, and German, I love carbs! As a Bundo, I love breakfast. As a health nut, I love fruits and vegetables.

All of that being said, these pancakes are right up my ally.

My skeptical family asked why the the pancakes were red. I told them I pureed some blueberries into the batter. They believed me… (feel free to puree some blueberries into the batter, though). The pink is from pureed beets!

Are you still with me? Okay, good! I thought I may have lost you there.

My dad freaked when I told him there were beets in these! “What would pocess you to do that?” he kept exclamining! Well, guess what! You ate a ton of these silver dollar pancakes and said how berry flavored they were. So “Ha” to you, sir!

Blueberry (and Beet) Pancakes

make 29-30 silver dollar pancakes

Wet Ingredients:

  •  2 md-lg beets (enough to make 3/4 packed cups, pureed)
  • 1/3 cup OIKOS plain yogurt
  • 3 Tbsp unsweetened applesauce
  • 1 1/4 cup flax milk
  • 1/2 cup water, or milk
  • 1/4  cup liquid egg substitute
  • 2 tsp vanilla extract

Dry Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 1/5 Tbsp Splenda brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 packets Splenda
  • 1 cup blueberries, or more

Roast the beets. (This may take a while. I roasted mine the night before). Dice and puree the beets in a food processor until smooth.

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Beat the wet ingredients. Sift the dry ingredients (excluding the blueberries) into the wets ingredients and whisk. Fold in the blueberries. Its pretty, huh?

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Scoop 2 Tbsp, or an 1/8 cup, onto a skillet over medium heat, that has been sprayed with non stick spray. Once the bottoms are firm and the pancakes “pouf,” give them a flip.

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You know how to make pancakes…

To about half the batch, I added white chocolate chips to since the day I made them was National White Chocolate Day. I topped mine with my copycat Panera cream cheese.

Shout Outs: I was trying to figure out what else I could do with beets besides put them in my salads. Turning to Dr. Google, I came across a bunch of posts and adapted one specific recipe to make mine. Thanks, fellowbeet lover!

Happy National Pancake Day!

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Out of Bed, Sleepy Head

I’ve got anxiety, yes I do! I’ve got nerves, how bout you?

Have you ever met someone who has the ability to walk into a room and change the entire mood? I compare it to ancient Native American … they would not look into mirrors or take pictures at the risk of having their soul taken from them. Its kind of like that… This person walks into the room and I feel like my soul gets sucked out of me. I know that this feeling is something I allow to happen and that I allow this person to affect me this way.

With a heavy chest, I grabbed a sugar free chocolate pudding and topped it with multigrain Cheerios and pralines and headed to my room to write and to separate myself for the trigger to my anxiety. I did feel a little silly eating this, since I just had a bowl of Arctic Zero before Barry left, but it was satisfying and a call with my grandmother finished up my night with a smile.

WP_003339I needed caffeine, protein, and stay power when I woke, this morning. After struggling at 11am to even roll out of bed, I gave a chance to a unique sounding yogurt: Alpina Revive Honey nonfat Greek Yogurt with Chai Spiced granola, and crawled back into bed with it and a mug of eggnog coffee. I’m usually not a fan of honey yogurt but this was very good, not sweet but not tart. I think the best part of the granola was the pistachio and hemp pieces and the combination of spices. Every now and then, I’d bite into a piece of crystallized ginger, which would take me by surprise. I probably could have done without that, or at least maybe smaller piece, but overall, I was pleased.

It took a lot to get me out of bed, finally. I curled into a ball under the covers on the couch. Hugging my knees to my chest for hours with absolutely  no drive to do anything. I did not have an appetite, in fact, I actually felt sick to my stomach (not from the yogurt).

After conversing with my girlfriend Maggie, I broke our plans to go to Zumba (which probably wasn’t the smartest thing to do). I need Zumba! With these late, restless nights, late night mangia, NCLEX paranoia, and just overall drama at home, I was in desperate need of some nervous energy-burning cardio. She knew something was up and came to visit me after she got off work. I broke into the last bottle of wine from trip to San Jose…

After watching a cooking show with some spectacular grilled cheeses, I really got in the mood for one! But after being in a ball for a few hours, and after a glass of wine, my nervous belly ache went away and hunger kicked in! Dinner was half a roast beef, swizz, and tomato grilled cheese with spicy brown horseradish mustard on Multigrain Fiber One bread. I’ve been thinking about KFC slaw for days, now, and with wine brain, Frank and I hopped in the car to get him a pot pie, my little brother some fried chicken, and me, cole slaw! I may still have been intoxicated in the car when I flipped myself over and asked Frank if this was illegal.

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Mom arrived home and I told her how the tension was affecting me. Things got pushed aside as we watched Chopped and enjoyed a bowl of Arctic Zero topped with Kashi and jimmies. That just wasn’t good enough. Continuing with drunken hunger and energy, I grabbed a sweet, nutty, crunchy fix: Lil Drums Vanilla with Caramel Sauce, topped with peanuts. I love these things!!!

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The night continued with well mannered conversation and shared favorites with salsa: Extra Dark Sourdough pretzels (why must they be so good?), sliced bell peppers, and deseeded cucumbers.

I know…

While the guys BBQ’d burgers and dogs and made mac n cheese for dinner last night, I steamed a big bag of California blend frozen veggies, seasoned with garlic, basil, and a drizzle of light Italian dressing. “Is that good?” Barry asks. “Try it.” “Wow, that is good!” “I know….”   🙂

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We fell asleep watching Part 1 of the Half Blood Prince, last night, and awoke with a serious coffee craving. The coffee really hit the spot today. Barry and I split a Cinnamon Raisin English muffin, dipped in sugar free syrup.

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The heat has been pretty intense lately and it really got to me today. I had every intention of going to Zumba, but every time I stood, I got light headed. I tried to drink a lot of water today, but still had to blow off class.

Mid-morning, I got a crazy hankering for grilled zucchini. Dad and I headed to the farmers market. My belly was growling something fierce and I opted for some seaweed salt. Dad ans I are addicted to the stuff! I may have tapped into this container while still shopping.

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Also making an appearance this afternoon was a new KIND bar: Dark Chocolate Chili Almond.

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Dad described it really well as, “nondescript.” After having Chilies and Cherries in Dark Chocolate  by Chocolove and really catching that bite, I expected more from this bar… more of a spice or a kick.

When we got home, I lit up the grill and grilled hot dogs for the guys and zucchini for me.

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zucchini boats

Slice the zucchini in half, lengthwise. Using a spoon, deseed the vegetable to create a boat.

Spray the exposed zucchini with nonstick cooking spray and place down on the grill, so the green is facing up. Grill over medium-high heat until grill lines are evident and water has clearly been drawn out of the vegetable, approximately 15 minutes. (This may take longer depending on how well you want the zucchini cooked.) Flip the zucchini over and lightly brush with pesto, or red sauce, and sprinkle with black pepper.

Top with desired toppings.I topped mine with sliced tomatoes, turkey pepperoni, and fat free shredded mozzarella, granulated garlic and crushed red pepper flakes!

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Grill for another 10 minutes or so, or until the desired wellness of the vegetable.

“Is that good? Dad asked. “Try it.” “Wow! That’s better than I thought!” “I know…”   🙂

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Later this evening dad called me to tell me how he was still impressed with how tasty the grilled zucchini was!

I picked up a peach at the market, earlier, in honor of National Peach Ice Cream Day. Taking a cue from Hungry-girl, I sliced the peach in half, sprayed the exposed fruit, and grilled it skin side up. Still warm, with well defined grill marks, about 13 minutes on medium high heat, I served it with a scoop of Breyers Vanilla Carb Smart Ice Cream!

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Since I wasn’t going to Zumba, I sat on the porch with some fresh brewed iced tea and studied for the boards.

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I was very content, hunger-wise, for the majority of the day.Right until around 9pm… I did some snacking to figure out jut what I was looking for… the winner? Pineapple!

My accomplishment of the day: single handedly eating a whole pineapple!

I sliced up a pineapple after dinner, and throughout the night, I kept stealing slices of it. It was the best pineapple I’ve had all season! Is it bad to eat a whole pineapple in 1 day? I’m not sure, but I’d rather eat that than ice cream or cookies. (I did eat a few cookies, today, though…)   :/

And now? Well, I can’t sleep. I think all that pineapple gave me a sugar high! So until I start fading, its blog fun and Rugrats reruns on late night TV.

Roasted Vegetables: Crock Pot Recipe #7

Wednesday:

I went to class this morning and while waiting, enjoyed a Muller Mousse Parfait. A girl I’m in clinical with loves these, so I gave it a try.

WP_001225I tried the peach passion fruit, figuring if I was going to try something, I might as well try the most exotic sounding. I topped it with both ground flax and chia, and it was delicious and filling! I only have one complaint: way too much sugar! Seriously, it had a whole days worth of sugar in it!

After this cardiac cram session, I hit the gym. I had a full workout planned but as I was doing it, I realized I was not going to be able to complete it, if I needed to get some sleep for night shift. I only worked out for an hour or so. I was so bummed when that I had to leave. Have you ever been so into your routine, you just didn’t want to stop. Seriously, even the shuffle on my iPod just kept giving me great songs to power up to!

I hit the sheets when I got home, unfortunately  only getting about 2 hours of sleep for my 12 hour shift. I made something that was LONG overdue: a shake. Iv’e been checking up on this blog I found and she made a shake that sounded delicious, so I gave it a go. The following was whipped up:

handful of kaleWP_001227

handful of frozen, pitted dark cherries

1 scoop Herbalife Vanilla Formula 1

1 scoop Herbalife Vanilla PDM

half a frozen banana

1 Tbsp sugar free cheesecake pudding mix

and lots of ice!

Pretty darn tasty… Actually, dad asked me to make him one for Thursday morning!

WP_001228Thursday:

Over the course of the long night, I did some pretty wise snacking choices, suck as graham crackers, sugar free pudding, and 94% fat free popcorn. I have to same, though, my favorite meal of the night, was the Raisin and Spice Oatmeal. I stirred in a little PB, and mmmmmm good!WP_001231

After I got home, I started preparing the crock pot. Tonight’s recipe is in preparation for tomorrow’s dinner (I can’t wait!)

Once all the ingredients were in the crock, I sat down to finish some homework and enjoyed a nice bowl of Banana Nut and Peanut Butter Cheerios, a cup of Pumpkin Spice coffee with some sugar free french vanilla powdered creamer and a few dark chocolate covered espresso beans to keep me going for the day!

Katie loves crock pots too and I remembered a while back she posted about roasting vegetables in a crock pot. Being the sucker for veggies that I am, I starting thinking up ways to use these veggies. Over rice? with sausage? In a pita? The possibilities are endless! Needless to say, I hit up the discount produce shelf…

Roasted Crock Pot Veggies

2 bell pepper (I like using colors)WP_001233

3 cloves garlic, slivered

half an onion, sliced in rings

a few baby portabellos

1 large carrot stick, sliced into very thin coins

handful of sun-dried tomatoes, sliced thin

1 small eggplant, sliced to 1/4 in thick

spices, to taste

Prepare all the vegetables, adding or subtracting vegetable that you enjoy, and toss them in the crock pot. Season, cover, and cook.

The original recipe calls for oil, but instead, I just gave the top of the veggies a quick spray with some non-stick pray and few shot a liquid aminos. I couldn’t find my Italian seasoning in the cupboard, so I used some granulated garlic, black pepper, parsley, oregano, and basil, and gave it all a nice toss.

WP_001235Cover the pot and look on low, stirring occasionally.

During class, I was starting to sense some hunger creeping up on me. I looked around the room, and wouldn’t you know like four people were chopping on protein bars! AHHHH! I knew this would be tough!

When I got home from class, the house smelled like a warm garden… fresh veggies in the air! I hustled into the kitchen to give them a stir and a try. I was so happy with how they turned out! The carrots were just the right consistency  the onions became translucent  the peppers and mushrooms cooked down, the tomatoes got soft and sweet, the eggplant absorbing all the flavors…

I had some leftover turkey sausage to I put a little in a tortilla with some veggies and I was in heaven! This most definitely will be a meal another night.WP_001237

As for tonight’s dinner, I was jonesing for a Wendy’s Jr. Hamburger, and mom was really eyeing up the chili. My creation was a chili dipped burger! YUM! I snacked on some mixed fruit for dessert!

Over all, the last 24 hours was pretty decent with food… only a few minor binges.

After meeting up with Mike to finish our assignment, I tried to squeeze in a workout before being detained in nursing labs for 3 hours. I was able to squeeze in the following workout, based off of Julie’s Beat Boredom Interval Workout:

Weights:

Sitting Crunches 15reps 4 set 53 lbs
Tricep Extensions 15reps 4 sets 20 lbs
Sitting Crunches 15reps 4 sets 53 lbs

Elliptical:

0-10 min 11 resistance
10-1230 13
1230-15 14
15-20 11

Repeat Weights

Treadmill:

1-5 minutes 4.2 speed 8 incline
5-630 7 1
630-8 5 1
8-10 4.2 1

Now, I ready to crash, wake up refreshed, workout, watch some lectures, and cook you all a wonderful Friday Lenten dinner!Even though, I was totally sleep deprived, I did not want to leave. These last two days I’ve really been in the workout zone!

Antioxidants

You know I never let anything go to waste. I had blanched a pear in some lemon juice and frozen it a while back. I woke up really wanting to use this pear in a shake this morning. I had seen a couple shake recipes using pears so I played of of those to make this mornings shake:

1/2 frozen pearWP_001074

1/4 to 1/2 frozen banana slices

2 -3 tsp cashew butter

1 scoop Herbalife Vanilla Formula 1

1/2 pkt Fruitein Rainbow Shake mix*

1 cup Bai5 Brasilia Blueberry

handful of kale

1/4 tsp xanthum

ice

I wanted something filling, with some natural sugars to keep me powered through this study day. This shake is like an antioxidant heaven!

Studying ensued for the rest of the day. I realized I needed my first study break after a period of delirium when I began baby talking to Beauty… a quick little circuit should do the trick.

Back to studying until hunger kicked in… As I grabbed some Wasa, nutella, and Planters Berry PB, mom went and got Arby’s for dinner (Yay, coupons!). French dip with a bit of horsey sauce! Yum!

I also had an Orange Cranberry Gnu bar, which did a great job holding me over for a while! (look for the Gnu review, coming soon!)

Studying for the rest of the night! Wish me luck tomorrow!

* I found Fruitein at the co-op and wanted to give it a try. The Rainbow flavor caught my eye as a power house of health! It has over 115 Whole Food Concentrates. I mean, the ingredients list blows my mind: white fig, carrot, pomegranate, yellow pepper, pineapple, garlic, spirulina… and things I’ve never heard of: noni? mangosteen? wolfberry? The shake is vegetarian and gluten free.