I can't believe it's Wednesday again! Mid-way through June, whew! Time is flying by...Alternating weeks, Tamar and I participate in What I Ate Wednesday hosted by Jenn from Peas & Crayons. If you like to be inspired, see how other people mix, match and make it through the day with food as their companion check in here and on Peas & Crayons for an eyeful of yummy goodness.
If you've been following us for a while you'll see my breakfast staple in my food diary never varies (okay, rarely varies and only to the extent of fresh or frozen blueberries and if I don't have a banana (gasp!) I will slice up a pear, apple or whatever fruit I've got that is ripe.)
Here is my fabulous and favorite breakfast to get me going everyday:
And don't worry- I don't eat the plant, it just makes me think I'm in the tropics along with that almond-coconut milk blend. So what I've got there is Ezekiel cereal, blueberries, bananas, alt-milk and a splash of flax-oil for me brain. (It has those essential omegas.)
After breakfast I did an hour long yoga practice with Elena Brower on Yogaglo who has the most calming effect on me. I adore her. I am a yoga instructor, but I really enjoy shutting off that part of my brain and just tuning into someone else's instruction.
Then I take a seat at my desk and write, write, write about...you guessed it FOOD!
For lunch I had a bowl of Creamy Broccoli Soup. It was leftover from dinner and I topped it with onion straws and a sprinkle of cheese.
Creamy Broccoli Soup
Prep Time: 10 Minutes
Cook Time: 30 Minutes or so
Ingredients (4 Servings)
- 1 medium onion
- 3 cloves of garlic
- 1/4 cup of butter or butter-alt
- 1/4 cup flour
- 4 carrots- peeled and sliced
- 2 broccoli crowns - sliced
- Optional: any other veggies you have on hand that need to be used (corn, potatoes, peppers, celery, etc.)
- 4 cups of milk or milk-alt
- 2 cups of water
- 1-2 cups of cheese
- Optional: onion straws
In a large soup pot melt butter over medium heat.
Stir in onions and cook until translucent (about 5 minutes)
Stir in garlic and cook (about 2 minutes more)
Add flour and stir until it forms a paste.
Heat milk until luke warm (I use the microwave)
Add milk 1/2 cup at a time allowing mixture to thicken
Heat water until luke warm (or get warm from the tap)
Add water 1/2 cup at a time allowing to thicken.
Cook until veggies are soft (about 10-15 minutes)
Remove from heat.
Use an immersion blender to blend soup (or use a blender *but blitz in small batches...hot liquid and the blender can cause a big hot blow up!)
Ladle and top with some more cheese and or onion straws and a sprinkle of pepper.
Powered by Recipage
The afternoon called for a pick-me-up so my girls and I baked Banana Snacking Cake from Nicole of Local Sugar Hawaii (one of my favorite blogs written by a lovely gal who has a real way with words.) We made a few modifications to her original recipe. It was moist and the coconut topping gave it added sparkle. I require added sparkle as frequently as possible, especially in the afternoon, I tend to get slumpy.
*The changes I made: added 1 tsp vanilla, 1/2 cup brown sugar, upped the buttermilk to about 3/4 cup (just added until it looked more moist) used Ener-g egg replacer instead of eggs and for the first half hour of baking I covered with foil, then removed for the last 10 minutes.
Dinner came a while later and I prepared a variation of Simple Summer Spaghetti from the Better Homes and Gardens June 2012 issue.
*My changes: I used cellentani - corkscrew pasta, added white beans, regular tomato instead of grape tomatoes and I added summer squash as well.
And for dessert: my very own container of So Delicious...and Yes- I did eat it right out of the carton, it was after all mine!
Happy Summer- hope you get your hands on your very own container of your favorite cold and creamy summer treat!