It is an exciting day here in Portland- it is a Snow Day! The weather here is so funny because yesterday my kids came bounding out of school declaring that they were going to wear their pajamas inside out for luck that it snows and they get a Snow Day from school. Well.... I guess the mojo worked because we indeed woke up to a beautiful winter wonderland and schools are indeed closed. Yesterday we had a mix of blue skies and sunshine and rain fall. It keeps things interesting, that is for sure.
So that changes my plans for today but that is okay. I am learning to roll with the punches! I am going to have to squeeze in some studying today but also want to have fun with the kids! How often do we get a snow day???
Please send good vibes my way. Tomorrow morning I will be taking my Practical Exam (Oral exam) and just need to breathe, listen and ask good questions. I am so excited to hopefully pass and be official, official!
When I woke up and saw the beautiful snow and got the message that schools were cancelled my first inclination was to bake! We are actually having a little Mardi Gras get together this weekend so I will be sharing with you all sorts of southern delicacies. My husband is going to start a blog called South by Northwest (in all of his spare time...) which will share all his favorite southern dishes with a Pacific Northwest twist. He is super busy with working and going to law school so he has left me in charge of making gumbo, roast beef po-boys and other goodies to be announced. Wow. This is not my really my bailiwick but I am up for the challenge. I have got a few recipes up my sleeve as well and can't wait to share a salad recipe with you. It is going to be amazing.
In the meantime, I have to share some of the highlights of the week with you. I have been making some of the recipes at learned at Sprout Health and love, love, love them.
Quinoa Beet Bok Choy Wraps
4 Bok Choy Leaves
1 cup of cooked red quinoa- I made a mix of white and red quinoa
1 steamed or roasted beet, chopped into small pieces
1 handful of dried figs
1 tablespoon of sunflower seed butter or almond butter
3 tablespoons of Bragg's Amino Acids
Chop up steamed beet and dried figs and add to cooked grain. In a separate bowl, mix Bragg's and sunflower seed butter. Top grain mix with sauce. Wrap up in Bok Choy leaves and enjoy!
I love the Bragg's Amino Acids and my kids do too. I can't believe I have waited this long to try Bragg's but I am now a convert and are going to try some of their other seasonings.
This is absolutely the best meal and I love it.
I have been going on and on about Angela Liddon's Oh She Glows blog and have got to share another one of her recipes with you. I popped on the other day and she had made a Sweet Potato Oatmeal Breakfast Casserole and I immediately had to make it! This is right up my alley and sort of freaked out because I had all the ingredients in house and was able to whip this up in no time.
Sweet Potato Oatmeal Breakfast Casserolerecipe from Angela Liddon's Oh She Glows blog
Inspired by This Ain’t Grandma’s Sweet Potato Casserole.
Yield: 3-4 servings.
1/2 cup regular oats
2 cups organic soy milk (or milk of choice) I used unsweetened Vanilla Almond Milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup
Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp Earth Balance (or butter)
2 tbsp flour (I used spelt flour)
1/4 cup brown sugar (I used Sucanat)
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
4. Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Nutritonal Info (based on 4 servings with soy milk, without topping): 217kcal, 4 grams fat, 7 grams protein, 6 grams fibre.
Wow! This stuff is amazing. Absolutely Delish!
The other recipe I made this week was the Black Bean and Avocado Salad recipe that I got from the Sprout Cooking Class.
Black Bean and Avocado Salad
1 1/2 cups cooked brown rice1 can black beans, drained and rinsed1 avocado1-2 minced garlic cloves1 tbsp of chopped shallots3-4 purple cabbage leaves shredded1 tsp of olive oil1/2 fresh squeezed lemonSprinkle of coriander
Set soaked and cooked grain of choice to the side. On stove top, heat olive oil, garlic and shallots for 3-4 minutes. Mix black beans in the pot with the garlic and shallots for about 2-3 minutes, long enough for them to absorb some of the flavor. Remove from pan and mix in bowl with avocado. Feel free to put in blender if you choose to make it very soft. Mix in the grains with lemon juice and coriander. Serve over shredded cabbage. Enjoy!
This is another winner. I love the crunch from the cabbage and the creaminess from the avocado and beans. Whole grain goodness!
Well, the kids are up and ready to play in the snow. So out the door we go. Have a wonderful day!