Confession: I have what M likes to refer to as a “ballerina fridge”. In my defense, there are several factors that contribute to the sad state of my fridge on a Friday night. I blame this mostly on the fact that I live alone. I’m not a big-meal-prep-on-a-Sunday-night kinda gal. I like my meals fresh and tend to visit the grocery store several times a week as a result. The shelves of my refrigerator are a constant rotation of items best consumed within 24-48 hours. It’s just how I roll.
Enter the long weekend. It’s Monday morning, you’ve slept in considerably. You are hungry. There’s a slight autumn chill in the air. You want pancakes. You need pancakes. You fall back on a few freezer/pantry staples, throw in the last of the blueberries, and you are extremely proud of the thick, fluffy results. You decide to share the “recipe” on yer blog…
Whole Wheat Cornmeal Blueberry Ballerina Pancakes
1 1/4 cups whole wheat flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cornmeal
1 tblsp cinnamon
1/2 tsp vanilla
1/4 cup real maple syrup
1 1/4 cups coconut milk
Sift first 4 ingredients together. Yes, sift! This is the secret to fluffy pancakes, promise. Stir in cornmeal and cinnamon. In a separate bowl, whisk together eggs and milk until light and frothy. Elbow grease. Stir in vanilla and maple syrup. Combine the wet ingredients into the dry and stir. Heat a griddle, throw down a slab of butter and ladle out 1/4 cup (ish) piles of batter. Sprinkle blueberries in, flip after batter has settled and brown the other side.
Note: This recipe makes very thick, cakey pancakes (hehe), so a low-and-slow cooking method is recommended.
Enjoy with maple syrup, cherry preserves, and Wes Anderson.
I recently discovered a new health food blog through an old ballet friend on trusty ol’ Instagram. Naturally Sassy is written by a British ballerina who decided to go vegan a few years back in a (successful) attempt to cure her chronic eczema. Since making the switch to a diet of everything diary, gluten, meat and sugar free, Saskia has discovered the many benefits of this new lifestyle. Inflammatory and acidic properties found in these food groups can have short and long terms effects on your health, including weight gain, acne/dry skin, high cholesterol, lowering of the immune system and digestion and stomach problems. Yuck! Reading the short bit of information on the vegan lifestyle presented on Saksia’s blog, I decided to give up meat, most of the dairy I currently consume, complex sugars, gluten, and all processed foods. And what better way to kickstart this new lifestyle than by whipping up a batch of Naturally Sassy’s homemade almond butter?!
With just 3 ingredients and a food processor, you too can make your very own delicious, protein-packed almond butter. I added mine into a smoothie with banana, medjool dates, flaxseed and almond milk and oh.my.god, you guys, it was so scrumptious. That’s what has me hooked on this blog; Her recipes are so healthy, but also combine a range of flavors that I can totally get on board with. Roasted sweet potatoes and avocados galore? Yes, please!
I’m starting to think I should change the name of this series to “Keeks Eats Kale”. Seriously, you guys must be getting SO sick of all the kale recipes. But alas, I cannot resist its delicious versatility. So, without further ado, I give you the most surprisingly scrumptious, savory, snack-able kale (k)creation to date: the kale chip. With just three easy ingredients, you too can munch and crunch on some yummy potato-chip impostor. And if you have any lingering suspicions as to their tastiness, just take it from my boyfriend…after baking up my first batch yesterday and giving him a little sample, he requested another batch immediately, specifically stating that he’d like “a really, really, really, big batch, please!!!” Of course I obliged, then my entire supply of kale magically disappeared before my eyes. These things are GOOD, people.
Preheat your oven to 425 degrees. Now all you need to do is remove the leafy greens from the thick stalk, wash and dry, and arrange kale on a baking sheet. Drizzle with one tablespoon of good olive oil, sprinkle with some seasoning salt, and bake for 8-10 minutes, until the edges are brown but not burnt. I checked on my chips mid-way through and agitated the sheet a bit, not sure if this makes any difference…
…but they did come out absolutely perfectly, so I’m sticking to my method! Bon appétit!
Last night, I decided to make quinoa salad, as part of my continued effort to develop skills other than pirouetting while I am on my ballet hiatus. I didn’t have a particular line up of ingredients in mind, just a plastic cup full of uncooked quinoa and a fridge full of veggies! So I got to work, and here’s what I came up with…
For the dressing, I used this amazing recipe (also where the inspiration for the salad itself came from), omitting the ginger and using agave instead of honey. This dressing is AMAZING you guys, and I’m not the biggest fan of peanuts or anything remotely tahini-flavored. This quinoa came out delicious! Can’t wait to eat a little bowl of it for lunch today!
In an attempt to stay distracted busy during my “injured time”, I’ve decided to tackle some of my less-developed life skills that have since been overshadowed by ballet. Par exaaample, I have never been a regular Top Chef. I can make a mean grilled cheese. Seriously. My grilled cheeses should win awards. But recipes longer than 3 steps (butter bread, stack [dat] cheese, grill) has always slightly intimidated me. So, with some free time on my hands, a constantly-hungry tummy and some courage, I will take on the kitchen, one easy dish at a time.
For my first trying endeavor fun cooking experiment, I chose a Pinterest-inspired recipe for garlic roasted asparagus. I do think it turned out pretty well, although next time I think I could ease up on the garlic just a bit. I was having too much fun mincing it up, I guess!
In the end it only took about 20 minutes from start to finish, but I was so hungry by the end I wasted no time serving it up (to myself) over a bed of mixed greens with some of my rommate’s famous homemade salad dressing and a nice big glass of white wine.
Ahh, nothing like freshly prepared veggies. Until next time, bon appétit, mes amis!