Tag Archives: breakfast

What I Ate When I Ran Twelve Miles for the First Time (WIAW #82)

15 Aug

Oh hey there! I do a lot of What I Ate Wednesdays. I wasn’t going to bother this week, until I realized that I was running 12 miles on Sunday for my half marathon training, and I figured why not do a 12 mile run WIAW. Otherwise known as WIAWIR12MFTFT. Catchy!

I tried to get a lot of calories in me before the run. We started out at around 5pm. So I had the whole day in front of me! Or I did, until we decided not to wake up until around 11:30-ish.

Oh well. Long run day breakfast is pretty much always oatmeal.

I cook my oatmeal funny. I add lots of liquid to it! For each serving of oats I add 1 cup water and 1 cup almond milk. Plus a little sweetener and cinnamon. Also usually some ground flax seed, but in my sleep overdosed state I forgot it. Then I cook it for a real long time! Then it gets glomped in a bowl and things get added to it before it is eaten. BAM! RECIPE!

I added a tablespoon of my homemade almond butter and some maple syrup. So good. Not pictured is the nectarine I also ate with it.

I can’t eat real close to running time, so I made some lunch around 3:30-ish. Paul’s parents had been here the day before so we had sandwich fixings. I don’t usually eat sandwiches. I love them, but I always feel like I finish them too quickly. I’m all about having a huge plate full of food. Salads are better that way. Anyway, I had some veggie turkey and my home pickled sweet pickles and lettuce on a lavash with veggies (the tomatoes are from Paul’s parent’s garden!) and hummus. Good stuff.

As the run came closer, I had to get our stuff together. Camelbaks, Gus, and a sodium shot. What’s a sodium shot? It’s awesome, I’ll tell you that. I’m going to dedicate a whole post to them at some point.

I’m surprised you can’t see the stink lines coming off of my camelbak, actually. I am not dainty. It’s since been washed, though!

I only went through one of the Gus on the twelve mile run. What a run, too. As soon as we left the house, it started pouring, with thunder in the distance. We waited ten minutes, and it looked like it was letting up so Paul was like, “hey let’s just go.” So we did, and it started pouring again! For the first mile and a half or so. Then it lightened up some. And there was a rainbow! It was awesome! Awesome except for my soggy feet. Twelve miles in waterlogged socks. Imagine the blisters. Okay, now imagine more of them. Ugh.

Anyway, we made it! And I came back inside and was ravenous. Which is weird, because my long runs have been leaving me nauseated for hours up until now. It looks like my stomach is getting used to long distance running! Go stomach!

This is stuff that I ate before my shower. Honey roasted peanuts, a crumpet, and some maple kettle corn. Oh and water!

Shower and stretch before dinner time. Dinner was easy, pita pizzas! With veggie pepperoni, spinach, and vegan cheese. Pretty yummy!

Once dinner was over, I still had about 1400 calories left to eat for the day. Crazy! So Paul and I went to Walmart (the only thing open late in New Hampshire) like a couple of stoners on a mission. Junk food! We actually wanted to get decadent tofutti ice cream bars, but Walmart… you know. So, cookies and candies it was!

Disclaimer: we didn’t eat all this. Actually, we didn’t touch the chocolate and Paul brought most of it into work the next day for the vultures to eat. But it felt good to buy a bunch of junk food.

Before bed we also shared a bottle of cider. Mmm, cider.

So yup, that’s what I eat when I run twelve miles.

See what other people eat here!:

What the cucumber?

14 Aug

As of the beginning-ish of May, Paul and I have lived in an apartment complex here in New Hampshire. It’s a nice place, a little small, but very quiet and full of nice people. One of the perks of this place is the garden plots.

We were able to snatch one up upon moving in, and have been tending to a good sized plot of dirt, trying to grow things. Our pole beans seem to be positioned in just the right spot that they are doing very well, but our cucumber plants (that we were sure would die shortly after planting) have been doing great! We put in a bush variety, not ever hearing of a cucumber bush. Sure enough, we needed to trellis them. But anyway, our first cucumber looked like a lemon!

What the heck, cucumber?!

Upon slicing, we found that it looked more like a cucumber inside. And it tasted good, as have the subsequent cucumbers that look more like cucumbers than lemons.

Last week, I found out how easy it is to make your own nut butter. I’ve been on a long search, trying to find the best natural peanut butter (I think I found it – Once Again Crunchy, no salt, opinions?), but I had a feeling I was missing something. So I headed out to my co-op to buy a pound of almonds. I went with the dry roasted, no salt almonds, instead of raw. I could have roasted them in my oven, but I was feeling lazy and didn’t know how this was going to pan out.

After less than ten minutes in my food processor (with a pinch of sea salt added), voila! Almond butter! The best I’ve ever had? Indubitably.

I’ve been putting it on everything lately, even just on spoons that go directly into my mouth.

And then I try to justify it with the “you’ve been training so hard for this half marathon you need calories” talk. More on that tomorrow.

What I Ate Wednesday – Birthday Edition!

8 Aug

Hey I had a birthday not long ago! I’m 31! My birthday was actually at the end of July, so this is a bit late. But anyway. My birthday day was very relaxing. I went on a 3.1 mile run for my 31st, which is something I want to make a habit of for birthdays to come!

Paul came home with a bag full of goodies from Cafe Indigo, like really a bag full. We shared a piece of vegan fudge before going out to eat sushi. After sushi we headed to a bar that I had heard has many beers on tap, and then we went galactic bowling! I haven’t been bowling in years. I’m still terrible at it, it seems!

But this What I Ate Wednesday is about what I ate the day AFTER my birthday! Paul and I headed down to Boston, with plans to stay at a swanky hotel and go see a play in a park in Chelsea.

We woke up late-ish and had breakfast. Judge me if you want, but I eat egg white omelets sometimes. Paul makes really good omelets, what can I say.

This one had spinach, sauteed mushrooms, and vegan cheese in it. We had toasted pitas with homemade blueberry lime jam (more on that tomorrow!) and fruit salad.

After packing up our things for the night, we made a pit stop at the local running store. I picked up a new pair of Mizuno Inspires, since the Brooks Adrenaline were just not working out for me (not enough room in the toe box for my freakishly long second toes). Across the street is this cafe called Planet Marshmallow that sells homemade marshmallows. We picked up a bag. Again, feel free to judge! I ate eggs and gelatin on the day after my birthday. It happens sometimes. I ate some with a banana on the way to Boston

We checked into this totally swanky hotel that had bath robes and slippers waiting for us (I think rich people have freakishly small feet?) and it started looking like it was going to rain. We were pretty sure the play in the park was off, so we decided to walk around. We had a small snack and some coffee before heading out

The plan was to walk in the direction of Veggie Galaxy in Cambridge. I am obsessed with this place, they have the most amazing food and I have to eat there every time we’re in Boston. We made it about a mile before it started raining. I saw this shortly before getting on the T.

Don’t forget!

So it started POURING! Stupid us, we brought umbrellas with us, but didn’t take them on our walk. Of course, a little corner store had some for us to purchase. We made it to Veggie Galaxy mostly dry.

And then we ate so much.

We skipped the vegan frappe this time, sadly. It is so delicious but so filling.
I ordered the Vegetable Pot Pie with smoked tofu, covered in pesto, with mashed sweet potatoes and arugula. We ordered a kids portion of the vegan mac and cheese because it is too good to not order. It had to be done. And Paul had the Beer Battered House Smoked Tofu, which came with red cabbage slaw and the most delicious black pepper french fries. I mean, how awesome does this food look? It tastes even better! They even make their own ketchup. Seriously. Love you, Veggie Galaxy.

After eating, it was still raining. We made it over the Charles river, but not without getting drenched. So, we decided to pick up some booze, get a cab back to the hotel, and just relax for the night.

Mission accomplished! We shared a bottle of cider, and some black IPA. The IPA went so well with a Cafe Indigo brownie:

We spent the rest of the night curled in our bath robes, watching the olympics. That was a fine birthday for me!

What I Ate Wednesday – Cool Slaw Edition!

25 Jul

Hey Happy What I Ate Wednesday!

This is what I ate yesterday!  Happy What I Ate Tuesday!

My food was not all that exciting on Tuesday, but it was pretty tasty.  I started work at 8 instead of my usual 9am start, since I was quitting earlier to go to a doctor appointment. I woke up and scarfed down some Ezekiel toast with chunky natural peanut butter and a smoothie made with mixed tropical fruits, plain unsweetened almond milk, vanilla brown rice protein powder, and stevia. Good stuff!

Around midmorning I got really sleepy and not so great feeling. I sort of moped around for a while until lunchtime.

Guess what? I ate a salad! Yep, I always eat a salad. This one had lots of veggies, edamame, and red pepper hummus. I picked up a random tub of hummus at the not-so-great grocery store across the street and I think I might throw it out. Not so great.

I went to my doctor appointment and didn’t really think I’d be out long. But I ended up sitting in the waiting room for a long time, which was no big deal. Like three ladies were in labor. I wasn’t in labor. I can wait!

When I got home though, I was hungry. I had a run coming up, albeit a short one, so I had some fruit to try to keep my belly calm. Nectarines are so good!

I forgot to take a picture of my pre-run coconut date roll. Whoops!

Paul and I ran our short three miles at around 7. I felt like I was working way harder for the speed I was going at. But it was super windy and wind makes me breathe funny. We both felt, well, winded when we were done. But we got it done and that’s what counts! Tonight is five miles. Whoop whoop.

After watering/fertilizing the garden, we came in to make dinner. I had this idea that portobello mushrooms and guacamole would go together well, and Paul wanted cool slaw. I hadn’t made cool slaw in a while, so we both got what we were craving!

So we grilled portobellos, sliced them and ate them in pitas with guacamole, lettuce and tomato. Yum! The cool slaw was awesome both on the side, and tucked inside the pitas Baha-style. You might be wondering what cool slaw is. Well, it’s only the most awesome low-fat vegan coleslaw recipe around. It’s Cool Slaw!

Cool Slaw
adapted from Appetite for Reduction

1/4 cup raw almonds, soaked at least one hour
1/2 cup water
2 Tbsp. chopped shallots
5 tsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. agave nectar
1/2 tsp. sea salt
fresh ground black pepper
2-4 Tbsp. reduced fat Vegenaise, to taste
1lb. packaged cole slaw mix or shredded cabbage

Add the drained cashews, water, shallots, vinegar, mustard, agave nectar, salt and pepper to a blender. Blend on high until the mixture is smooth, scraping down the sides with a rubber spatula if needed.

Combine the coleslaw mix or cabbage to a bowl, and add the dressing from your blender. Mix well to combine. Add Vegenaise to taste.

So good! I like the recipe without the Vegenaise, but with it is a whole ‘nother level. But I put Vegenaise on lots of things, so. Blush.

So there we go. I capped the night off with a skinny person beer.

Where’d my sickeningly sweet tooth go?

1 Mar

I have a confession.

There was a time when I could polish off a good portion of a can of frosting all by myself.  I have put away a pound of gummy bears in under 24 hours.

I guess it’s not unheard of, but it is definitely gross.  My tastes have changed dramatically since I’ve lost those one hundred some-odd pounds.  To be honest, eating a can of frosting still sounds like it would be the greatest thing.  But in practice, not so much.

My favorite sweet now?  DATES.  I can’t pass the bulk bins at Wegmans (oh dear I miss Wegmans so much and I need to move back out to Western NY soon because I’ve been shopping at Price Chopper and it is not cool.  SO NOT COOL)  without loading up on them.  As much as I like dates in my baked goods, they usually never make it long enough for me to bake something with them.

I was determined this time, to make some date muffins.  This is a mish-mash of recipes that have all come together into one slightly sweet, crunchy yet still moist muffin.  The little bursts of apple and date make up for the fact that there is only 1/4 cup of brown sugar in the recipe.  I didn’t leave the bran cereal to sit in milk and soften this time, and I liked the crunchy texture it added.  But I don’t imagine it would change a thing if you like your cereal soggy.  I feared these muffins would be too dry.  Not so!  Yum!

Apple Date Bran Muffins

makes 12 muffins

3/4 cup whole wheat pastry flour

1 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 cup bran cereal

1/3 cup dried dates, pitted and chopped

1 1/2 tsp. Ener-g egg replacer

2 Tbsp. water

2 Tbsp. canola oil

1/4 cup packed brown sugar

1 cup soy milk

1 cup apple (peeled if you want, I didn’t want!), diced

1) Pre-heat oven to 375F.  Spray 12 muffin tins with nonstick cooking spray or use liners.

2) In a medium bowl, mix the flours, baking powder, baking soda, cinnamon, and bran cereal.  Stir in the chopped dates.

3) In another bowl, prepare the egg replacer with the 2 Tbsp. water.  Add the canola oil and brown sugar, and whisk to combine.  Stir in soy milk and apple.

4) Add liquid ingredients to dry, and stir just until moistened.  Divide among the 12 muffin tins and bake 15 – 18 minutes.

5) Remove to cooling rack to cool completely.

Cherry Almond Muffins

26 Sep

So, I’ll plug Vegan with a Vengeance any chance I get. I made the cherry almond muffins from in there, though I actually couldn’t find any cherries. Can you believe it? So I used a trick (that Vegan with a Vengeance taught me) and bought some dried cherries and then just soaked them in hot water for five to ten minutes. Then I took these to a breakfast that my family was doing. They were weird about eating tofu but they weren’t suspicious of muffins at all.

They might have been my favorite ones so far. Next – ginger raisin bran muffins!



14 Jul

Aw shit yeah. Waffle party.

So I’m trying to terrorize the condiments in my fridge. My housemates and I have stockpiled an amount that is illegal in most countries. I took a whack at the maple syrup with some waffles. Also: vegan.

The Vegan with a Vengeance pancake recipe makes some totally sweet pancakes, and as it turns out it also does double duty as a run of the mill waffle batter. I ate off one batch for a few days. Topped with Earth Balance and bananas. If my stomach were a hot babe, it would totally make out with me.


Scrambled Tofu and Kale

23 Jun

No, not together.  Separately.  Although I was tempted to throw some kale into my breakfast.  Next time!

On Saturday I had a huge craving for foods that make me feel good.  What I eat affects my entire body, and it probably does for everyone but I don’t think everyone realizes that. 

I made myself scrambled tofu for breakfast, and I’m not including the recipe because I really don’t have one.  I’ll pick whatever vegetables I have around (this time it was zucchini, onion and tomato) and add in spices (turmeric, cumin, paprika, sage…salt, I can’t remember what else) and then crumble in tofu and cook it all up.  Oh and a couple of dashes of hot sauce.

Don’t tell Bret, but I think my scrambled tofu is better than his.  Maybe I’ll make it for him and see what he thinks.


So that was breakfast.  Lunch was pretty uneventful, but I had some ideas for dinner.  My town’s Farmer’s Market started just recently, and I was able to stop there after work on Thursday.  I got really excited and bought a lot.  My prized purchase was a big bunch of kale.  I love kale, and I told the guy I bought it from how much I love kale.  He loves kale too.

I wanted to keep it pretty simple so I chopped it up, getting rid of the stems and parboiled it in salted water for about ten minutes or so.  I drained it once it had softened up a bit and set it aside while I cooked up some onion and garlic.  Then I added the kale to the pan with the onion and garlic, added in some white beans, ginger juice, tamari and some crushed red pepper.  And it was very tasty with some whole wheat couscous.  See!

I definitely have a kale supplier for the summer.  I’ll be making this again!


Whole Wheat Pancakes

23 Apr

So I’ve been cooking a lot lately, but I thought my camera was being stupid and taking blurry pictures.  It turns out I was the one being stupid (imagine!).  So I fixed things tonight.

One thing I made that ended up with horrible pictures was this roasted cauliflower with a tomatoey, garlicy, spicy sauce.  It was simple and good and I’ll make it again and take decent pictures.

But anyway.  I’ve been thinking about pancakes a lot lately.  Bret and I had some lovely buckwheat and whole wheat pancakes at Fifty South the other weekend, but I wanted more.  Then, a co-worker’s partner came in to visit the other day and told a story about getting tricked into thinking he was going to I-Hop, but ended up with homemade pancakes.  For some reason, this was a disappointment to him.  Again, I couldn’t stop thinking about pancakes. 

So I made some for dinner.

Breakfast is my favorite meal of the day, and I quite often make myself a bowl of cereal or oatmeal or yogurt and fruit for lunch or dinner just because I’m an adult and I can do whatever I like.

Pancakes are a little different, as they’re typically full of calories and fat even before they’re coated with syrup and other tasty things.  Since I’m all healthy sometimes, I decided to make whole wheat pancakes.  Since I hardly ever have eggs in my fridge, I decided to make them vegan.  So here’s what I did.


1 cup + a little bit more whole wheat flour

1 Tbsp. brown sugar

1 1/2 tsp. baking powder

a tiny bit of salt

2 Tbsp. applesauce

enough water to make it all batter-y-ish


Mix all the dry stuff.  Don’t forget the baking powder.  I almost forgot the baking powder.

Add in the wet stuff.  It took about 1 1/2 cups for me.  You can also use non-dairy milk instead of water.  Whatever!

Heat up your pan/griddle.  If you use 1/4 cup for each pancake, you should get 8 or 9 out of the recipe.  Cook on one side until the top is bubbly.  Flip and cook a little bit more.  You know the drill!

I had intended to put fresh blueberries in the batter, but when I went to the store to get some they were $2.50 for a container that I swear held A HANDFUL of blueberries.  Eff that.  I remembered that I had some frozen mixed berries in my freezer, so I thawed out some of those and threw them into a few of the pancakes. 

No, I didn’t eat all of those myself.  The ones I did eat, I ate with maple syrup and half of the most juicy grapefruit I’ve ever had. 

So the pancakes end up tasting like pancakes, but beware if you’re not used to whole wheat flour.  It’s gonna taste different.  If you’re scared, go ahead and use regular flour.  Also, I’m thinking the tablespoon of sugar wasn’t enough.  Maybe a little more.  Or some vanilla. 

As is, these are nearly fat free and only about 60 calories per pancake, with a buttload of fiber as well.  So I mean, there’s plenty of room to add things like peanut butter and chocolate chips and things. 


Pumpkin Walnut Bread

17 Apr

So while I was away for work, we moved into a new office.  All I had to do was pack up my stuff, and when I got back everything was moved into my new office and all I had to do was organize.  Everyone else in the office took care of moving things.

To say thank you, I decided to bake for them.  I decided to make banana bread!

I usually keep a stock of bananas in my freezer just for banana bread.  However, I had used them to make muffins, and what I thought was bananas ended up being veggie hotdogs.  I couldn’t make hotdog bread!

 I had already decided on this banana bread recipe from The Post Punk Kitchen because it had a gazillion good reviews.  But no bananas.

I did have a can of pumpkin puree in my cabinet that I had bought to make this cheesecake thing that I never got around to.  So, work people are going to have pumpkin bread. 

Since I was already married to the banana bread recipe, I decided to stick to it and just sub out the bananas.  I also made some other substitutions.  Let’s get on with the recipe.


1 cup turbinado sugar
1/2 cup soybean margarine at room temperature (I use Willow Run, decent stuff)
1 cup pumpkin puree
2 cups flour (if I were making this just for myself, I would use half unbleached/half whole wheat)
1/2 teaspoon baking soda
1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar (you can use soy milk or rice milk or whatever milk)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 cup chopped walnuts


Combine the flour, baking soda and spices.  You can sift it together if you want, but just fluffing it around with a fork works fine.  I have this nice old fashioned sifter that my mom bought me at a garage sale.  I asked her if I could actually use it and she said “Sure, why not?”  “Mom,” I says, “I think there’s bugs stuck in there.”  So anyway, I just use a fork.

 Cream the margarine and the sugar.  Add in the almond milk/vinegar, vanilla, and the pumpkin.  Mix it all up!

Add the wet mixture to the dry mixture and stir it until just moistened.  Dump it all in an oiled loaf pan, and sprinkle the walnuts on top.  Bake in a preheated 350F oven for about an hour.

I’m normally pretty impatient when it comes to baked goods and I always open the oven door to sneak a peak.  I was pretty busy while it was in the oven, so I checked it after it had been in the oven for an hour.  And it was done!  It had a perfectly rounded top, and the walnuts spread out beautifully.  Look!

Yum yum yum, straight out of the oven.

I had to make sure I wasn’t going to bring something totally gross in to my coworkers, so I cut a piece for myself.  Then I cut another piece.  Good bread!  The spices and sugar are more suited for bananas, and the pumpkin didn’t add quite as much sweetness.  I don’t like my quickbreads to be overly sweet, so it was fine with me.  I would add more cinnamon the next time, because I like lots of cinnamon. 

Dried cranberries or chocolate chips mixed in instead of the walnuts would be good, too.

I waited until my work people had tried some before I told them it was vegan.  One lady told me that she didn’t care what kind of -gan it was, it was really tasty.


– Ellen