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banana-oat pancakes

banana-oat pancakes on the griddle

Dear banana-oat pancakes,

It’s not you. It’s me. I love bananas, oats, and ohmigod pancakes. And you’re fine. Better than fine. You’re sweet and oat-nutty and you never leave your dirty socks on the floor. Oh, sure, you might be a bit temperamental about griddle temperatures, but what pancake isn’t?

But you see, you’re too good for me. You’re so busy with those flavors you have going on. I know, I know, they work together! You’d be the perfect pancake for someone who looks for more in a pancake.

Me, however, I can’t help loving the simple pancakes best.

The buttermilk pancakes with their mad guitar skillz and artfully mussed emo hair. With the occasional earrings of blueberries.

The spelt pancakes with their Greenpeace stickers, dark soulful eyes, and selfless desire to change the world.

The buckwheat pancakes with their six-pack abs, skin-tight t-shirts, and the smell of clean sweat, oil, and black dirt.

banana-oat pancakes with maple syrup

You’re good, banana-oat pancakes. Really good. Kids would really go for you. You can easily catch yourself another woman, or even another man, if that’s the way you want to swing. The bananas make you sweet and smooth, while the coarse oat flour makes you a bit rugged and hearty.

I’m sure others will love you better than I can. I’ll stick with spelt pancakes, but you’ll always hold a special place in my heart tummy. And that’s why I’m going to share your recipe; so that the world may appreciate you for who you are. Read more on banana-oat pancakes…

Blueberry chocolate coconut protein smoothie

Blueberry chocolate smoothies

That’s right. You heard me. Blueberry. Chocolate. Coconut. And to make it all sound healthy, protein. Shake. We really could pretty much just stop now, because you’ve got the ingredients right there, every single one of them.

Read more on Blueberry chocolate coconut protein smoothie…

September 21, 2009 in breakfast / brunch, how to, vegetarian7 comments

easy one-egg omelet

here omelet omelet

Neat, this made Foodie Views of the day! They gave me a pretty button to go with it:

Routine is a good thing. I lost 60 pounds eating the same thing for breakfast every morning, and anecdotally people suggest that eating the same thing for breakfast and lunch, and mixing it up for supper is good too. Some crazy theory that not having to think about what you’re going to eat makes it easier to keep track.

But you’re still fat! you say, glancing at that picture over to your left.

So? A little is better than nothing at all. And I’ll do it again. So there. Everyone who’s done a marathon here raise your hand.

*raises*

I love that comeback. All the training and suffering was worth it. Just to be able to say that for the rest of my life. Any time, for any reason. :D

My routine breakfast used to be Shredded Wheat and Bran, soymilk, sliced banana, and orange juice. After a year or two of this I still wasn’t bored with it.

But then the damn blood center began dissing me when I went to donate.

Your iron’s too low to donate.

*month passes*

Your iron’s too low to donate.

*month passes*

Your iron’s too low to donate.

*tear out hair*

Apparently some people (Michigan Community Blood Center, I’m looking at you) seem to think a hemocrit of 37, 36, or 35 is too low to be allowed to give blood. Hmph.

I tried small measures: more beans, some more leafies. Didn’t help. So I turned to the most iron-fortified food on the planet, or at the very least, in my cupboard: Malt-O-Meal, fortified with 60% of the RDA for iron, guaranteed to give you Popeye arms.

And, I actually like it. I don’t know why everyone makes that sour face. Malt-O-Meal is awesome.

But it introduced a problem. A serving of Malt-O-Meal does not a breakfast make, at least not one that’s going to stick with you more than half an hour. I couldn’t have cereal with it, because I had this inkling that that would be stupid.

eggs laid by easter egg chickens! i kid you not

Where to get protein? Oh! An egg! I have all sorts of pretty-colored eggs, thanks to friends who raise chickens that lay Easter eggs. Not kidding. It’s some special variety.

So I got out my little sauté pan and made up a one-egg omelet. All by myself. And it was good. And it made it into the new breakfast routine. I seriously think the green onion makes it. I wouldn’t want it without. The green onion is cooked with the egg. Then I dice up one of the smaller Stupice tomatoes and add other ingredients if they sound good.

As for insides, try:

• tomato
• green pepper
• crumbled bacon
• cheese, even feta
• shredded zucchini

In five minutes, you too can have a little showpiece omelet. Read more on easy one-egg omelet…

maple granola

maple granola. yummmmmmo

This March was in like a lion, out like a lamb, just as it’s supposed to be, right and good. It’s a slow-brewing Easter revelation: for the past several days, we’ve had our eye on the forecast and those double digits creeping up from 40s to 50s to 70s. We’ve been talking about the weather forecast in awed, hushed tones: it’s going to be 75°F by Thursday! Maybe 80°F on Friday!

We so want to be true believers in meteorology, just this once. We’re ready, after months of snow and ice and wind and mud, to prostrate ourselves at the altar of the Mighty Blue Screen of Meteorological Prophecy.

And today, we are believers. It’s 56°F right now. We see whispers on Facebook: our Chicago friends wax poetic in their status updates about their glorious weather, and we close our eyes and smile, knowing that what’s in Chicago today will be here tomorrow.

in the hippie spirit

maple granola ingredients

And since I’m in this warm hippie spirit, I’ll offer up a foodstuff so linked to hippes that it became an adjective all its own. Read more on maple granola…

strawberry freezer jam-boree

mm, jamalicious

I’ve been fortunate in that I’ve never had to learn how to make strawberry freezer jam. I’ve been even more fortunate in that I never even tasted store-bought jam until I was practically an adult.

As a result, I’m spoiled. Spoiled rotten. I turn up my nose at Smucker’s, and even those fancy top-shelf brand jams can’t satisfy.

I never had to learn how to make strawberry freezer jam because every year I saw my mom make it right in front of me. Sis and I got drafted to help pick strawberries in our grandparents’ strawberry patch. I recall crouching low, pushing through the leaves, and searching for the elusive strawberries Grandma insisted were still there even though we were sure we’d gotten them all. Read more on strawberry freezer jam-boree…

what to do with fresh blueberries

What *I* like to do with fresh blueberries!

I have a confession to make.

I cannot bring myself to bake or cook with fresh berries.

Why not? Their season is so short, it seems such a waste to transform them with heat, when frozen berries will do the job just as well. And you can whip out frozen blueberries in the dead of winter, anytime.

But fresh berries in the dead of winter? You know they’re out of season, so they’re being shipped thousands of miles, and hey! *snaps fingers* we’re trying to eat more local here. In that process of being shipped across continents, they’re losing freshness and flavor, and won’t be worth much fresh anyway, in my opinion.

Why not practice a more seasonally-aware cuisine? Gorge on fresh when it’s available, and freeze or preserve once you’ve gotten sick on fresh blueberries. (Tomorrow I’ll be freezing blueberries, and show you how, which is hardly necessary, as it’s so damn easy you’ll wonder why you haven’t done it before.)

In the spirit of practicing a more seasonally-aware cuisine, we’re now eating 99% blueberries and sweet corn. Ha ha.

13 ways of looking at a blueberry

Simple, as usual, is better. There are approximately 3 general ways to go with fresh blueberries. First is sweet, and mixed with dairy and/or grains. Second and third are savory, in salads or salsa.

We’ll get the obvious out of the way first. Read more on what to do with fresh blueberries…