Home > Uncategorized > >i’ll remember someday all the chances we took; we’re so close to something better left unknown .

>i’ll remember someday all the chances we took; we’re so close to something better left unknown .

>February 2nd breakfast… drumroll… not oatmeal? whhhhhhat?
i decided to make pancakes instead.

Flax Protein pancakes:
(makes 3 big ones!)

1/2 cup egg beaters (or egg whites)
1/4 cup non-dairy milk (i used so delicious coconut milk)
2 tbsp flax
1 scoop protein powder (i used chocolate peanut butter whey)
dash of cinnamon
1/2 tsp baking powder

(toppings: could be pure maple syrup, pb, banana, etc – i used natural pb & sugar free syrup)

i enjoyed my cakes with lemon water & black coffee. and i have already drank 3 cups…..caffeine overload..

Once again these days are just flying by.
I am more than okay with that though because that means I am getting closer to spring break.
Why am i so excited for spring break, you ask? Because I’m going to Norfolk, Virginia. =D less than 6 weeks!

currently i am snowed in my apartment. classes cancelled…which is CRAZY because the university of iowa never cancels for anything. it’s really bad outside though. we got like 14-16 inches of snow overnight.
looks like ill be doing some work out videos and homework all day. 🙂

Last night i decided to do some experimenting with a some vegan “burgers.”
I used a recipe from anne @ fANNEtasticfood to make black bean and spinach burgers. And i was definitely impressed.

(makes two patties)


  • 1 C black beans (rinsed and drained)

  • 1 C fresh spinach

  • 2 Tbsp. whole wheat pastry (or regular) flour

  • 1 small garlic clove

  • 1/2 tsp. olive oil

  • 1/4 tsp. cumin

  • 1/4 tsp. chili powder

  • Juice from half a lemon


Toss it all into a food processor and whirl away! (Or you can mix it by hand for a chunkier texture – just chop the spinach and mince the garlic separately.)

Once it’s mixed, form into two patties. Toss them onto a skillet coated with cooking oil and cook on medium low for about 10 minutes, flipping every once in awhile, until they are evenly warm and have a bit of a crust on them.

i made it non-vegan by putting some feta cheese on top with some ketchup and a side of steamed broccoli & spinach.

One of my favorite meals this week was “Saucy Tomato & Spinach Chicken” I got the recipe from Anne over at fANNEtasticfood


(serves two)

  • 2 chicken breasts, cut into pieces
  • 2 cloves garlic, minced
  • 1 tsp. extra virgin olive oil
  • 1 can (14.5 oz) diced tomatoes
  • Few huge handfuls fresh spinach
  • 1/2 C black beans (optional – rinsed and drained)
  • 2 servings cooked brown rice (or whole wheat pasta)
  • Cracked pepper and Chili powder to taste


1) Start by tossing the chicken, garlic, and olive oil (plus some cooking spray if your pan tends to stick) into a pan on medium/medium high heat. Sauté until the chicken is fully cooked.

2) Once the chicken is cooked, add in the can of diced tomatoes, stirring until mixed.

3) Next, add in a few huge handfuls of fresh spinach – don’t worry about adding a lot as it will cook down! Stir until fully wilted – this will only take a minute or two.

4) Next, add in the black beans and whatever grain (already cooked) you want to use. (I used cooked brown rice)

5) Since the grain was already cooked, just stir it around until it’s all mixed (you can cook it longer if you want more of the liquid to boil off), then add some cracked pepper and chili powder to taste.
I added some mozz cheese on top. & It was delicious!

Veg & Egg “Tostadas”
1/2 cup broccoli
1/4 white onion
chili powder
green peppers (chopped)
2 eggs
cheese (low fat mozz or cheddar)
2 la tortilla factory tortillas

saute everything and place on tortillas and bake in the oven for 5-10 minutes

i forgot what this meal was, but it looks like sweet potato “chips” & chicken with spinach, mushrooms, and mozz?

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