Wednesday, May 22, 2013

Pancakes Jubilee!!

People, I have had some kick ass food for the last couple days. 

Monday, I got home from work and boredom-ate chips and hummus so that I wasn't even hungry for dinner. Then I topped the night off with a hefty serving of coconut milk ice cream.

I felt like Tuesday and Wednesday of this week needed to be a little more deliberate and not filled with eats out of boredom.

On Tuesday morning, I reheated some pancakes from this weekend.

I realize I've been on quite the pancake kick lately. Considering I use oat flour, though, I feel like this is just another form of oatmeal.

I topped these gems with homemade blueberry syrup and this coconut cashew butter.

The result?

Gooey, sweet, melty.

A masterpiece of flavor.

I may seem slightly melodramatic to you, but I was very passionate about this combination of flavors and textures.


Lunch was two slices of frittata with some broccoli on the side.


Since I was off to a yoga class, I wanted a more substantial afternoon snack, so I whipped up this concoction.

Nectarine + greek yogurt + slivered almonds + honey =


This was so good, I didn't want it to end.

I usually only feel that way about ice cream.

Dinner was a game-time decision to get take out from one of our favorite places in the city: Coppelia.

We pretty much always alternate between the ropa vieja and the arroz con pollo.

When I say alternate, I mean we always get those two things...we just alternate who gets what.

It's that good. 

Also, I pretty much always mix everything together in my bowl.

Rice/beans + arroz con pollo + ropa vieja = Coppelia fiesta

This morning, after my workout, I thought it'd be a great idea to combine two home runs from yesterday into one orgasmic masticating experience.

That sounds very sexual, but masticating = chewing, so don't give me that face.

Pancakes + greek yogurt + tangerine + honey


This was truly amazing.

You've really gotta try this combo. 

I found it difficult to maintain my composure in my very quite corporate office.

So, you've been warned.

Lunch was Coppelia leftovers with some additional veggies, which was amazing, but nothing can top the surprise and delight I felt from the result of this morning's experiment.

Do you ever eat something that makes you think, "Mmm. I want to hug the person responsible for creating this."

That's what I felt with my last two breakfasts. Except the person was me. I was literally so jubilant that I made something that I liked so much while simultaneously fearing that I would forget some important step or ingredient and never be able to experience it again. 

Thank heavens I write all this shit down so that never happens. Phew. Close one.

Smoked Salmon, Kale, and Goat Cheese Frittata

Is frittata the correct word for this? I'm honestly not sure, but it's my blog so I DO WHAT I WANT.

I may or may not have a frittata addiction. They're just so easy and tasty and awesome...I can't help it. I made a frittata for Mother's Day Brunch a few weekends ago and decided I needed to have a lil fun with the next one.

So, I put my thinking cap on and out popped an idea for the following recipe.

Smoked Salmon, Kale, and Goat Cheese Frittata


8 eggs (or 4 eggs & 8 whites)
2 cups kale, washed & cut
1-2 tbsp olive oil or coconut oil
2 oz smoked salmon
1-2 oz goat cheese


1. Preheat your oven to 350.
2. Sauté kale in oil until it's dark green and wilty
3. Spray a 9-inch round pan or an 8x8 square one with oil
4. Crack and whisk eggs in separate bowl, set aside
5. Layer sautéed kale along the bottom of your pan and evenly dump your eggs on top
6. Lay salmon on top and then plop little pieces of goat cheese evenly all over the surface of your egg mixture.
7. Bake that bitch for about 30-40 minutes.
8. Once the egg is solid in the middle (not runny), take it out, let it cool, and cut it up.

Either eat warm or let cool and store in the refrigerator for a quick lunch/dinner/snack.

I enjoyed two pieces of this for lunch the other day and it was awesome.

I went the half egg whites route and would suggest (if you plan on doing the same) seasoning the whole thing with more salt&pepp than you'd think.

Egg whites don't have a TON of flavor, so seasoning helps. Or, if you're feeling mighty fancy, you can use an herbed goat cheese. That would be bombtastic.

Bombtastic is not a word. But, you should know by my treatment of the frittata controversy that I don't care much because I'm my own boss.

Well, at least here I am.

Enjoy this and share your results!