WIAW #32-Single Serving Chocolate Chunk Buckwheat Cookies
So…funny story. Sunday night I prepped my dinner and put it in the oven. An hour later I went to check to see if it was done only to realize that I had forgotten to turn on the oven. Less than ideal. So I texted my mom for some emotional support during this trying time but my dad replied on my mom’s phone with a heartfelt, “stupid is as stupid does.” Thanks Dad.
I ended up eating a smoothie topped with some cereal & greek yogurt. Not necessarily a bad thing. Oh and last week I dropped my glass blender and it shattered. So now I’m making all of my smoothies in my little, baby food processor that I have to put a kitchen towel over before I blend it because it has two cracks in it from dropping it far too many times and smoothie will potentially go everywhere if I don’t cover it. Oh life, you are too fun. #somebodybuymeavitamix
So let’s get on to what I’ve been eating because I have a test in 3 hours and I need to study/stop distracting myself!
Drizzle of Honey
Baked Chicken & Brown Rice
Roasted Brussels Sprouts & Broccoli
Recipe: Preheat oven to 375F. To a casserole dish, add 1/2 finely chopped onion, 1 cup brown rice, 2 cups water, 2 boneless chicken breasts, 2 Tbsp red wine vinegar, 2 Tbsp olive oil, salt and pepper. Cover with foil and baked for 1 hour. So easy. And the rice is so creamy.
Several days ago, Andie said that “nostalgia is, by far, [her] favorite flavor.” Can she put it anymore perfectly? I think not. That statement perfectly describes my feelings towards this chicken dish. It seems simple and ordinary but I love it. This is one of those meals that just reminds me of home. We didn’t even eat this meal that much growing up but when I called and asked my mom how she makes ‘that chicken and rice recipe‘, I didn’t have to elaborate for her to know exactly what I was talking about…so we must eat it enough. Plus, while it’s cooking it’ll make your entire house smell like chicken and dumplings. Which is a curse and a blessing…because you don’t actually get to eat chicken and dumplings. Regardless, this recipe is good.
Banana, Peach & Pineapple Smoothie
From my rec center on campus after I worked out. Milestone…I did that oblique exercise when you’re on the thing that you normally do back extensions on. Tell me you know what I’m talking about? I never do them because I’m scared I’m going to fall off. But I didn’t. So all it well. And my abs are sore. Win, win.
Mashed Sweet Potato Quiche/Souffle/Something
Topped with Avocado Slices
2/3 cup mashed sweet potato + 3/4 cup chopped vegetables (1/4 cup broccoli, 1/4 cup cauliflower, 1/4 cup red pepper) + 2 eggs, scrambled + salt/pepper
Mix everything together and bake at 375F for 50 minutes, or until egg is set/reaches internal temp of 160F.
Single Serving Peanut Butter Chocolate Chunk Buckwheat Cookies
I love how when you grind your own buckwheat you can still leave some crunch to it…you know?
Recipe: Preheat oven to 350F. In a food processor combine 3 Tbsp buckwheat groats + 1 1/2 Tbsp brown sugar + 1 tsp cocoa powder + 1/8 tsp baking soda + pinch salt. Grind until groats resemble a coarse flour. Pour dry ingredients into a separate bowl and mix in 1 Tbsp peanut butter + 1 heaping Tbsp applesauce + 1 chopped up Dove dark chocolate square. Roll dough into two balls, slightly flatten and bake for 8 minutes…or 4. They don’t have eggs so if you like doughy things feel free to go a little crazy.
Have a great rest of your week! I can’t wait to go see what everyone else is eating!
Also, has anyone ever tried all the dairy free/vegan cheeses out there? My body hates cheese/milk products but I haven’t tried any store bought vegan cheeses because they kind of scare me. Are there any good ones out there worth trying?