I have been training for (and just completed) my first sprint triathlon. I actually love training, but find that there is not enough food in the world to satisfy me during those intense training times. It’s especially bad when I wake up in the morning. I need protein, stat!
I’m usually an egg person but when I want a little but of a treat, I go for pancakes. (I have a bit of a sweet tooth.) If I’m going to eat pancakes, I want to make sure that they have some nutritional value.
We love kitchen gadgets around here. In fact, we’ve recently resorted to storing gadgets that don’t fit in the kitchen in our entryway closet and our office. We don’t have a huge kitchen, but we do have a ton of gadgets. Despite our storage conundrum, we recently snagged a SodaStream on sale at Kohl’s.
For anyone who doesn’t know, SodaStream came out a few years ago and it allows you to carbonate your own water. The company also sells flavored syrups that allow you create many of your favorite soft drinks with your DIY carbonated water. Personally, I always skip the syrups and opt for natural or low-cal flavors.
The SodaStream Genesis is the newest version and it’s pretty sleek. (Good news for our overstuffed counters.) One of the great features is that the machine doesn’t require any power because the CO2 tank is pressurized. This is great news because it means that we can store our bubbly friend on the bar in the living room, rather than the kitchen counter.
A few years ago, my fiance (Josh) and I took a sushi making class. We’re more experimental than direction followers so I had my doubts as to how it would go. I have to say that it was actually a lot of fun.
There are a lot of factors that go into the enjoyability of a class – size of class, complication level of the dish, etc – but our turned out to be a very nice balance. For us, that meant very little oversight and judge-y looks from the teacher. Admittedly many of our sushi rolls looked like science experiments, but we learned the basics.
We haven’t tried our hand at sushi making again since that class, perhaps since some of the ingredients and tools aren’t part of our kitchen collection. So when we decided the other day that we wanted to make sushi, I have no idea what prompted it since the supply issue hasn’t changed. But we were excited enough about it to head to the grocery store and stuck up.
After retrieving the $30 worth of missing supplies required, we jumped right into the process. One lovely element of the sushi class (that we delightfully overlooked) was the amount of prep required before you can actually make anything. Waiting for rice to cook is literally watching water boil. And once the rice was cooked, we had to wait for it to cool. Not great for two hungry adults, but it did give us time to delicately slice the fish and vegetables.
With all the prep work out of the way, it really took no time at all to roll up some tasty sushi. We used a sriracha-mayo to spice up our tuna and some teryaki to flavor one of the tuna rolls. No formal recipes were used. We eat created rolls based on what flavors and textures we like.
Helpful Hints for Sushi Making:
Pour a medium-sized shallow bowl of rice wine vinegar. You’ll need to dip your hands and other utensils in here. Anything that touches the rice without a vinegar rinse will get stuck like you wouldn’t believe.
Wrap your rolling maps in plastic wrap before you start. It will keep the rice from getting wedged in the map when creating a roll with rice on the outside.
Most people only think of apple recipes during the fall, but I can’t think of anything more American than a red, juicy apple. Apples area available at a reasonable price year round, making them a great thing to cook and bake with.
Partially inspired by a recipe from Joy the Baker and a host of things viewed on Pinterest, this recipe is a cross between a cake and a fritter, and will hit the spot for anyone with a sweet tooth. (This girl!)
Overnight oatmeal is all the rage on Pinterest these days so I thought I’d give it a try. If you haven’t already heard, overnight oats are essentially just old fashioned oats, soaked overnight int he fridge and eaten cold in the morning. This kind of breakfast is perfect for someone on the go because it requires next to no effort int he morning. It’s also a great (healthy) cereal substitute. I’m a big lover of cereal – Rice Crispies, Lucky Charms, Raisin Brand, everything – so that was another big plus for me.
For the most basic versions, all you need is one part old fashioned oats and one part milk. I went with a lactose-free skim milk but you can really use any kind. That’s it. Seriously. You just stash it in the fridge overnight in an air-tight container and you have breakfast ready and waiting when you wake up.
Part of why this breakfast is so popular is because there are endless possibilities for toppings and flavors. For my test run I just did a traditional brown sugar and cinnamon version. But I think tomorrow I’ll try peanut butter banana. I’ve seen recipes with Greek yogurt and fresh fruit and my all-time favorite chia seeds. Let your imagination run wild!
See what else I’m looking at on Pinterest
Attempted to make these salted caramel rocky road bars (sounds awesome right?!) for a Christmas party this weekend. I can’t even tell if they’re good because they are GLUED to the bottom of the pan. And even though I know I can’t get them out to eat them I have avoided throwing them away because I don’t know how I’m going to get them out to clean the pan!!!
I love a good griddle in the morning.
Well according to the LA Times I’m late to the party on this Finger Lime trend. As a lover of bubble tea, grapefruit and caviar I was so excited to read about this.
Now I just have to figure out where I can get some.
Used Pea Shoots on a veggie burger last night and the result was a lettuce-like crunch. Would probably also be good for adding a little something to a salad…maybe with chick peas and grape tomatoes.