Wow. Loving the comments on yesterday’s post! It is SO NICE to know that not only are we learning to love life without letting a scale determine our mood but OH MY, how refreshing to realize and see how not alone we all are in our experiences.
I do have a part two in mind for yesterday’s post but since today is Wednesday and since I have some yummy news where food is concerned, that post will just have to wait. I am sure that we all agree food comes first, yes? Yes.
Breakfast is still the same two-ingredient pancake topped with peanut butter and cranberry apple butter.
Although I don’t even want to address the fact that Trader Joe’s has stopped selling this jelly for the season. I don’t even want to go there. So we won’t.
Do you notice something fun and fruity on top of this pancake though? You will have to wait until a bit later in this post to learn what it is.
If you are looking for my oatmeal and yogurt bowls, you won’t be seeing them this week. Don’t worry, I still love them dearly but the other day I reverted back to salads. And my favorite roasted veggies…. Topped with homemade hummus made by my little boy.
He decided the other day that he wanted to take up cooking and experimenting in the kitchen. Who was I to say no?
He researched some recipes and chose to make hummus. He tweaked the ingredients based upon what we had on hand and may I just say, it is the best hummus I have ever had.
It was not easy giving over the reigns to my kitchen, ingredients and utensils. But I gotta give him some form of freedom at some point, right?
He did an amazing job to the point where I have decided that I will no longer buy packaged hummus.
I had never bothered to make my own hummus because I figured the packaged kind was good enough.
I never realized how quick and easy it is to make your own hummus. He whipped this batch up so fast that I see no reason we can’t do it on a regular basis. Not to mention, I loved it and have eaten it with lunch every day since.
I first enjoyed a large scoop of the hummus with a plate full of roasted vegetables for lunch.
I made an agreement with the boy: If I was going to taste his hummus, he was going to taste the roasted vegetables.
Along with his turkey roll -ups and tortilla chips, he allowed broccoli, butternut squash and acorn squash on his plate. AND ATE IT ALL.
Be still my beating heart- there may be hope he gets in his 5 a day after all.
I have used up all of the hummus in salads like the above over the last few days.
In case you didn’t know, hummus works very well in place of salad dressing. I am really not much of a snacker so using hummus in place of other sauces and dressings in main dishes is how it usually happens.
I haven’t been home much for dinner between Thanksgiving and Hanukkah parties. The nights we have been home, dinner has been my favorite stir-fry bowls of roasted vegetables, brown rice and avocado.
I have been craving roasted vegetables over the last several days which is a good thing when you receive a delivery of them on your doorstep.
Once again my selfless neighbor comes through and offers me some of her vegetables since she had so many and was afraid they wouldn’t all get eaten. Truth be told, if a vegetable can be roasted, send it on over here – it will never go to waste.
LET’S TALK DESSERT:
I have a feeling that there are people in this world who don’t consider dessert a daily meal. Are you one of those people? If you are, I am not sure we can be friends. Not trying to be mean, I just can’t relate to you.
Can I try to convince you to eat dessert everyday? How about if it is a “healthy” dessert?
This would be a plate full of ROASTED APPLE SKINS.
If I didn’t invent this recipe, please don’t burst my sweet genius bubble.
Here’s how the roasted apple skins happened –
Last week for Thanksgiving I baked up my delicious apple crisp. Instead of using a peeler, I tend to slice off the skin which leave some of the apple attached. Yes, I fully admit to being lazy.
I didn’t want to throw out the mound of sliced apple skins, so I threw them in the oven with a spritz of coconut oil cooking spray and sprinkle of cinnamon.
I may start slicing skins off of apples more often just to make this.
Yeah, they are really THAT GOOD. You can eat them warm or cold…On top of your morning pancake (as you saw earlier in this post), in your oatmeal, on salads or coated in peanut butter.
Or just pop them straight into your mouth.
If creating dessert out of apple scraps hasn’t been enough, I have also been busy with converting my daily apple and peanut butter into winter form.
What is winter form you wonder?
I have been wanting something warm in the evening so instead of a cold apple, I have been dicing up the apple and cooking it in a pot with cinnamon for about 6 minutes, then topping it off with peanut butter and KIND granola.
If you are wondering where I get the 6 minutes from, it is simply because I get so excited that I don’t let it cook much longer than that. You totally can leave it in longer and make a pot of apples in advance for the week- the longer it cooks, the warmer and softer they get. But, 6 minutes is enough to reach winter apple status.
Plain greek yogurt added to this mix can never be wrong.
Each night I vary my toppings but of course the peanut butter is mandatory.
Oh and the addition of just a few chocolate chips melted into the warm apples and peanut butter truly makes a peanut butter cup apple bowl.
I should really do a post devoted to these apple bowls, showing exactly how easy this dessert comes together along with the variety of combinations. And I think I will.
Make sure you head on over to Peas And Crayons to check out the rest of the fun of WIAW!
I NEED TO KNOW:
Have you ever made your own hummus?
If you buy hummus, which is your favorite?
What is your current weeknight dessert?
Do you use salad dressing?