FoodFash

Adventure Begins in the Kitchen

Archives for January 2011

Fluffy Cakes

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Mmmm pancakes!  I haven’t had homemade pancakes in ages.  So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.

I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.

I was expecting the, now 300 calorie, recipe to yield two small pancakes.  To my surprise, I was able to make a third good sized cake.

I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup –  a mere 55 calorie addition.

It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind.  And to be well over stuffed for well under 400 calories?  I’m a happy little chickadee!

An Ode To Gasparilla

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It’s Gasparilla tomorrow, and that’s kind of a big deal here in Tampa.  Festivities begin the second your eyes open.  Breakfast is centered around mimosas.  Lunch is in liquid form as well.  Street food is a plenty.  And you’re lucky if you stumble upon a solid meal before Sunday.

Glimpse of Gasparilla through the years.

2007

2008

2009

2010

Currently, I’m waiting for Katie and Double Z to pick me up on their way from Atlanta to Katie’s parents house for a Gasparilla sleepover.  My bag is packed, my dairy-free carrot spice cake brunch contribution is made, and I’m all sorts of excited to see my out of town pals!

But… I’m changing it up this year.

And not just by using almond milk and Earth Balance in lieu of cow’s milk and butter.

This year, I’m only staying for brunch and I have an escape plan: my mom.  That mom of mine, other than being flat out amazing, is fully aware that she is on call when I’m two mimosas down and ready to go home.  I’m avoiding a Gasparilla hangover the size of the moon this year, and I’m not afraid to admit it!

And to those who will continue after I part… HAPPY GASPARILLA!!!

Waste Not, In Pictures

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Breakfast: Cremini Mushroom & “Cheddar” Daiya Omelet

Lunch: Hummus and Avocado on Sprouted Sourdough Toast

Dinner (“Appetizer”): Peas with a teeny bit of Earth Balance and Garlic Salt

Dinner (“Main Course”): Air Popped Pop Corn with Earth Balance and Nutritional Yeast.

Dessert: Tofutti Key Lime Cutie

Either a result of overbuying or changing plans, tossing food (weekly) in my house is inevitable.  It’s a total waste, it’s gotta stop!  Waste of food, waste of time, waste of MONEY.  Like I said, total waste.

Each of the meals above uses a leftover ingredient, an ingredient intended for a recipe that was never created, or an ingredient that’s been living in my freezer for entirely too long.  I like it, it’s a good plan – you have to start somewhere, right?

Eggs Betterdict

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If I had my choice of any breakfast dish this world has to offer, this would be it.  My faux eggs benedict may even be in the running for what I’d choose as my last meal.  After discovering my love for avocados, Canadian bacon didn’t stand a chance.

That discovery came in super handy upon nixing meat from my diet.

The restaurant version will deduct, on average, approximately 800 calories from your food bank.  You can probably boost that number exponentially if the hollandaise increases in the slightest.  But my version, well, my version is every bit as good and only has 415 calories (21.5 grams of protein and 10.5 grams of fiber).

And you get to knock out a serving of veggies before noon.

Toast the sprouted wheat muffin and top with sliced avocados.  Fry two eggs, over easy, and let cool slightly.  Poke the yolky area with a fork and let it ooze over your avocado topped muffins.  Place the remaining egg on top of your creation and enjoy!

Clarification:  If you’re confused as to why I’m eating eggs, I’m not following a vegan diet – just no-meat (animal flesh), no-dairy (made from milk).