wiaw #12

Howdy folks! Is it Wednesday already? I can't even believe it! Time flies when you're... at school :)
Well, here I am with another What I ate Wednesday, joining up with the link-up from Peas and Crayons- check it out to see what everyone else has been nom-ing :)

Now onto the yums:
Breakfast
Berry, banana, coconut oat bran:

 It was simply 1/3 cup oat bran + a sprinkle of chia seeds + 1 tablespoon coconut butter + one thinly sliced banana + a cup of mixed frozen berries. And of course some almond milk (about 1-2 cups- depending on desired thickness)

Placed on the stove until bubbling- then stir vigorously until banana disappears and the thickness is to your liking (I don't like mine too thick)
Sprinkle with extra coconut butter (It's winter in Aus, so the coconut butter is rock solid!)

I just wanted to add this in... look what happened when I chose the banana I wanted to use:

I did not touch the remaining bananas- oh the awesomeness of life!
I also wanted to share yesterdays breakfast (What! That's not What you ate Wednesday!) because... it was yummy!
Based off this recipe -try it!
A creamy, chocolatey, thick green smoothie!

Early morning phots don't do it justice- t'was good though!
Lunch:
Most of my school lunches look quite similar:

From top to bottom- quinoa+raw veggies+ garlic tofu
                                  lentils+ best veggie sausage+ pumpkin and other veggies
                                  Brown rice+raw veggies+ torn up curry veggie burger
I like my salads at school. Vegemite sandwiches are soo yesterday ;) (I'm not knocking the vegemite sandwich- it will always remain a childhood fav!)

Snack:
You ready for this?

 BOOM! Fruit and soy milk! Didn't see that one coming did you? (Ok, I'm predictable..)
Dinner:
Some roasted veggies:

Drizzled with olive oil and thyme on the potatoes..
Then I made a pea puree:

Lots of steamed peas plus 2 spoons of greek yoghurt whazzed.
Also 2 poached eggs..
Ta-da!

Looks weird.. tasted good!

And there you have it- What I ate Wednesday (plus some other days) Hope you enjoyed and don't forget to check out Peas and Crayons for more eats, treats and even more deliciousness!

Orange-itis

I'm amazed I haven't gotten it! Orange-itis, that is.. (scientifically known as hypocarotenemia or carotenemia) Why? Because I eat sooo many orange coloured foods!
Foods such as carrots, oranges, spinach, pumpkin and sweet potatoes are all rich in Beta Carotene (excess amounts result in orange-itis)
So what am I going on about, spewing out all these facts? (thankyou google!) Well, my favourite veggies (in order from fav- 4th fav) are sweet potato, pumpkin, spinach and carrots! Duh duh DUH!
And amazingly my hands are normal! (No oompaloompa over here!)
So, whilst my hands are still a normal colour I will still be enjoying my favourite orange (and green.. spinach) foods!

Like this pasta dish I enjoyed for dinner. Full of gluten free spaghetti, mixed four beans, mushrooms, olives, chili garlic pesto, nutritional yeast and sweet potato+pumpkin+ spinach (along with some other steamed veggies)

My breakfast was also orange (well parts of it) starting with a base of mango fro-yo! (Frozen mango and greek yoghurt whazzed together)

Topped with some fruit:

 Strawberries, grapes, blueberries and rock melon.
And.. some almond butter granola:

Heat some almond butter (1-2 tablespoons) in microwave, rub in to about 3/4 cup muesli with some milk (I used almond milk) Place in oven (180 degrees) for about 15 mins (until golden brown)
Ta-da!

This was a yum-didly-dumptious brekky!

Inside view:

Nom, nom, nom:

Soo, this breakfast was also orange... but I'm hoping mango and rock melon aren't full of Beta-Carotene, because I do fear for my hands... although a nice glow is always appreciated!

Pancakes, pop corn and cooking for others :)

You know you have a passion for food when you cook yourself breakfast, lunch and dinner, bake treats for the rest of the fam, constantly think up new recipes and genuinely enjoy doing all the things mentioned above.
My weekends typically look like that and yesterday was no different. After whipping up the PB+J oats you saw in yesterday's post I went on to go grocery shopping, then whipping up lunch!

Inspired by Spoon's snack plates I too made myself a delicious plate of... everything!
I popped some plain popcorn kernels (less than 1/4 cup + a small drizzle of olive oil, placed in a saucepan over medium heat- ready when you can't hear any popping!)

Roasted up some sweet potato:

Whazzed up some guacamole (1/2 an avocado +1/2 a squeezed lemon + small amount of red chili and a strip of capsicum, combine in a small food processor)

On the side was a simple salad of spinach, sprouts +mung beans, a torn up veggie sausage, purple cabbage and some salsa!

Dipping action:

YUM!
That evening my grandparents came over for dinner and not only did I cook my own dinner, but I also made a roast veggie tart to go with the rest of the roast dinner mum made:
1. Pastry

 2. Veggies

 3. Bake!

I also made a maple cheesecake, but that was cut and demolished before I could get a good photo... :)
And.. finishing off my my whirlwind of cooking post.. well- it is pancake Sunday isn't it?

I made blueberry pancakes with a banana+almond butter spread, with a side of grapes!
They are vegan, sugar+wheat+soy free!
Ingredients:
1 teaspoon of egg replacer mixed with 2 tablespoons water (more info below- new product I found!)- or just use 1 whole egg
20g rolled oats
15g oat bran
30g spelt flour
sprinkle of chia seeds
small handful of blueberries (fresh or frozen)
1/3-1/2 milk of choice (depending on desired thickness) I used rice milk

banana+almond butter spread:
1 banana
1-2 tablespoons almond butter, heated slightly in microwave (20 seconds)

Method:
1. Make egg replacer according to packet instructions

2. Place dry ingredients in a medium bowl and stir to combine.
3. Add egg replacer (or egg) and slowly add milk until you get a pouring cream consistency:

4. Leave to sit while making the spread. tear up banana and place in a small food processor with the almond butter:

5. Whaz!

6. Set aside until needed. Meanwhile if your pancake mixture has thickened quite a bit, add a splash more milk and then your blueberries:

7. Heat a non-stick pan with a small amount of olive oil over medium heat and spoon on mixture:

8. Leave until edges begin to set and bubbles start appearing (usually after around 1-2 mins)
9. Flip!

10.Place on plate and layer with spread in between each pancake:

Looks pretty messy- but sure does taste good!
Fork shots:

I can't wait for Summer to return (only 5 months! :0) so that my food pictures can start looking good again- I mean only Summer can produce a picture like this with zero editing:

Breakfast pizzert

Ahh well, at least I can still promise you it tastes good!

Bye for now folks! :D