a stroll down foodie lane

May 13, 2013 by kris | 3 Comments

Happy Monday!
And a Happy Belated Mothers Day to all you mommas out there! I hope everyone had a lovely day yesterday!

I spent the day with my mom, beginning with a mother-daughter workout and ending with a family dinner of hot pot.

Lots of veggies and fish was consumed. And a lot of dessert. hehe.

And while we’re on the topic of food, (wait, when are we ever not on the topic of food?) I was organizing my photo library on my computer the other day and came across a little revalation. The food I used to eat, especially breakfasts, were so much more visually appealing than what I eat nowadays. It’s not even that I used to take more time to make my food…I guess there was just more variety. And colors.
Lets take a walk down ~~memory~~ foodie lane shall we?

Remember when I used to love pancakes? I still do, but for some reason I’ve stopped making them. I kinda just…forgot about them? It’s time to get my kodiak cakes flapjack mix out again.

Some waffles would be nice too.

Banana Bread french toast also needs to happen for me soon.

I used to make banana bread french toast with my recipe flops and they were still delicious. I can only imagine what they taste like with perfected fluffy banana bread.

When is fig season? I fear it may have passed already. Figs + bananas make a heck of a combo.

Overnight oats used to be a daily occurrence around here as well.

So much variety when it comes to oats, especially in almost finished nut butter jars

And sandwiches!
How come I never eat sandwiches anymore?

I still remember making sandwiches everyday for weeks after my 21st birthday when my aunt gave me a panini press as one of my birthday presents. I was obsessed! And for a good reason. They take a normally good cheesy sandwich to the next level. Thats right, I bet you didn’t know there was a next level. Let me tell ya, there is.

And, hey, even my juices used to be prettier.

My meals need a makeover.

Have a good one!

What did you do for mothers day?
Whats something you used to eat all the time, but haven’t in a while?
Do you ever eat something daily and then just completely forget about it?

yogurt + a juice latte

May 9, 2013 by kris | 2 Comments

Good Morning!

Todays post is on the shorter side. Originally I had planned to share with you my visit to a traditional Chinese herbal medicine doctor, however, while I was uploading photos something went awry and I lost the majority of what I had typed up. Now that I’m running short on time we’ll just talk breakfast.

No oats this morning. I kept breakfast on the simple side with a sliced banana over plain yogurt with a drizzle of roasted almond butter.

Along with a cup of juice.
Todays mix was just spinach, pineapple, and ginger. Easy peasy, but very delicious.

Mint would have been a nice addition.

I love how pineapple and spinach get so foamy. The layers and foam always remind me of a latte, but a juice version.

Next post I’ll talk more about my Chinese Medicine visit!
Hope your day is great!

What did you eat for breakfast this morning?

vanilla bean chia pudding

May 1, 2013 by kris | 2 Comments

Well, hello May!
Can you believe in one month we’ll be half way through 2013? Craziness!

Last night I decided to make some chia pudding because I was itching to make something. Anything, really. I thought since I was already making something, it may as well be my breakfast for the next day. Less work in the morning : )

Vanilla Bean Chia Pudding
{serves 2-4, depending on how you eat it}

- 1/4 cup chia seeds
- 2 large medjool dates, pitted (3 if you like your pudding sweeter)**
- 3/4 cup hot water (to soak dates)**
- 3/4 to 1 cup nut milk (I used unsweetened vanilla almond milk)***
- 1 tsp pure vanilla bean paste or extract
- optional: add a banana instead of the dates for a vanilla-banana pudding

**Soak your dates in the hot water for at least 2 hours or overnight. Keep the water to use in pudding.
*** Use less nut milk if you prefer a thicker pudding consistency

Place chia, soaked dates, date water, nut milk, and vanilla into blender. Blend on high for 1-2 minutes, or until everything is thoroughly combined. Pour into air tight containers and place into refrigerator to set overnight.

Should keep for about 5-6 days if stored well.

I poured my pudding into two glass containers to be kept in the fridge.

Overnight it will set up and develop a thicker consistency.

One that goes very well eaten as is or topped with some fresh fruit and drizzled with maple syrup or honey if a sweeter taste is preferred.

My favorite way to eat the pudding is mixed with plain yogurt as I love the creamy consistency it takes on. I’ll usually throw on some fruit and additional nut butter.