Tag Archives: Breakfast

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Horchata Overnight Oatmeal [Gluten-Free, Vegan]

Horchata Overnight Oatmeal is made from a vegan horchata. It’s a filling and seasonal way to start your day!

It’s been five years but I’ve finally succeeded in my ultimate hipster wish — drinking horchata in December á la Vampire Weekend’s “Horchata” from their 2010 album Contra. Yes, I unabashedly have loved Vampire Weekend from day one (I want to say I discovered them from a song on an AE playlist when I worked in stores) and was devastated my freshman year when they played at the Andy Warhol museum in Pittsburgh and it was beyond sold out. I still to this day have not seen them live. They filmed Contra entirely in Mexico city, so I’m sure that’s what inspired that lyric.

Horchata Overnight Oatmeal

I was Skyping with Erin last week and she was filling me in on all the delicious Latin American food she ate while in Virginia over Thanksgiving. She mentioned drinking horchata and I stopped her — “Hold on, have to write something down. You gave me inspiration for a recipe and I’m going to tell you but don’t steal it because you’ll do it better.” (Erin actually has a recipe for horchata on her blog so you should go make it.)

So after making horchata seemed like a lot of work (mainly because I didn’t have rice and wasn’t about to buy it just to make horchata), I decided to buy horchata. The Marina Supermarket didn’t have horchata and I was feeling too lazy to go to Whole Foods. I finally found it at Real Good Food, a market on Fillmore Street that focuses on organic and super-overpriced speciality foods but when I looked at the nutrition information and ingredients… uh, if I’m going to waste 160 calories on eight fluid ounces it’s going to be on wine, not horchata so I can Instagram it with a Vampire Weekend quote.

Horchata Overnight Oatmeal

knew I had seen the Califia Farms horchata somewhere but for whatever reason, decided I didn’t need it. (I am well-known for buying things to try and only eating/drinking them that one time then never touching it again, even if I love it.) I then was a girl on a mission after only finding the gross boxed horchata and feeling like I needed to make this recipe. After work on Wednesday I made a pilgrimage to the SoMa Whole Foods after checking the website to see where it was stocked in San Francisco and after a brief bout of fear when it wasn’t with the ‘nogs, I found it.

Horchata Overnight Oatmeal

Also — how cute is this yeti towel? It was a Christmas gift from my friend Mai and it’s already getting good use.

Horchata Overnight Oatmeal

5.0 from 3 reviews
Horchata Overnight Oatmeal [Gluten-Free, Vegan]
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
Instructions
  1. In a jar or glass container with a lid, place rolled oats, protein powder if using and chia seeds and mix to combine.
  2. Pour in horchata and yogurt (if using). Shake well to combine.
  3. Refrigerate for at least 2 hours or ideally overnight.
  4. In the morning, add desired toppings and serve!

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you love or hate Vampire Weekend? Have you ever had horchata? What was your latest food impulse purchase?

Gluten Free Pumpkin Ricotta Waffles

pumpkin ricotta waffles gluten free | almost getting it together

I have made this recipe approximately 10 times in the past month and a half. I #cantstopwontstop with these waffles. They originally began as pancakes then morphed into waffles.

My Saturday long runs lately have been fasted. I’ve been all about getting more sleep and getting out the door as soon as I wake up and change clothes rather than eating something. I’m not going to lie – by mile 10 or so I’m feeling the lack of carb reserves (so definitely something I won’t replicate on race day) but it also means I’m heavily planning my breakfast in my head at that point.

pumpkin ricotta waffles gluten free | almost getting it together

Despite the crazy heat wave that’s been happening in SF, my run on Saturday was chilly and foggy and kind of rainy and therefore, perfect. I ran 13+ miles (my watch died) with Chrissy, from the Marina through Golden Gate Park. Which meant by mile 10 the only thing I could think about was waffles.

I had been eating pancakes/waffles with Greek yogurt and nut butter but these guys basically just require real maple syrup. I see where Lesley Knope was coming from with the waffle addiction – it’s real. And surprisingly it’s rather difficult to find a waffle in this city…

pumpkin ricotta waffles gluten free | almost getting it together

Anyway, upgrade your basic pumpkin waffle with ricotta cheese. It makes them extra protein-packed and dense and delicious. Also, if you’re not going to use real maple syrup, use chocolate nut butter – also insanely good.

pumpkin ricotta waffles gluten free | almost getting it together

pumpkin ricotta waffles gluten free | almost getting it together

4.5 from 2 reviews
Pumpkin Ricotta Waffles
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 3 waffles
Ingredients
  • 1 cup oat flour
  • ½ cup pumpkin puree
  • ½ cup ricotta cheese
  • ½ cup unsweetened almond milk
  • 3 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • pinch pink Himalayan sea salt
Instructions
  1. Preheat waffle maker.
  2. In a medium sized bowl, whisk together oat flour, baking powder, pumpkin pie spice, baking soda and sea salt.
  3. In a small bowl, mix pumpkin puree, ricotta cheese, almond milk, honey and vanilla extract until well combined.
  4. Make a well in the dry ingredients and add the wet ingredients. Mix with a spatula until just combined.
  5. Let mixture sit for 10 minutes.
  6. Spray a waffle maker with coconut oil and carefully pour in mixture. Cook in waffle maker for 7 minutes or until crisp.
  7. Store leftovers in refrigerator for up to one week or one month in the freezer.

Chat with me:
What is your normal Saturday morning routine? Pancakes or waffles?

Now Trending – Best Links Week of 9.28

One year ago (as I write this) I was running along the Embarcadero, prepping mentally for my interview with Old Navy. I was imagining my life in San Francisco, trying to really psych myself up for a complete life upheaval.

After my interview, I went to the Ferry Building and ate ice cream from Humphrey Slocombe because it was 80+ degrees and the world ends in SF once it’s above 75. (We don’t have air conditioning!) I had the entire day until my flight back to Pittsburgh and I didn’t have the mental brain power to really think about what to do, so I decided to walk the entire city and see in which neighborhoods I could see myself living.

I walked through FiDi, through Chinatown, into Nob Hill and Russian Hill and into North Beach. I kept walking until I ended up on Chestnut Street, which I had been to before (to go to Brandy Melville, ha!). I was overwhelmed by all the restaurants and shops and people talking about piling into Teslas. It reminded me of Shadyside in Pittsburgh. After a quick search of what neighborhood I was in, I immediately texted my boyfriend at the time, “I know where I want to live – The Marina”.

Happy one year of being the perfect neighborhood for me, Marina District. I love that I can walk to yoga and SoulCycle and run along the water and drink green juice and be a yuppie Marina Girl, eating $20 salads. As one ex-boyfriend doesn’t remember saying, you’re a bubble within a bubble.

Now that I’m done waxing poetic, here are the best links of the week. (Today’s featured photo is a Marina run, just FYI.)

Travel
Asia is my favorite continent out of the four I’ve visited. These Asian cities are must-sees in your lifetime.

I kind of love staying in Airbnbs more than hotels (because then I don’t have to forage for breakfast and have more space) but these fashionable hotels are on my list of places to stay.

Lifestyle
I’ve publically stated my need to be more confident. I loved this podcast with Molly Yeh where she said she even plays the comparison game sometimes. These tips from Camille Styles are also helpful.

I am planning on staying in SF for Thanksgiving this year and throwing a Friendsgiving. Studying up on these tips for how to be the hostess with the mostess.

I crazily enough have a few things I need at Ikea that I have to pick up in the next couple of weeks… I might grab one of the Raskog Kitchen Carts since there are so many uses for it (and it’s only $30!)!

Running and Fitness
Well, it’s official – the Treadmill was actually invented as a torture device. I’m really opening El Nino won’t be a thing so I’m not forced to run indoors. I moved to California for a reason, after all.

I’ve been making more of an effort (okay, except the past two weeks) to stretch/foam roll on a more regular basis. My hammies have been tight so I’ve been doing these hamstring stretches for runners.

Food
One frozen banana… 20 flavors of ice cream.

10 crazy localized Dunkin’ Donuts. I had a choco butternut one in the Philippines once that I am still thinking about six years later.

Chat with me:
Do you remember the first time you visited the place you live? Are there stereotypes about your neighborhood – and do you fit them?

Carrot Cake Cookies [Gluten Free]

I routinely miss the mark on seasonal recipes, don’t I? Everyone is posting #pumpkineverydamnday (let’s get that trending) and I’m over here like, “let me post these cookies I baked for a hike like a month and a half ago”. I am nothing if not consistently un-seasonal and late. It makes sense that I live in a city that decides it’s going to be summer in September and October and winter in June and July.

carrot cake cookies gluten free | almost getting it together

Speaking of where I live, I was home in Pittsburgh the past five days. Is it weird that I feel like I have two homes – an East Coast Office and a West Coast Office for AGIT, if you will. It is so hard to pack everything into five days. Once again, I just want to pack up every one I love and move them to California.

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Because they are made with bananas, they are more soft than crunchy. I liked crumbling a couple up and eating them with yogurt and peanut butter. I also had a couple as lunch with a Vega Protein and Greens shake when I was on that whole shake-for-lunch kick… which I think I’m about to get back on again. So basically, breakfast, lunch, snack, dessert – these guys are perfect any time of the day.

carrot-cake-cookies - 4

5.0 from 1 reviews
Carrot Cake Cookies [Gluten Free]
 
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Author:
Serves: 24 cookies
Ingredients
  • 2 ripe bananas
  • 2½ cup chopped rainbow carrots
  • 1 cup Purely Elizabeth Apple Cinnamon Ancient Grain Oatmeal (or sub for rolled oats)
  • 1 cup rolled oats
  • 1 egg
  • ⅓ cup raisins
  • ¼ cup pecan butter (or any other type of nut or seed butter)
  • ¼ cup shredded coconut
  • 2 tbsp maple syrup
  • ½ tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Slipat or parchment paper.
  3. In a food processor, mix bananas, carrots, oats, egg, pecan butter, maple syrup, vanilla extract, baking soda, cinnamon, ginger and sea salt until well combined.
  4. Fold in raisins and shredded coconut.
  5. With a cookie scooper or tablespoon, create 1" balls of dough and place on lined baking sheet.
  6. Bake for 20 minutes or until tops begin to brown.
  7. Store in an airtight container for up to one week in the refrigerator or longer in the freezer.
Nutrition Information
Serving size: 1 cookie Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 5 g Fiber: 2 g Protein: 3 g

Chat with me:
Are you all about the pumpkin? What is the craziest pumpkin-spiced thing you’ve seen so far this year?

Blueberry Lemon Lavender Scones [Gluten Free]

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Sunday before 10 a.m. I had put away my laundry, emptied the dishwasher, made cashew butter, went to SoulCycle, baked these scones and was getting ready to head out the door to get my nails done. To say I am most productive in the morning is the understatement of the year.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Scone game on point.

I had been craving scones for months. I’m not a big “buy a baked good” person because unless it’s really good and really worth it, there’s a chance it could be totally lackluster and just not worth the calories and carbs. Those scones sitting in the case at Starbucks? Ew.

Then there’s the whole ingredient list of scones… lots of butter. Lots of wheat flour. Lots of sugar. As delicious as those things are, they don’t necessarily make you feel good afterwards. I wanted to make a gluten free version then seriously lighten it up without losing taste.

This month’s Recipe Redux theme was fresh produce. I didn’t have a ton in my fridge (for once) because I’ve been traveling/socializing so much so I haven’t really been cooking quite as much. I did have a huge thing of blueberries that were begging to be baked into something. I started with a cup of blueberries then realized I wanted these to be really filled with blueberries and added another half cup – good choice.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Perfect for summer brunch – Blueberry Lemon Lavender Scones

The lemon really brings out the blueberry flavor, too. And isn’t anything involving lavender just… fun? If you aren’t gluten free, regular flour should work. I used Davida’s Gluten Free Flour Blend recipe from her e-cookbook and these turned out perfectly

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Blueberry Lemon Lavender Scones [Gluten Free]


5.0 from 2 reviews
Blueberry Lemon Lavender Scones [Gluten Free]
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 8 scones
Ingredients
  • 2¾ cups gluten free flour blend
  • 1½ cup fresh blueberries
  • ½ cup unsweetened almond milk
  • 1 egg
  • ¼ almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp dried lavender
  • 1 tbsp vanilla extract
  • zest from ½ lemon
  • juice from ½ lemon (about 1 tbsp)
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix flour, baking powder, lavender, cinnamon and salt.
  4. In a small bowl, mix together almond milk, egg, maple syrup, coconut oil, vanilla extract, lemon zest and lemon juice until will combined.
  5. Make a well in the dry ingredients and pour in wet ingredients. Mix until just combined.
  6. Your mixture should still be dough-like. If it isn't, add in more flour a tablespoon at a time until a doughy consistency is reached.
  7. Fold in blueberries.
  8. With wet hands, take dough and form into a ball. Place on parchment paper and flatten into a large disk.
  9. With a large knife, cut the disk into half, then into quarters then into eighths.
  10. Bake for 25-30 minutes or until tops of cones begin to brown.
  11. Let cool fully then break apart on cut lines.
  12. Keep in an airtight container for up to one week.
Nutrition Information
Serving size: 1 scone Calories: 212 Fat: 6 g Saturated fat: 3 g Carbohydrates: 38 g Sugar: 7 g Sodium: 422 mg Fiber: 5 g Protein: 5 g

Looking for more summer produce recipes? Check out the rest of this month’s Recipe Redux Challenge entries below.

Chat with me:
Are you a morning person? When are you most productive? What is your favorite type of baked good?

Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]

homemade strawberry almond milk with purely elizabeth muesli

I am 100% predictable. I try to not be predictable (as seen by my ‘go to Mexico and tell my family and like three people’ stunt) but I have a lot of personality traits that as much as I try to change, I just can’t improve on them.

Examples include:

  • Breaking 3 Pyrex bowls while cooking dinner with my friend Sam because I don’t have my shelves properly organized and then breaking a jar two weeks later because I still don’t have things organized (Side note: I am f****d if there is an earthquake, excuse my French).
  • Constantly forgetting my wallet.
  • I’m always late, typically by 15 minutes.
  • Buying a nut milk bag to make nut milk but forgetting to use it.

The last one is what happened with the first time I made this recipe. Luckily the second time I wasn’t so irresponsible.

homemade strawberry almond milk with purely elizabeth muesli

Homemade almond milk – not as scary to make as it sounds!

I recommend you half the recipe if you live alone and aren’t going to go through 10 cups of almond milk in a week. I was literally just trying to make every recipe that included almond milk ever – a lot of Vegan Banana and Blueberry Breakfast Parfaits and chia puddings and an entire box of Purely Elizabeth Muesli. Which I highly suggest making with this Homemade Strawberry Almond Milk.

homemade strawberry almond milk with purely elizabeth muesli

The best breakfast for hot summer days.

This is the first time I ever had muesli to my knowledge and where the hell have I been my whole life? It’s basically kind of like overnight oats but minus chia seeds and with less liquid? Anyway, I threw mine on top of some Greek Yogurt because I’m basically all about adding protein to every meal possible and topped with some more Homemade Strawberry Almond Milk and some unsweetened carob chips because strawberries + chocolate = love.

homemade strawberry almond milk with purely elizabeth muesli

Homemade Strawberry Almond Milk with Purely Elizabeth Muesli

4.7 from 3 reviews
Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]
 
Prep time
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Author:
Recipe type: Beverage
Cuisine: Gluten Free, Paleo, Vegan
Serves: 10 cups
Ingredients
  • 2 cups almonds, soaked overnight
  • 6 cups filtered water
  • 2 cups sliced strawberries
  • 1 cup dates
  • 1 tbsp vanilla extract
Instructions
  1. Place all ingredients in a high power blender and blend on the highest setting until no particles remain.
  2. Place nut milk bag over a large bowl or contained and strain mixture.
  3. Store homemade strawberry almond milk in refrigerator for up to one week.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

My friends at Purely Elizabeth sent me some of their new muesli to try but all opinions are my own.

Chat with me:
What personality traits of yours do you wish you could change? How do you top your muesli? Have you ever made homemade nut milk?

Vegan Berry Almond Chia Pudding [Gluten Free, Paleo]

naked-juice-berry-almond-nutmilk-chia-pudding

Are chia seeds paleo? Are fruits and vegetables paleo? I am going to assume so and call this recipe paleo. My second recipe in two days and dietary restriction friendly as well!

If you’ve known me for more than two seconds, you know I’m kind of bad with time management, in the fact that I think I can accomplish more than I can in a given amount of time. Since I am constantly on the run (literally and figuratively), it’s nice for me to not worry about food sometimes. I sometimes substitute solid lunch at the office for a nutmilk blend when I’m super busy. It keeps me full the rest of the day and gives me a ton of energy.

naked-juice-berry-almond-nutmilk-chia-pudding

Chia seeds are so hot right now.

I also do enjoy solid food and have been all about the chia puddings lately. I’ve been trying to eat less dairy in the afternoons and evenings (Is my life a constant “how can my nutrition be tweaked experiment”? Yes.) so chia pudding has been an alternative to my beloved Greek yogurt. Since it’s berry season, I thought subbing in Naked Juice’s new Berry Almond Nutmilk for normal almond milk would be a summery switch-up. Plus, each bottle contains 26 blueberries, 8 blackberries, 2 raspberries, 1 strawberry, 24 almonds, 1 3/4 apples and 1/3 of a banana, so basically my fruit servings for the day are taken care of in one serving.

Both the Berry Almond Nutmilk and another new Naked Juice, Peachy Almond Nutmilk, are hitting shelves early next month. I know it will be equally as good because of Naked Juice’s commitment to finding the best blends of fruits and vegetables to put in it’s bottles and deep tradition of goodness. They are both great non-dairy breakfast substitutes, post-workout refuel or mid-day snack.

This chia pudding is naturally gluten-free, vegan, dairy-free and free of added sugar while still being slightly sweet thanks to the Berry Almond Nutmilk. Plus, one bottle has 11 grams of Protein (!!!) and is a good source of both magnesium and vitamin E on top of all the health benefits of chia seeds. Uh, also this recipe has two ingredients so you’re basically crazy if you don’t make it right now.

naked-juice-berry-almond-nutmilk-chia-pudding

Berry Almond Chia Pudding [Vegan, Gluten Free, Paleo]


5.0 from 1 reviews
Vegan Berry Chia Pudding [Gluten Free, Paleo]
 
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Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten Free, Paleo
Serves: 4 servings
Ingredients
  • ½ cup chia seeds
  • 1 bottle Naked Juice Berry Almond Nutmilk
Instructions
  1. Place chia seeds in a medium-sized bowl with a lid.
  2. Whisk in one bottle of Naked Juice Berry Almond Nutmilk. Be sure chia seeds are well mixed in and not in clumps in the bottom.
  3. Refrigerate for at least one hour, stirring once or twice.
  4. Eat with favorite toppings if desired (I suggest unsweetened carob chips!)

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

This post was sponsored by Naked Juice but all opinions are my own!

Chat with me:
Are you good with time management? What are your go-to foods when you’re too busy to cook/eat? How do you eat your chia pudding?

The Best Coffee Shops in San Francisco

best-coffee-shops-in-san-francisco-almost-getting-it-together

My favorite types of people are those who require as much caffeine as I do to function. I track my sleep via my Fitbit (PSA – It’s on sale for $80 right now from Amazon?!) and I’m assuming the six hours of sleep I average a night is cause for that. It isn’t for lack of trying… I just wake up between 5:30-6:00 a.m. no matter what.

Getting an afternoon coffee is basically my favorite ritual of the day. I actually stopped drinking coffee for about two years in college and my first year out of school. I gave it up because of the milk and sugar calories and then because I do things like stop sleeping to hang out with boys, started again a little over three years ago because I was trying to get through the work day. I missed the ritual of getting coffee so much. It isn’t the same with tea. I loved going into a coffee shop, carrying my little paper cup… the whole thing.

I don’t enjoy Starbucks coffee. Their coffee is burned and just awful, but in a pinch, I’ll get a tea or an iced coffee there. Also, how are they the only place left on the planet that doesn’t have almond milk? And their coconut milk is full of fillers and preservatives… yuck.

Luckily this isn’t Pittsburgh with sub-par coffee (that thinks it is good) and a lack of almond milk. San Francisco takes its coffee seriously. Actually, it takes most things seriously and actually gives a shit about doing stuff the best.

On a trip to Kona with my dad two years ago, I started drinking my coffee black. Kona coffee is the best coffee – and if you want to drink your coffee black, it’s usually pretty milk so this is a great bean to start weaning yourself off of sugar and cream. So what I’m saying is this is a list of coffee places that have actual amazing coffee since I don’t junk mine up.

The Best Coffee Shops in San Francisco

Tiny Warrior (18th and Mission)
I wish I hadn’t planned on eating Bi-Rite the day I went to Tiny Warrior. They have fancy iced coffees (a Moroccan one with cardamom, cinnamon and clove syrup, for example) and CHOCOLATE ICE CUBES. Yes, that’s a thing.

Sightglass Coffee (7th and Folsom, Divisadero and Page and 20th and Florida)
Sightglass is my favorite SF coffee brand. I totally trust any coffee shop that brews Sightglass. Their flagship space in SoMa is gorgeous and has lots of treats. They also have an affogato bar that I am determined to try one day post-long run with SALT AND STRAW ICE CREAM. Get out of town! Grab a vanilla iced coffee with almond milk and think of me.

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Okay this photo is from the Mill but…. #toast.

Trouble Coffee (Judah and 25th)
Another coffee aficionado that is no longer mentioned on this blog said what I was thinking when we were here – these guys are kind of jerks but this is maybe the best coffee ever. They don’t have a menu so basically know what you want or read the Yelp reviews. Basically you’re supposed to get a coconut and a cinnamon toast when you’re here… I got an iced-coffee because it was post Lands End-Ocean Beach run. I’ll be back for you, coconut and cinnamon toast.

Andytown Coffee Roasters (Lawton and 43rd)
Post-long run at Ocean Beach I needed a coffee and quickly. A quick yelp search brought me to Andytown. Then there were warm gluten free strawberry corn muffins fresh out of the oven and I promptly ordered one with my coffee, which is something I don’t do often… and don’t regret. Their known-for coffee is the Snowy Plover which is San Pellegrino and whipped cream in coffee… what?!

Blue Bottle Coffee (locations throughout the city)
Basically SF is known for Blue Bottle Coffee and their Vietnamese Iced Coffee which is made with condensed milk. You can even buy it in cute little milk cartons now. I would go by Blue Bottle pretty much every day when I was on a photo shoot in NYC a couple years ago and wistfully wish I were in SF… and now I am! Anyway, they take their coffee seriously and it’s always amazing and just… go.

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This latte at Jane on Fillmore turned out not to be mine… whoops.

Jane on Fillmore (Fillmore and California)
When I’m feeling ambitious I’ll walk up to Jane. It’s about a mile and a half from my apartment… uphill. Fillmore is no joke, but one of my favorite streets in the city. They have Stumptown coffee (!!!) and amazing house-made chai. They also do a lot of gluten free and vegan baked goods and salads and brunch things like that. Their spot is super cute and has an awesome playlist and I’m obsessed.

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MINT MOJITO ICED COFFEE!!!!

Philz Coffee (locations throughout the city… and a truck in the Marina on the weekends!)
I’m basically trying to drink my way through Philz menu. They have probably 30 different blends of beans and you tell them how you take your coffee (milk, almond milk, sugar, etc.) and they make it for you. Each cup is poured to order and then they shake it with all your goodies in a martini shaker. The Mint Mojito Iced Coffee lasts me approximately 30 seconds. Going to the Philz Truck at some point on the weekend is must-do for me.

Peet’s (locations throughout the city)
If I have to throw in a national chain, I’m going to pick one that started across the Bay in Berkeley. There is a Peet’s “flagship” in the Marina that my dad and I frequented every afternoon when we were apartment hunting. If I need to get work done and don’t feel like leaving the neighborhood, I head down to Peet’s.

Places I want to try: Equator Coffee, David Rho Chai Bar, Matching Half, 20th Century Cafe, Home Coffee, Blue Fig

Chat with me:
What is your go-to coffee order? Have you been to any of these coffee shops? What is a habit that you really enjoy in people?

Peanut Butter and Jelly Banana Bread [Gluten Free]

peanut-butter-jelly-banana-bread-gluten-free-almost-getting-it-together-blog

The thing I miss most about living at home (and by home I mean my father’s house – key word house, not studio apartment) besides missing my family and friends is having laundry downstairs in a dedicated room. Can you imagine, a whole room just for laundry? I don’t even have a whole room just for sleeping, it’s rolled up into a room for living.

The washing machine in my building works maybe 30% of the time. I’ve spent countless minutes banging my detergent bottle on the quarter thing because no one ever empties out the quarters so they get stuck and you end up paying $5.00 a load rather than $2.50 (which is also highway robbery for laundry). Lately it’s just been full of water, whatever that means. Doesn’t it know there’s a drought and it shouldn’t be wasting water?

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Insert dumb quote about “peanut butter jelly time”.

So I had been putting laundry off for a week which with the way I go through clothes, meant I had exactly 0 sports bras and 0 pairs of running socks. I have somehow lost two of my favorite Brooks running socks at some point in the past 7 months of fighting with a shitty washing machine and had to wear non-matching socks to my run on Saturday. No one said anything – not that runners ever would.

Saturday I had all these grand plans of being a productive human being post-first long run post-marathon (13 miles with San Francisco Road Runners – felt good to be back) and then I just couldn’t find the motivation to do anything. I realized the laundry situation was a dire one and brought everything downstairs to find the washer full of water. Of course.

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Pre-destroying this whole loaf because it was so delicious.

This situation happened right before Carly came to visit in April. I had to wash my bedding because I have one set (I know, I should have two, but when your sheets are like $200 that just isn’t the best use of two pairs of Lululemon yoga pants or running tights in my mind) so I quickly Yelped laundry mat. There is one called The Missing Sock which is like fancy for a laundry mat. You use a little pre-paid card and they have lots of art and stuff hanging. It’s very Marina.

So… I schlepped four loads of laundry the four blocks to the laundry mat. And I understood why people hate doing laundry because I used to love doing laundry because I’m crazy and in the process of getting my degree in Fashion Design & Merchandising, I had a whole class on how to properly wash clothes! If I can confirm a laundry service will not dry my jeans and Lululemon and work-out gear and basically everything I own other than socks and the things I sleep in, I am no longer above paying to get my laundry done.

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Peanut Butter and Jelly Banana Bread.

So, this bread. It’s basically PRETTY HEALTHY (duh, it’s on this blog) so it’s full of fiber and protein thanks to the peanut flour. I realized after about 60 failed banana bread attempts you have to have some sort of flour and peanuts + strawberry = peanut butter and jelly, right? Fun fact – another food I hated as a child was peanut butter and jelly sandwiches. Peanut butter only. I think it was a trip to Europe with my grandmother where I discovered I actually liked jelly. (Bonne Maman, you do it to me every time).

If you want to make this vegan, swap out the egg for a flax or chia egg (1 tbsp chia seeds/flax seeds + 3 tbsp water). It’s already sugar free so I can’t help you out anymore there.

5.0 from 1 reviews
Peanut Butter and Jelly Banana Bread [Gluten Free]
 
Prep time
Cook time
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 16 servings
Ingredients
  • 2 cups oat flour
  • 1 cup peanut flour
  • 1 egg
  • 3 bananas, mashed
  • 2 cups chopped strawberries
  • 1½ cup unsweetened almond milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Line a bread pan with parchment paper. Set aside.
  3. In a medium sized bowl, mix all dry ingredients (flours, cinnamon, baking powder and salt) until just combined. Create a well in the middle.
  4. Mix egg, almond milk, mashed banana, coconut oil and vanilla extract in another medium bowl until well combined.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Carefully fold in strawberries.
  7. Pour batter into bread pan and bake for 40-50 minutes or until a fork inserted comes out clean.
Nutrition Information
Serving size: 1 piece Calories: 138 Fat: 5 g Saturated fat: 2 g Carbohydrates: 19 g Sugar: 4 g Sodium: 377 mg Fiber: 4 g Protein: 7 g

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
What do you miss most about living with your parents (if anything)? Did you love peanut butter and jelly sandwiches as a kid? What are your favorite banana bread mix-ins?

Butternut Squash Breakfast Bowl [Gluten Free, Paleo]

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Monday morning my friend Emily and I were texting back and forth and she asked if I had ran yet. I hadn’t, so we made plans to meet at our new meeting spot which is kind of halfway between our places and run through Golden Gate Park. It occurred to me near the end of the run that this was in fact the fourth Memorial Day weekend in a row we had spent together in some capacity, three of which involved running together (The very first involved sitting hungover on the curb outside of Pamela’s waiting for it to open. Let’s just say the theme to holidays during summer 2012 was “go hard”).

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Things I was thinking about on Monday’s run: this breakfast.

Anyway, the point of this story is this breakfast bowl is really Emily’s creation. Hers involves bacon and feta cheese but I added the almond butter for some fat and an egg because I love eggs. This is gluten free (obvs) and paleo in case you eat paleo and somehow wound up on my blog.  You can obviously multiple this recipe by five to prep breakfasts for the week.

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Playing around with food photography locations.

5.0 from 2 reviews
Butternut Squash Breakfast Bowl [Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Paleo
Serves: 1 bowl
Ingredients
  • 1 cup butternut squash, cubed and roasted
  • 1 chicken sausage link, cooked and sliced
  • 1 egg
  • 1 tbsp almond butter
  • ½ cup berries of your choice (I've done blueberries, cherries and blackberries)
Instructions
  1. Heat butternut squash and sausage link in a medium skillet.
  2. While squash and sausage are warming, spray a little coconut oil in the pan and fry your egg.
  3. Place squash and sausage in a bowl once warm.
  4. Layer almond butter on top of squash and sausage.
  5. Once egg is cooked, add to the squash, sausage and almond butter.
  6. Top bowl with berries and eat!

Emily is also known for her world-famous Copycat Green Trekker Smoothie which I’m sure will make an appearance in the AGIT kitchen once it’s summer September and San Francisco finally warms up again.

copycat whole foods green trekker recipe | almost getting it together

Emily’s Copycat Whole Foods Green Trekker Smoothie aka DID MY VITAMIX EVEN BLEND THAT THING?!

Chat with me:
Do you ever switch up your breakfast routine? What is the theme to your summer? (Mine is “Summer of Edge Part 2 because I always feel edgy when I cut my hair.)

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