Tag Archives: Breakfast

Beet Apple Lime & Ginger Juice for Runners [Vegan, Gluten Free]

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It’s not really a huge secret I want to write a book some day. I have an entire book outlined (well, two – one lifestyle guide and one memoir-style) but I’m not sure if it’s something I am ready to have out there. Basically, it’s about all of the boys who have come in and out of my life and the things I have taken away from each situation.

One of these boys is the reason I love beets. He took me to dinner in Brooklyn and asked if I liked beets. I totally admitted that I really wasn’t sure. This is the girl who couldn’t remember what foods she liked and had to call her mom to ask in college because her parents made her try every food ever. Anyway, he ordered some beet and goat cheese salad and I was hooked.

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I totally tried photoshopping the creases in my wrist – and photoshopped juice off my arm.

As I’ve been focusing on becoming a better runner this past year, especially focusing on nutrition, I have been eating a lot of beets. Beets are a great source of nitrate which basically increases your endurance (you can read more about it on Runner’s World). They are also low calorie, high in fiber and high in Vitamin C. The week before my marathon, I drank beet juice every day.

I actually pulled out my juicer and developed a beet juice that I like to think is made specifically for runners – it includes beets (duh), apple, lime and ginger (to reduce inflammation).

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Beet Apple Lime & Ginger Juice

5.0 from 1 reviews
Beet Apple Lime & Ginger Juice
 
Author:
Recipe type: Juice
Cuisine: Gluten Free, Vegan
Serves: 1 juice
Ingredients
  • 4 beets
  • 1 apple
  • ½ lime
  • 1 inch ginger
Instructions
  1. Place all ingredients in order into a juicer.
  2. Drink immediately.

If you don’t have a juicer – or the time to juice – or even the time to cook and eat beets, you can still get all of their nutritional power through Naked Juice’s new Bright Beets juice. Bright Beets is perfect for runners because it not only has 2 1/2 beets per bottle but also coconut water for electrolytes (and potassium!) and ginger to beat inflammation, clocking in at only 170 calories. It also has no added sugar or preservatives – you’re just drinking pure fruits and veggies!

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Bright Beets from Naked Juice – perfect for post-run.

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

Chat with me:
Do you ever drink beet juice? Do you ever drink Naked Juice – which is your favorite kind? What food did you think you hated but you loved once you tried? Would you read my book?

Vegetarian Breakfast Tacos [Gluten Free]

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Just in time for Cinco De Mayo – breakfast tacos!

I have an ex-boyfriend from Texas who was also half-Mexican. I feel like I had the real culinary skills for the most part in that relationship (and every relationship, obvi) but when it came to Mexican food – and especially breakfast tacos guacamole – kid had it down. He probably still reads my blog so I’ll leave it at that.

vegetarian-breakfast-tacos-almost-getting-it-together

I’m a sucker for good Tex Mex.

I made these last Sunday morning for brunch after my friend Chrissy and I had the most indulgent Saturday I have had in a while. I am just going to clean and say we had seven desserts between us at The Progress. I mean, who knows when you’re going to get in at The Progress again – and at the hands of some of their cooks – so we took advantage of the extra dishes they brought over. We also ran 12 miles that day and didn’t eat lunch but the two-mile walk home was much needed after that dinner.

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Vegetarian breakfast tacos.

We were standing in line for coffee at the Philz Truck in the Marina and discussing what to make for breakfast before I had to take her to the airport. Originally we were going with waffles then we realized we needed vegetables and protein in our life ASAP. After grabbing some spinach and mushrooms at the Marina Supermarket, I recreated this breakfast from boyfriends past.

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Alternately titled, I needed a manicure and need a tripod.

He used potatoes in his breakfast tacos because he did not have the fear/distrust/distaste of white potatoes that I do so I subbed those out with mushrooms and spinach. I mean really, the only thing that was basically the same was scrambled eggs and the whole idea of breakfast tacos, but I needed some sort of fun anecdote to go with these.

Stay tuned for ex-boyfriend guacamole. (Kidding, most likely.)

5.0 from 2 reviews
Vegetarian Breakfast Tacos [Gluten Free]
 
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Author:
Recipe type: Gluten Free, Vegetarian
Cuisine: Mexican, Tex-Mex
Serves: 6 breakfast tacos
Ingredients
  • 6 corn tortillas
  • 8 oz button mushrooms, chopped
  • 3 cups baby spinach
  • 1 small onion, chopped
  • 2 eggs
  • ½ cup egg whites
  • 2 tbsp unsweetened almond milk
  • ¼ cup Stubbs Hatch Chile sauce
  • ¼ cup shredded Mexican cheese (or pepper jack or whatever you have on hand)
  • cherry tomatoes
  • avocado
Instructions
  1. Heat a small amount of coconut oil in a skillet. Add baby mushrooms and onion. Cook on medium high until soft, about 4-5 minutes.
  2. While vegetables are cooking, whisk together egg, egg whites and almond milk. Scramble eggs, turning with a spatula. (It makes them extra fluffy.)
  3. Add spinach and Stubbs sauce to mushrooms and onions. Cover with a lid and let cook until spinach is wilted, about 2-3 minutes.
  4. While spinach is wilting, mix cheese into eggs and heat tortillas.
  5. Add ⅙th vegetable mixture and ⅙th scrambled eggs and cheese into each tortilla. Top with cherry tomatoes, avocados and your favorite hot sauce.

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 is the best meal you have had lately? Do you have an ex who’s cooking you miss? (Ex-boyfriends, if you’re reading this it’s okay to say you miss mine.)

Gluten Free Carrot Cake Banana Bread

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Oh snap, here’s a seasonal recipe for you! Plus, two recipes in a row so I can get this up before Easter.

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Be the star of Easter brunch with this gluten free carrot cake banana bread.

I really love carrot cake things but I never bother to make anything carrot cake-esque. I probably have two dozen recipes for carrot cake muffins, carrot cake oatmeal and carrot cake granola pinned that have went unbaked.

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Both of these slices were consumed after photographing.

I seriously can’t stop, won’t stop with this gluten free carrot cake banana bread right now. I accidentally bought two things of bananas (I had one delivered via Google Express then was at Trader Joe’s and bought more without thinking) so I’ve been trying to use them up.

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Gluten Free Carrot Cake Banana Bread.

This has a secret ingredient – cardamom – which gives it a little bit of a spicy taste. Spicy as in carrot cake spicy, not spicy as in Sriracha spicy. The whipped cream cheese gives it a little bit of salt which really takes it over the top. I’d be lying if I said I didn’t have three pieces already today. Whoops.

5.0 from 2 reviews
Gluten Free Carrot Cake Banana Bread
 
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Author:
Serves: 12 servings
Ingredients
Bread
  • 3 small bananas
  • 1 cup carrots
  • 1 cup gluten flour
  • ½ cup rolled oats
  • ½ cup almond milk
  • ¼ cup egg whites
  • ¼ cup maple syrup
  • ¼ cup pecans
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cardamom
  • ⅛ tsp salt
Topping
  • 4 oz whipped cream cheese
  • cinnamon for sprinkling
Instructions
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper and spray with coconut oil or other nonstick spray.
  3. Place all ingredients except pecans in Vitamin or stand mixer and mix until well combined.
  4. Pour batter into prepared loaf pan and place in oven.
  5. Bake for 40 minutes or until top begins to brown and inserted fork comes out clean.
  6. Let cool completely then remove from loaf pan.
  7. Top with whipped cream cheese and sprinkle with cinnamon. Enjoy!

Chat with me:
What are your Easter/Passover plans? Do you buy doubles of things without thinking?

Chocolate Chip Banana Pecan Ricotta Donuts

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First off, I want to thank everyone for their kind words about my post on Wednesday and for all the birthday wishes. Each one made me feel so loved!

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The perfect way to start a Sunday.

Secondly, I totally get the whole “it’s not a donut if it’s not a deep fried roll of dough” after eating a delicious-probably-3,000 calorie bomb of a treat on Friday afternoon. My Chocolate Chip Banana Pecan Ricotta Donuts are a nice fake-out alternative, however, since they are baked, gluten free and added sugar free. Well, minus the chocolate chips, I suppose.

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Even better in a dish of ricotta cheese.

I didn’t do a very good job of Instagramming it, but I spent the weekend in Austin with A for my birthday. Thursday morning, I woke up to a tagged Instagram photo from Emily by a donut place in Austin called Gourdoughs with a note to bring her back one of everything. Walking to breakfast, we realized they also had a food truck with a location very close to our Airbnb.

Friday morning we went out for a run with the initial intention of running between 6-8 miles. We went to Lady Bird Lake, which had a 10-mile loop, and knowing that I had a 14-miler on my calendar at some point over the weekend, we just decided to go for 10. Since I’m bad with directions, we kind of ran an extra half-mile somewhere and were so close to 11 we just went finished there.

Long story short, we went to get coffee on our way out of town on Friday to go a brewery that A wanted to visit and then decided to walk around 6th Street a little bit. A looked at me and asked if we should just walk to Gourdoughs. I mean, we ran 11 miles and literally only ate yogurt and berries afterwards and I was one day to being one year closer to my metabolism slowing, so why not?

My indecisiveness came to a head when I had the option of like 50 different donuts (maybe only slightly exaggerated). We each chose two and then ordered for the other (except A could tell his initial order was not the one I truly wanted) and shortly I had a fried donut with grilled strawberries and fudge sauce sitting in front of me. And yeah, I ate the entire thing.

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Things that happened: the full consumption of this donut.

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“Sin-a-Bomb” was right.

This donut is not an indulgent birthday weekend donut. This donut is a healthy-let’s-stay-on-track-and-get-to-race-weight donut. This donut is a great option for a dessert after dinner or for breakfast with some yogurt because it’s pretty healthy while still tasting really good. I’m writing this on the plane back to SF and despite my feeling the need to juice cleanse tomorrow, I’m probably pulling one of these out of the freezer. You can’t have a Gourdough every day but one of these a day won’t make the scale budge in the wrong direction.

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A healthy alternative to Gourdough’s.

Chocolate Chip Banana Pecan Ricotta Donuts
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 12
Ingredients
  • 2 bananas, very ripe
  • 1 cup rolled oats
  • ¾ cup sweet white rice flour
  • ¼ cup sorghum flour
  • 1 egg
  • ⅓ cup egg whites
  • ⅓ cup ricotta cheese
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ cup sea salt
Instructions
  1. Preheat oven to 350 F.
  2. Spray a donut pan with coconut spray.
  3. Place all ingredients except pecans and chocolate chips into food processor or high powered blender and blend until smooth.
  4. Fold in pecans and chocolate chips.
  5. Fill each donut hole about ⅔ of the way full.
  6. Bake for 15 minutes or until tops begin to brown.
  7. Keep in fridge for up to three days or freezer up to one month.
Nutrition Information
Serving size: 1 donut Calories: 161 Fat: 6 g Saturated fat: 2 g Carbohydrates: 24 g Sugar: 5 g Fiber: 3 g Protein: 5 g

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

Chat with me:
What’s the most indulgent thing you’ve eaten lately? What is the best donut you’ve ever had? Do you find yourself being way more lax with your food choices on vacation and special occasions?

Vegan Banana Split Overnight Oats [Gluten Free]

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Two recipes – and two vegan recipes – in a row! I actually don’t think I’ve posted a non-vegan recipe on here for a while. Whoops. For the record, I haven’t went vegan. I’ve been eating my usual insane amount of Greek Yogurt and almost as much cheese as normal. I’ve been cutting back on actual meat because I just haven’t been feeling it lately and I have been eating more plant-based proteins: quinoa, lentils, legumes – that sort of thing.

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I’m spooning happy with Silk’s Dairy-Free Yogurt Alternative in my Vegan Banana Split Overnight Oats!

I had the idea of banana split overnight oats in my head for such a long time. I always just planned on making normal chocolate overnight oats and adding fresh strawberries and bananas for the banana split overnight oats, but when Silk sent me a container of their new Dairy-Free Yogurt Alternative in strawberry, I instantly knew what I was going to do with it.

vegan banana split overnight oats

My all-time favorite breakfast is overnight oats!

I typically eat plain Greek Yogurt for protein, but as I flirt with veganism (just the tip, just to see how it feels) I’m really into alternative yogurt choices. Silk’s new Dairy-Free Yogurt Alternative tastes just like normal yogurt, has the same smooth, creamy texture and is free of all the preservatives and junk flavored yogurts usually list as ingredients. It also has six grams of protein per serving and is a good source of calcium and vitamin D, so you’re not missing out on dairy yogurt’s nutritional benefits. It also comes in five other yummy flavors – blueberry, black cherry, vanilla (which I took down pretty quickly), tropical pineapple and peach & mango.

I don’t usually sign up for brand newsletters, but I’ve been getting Silk’s newsletter for well over a year now. They always have coupons, recipes and new product releases. I highly recommend signing up! You can also find more recipes for Silk’s Dairy-Free Yogurt Alternative on their Pinterest Board.

vegan banana split overnight oats

Vegan Banana Split Overnight Oats featuring Silk’s Dairy-Free Yogurt Alternative

Banana Split Overnight Oats [Vegan, Gluten Free]
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ¾ cup unsweetened almond milk
  • ¼ cup Strawberry Silk Dairy-Free Yogurt Alternative
  • ¼ cup chocolate protein powder
  • 1 tbsp chia seeds
  • ½ banana, sliced
Instructions
  1. Place oats, chia seeds, almond milk, Silk Non-Dairy Yogurt and protein powder in a covered dished and whisk or shake well to combine.
  2. Refrigerator for two hours up to overnight.
  3. Remover from refrigerator, top with sliced banana and enjoy!
Nutrition Information
Serving size: entire recipe Calories: 293 Fat: 7.4 g Saturated fat: 0.7 g Carbohydrates: 47.2 g Sugar: 8.3 g Sodium: 193 mg Fiber: 9.3 g Protein: 14.5 g

Chat with me:
Have you tried Silk’s Dairy-Free Yogurt Alternative? Would you or do you eat a dairy yogurt alternative? Do you “flirt” with any type of diet?

This conversation is sponsored by Silk. The opinions and text are all mine.

Banana and Blueberry Vegan Breakfast Parfait

If you follow me on Instagram, you probably picked up on the fact that I did a 3-day juice cleanse this week. We’ll talk more about that later this week, but this was my first real breakfast last week. I threw it together Wednesday night out of necessity – what could I whip up that was vegan (because you don’t want to not eat dairy/meat for three days and suddenly reintroduce it) and still full of protein and yummy and could feel like a real breakfast?

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

Food vibes after three days of juice feels good.

Speaking of going vegan because I love irony, California lifted the foie gras ban! On the last day of my juice cleanse! You better believe I vaguely thought about trying to go get foie gras that night before PETA or some asshole lobbyist ruined it again for the rest of us. Speaking of which, I could never be interested in a boy who didn’t know what foie gras was. A also said once a girl not knowing what foie gras was would be a deal breaker. Luckily we both believe in eating force-fed goose liver.

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

A vegan breakfast full of protein and healthy fat!

I wish I had more for you today in the word department but I’m at a loss. A combination of the Sunday blues/other things on my mind has me dealing with a slight bit of writer’s block. So just go make this parfait and then enjoy it and tell me how much you did.

Banana and Blueberry Vegan Breakfast Parfait | almost getting it together

Banana and Blueberry Vegan Breakfast Parfait

Banana Blueberry Vegan Breakfast Parfait
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
Base
  • ¼ cup chia seeds
  • 1¼ cup almond milk
  • 1 scoop vanilla protein powder
Toppings
  • ½ banana
  • ½ cup blueberries
  • 1 tbsp cashew butter
  • 1 tbsp slivered almonds
  • 1 tbsp hemp seeds
  • ¼ tsp cinnamon
Instructions
  1. Whisk chia seeds, protein powder and almond milk in a large glass dish and refrigerator overnight.
  2. In the morning, portion out ¼ of the base into a small bowl. Add toppings and enjoy!
Nutrition Information
Serving size: ¼ base + toppings Calories: 362 Fat: 19 g Saturated fat: 2.4 g Carbohydrates: 37.1 g Sugar: 16.2 g Sodium: 218 mg Fiber: 9.4 g Protein: 16.3 g

Chat with me:
Have you ever had foie gras? Do you try to eat meatless or vegan one day a week? What are your dating deal breakers?

Easy Gluten Free Banana Bread

easy gluten free banana bread | almost getting it together

This loaf of banana bread was gone within a week. I live alone. Okay, I had some visitors and they helped out with eating banana bread, but basically I took down this guy by myself. And I wonder why I’ve gotten fat living in SF.

easy gluten free banana bread | almost getting it together

With maple walnut butter I bought at the farmer’s market. Allegedly what cookie butter tastes like.

I’m super-concious about wasting food. I have no idea why. I’m literally not conscious about wasting anything else in my life, besides a good outfit when I’m not going to see anyone (i.e. cute boys) that matters. (Ugh, great, I have to wear clothes the whole time I’m home.) Anyway, I’m constantly trying to make super-healthy banana bread because then I’m not wasting bananas. I buy bananas then eat them like half at a time over the course of a week so I also have a lot of frozen bananas for smoothies.

Let’s just say it took me like 12 tries to make a batch of banana bread that not only was delicious, but could be photographed for the blog. The number one thing I probably did was stop being a freak and didn’t put spinach in it. I made an amaze zucchini bread last week that also is already gone but would not photograph well… womp womp.

easy gluten free banana bread | almost getting it together

Banana bread that finally photographed semi-well, despite my crappy photography skills.

If you’re looking for fluffy, traditional banana bread… this isn’t it. This is denser and is really good cold with a little bit of cocoa marscapone or walnut butter (or any nut butter, really). I would eat a piece pre-run if I woke up starving.

Because I made it, this is refined sugar free, gluten free and if you switch out the egg for a flax egg, vegan! It’s also 92 calories for one slice which makes me feel way less guilty about the speed at which I ate it. 92 calorie banana bread? You’re welcome. I’m linking up with Tina and Deborah for their amazing Meatless Monday posts!

easy gluten free banana bread | almost getting it together

Easy gluten free banana bread.

Easy Gluten Free Banana Bread
 
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Author:
Serves: 12 pieces
Ingredients
  • 2 ripe bananas
  • 1 cup rolled oats
  • 1 cup peanut flour
  • 1 cup pumpkin puree
  • ½ cup unsweetened apple sauce
  • 1 egg
  • 1 tbsp coconut oil, melted
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 400F. Line a bread pan with parchment paper.
  2. Place all ingredients in a Vitamix, high powered blender or food processor and mix well. Alternately, if you don't have any of those, just mash bananas really well and mix together.
  3. Pour mixture in lined bread pan and bake for 40-45 minutes or until a fork inserted comes out clean.
  4. Let cool completely and store in fridge up to one week.
Nutrition Information
Serving size: 1 slice Calories: 92 Fat: 3.2 g Carbohydrates: 13.7 g Sugar: 4.2 g Sodium: 241 mg Fiber: 2.8 g Protein: 3.5 g

Chat with me:
Don’t you hate wasting a cute outfit? What do you do to reduce food waste?

Avocado Toast with Goat Cheese and Pistachios

Avocado Toast with Goat Cheese and Pistachios | almost getting it together

Don’t you hate when you go to a blog and you see mind-numbingly simple recipes… aka someone posted a recipe for a peanut butter and jelly sandwich? “Oh but this isn’t any other peanut butter and jelly sandwich, I added HONEY. Who would have guessed?” A lot of people would have guessed.

Avocado Toast with Goat Cheese and Pistachios | almost getting it together

Getting real California on you real fast.

So when people post recipes for avocado toast it’s one step above that. Anyone who isn’t a basic bitch knows to add red pepper flakes. But what about pistachios and goat cheese? Did you know to add that? If you did, please disregard this entire post – I’m a jerk for posting it. But I casually ate this post-hike with Gina and Kay two weekends ago and they thought the pistachios were a game changer so I’m sharing my wealth of knowledge with you. You’re welcome.

Avocado Toast with Goat Cheese and Pistachios | almost getting it together

Pistachios = game changer.

Avocado toast is a really great Thanksgiving morning breakfast because the protein from the egg and the fat from the avocado will keep you full until dinner without killing the calorie bank. I don’t understand people who eat like, cinnamon rolls, for breakfast on Thanksgiving. Don’t you realize what you are about to do later in the day? And I’m linking up with Tina because it’s Monday and this is meatless!

Avocado Toast with Goat Cheese and Pistachios | almost getting it together

Bonus round: put an egg on it. Sorry this photo kind of sucks, it’s hard to photograph eggs.

4.5 from 2 reviews
Avocado Toast with Goat Cheese and Pistachios
 
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Cook time
Total time
 
Author:
Recipe type: Breakfast, Lunch
Cuisine: Gluten Free
Serves: 1
Ingredients
  • 1 slice Gluten Free or Sprouted Bread
  • 1 tbsp goat cheese
  • ½ avocado
  • 2 tsp shelled pistachios
  • red pepper flakes
  • Pink Himalayan sea salt
  • 1 egg (optional)
Instructions
  1. Toast bread (duh).
  2. While bread is toasting, mash together avocado and goat cheese.
  3. Spread avocado and goat cheese on toast. Sprinkle on red pepper flakes, pistachios and sea salt.
Bonus round:
  1. Fry egg. Add on top of toast.

Chat with me:
Is this recipe too ridiculously easy to post? What is your typical pre-Thanksgiving (or pre-Holiday meal) breakfast?

Now Trending – Best Links Week of 10.6

Photo credit: 1 / 2 / 3

This week was a week. I can’t wait to tell you all about it but with something like this, it has to be absolutely perfect. To tide you over, read some of the best links and articles I found this week. There’s not a ton… I’ve had less time to sit on the computer and read blogs, sadly.

Travel
Take this tongue-in-cheek peek at what San Francisco is best at and why it’s the best city in the US (well, at least in California).

This is a cool map of all the locations in Hitchcock’s Vertigo.

I’m totally into the third-world country vibe. I like a good challenge. I’ve wanted to go to Bolivia for years. I even wrote my honors thesis on it in college.

Lifestyle
According to social media, I’m pretty sure every boyfriend in the entire world is now ‘bae’. Does the extra b kill you? Also, it seems like bae is the worst boyfriend.

I’m obsessed with all of these colorful rooms.

Want to be more stylish? Check out the 7 Habits of Highly Stylish People.

Running
My marathon may not be happening (long story), but in case it does, I’ll be referencing how elite runner Tina Muir fuels for a marathon.

Food
You can have crappy cupcakes or cookies but I would venture to say there is no thing such as bad ice cream, which is why it’s my favorite treat. Now I just need to eat all of the best ice cream in the world.

Butternut squash queso… are you kidding me? YUM!

I am always crushing on Kylie’s recipes and her Zucchini Coconut Rice with Crispy Cheese & Chickpeas is no exception.

Chat with me:
What was the high of your week? The low? What amazing article did I miss?

What I’ve Been Cooking Lately

When it comes to cooking, Jo from Living Mint Green put it best my philosophy into words the best in her post the other day: “I “followed” this recipe, and in true healthy living blogger fashion, made some adjustments….  So basically I didn’t follow the recipe.” A girl after my own heart.

I’m guilty of pinning recipes or saving them on Bloglovin’ and never making them. (Aren’t we all?) I always had this fun idea to cook through everything on my Pinterest page, but truthfully, I like cooking and I like making up my own recipes.

People ask where I get my inspiration for my recipes, and a lot of time it’s just looking at a bunch of recipes, picking and choosing what I like and hoping it all works out. I haven’t really felt like experimenting in the kitchen – nor have I had the time – but.. um… yeah, I have a lot more free time right now. (More on that later.) So, here’s what I’ve been cooking (and eating!) lately.

Fall Harvest Kale Salad by Uproot from Oregon

fall harvest salad with tahini dressing by uproot from oregon | almost getting it together

Fall Harvest Salad with Tahini Dressing by Uproot from Oregon. Photo credit: Uproot from Oregon.

I am ob. sessed. with this salad. I think I’ve shared it with every person I know. I kind of bastardized it a few times, adding chicken or subbing raisins, but this dressing is also on point. I never knew if I would like a tahini dressing – but it is absolutely perfect here.

Slow Cooker Chicken & Veggie Green Curry by The Healthy Maven

slow cooker chicken and veggie green curry by the healthy maven | almost getting it together

Slow Cooker Chicken and Veggie Green Curry by The Healthy Maven. Photo credit: The Healthy Maven.

I’ve never not loved something I have made from Davida’s blog and this was no exception. I had been craving curry, she posted this recipe, I realized I had everything and bam… curry in a kind of hurry. (Is Curry in a Hurry a thing in America? Was it just in Hong Kong? Did I dream up Curry in a Hurry?)

Chickpea Flour Breakfast Pizza by The Hummusapien

chickpea flour breakfast pizza by the hummusapien | almost getting it together

Chickpea Flour Breakfast Pizza by The Hummusapien. Photo credit: The Hummusapien.

I love this recipe so much I now have it memorized. I typically just make the crust, put on avocado, goat cheese, crushed red pepper and sea salt then broil it for a few minutes. Then I top with a runny egg or two. Chickpea flour pizza crust is THE BEST crust.

Microwave English Muffin by The Big Man’s World

Microwave English Muffin by The Big Man's World | almost getting it together

Microwave English Muffin by The Big Man’s World. Photo credit: The Big Man’s World.

I’ve been craving English Muffins like crazy lately. Luckily Arman posted this recipe and it was so wholesome and so good – oh and did I mention, so easy? I made the gluten-free version and topped it with some white cheddar and a runny egg. I recommend making a bunch of these as a way to use some some extra pumpkin!

Salted Cinnamon Spiced Salmon by Cotter Crunch

salted cinnamon spiced salmon by cotter crunch | almost getting it together

Salted Cinnamon Spiced Salmon by Cotter Crunch. Photo credit: Cotter Crunch.

As I mentioned, thanks to marathon training, all I want to eat is salt. I always want to eat salmon so salt + salmon = perfection. This is definitely a different take on salmon – give it a try!

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