2 Dishes, 5 Days

It seems like I'm always starting my blog posts with, "Brett and I just got back in town" OR "Brett and I are about to head out of town again." This post won't be much different either, because it's true. Brett and I just got back from Virginia on Sunday and are heading to New York City on Friday. This month has been a whirlwind. Thankfully the craziness of it all doesn't seem to affect Brett and me and we're always excited for our next trip. 

Since we weren't going to be home for very long, I decided to make a couple main dishes that Brett and I could eat throughout the week. The theme ended up being Mediterranean. On Monday I made a big batch of tabbouleh with quinoa and chickpeas, baked falafel and some cranberry apple muffins for easy snacks on the go. I wanted something that could be versatile so we wouldn't get sick of it by the end of the week. Tabbouleh and falafel are easy to stuff inside a pita, eat over-top of a salad or enjoy plain so I figured they were a good choice. 

I made some freshly ground Guatemalan coffee to drink while I cooked up a storm. Enjoy some pics of my "What I ate Monday...while meal prepping". 

Breakfast:

Cinnamon Chocolate Chip Oatmeal Pancakes

Oh man. These turned out great! 

Since we had just gotten back from being out of town we didn't have many groceries available for breakfast. I whipped up these beauts and Brett and I started our day happy and full.

Lunch:

After breakfast I picked up groceries for the week and then started cooking away.

Can I just say that I cooked dried beans for the first time this week?

It took awhile, but was so easy and one cheap bag made a bunch of beans!

I also love knowing that there is no added salt in these bad boys like when I buy them from a can.

Look at how pretty!

I used the chick peas I cooked make one of Brett and my favorite dishes: 

Tabbouleh Salad with Quinoa and Chickpeas from the Forks Over Knives cookbook.

I haven't made many recipes from that cookbook yet, but this is the second time I've made this salad.

I enjoyed some tabbouleh salad over spinach as I relaxed by our friends pool.

Rough.

Before I dug in I topped my salad with some baked falafel fresh out of the oven.

They had great flavor, but I stuck the rest back in the oven for a few more minutes because these were still a little mushy on the inside.

I haven't had the greatest experience with meatless balls since going vegan. 

They usually turn out a little mushy.

I'm gonna keep trying though!

I also whipped up some Cranberry Apple Muffins.

The smell of these muffins makes me so nostalgic. 

My mom always made them when I was growing up and they are the first memory I have of making muffins on my own. 

I made some substitutions to "veganize" them and they turned out great!

Brett ate two as soon as they came out of the oven.

Recipe coming soon!

I had to try one too!

Dinner:

For dinner it was more Tabbouleh, chickpeas and falafel.

Hopefully we won't be sick of Mediterranean food by the end of the week!

Head over to peasandcrayons, hosted by Jenn, to get some delicious creativity from others!

Cinnamon Chocolate Chip Oatmeal Pancakes

I was in Virginia this past week and, while it was cold, I was able to enjoy Fall! Crisp air, colorful leaves, and winter coats. Brett and I stayed with my brother and sister-in-law and we're busy all week with work-related stuff. On Saturday we had the day off. Brett went on a long hike while I stayed home to get in my 11-mile run. 

It was only 30 degrees when I woke up, so I ate breakfast and waited a couple of hours for the sun to come up before hitting the road. It was beautiful out and I felt great at first, but after only 4 miles or so I started getting pretty tired. For the remainder of the run my energy never seemed to pick up either. Other than a few short sections, my body seemed to be running on fumes and about half way through my joints started to hurt too. I felt like I was running an 11-minute mile. 

While it sounds like a horrible run, I still enjoyed it and felt accomplished at the end. Apparently I didn't run an 11-minute mile either but averaged about a 9-minute mile. I'm hoping to do more stretching and cross training this week to give my body a break.

I scarfed down this bowl of oats, cinnamon, banana and peanut butter as soon as I got back. Yum.

Now onto another delicious breakfast. Brett and I got back to Florida late last night and this morning I realized we didn't have much for breakfast. I found a recipe for oatmeal chocolate chip pancakes on-line, made some changes and "veganized" them and they turned out great! Brett left for work full and happy.

 Cinnamon Chocolate Chip Oatmeal Pancakes

(Makes 2 servings)

 Ingredients:

· 1/2 whole wheat flour

· 1/4 cup oat flour

· 1/4 old-fashioned rolled oats

· 1/2 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1/2 teaspoon cinnamon

· 1/8 teaspoon nutmeg

· 1 flax egg*

· 1 teaspoon vanilla extract

· 3/4 cup almond milk

· 1 teaspoon lemon juice

· 2 tablespoons earth balance, melted

· 3 tablespoons semi-sweet ghirardelli chocolate chips

*To make a flax egg, whisk 1 tablespoon ground flax seed with 3 tablespoons water and let sit for about five minutes

Directions:

1. Start by making your flax egg and set it aside.

2. Next make the “buttermilk” by putting 1 teaspoon of lemon juice in a cup measure and then adding 3/4 cup almond milk. Let the mixture sit for about five minutes.

3. In a bowl, whisk together all of the dry ingredients from the whole wheat flour to the nutmeg.

4. In a smaller bowl, mix together the flax egg, vanilla, “buttermilk” and melted butter.

5. Add the wet ingredients to the dry and stir until well combined.

6. Fold in the chocolate chips.

7. Do your pancake-making thing and cook these pancakes on a greased skillet heated to medium heat.

8. This batter should make four hearty pancakes serving two!

Notes: Adapted from Dinners, Dishes and Desserts.

Eat Consciously,

     Faith