The Time We Hiked Through the Andes to Machu Picchu…

I’m not really what you would call the “outdoorsy” type.  But from the moment I landed in Peru, I was really looking forward to the 4-day Inca Trail hike.  Honestly, I think half of it was just anxiety and a desire to get it over with.  The other half was the desire to see Machu Picchu.  But desire aside, I was nervous about the altitude and the bathrooms.

My biggest dilemma with camping is the bathroom situation.  I’ve told Jesse repeatedly that I refuse to poop in the woods, but after this trip I think pooping in the woods might be nicer than some of the bathrooms I smelled saw.

So we started the Inca Trail on a Monday morning.  At 5am, we were picked up from hotel and after a few hours made it to the starting point with our group.

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Sadly, one of our group members got sick and had to quit the first day. So that left 14 of us doing the trek.  We had 21 porters and 2 guides.   The first day of the hike was great.  It was sunny and nice and relatively flat.

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All was well in the world.  Everyone kept talking about day 2 and how terrible it was going to be.  We were told it was a 5 hour hike and then a 2-3 hour descent.  I wasn’t concerned about the hike, but I was concerned about the altitude.  You see, there’s something I have to tell you about myself: if there is an opportunity for me to get sick or injure myself, I generally do.  My family knows it.  My sister gave me iron pills months before the trip as a preventative measure.

So after camping and coming across the smelliest bathroom ever, we started day 2 around 7am after a huge breakfast.

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I knew that day was going to be hard so I hired a local porter to carry my stuff and honestly that was the best 100 soles I spent the whole trip.  I don’t know how I would have made it up the mountain carrying a backpack with all my stuff.

I should explain that the Inca Trail isn’t exactly roughing it.  The 21 porters our group had carried our tents, and all the cooking equipment and food (and we’re talking amazing 3 course meals, not sandwiches).  All we had to carry was a sleeping bag, sleeping pad, clothes, toiletries and water.  Jesse was nice enough to carry my sleeping pad for me.

So back to day two.  It started off fine.  It was a steep hike, but manageable with some breaks.

IMG_1545But them as we hit our meeting spot for a morning snack at 11, I started to feel sick. IMG_1547The next two hours were the worst of the whole trip, for me that is.  Jesse was cool as a cucumber. Taking selfies and all…

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Me on the other hand.  I thought I was going to throw up then faint.  Luckily I did neither.

IMG_1549But I did take a break pretty much every minute or two.  I feel like such a wimp saying it but it was tough.  I can get through any crossfit WOD but this altitude was killer.

Then finally after hours of climbing, we made to the top!

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Being at the top was awesome.  To give you an idea of how much we climbed, that point was 4,200m (about 13,700ft).  We started day 1 at 3,000m (about 9,800 ft).  So it was a pretty steep climb in a few miles.

And of course after all the climbing we had to go back down.

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And the climbing continued to day 3.  Day 3 was the longest (16k about 10 hrs) and was almost entirely down hill.

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Aside from the slippery rocks that made me go grandpa slow (because I’m prone to falling and didn’t want to slip), day 3 wasn’t so bad.  There were cool ruins along the way

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and awesome views!

IMG_1677Not to mention, day 3 had the best lunch! Mushroom ceviche as a starter, a delicious soup, rocote relleno (a chili stuffed with beef and vegetables), tallarin al horno (spaghetti baked with cheese, eggs and olives) and probably some other protein and carbohydrate dish that I can’t recall… That wasn’t all that special.  Lunch and dinner were always massive and always included a soup and an array of main dishes.  The cook was seriously awesome.

After a super long 3rd day, we got the campsite just before sunset.  I was looking forward to this campsite because it was rumored to have warm showers.  Well, the rumors were just rumors, because the water was freezing.  But after no bathing for the previous two days and a lot of sweating, that was the best freezing (in the dark) shower of my life.

That night, it poured and the next morning we were up at 3:40am for breakfast at 4am.  The final check point to Machu Picchu opened at 5:30 so we rushed to get in line to be one of the first groups to go through.  The idea was to stay ahead of other groups so we could get to the Sun Gate around sun rise to see an amazing view of Machu Picchu, or so we were told.

We were 4th in line and we rushed for about an hour to get to the Sun Gate.  By the time we got there, we were all pooped and hot.

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Then we look over to see Machu Picchu and it was completely hidden by fog.

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That was the amazing view.  Great, right?

4 days of hiking and no Machu Picchu view.  We were all disappointed, but nothing we could do. So we rested a bit then hiked the rest of the way to Machu Picchu.  And finally we made our way in

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I was super excited that there ACTUALLY are llamas in Machu Picchu!

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I kept talking about how I hoped there were llamas (ridiculous I know), but every photo I see of Machu Picchu always has llamas in there.  When we got there, it was still pretty cloudy.  We took a photo at the traditional photo spot, but it was pretty cloudy…

IMG_6518So we went out of the park, under real/clean restrooms and relaxed for a minute.  After a bit, we went back in, got a tour and wandered.  After a few hours the fog cleared and the view way amazing.

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Machu Picchu is pretty breath-taking.  Even though we joked and took silly tourist pictures…

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The place really was astounding.  The stones are massive and perfectly-shaped.  I don’t think any description could really do it justice.  It was a great way to end a 4 Day Trek.  Toward the end of our time there (as the fog was really clearing) it started to get REALLY crowded, which really detracted from the enjoyment (same happened with the Great Wall of China, womp).

I would definitely say Machu Picchu was the highlight of the trip for me.  As miserable as I was on the second day of the trek, overall it was a great experience.

If you’re interested in doing the Inca Trail, just FYI we went with Peru Treks. The experience with them was great.  The porters are seriously amazing!

So that was the Inca Trail and Machu Picchu! It was awesome.

Up next… I’ll tell you about the rest of the trip and the time we ate a guinea pig and cooked alpaca…

Back from Peru!

Hi everyone! I hope you had a fantastic Thanksgiving!

We made it back from vacation the day before Thanksgiving, after traveling for what felt like forever.  Honestly, I was a little sad to get back.  Being on vacation is fun and I really enjoyed Peru.  I’ve spent the past few days trying to figure out what on Earth to write in this blog post, and I still can’t figure it out. So instead I’m going to give you a random assortment of photos and enjoyable things from out trip.

We started in Lima.  After sleeping forever, we woke up the next morning refreshed and ready to wander. So we made our way to the historic center of Lima to visit the Plaza de Armas, Cathedral and surrounding area.

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As we walked around, we tried Chicha Morada a non-alcoholic drink made of purple corn.  Super tasty.IMG_1303

We then had lunch in Chinatown.  Peru has a large Asian population.  They call any Chinese restaurant, Chifa.  Numerous people told us to try Chifa, so we did.  Pretty tasty.  IMG_1308

After Lima, we headed to Cusco.

IMG_6418We needed to be in Cusco two days before starting the Inca Trail to Machu Picchu in order to acclimate to the altitude ( 3,400 m or 11,200 ft).  That was definitely needed.  Living at sea level, going to Cusco was a big change.  The first day as we walked around, I started to feel sick.

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After a while, I needed to sit (seriously I stopped pretty much every 2 minutes to sit down), because I thought I was going to faint.IMG_6433

Luckily, I didn’t.  Some rest and lots of water made me feel better and by the next day I was fine.  The next day we wandered around Cusco and headed up to the ruins at sacsayhuaman (just about Cusco).  We ran into a random guy who said he had tours on horses to various ruins in the area.

It was probably dumb to follow him to his ranch but we did anyway.  He led us on a cool horse tour of some ruins as promised.

IMG_1451 IMG_1462That was my first time ever riding a horse.  Luckily there was very little work involved.  I basically sat there and held on tight to make sure I didn’t fall off.

After horseback riding, we were ready to try more traditional food.  So we headed back to Cusco

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and had Lomo Saltado and Aji de Gallina, who traditional Peruvian dishes.  They were awesome.

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I pretty much fell in love with Aji de Gallina. I’m going to have to try to make it on my own!

The rest of the day we explored the Cathedral and Jesuit church.

IMG_1505After some wandering, it started to rain pretty intensely.  We had our usual afternoon coffee and treat (I was seriously making it a point to have as much cake as possible on this trip) and then headed back to our hotel to rest and pack for the 4 day trek to Machu Picchu…

 

Up next… I’ll tell you about the 45k trek through the Andes to Machu Picchu!

Persimmon Crumb Cake

Hi Everyone! I’m in Peru probably avoiding altitude sickness is Cusco and on my way to Machu Picchu, but before I left, I made something to share with you.

I have some pretty awesome co-workers.  Once brought me a bag with 15 persimmons.  Isn’t that amazing? I love persimmons but $$$ and let’s be honest… the rent is too damn high to be eating persimmons all the time.

First, I used the persimmons for pancake topping.

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But sadly, he gave me persimmons just before I left for Peru so I figured a great way to give back (and use up the persimmons) was to make a delicious treat with them. If you’re looking for a wonderful afternoon tea fall crumb cake… this is the one.

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Simple and delicious.  And I have to confess, that I ate two pieces of this when I brought it to work.  It was great with a cup of coffee in the afternoon.

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Persimmon Crumb Cake

adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake

Crumb Topping:

1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter

For Cake:

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup milk
4-5 persimmons, chopped

Pre-heat oven to 350F.

Make crumble topping by combining all ingredients.  Use your fingers to work it together til it becomes the texture of coarse crumbs.  Set aside.

Next make the cake batter.  Beat together oil and sugar.  Continue to beat and add eggs one at a time, beating 1 minute after each egg.  Add dry ingredients as you’re beating in the dry ingredients, stir in the milk.

Pour batter into a 9inch square pan (I actually used a 9inch deep pie dish, because that’s all I had).   Sprinkle with chopped persimmons then the crumble topping. Note: some of the persimmons might sink because the batter is pretty watery, but that’s ok!

Bake 50-60 minutes or until golden brown and cooked through.  Allow to cool completely, dust with powdered sugar (optional). Slice and serve!

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Definitely a winner. Perfect for afternoon tea or when you have guests.  And the best part, if you don’t have persimmons you can pretty much sub out any fruit: apples, pears, peaches, berries, even probably bananas?

Either way, make this and have it with a large cup of coffee or tea.  I did.  It was amazing. Do it.

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So while I’m in Peru, I don’t have time to share all this goodness with the social media world.  Do me a favor.  Tweet it. Pin it. Facebook it. Tell the world about the magic of persimmon cake!  In the meantime, I’m going to hike a mountain and eat some guinea pig (well… we’ll see)…

Also don’t forget The Refugee Auction is ending soon! Don’t miss out on your chance to bid on some Foodologie treats just for you!  Check it out here!

Hello from Peru!

Hi everyone! Just a quick hello from Peru!

We’re in Cusco!

Cusco is awesome!

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I’m pretty much making it a point to eat as many things as possible…

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Like Aji de Gallina (above) and lomo saltado

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Now we’re resting up because tomorrow morning we start the Inca Trail/4-Day hike to Machu Picchu! So excited!

Can’t wait to tell you all about the trip when I get back (like how I rode a horse to some Incan ruins today!).

If you’re interested to see more pics, be sure to follow me on Instagram (@karlapd)

Hugs from Peru!

Refugee Auction: Get Foodologie Treats and Help Someone Out!

Hi All!  What would you say if I told you I could send you some of these?

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Well, not today… but let me explain.  I’m in Peru but a few months ago, my awesome friend Liz asked if I could help her out with an organization she’s been involved with for a few years: Refugee Center Online (RCO)

RCO is an awesome organization that “provides educational opportunities and general information about American society, and connects refugees with services, programs, and organizations in their new communities.”

This year, they’re holding their first e-auction, with 100% of proceeds going directly to support refugees in the US!  Awesome cause so I’m helping out by donating auction items!

Up for auction is an assortment of holiday cookies baked with lots of love by me!  I’ll pick a few of my favorite cookies and send you a few dozen!  If you’re a reader, I’ll even let you request your cookies of choice! BananaBaconChocolateChipCookies3orangepistachiobiscotti1 You can also bid on lots of other awesome stuff.  Head over to Ebay (HERE) to check out the auction items and get your hands on some cookies for a good cause!
gingerchocolatechipcookies1The auction runs from today, November 15th until November 23rd.  Don’t miss out! Check it out!Feel free to share this with anyone you think might appreciate the cause or the treats 🙂I’ll talk to you all when I get back from Peru!  Happy Almost Thanksgiving!!!

Banana Protein Pancakes with Persimmon Topping

I was totally going to start this post apologetically, but then I remembered this article in Huffington Post about the 23 things women should to stop doing.  #sorrynotsorry

So instead I’m going to talk about how much I love pancakes, because all of a sudden I’m obsessed. Ok not really, I made them twice.  Once pumpkin style and now these guys…

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Really what I like about this is how full it keeps me.  For someone who often thinks about eating lunch at 11am, these pancakes made me not even think about food until 1pm.  Crazy, right?  I’m totally pleased.

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You should make these. Just saying…

Banana Protein Pancakes with Persimmon Topping

For Pancakes:
2 tbsp buckwheat flour
2 tbsp almond meal
3 tbsp protein powder
1/2 tsp baking powder
pinch of ginger
pinch of cinnamon1/2 banana, mashed (about 3 tbsp)
1 egg
4 tbsp milk (or almond milk)*

For Topping:
1 tsp butter
1 persimmon, diced
2 tbsp rum
pinch of ginger
pinch of cinnamon

Combine dry ingredients in a bowl.  Add wet ingredients and stir to combine.  Heat a greased skillet over medium heat.  Spoon 2 tbsp of batter to form each pancakes. Once the top starts to bubble, flip over and cook an additional minute.  Plate and set aside.

Melt 1 tsp butter in a small skillet.  Add persimmon and spices cook a few minutes, tossing occasionally. Add rum and stir.  The liquid will steam and sizzle. Once it’s mostly evaporated, turn off and pour on top of pancakes.  Serve with maple syrup (optional).  This recipe makes 4-5 pancakes for 1 person.

*Note: the amount of milk necessary might vary depending on what type of protein powder you use. I used Spiru-tein which has a thickener in it.  If you use a different protein powder, you might need less liquid.

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Just to throw it out there, this persimmon topping would be totally awesome on the Pumpkin Protein Pancakes I made last week.  Just saying… get your antioxidant on with pumpkins and persimmons.

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Ok so enough about pancakes…

I go to Peru in two days and I’m totally not ready.  So much work has to be done. I haven’t packed. I’m not feeling ready.

This always happens to me.  I have mini anxiety attacks anytime I go anywhere.  Weird right?

How do you prep for a trip? Also, what’s your favorite pancake combo because I’m always looking for new tasty ways to switch up breakfast!

Pumpkin Protein Pancakes

Let me just tell you… these pancakes made my day magical.

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I started the day by running with Ms. Allison from Sweet Potato Bites.  That lady is faster than me (check out her running page!), so it’s awesome to keep up with her!

After the run, I wanted a good breakfast.  For the past few months, I’ve had a smoothie for breakfast pretty much everyday, but today I wanted something warm and Fall-like.  And we all know… Fall = Pumpkin.

All season, I’ve been avoiding pumpkin flavored foods, because honestly most of it just tastes fake.  I’m probably the only person in the world that doesn’t love the Pumpkin Spice Latte at Starbucks.

So this morning, in my quest for a warm Fall breakfast, I had a bright idea.  Pumpkin pancakes with REAL pumpkin inside and on top.

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Pumpkinpalooza in a pancake.

So I started with an amazing stack of pancakes and then topped them with a mixture of pumpkin puree, maple syrup, ginger, cinnamon and mace (with some water to thin it out).  Seriously delicious.  Please try it.  But first to make the pancakes…

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Pumpkin Protein Pancakes

2 tbsp buckwheat flour (spelt or all purpose works too)
2 tbsp almond meal
3 tbsp protein powder (I used Spiru-tein Vanilla Protein)
1/2 tsp baking powder
pinch of ginger
pinch of mace
1/4 tsp cinnamon
pinch of salt
1 egg
4 tbsp pumpkin puree (plus extra for topping)
2-3 tbsp almond milk**

Combine dry ingredients in a medium bowl, stir to combine.  Add dry ingredients and mix together.

Heat a large skillet and grease (with butter or non-stick spray).  Scoop 2 tbsp of batter to form each pancake.  Cook until it starts to bubble, then flip and cook an additional minute.

Serve with a mixture of pumpkin, maple syrup and spices or your favorite pancake topping.  This recipe makes 4 pancakes.

**The amount of almond milk might vary.  Spiru-tein protein powder has some sort of thickening agent in it that makes it thicken up, so if you use a different protein powder you might need less liquid.  Try adding a tbsp of liquid first and if you need more to thin out the batter, add more.  If your batter is too thin/runny, you’ll get flat pancakes so you want the batter to be a little thick.

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I seriously loved these pancakes.  The topping reminded me of Trader Joe’s Pumpkin butter.  Amazing.  But what I really love is that you get all the awesome health benefits of pumpkin, that you definitely don’t get from a Pumpkin Spice Latte (p.s. totally not trying to hate on the PSL! It’s just not for me).

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I’m seriously considering making a few batches of these and having them the next few mornings, reheated.  If they taste great reheated, I’ll let you know.

So tell me, what’s your favorite way to eat pumpkin this season? 

Aside from this healthy version, I love love love this Creamy Pumpkin Pie, but also Pumpkin Pecan Bundt Cake and Pumpkin Chocolate Chip Cookies.  One day I won’t want to eat sugary things every.single.day…

P.S. 1 week til Peru!!!!

Current Happenings in the World of Foodologie

Hi Guys! Sorry I’ve been MIA.  There so many things I’ve wanted to make but haven’t had time to.  And then, there are some things I made…

Like this orange-chocolate crepe cake, that was slightly underwhelming so I chose not to blog about it.

I also made brownie covered oreos for Halloween, but didn’t have time to photograph so alas, no blog post.

But all that said, exciting things are coming.  In 9 days, I’m off to Peru.  I’m so excited to tell you about all the awesome things I see (and eat).

Also Fall is in full swing, and you know you want to make this Fall Cake:

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Trust me, it’s delicious.  Gingerbread cake, pumpkin cheesecake, caramel pecans and a hearty slather of vanilla buttercream.  Amazing.  I want it now.

Or maybe cookies are more your style.pumpkinchocchipcookies1

And if that’s the case, then you need some of these Pumpkin Chocolate Chip cookies.

So make those while I prep for my trip.  I’m having a major desire to bake, but seriously out of ideas.  Any suggestions?

 

As soon as I get back from Peru (the day before Thanksgiving), it’ll be time for Turkey and then Christmas cookies.

So many exciting things to come!

What are you looking forward to most?

Aside from Peru, I’m seriously looking forward to Turducken.  My family has bought one the past two or three years and it’s seriously awesome.

 

Mushrooms in Red Wine over Polenta (with a poached egg)

Today was the first day I cooked in about 2 weeks.

For me, that’s unheard of.  Literally the last thing I made was these Mocha Protein Cupcakes.  No a single thing has been made other than microwaving soup from a box and veggie patties.

I’ve been busy, but let’s not concentrate on that.  Today, I knew I needed to cook.  I needed comfort food.  Usually for me, comfort food is a cookie, but lately, all I’ve wanted is lamb stew.  Umm… random? Yes.

Lamb is a little out of my price range right now, so I went to the store and bought some beef.  I started making beef stew with a bottle of cabernet a friend gave me not too long ago.

With half a bottle of wine and my stew on the first of many hours of stewing, I had a bright idea.

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I enjoyed this with a glass of wine while listening to Boleros.  Boleros is a genre of Spanish music, popular with people my grandmother’s age.  I have the musical taste of an 80 year old hispanic woman.  If we’re being honest, it’s probably my most listened to Pandora station.  It makes me think of my grandmother, who loves to wake up and put on music to listen to with breakfast.

So tonight, with my boyfriend across the country, I listened to sad music, think of my grandma, drank wine and ate a tasty comfort meal.

I’ll stop sounding so melodramatic, because despite the obvious missing of the boyfriend, it was a pretty relaxing meal for me (which was much needed because I’ve felt like I’ve been on the go for the past three weeks).

In terms of benefits to you: This is a super easy meal. It’ll be ready in roughly 15 minutes and it’s pretty healthy and the egg is totally optional, meaning this can be totally vegan.

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Mushrooms in Red Wine over Polenta

1/2 cup corn meal
2 cups chicken/vegetable broth
1 tbsp olive oil
1/2 an onion, sliced
8 oz baby bella mushrooms, sliced
1-2 tbsp fresh herbs (I used Rosemary and Sage)
1 garlic clove, minced
salt and pepper to taste
2 eggs (optional)

In a saucepan, mix together cornmeal and broth.  Put on medium heat.  While it comes to a boil, heat 1 tbsp of olive oil over medium heat and add onions cook a few minutes.  Add mushrooms and cook another few minutes (about 5), stirring occasionally.

If you’re not good at multi-tasking, you can do each one at a time, but I’m a fan of multi-tasking so while the mushrooms and onions cooked, I stirred the cornmeal/polenta.  Once the polenta is thick and starts to come off the side of the pan when you stir, divide onto two plates, like so:

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By now the mushrooms should be about ready.  Add garlic, herbs, salt and pepper and cook for a minute. Add wine and stir.  It’ll bubble, steam and reduce.  Once the majority of the liquid is gone, turn the heat off.  Try a mushroom to make sure you added enough salt, adjust accordingly.  Then divide the mushroom mixture over the polenta.  You can serve it just as it…

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Or you can be a rockstar and add a poached egg, for extra protein and deliciousness.  If you don’t know how to poach an egg… google it?

Just kidding.  Check out this blog post from Smitten Kitchen.

Place your poached eggs on top of your mushroom-polenta creation.  Sprinkle with paprika, cheese, pepper, whatever else you like and enjoy!

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This recipe is perfect for two people, but it’s easy to make for one (which is what I did and just had leftover mushrooms for tomorrow).

This might be my new comfort dish of choice, because 1. easy, 2. delicious, 3. warm and 4. wine.

What’s your comfort food of choice? 

For me, Ice cream is probably my ultimate comfort food, but if we’re talking about meals: thick fatty soups (think creamy tomato) with grilled cheese sandwiches.

Mocha Protein Cupcakes

Yesterday, I took Jesse to the airport.  He’s off to New York for almost 3 weeks for a training course.  I hate to be that girl, but I miss him already.  So in the meantime, I plan on baking a lot.  Because baking makes the world a little bit better.

After I did my search for the best protein powder, Garden of Life sent me some more of their flavors to try: Garden of Life RAW Protein Marley Coffee and Raw Fit.

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I automatically fell in love with the Raw Fit, because it kept me so full for so long, but I had a hard time with the Marley Coffee flavor.

Given that I’m a coffee fiend, I thought I would love the coffee flavor, but I’m going to be honest, I didn’t love the flavor on its own.  So instead of devouring the Marley Coffee flavor like I did the Raw Fit in my usual breakfast smoothies, I’ve been trying to find other delicious ways to use the Marley Coffee Protein and here’s my most recent creation.

mochaproteincupcakestextIt’s no secret I have a ridiculous sweet-tooth, it’s also no secret that I generally try to balance it out with healthy eats.  So I decided to try to combine my love of sweets with a dose of healthiness.  These cupcakes don’t contain any butter or refined sugar and each one has 7g of protein and only 125 calories.  Drizzled with a bit of almond butter, they’re the perfect healthy-ish treat.

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Mocha Protein Cupcakes

1 medium banana, mashed
1/4 cup almond butter
1/4 cup maple syrup
1 egg
1/4 cup almond milk
1/4 cup unsweetened cocoa powder
1/2 cup Garden of Life Marley Coffee Raw Protein
1/2 cup almond meal1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pre-heat over to 350F.

Mix together mashed banana, almond butter, maple syrup, egg and almond milk.  Add cocoa powder, protein power, almond meal, baking soda, baking power and salt.  Stir to combine.  Pour batter into 11-12 lined cupcake pan.  I got 11 cupcakes out of this.  Bake 15-18 minutes or until cooked through.  Remove from oven and allow to cool completely.

mochaproteincupcakes2You can eat them plain, top them with whipped cream or drizzle them with almond butter.  What I really loved about these cupcakes, other than the awesome nutrition stats:

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Was the texture.  They’re light and crumbly like a good cupcake should be.  The coffee flavor isn’t ultra strong, honestly these taste more like great chocolate cupcakes.  After all, it’s pretty common to add coffee to chocolate baked goods for flavor.  This protein added that perfect hint of coffee flavor that makes chocolate baked good extra delicious.

mochaproteincupcakes3So if you’re looking for a healthy cupcake, this is the one for you.  Be sure to check back later this week, I have some great things planned for you all!

 

**Note: Garden of Life provided me with the Raw Fit and Marley Coffee RAW Protein, but the opinions are my own.