Monthly Archives: November 2013

Fall Community Harvest Dinner

And so my food adventures continue. This was the day after the pumpkin potluck.

I had a ginormous lunch at church (as per usual)… :x

The Lewisburg Farmers’ Market hosted a Community Harvest Dinner with locally grown + produced food prepared by all the market vendors. :D!

Bread! <3

Potatoes of all sorts!

Sage Mint Chamomile Iced Tea!

This was my first plate. (Venison stew, tomato + rice soup, sweet potatoes, various homemade breads and salads, chicken cacciatore, roasted potatoes…)

Pumpkin bisque, sage mint chamomile iced tea, vegetarian lasagna, more sweet potatoes (those were my favorite dish)…

I had about 3 more plates of food after this. :x The food was beyond delicious, and I’m really, really hoping they’ll have another one of these again in the spring.

I barely even made it to the dessert table because we made a couple communal plates (this is just a tiny representation) so we could try some of everything.

Food makes my world go round.

We stuck around afterward and Ross taught us the Virginia Reel. :D

Oreo Milkshake

I love cookies & creme as an ice cream flavor and kinda wanted some the other night, but my freezer is out of space, and I honestly don’t remember the last time I bought ice cream, so I decided to make a healthier version! :O Recipe adapted from here! I may try making healthy Oreos someday because I think I actually have everything I need to make it, but…today is not that day.

Oreo Milkshake

338 calories, 43g CHO’s, 6g fat, 27g protein, 5g fiber, 531mg sodium

Ingredients:
-1 frozen banana
-3 heaping tbsp MLO super high protein powder
-1 cup vanilla almond milk, unsweetened
-6 mini oreos, crumbled

Instructions:
1) Blend all ingredients (other than the cookies) together.
2) Crumble cookies on top!

Oven Roasted Autumn Medley

Recipe adapted from here! I adore cheap/healthy recipes that don’t require a whole lot of prep time. Like the Nature’s Candy, the only real addition I made was the purple yams. I also didn’t have sage or rosemary (this totally reminds me of the song, Scarborough Fair–“parsley, sage, rosemary and thyme”–at least I had half of those?), so I threw in some thyme (I could totally make that into a punny joke, but I won’t).

I want to say that this is arguably one of the best-tasting things I’ve ever made. It’s deliciously savory and perfect for a cold day (or night). <3 I gave some to Monika to try and Mike/Isaac were fighting each other over it, so I like to think it was a win. It made my apartment smell absolutely amazing and it was all I could do to not sit and stare at the oven in hopes that it’d be ready faster. (I baked these right after I made the other sweet potato dish. Hooray for maximizing oven time! :O )

Oven Roasted Autumn Medley

287 cal, 47g CHO’s, 7g fat, 9g protein, 9g fiber, 409mg sodium!

Ingredients:
-1 large sweet potato, cut into bite-sized pieces
-2 purple yams, cut into bite-sized pieces
-1.5 gala apples, cut into bite-sized pieces
-6 oz grape tomatoes
-12 oz turkey sausage (pork casing removed)
-1 tsp dried thyme
-1 tsp dried basil
-1 tsp dried parsley
-freshly ground black pepper
-3 cloves garlic, minced
-2 tbsp EVOO

Instructions:
1) Preheat the oven to 400 degrees.
2) Peel the sweet potato and yams. Cut sweet potato, apples, yams and onion into bite-sized pieces.
3) Toss those and all other ingredients into a large bowl. Toss until everything is evenly coated.
4) Remove casing from turkey sausage and cut into thin slices.
5) Bake for 45 minutes.

Before I stuffed em’ in the oven!

don’t be like that

I can totally see why people sometimes get confused when they overhear our interactions. At this rate, we could probably state that our reasoning for wanting to go to Kentucky is that we’re planning on getting married/want to couples-match there and would you really want to break up such a loving and awesome relationship!?

I: I had kale for you today, but you weren’t here!
F: Kale?! :D!
I: I made kale chips!
F: Where? :D!
I: They’re all gone now.
F: … :'(
I: Don’t be like that! I had to share, but I was thinking of you the whole time!
F: That doesn’t make it any better!

S: Not that you’re listening or anything, but it’s over there.
I: Don’t be like that! You know you’re the only one for me!
F: I bet you say that to everyone!
I: Babe, you know you’re my world!

Portable Chocolate Protein Oatmeal

I love this whole fasted cardio thing, but it makes consuming anything other than protein shakes in the morning a little difficult. I love my protein smoothies and all, but when it’s freezing cold in the morning, sometimes it’s nice to not drink something that’s also freezing cold. Tupperware has solved many of these problems though, and chocolate milk happens to be one of the best post-workout recovery items you can have. (I still have 20+ cartons from the Zombie half-marathon that I’m working through.

Portable Chocolate Protein Oatmeal

Ingredients:
-1/2 cup 1-minute oats
-3 heaping tbsp MLO Super High Protein Powder
-1 tsp chia seeds
-1 tsp hemp seeds
-1 carton (8 oz) chocolate milk
-handful almonds (optional)

Instructions:
1) In a tupperware, mix together all the ingredients other than the milk.
2) When you’re ready to eat, pour in the milk and microwave. Toss in almonds if desired. Consume!