Rhubarb grows like a weed but hardly anyone keeps it on their land because it is a bit of an eyesore. It is however, one of my favorite flavors of springtime! Strawberry rhubarb is my second favorite pie flavor behind pumpkin. Given my shortage of butter and oats I was stuck looking up some recipes for my rhubarb. I found a cake recipe on a Rhubarb website (yes there are entire sites dedicated to the stuff) that did not involve butter or oil, so I was sold. I cut down the sugar and made it half whole wheat. I also used pecans instead of walnuts because I am allergic, and I have a big bag of pecans on hand. Lastly I added some lemon zest to the batter because it really helps to bring out the flavor of rhubarb.
This was delicious! The cinnamon, pecans and rhubarb really came out in this. I had some rhubarb leftover after making my cake so I whipped up a quick compote to slather on top of my oatmeal and toast.
Just boiled sliced rhubarb, a little water and a little sugar. I might need to figure out how to get one of these growing at our non-existent future house!
After Allie had so much success with bread and wrote a great post about yeast, I knew I had to try my hand at it. I mean what else am I going to do with the five hours between arriving home and going to bed when I can’t workout?
I used the same recipe that Allie used because it had minimal oil, did not require bakers milk (what is that?) and used honey and molasses to sweeten. the only change I made was o switch out the walnuts for pumpkin seeds.
I had some issues with my first rise but when I placed in on the stove top while my dinner cooked in the oven it got to it! I also do not like that it take 5 hours to make bread and I should have it rise a bit more, but I had to go to bed!
I like the doughiness of it and the fact that is organic whole wheat without any soy lectin. The seeds weren’t as crunchy as I had hopped but I knew they were there. The crust is crunchy, but not break your teeth of crunch.
I will probably make more this weekend when I have more time for it to rise without risking loosing my precious sleep.
I enjoyed two pieces of my bread toasted with a little almond butter, raspberry jam and banana for breakfast with a side of plain yogurt. It wept me more full than my usual bowl of oats. There is much to be said about whole wheat and its amazingness.
I can’t wait to make Nick and sandwich with it this weekend!
Fridays seem to be my baking day! It is a good way to pass the time while I wait for Nick every week. This week I made an amazing vegan recipe from Ashley and Angela. Finding recipes like this reminds me why I love reading blogs.
These are the oat base and apple middles that Ashley and Angela created. Basically they are apples, oats and brown sugar. How could they not be good???
The crust is almost graham cracker like and it is amazing! I am really excited about this recipe and trying it with strawberries as Angela did and the peaches in my freezer from this summer!
I am bringing these to Nick’s football game tomorrow so we shall see how a bunch of boys feel about them. I will not tell them they are vegan
So that breakfast, yeahhhh, it sat like a huge balloon in my stomach. I worked through the morning and was only starting to feel hungry at 12:15PM. Even if I am not physically hungry mentally I need my lunch break at 12 so I decided to eat part of my lunch and save the rest for later if I needed it.
Unfortunately I did not have my camera with me at work today. I did have a lovely tempeh, pumpkin butter and almond butter sami. Probably looked something like this:
I ended up only eating my apple for my afternoon snack before the gym.
It was nice out today, but I wanted to take it easy with some cross training. I did 25min on the elliptical and 25min on the ArcTrainer. After my cardio I did some weights and core work.
Tonight’s dinner was roasted!
Cauliflower, parsnips and onions roasted in the oven at 350 for 30min.
I also really wanted some cinnamon raisin swirl in my life so I toasted up 2 pieces of Ezekiel with a little butter.
I finished it off with a lovely spinach side salad with tomatoes and avocado.
Just what I wanted!
I also got a nice birthday card from Andy. How crazy is this cat!
These were so easy to make, but the recipe is published. Basically it is almond meal, egg whites, flour, sugar, cinnamon, almond extract, applesauce and smart balance topped with blueberries.
Time to watch a little Bones (it is quickly become Sissy and my favorite show ) and then hit the hay!
Kickball starts tomorrow so it is going to be a long day. We are sponsored by a bar this year, so special!
p.s. who else is excited for the new Liberty of London line to come out at Target???