Veg Head

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The chili sale was good, work was good, but today was crazy and I’m tired so I’ll keep this quick.

Sometimes, when I know that the schedule of a day will make it impossible to keep an all-around healthy lifestyle (like today!) I’ll choose one healthy goal to work on.  Today’s goal?  Making veggies the main “meat” of all of today’s meals.  And in light of today’s goal, I think this is the perfect post to share the vegetarian infographic my friends at RetailMeNot sent my way –

Vegetarian Foods
Source: RetailMeNot.com

Breakfast’s veg was eggplant.

My Cheesy Baked Eggplant leftovers are just as tasty as they were the night I made them, even cold and straight from a Tupperware!

Today’s schedule was class –> chili sale –> orthodontist –> work –> home.  With a fun mid-day addition of cake tasting.

A classmate’s wife is starting a cake business and sent one in for us to give feedback on.

Lunch was a Chili Sale meal (we did great by the way, made more than $250 to give to the food bank!).

Veggie = beans in the vegetarian chili.

Plus a super delicious roll, provided by Romeo and Juliet’s Cafe.

And a bit of the tasty veggie sandwich they brought as well.

Dinner was pure veg.  Spinach, butternut squash, mushrooms, (and tofu and craisins!).

Yesterday I went on a roasting extravaganza.  I did the tofu in maple syrup and rice vinegar, the squash in curry powder, and the mushrooms in truffle oil and salt.  Once everything was nice and toasty (30 minutes at 350* followed by 20 minutes at 400*)  I put them all together in a Tupperware with a few handfuls of spinach and some craisins.  I shook everything together and the heat from the roasted veggies wilted the spinach a bit.

It was perfect.  And the mix of flavors was great.

As were these –

The bookstore was having a Combos’ sale, how could I resist?!?  I didn’t eat that entire big bag but I definitely came close!

I really wanted to make it to the gym today but it just didn’t happen.  I’m hurrying to the bed in the hopes that a good sleep will get me to there tomorrow.

The Pros And Cons Of Winter

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Readers in the Buffalo State College area; my class is holding our Chili Sale today from 12 – 1pm in Caudell Hall.  $5 for chili, bread, cookie, and a bottle of water.  We’d love to serve you!

things I’m dreading this season –

  1. Snow.
  2. Dealing with winter coats, especially fitting my purse over a bulky shoulder.
  3. Having to pay $400+ that we don’t have to get the snow tires put on my car.
  4. Not being able to workout outside.
  5. Slipping and sliding all over the ice.
  6. Getting out of the shower into the cold.

things I’m looking forward to this season –

  1. Snow.
  2. Cute scarves.
  3. Building a snowman and throwing snowballs.
  4. Pretending to “smoke” when it’s so cold you can see your own breath.
  5. How comfy my Uggs are.
  6. Thanksgiving, Hannukah, Christmas, and New Years.
  7. Finding a sweater for Webster.
  8. Catching snowflakes on my tongue.
  9. Warm, cozy beds on cold, cold nights.
  10. Frosty, Rudolf, and the 12 days of Christmas.
  11. Cinnamon-scented candles.
  12. “Snowfall Kind of Love” by Ingrid Michaelson.
  13. Peppermint, gingerbread, and eggnog!

My pros list is longer than my cons; bring it on Winter!

What are you dreading/anticipating this season?

This Is Halloween…

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…and it just wouldn’t be Halloween without candy for dinner!  Seriously.  And it’s a good thing that dinner was easy to describe because I’ve got to keep this quick; I’m spending 8am – 9pm on campus tomorrow and I need to sleep.

Unfortunately I ran out of time this morning and didn’t even manage to finish more than 1/3 of my oatmeal.  My yogurt and pear held me over okay while I was busy, but the minute classes were done I needed to EAT!  I just had to get through my 30 minute commute (I walked today) to tear into this huge plate of bread with dipping oil.

Guys, this bread is so freaking good.  It speaks to my soul.

Mmmmmmn!

I was craving a Reece’s Cup all day but we were too cheap to buy candy so I settled on this peanut butter chocolate ice cream bowl instead.

I put a healthy scoop of chunky pb in the bottom of a cup, topped with mini chips, microwaved until melted, and then scooped on a bit of slow-churned vanilla ice cream.

So much better than the candy bar could ever be.

And I even did end up getting my candy.  I had to break a $20 before tomorrow so I bought 15cents worth of the good stuff from the bulk bins.

Followed by pumpkin beer!

We headed over to a friend’s house for a Halloween get-together and this Shipyard Smashed Pumpkin Ale was split three ways.

I also had a small cup of tasty punch,

a handful of pita chips with hummus,

and some organ sugar cookies.

I believe I ate a stomach and a humerus.

Other than cookies and company, the impetus for the get-together was introducing our friend Anna to the fabulousness that is “The Nightmare Before Christmas.”

She’s a fan now!  Especially of the music.  Confession – I totally call “TNBC” by the title “This is Halloween” instead!  Happy Halloween, guys!

Pumpkin Double Chocolate Chip Cheesecake Muffins

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It took me a couple of days, but I knew I had to get this recipe posted for you guys.

This recipe is a little time-consuming – you have to make three separate batters and layer them together – but the end result is totally worth it. 

These are muffins and not cupcakes, no frosting and the texture is more muffin than cakey, but they still work perfectly for dessert. 

Pumpkin Double Chocolate Chip Cheesecake Muffins

Yield: 30 muffins; Prep Time: 1 hour; Cook Time: 23 minutes

Instructions

For this recipe you’ll need to prepare the pumpkin batter, chocolate batter, and cheesecake filling separately and then layer them together into the muffin tins.  Preheat your oven to 375 degrees Farenheit.  Line muffin tins with baking liners then set aside.  You’ll need to prepare the batters in separate bowls but the prep time will go more quickly if you work on both simultaneously (i.e. measure all your flour at once, all your eggs at once, and so on).

for pumpkin batter

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1.5 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp baking powder
  • 1/2 tsp salt

Combine pumpkin, eggs, sugar, oil, and vanilla in a large bowl.  Beat until well-combined.  In another bowl, whisk together dry ingredients (flour through salt).  Working in small batches, whisk dry ingredients into wet.

for double chocolate chip batter

  • 1.75 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder
  • 3/4 cup granulated sugar
  • 1 cup semi-sweet mini chocolate chips
  • 1 cup skim milk
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tsp vanilla

Place dry ingredients (flour through mini chips) in a large bowl.  In another bowl whisk together milk, oil, egg, and vanilla.  Pour wet into dry and carefully fold together, taking care not to overmix.

for cheesecake filling

  • (2) 8oz packages 1/3 reduced fat cream cheese
  • 1 cup confectioners sugar
  • 2 egg whites
  • 1 tsp vanilla

Use electric beaters to cream together cream cheese and sugar for 3 minutes.  Beat egg whites and vanilla into the mixture.

muffin instructions

Place approximately 1.5 Tbsp of pumpkin batter in the bottom of a muffin liner.  Top with 1.5 Tbsp cheesecake filling, placing filling as close to the center of the cup as possible.  Top with 1.5 Tbsp chocolate batter.  Repeat process with remaining batters until all of the tins are full (you will most likely have a little bit of chocolate and cheesecake remaining when the pumpkin runs out, but 30 muffins are plenty).  You may wish to alternate which batters are the top and bottom layers, I did half of each.  Carefully use a toothpick or chop stick to swirl around the edge of each tin, ideally mixing the batters a bit but not moving the cheesecake filling.  Bake at 375* for 20-23 minutes, until muffin tops are firm and an inserted knife comes out clean.

Adapted from Rachael Ray’s Cheesecake-Filled Pumpkin Cupcakes and Food Network’s Chocolate Chip Muffins.

Hallowed Breakfast

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Happy Halloween! 

We didn’t have any fun plans this year but I am all about any holiday with theme candy and colors!

I even applied those colors to my breakfast.

orange = pumpkin, black = chia seeds and mini chocolate chips

My (stove-top) base was 1/2 cup each water and skim milk, 1 medium banana, 1/4 cup oats, 1/2 cup canned pumpkin, and 1 Tbsp chia seeds.

With a handful of shredded, unsweetened coconut and 1/2 tsp mini chips for topping.

This was good but I had too much food and not enough time, I’ll probably only finish eating half of the bowl.

spooky snack preview

I don’t have time for “lunch” on Mondays, but I do have a few things packed to snack on during our short breaks.  A gorgeous looking Comice pear,

and a vanilla YoCrunch with candy bits for the holiday.

What are your Halloween plans?  Did you celebrate already this weekend?  Costumes?!

Cheesy Baked Eggplant Casserole

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Full disclosure – all brand name products in this post were provided by Newman’s Own and the Foodbuzz Tastemakers Program.  They also sent a Flip Cam for video-shooting.

The eggplant turned out perfectly.  (there’s a written copy of the recipe at the bottom of the post)

It was cheesy and rich and comforting.  The eggplant turns to *butter* (in flavor and texture) when you bake it like this!

We ate our servings with nice side salads.

An Italian Blend lettuce bag base topped with groats and 2 Tbsp of Newman’s Own Family Recipe Italian Dressing.

The dressing was a little more caloric than I usually prefer to use (130 calories for 2 Tbsp) but the flavor was great.  It was oily in a very pleasing way.

Speaking of oil, we were feeling a little unsatisfied after dinner so we drove to Wegman’s for a loaf of Garlic Tuscan Bread.

Confession – we used up our grocery money for the week already so we recycled our cans on this trip for the $!

We dipped our hunks in olive oil with spices and all was right with the world.

It’s almost Halloween!

I may not be dressing up this year but I’m still excited.

Cheesy Baked Eggplant Casserole, serves 4

  1. Preheat oven to 450 degrees Farenheit.
  2. Layer eggplant and tomato sauce into an 8×8 inch casserole dish; placing tomato sauce as the bottom and top layer.  You’ll most likely end up with three even layers of eggplant if your eggplant was sliced thinly enough.
  3. Bake 40 minutes. 
  4. Remove from oven, top evenly with cheese, and return to oven for 10 additional minutes, until cheese is melted and beginning to brown.

Way Too Busy For A Sunday

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Hi, all; hope everyone else had a relaxing Sunday!  My day has been busy and stressful, but cooking for the Chili Sale went even more smoothly than we could have hoped so I’m not going to complain.

I have some amazing, funny, hard-working classmates.

We made almost 200 servings of chili today!  100 beef and 75 vegetarian.  There was a lot to do, and all of the measurements were based on my math so I was pretty nervous, but we got it all done and finished just under our time goal.

I was too busy to eat breakfast but I did sip on this half-sweet, pumpkin spice latte throughout the day.

Plus a slice of veggie pizza that our instructor bought us for lunch.

A classmate whose family owns a local restaurant brought us fancy cookies.

I planned on eating half a jack-o-lantern but I got distracted by stirring and ended up only tasting a bite or two.

When I got home I made up for lost sugar by eating a small square of this chocolate-cheesecake bar I baked up with leftover muffin batters.

Did I mention what type of muffins they were yet?  Pumpkin Double Chocolate Chip Cheesecake Muffins!  Oh yes.  I’m posting the recipe some time tomorrow and I urge you all to copy it down.  I brought most of the mufins to school today and my classmates all gave them rave reviews.

Other afternoon snacks included a slice of 2% provolone cheese,

and this fruity yogurt bowl.

I topped some Fat-free Plain Stonyfield yogurt with TJ’s mango butter and a handful of (sweetened!) shredded coconut; the bowl was quite tasty.

I needed to be well-fueled because my main to-do this afternoon was shooting a fun video for my dinner post.  I’ll see y’all then!

Too Busy For A Saturday

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Oh man.  I’ve been “on” for 14 hours straight so please forgive me if this post is “off.”  I spent several hours on campus this afternoon and I’ll spend most of tomorrow there as well so I’m warning you in advance that Sunday’s recap will be cranky!

Today’s plan included three main objectives –

  1. Attend a training at school.
  2. Get all the shopping for Chili Sale cooking completed.
  3. Bake amazing muffins to help thank classmates for coming into school on a Sunday.

The training was actually for a job, thank goodness.  A short-term one though; I’m going to spend the next month working as a caller for the Buffalo State College alumni donation effort.  10 – 2pm today was spent in training sessions for the upcoming first week of work.

I didn’t have much time in the morning (I was trying to maximize sleep!) so I packed this NuGo Organic Double Dark Chocolate Bar for breakfast.

The NuGo people knew what they were doing when they stuck these samples in our HLS bags; every bar of theirs I’ve tried I plan on buying for myself!  This wasn’t as good as Balance Bar Cookie Dough (what is?!), but I liked the crunch and chewiness of the inside and the chocolate coating was sweet without being too sweet for breakfast.

I bought a sandwich for lunch on our break.

This was a book store cafe paninni with pesto, roasted tomatoes, and mozzarella.

Plus an Earl Grey with skim milk.

When I left campus at 2 I headed straight to the store to meet up with some classmates in the Chili Sale group.  We had to go to Wegmans, then BJs, then back to Wegmans again, but I think we are ready for tomorrow.

I bought a coffee with skim milk while we shopped.

And very happily accepted this chocolate sample with my beverage.

Guylian shells are my favorite chocolate candy of all time and they are pretty pricy so this 2-piece freebie put a huge smile on my face.

That smile was promptly wiped off as our hunt for dinner turned into an epic journey.  I got the first half of my work schedule for the week and it required some meal plan switching so we decided to go out.  But we don’t have much (any?!) money right now so we agonize over how we spend it.  Nothing is good enough to justify the expense and the dining options in Buffalo just aren’t that good to begin with.  Adam and I wasted a good hour driving around from vetoed, to closed, to 40 minute wait-listed.  We finally ended up at JP Bullfeathers and decided just to split two of the cheaper options.

I ate 2/3 of the Julius Caesar;

a salad with sun-dried tomato Caesar dressing topped with crab and rock shrimp salad.

Plus 1 triangle of Adam’s grilled avocado quesadilla,

which had cheddar, jack cheese, and roasted poblanos.

Mine was better 😉

Dinner wasn’t as filling as I would have hoped though.  I did a few nibbles whilst baking, plus I noshed on this bag of Combos.

These weren’t bad but I think my thing is finally over.

When we got home around 9, we finally got to baking.

I don’t have the time (or energy) to tell you about these muffins now, but I promise to blog the recipe soon because it’s a good ‘un!

Thank you to my amazing husband for playing medical intern to my lead surgeon (ie holding bowls, laying out supplies, and wiping my brow); without whom my baking project would probably still be underway.