It just stopped snowing a few hours ago, but went on for a good 40+hrs straight. I am behind a day with my posts, so this might get a little long. Lots of photos though!!
The snowfall as of Wednesday morning…
Wednesday’s breakfast was one of my favorite bowls of oats ever! It was so good that I made it today as well, except I subbed out the almond butter for pnut butter and enjoyed it even more =)
- 1/3c. oats
- 1/3c. water + 1/3c. vanilla rice milk
- 1/2 banana
- 1/2T honey
- 1/4tsp cinnamon
- 1T Artisana Almond Butter [sample jar]
- 1tsp Artisana Cacao Bliss [sample jar]
- handful of Barbara’s vanilla almond shredded oats [super crunchy!! SO SO good]
Wed. I had it with a side of some impressively smooth instant coffee, that Natalie bought. It even had a little froth action. Today, I had it with some ginger peach tea. I am more a coffee lover for sure!
LOVE that clear mug!
[Thursday bowl of oats with pnut butter]
We were out of spoons, so I used a Light My Fire Spoon/Fork. It’s not a spork, but it has a spoon on 1 end and fork/knife combo at the other end. They are EXtremely lightweight and perfect for camping. They are really cheap and make perfect stocking stuffers for your outdoorsy friends/family ;) They come in ALL different colors.
The corn chowder I ate at Laura’s the other day was SO good, I just had to make it. You can find the recipe here! I also boiled 2 organic, bone-in, skin-on chicken breasts in a pot of water. The chicken thickened it up quite a bit, so in addition to the milk that the recipe called for, I ended up adding a good 1c. vegetable stock to the soup as well. It was super tasty and quite filling! Topped with a sprinkle of some charred [oops!] applewood smoked bacon, and a piece of toast with my favorite salt/garlic/parsley seasoning mix.
Well, here was the change in snowfall in 24hrs [compare w/the 1st photo!!]
Oats in the snow filled window..
I was itching for some exercise, since we stayed in yesterday…There was SO much snow, I couldn’t go running. Time to lace up the snowboard boots and go for a hike! The 4 of us went out with our gear on and boards on our backs, to see if we could build a little jump to play on.
We hiked for a good mile+, mostly through knee deep snow [except for a little street walking]. It was exhausting!! Especially when we hiked up 3 tiered hills to get to where we were going to build the jump. It was literally THIS white outside…the sky + ground were totally white.
Natalie + Westminster in the background…
Me hiking up…and up! We did build the jump, but this hill was much steeper than it looks..and there were rocks around..so I may have chickened out a bit on my way down, hehe. Oh well, still burnt lots of cals with the hike and shoveling snow into a big heap!
Chris requested something with potatoes for dinner. I searched and thought a bit and settled on making Irish Boxty’s. I never had or made one before. It is traditionally a very thin potato pancake, filled with different things…meat/veggies/stew/etc.
I got the recipe for the Boxty’s and followed it almost exactly. I doubled it and it made about 16, 3” cakes. It calls for 1/4c. olive oil in the pan, but you just need a little for each batch you put in the pan. Also, it says medium-high heat, but I kept mine between 4-5 [out of 10] the whole time. They were perfect. I made the tater pancakes about 1/4” thick. The rest I made up…it was almost like an upside down shepherd's pie.
Ashley’s Irish Boxty topping:
- 1 bunch kale, washed and chopped
- 2 carrots, peeled and chopped
- 1/2 bag thawed corn
- extra virgin olive oil
- 3 garlic cloves, chopped
- 1/2 onion, chopped
- 1/2lb. ground pork sausage
- 1/2lb. ground buffalo [can sub in whatever]
- 3-4T flour
- appx. 1c. veggie stock
- Set oven to 375* and spread carrots/onion/garlic on a pan with appx. 2T olive oil and a little salt + pepper.
- Roast for about 25min, tossing every 10min or so.
- While roasting, cook meat in a skillet and drain the grease when completely cooked. Set meat aside, in a bowl. It will need to go back in the pan later.
- Add chopped kale + thawed corn to the pan and continue to roast for another 10-15min. You will probably need to add another 1T olive oil and a little garlic powder/salt/pepper.
- When done, turn oven off but leave the pan in the oven to keep veggies warm.
- If you’re making the potato pancakes, you would start to plop them in your pan now.
- At the same time put the meat back in the pan on med-low heat. To make the gravy add in 3T-4T flour. Add 1/2c. veggie stock [low sodium] stir, and let simmer. If it’s too thick, add more stock. If too thin add a little more flour. It should thicken up pretty nicely and create the perfect gravy to top the pancakes.
- Assemble –> tater pancakes –> meat –> veggies –> splash of cheese
This was SO so so good. I loaded up on the veggies, ate 2 of the tater cakes, and ate about 1/2c. of the cooked meat + gravy. As I was cooking everything I was thinking it might be a little dry…but didn’t know what type of sauce to make. I quickly just thought to add the veggie stock + flour and it worked perfectly.
It was definitely not a low cal meal…but you didn’t need to eat a ton to fill up, so I don’t think it was too bad ;) The dogs played outside today for awhile. They were SO hilarious. Kenna kept plowing through and burying herself.
Chris with the dogs =)
Look for another post tomorrow mid-day with some food samples I received recently!