time crunch

I’ve gotten a lot of comments about people wanting to make the buckwheat breakfast bake, but not having enough time in the morning.  I’ve made a few microwave cookie-bake versions that are ready to eat in a fraction of the time.  I have rolled oat versions too!

Chocolate banana again, with just a few changes for the microwave.

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Chocolate Banana Muffin Cake [serves 1]

  • 1/4c ground raw buckwheat flour [grind raw groats into powder]
  • 1T raw buckwheat groats
  • 1T chia seeds
  • 1 egg white
  • 1/2 banana
  • 2T unsweetened almond milk
  • 2-3t maple syrup
  • 1T cocoa powder
  • 1/4t cinnamon
  • 1.5t vanilla extract
  • 2T chopped nuts [opt]
  • 1/4t baking powder
  1. In a bowl mash the banana until very mushy.
  2. Whisk in egg, milk, vanilla, and maple syrup.
  3. Mix in buckwheat flour, groats, chia seeds, cinnamon, cocoa powder, baking powder + nuts, until well combined.
  4. Grease a microwave safe bowl [about 5-6” diameter] and pour in mixture.
  5. Cover with a paper towel and microwave about 1min30sec – 1min45sec.
  6. Eat out of the bowl with toppings, or flip out of the bowl onto a plate, top + scarf!

I flipped mine out of the bowl and then flipped it back over on the plate.

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This baby was super thick!!  Over 1” in the middle!  I couldn’t decide on a name for this because it tasted in between a light chocolate cake, a healthy brownie, and a muffin.

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On mornings that I go to the pool, I usually make a quicker breakfast, so I have more time to digest.  I got in a great swim today!

  • 100m kickboard warm up
  • 750m freestyle
  • 250m breast stroke
  • 250m freestyle
  • 250m back stroke
  • 100m breast stroke
  • 400m freestyle
  • 50m kickboard cool down

2150m = 1.33 miles in 55min

This was perfectly moist + perfectly chocolaty with just a hint of sweet. 

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I appreciate all your kitchen remodel advice!  We’re heading to the house this morning to get exact measurements so we can really start the planning.  We’ve both been researching the heck out of kitchen cabinets.  Between what we’ve found online and the comments that were left on the post, we’re really hoping we’re able to use them! 

There are pros + cons to all remodel decisions.  From the research we’ve both done, it seems that almost all cabinets these days are made from particle board.  They even use particle board at a local cabinetry shop, that makes them on site.  Then, there are typically options to go with an all wood door, but it racks up the price quickly!  IKEA actually has a few all wood door options as well.  Furniture grade particle board is actually stronger, more uniform, and less likely to warp than wood.  There is a lot less maintenance too! 

Every store I’ve been in for cabinets, has had something bad to say about the other.  It’s all quite confusing!  For instance, Lowe’s said that the local company I went to was of poor quality material and couldn’t be compared to what I was looking at in their store.  The local company told me terrible stories of problems they’ve seen when people have had Lowes/Home Depot install cabinets.  When I was looking at a few local countertop stores, they also didn’t have the best things to say about Lowes + HD.  I’m sure people have had mixed experiences with every store.  You just never know for sure!

We’re still not 100% on what we’ll decide for the kitchen.  One big downfall of IKEA is that they don’t have custom size cabinets.  There aren’t any 6” + 9” sizes which could cause a problem.  Instead of making a useful small pullout drawer for storing small items, you would just have to add a filler panel.  The other big downfall and the second is that the closest store is 7hrs away.  However, the price is literally 2/3 LESS the cost of what I priced out at Lowes. 

Today I picked up tile, countertop, backsplash + paint samples.  There are 2 color schemes we’re thinking about that are completely opposite.  I’ll definitely post the options soon!

What did you eat for breakfast today?  Did you see my goofy videos?  Have a great day!