Veterans Date

It's always fun to have off work for a holiday, but this one was extra special. Around the time that Zack and I started dating, I was looking ahead at my work calendar and realized that this Veterans Day off may be different. I'd certainly never dated a veteran before, and none of my immediate family are veterans. So I asked him what he'd like to do on Veterans Day--with visions of parades, wreath laying ceremonies, and the like in my mind. He said he wanted to eat free food. Who knew there were so many free offers for veterans?! He also came around and decided to give more input.

We started with breakfast and cards. 

Zack got a free haircut at Sport Clips. 

Zack had been talking about us going to visit his Aunt Ann and Uncle Brad for a while, so their house was our next stop. He got a free Starbucks coffee on the way. Uncle Brad showed me his Marine Corps awards and decorations; there were many. 

We finally made it to the airport and started preflighting about the time my dad showed up. Zack helped him get his airplane ready, then we headed out. 

We took Zack's plane to visit his sister and niece. 

We flew a little too close to the towers for my liking. The airport had a sweet fifteen passenger van for us to drive to Zack's sister's house. 

Somehow, we ended up at the big airport, where Zack's parents picked us up to head to Grandma's birthday dinner. 

Zack and his brother had one more free meal (until Golden Corral the next week) to finish out Veterans Day. 

protein pancakes

Why the lack of doughnuts and biscuits and food in general on my blog lately? Well, for the past month or so, I have changed my diet. My dad has improved his health by cutting carbohydrates, and my sister in law has been telling me about coconut oil, olive oil (don't cook it), grass fed meats, etc. for months, but it took me hearing a presentation on health and faith from an expert to finally get my thoughts organized and motivate me to make a change. The change is totally worth it as it's been over a month since I've taken medicine for a headache. It's been several years since I could say that. 

Also, low carb food does not photograph well. Below, I tried taking my first action shot of food as I drizzled way too much maple syrup on my low sugar pancakes. Still not that appetizing, but this is real. 

I was a little tired of protein smoothies and eggs for breakfast, and almost every "low carb" recipe I tried turned out disappointing, so I decided to remake some of my favorites with substitutions. So I made two versions of these protein pancakes within the last week, and I'm posting the second (better) version today. 

Coffee in a jar always makes me think of Pauline, my late family friend. She used to keep the leftover coffee in old pickle jars. When I go on my summer road trips, I make sure to bring some of my homemade cold brew along so I'm never without good coffee in the morning. 

Protein Pancakes

adapted from Martha Stewart's Basic Pancakes

1 c almond flour

1 scoop vanilla protein powder (I used tera's whey brand)

2 t baking powder

1/2 t salt

3/4 c organic whole milk

1 large egg

2 T coconut oil

I whisked together the dry ingredients, then added the wet ingredients and whisked again. I cooked the pancakes one at a time in an omelet pan on medium heat. They turned out fluffier and tastier than my first attempt.

Any great low carb recipes I should make next? 

pumpkin doughnuts

As my friend Wesley found out, when you request a flavor of doughnut, I may just bake it and deliver it to your door that very evening.  

I had signed up to bring a sweet snack to my small group, and I asked Wesley which type of doughnut I should make next. Even though it's spring, I was happy to make these pumpkin doughnuts. I like pumpkin flavors any time of year, and it's been plenty of time since the takeover of pumpkin flavors around Thanksgiving. These are great to try now or keep in mind for fall.

How do you feel about pumpkin? Is it a fall-only flavor for you? 

hand me down breakfast

Breakfast is my favorite meal of the day. I think that has always been true, though I've just now realized it. As I get older, I've become more of a morning person--maybe it's the coffee. These days I enjoy breakfast at 7 instead of at 11 . . . or at 10 after a pure barre class, cooking, and photographing. Have I mentioned that I can't sit still?

I can't even talk about getting up early for breakfast without acknowledging that my dad wakes up around 5 on Saturdays to go to church and cook for men's breakfast. I'll be eating my breakfast when he gets home after cooking, eating, listening to a talk, and cleaning up. I see where I get my lack of sleeping from . . .

As I made this breakfast, I got to thinking about the hand-me-down influences on what I eat.

Growing up, my mom made pancakes as a Saturday morning treat, especially if I had a friend sleeping over. When I wanted to make breakfast more special than my everyday cereal or smoothie, I tended to make pancakes or waffles.

I've always liked bacon, egg, and cheese biscuits/bagels/sandwiches, but I didn't make them at home until a few years ago. This change was the result of special requests for these kinds of breakfasts. My family, friends, and even old boyfriends and their families (plus my sorority house's chef, thanks Mary!) have helped me branch out and try what have become some of my favorite foods. Now, I can't imagine life without grits, avocados, collards, sushi, etc.

I will never be able to cook eggs with my grandfather's skill. I turn the stove on low and try to be patient, but it's just not going to happen. I like to cook bacon in the oven, at 400 degrees for about 15 or 20 minutes. That's a hand me up technique to which I've converted my parents. These yellow grits are locally grown and rich--generously buttered, salted, and peppered. They tasted even better than they look.

So now, who's coming over for breakfast?

banana chocolate chip doughnuts

Just when I was feeling the urge to make doughnuts again, my sister in law requested these banana chocolate chip baked doughnuts.

Fortunately, all of the doughnuts I've made so far have turned out edible. I have learned, however, that they are all best FRESH and warm and that their quality quickly declines. 

So bake these and eat them right away. Maybe invite over a handful of friends to help you.

strawberry doughnuts

Last weekend, I made strawberry doughnuts. I love strawberries and can't wait to do more with them this spring!

These doughnuts were especially tasty when they were fresh. I also enjoyed them with iced coffee the next morning.

So far, I've used my doughnut pan to make chocolate doughnuts with blood orange glaze, double chocolate doughnuts, banana doughnuts with chocolate glaze, and these strawberry doughnuts. What should I try next?!

double chocolate doughnuts

I mentioned that I was craving chocolate blood orange glazed doughnuts again, but I decided to try a different recipe for my second experiment in baking doughnuts. 

My mom gave me a doughnut pan for my birthday, so expect many more experiments. 

I used a doughnut recipe from Joy the Baker's post on double chocolate cake doughnuts and Heather Christo's recipe for chocolate glaze from her post on banana doughnuts with chocolate glaze. 

I made small changes: I substituted a small amount of vinegar + almond milk for the buttermilk. 

I used semisweet chocolate chips instead of chopped dark chocolate in the glaze. It was rich and delicious. 

Since the second recipe made more, I had extra glaze, some of which I spooned right into my mouth. It also would have been delicious on strawberries, marshmallows, etc. as chocolate fondue. 

How could you go wrong with cream + chocolate?! I'm not embarrassed. 

This was also my second try at taking photos of my doughnuts. I think they look better than my first. The glaze was so shiny and photogenic. I have much to learn about photography, but I'm having fun practicing. 

blood orange glazed chocolate doughnuts

A few weeks ago, I made these doughnuts--dark chocolate with a blood orange glaze. They were perfect for Valentine's week, and I'm already craving them again.

I used a mini bundt pan and a doughnut pan. Both worked great. 

This glaze was the best part! It had such a unique flavor and a beautiful pink color. 

My family wasn't crazy about them, but if you have a more adventurous palate, I definitely recommend making these doughnuts!

blood orange smoothie

Blood Orange Smoothie

1 banana

1 blood orange, peeled and sections separated

scant 1/4 c shredded coconut

handful spinach

handful ice cubes

enough orange juice to blend

This is one of the most flavorful smoothies I have made yet! It is only for those who like coconut, though, as it lends a certain texture to smoothies.

Have you made anything with blood oranges this winter? I've always enjoyed winter citrus, but this year is the first I've experimented with blood oranges. I'll have more later on this week. (If you follow me on Instagram, you know what's coming.)

extra time for . . . lately

Having time off of work means more time for just about everything.  I've been spending a lot of my time cooking, baking, and eating.  I exercise, too, but somehow it isn't quite enough to offset all the eating . . . 

I love mornings praying and reading my Bible while eating breakfast and drinking iced coffee.  I keep the same morning routine as when I work, I just do it all slower in the summer.  I challenged myself to journal every day in July, and would you know I wrote something every day except July 30 and 31.  The Lord heard my prayers those 29 days and every single time I heard from Him and became more disciplined.  Romans 12:2 is made new to me.  

This time I made some cold brew coffee with beans from Jubala.  

I just really like waffles.  When I moved in to a completely furnished house for a semester in school, I had to bring my waffle iron.  I had gotten it for my birthday.

I typically use Martha Stewart's pancake recipe for waffles, but with extra time and curiosity, I tried this recipe.  The batter was very thin, and it didn't rise, so the top of the waffles didn't make contact with the top plate and didn't brown.  I'm not sure if the cause was my mistreating of the yeast or my waffle iron.  Still good, though!

I was fortunate enough to get invited to a special Christmas in July party that my parents' friends host every year.  They went all out with decorations and food and even gave us gifts!  I was glad to have a reason to make pumpkin pie -- to take to the party.  Here is the crust recipe and pie recipe I used.  Pins here and here.  

These salted fudge brownies (recipe) are the best I've made; there's just not much excuse for using a brownie mix when you could make these instead.  Pin here.

I got the chance to volunteer yesterday with a local ministry that I have wanted to get involved with for a long time.  I enjoyed meeting and playing with the children that came in, and it gave me yet another reason to keep working on my Spanish.  Speaking partners wanted!

What is special about your summer?  Baking anything lately?  Spending time with God?  Serving?  Traveling?  I know I took a big trip to Asia, but since then, I haven't gone anywhere, and I'm going a little crazy.  Traveling partners definitely wanted, too!

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blueberry strawberry muffins

I picked up organic blueberries at the state farmer's market last week.  They are delicious in smoothies and salads, but I still had about a half pint left.  In an effort to eat healthier and use up a few things in the refrigerator, I made these muffins (see my pin); instead of 1 1/2 cups strawberries, I used about 1 cup of whole blueberries and 1/2 cup of diced strawberries.  And let's be honest, I bake with real sugar.  

Can you tell that I'm still enjoying patriotic color combinations?  I like almost anything blue and white (see: outfits), especially china.  My dad's mom loves china as well, and my mom's mom has a ton of Blue Canton on display in her house.  

What is your favorite muffin recipe?  Do you ever bake "healthy" foods?

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