a trip to the market

 

 

Every time I make a trip home to Seattle,  I visit Pike Place Market. This latest trip home was no exception. My mom and I stopped by the market on Friday to pick up some produce for Easter dinner. We walk the whole market every time and always have to share a "half dozen assorted" mini donuts from our favorite stand.

I couldn't resist taking a few photos because nature is amazing. Can you get over the shapes and colors that come from the earth?

Sourdough Pancakes

 

I'm a big fan of Cookus Interruptus and Cynthia Lair. I have her 2 cookbooks and love reading the articles posted on the blog. She's passionate about feeding families well and she's pretty quirky which is great too. Did I mention she's a Seattleite? Bonus.

Cookus Interruptus has a great article about the benefits of sourdough. I found it interesting that a lot of people who have a gluten intolerance can eat sourdough and the article explains why.

Read 10 Reasons to Eat Sourdough HERE

In the jars are the sourdough starters. Can you believe that sourdough is started with unwashed grapes, some flour, and water?!

To get their recipe, you'll have to make a donation. Pictured above are the Sourdough Yogurt Pancakes and they were delicious. It was just a hint of sourdough flavor and they made perfect pancakes.

Guest Posting on Topsy and Havoc // Dinner Recipe

My friend, Laura, is having "Food Week" over on her blog and it's gonna make you really hungry. She asked me to share an easy recipe and you can see it on her blog HERE.

I am really happy with how the Marinated Sweet Potatoes and Broccoli recipe turned out. I love both vegetables and roast them often, but steaming and marinating was a great change.

Every Sunday Egan and I are trying a new recipe out of "The New Moosewood Cookbook" that we each got for Christmas a few years ago. We are loving that it's letting us explore new methods and ideas in the kitchen. 

Have you ever cooked/baked your way through a cookbook?

Recipe // Date Oat Chocolate Chip Muffins

 

I changed quite a bit from the original recipe and I was very happy with the result.

Date Oat Chocolate Chip Muffins
adapted from Eating Well
makes 14

1 cup plus 2 tablespoons rolled oats
1/3 cup chopped walnuts
1 cup whole wheat flour
1/3 cup flaxseeds, ground
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk (or almond milk plus 1/4 of a lemon, squeezed)
1/2 cup applesauce
1 teaspoon vanilla
3/4 cup chopped, pitted dates
1/3 cup chocolate chips or more

Preheat oven to 400.
In a small toaster oven, I toasted the cup of rolled oats and walnuts for 6 minutes or so. Let cool.

Whisk whole wheat flour, ground flaxseeds, baking powder, baking soda, and salt in a medium bowl.

Whisk eggs and brown sugar in a small bowl till smooth. Whisk in buttermilk (or substitute), applesauce, and vanilla. Add to the dry ingredients until incorporated. Fold in dates, oats, walnuts, and chocolate chips.

Once in muffins tins, sprinkle with the 2 tablespoons oats. Bake for 15-20 minutes or golden brown.

Recipe // Overnight Oat Waffles

On Sunday morning we had a sister breakfast at my place cause Kristine was in town. I made these waffles and they were so good I had to share. I love that they are flour less, I love the soaking aspect, and I loved having a leftover waffle for breakfast the next morning. I bet they would freeze great.

For toppings we had apples/bananas/strawberries/maple syrup and then a side of perfectly scrambled eggs (nice job Egan).

Overnight Oat Waffles
from Feeding the Young Athlete
yields 4 (double if you are serving more than 2 people)


2 cups rolled oats
1/2 cup plain whole milk yogurt
3/4 cup water
1 egg
1/4 teaspoon salt
2 tablespoons sucanat
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine oats, yogurt, and water in blender. Cover and soak overnight in refrigerator.

In the morning, preheat waffle iron.

Blend oats mixture with remaining ingredients in blender until smooth