We had a little miscommunication in our house this week, which resulted in extra roasted squash. š¤£
It sent me in search of creative new uses. Squash for breakfast? Heck, yeah!
These pancakes wowed me. I mean honestly I am not a breakfast person to begin with, but particularly the heavy carb-laden kind.
These pancakes are surprisingly light, and the recipe is easy to remember (or 2x etc. for more than 2 people). A 2:1 ratio on flour to squash keeps them moist and fluffy.
Accessorize per your taste, I used walnuts, vegan butter and syrup. (Will continue experimenting with egg replacement to make these fully vegan).
Win!š
Butternut squash pancakes
1 cup flour
1/2cup mashed roasted butternut squash
2 eggs
1 tsp vanilla
1 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
2 tbsp sugar
Mix ingredients and let batter rest while heating pan with 1 tablespoon vegetable oil. Drop 1/2c batter and cook until bubbles appear. Flip pancakes. Finish cooking another 2-3 minutes on low. Top with walnuts, butter and syrup. Makes 2 servings.
As it turns out, there was no reason to be worried about the food while in Iceland. Iād been told to expect lots of lamb (true), but was pleasantly surprised by the eco-friendly factor that makes eating vegan easier than in the states. Everywhere we went had at least one (or more) vegan options.
The highlights being the incredible rye bread and the continental breakfasts with amazing berries and melons Iād never tried before. Chia pudding, muesli, yogurt and smoothies. Fuel necessary for a day of hiking! Some lox and skyr butter may have ended up on my plate too š„°
Our group also made a pit stop while touring the Golden Circle at a famous tomato restaurant. The dining room is IN a giant greenhouse! It was a magical escape to warm up from the inside with a bit of nostalgic comfort food, quite literally farm to table.
Fantastic tomato soup!Greenhouse including pollinators
Thereās quite a diverse culture in Iceland as it attracts visitors from around the world. It felt refreshing to get out of the US into a place that honors the land so deeply. There is a reverence and things/food do not go to waste. I loved the colorful murals on buildings In Reykjavik.
I stopped in at a wine bar In Reykjavik for some delightful tapas (sunchokes with hazelnuts and celery oil, hummus and Shishito peppers.) The wines were exceptional and I had never sampled any from Czech or Austria (sparkling pinot noir). Happy as a clam after a long day of sightseeing!!
Speaking of whichā¦the scenery is beyond awesome. The saying goes that you can experience all types of weather in a single day in Iceland and I did!
Glacier hike was the highlight (crampons included), along with black sand beach, northern lights, a crater lake and the waterfalls. We did 2 geothermal spas and my little hostel room overlooked an outdoor lap pool at the local school. I watched the team practice one evening under the full moon! Itās of course heated using geothermal energy.
I would love to go back and see the north side. The diversity reminded me of a cold version of Kauai š
Black sand beach Gullfloss waterfallNorthern lights in Reykjavik Crater lake
Would highly recommend to all travelers, even wimpy cold-averse ones like me.
I just returned from another glorious trip to Prana del Mar yoga retreat center in Baja, Mexico. Itās so beautiful and restorative! I got to swim outside and do yoga every day, all the food is healthy and I get so spoiled not having to worry about my vegan dietā¦they just magically do it for me!
Breakfast at PranaSwim outside!Zen vibes
While there, I got a bit addicted to the agua fresca served at every meal. The most magical of combinations ā cantaloupe basil, watermelon, cucumber lime, guava ā all left me refreshed and feeling good. Itās really hard to find fresh local fruit at home in Minnesota right now. Essentially there is none.
But I am determined to continue that healthy habit and so started with whatās availableācucumber. I am inspired to create other versions this summer. Am getting my herb list ready to have plenty of mix in optionsā¦.lemon basil, tarragon, mint, orange mint and lemon thyme. In theory, a splash of gin or vodka wouldnāt be terrible either for evenings on the patio š
P.s. check out the globe ice cubes our new fridge makes! The bourbon drinkers in the house are very pleased.
Cucumber mint agua fresca
2 English cucumbers, peeled and chopped
Juice of 1 Meyer lemon (or regular lemon or lime)
2 cups water
1/4 c agave sweetener
2 tbsp chopped mint
Blend the cucumbers, lemon juice, water and agave in a food processor until smooth. Strain. Add chopped mint and serve over ice.
Itās done. Just like that. Summerās over. The most glorious 12 weeks of the year. Now I wait. And plan my winter escapes.
I have neglected you, dear readers, and I give you my heartfelt regrets that I simply had too many other things to focus on, namely healing. I am perhaps taunting you with this post which is a summerās worth of recipes that I didnāt share with you š¢
Blackberry mint shrub
Weāre finally an empty nest! Alec (aka Early Bird) has returned to campus for his senior year and Av (aka Second Mouse) heads to Oklahoma to play hockey. Weāre planning trips to see both. Weāre also doing some projects to repurpose spaceā¦I am very excited about a meditation/book nook and Matt canāt wait for his den (aka man cave).
Even the cats chill at the lake
My herb garden and tomatoes went gangbusters this year as we had a hot dry summer. The fake snakes worked too! Kept the critters out.
Fake snake works!
The Thai basil was particularly abundant, beautiful and fragrant in the planter. I used it in a simple cold sesame noodle salad.
Sesame noodles with Thai basil
Still need to do a salad with the nasturtiums. Did you know you can eat both the leaves and the flowers?? Theyāre quite zippy and peppery. All guests visiting the patio have sampled them. Will definitely plant again. Theyāre quite a prolific creeping vine once they get going. Beautiful and fun. I like getting people to try new foods š
I probably made a dozen pastas with different herbs. Pistachio mint pesto, sage pesto, tomatoes and basil, fresh tomato sauce (still my fav)
Pan roasted gnocchi with tomatoes and basil Never too many tomatoes Fresh tomato sauce still #1
I can never resist the baby potatoes and thin green beans at the Farmerās Market too and they made a great Salad Nicoise. (No fish for me of course!). With a special treat of pink French wine š
For the salad, I was trying a new hard boiled egg technique that is supposed to make it āno peelā. Epic fail. Donāt believe everything you read on the Innerwebs! š¤£
Precracking the egg: bad idea.
Speaking of fishā¦Matt caught a personal record 50ā 30+ lb Muskie on their river float trip. Itās scary to think this thing is swimming around! Heās spent a lot of time on the water this summer ā¤ļø
Happy boy
I feel blessed that we have so many local vegetables to create with and love going to the Farmerās market to get inspired with whatever is fresh. Zucchini, yellow squash and patty pan (such a treat!) make me happy. So do fresh onions and garlic. Thereās really no comparison to the dry stuff we get in the store/winter.
All veg gratin. Needs flavor tweaks Before After
Am now feeling physically, mentally and emotionally stronger through Lots of self care, Time at the lake, enjoying the last few weeks with the boys, and of course swimming. I am writing a book about these last 2 years of parenting, and that has been fun and therapeutically fulfilling as well ā¤ļø I hope to get back posting recipes now that itās fall. š
If something here caught your eye, drop me a note and I will write it up for you š
Itās frigginā hot here right now. We went from 60 to 95 degrees in a matter of weeks. This is the earliest that I ever remember getting fruit on my tomato plants!!
I barely want to eat. Trying to keep things cool and easyā¦.with not-quite-yet summer produce. (This was the first week we had some decent raspberries and cherries in the store, although certainly not locally grown).
I had a small Napa cabbage to use up and threw this one together to go alongside some facon feeb burgers. Thatās plant-based bacon burgers for those not familiar with my fake meat language. It was also an excuse to use some fresh dill from the planters. My snake solution appears to be working!!
I am very much looking forward to going North this weekend to cool off at the lake!
Lemon tahini Napa Cabbage slaw
Small Napa cabbage, halved lengthwise
Juice of 1/2 lemon
2 tbsp tahini paste
Several sprigs fresh dill
Drizzle olive oil over cut cabbage and season with salt and pepper.
Grill 6-8 minutes per side until charred and wilted.
Mix lemon juice and tahini until smooth, thin with water (about 2 tbsp) and season with salt and pepper.
Slice cabbage. Drizzle with lemon tahini sauce and top with dill.
My herb garden is planted. I did the usual mix, plus nasturtiums, which I am excited to try in salads.
But the chipmunks are out of control. Theyāve destroyed 3 basil plants and a nasturtium. Digging for no reason.
They have no idea who theyāre dealing with as this isnāt a war I will walk away from. I sincerely hope it doesnāt come down to physical harm. The vegan in me would find that distasteful.
I have tried:
Tinfoil
Rodent repellent
Cages
Plastic forks (partial success)
And now fake snakes ordered from Amazon
Bring it on chippy. I really want pineapple mint mojitos and homemade pesto.
After a year of being isolated, it felt like a good idea to take a vacation. Basically so we could isolate ourselves somewhere warm, beautiful….and remote. The middle Florida Keys seemed perfect and the weather didnāt disappoint.
Lots of long walks (not on beaches since the Keys have very few of the sandy type beaches but lots of coral) and swimming (long course!!) at the beautiful outdoor pool in Islamorada where of course I made friends and we even ran into fellow Minnesota teammates. I have concluded that no matter where I winter in future years, it has to absolutely involve a good outdoor pool! Australia is most definitely on my list.
The ritual of driving beautiful highway 1 with the windows down to the pool several times a week followed by a late lunch is quite simply meditative soul restoration. I learned the funny little names of the various Keys and harbors. It never got old.
Post swim avocado toast!
Our home base was a secluded rental home in Duck Key, which was absolutely perfect! Morning yoga on the patio, afternoons in the pool or hammock and evenings on the front porch rocking chairs. I couldnāt get enough Vitamin D!! Duck Key is actually a clump of little islands all connected by cute little historic bridges. Itās mostly private homes so walking, biking or golf carts are the primary ways of getting around. I truly love being so isolated.
Charming bridges of Duck Key
Itās also one of the best places to fish in North America. The boys did a day trip to check giant tarpon off the list. They caught 80lb and 100lb fish!! Tarpon are protected and canāt even be taken out of the water for photos (besides theyāre too heavy). Itās an interesting style of fishing around the highway 1 bridges, where the bigger fish (and sharks) like to hang out in the strong currents. Timing the tide is key, as is navigating through the bridge structures once the fish is hooked. It takes about 40 minutes to land the fish! They eat once a month so catching one is a pretty big deal.
Giant tarpon fishing
We also went sailing out in Marathon, which is known for its iconic lighthouse and 7 mile bridge. The shallow waters and coral structures mean that in its history there have been tons of shipwrecks. These make for great snorkeling and scuba spots, which I had hoped to check off my bucket list, but seeing sharks changed my mind š
Look closely for the rainbow!
Food wise we ate in, cooking healthy bowls, smoothies and of course lots of my favorite avocado toasts with cold press coffee in the morning. Seared fresh blackened tuna and shrimp supplemented meals for the carnivores.
Salad nicoise with fresh tunaAƧaĆ bowl with dragon fruit A knife specifically for slicing avocados! ā¤ļøā¤ļøā¤ļøDragonfruit mint smoothie Cold press coffee!
While many things have been difficult about the last year, there are some things that are better. One of them being delivery. I learned that even in remote places in America, you can still get just about anything you need delivered quickly. It amazed me how easy it was to get groceries and house items. I also noticed that once we settled into our routine the people we regularly saw were generally kinder. (The chill vibe in the Keys helps…Island time is a real thing!)
To say that I am grateful for 6 weeks of sunshine is an understatement. Particularly as a way to almost end our yearlong quarantine. The impacts of this year and this trip have been profound for me. A time for inner reflection and gathering energy to grow. My own kind of winter into spring.
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Fragipani treeBaby pineapples! (Technically itās autumn in the Keys climate)Orchids
Happy (belated) Groundhogās Day! Here in Minnesota we expect 6 more weeks of winter, but this year itās particularly cold (-35 degrees Fahrenheit). Thankfully I donāt really leave the house so it doesnāt matter! š¤£
I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so Iām starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!
I was late getting our holiday cards out but have decided this is a new tradition worth keeping. Itās a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly whatās needed in February!
Holiday 2020/21
As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!
Tempeh tacos
1 – 6 oz package Tempeh ābaconā
3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
Winter solstice has passed, which is a turning point in the days getting longer. We didnāt have snow on the ground until Dec. 23 so it already feels like winter is shortened. I am choosing to use both of those facts in my mindset….because being inside last March and April was hard. Weāre all actively getting outside (even me despite the cold) to try to stave off the winter blahs. The sunshine helps!
Somewhere along the way someone updated the family calendar, which is usually full of activities. By the dates, I am guessing that happened around October. Not sure if the update is funnier or the fact I didnāt notice for 2 months. While each day does feel eerily similar to the previous one, as a family we talk each day about our ārosesāāthe bright spots.
The daily āroseā is usually the simple things, like literally fresh flowers, or getting a text (or e-card from Esme!) or small self-care like doing my nails or a particularly refreshing video workout. Heck, my rose today is going to be writing this blog post. We all agreed that the things we will appreciate most are ānormalā acts of connection during our days. A Twins or Wild game, concerts, plays, coffee or a meal out together, a massage, in person yoga…daily gifts to be treasured. Soon, hopefully.
It was a joy having both boys home for a week at Christmas. Doing the family traditions via Zoom was…..interesting. Not quite the same as watching present opening in person. The highlight was watching my dad open his Kindle with the giddiness of a child. He had borrowed mine in November and discovered the ease of e-reading (and that I am still a voracious reader of good books, which he held all in his hand). My favorite gifts are a t-shirt with one of my favorite sayings on it and some lovely new glassware. š
Food was a bit different this year. We ordered prepared items as I am finishing up a big work project. Alec pitched in by making the meatballs (āew Mom, raw meat is gross.ā Yup kiddo. Strategically working on getting him to eat less meat š).
5 onion vegan dip
The one thing I did make that was a huge hit was a 5 onion vegan dip. My mother in law always serves French onion dip with Fritos (my absolute favorite junk food) and potato chips for holidays. This fancy vegan version was gone before I could get a pic! Yes theyāre still The Hungry Boys.
To save a bit of time, I have been using a new meal planning/recipe service app: Ultimate Vegan Meal Planner. It is working wellāmaking it easier to plan meals for the week and get a shopping list together. Cooking is one of my creative outlets so itās helping me with a hybrid approach of exploring and time management. Most of the recipes are quick and easy, and some of them will definitely make the rotation (the sweet potato falafel as one keeper).
As the New Year begins, I reflect on the past year with gratitude for the gifts of learning and growth that came from this experience our world has faced. More thankful than ever for the small moments of joy and connection with others each day.
Wishing you peace and hope for a bright(er) 2021.
Vegan French onion dip
3 tbsp olive oil
Vidalia onion, quartered and sliced thin
Yellow onion, quartered and sliced thin
Red onion, quartered and sliced thin
2 shallots, halved and sliced thin
3 green onions, chopped
8 oz vegan cream cheese
1 cup nondairy sour cream
2 tbsp vegan mayo
2 tsp garlic powder
Cayenne pepper, salt and pepper to taste (we used a bit of Chipotle Tabasco sauce to kick it up)
Sugar or agave if your onions arenāt sweet after caramelizing
Itās been awhile. The world has been noisy so I have been allowing myself the compassion to focus inward.
To simplify food lately, Weāve been doing partially prepped meals from 2 local spotsāone, Seed Cafe, my favorite vegan place and the other Local Crate, which uses all local ingredients.
Both meal kits come with many ingredients prepped and the recipes are easy enough to make in 30 minutes. Itās been a good compromise to feel like I am still cooking but to not be fully immersed. If weāve learned anything these last few months itās the importance of being flexible!
Some highlights from those kits:
āBālt and quinoa onion ringsGolden curry bowls
But today I felt the spark of creativity. Perhaps it was having the week off or the lovely 70 degree weather that inspired me to cook.
Only, itās Thursday. Thereās not much left in the fridge (we shop Saturday). I relish this kind of challengeāala Chopped to create something fantastic from whatever is in the basket.
This pasta was just the trick of comfort food and hearty filling with the addition of protein packed garbanzos. It always satisfies me to use whatās on hand resourcefully. Nothing particularly magnificent but Matt praised me anyway: āRestaurant qualityā…perhaps I will take on Bobby Flay. š
Itās a hearty dish that comes together quickly….just in time for winter. And hey, this is a more or less of type of dish meaning if you donāt have zucchini thatās ok, no green onions or parsley or rosemary thatās ok too. Cannellini beans but no garbanzos? Itās all good. Basically, layer some carbs. It warmed my soul.
From our quiet corner of the world to yours, wishing you health and hope. ā¤ļø
The Hungry Boys 