Monday, July 11, 2011

Fresh Red Currant Breakfast Bars

1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup shredded coconut flakes
1 stick butter at room temperature, cut into tiny pieces
1 cup white sugar
2 tbs lemon juice (optional)
3/4 cup almonds, chopped
1 -1 1/2 cups red currants
2-3 tbs Honey

Preheat the oven to 375F.
Spray 8X8 glass baking dish with cooking spray.
Dump the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl.
Use your fingers to work the mixture together to make coarse crumbs.
Mix in the sugar, lemon juice and chopped almonds.
Mix in the honey.
Place 1/2 of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the currants on top, sprinkle the rest of the mixture over and press everything down lightly. Bake for 40 minutes until pale golden on top.
Cool and cut into 12-16 pieces.

Monday, January 24, 2011

Interesting article on startups and the economy

Sometimes I move away from the art and cooking in order to talk about something that is dear to my heart.

For those of you that don't know, in addition to being a full time student, I work full time at a start-up web development company. It is challenging yet rewarding work and I love the climate of working for start-ups.

This article really hit home regarding the relationship between start-ups and the economy.

Check it out!

Monday, October 11, 2010

10/11/10 - Meals

Man midterms are kicking my butt these past two weeks. I do see the light at the end of the tunnel, however my logging of foods I am eating has taken a back seat.

I got a quick break today so here is Breakfast

  • Lower sugar Apple Cinnamon Oatmeal with frozen blueberries
And Lunch

  • Panera Bread Broccoli Cheese Soup and a whole wheat Baguette

Tuesday, October 5, 2010

10/5/10 - Meals


  • 2 eggs
  • 2 slices facon
  • 1/4 avocado
  • pinch of mozzarella cheese
  • spices
Cook facon, crumble. Put eggs in pan, break yolks and mix. Put in spices while cooking. Put in crumbled facon. Flip. Sprinkle on cheese. Transfer to plate. Put avocado slices on top. Eat.


Ate out today at a taco place in town. Had veggie tacos, a little rice, and some blackbeans. Yum!


  • Grilled zucchini and grilled yellow squash
  • Broiled salmon with pesto.

Monday, October 4, 2010

10/4/10 - Meals


Lower sugar Maple Brown Sugar oatmeal
1/4 cup frozen blueberries
Light n Fit Pomegranate Blackberry yogurt


Spinach Salad
  • 2 cups baby spinach
  • handful of raw veggies (whatever you have on hand)
  • 1 hardboiled egg - sliced up
  • 2 strips facon - crumbled
  • poppyseed dressing
Yum, yum, yum, and oh so filling!


Tuna Avocado Lettuce Wraps

  • 1 packet albacore tuna
  • 1/2 avocado
  • 1 green onion
  • 1/4 green pepper
  • 1 ounce cheese
  • 3 lettuce leaves
  • greek salad dressing and herbs and spices to taste
Cut all up except lettuce leaves. Mix together. Put on lettuce leaves. Roll. Eat.

I rounded out the day with a protein bar and another packet of oatmeal with blackberries. Yum. Good, clean eating today

Sunday, October 3, 2010

10/3/10 - Meals


I have been wanting to make these forever, so this morning I got up and actually put in the work to do them. I busted out my potato peeler and food processor and went to work making the best sweet potato hashbrowns I have ever seen. I had intended on making one or two scrambled eggs with them, but once I smelled them cooking I knew I would eat the entire pan, so I refrained. I'll make my protein up later in the day. Unfortunately, I ended up getting on the phone with my dad and burnt the underside, so I didn't take a picture of them, but I actually like burnt hashbrowns so it didn't affect the taste for me.

Sweet potato hashbrowns

  • 1 sweet potato, peeled and grated
  • 1/4 onion, diced
  • handful or two of button mushrooms
  • 1 pat of butter
  • salt, pepper, and any spice you want - to taste
Melt the butter in a pan over medium high heat. Throw everything in pan. When one side gets golden brown, flip. Simple, easy, and you can always cube the potatoes if you don't want to grate, just make sure you microwave them for a couple minutes to soften them up.

10/2/10 - Meals

Breakfast was the only meal I cooked yesterday. I spent about 7 hours on a midterm study guide, so the last thing I wanted to do yesterday was cook another meal.

I love breakfast though. If there was one meal of the day I could eat forever it would be breakfast foods. They are so versatile. You can make fritattas or sweet pancakes. You can even make sweeter eggs and savory pancakes. I'm really having a craving for sweet potato hashbrowns. I have some sweet potatoes on hand. I just need to find a good recipe to make them. Anyone have any ideas?

I'll try to post something about them in the next day or so. Hopefully they will turn out pretty so I can take a nice picture for you. And without further ado, here are today's meals.


Southwestern Skillet Fritatta
  • 2 large eggs
  • sliced up green pepper, onion, mushrooms, or whatever other veggies you want
  • slice of "facon"
  • cheddar cheese
Heat up a skillet and spray with non-stick cooking spray. Crack the eggs into a bowl. Add a little water. Beat until combined. Add veggies and facon. Pour into skillet. Wait till eggs set. Flip. Add the cheese and leave until melted.

was a left over portabella pizza.

was left over Thai Coconut Soup and a Cucumber Salad.

Cucumber Salad
  • English cucumber sliced to about an 1/8 inch thickness
  • 3 green onions, thinly sliced
  • 1 TBS rice wine vinegar
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • red pepper flakes - to taste
  • 1 tsp sugar or sugar substitute
Put onions and cucumber in bowl. Mix all other ingredients together and pour over onions and cucumbers. Shake until well coated. Makes about 4 servings.