Last post I mentioned how I now don’t eat tofu and I thought I should explain. Without being overly graphic, let’s just say there were blockages followed by the opposite of a blockage. Unpleasant.
The funny part was that when I went on my month-long trip it didn’t happen, I was wonderfully regular. I tried to think of all the foods that had been eliminated on the trip and begun to experiment by cutting things out. What I have discovered so far is that tofu, and seemingly soy products in general seem to be the culprit. It sucks because I am always trying to up my protein content and honestly tofu is one of the more fun protein-sources. Thankfully beans seem to be ok so I am a big bean eater (evident from the last post).
Moving on to brighter subjects – how has your quarantine been? I am very over the fuss, the news, the hysteria. I am happy when reading, gardening, cooking, running, yoga. This has been lovely. I have created loose weekly goals for quarantine life; three exercises a week minimum – a 5 mi. trail run, 1 hr. yoga, and 45 min ab-focused hiit. Three days allowed for drinkin’. An occasional intermittent fast. Usually a pizza/veggie burger/take out with wine night for the weekend effect. A gardening/weeds/clean house sesh on a weekend day. Trying not to work on at least one weekend day and nights – it’s surprisingly easy to work all the time (and we are so grateful to have jobs!), but I do find that we get grouchy if work becomes the primary entertainment. Reading has been amazing. Currently pushing my way through Siberia by Ian Frazier every evening (dense but fascinating), my book club is reading Ta-Nehesi Coates Water Dancer this month and I cannot wait to start it. As far as watching tv, I have similar sentiments to it as I do to having children – no thanks, waste of time and money.
Ok, back to food. I miss restaurant dining, however when we have grabbed food to go it has been amazing – amano has been fantastic and I highly recommend a date night with take out from there – though prepare yourself for a bit of a wait in the parking lot, it seems to be popular.
I have been feeling experimentational in the kitchen and find myself bookmarking a lot of new ideas. So far I have discovered I don’t love Kabocha squash, something about it is too earthy for me. However I think I am turning into an avocado person – today and yesterday I had a slice of ezekial 4:9 toast smothered with an onion-y guac, sliced fresh bufala mozzarella, and tomato – a perfect lunch. Next on my list is making some kind of vegetarian version of these sauerkraut balls, and this peanut soup. Today I will share with you a new breakfast I’ve been adding to the repertoire; buckwheat pancakes – great for your metabolism and delicious with fresh preserves.
Buckwheat Pancakes
- apple cider vinegar, 2 tbsp
- 1 cup almond milk
- 1 cup greek yogurt
- buckwheat flour, 1 cup
- ap flour, 1/2 cup
- baking soda, 1 tsp
- 1/2 tsp salt
- 2 tbsp sugar
- an egg (optional)
- Olive oil and a healthy nob of butter for coating the pan
Mix in apple cider vinegar with a cup of almond milk and a cup of greek yogurt (if you don’t have the yog, you can just double the milk) and put aside for a few minutes.
Whisk together the the flours, sugar, salt, baking soda in a bowl. If using, beat the egg with a fork and stir it into the milk mixture. Slowly pour in milk/egg mixture into the dry ingredients, constantly stirring. Fry those puppies up and top with whatever you fancy – my fave is a mixed berry compote and a blob of the greek yogurt, marmalade, lemon curd, or fresh berries would also be amazing.
