Quick + Clean Improv Dinner Ideas #1

Fair to say it's been a while? Sorry, life happened.

After a quick perusal of the "clean food ideas" tag on Pinterest proved fruitless in finding something I wanted to eat, while also being of minimal effort to prepare, I abandoned ship. Sights were subsequently set on improvisation.
(Improvisation: noun - the 10 minute+ process of opening, closing, reopening and staring into the contents of one's cupboards and fridge in the hope that culinary inspiration will hit them eventually).

In about 20-ish minutes, I had collated and cooked an armful of ingredients, giving life to this lil' beaut: a marriage of quinoa, green lentils, spinach, stir-fried carrot and scallion, and orange segments, with an obligatory side of hummus. It's a polyamorous marriage.

Recently I've really been digging* fruit with savoury meals: strawberries with crispy, garlic peppered-tofu and salad greens; raisins hidden in the folds of red cabbage drizzled with balsamic vinegar; pineapple chunks with stir-fried vegetables and cashews. And now this.

And while you might think it a criminal offence sticking mandarin wedges in something like quinoa, it offers a nice surprise for your tastebuds, which will be expecting the nuttiness of the quinoa and the bite of the vegetables. It's a little injection of excitement without any effort or obscure ingredients.

I would like to thank my brain for making this possible. Ya done good. However, it didn't fare so well when trying to come up with a name for this. 50 points for anyone who can come up with something better than the tentative, and frankly, not very appetising "Quinoa + Orange Thing"

(*Disclaimer: no I do not say things like "digging" in real life, as my South Dublin accent makes it sound too stiff and mom-ish. But I like to think I can get away with it on the Internet).

RECIPE: Sweet Potato and Cinnamon Oatmeal

Sweet potato, cinnamon; two foods reminiscent of autumn, particularly in America. And how could you not conjure up images of grounds littered with a patchwork of brilliantly coloured leaves, pumpkins taking the starring role in your local supermarkets, and of course, the chill in the weather.

 Sweet potatoes and cinnamon fit right into this season, what with their colour (vibrant amber and burnt orange) and their heart-warming tastes. They're comforting to the soul, especially on those chillier days.
So why, oh why, am I gushing about autumn at the end of May?! And even more importantly, why am I offering a fall-esque recipe when the weather is insinuating that its finally ready to dish out some much-needed warmth?

Well, I have somehow managed to develop a cold despite the time of the year and my sufficient intake of vitamin C. I believe Karma is behind this, punishing me for my skepticism of the aul common cold's legitimacy as an illness; I always saw the cold as a nuisance, rather than an illness. However, now I'm rightfully suffering at the hands of Karma, and was in dire need of something warm, comforting, and clean.
I had originally planned to make sweet potato pancakes but upon realising that we had no eggs (I should really check these things, beforehand), I decided to settle with the ol' reliable: oatmeal.

INGREDIENTS:

• One small-ish (that is a legit measurement) sweet potato.
• Oats - use as little or as much as you'd like.
• Cinnamon.
• Organic vanilla extract.
• Optional: a dash of almond milk.

DIRECTIONS:

• Prepare your sweet potato as you would, normally; I put mine in the microwave for 3 minutes, then wrap in tinfoil and put in the oven for 20 mins @ 180 degrees celsius.
• Peel the skins off the sweet potato (and eat them to sustain you while you prepare the rest) and mash.
• Simultaneously prepare your oats as you normally would; I merely add water to mine.
• Combine the sweet potato, oats, organic vanilla extract, and cinnamon. Mix until thoroughly blended; if your sweet potato is cooked well, this will be surprisingly easy.
• Add a dash of almond milk if the mixture is a little dry.
• Microwave and voila!

For an improvised recipe, it tastes bloody good, and almost makes me forget about my Rudolph-esque nose and blocked sinuses.

-
Sian

RECIPE: Protein Pancakes À La Sian

Exposure to American culture as a young child can have a very powerful influence on a person. In particular: American cuisine. As a child growing up in Ireland, it's little wonder that towering, diner-esque sundaes (complete with cherry on top), bowls brimming with the fluoro-coloured marshmallow and toasted-oat combo of Lucky Charms - I was still too young to acknowledge the irritating Irish stereotype - and the like, enticed me more than the standard shpuds I was reared on. But it was always the typical, fluffy-as-clouds American pancakes that charmed me most of all.

The source of envy...

Irish pancakes are just not like that. Is it because of our European identity that the Irish are mad for the crêpes, as opposed to their fluffier counterparts? Of course, you could buy packaged versions but they were disappointing to say the least; the taste and texture not nearly as magical as you'd expect. I'd watch that scene in Matilda, relentlessly, where, despite being three years old, she whips up an immaculate batch of pancakes. Needless to say I'd be sickened with the envy - or was it just hunger?

My first excursion to America as a 5 year old was like receiving a golden ticket to Wonka's chocolate factory. My entire time there was spent with eyes, bulging like saucers; it was an entirely different world to the one that I knew. And that was when I met iHop and had my first, and only, legit American pancakes. I was besotted.

Now, my health snobbery would make me turn my nose up at the prospect of ever entering an iHop, let alone devouring a bowl of Lucky Charms, as my 5-year-old self would have liked. But that doesn't stop the longing. Isn't that just the way with things? If it looks good, or lures you in with how good it looks - it couldn't possibly be healthy. But life's too short to deprive yourself, as I've grown to learn. There's an alternative to everything.

Now, my health snobbery would make me turn my nose up at the prospect of ever entering an iHop, let alone devouring a bowl of Lucky Charms, as my 5-year-old self would have liked. But that doesn't stop the longing. Isn't that just the way with things? If it looks good, or lures you in with how good it looks - it couldn't possibly be healthy. But life's too short to deprive yourself, as I've grown to learn. There's an alternative to everything.

Blogilates Banana Pancakes

It all started with the über-easy banana pancakes by Casey Ho, of Blogilates; it's only one banana and two eggs, mashed together, and poured into a pan. They did for a while, but I needed something more substantial. They resembled the crêpe, that I abhor so much. They were good, but not right.  These are better suited before a run in the morning, but would leave your stomach growling ferociously after a trip to the gym.

So, after much experimentation,  and trial and (plenty of) error, I finally devised the perfect recipe, if I may be so bold. There's a longer ingredient list for these, but they are most definitely worth that extra bit of prep. 

Behold, my recipe for chocolate protein pancakes:

INGREDIENTS:

• 1/2 cup of multi seed oats.
• 1 scoop of chocolate whey - I use Optimum Nutrition Gold Standard whey.
• 1 tbsp of organic coconut flour.
• 1/2 tsp baking powder.
• 1 tsp cinnamon.
• 2 egg whites.
• 1 tbsp of organic low fat natural yoghurt.
• A drop of organic vanilla extract.
• 1/4 cup of almond milk.

DIRECTIONS:

• Combine dry and wet ingredients into a bowl; mix thoroughly.
• Scoop 1-2 tbsps onto non-stick frying pan for 2-3 minutes on med-low heat.
• Flip, and cook for additional 1 minute.

They should turn out decadently fluffy and, of course, delicious without the guilt. They're fine if left in the fridge overnight, too. Put some cling film over the bowl with the "batter" and put in the fridge. If the mixture is slightly thick (it usually will be), add a little bit of water or almond milk to soften it up.

Dat fluffiness

-

Sian