Good morning and happy Monday! I’m awake earlier than usual for some reason, so I decided to go ahead and tell you about my Sunday. My blogging seems to be running a bit behind my life this weekend, and maybe this will get me back on track!
I had such an enjoyable Sunday! The temperature has gotten up around 90 here for the past few days, which came sort of out of nowhere. It’s as if the summertime switch has been flipped. I wasn’t hungry for a hot breakfast yesterday at all, so I just had a little bowl of strawberry frosted mini-wheats cereal. I also had a little bit of peanut butter on bread. I definitely feel less hungry when the weather warms up, but I was also trying to eat light since I had a birthday brunch to attend.
I met up with my friends yesterday at a great neighborhood brunch spot, but there was an hour and a half wait for a table. Too hungry to wait that long, we went in search of an alternative. We decided to go to the Le Pain Quotidien that had just recently opened. I’m SO glad we did! I started off with a hibiscus tea sweetened with organic agave. Isn’t it pretty?
I sat down, opened up my menu and nearly fell out of my chair. The menu was full of amazing choices and… it included the calorie counts for most of the foods!! Holy moly!! This was a dream come true right on my doorstep. The kinds of food available at LPQ are right up my alley. The boulangerie and patisserie selections alone could keep me entertained for a long time. For my lunch, I decided on the tartine with ricotta, mission figs, diced tomatoes, black pepper and organic acacia honey:
It was so fresh and amazing! The ricotta was smooth and creamy and went so well with the figs and honey. In case you can’t tell, a tartine is kind of like an open faced sandwich, and mine was made on some amazing whole wheat bread. BLISS! I also got a massive bowl of fruit to go along with it:
This was the perfect amount of food for me, and it was all so very fresh and bright. Speaking of fresh and bright, check out my friend’s gazpacho!
What a lovely lunch!! On the way out, I couldn’t resist picking up a jar of their praline spread and getting one of my favorites for the road:
I had my first chocolate croissant while I was studying abroad, and I’ve been a sucker for them ever since. This one did not disappoint! Happy Birthday to my friend… and happy new eatery to me. 🙂
It was pretty late in the afternoon when I got back home after stopping to run a few errands on the way, and I spent some time putting my new plants into pots. I’ll take some photos of my little balcony garden soon so that you can see what I’ve been up to. It’s always nice to look out and see some living and growing things after a winter of staring at empty pots.
When dinnertime rolled around, I decided to have some more of yesterday’s Buitoni creation along with my own little version of the salad I’d had at Art and Soul.
Yes, it really was that color! I topped some of the pretty lettuce I got at the farmer’s market with some goat cheese and almonds. That’s always a good start! Then, I got out my new magic bullet. Oh yeah. Magic bullet action! I put in a teaspoon of dijon mustard, a Tablespoon of fig infused balsamic vinegar and three blackberries with the tiniest whisper of salt and gave it a whir. Three little blackberries made for all of that color and gave the dressing an awesome texture and flavor. If only I’d had some watermelon pickles! I think this might be a good alternative to my usual mustard and vinegar dressing mixes.
After dinner, I had a few little snacks that I didn’t photograph including a So Delicious mini-neapolitan ice cream bar. It was a 90 calorie treat that really packed a lot of goodness into a small package. YUM! After my icy treat, I headed off to the Sunday session with my trainer (plus cardio… 572 calories crushed). Yay!!
When I got back to the apartment, I decided to use up some more of the bananas out of the freezer and make a batch of scones with what I had on hand. In case you can’t tell, I’m a big fan of using up what’s on hand, and that’s why I put so many little options in the recipe. I’ve learned that substitutions are fine in many cases, and there’s no reason to run to the store unless it’s really necessary! By the way, my recipe is an adaptation of this one from Cooking Light with some of my usual tweaks.
Banana Wheat Bran Scones
3/4 cup all purpose flour
1/4 cup teff flour (or whole wheat flour)
1/2 cup wheat bran (or oat bran)
2 Tbsp. butter, chilled and cut into little pieces
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 cup mashed ripe (or thawed overripe!!) banana
1 Tbsp. brown sugar
1/4 cup plain, nonfat Greek yogurt (or regular nonfat yogurt)
1 1/2 tsp. almond milk (or skim milk)
1 1/2 tsp. turbinado sugar (or regular granulated sugar)
Preheat the oven to 400 degrees.
Combine the bananas and the brown sugar in a medium sized bowl and allow to stand for five minutes.
Meanwhile, combine the first eight ingredients, AP flour through cinnamon, in the bowl of a food processor and pulse until the mixture resembles coarse crumbs.
Add the flour mixture and the yogurt to the banana mixture, alternatively adding some of the flour and then some of the yogurt until the ingredients are completely incorporated, and stir until moistened.
Using a rubber spatula “knead” the dough right in the bowl by pressing it down to really work in the butter pieces and then scraping the sides of the bowl. Continue to repeat that action for about 1 1/2 minutes. Alternatively, you could also turn it out onto a floured surface and knead it for a minute or so, but the bowl method is less messy and works just fine.
Transfer the dough to a baking sheet lined with parchment paper or a Silpat. Press into a 6″ circle using the back of the rubber spatula. Use a sharp knife to cut into but not through the circle of dough, dividing it into eight wedges. Brush with the almond milk and sprinkle the sugar on top.
Bake at 400 degrees for 12 to 15 minutes. It should be browned and should spring back somewhat when pressed on the top. Cool on a wire rack, cut the wedges all the way through and enjoy!
This makes 8 scones at less than 130 calories each according to the recipe calculator I used. Not bad!
[Late breaking edit: Please see this post for a review of the scones. They didn’t turn out to be my favorite thing and, in the interest of full disclosure, I want to give you my thoughts in case you are considering whipping up a batch! If you are trying to find something to do with overripe bananas, you might check out this post for a chocolate banana snack cake recipe that I adore!!]
Photos from the process:
These were super quick and easy, and I think you could certainly add all sorts of things to this recipe to suit your taste. I’m thinking that some chocolate chips would be a good addition next time. 🙂 Chocolate!
Now, I’ve got to get ready and get to work. I hope you all have a good Monday, and don’t forget to enter my 100th post giveaway!! By the way, a special welcome to you if you are checking out my blog for the first time! Make yourself at home!! 🙂
Ciao for now, bloggies!