Tag Archives: pineapple

Food from the Day [What I Ate Wednesday]

It’s hard to believe, but this is my last “real” week of high school. Ever. It also happens to be testing week (aka test + paper in every class week), AP week #1, and final club meetings week. Oh, and I have multiple pineapples sitting on my counter just begging to be cut. Doh.

If you see me running around like my head’s cut off, now you know why. Thus this What I Ate Wednesday is going to be a little different.

Included are a few pictures of food from the day, but as you can imagine, my camera was pretty far from my mind the past few days. My AP review book (complete with kabocha stickers!), however, has been attached at my hip.

Fortunately, I did have some escape this weekend thanks to time spent in the kitchen. I not only baked some vegan macaroons (bananaroonies!) to reward myself for studying, but I also prepped a special batch of cookies for a bake sale at school.

Yesterday, the senior class organized a giant surprise birthday party for a sophomore who is currently battling with an auto-immune disease that will eventually take over her body. It was so amazing to know that we were able to give her true joy during such a challenging time. My s’mores cookies may not be able to cure her of her disease, but hopefully they helped raise some money to help fund research for others in need. Every little effort counts!

Unfortunately, I wasn’t able to make it to the pick-nick lunch because I had to take a test. However, I did show my support and even dined on sweet potato fries and other roasted veggies from my packed lunch in honor of the burgers+fries outside my classroom window.

For dinner, I made my favorite sandwich (open face, of course) that I haven’t had in ages. Every time I want to make it, I either don’t have a ripe avocado or roasted kabocha squash. Seriously, why are ripe avocados so hard to find? I can never find them at their peak ripeness… except for yesterday. Perfection: achieved.

But let’s be honest; isn’t everything better with avocado? From a former self-proclaimed avocado-hater, that’s saying a lot. Heck, now I even like avocado with my chocolate!

Well, that’s about it for me. Tell me, what have you been eating this week? Do you like participating in bake sales? 

I’ll be back in a few days with the recipe for the s’mores cookies. Until then, I have some serious studying to do!

Have a lovely day!



Put a Little Sunshine in it

As someone who lives for hot, sunny weather, winter seems to drag on and on. This year I was even deluded into thinking that maybe, just maybe, there would not be any snow. Those days of sunshine, breezy 50* “heat,” and green grass were really devious, making me believe that winter had decided to sit this one out.

But it happened; yes, it finally happened. As much as I wanted to think that winter was  not coming this year, early Saturday morning I was greeted by Old Man Winter himself. So I dusted off my Ugg boots, squeaked through the freshly fallen snow, and greeted the glistening wonderland with a smile on my face. Truth be told, I will always have a special place in my Midwestern heart for the beauty of the changing seasons, freezing weather and all.

That said, I would not be able to get through winter without a few tricks up my sleeve. Hot yoga “Hawaii” is my little escape during the day…and at night? The warmth of my cozy kitchen provides the perfect escape for my warm weather dreams.

Feeling particular inspiration the other night, I ventured into my freezer in search of a taste of summer. Fortunately I found a bag of frozen pineapple, strawberries, and peaches that were so sweet and succulent—perfect for muffins!

In under an hour, my kitchen was perfumed with the smell of fresh orange zest and rich coconut milk. There were no sugar plum fairies dancing in my family’s heads; I put a little sunshine in it instead!

Tropical Sunshine Muffins 

Makes 12 muffins

  • 1-3/4 cup + 2 TBS spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 flax egg (1 TBS ground flax seed + 3 TBS warm water + a few minutes to gel)
  • 1/2 cup brown sugar OR 1/3 cup sucanat OR stevia, to taste
  •  3/4 cup canned coconut milk (lite or regular will work)
  • 1/4 cup orange juice, freshly squeezed if possible
  • 3/4 tsp orange zest
  • 1 tsp vanilla extract
  • 1 cup frozen tropical fruit (or a mix of strawberries, pineapple, and peaches), cut in bite-sized pieces
  • 1 cup toasted coconut
  1. Preheat oven to 350*F. Line muffin tin or spray with non-stick cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix brown sugar, flax egg, coconut milk, orange juice, orange zest, and vanilla extract.
  4. Add wet ingredients to dry ingredients. Mix to combine.
  5. Stir in fruit and coconut (if using) until well distributed.
  6. Using an ice cream scooper (or however you prefer), place an even amount of batter in each muffin cup.
  7. Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Bask in the sunshine, even if it’s just in your muffins…
I’m submitting this to this week’s Wellness Weekend @ Diet, Dessert, and Dogs.

How do you get through winter? Do you like snow? 

Have a sunny day!