Tuesday, January 19, 2010

January 19

Breakfast, 8am
tea with almond milk
'Cranberry Delight' granola with
goat's yogurt & almond milk. No dairy or wheat, but some sugar. Mostly in the form of currants and cranberries. Delish!

Snack, 11am
rest of yesterday's large b
ag of chips

Lunch, 12:45
Bowl of Amy's Organic minestrone soup
Chocolate mug cake

I couldn't take it anymore. I needed a 'sweet' fix. With the oven out of commission, I haven't been baking. And I was jonesing something awful. So I decided to try to customize an old stand-by: the microwave cake in a mug. VERY pleased with the results. Of course, as soon as I hauled everything out, the repair man arrived. Oh well - I was determined!

5 Minute Chocolate mug cake

1 large coffee mug (Microwave Safe)
4 tablespoons spelt flour
3 tablespoons unsweetened coconut
2 tablespoons cocoa
pinch of baking powder
1 egg
3 tablespoons almond milk
3 tablespoons oil
A small splash of vanilla extract
1/4 cup frozen cranberries

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the vanilla extract and cranberries and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake may rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

(See original recipe here.)

Snack, 2pm
Blue corn chips
Peppermint tea

Supper, 5:30
Sweet Potato burrito, filling baked in a dish, minus the tortilla wrap, with 1 tsp sour cream
1/4 each red & green pepper
2 stalks celery
1 tsp chocolate frozen yogurt

Sweet Potato Burritos

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1-2 tsp minced garlic
* 2 cans kidney beans
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard (optional)
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce (optional)
* 4 cups cooked and mashed sweet potatoes (I use 2-3 potatoes)
* 12 (10 inch) flour tortillas, warmed (tonight I used 8, and put the rest in a small casserole dish)
* 8 ounces shredded Cheddar cheese (I estimate, and usually add a lot!)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Serve these with sour cream and salsa.

In re-reading this recipe, I see that tonight I forgot the water. And could have used more cumin. Still turned out delicious!

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