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October 12, 2011 by buttermilkbaker


Tonight’s dinner featured a whole lotta one thing: veggies.


Onions, peppers, broccoli, mushrooms, (roasted) butternut squash. Trader Joe’s fat free refried beans. TJ’s spicy pico. Thank god for that piece of toast (slathered in paprika-spiked butter), dollop of plain Greek yogurt, and sprinkling of cheddar cheese on my plate or else I probably would’ve OD’d on roughage.


This delicious and nutritious and fiber-licious combo came together in a pot simply sprayed with Pam and doused in salt/pepper/smoked paprika. The whole thing probably took about 20 mins, thanks to at least 15 mins of roasting time for the squash (after a 30 second nuke on high to soften it up first). The beans also got a quick hit in the microwave before serving.


It should come as no surprise that I was craving something more carby for second dinner dessert.


Since I passed on the pancakes this morning, I decided to finally go for it and break into the Bob’s GF mix. I added some punkin, flax, milk, water, stevia and cinnamon before dropping them onto my hot skillet for a minute or so on either side. I got 2 hefty cakes out of 1/3 cup mix, 1 heaping tbsp ground flax, 2 tbsp pumpkin purée, lots o’ cinnamon, a few drops stevia & 1/4 cup almond milk. At this point I just kept adding splashes of water until I had the consistency I wanted.

Topped with nut butta, blueberry jam, and maple syrup. Ohhhh pancakes, why have I neglected you for so long???


This is happening again very, very soon. Thick and dense but fluffy and perfectly satisfying. GF ain’t so bad after all!

Iwantiwantiwant. Happy almost hump day everyone!


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