3- Ingredient Cottage Cheese Pancakes (GF)

I have been making these pancakes on repeat. I first made the recipe on day one of winter break, and ever since then these have been my go-to pancake recipe. I love this recipes because no one else in my family needs to eat gluten free, so I can just make these for myself when everyone else makes regular pancakes. Another reason I love the pancakes is that it has a lot of protein in it which helps me stay full throughout the morning. One serving has about 15 grams of protein, and you can add even more by topping your pancakes with nut butters or even more cottage cheese. This pancakes have a creamy, delicious texture that are so easy to make that there is no reason to not try them. 

3 Ingredient Cottage Cheese Pancakes 

modified from The Kitchn

for one (three small pancakes)*

Ingredients

1/4 c Oats (gluten free if need be) 

1/4 c Cottage Cheese 

1 egg 

1/8 tsp baking powder 

cinnamon (optional) 

1/2 tsp ground flax seed (optional) 

Topping Ideas: 

Berry Compote

Maple Syrup

Peanut/Almond Butter 

Nuts 

Warmed apples 

Instructions

Add oats into a blender and grind into oat flour. Add the remaining ingredients, and blend until smooth. Either heat a griddle or pan on the stove on medium-low heat. If using a pan, grease so the pancakes don't stick. Pour a 1/4c of batter onto the pan. Cook on one side until edges begin to firm and pancakes can be flipped. (time will depend on temp. of cooking surface) Cook on second side until cooked through, only about a minute or so. Add your desired toppings and enjoy! 

Tip: Pancakes may be hard to flip so make sure to pour them in 1/4c size or smaller. 

*This recipe is easily multiplied for more servings, just multiply by the number of pancakes you wish to make. 

Let me know if you like the recipe! 

xoxo,

Maddie

Tuesday's Eats #4

First full week of eating food back at school and let me tell you it is a disappointment. This day of eats was really good, but by the end of the week I was running out of food and there were no leftovers at the house. I tend to eat the same thing over and over again throughout the week, so I am going to try to make sure to have variety in my life. Here is what I ate.

 Breakfast: Siggi's Black Cherry Skyr + Kiwi + Orange + Zucchini Carrot Muffins

 Breakfast for me tend to be either oatmeal, toast or yogurt based. We had some good fruit around the house so I wanted to make that my focus of the meal. I had some of my favorite muffins frozen (this recipe) on hand so that was a great addition. Yogurt was my final addition for a good source of protein. This was a good, filling breakfast that managed to fuel me through until lunch. 

Lunch: Salad w/ chicken, tomato, cucumber, olives, carrots and balsamic vinaigrette + Orange + 1/2 Baked Potato w/ marinara sauce

I made a big, yummy salad for lunch by adding chicken that was leftover from a previous meal. I always try to have a meal that is veggie heavy because I can't always guarantee that it will be an option. I wasn't sure the salad would be enough to keep me full throughout the afternoon, especially since I wanted to lift before dinner. I added the baked potato to help me feel satiated and it made another big meal. 

Dinner: Pork Chops + Mashed Potatoes + Broccoli

Dinner (and lunch) are made by our chef. Dinner can be a hit or miss based on if everything is gluten free or if it is the kind of food I like. Luckily this was a good dinner. This semester I am actually able to eat dinner when it is fresh and with people instead of warmed up in the microwave.

That was all for today! 

xoxo,

Maddie 

Thursday Three

This week was the start of the new semester. At this point I have gotten to all of my classes at least once and read the syllabuses enough to know I'll be busy. It was really nice coming back to see everyone again, even though I am going to miss home's food. Overall this week was pretty relaxed, which has made a great intro to the school year. Here is what I've been up to:

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 Yesterday there was a big snow storm yesterday which made walking around to class terrible, but everything was so pretty. I love winter when there is actually snow, but the lack of shoveling was annoying. I was hoping  we might get a school day; every other school around here had one, but of course since we walk around all day nothing was cancelled. 

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Classes started, oh joy. Syllabus week isn't really a thing at UW-Madison, its more just jumping right into the semester. Some of my classes seem interesting, but more the most part this has potential to be a really boring semester. (like chemistry and stats) This will be a really busy semester between school work, my sorority position and still trying to have a life, but at the same time there is potential for this to be the best one yet. 

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I was lifting a lot over break as I can't run or do any cardio workouts. I joined a gym at school and I've really been liking it. It is a nice change of pace to workout with more than just dumbbells. I make up what my workout will be just when I get there. I want to come up with a better workout plan, so if anyone has recommendations let me know.

Until next week,

Maddie 

Tuesday's Eat #3

Last What I Ate with food from home! This is from Saturday as the combination of moving in and getting myself all set for the new semester was enough to make a very random eating schedule. This day I made a point of eating all of my favorite foods and I knew it was the last time I would be able to eat so many fruits and veggies for a while. This is a classic example of what I eat on a weekend. Everything is a little nicer than a week day as there are more people are to make meals enjoyable. Here's what I ate: 

Breakfast: Scrambled Eggs + Cherry Biscotti + Pineapple + Raspberries + Grapefruit + Green Smoothie

Going into this breakfast I knew I was going to have my biscotti and all of the fruits I could find. I added the eggs for some protein because just fruit wasn't going to hold me over until lunch. I loved this breakfast because it was my last relaxing breakfast with my mom where we just sat over coffee (and green juice) and chatted. 

 Lunch: Kale Quinoa Soup + Kale Chips + Tomato Slices

When asked what I wanted for lunch this day, my response was simply "Kale" so kale it was. The soup was hearty and filling without being heavy. The chickpeas and quinoa kept me full. This was also my first time trying kale chips and let me say, I'm a fan.

 Dinner: Salmon w/ Orange Dressing + Wild Rie + Roast Cauliflower + Grated Carrot Salad (carrot  râpées) 

This dinner wasn't anything crazy fancy, but it was so good. Each element was done simply, but perfectly. This was some of the best salmon my mom has made in a while; I really don't think it could be better. Adding grated carrots on top of the salmon with oranges made for a really interesting flavor combination. Between the food and the conversation for this dinner, it was a great way to end my winter break. 

Dessert: Peach Crisp w/ Vanilla Ice Cream

Last but not least, there is no such thing as no dessert at my house. My mom always tries to think of something special for dessert at least a couple times a week. Over the summer, my mom froze fresh peach crisp filling so all we had to do was make a quick oat-based topping and this lovely dessert was ready. 

Of all days, this set of food really shows what a labor of love cooking is for my mom. She put so much thought into what she made so that it was all of my favorite foods. The number one reason I dislike going back to school is that the quality of food decreases so much. It is seriously one of my biggest wishes to become as good of a cook as she is. 

Stay hungry! 

xoxo,

Maddie

Thursday Three

This week wasn't really the most exciting week as it was pretty much the same as last week. I am not really complaining about that though. This meant having fun with friends, continuing to get back into lifting weights and making tons and tons of food. There is some of what I've been up to. 

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The most exciting part of this week has been trying Banza Chickpea Pasta.... I know, thrilling. I actually was super excited about how good it tasted, especially with hearty tomato sauces. It was so much better than the typical rice pasta that I've been eating. There is also a lot of protein in the pasta which is never a bad thing for someone who struggles to eat enough. 

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I was able to work a couple of days this week. It allowed a nice change of pace for my days, and a little extra money never hurts. My family, especially my siblings, appreciate when I work because it means that I'm not home for dinner so they can eat all of their favorite gluten-filled foods. As for me, I like the chance to make my favorite pasta dinners (with Banza) such as pesto pasta filled with veggies. 

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My dad and I had a nice little lunch date together this week. One of the supper clubs (it's a Wisconsin thing) that we have always liked to eat at actually has a separate gluten free area so we went there.  I was able to get fried perch which has always been a favorite. This was actually one of the best fired perches I've ever had. It wasn't too heavily breaded and was perfectly cooked. Both spending time with my dad and the yummy gluten free perch was a nice treat.

Until next week,

Maddie 

Tuesday's Eats #2

I am taking advantage of all of the good food at my house before going back to school next week. This means eating all of the fresh produce and other things (like mom's canned peaches) that I won't be able to eat once I am back at school. I didn't get as many different kinds of fruits and veggies due to the repetition of avocado and tomato, but I still managed to have delicious full day of food. 

Breakfast: Avocado Toast + Peaches + Sausage + Grapefruit

There are few breakfasts I like more than avocado toast that uses my homemade flax bread. This bread is the gluten free version of my mom's cracked wheat bread. I could eat it all day and not get tired of it. I don't love all sausage, but this kind from my local butcher is so good and flavorful that I can never turn down a piece (or two). Finally, look at how perfect that grapefruit looks. This was a great way to start my day. 

Lunch: Black Bean Tacos with Avocado, Tomato and Salsa

For some reason I was craving tacos, and since we had so many avocados in the house, I decided to make black bean tacos. All I did was add taco seasoning to canned black beans, and then heated them through. This is the easiest meal to make, but it seems much more complicated. I won't lie, the black bean part is really just an excuse to eat more avocado and tomato.

Dinner: Chicken Cacciatore + Kale Salad + Polenta + Roasted Mushrooms and Tomatoes

I can't take claim for making this dinner (that goes to my mom) but I definitely polished off this plate. Serve me a meal of chicken, kale and tomato, and I will be a happy camper. My mom does a great job of making gluten free meals when I am home (hence polenta not pasta) and it makes all of the dinners so enjoyable.

Dessert: Banana Nice Cream with Health Magic Shell

I saw somewhere on instagram how to make "Magic Shell" with just coconut oil and cocoa powder, and since I used to love Magic Shell as a kid, I made it for my banana nice cream. The bitterness of the cocoa tasted so good in contrast to the sweetness of the banana nice cream, which is just blended banana. To make the "Magic Shell", melt 1 Tablespoon of coconut oil and stir in 1 Tablespoon of cocoa powder. This will harden once it is poured over something cold.

Let me know if you try the healthier magic shell! 

xoxo,

Maddie

Thursday Three

This week was my ideal week for winter break. I got to go out for coffee a couple times with friends, bake/cook a lot and relax in general. Next week I know I will start to need to prepare for going back to school, so I am just enjoying my time now. Here is what I have been up to.

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One of my favorite parts of winter break is being able to catch up on all the reading I have lined up. It is especially nice to be able to curl up next to the fire with a good book as a way to end each day. I have been reading a wide variety of books, but my favorite so far this break has been the Nightingale by Kristin Hannah.  I had heard so many good things about this book recently, and it did not disappoint. 

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I have gotten back into bullet journaling again to help organize my life. I primarily use it for my monthly budget, a habit tracker, reading lists and cooking journals. During the school year, I just didn't have the time to do anything more than a basic page for my budget and everything fell aside, but now that I have more time, I am loving getting back into being creative. 

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The thing I am not loving about this break is the reminders of all I need to do to organize this summer. The To-Do list seems to never end. I have been working a lot this week on writing cover letters, organizing my resume and sending applications for internships and jobs. I really want a new experience this summer that will help me advance my interest in either dietetics or political science so we'll see how this goes. 

Until next week

xoxo, 

Maddie 

Tuesday's Eats #1

I have posted a couple "what I eat in a day" blogposts before (here, here and here), but recently my mom and I were talking about how much we love reading these so we are both going to try to post what we eat weekly (check out her blog). I am going to try to post what I eat every Tuesday for every week this year. It will be interesting to see how what I eat changes with the season and based on where I am living at the time. I love counting my fruits and veggies, so this day we got 12 different kinds! With that being said, here is Monday's food while being at home.

Breakfast: Greek Yogurt w/ blueberries, raspberries, kiwi and blackberries topped with flaxseeds + granola

Every day I wake up looking forward to breakfast, it is by far and away my favorite meal of the day. I can never decide on what to eat because there are too many options. (oh the struggle) My dad had recently went to Costco and bought so many out of season fruits and veggies, something my mom rarely does. I knew I had to take advantage of the berries in a way that I would fully taste them. I made a big bowl of fruit, added yogurt for protein, and flaxseeds with granola for texture. 

Lunch: Mexican Inspired Kale Salad (kale topped with corn, carrots, tomato, cauliflower/sweet potato rice, spiced black beans, tortilla chips and cilantro) 

I always try to make some sort of interesting lunch when I am home over break to make up for all of my boring meals at school. Today I just decided to make a kale salad as kale is one of my favorite foods. I threw in almost all of the veggies I could find, and made a big, colorful lunch. Lunch like this can keep me happy for hours, especially with addition of beans. 

Lunch Dessert: Dried Mango

I have such a sweet tooth, but recently I have found that cookies and chocolates make me feel sick if I eat them in the afternoon, but for some reason they don't later at night. For that reason, I have found new sweets to enjoy. Unsweetened dried fruit has got to be one of my favorite ways to satisfy this craving.  

Dinner: Hummus Encrusted Chicken + Buffalo Cauliflower + Simple Salad

I was in charge of making dinner so I decided to try some new recipes. The hummus chicken turned our really well, at least to me. The non-chickpea lovers didn't care for it, but I loved the creamy hummus on the chicken. I wasn't as big of a fan of the cauliflower, but only because it was so spicy. That being said, I am really happy with how the dinner turned out and will definitely be keep that chicken recipe. 

Dessert: GF Gingerbread Cake + brown sugar syrup

I am so excited about this gingerbread cake. My mom has always made the best gingerbread cake in the winter, but I was worried I wouldn't be able to eat anything like it anymore. I found this recipe from Boulder Locavore (here) that was almost the exact same as my mom's. It turned out so well that no one knows it is gluten free! 

Finished with the first day of eats! 

xoxo, 

Maddie 

Thursday Three

Two days are now in the books for 2019, but I can safely say I enjoyed the ending of 2018. This week was pretty much focused on friends and family. I loved spending time with my family while they were on Christmas break, and it was so nice to see friends that I haven't seen in a long time. This week was pleasantly busy ie I had thing to do, but I was never too busy or really bored. Here is what I was up to:

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I have been having a lot of fun over break experimenting with different types of foods. I have made soups, fun tacos, new pancakes and even green juice. Now, I love my greens, but separating and eaten as a food not a juice. I have always avoided juices because I know eating all the parts individually would be more entertaining. That being said, this juice was really good. It had a grapefruit, half an avocado, spinach and cucumber. My favorite part about this juice was that it was made in a blender not a juicer, so while it was still liquidy, all of the fiber was retained making it more filling with a better texture.








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It has been disheartening not being able to run at all for over a month now. I really love to run and it stinks knowing that I ran a marathon and won't be able to run a mile. That being said, I have starting lifting weights and am finding that more fun than I remembered. I like to find different circuits online, and combine them to make an interesting workout. I hope I can gain muscle through this which I know will help me when I can finally run again too. 

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No New Year's is complete without a trip to Door County. It has become our family tradition to spend the weekend there while the only goal being to relax and spend time as a family. Most of the days were spent curled up near the fire while reading books or watching football. I also enjoyed walks along the golf course my grandparents live near. One night there was a big snow storm which made the entire area so pretty. For me, there is nothing quite like fresh fallen snow on pine trees to make the perfect winter picture.

Now on to 2019, 

xoxo,

Maddie