New Week, New Job, New Food!

There are a few things I haven't really mentioned on here. First, I quit my job. Second, I got a new one. I know a lot of you were with me for my student teaching earlier this year, and I was really stressed out. I started a job with a very large school district here, and it just wasn't working for me. I think I cried every day except Fridays and Saturdays. So I quit.

Today I am starting a new job at a vet's office. I am really looking forward to it. The best part is that I don't have to do hours of planning at home, so I had plenty of time to get everything ready for this week regarding food. Of course, food is the first thing that pops into my mind when I have any kind of free time.

Sundays now, are spent planning meals, food shopping and cooking. All through the week when I find something I want to make, I put it on the "Dinner Ideas" list, and then add the ingredients to the list. By Sunday, I maybe have one meal to add, and we are ready to go. After hitting Trader Joe's (we are addicted to their granola, aka crack in a box) and Wegmans, I headed back for a nice afternoon of cooking my little heart out.

First up is a batch of seitan, same as I made last week. I had dinner plans, but I really wanted to bake something. I poured through my many cookbooks and ended up on the computer going through Sweet Freedom. I love this cookbook, but I've only made a few things because many of the recipes include things that I should have on hand...but don't. Like agave. I ran out a few months ago and didn't buy it again. There is a lot of agave. Anyway, I settled on a delicious Raisin Tea Bread. Named not because it is to be eaten with tea (which was what I thought), but because there is actually tea as part of the liquid in it. Sweetened lightly with maple syrup and made with whole grain spelt, this baked up beautifully, with a nice crunch to the exterior, but a light and moist interior.

I used Chai Tea, which was intensified by the warm spices added to the bread.

After that, we watched a movie and I have to say that our recent movie rentals have been dismal. One of them we didn't even finish, and the other two...if I had my way, we wouldn't have. Nick said, that's what you get when you get your movies from a vending machine (Redbox), but I really think we just chose poorly.

Dinner was Breakfast. Or the other way around. I wanted to try Bianca's Breakfast Casserole, and I knew I would never actually get around to making it for breakfast. Her recipe calls for the use of any cheesy sauce recipe, and I doubled this recipe, from Fat Free Vegan's Eggplant Parmesan, which was one of the first posts I made on here, actually.

It came out delicious; yummy pieces of soaked bread, chunks of scrambled tofu, and bites of smoky sausage. I used Yves breakfast sausage, and I added garlic and onion to the scramble. Next time I think I will add some greenery to it, maybe mix in some peppers, or spinach.

Of course, it was only natural to follow this up with something else breakfast-y, the Tea Bread! With some vegan cream cheese slathered on, this was the perfect end to my day of food.

How do you go about planning your meals for the week? Do you just play it by ear with what's in the fridge? Go shopping every other day? Plan everything in advance and hope it all works out?

Hope everyone has a fantastic week! I hope to see you back here fairly often since, as my job doesn't start until 11, I will have plenty of blogging time!

Baked Falafel Patty

This past summer my husband spent a month in Washington state. Left to his own newly vegan devices (less than month), he subsisted on the same few meals over and over. One of them being falafel from the food court next door. He was going there on a pretty regular basis until the owner thanked him for his continual business, and then he got embarrassed and cut it down to only a few times a week.

While there are plenty of places to buy falafel around here, it is such a easy (and healthier!) thing to make at home that I have taken to making him a big batch and freezing it. Well, now I just refrigerate it because he goes through it so quickly there's no reason to freeze.

Yesterday we both had falafel for dinner, and there is just something so satisfying about those chickpea patties.

Our recipes involves a few additions and then we pair it with a silken tofu tahini sauce.

Baked Falafel

3 cloves garlic

2 Tbsp dried cilantro

2 Tbsp dried mint

2 cups chickpeas

1/2 cup rolled oats

2 Tbsp wheat gluten flour

3 Tbsp lemon juice

1 tsp baking powder

1 tsp cumin

1/2 tsp salt

pepper to taste

water (optional)

*This recipe doubles...or triples (which I did last night) very well*

Preheat oven to 400.

Mix garlic, cilantro, mint, chickpeas, gluten flour, and oats in a food processor until chopped and blended.

Sprinkle baking powder, cumin, salt, and black pepper over the mixture.

I like my falafel mix to be almost paste-like, so at this point I will add about 2 Tbsp of water.

Form the falafel mixture into patties (you could go for more traditional balls, but it will affect your cooking time), and place on a greased baking sheet.

Cook 10 minutes, remove and flip, and cook another 10 minutes until golden brown.

Now, my husband is also a big fan of hummus, so that invariably goes into his pita, but I prefer the taste of tahini with my falafel, rather than overload the chickpeas with more chickpeas (although I guess some would propose that impossible!).

Silken Tofu Tahini Sauce

1/2 cup silken tofu

3 Tbsp tahini

1 clove garlic

3 tsp lemon juice

1 tsp sugar

water to texture

salt and pepper to taste

Add everything into a small food processor or blender, and blend together. Add water to achieve the consistency you like. Ours was fairly thick, I added about 2 Tbsp of water.

In addition to health-i-fying the falafel by baking rather than frying, I had a falafel salad instead of a pita. As I've said before, I'm not a big sandwich person.

Go enjoy some falafel. Its good for you, its got protein and fiber, and..umm....its delicious!! Any other falafel lovers out there? From what I've seen, no one rivals my husband!

Pumpkin Ginger Granola Bars

Today is officially my last day of summer. Work for the teachers starts tomorrow and school starts next week. Time to end the fun and get down to business. In all seriousness, I'm really looking forward to starting work, and have been really looking forward to the fall days and flavors up ahead.

One of the best things about eating seasonally is that craving for the different foods that become fresh as the seasons change. Personally, I miss those days when everyone's blogs were filled with pumpkin: stuffed pumpkin, pumpkin cheesecake, pumpkin muffins, etc. Well I didn't want to wait anymore. I decided that a good back to school snack for me would be some Pumpkin Ginger Granola Bars.

These are high enough in protein that I could call them a protein bar if I wanted to. The macros rival Clif bars, but with much less sugar. These guys also have some healthy fat, fiber, and whole grain to keep you going, whether it be through a school day, or whatever else you've got planned this coming September.

Pumpkin Ginger Granola Bars

1 1/4 cup oats

1 1/4 cup TVP (textured vegetable protein)

1/2 cup hulled sunflower seeds

1/4 cup flax meal

1/4 cup wheat germ

1/2 cup canned pumpkin

1/2 cup brown rice syrup (agave can also be used)

1 tsp pumpkin pie spice

2 tsp vanilla

1/2 tsp salt

1/4 cup crystalized ginger, chopped

Preheat the over to 350 degrees. Grease a baking dish.

Combine the dry ingredients in one bowl, and the wet in another. Mix wet and dry together until everything is coated.

Spread into prepared baking dish. I used a 11x13 dish, but I only pushed the mixture into about 3/4 of it. It worked fine, the TVP makes these hold up really well. You could use a smaller baking dish, but they would be thicker, and you might want to cook them longer.

Bake at 350 degrees for 25 minutes. Let cool completely and cut into whatever size you like. I made 10 granola bar-sized bars, but it could easily make 20 granola bar squares if you are looking for a less substantial after-school snack.

Serves 10

Nutrition Information: 218.3 Calories; 5.5g Total Fat; 0.6g Saturated Fat; 0.0mg Cholesterol; 31.8g Carbohydrates; 5.1g Fiber; 10.3g Protein

**If you want someone else to make your nutrition bars, be sure to enter my Love Force bar giveaway! Today is your last day to enter!!**

Quick Scones

I claim no responsibility for these. So when you make them and want to eat them all at once, its not my fault.

It is all her fault. Her being Jacqueline from Sweet Beet and Green Bean. The delicious offender? Apricot Scones.

Scones are one of my favorite things, but they always seem to come out better when other people make them. I actually tried to make some recently and just threw them out before they even got baked (I will not name the source). These were amazing. Just totally amazing. They were just solid enough so that you could cut them into triangles, and they baked up light with a crispy exterior. Plus, the apricots are perfect.

I got mine from the farmer’s market.

I don’t think I ever would have thought to make scones with apricots in them, but they were the perfect amount of sweetness and chewiness. I did use whole wheat and spelt flour instead of the unbleached flour listed in her recipe posted above.

Makes 10

Nutrition Information: 179.3 Calories; 8.2g Total Fat; 2.1g Saturated Fat; 0.0mg Cholesterol; 25.7g Carbohydrates; 3.4g Fiber; 4.1g Protein

That’s it. Probably the shortest post I’ve ever done because I want to save you time so that you can go make some scones. Also, if you have some time on your hands, I’ve made her omelets before, and they’re really good too!

***Don't forget to enter my Love Force bar giveaway!! I've found another place that sells them so I've been trying some other flavors...they're all so good, the winner is going to have a hard time only choosing five!***

Baked Penne with Roasted Vegetables

First off, I am lacking an important necessity today:  water.  

My mom texted me while I was at school, so I stopped at the gym on the way home, to a.) go to the gym, and b.) take a shower.  I wasn't planning on taking a shower there.  It is difficult when you don't have a towel.  My gym used to rent towels, but they don't anymore.  The girl at the desk was so nice, she gave me a roll of paper towels, saying that she had done it before.  It wasn't perfect, and I have no idea what kind of soap/body wash I washed my sweaty hair with, but...it worked (actually, my hair looks pretty good).  

Anyway, now I am home and faced with the difficulty of making dinner without water.  Well, more making a dinner that isn't a pain in the butt to clean up without water.  I didn't quite succeed, but we will most likely have water by tomorrow, so a few things will just have to wait until then.  

On to the food, right?  Wednesdays are my night to cook, and if asked, my family always wants pasta.  When I was a vegetarian, one of my family's favorite dishes that I made was a version of this baked pasta dish from Giada on the Food Network.  With all the cheese involved in it, its not an option for me anymore.  But when I was thinking about what to make this week, I knew I wanted something easy that would make leftovers, and the baked penne popped into mind.  

Note the plastic dishes and leftover 'Happy Birthday' paper cups

The recipe I used to make was modified to begin with, and obviously veganizing it makes the recipe an even further cry from the original.  So, I'll post it.  

1 box whole wheat penne pasta (the brand I buy is 12oz)

2 cups prepared pasta sauce of choice (I buy an organic store brand)

1 block extra-firm tofu (I use Nasoya, and it is 14oz)

2 tsp lemon juice

1 clove garlic

2 tbsp dried basil 

1/4 cup nutritional yeast

1/4 tsp salt

pinch of black pepper

2 tsp olive oil

2 red peppers

2 zucchini

2 yellow squash

1 yellow onion

salt & herbs/herbed salt

1.  Preheat oven to 450 degrees.  

2.  Set a pot of water to boil (I used bottled, from a big gallon jug, because of the water issue)

3.  Cut up all the vegetables into 1-inch pieces.  Place them on baking sheets (you'll probably want two, but I smash them all onto one), spray with olive oil, and sprinkle with either salt and herbs of choice, or an herbed salt.  Toss to coat (you may want to do this more than once, again, depending on how tightly packed your sheet(s) is(are).  Roast until done, turning once, about 20 minutes.  

4.  Put the pasta into the water that is hopefully boiling by now.  Cook no longer than the lowest time given on the package.

5.  Combine the tofu through olive oil in bowl (I used the baking dish I was planning on using to eliminate clean up), and squish everything together until it has reached a "ricotta-like" consistency.  

6.  When everything is done cooking, mix it all together, along with the pasta sauce, and put into a greased (I use cooking spray) 9x13 baking dish.  I saved a little bit of the ricotta to sprinkle on top.  

7.  Lower heat to 350, and bake for 25-30 minutes. 

Serves 6

Nutrition Information:  379.3 Calories;  7.7g Total Fat;  0.9g Saturated Fat;  0.0mg Cholesterol;  55.7g Carbohydrates;  12.9g Fiber;  21.5g Protein 

The picture makes it look like a serving is pretty small, but the baking dish is really almost full to the top, so its actually a big serving.  If you wanted it to be more of a side dish, you could obviously just reduce the serving size, but I was all about a "one-dish" today.

If you're super observant, you'll notice that the tofu "ricotta" is from VWaV and/or V'con, but I figured it was necessary.  It's pretty good, although I would add some crushed red pepper next time.  

As for the clean-up situation, the only thing that is waiting until tomorrow is the baking dish, and the pot I used to cook the pasta.  Not bad, right?  Plus, I have leftovers for the next few days.  

Now, I am thrilled because we have a Superintendent's Conference Day tomorrow, which means the kids have off, but we have to go in for some all day seminar thing.  It sounds like it is going to be hideously boring, but I get to wear jeans, and I get to go in an hour later!!  Time to catch up on some sleep!      

How to Have a Great Cook-In

The first step to having a Great Cook-In is to get your significant other out of the house.  Okay, he or she can stay if they want, but if they happen to be hiking in ridiculously cold weather with their friends, and your friend comes over instead, that would be fun.  

Second, you should arrange for the weather to look like this.  

This means that a cook-out is clearly out of the question.  However, what IS the perfect way to spend the weekend is having a cook-in.  

You'll want to start out the weekend with some Saturday morning yoga (you won't be doing much other exercising).  Then you should grab your friend, and stop at the grocery store to pick up some stuff, to make sure you are fully stocked.  It'll be nice if your friend wants to help you with some recipe testing for one of Robin Robertson's upcoming cookbooks.  Lunch for our cook-in was Lemony Garlic Chickpea Patties with Handy Hummus.  

Handy Hummus

Lemony Garlic Chickpea Patties

They were meant to be served as sandwiches, but I don't really like bread, so we just ate them with some salad greens and sliced tomatoes.  We both really liked these, and also thought that they would make a good base for lots of different flavor combinations.  The hummus was great also, really nice and creamy.  

Handy Hummus; makes approximately 1 1/2 cups, Serves about 6

Nutrition Information:  193.6 Calories;  12.4g Total Fat;  1.7g Saturated Fat;  0.0mg Cholesterol;  17.2g Total Carbohydrates;  3.9g Fiber;  5.4g Protein.

Lemony Garlic Chickpea Patties; Serves 4 (not including salad greens and tomato)

Nutrition Information:  280.5 Calories; 5.9g Total Fat;  1.1g Saturated Fat;  0.0mg Cholesterol;  44.7g Carbohydrates;  5.9g Fiber;  13.3g Protein

Since this weekend is all about the food, you can spend the afternoon being pretty lazy.  After all, did you see that snow?  We watched a few episodes of Planet Earth, napped, and chilled out (in?) with her puppies.  

Deiter

Katahdyn

Then we decided we didn't want to be quite so lazy anymore, so, in keeping with the food theme, we went to the little Asian grocery/natural food store near her house, the Green Market.  The first thing I beeline for in any new store like this are the bars.  Duh.  I found something new!  I wasn't expecting to, because it is relatively small, but it really had a lot of good stuff.  

Excuse the fuzzy picture, but these are Sencha Green Tea Bars.  They're vegan and gluten free. So far I have tried Original and Delicate Pear, but I also have one of the Lemongrass variety waiting for me.  They each have about 220 Calories and 9g Protein, and are chock full of good stuff like pepitas, pistachios, black sesame seeds, dried fruits (the original had goji berries, pear in the other), almonds, matcha powder, dates, etc.  They are awesome, but I do like the pear variety better, as I'm not a huge fan of gojis.  If you ever see these, I definitely think they're worth picking up.  

If you want to involve some culinary adventure in your cook-in you should pick up something that is new to you.  We went for fruit, and brought home some quince and kumquats.  How fun!   

Upon arriving home from our second grocery stop, we decided it was dinner time, so we made the second recipe we were testing for Robin, a Roasted Sweet Potato Salad with Cashews and Kidney Beans.   

Serves 4

Nutrition Information:  369.3 Calories;  17.9g Total Fat;  2.6g Saturated Fat;  0.0mg Cholesterol;  44.7g Carbohydrates;  11.3g Fiber;  9.8g Protein

At first, we were kind of on the fence about this dish, but by the time were got to the end of it, we were both totally loving it.  There were a few different components, but they worked together harmoniously.  Plus, it was nice and colorful!  With that, it was time for dessert.  

If you aren't familiar with kumquats, they're a citrus.  Small, bitter, with an orange rind that is very thin, so it can be eaten if cooked slightly.  If you have ever wondered if there were cool things you could do with a kumquat, I am here to tell you that there are! 

We decided on cookies.  However, in order to make the cookies, we had to hit up the grocery store again.  Yes, count that, three times in one day.  That's kind of my idea of a good day though.  To each their own, okay?  We picked up everything we needed for some Chocolate Chip and Kumquat Oatmeal Cookies.    

Makes 12 Cookies

Nutrition Information:  136.7 Calories;  3.5g Total Fat;  1.7g Saturated Fat;  0.0mg Cholesterol;  24.4g Carbohydrates;  2.6g Fiber;  2.6g Protein  

These were completely awesome, especially right after they cooled a little out of the oven; nice and crispy on the outside and moist and fluffy on the inside.  They did make for a pretty cakey cookie, and almost looked like messy muffin tops.  I am going to try and make them again, to make them less cakey and gluten free, but it it doesn't work out, I'll post the recipe we used for these!  Soon, I promise.

A cook-in, if you aren't aware, is kind of a special occasion.  To make your cook-in truly great, you *must* have two desserts.  Since my friend had an avocado, we also made the Avocado Dark Chocolate Mousse that I posted about a few weeks ago.    

We ate dessert while watching the movie we rented:  Traitor, with Don Cheadle.  Honestly, he is fabulous, but I thought the movie was just okay.  If you haven't noticed yet, I watch a lot of movies, but I by no means claim to be a connoisseur.  I tend to like silly, lighthearted movies.

Its not the end of the post, and its not the end of the cook-in, but it is the end of the day.  Our cooking song for today was 'Nights in White Satin' - The Moody Blues.  We had a Classic Rock radio station on the TV while we were cooking.  You have to rock out while having a cook-in.    

We woke up to a lot more snow.

It continued to snow for most of the day.  This ruined our gym plans.  I mean...we were having a completely lazy cook-in so screw the gym  (I was supposed to go to the gym with her and take her on a walk through the weight room).  We did to some yoga on FitTV, which we both thought was pretty lame, but it was better than nothing.  We decided to try something with the remainder of our fruit adventure.  Today:  Quince.  

We didn't do anything quite as fun as cookies with it, but we did bake it up with some agave nectar, cinnamon, and lime juice with water at 300 degrees for 40 minutes, and 425 degrees for 10 minutes.    

Serves 2

Nutrition Information:  62.8 Calories;  0.1g Total Fat;  0.0g Saturated Fat;  0.0mg Cholesterol;  16.6g Carbohydrates;  2.1g Fiber;  0.3g Protein.  

If you've never had a quince, they're sort of inbetween an apple and  pear, although they're even grainer than pear.  Altogether they were good, but I wouldn't go out of my way to try it again.  If someone wanted to peel it, cut out that obnoxious core, and make it for me, I would eat it though.    

After this, we cleaned the whole kitchen.  This is not a necessary part of the cook-in, but chances are, you're making a mess...clean up after yourself!  

Another trip to the grocery store brought home some dinner supplies.  My friend has never had tofu, so I definitely wanted to make that.  We also got portabellos, tomatoes, kale, and some parchment paper.  Parchment paper?  Not for dinner, for the rest of the kumquats.  You want to waste as little as possible when having a cook-in (the more you can eat the better!).  

Since the rind of the kumquat is so thin and doesn't have much pith, I thought they'd be perfect for the Orangette recipe in My Sweet Vegan.  We split them in half, spooned out the flesh, which we dehydrated, and set to candying the rinds.  When both parts of the kumquats were done, we dipped them in chocolate.  

Dehydrated in the front, candied in the back

We did quite a bit of dehydrating while I was at her house, and it just made me want a dehydrator even more.  I keep saying that I want to wait until I have my own place to put it, but this is a lie.  I'll probably get one when I get another coupon for Bed Bath and Beyond or something.  Soon, hopefully.

While we were doing this, we also heated up the oven and made some Kale Chips.  I looked around the internet for this one, since I've heard varying reviews.  I don't understand why, they tasted like kale...crispy!  We both loved them.  They got tossed with olive oil, balsamic vinegar, and salt, and were baked at 350 degrees for 20 minutes.  We could have also dehydrated these, but our cook-in was coming to a close.  

By the way, at this point in the cook-in you may be feeling a bit delirious and decide that your kale chips would look fabulous against a snowy white background...which you just happen to have right outside. 

I didn't take any pics of dinner.  If you are having a really great cook-in, your camera will most likely be running out of battery at this point.  Most of dinner ended up really good though.  We had roasted portabello mushrooms with balsamic and garlic, Italian marinated tofu, boiled and sauteed kale, and quinoa with pine nuts and tomato.  The quinoa was lackluster...sad.  That was okay though because like I said before, my friend was a tofu virgin, so that was where the pressure was really on.  She liked it!  Yay!  After dinner we rented The Go Getter on Demand, largely because I love Zooey Deschanel.  

So, if you ever plan a great cook-in, I hope that gives you some ideas.  We really did get a lot of snow, so I just got back this morning, hence the lack of posting on my part, and the huge lineup of posts in my reader, courtesy of many of you!  Student teaching starts tomorrow, so if I am slower at commenting and posting than usual, I apologize in advance!  

Lastly, I forgot to mention this in my last post, but your time to sign up for the Juicer Giveaway is running out!  I will be picking a winner on Thursday this week!  

I hope everyone is having a fantastic weekend, hopefully a nice long one, if you get to celebrate MLK day!  

Dairy-Free Macaroni and Cheese

Everyone has their own version, don't they?  I've tried my fair share.  When I was vegetarian, I used this Tofu Alfredo recipe a few times.  I really like Susan's Easy Macaroni & "Cheeze".  I've read countless other recipes, almost every vegan cookbook has a version and of course, many vegan blogs have them.

This is my dairy-free version of the oh-so-classic macaroni and cheese.  I'm not gonna call it "cheese" or "cheeze" or anything that implies that this isn't real cheese either, because I don't think that the dairy industry gets to hold the word cheese hostage.  At the very least, if you read VegNews, you'll see gourmet nut cheese either featured or mentioned in the past few issues.  Therefore, I suppose this is a nutritional yeast cheese sauce.  Or a pine nut cheese sauce.  Or whatever you want to call it, but I'm still calling it cheese!   

Anyway, I can't say this is completely my own.  But I've doctored it and combined little things from so many different recipes that I can at least post the recipe for it! 

Dairy-Free Macaroni and Cheese

2 oz whole wheat pasta (I used mini penne)

Cheese Sauce:

1/2 medium onion, chopped

1 garlic clove, minced

3/4 cup water

1/2 tsp yellow mustard

2 tbsp pine nuts

1/2 tsp Bragg's (or soy sauce)

1/4 tsp miso

1/2 tsp chili powder

1/8 tsp cayenne pepper

3 tbsp nutritional yeast

1/2 tsp tumeric (you can use less, I just like it)

1 tbsp chickpea flour

a few grinds of fresh pepper

*optional, but included in my nutritional information*

1 cup frozen broccoli

1/8 log of Seitan O' Greatness

2 tbsp whole wheat panko breadcrumbs

1 tsp parsley

1/4 tsp curry powder

pinch cayenne

1/8 tsp garlic powder

1/8 tsp onion powder

Recipe

1.  Preheat oven to 350 degrees.  

2.  Boil water, add pasta, cook until not quite al dente.  

3.  Sautee onions and garlic in a pan coated with cooking spray.

4.  Add onions, garlic, and everything except the pasta, broccoli, and seitan, in a blender.  

5.  Cook broccoli 

6.  Sautee seitan in a pan coated with cooking spray until browned.    

7.  Mix together in a bowl:  Pasta, Cheese Sauce, Broccoli, Seitan.

8.  In a separate bowl, combine panko and all remaining "optional" spices.  

9.  In ramekins or an appropriately sized baking dish, put pasta mixture, then top with panko mixture.  Bake 15-20 minutes.

Serves 2

Nutrition Information:  331.0 Calories;  9.7g Total Fat;  1.0g Saturated Fat;  0.0mg Cholesterol;  977.4mf Sodium;  42.3g Carbohydrates;  10.2g Fiber;  24.5g Protein  

I like to finish things in the oven.  I like the crusty texture on top, and I like that it gives me time to do all the dishes so that I can eat with a clean kitchen!  Also, I have to tell you that, this is good...its really good.  But I think the best part is actually the broccoli, since it really soaks up all the sauce.  So I highly suggest using it, or even using more of it!

I had more fun in the kitchen today.  All of my food today was revolving around the plan to spend the next week gluten and sugar free.  Breakfast was pancakes!  I can't remember the last time I make pancakes, I was so excited.  I made Susan's Golden Spice Pancakes, omitting the cloves to add ground ginger, and using clementine zest instead of orange, because it is what I have.  I also pressed in some cranberries, and it was really yummy!  The recipe, as Susan has posted it is for 10 normal sized pancakes.  I didn't want to have batter left over (as I won't be eating it tomorrow), so I cut it by 1/5, to make 2 normal sized, or 4 small pancakes, as pictured.   

Cranberry Spice Pancakes

Nutrition Information for 2 small pancakes (with cranberries):  114.0 Calories;  0.5g Total Fat;  0.1g Saturated Fat;  0.0mg Cholesterol;  277.0mf Sodium;  25.5g Carbohydrates;  3.9g Fiber;  3.9g Protein.

I topped this off with some maple syrup, some tofu scramble with green peppers and onions, and the zesting clementine!

Tomorrow is that start of a new workout cycle for me and I am very excited!  I will post it tomorrow, I'm not quite finished putting it together yet.  

Today's Cooking Song of the Day:  Ghost in Pencil - Sad Zombie