Homemade Dinner Rolls

Happy Thursday everyone! This week has been flying by for me with all my new classes. I’ve now had Biostatistics and Epidemiology, both of which I think will be much better than expected! Again, super cool professors. I got very lucky this semester. And tonight will be my last new class, Food Policy, which I imagine is going to be one of the greatest classes ever. In all of history.


Here are the textbooks for the class. Yep, the stuff I read for fun is now going to be considered an assignment. Love it.

Anyway, I’ll report back more on that once I actually have the class! For now, enjoy your Thursday with some of these homemade rolls I posted about last week.

IMG_2153These rolls are of a very dense, but moist texture. I used a little cornmeal in them so they are sort of like a dense cornbread muffin. Yum! My favorite way to eat these was warmed up in the microwave and then topped with some jelly. So good.


You’ll want to set aside a good 2 hours or so to make these rolls. It is such a nice, relaxing and methodical process. I look forward to baking and kneading more homemade bread in the future. A lovely way to start your morning if you have the time!

Homemade Dinner Rolls

Makes 8 rolls

Recipe adapted from Eat Live Run

1 cup of almond milk

1 package yeast

2 cups of all purpose flour

1/2 cup ground cornmeal

1/2 tsp sea salt

A tiny pinch of sugar

Let’s start the process! Begin by heating the milk in a small sauce pan so the milk becomes “warmish-hot.” There is probably much more of a science to it than this, but that’s what the recipe called for said so I just judged the temp as good as I could with the old pointer finger.

Then pour the almond milk into a bowl and add the yeast and sugar. Let it dissolve for about 5 minutes. I had to stir it a bit at the end to make sure it was all completely dissolved.

Next, add in the flour, cornmeal and salt and mix. Form the dough into a ball and set the bowl in a warm place (covered with plastic wrap) for thirty minutes. The dough needs time to rise.

Once your thirty minutes are up, knead the dough on a floured surface for a couple of minutes. I just kept kneading until the dough was very elastic and smooth.

Divide the dough into eight portions, and then form those portions into balls. Place the rolls on the baking sheet, cover in plastic wrap, and let rise for another 30 minutes.

As the rolls are rising, preheat your oven to 425 degrees. And when they are ready, place in the oven and bake for about 8-10 minutes. Until a toothpick inserted into the center comes out clean. Bam. Homemade dinner rolls. Enjoy!

Kneading is therapeutic,



What I Ate Wednesday

Here’s to WIAW number 3! And to Jenn for hosting us all again! I have to say I am starting to love Wednesdays now that I can see what all the other food bloggers are eating in their lives too. I’m getting inspired by all their recipes!


On Tuesday morning, I had a wonderful breakfast of plain greek yogurt with chia seeds, blueberries and my mom’s homemade granola. And a half a multi-grain english muffin with peanut butter and a clementine. So refreshing!


This yogurt parfait hit the spot. The blueberries sweetened it up and the granola gave it a nice crunch!


For lunch I had a hummus sandwich with lettuce, cucumbers and tomatoes.


And a side of BBQ baked beans with kale (doesn’t look the most appetizing but it tastes amazing!) and more clementines.


For an afternoon snack I packed a pretzel, dark chocolate chip, raisin combo. Salty, sweet perfection.


Dinner was a new recipe! I’ll share it soon! It was Basil Red Lentil and Sweet Potato Delight (name courtesy of my bro), served over Coconut Curry Brown Rice. Success.


And on the side I had an apple with some peanut butter.


Dessert. Oh how I love dessert. I decided to go with a little blueberry cinnamon flax cereal and almond milk. Topped with some extra special dark chocolate Ghiradelli chips. Perfect way to end the night.

Long live clementines,


Agave Glazed Blueberry Orange Scones

Today was my first day back at school. For the next few months Mondays will be filled with Research Methods in Public Health.


The first lecture was actually very interesting. The professor is intriguing and really knows her stuff (something I haven’t encountered all that often). I think I’m going to like Mondays.

The only unfortunate thing about the class is the time it’s held. Like many of my classes last semester, it doesn’t start until early evening, around 5:00. Needless to say I’m always starving about midway through these lectures when the time rolls around that I would normally be eating dinner. But by now I’ve learned to pack a snack. And tonight I brought a leftover scone from a batch I had made this past weekend. So glad I did!

This was the first time I made scones from scratch and they were surprisingly quick and simple to prepare. Yay! You should totally make these. They are delicious, pretty healthy for a scone, and oh so easy to bake.

DSCN1332After you take them out of the oven you’ll drizzle fresh agave-orange glaze on top, which gives the scones the perfect amount of sweetness.

DSCN1361Baking these is a no-brainer. Especially because of the heavenly aroma that will be wafting through your kitchen. The scent of fresh peeled oranges is hard to beat!

DSCN1363Share them with friends and I promise they won’t disappoint!

Blueberry Orange Scones

Makes 6-8 scones

Adapted from Peas & Crayons

For the scones:

2 cups of all purpose flour

1 cup of blueberries (fresh or frozen), filled to the brim

1 flax egg (combine a tbsp of flax seeds and 3 tbsp of water, stir, and let sit about 7-10 minutes until a gel-like consistency is formed)

1/4 cup of almond milk

1/4 cup of plain greek yogurt

1/4 cup of natural, unsweetened applesauce

1/4 cup of sugar

1 tbsp baking powder

1 tsp vanilla extract

1/4 tsp baking soda

1/4 tsp salt

Zest of one clementine and 2 tsp of dried orange peel (if you have some)

For the glaze: 

2 tbsp powdered sugar

The juice from 2 clementines

1 tbsp agave nectar


To make the scones, start by preheating your oven to 400 degrees and greasing a bake pan. I used my Silpat baking mat and it worked like a charm!

Grab a large mixing bowl, and combine the flour, sugar, baking soda, baking powder and salt. Then, add in the applesauce and the clementine zest and dried orange peel. Mix well.

In a smaller mixing bowl, whisk together the flax egg, almond milk, yogurt and vanilla.

In the large mixing bowl, create a hole in the center of the bowl by pushing the flour mixture to the sides of the bowl. Pour the wet ingredients into the hole in the center of the large bowl and stir until just combined.

Then, fold in the blueberries by hand. Continue to knead the dough until you have created a smooth, moist consistency.

Form dough into about a 7-8 inch circle on your baking sheet, and cut into 6-8 wedges. Place the scones in the oven for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.

While the scones are baking, you can whip up the glaze by mixing all the ingredients in a small bowl. Once the scones are hot out of the oven drizzle the glaze on top. No matter how badly you’ll want to eat one immediately, I advise you to wait at least 5 minutes if you can…the blueberries become scorching, bursting bubbles of pain if consumed too soon. Don’t say I didn’t warn you. But enjoy!

Here’s to Mondays,


Curry Veggie Burgers

School/work/life balance round one: check. Last night I got together with some friends of mine who I haven’t seen since before break started. We braved the snow and the cold to go out for drinks in the city, and I am so glad we did! The place we chanced upon had live music and made for a fun night! I truly think this semester is going to be amazing, because we’ve already got round two planned for next weekend. We’re doing karaoke! If all the stars align I will finally make my karaoke debut, and I can’t wait.

Today I wanted to share with you the recipe for the curry veggie burgers I showed in my last What I Ate Wednesday post. There’s something special about homemade veggie burgers. The amazing, explosive flavors that can be created through unique blends of whatever seasonings you have on hand always tastes better than the store bought version. In this case, curry is the seasoning that takes the prize.

IMG_2003The curry gives these burgers a magnificent flavor that’s not only warm and comforting, but also sweet and spicy.

IMG_2020Top these burgers with some sliced mango and fig preserves and you’ve got yourself a burger! With the leftovers I slathered hummus on top, which was phenomenal as well. Try it with the jalapeño cilantro hummus from Trader Joe’s!

Curry Veggie Burgers

Makes 9 burgers

Adapted from Pinch Of Yum

1 can of chickpeas (14 oz.), drained and rinsed

1 and 3/4 cup cooked lentils

1/2 cup of cashews

1 large carrot, peeled and diced

1 yellow onion, finely diced

3 cloves of garlic, minced

1 tbsp olive oil

1 and 1/2 tbsp of curry powder

1 tsp salt

1 tsp thyme

1 cup of uncooked brown rice

1/2 cup of instant oats

To make these burgers start by cooking the lentils and brown rice according to packaged instructions. While the lentils and rice are cooking, dice and mince all the ingredients that need it.

Then, sauté the onions in the olive oil and garlic for about 10 minutes over low heat, stirring frequently. When the onions are soft and more translucent, add in the carrots, turn the heat up to medium, and cook for about 5 more minutes.

Meanwhile, place the cashews in a food processor and process until the consistency is a fine powder. And start preheating your oven to 400 degrees.

When the lentils, rice and onion/carrot mixture are done cooking, add them into a large mixing bowl along with the chickpeas, oats and cashew powder. Stir to combine. Next, add in all the spices and stir again.

Now, place as much of the veggie mix into your food processor as will fit and pulse until you reach the desired texture for the burgers. You may have to do this in a couple of batches.

Finally, form the veggie mixture into about 9 patties, place on a greased cookie sheet and bake for 15 minutes. Flip the burgers, and bake for another 15 minutes. Eat them hot out of the oven topped with whatever you’d like. Enjoy!

Let’s watch Dirty Dancing,


Homemade Chocolate Almond Milk

That’s right, homemade chocolate almond milk.


I don’t know what I had been so afraid of, making almond milk is very easy! Very very easy. You will have no problem with this recipe.

Luckily for christmas my Mom bought me a nut milk bag. And everything else needed to make the almond milk I already had on hand, i.e. a blender. How is it that Moms always know just what to get you? The perfect gift!


This recipe starts off with raw almonds. I purchased mine from Trader Joe’s.


You’ve got to plan a little in advance for this recipe, because the almonds have to soak overnight. Simply place a cup of raw almonds in a bowl of water, cover, and let sit overnight. Then in the morning you’ll be ready to go!

I woke up bright and early to make this almond milk, I couldn’t stop thinking about it since I left the almonds in their luxurious bath the previous night. Fortunately the whole process is quick and painless. Bring on the almonds!

To make the chocolate almond milk, begin by putting the cup of almonds (drained and rinsed from the night before) into your blender with 4 fresh cups of water.


Blend for about 30 seconds – 1 minute, until you have a lot of pulp and the water (milk?) has turned white.


Then pour the almond milk through the nut milk bag and let the liquid drain into a bowl. Gently squeeze the bag of pulp to get every last drop of milk!


After you have all the liquid strained, add it back into the blender. To the almond milk add 3 tbsp of cocoa powder and 2 tbsp of agave (or another sweetener) and blend until combined.


Voilá, homemade chocolate almond milk! Unbelievably rich, chocolatey almond goodness.


I stored mine in some mason jars, and placed them in the fridge where they will stay fresh for about 3-4 days. Next time I think I’ll try plain almond milk, and after that maybe a vanilla almond milk, and after that maybe a chocolate peppermint almond milk…the list goes on and on!

Here is a recipe recap so you can see what you’ll need all in one place:

Homemade Chocolate Almond Milk

Makes about 4 cups

Recipe adapted from Edible Perspective

1 cup of raw almonds

4 cups water

3 tbsp cocoa powder (more or less depending on how much chocolate you prefer)

2 tbsp agave nectar

Note: The chocolate almond milk will separate naturally in the fridge, so before you drink it you’ll just have to give it a good shake.


Cheers to overcoming nonsensical fears,


What I Ate Wednesday!

Morning all!

So here is my second WIAW post (documenting what I ate on Tuesday this week) and I hope you enjoy! I spent the whole morning baking rolls and making homemade almond milk. It was a perfect, relaxing way to start the day!


For breakfast I had a slice of 7 grain bread smothered in peanut butter, and a banana of course. I eat a banana for breakfast nearly every day.  I also had some of my freshly made chocolate almond milk on the side. Delish. Recipe to come!


Here’s my cute little carrier I use for lunches at work. A rectangular tupperware container that comes with an ice pack. Works great!


After I unpacked my lunch, you’ll see it contained a curried veggie burger with cilantro jalapeño hummus,


carrots, red bell pepper strips, and a clementine (pictured above). So delicious!


When I got back from work I was starving so I decided to have one of my homemade rolls with some plum preserves. I heated up the roll before I spread on the preserves, it made all the difference!


For dinner I made a sweet potato lentil stew-ish deal. Unbelievably tasty with a bunch of veggies and great flavors. Onions, tomatoes, a sweet pink lady apple, maple syrup, apple cider vinegar and blackstrap molasses were all involved. It was the first time I ever used blackstrap molasses in a dish, and this was fabulous so I’m excited to try it again. I’ll post the recipe for this dish soon as well!


Another clementine for good measure.


And some leftover organic whole wheat pancakes with dark chocolate chips, drizzled with a little peanut butter for dessert!

Have fun with your food,


Balsamic Brussels Sprouts Grilled Cheese

My last week of break has finally arrived. It’s been a wonderful holiday filled with family and friends and cooking and baking and reading and relaxing. It’s hard to believe I will be starting my second semester of grad school a week from today! I’m looking forward to starting a couple of my classes and getting back into the swing of things with school and work, but I’m not sure if I’m quite ready for the studying to begin all over again!

Two things are getting me through the daunting prospect of second semester grad school, which in my program is notoriously the hardest semester: 1. The fact that my friends and I have vowed to do a better job achieving the whole school/life balance thing and 2. Balsamic Brussels Sprouts Grilled Cheese sandwiches.

Seriously, these sandwiches will get you through anything.


They are a fabulously comforting, ooey gooey grilled cheese sandwich. Nothing better!

IMG_1979These sandwiches are chock full of veggies and flavor. They are quick to make and very satisfying. I see a lot of these in my future…

IMG_1974Pair it with some tomato soup, golden! This recipe is definitely a keeper.

Balsamic Brussels Sprouts Grilled Cheese

Makes 2 sandwiches

Adapted from How Sweet It Is

7 grain fresh baked bread, 4 slices

8 brussels sprouts, shredded

1 cup frozen kale

1 tbsp sun-dried tomatos, diced

2 tbsp olive oil

2 garlic cloves, minced

A dash of sea salt

Harvati cheese

To make these grilled cheese sandwiches, start by heating the olive oil and garlic in a saucepan on medium heat. Once the olive oil is heated, sauté the brussels sprouts, kale, sun-dried tomatoes and salt for about 6 minutes, stirring occasionally.  Once the kale is wilted and the brussels sprouts are golden, remove from heat.

Then, simply prep the sandwiches by placing a few slices of havarti cheese on two of the slices of bread. Scoop half of the brussels sprouts mixture over each slice of bread with the havarti, and then drizzle balsamic vinegar over top. Place the leftover slices of bread on top of the sandwiches, and cook in the same skillet used for the veggies for about 2-3 minutes a side on medium-low heat. They’ll be done when the cheese has melted and the bread is golden and crispy. Enjoy!

Mangos are delightful,