puddin’

It was ICKY outside yesterday (freezing rain and the ground was covered with a thick layer of slush) so I set out to make some comfort food: rice pudding! It didn’t turn out very pudding-y – more like sweet brown rice – but it’s still tasty!

Used (these are all estimates – I didn’t bother measuring anything):

1 1/2 c leftover cooked brown rice
1 c soymilk
1 pear, diced
1 Tbsp vanilla agave nectar
Lots of ground cinnamon

Simply mix everything in a medium saucepan and cook over low heat for about 30 min. Top with walnuts, dried fruit, sunflower seeds, etc.!

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Had a litle baking party after work today, after drinking some delicious chai at Maison de Thé Cha Yi – here we have some carrot raisin buckwheat muffins (recipe from The Whole Life Nutrition Kitchen):

They turned out a little bit…crusty, because we put in too much flour. Nevertheless, they are quite healthy and would make a good accompaniment to a spicy carrot soup, methinks!

I also got to sample some delicious carrot cookies my friend made-

See that speck of purple? Yeah, that’s cabbage.  A bag of mixed shredded carrots, broccoli and cabbage slaw was used in the making of these cookies. So funny! They taste great though – not a hint of cabbage to be detected.

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Man, I’ve been eating such boring dinners lately! Meh, sometimes simple is just what the stomach needs.

Two eggs scrambled with zucchini, pepper, and green peas, with lotsa pepper and chili seasoning 🙂

I was actually too full from baking taste-testing to eat most of this, so I’ll be eating cold egg scramble for brekkie. Unappetizing to some, perhaps, but I’m all for it!

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This is such a good workout/dance around your room song-