Breakfast Nostalgia + Healthier Spinach Artichoke Dip

I do this thing where I find a breakfast concoction that I love and eat it daily –sometimes twice a day if it’s a breakfast-for-dinner situation– for weeks, even months on end until one day, the thought of it makes me want to hurl. I move on to a new breakfast obsession and make sure to avoid my previous flame like the plague. Then, one day, I remember my old favourite breakfast and invite it back into my rotation.

I ate this breakfast daily at a HORRIBLE time in my life that I would never want to repeat. Remember that one fateful month that I decided to take a semester’s worth of Chemistry in four weeks? It was positively miserable. But here’s what fueled me through it.

Toast, banana, peanut butter, raspberry jam, chocolate chips, granola, coconut

I’m currently in the last couple of weeks of school, so basically, this is my life right now…

I’m not complaining, though. I love all of my classes. I’m writing a research paper on blogging communities and studying the Confucian Analects. Life is good.

Sad but true: I had a dream about spinach artichoke dip on the train ride home the other night. Sad but true: If I am in a moving vehicle, there’s a very good chance that I am asleep.

Spinach Artichoke Dip

Serves me. 

  • 3 c. fresh spinach
  • 1/2 c. canned artichokes (rinse well), chopped
  • 1/4 c. carmelized onions, chopped
  • 1/3 c. cottage cheese
  • 1 laughing cow wedge
  • 2 tbsp. vegetable broth
  • 2 tbsp. parmesan cheese
  • black pepper to taste

In a small sauce pan, heat the vegetable broth with the spinach until it is just wilted. Add onions and artichokes, heat through. Stir in cottage cheese, laughing cow wedge and pepper until everything is well combined. Sprinkle with parmesan and broil on high for five minutes

I ate it all. Straight from the oven. Didn’t come up for air once. The entire inside of my mouth is scalded. So… there’s that.

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Counting Down

This week has gone by so quickly I don’t know what to do with myself. Just that much closer to the weekend and that much closer to the end of this semester and THAT much closer to my trip to Hawaii! Twenty days and counting!

The other day, I made the rookie mistake of going to the grocery store absolutely famished. I managed to walk out with a block of tofu and a can of organic artichoke hearts. I haven’t had tofu in a very long time, I backed off of it substantially following my kinda-sorta-vegitarian-but-not-really phase. But I really do enjoy it! Particularly raw/plain and dipped in Dijon mustard. What? As for the artichoke hearts, they might be my favorite vegetable but I never have them in my kitchen! I made a big salad with both of my impulse ingredients for dinner last night:

Spinach, tomato, tofu (cooked in balsamic vinegar), artichoke hearts, feta and hummus.

My breakfast involved two creations from Oh She Glows: raw buckwheat porridge with baked apples (slice, toss with maple syrup, cinnamon and coconut oil and bake at 350 for 30 minutes) and ABU (almond butter sauce) plus a sprinkling of granola.

After a long and tiring day of class, lots of reading, karma cleaning and a sweaty Ishta class at The Yoga Passage, I was so happy to be home and burry my face into a big bowl of carb-oh-hydrates!

Annie’s Mac n Cheese, made with cottage cheese instead of milk, mixed with broccoli, roasted tomatos and peas.

Now that my belly has been sufficiently stuffed, I have a presentation on Feminism to finish up