Socialist Pancake

Hello eaters!

O’m’gosh I’m so happy it’s Friday. Aren’t you?

Fall is in the air. Manly friend is coming tomorrow. My belly is full of apple-tastic goodness. And I have a costume party to go to tonight. Really, what could make this any better?


But if you’re not as over the moon joyous as I am right now, how about I help you out? Because sometimes it’s as easy as starting the day off on the right foot. And my favorite way to do that is by starting it off with the right thing on my plate.

But first, a story.

I love family stories. My family seems to be a little crazier than most, so we have a plethora of stories that get told and retold often. And the thing about family stories is that often the exact situation and working gets lost, but everyone remembers the ending. This is one of those stories.

One morning when Mother was young (I’m going to guess about high school age)  she made breakfast for her family. Her dad came into the kitchen, following the delicious fragrance of warm, buttery apples and cinnamon.

Mother said she was making pancakes for everyone.

“Well I’ve got to have mine first,” her dad said. “I’ve got places to go.”

“Dad, this is a communal pancake. We all eat a little piece, so everyone will get theirs at the same time.”

“What do you think I am, a socialist,” he responded.

Ever since then this pancake — which is really a German pancake called a Dutch Betty, which I assume Mother got from her German grandparents — has been jokingly referred to as “the socialist pancake.”

On the special Saturday growing up I would walk in to the kitchen and smell the warm, buttery apples and cinnamon. Without even having to look in the oven I would bellow out to Mother: “What do you think I am, a socialist?” She would laugh and then cut me a slice.

Yup eaters, that’s m’family. They’re strange and maybe mildly offensive at times, but m’gosh, do they know how to make a good pancake!

(I made a half batch this morning, but I’ll give you the full batch recipe.)

The Socialist Pancake

(AKA, Dutch Betty Pancake)

2 apples, peeled, cored and sliced

4 T butter (I used EB)

1 ½ T cinnamon, divided*

2 T brown sugar*

1 c flour (I used ww pastry flour)

1 c milk

4 eggs

2 T vanilla extract*

*These were not the original measurements. I added the vanilla, reduced the sugar from the original ¼ c and increased the cinnamon from the original 2 t. Either way is perfectly delicious.

Preheat the oven 10 425 degrees.

Melt the butter in a 12” oven safe (read: no plastic or rubber) skillet over medium-low heat. When the butter is melted add the apples and cook until they are tender. Then lower the heat slightly and add the brown sugar and 1 ½ T cinnamon. Stir to coat and then let everything cook down and become a sticky, sweet syrup on the apples.

Yes, please!

Once the apples are sinfully fragrant and tender, place the skillet in the oven while you mix the batter. (This should be about 5 minutes.)

Whisk together the eggs, flour, milk, remaining cinnamon, and vanilla extract.

Half batch. Wholly delicious.

Remove the skillet from the oven, pour on the batter and return the skillet to the oven to back for 12-15 minutes.

Once the sides have popped out and everything is brown and firm, you’re ready to slice and serve.

Mother usually topped this with powdered sugar, but I didn’t have any. Luckily, it still tasted just fine.

And with a hot cup of coffee and a leisurely morning ahead of me, I was more than blissfully happy. Even if I am a socialist.

See ya, eaters!

An Ode

Hi eaters!

It’s Thursday! Thursday! Almost as good as Friday!

Incase you were wondering I just sang that in my head to the tune of that stupid “Friday” song. While I don’t like any of those pre-pubescent songs I can’t get them out of my head. It’s embarrassing, really.

And while I’m embarrassing myself, how about I just go all the way.


An Ode to Apples and Almond Butter

Oh almond butter, I don’t like you.

Oh almonds, I don’t like you either.

You’re bland. And gritty. And far too expensive.


Oh crunchy, cool apples, I love you,

Even though you make me naseous.

Red or yellow, it hardly matters,

As long as I sound like a horse when I chomp.

Oh crunchy, cool apples, you are so great.

So great that you make almond butter good.

So great that you make almond butter edible.


Oh Justin’s, you’re not half bad yourself.

Oh salty-sweet Maple Almond Butter, you’re the best of your kind.

That almost makes you good on your own.

But not quite.

You need still a crunchy, cool apple crutch.

Oh single serving packet, you are so handy.

I can’t afford or afford to trust myself around a whole jar.

And you are oh so squeezable.


Oh my yes, how I love you two together.

For a snack, for breakfast, maybe even dessert…

No, not dessert, but you get the picture.

Oh, how I love you.


Alright, enough of that mushy stuff. It’s time for this ‘Baby to hit the hay. I’m more than a little exhausted.

G’night eaters!

Quick and Dirty

Hiya eaters!

I’m not going to post today because it’s been one of those days. One of those days where I ate too many of these:

Mmm, the exact opposite of real food.

How many is too many, you ask?

More than 1, less than all of them. But really eaters, don’t ask questions you don’t want the answers to.

One of those days where I really seriously contemplated quitting my job at the newspaper.

One of those days where I decided this was a good pre-workout snack:

Happy 'Baby Apple Crisp

Incase you’re wondering, I was hungry before I even got to the gym.

One of those days where I shadow boxed while listening to “Beast Mode.”

Because that’s the only thing that felt appropriate after beasting some biddies back into their place. Does that sound harsh?

Well, sometimes you’ve got to lay down the law. And most of the time, it feels fan-freaking-tastic.

So on that note, I’m signing off.

G’night eaters. 

Gentle Nutrition: Apple n’ Cheese

‘Ello eaters!

It’s been another long day. Another very long day. My brain is fried. But I’m happy. Oh so happy.

That reminds me eaters, have I told you why I’ve been so blissful this week?

A couple of reasons: 1) My PT is progressing really well. There haven’t been stellar improvements or anything, but it feels good to be doing something about it. I’ll be doing another post about it soon once we have decided if the new thing we’re trying works. 2) Manly friend is coming back on Saturday. I’ll get to spend some quality time with m’dude before helping him move in with Will on Monday.

Yeah, both of those things make me smile.

Oh, and the second apple-tastic recipe makes me smile. A lot.

Strange bedfellows.

Apple Mac n’ Cheese

3 c pasta and cooking water

2 T butter/Earth Balance

¼ c nutritional yeast

1 c milk-substance

1/3 lbs cheddar cheese, made into small pieces

2 apples

1 red bell pepper

cayenne, to taste

Set the pasta water on to boil.

Shells catch the most sauce.

Once it’s boiling add the shells. Cook them to al dente and then drain. The cooked shells can sit around as long as you need them to while you prepare everything else.

While that is all happening dice both the apples and pepper. There’s no need to peel the apples, the skin will give this dish extra texture and nutrients. Both are important.

Itty bitty pieces of produce.

Now heat a sauce pan on medium-low heat and add the butter-substance. Once that’s melted add in the nutritional yeast. You want to slowly cook these two together until it gets a little brown.


This is kind of like a bastardized roux.

No, French/New Orleans eaters, I’m not actually calling this a roux. I wouldn’t do that to your cuisine.

Once the faux-roux is made, add the milk-substance and turn the heat up to medium. Toss in the cheese.

This is what happens when you use a dull knife.

Stir continuously until the cheese is melted. Then taste to figure out how much more nutritional yeast and cayenne you should add.

Note — dairy is a natural heat neutralizer, so because of the dairy here you can really ratchet up the cayenne so you can reap the benefits without setting your mouth on fire.

Stir regularly until the sauce thickens up just slightly.

At this point, mix the apples, peppers and shells in a large casserole dish. Make sure everything is somewhat evenly distributed. And now…pour on the cheese.

Oh yes!

The beautiful, golden cheese.

Right there!

It may not seem like a lot of cheese sauce. Because really, it’s not a lot. But go ahead and bake it in a 350 degree oven for 15 minutes anyway.

This is just to warm everything through and thicken up the cheese a bit more.

A generous scoop will reveal that despite your doubts everything is evenly kissed by the oh so delicious cheese.

This is nothing like the mac n’ cheese you get from a box. This is nothing like the Southern mac n’ cheese Stepmother’s family makes.

This is a little bit lighter mac n’ cheese with a little bit of a new flare.

The apples and peppers don’t add much flavor, but they do add a very welcome bite of freshness with just the slightest little hint of sweetness when you least except it.

And that, eaters, should be music to the ears of everyone who’s looking to up their nutrition value in a gentle way.

Oh and by the way, eaters, the ample amount of nutritional yeast ups the nutritional value, too.

Yeah, I am looking out for you. I do it because I care. And because I like to eat healthy, too.

G’night eaters!

Happy ‘Baby Apple Crisp

Hiya eaters!

It’s been another long day, but a glorious one! I loveloveLOVE feeling productive and that’s been the theme of the day.

The other theme of the day has been apples, of course.

Are you ready for some apple-tastic fun?

Oh boy, I hope so because there’s no escaping the fibrous orbs this week.

So many beauties.

First up is a traditional fall and typically ‘Baby recipe — apple crisp.

Originally I was thinking about making a pie with my prizes, but even though I worked hard to get the hang of pies this summer I just wasn’t feeling one. That was too buttery and time consuming.

I wanted something healthier and more busy ‘Baby-friendly. Because quick and wholesome makes me a very happy ‘Baby.

Happy ‘Baby Apple Crisp

6 apples (about 6 c), cored, peeled and sliced into 1/4 “

1 T cinnamon, divided

3 dashes nutmeg

½ t ginger

¼ c plus 2 T brown sugar

2 T lemon juice

1 c oats

1/3 c coconut oil

I highly suggest relaxing on the couch while peeling your apples. It makes the process and nearly cut fingers so much more enjoyable.

I've got a lap full of lovelies.

Once the apples are sliced toss them in a large bowl with ½ T cinnamon, nutmeg, 2 T brown sugar, ginger and lemon juice.

All dressed and ready.

Pour the mixture into a large rectangular baking dish.

In another bowl mix the remaining ingredients and then generously sprinkle the mixture over the apples. You may think you don’t need all of it, but trust me eaters, you do.

Bake in a 350 degree oven for 30 minutes, until the apples are fork tender and you can smell the intoxicating fragrance throughout the house apartment wherever you live.

O’m’gosh eaters, this was so delicious.

My ‘mates and I ate it straight out of the oven, them with ice cream.

And then I ate some more cold today.

Both times were equally delicious, but in their own ways.

While this was my first crisp experience I can definitely say I love them, maybe even more than pie.

No. There’s still a place for tie, don’t you worry eaters. And I’m already thinking about how to make a quicker, healthier version for breakfast.

And don’t worry eaters, you’ll be the first to know.

Until then…

G’night eaters. 

Big Box of Apples

G’evening eaters!

How was your weekend? Because mine was fabulous!

Friday night was hilarious for so many reasons. The main reason was because my job as an editor for the school paper.

Ya see eaters, as an editor I work with students both older and younger than me. And usually I don’t know them other than through the paper. So when we do end up at parties together it’s more than interesting to see if we stick to the editor-writer relationship or if we just act normal.

The best nights, though, are when we switch back and forth, which is exactly what happened Friday night. What I’m trying to say is that a writer tried to kiss me and then fell on the ground.

It was hilarious, but then maybe you had to be there.

Saturday was even better.

I had a lovely lazy day followed by a lovely relaxing night. I spent my night sipping beers and bonding on my friend’s porch. And then I got a giant box of apples.

Allow me to explain:

Manly friend has a very good friend, Will, that lives and works on an apple orchard. Him and I barely know each other, but since manly friend will be living with him once he returns from the Great Green North he decided that we need to start being friends. So when he was loading up his truck full of apples to come for a visit he added a box for me.

Smallest apple ever?

And honestly, eaters, I couldn’t be more thrilled, for both the apples and to hang out with Will more.

And today?

Well today I was wonderfully productive. I did work and napped and hit up EF, of course.


Organic spinach, Twin Oaks tofu, organic canned tomato products, EF cheddar cheese, organic baby ‘bella mushrooms, Justin’s maple almond butter, cayenne pepper, Edensoy soy milk, EF vegetable broth, organic red onion, whole wheat pastry flour, and organic artichoke pasta.

I’ve got big plans for this week, eaters. The biggest being to use up some of these apples before they go soft. So with that, I’m declaring this week the week of all apples, all the time.

Because while I know that most of you don’t have a giant box of apples around (though you should), I do know that farmer’s markets are over flowing with them right now. So let’s kick off fall with more than an apple a day.

I’ve already eaten three today. How about you?

G’night eaters.

Platonic Cupcakes

Hi eaters!

M’gosh, I’m in a glorious mood. Maybe because it’s Friday. Maybe because the sun finally came out after days of gross grayness. Maybe because I found out manly friend is flying in the 1st! Or maybe because I realized that my dresser is the perfect height for a standing desk so now I can work and dance at the same time.

Maybe because you’re gorgeous and wonderful and reading me gush about how happy I am.

Or maybe it’s F, all of the above.

It’s probably that one.

And if you’re not in an absolutely glorious mood than let me help you with this fan-freaking-tastic dessert. This dessert will help you hold on to summer for a few more bites. Ready, set…s’mores!

But first, a funny story.

I had this friend that we’ll call Jeff. I, being the completely oblivious ‘Baby that I am, didn’t realize that this guy had taken a liking to me. I thought he was just an awesome friend that was always willing to hang out and didn’t mind when I rambled on about stupid stuff.

Until one night…

I was having people over to my apartment, him included. For whatever reason we went into my bedroom (I think we were taking shots and didn’t want people to mooch). And he took the opportunity to make his feelings known in the form of a big fat kiss.

I was flabbergasted!

Oh baby.

Manly friend was in the other room. And while Jeff and I were certainly good friends, it was still akin to how you would feel if that guy you occasionally chatted with in chemistry suddenly tried to lick your face.

I quickly explained to Jeff my situation (manly friend wasn’t technically my boyfriend at the time, so it was complicated) and asked him if we could still be platonic friends.

Yes, eaters, I used that line. His line was much better.

“So it’ll be like Lucky Charms without the marshmallows,” he asked.

Yes, Jeff, just like that.

Jeff and I were able to be friends for a little while longer and it became a joke for Jeff  to ask if we could get together to make s’mores.

You know, eaters, because in this joke “making s’mores” meant sex.

Of course it was only a joke. I always told him that while I loved s’mores, I wasn’t going to hop into bed with him.


And ever since then s’mores have had a strong connection to purely platonic friendship.

That’s why, when I realized that I had a tub of vegan fluff lying around and Janet, my purely platonic lady friend, requested cupcakes for her birthday, s’mores cupcakes seemed very fitting.

Platonic S’mores Cupcakes

Adapted from Angela

1 c non-dairy milk

¾ c sugar

2 T honey

¼ c coconut oil

1 T apple cider vinegar

1 T vanilla extract

1 ½ c whole wheat pastry flour

1/3 c unsweetened cocoa powder

1 t baking leavener*

 pinch salt

1 c honey graham crackers/cookies, crushed

1 ½ T Earth Balance, melted


12 cupcake papers

*I get confused between baking soda and baking powder, as I’m sure a lot of people do. The original recipe called for baking soda, but I used baking powder, so my cupcakes didn’t rise. Baking soda reacts with acidic ingredients (ie-vinegar), whereas baking powder doesn’t. If you want airy cupcakes and only have baking powder than leave out the vinegar. Personally, I liked the dense, almost brownie-like cakes I got.

Preheat the oven to 350 degrees.

Mix the wet ingredients and the sugar in an adequately sized mixing bowl. Then add the flour, cocoa powder, leavener, and salt. Mix until everything is incorporated.

In a separate smaller bowl mix the crushed grahams with melted Earth Balance.

Spoon a small scoop of the graham mixture into the paper-lined cupcake tins. Then spoon in the batter, filling about 2/3 of the way up.

Bake the cupcakes for about 20 minutes, until a toothpick comes out clean. Then leave the cupcakes to cool completely.

Once cool, turn on your oven’s broiler. Spoon enough fluff on top of the cakes to cover them and then place them under the broiler for about 2 minutes.

Don’t walk away! If you do, things will burn and you will set your smoke detector off.

Take the cakes out when the fluff is golden to slightly burnt, depending on your preferences.


And g’night eaters!

Thai Gravy?

Greetings eaters!

You’ll be happy to know that I stayed below my drink limit of 4 beers last night. Even still I’ve had a killer headache all day. The back left side of my head has been stabbing all day.

So between that and my ever growing “To Do” list, today has been a marathon. But a marathon that ended with good food.

As I mentioned yesterday, today was m’friend Janet’s birthday. Since we already had our raucous fun last night tonight we did a calm dinner with the ladies. Of course, being half brain dead tonight the only pictures I got were of the food.

My food.

My food was awesome, though, so that counts for something, right?


Janet chose Tara Thai, which may or may not be a chain.

Ya see eaters, m’dear friend Peach has been talking about Tara Thai for as long as I’ve known her. She says there’s one in Richmond, VA. In doing some research I did find a chain of them spread throughout Maryland and Virginia. BUT I did not find the restaurant in my ‘Boro.

And this restaurant was dripping with that family owned, hidden gem charm that no chain could ever reproduce.

So I’m thinking it’s a coincidence. But that’s really neither here nor there. What is here (or there) is the food.

Just like at your finer hibachi eateries, with your entrée comes a small salad dripping in the most delicious peanut sauce.

I don’t know what’s in this sauce. I’m not going to ask. I’m certainly not going to try to recreate it.

I’m just going to marvel at how amazing it makes simple romaine lettuce. And try to resist licking my plate when the waitress is around.

(Oh, and is waitress still an appropriate term? I rarely hear it anymore, but I don’t necessarily find anything wrong with it. What do you think?)

Once our salads were eaten, we all patiently waited for our entrees. I think all five of us ordered something noodly, so it was an exciting night.

When my dinner finally arrived I almost couldn’t wait long enough to take pictures.

I ordered Rard Na with tofu. This was thick egg noodles with vegetables, tofu and a gravy sauce.

Oh you're a saucy one, aren't you?

I was a little hesitant at first, because when I think gravy I think mashed potatoes or country fried steak. I certainly don’t think noodles and tofu.

Luckily, though, this gravy was nothing like Bree’s. it was just thick and flavorful enough to give this dish some oomf without being sickly sweet or thick. Everything was so good that I felt the need to beast this a little too much.

In fact, everyone beasted their dinners. When five college girls clean their plates when some of them plan on hitting up the bars after is really saying something in my book.

With bellies full of noodles we all headed back to my humble abode. Because come on now eaters, it’s not a birthday without some kind of cake, right?

You’re darn right!

I’ll save that for tomorrow, but I’ll give you a hint.

Any guesses?

G’night eaters!

WIAW: Random Ivy

Hiya eaters!

It’s Hump Day! Thanks deities it is, too! I feel like it’s been an eventful few days, but really it hasn’t.

How about you? How is your week shaping up?

Tomorrow is m’friend Janet’s birthday, so I’ll be baking cupcakes and going out to dinner with her and some others tomorrow. Tonight we’re all going out for a few drinks. But first let’s talk about yesterday.


Scrambled eggs with Daiya, jalapeno Tabasco, and pepper.

For some reason on Sunday that idea of runny yokes or yogurt or toast seemed utterly unappetizing. The only thing that was on my mind was a pile of super fluffy scrambled eggs with a little bit of cheese and plenty of pepper.

Why is there a random ivy plant in my pictures? Why not.

It’s something so simple that I’d completely forgotten how good it can be. This time I added a few drops of green ‘Basco to the eggs before I cooked them.

Mmmm! It gave them an extra bit of bite.


I skipped Zumba yesterday because the last thing I felt like doing was bouncing around to weird remixes. Instead, I beasted some weights. By beasted, I mean I did some intense full body supersets making a point to target most muscle groups.

After the gym I had a lovely revelation that I would now like to share with you.

As I was walking from the gym to my humble abode I passed a group of those super skinny minis with the exposed clavicles and the thighs that don’t touch. AKA — the girls I always wanted to look like.

Ya see eaters, as a super shorty I used to think that I needed to be a stick figure. I guess I thought that since I was short than I had to be thin to actually qualify as petite. And if I wasn’t an overly thin girl than I would look twice as plump because of my lack of height.

But as I was watching that gaggle of girls walk by I wasn’t envious in the least. Instead, I couldn’t help but think about how weak and overly dainty they looked. And in comparison, I felt powerful and healthy and real.

It was a great moment. And with that glow radiating all around me I made a healthy, real lunch.


Massaged kale salad with bell peppers and BBQ kidney beans.

No matter how many goodies I put in a salad I still get tired before I reach the bottom. So I tend to make my salads a little on the smaller side and add something else on the side.

Half a toasted pita with melted Daiya.

This was the closest I’ve gotten to a grilled cheese in far too long. As in, I don’t remember the last time I had anything even similar to this. Maybe before I became a vegan?

Yeah, it’s a real shame.


S'mores Z Bar.

I bought this bar instead of the Halo s’mores bar because I’m cheap with my money and my calories. I saved about a 1/3 in each category and gained a little in volume. All of that makes me very happy.

Oh, and how did the bar taste?

Good enough. The marshmallow flavor wasn’t as pronounced as I was hoping, but since I’m pretty sure the flavor I associate with ‘mallows is really all due to some funky chemical I certainly can’t complain.


Spinach, red onion, and black olive pizza.

This was also kind of a shame, as in I ate this because I hadn’t gone grocery shopping yet. But really, the pizza from my school’s pizzeria isn’t half bad. Actually, it’s more than half good when they don’t put pounds of cheese on it. And this time, not only did they not overload it with dairy, but they also rinsed the canned metallic flavor off the olives.

Alright, now that I’m done talking about yesterday it’s time to get ready for tonight. It’s going to be a hoot and a half (as long as I stick to my drink limit, otherwise tomorrow will be negative a hoot or two).

So while I’m out living it up, answer me this:

Have you ever had a positive revelation about yourself? If so, please do share.

And how many drinks do you limit yourself to in a night? Or do you not limit yourself at all?

G’night eaters!


Gentle Nutrition

Hi eaters!

Did ya miss me?

Well, I had an absolutely amazing evening with Papa. We went to Natty Greene’s and talked a lot. Gosh, I always forget just how much I miss my family until I get to see them.

Luckily, I already have plans to visit Papa and co with manly friend over my fall break. So at least this time I know when I’ll be seeing him again. That makes g’byes a little easier.

(M’gosh, my high school self would be so freaking shocked that I’m saying all this.)

Anyway, it’s high time I talked about something that’s been on my mind for a hot minute:

Gentle nutrition.

If you’ve read Intuitive Eating you know what I’m talking about. If not, let me give you the rundown: it’s the idea that you should make the healthiest choices possible that will still leave you satisfied.

Example: if wheat bread is available and you like wheat bread than choose that. If both cookies and baked apples are available, but you don’t like baked apples and would rather have a cookie, than choose the cookies knowing that you’ll probably end up eating them later because you felt deprived and because you know you’ll have plenty of other chances to make healthy decisions later on.

Frankly, this idea totally rocked my world.

You mean if I make a conscious decision to not make the healthiest choice it’s not the end of the world? You mean I should think of each choice as a new chance to be healthy, rather than as a chain reaction?

Yeah, this is life-changing stuff.

So armed with this new approach to eating choices, I decided to try and change, or at least impact, my ‘mates lives.

Ya see eaters, my ‘mates aren’t exactly healthy eaters. They love cheese. And white flour pasta. And snack bars. And ice cream. And they hate vegetables. And beans.

But they’re so very wonderful and open-minded, so they agreed to be part of my little project let me feed them weird things.

First up, black bean brownies. (I followed Made in Sonomas’s recipe.)

I’m way tardy to the party on this recipe. Frankly, I was beyond skeptical about this one. And so were my bean hating ‘mates. (They made it very clear that they hate beans.)

Two cups of fresh cooked black beans.

But despite my skepticism, I went ahead with the brownies. And added plenty of chocolate chips.

Bulk bins means buying chocolate chips in bulk.

As soon as I took the brownies out of the oven, my ‘mates walked into the kitchen and marveled at the fact that they actually smelled like brownies.

A big bean-y slice.

But that amazement ended short of taking the first bite. That was all me.

So I cut a small slice, took a deep breath, and sunk my teeth into…something that tasted like a brownie.

I was shocked. They trusted me enough to take a bite themselves, and they were even more shocked.

Between the three of us, the whole batch was gone in a few days.

No, these didn’t taste exactly like the brownies you get from a box. But we all ate them (even though there is a box of brownie mix in our kitchen), because we wanted to eat them and they were the healthiest choice.

And that, eaters, is how gentle nutrition works. Pretty awesome, right?

I sure think so. In fact, I think it’s awesome enough to warrant making this into a little series. From time to time I’ll post gentle nutrition recipes — ones that wouldn’t be as healthy as foregoing the food, but that are certainly healthier than some alternatives.

What do you think? Would you be interested in that?

Please let me know either way.

Thanks and…g’night eaters!