Dark Chocolate Chunks

Sweet Potato Gnocchi

Hiya! Can you believe tomorrow is already Friday and there’s a whole night of great TV ahead!? Sounds good to me! đŸ™‚

After work, I stopped by the Farmer’s Market. I had brought $20 to spend with me, so I did a loop first to check out what they had, and then went back and bought the things I wanted. I spent exactly $20, and did REALLY well.

I got:

  • 1 bunch fresh sage
  • 1 bag of spinach
  • 1 bag of kale
  • 2 turnips
  • 2 cucumbers
  • 2 pink lady apples
  • 2 fuji apples
  • 2 sweet potatoes
  • 2 white potatoes

My CSA starts the first week of June, so I cannot wait! I’m basically paying $22 a week and am supposed to be getting 6-8 types of produce every week. I’m so excited to see what they give me and to try new fruits and veggies. I’ll probably still go to the Farmer’s Market a little bit to supplement what I get in the farm share, but I’m going to play it by ear because this is my first time ever doing a CSA so I’m not even sure how much I’ll get exactly/how long it’ll last. All I know is I’m excited for it to start!

My post from earlier really did pump me up a bit and reading all your comments about loving biking made me smile. I went for a nice ride after work and was speedier than usual! I think I’m getting the hang of biking more, and I came back and was a bit sweaty so I feel like I got a good workout. Here are today’s stats:

Distance: 8.01 miles

Duration: 34:25

Avg. Pace: 4:17 min/mile (!!)

Avg. Speed: 14.0 mph

Calories Burned: 449

I felt so good during the ride, and I kept glancing down at my Garmin and was going over 15.0mph during a lot of the ride. On the past few rides I was struggling to get up to 15, and this time I wasn’t even focusing on speed too much and was going that fast or faster! Exciting stuff. đŸ™‚

For some reason I woke up today and my first thought was Sweet Potato Gnocchi. Now I have never in my life made gnocchi, or even attempted it, and the thought of making homemade gnocchi makes a lot of people cringe. I decided to give it a go and looked up some recipes today to get an idea of the process and then sort of made my own. While I was biking, I baked 2 sweet potatoes for 1 hour at 400 degrees (not advisable but no fire here) which sped up the whole process greatly.

Ingredients:

  • 2 medium sweet potatoes
  • ~2 cups whole wheat flour
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice

I started by putting the cooked sweet potatoes in a large bowl after removing the skin (which came off easily). I mashed the potatoes up with a potato masher, but a ricer is supposed to work better (but I don’t own one).

I let that cool for about 15 minutes (so the egg doesn’t scramble!) and then added the egg, salt, and pumpkin pie spice.

I mixed that together, and then started adding the whole wheat flour, 1/2 cup at a time.

I used 2 full cups of flour, but you’re supposed to go by texture, not measurements, because it depends on the size of the egg, potatoes, and the humidity in the air. You want the dough to not be sticky, but want to be careful not to add too much flour so it stays fluffy. Once you’ve gotten it to your desired texture, put flour down on your counter and place the ball of dough on top of the flour.

Cut the ball into 4 segments.

And keep the flour close while you roll each of the four sections into logs. You’ll need extra to keep it from sticking to your hands/the counter. Not gonna lie, this part was a bit tedious.

Then you want to cut the log into gnocchi sized pieces, about 1/2 – 3/4 inch thick.

Repeat until all of the dough is cut.

Salt and boil a pot of water, and gently place gnocchi in the water. Once they start to float, leave for another 1-2 minutes. Remove them with a slotted spoon into a colander, and then top them with your sauce of choice.

I made an Almond Butter Sauce:

  • 2 tbsp soy milk
  • 2 tbsp almond butter
  • 1 tbsp soy sauce

Microwave for 30 seconds and stir together. I tossed 1/2 of this sauce with a batch of the gnocchi.

Tada! It turned out pretty good! Not the best gnocchi I’ve ever had, but I enjoyed it and the sauce went really well with the sweet potato. This would be a great sauce to make with the Sweet Potato Ravioli. The gnocchi were a little heavier than ideal because of the whole wheat flour. Most recipes called for white flour but I really wanted to use whole wheat. Next time I might do half whole wheat, half white, and I’ve also heard its good to mix some white/russet potato in with the sweet potato to get the right consistency. Either way, I’m pretty impressed with my first attempt ever at gnocchi and it was a lot less scary than I was expecting!

For dessert, I had an ice cream-less sundae that was out of this world!

I didn’t even miss the ice cream! In the bowl:

  • 1 chocolate walnut vitabrownie
  • 1 sliced banana
  • sprinkle of coconut flakes
  • drizzle of light Hershey’s syrup
  • drizzle of almond butter
  • 1 tbsp dark chocolate chunks

Amazing way to end that meal. This post is getting long so I’m going to go relax. Have a good night!!

Delicious Morning

Good Morning! I’m happy to report that I actually did go to bed around 11pm last night and slept until a few minutes after 8. The sleeping until after 8 was unintentional, but I was proud of getting myself in bed early and clearly I needed the sleep. I’m feeling really refreshed and well rested today which is definitely a good way to approach the day. Plus, its Thursday, which means tomorrow is Friday aka start of the weekend!

Today’s breakfast was not too shabby, either. I threw together ingredients for one of Gina’s breakfast cookies last night and it turned out fabulous.

Into the mix went:

  • 1/3 cup rolled oats
  • 1/2 scoop protein powder
  • 1 tbsp chia seeds
  • 1 tbsp almond butter
  • 2 tbsp light soy milk

What made this breakfast cookie so special was the mix-ins!

  • 1 tbsp unsweetened coconut flakes
  • 1 tbsp dark chocolate chunks
  • 5 dried strawberries, rough chopped

Presenting… The Chocolate Coconut Breakfast Cookie with Strawberries!

Ohhhh man was this good. I actually leave it in the fridge uncovered overnight because I think it dries it out a bit more and makes it more cookie like. I could pick pieces of this off the plate rather than having to spoon it up (obviously because I’m classy like that ;)). I looove this combo. Plus, if the chia seeds work the same as they did yesterday, I will be full for hours.

I also made an iced green tea to have with my breakfast cookie.

This is just as good as the ones at Starbucks and so much cheaper. I just did 2 green tea bags in a cup of hot water for 5 minutes, and then poured it over ice. Such a nice pick-me-up in the morning!

We have a team lunch today at Teaism because its our interns last day! Should be fun and this time I don’t have to shy away from snapping some pictures.

Have an awesome Tuesday!!

Chocolate Chunk Pancakes

Morning! I think this morning would have been a really rough start to my day had it not been for the breakfast that got me out of bed. It’s gloomy, hot, humid, and going to thunderstorm on and off all day. Not to mention the weekend can to an abrupt end and somehow its already Monday morning! Only one thing would do… pancakes!

Into the mix went:

I let it sit while I packed my lunch, and then heated up a pan. Last time I made them I used 2 tbsp milk and 3 tbsp egg whites, but the ratio I used today worked a little better, so this is what I’ll stick with going forward. The pancakes were perfect. I ended up adding 1/2 tbsp dark chocolate chunks to each of the two pancakes while they were in the pan:

And the texture of the pancakes was fluffy and delicious! The chocolate chunks got all melty since they were hot in the pan and I topped the them with 1 tbsp Crofter’s Asia and 1/2 a sliced banana.

There were literally chocolate chunks in every bite.

SO good. I think had it not been for these pancakes I wouldn’t be quite so cheerful this morning. Whatever it takes, right?

I’m a busy bee at work today. Be back after lunch!