Cornbread, Carrots, and Congrats

>> Thursday, August 12, 2010

We've been receiving a lot of feedback on our Healthy Living Celebration -- and, at least so far, all of it has been positive! So much, in fact, that we'd like to continue featuring your stories in the future. And of course, you can always submit material to us for consideration (How to? It's in our Reader Spotlight section). We still have many more stories to go. So many that we'll actually be featuring them until next week.

If you're new or would like to catch up, here's what we've posted so far:
  • Laura overcame her eating disorder to embrace exercise.
  • Josie quit being a quitter to get healthier and fitter.
  • Chrissy found her inner athlete and rolled her way to running.
  • The Nerdy Runner learned to love whole foods and marathons despite her busy schedule.
  • Ashley (yes -- that's ME!). Enough third person. I share part one of my healthy living story: How I understood health as a child and struggled to find my way.

So, more great stories to come later today, tomorrow, and next week. But now it's time to announce our lucky SHUTTERBUG giveaway winner: Mjirsch, who wrote us: "I am loving your blog! I'm a new reader and think your pictures are great! Hoping to try out some of your recipes and perhaps take a few pictures!"

Congrats! We'll send your pretty trivet out to you as soon as you can get us your mailing address.

If you didn't win -- don't fret. We're so close to reaching 2,000 subscribers that we can smell YET ANOTHER giveaway. Yup. That's right. Once we reach this milestone, be sure to check back for your way to win. Back to breakfast for a moment.

This morning I sauteed some carrots and peach slices in a cinnamon-maple-ginger sauce. Carrots for breakfast may sound strange, but they are sweet and soft. They also pack a dose of vitamins A, C, and K. I'm pretty sure we could ALL use a little more vitamin K in our diets. To make this dish for one, all you need are 2 carrots (peeled and chopped as shown), 1 peach (peeled and chopped as shown), 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon ground ginger.

Method . . .
  1. Heat a tablespoon of sunflower or canola oil over medium high heat.
  2. Toss in the carrots and cook until softened, but still slightly crisp -- about 6 minutes.
  3. Mix together the maple syrup, cinnamon, and ginger. Throw it in the pan and mix.
  4. Add in the peach slices and cook another couple minutes.
  5. I also tossed in a couple fresh basil leaves for good measure. (After the heat was off.)

I also made some vegan pumpkin cornbread last night. It was great for dinner, it was great for breakfast. It's really an all-day kind of cornbread. Not too sweet or savory. It's healthy, too.


What you'll need . . .
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup stone-ground cornmeal
  • 2 tablespoons Bob's Red Mill egg replacer plus 6 tablespoons water (or two eggs)
  • 1 cup pumpkin puree (wanna make your own?)
  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • 1 cup corn kernels (we used canned no-sodium)

Method . . .
  1. Preheat your oven to 400 degrees F. Lightly grease a 10-inch pie pan (or 9-inch square baking pan) and set aside.
  2. Whisk together the flour, baking powder, salt, and cornmeal in a large mixing bowl.
  3. In a smaller bowl, whisk together the pumpkin, oil, maple syrup and egg replacement (or eggs).
  4. Punch your fist (ok, just lightly!) into your dry ingredients and pour the wet ingredients into the impression you make.
  5. Mix together until JUST incorporated with a spatula. Then fold in the corn kernels.
  6. Pour batter into your prepared pan. Bake for 25 to 30 minutes. The bread will be lightly browned and slightly firm to the touch.

In honor of the whole shutterbug thing, I'll share my secret photo-taking pose. Yes. The photo above shows how I take a lot of my photos. They're almost always taken over the kitchen sink (where there's a big window), atop my trusty wooden cutting board . . . while I'm teetering on a dining room chair.

Here's my question for you all: What's the strangest thing you enjoy eating for breakfast? Of course, we all think green smoothies are pretty crazy. But what other kinds of healthy foods do you consume? I'd (rather selfishly) love some ideas to spice up my mornings!

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