Blood Orange Upside-down Cakes with Sage

It is the end of April. And with that comes.. May, a month full of excitement and anticipation of a good summer season. The weather here in NY has warmed up and though it is predicted to drop again on Monday with May around the corner my spirits remain high.

To me blood oranges scream summer. They come out and shout it with their tart, juicy, deep red goodness. Paired with a moist almond cake with just the right crumb and fragrant sage we have a treat fit for any pre-summer celebration. I ate these for breakfast with a large cup of mint tea. They would go great accompanying a picnic or eaten after dinner…preferably on a porch, in a rocking chair and listening to crickets.

Blood Orange Upside-down Cakes with Sage

1 orange

3 tiny blood oranges or 1 large blood orange

1/4 cup plain greek yogurt

1 tbsp dark muscavado sugar (this requires a bit of work to keep from clumping together, I love the stronger molasses taste but light or brown sugar would also work)

1 tbsp honey + more for drizzle

2 tbsp + 2 tsp olive oil

1 tsp vanilla extract

1 tsp fresh orange zest

1 egg

1 tbsp ground flax

1/4 cup millet flour

1/4 cup brown rice flour

2 tbsp + 2 tsp almond meal

1 tsp baking powder

1/4 tsp baking soda

1 tsp of juice (I used the juice made from segmenting the oranges)

pinch of sea salt

fresh sage leaves

1/2 tbsp ground cinnamon

Preheat your oven to 350 degrees. Segment the oranges and set aside. In a large bowl mix the flours, almond meal, baking soda, baking powder, salt, and cinnamon – set aside. In a separate bowl combine the flax, honey, olive oil, vanilla extract, sugar, zest, and juice. Then stir in the egg and yogurt. Add the wet to the dry and stir to combine. In a muffin pan (grease if necessary) criss-cross leaves of sage in the bottom of nine compartments. Spoon a little of the orange segments on top, then a drizzle honey. Add a spoonful of batter next, I had just enough batter for this so start with a small spoonful in each until it is all used up. Bake for around 30 minutes or until cooked though and golden brown on the edges. Remove from oven and carefully use a dull knife to flip them out of the pan. Cool and enjoy. Keep leftovers in the fridge.

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Yogurt Bliss

This morning was something new for me…. Trader Joe’s Mango Apricot greek yogurt.  A wonderful flavor. 🙂

Layered with chia seeds, cacao nibs, cinnamon, almond butter, brown rice puffs, and Udi’s granola.  And a dollop of raspberry jam on top, of course.

This kept me full for hours!

Lunch was a veggie wrap from publix

Every veggie they offered [minus jalapeno’s plus provolone cheese] on a sundried tomato wrap.  This was alright, I made the mistake of putting oil and vinegar on it which made everything a bit of a mess.

Song for thought:

“Knights at Cydonia” by Muse

Granola Morning

I am sticking to my goal of less reading/more sleeping this week.  Problem – I’m still not getting into bed early enough due to non reading business.  Never fails I guess.  Next week…I’ll catch up on sleep then 🙂  I didn’t even have time to get on here yesterday but breakfast was a good one.  Trader Joe’s honey greek yogurt was a blessing to a time-crunched morning.  Topped with almond butter and Udi’s granola I was ready to start the day.

I wish I could share crazy fun adventures that occur between meals, but I am sitting in front of a computer.  The epitome of non-excitedness.  I have been on a brain freeze lately concerning my most recent project which doesn’t help matters.  One thing I can say, however, was how awesome lunch was.  I picked up this frozen meal from trader joe’s and was excited to give it a whirl.

*Note – I am sans kitchen this summer and doing the best I can with only a fridge and blender at my disposal.  I usually am not a fan of frozen meals, I find them to be rather bland and watery.  This was AMAZING though.  I was quite surprised.

The sauce was so flavorful and spicy, rice was fluffy and perfect.  I was in shock, definitely getting again.  This is a combination not to miss out on.

Paired with an ice cold organic carrot juice and I was set. 🙂 🙂

After work was a combo of racing around, with a peanut butter chocolate chip larabar, best new flavor!  And fighting my was through a 20 min monsoon.  One minute a perfectly fine sunny afternoon, then right as I begin to look for parking a complete downpour.  I found the smallest umbrella known to mankind in the car and made my way through streets with literal flowing rivers on either side, to meet a friend for dinner.  I became stranded at the end of the last street and found myself with no other choice but to walk straight through an ankle deep puddle.  Non-water canvas shoes and all.  This made for a rather delightful mood I assure you.

Dinner was a slice of fresh spinach, mushroom, and black olive pizza.  It was amazing as you can see from the picture.  I was in such a distracted/I’m soaking wet daze that my mind overlooked the need to take pictures 😮

Let’s hope tomorrow is a tad more dry!

Wednesday is dancing – 😀

Question:  What extreme weather conditions have you been caught in lately?

I Won’t Get Out of Bed

So this morning was one of those mornings.  Starting the day was the last thing on my mind.  Second to last thing..making breakfast……First thing?   Eating Breakfast.  Don’t you love that combo.  The need to get to work on time resulted in a yogurt bowl.  For me this is emptying a container of yogurt into a bowl and covering it with any and all at hand.

This morning was a vanilla Trader Joes greek yogurt, with ground flax, raspberries, kashi cereal, granola, almond butter, and shredded coconut.  This was amazingly tasty and kept me full all morning!

For Lunch today I had leftover pizza from last night 🙂 and an organic plum.

Something to note about my current living conditions, I ended up interning this summer at the last minute about 4 hours from my hometown.  This resulted in me being lucky to snag a dorm type room which = no kitchen.  I don’t even have a microwave.  I have a fridge with a freezer that allows me to freeze one, maybe 2 if I’m lucky, banana’s at a time.  And my magic bullet.  This is what I use to come up with meals everyday….don’t get too excited!  So for dinner tonight I had vegetable soup, from a can.  The epitome of gourmet.  I doctored with spices and accompanied it with crackers and hummus.

Let me just say that this hummus tastes like a pizza in a container, it’s AWESOME!  I couldn’t believe it the first time I tried this.  Trader Joes white bean and basil hummus.  I had it the other day in a sandwich with spinach and tomato paste and it was like eating pizza, I swear.  Try it.

Then it was ‘mini’ peanut butter jelly time.

Did anyone out there have to deal with dorm cooking?  How did you cope?