This is a follow-up post from how to make your own Almond Milk recipe I posted to start the year. My family makes a lot of soy milk (which will be another post someday), but sometimes we like to throw in some fresh almond milk. We live in Lodi so there is an abundance of fresh almonds we usually get (often still in its shell). Almonds eaten this way are the freshest of any almond. Store bought just doesn’t compare. But for those not lucky enough to experience the country life, store bought will work just fine!
After making almond milk, you are left with this pulp. The pulp of course can be dumped as compost for your plants, but this stuff shouldn’t be wasted if you have the time to convert it into something else! Online, there are lots of recipes on how to use up almond pulp. My sister requested it be these Almond Pulp Thumbprint Cookies!
So far in the past month, I have changed jobs, happily shopped til I dropped, and over the first quarter of 2016, I have checked off most of my 2016 New Years’ Resolutions!!! I have checked off these ones:
- Become better at makeup.
- I have learned contouring, and have bought new brushes and higher quality makeup.
- I wear sunscreen every day now!!! I have finally found one that I really love. I put my lotion on my face in the morning, slather the Revision Intellishade tinted sunscreen with SPF 40 on top, and apply my makeup!
- Still lots to learn, but I am working on it!
- Get a facial.
- Got one. Didn’t really care for it, and since my skin isn’t bad at all, the facial person couldn’t really do much with my face. Thus, I felt like it was just a massage of my face, and apparently they did a gentle mask. It was whatever.
- Be more solid financially and independently.
- The hustle continues, and doesn’t stop, but I have made a very big step towards this goal by transitioning to a new job! Still on track for my ultimate goals.
- Understand the types of investments out there.
- Check mark. My new job is a wealth of learning opportunities and such a sexy industry to be in. Super excited for all the things.
The second quarter will be my goal #1 this year – improve upon my blog. Once I settle into my new job, I will spend whatever free time I have to learn about this! Also, my #4 goal this year (get skinny/get abs) is still incomplete, but I have consistently gone to the gym 3-4 times a week. This will also be the other focus of the second quarter.
To kick start the quarter, I made some Date/Almond energy bites, rolled in bee pollen and hemp seeds. LOVE the sweetness of the dates, some chocolate, cinnamon and vanilla that rounds it out. Delicious and it will be my snack of choice, rather than Cheez-its I’ve eaten the past week. You can add whatever seeds, nuts, dried fruits, milks, you want. The world is your oyster.
Growing up I really hated drinking milk. Milk that was plain, milk that had chocolate in it, etc. I hated milk in my cereal, I always preferred eating the cereal plain, straight out of the bag, straight crunchy. But I was forced to drink it every morning before school, since milk has calcium, and milk is good for strong bones. I later discovered soy milk and almond milk as alternatives, and my life dramatically became better. Hah! So I went through a period of time where I made smoothies with and drank plenty of soy milk and almond milk. I bought them from Trader Joe’s, but always felt that the almond milk there was a little lifeless. Not very creamy or full body. So I set my sights on homemaking almond milk to see if there was a difference. And there is! Homemade almond milk is creamy and delicious, and when its homemade, you can add whatever flavors to enhance it. Almonds kind of got expensive, so I don’t make it very often, but if you want to drink the difference, give it a try!
If you follow me on SnapChat, you might have seen that a few weeks ago, I snapped about tons of fresh peaches from my family’s tree, and snapped a story where I was making peach jam. That peach jam failed…since I didn’t have enough pectin and was too cheap to buy more at the time. However, my dad and sister, seeing that it was an absolute fail, and that I reused old jars, set out to re-make my failed jam. They bought new canning jars and my sister cooked the recipe. Now she is legitimately a Jam Queen. She has made 15 jars of jam (since we had SO much super ripe needed to be eaten peaches). Also, it is grape season here in Lodi. This year, due to the hot, dry weather, the grapes ripened early. Since Lodi is full of wine grapes, my dad went to go pick some and now, my sister has made grape jelly! Needless to say, we are a jam obsessed household now. My dad, being the French baker he is, has made croissants filled with jam (see picture below), and I can’t wait until the holidays, where I can make cookies!!! But since it’s summer, I figured crisps, and cobblers are the best to use our supply. I didn’t have an 8×8 pan, so I put the batter in cupcake tins. Turned out perfectly!!! So you can use either to get the same result – light, jammy, crispy, almond-y, and yummy. It’s perfect for breakfast!
As you may have noticed, I have a new Put a Ring on Annie logo! I had commissioned this new logo from my friend Joyce Lin, who is a fabulous artist. I would love to formally introduce her to you all in my next post. I wanted to do her justice for doing a great job and for putting up with my demands. But first, let me introduce you to Banana Walnut Muffins. Bananas are a favorite amongst so many people when fresh, and when they turn brown, they become this intense flavor-bursting specimen. It really takes over the space you are in with its smells. When baked, it’s comforting and warm. Warm is a good word to describe bananas. I am going to use it from now on. Like I said in my last post about Pumpkin Quinoa Muffins, muffins are an amazing thing – they can be frozen, thawed, and microwaved back to the day it was made. Also, it leaves blackish streaks in your baked muffins which makes it look swirly cool!!! If you haven’t noticed, please notice now – it’s super cool! It can even warm up your hands while you walk to the bus stop. True story – I do this everyday!
More pumpkin pumpkin pumpkin!!! I made these in an effort to conserve energy in the morning and grabbing and going with my breakfast as a leave the house to board a bus. I learned awhile back that you can freeze muffins and then when you want to eat them, place them in the fridge overnight and it should defrost. Pop them in the microwave and you have got a hot muffin! How fun and convenient!! It’s like when I learned you can do that with bagels – one of my obsessions. More on that obsession some day. These muffins are packed with nutrition – pumpkin, quinoa, spices. It is an easy way to pack quinoa into your routine if you don’t want to cook it all the time. Quinoa is very high in protein so you can eat it to fuel your day! It is basically a seed, and it is fascinatingly related to spinach, beetroots, and tumbleweeds (I actually once had a friend tell me that he thought tumbleweeds were fake things that crossed in Bugs Bunny’s path in the cartoon…I basically choked in laughter.) Anyway, these are perfect fall breakfast foods! Enjoy them today!
Breakfast – the most important meal of the day! Since I work now, I try to eat a large and healthy breakfast, and then snack through company food throughout the day. For dinner, I try to eat a big salad to offset my food offerings of the day. It is already fall and another year has gone by without achieving the elusive flat stomach – but now I’ve got coworkers who want to motivate each other to lose the fat! More pressure = more success? I hope so!
On another note, I can’t wait to maybe have a kitchen again so I can start creating for fall recipes! Stay tuned!