cooking & baking!! ^_^ (be prepared for pic attack!)

Sunday was GREAT!!!! I can't remember the last time I did this, spending the whole afternoon/evening cooking/baking/grounding goodies. It was sooooooo enjoyable, perfect "date" for a rainy Sunday. Besides of this, I went to yoga in the morning and did groceries, WF, Tj's and local supermarket. ($80 in total). I had all the intention to buy less and use what I have in the pantry, but then when I see fresh veggies/fruits, I just can't help myself! Gr......... will power = ZERO. But I didn't care too much, since I know I'd be eating them all!!! As long as I don't waste food, I am ok, right?

Okay. let's move to my food adventure.
Breakfast was boring but yummy: Tj's english muffin (double toasted), poached egg white, LC, Cinnamon Swirl PB, apple and blackberries.AM snack (on the road): Quaker True Delight (recycled pic)A very BROCCOLI Lunch (all leftovers): last portion of vegetarian lasagna, cheeseless cheesy broccoli puree, steamed broccoli and broccoli slaw with bbq sauce.Dessert: white fungus porridge and dark chocolate.I chilled out a little bit catching up some blogs and then immersed myself into the kitchen accompanied by some Easy Listening music. HEAVEN!!!

#1: Dill cornbread. Original recipe provided by Krista, here's my version

• 1 cup corn meal (polenta)
• 3/4 cup almond breeze
• 1 egg
• 2 tsp baking soda
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbp Tj's 10 seasoning
• 2-3 tbps chopped fresh dill

Mix everything and bake for 30 min at 425F. End result
It was amazingly delicious! Just the kind the I like. I had square 10 min after coming out from the oven.
#2: my first homemade Almond Butter. I've always wondering how to make it so I asked Ashley and she was so nice to provide me with detailed instructions. So, I made Roasted almond butter. It was soooooo fun making it, especially when the ball became butter, it was magic! End result
perfectly smooth, amazing roasted almond flavor! Perfection! I am already thinking what to make for the next batch. Because this 1/2 jar won't last for long.

#3: dates meal! I had some dry chinese dates that I didn't know how to have it. So, I grounded them and will use it for toppings. Like this: 1/4 cup Fage + strawberries + dates meal. Yek!! people, I officially ended my dairy free mode! I just miss it and felt my body craved it, so I will have them back, but in small portions! ^_^

#4: low fat/ low cal ricotta cheesecake. Original recipe provided by Ashley too, but I made some modifications. So, here's my version of it

• 1 cup part skim ricotta
• 1 cup firm tofu (I wanted to see how tofu works for baking and cut back on dairy)
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 packet vanilla whey protein powder
• 1/4 cup stevia
• 1 tsp vanilla
• juice of 1/2 fresh lemon
• 1/4 cup flax meal
  

Mix everything and bake for 40 min at 375F in the top rack and put a pan with water in the lower rack.
End result

#5: roasted rainbow carrots with dill
I've been wanting to make these for so long and finally got some fresh herbs and time to make it.

• 3 carrots (1 orange, 1 white, 1 pinky orange)
• 1 tbsp olive
• 2 tbsp balsamic
• 1 tbsp brown sugar
• 1/2 tsp salt
• 2-3 tbsp fresh dill

Coarse the carrots with the mix of the remaining ingredients and bake at 375 for an hour.I ended up everything around 8pm and had a delicious dinner: sauteed mustard greens with garlic, roasted carrots, barley risotto and smoked salmon (Tj's).Dessert: ricotta cheesecake with a blueberries sauce (just blend some frozen blueberries and some lemon juice).it was soooooo good, so smooth, perfectly sweetened. I went for another piece right after these
Such a fantastic dinner~~~ I enjoyed soooo much!

Question: Can you stick to a recipe? or you're like me who just to put some personal touch on every recipe?

oh... FAQ part 2 will come soon, if you missed FAQ part 1, check here!