protein pancakes + wedding update

Well, I’m officially done with work, the wedding is about a week away and my brain is literally in a constant state of movement. If you ever find yourself planning a wedding in Italy you might want to note that all your vendors will not be interested in your American punctuality and preparedness. No sir, they’ll all want to meet with you just ten days before the wedding to plan the whole thing basically. Which really messes with your American preparedness! So today we’re going to our reception venue to decide all the things that you lucky stateside brides probably would have taken care of months ago; the decor, the cake, the seating arrangements, logistics, etc. (And I can’t wait!!!)

So, do you want to know the thing that has gotten me through all these busy days? Protein pancakes. (I know, the health nut inside me reigns supreme as of late.) Have one at 8 a.m. and you’re full all the way to lunch. If you’re a person who works out moderately at least twice a week, you should get yourself some protein powder! It won’t build muscle, as most people think, but aid in muscle repair and help you recover faster. Plus, most women don’t get all the daily protein their body needs. (Calculate your protein needs here!) I usually have mine (Scitec 100% Whey Protein) within a half hour after a workout and every now and then during the week in a smoothie or a pancake. 

Protein Pancakes

(based on this recipe, makes 1)

2 egg whites

1 scoop protein powder

1/2 mashed banana

1/2 tsp cinnamon

1 tbs almond (or soy) milk

Combine all the ingredients together and pour into a greased pan on medium low heat. Cook a few minutes until you see little bubbles in the pancake, then flip (be careful!) and serve with fresh fruit.

Are you a protein powder fan? 

Ok, back to my stacks of to-do lists! Hope you're having a great week. :)

this weekend...

This weekend while Manu and ten friends frolic in Bucharest (a surprisingly fun and cheap European capital) the girls are planning a big bachelorette party for me! It's a surprise, so all I know is that it's tomorrow. I haven't heard from them at all this week because they're afraid to let anything slip in conversation!

[chiccetta, me, valentina, barbara, alessandra]

As you can see, they're crazy, so it should make for a raucous recap on Monday!

Married ladies, did you have a bachelorette party? 

banana coconut bread

Manu has never had banana bread. I know. Let that marinate for a second. And last year at the ripe age of 31 he had his first cupcake. It’s a travesty what my poor Italian is missing out on! So I’ve made it a point to acclimate him as best I can to more American cuisine. 

I’ve got the caribbean on the brain (honeymoon!) so I decided to tropicalize his first banana bread with some coconut flour. It added just the right amount of zing, but if you’re not a fan you can add any chopped nuts in its place (or chocolate chips!). 

What did he think of it? Well, being the Italian that he is, this morning he said he “wasn’t hungry” for my banana bread and was just going to have his daily espresso. (Side note: how they are never hungry at breakfast boggles my mind!) Who knows if he’ll even get a slice because I started stress eating (that’s my story and I’m sticking to it) and now half the loaf is gone. 

Banana Coconut Bread

2 very ripe bananas, mashed

1 cup whole wheat flour

2/3 cup coconut flour

1/2 teaspoon baking soda

pinch salt

1/4 cup honey

2/3 cup plain greek yogurt 

2 eggs

1 tsp vanilla extract

Preheat oven to 350 degrees. Grease a loaf pan with butter or olive oil and set aside.

In a mixing bowl, combine flours, baking soda and salt together. In another bowl, beat eggs with yogurt and honey, add the mashed bananas and the vanilla. Slowly pour the wet mixture into the dry mixture and mix until just combined. Pour mixture into the prepared loaf pan and sprinkle about a tablespoon more coconut flour on top. Bake for 35-40 minutes, or until golden and a toothpick inserted in the middle comes out clean.

[Print this recipe]

What’s your favorite banana bread variant? This version I made last year is up there for first place in my banana bread classification!

m&m wedding: countdown

The countdown is officially on, and not a day goes by that someone doesn’t ask me about the wedding, or in my case, remind me, “You’re getting married in two weeks!” I am? I am! Though a year and several months have passed since the day Manu proposed it feels like bam! all of sudden it’s here and it’s completely surreal. The process has been mostly hilarious, occasionally frustrating and I have a newfound appreciation for brides and event planners. 

But you know what? I’m ready. I was born ready. Evidence:

Yes, my friends, here I am at the ripe age of five, already a bride. 

-15 days to go. Let’s do this Manu!

P.S. Thanks Mom for finding this gem!

demystifying healthy: bulgur

“We definitely need more bulgur in our lives,” I said to Manu after I read up on the superfood grain. He said something along the lines of, “Yeah, ok, you can have your weird seeds and things and I’ll keep my pasta and pizza, thanks.” He is, as we know, not into health food. But bulgur really is awesome, and we need to eat more of it. Swap your rice or daily dinner starch for bulgur and you’ll add some great benefits to your meal.

Bulgur is high in fiber and protein which means it fills you up without adding tons of extra calories. Plus, it’s partially cooked so while it’s sitting in some boiling water (like you prepare cous cous) you can finish up the rest of the meal. It’s nutty and tastes like brown rice, but it has less fat, fewer calories and twice the fiber. Why am I just finding this out now?

Tabbouleh is definitely my favorite dish to make with bulgur, it’s practically summer in a bowl! 

Tabbouleh

(from this recipe)

1 cup bulgur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Do you eat bulgur? 

P.S. More from the "demystifying healthy" series: amaranth

Sources: 1 and 2

27

When I was 8, my aunt was 27. She was, for me, the epitome of cool adult. She had a white Nissan with a sunroof and we’d blast Paula Abdul in it and then go rollerblading. Every Tuesday night we had a sleepover at her house and it always felt like we were sisters. She got married that year too, and I remember thinking, “I want to be just like her when I’m 27...”

Well, I may not have the white Nissan, but today I’m 27, and I’d like to hope that I have half the awesomeness of my favorite aunt. 

[Thank you for being my childhood hero Joj; then, now and forever!]

Who did you look up to when you were little?

living in italy: little moments

The little, unexpected blips of life here fill me with a non-jaded sense of wonder that I hope never goes away. Moments like the conversation with the lady downstairs whose curlers in her hair bounce around as she describes what she's making for lunch.

Here are some little moments from this past week.

Manu and I visited the basilica to hear some potential wedding ceremony music last weekend. The choral director had us come after hours, as the sun was setting. He started to play, singing with all his might in the empty medieval church. Everything went dark until the only light came from the little lamp on his piano. After a few songs our priest came out of the sacristy, ready to go home and yelled out, "Close the door when you leave!" It made me laugh, thinking we'd have to close and lock the door to a 1,200 year old building.

Sunday morning is all abut the stroll. From about 11 a.m. until lunch time (1 p.m.) everyone's out strolling, and now that it's almost summer, the stroll area has moved from the main avenue in town to the part near the cathedral and the castle where a nice breeze from the adriatic sea lilts by.

Here's a little part of the dessert table from the wedding we went to last weekend. It was madness, and even after our 7-course meal, people ravaged that table like they hadn't eaten in days. And this wasn't even the end! Afterwards there was wedding cake and a gelato station. Everyone kept asking me if we eat as much at American weddings and though it might depend on the wedding, I'm pretty sure we don't.

Speaking of eating, we had an intimate terrace lunch with 22 friends (we barely fit on that terrace) and at one point there was a moment of mayhem when the boys realized there wasn't any parsley. "No...no...no...we need parsley. Who forgets parsley?!" They were upset. Because parsley really ties the pasta and clams together. Finally they found some and everyone was happy. Here they're eating raw mussels. Afterwards there was grilled octopus and giant shrimp. For dessert, limoncello soaked strawberries. Yup, just your standard friend BBQ!

Hope you're enjoying the little moments wherever you are in the world!

breakfast strawberry bread

The beach was packed for the May 1st holiday here in Italy (Labor Day) and at a certain point in the afternoon I looked around and thought, “Where’s a video camera to share this with my blog friends when I need one?” 

The sand was blanketed with towels, teenagers sprawled on top playing cards, doing crossword puzzles and admiring their tans. These enter in the canon of “Typical Italian Beach Activities.” Also to be included in that list: volleyball, soccer soccer soccer, eating gelato (always at 5 o’ clock), drinking espresso at the beach bar, not using sunscreen, grilling. Yes, we did all those things (I was the American with the 30 spf though) and it was heavenly. Yesterday felt scarily like a Monday and so I was in need of a fun breakfast. 

If you don't have any almond flour on hand, it's super easy to make. Just pour the amount you need (here it's 1/3 cup) of almonds into a food processor and pulse until they're the consistency of flour. Done!

The berries make this bread so moist and sweet, yet the flours balance it out with a nice nuttiness. You can hardly tell there's no butter, oil or sugar. Plus that added tang of lemon really brings out the sweetness of the berries! If honey just doesn't cut it for you though, you can always substitute sugar instead.

Breakfast Strawberry Bread

1 cup fresh strawberries, chopped

2 tbs lemon juice

1 tsp lemon zest

1 cup whole wheat flour 

1/3 cup almond flour

1/3 cup coconut flour (unsweetened)

1/2 teaspoon baking soda

pinch of salt

1/4 cup honey

2/3 cup plain greek yogurt 

2 eggs

Preheat oven to 350 degrees. Grease a loaf pan with butter or olive oil and set aside. In a bowl, mix the strawberries with the lemon juice and zest and set aside. Combine flours, salt and baking soda together in a large mixing bowl. In another bowl, beat eggs with yogurt and honey. Slowly pour the wet mixture into the dry mixture and mix until just combined. Gently fold in strawberries. Pour mixture into the prepared loaf pan. Bake for 40 minutes, or until golden and a toothpick inserted in the middle comes out clean.

[Print this recipe!]

So, it's finally May and that means I have two weeks of work left and then a week to decompress with my Americans who are coming for the wedding. Basically I'm out of my mind excited and it's getting harder and harder to concentrate on anything else! 

Buon weekend my friends!

P.S. Similarly lovely loaves: Chocolate Zucchini Cake and Blood Orange Walnut Bread