Tuesday, August 26, 2014

WIAW: A Snackin' Kind of Day + A Simple Socca Recipe (vegan, gluten-free)

I am in my first week of my post-bacc program and on my way to becoming an RD.  This week has been full of so very much, and I hope to be able to share my journey on this blog soon.

But today - lets talk food! 

Today was one of those days where I wanted all the snacks, all the carbs, and all the sweets. Give them all to me, please!

Today was one of those days where I didn't feel like eating big meals all day, I just wanted to eat snacks. I do what I want!

Today was one of those days where I realized, OMG, I am really doing this - I am a student now! Holy moly. 

Today was one of those days where I got some good advice about embracing transitions from the dearest of all them all, Marla. (PS: have you made Marla's Raw Tomato Sauce yet? I've got heirloom tomatoes waiting for me in my fridge...)

"Things will happen as they are meant to. Sometimes it takes a lot to be accepting of that. Breathe and know that good things will come."


So, all in all, today was a good day. This is What I Ate Wednesday!

I woke up bright and early to get ready for my morning at school. It was a foggy morning, and I wanted some toast. My lovely friend Lauren recommended a new-to-me gluten-free bread, Canyon Bakehouse, to me. I toasted a slice this morning, slathered on some almond butter, honey, and flax seeds, and smiled. I'm not a big bread person, but if it's slathered in all the right stuff, it is darn good. So good, I had another slice!

Gluten-free toast with almond butter, honey drizzles, & flax seeds - plus one more slice, not pictured

I think my morning Organic Chemistry class scared my appetite off for a few hours. Either that, or that toast lasted me a long time...despite not a ton of protein. I had a green smoothie as a second sort-of breakfast during my second class. 

Smoothie with ice, greens, coconut water, almond milk, coconut oil, Vega One Vanilla

Then, it was home for exercise and study-time. I did a HIIT exercise courtesy of The Fitnessista. I love her blog, and whenever I want to switch things up (and get my butt kicked), I will do a few of her You Tube workout videos, in my living room (which is tiny). Today I did Tabatas and strength training. Lets just say, I am already sore. 

Post-workout late lunch was some leftover chicken thighs and padron peppers. 

Chicken thighs & padron peppers - hard to make chicken look pretty

And then some trail mix to keep me awake studying...

Yes, those are white chocolate chunkers

And then dinner. Let me tell you about this dinner! I wanted allthecarbs and also wanted to use up some shrimp I had in the freezer. So, I made a good ole socca in my cast iron skillet. Then, I cut myself a hearty slice, slathered some pesto on, and topped it with some shrimp n' greens stir fry. 

My socca masterpiece - socca with pesto & shrimp stir fry & nutritional yeast

And of course, sprinkled it with nutritional yeast. 

This was so, unexpectedly good.

I finished off my night with a few bites of coconut ice cream (spoiler alert: not as good as real ice cream). 

Now, let me share my lazy socca recipe with you. Socca is made with garbanzo bean flour. It's dense and fibrous. I was so full, I couldn't eat the portion on my plate.

There are a billion different socca recipes, and the great thing about them is they are so customizable. You can make them sweet or savory simply by including certain spices, or you could even put sautéed veggies in the socca. 

Here was my method, which is very lazy, compared to say, Mark Bittman's

The Lazy Girl's Socca
Vegan, gluten-free, makes 1 big socca (2 servings)

1 cup garbanzo bean flour
1 1/2 cups warm water
3 tablespoons coconut oil, melted (I ran out of EVOO)
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Sprinkle of Cayenne pepper

Preheat the oven to 425 degrees. 

Grease a round-pan; I used my cast-iron skillet and it worked out lovely! In a bowl, add the garbanzo bean flour and then add warm water in, whisking as you go. It may be clumpy, and that is OK. Try to get the clumps out, but don't go nuts. Then, add the oil and spices. 

Place in the oven for 35 to 40 minutes. Remove, let cool for a few minutes, and serve warm.

*You'll know it is done by feeling it. Socca is very, very dense and if you feel the center of the socca, it will feel a bit firm. Remember it will still cook a bit as it cools. 

**I spread pesto on top of my socca, and then dumped some stir-fry on it. However, socca would be wonderful with many different toppings!


  1. I LOVE socca! When I'm not on Whole30 I love making Socca Pizza! Yummy day of eats - that smoothie looks so refreshing! Hope class went well!