We think that Fall is finally starting to move in. In fact, yesterday was the first time that either of us had to wear a long-sleeve shirt on our run since the spring! And to top it off, we got word from our brother that they closed our pool at home. <sigh>, Good bye, summer!
But as sad as we are to say farewell to the warm temperatures and long sunny days, not everything about the coming of Fall is bad! We actually have many things to be excited about for what we’ve both agreed is our second-favourite season. (Come winter, though, we’ll be singing a different tune!)
Fall is great for a number of reasons:
Cross Country season starts!
Pumpkins and Squash are suuuper cheap!
Yes, this is also the time of year when many of us are heading back to school, or at least settling back into a more consistent routine, which makes it the perfect time to begin some good new habits! Think of it as an early new-years resolution 🙂
For us, the start of school means a more regimented workout routine. We have practice every day at 4:30, which we actually like because we no longer have to think about scheduling our workouts in- that part’s already done for us! 🙂
The big change we notice this time of year is meal patterns. More specifically, planning and making meals has to be much more pre-planned. This holds true particularly on Thursdays, when we have class from 11:30am-8:30pm with no breaks. That means that we have to pack a lunch and a dinner that day, along with some snacks. (Luckily that is our day off from practice, so at least that’s one less thing to worry about!)
Our new routine is to prep our dinner on Wednesday night, and make our lunch Thursday morning. Yes, we could just buy our dinner on campus, but its so expensive, and usually not as healthy as what we could make at home (or as delicious 🙂 )
Dinner has to also be easily-pack-able and portable. And delicious. Did we say that already?
Enter the savoury buckwheat bake.
This was our first time making a savoury variety of one of our favourite breakfasts, and the only thing we could think was “why haven’t we done this before!?!”
Pear and Cheddar buckwheat bake… the perfect comfort food right before you enter into your last three hours of class during the longest. Day. Ever.
With a little rosemary thrown in there, this little dinner cake hit the spot and kept us both going through that last night class.
Fruit and cheese. The perfect combination! We don’t really have much more to say about this little creation, other than that it was extremely delicious and, when paired with a little die salad, was filling enough to last us straight through our 3-hour night class.
So if you’re a buckwheat-bake lover like us, don’t hesitate to branch out and try one for dinner, we promise you wont be disappointed!
Pear and Cheddar Savoury Buckwheat Bake
Prep Time: 10 min
Cook Time: 30 min
1/2 c. buckwheat flour
2 tbsp buckwheat groats
2 tbsp chia seeds
1/2 tsp baking powder
4 tbsp milk
2/3 c. plain yogurt
1 pear, diced, leaving a few slices left over for topping
1/4 c. cubed cheddar cheese, plus extra for topping
1 1/2 – 2 tbsp. dried rosemary
1/4 tsp salt
Pre-heat oven to 350.
Combine all dry ingredients in one bowl and all wet in another. Mix thoroughly, stirring in the cheese, pear and rosemary. Pour into two greased bowls or ramekins, and top with pear slices and extra cheese.
Bake for 30-35min, or until done.