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Archive for the ‘Vegetarian’ Category

Happy Monday everyone!  Today I want to share a product that I’ve been slightly obsessed with for the past few weeks.  Introducing:  VEGGIE SHREDS!  This soy-based cheese substitute that has now become a staple in my house.  Check out the nutrition stats so you can compare yourself!

Cheddar Veggie Shreds:

  • Serving Size:  1/4 cup
  • 70 Calories
  • 4 g fat
  • 0 g saturated fat
  • 6 g protein
  • 0 mg cholesterol
  • 260 mg sodium
Cow’s Milk Cheddar Cheese
  • Serving Size:  1/4 cup
  • 113 Calories
  • 9 g fat
  • 6 g saturated fat
  • 7 g protein
  • 30 mg  cholesterol
  • 175 mg sodium

The flavor is pretty similar to cow’s milk cheese with half the fat and no cholesterol!   My personal favorite uses are in grilled cheese and omelets!  Downside:  a little higher sodium content and the veggie shreds take a little longer to melt so you’ll need to turn the heat a little lower and give it a few extra minutes!

Hope you’re having a great day!

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    During my internship I revamped the breakfast menu for the hospital I was working at to make it a little healthier.  This pancake recipe was put in the rotation and since I was feeling motivated this morning I decided to give them a whirl with a syrup recipe I found.  They were fantastic!  Fluffy and nutty paired w/ the sweetness of the apples and honey from the syrup, it’s the perfect way to start a Sunday morning!  I will definitely be making them again!

   Recipe adapted  Mayo Clinic. If you’re looking for some healthy recipes, Mayo Clinic is a great resource to check out and it includes all kinds of recipes from baked goods to appetizers! 

    Here’s what you’ll need for the pancakes:

  • 1 medium apple- cored and diced
  • 1 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 2 tsp honey

   Okay so first core and dice your apple and microwave it for 2 minutes to soften and set it aside.  Then whisk together your flour, baking powder, baking soda and salt in a large bowl and set aside.  In a smaller bowl, whisk together your eggs, almond milk and honey.   Add the egg mixture and apples to the flour mixture and stir.  I like my pancakes fluffy so I ended up using only 1/2 cup cup of almond milk.  But if you like your pancakes a little thinner then just add more liquid.  Using a 1/4 cup measuring cup, dip out your batter and pour onto a non-stick skillet and cook on medium-low . 

I’ve never made my own syrup before but I was surprised at how easy it was and how delicious!!

For the syrup:

  •  1/4 cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp butter
  • a dash of cinnamon (optional)

    Heat all ingredients in a small nonstick pot for 3-4 minutes or until some of the liquid has cooked off leaving a thicker consistency.  Pour over your pancakes and enjoy!  I hope everyone is having a lovely Sunday!

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  This recipe isn’t particularly healthy, but spinach +  artichoke +  oooodles of cheese is too good not to share!  

Spinach and Artichoke Mini Bread Bowls- Recipe adapted from Picky Palate

  • 13.3 oz roll of refrigerated french bread loaf (I used Simply Pillsbury)
  • 2 Tablespoons extra virgin olive oil
  • 2 Cups baby spinach, coarsely chopped
  • 1 can of artichoke hearts
  • 1 clove  garlic, minced
  • 3 oz softened 1/3 less fat cream cheese
  • 1/2 cup light sour cream
  • 1/4 cup shredded parmesan cheese
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into a 3 inch round and press into the bottom and up sides of the muffin cup.  Set aside.

  Heat oil, spinach, artichoke and garlic in a skillet over medium heat.  Cook and stir until wilted, about 3 minutes.

  Mix cream cheese, sour cream, cooked spinach and garlic and artichoke, 1/2 of the parmesan cheese, chili powder, garlic powder, salt and pepper into a medium bowl until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Sprinkle remaining parmesan cheese over the tops and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

 10 mini spinach dip bread bowls

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    Hello all!  Sorry it’s been so long since my last post but this last weekend was pretty busy filled with good food and family!  I have a broccoli salad to share with you and the latest edition to my kitchen…. 
 
    
 
 
    You might remember my reflection on my first month as a food blogger where I mentioned my need for a larger food processor, well…. my prayers were answered!  This beauty is a birthday present and even though I’ve only made hashbrowns with it, my cooking life has changed as I know it.  I’m such a dork that I not only watched, but thoroughly enjoyed the entire 45 minute get-to-know-your-food-processor DVD.  I can’t wait to start churning out some delicious things to share with you!
 
   Now for the food!  This weekend was Easter and I needed to take a vegetable dish  to my grandmothers house.  I found this broccoli salad on So Good and Tasty and changed it a little since I didn’t have all the dressing ingredients on hand.  I subbed in a bottle of Marzetti’s Light Slaw and added sunflower seeds for some added crunch 

 

   Broccoli Salad — serves 4-6

  • 1 large head broccoli, coarsely chopped
  • 1 cup roughly chopped red cabbage
  • 1/4 cup dried cranberries
  • 1/2 cup sunower seeds
  • 6-8 oz of Marzetti’s Light Original Slaw dressing
Place the broccoli, cabbage, sunflower seends and dried cranberries in a large bowl.  Pour dressing over the top and toss until evenly distributed.  You can add more dressing depending on your taste.
 
  Hope everyone is having  a great Tuesday!!!!

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      I am on a mission to find the tastiest whole wheat pizza crust recipe.  For me, the crust is the MOST important part of a pizza, the toppings are nice, but if the crust is bad I won’t even bother.  This challenge is especially hard for me because I’m not very good at making bread doughs.  So I first tried the easy way and go for a whole wheat mix, but here in nothern IN, those are hard to come by.  I finally found a pre made crust from Boboli, but at 5 dollars a pop not including the toppings I wanted something a little more economical.

    This is the first of probably many pizza crust posts and today we have two contestants- Crust 1 and Crust 2- they are essentially the same recipe, with the measures of wheat flour and all purpose flours flip-flopped.  My ultimate goal is to find a recipe that is tasty and uses all whole wheat flour, but small steps!   To fully appreciate the products I added some of my favorite toppings and ended up with a fantastic version of a margarita pizza that everyone needs to try!   Here are the crust recipes:

Crust 1

  • 2 cups all purpose flour                                                                
  • 1 1/2 cups whole wheat flour
  • 1 tbsp olive oil
  • 1 1/3 cup warm water
  • 1 packet of active dry yeast
  • 1.5 tsp sea salt

    In a large bowl, combine the warm water and yeast and let sit for 5 minutes.  After 5 minutes stir in the oil and salt and the flours and stir with a spoon until most of the flour is absorbed, then take the dough out and knead until the rest of the flour is absorbed.   Place the dough in a oiled bowl roll it around a couple of times till the dough is coated.  Let dough sit covered with a towel in a warm dry place for an hour or until the dough has doubled.   If you want a fluffy pizza then use the whole dough to make one pizza, if you’re looking for a thin crust then split the dough in half to either make two crusts or you can freeze one for later!  Roll out your dough and place your favorite toppings on and bake at 400 degrees for 15-20 minutes. 

Crust 2

  • 1 tsp raw cane sugar
  • 1 1/2 cups warm water
  • 1 Tbsp active dry yeast
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour

     In a large bowl, dissove sugar in warm water, then sprinkle yeast over the top and let it sit for 10 minutes (it should be foamy).  Stir in the olive oil and salt into the yeast mixture and then mix in the whole wheat flour and 1 cup of the all-purpose flour, then tip dough out onto a surface  floured with the remaining all-purpose flour and knead until all the flour has been absorbed.  placed dough in an oiled bowl and roll it around a couple of times till all surfaces of the dough are oiled.  Then let it stand for an hour or until doubled in size.  If you would like a thin crust then split the dough into 2 to make two crusts or keep it whole to make one fluffy crust.  Roll out your crust and let it stand for another 45 minutes covered with a towel to let it rise a little more.  Then add your favorite toppings and bake at 400 for 15-20 minutes or until golden brown.   

Crust 1

Crust 2

     AND THE WINNER IS ………CRUST 2!!!  –It’s from allrecipes.com and  this was the unanimous winner, it was fluffy and tasty and it was even the crust with the larger proportion of wheat flour to all purpose and less sodium!  It had a little more sugar but the difference in flavor was worth it!  Crust 1 was good, but as my family put it, ” very healthy tasting”. 
    For my toppings I went with what I had in the kitchen.  I didn’t measure any of these so I’m sorry for the rough estimates! Per pizza I used:
  • 1 Tbsp of olive oil
  • 1 clove of garlic- minced
  • About 1 jar of Ragu homestlyle pizza sauce
  • Enough sliced mushrooms to get a few slices on each piece of pizza (probably about 3/4 cup)
  • Enough raw kale to cover the pizza (except the crust)
  • 2 tomatoes thinly sliced (I used a yellow and a red one to add some different flavor)
  • About a 1/2 cup of Crumbled feta cheese

    First brush the areas you intend to make the crust with olive oil,  I got this tip from my cousin and it adds a crispiness to the outside but keeps the inside very soft.  Spread the sauce first and sprinkle the garlic evenly over the top.  Then place the kale, then mushroom slices, then tomatoes and finally the feta.  Bake in the middle of the oven for the 15-20 minutes.  Add a glass of two buck chuck chardonnay and you have yourself a great little meal!!  This might be my new favorite pizza.  What’s your favorite pizza?  Leave any tips or recipes you might have, I would love to here from you! 

 
  
 

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  I was in the mood to make something sweet this morning and since I’ve been on an apple kick I decided to make these baked apple donuts.  The original recipe from chocolateshavings.com called for all-purpose flour but I subbed in whole wheat pastry flour.  Pastry flour has less gluten in it so the product has less structure but increased tenderness.  The nutritional value of these little delights isn’t spectacular, but they come out in a smaller portion size so it’s easier to watch how much you eat. 

Ingredients: 

  • 1/4 cup of lightly packed brown sugar
  • 1/4 cup of granulated sugar
  • 1 1/2 cups of bite size chunks of apple, (about 1 large apple or 2 smaller ones)
  • 1 1/2 cups of whole wheat pastry flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cinnamon
  • 1/3 cup of cold butter, cut into small pieces
  • 1 egg
  • 1/4 cup of milk

To Coat:

  • 3 Tbsp of butter, melted
  • 1/3 cup of sugar (I used a sugar with larger granules for the coating, I think it looks nicer)
  • 1 tsp cinnamon powder

    Preheat your oven to 350 degrees.  Stir the flour, baking powder, sugars, salt,  nutmeg and cinnamon in a bowl. Add the cold chopped butter.  Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.

   In another bowl, beat the egg.  Stir in the milk and fold in the chopped apples, then add the egg mixture to the flour mixture.  Stir using a spatula or spoon and don’t over mix it!   To bake these I used a mini muffin pan and added paper cups to make the clean up easier but if you don’t want to use papers you will definitely want to put some cooking spray in the pan before spooning the mixture in.   These don’t rise very much so feel free to fill the cups pretty high (as seen below).

     Bake for 15-18 minutes or until the muffins are just golden. Take them out of the mold and lightly brush each muffin with the melted butter.  Dunk in a bowl with the sugar and cinnamon mixed in and serve immediately.  Makes 24 mini muffins.

Hope you enjoy these as much as I did!

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