Coco-Apple Walnut Quinoa Breakfast Bowl

We're in the middle of the summer heat - and yet somehow I was craving fall flavors. I've been making quinoa bowls for breakfast on a weekly basis, using chocolate and cocoa to make it a little naughty. This round, I decided to take out my fall fever with a classic cinnamon-apple combination thanks to my new found favorite applesauce from Buy Natural Nectar. 

Banana Walnut Muffins {AIP and Paleo}

These muffins were inspired by the delightful blog Fed and Fulfilled's recipe for Paleo Pumpkin Spice Muffins.  The Pumpkin Spice muffins were in heavy rotation in our house for several months and I started to play with variations. What I love is that the base ratio of wet and dry ingredients is on point and can be easily customized. It's difficult to find Paleo and AIP recipes that can boast such a trait!

Raw "Candy Corn" Cheesecake

This post is a day late and a dollar short but I couldn't resist sharing! Bookmark it for next Halloween! It is a super cute Raw "Candy Corn" Cheesecake from the Unconventional Baker who specializes in food without the use of artificial colors, sweeteners, and flavors. I love reading this blog for the beautiful photos and wildly creative desserts.

Simple, Soft, and Chewy Granola Bars

Sometimes you need a snack in a pinch. I cannot tell you the number of times we have been rushing out the door for a dance practice with growling stomachs. You don't want to eat anything too heavy or else you will feel like a rock for half the night. The other option is to feel shaky and whiny, staring at the clock hoping someone will kick you out of the studio early so you can get dinner.

Healthier Banana Bread

Enjoy a slice of banana bread with a little less guilt. This banana bread from Cookie + Kate is engineered to be healthier thanks to the lack of granulated sugar. Instead, the sweetness comes from maple syrup - one of my favorite ingredients. There's no buttery richness but that's okay - you won't even notice because of the banana's natural creaminess. Use the oil of your choice (or fully embrace olive oil with this recipe). And as for the flour, this recipe incorporates whole wheat rather than all-purpose. The only minor addition that I made was this happy sprinkling of chia seeds on top of the loaf. I like the crunch that they add and they help fill you up!

It's easy to make and quick to bake. Well not really - it takes almost an hour. But it's delicious with tons of customization options to make it vegan, gluten-free, and/or dairy-free. It's incredibly versatile so make it your own! I personally love walnuts with bananas and threw in a couple handfuls.

So take those sad, brown bananas wasting away on the kitchen counter and mash them up into something delicious, filling, and perfect for breakfast!

The recipe for this Healthier Banana Bread can be found on Cookie + Kate!

Not-So-Bad-For-You Squash Pie

This healthy and delicious pie comes from the lovely chefs of True Food Kitchen. The first time we ate at True Food was last year in San Diego, CA. We found it by chance during a day trip and were immediately hooked on the concept: a menu built around an anti-inflammatory diet. This is a dream that I've been hoping would come true! Being able to walk into a restaurant and knowing that whatever you pick has actual nutritional benefits. What a relief!

The hubs and I are all about healthy eats so it's not wonder my in-laws are hooked as well. My father-in-law had a slice of the Squash Pie and raved about it for days after. Much to my delight and surprise, True Food Kitchen was kind enough to actually publish the recipe for public consumption!

This pie is "not-so-bad for you" which is not license to eat the whole thing in one sitting though you may be tempted. There's still a 3/4 cup of sugar in the mix. It's dessert after all people! 

What makes this pie less evil than other traditional pies is the lack of ingredients like condensed milk, half-and-half, and heavy cream. Instead, the recipe calls for coconut milk which has much more nutrients. The crust skirts away from butter and uses tahini (sesame paste) as a binding agent with a hint of sweetness from maple syrup, a natural sweetener. What I really enjoyed was the use of brandy because it smells so heavenly - it's like concentrated vanilla. Play with the spice ratio until you love the flavor of the mix - you know me and the cinnamon!

The other perk is that if you use the vegan graham crackers in the crust - than you can serve this pie to a vegan audience! Don't wait for Thanksgiving to enjoy a slice! It tastes great with a scoop of vanilla gelato or a big dollop of coconut whipped cream. Personally, I enjoyed it after a thorough chilling in the fridge.

Have a fantastic week!

Not-So-Bad-For-You Squash Pie
from True Food Kitchen

Crust
1 packages vegan graham crackers, pulverized
2 tablespoons sesame tahini
 2 1/2 tablespoons maple syrup
1/2 tablespoon water
1/2 tablespoon grape seed oil

For the crust, blend all ingredients until well combined. Press the crust into a pan and up the sides.  Bake crust for 15 minutes at 325 degrees, until the crust is dry and crisp. Set aside.

Filling
3 cups pureed squash — chef Cory Holland recommends butternut
1/4 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoons salt
1/3 teaspoon ground ginger
pinch of ground cloves
3/4 teaspoon cinnamon
2 tablespoons brandy
3/4 cups coconut milk
2 tablespoons arrowroot powder
scant dash of nutmeg, if desired

For the filling, bake a whole squash (butternut, buttercup, Hubbard, Tahitian, etc.) at 375 degrees wrapped in aluminum file until it is soft enough to pierce easily with a toothpick (about an hour). Cool, cut in half, remove the seeds, and scoop out the flesh. Mash the flesh and measure out three cups.

Blend the squash with the remaining ingredients until smooth and pour the mixture into the baked crust. Bake the pie at 400 degrees for 50 to 60 minutes, until browned and set. Cool at room temperature and then chill overnight in the refrigerator. Serve cold or cool with a dollop of sweetened, whipped coconut cream. Holland adds vanilla bean paste to his whipped coconut cream.

Healthy Chocolate Oatmeal Muffins

It's always a win-win when you find a recipe for a classic that adds a healthy twist AND preserves the taste factor. Let's face it. Anybody can throw in a tablespoon of chia seeds and claim a recipe is now suddenly "healthy" (though these are still yummy). It takes a deeper dive to figure out how to walk the line.

Fortunately, that's what Bren did over at "What Bren Did." What a fitting blog title. She took the standard chocolate muffin recipe and shook it up a little. 

For starters, there is no flour in the mix. That's not to say flour is bad for you but it adds simple carbohydrates which have minimal nutritional value. Instead, she uses straight oat flour made from old-fashioned oats as the base. These oats are great because they have soluble fiber, complex carbs, and vitamins. All positives for your digestive tract and cardio. 

Holding the mix together is your choice of ripe bananas or unsweetened apple sauce. No need for oils or butter. Unprocessed, natural goodness with potassium. 

The dark color is thanks to the unsweetened cocoa powder which has all the health benefits of dark chocolate (minimum 70% cocoa) with less calories. It supports cardiovascular health by soothing internal inflammation and is full of essential minerals like zinc, manganese, and iron. 

Sweetness has to come from somewhere! Fortunately, it's from honey as opposed to straight sugar. Honey is filled with all sorts of benefits but be weary of the type you purchase. Pasteurized honey is stripped of most of its nutrients in the heating process. Shop for the raw and local stuff.

Lastly, don't black out on the chocolate chips. I always opt for the darkest chocolate possible, with the minimum being 70% cacao. All the health properties of dark chocolate are in that percentage because the less cacao, the less nutrition. The rest of the chocolate bar is generally butter and sugar. Go hard or go home.

 

Minor adjustments can be made for those with dietary restrictions. Instead of regular milk, I opted for almond milk because it's my favorite and that's that. For the vegans, you all know the culinary magic trick of substituting eggs with flax seeds! Also, the cocoa powder can be substituted with carob powder but you may want to reduce since it packs a kick of flavor.

We thoroughly enjoyed these muffins and they were great in the morning on the run. They are light yet filling without the guilt of the standard grab and go carb. This will be a go-to recipe when we have extra bananas lying around the house.

The recipe for these Healthy Chocolate Oatmeal Muffins can be found on Bren Did It. Hat's off to a tasty treat!

Buckwheat Banana Bread {Gluten Free}

Once upon a time, I made buckwheat pancakes and my husband reacted lukewarmly. My girlfriend and I, on the other hand, loved them. What was his hang up? The answer was simple: buckwheat. Allegedly, it has an aftertaste that I cannot detect. We had already experienced this phenomenon once before with the Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust. With an unfinished bag of flour in the kitchen, I wasn't ready to give up on buckwheat.

That's when a few over ripe bananas made me raise an eyebrow. Could they cover this "after taste" that I kept hearing complaints questions about? It was worth a shot and oh buddy, did I find a winning recipe!

I've made my fair share of banana bread but nothing quite likes this version from Joyous Health! Ignoring the buckwheat factor all together, this fierce loaf is distinct because it doesn't rely on loads of sugar, chocolate chips, or nuts for its flavor.  It uses a smexy smidge of cardamom to create a whole new creature. I can't really explain it but I will do my best.

The texture is super light and airy. You can barely tell its on the plate. It smells totally aromatic, especially when you incorporate maple syrup for a touch of sweetness. My favorite cheat? Use maple syrup that is infused with cinnamon or vanilla bean- either is incredible and you'll start putting it on everything. The cardamom isn't overpowering but overwrites any trace of buckwheat with its notes of sweetness, spice, and citrus.  

The real test, naturally, was the hubby's approval. I casually slid him a slice without telling him that there was any buckwheat in the mix. His eyes lit up. It wasn't intended to sway us but we agreed, this is our new favorite banana bread recipe! Simple ingredients. Easy to make. Relatively kind to the conscious. And tasty. Woo hoo!

This recipe for super moist Buckwheat Banana Bread {Gluten Free} is from Joyous Health's Blog. Enjoy!

Basic Hummus

There are very few places that serve hummus that I genuinely enjoy. Every time the hubby and I have bought it from the grocery store, we lived to regret it. It's hard to pin point what exactly is so unappealing; sometimes there's an unpleasant after taste... other times the vendor's attempt to "jazz" it up backfires.

I decided to take a stab at making it from scratch and was surprised by the simplicity of the ingredients and process. Chickpeas. Lemon juice. Tahini. Pinch of salt. Garlic. Zoom zoom zoom in the food processor. 

Creamy, dreamy hummus heaven.

The biggest debate that I have seen about hummus is the chickpea: is there a difference between canned and dried? It's a divided subject. Some swear there's none; others feverishly implore the use of dried beans. 

In my tiny brain, it only made sense that using the dried variety would optimize freshness. Granted, it requires a little more planning because the peas have to soak for several hours. Heck, I left them soaking for two nights out of negligence (woops). In the interest of quality, it's worth using dried beans.

The best part of making your own hummus is you're in control. This recipe truly is the most basic recipe possible and is the perfect canvas for modifications. Like it thick? Go easy on the water. Love garlic? Throw a few more cloves in there - you've earned it. Surprisingly, the second time that I made it, the hubby actually liked not having all the chickpeas totally crushed because it added texture. 

Personally... my indulgences included an extra splash of olive oil and lemon juice followed by a touch of smokey paprika on top. Serve with pita chips as an appetizer at a party, with cucumbers as a healthy snack, or as the base of a wrap/shwarma. 

For this recipe and several others, purchase, "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. It's an awesome book! It's the source for sinful Chocolate Krantz Cake and an incredible Salmon with Chraimeh Sauce. If your curiosity stops at the hummus, you can find the recipe here. 

Skinny Chocolate Chia Muffins

The other day, I had a wild craving for a chocolate muffin. This may sound mundane but in our house it's an anomaly. Cravings are a rare occurrence, as my poor husband can vouch for whenever we try to pick a place to eat and my response is indifference. If the food is reasonably healthy and there is a form of vegetable on the menu, I'm good! Dessert can be a spoonful of peanut butter! 

A craving for a muffin though? Okay tummy, you're weird.

Naturally, a plain old chocolate muffin wouldn't suffice. Having worked at a chain coffee shop serving baked goods, I know muffins are essentially cupcakes in disguise. Don't let the absence of frosting fool you! It's a cupcake waiting to pounce. Run!

That's why a recipe for Skinny Double Chocolate Chip Muffins from Sally's Baking Addiction caught my eye. What makes it skinny? It goes easy on the sugar/oil and substitutes with honey, yogurt, and apple sauce. Sounds like a great way to start the day! All right muffin, you have my attention. 

As I started collecting ingredients, my mind began to wander and I couldn't resist the urge to tamper. The end result was a few changes to up the health properties while maintaining the delicious factor. All the chocolate you love is here! It's food with benefits!

In this version, the all-purpose flour is substituted with oat flour.  Oats are great for digestion and help to keep you full longer. Instead of granulated sugar, I used coconut palm sugar and reduced the amount by 25 grams. Nothing wild, just trying to find the line between sweet and bland. In the same vein, the amount of honey was reduced by half. Honey is great for your but it still is a sweetener. Make sure you use the real stuff too, nothing super processed or else all those benefits are extracted. You know those honey packets found at restaurants and coffee shops? Beware and read labels; those can be sweetened corn syrup to cut costs. Wow, I hope that didn't come off too nutrition conspiracy theorist!



Additionally, these muffins have a dash of omegas with two tablespoons of chia seeds. Honestly, if the texture doesn't bother your senses, you can easily add another tablespoon or sprinkle them on top right before baking. The more, the merrier!

Now in terms of the "double chocolate chip" aspect- the darker, the more health benefits. I am fiend for chocolates that are at least 70% cocoa but the hubby loves semi-sweet. My solution for this was to use half semi-sweet chips for him, and half carob chips for me! Carob chips can be wickedly bitter the first time you try them so fair warning! The advantage is that unlike chocolate, carob is naturally sweet, low in fat, high in fiber, and has calcium.

I said a little prayer and popped them in the oven, expecting flat, dense, hockey pucks.



Amazingly enough, these suckahs are good! They don't taste super healthy and have all the chocolatey goodness you could ask for! I love the soft and moist texture which only gets better if you store them in an air-tight container. I've made these three times now and use it as a bribe with one of the IT guys in the office to hook me up! Thanks Sally's Baking Addiction for a solid recipe!

The hubby likes to eat these with a slathering of peanut butter on top and a crown of bananas slices. It makes for one heck of a breakfast plate. In this post, I tried to go for a more "elegant" angle and use a peanut butter glaze. It's totally optional!

PS. Did you notice our guest kitty in today's post? More to come about Slade, the Daredevil foster kitten! 

Skinny Chocolate Chia Muffins

modified from Sally's Baking Addiction 

Muffins
3/4 cup (133g) unsweetened applesauce
1/2 cup (75g) coconut sugar
2 tablespoons (45g) honey

2 tablespoons chia seeds
1 large egg (or 2 large egg whites)
3/4 cup (183g) yogurt (Greek or regular)
2 teaspoons vanilla extract
1/2 cup (62g) whole wheat flour
1/2 cup (62g) oat flour
1/2 cup (42g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (90g) chocolate chips (I used half carob chips, half semi-sweet chocolate chips)

Preheat oven to 375; grease 12 muffins tins.

Combine applesauce, coconut sugar, honey, chia seeds, egg, yogurt, and vanilla in a bowl. 

Combine flours, cocoa powder, salt, baking soda, baking powder, and chocolate chips. I like to keep a few chips on the side, about a tablespoon, to sprinkle on top of the muffins before right before baking.

Add wet and dry ingredients, being careful not to over-mix. Using a icecream scoop, fill cupcake tins and sprinkle chocolate chips and chia seeds (optional) on top.

Bake for 15-20 minutes, until toothpick comes out clean. Allow to rest on cooling rack for at least 5 minutes before you pop them out. 

Basic Peanut Butter Glaze (optional)

4 tablespoons smooth peanut butter

1-2 tablespoon milk of your choosing, depending on how thick you like your glaze

Mix together until smooth, drizzle as you see fit!

Vegan Cookie Dough Bites

No, you're not having a moment; it is August and there is, in fact, snow in the background of these photographs. Mike grabbed a memory card for the camera the other day and informed me that there were still pictures on it. Pictures from this past winter... ah geez. Bravo, Michele, bravo!

Ahem. As you can see! Last winter, I made Vegan Cookie Dough bites as a quick and sweet treat. 

Note, I am not a vegan though I do call myself a part-time vegetarian; I eat meat if it's prepared by family for a special occasion. One does not argue with a Portuguese mother, born and raised on a farm, whose been slaving away in the kitchen since 6am preparing the perfect Christmas feast as a means of expressing their love; one shuts up, gets a plate of food, and is grateful. To that end, I do my best to keep a healthy, animal-free lifestyle.

These Cookie Dough bites intrigued me. Instead of a flour base, the recipe calls for smashed chickpeas mixed with a little bit of nut butter (i.e. peanut butter) and kissed with some natural sweetener (i.e. honey or maple syrup). They are then coated in non-dairy chocolate chips which those non-vegan folks can substitute with regular chips. 

While they are not exactly the same as cookie dough, they are very flavorful and will satisfy your sweet tooth. They are best directly out of the freezer because the chill neutralizes the remnant of any chickpea flavor. Keep an arsenal in the freezer and pop 'em as needed! The center is soft  and smooth while the exterior has that chocolate crunch of an ice cream bar.  Plus, this recipe is significantly healthier then what is typically a ball of sugar and butter.

They're easy to make and great when you're on the go. For this simple yet sweet Vegan Cookie Dough Bites recipe, check out Sheri Silver's post on Babble!

The Workout Refresher: Fruity Coconut Water

It might be a health craze, but I love me some coconut water. My cardio routine is hardly marathon worthy so I avoid drinking anything that overcompensates. Coconut water is a natural source that is rich in potassium without all the crazy bells and whistles of a sports drink. There was a phase in college when I thought Gatorade was like orange juice until I realized there was direct correlation between sleeping poorly and having a bottle before bed. Smart, right?

At some point in time, I was inspired to make a concoction of blending coconut water, bananas, and frozen berries. It was absolutely delicious and a real thirst quencher drenched in potassium and antioxidants. The beauty is there are no necessary guidelines. The hubby prefers an almost water-like consistency so we skip the banana. His favorite combination is a handful of mixed berries blended with coconut water; a close second is an even mix of frozen mango/pineapple. I'm eager to try these versions from The Chic Site but honestly, we love it because it can be thrown in the blender with minimal thought!

And remember, not all coconut waters are created equal. I'm always searching for the highest potassium count for the hydration benefits and the pinkest color for the best flavor. Check the labels and compare!

Fruity Coconut Water

1/2 cup of frozen mixed berries
14 ounces of coconut water

Blend until berries are finely chopped; it may be a bit frothy at the top which is fine!

If you prefer a thicker consistency, drop a dollop of plain yogurt, a couple ice cubes, a frozen banana, or more fruit.

If you prefer a thinner consistency, add a splash of water or juice.

Smokey Sweet Potato Bánh Mì

Back in 2007, the college roomies and I decided to enjoy spring break West coast style. As luck would have it, Yen-Nei's sister lived in Orange County and graciously agreed to play tour guide/host. She mapped out almost every culinary detail of our visit. We enjoyed bubble tea daily, authentic Chinese food, plenty of sushi, and sweet treats galore. Oh how I will never forget thee, magical black sesame bubble tea. 

It was during this trip that my taste buds became acquainted with a Vietnamese staple: bánh mì.  It is a sandwich that marries the best of two culinary cultures with a French baguette and Vietnamese fillings. The most common version that I have seen is filled with an assortment of meats (thinly sliced pork, head cheese, liver pâté) and topped with cilantro, a splash of fish oil, and pickled carrots/radishes. What really blew our minds was how these incredibly delicious sandwiches were so affordable; they were being sold at $3.50 a pop. It was a college kids dream come true! 

Until recently, finding good bánh mì in Virginia had been a struggle. We have found two spots that serve them right, Bánh Mì DC and Caphe Bánh Mì. It was my pleasure to introduce Mike to this tasty samich and anything with good bread is a win for this guy. We make a lemon-grass tofu version on a regular basis at home (one day I'll get around to documenting it). This post for Smokey Sweet Potato bánh mì piqued my curiosity. I love sweet potato but really... in a sandwich? Isn't that kind of like starch on starch on starch?  Only one way to find out.

Much to my surprise, this is recipe is satisfying and tasty. The sweetness of the potato becomes slightly caramelized in the baking process.  I tried to make even, thin slices but ended up with a few chunky parts as well. We kept these bulky ones to the side and treated them like fries, dipping them into a side bowl of extra sriracha-canola oil mayo.

The fillings were easy to make and basic- just chop up some carrots and radish and let them soak in white vinegar. I love the vibrancy that the radish provides in any dish with its blazing pink exterior. We chopped these toppings rather than do the common match-stick variety. They feel like more of a side salad. It's a matter of preference.

The recommended sauce (a white-miso and soy base) failed. I'm not sure if the miso went bad, the expiration was fine, but we felt that combination was no good. It was super salty and went straight to the sink. Instead, we busted out our "old faithful" of sauces as mentioned above: sriracha-canola oil mayo. It's so easy to make, easy to customize, and easy on the taste buds. As far as garnish, the peanuts were a little out of place. When I think of peanuts in Asian cuisine, it's more Thai-based in curries and dipping sauce. Try a handful and adjust from there.

Thanks to Earthly Feast for this wonderful dinner! Follow the link below for original recipe; below is our minor tweeks.

Smokey Sweet Potato Bánh Mì
slightly modified from Earthly Feast
generously serves 2

Quick Pickle Carrots 
3 carrots, cut into matchsticks or thinly sliced
4 radishes, cut into matchsticks or thinly sliced
1 cup water
1/2 tablespoon salt
1 tablespoon sugar
1/4 cup white vinegar

Smokey Sweet Potatoes 

2 sweet potatoes, peeled and sliced into strips about 1/4 inch thick
2 tablespoons high heat oil (i.e. olive oil)
Pinch of sea salt
Black pepper
Red pepper flakes
Dash of liquid smoke

Spicy Mayo 
2 tablespoons canola oil mayonaise
1 teaspoon srichacha or canned adobo pepper sauce

Sandwich Assembly 
1 baguette
1 jalapeño
cilantro
lime

Start by making the quick pickle. Bring water, vinegar, salt and sugar to a boil. Let cool for a minute. Pour liquid over the sliced carrots and radishes into a clean jar with a lid. Cover and chill for at least 30 minutes.

Preheat oven to 425F and line baking sheet with aluminum foil.  

In a medium bowl, toss the sweet potato with oil, salt, black pepper, red pepper, and a dash of liquid smoke to evenly coat. Spread evenly across the baking sheet. Bake for 15 minutes and check the tenderness of the sweet potato. Depending on how thinly you sliced the potato will determine how long it needs in the oven. If they're still too hard, give it another 10 minutes and check again. 

For the spicy mayo, simply combine the canola oil mayo and hot sauce. Adjust to your heat preference.

To assemble, slice the baguette and spread a thin layer of mayo. Top with the carrots and radishes so that they stick to the samich. Top with sweet potatoes, add a splash of lime, and garnish with cilantro and jalepeno.

Berry Vanilla Chia Seed Pudding

Introducing the latest trend in our kitchen: chia seed pudding. It has proven to be the perfect everything. It can be made as a sensible dessert, a middle of the day snack, and even a light breakfast. So far we have tried two versions: Mexican chocolate and berry vanilla. Before you stands the winner of our taste contest. 

Disclaimer: don't discredit the Mexican chocolate version! As the hubs loves chocolate pie, I assumed that he would love any chocolate pudding. It became apparent that neither of our fans of adding spices to our chocolate. The pinch of cayenne was pleasant but threw off the dessert vibe. I would love to make this again, sans the pepper, and topped with cherries. If you're a fan of Mexican hot chocolate- give the original recipe a go! Plus, it's fun because of the mousse-like texture. 

This vanilla based chia seed pudding is made with vanilla flavored almond milk and low-fat Greek yogurt. Since I only buy unsweetened almond milk, I tried to compensate by adding a splash more of vanilla extract. I'd imagine vanilla bean would be absolutely yummy! 

Simply mix the wet ingredients with the chia seeds and a little maple syrup, pop it in the fridge over night, and enjoy the next day! Why the wait? The chias need time to expand. When wet, the seed can expand nine times its original size. Hence, they're great for conscious eaters because they're filling as well as full of nutrients. Even Autumn wants in on that action!

What really makes any chia seed pudding shine is the toppings. Berries are a must! They're naturally sweet and make everything better. Use toasted almonds, shredded coconut, or dark chocolate shavings. The possibilities are endless-ish! You can blend berries in soy milk as a base liquid or supplement with coconut milk. I'm excited to try them all, particularly this recipe that uses bananas and peanut butter. This is only the beginning of an obsession. 

If you're looking for a light and tasty snack, try chia seed pudding! For the Berry Vanilla recipe, check out the Food Network!

Salmon with Chraimeh Sauce

This post is going to be short and sweet! It's been a hectic schedule with the holidays. This poor blog is backed up like 95 South on a Sunday afternoon in Northern VA. 

Before bed, I wanted to share this quick snap shot of tonight's dinner: Salmon coated in delicious Chraimeh. Chraimeh is a combination of garlic, cayenne pepper, cinnamon, cumin, caraway seeds, and sweet paprika blended together into a thick paste. Simply heat the paste in a sauce pan with lemon juice and tomato paste with a touch of black pepper and sugar. 

This sauce can be served with many main dishes and even as a dip for appetizers. We were expecting utter punishment in terms of the level of spice- the color of the sauce is a vibrant red and was beautifully intimidating. We were delightfully surprised at the restrained spice. It is full of flavor and a mature refinement; the hubby and I were cleaning the plate with bread. Fortunately, I doubled the amount of recipe in anticipation of such a situation! 

Best of all, this is a quick and easy recipe- perfect for a Monday. Spice up your night!

For the full recipe, I strongly encourage you to check out Yotam Ottolenghi and Sami Tamimi's book, "Jerusalem: A Cookbook." 

Sweet Potato Cupcakes with Chai Cream Cheese Frosting

Summer is a time to enjoy citrus flavors, sunshine, and weekends at the beach. That's what makes this post such a hit from left field. Sweet potato cupcakes with chai cream cheese frosting in the summer? Sounds like a fall recipe to me too. I couldn't wait that long though to try them! Especially since the ingredients are available year round.

I found this recipe in Self magazine and was immediately smitten. This cupcake contains some of my favorite flavors, all rolled int one. Anything with chai and cinnamon gets my attention. Plus, it's visually appealing. I love the ruby color of cranberries; it's like a tiny gem on top! 

The other pro of this recipe was its "low calorie" claim of being under 75 calories per cupcake. The mix contains oat flour and egg white (no egg yolk). Sounds too good to be true right? When I started pouring the batter into my cupcake molds, I was skeptical that it would be enough for all 12. That's where I didn't read the small print.  

Yup. Those 75 calories apply for a dozen MINI cupcakes. Big difference when you're using a full size cupcake tin. They took the same amount of time in the oven at least. I did end up doubling the amount of frosting to generously coast the entire top of the cakes. That whole calorie estimate was thrown right under the bus. Oh well!

Regardless of size, these cupcakes are lovely. The chai cream cheese is subtle yet flavorful- I cannot wait to try it on other cupcakes this fall like pumpkin and espresso! The cake itself comes out a shade orange thanks to the sweet potato which pairs quite nicely with oat flour. The oat flour has a slightly more dusty quality too it which helps bulk this cute cupcake. It's not super fluffy, but it's not dense either!

This is definitely a recipe worth trying out, especially for those you want something a little sweet but don't want to have a ton of temptation on the counter.

For the recipe, check out this post on Self Magazine!

Swiss Chard and Chickpea Fritters

In the midst of the cloud of powdered sugar that is our kitchen, there is an abundance of healthy activity. Cakes are generally made for special occasions and thus have a few minutes of mercy before they're enjoyed. This permits a 10 minute photo shoot in whatever part of the house happens to have the best lighting.

Dinner, on the other hand, does not get to enjoy such luxuries.

Every Sunday, I try to find at least three meals to help us get through the week. It's a difficult line to walk. I don't want to get too many groceries because one of my biggest pet peeves is finding expired food in the fridge. Nothing should go to waste. It's also important to know what you're getting into before you invest. Sure, that curry looks delicious! But how long does it need to marinate? Is there a ton of prep involved? I have started meals only to throw my hands up seeing the dreaded "chill in fridge for 4 hours" in mid-saute. Get the phone Autumn- we're ordering pizza!

Once the noms have been selected, Mike and I try to prep as far in advanced as possible. We chop veggies, marinate meats, and wash everything. In the past, I've as gone as far as to mix the dry ingredients in one bowl and the wet ingredients in another so that when the time comes, all that needs to be done is the mixing. Prep work is half the battle! 

Dinner last week consisted of this lovely Swiss Chard and Chickpea Fritter from Real Simple magazine. If you have a good sized food processor, this recipe is a walk in the park and takes less than 30 minutes. Ours is on the teensy side so the chard needs to be worked in batches. 

What makes this recipe is the yogurt sauce on the side. I've been on a sauce kick after realizing the potential of Greek yogurt and canola mayonnaise. All you do is take a little Greek yogurt and mix in some sriracha- voila! A tasty condiment!

The fritters themselves are light and tasty. The feta adds a Mediterranean feeling and while the chickpeas provide a touch of density.  I incorporated a bunch of black pepper and dash of crushed red pepper to add some more heat. They can be a little difficult to form into fritters- it all depends on the moisture from the chard. Just get your hands in there and squeeze it together! Overall, a quick and easy meal that we enjoyed with a big helping of avocado on the side and a slice of pita bread! Oo maybe a slice of lemon?

For the recipe, check out the article from Real Simple Magazine!

Norham Kale and Garlic, Purple Mashed Potatoes

I never ate kale until the past two years. It was popping up all over the blogosphere as an amazing health food trend. It's a nutritional powerhouse, full of vitamin C, vitamin K, vitamin A, and calcium. Research indicates that this combination can help prevent cancer as well as reduce cholesterol. Plus, a friend of mine swears up and down that it's great for losing and maintaining a healthy weight.  Though those are all great reasons to eat kale, i didn't know any of them!

Our greens were in need of a little spruce up so at the recommendation of a co-worker (thanks MP), I decided to give baked kale chips a shot. They were an instant hit! After several other fantastic recipes like kale with sweet potato, it slowly became a weekly staple. It's a pretty merciful vegetable and has great taste. I'm not sure how to explain it... some say it's bitter but I never got that impression. It plays nice in the kitchen and pairs well with most savory dishes.

One evening, it was a "everything but the kitchen sink" type of feeling. I threw a few things together and came up with a dish the hubby (tee hee... hubby) and I call "Norham Kale." It's quick, easy to make, and healthy (just don't go crazy on the sausage!) Never would I expect a primarily veggie dish would be such a beloved meal in our home! There are only a handful ingredients involved: kale (regular or baby leaf), red onion, chicken sausage (go with the least amount of sodium), honey crisp apples, olive oil, red pepper, garlic, and black pepper. That's it. Not terribly wild! Feel free to toss other veggies in! I think of it as a warmed salad.

If you're looking for a little starch to balance it out, may I recommend purple mashed potatoes? Purple potatoes are very good for you as well! They're packed with antioxidants. It seems anything that's red or purple is beneficial to blood pressure. They're very similar to red potatoes in flavor and texture. 

Hope you enjoy these simple noms!

Norham Kale

5 ounces Kale or Baby Kale

1 honey crisp apple, thinly sliced

1 chicken sausage link, chopped into quarter width slices
1/2 red onion, sliced 

1/4 cup olive oil

couple cloves finely chopped garlic; we love garlic!

crushed black pepper and red pepper to season

In a small bowl, pour olive oil. Add the finely chopped garlic, a generous amount of black pepper, and some red pepper for heat. Give it a good stir and set aside.

Set the oven broil (high). In a 9x13 baking pan, line bottom with chopped sausage. Broil for about 3 minutes and then flip. Let it cook for an additional 3 minutes; you want that juicy flavor of the sausage as the base. Remove from oven. Add the kale, apples, and onion to the pan and toss carefully (don't touch the pan, it's still warm!). Drizzle enough olive oil to give a very light coat to the kale. Too much olive oil, and the kale becomes soggy. Return to oven and let it broil for another 5 minutes. It's done with the apples have softened and the kale is tender. Ready to go!

Garlic, Purple Mashed Potatoes

1 small bag of small, purple potatoes, halved (about 2lbs)
head of garlic (yup, the whole thing), chopped
1/2 teapsoon salt
2 tablespoons unsalted butter
1/4 cup heavy cream or milk
generous amount of black pepper

In a medium pot, add the halved potatoes. Add enough water to cover the potatoes. Bring to a boil over high heat and add the chopped garlic and salt. Reduce the heat to a simmer and cover with lid. Cook until the potatoes are tender and easy to crush, 15-20 minutes. Pour potato mix into strainer to discard water. Immediately place hot potatoes in a deep serving bowl and add butter. Mash until softened; add 2 tablespoons of cream/milk. Continue to mash. Add more cream/milk until reaching desired consistency. Season with black pepper. If you're a real garlic lover, add a little dried garlic!

Poached Salmon with Avocado Sauce

Salmon. Good ol' salmon. Olive oil, pepper, salt, and crushed red pepper. This is the way my mother taught me to cook our family favorite fish. It's rich in Omega 3's, healthy oils, and tastes amazing.  My recent adaptions include the omission of salt and the occasional sprinkle of flax-seed.  I also have branched out and started purchasing "wild salmon" instead of the farm raised variety. The intent is to eat healthier; who knows what the heck they're feeding the farm raised fishies. Why society... why do you make it so difficult to eat healthy!?

I decided to shake things up a bit and try this recipe from Bon Appetit magazine. Chunks of salmon served on a bed of arugula with avocado sauce! There wasn't an ingredient in the list that I didn't like.... Salmon salad? Sure. Let's get crazy!

All you seasoned chefs will have a good chuckle on this note: I didn't realize what "poached" salmon met. I've poached an egg! As I read the directions and heated the vegetable broth, there was a moment of confusion. Dump the boiling broth on the fish? What- no oven?  This was such an event, even Mike was dragged into the kitchen to witness. It is also noteworthy to mention that poaching the salmon does not fully cook it- so if you don't trust sushi- use an alternative method.

The avocado sauce is simple enough! It's a combination of low-fat yogurt, avocado, and spices. If you don't have a food processor, don't fret! Just do a good a job smashing the avocado and whisk into the yogurt. Season to taste. It's essentially the dressing; you can omit it and stick with olive oil if preferred.

We packed it up and had the salad for lunch in the office the following day. Sorry it's not most flattering picture- check out that blue carpet! Even after sitting in the fridge, this is an incredibly fresh salad! The crispness of the arugula flirts with the smoothness of the avocado sauce while the salmon perches as the taste bud mediator. It's light, healthy, and flavorful. Get some!

For the full recipe, check out Bon Appetit's recipe for Poached Salmon with Avocado Sauce.