Spinach, Feta & Sun-dried Tomato Breakfast Wrap
Posted: July 27, 2012 Filed under: Breakfast Foods, Snacks, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: breakfast wrap, omelet, spinach, sundried tomatoes, tortillas 1 Comment
(Becky, the Mama)
It’s FUN Friday and I thought we’d celebrate with a story-in-pictures today.
When my grandson Georgie met Greg’s sister’s granddaughter Jena last week at our family beach vacation in Oregon, it was like at first sight. They hit it off like peas and carrots, or, to go with today’s recipe theme: like spinach and sun-dried tomatoes.
Jena and George reading the story of Brave, from Nonny’s Nook
It was fun for me, a grandmother of five little boys under age six, to be around a little girl. Her Aunt Stephanie told me that Jena came up to her and said, excitedly, “I get to go to the beach with Grandma Gail!” Then she paused, worried and added, “But I don’t know what to wear!” This is something I’ve never heard my grandsons say.
She told me her favorite part of the beach is getting to wash all the shells. “I love washing things!” she said. Again, not something that any of my grandsons has ever said to me.
We went for a walk to the beach one night and I captured this picture of the two of them, in little boy blue and little girl pink, cresting the hill just before going down to the beach. George never goes anywhere without a stick and made sure that Jenna had one, too.
“Don’t grow up too quickly, lest you forget how much you love the beach.”– Michelle Held
Once we got to the beach, the kids wrote their names in the sand, and then they decided to draw their own hopscotch games.
This is a little 5 year old boy’s drawing of hopscotch:
This is a little 6 year old girl’s drawing of it.
On the way home Jena walked by my side, nicely and daintily, as she observed George in front of us: skipping, hopping, running, and fighting invisible enemies with his stick sword, Ninja-like. Impressed with his boundless energy, Jena called out, “George, are you hopped up on vegetables or Mountain Dew?”
Me (Nonny to the kids), having a blast with my beach buckaroos. We’re all hopped up on something better than Mountain Dew: veggies, the beach, and fun with family!
As it turned out, George was “hopped up on” vegetables that particular night, as he loves them, especially salads. But I am sure he was also “hopped up” on being at the beach with his beloved family and a darlin’ fun little girl on a perfect summer’s eve.
Speaking of veggies, one of my favorite new tasty and healthy breakfast treats is Starbuck’s low fat, high nutrition vegetarian feta and spinach wrap with sundried tomatoes. It’s made with an egg white omelet (did you know there are only 25 calories in ¼ cup of egg white?), feta, spinach and sun-dried tomatoes, wrapped in a whole wheat tortilla and “sealed” in a Panini maker.
I made my own version today, and it tasted exactly like the Starbuck’s version. I not only enjoy them for breakfast but they make great high energy snacks, that will hop you up almost as well as Mountain Dew, and make you much healthier! (And only 150 calories!)
Spinach, Feta & Sun-dried Tomato Breakfast Wrap
fresh spinach, whole wheat tortillas, chopped sundried tomatoes, organic egg whites (these are in a carton) and feta or goat cheese
Makes One
Ingredients:
Whole wheat tortilla
1/4 to 1/2 cup egg whites, depending on how thick you like your omelet
1 T. crumbled feta or goat cheese
3 or 4 spinach leaves
4 t. chopped sun-dried tomatoes (I prefer them packed in oil. I had a sun-dried tomato tamponade on hand so I used that)
About a teaspoon of olive oil to coat pan
Salt and Pepper to taste
Directions:
Lightly moisten the flour tortilla (I just wet my hand and pass it over both side of tortilla) and then cook in small skillet (lightly coated with just a smear of olive oil) on both sides until pliable and warm. Set aside and keep warm under a plate or paper towel.
In the same small skillet, add the egg whites and sprinkle with a little salt and pepper. Place feta cheese down the middle of it.
When the egg is set, roll it up and put in the tortilla. Warm the spinach leaves in the pan for just a few seconds and then place them alongside egg white. Add the sun-dried tomatoes.
Roll up and then carefully place seam down in the skillet. Hold it down for a few minutes with a spatula until it is crispy and sealed. Turn it over and let the over side get brown. Serve immediately.
Variations: Vegans can use scrambled tofu and skip the cheese or use a vegan cheese. Try other veggies such as artichokes, sautéed onions or potatoes. Use whole eggs.
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The Title: Spinach, Feta & Sun-dried Tomato Breakfast Wrap
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© Copyright 2012 – All Rights Reserved
Sweet Potato Pecan Pie Breakfast Oatmeal
Posted: July 12, 2012 Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: breakfast bake, brunch, casserole dishes, coconut milk, gltuen-free friendly, oatmeal, pecan pie, sweet potato, sweet potato pecan pie oatmeal 1 Comment
Sweet Potato Pecan Pie Oatmeal topped with Maple Cinnamon Coconut Milk. Scrumptious!
(Rachel, the daughter)
Jackson, my almost one-year old is becoming a little boy with a mind and will all of his own.
This morning while feeding him his breakfast of sweet potato oatmeal with coconut milk, he flat out refused to take a bite. He locked his lips, grabbed the spoon from me, sloshed his oatmeal around, then offered me a bite. I obliged with a convincing “Nom, nom, yumm, yumm,” lip-smacking display as I pretended to take a bite. Then I offered him a bite. He didn’t buy it.
Again, he held the spoon to my mouth. I took a little bitty nibble off the end of the spoon and offered him the same. He took one teeny tiny nibble, then lifted the spoon back to my mouth. “Fine, I’ll take a bite and you’ll see how delicious it is,” I told him. So I took a big bite and was surprised at how delicious it actually was. I smacked my lips and let out a genuine “Nom, nom, yumm, yumm,” and offered him another bite. He cleaned his spoon and proceeded to finish the whole bowl.
So Jackson, apparently, has decided, If she won’t eat it, I’m not eating it. I don’t blame him. Some things people feed babies are just offensive. Thankfully, I mostly stick to this rule anyway, often just giving him a serving of whatever I’m eating.
I liked the breakfast I had made for Jackson so much that after he cleaned his bowl, I went back to the stove and made myself a version of his sweet potato and coconut milk oatmeal.
This could be enjoyed in any of it’s three stages, 1) off the stove top as a bowl of warm oatmeal, 2) as a breakfast bake with a crunchy pecan pie topping, or 3) with a drizzle of coconut maple syrup poured on top. Any version will have you saying “Nom, nom, yumm, yumm.”
The casserole is perfect for bringing to a friend (everyone brings dinner, but what about bringing the most important meal of the day to a new mom or family in need?), or to a breakfast meeting. It’s dairy-free, egg-free, soy-free (if you don’t use soy milk and you use soy-free Earth Balance), and can easily be made gluten-free by using gf oats and omitting the wheat germ.
Delicious on it’s own, but taken to a whole new level of yumminess with warm maple cinnamon coconut milk drizzled on top.
Sweet Potato Pecan Pie Breakfast Oatmeal
Makes two large servings (as a main entree) or four smaller servings
Ingredients
Sweet Potato Oatmeal
1 c. water
1 c. milk or unsweetened nondairy milk (I used unsweetened almond milk)
1/4 t. salt
1 c. old fashioned oats (not quick cooking)
1/2 c. cooked sweet potato*
1/4 c. golden raisins (optional)
1/2 t. cinnamon
1 T. maple syrup
Pecan Pie Topping
1/2 c. chopped pecans
1 T. wheat germ (could omit or replace with a few more pecans if you don’t have on hand or to make gluten-free)
1 T. soy-free Earth Balance (or butter)
1 T. brown sugar
Maple Coconut Drizzle
3 T. Coconut Milk (full fat from a can)
1 T. maple syrup
1/4 t. cinnamon
*Next time you’re baking sweet potatoes, bake an extra one, mash it up and freeze it in ice cube trays. Pop them out and store in a plastic baggie to have on hand for recipes like this any time you need them.
Directions
1). Preheat oven to 400 degrees. In a medium sauce pan, bring water, milk, and salt to a boil. Stir in oatmeal, reduce to medium heat and add the remaining ingredients.Cook for about 7 minutes or until most of the liquid is absorbed. (You could stop now and serve this as is and it would be delicious.)
Pour the oatmeal into either oven safe individual serving bowls (divided) or a small casserole dish.
2) In a small bowl, use your fingers to combine pecans, wheat germ, brown sugar, and Earth Balance. Sprinkle it over the top of the oatmeal and bake for 10 minutes or until golden brown and crunchy on top. (You could stop now and serve as is and it would be delicious, a perfect dish to bring for a potluck breakfast.)
Creamy sweet potato oatmeal with a crunchy golden pecan topping. Serve it as is or jazz it up with a drizzle of warm cinnamon maple coconut milk.
3) Combine coconut milk, maple syrup, and cinnamon in a small bowl. Microwave for 15 seconds. Drizzle on top of oatmeal right before eating.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato Pecan Pie Breakfast Oatmeal
The URL: http://wp.me/p1UwM9-w9
© Copyright 2012 – All Rights Reserved
Mama’s Feel Good Blueberry Smoothie
Posted: June 27, 2012 Filed under: Beverages and Smoothies, Breakfast Foods, Uncategorized | Tags: blueberry, blueberry smoothie, brain berries, Dr. Daniel Amen, feel good blueberry smoothie, fish oil, Green Vibrance, health drink, l-carnitine 1 Comment
Mama’s Feel Good Blueberry Smoothie
(Becky, the Butter Lovin’ Mama)
“Mom, my throat hurts, can you make me that blueberry smoothie for me?”
“Honey, I’m feeling tired, do you have time to make one of your blueberry smoothies?”
“I feel a cold coming on, Becky, what is that recipe for the Feel Better Smoothie?”
“I’m in a hurry, can you whip up that blueberry smoothie for a breakfast-to- go?”
I have made or given my “Feel Good Blueberry Smoothie” out to more loved ones than I can remember over the past few years. The reason? It seems to work wonders in helping you feel better if you are run down. And if you feel good, it will help you feel great. Not only is it good for you, but it tastes delicious, soothing the throat as it goes down. Seriously, I should probably bottle this stuff and sell it on QVC.
Dr. Daniel Amen is best-selling author, speaker, public TV teacher, psychiatrist, and brain researcher who is also a good friend. He has done an incredible service encouraging people to pay attention to their brain health. For as long as I’ve known Dr. Amen, he has called blueberries, “brain berries” and has recommended that people eat a cup a day to protect and nourish their brain. Research continues to back this up. For example:
1) Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes. (March 7, 2012, Science Daily)
2) New research shows that blueberries may inhibit fat cells (April 10, 2011 Science Daily)
3) “The high concentration of antioxidants in blueberries strengthens your immune system, which may protect you from cancer cell growth, cardiovascular disease and urinary tract infections. Studies suggest that blueberries may also reduce your risk of developing Parkinson’s disease,” says a report from Live Strong, March 7, 2012
I could go on and on! (But that is just because I’m so energized by my smoothie.) One cup of fresh blueberries has only 83 calories but packs a lot of nutrition including 21 g of carbohydrates, 9 mg of calcium and magnesium, 17 mg of phosphorus, 112 mg of potassium, 14 mg of vitamin C, 78 IU of vitamin A and many other micronutrients.
This delicious smoothie also has protein from Greek yogurt, almond milk and walnuts; vitamin C from orange juice; sweetness and fiber from dates (or 1/2 banana), along with a super green food powder that is loaded with nutrients and probiotics. To supercharge it, I also add two optional but tasty nutritious ingredients: liquid fish oil and L-carnitine. The brands I use pack a big punch of nutrition for the buck and taste amazingly yummy, like sweet oranges. (No fishy taste at all!)
It’s a fabulous way to start your day, a great pick me up in the afternoon, and an immunity boost for anyone feeling under the weather. Kids and teens also love this.
I totally need to do a Feel Good Blueberry Smoothie infomercial. But for now, this post will have to do.
Feel Better Blueberry Smoothies
Mama Becky’s Feel Good Blueberry Smoothie
Makes 1 large or 2 smaller smoothies
Ingredients
1 c. frozen blueberries
1 c. orange juice
3 dates (or 1/2 banana, fresh or frozen)
1 T. walnuts (or any nuts you have on hand or Hemp Seeds )
1/2 c. unsweetened almond milk (or coconut or soy or dairy milk)
1 heaping Tablespoon plain Greek Yogurt (vegans may want to substitute a rice-based protein powder)
1/2 c. ice
1 t. to 1 T. super green food powder (I like Green Vibrance which I get at Whole Foods. Expensive but lasts a long time!)
Ingredients for Becky’s Feel Better Smoothie: Blueberries, OJ, Almond milk, yogurt, dates (or sub 1/2 banana) walnuts
(Optional Ingredients: NOW brand L-Carnitine Citrus Flavored Liquid and Carlson’s Orange Flavored Fish Oil. I find these at Vitamin Cottage but have linked to Amazon to give you more info.)
Citrus Flavored L-Carnitine (NOW) and Orange Flavored Fish Oil (Carlson) Nutritional supplements that are good for you and actually taste great. Perfect for adding to smoothies.
Directions:
Put all ingredients into a blender. Start the blender low and move to high until it is smooth. Top with an orange slice. (More than for garnish, a little squeeze of fresh orange floating atop the smoothie is very tasty.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Mama’s Feel Better Blueberry Smoothie
The URL: http://wp.me/p1UwM9-sK
© Copyright 2012 – All Rights Reserved
Salted Caramel Banana Nut Shake (Healthy)
Posted: May 28, 2012 Filed under: Beverages and Smoothies, Breakfast Foods, Cocktails, Desserts, Gluten Free, Uncategorized, Vegan, Vegetarian | Tags: almond milk, almonds, banana, banana nut, banana nut smoothie, caramel, healthy shake, milkshake, salted caramel, salted caramel banana nut, salted caramel smoothie, smoothies 1 Comment
Salted Caramel Banana Nut Shake
I’ve always loved a perfectly ripe banana for a quick snack. On hectic mornings, I’d often grab a banana, a spoonful of peanut butter, a swig of milk and call it breakfast. Once, when my four kids were young, we all headed in a crazed mass exit toward the car where I would drive them to school. Realizing I’d forgotten to eat, I instructed my then-thirteen year old son, Zach, to “run back in the house and grab me a banana.”
I watched, perplexed. as he ran to the front door of the house then took an odd pose, his head slightly to the right, his arms to his side, and then ran back to the car in this weird position. “What are you doing?” I asked. He answered in all seriousness, “I thought you told me to go to the house and then run like a banana.”
I swear, when puberty hits our children their hormones start eating their brain cells. But I digress.
Back to bananas for breakfast. As some of you know, I’m determined to eat my way to lower blood pressure. One of the ways to do this is to eat more potassium rich foods. And a banana is loaded with potassium. In fact, I read that a bite of a banana has more potassium than most potassium tablets. Almonds, too, are praised for all sorts of health benefits, including lowering blood pressure.
Another new food craze I love is salted caramel anything. So I combined a simple banana smoothie with almonds and unsweetened almond milk (only 35 calories a cup!) then added a touch of caramel and sea salt. (Sea salt does not raise blood pressure the way iodized chemically produced salt does, and you need less of it to flavor your food since it so rich in minerals.) There is only 2 teaspoons of caramel syrup (about 40 calories) in each shake, but because you use one of the teaspoons to rim the glass and as a decoration on top, you get the feeling that it is much sweeter as you get a tiny taste of the pure caramel with each sip.
This new smoothie/shake is the breakfast of my dreams. I’m hooked. It also makes a wonderful mid-afternoon snack or a bedtime treat, since the ingredients also relax you for a good night sleep. It could be a fluke, but I have noticed my blood pressure has lowered since having one of these banana and almond treats per day.
Served in a martini or margarita glass not only adds more elegance but allows you to rim the glass in a bit more caramel and sea salt, and gives you more surface area to garnish the top with the same.
Salted Caramel Banana Nut Shake
Becky’s Salted Caramel Banana Nut Shake (Healthy)
Serves Two
Ingredients
1 rounded T. roasted almonds (salted or unsalted both work)
1 banana, peeled and chopped into 2 inch slices (preferably frozen)
1 ½ c. unsweetened almond milk
4 t. caramel syrup, divided (There are several non-dairy alternatives for vegans, including caramel agave nectar, or google recipes for vegan caramel. )
½ c. ice
Sea salt – couple of tiny pinches
almond milk, roasted almonds, a frozen banana, caramel syrup and sea salt makes an amazing and potassium rich treat
Directions:
Into a blender put almonds, banana, and almond milk, 2 t. caramel syrup, ice and small pinch sea salt. Blend until smooth and almonds are just specks.
Pour about a teaspoon of caramel syrup around a plate, approximately the size of the rim of a martini glass. Sprinkle this circle with a tiny pinch of sea salt, lightly. Dip the rim of the glass into the syrup and salt, twisting and turning to coat evenly. Do this twice to prepare two martini glasses.
Create a circle of caramel syrup, lightly sprinkled with sea salt, on a plate, to rim the glasses
Pour half the smoothie/shake into each glass. Squiggle a bit more of the syrup (about 1/2 t.) to garnish the top of the drink, and sprinkle with one more tiny pinch of sea salt. Prepare to fall in love.
Variations: Add protein powder to buff up the protein and drink the whole recipe to make a complete breakfast smoothie.
Add liquor (rum, coconut or vanilla vodka) to turn this into a yummy frozen cocktail.
Try it with coconut milk instead of almond milk.
In a hurry? Skip rimming the glass.
No Bake Apricot Bars
Posted: May 2, 2012 Filed under: Breakfast Foods, Desserts, Vegan | Tags: apricots, breakfast, cashew apricot bars, cashews, dessert, freezer-friendly desserts, healthy desserts, no bake apricot bars, no bake date bars, vegan, vegan desserts, vegetarian 9 Comments
Some women nest when they are pregnant by obsessively organizing the nursery until every onesie is folded just so and all the outfits are color coordinated and sorted by size, some scrub the house obsessively. I did a little of those, but mostly I cooked. And when I say I cooked, I mean I cooked!
In the two weeks before Jackson arrived, I completely filled my freezer with everything from chili and cornbread, to pot pie, to muffins, to waffles, to cookies and hummus. I started with an empty freezer and when my nesting was over, I literally had to remove the ice basket to fit everything in.
One of the recipes I made, 5 Ingredient No Bake Date Bars, from the blog “Oh She Glows,” barely made it to my due date. My family and I could not keep out of them. They are like crack, but healthy crack. In fact, they could probably cure drug addiction.
Angela at Oh She Glows is a genius when it comes to making healthy vegan treats. I can’t wait for her cookbook to come out. These bars have no added sugar, only five ingredients and don’t even require turning on the oven. My favorite thing about them is that they are best eaten straight out of the freezer. When Jackson arrived and I was a new nursing mother, I would suddenly be ravenous, and could hardly think straight until I had food in me again. These were the perfect fuel for my sudden hunger attacks, high in protein and fiber, they were filling and healthy, but felt indulgent.
I’ve made different versions of the bars countless times now, but yesterday I tried a new combination that really rivaled it’s original counterpart. Instead of dates and almonds, I used dried apricots and toasted cashews. Wow! I don’t know which one I like more. I took them to the leader meeting for my MOPS (Mother’s of Preschoolers) group last night and several requested the recipe. So as promised, here you go ladies!
The sweet tangy pureed apricots sandwiched between layers of rich salty cashews hits three of the five taste bud senses and also combines creamy, chewy, and crunchy textures. It’s satisfying on every level.
5 Ingredient No-Bake Apricot Cashew Bars
Inspired by OhSheGlow’s 5 Ingredient No Bake Vegan Date Squares
Ingredients
Crust:
- 1.5 cups whole cashews (toasted, roasted, honey roasted – whatever you have)
- 1.5 cups regular oats (for Gluten-free, use GF oats)
- 1/2 tsp kosher salt (omit if cashews are salted)
- 10-15 dried apricots (~ 1/2 a cup), roughly chopped
- 1/4 cup coconut oil, melted
Filling:
- 25-35 dried apricots roughly chopped (~2 cups)
- 1/2 – 1 cup water
Directions:
1. Spray a muffin tin (my preference) or 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add apricots and process until crumbly again. Add coconut oil and process until sticky. Remove from processor, set aside 3/4 cup of the mixture for later, press remaining into cupcake molds or pan to form a crust. For muffin tins I use a tablespoon and put a heaping tablespoons into each mold, then use the back of the tablespoon to press down and smooth out the layer.
2. Process the apricots and 1/2 cup water in the food processor (I’ve found a smaller work bowl works better than a large one if you have a full sized food processor–in fact I just used my mini one for this step) until a paste forms, stopping to scrape down the sides and adding a little more water as needed (don’t exceed 1 cup). Scoop out the apricot mixture into the pan or evenly into the muffin tins and gently spread out to cover the crust.
3. Sprinkle on the reserved crust and gently press down into the apricot mixture, just so it sticks. Freeze for at least an hour or until firm. Cut squares or pop out of muffin molds and wrap individually with saran wrap. Store in freezer. Enjoy straight from the freezer or slightly thawed as a delicious, guilt-free treat!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: No Bake Apricot Bars
The URL: https://welaughwecrywecook.com/2012/05/02/no-bake-apricot-bars
Not-Too-Sweet Banana Butternut Squash Smoothie
Posted: April 30, 2012 Filed under: Beverages and Smoothies, Breakfast Foods, Vegan | Tags: banana butternut squash smoothie, bananas, breakfast, butternut squash, not-too-sweet smoothie, savory smoothie, smoothies, walnuts Leave a comment
For those of us who don't like sweets before noon, this smoothie with butternut squash, walnuts and just a 1/2 teaspoon of maple syrup is the perfect not-too-sweet morning treat.
Though most days, Jared and I adore and respect each other, not every day is marital bliss. Just like any other couple, we have our “moments.” Recently we had one of those “moments” on a lunch date. I was hungry and had hardly eaten breakfast. If you know me well, I am unpleasant to be around when I’m hungry. I try to never let myself reach hunger for this reason. The tiff was over something little and unfortunately left unresolved for the night as Jared had to head straight from lunch to scout a ballgame out of town. There is a good reason that we mostly aim to resolve arguments quickly. I’m not one of those people that “just needs time.” Jared is.
So a few hours after Jared left, the argument to him magically resolved itself. That magical dust must have passed over me though. While waiting on the ballgame to start, he sent me a Words With Friends (basically a Scrabble app for iPhones) game request. My first thought was “Yeah, I’ve got some words for you, buddy.” But then I realized I might be dealt letters for words like “love” or “apology.” It wasn’t a risk I was willing to take. So I instead rejected his game request. That will get him. We are not friends right now and I don’t want to play with you. So there!
This may be a new low for me.
The next morning before getting out of bed, Jared graciously apologized. I’m pretty sure that all of my maturity shifts to him during our arguments.
In an effort to keep from turning into a 4-year old again, I made myself sit down that morning with a healthy breakfast and a little quiet time.
I had cooked up some butternut squash for Jackson the previous day and used a cup of it to throw into a smoothie. I still wasn’t quite in the mood for being overly sweet or for an overly sweet breakfast. This smoothie paired with a little peanut butter and honey toast was the perfect not-too-sweet breakfast to start my day. Filled up in mind, spirit, and body, I was finally ready to be friends and play nice.
Rachel’s
Banana Butternut Squash Smoothie
Ingredients
1 c. Butternut Squash (I’ve used acorn squash too), cooked and cooled*
1 c. milk of your choice
1/4 c. walnuts or pecans
1 banana
1 t. cinnamon
A few grates of fresh nutmeg (optional)
1/2 t. maple syrup
A handful of ice
Directions
Put all the ingredients except for the ice in the blender, blend until smooth. Add a little more milk if needed. Add ice and blend again until it is finely crushed throughout. If you like a sweeter smoothie, you can add a little more maple syrup.
*The easiest way for me to cook squash is to cut it in half lengthwise and put both halves in a baking dish face down with about an inch of water in the bottom of the pan. Cook at 400 for about 30 – 40 minutes or until the flesh of the squash can easily be scooped out with a fork or spoon. For the smoothie, just scoop out the flesh when it cools down and store in tupperware in the refrigerator until ready to use (will keep for a few days). You can also freeze it in ice trays and then store the frozen cubes in a ziplock bag for at least a month. Just thaw a few whenever you need them. Steaming, roasting, or boiling the squash would work fine too if that’s your preferred method.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Not-Too-Sweet Banana Butternut Squash Smoothie
The URL: https://welaughwecrywecook.com/2012/04/30/not-too-sweet-banana-butternut-squash-smoothie
Kinda’ Healthy Vegan Apple Fritters
Posted: April 5, 2012 Filed under: Breakfast Foods, Desserts | Tags: apple fritters, apples, breakfast, dessert, fritters, pastries, vegan, vegan donuts 6 Comments
Kinda' Healthy Vegan Apple Fritters
Confession: I don’t eat kale and carrots for every meal. Especially with a hyper eight month old on my hip, sometimes the best meal I have all day is a can of black beans wrapped in a tortilla. Well, I don’t generally wrap and eat the whole can itself. I do try and at least open the can first. I’m no savage.
Sometimes I crave down right bad things for me…like donuts. My favorite donut for as long as I can remember is an apple fritter. That two-handed sweet cinnamon pastry with bits of real apple, deep fried and drizzled with sugary icing. What’s not to love?
Well, the 500 or so calories and 20 or so grams of fat might be a little unlovable, and the milk, egg, and butter are less than kind.
I set out to make a healthier version of my old favorite. These are definitely still a treat, but subbing half of the flour for whole wheat flour, apple sauce for eggs, and nondairy milk and margarine for their dairy counterparts helps. Then instead of making huge fritters, I made mini fritters that were pan fried instead of deep fried. They still aren’t health food, but they are certainly better than the average donut shop fritter.
I prefer a donut for dessert, but if you’re a sweets-for-breakfast kind of gal or guy, then feel free to make these ahead and then re-crisp them in the morning under the broiler. I might cut the sugar a little if I were having these for breakfast though as I’m not a sweets-for-breakfast kind of gal.
Rachel’s
Kinda’ Healthy Vegan Apple Fritters
Makes 15 small fritters
Ingredients
Fritters
1 Apple, peeled and chopped into small pea size pieces
1/2 c. Whole Wheat Pastry Flour (or your flour of choice)
1/2 c. All Purpose Flour
1 1/2 t. Baking Powder
2-3 t. Cinnamon
1/2 t. Fresh Grated Nutmeg (fresh really is best)
1/4 c. Vegan Sugar
Dash of Salt
1/2 t. Vanilla Extract
1 T. Earth Balance Margarine, melted
1/4 c. unsweetened applesauce (ripe banana also works well)
1/3 c. non-dairy milk
Canola and/or Coconut Oil
Icing
3 T. Powdered Sugar
1/4 t. Fresh Grated Nutmeg
Nondairy milk
Directions
Fritters
Mix the dry ingredients together, then add the wet until everything is just combined, being careful not to over mix. Fold in the apples.
Put approximately 3 tbs of oil into your pan (you may need more or less depending on how large your pan is) and turn the burner onto med low heat. (I found on my electrical stove, 3, on a 9 setting nob, was the perfect setting.) Carefully drop batter by the tablespoon into the oil. Cook for 60-90 seconds on each side. You might want to test one first before doing a whole batch to see if your oil is the right temperature. You want them to be crispy on the outside and cooked thoroughly on the inside. Put fritters on a paper towel lined plate. Repeat, adding more oil as needed until all the fritters are pan fried.
Icing
Mix the powdered sugar and nutmeg with a tiny drizzle of milk. Keep add milk a little at a time until the icing is thin enough to easily drizzle over the fritters. If it gets too thin, just add a little more powdered sugar.
Drizzle the icing over the fritters and try your best not to eat the whole batch before your husband gets home from work. If, by “accident,” you do, just call that a trial batch and make another official batch for sharing. I think my next recipe trial better be one of the kale and carrots variety. 🙂
Blueberry Raspberry Oat Nut Bars
Posted: March 19, 2012 Filed under: Breakfast Foods, Desserts | Tags: bar cookies, blueberries, blueberry bars, blueberry desserts, blueberry oat nut bars, breakfast, breakfast food, dessert, nuts, oats, snacks, treats, vegan, vegetarian 15 Comments
(Becky, the Mama.) This week I had a run of crazy mistakes that defy even my questionable logic. One day began by sending my husband’s business blog post, unedited, to hundreds of subscribers on the wrong day. From there it seemed every hour was punctuated by a wrong move, a major mess or spill in the kitchen, an embarrassing misspelling on social media, or a relational faux pas.
I was determined to make the next day mistake-free, and sailed through until about 3:00 pm, when I darted into a store and ran into a friend. Her face was full of compassion as she hugged me. “I read about all your latest mishaps on Facebook, bless your heart.”
I smiled and said, “Yes, but I’m having a much better day. No mistakes yet!”
She pointed to my abdomen and said, “So that big white sticker that says, ‘Citrus juicer, $5.00’ on your stomach, is that on purpose?”
Oh well, there’s “always tomorrow.”
This morning I woke feeling chipper, and posted a status on Facebook that described my excitement about going to my friend Sue’s house to celebrate her birthday with some of her good home cooking. I decided to whip up my favorite quick and easy berry bars to bring for dessert. They are a “just right” treat; not too sweet. Perfect under ice cream after dinner, but wonderful with a glass of milk for breakfast as well.
As we were enjoying our meal around their table (fabulous tenderloin steak, fresh corn on cob, and pesto pasta), Sue’s husband Jason grinned and asked, “Should we tell her now?”
“Tell me what?” I asked.
“Oh, Jason,” Sue said. “I wasn’t going to say anything. Becky had a hard week.”
“What?” I repeated.
Jason laughed. “Sue’s birthday is next week. We’d actually invited you to come for dinner next Sunday! But when Sue saw your status update, we thought, ‘Let’s just go with it. We’re free tonight, anyway.’”
I left half a pan of these blueberry raspberry bars with Jason and Sue, and hope it will remind them of how much I love them for being so patient and kind to their absentminded friend.
P.S. My daughter Rachel just wrote, “When my mom came to stay with me after Jackson was born, she made me these blueberry raspberry bars. I was a ravenous new nursing mom and let me just say, these did not last very long! They are especially delicious in the middle of the night with a glass of almond milk. Sigh…I miss those early nursing days when I could eat constantly and still lose weight!”
Blueberry Raspberry Bars
Becky’s Blueberry Raspberry Oat Nut Bars
Ingredients
Serves 12-15, depending on how big you cut the bars.
1 c. butter (vegans can substitute coconut oil or Earth Balance butter or a mixture of both)
1 c. brown sugar
1 3/4 c. flour
1 tsp. salt
1 1/2 c. oatmeal
1/2 c. chopped nuts (walnuts, pecans, almonds, whatever nut you like)
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
Directions
Preheat oven to 375 degrees. Dump the first four ingredients into the food processor and pulse until crumbly. Add the oatmeal and nuts, process just until blended. (You can also do this with a mixer or use clean hands for the job.) Press half of the mixture into a greased 9×13 inch pan: spread blueberries over the mixture and sprinkle with the remaining oatmeal mixture. (Like a crumb topping.) Bake about 25 minutes or until golden brown. Cool 10 minutes before cutting into bars.
If you have any leftover (and this is a big IF), I have found they stay freshest when wrapped well and refrigerated, then nuke the portion you want to eat for few seconds in microwave.
Try these with other fruits (raspberries, strawberries, cherries, pineapple, apples, rhubarb… or combos thereof).
Also works well with other flours (gluten free) and grains. Can sub wheat germ or other flakey grains for some of the oats to upsize or vary the nutritional value. You can use date sugar instead of brown sugar for sweetening, and keep it sugar free.
I love for people to find a basic recipe-method that works, then get creative with it, to make it their own. This is a great recipe to “play with,” because it is hard to mess up! (Even for me.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Blueberry Oat Nut Bars
The URL: https://welaughwecrywecook.com/2012/03/19/blueberry-oat-nut-bars/
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 