If you haven’t, then get in your car rightthissecond and drive to Whole Foods to pick up a package (or three) because they are ah-mazing!
Maybe it’s been way too long since I last had a traditional mozzarella stick, but this baked version tastes just like I remember the fried version. Definitely worth burning your fingers and mouth repeatedly as you shove the lightly breaded gooey cheese sticks into your face.
2. Am I the only one who’s excited for this movie?
What can I say, I’m a sucker for fantasies… and I’m intrigued by the dark nature of this film.
Kristen Stewart might not have been my first casting choice for Snow White, but outside of the Twilight series she’s actually a pretty good actress (she was fantastic as Joan Jett in The Runaways).
3. While on the topic of entertainment, I just finished the first season of Mad Men on Apple TV (I needed another show to fill the void that Friday Night Lights left) and I’m officially hooked.
Although (SPOILER ALERT) I do not understand how Peggy didn’t realize she was pregnant. I mean, really?! I know sex ed was different back in the 60s, but c’mon on.
4. John surprised me with this gorgeous Tumi tote bag for our anniversary!
Orange is not a color I typically choose for myself, but I happen to LOVE this bag! It’s big enough for an overnight trip, but small enough to fit under the seat on an airplane (even when stuffed full). There are a ton of pockets for organization, and the nylon exterior will be easy to keep clean. It actually reminds me of my beloved Longchamps bag – both in style and quality.
Whole wheat macaroni, zucchini, summer squash, corn, and grape tomatoes are tossed in a light & tangy yogurt-lemon dressing for a healthy take on the classic barbeque accompaniment.
I just can’t seem to stop making different versions of what has become my favorite homemade cookie.
The crispy exterior, soft interior, chewy texture, and coconutty flavor of those initial macaroons pulled me in, and the variations I’ve made over the past year have all been delicious.
So when Deb posted a recipe for raspberry macaroons, I knew the ruby-hued berries would be the next addition to my basic coconut-oat macaroon recipe.
I patiently waited until raspberries were fully in season, and the wait was worth it as the berries are now perfectly sweet and juicy.
For these macaroons, raspberries are lightly mashed and gently folded into the cookie dough, resulting in a marbled appearance. If you wanted to go for fully pink macaroons, you could certainly fully incorporate the raspberry puree into the dough… but I really love the look of the red streaks.
Could these be my new favorite macaroons? Quite possibly… at least until the next flavor addition idea strikes ;).
Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
Combine the coconut butter and all of the remaining ingredients – except raspberries – in a bowl. Stir until well-combined. Fold in lightly-mashed raspberries until mixture is marbled… you don’t want the raspberries completely combined with the cookie dough.
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
When it comes to a delightful and versatile dish, few can rival the charm of a well-made quiche. Today, we’re going to explore the delightful world of quiches with a recipe for a Ham & Cheddar Quiche that’s sure to become a family favorite. This savory pie combines the smoky goodness of ham with the rich, creamy texture of cheddar cheese, all nestled in a flaky, buttery crust. Whether you’re planning a brunch, a light dinner, or simply want to treat yourself, this Ham & Cheddar Quiche is a savory delight worth savoring.
Name
Ham & Cheddar Quiche
Cuisine
American
Prep Time
20 minutes
Cooking Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Yield
1 9-inch quiche
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
3-4 tablespoons ice water
1 cup diced cooked ham
1 cup shredded cheddar cheese
4 large eggs
1 cup whole milk
Salt and pepper to taste
A pinch of nutmeg (optional)
Fresh chives or parsley for garnish (optional)
Instructions
1. Prepare the Crust
In a food processor, combine the flour and salt. Pulse a few times to mix.
Add the cold, diced butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, while pulsing the mixture. Stop when the dough begins to clump together.
Turn the dough out onto a clean, floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 375°F (190°C).
3. Roll Out the Crust
On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess overhang and crimp the edges decoratively.
4. Prepare the Filling
In a bowl, whisk together the eggs, whole milk, salt, pepper, and nutmeg (if using).
5. Assemble the Quiche
Sprinkle the diced ham and shredded cheddar cheese evenly over the bottom of the pie crust.
Pour the egg mixture over the ham and cheese.
6. Bake
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the quiche is set and the top is golden brown. You can test for doneness by inserting a knife into the center; it should come out clean.
If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning.
7. Cool and Serve
Allow the quiche to cool for a few minutes before slicing.
Garnish with fresh chives or parsley if desired.
Serve your Ham & Cheddar Quiche warm or at room temperature. It’s delicious on its own or with a side salad for a
Estimated Nutrition Per Serving
Calories: 280 kcal
Protein: 15g
Carbohydrates: 14g
Total Fat: 19g
Saturated Fat: 10g
Cholesterol: 165mg
Sodium: 580mg
Potassium: 170mg
Sugars: 1g
Vitamin D: 12%
Calcium: 18%
Iron: 8%
Vitamin A: 15%
Vitamin C: 1%
This Ham & Cheddar Quiche is a versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner. Its rich and savory flavors, combined with the flaky crust, make it a crowd-pleaser for any occasion. So, gather your ingredients, roll up your sleeves, and get ready to savor the deliciousness of homemade quiche. Enjoy!
For some reason, up until recently I was never inspired to make a healthy quiche. It’s a dish I’ve loved for ages; I mean, what is there not to love? Creamy eggs baked in a buttery pie crust with whatever add-ins you’d like. Rich and indulgent, quiche – for me – was relegated to the category of food to enjoy every once in a blue moon instead of a homemade staple.
The turning point was when I came across this olive oil press-in quiche crust from Once Upon A Plate.
I subbed in whole wheat pastry flour for the all-purpose, and was pleasantly surprised at how easy it was to press the dough into a pie plate. No rolling out dough and painstakingly transferring it to a pie plate for this recipe, folks… just use your fingertips to press the dough onto the bottom and up the sides.
Easy peasy.
As for the filling, I winged the egg-milk ratio and ended up happy with the result (plus, it fit perfectly into my pie plate without overflowing). I tossed in some cubed ham and cheddar, but you could use any ingredients that float your boat.
The baked quiche will puff up in the oven, but the filling will deflate & settle after cooling for a few minutes.
Quiche is really quite versatile. You can serve it hot, at room temperature, or chilled… and leftovers are delicious. Quiche is perfect for breakfast (with a side of fresh fruit), lunch (with a green salad), or dinner (accompanied by salad & roasted potatoes) and is a great addition to any potluck get-together.
With this quiche, I think I successfully made a healthy & tasty version of the classically decadent dish. The whole wheat olive oil crust is much lighter than the typical butter-laden crust, and 1% milk takes the place of fattening cream or half-and-half.
All of the flavor and texture is still there, though! Crisp crust, creamy filling, sweet ham, and sharp cheddar… yum.
If you do decide to serve the quiche hot, the cheddar will be melty and gooey – which is tough to beat – but honestly, I prefer quiche at room temperature.
Here’s a round-up of some recipes from around the web that I’ve recently made and enjoyed!
In this casserole dish is BBQ Cauliflower Mac ‘n Cheese from Chocolate & Carrots.
I used less barbeque sauce than Caroline called for, (just to suit my taste preference), but John drizzled extra on top of his serving; so if you really love barbeque sauce, I say definitely go for the original amount!
I’ve added cauliflower to mac & cheese before, but the barbeque sauce in Caroline’s recipe adds a great flavor kick.
Next up we have this Mango Rice Pudding from Apron and Sneakers.
I subbed in light coconut milk & long-grain brown rice and used half the amount of sugar as the champagne mangos I had on hand were super ripe.
This rice pudding is thick, creamy, and fresh-tasting… perfect for breakfast, dessert, or a snack.
Finally, here’s a Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze from Oh She Glows.
I de-veganized it so I could use what I had on hand, (organic 1% milk in for vanilla almond milk; 2% Greek yogurt in for the applesauce) and omitted the powdered sugar from the glaze as the banana lent enough sweetness for me.
Dense and packed with chocolate chips, this cake is better suited for dessert… but if you cut out some of the brown sugar and either omit or halve the amount of chocolate chips, the cake totally becomes breakfast-appropriate ;).
Have you made any blogger recipes recently? Please share links in the comments!
Name:
Blog Bites
Cuisine:
Snack
Prep Time:
15 minutes
Cooking Time:
5 minutes
Total Time:
20 minutes
Servings:
12 servings
Yield:
About 24 Blog Bites
Ingredients
For the Blog Bites
1 cup of mixed nuts (almonds, cashews, and peanuts work well)
1/2 cup of dried cranberries
1/2 cup of dark chocolate chips
1/2 cup of mini pretzels
1/4 cup of honey
1 tablespoon of unsalted butter
A pinch of salt
For the Topping
1/4 cup of powdered sugar (optional, for a touch of sweetness)
1/2 teaspoon of sea salt flakes (optional, for a salty finish)
Instructions
Prepare Your Ingredients:
Measure out all the ingredients to make your cooking process smooth and efficient.
Melt the Butter and Honey:
In a medium-sized saucepan, melt the butter over low heat.
Stir in the honey and a pinch of salt. Continue to stir until the mixture is well combined and slightly runny. Remove it from heat.
Combine the Dry Ingredients:
In a large mixing bowl, combine the mixed nuts, dried cranberries, dark chocolate chips, and mini pretzels.
Mix in the Honey-Butter Mixture:
Pour the melted honey-butter mixture over the dry ingredients.
Use a spatula or wooden spoon to mix everything thoroughly, ensuring all the ingredients are coated with the sweet and salty goodness.
Form Bite-Sized Clusters:
Line a baking sheet with parchment paper for easy cleanup.
Using your hands, grab small portions of the mixture and roll them into bite-sized clusters. Place them on the prepared baking sheet, leaving some space between each cluster.
Optional Toppings:
If you desire a sweeter touch, sprinkle powdered sugar lightly over the Blog Bites.
For a hint of saltiness, top each cluster with a few sea salt flakes.
Allow to Set:
Let the Blog Bites sit at room temperature for about 30 minutes, or until they firm up.
Enjoy Your Blog Bites:
Once the bites have set, they’re ready to enjoy! Grab a handful and savor the sweet, salty, and crunchy goodness while you work on your blog posts.
Fish tacos can be so hit or miss. It just so happens that the first fish tacos I ate were a grand slam. We’re talking the best fish tacos – to date – that I’ve eaten.
Oh, Escalantes, the things I would do for your Tacos De Pescado recipe! They’re just about the only thing I miss from our 1 1/2 years spent in Houston.
Name:
Mahi Mahi Fish Tacos
Cuisine
Coastal
Prep Time
20 minutes
Cooking Time
10 minutes
Total Time
30 minutes
Servings
4
Yield
8
Escalantes’ fish tacos these are not, but they are delicious in their own right. I’ve followed many a fish taco recipe in hopes of finding one both John and I loved, but that goal proved elusive until I decided to wing it on my own.
A few weeks back I decided to just go for it, and somehow managed to produce a plate of fish tacos that we really enjoyed. Having not anticipated a resounding success, I didn’t document the process; but as soon as we polished off the tacos, I sat down in front of the computer to jot down the ingredients I used.
Now here we are nearly a month later and I finally got around to making the Mahi Mahi fish tacos again… this time with photographic proof!
Mahi Mahi is a flaky white fish with a very mild flavor, so a bouquet of spices is quite necessary. What I used: paprika, chipotle chile powder, ground garlic, ground onion, oregano, and – of course – Kosher salt.
Another key component to tasty fish tacos are the accoutrements. The essentials: guacamole, purple cabbage, and crema (in this case, a chipotle-lime crema).
Now I’m sure grilling would yield a fantastic piece of fish, but I’m sticking with my tried-and-true method of pan-searing. Rub the spice mixture into the Mahi Mahi and then cook it in a hot skillet until crispy and almost blackened on the outside, flaky on the inside.
If corn tortillas are your thing, then by all means, go that route. John and I are partial to flour tortillas, and though I typically buy those of the whole wheat variety, I opted for these gorgeous orange habanero flour tortillas from Trader Joe’s.
Flaky pieces of flavorful tender Mahi Mahi, rich guacamole, crunchy purple cabbage, and a smoky-tart crema combine to make a light & healthy meal that tastes delicious.
Plus, check out those gorgeous colors! I feel happy just looking at these photos =).
Mahi Mahi Tacos
Ingredients
For the Crispy Mahi Mahi:
1 pound fresh Mahi Mahi fillets
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
For the Refreshing Slaw
2 cups thinly shredded cabbage (green or purple)
1/2 cup shredded carrots
1/4 cup finely chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt and pepper, to taste
For the Zesty Sauce
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon hot sauce (adjust to your preferred spice level)
For Assembly
8 small flour or corn tortillas
Sliced avocado, lime wedges, and extra cilantro for garnish
Instructions
1. Preparing the Crispy Mahi Mahi
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and freshly ground black pepper.
Cut the Mahi Mahi fillets into manageable 2-inch wide strips.
In a large skillet, heat about 2 inches of vegetable oil over medium-high heat.
Dredge each Mahi Mahi strip in the flour mixture, ensuring an even coating.
Carefully place the coated Mahi Mahi strips into the hot oil and fry until they turn a beautiful golden brown and crispy, which should take about 3-4 minutes per side. Once done, transfer them to a paper towel-lined plate to drain any excess oil.
2. Crafting the Refreshing Slaw
In a mixing bowl, combine the thinly shredded cabbage, shredded carrots, chopped cilantro, mayonnaise, fresh lime juice, salt, and pepper.
Toss the ingredients together until the slaw is evenly coated with the dressing. Adjust the seasoning to your taste preferences.
3. Whipping Up the Zesty Sauce
In a small bowl, whisk together the mayonnaise, fresh lime juice, lime zest, and hot sauce until the mixture is well blended. Adjust the amount of hot sauce to match your desired level of spiciness.
4. Assembling the Tacos
Warm the tortillas in a dry skillet or microwave for about 30 seconds until they become pliable.
To create each taco, start with a spoonful of the refreshing slaw on the tortilla, followed by a generous serving of crispy Mahi Mahi.
Drizzle the zesty sauce generously over the top.
Garnish your tacos with slices of creamy avocado, fresh lime wedges, and a sprinkle of extra cilantro.
5. Savor and Delight!
Now, it’s time to revel in the masterpiece you’ve created. Serve your Crispy Mahi Mahi Fish Tacos with your preferred side dishes, be it cilantro-lime rice, black beans, or a side of tortilla chips with homemade salsa. These tacos are a symphony of flavors and textures that will transport your taste buds to a coastal paradise, right in the comfort of your own kitchen.
Mahi Mahi Fish Tacos are a culinary adventure that brings the coastal spirit to your plate. With their crispy Mahi Mahi, vibrant slaw, and zesty sauce, they offer a symphony of flavors that will please your palate and leave you craving more. So, gather your ingredients, embark on this flavor-filled journey, and indulge in the delight of these ultimate Mahi Mahi Fish Tacos. Whether it’s a casual weeknight dinner or a lively weekend gathering, these tacos are sure to impress and satisfy your guests.
Estimated Nutrition Per Serving (1/4 of the Recipe)
Calories:400 calories
Protein:25 grams
Carbohydrates:30-35 grams
Dietary Fiber:5 grams
Sugars:3 grams
Total Fat:18 grams
Saturated Fat:3 grams
Cholesterol:90 milligrams
Sodium:550 milligrams
Please note that these nutrition estimates are approximate and can vary based on various factors, including the specific brands of ingredients used and portion sizes. It’s always a good idea to consult with a registered dietitian or use a nutritional calculator for precise information, especially if you have specific dietary restrictions or requirements. Enjoy your Mahi Mahi Fish Tacos while keeping an eye on your individual dietary needs!
Her blog, 101 Cookbooks, was one of the first I started following and both of her books, Super Natural Cooking & Super Natural Everyday, are favorites of mine.
Gorgeous photographs and delicious healthy recipes with a focus on whole grains and vegetables are synonymous with this brilliant cookbook author and blogger.
I recently made Heidi’s Wheat Berry Salad from her first cookbook, and was reminded of how much I adore the chewy grain morsels.
Heidi calls for pine nuts, spinach, and feta in her recipe but I subbed in sliced almonds and goat cheese when I made her salad. I loved every bite and as soon as I finished the batch I starting brainstorming ingredient combinations for my own version of a wheat berry salad.
I opted for chopped Medjool dates, toasted walnuts, arugula, goat cheese, and an orange vinaigrette with Dijon mustard and maple syrup.
Oranges always appeal to me more in the winter than any other time of year; good thing, as we are now in the prime season for citrus. The fresh sweet flavor and vibrant color brighten even the dreariest of winter days.
The flavors in this salad ended up working beautifully together!
If you have yet to cook with – or eat – wheat berries, let this recipe serve as an incentive to try them. I’ve been making a big batch on the weekends and keeping leftovers in the fridge. If you don’t plan to use the cooked wheat berries the next day, I suggest adding water to the container you’re storing them in to deter any moisture loss; you don’t want dried-out wheat berries.
You will feel instantaneously healthier after eating a serving of this nutrient-packed grain salad, and – if you’re anything like me – you’ll begin to look forward to the next bowlful as soon as you finish the last bite.
Date and Walnut Wheat Berry Salad with Orange Vinaigrette
by Lauren Zembron
Attribute
Value
Name
Date and Walnut Wheat Berry Salad with Orange Vinaigrette
In a large saucepan, combine the wheat berries with 3 cups of water.
Bring to a boil, then reduce the heat to a simmer and cover.
Cook for 45-50 minutes, or until the wheat berries are tender but still chewy.
Drain any excess water and let them cool.
2. Preparing the Orange Vinaigrette
In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and pepper.
Taste and adjust the seasonings if needed.
3. Assembling the Salad
In a large salad bowl, combine the cooked and cooled wheat berries, chopped dates, chopped walnuts, and fresh parsley.
If you’re using feta cheese, sprinkle it on top.
4. Drizzling with Vinaigrette
Drizzle the prepared orange vinaigrette over the salad.
Gently toss everything together until the salad is well coated with the dressing.
5. Serving
Serve your Date and Walnut Wheat Berry Salad immediately as a refreshing and nutritious meal.
You can also refrigerate it for a few hours if you prefer it chilled.
This Date and Walnut Wheat Berry Salad with Orange Vinaigrette is a harmonious blend of flavors and textures. The chewy wheat berries, sweet dates, crunchy walnuts, and zesty orange vinaigrette create a satisfying and wholesome dish. Whether you serve it as a side salad or as a light meal on its own, it’s bound to impress your taste buds and keep you coming back for more. Enjoy the health benefits and deliciousness of this salad in every bite!
Nutrition Facts
Calories:400 calories per serving
Total Fat:15 grams
Saturated Fat:2 grams
Trans Fat: 0 grams
Cholesterol: 0 milligrams
Sodium:300 milligrams
Total Carbohydrates:70 grams
Dietary Fiber:12 grams
Sugars:25 grams
Protein:10 grams
Vitamin D: 0% DV (Daily Value)
Calcium: 4% DV
Iron: 15% DV
Potassium: 8% DV
Please note that these values are approximate and can vary based on factors such as the specific brands of ingredients used and portion sizes. Additionally, the optional feta cheese is not included in this breakdown, so you may need to adjust the values accordingly if you decide to include it in your salad.
As we take a culinary journey back in time to 2011, we find ourselves reminiscing about the food trends, flavors, and ingredients that made that year truly memorable. From the rise of food trucks to the fascination with fusion cuisine, 2011 had its own unique charm when it came to the culinary world. In this recipe article, we’ll recreate those highlights with a dish that fuses together some of the most beloved elements of the year, resulting in a nostalgic and delicious meal.
Name
2011 Highlights Fusion Tacos
Cuisine
Mexican
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Servings
4
Yield
8 small tacos
Ingredients
1/2 cup honey
2 tablespoons sriracha sauce
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 teaspoon rice vinegar
Salt and pepper to taste
8 small corn tortillas
Instructions
1. Prepare the Sweet and Spicy Glaze:
In a small saucepan over medium heat, combine honey, sriracha sauce, soy sauce, minced ginger, minced garlic, and rice vinegar.
Stir well and bring to a simmer.
Let the glaze simmer for about 5-7 minutes, or until it thickens slightly.
Season with salt and pepper to taste.
Remove from heat and set aside.
2. Cook the Chicken:
Season the thinly sliced chicken breasts with salt and pepper.
Heat a skillet or grill pan over medium-high heat and lightly oil it.
Cook the chicken slices for 3-4 minutes per side, or until they are cooked through and have a nice char.
Brush the chicken with the sweet and spicy glaze during the last minute of cooking.
Remove the chicken from heat and let it rest for a few minutes.
3. Assemble the Fusion Tacos:
Warm the corn tortillas in a dry skillet for about 30 seconds per side or until they are pliable.
Place a generous spoonful of coleslaw mix on each tortilla.
Add slices of the glazed chicken on top of the coleslaw.
Garnish with cilantro leaves and thinly sliced red onion.
Drizzle extra sweet and spicy glaze over the tacos.
Serve the tacos with lime wedges for an extra burst of flavor.
4. Enjoy the 2011 Highlights Fusion Tacos!
These tacos combine the sweet, spicy, and savory flavors that were all the rage in 2011.
The fusion of Asian-inspired glaze with classic Mexican taco ingredients creates a taste sensation that will transport you back to that memorable year.
Incorporating the food trends of 2011 into your culinary adventures can be a fun and delicious way to reminisce about the past. These 2011 Highlights Fusion Tacos perfectly encapsulate the sweet and spicy flavors that defined that year. So, whip up a batch, take a bite, and savor the nostalgia!
Estimated Nutrition Per Serving
Calories: 375 kcal
Protein: 24g
Carbohydrates: 50g
Dietary Fiber: 4g
Sugars: 20g
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 470mg
As I sloooowly add my whole arsenal of recipes to my Recipage, I’ve had a fun time re-familiarizing myself with posts from the past year.
Before kicking off 2011 I put together a list of 2010 Favorites from the blog, and decided to do the same for this past year. Some of these recipes are your favorites from 2011 and some are mine… but all are delicious.
Individual Breakfast Pizzas
Chewy-crispy dough topped with crumbled sausage, gooey cheese, and – of course – eggs. Perfect for breakfast or dinner!
A nice departure from oatmeal, regular ol’ corn polenta is cooked with pumpkin and topped with sweet maple syrup & buttery pecans in this tasty breakfast.
Are you looking for a delicious and indulgent breakfast that’s both satisfying and nutritious? Look no further than our Peanut Butter Banana Baked French Toast with PB Yogurt Sauce! This mouthwatering recipe combines the classic flavors of peanut butter and banana with a wholesome twist that will leave your taste buds dancing and your body fueled for the day ahead.
Name
Peanut Butter Banana Baked French Toast with PB Yogurt Sauce
Cuisine
Amricn
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
4
Yield
8-10 pieces (depending on the size of bread slices)
Ingredients
8 slices of whole wheat bread
2 ripe bananas, sliced
1/4 cup creamy peanut butter
4 large eggs
1 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup Greek yogurt
2 tbsp creamy peanut butter
2 tbsp honey (or maple syrup)
1/2 tsp vanilla extract
Instructions
Preparing the French Toast:
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
Spread peanut butter evenly on 4 slices of bread. Top with banana slices and then place the remaining slices of bread on top to make sandwiches.
Cut each sandwich into halves or quarters, creating bite-sized pieces.
Preparing the Egg Mixture:
In a medium-sized bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
Assembling the French Toast:
Dip each sandwich piece into the egg mixture, ensuring both sides are coated.
Place the dipped pieces in the greased baking dish.
Baking:
Bake in the preheated oven for about 25-30 minutes or until the French toast is golden brown and puffed up.
Preparing the PB Yogurt Sauce:
While the French toast is baking, prepare the PB Yogurt Sauce. In a small bowl, whisk together Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract until smooth.
Serving:
Once the French toast is done, remove it from the oven and let it cool slightly for a few minutes.
Drizzle the PB Yogurt Sauce over the warm French toast bites.
Serve immediately, garnished with extra banana slices, a sprinkle of cinnamon, and a drizzle of honey if desired.
Estimated Nutrition
Calories: 360 kcal
Protein: 13-15g
Carbohydrates: 45-50g
Dietary Fiber: 6-8g
Sugars: 18-22g
Fat: 15 g
Saturated Fat: 3-5g
Cholesterol: 150 mg
I have some exciting news… involving two of my very favorite foods: peanut butter and yogurt!
I – along with 5 other food bloggers – have been asked to develop a new healthy breakfast recipe using peanut butter from Peanut Butter & Co. and yogurt from Stonyfield.
I would greatly appreciate your vote, which you can submit anytime from Friday, January 13, 2012 (today) through February 13, 2o12 at www.healthyfoodforliving.com
The winner will receive $1,000… but there’s also something in it for you. If you vote, you will be entered into a sweepstakes; 5 random voters will receive a prize pack of products – from both Peanut Butter & Co. and Stonyfield – worth $100! In addition, the first 20,000 people who submit their vote will receive $1.00-off coupons from both companies.
another exciting edition of “Monday Musings + Blog Bites.” In this seventh installment of our series, we take you on a delightful culinary journey, exploring tantalizing recipes that are sure to tickle your taste buds and inspire your inner chef.
Before we dive into the mouthwatering recipes, let’s take a moment to appreciate the inspiration behind this series. “Monday Musings + Blog Bites” was born out of a desire to infuse creativity and inspiration into the start of your week. We believe that cooking and sharing meals can be a form of self-expression, a way to connect with others, and a source of joy. Each week, we curate a collection of recipes from talented food bloggers and home chefs to bring you a taste of the diverse and delicious world of cuisine.
Name
Spicy Thai Coconut Soup
Cuisine
Mexican
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Yield
Approximately 4 cups of soup
Ingredients
2 cans of coconut milk
2 cups of vegetable broth
1 stalk of lemongrass, sliced
3-4 slices of galangal or ginger
2-3 red chili peppers, thinly sliced
2 cloves of garlic, minced
1 small onion, finely chopped
Instructions
In a large pot:
heat one can of coconut milk over medium heat until it begins to simmer.
Add the minced garlic, chopped onion, sliced lemongrass, galangal or ginger, and red chili peppers to the pot. Sauté for 3-5 minutes until fragrant.
Pour in the vegetable broth and the remaining can of coconut milk. Stir well.
Add the soy sauce and brown sugar:
then let the soup simmer for about 10 minutes to allow the flavors to meld.
Gently stir in the sliced mushrooms and cherry tomatoes. Let them cook for an additional 5 minutes or until the mushrooms are tender.
Add the baby spinach:
or kale leaves and lime juice to the soup. Stir until the greens wilt and the soup is heated through.
Taste the soup and adjust the salt and sweetness to your liking. Remove the lemongrass stalk and galangal/ginger slices.
We hope you find this Spicy Thai Coconut Soup as captivating and flavorful as we do. Remember, cooking is an art, and every dish you prepare is a canvas for your creativity. Whether it’s a cozy Monday evening with loved ones or a solo culinary adventure, this soup is sure to delight your senses and elevate your mood.
Estimated Nutrition Per Serving
Calories
380 calories
Protein
5g
Carbohydrates
12g
Dietary Fiber:
2g
Sugars
5g
Fat
36g
Saturated Fat
32g
Cholesterol
0mg
Sodium
520mg
1. My dad sent me the link to a very interesting article about the origins of Trader Joe’s. It’s a bit lengthy, but definitely worth a read! A few interesting tidbits:
Joe Coulombe, the assumed founder*, “sold whole bean coffee years before Starbucks debuted in 1971, and he became the country’s largest importer of Dijon mustard and Brie”.
Theo Albrecht, the business man responsible for taking Joe’s vision to the national level, was “a former soldier in Hitler’s army.”
*”Trader Joe’s will not admit that Albrecht or his family ever owned the grocery chain. It will also not concede that Joe Coulombe founded the business. The corporate Web site describes only a fantasy merchant named “Trader Joe” who opened the first store…Trader Joe’s is so evasive on the subject of itself that it has figured out a way to shut down journalists…stories in which journalists communicate with Trader Joe’s are almost nonexistent.” <– Just a little bizarre, no?
2. I just finished the Hunger Games series by Suzanne Collins. Although I was a little disappointed by the third book, I thoroughly enjoyed the first two, and will definitely be joining the crowds of teenagers who flock to the theaters to see the first movie this spring.
3. I made Flour’s Famous Banana Bread from the cookbook Flour by Joanne Chang on Saturday, and it was – as expected – delicious!
I used whole wheat pastry flour in place of all-purpose, swapped half of the canola oil with unsweetened applesauce, and cut the sugar (evaporated cane juice) down to 3/4 cup (I might even cut a bit more sugar out next time).
4. It was my intention to save up a few more recipes for a full seventh installment of Blog Bites, but I just had to share both of these fantastic recipes with you!
First up: Angela’s 5 Ingredient No-Bake Vegan Date Squares from Oh She Glows.
These bars are seriously delectable.
Almonds. Oats. Salt. Medjool Dates. Coconut Oil.
That’s it.
The only 5 ingredients you need to make a dense, sticky, sweet, tasty date bar.
I’ve been attempting to cut way down on my sugar consumption, and this date-sweetened dessert has been a big help in staying the course.
Sure – dates are high in natural sugars… but I’m cool with that.
I wonder if all-fruit jam would work in place of the pureed date paste for another version?
I’ll get back to you on that, as I definitely plan on finding out!
Next up is Jenna’s Southwestern Sweet Potato Breakfast Skillet from Eat, Live, Run.
A tasty, healthy, and easy meal made in one skillet?
I’m in.
I – for one – absolutely love the combination of sweet potatoes and black beans. Add in some thawed roasted corn, Mexican spices & grated cheese, and top with runny eggs?
Yes, please!
5. I would greatly appreciate your vote for my Peanut Butter Banana Baked French Toast with PB Yogurt Sauce in the Nutty About Yogurt recipe contest/sweepstakes!
1. I’m currently in Kennebunkport, ME with my mom for the week; we’re enjoying a girl’s vacation with our dogs and I’m looking forward to enjoying morning and evening beach walks, hikes with the pups, meals that the boys (i.e. John & my dad) might not like, long talks, and an overall fantastic time with my mom!
2. A day or so after polishing off the Pumpkin S’mores Pudding in a Jar, I was craving the same flavors but was feeling too lazy to layer the ingredients and bust out the kitchen torch.
Into a ramekin went the remaining Pumpkin Chocolate Pudding topped with marshmallow creme and crushed graham crackers.
I want more.
3. After making – and devouring – Chocolate Covered Katie‘s single serving Pumpkin Chocolate-Chip Muffin (baked in a ramekin)…
I stockpiled the rest of her recipes for single-serving muffins & cupcakes. Such a great idea to scale down a muffin recipe to serve just one!
3. Aaaaaand finally… I’m thrilled to share some exciting new with you this morning: I have joined a team of talented food bloggers over at The Back Burner blog of Key Ingredient! Every Monday I will be posting a healthy lunchtime recipe on The Back Burner, and I will provide the link to the recipe in my Monday Musings posts so you won’t miss anything.
When I decided not to go back to work this school year as a special educator, I didn’t have any specific freelance opportunities on the horizon… but I was determined to find a job doing what I love the most: creating, cooking, photographing, and writing about food. I am looking forward to sharing my recipes with an even wider audience, but I want to thank YOU for following this little blog that gives me so much joy :).
My first recipe is this Harvest Salad with Pumpkin Cider Vinaigrette.
Tender greens, crisp sweet apples, tart dried cranberries, buttery pecans, and both goat & blue cheeses are drizzled with a thick pumpkin cider dressing that you will want to dive into. Don’t miss the recipe!
Name:
Monday Musings: Harvest Salad with Pumpkin Cider Vinaigrette
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
25 minutes (for roasting squash)
Total Time:
40 minutes
Servings:
4 servings
Yield:
4 large salad bowls
Ingredients
For the Salad:
4 cups mixed greens (spinach, arugula, and kale)
1 cup roasted butternut squash, cubed
1 cup sliced apples (Honeycrisp or Granny Smith)
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/4 cup crumbled feta cheese
1/4 cup thinly sliced red onion
For the Pumpkin Cider Vinaigrette:
1/4 cup pumpkin puree
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Estimated Nutrition per Serving
Calories: 330 calories
Protein: 4g
Carbohydrates: 40g
Dietary Fiber: 6g
Sugars: 22g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 8mg
Sodium: 200mg
It’s always a good idea to consult with a nutritionist or use a nutrition calculator for precise dietary information, especially if you have specific dietary requirements or restrictions. Enjoy your Harvest Salad!
