January 23, 2014
I can’t think of a single person who actually dislikes banana bread. And I dare you to find someone who doesn’t like that oh so dreamy creamy cocoa hazelnut spread (aka nutella). They’re two very lovable things, and when combined will put a smile on anyone’s face.
So what happens when you mix banana bread with nutella? Well, there could be many outcomes, but mine just happened to be these banana-nutella swirl muffins. And given 98% of our population’s fondness of the two components, these muffins are the perfect treat to bring to a party, a potluck, or a very special friend’s birthday… as I did for my very special friend Corey.
read more »
November 14, 2013
Bring me to a pastry shop, and scones are just about the only thing that’ll get my attention. I’m not one to fall for those buttery, flaky filled croissants or tarts or really anything with a pie-like crust. But scones are in their own wonderful category of pastry. They’re like big fluffy cookie-biscuits, and I love everything about that.
Even with my love for scones, I never seem to justify buying one, knowing how butter and cream and sugar laden they are. Sounds great for a treat, but not quite the nutritious breakfast I’m going for.
I was inspired to experiment myself by way of a scone recipe on a bag of hazelnut flour. First of all, anything made with hazelnut flour is going to be divine, right? Not to mention there will also be currants, and together this goodness will be baked into scones? Gotta try it.
read more »
June 15, 2013
Strawberry season in the Mid-Atlantic — although fleeting, it always leaves me with excitement for more of summer’s candy to come: blueberries, wild raspberries, and my most beloved, the peach! So while I do cherish the early red berries, admittedly I get more excited for what’s to follow, and the indication that my favorite season is only just beginning.
garden bouquet: summer lettuces and berries
My go-to recipe to highlight the local strawberries for the past few years has been this: an oat square that reminds me of my good old Nutri-Grain bar, but much more hearty and wholesome with fresh-from-the-fields strawberry jam slathered and baked right on top. They’re also vegan, and interestingly made with chia seeds as a thickener in the jam and as an egg-replacer in the dough. Chia seeds are an excellent source of fiber, protein, antioxidants, calcium, omega-3, and pure energy! I also like the seedy texture it gave to the jam — i love jam with chunks of fruit and seeds :)
Fresh-picked strawberries ripen fast and need to be put to use, so if you’re looking for a healthy treat or a sweet and wholesome breakfast to use up those buckets of fruit, give these bars a try.
read more »
April 20, 2013
One of my favorite homemade treats to make is granola. I love that the variations are limitless – every spice or flavor combination is feasible. And it’s too easy to ‘healthify’ – using fruit purees in place of oil or butter – or not :) The only problem I have with making my own granola is that it never seems to make it to an actual breakfast bowl of say yogurt, fruit and granola. Why? Well because I start snacking on it… and then it’s so crunchy and sweet and salty and tasty and hey, much better for you than most store-bought granola right? And then before I know it…. an empty jar?! Happens every time, including this batch of triple-ginger fig granola. Luckily my sisters were around to help this time so we can all share the blame ;)
This recipe calls for a triple punch of fresh, dried, and crystallized ginger, plus blackstrap molasses to give a rich, pungent flavor. I added in dried figs, cherries, and pepitas (pumpkin seeds) but feel free to throw in whatever you feel like. That’s the beauty of granola!
read more »
November 11, 2012
This is my mom’s old fashioned apple cake. Sans the 2 ¼ cups of sugar. She made it earlier this season and we gobbled it up, oh yes… but no one can feel good about ingesting that much refined sugar. So I decided to do something about it.
In my version, winter squash puree replaces the shortening to keep it moist, sugar is reduced to just 1/3 cup, accompanied by erythritol—a natural (calorie-free) sweetener—and vanilla protein powder, whole wheat flour replaces the white, and an egg yolk is omitted to reduce cholesterol. *check my notes at the bottom for simple vegan substitutions.
It’s basically a balanced meal in itself. Squash = fiber and vitamins; Apples = more fiber and vitamins; Whole wheat flour = whole grains, more fiber; Eggs + milk + protein powder + nuts = PROTEIN! And that’s my excuse for eating a big ol’ slice for dinner ;) Try it, I dare you.
^Check out that original recipe….. got enough sugar?!
Autumn Apple Cake
- ½ cup pumpkin or winter squash puree
- 1/3 cup light brown sugar
- 1/3 cup erythritol*
- 1 t nectresse*
- ¼ t salt
- 1 egg + 3T egg whites, or 7 T egg whites
- 1 cup buttermilk (make your own by adding 1T vinegar to a cup measure, and fill the rest with milk)
- 2 cups white whole wheat flour
- ½ cup vanilla protein powder – mine is sweetened with stevia
- 2 t baking soda
- 2 t cinnamon
- 1 t ground ginger
- 4 cups apples, peeled & chopped fine
read more »
October 31, 2012
Haaaaaappy Halloween! Hope everyone is safe and recovering from crazy superstorm Sandy ♥
While I’m always one to dread the end of the warm months for the long, cold ones to come, I’m realizing how wonderful seasons are for the soul. The change of seasons brings so much to look forward to: we do different activities, eat different foods, change up our wardrobe, and watch as nature transforms around us. I did always miss the color-intense fall we have in Maryland while I was down south at school. So this year I’m taking advantage of the season’s beauty, from camping and taking many a hike on the mountain, visiting the local vineyard (just voted “Best Of D.C.”!!), carving pumpkins, and eating so much squash I should have turned into one by now.
We’ve had a gorgeous autumn here, with crisp mornings and mild days, deep blue skies, plentiful sunshine and sunset-hued leaves. And so naturally what else would I do but combine all this autumn beauty into something edible. Something simple: a squash picked from the farm across the street, spiced, sweetened with pure maple syrup, and baked into perfection. A mix between pumpkin pie sans crust, custard, and flan ……. If you could taste autumn, this would be it.
Spiced Baked Pumpkin, adapted from Adventures in Cooking
- 2 cups pumpkin puree
- 1 cup almond milk
- ½ cup maple syrup
- ½ cup whole wheat flour
- 3 T Earth Balance (or butter), melted
- 2 eggs (or flax eggs to keep it vegan)
- 1 t maple extract (if you don’t have it, sub vanilla)
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/4 t ground cloves
- 1/4 t allspice
- 1/4 t sea salt
- 1/4 t baking soda
read more »
September 19, 2012
I’ll miss your fuzzy, sunset-hued skin. Your cheery presence in my morning bowl of muesli and yogurt. And eating you like candy.
Sweet, juicy candy, made from pure sunshine.
No matter what grocery store tries to fool me mid-January, I know no look-alike can compare to your genuine summer sunshine-ripened perfection. But that only makes you sweeter come July, when I take my first blissful bite. I’ll soon be longing for that day, I’m sure.
Before I say goodbye for now, though, let’s look at some of the tasty moments we shared this summer…..
A typical breakfast.. (homemade muesli recipe coming soon)
Golden peach soup with crab ‘ceviche’ – from Cooking Light
This was delicious, but too sweet to eat as a whole meal in my opinion. It would work better as a cute appetizer / hors d’oeuvre served in mini cups.
A breakfast or dessert-worthy Yogurt Peach Tart – from Anja’s Food 4 Thought
This one’s definitely a keeper. So simple to put together, and every ingredient is 100% nutritious! no shame eating a big slice of this for breakfast :)
Peaches & ginger cheesecake – shared on the blog recently…
And last but perhaps best, my spicy peach lassi – recipe below.
read more »