Recipes

Tuesday, August 30, 2011

Classic Healthier Zucchini Bread

So many posts need to be written, and I will get to them I swear!  However, right now it’s 9:00pm, I’m still in my sweaty gym clothes after a kick-butt kick boxing class, and bed time is fast approaching. 
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This is when I choose from that small pool of posts that are half written, or merely notes from a recipe that I intended to become a post. 
I’ll even include cute Bromley pics and an outfit at the end :)
Now, I can’t always blow your mind with crazy delicious new things like nectarine and feta flatbreads ;)  BUT this is still delicious, and if you by chance have a little veggie garden (like me), you probably still have more zucchini than you know what to do with (like me).
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I made this bread last month!!  But plan to make another batch as soon as I get the chance this week :)  I loved how it came out, and it uses up a whole big zucchini!
IMG_0244P.S. use a food processor (if you have one) to shred your zucchini.  Sometimes I’ll just shred whatever I have and freeze the extra!
Classic (healthier) Zucchini Bread Adapted from Cooking Light
Makes 2 8”x4” loaves or 1 large 10”x5”
  • 1 1/2 cup White Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1/4 cup ground flax
  • 1/4 quick oats 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • few shakes of nutmeg (optional)
  • 1/3 cup sugar
  • 3 cups shredded zucchini
  • 1 egg + 1 egg white
  • 1/3 cup maple syrup
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • zest of 1 lemon
  • 1 tsp vanilla
  • 1/2 cup toasted walnuts or pecans, chopped
  1. Pre-heat oven to 350
  2. Combine flours, flax, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar into a large mixing bowl, whisk together.
  3. In another bowl combine shredded zucchini, egg and egg white, maple syrup, yogurt, canola oil, lemon zest, and vanilla.  Mix together.
  4. Add wet ingredients to dry, gently stir together just until combined.
  5. Fold in nuts, saving 1-2 Tbsp for the topping
  6. Grease loaf pan(s) with canola oil spray, and pour batter into pan (or divide evenly among the 2 pans), and top with a sprinkling of nuts and/or coarse raw sugar.
  7. Bake for 55min-1hr, until a toothpick inserted in the center comes out clean.
  8. Let cool slightly, cut, and enjoy!
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IMG_0256 Wish I had a slice right now. 
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Experimenting with flavors can be fun, but sometimes you just want the classics, and this is just that!
Bromley: Resting his head through the chair back…
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Wet dog on hurricane day!
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And as my favorite fashion accessory!
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Most definitely an “office” look :)  I actually wore this same outfit for my interview at this company except I swapped out the cardigan for a khaki blazer.  I usually prefer a cardigan though…warmer/comfier.
  • dark teal sleeveless cowl neck top – Target
  • navy pencil skirt – Banana Republic
  • cream wool cardigan – Banana Republic
  • Tan/Red toe pumps – Pour La Victoire from a small shop in Portland, OR
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I love those shoes.  Got them in 2008 and hope they never wear out on me!! 
That is all my friends!
You can feel Fall in the air, especially these chillier mornings…I LOVE it!  Although it does make getting dressed a little more challenging. 

Ok, I have 2 beer/Fall related questions...

1. Favorite pumpkin beer?  I'm on the hunt to try a bunch and determine my favorite!
2. And along those lines...anyone in the Boston/or surrounding areas know if any places are serving any pumpkin beers served in a cinnamon-sugar rimmed glass yet....???   Want it! 

Sunday, August 28, 2011

Nectarine and Feta Flatbread

Remember when I received that boat load of Euphrates Feta cheese??

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First there was the delicious Whipped Feta & Roasted Red Pepper dip.  Then I started adding feta into my salads, sandwiches, and pastas dishes!  All were delicious, but nothing really worth it’s own post…until now!

Ever since the Feta arrived, I knew I wanted to make some sort of flat bread, but I wanted to try out some new flavors instead of the usual go-to feta pairings...lemon, tomato, capers, etc.  Not that they aren’t delicious, but I tend to eat them all the time.   

I actually consulted my copy of The Flavor Bible to get inspired.  This book is great if you’re looking for a new way to mix things up.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

 

 

 

 

I also knew I wanted something with a sweet/savory blend, and I came out with pairings of honey and grapes from my search of feta cheese.  I still do want to try this out with grapes, but nectarines/peaches are so good right now and the combination just sounded delicious to me!

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Ripe nectarine, fresh thyme, salty feta, and a drizzle of sweet honey…

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For the dough, I used a batch of homemade white whole wheat dough I had in the freezer, back from when I made grilled pizza last month.

You could use homemade dough, or any fresh dough you want to buy from the grocery store or your favorite pizza shop!

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Get your pizza stone in the oven and preheat for at least 30 minutes, at 500 degrees.

Rolling/stretching your dough onto parchment is the easiest way to transfer your pizza to the stone.

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Toppings:  brush of olive oil, sliced fresh nectarines, crumbled feta, chopped thyme, and a drizzle of honey.

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8 minutes in the oven, and you have a chewy crisp crust, bubbling hot feta, and even juicier fruits.

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Nectarine and Feta Flatbread
Served 2 as a meal, but I had a smallish batch of dough equivalent more to a “small” size pizza, therefore my quantities of toppings were for that size of a flatbread.  Adjust to cover whatever size you make.

Prep time – inactive 30-45 min for the pizza stone
                       active – 10 min
Cook time – 8-10 min

  • 1 batch/ball of pizza dough
  • 1 Tbsp olive oil
  • 1 ripe nectarine, halved and sliced
  • 3-4oz feta cheese, crumbled
  • 1 tsp chopped fresh thyme (3-4 sprigs worth)
  • 1-2 tsp honey, just a light drizzle over the whole flatbread
  1. Pre-heat oven with pizza stone inside (if using) to 500 degrees, for at least 30 minutes.
  2. Place a piece of parchment paper on top of a pizza peel or unrimmed backing sheet.
  3. Roll or stretch out your dough as thin as you’d like.
  4. Brush dough with olive oil
  5. Evenly place your nectarine slices around the dough, then crumbled feta, followed by a sprinkling of thyme.
  6. Finally, lightly drizzle honey over your flatbread. 
  7. Slice parchment and flatbread onto hot pizza stone in your oven.
  8. Bake for 8-10 minutes, until cheese is bubbling and crust is just getting golden. 
  9. Let sit for a few minutes before serving.

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Brian and I easily polished this off.

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I LOVED this flavor combination!  This flatbread is best served hot out of the oven while the feta is nice and melty :) 

I really want to make this again soon…like now, just need more dough, because lord knows I have enough feta! 

Friday, August 26, 2011

Flexitarian Friday

Happy Friday!!  Is everyone ready for Irene??  I love a good dose of extreme weather sometimes…as long as no one is hurt of course, and there are no $$ damages ;) 

First, the winner of the $20 Eversave credit… @marciebeth!!

Congrats!!  I’ll send your email address over to the people at Eversave!  I hope the rest of you took advantage of the free $10 credit…which has been extended until today!!! 

This post is one of those times I just want to catch up on the week and such.  However, those don’t make for good titles, and so I tried to find a theme…Flexitarian!

I’m sure by now you’re sick of reading all the Healthy Living Summit recaps from around the blog world, and if you are then I know you read about the keynote speech given by Dawn Jackson Blatner, author of The Flexitarian Diet.

To sum it up in one sentence: pro-vegetables, not anti-meat!  I’d say this would describe me most of the time.  Hey, I still like meat and I don’t see that changing, but it can be expensive and I do love meat-free meals as well.  I can easily go days without eating meat and not even be trying. 

Turns out there was a lot of that this week too!

It started Monday night!  I remember a mention of Zucchini and Black Bean quesadillas somewhere in Dawn’s speech, or in something I read about her…either way this idea sounded fantastic!

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I happened to have way more summer squash than zucchini that day from the garden, so I used the summer squash instead. 

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Once the squash and onion were chopped, this came together in no time!

Black Bean and Summer Squash Quesadillas
Inspired by Dawn Jackson Blatner

  • 2 tsp olive oil
  • 1/2 small onion, diced
  • 2T canned green chilies
  • 1 small summer squash, chopped (about 1/4” cube)
  • 1/4 cup vegetable broth
  • 1 15-oz can black beans, drained and rinsed
  • 1/2 tsp cumin
  • 1/4 tsp paprika or smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • crushed red pepper to taste (optional)
  • 4 whole grain tortillas
  • sliced or shredded cheese of your choice (we used 1 sliced of Havarti cheese per quesadilla)
  • sliced avocado
  • Salsa
  • sour cream or plain low-fat Greek yogurt
  1. Heat oil in a medium sauté pan over med heat.  Add onions, sauté for 3-4 minutes.  Then add summer squash, sauté for 3 more min.
  2. Add cumin, smoked paprika, chili  stir to combine.
  3. Add broth, stir, cover pan and simmer on low for about 5 min to soften up summer squash.
  4. Remove cover, turn heat back up to medium, and add beans.
  5. Cook for 2-3 more minutes or until squash is tender, then set mixture aside on a free burner.
  6. Grab another sauté pan and heat over med heat, spray with canola oil spray.
  7. Place tortilla in pan, add cheese, 2 sliced of avocado, then add 1/4 of the bean filling over half of the tortilla.
  8. Fold the other half over, cook for 1-2 min, carefully flip your quesadilla and cook for another min, or until golden brown.
  9. Cut into 3rds and serve with sides of salsa and sour cream!

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Really though, I love anything I can smother in salsa and sour cream!

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Both Brian and I really enjoyed these!  Definitely going to keep this one in mind…so fast and easy!

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Leftovers were enjoyed for lunch the next day.

 Some other meat-free gems this week…

Wednesday night I had my most FAVORITE salad ever!  I had 2 hours to kill after work and parked my butt at the bar of my favorite North End restaurant…Antico Forno…home to the salad that introduced me to my love for goat cheese.     

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So simple, yet so perfect.  Mixed greens, tomatoes, soft goat cheese, balsamic and olive oil, grilled zucchini, all on top of pieces of aromatic flatbread. 

Breakfast is the easiest Flexitarian meal of all…for me anyways.  A lot of times it looks like this…

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  • plain non-fat Greek yogurt
  • a drizzle of maple syrup
  • chopped nectarine
  • Lovegrown granola (from my HLS swag bag!) 

I’ll wrap it up with TWO outfits of the week :)

Greens and Blues

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  • green eyelet skirt – Old Navy
  • navy t-shirt – Banana Republic
  • light blue cardigan – Banana Republic
  • Navy belt – was my grandmothers
  • nude peep toe pumps – Rampage

And saving the best for last…not because it’s my favorite outfit, but it’s definitely my FAVORITE photo…with a special fluffy accessory!

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  • white cotton v-neck dress – Old Navy
  • navy/floral scarf – Nordstrom
  • wedges – Banana Republic
  • Fluffy pup – Bromley :)  Doing the Murphy one leg-out pose

Happy Weekend! 

Have you done any Hurricane prep??  Do you think you’re a flexitarian??

Tuesday, August 23, 2011

Eversave Giveaway, Philly wrap up, and CHEESE

Not gonna lie…I was not the best note-taker this weekend.  It’s mostly all up in the ‘ol noggin, but that’s not really translating well to a good post.  However, my homegirl Ali did a bang up job with her notes so if you want to really learn what we learned in the sessions check out her recaps! 
I’ll just write about the other fun stuff.
Like cheese and wine.
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Saturday night, Ali, Elizabeth, Heather, Ericka, and I headed over to Tria; a wine, beer, and cheese bar!  This had my name allll over it.
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I started with a glass of Sauvignon Blanc and then had my eye on the cheese menu.  Yes there was a whole page on cheeses.
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The cheeses were grouped by descriptions like…”clean, stinky, approachable, stoic, luscious, and racy”.  Love that.
We went with 4 cheeses, and each comes with fresh sliced baguette and an accompaniment that compliments each cheese.  
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GOUDA ROOMANO (Friesland, The Netherlands · Cow-P) 
Butterscotch-y Gouda aged for 3 years: sweet and salty with a satisfying crunch
with Alagash cherries
IBORES (Extremadura, Spain · Goat-R) A flamenco of flavor; a quick step of tangy goat, a twirl of creaminess and a flashy snap of paprika
with candied almonds
LA TUR (Piedmont, Italy · Goat, Sheep & Cow-P) Carefully whipped blend of three milks, shaped like a cupcake and heavenly as a cloud
with porcini honey comb
MOSES SLEEPER, JASPER HILL FARM (Greensboro, VT · Cow-P) Brie de-Who? Camem-wha? This stellar stateside bloomy rind will make you forget all the others
with balsamic strawberries
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I think the brie with the balsamic strawberries may have been my favorite but they were all delicious.  I LOVE CHEESE!
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Speaking of cheese…”cheese!”  Ali and I
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From here we grabbed a second drink outside at a different restaurant on 13th street but the name escapes me. 

(photo courtesy of Ericka!)
From here, however, we opted to head back to the hotel to finish up the night…you know, since we’re old and want to be able to get to bed when needed. Yeah.
Also, since we basically had cheese for dinner, around 9pm we were all hungry again and apparently craving classy hotel food…
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Chicken Caesar baby!  Man I haven’t had one of these in ages…tasted awesome!  There may or may not have been some fries too ;)
After retiring to our respective rooms at the wee hours of the night (10:30pm), Elizabeth and I laughing til we cry playing with the Songify app (download it!), we awoke the next morning to join the big group for the planned 5k.
Unfortunately it was such a huge group it turned into a walk, but Elizabeth and I really wanted a run so we were those girls and left the group to run…sorry guys!
No worries though, because it gave way to more photo shoots.
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I think I like this one better.
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We also actually cued up “eye of the tiger” on her phone and played it as we ran up the steps haha.   
No pictures from the Quaker oatmeal bar breakfast since we went straight there from running, but once we ate, showered, and checked out…she headed to the airport and I had a couple hours to kill around the city.
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Yeah, that’s Philly City Hall…   I hope Mayor Menino is reading my blog. 
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Of course you already know my airport situation.  So long Philly!  It was a blast!
{Moving on}

Did you know today kicks off Eversave’s three-day $10 Giveaway Member Appreciation Event!!
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It does!
Eversave is giving away a $10 credit to ANYONE to use towards any deal from today, Aug 23, until midnight on Thursday Aug 25!   Whether you’re a member already or not you’ll get a $10 credit! 
Pretty cool if you ask me.  Perfect time to try out something new.
In addition, Eversave is also letting me give away $20 in Save Rewards!! 
So not only can you just get a $10 credit for free, but if you enter my giveaway you could win another $20 worth of credit to use for any future Eversave purchase!
Ways to enter:
Leave a comment for each entry!  You do NOT need to have a blog to enter!
  1. Leave a comment on what you’d like to put your $20 credit towards… restaurants, spa/salon services, golf, car services??
  2. Follow me @yogurtberries and @EversaveBOS on twitter, and tweet about the giveaway:  “I want to win a $20 @EversaveBOS credit from @yogurtberries !”
  3. Like Eversave and Yogurt and Berries on Facebook
I’ll choose a winner by the end of the day Thursday, August 25th, which is the same time the $10 Giveaway Member Appreciation Event ends too!

Full Disclosure: For my participation in this giveaway I am also receiving a $20 credit for Eversave...although I've been buying Eversave's long before :)
Ok that is all :)  Happy Tuesday folks!