Recipes

Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Thursday, January 12, 2012

Quick and Protein

That seems to be my theme around here lately. 

Now that I’m on a steady schedule of Crossfit, there are a number of nights during the week where I will come home, change, head to 7pm Crossfit, and then home around 8.  Luckily it’s only a 5min drive for me. 

So now it’s 8:10pm, lets say, and I need dinner and faster the better.  I’m also trying to up my protein intake, and when I can, lower some of my carbs.  If your familiar with Crossfit at all you probably know they promote a Paleo style of eating.

Basically, Paleo = eating the way our early ancestors (cavemen) ate.  Meats, fish, vegetables, fruits, nuts, seeds…etc.  You can read the wiki page here!  Paleo also means no grains, dairy, legumes, refined sugars, and processed oils.


(source)

I was pretty uninterested in this when I first started Crossfit, and I’m still not interested in following this style of eating to a T…I mean, I am just NOT going to give up certain foods I love.  I’m not talking about the processed foods here…I have no problem getting those out of my diet and already try to do that as much as possible.  But the legumes, beans, grains, and dairy???  Not so much.  Nothing makes me happier than a good cheese plate and a flaky croissant ;)

I just can’t believe that things like beans, oatmeal, and Greek yogurt are causing that much harm to my body.  I’ve read the arguments against them, I see both sides, and I know that a huge portion of the population has some sensitivity to dairy and gluten….however I really haven’t found myself to be one of them.  Or if I am, it’s not bad enough for me to notice. 

I could keep going on about this but basically what I am doing, for now anyways, is just cutting back on some of my carb intake, slightly on the dairy, and upping my protein. 

I’m paying a lot of money for my Crossfit membership.  Which in some ways is good…it makes it a LOT harder to just “skip” a workout, and I am a lot more motivated to clean up my eating so that I can experience my best possible results. 

I also stumbled across this article about the Thyroid-Gluten connection when I was searching about Paleo.  Interesting, as thyroid issues are present in my family. 

http://chriskresser.com/the-gluten-thyroid-connection

Again, not planning to go gluten free at all, but I just thought it was interesting and something I’ll keep in the back of my head. 

So now that I’ve explained my current “status” if you will, I can get to the eats!

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A classic Quinoa Salad.  This is not “Paleo” at all, but it is gluten free and high in protein for a “grain” salad (even though quinoa isn’t actually a grain).  

I cooked up 1 cup dry, rinsed quinoa in some chicken broth the same night I made the shrimp stir fry. 

The next night I added:

  • 1 can garbanzo beans
  • 3 oz crumbled feta cheese
  • chopped fresh dill (big handful)
  • 1/2 red onion, diced
  • juice of 1 lemon
  • 2T olive oil
  • salt and pepper

Great, served with some sliced tomato.  I didn’t add tomato to the salad because I don’t like the texture of tomatoes after they are refrigerated.

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Dollop of TJ’s tahini on top :)

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This was packed for lunch a couple times this week. 

Turkey Burgers 
(p.s. ground turkey was on sale at Whole Foods this past Sunday…the one on River Street in Cambridge anyways)

These were also made around 8:30pm one night.  In fast by that point I think I had a protein shake plus some quinoa salad but wanted to cook these up for lunch.

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For something literally thrown together, these were AWESOME!

  • 1lb ground turkey breast
  • dried Italian seasonings: basil, parsley, oregano, garlic
  • 1/2 cup chopped sun-dried tomatoes (I had the ones in the bag, not in oil).
  • grated Pecorino Romano cheese, about 1/4 cup

We made 3 patties, and cooked on the stove with about 1T olive oil.  Sear each side over med/high heat, then turn heat down to med/low.  Cook until they are cooked through.  I find covering helps cook while keeping them from drying out.  

I had one the next day with some quinoa salad.   Those sun dried tomatoes added SO much flavor. 

Side note:  people balk that buying meat can be expensive, but this ground turkey cost a LOT less than turkey deli meat!  So there’s a thought, cook up some little burgers…a lot less processed and cheaper than deli meat per pound.  Granted, 1lb of deli turkey usually makes more than 3 or 4 sandwiches, but maybe that means we don’t eat enough meat on sandwiches?  Who knows.  Just wanted to share that thought. 

Chicken Sausage + Kale with a Sweet Potato

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In 1T of olive oil, I sautéed:

  • 2 Italian chicken sausages, chopped/crumbled
  • 1 shallot, diced

After cooking for about 5 minutes, I added a few big handfuls of chopped kale (about 1/2 of a bunch of kale).  Stirred it around, added a splash of low-sodium chicken broth and covered.  Cook until chicken sausage is done and kale has wilted.  I stirred in some Dijon mustard at the end, about 1 tsp.

Sweet tater was cooked in the microwave.

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Topped with grape tomatoes and some grated Romano cheese.  (Man it was “so paleo” until the cheese ;)

The sausage/kale mixture would of been even better on top of, say, spaghetti squash or in a tomato sauce base.  Must do that sometime. 

So there you have it.  I have no intention of giving up bread, cheese, milk, coffee…pastries!  But if I can cut back in some of my meals here and there, then why not?!  Either way, it’s still healthy food and I’m not feeling deprived…and if I do feel deprived, I’ll fix that ;) 

Sunday, October 9, 2011

Flowy Skirts, Friends, and Fun Stuff

Funny how my outfit posts can be directly related to my mood.  I realized I haven’t posted an outfit in a while, nor have there been as many outfits that are making me want to take awesome bathroom self-portraits ;)  This usually means…crappy weather, stress at work, or a combination of the two! 

Not that I’m dressing like a bum on those days, but just not as excited about it. 

I do have 2 to share though, and noticed they both involve somewhat flowy, fuller skirts instead of my usual more pencil-esque work skirts.

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  • black skirt, champagne top, and cream colored cardigan:  all from Banana Republic (I think the top and skirt were outlet though)
  • gold belt: Gap
  • shoes: Nine West (so old, heal is so worn, need to throw these out, but until I find suitable replacements they are staying!)

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The next, is similar…shocking right.  I found this super fun hot pink chiffon skirt at Old Navy recently and was dying to wear it but didn’t want to “waste” it on just a day at work.

Good thing there was a Blogger Bash at MJ O'Conner's Wednesday night! 

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  • Hot Pink skirt: Old Navy
  • Black Cardigan: Old Navy
  • cream t-shirt:  Banana Republic
  • Black tights: DKNY from Nordstrom
  • Black patent leather heals: BCBG Girls
  • Red belt and gold bracelet: my Grandmother’s
  • black pashmina: hmm, possibly an airport somewhere

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I would definitely label this is a “party” skirt :)

Speaking of the Blogger Bash, this one was organized by Boston Food Bloggers which is run by Rachel!

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There were some tasty hors d’ourves as well as delicious beer and other drinks!

pulled pork slider

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Chicken Teryaki

 

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Saranac Pumpkin with a cinnamon sugar rim.  I had two of these they were so good!  Although the cin-sugar rim makes for some sticky hands

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Me, Elizabeth, Ali, Melissa, and Tina

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I love being able to hang with my blog-friends at these things!

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Good times :)

Other fun randomness:

Hot rum cider and nachos at Grendel’s Den Friday after work with the bff

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Yes those ended up being dinner :)  They were topped with vegetarian chili, fresh salsa, guac, and sour cream!  DELICIOUS!     

Saturday involved a LONG traffic-filled ride up to visit Brian’s family.  See when you’re just going on a normal trip to visit the family, you kind of forget that it’s a long weekend and you’re heading north on 93 up to NH along with TONS of other people…FAIL! 

Outlet shopping helps though.

And so do fun photos of Brom in a kids coin operated ride on the sidewalk….with Big Bird

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“really you guys?”

Today, along with the usual Sunday activities (grocery shopping, laundry, cleaning, baking…mmm), we headed into Boston to pick up my race packet for the Tufts 10K  tomorrow!

Last year I trained for this 10k as it was going to be my longest distance to date.  However once you get a half-marathon under your belt, you start to take these shorter races less seriously…BAD idea.  Well for me anyways…I’m kind of nervous, not gonna lie!  But I’m not out to break records so I’m just going to have a fun day :)

While in the city, we once again stopped into Flour for some food.  It’s just really good.

My favorite thing of the day:

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Twice baked brioche!  Brioche bread, spread with almond paste and sliced almonds and baked again…wow!  Almonds…mmmm!

My homemade bread just came out of the oven and smells SO good!  It’s also past 10pm…and therefore bedtime!  I am still working tomorrow :(  Just taking a half day before the race…I can walk over to the race from my office :)

I hope the rest of you have Columbus Day off!! 

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
photo (4)
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, April 17, 2011

Brunching (recipes) and Juicing

Happy Weekend! 

There’s been a lot of breakfast/brunch in my life lately and in a couple hours I’ll be heading into Boston for another brunch with friends at Eastern Standard Kitchen.

Basically I’ve been craving it since my birthday!!  Can’t wait.

But first, I have a new love…

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JUICE!!  Yes I jumped on the juicing bandwagon and I couldn’t be happier about it.  I’ve just read so so many amazing things about juicing and I finally was ready to try it out.

Enter this guy:

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This is the Breville Juice Fountain Plus. Not the super expensive one, but I read the reviews and this seemed to be a great option and price for someone new to juicing. (plus it was on sale at Macy’s!)

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It’s only been a little over a week, but I’ve found a green juice combo that I am obsessed with!

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  • big handful of spinach
  • 3-4 big leaves of romaine
  • 2-3 stalks celery
  • 1 lemon
  • 1 green apple

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There is something you can use to skim off the foam but I love it!  It’s like a cold green tart cappuccino ;)

Even took a juice to work one day.  I love getting so so many nutrients packed into one refreshing glass, and it does fill you up as well. 

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I should probably start experimenting with other juices but for now this is my juice of choice…in fact I think I’ll make one right now!    

Yesterday, I was meeting friends for brunch at a diner in Beverly, MA. 

We weren't meeting until 10:30, but this girl was up at 7 and was starving shortly thereafter :)

Flax French Toast!

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Based on my Healthy French Toast recipe I used:

  • 1.5 slices whole wheat bread
  • 1 egg
  • splash of skim milk
  • 1/4 tsp vanilla
  • cinnamon
  • 2 tsp ground flax

I added the flax right in with the egg, milk, vanilla, and cinnamon mixture.

Toppings

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Side of iced coffee and pineapple chunks.  So satisfying as always :)

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The brunching all started last weekend… 

I was down in the Newport, RI area for a bridal shower and bachelorette party!  Fun was had by all :) 

I was rushing so much Saturday morning to get down there, that 20min into my drive I realized I forgot the good camera…I forgot ANY camera.  Which was unfortunate as I knew I’d be preparing brunch for the crew on Sunday morning at my friend’s house!

Bad blogger. Thankfully the iphone takes half-way decent pictures…

When I volunteered to help with brunch, two recipes immediately popped into my head as I knew they were fairly easy and delicious. 

The French Toast Strata and Frittata my friend made when we had brunch at her place, remember??  Those pictures are way better btw.

I got the recipes and adapted them as I went along last weekend.

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French Toast Strata:
(adapted from my friend’s cookbook, which I can’t find the author…I’ll have to get back to you on that one)

  • 3/4  of a French baguette (one of the long ones) cut into 1” cubes (day old, or toast cubes in oven at 325 for 6-8 min until slightly crisp)
    • option: use whole wheat!
  • 3oz low fat cream cheese (Neufchatel)
  • 3 eggs
  • 2 egg whites
  • 1 3/4 cups low fat milk
  • 1/3 cup real maple syrup
  • 1 tsp vanilla
  • 2T sugar
  • 1 tsp cinnamon

Prepare the day before, or at least 4 hours ahead of time

1. Toast bread if needed, you want the bread slightly dried out.  I cut my baguette up, then toasted the cubes in the oven on a baking sheet for about 6-8 minutes

2.  Then whisk eggs and egg whites in a bowl until thoroughly blended, and add milk, syrup, and vanilla

4. Spray a 9”x13” baking dish with cooking spray (I use canola oil spray), and spread bread cubes around.

5. Cut cream cheese into small pieces and scatter amongst the bread, and then pour egg/milk mixture over bread, cover, and refrigerate overnight or at least 4 hours.

6.  Preheat oven to 350, and combine sugar and cinnamon in small bowl.  Sprinkle cinnamon sugar over over strata, and bake uncovered, for 45-50 min or until puffed, golden brown, and knife comes out clean. 

This was AWESOME!  Everyone really loved it.  I love it because it tastes like bread pudding and French toast at the same time :)

The other recipe I got from my friend was for a delicious veggie and feta filled frittata!

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I ended up not thoroughly reading the instructions first (which called for roasting the red pepper, then peeling and cutting it, and also blanching the spinach), but my version is much simpler. 

Spinach and Feta Frittata: (adapted from same cookbook)

  • 2 tsp olive oil
  • 1 red bell pepper, chopped into 1/2” pieces
  • 1 small onion, diced
  • 2 bags baby spinach
  • 5 eggs
  • 2 egg whites
  • 6 oz Feta, crumbled
  • 2T fresh parsley, chopped
  • 1/2 tsp dried dill
  • pepper to taste

Preheat oven to 400

1.  Heat oil in a large skillet over medium heat, add chopped red pepper and sauté for 2-3 minutes.  Then add in spinach and continue sautéing until spinach has wilted (about 5 more min)

2.  Beat eggs and egg whites with a mixer until foamy.  Then add onion, pepper and spinach, feta, parsley, dill and black pepper.

3.  Spray a 9 x 13 baking dish with cooking spray/canola oil, and pour in egg mixture.

4.  Bake for 15-20 minutes until eggs are just set (doesn't look liquidy anymore).  Let stand for a few minutes before cutting into it.

The last dish I made was a Smitten Kitchen recipe for Spring Asparagus Pancetta Hash!  Doesn’t her photo look amazing!  Much better than mine…

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I followed her recipe exactly, except for her serving ideas…but I agree that this would be amazing with a fried egg on top and goat cheese!!

The pan I was using wasn’t cooperating though, so all the good browned potato just stuck to the pan instead of the potato, but this was an AWESOME recipe!!

Such a great alternative to your standard home fries. 

We also had fruit, bacon, cut up pastries from a bakery down the road, and of course coffee.

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I really love breakfast foods. 

Enjoy the rest of your weekend!  I'm most likely taking tomorrow off!

After brunch today I need to get in my 9-mile run!  I still can’t believe I’m running 8, 9…10 miles these days!!  Craziness, but loving it!

Wednesday, January 19, 2011

Cranberry Orange Walnut Bread

It’s been one of those weeks. 

Work is crazy right now and I’ve been working late everyday this week.  Combine that with this past weekend’s trip to North Conway…fun, but LATE nights, crappy sleep, and a little too much flip cup ;) = a tired blogger with no time!

I’ve also had to forgo any exercise this week as well, aside from the 1hr of snow shoeing and 30min of ice skating I did on Saturday!

Ok, so not to be such a downer…I do have a couple delicious recipes in the “vault” to share for these busy days to come!

The first is an updated version of one of my absolute favorite seasonal breads: Cranberry Orange Walnut.  I think I like this just as much as my Pumpkin Chocolate Chip bread…well maybe almost as much :)

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This time around I wanted to use a delicious container of plain 0% Chobani!

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The orange juice gives sweetness as well as a delicious fresh flavor.  Plus its no surprise that the tart fresh cranberries go perfectly with the orange and walnuts. 

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I just love this bread! IMG_6726

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Cranberry Orange Walnut Bread

1 3/4 cup White Whole Wheat Flour
3/4 cup All Purpose Flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2/3 cup granulated sugar
1 egg
1 egg white
1 6 oz. container Plain Non-Fat Greek Yogurt (I used Chobani)
Juice + zest from 1 orange (approx. 1/4 cup juice)
3 T canola oil
1/4 cup skim milk
1 generous cup fresh cranberries
3/4 cup chopped walnuts (toasted - optional)
Directions
Pre-heat oven to 350*
Spray a loaf pan and/or muffin tins with cooking spray

In a large mixing bowl sift together the flours, baking soda, baking powder, salt, and sugar. Set aside.

In another bowl juice and zest the orange.
Beat the egg + egg white and add to orange juice/zest. Add oil, yogurt, and milk...stir to combine.

Add wet ingredients to dry.

Stir with wooden spoon gently until combined...batter will be on the thicker side.

Fold in cranberries and walnuts

Place into loaf pan and/or muffin tins.  My loaf pan is 10” x 5” x 3” which is larger than normal, so I’d fill your loaf pan about 2/3 of the way and if you have extra batter…make muffins of course!

I also like to sprinkle my batter with raw sugar before baking.

Bake loaf for 45min- 55hour (I did just under 1 hour for my larger loaf pan)

Muffins alone will take 18-20min at 375*

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This bread forms a crisp golden exterior. IMG_6741 IMG_6744

I usually make this in December, around the Christmas season; but after looking at these pictures I think it would be a beautiful Valentine’s Day bread!  The cranberries are like little red hearts :) 

Speaking of Valentines Day…can you believe January is over HALF way done!!!  Crazy!

Obviously I can’t wait until this week is over, and have some super fun events to look forward to this weekend!!

Might have to do some “bathroom workouts” this week since I can’t get to the gym.  Don’t worry, we have a single room bathroom at work…so I can do some squats or jumping jacks without anyone knowing ;)