Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Weekend Over May 20, 2013

Filed under: Breakfast,Life,Running — Luv What You Do @ 9:18 pm
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Our weekend (stay)cation is over and it was back to the real world, complete with laundry and car maintenance appointments.  But first, I got in one last weekend workout.  I was debating between the bike or a run this morning, and my 10 mile race only 5 days away convinced me that another run in my new shoes was the way to go.  I headed out in the heat for a 6 mile run.  The last two days left my legs exhausted, so my miles were slow averaging around 9 minutes.  I arrived back home and beelined straight to the coconut water.  I was happy with my shoes throughout and I’m figuring if they are ready for 6 miles, then why not give 10 a try on Saturday?!

 

Lunch was BBQ leftovers before the BOY and I drove out west to drop off his car for scheduled maintenance.  Nearby the car dealership is a small outlet mall with a GAP, Banana, Reebok, and Ann Taylor.  The BOY and I walked around discovering bright spring clothing.  I picked up a few $6 tops for work and an adorable black and white striped tank.  Our next step was Good Will and then Jiffy Lube for an oil change for my car.  After 5 hours out and about, I returned the BOY to the car dealership, swung by the grocery, and finally made my way back home exhausted.

 

The BOY made us another tasty dinner on the grill while I dove into laundry and a few other chores.  We have more than enough food for leftovers this week, but I have been wanting to make these Apple Streusel Egg Muffins for weeks!  Finally, I had an evening to do it, BUT after I started, I realized I only had 4 eggs left (the full recipe calls for 9).

 

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Go figure!  I proceeded on cutting the entire recipe in half.  Since I already started the apples, I pulled half out to save for another time.  Apples + Cinnamon = A Happy Combination!

 

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I stirred all of the ingredients together and baked them in muffin liners for 30 minutes.

 

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My house smelled like my favorite breakfast place that is known for their apple pancakes.

 

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My muffins turned out a little darker than expected, most likely because I added some extra cinnamon.

 

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It’s another busy week ahead, so my plan is to have these protein packed muffins for breakfast on the go throughout the week.

 

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The good news is that we had an awesome weekend.  The bad news…I didn’t get to my closet cleaned (and now I have more clothes!).  More good news…I love this breakfast!

 

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Ok friends…It’s back to the work week!

 

 

 

Apple Streusel Egg Muffins

From Fast Paleo.com

 

Ingredients

3 large apples, chopped into 1/2 inch pieces (approx. 2 cups)

3 Tbsp. warm water

2 tsp. cinnamon, divided

9 eggs

1 1/2 Tbsp. coconut oil, melted

3 Tbsp. coconut milk (or almond milk)

1 1/2 Tbsp. coconut flour (tough to find but I finally located it in the WF bulk bins)

1/4 tsp. baking soda

 

Directions

Preheat oven to 350F.
In a medium skillet, sauté the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling (this took me ~30 minutes). Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes*.

 

*Note-my half batch was ready in 30 minutes and probably could have been taken out closer to 25 minutes.

 

Baked Apple Breakfast Quinoa May 8, 2013

Filed under: Breakfast,Grains,Turkey — Luv What You Do @ 9:07 pm
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People are always shocked to hear that I eat quinoa for breakfast.  I mean, I don’t eat it every morning, but as this post shows, there is no meal (including dessert) that quinoa can’t participate in.  For the people who are curious along with surprised, I often share with them this recipe.

 

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Last night as I was pulling it together (you can prep ahead to save time in the mornings), it occurred to me that my bananas weren’t ripe enough.  Like that ever happens…usually I am overloaded with overripe bananas (hence all of the banana bread).  I knew that I could follow the recipe without banana, but that the nuttiness of the quinoa needed a little something sweet to balance the flavor.

 

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The only thing available in my house was some natural applesauce, so I decided to give it a go.  I also added in apple pie spice and then placed my concoction in the fridge overnight.  This is totally not necessary but helps speed things up in the morning.

 

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This morning, it took just 3 minutes and breakfast was ready.

 

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I topped my quinoa cake with almond butter which was delicious (although not so colorful).

 

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It was quite a filling breakfast that kept me moving almost until lunch (my stomach started growling around 11:30am), which was only slightly embarrassing.

 

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The Baked Apple Breakfast Quinoa was good, but my favorite remains the banana!   Although if my bananas are still green, this will make a good stand in for tomorrow’s breakfast.

 

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So now that I showed you how I started the day…let me also share how I finished it (in terms of food anyways…there was some Downton Abbey involved as well).  Another easy and healthy dinner…turkey taco salad!  Even easier because the BOY had the turkey done before I  got home : )

 

 

Do you eat quinoa for breakfast?  What’s your favorite recipe?

 

 

Baked Apple Breakfast Quinoa

 

Ingredients

1/2 cup cooked quinoa

1 egg + 1 egg white

1/4 cup unsweetened apple sauce

Chopped apple (optional)

1 tbsp ground flax

Apple pie spice

 

Directions

Combine all the ingredients in a microwave safe bowl.  Stir well.

Microwave for 3 minutes until center is set and cake like.

Cool slightly before eating.

Top with jelly, nut butter, coconut, maple syrup, etc.

 

Comfort Stew April 16, 2013

Filed under: Clean Eating,Soup,Vegan — Luv What You Do @ 7:37 am
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After a rainy week and a mostly gray weekend, I felt like some soup was in order.

 

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Monday was a busy day in the kitchen…possibly more so since I was gone the week before and was looking forward to planning meals this week.  For week day lunches, I decided on Curried Lentil, Squash, and Apple Stew from Chloe’s Kitchen.

 

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It was quite an arm workout to cut the squash.

 

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I wasn’t much in the mood to take photos along the way, but I had to share the finished product!

 

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Almost on cue as I added the curry, the BOY appeared.  I had to laugh at his predictability!  I poured a bowl to take to work and saved the rest for later in the week.

 

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Dinners this week are going to be simple.  We have plenty of leftovers to get us though the week!

 

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This morning I am still trying to wrap my brain around yesterday’s tragedy.  What is there to say when I have so many questions?  Although I am building my skills as a ‘writer’, I can’t think of the words that will convey my grief and disbelief while capturing the significance of what happened.  In my opinion, runners (and triathletes) are the friendliest and most welcoming group of people.  They are supportive and empathetic…I can’t imagine anyone choosing to target such a group.  And maybe it’s because I know the elated feeling that you are supposed to have when you cross the finish line after running 26.2 miles that I feel even more sad for the runners, volunteers and spectators who will never look at the sport the same.

 

I know that this stew won’t bring with it real comfort, but there is no doubt in my mind that the blogging community (many of whom are runners) will ban together like it always does to offer support, encouragement, and love to those in Boston and beyond…and that is comforting to know!

 

 

 

Curried Lentil, Squash and Apple Stew

From Chloe’s Kitchen

Makes 6 Servigs

 

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

 

Directions

In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.

Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes (because my squash cubes were so big, this was 50 minutes for me), or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

 

Another 11 Hours October 28, 2012

Filed under: Clean Eating,Crock Pot,Fruit,Vegan — Luv What You Do @ 5:50 pm
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Somehow I actually slept another 11 hours last night.  I couldn’t tell you the last time that I slept 22 hours in 2 nights (not including the almost 2 hour nap I took yesterday)!  I guess my body knows what it needs and the answer is SLEEP!  I wish it were an 11 mile pace run, but sadly, NO : (

 

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Since I woke up at 9:30, there was no way I was making it to 10am yoga and the thought of downdog had my sinuses aching.  I had leftovers for breakfast and a few hours before the start of BEARS game.  Although spending one’s weekend in a medicated haze (I love you Musinex cough syrup), isn’t ideal, I decided to use it my advantage, getting things done in the house that I have been wanting to and needing to do, ie laundry, blogging, and paying bills, all from the comfort of my couch (dressed in my BEARS shirt, of course).

 

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I also had this huge bag of apples that I have been meaning to introduce to my crockpot and haven’t had the time.

 

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I wasn’t sure if I wanted to make applesauce or apple butter, but decided on this recipe for Naked Apple Butter from Oh She Glows!

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I was thrilled to find out that I could leave the skin on the apples (who wants to peal that many apples?) and even happier to hear that it added nutrients.  So, I washed my hands REALLY good and got to work on chopping apples.

 

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Thank goodness for this apple slicer and the awesome new cutting board from my Mom.

 

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I didn’t weigh the apples, but there were enough to almost fill the crockpot.  You can add some apple juice or cider to prevent sticking, but I just sprayed the pot with cooking spray really well.

 

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I set the crockpot on high for 4 hours and stirred every hour.  I needed the break from the BEARS game after watching Cutler hit the ground for the 400th time, so the stirring was a welcome interruption.

 

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The most wonderful thing about this recipe is the baked apple smell circulating throughout our house!  It’s even better than a fall candle!

 

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Around half time, lunch (Chinese food) was delivered.  I ordered soup, which definitely hit the spot!

 

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Another disappointing BEARS quarter later and my apples were soft and fragrant.  Perfect to mash up into applesauce with a wooden spoon.

 

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I have never had homemade applesauce before, so I couldn’t proceed without sampling a small bowl.  OMG!!!  It was incredible!  I’m not sure how I have never made crockpot applesauce before! 

 

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I loved the plain apples with just a sprinkle of cinnamon, but I see endless possibilities for a fruit cobbler or Thanksgiving Day side! 

 

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While the apple mixture cooled, the BEARS came back creating an exciting and nail biting 4th quarter…ending in A WIN!!!  I can’t believe they pulled that off…WOW! 

 

I debated using my hand mixture to smooth out the applesauce, but in the end went with my food processor. 

 

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I processed the apples for a few minutes…

 

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And had a magnificent applesauce.

 

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So it was another few minutes in the processor until I had a thicker butter like sauce.

 

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Which went right back into the crockpot for another hour.

 

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During this time, I got myself outside for a stroll.  The fresh air felt great!  It was a gorgeous fall day and would have been perfect for an end season bike ride!  I walked in the door just in time to add some apple pie spice to my apple butter.

 

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I used a little more than 1 tsp in my entire batch.  These apples (I think they were Gala) were sweet enough that I didn’t need any extra sweeteners.

 

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I love cherry, pumpkin, apple, fig and sweet potato butters, and my first batch of homemade apple butter was a HUGE success!

 

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It’s a good thing I hang on to all my old jelly/jam jars!  I plan on giving a few of these out as fun fall gifts.

 

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I think that I am better today than yesterday and because I don’t like to be sick, I am planning on being EVEN better tomorrow. Thanks everyone for your kind get well wishes! Feeling crumby is a bummer! The only good thing about being sick was spending 48 straight hours with the BOY and catching up on DVRed shows and magazines! 

 

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And of course making this amazing sugar-free apple butter!  I can’t wait to smother it all over my oatmeal!

 

 

Slow Cooker Naked Apple Butter

From Oh She Glows!


Ingredients (varies)

Apples, an equal mixture of sweet and tart apples (I used Gala, I think)

Ground cinnamon or other spices like nutmeg, ground cloves, etc, to taste

tiny bit of fresh lemon juice, to taste (helps to preserve), optional (I didn’t use)

 

Instructions

1. Slice apples. There is no need to peel the apples. In fact, your apple butter is much healthier with the peel left on. Tip: If you have an apple slicer, now is the time to use it. I love my OXO apple slicer. Add apple slices to slow cooker.

2. Set slow cooker on HIGH for 4 hours, covered with lid. During those 4 hours, give it a few stirs as the apples tend to stick to the bottom a bit. You can add some apple juice or cider to prevent sticking. If you’d rather cook it longer on a lower heat, you can do that too.

3. Mash apples and turn off heat. After 4 hours, most of the apples are soft enough to mash up with a wooden spoon or potato masher. After mashing, we now have applesauce (with the peel of course)!

4. Cool slightly and scoop into high-speed blender. With a big ladle, scoop the apple mixture into a blender. If you have a small blender you may have to do this in a few batches. Make sure lid is secured tightly.

5. Blend the mixture. Start on a low setting and go faster until you reach max speed. You may need to let some steam escape through the top hole if there is one. Puree mixture until super smooth and buttery. If it’s still chunky, keep blending.

6. Pour the apple butter back into the slow cooker. Turn heat on HIGH and cook down, uncovered, for another 45-90 minutes until it’s as thick as you desire. After 45 mins, I was left with 5 cups and the consistency was very similar to my pumpkin butter. Keep in mind it will thicken slightly once chilled overnight. (I kept mine in for about an hour).

7. When ready, add cinnamon to taste (or other spices if desired) and a very small amount of lemon juice if desired.

8. Cool completely and store in an air-tight jar for up to 1 month in the fridge. Or you can try canning as well.

 

Autumn Medley-Fall Crockpot Recipe October 13, 2012

Filed under: Crock Pot,Vegan,Vegetables,Vegetarian — Luv What You Do @ 8:31 pm
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As many of you know, I LOVE my crockpot!  So, when the weather started to get cool, I pulled one of my favorite crockpot books off of the shelf and began reading through the recipes.

 

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I’ve tried a few recipes from this book, and I’ve been impressed with everything I’ve eaten!  Typically, I am a soup and stew girl, but when I saw this side dish loaded with sweet potato and parsnips, I added the ingredients to my grocery list.

 

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That was last weekend…

 

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And today, I finally had time to chop up some veggies and throw everything into the crockpot.

 

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I followed the recipe, but added in some cinnamon.  And instead of apple cider, I used water and sugar free cider packets (2).

 

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Which worked out perfectly!  I know this isn’t the best picture, but I wanted to show you how soft and mushy all of the veggies get after spending the day in the pot.

 

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The veggies have the perfect balance of flavor…not too sweet but with a hint of cinnamon and apple.

 

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I was so excited when it was finished that I almost didn’t read the rest of the recipe to see that you are supposed to use your immersion wand.  I liked the chunky veggies (even the celery root), but the blended version is even better!

 

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It was the perfect compliment to my delicious dinner (leftover grilled salmon and roasted broccoli).

 

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I think I have a new favorite side dish!  This is so good that you could serve it for your Thanksgiving, and it makes enough for leftovers later in the week.  And, I think there is potential to throw in some of your other favorite root veggies and squashes.

 

Here are a few other fall crockpot favorites…

(I told you I was a soup and stew girl!)

Ultimate Vegan Chili

2 Ingredient Pulled Chicken

Chicken Tortilla Soup

Root Vegetable Tagine

Red Chicken Chili

Basic Beef Crockpot Chili

 

Do you have a crockpot? How often to you use it?

 

 

Autumnal Rich-Roots Medley:

Sweet Potatoes, Parsnips, and Celeriac

From 150 Healthiest Slow Cooker Recipes on Earth

8-10 servings

 

Ingredients

2 sweet potatoes, peeled and chopped into 1/2 inch dice

3 parsnips, peeled and chopped into 1/2 inch dice

1 small celery root, peeled and chopped into 1/2 inch dice

2 red cooking apples, peeled, cored, and sliced

1 1/2 cup vegetable broth

1/2 cup apple cider (I used 1 cup water and powdered sugar free cider)

1/2 tsp ground nutmeg

1/2 tsp salt

(I also added in some cinnamon)

 

Directions

Combine the sweet potatoes, parsnips, celery root, and apples in slow cooker.

In a small bowl, whisk together the broth, cider, nutmeg, salt, cinnamon, and pour over all.  Cover and cook according to slow cooker instructions, until vegetables are tender.  Partially puree with an immersion wand and adjust the seasonings to taste.  The celery root will be firmer than the other veggies, but should not be crunchy.

 

Sweet New Year! September 21, 2012

Filed under: Dessert,Holidays — Luv What You Do @ 8:29 pm
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Wow, I can’t thank ya’ll enough for your kind words and encouragement after yesterday’s post!  I am quickly moving past this incident because I have way too many good recipes to share, and let’s be honest…I always having something to say.  But, I really do appreciate you reading my post and taking the time to comment.  One of the best things about blogging for me is that writing helps me think about and work through my feelings.  It also helps me keep things in perspective!  This perspective, combined with the joy I feel every day working with kids and teaching them new skills, helps me keep my priorities straight.  And today…my priority is sharing with you 2 overdue sweet recipes that I made for our holiday celebration at the beginning of the week.

 

The first one I discovered on one of the best dessert blogs out there, Cookies & Cups.  I was really hoping to find an apple recipe to serve Monday night, and these Caramel Apple Cheesecake Bars looked perfect!  The original recipe comes from Paula Deen, which is usually a good thing!

 

I did change one little piece of the recipe, the crust!

 

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Instead of using a pastry crust, I made a pretzel crust for my bottom layer.

 

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It added a salty touch, which was delish!

 

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I had some assistance in the kitchen.  The BOY was on hand to core the apples, cover them in cinnamon/sugar, and take some photos while my hands were dirty.

 

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He also made the streusel topping, so I definitely owe him a shout out on the blog.  He took a few more pictures while I quickly assembled the bars and placed them in the oven.

 

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Just an FYI…I baked the bars 30 minutes before the center was set.

 

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I drizzled caramel ice cream sauce across the top of the bars and then refrigerated them for a few hours before heading off to my parents for dinner.

 

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It was hard not to dig right in immediately!  Especially since I tried the pretzel crust, I was curious to see how it all turned out.  But the bars needed time to set, and I had another recipe to work on (that recipe is coming up tomorrow).

 

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Confession…I did cut the bars Monday afternoon and my mom, brother, and I snuck a few bites for a taste test.

 

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We officially served the bars Monday night, and they were a huge hit!

 

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I mean…what’s not to love???

 

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I know I’m a little late, but wishing everyone a sweet new year!

 

 

 

Caramel Apple Cheesecake Bars

Inspired by Cookies & Cup and adapted from Paula Deen

 

Ingredients

2 cups crushed pretzels

1/2 cup sugar

1/2 cup (1 stick) butter, melted

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

 

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine pretzels, 1/2 cup sugar, and melted butter.  Stir until well combined. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Cover and refrigerate for at least 2 hours or overnight.  BTW, this is the hardest part!

 

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

 

Cinnamon Apple Raisin Bread July 11, 2012

Filed under: Bread,Fruit — Luv What You Do @ 6:32 am
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Those are a lot of apples!

 

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They were leftover from a work event, and after a week of sitting on the counter, I decided to take a few home for a baking project.  After an internet search for Apple Bread, I found a recipe at The Brown Eyed Baker.  I have seen her blog before but haven’t explored it much.  This dark and spicy bread was exactly what I was looking for!

 

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The most time consuming part is peeling and slicing the apples, but it is totally worth it.  I decided to double the recipe so I would have a loaf to bring into work and a loaf to freeze for later.  I wanted to add in some raisins too, and I really should have added in walnuts or pecans for some crunch.

 

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I used 1/3 whole wheat flour and 2/3 white flour and followed the rest of the recipe as written, except that I almost forgot to double my wet ingredients (like I did for the dry).  Opps!

 

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While I was working in the kitchen after dinner, the BOY poured us some dessert.

 

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This recipe creates a rich, dark, and spicy dough that I was more than happy to sample.  It’s that perfect kind of flavorful dough that you can add any fruits and nuts too!

 

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I stirred in my chopped apples and raisins and then dusted the top of the bread with the cinnamon sugar mixture.

 

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I baked my breads while I sipped on some red wine and watched a little TV with the BOY.  Our house smelled like cinnamon and fall.  I definitely recommend baking this bread if you are trying to sell your house : )

 

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The bread turned out fantastic!  You can’t even tell that I ‘snuck’ in some whole wheat flour, and the cinnamon sugar topping is perfect!  I did have some leftover topping which I saved to add to some of my other quick breads.

 

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Keep your eyes out for leftover apples (or pears) at your farmer’s market this summer!

 

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Because this is the prefect recipe to let them shine!

 

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Apple Cinnamon Bread

From The Brown Eyed Baker

Yield: One 8×4-inch loaf

Prep Time: 20 minutes | Bake Time: 50 to 55 minutes

 

Ingredients

1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

Topping
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

 

1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan, line the bottom with parchment paper, then grease the parchment paper; set the pan aside.

2. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

3. In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

4. With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5. In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6. Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.

 

Note: I easily doubled the recipe and the bread froze well.

 

 

Are you looking for more great recipes? 

I just updated my RECIPE Page so check it out!

 

Loving My Morning Oats April 16, 2011

Filed under: Breakfast,Oatmeal — Luv What You Do @ 8:58 am
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I have been loving the Overnight Oats this week.  I picked up some chia seeds and made the original version and a pumpkin flavored version.  They are easy to eat on my way to work and definitely keep me full until lunch.

This morning, I passed on the run club. I know, I was so excited to get back, but the idea of running an hour in the rain just doesn’t do it for me.  I love to run and will run in a lot of conditions, but the feeling of wet socks and shoes and your clothes sticking to your body.  Yuck!  The sad thing is that I will have to go to the gym and workout indoors (boo rainy April weather).  The interesting thing is that the BOY has expressed interest in coming with me…hmmm…we shall see.  He usually skips breakfast, but he did have 2 Quaker granola bars for ‘energy’.

Since I had the time, I was excited to start my morning with another batch of Scottish Oats.  I used the recipe I made last Saturday, but with some modifications.  For starters, I didn’t have a soft banana.  I did have an apple  though and instead of Cinnamon, I used a fabulous Apple Pie Spice.  I decided nix the first step of grinding my Irish oats into Scottish oats because I wasn’t sure if it made a difference.  This was a mistake. It definitely makes a difference!  This morning’s oats were tasty, but I think the added banana makes a huge difference in texture.  Also, the oats took longer to cook and I had a few chewy ones (because I didn’t process them beforehand).  Next time, I will definitely pull out the mini food processor.

I am hoping for a little more sunshine tomorrow so that I can take my NEW bike out with the cycle club!  I’m off to the gym…alone or with a workout buddy???  I still don’t know!

 

Race Day Prep April 9, 2011

Filed under: Breakfast,Oatmeal,Races — Luv What You Do @ 8:54 am
Tags: , , ,

Good Morning!!!  The benefit of pre-race day, is that I get to sleep in a little and do a light workout.  This gives me time to make a fun new breakfast…

I have to start by thanking Chelsey for this amazing breakfast recipe.  I made her whipped banana Scottish oats this morning and they are FABULOUS!  I have no idea what makes it Scottish, but who cares!  The BOY took the last pear to work, so I used apple instead.  I had a little trouble grinding my oats…my mini food processor started to smell like smoke before the oat texture changed, but that’s okay.  This delicious and filling breakfast was perfect on this gloomy morning.  You HAVE to try it!!!

I ate my oatmeal with a TAZO Chai latte.  I used my Chai tea with water, 1/4 cup of milk, and a dash of agave.  Awake lattes are my favorite Starbucks drink, and although I don’t have any sugar-free vanilla syrup at home, this is a close second (with a lot less calories).

 

Now I have the energy to figure out how to get myself downtown tomorrow for this 40,000 person 8K run in Grant Park!  It is supposed be 70 degrees!  How Crazy!

 

You’ll Never Look at Parsnips the Same Again March 12, 2011

Filed under: Breakfast,Muffins — Luv What You Do @ 8:04 pm
Tags: , , ,

I have discovered a new food this winter…the parsnip!  It started with the parsnip chips, which I tried on a whim and have made many times since.  Then I discovered this fabulous Carrot Parsnip ‘Cakes’ at Whole Foods.  They are in the prepared section near the Mac ‘N Cheese balls.  It is kind of like a potato pancake with shredded carrots and parsnips. I have searched the web, but can’t find a recipe anywhere.  I will have to figure it out for myself.  Next time you are at WF, check them out!  I usually heat mine in the microwave…yum yum!

During one of these searches, I happened to come across this recipe for Spiced Parsnip and Apple Muffins on the Whole Foods website.  Above you can find the link to the original recipe and then below, I will share with you some of the modifications that I made in an attempt to ‘clean’ them up.

The first step is to toast your pecans at 350 degrees.  I bought my pecans already chopped in order to cut out a step.  Toast for 10 minutes.  You will know they are ready because the kitchen smalls wonderful!

Then start shredding the parsnips and apple.  My grader has two sides and I chose to use the finer/smaller side.  This was definitely an arm workout!  Luckily the apple was easier to shred. Since the apple is peeled, the two mixtures look the same, but the texture is very different.

Then combine dry ingredients.  I substituted whole wheat and spelt flour for the white all-purpose flour.  I also cut the sugar in half and used Sucanat, a sugar used in many clean recipes.  Stir in toasted pecans and golden raisins.

Whisk together eggs and remaining ingredients.  I used 1/2 cup safflower oil and 1/4 cup applesauce.  Fold the wet mixture and parsnip/apple mixture into the dry ingredients.  This was a little harder than I expected because I had to make sure that  all 3 mixtures were combined without over mixing.

I got these adorable Paula Deen muffin cups at Michael’s.  They had a few options to choose from and they were only $0.99.  Go check them out, they will add some exciting color to your baking.  I used a measuring cup to pour the batter into muffin cups.  I think I didn’t fill my muffins high enough because I was able to get 24 muffins.  They baked for ~25 minutes.

I was so excited to try the muffins, I was barely able to let them cool.  The muffin is probably drier than if I had used the white flour. It has a hearty taste and the pecans and raisins are a fun twist.  My final outcome…these muffins will make a great, healthier breakfast option, but I might use a little more apple (or bigger sized pieces) next time.  AND, if I were bringing them to a brunch, I would use half whole wheat and half white flour and play with the amount of sugar (between 1/2 cup and 1 cup) depending on preference.

The real THM (Take Home Message) is never be afraid to try new foods, such as parsnips, and experiment with fun recipes.  One website that I read said that you can replace your shredded carrot in cakes and breads with parsnip…something I will definitely be trying soon!

Let me know…what new foods are you loving this year?

 

 
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