Browsing Tag

healthy

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Beet-Apple Juice

October 22, 2013

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It’s Tuesday. Tuesday is way to early to start making complicated recipes that require a lot of brain power, right? I thought so. Now that I’m curbing my caffeine addiction, I’ve been dragging a little bit. I think I’m over the worst of it, but I’m still not on my game 100%. I just keep reminding myself that the worst is over. But then I got a huge zit on my chin and I’m thinking that somehow that is related to my lack of coffee. It’s like my body is trying to tell me something.

So, instead of sharing a recipe that requires a lot of brain power, I’m sharing a stupidly simple recipe for juice. Do you really need a recipe for juice? Probably not. But if you’re looking for a killer combination, can I suggest beets and apples. Apples because they are plentiful these days and beets because they make your juice pretty and are packed with nutrients.

Beet-Apple Juice
4 red beets (or golden beets, but it won’t be as pretty)
4 apples

Instructions
Put in a juicer and drink! 🙂

Madison

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Almond Butter Bran Muffins with Blackberries

July 15, 2013

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One of my favorite subjects to talk about on Espresso and Cream is breakfast. Probably because breakfast is my favorite meal of the day. No other meal really compares in my opinion, and although I typically eat the same breakfast (oatmeal, peanut butter, banana) I love mixing it up now and again. Since it’s been incredibly hot and looks like this week is going to be even warmer, I’ve been trading in my bowl of oats for colder breakfasts like yogurt with chia seeds and smoothies.

Last fall I shared with you one of my favorite muffin recipes, these Breakfast Bran Muffins. Today, I’m following up those muffins with another bran muffin recipe that’s equally delicious. It’s made with bran cereal, almond butter and stuffed with fresh blackberries. Blackberries were on sale at my grocery store this week, but you could easily substitute another berry like blueberries or raspberries if that suits your style better.

I’ve been crumbling these muffins atop a bowl of yogurt-chia pudding and it makes an incredibly tasty and filling breakfast. Each muffin contains around 200 calories, so it’s enough to satisfy without being overly indulgent. When I make a batch, I find that it works well to freeze half the muffins in zip top backs and keep them on hand for quick breakfasts or snacks. All you need to do is zap them in the microwave for a few seconds when you’re ready to eat!

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Almond Butter Bran Muffins with Blackberries
Adapted from this recipe
Makes 12 muffins
Ingredients
1 1/3 cups all-purpose flour or whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/3 cups almond milk or milk of your choice
1 cup bran cereal
1 large egg, lightly beaten
1/3 cup almond butter
1 cup fresh blackberries

Directions
Heat oven to 375°F. Lightly grease 12 muffin cups. Set aside.

In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon until well combined. In second smaller bowl, combine milk, cereal, egg and almond butter. Stir until smooth. If your almond butter is thicker, you may need to beat with an electric mixer to get it fully combined.

Add wet ingredients to the dry ingredients and stir until just combined. Fold in blackberries until just combined. Spoon batter into muffin cups. Bake 16 to 18 minutes or until muffins are puffed up and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack.

Happy Baking!
Madison

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Healthy Chocolate-Tofu Pudding (gluten-free and vegan)

May 2, 2013

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Friends, I have great news for you. You can enjoy a huge chocolate pudding parfait for a little more than 100 calories per serving. Sound like a dream? I had to do a double take myself when I finally discovered a dessert that was vegan, gluten-free and had no added sugar.

For those of you who don’t like tofu, or hate the idea of eating tofu in sweet form, I can promise you that you won’t know the tofu is in this dish. The key to getting creamy pudding-like texture without the tofu taste is to find silken firm tofu, which is different than regular firm tofu. The silken variety has a milder taste and blends more seamlessly into this dish. I made the mistake of using regular firm tofu the first time around and just barely managed to swallow each bite.

I have found silken firm tofu in the non refrigerated section of my local Trader Joe’s, but have seen it in other stores as well.

So, while this might not take the place of a cookie when you are truly craving something decadent, it will totally hit the spot on a regular weeknight when you are looking for a dessert that is tasty but totally healthy. And packed with protein, too!

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Chocolate-Tofu Pudding Parfaits with Raspberries
Makes 2 servings
1 block silken firm tofu
1/4 cup cocoa powder
2 to 3 tablespoons non-dairy milk (can use cow’s milk if desired)
1 teaspoon vanilla extract
3 to 4 packets stevia (can use sugar if desired)
Frozen thawed raspberries or fresh raspberries

Directions
Combine all the ingredients except the raspberries in a food processor. Process until completely smooth, scraping down the edges as necessary. Transfer to a bowl and refrigerate until ready to eat. To serve, layer the pudding with the raspberries.

Happy cooking!
Madison

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Almond Meal Everything Cookies

March 3, 2013

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I think it’s safe to say that breakfast cookies, however you want to define them, have become a thing over the past couple years. Go into any grocery store or gas station and chances are you can get your hands on a cookie that’s billed as being an acceptable form of breakfast. I like cookies and I love breakfast, but I’ve never really been a fan of breakfast cookies mainly because they are usually not all that more healthy than a regular cookie. Sure, they might have some oatmeal or granola thrown into the batter, but adding oatmeal to dessert does not a breakfast make.

Also: granola bars. Most of them fall into the same category as breakfast cookies. Billed as healthy, nutritious snacks but usually just filled with scary ingredients. Case in point? I was studying the label of a granola bar the other day only to notice that the second ingredient was sugar and the third was corn syrup. Yum?

These cookies are my answer to breakfast cookies and granola bars all at once. Inspired by this almond flour cookie recipe from The Minimalist Baker, these cookies are completely grain-free, low in sugar and packed with protein from the almond flour, sesame seeds and almond butter. But don’t let the healthy ingredients fool you. They are also completely delicious.

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A few recipe notes:
-When making the cookies, the dough may feel a little soft, oily or struggle to hold together. Don’t be alarmed since this is totally normal. That’s where the refrigeration of the dough before baking comes into play.
-The cookies do not spread out since they are of the slice and bake variety.
-Cooling the cookies completely on the baking sheet and then allowing them to cool completely on a wire rack before eating is important. The cookies will be crumbly if you don’t follow this step.
-These cookies store well in a zip top bag or storage container and stay chewy for a couple days following baking. I would imagine that they would freeze well, too, but I haven’t tried it.

Happy Baking!
Madison

Almond Meal Everything Cookies
Makes 8 to 12 cookies
Ingredients
*1 1/4 cups almond meal
*1/4 cup sesame seeds
*1/4 cup unsweetened flake coconut (can use sweetened if you can’t find unsweetened)
*1/4 cup chocolate chips
*3 tablespoons ground flax seeds
*1/3 cup brown sugar
*1 tablespoon chia seeds
*3 tablespoons melted coconut oil
*1 large egg, lightly beaten
*1 teaspoon vanilla extract
*Heaping tablespoon almond butter

Instructions
*Line a cookie sheet with parchment paper. Set aside.
*In a large bowl, combine the almond meal, sesame seeds, coconut, chocolate chips, flax, brown sugar and chia. Stir to combine.
*In a small bowl, whisk together the coconut oil, egg, vanilla extract and almond butter until smooth. Add wet ingredients to dry ingredients and stir until well combined.
*Roll dough into a log about 8 inches long (dough will be slightly hard to keep together) and wrap the log in aluminum foil or plastic wrap. Refrigerate dough for at least 1 hour.
*Cut refrigerated dough into slices about 1/2 inch thick. Place on parchment lined baking sheet and bake for 12 minutes. Cool cookies on baking sheet for 10 minutes. Transfer to a wire rack to cool completely. This is important that you allow them to cool completely or they will be crumbly when you try to eat them. Store cookies in a plastic container.

Happy Baking!
Madison

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Everyday Lunch: Avocado, Tomato and Feta Salad

September 5, 2012

Since we’re enjoying that time in the season where the last of summer produce co-exists with the beginning of fall favorites, I’ve been trying to enjoy both while I can! We still have a container filled with fresh tomatoes from my mother in law’s garden (so much more flavorful than anything you could buy at the store) and I’ve been stocking up on the ripe, creamy avocados that don’t cost a fortune right now.

My favorite part about the days I work from home is that I can take a little time to prepare a lunch for myself. Instead of cramming whatever I can find in the fridge into my lunch container and running out the door in a rush, I have a fridge full of options at my disposal. Usually, I take the opportunity to prepare myself a giant salad packed full of whatever is on hand in our fridge.

This salad is ultra-simple and doesn’t really deserve a recipe. But it’s also incredibly delicious and is worth mentioning in case you’re looking for a little lunchtime (or dinnertime) inspiration.

Avocado, Tomato and Feta Salad
Ingredients (serves 1)
*1 heart of Romaine lettuce, chopped
*1/2 medium avocado, peeled and chopped
*3 to 4 cherry or grape tomatoes, quartered
*1 oz. feta cheese, crumbled
*1 tablespoon poppy seed dressing
*1 tablespoon balsamic vinaigrette or balsamic vinegar
*2 tablespoons hummus (served on the side, optional)

Instructions
*Toss the ingredients for the salad together. Serve with hummus and toast, if desired.

Happy Cooking!
Madison

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