Posts Tagged ‘maple syrup’
I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
Homemade breakfast sausage is not something that normally crosses my mind to make, but with the availability various ground meats provided at the grocery store it’s pretty easy. Using ground turkey, these made a healthier breakfast sausage option. They are prepared similar to burger patties, just a little smaller and then pan fried. You can even save some in the freezer for later. But I decided to take it a step further and assemble them into sandwiches using buttermilk biscuits, eggs, and cheddar cheese, and then frozen for later.
Don’t get bummed out by another review, because there’s a great recipe along with this wonderfully healthy bread! Food for Life introduces their new Ezekiel 4:9® Sprouted Flax Bread, made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It provides an excellent source of Omega 3 and 6 essential fatty acids (the “good” fats). And the 6 grains, legumes and seeds combine to create a complete protein containing all 9 essential amino acids, while decreasing the calories and carbohydrates found in the original grain.
Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water with no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.
The bread itself was quite enjoyable. I especially liked the seeds around the crust as well as within the bread, but I couldn’t just stop there and eat bread just as bread. Continuing with the spirit of November’s “Better Nutrition Month”, I chose to make a healthier bread pudding along with the good-for-you seasonal flavor of pumpkin. The resulting mixture was so good I convinced myself it was healthy enough to each for breakfast instead of dessert. But for once that concept was not much of a stretch. Add maple syrup and pecans on top to seal the deal!
Have you ever craved cookies for breakfast? Well today I am going to tell you that you can have your cookie, a big soft one in fact, ready in a minute! And it’s made with oats and whole wheat so there’s no need to feel guilty. Just don’t go making a pizza-sized one (although now I want one myself).
There are so many varieties which you could make using this breakfast cookie recipe. Try substituting in other nut butters or even Nutella or Biscoff/Speculoos cookie butter. Add your favorite dried fruits instead of the chocolate. You could also use any flavor of Greek yogurt that you desire. But of course, this version is my favorite O:-).
Today marks my last day in Knoxville working with mice. I cannot believe I’ve already been here 5 weeks, and that I will be returning to Memphis tomorrow. Although my experiments conducted during my stay were not perfect, I am still excited about what I have learned and the potential which lays ahead for my project. Now I have to whip up a poster for the conference in San Francisco in a little over a week!
I’ve been enjoying having a backyard full of wildlife during my stay in Knoxville. I’m reminded how many pretty and bright colored birds there are, and have even seen a few hummingbirds and wild turkeys! But the best part of all was spying on some baby bluebirds.
They are almost ready to start flying! I hope I get to see them test out their wings, but with my luck I will be at work when they decide to fly away from home. In the meantime, they are the mascots today for this post because just like these little bluebirds, the berries in these pancakes have something in common – blue-ness! Yes I just blew your mind relating bluebirds to pancakes.
Before I talk about blueberries though, allow to me rant about buttermilk. It is annoying because most recipes don’t even use up the smallest containers, leaving you with a random amount to figure out a purpose. Which typically results in a purpose-less journey down the drain (I have the same problem with heavy cream). So I decided to skip out on the buttermilk in these pancakes and use a combination of 0% blueberry Chobani Greek yogurt and milk. It is Chobani week after all!
The addition of the blueberry Greek yogurt not only added more blueberry flavor, but created very fluffy pancakes. And in case that isn’t good enough for you, how about a vanilla maple glaze on top? I think these pancakes might tempt those little birds to start flying sooner so that they can dig their beaks into them.
Don’t forget to enter my Chobani giveaway HERE!
Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure. Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.
Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor. Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!
Serves approximately 20
1-10 lb. fully cooked, spiral-cut smoked ham, on the bone
1 cup mango chutney
1 cup light brown sugar, packed
1/4 cup pure maple syrup
1/2 cup pineapple juice
- Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
- In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
- Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.
Source: The Spiffy Cookie original
I discovered something magnificent. You can pour pancake (or waffle) batter into a doughnut pan and make pancake-doughnuts! The world of doughnut-making possibilities just expanded right in front of your eyes, didn’t it? Pancakes now can be baked into the shape of doughnuts. Heart-shaped ones in this case thanks to the post-Valentine’s Day sale at Target.
These pancake-doughnuts are even good for you. A healthy doughnut – the world just paused for a second in disbelief. Full of whole wheat and flaxseed they are a great way to start your day. And I really enjoyed the tiny crunches of walnut pieces.
For a moment I contemplated making a maple syrup-glaze to enhance their doughnut-likeness but decided to stick to pouring regular syrup over the top and eating with a fork. And don’t forget the berries!
One year ago: Spicy Cheetos Crusted Chicken
MAPLE, WALNUT, AND FLAXSEED PANCAKE DOUGHNUTS
Serves 4-5 (makes approximately 18-20)
1/2 cup cake flour*
1/2 cup 100% whole wheat flour*
1/4 cup ground flaxseed
1/4 cup walnuts, finely chopped
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg
*Or use 1 cup whole wheat pastry flour
- Preheat oven to 425 degrees. Grease doughnut pan; set aside.
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Pour scant 1/4 cupfuls into the prepared doughnut pans**. Bake for 6 minutes. Allow to cool for a minute before inverting the pans to release doughnuts. Serve with syrup and raspberries.
**Batter can also be cooked pancake or waffle-style.
It felt so wonderful to get out of town for a couple days and visit family this weekend, even though I didn’t stay the full 3-day weekend (cell cultures won’t start themselves!). Of course many delicious things were eaten, but before I share those details I want to talk about this oatmeal, which was made this morning. It’s a holiday, so guess who had time to cook herself a warm delicious breakfast? I’ll give you a hint, I cannot get away from this person… yup it’s me.
Without using a lot of sweetener, this oatmeal is a sweet oatmeal delight thanks to the carrots and little bit of maple syrup. And it really does taste like carrot cake, but in creamy form. You will even feel like you are indulging but it is packed with carrots and other goodies that are sneakily nutritious.
P.S. Don’t forget to check out my virtual interview with Fastrecipes.com HERE!
CARROT CAKE OATMEAL
1 heaping cup finely grated carrot (about 1 large)
1 cup unsweetened almond milk
2 Tbsp full-fat coconut milk cream or use more almond milk (I used regular heavy cream)
1 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/8th tsp ground nutmeg
Pinch of salt
1/2 cup regular oats
1 tsp pure vanilla extract
1/2 tsp lemon juice (optional)
2 Tbsp chopped walnuts, divided
2 Tbsp chopped dried cranberries, divided
2 Tbsp pure maple syrup
1 Tbsp sweetened shredded coconut, for garnish
1 Tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)
- Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
- In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
- Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.
- Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal. Sprinkle with cinnamon for garnish is desired.