Seafood Madness with a Little Turf

Working Girl

Holiday Burrito Production

Whole Wheat Protein Monkey Bread

Celebrating the holidays with my cute hubby!

Today at work

Welcome Home Whole Wheat Berry Almond Breakfast Cake

To welcome Chris home, I baked him (us) this hearty cake that is perfect for breakfast on a cold winter morning. Protein packed and all!

Berry Almond Breakfast Cake

1 cup whole wheat flour
1 cup all purpose flour
½ cup vanilla protein powder
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/3 cup sugar
10 packets Stevia
1 ½ cups skim milk
2 tsp vanilla extract
2 egg s, beaten
¼ cup coconut oil
1 ½ cup mixed frozen berries, divided
½ cup raw sliced almonds
2 Tbsp oats for topping, optional

1.       Preheat oven to 375F. Coat a 10 inch cake pan or 8 by 8 inch pan with cooking spray.

2.       Combine Dry ingredients in a large bowl.

3.       Beat together dry ingredients.

4.       Fold in 1 cup berries

5.       Pour into prepared pan, top with remaining berries, oats and nuts; bake for 45 minutes

Must-Go Veggie Frittata

Holiday baking!

Made a couple treats with my buddy Liz. She taught me how to make her grandma's awesome Buckeyes! Thanks my lovely!

BBQ Seitan Burrito Night

 Started with some fresh veggies.

Heated up my tortilla. Note-kids dont try this at home!

Sauteed Veggies with Homemade BBQ seitan Dinner!

Here is my Recipe for the Quick Thai Noodles

Quick Thai Noodles with Seared Tofu

1 block of lite firm tofu, drained
2 tsp. canola oil
 ½ cup. store-bought organic or homemade teriyaki sauce
1 Tbsp. Thai red curry paste
1 Tbsp. tahini sauce
1 Tbsp. peanut butter or PB2
1 ½ cups water
41/2 cups whole wheat linguini noodles (about 3 oz uncooked)
1 bag frozen  vegetables, such as stir-fry or onion-pepper mix
2 cups finely shredded cabbage
Sliced green onion and chopped peanuts for garnish
Siracha hot sauce

Dry tofu well between paper towels or clean kitchen towels. Slice into 3 equal parts, crosswise. Heat a large nonstick skillet on medium heat and add oil. Spray dried tofu slices with non-stick cooking spray if desired (as an extra way to prevent sticking) and place each on hot skillet. Sear for 4-5 minutes of each side, until browned.

While tofu is searing, place curry paste, teriyaki, tahini and pb2 in a shallow baking dish; whisk until smooth and add water. Once tofu is seared, add the slices to the shallow dish with the marinade. Allow to cool in the mixture, turning every so often. Once cooled, cut tofu into small chunks.

In the same skillet, add noodles and vegetables; heat through. Add in tofu and sauce; fold gently to combine. Heat through and serve topped with peanuts, green onions and hot sauce.

Thai Noodles with Seared Tofu

As we recover from the Thanksgiving festivities, I prepare us for the upcoming week with this simple light dish.

Real Pumpkin Cookies with Cinnamon Icing

 

I made a batch of Pumpkin cookies last to share at my clinical site for Thanksgiving. Turns out people liked them and want the recipe . So this is pumkin cookie take 2 and  they turned out lighter and fluffier than the last batch! Also, they are real! Real butter and whole eggs...crazy

2 ½  cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp salt
 2 tsp. ground cinnamon
1/2 tsp. ground ginger
¼ tsp. nutmeg
1/8 tsp cloves
1 ¼ cups sugar
4 oz. butter, room temp.
3 Tbsp. molasses
1 egg
1 cup pumpkin puree

Preheat oven to 350°F. Place dry ingredients in a medium bowl and set aside. In another bowl, beat together sugar and butter until creamy; add in molasses and then egg. Beat until combined and fold in pumpkin. Using a tablespoon, drop cookie dough 2 inches apart. Bake for 11-12 minutes until center is jut set; transfer to rack on cool. Cool completely before icing.

Makes 32-36 cookies

 Cinnamon Icing:1 cup powdered sugar
2 tsp. cinnamon
1-2 Tbsp. apple juice or water

Mix ingredients together. Drizzle lightly, using a fork, on cooled cookies.

 Real Pumpkin Cookies with Cinnamon Icing

Autumn Orange Veggie Soup

Autumn Orange Veggie Soup

1 tbsp. olive oil
1 onion, chopped
10 garlic cloves
1 orange bell pepper, chopped
¾ cup diced or shredded carrots
¾ cup cauliflower florets
1 vine tomato, quartered
Salt and pepper for seasoning
Pinch of nutmeg
3-4 cups water or broth

Heat oil in a medium to large soup pot over medium heat. Cook onions and garlic for 2 minutes; add remaining veggies and spices. Cook for another 4-5 minutes, stirring, and add water or broth. Cover and simmer for 15-20 minutes or until tender. Puree or blend half or all of soup, depending on preference.

Clean Eating Almond Butter Whey Cookies with Cranberries and Sunflower Seeds

Almond Butter Whey Cookies with Cranberries and Sunflower Seeds *adapted from Clean Eating Magazine

1/ 2cup old fashioned oats
1 Tbsp almond butter or peanut butter
1/3 cup vanilla whey protein
1 egg white, beaten
2 packets of Stevia
½ tsp baking powder
3 Tbsp. dried cranberries
3 Tbsp. sunflower seeds

Preheat oven to 350F. Coat a cookie sheet with nonstick spray. Combine all ingredients in a bowl and mix until dough forms. Shape into 8 cookies and bake for 10-11 minutes. Place on rack to cool.

Whole Wheat Bowtie Pasta with Pumkin Sage Sauce

Dinner tonight-had some canned pumkin to use up so I made a little something for myself; 

well deserved!

Whole Wheat bowtie Pasta with Pumpkin-Sage Sauce

4 oz uncooked whole wheat bowtie pasta
 1 cup chopped onion
2 tsp olive oil
1 cup chicken broth
1 cup canned pumpkin
2 tsp chopped fresh sage
Salt and pepper to taste
Nutmeg to taste
pinch of sugar
Crumble Gorgonzola
Crumbled bacon, optional

Cook pasta according to package directions; drain in colander and set aside.

In a small sauce pan, sauté onions with olive oil for 2-3 minutes. Add chicken broth and cook for another 3-4 minutes. Add pumpkin and seasonings; simmer on medium low for 8-10 minutes. Puree with emulsion blender, if desired. Toss with cooked pasta. Serve topped with gorgonzola and bacon!