Greek Yogurt Cheesecake Tart

I often make things because I have "must-go" foods in my refrigerator. I am sure this happens to many. And of course, with my growing sweet tooth (and appetite), I always look for ways to use up my food items, while taming the prego monster in me! These days,  I pretty much just eat anything in front of my face (and my growing belly shows it!). Hopefully I won't deliver more than a 13 lb. baby lol. 

This recipe is inspired by a delish treat I saw on Three More Big Bites. Of course I added my own clean crust to the tart, as well some better choices for sweetners! Now get out of my way, we (baby and I) are going to go have another slice!!

Blueberry Swirled Greek Yogurt Cheesecake Tart

For the crust:2 cups whole grain oat cereal such as Joes O's
3 Tbsp. sucanat
2 Tbsp. coconut oil, melted

For the filling:
2 ¼ cups plain nonfat Greek yogurt
1/3  cup agave nectar
 3 eggs
2 tsp. vanilla
3 packets Truvia® or additional sweetener of desired
1/3 cup fruit jam, optional

Preheat oven to 350F. Place cereal and sucanat in a food processor and pulse until finely ground. Add coconut oil and pulse until well combined.

Press into a 10-12 inch tart pan and bake for 12 minutes. Set aside.

Combine ingredients for filling, except for jam, in a medium bowl; whisk together until smooth.

Pour evenly over crust and drop dollops of jam over top of surface.

Use a toothpick to swirl in jam.

Place cheesecake tart on a pan and place in oven; add about 1/2 inch of water to pan to create a water bath. Bake for 32-35 minutes until set.

Cool on wire rack for 30 minutes, then chill in refrigerator for at least 2 hours.

 

Gluten Free Chocolate Chip Quinoa Cookies

My friend Liz posted a recipe last night on face book for Garbanzo Bean Cookie Dough Bites and I felt inspired to try something similar. I looked at other sites, such as Chocolate Covered Katie , and thought, " why havent I made  this!". I wanted my cookie to have egg in it for sure, because of the cake-like texture it provides. I have also been wanting to make cookies with Quinoa in them, like the ones on my buddy Julia's favorite blog, Two Peas in a Pod.

Here is my version, hubby approved!!!

Chocolate Chip Chick Pea and Quinoa Cookies

 15 oz. can chick peas or garbanzo beans, drained and rinsed
½ cup natural peanut butter
¼ cup agave syrup
1 egg
2 tsp. vanilla
1/8 tsp. salt
½ tsp. baking soda
 1 cup cooked quinoa ( or 1/3 cup quinoa cooked with 2/3 cup water)
¼ cup sucanat, optional ( for a hit more of sweetness)
2/3 cup dark chocolate chips
Cooking spray

Preheat oven to 350˚F.  

Place chickpeas, peanut butter, agave, egg, vanilla, salt and soda in a food processor.

Puree until smooth.



Transfer to a bowl and fold in quinoa and chocolate chips.



 

Drop tablespoons of dough onto greased baking pans and bake for 15 minutes. Transfer and cool on wire rack. 

Makes 25 cookies.

Whole Wheat Pizza Party in your Freezer

Everyone loves quick and easy meals, right? Especialy homemade pizza. Try stocking your freezer with pizza for those lazy nights (yup, you have to do  a little work up front). For us, I plan to stock up the freezer for when the baby comes; I know we will be pretty busy, and I know Chris loves frozen pizza! He is great at baking frozen pizzas:) (one of his many talents!). Try your favotite toppings; I love pesto, shrimp and goat cheese, and plain ol' tomato basil.

Whole Wheat Pizza Party in your Freezer

Crust:
¼ cup dry active yeast  or 4 packages
2 tsp. sugar
3 cups water, divided
4 cups bread flour
4 cups whole wheat flour
4-6 tsp. kosher salt
¼ cup olive oil
¼ cup cornmeal for dusting and rolling

Fig and Prosciutto Pizzas:1 1/2  cups prepared fig jam/preserves
8 oz. reduced fat shredded pizza blend cheese
1 cup sliced roasted red peppers
6 oz. prosciutto, torn into strips
5 oz. crumbled gorgonzola ½ cup sliced green onion

For the 2 kid friendly/ Simple Pizzas:
1 ½ cups prepared  sauce
1 green pepper, thinly sliced
2-3 oz. sliced pepperoni
1 lb. reduced shredded fat mozzarella or pizza blend cheese

1. Warm water in microwave in a large glass bowl or a 4 cup Pyrex® measuring cup (105-110˚F). Stir in yeast and sugar. Place in a warm area (try turning oven to 300˚F).

Let sit for about 5 minutes until doubled in size.

2. Place flour and salt in large bowl of a stand mixer. Add yeast mixture, remaining water and oil. Knead until smooth and elastic, about 10 minutes with arm attachment (or do this by hand, on a clean work surface, if you are tough!)

3. Coat dough or bowl with oil or cooking spray. Place in warm place, covered with a warm damp towel, and let sit for about an hour until doubled in size.

4. Punch dough down and divide into four. Place on a greased baking pan (grease top of dough lightly if desired) and let rise again, covered with a piece of plastic wrap, for about 30 minutes until swollen and puffy.

5. Preheat oven to 450˚F.  I used disposable cookie sheets for my baking/freezing vehicle, but you can use round pans if desired (something that will fit a 14 inch crust).  The cookie sheets fit nicely in freezers. Coat pan lightly with cooking spray and sprinkle with a bit of cornmeal. Place dough atop and gently press down with fingers, shaping into a rectangle (or circle). Use a rolling pin to carefully flatten dough to fit pan, not need turn dough over once you get it to fit pan.

Dough should be about ¼-½-inch thick depending on how you like it. Try to flatten it with as few strokes from rolling pin as possible; it just makes it easier. Continue with remaining crusts or shape while others are baking (this is what I did).

6. Bake dough for 5 minutes, until puffed over. Remove from oven and place a wire rack over top. Flip over to transfer crust to rack and allow to cool while others are baking. If you cool crusts on pans, the condensation and moisture build up will give you a soggy crust.

7. Once cool, return crusts to pans, making sure any moisture is wiped from pans. Spread desired sauce evenly over crusts. I like to spread sauce to the edge! Add toppings, starting and finishing with a layer of cheese. Cater wrap the pizzas, making sure they are fully sealed with plastic wrap.

To do this, pull a long piece of plastic wrap out of the box and place the tray on top of it. Bring the wrap up and around to completely seal the tray. If there are still gaps, turn the tray and repeat the process. Freeze pizzas until ready to use.

8. To bake, thaw slightly while preheating oven to 400˚F. Bake for about 15 minutes or until nicely browned and deliciously melty!

Best Ever French Onion Soup

Last week at work, we had leftover soup day. Julia brought in her tasty broccoli soup and I brought in my tomato soup (from the last post) to share for lunch. I am typically not a soup person, although I do have my favorites, but I have been dreaming of a good cup of French onion soup (one that won’t totally clog my arteries and damage my kidneys lol) since soup day. Yes, it is salty, but baby Amelie (in my belly) has just been screaming for salty treats! And I just can’t deny her (or him?).

In fact, I made Chris walk up the mini mart at the corner (only half a block away) from the house (yup, in the snow) for SALT AND VINEGAR CHIPS!!! That’s what baby wanted!! Unfortunately, the store was closed (it was only 9:30pm!) and I could not talk the man into heading to the grocery store.  I am still thinking about these chips, but trying to refrain from the junkie cravings. Being a pregnant dietitian is tough! Instead I will settle for some HOMEMADE FRENCH ONION SOUP!! and drink lots of water ( I promise).

 Best Ever French Onion Soup

2 Tbsp. olive oil
3 large yellow onions, thinly sliced
8 cloves garlic, minced
3 Tbsp. honey
2 tsp. kosher salt (please please cut down on this if needed, I am a pregnant gal with salty needs so don't mind me)
1 tsp. ground pepper
1 tsp. dried thyme
1 quarts beef stock, divided
1 quart low sodium chicken stock1 Tbsp. cornstarch
½ cup brandy or sherry, optional but I highly recommend it!
6 slices whole grain bread, such As Trader Joes Quinoa bread
1 cup reduced fat shredded mozzarella or provolone cheese

 Place 8 oven-safe bowls onto baking sheets and ladle soup into bowls (or as many as you are serving). Top each with about ¼ cup bread cubes and about 2 tablespoons cheese. Place under broiler for about 2 minutes or until golden brown. Serve immediately!!

Heat olive oil large pot over medium heat. Add onions and cook, stirring, for 12 minutes until tender. Add garlic, honey, salt, black pepper, and thyme.

Reduce heat to medium-low and cook for about 35 minutes, stirring frequently.Onions will be deeply caramelized!

Add stock, reserving ¼ cup; simmer for about 10 minutes, until heated through. Combine cornstarch with reserved stock in a small bowl; mix well. Add to soup and stir frequently until slightly thickened. Finish soup with brandy or cognac, if desired.

Love this stuff!!

 Meanwhile, preheat oven to 400˚F. Cut bread into large cubes and lay on a baking pan; bake for 10-12 minutes until just crisp; remove from oven and set aside.

Place 8 oven-safe bowls onto baking sheets and ladle soup into bowls (or as many as you are serving). Top each with about ¼ cup bread cubes and about 2 tablespoons cheese. Place under broiler for about 2 minutes or until golden brown. Serve immediately!!

We served up little 1/2 cup portions just for fun:)

 Per 1 cup serving with croutons and cheese: Calories: 250, total fat: 7 grams, Saturated Fat: 2 grams, Trans Fat: 0 grams, Cholesterol: 10 mg, Sodium: 1000mg, Carbs: 31grams, Fiber: 3 grams, Sugars: 14 grams, Protein: 13 grams, Vitamin A: 130%, Vitamin C: 10%, Calcium: 25%, Iron: 6%

Dairy Free, Gluten Free Tomato Soup

It's chilly in Pittsburgh, and I had tons of tomatoes to use up; it is only natural to want to make tomato soup ( and it was suggested by the hubby), the ultimate comfort food (alongside a whole grain grilled cheese sandwich of course!). I also had to sneak in some nutritional yeast! It gives the soup that creamy, cheesy, nutty finish we all love!

No need for dairy to add creaminess, the super nutrient dense nutritional yeast does the trick. And who needs flour to add thickness; the onions, carrots and relatively large amount of fresh tomatoes gives this soup enough body to forget the added thickeners.

Also, feel free to cut down on the salt. I am a dietitian who does not fear salt, but if you have dietary restrictions, please please lower the salt as needed. Using only 1 tsp. of salt in this recipe, cuts the sodium down to 480mg per serving (20% DV ). If you go with 1/2 tsp. salt, the sodium drops to 360mg (15%). With no added salt, the soup has 240mg (10%) sodium per serving. You choose!

Fresh Tomato Soup with Sundried Tomato Oil

1 Tbsp. sundried tomato oil or olive oil
1 small onion, chopped
3-4 whole cloves garlic
¾ cup chopped carrot
5 large tomatoes, washed and roughly chopped
3-4 sundried tomatoes, optional
6 oz. can tomato paste
2  tsp. sugar
1 ½ tsp. salt
½ tsp. black pepper
3 cups low sodium organic chicken broth
2 Tbsp. nutritional yeast

Heat oil in a large pot over medium heat. Sauté onion, garlic and carrots for about 5-8 minutes until lightly browned. Add tomatoes and cook, uncovered and stirring, for about 5-10 minutes. This helps to concentrate the tomato flavor.

Stir in sundried tomatoes if using (adds flavor), tomato paste, sugar and spices. Add broth and simmer covered for about 25 minutes, stirring occasionally. Stir in nutritional yeast.

Cool slightly and process, in batches, in a blender or a food processor. Take care when processing hot liquids; allow steam to escape by holding lid slightly opened and using a towel to hold top.

You don't have to use sundried tomatoes or sundried tomato oil. I did because I had some, and I think it adds extra flavor!

Nutrition Facts per 1 cup serving using sundried tomatoes: 90 calories, 2.5 grams total fat, 0 grams saturated fat, 600 mg sodium, 14 grams total carbs, 4 grams fiber, 8 grams sugar, 4 grams protein, 50% Vitamin A, 35% vitamin C, 4% calcium, 8% iron

I Love Cilantro!

Cilantro is most definitely my favorite herb of them all. It is so versatile; from making a marinade for chicken, to a cilantro-cashew pesto, a beatiuful salsa, a cilantro laced rice or even a tasty margarita, this luscious heb will surely shine. Last night, I just happened to have a some cilantro that needed to be used, a "must-go" item in my refrigerator. So I whipped up the easiet thing my lazy butt could think of....a quick and simple salsa, to pair with our even quicker quesadilla dinner.

Super Simple Fresh Salsa

1 bunch cilantro, tough stems removed and chopped
3 tomatoes, seeded and diced
1/2 red onion, diced
1 jalapeño (or Habanero), finely chopped (plz use gloves!)
Juice of 1 Lime
Salt and pepper




Make sure to enjoy your salsa making process by sipping on some homemade limeade! Tequila is optional, I certainly skipped it!



To remove stems, just cut right at the base of the leaves. No need to pick through and spend hours on this task, the tender stems are flavorful.





Combine ingredients in a large bowl, season with salt and pepper (be generous) and toss well. Since the salt allows the veggies to release lots of water, you can drain the excess juices if desired. I like to do this.



Absolutely love these!!!

Try using this salsa as a base to the following suggestions:

1. Add 1 cup each of rinsed black beans and corn for a tasty hearty salsa. Adjust seasonings with a little cumin, brown sugar and olive oil.
2. Add a can or 2 of chopped clams, shimp or crab meat to make a super quick "ceviche".

3. Add 2-3 mashed or cubed ripe avocado for guacamole or avocado salsa.

4. Add is to your favorite chicken and rice soup and top it with crushed tortillas.

Breakfast Bars for Pooped People

Great News...we are expecting!!! the bad news...I'm exhausted!! which means less blogging time, and less cooking in general. But this "no excuse" protein bar recipe, is so easy, even A MOM-TO-BE can whip it up in no time! And check it out..it's GLUTEN FREE

Almond Butter Protein Squares

1 ½ cups almond butter
½ cup Truvia® baking blend (or 1 cup sugar)1 cup vanilla protein powder
½ tsp. baking powder
1 tsp. vanilla extract
1 egg plus 3 egg whites

Preheat oven to 350F. Line an 8x8 inch pan with foil and coat with cooking spray.

Mix ingredients in a medium bowl.

Spread into prepared pan.

Bake for 30-35 minutes until edges are browned.

calories 145 fat 10 grams saturated fat 1 gram cholesterol 10 mg sodium 55 mg fiber 2 grams  protein 7 grams



Good enough for breakfast (snacks, dinner, whatever)!