Saturday, April 25, 2009

Breakfast: Orange Berry Smoothie, Lunch: Edamame Hummus with Spiced Pita Crisps, and Dessert: Butterscotch White Bean Blondies

Sweet!! I just found out I’m the winner of Tina’s Stoneyfield Earth Day Giveaway, this is my first blog giveaway win and what an awesome one at that!!

Here’s what’s in the prize package ($75 value): photo courtesy of Carrot’s-N-Cake

  • Stonyfield Farm Yogurt Cookbook
  • Reusable grocery bag
  • Reusable lunch bag
  • Oikos aluminum water bottle
  • Preserve toothbrush (made from recycled yogurt cups)
  • Tire pressure gauge (to ensure proper tire inflation=more efficient mileage)
  • 4 Free 5.3 oz. Oikos coupons
  • 2 Free 16 oz. Oikos coupons
  • $4 in coupons for other Stonyfield products
  • Healthy recipe make over magnet

Onto my morning post:

I love being in the kitchen in the early morning, and Saturday’s are the only day I get the chance to do it. In about 90 minutes, I had breakfast, lunch, and dessert made and ready to go for today. All I have left to make is dinner (we still have last nights homemade mac-n-cheese leftovers) but if all goes as planned I’ll be making a version of Pizz-O and Homemade Breadsticks…and probably watching the movie Australia, which came in the mail yesterday!

Other possibilities for today:

  • 30-Day Shred on Exercise OnDemand
  • prepare May’s finances
  • go through my closet and find some clothes to donate to charity
  • yogurt face mask
  • reading and napping in the hammock

Orange Berry Smoothie

I really like 5 Ingredient Fix, a new show on Food Network

foodblog 045

My simplified and lightened version…

  • 1/4 cup frozen strawberries
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon orange zest
  • 1 cup plain yogurt

In a blender, combine frozen strawberries, orange juice, and orange zest. Pulse to coarsely chop. Add yogurt. Continue to blend until smooth. Pour into a small glass and serve.

Edamame Hummus and Spiced Pita Crisps

foodblog 040

Recipe from Ellie Krieger
  • 2 cups shelled edamame, cooked according to package directions
  • 1 cup silken tofu, briefly drained of excess liquid
  • 1/2 teaspoon salt, plus more to taste
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/3 cup lemon juice, plus more, to taste
  • 1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

foodblog 037

Pita Crisps:

Recipe from Ellie Krieger

foodblog 052

  • 3 whole-wheat pita breads, cut into eighths (I used Trader Joe’s mini-pitas)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Pinch cayenne pepper

Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for 25 to 30 minutes, tossing once, until pita is brown and crisp. Cool completely before serving.

Jessica’s Butterscotch White Bean Blondies

Ever since making Black Bean Brownies I’ve wanted to try my hand at these. I made a half-batch to and used a pie plate as a baking dish.

foodblog 054

White Bean Puree:

  • 1 can white beans, rinsed and drained
  • 2 egg whites
  • 1 Tbsp ground flax & 3 Tbsp water, blended to gel
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt

Wet Ingredients:

  • 1/2 cup apple sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup 1% milk
  • 3/4 cup butterscotch chips

1. Heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Line pan with parchment paper, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray paper with nonstick cooking spray.

3. Place the beans, eggs, flax “gel” and vanilla extract into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be semi-thick and the beans smooth. Set aside.

4. In a large bowl, combine the flours, baking powder and salt. Scrape in the bean mixture, apple sauce, brown sugar, and milk. Mix gently until just combined, fold in the butterscotch chips.

foodblog 024

5. Pour mixture into prepared pan with a rubber spatula; bake until slightly puffed, 35 to 40 minutes.

Makes 16 blondies

I purchase a large jar of unsweetened apple sauce and then divide it out into 1/2 cup portions that get placed in the freezer for individual use.

foodblog 029

1 Jessica Blog signature

1 comment:

Amy said...

Congratulations on winning the giveaway!