Yummy Yogurt Breakfast Recipe

Today's post is short and (naturally) sweet. This is the breakfast I have been obsessed with for the last week or so. It makes me feel like I'm eating dessert . . . but it's also oh-so good for me (and baby)! I go in and out of my love for Greek yogurt, but right now -- it's on fire.

Yum!

GREEK YOGURT BOWL

What you'll need . . .

• 1 cup nonfat plain Greek yogurt
• 1 tablespoon natural peanut butter*
• 1 tablespoon cacao or cocoa powder
• 1 teaspoon honey or maple syrup (optional)
• Chia seeds
• Strawberries or other fruit

* I imagine sunflower butter would make an amazing substitute!

Method . . .

1. Just mix everything together really well. Adjust with sweetener to your preference.
2. Then slice strawberries and top with chia seeds.

Happy Hump Day!

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Honey Whole Wheat + Flax Loaf

I'm trying to move beyond my obsession with Wegmans bakery breads. Even though we've switched grocery stores, I always wind my way there when we're out and about running errands. I inevitably return home with a $5 loaf of seedy bread that's gone in two seconds flat. But of all the home "chef" disciplines I enjoy most, I love baking.

So, there's no excuse -- I needed to create my own loaf.

HONEY WHOLE WHEAT + FLAX LOAF
Vegan? No worries. Use maple syrup in place of the honey.

What you'll need . . . 

• 1-1/3 cups warm water (wrist temperature)
• 1-1/2 teaspoon active dry yeast
• 3 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 teaspoon salt (I used pink sea salt)
• 1-1/2 cups whole wheat flour
• 1 cup unbleached bread flour
• 1/2 cup flax meal
• 1/4 cup sunflower kernels -- optional
• 1/4 cup raisins -- optional

Method . . . 

1. In a small bowl, dissolve the honey or maple syrup in the warm water. Then add the yeast and stir. Let sit for 5-10 minutes, until bubbly (proofed).
2. In a large bowl, mix together your salt, flours, flax meal, sunflower kernels, and raisins. I used my hands.
3. Then pour the olive oil into your yeast mixture and pour the entire wet mixture into the center of the flour mixture. Mix around with a spoon until the dough forms.
4. Add 1/4 to 1/2 cup of your bread flour mixture -- slowly, a little at a time -- as you knead with your hands for a few minutes. Maybe 5 or so. (By using bread flour in this mixture, you should ensure the gluten production is good, but you still want to make sure it's well incorporated.)
5. Then drizzle your bowl with a little olive oil and place your dough inside -- covered with a damp tea towel -- for 1-1/2 hours.
6. Preheat your oven to 350 degrees F and lightly grease a standard loaf pan with olive oil. Punch down dough and place it in your loaf pan -- covered again -- for another 30 minutes or so.
7. Then remove cover and bake for 30-40 minutes. Until bread sounds hollow and a toothpick or knife comes out clean.
8. Let cool for a few minutes before placing on a cooling rack. Slice and spread with Earth Balance or butter.

// PROCESS


Now, if you like bread -- you're in luck! I'll also be writing soon about my return to making homemade sourdough bread + other goods. My starter is on day 3 of steeping via this organic grapes method. It already seems way more fragrant and fermented than when I used store-bought yeast as the agent.

Do you regularly make your own bread? What's your favorite recipe?

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Deep Dish Honey-Peanut Butter Chippers

It's been a long while since I've made a batch of cookies. I've been enjoying less sweet treats like these delicious Peanut Butter Blondies -- and I've actually played around with that recipe, too, so keep an eye out for another super healthy modification. Anyway, the theme is the same: I'm trying to stay away from processed sugars, favoring honey and maple syrup instead as more nutritive sweeteners.

And these cookies might be some of my favorite to date. They taste almost like honey roasted peanuts. Now, if you'd rather make smaller cookies, you could likely just scoop out tablespoonfuls of dough and flatten onto a cookie sheet and bake for 10-12 minutes.

I prefer the deep dish version:

DEEP DISH HONEY + PEANUT BUTTER CHIPPERS

What you'll need . . . 

• 1-1/2 cups white-whole wheat flour 
• 1/2 cup rolled oats, uncooked 
• pinch sea salt 
• 1/2 teaspoon baking soda 
• 1/2 cup honey* 
• 1/2 cup peanut butter 
• 1/4 cup Earth Balance 
• 1 teaspoon vanilla extract 
• 1 tablespoon flax meal + 3 tablespoons hot water 
• 1/2 cup chocolate chips 
• 1/2 cup crushed peanuts, if you have them 

* I'm sure maple syrup would work well in an equal ratio if you don't have/eat honey.

Method . . . 

1. Preheat your oven to 350 degrees F and lightly grease a standard muffin tin.
2. In a large bowl, whisk together the flour, oats, salt, and baking soda. Set aside.
3. In the bowl of an electric mixer, cream together the peanut butter, honey, and Earth Balance -- until fluffy. Then mix in the vanilla extract and flax egg until well combined.
4. Combine the wet and dry ingredients and mix until just incorporated. Then fold in the chocolate chips and peanuts (optional).
5. Divide evenly into a muffin tin and use lightly moistened fingertips to flatten the tops.
6. Bake for 12-15 minutes, until golden brown. Let cool for a couple minutes before turning over onto a cooling rack to cool completely.

Enjoy!

And if you'd like to see scenes from our fun date at Ommegang Brewery to see Modest Mouse!

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Zesty Orange Ricotta Muffins, etc.

Our new favorite pizza topping is ricotta cheese. Thing is, we usually have quite a bit leftover after using only a few dollops . . . a couple nights a week. Anyway, I was making Ada chocolate chip pancakes for breakfast on Friday, it's sort of our tradition, and I got this idea to give them a dose of protein with ricotta.

I made myself a few, too, but added adult flair with orange zest and honey.

Whoa. Good decision.

We don't have time for pancakes everyday. So, with our Juice Pulp Muffins // Bread fresh in my mind, I experimented + discovered this recipe works very well as pancakes, waffles, and muffins. It just requires a simple tweak. More or less almond milk. More for thinner batter for pancakes, a moderate amount for thicker waffle batter, and less for these muffins.

Or, should I say, your new favorite muffins?


ZESTY ORANGE RICOTTA MUFFINS
Or pancakes. Or waffles. Best with dark chocolate chips.

What you'll need . . .

• 1-1/2 cups white whole wheat flour 
• 1 tablespoon baking powder 
• 1/4 teaspoon salt 
• 2 tablespoons honey 
• Zest one large orange 
• Juice of large orange (hand-squeezed works great)
• 1 tablespoon flax meal + 3 tablespoons hot water 
• 1/2 cup part-skim ricotta
• 3/4 to 1 cup almond milk (or other milk)***
• 1 teaspoon vanilla extract 
• Handful or two chocolate chips, dark chocolate

Method . . .

1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin pan with oil or butter or substitute. Or line with muffin papers. Alternatively, skip this step if you want to make pancakes or waffles. 
2. In a large bowl, whisk together the flour, baking powder, and salt. 
3. In another bowl, mix together the rest of the ingredients (starting with 3/4 cup milk) -- except the chocolate chips. 
4. Combine the wet and dry ingredients and mix until just  combined. Batter should be thick, but not like bread dough. Add more liquid, depending. 
5. Fold in chocolate chips + portion equally into the muffin tin.
6. Bake for between 18-22 minutes, until golden brown. Let cool on a cooling rack to avoid sogginess.

*** To make pancakes or waffles, thin out batter with almond milk until familiar textures start to happen. Honestly, I'd make waffles with the muffin batter so they are extra thick. Pancakes tend to work better with a full cup of milk + be sure not to flatten while cooking.

ALSO: Make sure pan or waffle iron is well greased. And for pancakes, set heat to medium, as the juice and honey will tend to make them brown/burn a bit quicker.


The texture is almost like baked doughnuts. I was really surprised by all the airy lightness these guys pack. I'm not used to that happening when not using eggs. It was one of those lucky "mistakes" where -- instead of it being in the plan, it just happened that way. I'm pretty sure it's because I used just one flax egg. Or, again, just luck.

You may also substitute maple syrup in for the honey. You'll notice there isn't refined sugar in the recipe, as I'm trying to moderate how much gets in Ada's diet. It's funny how turning two opens up this new world of junk food, whether we intend for it to happen or not!

We do what we can.
We eat what we love.
It's a delicious balancing act.

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Blackberry Lemonade for 2

Wow. It really feels like feast or famine over here on the blog with regard to recipes. One week, I'm writing about ridiculous diet claims or giving a detailed food diary, the next I'm all about making + eating food. I've just felt particularly inspired this week to make different dishes, desserts, and other tasty treats.

I am also having a blog identity crisis. But more on that another time. In the summer, I love lemonade, but I never want to make/drink an entire pitcher. This recipe isn't rocket science, but I figure if I didn't think to make a small batch until now . . . maybe it's new to you as well.

Hm?

BLACKBERRY LEMONADE for 2

What you'll need . . .

• Juice from 3 large lemons 
• 3 cups cold water
• 1+ tablespoons raw honey*
• Handful frozen blackberries**
• Ice, lots of it

* Feel free to experiment with using agave, maple syrup, or even pure cane sugar -- whatever floats your boat and customizes the sweetness to your liking.
** Would also work great with frozen raspberries, chopped strawberries, etc.


Method . . .

1. Put the lemon juice, water, and honey in a large glass and stir until raw honey is completely dissolved.
2. Put in however much ice you'd like and then toss in the frozen fruit. Shake or stir around a bit until the fruit releases some of its juices into the drink. It will happen fast.
3. Drink ASAP -- the ice melts fast. Enjoy the thawed fruit at the end of your drinking.
4. (And feel free to add a splash of your favorite booze. Or even just add tonic water for some sparkle.)

What's your favorite hot weather drink? Share your recipe in the comments! I'm thinking of posting a roundup on one of the upcoming Weekend Things posts.

Psst: Today we're mixing up batch 2 of our frozen yogurt (batch 1 was the chocolate + coconut, which is almost gone -- I can't believe it!). This time, it's going to be delightfully tart! I can't wait to share.

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A Healthier Chocolate Pudding

Yesterday I wanted pudding for breakfast. I had this intense chocolate craving, which happens to me from time + time. Most girls can relate, I'm sure. It's not really the sweetness I'm after, just the deep, bitterly dark chocolate flavor. (I want to write flavour here because it seems more fitting to dwell in those delicious letters a bit longer.) But I'm trying my best not to sub extra dairy or sugar in for all the bread I'm missing these days.

What to do? I have seen several pudding recipes on Pinterest recently -- but they either involve raw eggs or too much sugar. I've made Avocado Chocolate Pudding in the past. And I was pretty surprised with how great it tasted. I've also experimented with chickpeas, making a Chocolate + Peanut Butter Hu-Mousse . . . or dessert hummus.

What would be high in protein, sweetened relatively naturally, and still have good texture?

BLACK BEAN + AVOCADO CHOCOLATE PUDDING
vegetarian + vegan optional, gluten-free

What you'll need . . . 

• 1 ripe avocado
• 1 can black beans, drained and rinsed
• 2 to 3 tablespoons honey or maple syrup (or 1 to 2 tablespoons agave)
• 1 tablespoon cocoa powder
• 1/2 cup chocolate chips, melted on the stove
• 1/4 cup almond milk + (I used vanilla flavored because we had some)
• 1 teaspoon vanilla extract
• 1 tablespoon flax meal

Method . . .

1. In a food processor, blend together the avocado and rinsed black beans, adding the milk a tablespoon at a time. (1/4 cup = 4 tablespoons.)
2.  Prepare the rest of your ingredients, including melting the chocolate on the stove over low heat, mixing constantly to avoid burning.
3. With the motor still running, add in the rest of the ingredients. Blend until smooth.
4. Add more almond milk to adjust the texture to your liking. I actually prefer mine thicker, more like a mousse.
5. Eat immediately or chill before serving.

Yeah. Black beans. Remember my Red Velvet Black Bean Brownie recipe last month? They were a hit, so -- I thought -- why not?

NOTE: I think adding three tablespoons of honey was too much for me, so next time I'll be trying just two, which is why I suggested the range in the ingredients. Making recipes like these requires a bit of flexibility and catering to your specific likes/dislikes.

Go slow when you add things in. Avocados are like gold in this house, so you don't want to waste them. You can always add more, but you can't take away. With a little tweaking, you'll get it jjjjjjjjjjjjust right.

I promise!


Some of you have been asking about how I edit my photos, specifically of Ada. I wrote up a very basic tutorial on Writing Chapter Three, if you wanted to check it out.

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Honey + WW Raspberry Scones

As part of our winter CSA share, we get bags of frozen berries that were plucked during the summer. I love eating fresh berries right out the carton at summer market and atop yogurt or in fruit salads, but when it comes to using them up in pies, muffins, and other goods -- I'm often uninspired.

Or maybe stumped is a better word. Anyway, I've been making an effort to use them in new + different ways. Here's my latest creation.

HONEY + WHOLE WHEAT RASPBERRY SCONES
vegans can substitute maple syrup for honey

What you'll need . . . 

• 1 cup unbleached all purpose flour
• 1/2 cup wheat flour
• 1/4 cup honey
• 1/4 cup Earth Balance
• pinch salt
• 2 tablespoons ground flax
• 1 teaspoon baking soda
• 1/2 cup + 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries
• 1/4 cup unsweetened coconut flakes (optional)

Method . . . 

1. Preheat oven to 400 degrees F. Lightly grease a cookie sheet with olive oil or Earth Balance.
2. Place the flours, Earth Balance,  and honey in a food processor and pulse until fully combined. 
3. Then pulse in the salt, flax, and baking soda. Pour these dry ingredients into a bowl.
4. Add the almond milk and vanilla extract; mix until just moistened. Do not over-mix.
5. Fold in the raspberries and coconut flakes. Let sit for a few minutes until chilled by the berries.
6. Scoop the dough onto a clean, but well-floured work surface. Loosely shape into a circle and pat down.
7. Cut into wedges and then place on a cookie sheet. 
8. Bake for 20-22 minutes, until deep golden brown. Let cool before serving.

Honestly, of all the scones I've made, these are the lightest and fluffiest. Maybe it's because I usually use baking powder and -- since I'm out of that at the moment -- subbed in the baking soda. Or it could be that I fluffed the flour a bit before I put it in the mix. I tend to pack it in, which I've realized is making my baked goods ever-dense.

Whatever happened, they're delicious.

I'm sure Stephen will be thrilled to find a few waiting for him when he gets home from work today. That is, if Ada doesn't eat them all. She munched on one for breakfast and I couldn't give it to her fast enough.

Thursdays are my favorite -- how about you?!

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Honey-Whole Wheat Peanut Butter Chippers

It's been hard to completely cut the cookie habit. As I posted yesterday, I've been trying to create something that's ultra-healthy. Green cookies aren't entirely appetizing, even if they are just fine to eat.

Today's recipe is sort of in the middle of the two extremes.

HONEY-WHOLE WHEAT PEANUT BUTTER COOKIES

What you'll need . . .

• 1/4 cup Earth Balance
• 1/2 cup peanut butter
• 1/2 cup honey
• 1-1/2 teaspoons Ener-G plus 5 tablespoons water
• 1/2 teaspoon vanilla extract
• 1-1/3 cup wheat flour
• 1/3 cup rolled oats
• Pinch salt

Method . . .

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
2. Cream together the Earth Balance, peanut butter, honey, and egg replacer (with water), and vanilla.
3. Add the wheat flour, oats, and salt. Mix until moistened.
4. Optional: Toss in 1/2 cup of chocolate chips.
5. Scoop out heaping tablespoons, roll into balls, and flatten with your palm. Place on cookie sheet.
6. Bake 8 to 10 minutes. Until golden.

The better eating continues, though. Stephen made us some tasty hummus with sliced carrots for a snack. I've been munching on them all day between crying spells.


No -- not my crying!

Ada has been i.n.c.r.e.d.i.b.l.y fussy this past week. We think it's a growth spurt. OK. We HOPE it's a growth spurt. Just to be sure, during some nap time, I've been watching my friend Sarah's copy of the Happiest Baby on the Block DVD.


Alright. Off to change into my cold weather gear before Stephen gets home.

I WILL get my run in today.
I WILL get my run in today.
I repeat . . . I WILL get my run in today.

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Tangerine Breakfast Cookies

I'm just as in shock as you will be soon. These "cookies" contain no butter. No butter substitute. No oil. Very little sugar. They do contain whole-wheat. Walnuts. A healthy dose of tangerine juice. A little chocolate (for good measure). But that's why they are most suitable for breakfast. I made them last night because I can't seem to get in gear with my earlier work schedule. Now, I just grab and go.

You're probably wondering what they taste like. In a word: Amazing. Let me elaborate. They are denser than a typical cookie. They aren't quite as sweet. Somewhat like a muffin, I guess. But what's best is that you can throw in whatever you like to change up the recipe. Don't like chocolate chips? Use dried cranberries. Not a fan of walnuts? Try some almonds. Hate tangerines? Use orange, apple, or another kind of juice.

A question we often get via email is: "How do you adapt recipes so easily?" It's very, very easy. Just stop following the rules. Substitute liquid for like liquid. And the same goes (90% of the time) for all other ingredients. Liberating, huh?


What you'll need . . .

• 1-1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/3 cup unsweetened applesauce
• 3 tablespoons honey or maple syrup
• 1/3 cup freshly squeezed tangerine juice (I used honey tangerines, they were 8 for $2 this week!)
• 1/2 cup crushed raw walnuts
• 6 ounces vegan chocolate chips (or whatever kind you like best)

Method . . .

1. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
2. Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
3. Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
4. Stir in the walnuts and chocolate chips.
5. Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
6. Preheat oven to 250 degrees F.
7. Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
8. Enjoy for breakfast, lunch, and/or dinner!

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