The Day Before My Best Friends Wedding…

Jun 17, 2011

Go on a 4-mile run – check.

Take a shower – check.

Make a delicious breakfast – check.

Baked Eggs in a Portobello Mushroom
1 serving

1 large Portobello mushroom cap
2 eggs (or egg whites)
2 T onion, finely diced
1 T scallion greens and bulbs, finely chopped
1 oz. goat cheese
roasted tomatoes, optional
S&P
Cooking spray

1. Preheat the oven to 375°.  Line a cookie sheet with foil and lightly coat with cooking spray.  Clean the mushroom caps with a damp paper towel. Pop off the stem and leave the gills intact.

2. Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by the onion, cheese and scallions. Carefully crack two eggs into each mushroom and place on baking sheet.  Bake for 25-35 minutes, until the eggs are set according to personal taste.

3. Remove from the oven & allow to cool for about 5 minutes.  Garnish with scallion greens and pepper, and enjoy!

Make signs for the wedding – check.

Go over my Maid of Honor toast – check.

Pack – check.

Burn CD with back-up wedding songs on it – check.

Eat a gigantic summer salad – check.

Spinach, homegrown tomatoes, baked tofu, sweet potato, bell peppers and left-over black bean salad. Yum-ola!

Drive to the rehearsal dinner….

I’m off and will see you Monday. Have a great weekend!

 

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Greek Yogurt Morning Muffins

Apr 13, 2011

When life gives you lemons, you make lemonade.

When life gives you greek yogurt, you make muffins. That’s how it goes right?!

Well, maybe not, but to celebrate the greek yogurt giveaway I made breakfast muffins! I use the term ‘breakfast muffin’ because I prefer breads with only a hint of sweetness in the mornings. I used Stonyfields Super Fruits flavors to add moisture and sweetness to these muffins.

These little babies are protein packed, moist and delicious! Thanks to the fruit-flavored greek yogurt, there are no added sugars. I also used spelt flour.

“Spell what?!” you ask? Spelt flour is made from a spelt berry, is a species of wheat and can be used in recipes whenever whole wheat is called for. It contains more protein and can sometimes be tolerated by people who are allergic to wheat because it is easier to digest. Spelt, like wheat, contains gluten and is not suitable for a gluten-free diet. Spelt is also a helpful food for people with migraine headaches, atherosclerosis, or diabetes. Interesting! (source)

My dad starting making home-made spelt bread when I was younger because I had a slight allergy to wheat. To this day, he still makes it weekly. What a great dad! I love the nutty flavor and was excited to use it in these muffins.

Morning Raisin Muffins

Yield: 12 muffins

Dry:

2 cups spelt flour
1 t. baking powder
1 t. baking soda
1/2 t. fine grain sea salt
1/2 cup raisins

Wet:

flax seed ‘egg’ (2 T. flax seed meal + 6 T. warm water)
1 cup (2 5oz containers) Greek yogurt, fruit flavored*
1/2 cup soy milk
1 t. vanilla
1 T. vegetable oil

  1. Preheat oven to 300ºF (spelt cooks faster than wheat flour).
  2. Mix flax seed ‘egg’ in small bowl and set aside.
  3. Combine the dry ingredients in one large bowl and the wet ingredients in another large bowl.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Spray muffin tin with cooking spray. Scoop the muffin mix into the pan.
  6. Bake for ~30 minutes. Use the toothpick test to make sure they are done. Cool on a wire rack.

* blueberry, strawberry, blackberry or pomegranate greek yogurt would work well too.

Make sure to enter the giveaway! It ends Thursday at midnight.

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Merry Christmas 2010!

Dec 25, 2010

“Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse.”

 

“The children were nestled all snug in their beds,
While visions of apples danced in their heads.”

 

 

“When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Cranberries were falling on the dead Texas grass,
And the oven was preheating in the kitchen at last.”

 

“Santa sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ‘ere he drove out of sight….”

 

Cran-apple muffins to all and to all a good night!


Cranberry-Apple Muffins
Yield: 12 muffins

2 C. whole wheat flour
1/2 C.  sugar
1 t. baking soda
1 t. baking powder
1.5 t. cinnamon
1/2 t. salt
1 C. unsweetened applesauce
1/4 C. canola oil
1 egg
1 C. chopped frozen cranberries (dried cranberries would work too)
1/2 C. chopped pecans

  1. Preheat oven to 350ºF. Spray muffin tin with cooking spray.
  2. Combine dry ingredients in large bowl (flour, sugar, baking powder and soda, cinnamon and salt).
  3. Combine wet ingredients in a small bowl (applesauce, oil and egg).
  4. Add the wet ingredients to the dry and mix to combine. Stir in the chopped cranberries and pecans.
  5. Place batter in the muffin tin and bake for 25 minutes.

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