Food Lush

Healthy But Still Decadent Pumpkin Bread

By Julie

So, it's winter. Fall is over, Christmas is over, New Year's is over, and we all feel that tug to kick off this young year being virtuous and healthy. Blurgh. I still want tasty, comforting treats and I don't want to feel guilty about that.

I need something sweet and cakey that has something - anything - good going for it. This pumpkin bread fits the bill. It's a recipe I've tweaked over the years, making healthful substitutions wherever I could, and I'm always looking for new ways to bump up the nutritional value. Plus, it's pretty yummy. I hope you like it.

Pumpkin Bread

1 1/2 cup pumpkin

3/4 cup packed brown sugar

2 egg whites

1/4 cup applesauce

1/3 cup plain yogurt (or vanilla yogurt – whatever you have on hand)

1 tsp. vanilla (use 1/2 tsp. if you are using flavored yogurt)

3/4 cup flour

3/4 cup wheat flour

1/4 cup ground flax seed

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 cup golden raisins (optional)

1/2 cup chopped nuts (optional)

Combine sugar and egg whites completely. Add pumpkin, applesauce, yogurt, and vanilla and mix to combine. Add remaining ingredients and mix into batter.

Pour into a greased loaf pan. Bake at 350 degrees for 45-55 minutes until it can pass the toothpick test.

{Photo Credit: me}

Eggs: Easy Breakfast to Go!

by Maura

While most people are resolving to eat more vegetables, less meat, and exercise more, I'm resolving to eat more meat and eggs! (I'll also eat veggies and exercise.) Like thousands of others, I'm doing Whole 30 this month. As a result, I need a quick, easy, and filling breakfast that I can eat on the run. Eggs are a breakfast no-brainer and, in these cute to-go bites, they fit the bill.

The recipe is easy and very versatile. The first week, I used ground beef and broccoli. This week, I jazzed it up with Italian sausage, roasted red peppers, Italian spices, and fresh parsley. For twelve muffins, I used 11 large eggs (10 extra large eggs). I put them in greased muffin tins and baked for 20-22 minutes at 350. If you don't have great non-stick muffin tins, you might want to consider using cupcake liners. Of course, if you are normal and aren't eschewing cheese for 30 days, you could add some pecorino, provolone, or parmesan cheese. Each morning, I heat them up in the microwave for 30-45 seconds and I'm on the road!

Any suggestions for quicky, easy and protein-focused breakfasts?

Trial by Pancake: Fluffy Coconut & Pumpkin Protein

by Sarah Anne

I love breakfast.

It is no secret that brunch is the best meal of the day and I wish every restaurant served it every day. It is probably also no surprise that I too fall prey to the age old question "Sweet or Savory"? Do I have the eggs benedict with chipotle hollandaise over black bean puree with aged gouda, or do I go with the stuffed pumpkin french toast with bruleed pecans and lemon scented whipped coconut milk? (And uhm, who is going to make me both of those right now?) I often wish I could have half of one dish and half of another, sweet and savory, so at home we do scrambled eggs with a side of sweet sometimes. I'd say 75% of the time, savory wins out, but I always have that hankering for delicious pancakes or maple syrup doused french toast.

Once I've decided that sweet is the way to go, I have another conundrum: How do I avoid the white-flour-and-sugar spike? Pancakes and french toast never seem to really stick with me like eggs and toast do, which is frustrating when you're trying to eat healthy. I have searched the web high and low for a good option and I never seem to make the same recipe twice, until now.

I've tried SO many kinds of protein pancakes, banana flourless pancakes, and everything in between. You name it. I've tried it. In my search of finding the right pancake recipe, I discovered two recipes that are high protein, white flour free and have proven to keep me satisfied for far longer than your usual pancake breakfast does! You'll have to pardon a lack of personal photos, these happen in the morning and I'm sure you all understand my normal morning 'state'.

Jamie Eason's Pumpkin Protein Pancakes (more alliteration!) have been in rotation for a few months now. They're high in fiber and vitamin A due to the pumpkin and if you use gluten-free oats, they are a great option for the Celiac in your family. I know you all may be sick of pumpkin spice by this point, but trust me and give these a try.

Source

More recently (read last week), these delicious, Fluffy Coconut Pancakes thanks to Nourishing Days have been the go-to. They are lighter and definitely more like your average pancake I think. They have great ingredients, delicious light flavour and pack a punch of protein thanks to the egg whites. These beauties are also grain free, and dairy free for those with allergies or intolerances. 

Source

They are both pretty easy recipes, and quick, which let's face it is important in the morning. I love mine topped with coconut oil and syrup, or even smothered with a bit of your favourite nut butter. For those of you that haven't tried many paleo-style recipes, please be aware that the coconut pancakes are a little eggy, but the author has updated her recipe with a few tip and tricks to try.

I'm not sure which is my favourite to be honest, but these recipes have certainly increased the 'sweet' breakfast options in my house. I have substituted banana for the pumpkin in the first recipe, but it just wasn't as tasty as the original. Lesson learned: Sarah, stick to the recipe.

Do you have a 'go-to' recipe for french toast, waffles or pancakes? What is your normal breakfast? Is weekend brunch your thing? I'd love to have some new recipes for my repetoire!

Oh, and folks? Please, do yourself and me a favour and use real maple syrup. It's the only way.

Source: My Dad's homemade, Maine maple syrup.

Gluten-Free Corner: Kind Granola

by Slynnro

Even prior to going GF, I generally avoided granola (not granola bars, I love those, but Granola GRANOLA) because holy crap, one second you're enjoying a delicious healthy snack and then two minutes later, you have just inhaled 750 calories and 50 grams of fat. However, over Thanksgiving I was at a recently GF relative's house (she's GF because of migraines and has had great success, if that's something you're dealing with now!) and I was advising her on various gluten-free goodies. She was showing me what was in her pantry and one of the things she had tried and liked was Kind Healthy Grains in Dark Chocolate and Cranberry cluster. Now, as a fruit hater (yes, I hate all fruit, and yes, even strawberries) I don't normally taste such things, but I was starving and downed a handful. And my lord, was this stuff delicious. Not fruity-tasting at all.

 

It comes in a variety of flavors, and the nutrition facts are surprisingly reasonable. There are 130 calories and 3 grams of fat in 1/3 cup. Much to my shock, I was actually able to consume a reasonable serving and be satisfied. Which is good, because at around $5/bag, this stuff isn't cheap. I picked mine up at Whole Foods, but I have seen it at regular chain grocery stores as well.  

Kind makes a variety of other bars and granola flavors, and I eager to get to tasting!

DIY Fancy Oatmeal

by Maura

I'm a sucker for quick, fancy oatmeal at places like Starbucks, McDonalds, and other fast food places. It is a quick, easy, delicious and low-calorie breakfast for those who are short on time. I do, however, object to paying for a breakfast that I can make at home for pennies on the dollar. And I'm going to share my secrets with you!

First, gather your ingredients. Dried fruit, instant oatmeal, and nuts of your choice. I use walnuts, but almonds would be equally delicious. I also chose dried cranberries and a dried fruit mix from Trader Joe's.

I put about 2 tablespoons of each in a baggie, one for each day of the week. Complicated, I know, but you can handle it.

If I have plain oatmeal, I will add a couple of teaspoons of brown sugar. To bring it to the Full Time Fancy level, I add chopped up apple. It is so good! Sweet and crunchy. Beware, however, that you need to chop the apple daily or it gets mealy mixed in with the other ingredients.

At school, I have some paper bowls and spoons. I used to use a regular bowl and spoon, but oatmeal is a pain to wash off of dishes, so I broke down and bought the disposable dishes.

And there it is. My super easy, super cheap breakfast of champions.

What do you eat for breakfast on the go?

Fried Egg Sandwich from Smitten Kitchen

by Jess M

I like to do something special for breakfast on the weekends, and sometimes that consists of a package of bacon and cinnamon rolls out of a can. But sometimes I go to the extra trouble to make something so super delicious:

Smitten Kitchen’s Fried Egg Sandwich with Bacon and Blue Cheese

Based off of a salad, this runny yolk and warm bacon dressing topped sandwich is nothing short of perfection. My Wegman’s usually has baby frissee and some great artisan-type rolls.

(Photo from: me)

Maui Eats: Longhi's

By Julie

We ate a lot of fantastic food in Maui, a trip we took to celebrate our 10 year anniversary, but I’d like to start with a restaurant where we began and where we finished: Longhi’s. My parents suggested this place, and I’d read about it, so we knew we’d have to give it a try.

Longhi’s is billed as an Italian restaurant, but we never have Italian food there, so I can’t comment. The food looked delicious though, so I don’t think it would be a poor choice.  However, I can recommend both dessert and breakfast. On our second night (the first lost in a sea of jet lag), we hit Longhi’s for their famed macadamia nut pie.  Beware, the pie alone cost $10.50. At that price, it needed to be spectacular.  And it was.  The pie brought to mind more traditional pecan pie, but with a ton of macadamias in place of the pecans. It was arm and gooey and full of nutty crunch that contrasted beautifully with the vanilla ice cream served on the side. What a great way to kick off our vacation. I just wish I had remembered to take a picture before we devoured it.

Then, on our last morning, we returned, having read that their banana macadamia nut pancakes were some of the best on the island (are you sensing a theme here?), and I made a beeline for this signature dish. This is what arrived at my table:

So pretty. I am not normally one to go for so much banana, but combined with the fluffy flapjacks, snowfall of nuts, and the coconut syrup so good I would bathe in it, the dish was magical. That enormous pile of pancakes? Finished. By me. With only a tiny assist from my husband, who would also like to give a big thumbs up to the chef’s daily quiche offering.

There are two locations in the major tourist areas of Maui, and one in Honolulu, so if you’re headed to the islands, you can definitely find the fine folks at Longhi’s. Seriously, go. Especially for breakfast. That was my favorite.

I’d also like to add that at the time of our trip, Longhi’s was offering 15% off through the Maui Dining App (for iPhone and iPad). Even if you don’t go to Longhi’s there were several other terrific places listing discounts there, so check it out for free.

{Photo Credits: longhis.com and me}

Cinnamon Roll Waffles

by Tara

I've been seeing the cinnamon rolls in the waffle iron thing on Pinterest for awhile, and since I love cinnamon rolls and I adore my waffle maker, I thought I should try them. I was kind of disappinted. I thought they'd be bigger! They were teeny when they were squished in the waffle iron. (I suppose it's common sense that this should happen, but I was still disappointed.)

Okay, we still ate them all.

Maybe the jumbo cinnamon rolls would work better? I think I need a do-over. I'll update you when I figure it out.

Or maybe this post makes you interested to put other food items in your waffle maker, here's a post that talks about that very thing! 

I guess this is a Pinterest plausible, not a total bust.*

Have you tried any Pinterest recipes that were disappointing?

*Mythbusters!

My Favorite Yogurt: Wallaby Organic Greek

by Elissa

Greek yogurt is all over the place these days, and my family eats a lot of this stuff. It's creamy, delicious, and high in protein, and I find that it does keep me full a lot longer than regular yogurt. The problem is that it's expensive. I understand why: it's more concentrated, it takes a lot more milk to make a cup of Greek yogurt than a cup of regular yogurt. Still, I'm always looking for ways to take a little bit of the sting out of our weekly grocery bill. Anyways, my favorite way to enjoy Greek yogurt without breaking the bank is below:

 

{photo credit: wallaby.com}

Wallaby Organic Greek Yogurt has just about everything I'm looking for: it tastes great, it comes in a 16-ounce tub, it's organic, it's lowfat (creamier than nonfat but a little less decadent than full fat), and all it contains is strained yogurt (check out this NPR story about how some Greek yogurt brands use thickeners and milk powder to create a thicker product). The best part? At my Whole Foods it's only $3.69 for 16 oz. (last week it was on sale for $3). That's significantly cheaper than all the other organic Greek yogurts (Oikos goes for $5 for 16 oz.), and is comparable to the prices for non-organic Greek yogurt.

The milk comes from farms in Sonoma and Marin counties in California. While that's not exactly local for me, I loved the write-ups on their website about the farms they work with.

Here it is with a drizzle of honey--delicious! Anyways, if you like Greek yogurt keep an eye out for the Wallaby stuff. I am definitely a satisfied customer.

Steel Cut Oats in the Crock Pot

By Katie

At the risk of giving foodlush readers the impression that I only ever cook in my crock pot anymore, I'd like to tell you about another recent slow cooker discovery that's blowing my mind: slow cooked steel cut oats.

I LOVE steel cut oatmeal, but its long cooking time usually makes it a no-go for me on weekdays. Which is a shame, because it's hearty and filling and would make an EXCELLENT breakfast for cool fall mornings.

Good thing I learned about doing steel cut oats in the slow cooker. It couldn't be easier: 1 cup steel cut oats, 3 cups water, a pinch of salt. Cook on low overnight (8-10 hours). Wake up to delicious, warming breakfast. If you want to go a little fancier, add a cup of the dried fruit of your choice (raisins, cherries, figs, and dried apples are all delicious) and increase the water to 4 cups. You can also add spices- cinnamon, nutmeg, clove, what have you. I like to mix it with a big dollop of the slow cooker applesauce I talked about last week, and some walnuts or almonds. Delicious.

This makes a big batch, but the oatmeal keeps well in the refrigerator for about a week.

(Personal photo)