Category Archives: Vegetarian

Vegetarian recipes

Chocolate Avocado Smoothie. (Tastes like pudding!)

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I know you’re thinking I must be crazy, right?!  I was hesitant when I ran across this recipe in one of my mags that I had.  I thought why not try it, my youngest daughter is so underweight that the calories (all good) would be a great start to the day.  Protein, good fats… it’s all good.  Both of my girls loved it!  I snuck a taste and it tasted like pudding – even had that consistency to be honest.  I put them on table, started making my breakfast and the next thing I heard was slurping sounds coming from their straws. Enough said!

Ingredients:

Makes 2 – 2 cup servings

1 ripe avocado, halved and pitted
2 cups of vanilla almond milk
3 tablespoons of unsweetened cocoa powder
3 tablespoons of maple syrup or honey
2 tablespoons of dark chocolate chips
1 tablespoon of vanilla extract
14 ice cubes

Directions:

Into your blender or Vitamix, add all of the ingredients.  Blend until creamy.  This will have a thick, pudding like appearance.  Pour slowly into  your glasses.  Top with a few chocolate chips.  Enjoy!

Eeek!  Chocolate for breakfast and it is oh so good!

*Adapted from Eating Well.

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Apple Cinnamon Quinoa Chobani Muffins. {healthy}

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After my trip to the Farmer’s Market, I knew I had to use apples in my muffin recipe for the week.  I always try to have healthy snack ideas around for my kids to take in their lunch or for after-school snacking.  I got beautiful Honey Crisp apples and I couldn’t wait to dive in… these muffins came out great!  In fact, they’re almost gone.  I need to make more.

Ingredients:

1/2 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
1 tablespoon of flax seed meal (optional)
1 firm apple, cored and peeled then grated on the larger grater size
1 teaspoon of ground cinnamon
1/2 teaspoon of ground or freshly grated nutmeg

Directions:

Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats, (optional flaxseed meal), grated apples, cinnamon and nutmeg and blend.  Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

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Peanut Butter & Jelly Cottage Cheese. Snack Attack!

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I realize that most of my photos are staged beautifully… but this time I snapped a quick pic of my afternoon snack with my iPhone 5 because it was so good that I really wanted to share it with you all.  I’ve been eating very clean lately, post my 23 lb loss, and I altho I have always eaten healthy, I’m eating smarter now.  This was my afternoon snack.  Rather simple.  Kids would love it too (and any opportunity I have to pack extra protein in my active girls, I’m thrilled).

Ingredients:
1/4 cup of non fat cottage cheese
1 teaspoon of no sugar added jam or jelly (whatever you have on hand)
1 tablespoon of PB2 (which is powdered peanut butter)

Directions:

Mix all of the ingredients together and serve with apples, pears, graham crackers or even rice cakes.  It was so good I may go back for more now that I’m sitting here blogging about it.  :)

You can always adjust the amounts as needed to feed more.  This is a single serving portion.

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{No cream added} Roasted Tomato Soup.

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I’m on a mission to continue to eat much cleaner and that was revamping my roasted tomato soup (which normally has some cream in it).  This is perfect!  It was thick and creamy sans the extra fat.  I love making this soup in the summer when fresh tomatoes are plentiful but honestly, you can get the worst tomatoes in the winter, like I did, and roast them and you will never know how mealy they were when they started out in your dinner prep.

This recipe has a lot of flexibility so use what you have on hand or what you love!

Ingredients:

3-4 lbs of tomatoes (beefsteak etc.), quartered
2 red bell peppers (whatever color works), sliced into large pieces
1 medium sized onion, sliced into quarters and then peeled apart
10 cloves of garlic, peeled and smashed
Olive oil
Salt
Pepper
1 small 6 ounce can of tomato paste
4 cups  of vegetable or chicken broth
Fresh basil for topping (optional)

Directions:

Preheat your oven to 275 degrees.  Spray a large broiler pan (something with sides) with olive oil.  Then toss all of your tomatoes, peppers, onions and garlic into the pan.  Sprinkle generously with salt and pepper.  Drizzle olive oil and give it a good toss.  Place in the oven for at least 3 hours.  Then remove.

On the stove top over medium heat, place your Dutch oven.  Drizzle some olive oil in the pan and add the tomato paste.  Mix it over the heat until it melts nicely.  Then add the vegetables and stock.  Bring to a boil and then simmer for 30 minutes.  Using a blender or a hand immersion blender, blend until the soup is completely pureed.  Top with fresh basil leaves.  Enjoy!

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Mango Jalapeño Salsa.

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*Stamped spoon can be found at:   http://www.etsy.com/people/pumpernickelandwry

Sometimes you need to lighten up a gray day with some tropical salsa.  Today, is a bit gray and going to be rainy… I thought this would be the perfect way to brighten up dinner.  I make this salsa early and let the flavors blend in the fridge until dinner.  Top over grilled chicken, pork or fish.  Or eat it straight up with tortilla chips.  Perfect for a party!

Ingredients:

2 mangoes, peeled, pitted and diced
2 green spring onions, sliced
1/2 red bell pepper, diced
1/2 cup of cilantro leaves, roughly chopped
1 jalapeño, seeds removed (or left in if you like the heat), finely diced
1-2 tablespoons of a better quality balsamic vinegar

Directions:

Add all of the ingredients to a mixing bowl.  Give a good toss and let the flavors develop for at least 2 hours in the refrigerator.  Remove right before serving and add additional balsamic if necessary.

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Quinoa Blueberry Chobani Muffins.

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These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean.  I have been avoiding sweets & treats since I lost 22 lbs and I have to admit, I did eat one of these and I’m so glad I did.  They are packed with flavor, texture and I really want to go back for another (trying to restrain myself).

Ingredients:

3/4 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
2 cups of blueberries (washed and tossed with a bit of AP flour to coat them) – prevents sinking while baking

Directions:

Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats and blend.  By hand, blend in the blueberries gently.

Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

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Thin Mint Brownies.

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It’s that time of year again and the Girl Scout cookies are out!  I purchased many boxes as a donation but one to keep for baking purposes.  I knew I wanted to create some fun recipes with these cookies and this is the first of many.  Tonight we’re hosting some swimmers and coaches for a carb fest before our Championship swim meet tomorrow.  I thought everyone would enjoy these after their pasta dinner.  They smell like minty heaven sadly, I wish I loved brownies as much as everyone else does!

Ingredients:

3/4 cup of a good quality cocoa powder (unsweetened)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup of boiling water
2 cups of sugar
2 eggs, room temp.
1/3 cup of vegetable oil
1 1/3 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon vanilla extract
1/2 tsp mint extract
1/4 teaspoon salt
1 sleeve of Girl Scout Thin Mints, roughly chopped

Directions:

Preheat your oven to 350 degrees.  Spray your 13×9 glass pan with baking spray and then line it with parchment paper – spray again (over the parchment).  Set aside.

In your stand mixer, blend the cocoa, soda, boiling water and 1/3 c of vegetable oil.  Mix until blended.  Then stir in the sugar, eggs and remaining 1/3 cup vegetable oil.  Finally, add the flour, vanilla and salt.  Mix until combined only.  Avoid over-mixing.  Then blend in by hand the crushed up Thin Mints.

Pour into the prepared pan and bake for 35-40 minutes.  Remove and let cool completely (for about an hour) and remove by gently pulling up on the parchment paper.  Slice and dust with powdered sugar or leave plain.

*Brownie recipe adapted from Food.com.

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Peanut Butter Cookie Bars with Chocolate.

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Tomorrow night we’re hosting a Carb Fest for our swimmers and some our of swimming friends that are competing on Saturday in a Championship meet.  We thought it would be fun to open our home up and feed the swimmers (and some coaches) in preparation for our big meet.  I wanted to make a fun, easy dessert that had peanut butter in it that would also provide some protein along with carbs to follow the pasta dinner that we’re serving.  These instantly came to mind and hey they’re kids… they will burn the calories off in an instant!

I’m behaving and not touching these ;)

*Cookie recipe was inspired by Williams Sonoma.
Ingredients:

1/2 cup of melted butter (unsalted)
1/2 cup light brown sugar
1/2 cup of white sugar
1 cup of creamy peanut butter
1 egg, room temperature
1 teaspoon vanilla extract
1 1/3 cup of all purpose flour (I used King Arthur’s)
1 teaspoon ground flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of dark or milk chocolate chips

Directions:

In your stand mixer, paddle attached, cream the melted butter, sugars, peanut butter, egg and vanilla together.

In a separate bowl, sift the flour, powder, soda, flax and salt together.  Then in thirds, add this mixture to the stand mixture and blend until just incorporated.  The dough will be crumbly.  Refrigerate for 1 hour.

Preheat your oven to 350 degrees.  In a 8×8 or 9×9 glass pan – spray baking spray with flour on the bottom and the sides.  Then add a larger piece of wax paper over top fitting into the corners. Spray that with the baking spray as well.  Then dump your cookie mixture in the the pan pressing firmly until you have an even level of batter.  Bake for 18 minutes or so.  Until the dough is firm to the touch and lightly golden.  Then remove and pour your chips over the top, spreading them out evenly.  Place back in the oven and bake for another 2-4 minutes.  Remove and spread the chocolate evenly.  You can add additional peanut butter in and swirl it if you like or leave it with a plain chocolate layer.

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Birthday Funfetti Chobani Protein Smoothie.

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Today is my oldest daughter’s 14th birthday!  I figured what better way to come home from school than to a funfetti smoothie that’s actually packed with protein (thanks Chobani) and is good for you.  After all, we do have swim practice to go to.  She gobbled this down, along with my husband and my other daughter.  Rave reviews are a good thing :)

Ingredients:

2 ripe bananas
1 cup of vanilla almond milk
3 tablespoons of Funfetti cake mix (the powder only)
1 scoop of vanilla whey protein powder
6 ice cubes
1/4 cup of vanilla Chobani yogurt
6 strawberries (fresh or frozen) to give it a fun pink color
Sprinkles (garnish)

Directions:

Into your Vitamix or blender add all of the ingredients.  Blend until smooth.  Makes 3 smoothies.  Top with sprinkles and add a fun straw.  Watch it disappear.

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Cabot Cheddar Cheese Crackers.

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Cabot Cheese was gracious enough to send me a care package of their incredible cheeses to create some fun recipes and that’s just what I’ve been doing.  Last week I made Tuscan cheddar biscuits.  This week, I wanted to whip up some cheese crackers.  I had an old hand-written recipe for cheese crackers (not sure of the origination or the age of it) but I now know why I kept it.  These are knock your socks off good!  I had to step away from them… they are addicting!

Ingredients:

1 cup of All-purpose flour (I used King Arthur’s)
1 tsp of salt
1/4 tsp of finely ground pepper
4 tablespoons of ice cold butter (I keep it in the freezer prior to use)
1 – 8 oz block of Cabot cheddar cheese, grated (medium sized grater)
3 tablespoons of ice water

Directions:

In your food processor pulse the flour, salt and pepper.  Then add all of the butter and pulse till the dough looks like coarse meal.  Add the grated cheese.  Pulse until incorporated. Then through the spout opening  located at the top of the lid, add one tablespoon of ice water at a time and while the machine is running (not pulsing here).  Keep adding one tablespoon of ice water until the dough forms a large ball and comes together (then stop adding additional water).  Wrap this in plastic wrap and refrigerate overnight or if using the same day, at least for 1-2 hours.  Remove from the refrigerator and let stand for about 10 minutes or more until pliable enough to roll out.  Slice the dough into two halves, working with one at a time.  Lay out two sheets of wax paper.  Place one piece of the dough in the center of the wax paper and top it with the other piece.  Roll the dough to about 1/8 of an inch thick.  That equates to about half of a pencil.  Cut the dough with small cookie cutters, pastry knife or just a regular knife.  Then refrigerate for another 10 minutes to chill.   If you’re trying to have these resemble the Cheez-It look – poke a small hole in the center of each cracker prior to baking.  

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Preheat your oven to 350 degrees and line your cookie or baking sheet with a silpat or parchment paper.  Transfer the crackers to your prepared sheet and bake for 12-16 minutes or until lightly golden around the edges. You can place the crackers close together as they puff up and not grow outward like cookies do.  Remove and let cool.  Store in an airtight container.

 

 

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