dessert

Protein Cherry Yogurt Scones

2 grains, 1 fruit, 1 fat, 1 protein
Cherry Orange Scones

As promised, I am sharing the scone recipe I tried today! I found the recipe on the Fage yogurt website, and it was a total hit!

“THIS IS THE BEST SCONE I’VE EVER HAD….PERFECT!” – Sergei (There you have it folks, this recipe is better than the boxed and store bought scones we’ve tried!)

Instead of using cranberries I used dried cherries and golden raisins. On the next batch I added a cup of oats and made oatmeal raisin scones. The combinations are endless so feel free to make your own and share what you tried!

Cherry Orange Yogurt Scones

Recipe adapted from: fage.com

2 cups of flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1/3 cup of granulated sugar
1 cup FAGE Total Classic
1 egg
¼ cup butter, melted*
2 tsp orange zest
½ cup dried cherries

Preheat oven to 400F. Combine first four ingredients in one bowl (dry), and the sugar, yogurt, egg, butter, and zest in a separate bowl (wet). Add the wet mixture to the dry and fold in the dried cherries. Make a circular shape with the dough and cut into 8 pieces. Bake scones with at least an inch of space between them for ~15 minutes.

*Can be substituted with Earth Balance

What kind of scones would you like?

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The BEST Russian ‘Sukhariki’ // Walnut Raisin Biscotti

1 fat, 1 grain20140406-142911.jpg

Suhariki, in Russian, means croutons but sukhariki, means biscotti. Tricky right? Well, this weekend we had some guests visiting. Obviously we had to treat them with some delicious biscotti!

20140406-142916.jpgThe traditional recipe my grandmother uses has butter in it. This causes the biscotti to be a little softer and spread more while baking. My mother likes the traditional recipe more. I like the fact that these are so crunchy because I like to dip them in my coffee or tea. Our guests loved these and begged for the recipe!

20140406-142921.jpgAdapted from California Walnuts

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar + extra for sprinkling

2 eggs

1/4 cup vegetable oil

1 tbsp orange juice

2 tsp grated orange rind

1.5 tsp vanilla

1 cup walnuts, chopped

1/2 cup raisins

1 egg white

>>Preheat oven to 350F. Combine flour, baking powder, and salt in a bowl and set aside. Beat sugar and eggs in a seperate bowl for 2-3 mins until thick. Mix in the oil, juice, rind, and vanilla. Slowly add the flour mixture and then fold in the walnuts and raisins. On a floured table top, knead the dough and shape into 2 flat logs (about 8×2). Brush an egg white and water mixture on top and sprinkle with sugar. Bake 25-30 mins. Reduce oven to 300F, and let the logs cool slightly while you wait for the oven. Cut the logs into slices, and turn them onto their sides. Bake 15 mins, or until golden brown.

Makes about 30 biscotti, which yields 1 fat & 1 grain exchange per biscotti

 

The Best Nut Butter Banana Toast

 1.5 fat, 1 fruit, 1 grain, 2 protein20140324-155018.jpg

One thing I love to do is make “grown up” alternatives to the typical kids menu. (Check out this chocolate milk turned into an “adult cocoa blend“- haha!). Today I decided to revamp another classic: PB&Banana Sandwiches. Here’s what your average PB&B looks like:

Throw out the simple carbohydrates (white bread) and the unnatural ‘peanut butter’ (filled with hydrogenated oils aka trans fats and added sugar). Swap them out with these sophisticated alternatives:
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1 piece of bread (I used Ezekiel Sprouted Whole Grain Bread) [1 grain, 1 protein]

1/2 large banana [1 fruit]

1 tbsp almond butter [1 protein, 1 fat]

3 almonds, chopped [1/2 fat]

>>Toast the bread and top with 1 tbsp almond butter. Take 1/4 of a banana and mash it onto your toast. Top toast with another 1/4 banana, sliced. Chop 3 almonds and sprinkle on top. Add cinnamon, agave or honey.

What’s your favorite “kid’s” sandwich?

 

 

Sweet Potato Stacks

1 fat, 1 fruit, 1 protein, 2 grains

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As you know, I have a huge sweet tooth. This is my go-to dessert for dinner. It is such an easy recipe that can be made ahead of time and assembled in seconds to serve.

I could go on and on about my love for this recipe. I make so many variations of it. When I’m not trying to be fancy with my presentation, I cut the sweet potato into cubes and serve them over brown rice with the other ingredients. Delicious.

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Quick Facts: Sweet Potatoes are high in vitamins A, C, and B6. They have anti-inflammatory, antioxidant, and blood sugar regulating components. To absorb all the benefits of beta-carotene it’s important to eat the sweet potato with some fats.

Don’t forget to please fill out this brief survey when you have a chance! I will be posting the results this weekend.

1 sweet potato [2 grains]

1/4 cup full fat greek yogurt [1 fat, 1 protein]

2 tbsp raisins [1 fruit]

1 tsp cinnamon

1/2 tbsp agave

>> Cut the sweet potato into disks (or cubes). Bake at 350F for about 20-30 mins until cooked through. Layer disks with yogurt and raisins. Drizzle with cinnamon and agave. *

*As I said, I prefer serving the sweet potatoes in cubes over brown rice. To keep the same exchange counts, simply use 1/2 sweet potato and 1/2 cup brown rice.