protein

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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MARDI GRAS Subscription Box: Rise Protein Bar Review

Today I got my Love with Food Subscription Box!! I’ve never received one before, but I got this one for FREE (see below to get your free box too!!) so I was super excited to try it out. First off, it was SO fun to get a little package in the mail with new goodies inside. Out of everything I got I decided to try the Rise Protein Bar (Almond Honey) after my yoga class and it was SOO good!!!

It tasted exactly like almond butter and honey in a patty form. As I looked at the ingredients, that’s exactly what it was! The 3 simple ingredients were almonds, honey, and whey protein. YUM!!

I would completely recommend this product to others and I’m so excited to try their other flavors! I’ll keep you updated as I try the other samples in the box!

Later I made some cranberry orange greek yogurt scones…I didn’t take any pictures yet but keep your eyes open for a new post to come!

Click here or on the picture below to get your free subscription box!!

Love With Food - Snack Smart. Do Good.

Do you get a subscription box? Which one?!

Perfect Pumpkin Pie : Veganized

1 fat, 1 fruit, 1 grain, 1/2 protein20140409-140642.jpg

Ok, I know it’s spring and traditionally pumpkin pie is served in the fall. But, fall was 6 months ago and I can’t possibly wait another 6 before eating this again! So I made up this excuse for the family as to why I have to make pumpkin pie instead of apple, peach, berry, etc: 20140409-140648.jpg

Pumpkin pie will help us watch the spring flowers bloom, while cleansing our bodies from the winter weather.
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I use this excuse because pumpkin is high in vitamin A, cancer fighting beta-carotene, and fiber! Not to mention it has been said to help keep the skin wrinkle free, so bring on the sun!

If your family likes pumpkin year round (like me, but unlike my family) just make it because it tastes good.

REALLY good.

20140409-140705.jpgAdapted from Vegetarian Times

Crust

½ cup unbleached flour

7 Tbs. whole-wheat pastry flour

½ tsp. salt

½ tsp. sugar or granulated sugar cane syrup

½ tsp. baking powder

2 Tbs. canola oil

3 Tbs. soy milk plus ½ tsp. lemon juice

2 to 3 Tbs. water

Filling

1 15 oz canned pumpkin

1 cup soy milk

1/2 cup sugar

1/4 cup cornstarch

1/2 Tbs. dark molasses

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. grated nutmeg

¼ tsp. ground allspice

>> The Crust: Combine flours, salt, and baking powder in a bowl. Separately mix the oil, soy milk and lemon juice. Add the wet and dry ingredients. If it is too dry, add some water. Refrigerate the dough for an hour if you can, otherwise roll it out and line a 9 inch pie pan. Crimp the edges and preheat the oven to 425F while you prepare the filling.

The Filling: Mix all the filling ingredients together until smooth. Pour over the unbaked crust and smooth the top. Bake for 10 mins and then reduce the oven to 350F. Bake for an additional 40-50 minutes, until the filling has set. Let the pie cool, and then refrigerate overnight or at least 3 hrs.

Exchange counts are for 1/8th of the pie. If you’re wondering where the fruit comes from, it’s the sugar in the pie. Ignore this if you need actual fruit in your diet, and not just the sugar.

 

Will April Showers Bring May Flowers ? // Pineapple Tofu Stir Fry

2.5 fats, 1 fruit, 2 grains, 3 proteins, 2 vegetables20140401-202525.jpg

Happy April! I’m so excited to share this recipe with you guys; it’s juicy, tangy, naturally sweet and salty.

But let me back track a little. Over the winter I bought a 4 lb bag of frozen pineapple chunks from Costco. I’m almost at the end, but still have a little left. I like to eat them right from the freezer, but decided to switch things up and incorporate them into my stir fry. Do you have any pineapple recipes to share for the last of my bag?

20140401-202532.jpgFun Fast Facts:

  • Pineapple has very good anti inflammatory benefits because of its enzyme bromelain.
  • Pineapple grows as a result of of many flowers whose flowerets have joined around the core.
  • Hawaii is the world’s largest producer of pineapple.
  • Traditionally, pineapple was used as a diuretic and a labor inducer.

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For stir fry:

1 cup brown rice, cooked [2 grains, 1 protein]

1 tsp coconut oil [1 fat]

3/4 cup fresh or frozen greens (I used a broccoli, edamame, green bean mix) [1.5 vegetable]

4 oz. tofu [1 protein, 1/2 fat]

1/3 red bell pepper [1/2 vegetable]

1/2 small onion

~ 1/2 cup chopped pineapple [1 fruit]

1/4 cup egg whites (opt.) [1 protein]

6 cashews [1 fat]

For sauce: 

2 tbsp pineapple juice*

2.5 tsp rice vinegar

2 tsp tamari (or soy sauce)

1 tsp brown sugar

1 tsp cornstarch

1 garlic clove, minced

1 tsp minced garlic

>> Combine all ingredients for the sauce, except cornstarch, in a dish. Dry tofu with a paper towel and dice it into a bowl. Cover with 2 tbsp. of sauce and set aside to marinade about 5-10 mins. Add cornstarch to the remaining sauce and mix until smooth. Heat skillet with coconut oil and sauté onions. Add the tofu until it has browned. Add vegetables and cook 2 minutes. Add the brown rice and egg whites. Cook an additional 2 minutes and serve. Garnish with scallions, cilantro, and cashews.

*To get pineapple juice, I simple microwaved the frozen pineapple chunks for about 30 seconds.

 

Peanut Butter and Jelly …. and Cottage Cheese Toast

1 fat, 1 grain, 2 protein20140327-204549.jpg

I love peanut butter and jelly, and I love cottage cheese. Once I started making my toast like this, I was hooked. As I showed you with this nut butter banana toast, revamping kids meals is my favorite. Here is the before:

 

Replace the simple carbs, high sugars, and high sodium levels to get:
20140327-204557.jpg1 slice bread (I used this Ezekiel bread)

1/4 cup cottage cheese

1 tbsp nut butter (I used almond butter)

1/2 tbsp your favorite jam

>>Toast the bread. Top with nut butter. Mix jam into cottage cheese, or add them in separate layers.

 

Sweet Potato Quinoa with ‘Cheezy’ Broccolini

2 fats, 3 grains, 1 protein, 1 vegetable20140324-154750.jpg

WOW I can’t even describe how surprised I was with this dish. It’s sweet, salty, nutty and so good I licked my bowl clean!
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I used broccolini instead of broccoli which absorbed more flavor and gave perfect bite size crunches. The stems resemble asparagus in shape, but have the taste and sweetness of broccoli. If you must, you can use broccoli but be sure to slice the stems to achieve a similar texture.

What’s broccolini you ask? ….

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Broccolini is sometimes mistaken for “baby broccoli”, but it’s actually a cross between broccoli and chinese broccoli. Nutritionally speaking, broccolini and broccoli are very similar and considered to be superfoods. They are high in vitamins K and C and well known for their cancer preventing properties. Research has specifically identified broccoli with decreased risk in the following types of cancer: prostate, colon, breast, bladder, and ovarian. Click here to read more about the specific health benefits of broccoli.20140324-154808.jpgSweet Potato Quinoa:

1/4 cup dry quinoa [2 grains, 1 protein]

1/2 sweet potato [1 grain]

1/2 tsp chili powder

pinch of salt

‘Cheezy’ Broccolini:

1 tbsp nutritional yeast

1/2 tbsp tamari (or soy sauce)

1 tsp olive oil [1 fat]

1 cup broccolini, chopped [1 vegetable]

Top with:

1 tbsp (~6) almonds, chopped [1 fat]

>> Quinoa: Set your quinoa to cook with the chili powder and salt. With a knife, poke holes in the sweet potato and microwave for about 2-3 mins, until soft. Once cooled a little, peel and mash with some hot water. Mix the mashed sweet potato with the quinoa once it’s cooked.

>>Broccolini: In a skillet, saute broccolini in oil. Mix in the tamari and nutritional yeast, and set aside. This entire process should take about 3-5 minutes as you still want the broccolini to be little crisp.

Serve the broccolini with quinoa and top with 1 tbsp chopped almonds.

 

Peanut Butter French Toast

1 grain, 1.5 proteins20140321-103813.jpg

Yesterday I finished reading the book Drop Dead Healthy by AJ Jacobs. The reader watches as AJ takes on the quest to be the “healthiest man”. His first diet? Chocolate and alcohol. Hey, there are studies showing those are good for you! 20140321-103818.jpg Although it felt a bit tedious at some points, I really enjoyed following AJ’s journey through various studies and science claims. Each chapter is dedicated to a certain body part or system that he trys to get “healthier”. Definitely read this book if you have an interest in defining what it means to be healthy. You’re probably a lot healthier than you think! 20140321-103823.jpg

Here’s my twist on the breakfast classic french toast. I made this as a side in my breakfast, so the recipe below is made for 1 slice. Feel free to increase proportions as needed.

1/4 cup egg whites  [1 protein]

1 slice bread (I used Ezekiel Sprouted Bread) [1 grain, 1/2 protein]

1 tbsp. PB2

>>Combine PB2 and egg whites in a dish. Soak bread in mixture (~30 sec each side). Heat a skillet with nonstick spray/oil/butter. Cook toast on each side.

Top with powdered sugar, agave, cinnamon, cocoa, etc.

Serve with fruit, nuts, nut butter, etc.