February | 2012 | My Foodie Call | Page 2

Monthly Archives: February 2012
- Super easy hummus
  
  Posted at 2:44 pm by myfoodiecall
  
  Feb 10th
  Just finished licking the spatula from this fantasticly easy hummus. With hummus this fast there is really no reason to not make this healthy dip. This recipe is from Dr. Oz. If you do not DVR him, you really should start. Like tomorrow. He is all about nutrition for disease prevention. I want him as a BFF.
  
  Super easy hummus
  - 1 can garbanzo beans (keep the liquid! you will need it)
  - 1/2 cup tahini *tahini: sesame seeds (in paste form) That’s it, a fancy name for sesame seeds! Look for it in the health food section of your grocer, right next to the peanut butter. Tahini rocks because it boasts a whopping 30% of your daily calcium requirements in just one serving. Buy it. Try it.
  - 1/3 cup olive oil
  - 2 tablespoons lemon juice
  - 1 clove garlic
  - salt and pepper to taste
  - paprika to taste
  Place all of your ingredients in a food processor (except for the liquid from the garbanzo beans). Process, and stop to scrape down periodically. Slowly add bean liquid until it reaches your desired consistency.
  Posted in Random stuff | Tagged dip
- Cake for breakfast? Yes, please!
  
  Posted at 8:47 pm by myfoodiecall
  
  Feb 6th
  Banana Bread Cake, that is. Healthy, of course. Slight variation of a classic favorite. Whole wheat flour, 4 bananas and no oil? Definitely a winner for breakfast or snack time or anytime…you get it.
  
  This is my double-decker-cake-style Banana Bread.
  
  The kids are going to love me for this one…
  
  Optional Cool Whip topping. Makes it look super cool.
  A few things about the ingredients:
  The applesauce: UNSWEETENED. Which means that the ingredient list should not have the words “high fructose corn syrup” (or any corn syrup)
  
  The walnuts: Although it says “optional”, I ~~highly recommend~~ insist that you leave this in your recipe. Walnuts are an excellent source of plant-based protein, have Omega 3’s (all the rage these days), and elevate serotonin levels (to get you out of that funk you’ve been in all day). ♥ Okay, so some people have texture issues when it comes to baked goods, and nuts do not sound so appealing. The quick fix: I use my mini food processor and grind them up into a fine crumble so they are nearly undetectable. This technique keeps my 8-year-old quiet and happy ♥.
  
  The goods
  
  The recipe:
  
  Banana Bread Cake
  - 1/2 cup honey
  - 1/3 cup applesauce
  - 2 eggs
  - 4 mashed, medium-sized bananas
  - 1 teaspoon vanilla extract
  - 1 3/4 cups whole wheat flour
  - 1 teaspoon cinnamon
  - 1/2 teaspoon salt
  - 1 teaspoon baking soda
  - 1/4 cup hot water
  - 1/2 cup chopped walnuts (optional)
  Directions:
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat applesauce and honey together. Add eggs, and mix well. Stir in mashed bananas and vanilla. Blend in the flour, cinnamon and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in ~~optional~~ mandatory walnuts.
  3. Spread batter into a greased 9×13 inch pan.
  4. Bake for 30 to 35 minutes. Cool on wire rack for 1/2 hour before slicing.
  Your walnuts. If you do not have a mini food processor, buy one. Tomorrow. If you are committed to getting on the healthy bandwagon, you need one. Food processors are royalty in my house. I have a mini (4 cup) and a large (9 cup), that get more action than our microwave.
  
  ground up “powerhouses”
  
  Any day that I make a baked good like banana bread, these are the usual choices:
  
  decisions…
  - Organic peanut butter- My personal fave. Love the combo of banana and peanut butter. Go organic. Peanuts are super sprayed. Bleckkk.
  - Unsweetened applesauce- As mentioned earlier, UNSWEETENED=no high fructose corn syrup.
  - Superfruit spread- While this may look like “jelly”, that it is NOT. Try to get a spread like this one that has real fruit on its ingredients’ list: Cherries, Grapes, Blueberries. Hmmm. No mention of high fructose corn syrup anywhere. See the trend?
  Superfruit spread for today. Mr. FoodieCall got this one.
  
  Kids got the double-decker, Cool Whip-strawberry version.
  
  Not apologizing for the Cool Whip.
  Posted in Breakfast, Desserts | Tagged banana, breakfast, dessert
- Maine Baked Beans and Vegan Corn Bread Muffins
  
  Posted at 2:49 pm by myfoodiecall
  
  Feb 1st
  So putting an actual meal on the table is tough to manage with a busy schedule. I usually start my kids out with raw veggies and then throw something together quickly. Here is a healthy, “thrown together meal”. Start out with B&M Beans (made right in Portland, Maine)…my guess is the can lining is not BPA free :(, although I am uncertain. We’ll get there one day, I am sure 🙂
  vegetarian protein, yay.
  You have your protein, next add your carbohydrate side. People do not still count carbs, right??
  
  This recipe was adapted from:
  
  http://kblog.lunchboxbunch.com/2011/01/buttery-maple-corn-muffins-vegan-recipe.html
  
  Vegan Corn Bread Muffins
  
  3/4 cup plain soy milk (or other non-dairy milk)
  
  1 cup whole wheat pastry flour, (or whole wheat graham flour)
  
  1 cup plus 2 Tbsp. corn meal, organic (mine was from my Maine farm share. Hooray for local goods!)
  
  1/2 cup unsweetened apple sauce
  
  1 teaspoon cinnamon
  
  1/2 cup maple syrup
  
  1/2 cup vegan butter, softened, such as Earth Balance (or regular if you are not wanting vegan)
  1/4 tsp salt
  1 tsp baking powder
  dash of baking soda
  2 Tbsp nutritional yeast (optional, but so worth adding it!)
  
  muffin liners or cooking spray for muffin tins
  
  Directions:
  
  1. Preheat oven to 375 degrees.
  
  2. Place muffin liners or spray your muffin tins with cooking spray.
  
  3. Ingredients
  
  4. In a mixing bowl, add the dry ingredients and toss well. Then add in the liquids. Fold until a nice batter forms.
  5. Pour batter about 3/4 full in each tin.
  
  6. Bake at 375 degrees for 30 minutes – or until edges become browned. Cool. Serve warm for best taste results.
  
  super buttery, moist, and mildly sweet on their own that there is no need to add any additional spread.
  
  Dinner is served. Not extravagant, but quick, balanced, and widely accepted by the pickiest eaters.
  Posted in Salads, Soups, and Sides | Tagged muffins
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