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Monthly Archives: August 2013
- Blueberry Crumble Breakfast Bread
  
  Posted at 5:00 pm by myfoodiecall
  
  Aug 16th
  When I get tapped out of breakfast ideas for the kids, I get the creative juices flowing and take a peek in the cupboard. I had some almond meal from Trader Joes that I was almost gone so I figured I would make some sort of baked good with that. Found some frozen blueberries….and a little white whole wheat flour…. Ok, blueberry muffins. Done.
  
  Except when I look a bit further for my cupcake liners I have two left. I can almost hear the wah wah wah in the background.
  
  Shift breakfast idea….Bread. Done. Not banana bread. Kids will kill me. Hence the birth of the:
  
  Blueberry Crumble Breakfast Bread
  
  So not your grandma’s banana bread.
  
  This actually turned out better than I thought they would.
  
  Here is how things went:
  
  First my liquids…fyi, If your coconut oil is solid, you will need to melt it down a bit in the microwave before combining with the rest of your ingredients.
  
  Whisk in your almond flour. Bonus shot of protein. Score.
  
  You have heard of white whole wheat flour, right? Still has the nutrients, but can fool the naysayers.
  
  Keep stirring. It will get thick and dough-like.
  
  Spread into your loaf pan.
  
  Here is where the magic happens.
  
  About 35 minutes give or take. Depends on your oven.
  
  Blueberry Crumble Breakfast Bread
  
  Ingredients:
  
  2 eggs
  1/3 cup honey
  3 tablespoons melted coconut oil
  1 teaspoon vanilla
  1 teaspoon baking soda
  1/2 teaspoon sea salt
  1/2 cups almond flour (ground up almonds or Trader Joe’s has a fantastic inexpensive almond meal)
  2 cups white whole wheat flour
  2/3 cup frozen blueberries
  
  Procedure:
  1. Preheat oven to 350°F. Spray a standard loaf pan.
  2. In a medium mixing bowl use either a whisk combine the eggs, honey, butter, vanilla, baking soda, and sea salt.
  3. With a spatula fold in the almond flour and 1/3 cup blueberries.
  4. Batter will be very thick like cookie dough. Stir baby! Spread into loaf pan.
  5. Top with remaining 1/3 cup blueberries.
  6. Bake for 34-38 minutes. Toothpick should come out clean. Let it cool a bit before slicing.
  Breakfast of champs.
  
  Healthy alternative when you are so over banana bread.
  Posted in Breakfast | Tagged almond flour, blueberry, coconut oil, white whole wheat flour
- Cannellini Bean and Spinach Salad
  
  Posted at 8:10 am by myfoodiecall
  
  Aug 12th
  A fast and healthy salad.
  
  Lightly adapted from a Whole Foods recipe.
  2 (15-ounce) cans cannellini beans, drained and rinsed
  
  1 small red onion, quartered and thinly sliced
  
  6 cups tightly packed fresh spinach leaves, tough stems removed
  
  3 tablespoons honey mustard
  
  3 tablespoons apple cider vinegar
  
  1 tablespoon everyday seasoning
  
  1/4-1/2 cup sunflower seeds (pepitas or slivered almonds would work too)
  In a large mixing bowl combine beans and onion. Thinly slice spinach and add to the beans.
  
  In a separate small bowl, whisk together mustard, vinegar and seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Top with your sunflower seeds. Serve immediately or chill until ready to use.
  
  Great as is or you might want to pair this with a whole grain baguette.
  Posted in Salads, Soups, and Sides | Tagged bean, salad, spinach
- Easy swordfish kabobs with a super easy marinade
  
  Posted at 9:37 pm by myfoodiecall
  
  Aug 8th
  So I decided to switch things up on the old grill. So glad I did. Check out this easy recipe. It was great. For any of you meat lovers out there, try this. You will not miss the meat. Swordfish is hearty. Try it. Promise.
  - First soak your wooden kabob sticks. This is a necessary step because your kabobs will burn and become a big old mess on your grill. Not that this has ever happened to me….
  - Cut 1-2 pounds swordfish into 1 1/2″ cubes
  - Chop various vegetables and fruits to about the same size so that they cook evenly. I used mushrooms, peppers, onions, and pineapple chunks that I had left over from an earlier snack.
  - Grab a large ziplock bag. Marinade time!
  - In your large ziplock combine 2-3 tablespoons olive oil, 2-3 tablespoons honey mustard, and the juice of 1-2 lemons (this all depends on how much fish you chose to use).
  - Place all cut fish in your plastic bag for 30 minutes to a few hours. Let those babies soak!
  When you are ready to grill, thread your soaked sticks by alternating fish and veggies. When your kabobs are full, use remaining marinade to coat the vegetables.
  
  Before you grill…
  
  Perfection.
  Posted in Meatless mealtime | Tagged grill, kabobs, swordfish, vegetables
- Broccoli wraps that actually ROCK.
  
  Posted at 7:21 pm by myfoodiecall
  
  Aug 5th
  So these wraps were a whipped brainstorm that actually worked out fantastic. Love when that happens, and trust me, many times my brainstorms are a bust. I was in a rush, had been traveling and had to come up with a lunch idea for 9 people. We had relatives visiting that were vegetarian and this fit the bill nicely because this recipe was light, sans meat, and oh so tasty.
  
  Whole Wheat Broccoli Slaw Wraps
  - 1 package broccoli slaw
  - 1 green apple, chopped
  - 1/4 cup raisins
  - 1/4 cup gogi berries (or more raisins, don’t panic if you don’t have gogi berries)
  - 1/2 cup sunflower seeds
  - 1/4-1/2 cup Trader Joe’s Red Wine and Olive Oil vinaigrette dressing (or any kind of oil based dressing. No ranch!)
  - hummus (garlic, red pepper, plain jane will work too!)
  - 12 Whole Wheat tortillas
  Lets get started…
  
  Mix 1 package of broccoli slaw…
  
  Broccoli slaw. Doesn’t have to be Trader Joe’s brand. Walmart sells bags of these. No excuses.
  
  With one chopped green apple…
  
  For that flavor kick.
  
  Add your raisins…
  
  For a touch of sweetness.
  
  Add your gogi berries…
  
  That’s the stuff right here. So good for you. (or skip this and add more raisins)
  
  Add the sunflower seeds…
  
  For extra crunch.
  
  Add your oil-based dressing and stir well….
  
  Looks like this. You really could have a party for one and just devour this on your own. Rockin salad.
  
  Now spread a layer of hummus on your tortilla…
  
  This is roasted red pepper hummus. You pic your fave and run with it.
  
  Add your filling…
  
  Now you are in business.
  
  Fold ends in, roll, and tuck your filling as you go. Stack and serve.
  
  Don’t forget to bow after
  
  What is your favorite “on the fly” lunch?
  Posted in Meatless mealtime | Tagged broccoli slaw, gogi berries, vegetarian, wrap
- Brussel Sprouts even a kid would eat.
  
  Posted at 9:21 am by myfoodiecall
  
  Aug 3rd
  
  Brussels sprouts. Either you love them or hate them.
  
  I am convinced usually people have an aversion to them based on one traumatic taste. Like I did.
  
  I remember I was in the third grade and went to a friends’ house and they had Brussel sprouts. I had no idea what these were, because I grew up in a frozen-peas-and-carrots kind of family. Nothing ventured in my household. Although to be fair, we didn’t have a lot of money and my parents worked a lot, so I was lucky enough to get those frozen staples. Although that being said, I didn’t have an adventurous palate until later in life.
  
  Anyhow, back to my friends’ house. I tried these Brussel sprouts because that’s what you do. You are a guest at someones’ house and you eat what they serve. Well, these mushy, cabbage-heads scarred me for life. Looking back, I am pretty certain that the mother in this household must have boiled them to death. Bleck. I never looked at a Brussel sprout again.
  
  Until a few years ago…
  
  Become a believer.
  
  I was in a NYC eatery with my sister and she ordered brussels sprouts. After re-telling my horror story she convinced me to give them a try again. Being the self-proclaimed veggie queen that I am, I pretty much had to in order to maintain my status.
  
  Well? Nothing short of amazing.
  
  All in how it’s cooked.
  
  Maple-Glazed Brussels Sprouts
  Ingredients:
  
  1 pound Brussels sprouts, ends trimmed, and sliced in quarters
  2-3 tablespoons pure maple syrup (depending on how sweet you would like them)
  2 tablespoons coconut oil, melted down (if you are in a colder climate and yours is solid, just pop a little bit in the microwave for a bit and your back in business!)
  salt and pepper, to taste
  
  Directions:
  
  Preheat your oven to 375F. Line a baking sheet with foil and lightly coat with non-stick spray.
  
  Place sliced Brussels sprouts in a large bowl. Drizzle maple syrup over the sprouts and stir well to coat. Add the melted coconut oil, and mixing well again. Arrange the Brussels into a single layer on your baking sheet. Season with salt and pepper to taste. Cook for 10 minutes. Stir up the goods and pop back in the oven for another 5 minutes.
  
  Trimmed and quartered.
  
  Drizzle your syrup
  
  Stir in your coconut oil and lay out on your pan. Add salt and pepper. A little. A lot. Your call….
  
  Crunchy outer leaves. Slightly cooked. Sweetened to perfection.
  
  Give them one more chance. These baby cabbages need lovin.
  
  Posted in Salads, Soups, and Sides | Tagged Brussel sprouts, kids
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