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Archive for the ‘Recipe Bites’ category

The Super Breakfast Bowl Challenge #4: Walnuts Winner!

February 19th, 2010

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By Jessica Maillet from A Fete for Food

Thanks to all who participated in the Super Breakfast Bowl Challenge! I definitely have a whole slew of new recipes I’m going to be trying out!

Today’s winner is Nour from Practical Nutrition with her recipe for Banana Walnut Flax Muffins! Nour will be the proud new owner of Futter Nut Butters walnut butter and Mollie Katzen’s cookbook, Get Cooking.

Banana Flax Muffins

No time for breakfast? Make these delicious and healthy muffins ahead of time and grab on your way out. Made with whole wheat, flax seeds, walnuts, canola oil, and bananas, these muffins are an excellent source of many good-for-you foods. Even kids would love it!

Ingredients:

1 1/2 c whole wheat flour
3/4 c ground flax seeds
1/4 c sugar
1 tsp baking soda
1 egg
tsp vanilla
1/4 c canola oil
1/4 c reduced fat milk
3 ripe bananas, mashed
1/2 c walnuts

Directions:

In a large bowl, mix the dry ingredients (flour, flax, sugar, and baking soda). In a separate bowl, mix the liquid ingredients (egg, vanilla, oil, milk, and bananas).

Stir the liquids in the dry ingredients. Fold in the walnuts. If the batter is too dry, add more milk. Pour into 12 paper-lined muffin cups.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

Thanks to all who took part in this blog challenge!

Jess

A Fete For Food

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Posted in A Few of My Favorite Things, Chow Bites, Recipe Bites

Tags: Jessica Maillet recipe Super Breakfast Bowl Challenge Walnuts Winner

The Super Breakfast Bowl Challenge #4: Quinoa Winner!

February 18th, 2010

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By Corinne at Green Grapes Blog

WooT-WooT! Folks—we got a winner! A Ka-Ka-Ka QUINOA WINNER! And, that winner is Ms. Carolyn Goodwin!

In response to last week’s post on the many health benefits of quinoa and call to the new-ingredient-breakfast-eating challenge, we received many calls to action—calls to action-cooking quinoa that is! BUT, there could only be one winner to claim Super Breakfast Bowl Challenge victory! And that winner, determined by a random number generator, is Carolyn’s Quinoa Breakfast

Carolyn, take it away…!!!

I love my quinoa breakfast, which I’ve been eating almost every day for about six months and still look forward to each morning. This makes a batch that’s enough for about a week. I usually eat it cold, sometimes I warm it up. I pour a little plain kefir over it, or milk is good, nut milks are tasty too. It’s just good food, any way you eat it. Besides the wonderful nutritional value of the quinoa, you get a healthy dose of nuts, fruit, cinnamon, and coconut oil. And the combination of the cinnamon and the coconut oil tastes fabulous.

Ingredients:

1 ½ cups quinoa
¾ cup raisins (or to taste)
¾ cup chopped cashews or pistachios (or to taste)
¾ cup diced apples (or to taste)
2 tsp cinnamon (or to taste)
1 to 2 Tb coconut oil

Directions:

Rinse the quinoa thoroughly, and soak overnight in water with a little yogurt added if desired. Put the quinoa with water to cover (quantity of water is not important, since you’ll be draining it later) into a saucepan, bring to a boil, then cover and simmer for 10 minutes. Drain any remaining water, and put the quinoa in a steamer (or just in a sieve over boiling water), steam for an additional 10 minutes. This method produces piles of fluffy quinoa, much better than just boiling in water. Put the warm quinoa in a bowl, add the remaining ingredients, and fluff with a fork. Can be enjoyed warm or cold, with milk, yogurt or kefir or all by itself.

Cheers!

Again, CONGRATS Carolyn! Send your mailing address to TheSuperBreakfastBowlChallenge@gmail.com and you’ll be receiving some awesome lip-lickin’ goodies on behalf of Newman’s Own Organics—everything from dried fried to decadent delightful dark chocolate. And, YES this is a nutrition blog … BUT folks if ya don’t know by now, I fully support a daily treat! Come on now … I’m all about the 90:10 “rule”—90% lean, green, mean disease-fighting machine foods—fruits, veggies, whole grains, lean proteins/legumes, healthy fats—and a daily indulgence! So … Carolyn enjoy!

Happy Healthifying!

Corinne at Green Grapes Blog

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Posted in A Few of My Favorite Things, Chow Bites, Recipe Bites

Tags: Corinne Dobbas quinoa quinoa breakfast Super Breakfast Bowl Challenge

The Super Breakfast Bowl Challenge #3: Lentils Winner!

February 17th, 2010

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By Janel Ovrut at Eat Well With Janel

Welcome to the Lentil Day winner announcement for the Super Breakfast Bowl Challenge! We had so many tasty looking lentil submissions to choose from. You guys really are creative using little legumes in your morning meal! I’m glad I cooked up and froze a big batch of lentils weeks ago so I have plenty to use in all of these new recipes. They all looked so tasty I had to leave it up to the random number generator to choose and the lentil winner is….Julie from The Doctors Rheum! I never would have thought to combine pear and lentils but love this Pear Lentil Patty recipe.

Pear-Lentil Patties

This was a total experiment based on what I had in the house!

Cook 1/2 cup lentils in 1 cup water until soft.
Caramelize 1/2 a sweet yellow onion in EVOO with a dash of cumin and a dash of cinnamon.
Chop a ripe pear.
Combine all ingredients in a food processor pulsing several times until just combined.
Shape into patties and cook on a hot pan or griddle like pancakes.
Made: 4 large patties

I added a beaten egg to see if it would hold together better and it made it a little soupy. Use your imagination. They seem to me like “sausage” patties so I put one on a toasted English muffin and put a poached egg on top. The taste is a sweet/savory mix. They did not hold together too well but the ones that fell apart could be used as “sausage” crumbles.

Congrats Julie and thank you for the superb recipe and photos! Make sure you send your mailing address to thesuperbreakfastbowlchallenge@gmail.com so we can send you your prizes: the awesome book Thrive—The Vegan Nutrition Guide and the handy book 101 Optimal Life Foods by Registered Dietitian (aka Gu-a-titian) Dave Grotto.

Thanks again to everyone who submitted a recipe! And if you haven’t yet, don’t forget to send in your quinoa, andwalnut recipes! It’s time to challenge your morning meal!

Janel from EatWellwithJanelblog.com

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Posted in A Few of My Favorite Things, Chow Bites, Recipe Bites

Tags: Janel Ovrut Lentils Lentils Winner Pear-Lentil Patties Super Breakfast Bowl Challenge

The Super Breakfast Bowl Challenge #2: Flax Seed Winner!

February 16th, 2010

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By Elizabeth Jarrard at Don’t White Sugar Coat it

Thank you to everyone that submitted a Flax Seed recipe! They all looked delicious and I can’t wait to try out some new recipes that all have our little omega-3 friend-Flax Seed. There’s no way I could have ever picked my favorite, or “the best” recipe, so I headed over to random.org to help me choose! Without further ado, The Winner of the Flax Seed Super Breakfast Bowl Challenge
is….

Christine of Hot Mama Health with her Nutty Granola ‘n Flax

Ingredients:

1 1/2 cup Oats
1/2 cup Ground Flax Seed
3/4 cup slivered almonds
3/4 cup walnuts
3/4 cup peanuts
Salt to taste (added to dry ingredients above)
3/4 cup Apricots (Chopped) or your favorite dried fruit
1/2 cup Raisins
1/2 cup Dried Mango (Chopped) or another dried fruit of your choosing
4 tablespoons of vegan butter
1/2 cup Packed brown sugar
1/3 cup Honey
1/3 cup Orange Juice
1 teaspoon vanilla

Directions:

Chop the dried fruit and set aside.
Mix dry ingredients (oats, flax seed, almonds, walnuts, peanuts, and salt) in a bowl and spread out onto a baking sheet w/ built up sides.
Roast dry ingredients in the oven for 15-20 minutes at 350 degrees, stirring occasionally.
In a pot melt the 4 tablespoons of vegan butter
Once the butter is melted, mix in brown sugar, honey, and orange juice.
Stir until ingredients are completely mixed, remove from heat and add 1 teaspoon of vanilla.
Stir ingredients.
When the nuts are done roasting, transfer to a bowl and add the melted wet ingredients, stir. Once mixed well, add the dried fruit. Mix well.
Put granola in an 8 x 8 pan, pack in firmly. Put in the oven for 15-20 minutes at 350 degrees. When you see the sides are browning, it’s time to remove.
Let cool completely, overnight is best.
Cut into granola squares OR take the squares and place in a large bowl and pull apart with hands to make a chunky granola!
Can eat plain, on top of oatmeal, or on top of your favorite yogurt! Delicious and rich, also makes a great dessert

Congrats Christine and thank you for the excellent recipe and photos! Send your mailing address to thesuperbreakfastbowlchallenge@gmail.com. Christine will be receiving Perfect Pancake Mix from Purely Elizabeth (gluten free and delicious!) and a whole slew of Vega Goodies
and a tea top brew travel mug from Mighty Leaf Tea Company!

Thanks again to everyone who submitted a recipe! And if you haven’t yet, don’t forget to send in your lentil, quinoa, and walnut recipes! It’s time to think outside the (cereal) box!

Cheers!

Elizabeth

Don’t (White) Sugar-Coat It

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Posted in A Few of My Favorite Things, Chow Bites, Recipe Bites

Tags: Elizabeth Jarrard Flax Seed Flax Seed Winner Nutty Granola 'N Flax Super Breakfast Bowl Challenge

The Super Breakfast Bowl Challenge #1: Avocado Winner!

February 15th, 2010

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By Lindsey Toth from Healthy Blog Snack

I hope everyone had a wonderful Valentine’s Day weekend, and I hope you’re ready for the winner of The Super Breakfast Bowl Challenge #1: Avocado!

First of all, thank you to everyone for all of your submissions. I was amazed with your breakfast creativity, and impressed that so many of you stepped up to take on the challenge – congrats to all of you on your breakfast creations!

Although all of your creations were amazing, unfortunately there can only be one winner. So using the random integer generator, the winner of The Super Breakfast Bowl Challenge #1 is…

Drum roll please…

Danielle of Coffee Run with her fabulous Rocky Road Oatmeal – congratulations Danielle!

Danielle took on our challenge and created a delicious Chocolate Chai Pudding with avocado, which she incorporated into a whole slew of breakfast creations – including her delicious looking Rocky Road Oatmeal. Congratulations on the win Danielle, send us your address at thesuperbreakfastbowlchallenge@gmail.com, and be on the look-out for your prizes in the mail: The Chef’n Vibe Avocado Slicer, courtesy of Kitchen Stuff Plus, an avocado gift pack, courtesy of Avocados from Mexico, and a ton of Newman’s Own Organic products.

Now, time to share Danielle’s Rockin’ Rocky Road Oatmeal recipe…

Rocky Road Oatmeal

Ingredients:

Chocolate Chai Pudding

1 ripe avocado, peeled and pitted

12 oz. (1 block) silken tofu

3/4 cup water

1/2 cup cocoa powder

1 tsp. vanilla extract

2 tsp. cinnamon

1 1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. allspice

Sweetener, to taste (I used 5 packets of Nu Naturals Stevia. You could also use agave- starting with 1/3 cup and adding more if desired)

Rocky Road Oatmeal

1/2 cup rolled oats

1/2 cup almond milk

1/2 cup water

Slices of banana

Coconut Cream

Crushed Walnuts

Chocolate Chai Pudding

Directions:

Chocolate Chai Pudding

Blend ingredients together
Serve and enjoy as a pudding! Or incorporate into the oatmeal as follows…

Rocky Road Oatmeal

Cook oats with water
Top with/mix in rest of ingredients (including Chocolate Chai Pudding)
Serve and enjoy!

Thanks again to everyone who submitted a recipe for the avocado challenge, and stay tuned for the winner of the Flax Seed Challenge tomorrow. There’s still time to submit your Flax Seed breakfast recipes today, so challenge yourself today!

Happy Super Breakfast Bowl Snacking!

Lindsey Toth at Healthy Blog Snack