Kitchen Adventures

You guys know my friend Diana, right? (Of Burpee Thursday and Philly Half and Avocado Toast fame?)

So you know that she’s an animal when it comes to working out and has great taste in appetizers. Well, one thing you might not know is that she’s allergic to gluten. (For realsies, not just because it’s trendy.) And while I am not and am, in fact, pro-gluten in most cases, being friends with Diana has made me much more gluten-aware.

It has also exposed me to a whole new way of cooking. Because on top of being super fit and having great hair, Di can also cook like a boss.

One thing I’ve grown especially fond of? Her gluten-free dark chocolate chip scones.

Her recipe is (gently) adapted from the Chocolate Chip Scone recipe in The Gluten-Free Almond Flour Cookbook. Last night, I finally tried making them myself.

The problem was, I couldn’t find almond flour. I went to two different stores and they were both out. So I substituted quinoa flour, which meant changing a few other things in the recipe. (Side note: Experimentation in baking is HARD. This is why I never bake.) I’ve included both variations below.

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Almond Flour Chocolate Chip Scones

Ingredients:
3 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/3 cup grapeseed oil
1/4 cup agave nectar
2 large eggs
1 cup coarsely chopped dark chocolate

1. Preheat the oven to 300°F. Line large baking sheet with parchment paper.

2. Combine the almond flour, salt, and baking soda. In a second bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate.

3. Form the scones (about 1/2 cup batter each) and place on baking sheet 2 inches apart. You could make the scones smaller, but you’ll probably just end up eating two anyway.

4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool before serving.

Quinoa Flour Chocolate Chip Scones

Ingredients:
3 cups quinoa flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup grapeseed oil
1/3 cup agave nectar
3 large eggs, 1 egg white
1 cup coarsely chopped dark chocolate

Preparation instructions are the same as above, but heat the oven to 350°F and bake about 15-20 minutes until golden brown or a toothpick inserted into the center of a scone comes out clean.

If I’m totally honest, I prefer the almond flour version. The quinoa flour tastes a bit like, well, quinoa. It’s still good and ridiculously hearty, but a bit rice-ier. Both options are incredibly satisfying, though, especially because the dark chocolate makes you feel like you’re eating a cookie. You could also add a tablespoon of flax for some extra fiber, dried cranberries or cherries for tartness, or chopped nuts for a crunchier texture.

Enjoy!

I knew training for a marathon was going to be time-consuming, but I’ve still been surprised how little free time I’ve had over the last month.

This is my public service announcement to my friends: If you only see me once (or less) between now and April, I still love you. I’m just running somewhere. Your best chance to see me is signing up for a cross-training class with me. (Seriously, get a Classtivity pass and we’ll book something together. We can do something not-exercise-related afterwards, I promise.)

Anyway. Another side effect? Running so much has the training hungers kicked into high gear (running torches calories, yo). And running for hours has me especially craving comfort food. But rather than simply consuming all the calories I’ve spent time burning, I like to find options that taste decadent but are still healthy.

Something I can’t get enough of lately? My friend Diana‘s Truffle Avocado & Ricotta Toast recipe.

Diana invented this recipe a few weeks ago, and it’s one of those things that sounds good, but when you actually bite into it: magic. She also gave permission for me to feature it here. (Because she’s just that good of a friend.)(And probably because she doesn’t have her own blog.) The point is, this is a great (healthy) option that still provides that comfort food punch because of the cheese and avocado — exactly what I’ve been needing lately.

Here’s what to do:

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Truffle Avocado & Ricotta Toast

Ingredients:
1-2 slices of whole wheat toast (or gluten-free bread, if you’re Diana)
1-2 T white truffle oil
3-4 T ricotta cheese
1 avocado, peeled and sliced
sea salt or flavored salt (Diana uses Lawry’s seasoned salt) to taste

Ingredients
1. Toast the bread.
2. Drizzle bread with truffle oil.
3. Top with ricotta cheese.
4. Add slices of avocado.
5. Salt to taste. Enjoy!

 

 

I’ve mentioned a few times how, ever since I started working in the city again, Joey has taken on a lot of the cooking.

It’s great for me because I’m usually exhausted at the end of the day, great for him because he actually really enjoys it, and great for us because it saves money and we don’t have to wait until 10 o’clock at night to eat.

If you follow me on Instagram, you’ve probably seen a few examples of me braggingsharing the things Joey has made, and because my Kitchen Adventures have become few and far between, I thought it could be fun to start sharing his recipes on the blog.

I’m accepting recommendations for what we should call this segment. So far, all I’ve got is “Joe on the Range.” (Yup, this from a girl in marketing. Sigh.)

We’re kicking off with Joey’s Cinnamon Crunch Toast Waffles, the perfect choice for a day-off breakfast.

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Stop drooling.

When we found out we both had the same day off of work, I requested a lazy-day brunch of waffles. Joey set to work. Here’s how to make ‘em.

CINNAMON CRUNCH TOAST WAFFLES

Ingredients
2 cups pancake mix (Joey used Aunt Jemima)
1 cup water
1/2 cup egg nog
2 t brown sugar
1 T cinnamon, plus more for sprinkling
1/2 c crushed graham crackers
1 banana, sliced
Maple syrup

Instructions
1. Turn on waffle iron. Spray lightly with cooking spray.
2. Combine pancake mix, water, egg nog, brown sugar, and 1 T cinnamon in a mixing bowl. Mix thoroughly.
3. Once waffle iron is hot, pour half cup of batter mixture and cook waffle to desired crispness.
4. Plate cooked waffle and sprinkle with crushed graham crackers and cinnamon. Top with banana slices and maple syrup if desired.
5. Enjoy!

What’s your favorite lazy-day breakfast recipe?

I feel obligated to tell you that I don’t make much of an effort to “eat clean” in my every day life.

I fully recognize the benefits, but try not to be one of those all-or-nothing types when it comes to diet, exercise, or pretty much anything else. Plus, I just really like cheese and wine and ice cream. I don’t consider this a character flaw.

That being said, I do try to make healthy choices where I can. And as a lifetime owner of one of the biggest sweet tooths (sweet teeth? Grammar.) on the planet, I’m always excited when I find a more nutritious version of my favorite desserts for the every day.

Because as much as I’d like to, I can’t eat cheese and wine and ice cream every day.

One of my ALL-TIME favorite foods? Freshly baked chocolate chip cookies.

(Is it just me, or did you mouth start watering when I said that? Just me? Okay, moving on.)

But, again, I can’t just eat chocolate chip cookies every day if I want to be able to fit in my clothes every day. It’s a choice. A very, very difficult choice at times. And I’ve tried those “healthy cookie dough dips” on Pinterest that are made from chickpeas and sweetener. They are NOT delicious. They do not solve my problem.

Which is why I was SO EXCITED when I spotted this pin on Pinterest:

Screen Shot 2013-08-06 at 10.03.24 PMBananas? Oats? Chocolate chips and peanut butter??? I love ALL those things. And this recipe could even be considered (GASP) clean??? (I think? I guess peanut butter and chocolate probably aren’t technically clean, right? Well, save your judgement until I tell you more about those ingredients.)

As if by fate, I also received an email from Kallari Chocolate asking if I wanted to sample their product. Kallari is a cacao grower that makes gourmet chocolate in Ecuador using biodiverse cacao groves. They use organic heirloom cacao, gourmet recipes (no emulsifiers, artificial flavors and half the sugar), and minimal processing to provide a chocolate experience unique from other chocolate chips for baking.

Plus, they retain most of their farms in primary and secondary rainforest, with an average of 1.5 acres of cacao planted per family, less than 2% of our total territory. This allows them to earn a living and provide for our families without sacrificing natural resources or forgetting our cultural traditions. (They also have a Kickstarter if you’d like to help support this honorable initiative.)(SUPPORT THE EARTH-FRIENDLY CHOCOLATE, PEOPLE.)

Anyway.

So a couple of nights ago, I decided to finally make the cookies. I went to click on the link from the pin, and LO AND BEHOLD, the recipe it linked to was nothing like the recipe in the pin caption. It linked to this.

Pinterest, this is why you are annoying. THIS.

The actual recipe called for a bunch of ingredients I didn’t have, and wasn’t even baked like a real cookie.

Though I was a bit more apprehensive, I decided to just go with what was written in the caption. Worst case scenario, I figured the globs of “cookie dough” would just bake down into a granola bar-type consistency. I could still eat that. (Obviously my standards are SUPER high, right?)

So I combined:

2 bananas, peeled
1 cup quick oats
1 heaping spoonful of natural peanut butter
1 bar Kallari dark chocolate (85% cocoa)

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I mashed everything together with a potato masher and baked 1 T rounds on a parchment lined baking pan at 350 degrees Fahrenheit for 15 minutes.

When they came out, they looked nothing like the original pin (BECAUSE THE RECIPE WAS TOTALLY DIFFERENT), but they DID somewhat resemble chocolate chip cookies. Sort of.

IMG_5092The actual consistency was a little mushier than real cookies, but the oats gave the “cookies” enough chewy texture to satisfy the craving. The chocolate I used wasn’t particularly sweet because of the high cocoa content, but it wasn’t at all bitter either, and the bananas and peanut butter added sweetness.

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All in all, I’m pretty pleased with this accidental recipe. Even better, it’s practically a health food! COOKIES FOR HEALTH.

What’s your favorite healthy dessert that tastes like a not-healthy dessert? Lord knows I’m always in the market.

I know what you’re thinking, and yeah, I have been doing a lot of Fage recipes lately. No, these posts are not sponsored. I just really like the yogurt.

Anywho, let’s talk lunch, shall we?

Over the holiday break, I tried to focus on making healthier lunches for myself that I wouldn’t necessarily be able to make when I was back at work. (Nothing like working right next to your kitchen.)

I had read in a magazine about tuna and hummus wraps, but I didn’t have any hummus on hand. What I did have? The ingredients to make my own.

Here’s my recipe for Healthy Tuna & Spicy Fage Hummus Wraps. First, the hummus.

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Ingredients:
6 oz. Fage Non-Fat Greek Yogurt
1 can chick peas, rinsed and drained
1-2 teaspoons chopped garlic
2-3 Tablespoons olive oil
Juice from half a lemon
Salt and pepper to taste
1/2 teaspoon paprika
Hot sauce to taste

Combine the all above ingredients except paprika and hot sauce in a food processor until creamy. Then add spicier ingredients to taste.

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To make the wraps, combine about half a cup of the hummus with a can of drained tuna, 2-3 stalks of celery (chopped), and 1-2 cups of spinach chopped.

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Spread in a whole wheat wrap with wasabi mustard and a sprinkling of low-fat cheese.

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And enjoy!

So, we made it to the new year. Go us, right?

Like most people, I tend to use the start of the year or month to make new goals for myself. Nothing like a fresh start, ya know? And while I’m not looking to lose any significant amount of weight or anything, I am always interested in new ways to eat healthier.

The problem? I like foods that aren’t necessarily the most nutritious choices. Like, chocolate. And cookies. And chocolate. And ice cream. And chocolate.

So the mission was clear: find new, healthier (grumble…) ways to consume chocolate.

And lately, I’ve been really into recipes that involve my favorite healthy ingredient, Greek yogurt. (I put it in everything, remember?) So when I started seeing a lot of homemade Greek frozen yogurt recipes popping up on Pinterest, I knew what I had to do.

And thus, Chocolate Almond Frozen Yogurt was BORN.

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Well, actually, it’s more accurate to say it was tweaked. Because I definitely am not the first person to attempt this. But here’s my favorite way to make it:

Ingredients:
1-1 1/2 cups Fage Non-Fat Greek Yogurt (You could use any kind of Greek yogurt, but this is my favorite kind)
1 1/2 Tablespoons cocoa powder
2-5 drops Clear Liquid Stevia
1/2 teaspoon almond extract
1-2 shakes cinnamon
1/2 banana, sliced (optional)

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Combine all ingredients in a bowl. Freeze for about 15 minutes, stirring mixture every 5 minutes.

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Top with banana slices. (Strawberry slices would also be excellent.)

And that’s it! It’s cold, creamy, and actually good for you. If you were less concerned with calories, I think it would also be fantastic with a tablespoon or two of natural peanut butter blended in. Just saying.

What are some of your favorite healthy recipe tweaks?