I found this awesome recipe for Bran Muffins. The recipe is adapted from Pastries from La Brea Bakery by Nancy Silverton. I found them to be a tad too sweet but nonetheless, they make for a great breakfast.
Archives for category: Recipes
I made Martha Stewart’s Pine-Nut Cookies with Rosemary. I’m a big fan of rosemary in sweets (see recipe for Strawberry Rosemary Scones). These cookies made me want to have a tea party.
I found this recipe for Quinoa Falafels and Tahini Sauce on Sprouted Kitchen. They were pretty awesome, especially with Joy the Baker’s Baked Curry Sweet Potato Fries.
Ingredients:
- 1 cup quinoa
- 1 cube of vegetable bullion
- 1 can chickpeas
- 1 cup cubed tomatoes
- 1 cup cubed cucumbers
- 3 chopped scallions
- handful of minced herbs (basil & parsley)
- zest from 1 lemon
- juice from 1 lemons
- 4 tbsp olive oil
- salt and pepper to taste
Directions:
Bring 2 cups of water and bullion to a boil. Add quinoa and reduce to simmer. Cover pot and cook for 10-12 minutes, or until quinoa has absorbed water. Allow quinoa to cool and transfer to a bowl. Add the rest of the ingredients and toss to combine.
I’ve been a longtime quinoa advocate. Quinoa is incredibly easy to prepare, super healthy, and unbelievably versatile. This past weekend, I decided to experiment with some new recipes, and had quinoa for breakfast, lunch and dinner. For breakfast, I made my girl Martha Stewart’s Quinoa Muffins. I added a quarter cup of walnuts and a quarter cup of toasted flax seeds to my muffins. They came out AWESOME. They’re so delicious and surprisingly really moist. When they’re gone- I WILL make more.
I was in a baking kind of mood this weekend. I came across this Weight Watchers Black Bean Brownie recipe. The recipe calls to use a 9 x 13″ pan- which I didn’t have. I used an 8 x 8″ pan and my brownies ended up being extra thick-hence me referring to them as cake. The 9 x 13″ pan yields 24 brownies at 4 points a brownie. I cut my “cake” into 16 pieces and after some intense calculations, figured that each piece was worth roughly 6 points (for those of us who are watching our figures).
Another amazing summer salad (recipe here). This is an awesome middle eastern salad with grilled veggies and lots of fresh flavors. Can’t wait to make it again.
I’ve been meaning to try this recipe by the Joy the Baker for the longest time now and i finally got around to it. These are the most flavorful potatoes ever!
You MUST try this salad.
Ingredients:
- 1 bag of butter lettuce
- 3 large ripe avocados
- 4 ears of fresh sweet corn
- 1 can chickpeas
- juice from 2 lemons
- 4 tbsp olive oil
- salt and pepper to taste
Directions:
Remove husks from corn, wrap in foil and grill, turning occasionally for 20 minutes. When corn is tender remove from BBQ and set aside to cool. Peel and cut avocados in chunks and cut the corn off the cob. Combine corn, avocado and chickpeas with lettuce. Whisk together lemon juice, olive oil, salt and pepper and dress your salad. Enjoy!
