Sunday, January 25, 2015

Carrot Muffin Cake For Kick Off (2 ways!) #Deliciousbowl



Recently I was contacted by Chobani yogurt and asked to participate in their #DeliciousBowl project. They are challenging bloggers to come up with awesome appetizer, dip or dessert recipes for Sunday’s big game that incorporate their Greek yogurt. I gladly accepted and developed these delicious carrot cake bars, which are a healthy AND delicious dessert for kick off (or any time)! Adding  Chobani’s plain Greek yogurt was a great way to decrease the amount of fat in the cake but keep it moist. I also used it in the frosting to give it some zip as well! Below are 2 versions, regular and gluten free, one with raisins and one with coconut.  These bars are not super sweet and are more like a cross between a muffin and a cake- great with cream cheese frosting, plain, or even a bit of butter as a breakfast treat too. (You can get creative with toppings such as additional coconut or chopped nuts) Hope you enjoy them, and that you have a happy super bowl Sunday! Check out the other cool recipes on Chobani’s Tumbr page as well!!

Gluten Free Cake Version:

Ingredients:

1.5 cups oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
3/4 cup packed brown sugar
¼ cup margarine, melted ( I used Earth Balance)
½ cup 0% plain Greek yogurt (I used Chobani)
3 cups grated carrots
1/4 cup unsweetened coconut

Directions:

Preheat oven to 350 degrees. Mix flour, cinnamon and baking powder and baking soda in a small bowl. In a larger bowl, mix the brown sugar, eggs, margarine, and Greek yogurt. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the carrots and coconut and add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 45 minutes or until lightly browned on top and a toothpick in the center comes out mostly clean.  Allow to cool in the pan before cutting and store in the fridge.

Makes 12 servings

Cinnamon Vanilla Yogurt and CC Frosting

Ingredients:

½ cup light cream cheese
1/4 cup powdered sugar
2 tablespoons plain 0 % Greek Yogurt (I used Chobani)
1 teaspoon vanilla extract
¼  teaspoon cinnamon
1.5 tablespoon egg whites

Directions:

Add the egg whites to small bowl and beat with electric mixture until soft peaks form. Add the rest of the ingredients and beat until smooth. Refridgerate for 15-20 minutes to thicken.

Spread the frosting over the cake once cooled and cut into 12 squares.

Serving size: 1/12th cake with frosting Calories 205 Protein 5 g Carb 27 g Fiber 2 g Sugars 18 g Fat 8 g Saturated fat  3 g Sodium 275 mg

Serving size: 1/12th cake without frosting Calories 170 Protein 3 g Carb 24 g Fiber 2 g Sugars 15 g Fat 7 g Saturated fat 2 g Sodium 240 mg

Regular Cake Version:

Ingredients:

1 ¼ cups whole wheat pastry flour
1 ½ teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 egg or ¼ cup egg substitute
3/4 cup packed brown sugar
¼ cup margarine, melted (I used Earth Balance)
¼ cup light maple syrup
½ cup 0% plain Greek yogurt (I used Chobani)
3 cups grated carrots
½ cup raisins

Directions:

Preheat oven to 350 degrees. Mix flour, cinnamon and baking soda in a small bowl. In a larger bowl, mix the brown sugar, maple syrup, egg, margarine, and Greek yogurt. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the carrots and raisins and add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 30 minutes or until lightly a toothpick in the center comes out clean.  Cool in the pan before cutting.  Store in the fridge.

Spread the frosting over the cake once cooled and cut into 12 squares.

Makes 12 servings

Serving size: 1/12th of recipe without frosting Calories 180 Protein 3 g Carb 29 g Fiber 2g Sugars 15 g Fat 6 g Saturated fat 2 g Sodium 260 mg

With Frosting Serving size: 1/12th of recipe Calories 210 Protein 5 g Carb 32 g Fiber 2g Sugars 18 g Fat 7 g Saturated fat 2 g Sodium 295 mg





Read more...

Wednesday, January 21, 2015

Recipe ReDux Post # 30 Super Smoky Sweet Potato Chips



January’s Recipe ReDux theme is “Start Smoking In The New Year"- centering around trendy spicy and smoky flavored foods!  We were encouraged to “heat up the New Year with smoke and spiciness.” One of the suggested ingredients to do this with was smoked paprika and I was immediately intrigued because I love regular paprika. So, I sent my husband out to the store to hunt some down and started thinking of how I could use it.  I have been wanting to do a sweet potato chip recipe for some time now so I decided to try my luck with adding some smoked paprika to them, with a little bit of salt and olive oil- the result?  Meh….  I thought they lacked something, possibly a sweetness to combo with the spice so for batch two I added some brown sugar to the mix and WHAM it became a killer recipe…so killer that my husband (who doesn’t even like sweet potatoes), inhaled a bunch after tasting them- score! This is a really simple recipe to make and it works nicely as a snack or a side.  My daughter digs them too :)  So go on and preheat the oven, get slicin’ and sprinklin’ to try some out and take a look at all the smoky and spicy creations that the rest of the Recipe ReDux group has cooked up to ring in 2015 as well!



Ingredients:

3 -4 sweet potatoes (peel on) cut into very thin 1/8 ‘’ thick slices (5 cups of slices)
2 Tablespoons olive oil
2 packed teaspoons brown sugar
1 Tablespoon smoked paprika
½ teaspoon sea salt

Directions

Add the sweet potato slices to a medium bowl, add the olive oil and mix well to coat. In a small separate dish combine the brown sugar, smoked paprika and  salt.  Sprinkle this mixture over the sweet potatoes, mix well and then bake at 375 for 25-30 minutes (flipping them once halfway through the baking) until lightly browned and starting to crisp. Refridgerate if not eating immediately,

Makes 4 cups,  8 servings
Serving size: ½ cup Calories 110 Protein 1 g  Carb 18  g  Fiber  3 g Sugars   5  g Fat 3.5 g Saturated fat  < 1 g Sodium 190  mg


Read more...

Monday, January 12, 2015

Gabby's Eats: Quinoa, Kale and White Bean Saute With Bacon



For the past year or so I am pleased to say that Gabby has taken a liking to kale!! My Sautéed Kale recipe is a favorite of hers for sure! In addition, our family has also been eating quinoa lately so it did not surprise me that she asked to do a kale and quinoa recipe one night.  I mentioned to her that white beans are often paired with kale, so she was completely cool with throwing them in the mix too. And, everything is better with bacon so we thought why not highlight the recipe with some nitrate-free turkey bacon as well.  The dish came out delicious, Gabby even helped add some of the ingredients and stir some of it on the stovetop herself (under my very close, over her like a hawk supervision, of course!). This dish is great warm and we have enjoyed the leftovers cold with a splash of our favorite vinaigrette too.  

Ingredients:

2 cups cooked quinoa  (we actually used the Trader Joes microwavable pouch variety!)
One 14 ounce can white beans, rinsed well (1.5 cups drained beans)
1/2 cup chopped white onion 
1/2 cup chopped turkey bacon (we used Trader Joes nitrate free brand, also gluten free)
4 packed cups chopped raw kale
1 Tablespoon olive oil
3 tablespoons parmesan cheese
½ cup chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural or Trader Joes if you are on a gluten-free diet)
salt and pepper (optional)




Directions:

Add the 1 tablespoon olive oil to a large pan or pot and put in the bacon and onions, and sauté on medium-high heat until just starting to brown (about  4-7 minutes), stirring frequently. Then add the broth and fold in the kale and cover to simmer, stirring occasionally for 3-4 minutes.  Add the cooked quinoa, white beans and parmesan cheese and heat for another 3-5 minutes. 

Makes 5 cups, five servings

Serving size:  1 cup Calories 270 Protein 14 g Carb 37 g Fiber 10 g Sugars 2 g Fat 7 g Saturated fat 1.5 g Sodium 390  mg


Gab's Shot:

Read more...

Saturday, January 3, 2015

Happy New Year AND 6th Year To My Blog!!

Happy New Year Everyone!  The holidays were so busy that I completely forgot to do my year end blog anniversary post, so now here it goes....  As of last week I have been food blogging here for 6 years! The time continues to fly by and my blog continues to grow and develop which really makes me happy.  Highlights of 2014 included:  working with the National Cranberry Institute, adding a search function to my blog, CHANGING MY BLOG"S NAME from eNourishment to Nourish You Delicious (that was a biggie!) and, my personal FAV....starting to develop recipes and blog with my daughter in the added segment Gabby's Eats.

I feel continually grateful to have this blog as an inspiration to create, cook and share.  And speaking of sharing- I am very lucky to have and sincerely thank all my readers who read and support me along the way. 2015 will not disappoint, I promise!! We can all love forward to much good food posts to come, but for now let's take a look back at some of my favorites recipes of 2014.
























Read more...

  © Blogger template The Professional Template by Ourblogtemplates.com 2008

Back to TOP