I made these quick muffins and recovery drink to have on hand after my intense MommiesRfit Bootcamp workouts and after my training runs. (As Tony says, “The recovery drinks, that’s why I do the workouts.”) The muffins are about 50% carbs and 20% protein, the drink 100% carbs, (49 g carbs, plus sodium,potassium, and vitamins). A serving of the drink and one muffin total just about 300 calories.
Apple Cinnamon Recovery Muffins & Do it yourself Recovery Drank
Recipe Type: Snack
4 scoops vanilla protein powder
1tsp baking soda
1 cup oats
1/3 cup flour
1 individual container unsweetened apple sauce
Heavy sprinkle Cinnamon
1 large apple diced
3 tbl carob chips (optional)
1/4 cup walnuts (optional)
1/4 cup PB2 (optional)
1 cup organic juice (pear, apple, watermelon etc)
1/2 – 1 cup coconut water
Preheat oven to 350
Mash bananas, add all other ingredients, stir with a wooden spoon, add splash of coconut water or non dairy milk if too dry. (Should be able to spoon mixture into muffin tin).
Bake about 20 minutes, or until browned and a toothpick inserted in center comes out clean.
During Farmer’s Market season, AJ and I love to get up on a Saturday morning and head over to downtown Warrenton. We stop into Great Harvest Bread company for a cup of coffee and then walk over to peruse the tables of fresh local produce. If you haven’t ventured into Great Harvest yet, go take a peak. You’ll be happily greeted by the friendly employees and enveloped in the warm and heavenly scent of baking bread and goodies. Then, you’ll be asked what you would like to sample. Now they say “sample” but many times that means a full size slice of peach cobbler bread or huge broken bits of molasses or pumpkin cookies or butterscotch chip scones. Or maybe a little of each. Yum. We’ve also purchased a few muffins and scones on occasion which are yummy but super sweet. Get a cup of black coffee with them.
One day Pablo overheard me talking to a friend over coffee about my blog. He was kind enough to give me a free loaf of bread to review and after sampling a slice of the Spinach Feta Bread I was sold. (for Free.99 to boot 🙂 )
It’s made with their yummy flour, spinach, honey, yeast, sea salt, feta, eggs from free range hens, garlic, oregano and black pepper. The packaging says there are about 18 servings in the loaf and each one has about 120 calories and 3.5 grams of fat. We ate it in about a week so I think our servings were more than 2 oz. however.
Now the good stuff. My mother and AJ will confirm, I am very particular about bread. I never was one for subs or sandwiches as a kid and I rarely eat them as an adult. I like a good artisan bread with a crusty outside and I usually toast it so every surface is browned and slighly crisp with a good soft chewy interior. And it must be warm.
However, this bread was delish solo. It was moist and tender like a good cake yet sturdy and chewy like the interior of my favorite artisan breads. It needed no accouterments and no toasting to be perfection. We could have easily snacked on it plain but that sounded like a bad plan. : )
I served it on the side of soups and salads and tried it toasted with eggs for breakfast. It was scrumptious in every application.
Wednesday is Spinach Feta day so go grab a loaf, they go fast!
Have a jar of pasta sauce, a box of pasta and a loaf of plain crusty bread but want to make it a little more interesting (and veggiefied) tonight? This quick fix will have a tasty dinner on the table in 30 minutes.
These are so easy and delicious you’ll wonder why you ever bought the processed ones at the store. Press or roll the dough as flat as you can for traditional wraps or tortillas or leave thicker for a more toothsome round. Theirs: 15 ingredients, 10 of which you can’t pronounce. Yours: 5 ingredients, 6 including love and elbow grease.
So lentils may be one of my new favorite foods. They are simple and quick and super healthy; high in folate, protein, fiber, iron, potassium, manganese etc. In this recipe I used Red Lentils (split) which cook in about 20 minutes, the green variety takes about 30.
I modified this recipe slightly from Baking Illustrated’s Buttermilk Biscuits. They turned out a bit crumbly because of the cornmeal I think, but delish none-the less!! Perfect with a farmer’s market salt & peppered fried egg and smokey bacon. A typical Saturday morning with a homemade cinnamon cappuccino, 2 pups at our feet and ‘Top Chef’ on Hulu…
These are A-MAZING. They are mouth-watering, “mmmm” inducing after each bite. Try them for burgers, sandwiches, roasted veggies, BBQ or even plain…awesome for so many things! They are chewy and yeasty like a giant pretzel but with more flavor from the wheat and crunch from toasting and a sprinkle of kosher salt. Wegmans inspired me with the idea of a pretzel roll so I played around with Baking Illustrated’s “Soft Pretzels” recipe to create these.
2 tsp. instant yeast
1/2 cup honey or agave
2 tsp. salt
6 cups flour (we do 3 bread flour(needed for chewy factor) and 3 milled whole wheat, which gives them an awesome texture and taste)
2 cups warm water (about 110 degrees)
a 12 inch skillet
5 tbl baking soda
kosher salt for sprinkling
2 Hour Rise time
Bake 15 min.
Mix yeast, honey, salt, flour and water in a mixer.
With the dough hook, knead the dough at low speed until a smooth, elastic ball forms about 5-7 minutes.
Place dough in a oiled bowl and spritz top of dough with olive oil as well. Cover with plastic wrap and let rise until doubled in size about 1 hr. Deflate, cover and let rise again about another hour.
Preheat oven to 450 degrees.
Bring about 6 cups of water and the baking soda to a boil in a 12-inch skillet. Divide dough into about 14-16 rolls, buns or pretzels (or a few of each!) and place 2-3 at a time in boiling water, using a slotted spoon to flip after 30 seconds. Place on baking sheet:
Made with: Half bread flour, Half milled wheat
Made with: All bread flour
Sprinkle with kosher salt (or sesame/poppy seeds), use a sharp knife to slice an X, and Bake 12-16 minutes or until well browned:
Half bread flour, half milled whole wheat (by far our favorite- chewy, tasty, yeasty with a great texture…)
All bread flour; a little bland
We let them cool enough to cut, and then toast on the grill or in the oven till crisp for our burgers, BBQ, chicken sausages etc.
Chicken or Turkey (?) Burger with Avocado, Hot Pepper Jam and Cheese on Pretzel Roll
This is a delicious summery quick bread scented with lemon zest and juice. It is coated in a light lemon sugar glaze, giving it a slight crunch. I modified “Glazed Lemon Loaf” from Essentials of Healthful Cooking by William Sonoma to create it. It is lovely on a brunch menu or as a light dessert for a supper.
This is taken from Bethenny Frankel’s recipe. The first time I stayed close to her original recipe but made it into a quick bread that my husband and I ate warm from the oven like a molten fudge cake; digging our spoons into before it made it to the cooling rack…YUM. No wonder this is a favorite of Marissa Hargitay’s (Law & Order SVU ; ). The second time I added some shredded zucchini (too much!) and it wasn’t quite as fudgy, but warm and dense and crumbly. My 3rd attempt (coming soon with pictues) I will add about 1/2 cup of zucchini and it should be almost perfect! I took out the oil, cut the sugar a little and sprinkled a bit of cinnamon sugar on top to intensify the flavor.