Sunday, January 29, 2012

Buttermilk Blueberry Cake

So the original post that I found for this cake called it a "breakfast cake." Upon reading the ingredients, I've decided to just call it "cake." Let's be real people! I guess you could start off your day eating this, but around our house, it's a sweet treat (and I rarely make those). I did make a couple alterations to make this cake a little bit healthier (or a little less unhealthy, depending on how you look at it). My boys loved it with a dollop of fresh whipped cream.


1/4 c. unsalted butter, room temperature
1/4 c. applesauce
2 t. lemon zest or more — zest from 1 large lemon
7/8 c Stevia in the Raw + 1 T. sugar
1 egg, room temperature
1 t. vanilla
1 c. all purpose flour
1 c. whole wheat flour
2 t. baking powder
1 t. salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter and applesauce with lemon zest and stevia until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Curried Quinoa

Loved this recipe that I got (and tweeked) from Pinterest. This makes a HUGE batch! Feel free to cut the recipe in half, or do what I do and freeze half for later use. I'll be experimenting with more quinoa combos later. I'm thinking a TexMex cilantro lime one next!

1 T. extra virgin olive oil
1 onion, diced
1 1/2 T. curry powder
2 1/3 c. quinoa
3 c. vegetable broth
1/2 c. apple juice
1 1/2 c. frozen peas
Salt & Pepper (to taste)

1. Saute onion in olive oil until tender. Add curry powder, quinoa, broth & juice.
2. Bring to a boil. Cover and simmer for 12-15 minutes until quinoa has absorbed all the liquid.
3. Fluff with a fork. Stir in frozen peas and season with salt and pepper.

Monday, January 16, 2012

David's Hummus

My brother-in-law makes the best hummus in the world! His dad is from the Middle East so you know it's legit. I finally got his recipe and I'm so excited. Thanks Dave!
14 oz can garbanzo beans (drained)
1 clove garlic
3 T lemon juice
3 T olive oil
3 T tahini
1/4 t cumin
1/4 t kosher salt
1/8 t turmeric
1/8 t curry powder
1/8 t red pepper flakes
4 to 6 T water (to desired consistency)

Optional: 1 T fresh parsley

Optional: 1 T toasted pine nuts (slowly brown in frying pan for about 3 min)

Blend together beans, garlic, tahini, spices, olive oil, lemon juice, half of the parsley and half of the toasted pine nuts in food processor adding water last until desired texture is reached.

Serve smoothed out onto a plate with a sprinkle of paprika, olive oil, lemon juice and garnish with remaining parsley and pine nuts. Serve with toasted or warmed pita slices.

Friday, January 13, 2012

Snickerdoodle Popcorn

I found this yummy popcorn recipe & wanted to try it for my book club. Unfortunately, I can't find the link again, but I remember the recipe. It's kind of like kettle corn, with a snickerdoodle twist. The ladies loved it! And I found an awesome method for popping popcorn in the microwave thanks to Pinterest. It's fast and easy and perfect if you don't own an air popper.

1 c. popcorn kernels
2 brown paper lunch bags
3 T. butter
1/4 c. sugar
1 T. water
1 t. cinnamon
1 t. salt

1. You will be popping the popcorn in 2 batches. Place 1/2 c. of popcorn kernels in 1 paper bag. Fold over a couple times & stand upright in the microwave. Pop on HIGH for 2 1/2-3 minutes. Repeat with the remaining popcorn.
2. Pour popcorn in a large bowl for mixing.
3. Melt the butter in a small sauce pan. Add the rest of the ingredients & stir to combine. Drizzle over popcorn and toss to coat.
4. Pour popcorn onto a cookie sheet & bake at 300 degrees for 10-15 minutes. This will guarantee crispy (not soggy) popcorn.

Thursday, January 5, 2012

Spiced Butternut Squash & Apple Soup

I'm starting a detox today. Whole foods only, starting out with fruits/veggies/nuts only. Here's a recipe (that I modified slightly) from Whole Living that is delish! It's foods like this that make a cleanse easy.

  • 2 T. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 t. ginger
  • 1/2 t. turmeric
  • 1/2 t. cinnamon
  • 2 carrots, peeled and chopped
  • 1 apple, peeled, quartered, and chopped
  • 4 c. chopped butternut squash
  • 3 c. water
  • Coarse salt and pepper
  1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add spices and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
  2. Cook until vegetables are tender, about 20 minutes. Let cool slightly.
  3. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.