Tagged: ginger

Real Food Recipe Roundup # 4 – Apple Flax Muffins

Good morning, all!!  I hope you’ve had a great week so far!! Happy First Day of Spring!!!

Does anyone have any exciting plans for the weekend??

We’re finally painting the nurseryyyyyyyyy!!!!!!! Eeeeeee!!!!!!!

Seriously, this pregnancy is going by so fast. Today I am officially in my third trimester!! WTF?!  (I’ll be posting a bUmPdate tomorrow for anyone interested.)  Little miss Emma is going to be here before I know it and I genuinely cannot put into words how excited I am to meet my little yogi! 😀 😀 😀

Today I’m pleased to share with you a super delicious muffin recipe I came up with this week that tastes just like the fall…right in time for spring!! Ha. Oh well. It was so rainy and chilly at the beginning of the week that I felt like the warm spices would do me some good…and I was right…because these muffins rock. They’re dense and chewy from the oats with a tiny bit of sweetness from the apples and brown sugar. You’ll notice that there is no butter or oil or added fat at all in these muffins either! That’s because flax seeds are high in omega-3 fatty acids (which, as a momma-to-be, are essential to my diet!)! I promise these muffins are still perfectly moist without any additional fat. I guess, technically, these are more like little baked oatmeals than muffins but tomato-tomatoe. I’ve also included some alternative ingredients to keep these both gluten free and vegan if you so desire. Please note, though, that the nutrition facts I’ve included at the bottom are for the recipe as it is written below.

Apple Flax Muffins

  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour
    (you can use oat or almond flour to keep this recipe g-free)
  • 1/2 cup flax meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/3 cup dark brown sugar
  • 3 large apples, grated
    (skin and all)
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 cup egg whites
    (I added these strictly to add some more protein to these muffins. If you’re vegan go ahead and leave these out and these muffins will still turn out great!)
  • 3/4 cup chopped walnuts
    (optional, but I love walnuts in my apple muffins!)

Preheat the oven to 350 degrees.

In a large bowl, combine the oats, flour, flax meal, baking powder, salt, brown sugar, spices, and walnuts (if using). Whisk well to combine and set aside.

In a separate large bowl, whisk together the grated apple, almond milk, vanilla extract, almond extract, and egg whites (if using).

Add the apple mixture  to the oat mixture and stir until just combined.

Scoop mixture into a muffin tin prepared with a bit of nonstick spray.

Bake muffins at 350 for 25 to 30 minutes or until golden brown and set.

Let cool ten minutes before removing to a cooling rack and serving!

Nutrition (calculated on myfitnesspal.com) Per Muffin:
Calories: 156
Total Fat: 7 grams
Carbohydrates: 20 grams
Fiber: 5 grams
Protein: 5 grams
Sugars: 8 grams

apple flax muffins

These muffins freeze really well, too! Just pop it in the microwave to thaw and heat through and you’ve got breakfast in no time!! I’ve been serving mine up this week with some cinnamon cream cheese wedges from the laughing cow. I’m obsessed. They’re 35 calories of delicious, cheesy, noms!!!

Also, you may be wondering why on earth I’d photograph my breakfast on a Pampered Chef catalog? Silly me. That’s because I’ve started my own Pampered Chef business!!! I was a consultant a few years back and I loooved it, but I had a hard time keeping in touch with my recruiter who was based out of Baltimore. Not convenient. I just kind of decided on a whim that now is as good of a time as any to start throwing parties for people and earning them free and discounted products…because come on now…who doesn’t love free stuff?! Especially free KITCHEN stuff. OOoooooo man I’m just too excited. I know that I’ve already picked out at least a dozen products that I can’t wait to earn for myself…and I’m looking forward to helping other folks do the same!! (My mother-in-law is dying for the executive cookware set!) If you’re in Central PA and you’d be interested in hosting a show – please feel free to contact me!!! If you’re not in Central PA and you’d like to host a catalog show – go ahead and contact me, too!!

Last, but certainly not least,  don’t forget to grab a badge and link up with your favorite real food recipe, today!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

How ’bout them Apples

Well hello there! I hope you’re all enjoying your weekend so far! 🙂

Did you do anything exciting today?

Me? I slept until 10!!

Ooops!!

I’m pretty sure I fell asleep on the couch last night around 10:30…woke up at 12:30 and brushed my teeth… actually went to bed…and ya know…slept for another nine and a half hours!! I guess I needed it! I did feel pretty great when I woke up.

Johnny and I took our time this morning before we did anything. We had some breakfast together and watched NFL Gameday Morning. It’s not exactly my faaaavorite past time, but I do enjoy spending time together in the morning  just hanging out with Johnny and the puppies on the couch. It was super rainy today, too. The perfect day for an extra long morning lounge!!

apple crispWe did get up eventually, and we went to the gym around 1ish. I was sooooooo pleased I was able to run a full two miles today without stopping to pee!!! I felt so great! I hope it wasn’t a fluke and that I can keep it up. It’s up to Baby, really, but I’ve got my fingers crossed!

apple and nutsWe made a quick pitstop at Wegmans to grab some groceries before we came home to lounge some more. I needed to snag a few items for  my Chicken Corn Chowder which I made for dinner tonight. It was perfect! So toasty warm and cozy! I also pretty much knew immediately when I woke up this morning (because I pretty much only think about food) that I wanted to have a dessert tonight! I’ve had a serious sweet tooth lately (who am I kidding? I always have a serious sweet tooth!) but I wanted something I didn’t need to feel too awful about eating (like alllllllll of the Christmas Cookies I had this year!) So I thought long and hard about what I wanted until…apple crisp with froyo

LIGHTBULB!! Apple Crisp!! It’s been quite a while since I’ve had a good apple crisp. I know that they can be quite heavy with lots of butter, brown sugar, and white flour. I lightened mine up by using white whole wheat flour (and hardly any at all), lots of oats, coconut oil, and honey. I also made them in individual portions which made it super easy to control myself. This recipe is so simple and guilt free…I may eat the leftovers for breakfast. Don’t judge me. 😀

Honey Walnut Apple Crisp

  • 3 granny smith apples (I leave the skin on mine), cored and chopped into bite sized pieces
  • 1 tablespoon + 1/3 cup white whole wheat flour
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon cinnamon + 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 cup of rolled oats
  • 1/2 cup chopped walnuts
  • 1/4 cup coconut oil (you may want to warm it in the microwave for 30 seconds to make sure it’s liquid)
  • 1/4 cup honey
  • Optional: Vanilla Frozen Yogurt/Ice Cream

close up of apple crisp with froyoPreheat the oven to 375 degrees fahrenheit.

Spray four ramekins (or one big dish…whatever you have will work) with nonstick cooking spray and set aside.

In a large bowl, combine the apples with 1 tablespoon white whole wheat flour, lemon juice, and 1 teaspoon of cinnamon. Stir well and set aside.

In a separate bowl, combine the remaining flour, spices, oats, and walnuts. Mix well to combine. Add the coconut oil and honey and mix well to incorporate.

Divide the apple mixture evenly among the four servings (or pour them all into a single baking dish). Top each portion with equal parts of the oat and walnut mixture.

Place the individual ramekins on a sheet tray and pop them in the oven for 45 minutes or until the apples have softened and the crisp is golden brown. Top with vanilla frozen yogurt or ice cream if you desire. (I desired two scoops…one for me and one for baby.)

Serve and enjoy! Or, ya know, if you’re me…take lots of pictures and try not to drool all over your camera before proceeding to devour your whole little crisp in about 3 minutes flat…and scrape the bottom of your little crispy container for all of the melty, delicious, froyo soup at the bottom. YUM!!!spoon of delicious

By the way… if I dooooo have this for breakfast tomorrow… I plan to top it with some honey greek yogurt. Froyo soup is for dessert only. Even I have SOME standards.

all gone

 

 

Smoothies & Scones

Hey folks! I hope you enjoyed your weekend! Did you do anything fun or exciting? I didn’t do much of anything this weekend, and I must admit it was pretty fantastic! With the holidays winding down Johnny and I got to enjoy our first weekend of nothingness in what feels like fooooooreverrrrrrr and I made sure to take advantage!!

How?

By cooking my face off!!!

And I’m pleased to say that the time not spent cooking/eating I was either working out… or… cleaning…or at Target with Melinda and Kyle…orrrrr watching Parks and Rec. Regardless, it was faabuloussssss!

Now I don’t know about you, but without an alarm set my body naturally wakes up after 8 hours of sleep. I’m typically always up before Johnny. Yesterday morning  was no exception. I was up at 8:00 am and I was fiiiiinally able to try out my brand spanking new Bella Rocket Sport Blender!

I love making smoothies for breakfast, but I have a problem you see. I HATE measuring ingredients. That’s why I’ve never been much of a baker. The exactness of everything frustrates me. When I make smoothies in a standard blender, I always tend to overdo it and throw in a little of this and a little of that and I ultimately wind up with enough for two smoothies! My husband doesn’t care for most of the smoothies I make so he doesn’t drink the extra, and I can try to freeze and it drink it later but I wind up forgetting about it. It’s really quite a conundrum. For Christmas, Johnny picked up this single serve blender for me and it’s absolutely perfect! The first smoothie I made in it is one of my standards, as I typically always have everything on hand for it. Here is the recipe!

smoothie

Berry Almond Smoothie

serves 1

  • 8 oz vanilla soy milk
  • 1 8 0z container of berry flavored greek yogurt (I used Wegmans Brand Triple Berry, but any berry will do!)
  • 1/2 cup frozen mixed berries
  • 1 tablespoon almond butter
  • 1/4 teaspoon almond extract
  • 1/2 baby spinach leaves, packed
  • 1 tablespoon ground flax seed

Place all of the ingredients in your blender and whiz until combined! (Note: If you’re using the same Bella Rocket Sort Blender, I suggest adding the ingredients in the exact order they appear here. That way, when you flip it upside down to blend it, the spinach is closest to the blades and will incorporate nicely. Putting the milk in before the yogurt will also prevent the yogurt from getting stuck at the top of the blender!)

I enjoyed my smoothie with a piece of whole wheat toast with a little smart balance and a sprinkle of cinnamon sugar! Noms!

cinnamon toast & smoothie

This morning I was up early again (7:45! Yikes! Getting ready for baby, haha!) and  it was suuuuper rainy and gloomy outside. I decided I wanted something warm and cozy for breakfast… and something a little different and fun! No oatmeal for this chick today!

I was all alone in the kitchen, even the puppies were still sleeping. I looked through my pantry and I decided I knew exactly what I wanted to make. Gingerbread Scones!

Now, ya know how I mentioned before that I wasn’t much of a baker? It’s really the truth. Muffins and quick breads are the only thing I’ve ever excelled at and that’s primarily because the recipes are pretty forgiving. Scones…dough that needs to be kneaded and cared for…I grit my teeth and searched for a recipe. I found one that sounded great at joyofbaking.com  and I’m pleased to say I followed it ALLLLLMOST exactly. The result was a perfectly light and flaky scone that tasted like Christmastime. I was thrilled with my results!  Here is the recipe, I’ve noted the few changes I made!

gingerbread scones

Gingerbread Scones

adapted from Joy of Baking.com

  • 1 3/4 cups all purpose flour (I used King Arthur White Whole Wheat Flour)
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup light brown sugar (I used dark brown sugar)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter, cut into pieces
  • Zest of 1 lemon  (I used the zest of an orange instead! I prefer using orange in my gingerbread recipes!)
  • 1/3 cup dried cranberries
  • 1/2 cup chopped pecans (this was not a part of the original recipe at all, I just love pecans!)
  • 1/2 cup buttermilk (I used skim milk – it worked fine!)
  • 2 1/2 tablespoons unsulphured molasses
  • 1 teaspoon pure anilla extract
  • 1 large egg
  • 1 tablespoon milk

Preheat oven to 400 degrees and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the lemon zest and dried cranberries, if using.  In a separate bowl mix together the milk, molasses and vanilla and then add the milk mixture to the flour mixture.  Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.

**I made my own glaze for this recipe, rather than the one provided with the original recipe. (I needed to express my creativity somehow!) All I did was microwave 2 oz of fat free cream cheese with 1 tablespoon of pure maple syrup. I mixed it all up and spread it on top! These scones were perfect!!!**

gingerbread scone

Yes, you’ll note that is a mug of milk with my scone. I thought I wanted tea…so I got out a mug. Then I decided that my new big fuzzy blue robe I was lounging in (thanks, Ma!) was actually doing a fine job of keeping me nice and toasty so I decided I didn’t want tea and that I wanted a nice cold glass of milk instead. Buuuuuut and I didn’t want to get out a glass…so I drank my milk from a mug like the classy gal I am!! It was all delicious. 🙂

Fufu and Light Soup: A Taste of Ghana

So here’s a fun fact…

Tomorrow is my one year BLOGIVERSARY!

(you should send me presents to celebrate… you know you want to…)

Anywho, I may have mentioned this in previous posts, but I started this blog for my Online Journalism class. My assignment was to pick something I was passionate about and blog about it. Obviously the first thing that came to mind was my one and only obsession: FOOD! Who knew that I’d still be sharing my obsession with you a whole year later!!!

My original blog title was Twenty-Something and Starving: An American Girl’s Quest for World Cuisine. Throughout the semester I dabbled in all sorts of different cuisines. I made French food for the first time, I was heavy-handed with the chilis in my first Indian curry, and I probably made the least photogenic sheapards pie of all time. Heh. Seriously, not a pretty sight.

For my final project, I was required to make a video about something that I was unfamiliar with. Outside my comforot zone, if you will, just like this second challenge. With the help of my friend Manfred, native to Ghana, I decided to make African food for the first time ever!!! What I made that time around was Jollof Rice, a slightly sweet, salty and very spicy rice dish that is traditional to west African and Ghanaian culture. So for this project food blog challenge, I decided to give Manfred a call so I could take a chance with another, more challenging Ghanian dish.

Fufu.

Fufu to Ghanaians is like croissants to the French or biscuits to Americans. It accompanies just about everything they eat, particularly soups and stews. I made light soup for this fufu, but I’ll get to that in a few!

Fufu is typically made from a combination of boiled cassava, plantains or yams and then pounded into a giant mass using a mortar and pestle until it reaches a doughy consistency. When it’s finished, it looks something like this…
Now, I do not have access to a mortar and pestle but I was told not to fret. Typically in America, when fufu is desired it can be made using easily accessible ingredients in a short manner of time.

Here is what you need and how to make it.
(Recipe Courtesy of Ghanaweb.com)

  • 2 1/2 cups Bisquick
  • 2 1/2 cups instant potato flakes
  • 6 cups water

Bring 6 cups of water to a rapid boil in a large, heavy pot. combine the two ingredients and add to the water.

Stir constantly for 10-15 minutes — a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement. (They’re not lying when they say you may need two people! I had to call for help in the kitchen for someone to hold the pot while I stirred!!) The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you’ll get a lumpy mess.

When the fufu is ready (or you’ve stirred to the limits of your endurance!), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball. Serve on a large platter alongside a soup or stew.

Here is my fufu.

It was a weeeeeeeeeeeeeee bit lumpy, but it’s all good. It usually takes a lot of practice to get it just right! I was pleased with my results for being a first time fufu maker, and it went along great with the light soup that I made!

Manfred was kind enough to share with me his simple recipe and directions for the light soup he enjoys at home!

Light Soup

  • 2 tomatoes
  • 1 red onion
  • 1 habanero pepper
    ( my grocery store didn’t have any, so I used two serranos instead!)
  • 1/2 inch of fresh ginger
  • 2-3 garlic cloves
  • 3 cups of water
  • 1 potato, diced
  • 2 large tilapia filets, cubed
  • salt and pepper to taste

Roughly chop the tomatoes, onion, garlic, ginger, and peppers and place them all in a blender. Pulse until liquified.

Pour the contents of the blender into a large pot. Add the water salt and pepper and bring to a rapid boil.

When a boil is reached and a slight foam begins to form on top, add the potatoes and reduce the heat to a simmer. Let cook ten minutes.

After ten minutes, add the cubed tilapia. Let cook for about ten minutes more or until the fish is opaque and cooked through.

Serve with fufu!!

There is a traditional way to eat fufu, too, of course.

With your hands.

Reach on into that soup.
Pull off a piece of fufu.
Scoop up whatever tastiness you can from the bowl… and swallow it.
Chewing fufu is for fufu noobs.
That’s right. Noobs.

*Disclaimer: You may notice a spoon in my bowl. I only made a small amount of fufu so as to not have to clean up a gigantic mess if it didn’t turn out right. The fufu WAS eaten the proper way with my hands. The remaning soup was consumed using the spoon. Thus, NOT a fufu noob. That is all.*

Whole Wheat Gingerbread Walnut Muffins with Cinnamon Orange Glaze

I was absolutely super-duper completely 110% beside myself when I opened up my brand new kitchen aid stand mixer on Christmas. (Love you Mom & Scott 🙂 )

See look! Me - really freakin' excited!

As soon as I got back to my apartment I had to make something. There was no other option. It was completely necessary to christen it, and to do so with something scrumptious while simultaneously attempting to stick to my New Year’s Resolution.

What to do, what to do?

The pantry pickings were slim. Johnny and I picked up a few things from the grocery store, but nothing too extravagant. I saw some molasses leftover from the tasty ginger snaps I made during my christmas cookie extravaganza and that’s when it clicked, gingerbread muffins! Om nom nom!! (Actually, my first though was gingerbread CAKE, but then I shook my head at myself and decided muffins would be a wiser decision…)

Whole Wheat Gingerbread Walnut Muffins
with Cinnamon Orange Glaze

For the Muffins:

  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 cup unsulphered molasses
  • 1 tablespoon orange zest
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon baking soda, mixed into one cup of boil water
  • 1/2 cup chopped walnuts

For the Icing:

  • 1 cup confectioners sugar
  • The juice and zest of 1 orange
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • pinch of nutmeg

Begin by mixing together the oil, sugar, and molasses.
Add the eggs, one at a time, and mix until combined. Add the flour and the oats, followed by all of the spices, vanilla, and orange zest.Slowly mix in the water and baking soda mixture.Gently fold in the walnuts.
Transfer the batter into a greased or lined muffin tin. Bake in a preheated oven at 350° until fragrant or
when a toothpick inserted into the center comes out clean, about 20 minutes.
Remove muffins from tin and let cool for about 10 minutes before glazing.
For glaze, whisk all ingredients together until well combined.
If it’s too thin, add more sugar. If it’s too thick, add some more juice or water.
Drizzle over muffins before digging in! 🙂