Tuesday, May 29, 2012
It's not exactly a recipe, but these pizza rolls are a fun alternative to regular pizza. To make them, preheat the oven to 430 degrees. Roll about 1 pound of dough into a big rectangle, about 1/4 inch thick and 1.5 times longer than it is wide. Leaving a 1.5 inch border on the long sides, cover dough with sauce and toppings. Next, roll it (starting with one of the long sides) into as tight a roll as you can manage. Press the edge firmly to close. Slice into 1-1.5 inch thick slices and place slices in an oiled cake pan. Bake about 25 minutes or until dough is cooked through.
Monday, May 14, 2012
The extra protein in these waffles makes them a great post-workout meal. I like to make a double batch so I can stockpile them in the freezer and pop one in the toaster when I get home from a run. That said, you don't have to exercise in order to enjoy them; they're pretty great on lazy mornings, too. For extra deliciousness, drizzle with homemade chocolate syrup. Note: I used plain (unflavored, unsweetened) brown rice protein powder for these, but you could experiment with other forms or flavors of protein powder.
1 c unbleached white flour
1 c whole wheat pastry flour
1/4 c + 2 T brown rice protein powder
2 t arrowroot or egg replacer powder
1 1/2 t baking powder
3/4 t salt
1/2 c peanut butter
2 1/2 c almond milk
1/4 c oil
2 T brown sugar
1 1/2 t vanilla extract
3/4 c chocolate chips
- In a mixing bowl, whisk together flour, protein powder, arrowroot, baking powder, and salt.
- In a blender, blend peanut butter, almond milk, oil, sugar, and vanilla until smooth.
- Whisk wet ingredients into dry until combined, then stir in chocolate chips.
- Cook on a hot waffle iron. I've never had problems with this batter sticking, so I don't oil the waffle iron; however, the batter is on the thick side, so you may need to spread it a little before closing the iron.
Tuesday, May 8, 2012
I've had a few cans of pumpkin puree sitting in my pantry since last year's Thanksgiving sales, and decided I should probably use them for something. Not being a fan of pumpkin pie, I decided to go with a bread. This worked well as both a dessert and a breakfast. It's only mildly sweet, so if you want something more sugary try topping it with powdered sugar icing.
3 c flour (I used half white and half whole wheat pastry flour)
1 1/4 c sugar
2 t cinnamon
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1 3/4 c almond milk
1 1/2 c pumpkin puree
3/4 c oil
1 1/2 c raisins
1 c oats
1 c chopped walnuts
2 t vanilla
- Preheat oven to 400 degrees.
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Beat in remaining ingredients. (You can do this by hand or with an electric mixer. The batter is fairly thick, so electric will be easier.)
- Lightly oil a 9x13 pan. Spread batter in pan. Bake for 35-40 minutes or until cooked through.
Tuesday, May 1, 2012
This salad can be served warm or cold, on its own or over a lettuce-based salad. I used a combination of purple, red, and yellow potatoes because that's what I have in my garden, but any color will work.
about 5 c small new potatoes
1 package tempeh
3 T fruity balsamic vinegar (I used tangerine/fig balsamic)
2 T olive oil
1 T + 2 t mustard
1 T agave
leaves from a 2-3 inch sprig of rosemary, minced
1/8 t salt
a pinch black pepper
- Fill a large saucepan or small stockpot with enough water to cover potatoes and tempeh. Bring to a boil, add potatoes & tempeh, and simmer until potatoes are tender, about 10 minutes. Drain.
- Meanwhile, to make dressing, combine all remaining ingredients in a mason jar. Put the lid on the jar and shake vigorously until well-combined.
- Combine potatoes and tempeh with dressing. For the best flavor, refrigerate for a few hours or overnight.