A recipe from our friend Carol Murray, and adapted from Whole Living magazine, October 2012.
INGREDIENTS (Serves 2) 1/2 lb beets, peeled and diced 2 medium Yukon Gold potatoes, scrubbed and diced Coarse salt and freshly ground black pepper 1/4 cup parsley, fresh, chopped and extra for garnish 1.5 tablespoon extra-virgin olive oil 1/2 small yellow onion, chopped 2 large eggs, organic 1/2 tsp garlic powder salt and pepper to taste
In a medium skillet, add beets and potatoes to boiling water. After 5 minutes, drain vegetables into a strainer. Heat oil in the same skillet over medium heat. Add onions and saute until translucent, about 1-2 minutes. Add beets and potatoes and stir occasionally for about 4 minutes. Add parsley, garlic powder and season to taste with salt and pepper. Push the hash aside, forming two spaces to cook the eggs. Add eggs and season with salt and pepper. Reduce heat to low and allow eggs to cook until egg whites are firm and yolks are tender but runny. Garnish with parsley and serve immediately.
There is nothing like saying “Thank you” with a batch of homemade biscotti. I remember when I was younger and a new neighbor would move onto our block. My mom would always bake banana bread or something yummy. We would carry it over to the new neighbor and welcome them. Well, recently I was the fortunate recipient of theses delicious cookies featured today and it made me nostalgic for the old times before we only texted “Thxs” or emailed a note. A special thank you to Carla Murray for my family’s bellies and hearts.
2-1/3 cup flour
1 tsp. baking powder
¼ tsp. salt
1-1/2 c raw almonds
1/4lb of butter @ room temperature
1-1/4 cup of sugar
½ tsp. vanilla extract
¼ tsp. almond extract
Parchment paper/additional flour
Preheat oven to 375 degrees.
Combine flour, baking powder, salt, and almonds; set aside.
In large bowl, combine butter and sugar; Beat unitl light and pale, about 5 min. Add eggs one at a time, mix well and scrape down bowl after each addition. Beat in vanilla and almond extracts. On low speed, add flour mixture gradually until a smooth dough forms. Turn dough out onto lightly floured work surface and divide dough into 4 equal parts (I use a pastry scraper). Roll each part into a 12” long by 1-1/2” diamater dough log.
Line 12” x 18” long pan with parchment paper or grease with butter (I also sometimes use silicone mats). The dough will spread as it bakes so place the dough logs on the baking sheet at about 3” apart. Lightly flatten the top of each piece with the palm of your hand until it is about ½” thick. Bake untl golden brown, about 18 minutes. Remove from the oven and let cool on the baking sheets until they can be handled (about 10 minutes). Leave oven set at 375 degrees.
Transfer logs to a cutting surface and with a sharp knife, cut ½” wide pieces on a diagonal. Arrange cut side down on the baking sheet and return the pans to the oven. Bake until nicely toasted and edges are golden brown, about 8-10 minutes. Let the cookies cool completely on baking sheet, Store in covered container up to 2 weeks.
Preheat the oven to 350 degrees. Microwave the spinach on high for 1 minute. Line a muffin tray with baking cups and spray the cups with cooking spray. In a large bowl, whisk the eggs and add the cheese, spinach, bell peppers, onions and ground pepper. Combine the mixture and divide evenly among the cups (about 1/3 cupful. Bake for 20-25 minutes or until center comes out clean. Serve with a whole wheat English muffin or whole wheat toast and a source of vitamin C, like fresh oranges or orange juice!
1 cup quinoa (1 cup uncooked quinoa yields about 3 cups cooked!)
2 cups water
2 teaspoon cinnamon
1 small apple, with skin on for fiber and diced
1/4 cup walnuts, finely chopped
1/3 cup golden raisins (feel free to substitue with black raisins or dried cranberries)
1/4 teaspoon salt
Place quinoa in a fine-mesh strainer and rinse it with cold running water…this will help remove any bitter flavors. In a medium pot, bring water and quinoa to a boil and add salt. Reduce to lowest heat setting, cover and cook for about 20 minutes. Remove cover from heat and allow to stand for 5 minutes. Stir in the apples, cinnamon, raisins, and walnuts. Serve warm.
Easy cooking and clean up, spinanch and eggs are a great source of iron. If you pair it with orange slices or berries, the vitamin C will help absorb the iron!
1 whole grain English muffin
1 organic egg, and an additional egg white
¼ cup frozen chopped spinach
Canola oil spray
Toast English muffin. Add the eggs and spinach into a small microwave-safe ramekin (a bowl is fine too), whisk gently. Cook in a microwave on 50% power for about 2 minutes, or until cooked. Serve egg+egg white combo, on English muffin. Add avocado slices or tomato slices for extra nutrition or to make more filling.
Reminder: Be careful, microwaves have diff. watts so cooking times will vary. Start of at 1 minute and continue to add 30 seconds if needed.
With fresh fruits like bananas and strawberries, the dynamic duo—PB&J—just got better! This recipe is so easy to make, is delicious served cold or warm, and makes a perfect dish for breakfast, as a snack or dessert. All you need are tortillas, fresh fruit, peanut butter and maybe some help from the kids!
INGREDIENTS (Makes 2 Servings)
2 Whole-wheat Tortillas
2 tbsp Organic Peanut Butter
1 Banana, thinly sliced
1/2 cup Driscoll’s Strawberries, thinly sliced (Feel free to sub in blueberries too for a healthy dose of antioxidants!)
1/4 cup of Organic chocolate chips (optional)
Canola Oil Spray
Spread 1 tbsp of peanut butter on one side of each tortilla.
In a large non-stick pan, lightly spray oil. Heat one tortilla on medium-low heat. Layer sliced bananas and strawberries and place tortilla on top. (If you decide to add chocolate chips, this would be the time!) Cook for a 1-2 minutes on each side, or until peanut butter has melted. Remove from heat and cut into wedges. Serve with a cup of low-fat milk, if desired.
As busy parents, you can even make these ahead of time, refrigerate or freeze and heat them up as a quick and healthy dish!
Adapted from Chobani’s Perfect Pancake recipe, this Mom’s swapped in some whole-wheat flour and a touch of flax seeds for a healthful kick!
INGREDIENTS(Makes 4 servings)
1/2 cup Chobani Simply 100 Vanilla Greek Yogurt
1/2 c all-purpose flour
3/4 c whole-wheat flour
2 tsp baking powder
4 tbsp flax seeds
¼ tsp baking soda
½ tsp salt
1 large egg, lightly beaten
¾ c skim milk
Nonstick pan spray Driscolls berries and organic honey, for serving
1. In a large bowl combine all-purpose flour, whole-wheat flour, flax seeds, baking powder, baking soda and salt. In a smaller bowl, gently whisk egg, Greek yogurt and milk.
2. Add wet ingredient mixture to flour mixture and gently mix.
3. In a nonstick skillet, spray a light coat of cooking spray over medium heat. Pour about ¼ cup batter onto pan for each pancake, leaving space between pancakes. Cook for bout 2 minutes, until bubbles appear on surface. Flip once to brown other side. Transfer to a large plate and repeat with remaining batter.
While you’re at it, be sure to check out our Chobani giveaway! Mom Dishes It Out will be giving away one customized case of Chobani Greek Yogurt, with winner’s choice of favorite flavors. ENTER FOR GIVEAWAY HERE!