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Posted on Jun 29, 2013 in Food, Recipes | 4 comments

Ooey Gooey Chocolate Rice Pudding

I’m gonna keep this short and sweet, people, because the more time I spend here writing this post, the more time I spending with my fingers typing instead of shoveling spoonful after spoonful of ooey, gooey, creamy, dreamy chocolate rice pudding into my mouth. Yeah, it’s pretty good.

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This steaming bowl of deliciousness is so, so easy to make, with only four real ingredients, plus a few seasonings and whatnot. Plus, it’s dairy-free! (And maybe gluten-free? I’m not actually sure about that. But definitely gluten-lessened!) With no added sugar other than what’s in Almond Breeze’s Chocolate almond milk (and perhaps a drizzle of chocolate syrup at the end… if you’re a glutton like me, hehe), it’s still very rich, hearty, and makes you feel all warm in the tummy.

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Rice pudding in general is actually quite versatile. It’s a dessert that can also be a breakfast food (just think oatmeal, minus the oats), so whatever you’re in the mood for, you’re pretty much covered. I added dried plums (mmm, fiber!) and blueberries to this dish to make it a little more appropriate to eat before 11 AM, but if you’re looking for something even less desserty, you can always just sub in non-chocolate almond milk, too!

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Chocolate Rice Pudding
Makes 2 heaping servings

Ingredients:

3 cups Almond Breeze chocolate almond milk
3/4 cup rice of choice (I used jasmine)
1/4 cup dried plums (or dried fruit of your choice)
2/3 cup fresh blueberries
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of salt
Drizzle of chocolate syrup (optional)

Instructions:

1. In a medium saucepan, heat rice and almond milk until it reaches a soft boil.
2. Add seasonings and dried plums, reduce heat to medium and simmer for 10 – 15 minutes, stirring occasionally.
3. As the milk gets absorbed and the rice thickens, being stirring more frequently. When the desired consistency is reached, remove from heat. Stir in blueberries and serve.
4. Drizzle on a squeeze of chocolate syrup, if desired, and enjoy!

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Nutritional info: Per giant heaping serving (1/2): 345 caloris, 4.6 g fat, 4 g protein. Per normal person’s serving (1/3): 230 calories, 3.1 g fat, 2.6 g protein.

almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.

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Posted on May 30, 2013 in Food, Recipes | 4 comments

Chocolate Crepes

Mon dieu, mes amis! I am so humbled and flattered by all your support and camaraderie in response to my big job announcement post! You guys really know how to make a girl feel loved, you know that? Well, I’m tossing the love right back your way with an extra special (and extra delicious) new recipe!

You may have seen, from my previous post on crepes, that I have some serious love for these hoity-toity cousins to the good ol’ pancake. I’ve always loved how incredibly easy they are to make something so seemingly impressive. I mean, flour, eggs, milk, sugar… and a little water to thin out the batter. It really doesn’t get much easier than that!

So when Almond Breeze challenged me to come up with another delectable brunch recipe, I knew exactly what direction I would be headed in. Only these fluffy little dreams have one serious new twist to them: CHOCOLATE!

Yes, these sweet-but-not-too-sweet chocolatey crepes will have you singing aloud (probably in French). Eat them plain (they’re delicious on their own!) or stuff ’em full of whatever your heart desires! I went with a raspberry cream filling this time around, but you could honestly do anything! Jam, fruit, more chocolate (you know you wanna)… the possibilities are endless!

Chocolate Crepes

Ingredients:

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp sugar (or equivalent of sweetener of your choice)
1/2 cup Chocolate Blue Diamond Almond Breeze Almondmilk
1/2 cup water
2 eggs (or vegan substitute)
Pinch of salt

Instructions:

1. In a bowl, mix together dry ingredients (flour, cocoa powder, sugar, salt) with a whisk or fork, making sure to break up any clumps in the cocoa powder.

2. In a separate bowl, whisk the eggs until yolks and whites are fully combined and are fluffy. Mix in almond milk.

3. Add wet ingredients to dry, and mix together until thoroughly combined. Add water, using additional if you need to thin out the batter even more. You are aiming for a rather thin, drippy consistency.

4. Heat a pan over medium-high heat and grease with butter or nonstick spray. In 1/2 cup increments, drop batter into hot pan and swirl around until the entire bottom area is coated. Cook ~45 seconds, flip, and cook an additional 20 – 30 seconds.

5. Roll your crepes with whatever filling you choose! This time, I whipped up a very quick filling with cream cheese, raspberries, and a dash more of almond milk to thin it out.

6. Bon appetit!

This recipe makes 5 – 6 large crepes (only 5 if you mess the first one up, like I did, haha). And each crepe has only 115 calories and 2.5 grams of fat. Enjoy!

almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.

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Posted on Feb 26, 2013 in Food, Recipes | 7 comments

Smoked Salmon Egg Cups (with Almond Breeze!)

Happy Tuesday, all! I’m here with a brand spankin’ new recipe for you — one of the extra delicious variety.

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Well, it’s extra delicious if you happen to love eggs, smoked salmon, and dill. If you don’t like any of those things, then you need to change this might not be up your alley, hahaha. I present to you: smoked salmon egg cups!

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Now, as you guys know, I am a notorious breakfast skipper. Or, at least, I was in my past (grossly unhealthy and overweight) life. It always made sense to me to skip it, as the chronic starvation diet yo-yoer that I was told me that skipping a meal = skipping calories which must = weight loss. FALSE. Skipping breakfast just meant my metabolism was sleeping until I crammed a cheesesteak into my mouth at lunch. Skipping breakfast just meant that I was more likely to make bad choices later in the day. So now I say, boo to skipping breakfast.

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Which is where these beauties come in. See, while I really do try my best not to skip breakfasts anymore, I am unfortunately a creature of (bad) habit. Also, I really, really love to sleep. So if my breakfast doesn’t come in grab-and-go form, it usually doesn’t get eaten. Unfortunately, most grab-and-go breakfasts are sugar-laden bakery-style treats (mmmm, heavenly) and since I’m trying to actively cut down on both my simple carbs AND my sugar consumption, those aren’t a very viable option for me anymore. So I put together a recipe for a breakfast that’s portable (and adorable) using just four simple ingredients: eggs, smoked salmon, fresh dill, and unsweetened Blue Diamond Almond Breeze almond milk.

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They turned out great! They’re dairy-free, if you’re like me and tend to experience a bit of… discomfort… when you have milk. You can also use these same ingredients to make an omelette (I do 2 eggs with ~2 tbsp of almond milk for my omelettes) if you’re better at, um, mornings than I am. But you know how much better things are when they come in miniaturized muffin-form anyway, so this really works out for everyone. These would also be fantastic to serve for brunch! Already individually portioned, they’d be right at home next to a pile of silver dollar pancakes and some bacon strips. Nom.

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This recipe makes 12 egg cups, so that’s enough to have two each morning for 6 days! Or three for 4 days. Your choice. They keep in the fridge for up to a week, and while I think they taste just fine cold or at room temp, you can zap them in the microwave for a bit if you like. (Just not too long. Seriously. Not only will they overcook if you reheat them for too long, they will also burn your prints right off for your fingertips. #tested)

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Smoked Salmon Egg Cups

Ingredients:

6 large eggs
1/4 cup fresh dill, chopped
1/2 cup unsweetened Blue Diamond Almond Breeze almond milk (Original flavor)
3 oz. smoked salmon, diced
Salt & pepper to taste

Directions:

1. Heat oven to 350*.
2. In a bowl, whisk eggs, chopped dill, almond milk, and salt & pepper together until thoroughly combined.
3. Spray muffin tin with nonstick baking spray and distribute smoked salmon evenly throughout the cups.
4. Pour egg mixture over the smoked salmon, filling the cups about 2/3 of the way.
5. Bake for 10 – 12 minutes, or until eggs are no longer jiggly. They may expand in the oven, but will deflate once they have been removed from the heat. If you have any issues getting the top to solidify, pop them under the broiler for an additional minute.
6. Enjoy!

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As I’ve said, these are just wonderful. I’ve been having two egg cups with half a high-protein bagel with sunbutter or PB, and sometimes a banana or some grapes. SO delicious, SO filling, and SO good for you! They did come out quite dill-y, which I love, but if you’re not as into that as I am, just scale back the dill a bit. Or you can leave it out all together if you like. I bet they’d taste epic with basil instead, too. Mmm, maybe I’ll try that for next time.

Happy breakfasting!

almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.

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