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Posted on Mar 3, 2014 in Food, Recipes | 228 comments

Great Eggspectations (Giveaway!)

As you guys already know from last week’s egg-cellent post (ha!), I’ve got a small obsession with, well, eggs right now. But I’ve started to realize that it really extends to more than just eggs. It’s a current obsession with breakfast food in general. And just like the period I went through when I watched Pride & Prejudice (the Keira Knightly version) four times in a single weekend once in college (including one time when the credits finished rolling, the start menu came back up, and I just picked up the remote and pressed “Play” again), I’ve been bitten by the obsession bug baaaad. Like, breakfast for dinner every other night for the past couple of weeks-bad.

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It really is a bit of a weird food streak right now, actually, because aside from always wanting bacon (who doesn’t?) and the occasional pancake craving, I’ve never really been THAT into breakfast food. Sure, the novelty of brinner was fun every once in a while, but it’s never been like this. Maybe it’s just all of the years spent not eating breakfast finally catching up with me?

Either way, when an opportunity came along from AllWhites® egg whites egging me on (double ha!) to dive even deeper into my crazy cat lady obsession exploration of these foods, I couldn’t exactly say no!

Here’s a run-down of facts about AllWhites from the good people who make it:

AllWhites is a great source of lean protein, with five grams of lean protein and just 25 calories per serving. AllWhites is a fat-free, cholesterol-free and low-calorie alternative to shell eggs.

And for those of you who participate in the program, AllWhites is endorsed by Weight Watchers® and has 0 PointsPlus value per serving.

For recipe purposes, here are the recommended conversion amounts when substituting AllWhites for shell eggs:

- 3 tbsp of AllWhites = Approx. 1 large egg
- 1/3 cup of AllWhites = Approx. 2 large eggs
- 3/4 cup of AllWhites = Approx. 4 large eggs

Now, as someone who most definitely appreciates a good runny yolk but recognizes that — especially when it comes to cooking — using multiple whole eggs can add up quickly on the caloric scale, I fully appreciate the convenience and calorie-cutting power of egg whites. Plus, as the self-proclaimed master of weirdo breakfast combinations (What? Pasta, guacamole, and leftover steak are a totally legit breakfast combo, right?) it helps to know that at least one of the ingredients that I might be using is actually breakfast appropriate. Plus, hello? I get that egg yolks have their own nutritional value, but at 70 calories per egg vs. 25 calories per serving of egg whites, who says you can’t have your low-fat cake and eat it too?

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Introducing the latest in what has now become a rather lengthy lineup of Gretchen’s Breakfast Food Creations: the smoked salmon crepe-uritto!

This delicious culinary confection combines so very many of my favorite things: crepes, smoked salmon, cream cheese, eating with my hands… it’s like a bagel and lox that you don’t have to feel guilty about! Or a breakfast burrito, only fancy. Delicious, filling, nutritious, and only 150 calories per crepe — WHAT! You could eat both servings and have a totally satisfying, full breakfast… or dinner… for only 300 calories. You are oh so very welcome.

Smoked Salmon Crepe-uritto
Makes 2 crepes

Ingredients:
For the crepe:

1/4 cup all-purpose flour
1 tbsp sugar (optional)
1 pinch salt
3 tbsp AllWhites® egg whites or 1 whole egg
2 tbsp almond milk, milk, soy milk, whatevs.
Very small pat butter or nonstick spray

For the filling:
3 oz smoked salmon
2 tbsp whipped cream cheese
1 tsp green onion, finely chopped

Instructions:

1. Combine flour, salt, and sugar (if using) in a bowl. Add egg whites and milk, and mix with a small whisk or fork.

2. Heat pan (preferably nonstick) to medium heat. Spray liberally with nonstick spray or melt butter in pan, then add half of the crepe batter. Swirl the batter quickly and evenly around the pan, then allow to cook for ~30 seconds (you have to work pretty fast!). Flip to the other side, cook for another 20 – 30 seconds, then remove from heat. Repeat for the second crepe.

3. Spread one tablespoon of cream cheese on each open crepe and add half of the smoked salmon and green onion. Roll up and enjoy!

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Nutritional info per crepe: 151 calories, 4.7 grams fat (healthy fat!), 13 grams carbs, 12.5 grams protein.

It’s the perfect grab-n-go breakfast if you still have to worry about that sort of thing (mwahaha), and it’s much better for you than an egg mcmuffin (and fancier, too!). I know crepes are kind of scary to think about making, but I promise, they are the easiest and quickest thing in the world! You could even add in some spinach or other greens into the wrap if you wanted to up the nutritional ante even further! Make it now, thank me later!

So not only do you now have this delicious new recipe in your arsenal, but you’re about to get your chance to win some monaaaay! AllWhites and BlogHer are generously offering you guys the opportunity to win a $100 Visa gift card (!!) as part of this campaign!

To enter, just comment on this blog answering the following question: How do you fuel the way to a healthier you?

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 3/3/2014-3/31/2014.
Be sure to visit the AllWhites® egg whites brand page on BlogHer.com where you can read other bloggers’ posts!

This post was sponsored by AllWhites® egg whites and I received compensation for my content. But all words, photos, and opinions are my own!)

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Posted on Jan 14, 2014 in Food | 9 comments

Creamy Garlic Avocado Sauce

There is literally no food on this green Earth that I find more naturally beautiful than an avocado. When you cut into a perfectly ripe avocado, and twist the two halves apart to reveal that ombre green center… it’s just a damn beautiful fruit, okay? And luckily, it’s also one of the most amazing sources of healthy fat, um, ever. I’ve long been a vocal opponent of the idea that fat makes you fat — it doesn’t! Fat is satiating and a necessary component of healthy meals. In fact, the personal trainer that I trained with told me that a good ratio of nutrients for weight loss is 40/30/30 — that’s 40% carbs, 30% protein, and 30% fat! The same amount of fat as protein. BOOM.

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So when I came down to brainstorming for my final Almond Breeze recipe — what will hopefully be the piece de resistance — it was really quite fortuitous that I also happened to have a bulk bag of avocados from Costco ripening away (BEST VALUE EVER. It was like $5.99 for 7 avocados or some nonsense). Because it gave me a chance to revamp a recipe that I believe I originally posted back in the earliest blossoming days of this blog… but I can’t be sure, because it was so long ago that I can’t actually find the post I’m thinking about. (Whoops.)

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Aaaanywho, yes, this is the better, delicious-er, avocado-ier version of my original recipe. I actually intended to serve it over a bed of roasted spaghetti squash, but I got too impatient waiting for the squash to finish cooking, so I ended up eating it with some leftover pasta that I had in the fridge. Yep, the sauce gets done THAT fast and it’s THAT good. And would you believe that it’s UNDER 100 CALORIES per serving?! Believe me, you are not going to want to miss out on this one.

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Creamy Garlic Avocado Sauce
Makes 6 servings of sauce

Ingredients:

2 ripe avocados
1 clove raw garlic
1 loose cup spinach
1/4 cup unsweetened Almond Breeze almond milk
Salt & pepper to taste

Instructions:

1. In a food processor or high-powered blender, combine avocados, garlic, and spinach.
2. Pulse until finely chopped.
3. Add almond milk in batches and blend until desired consistency is reached. For a runnier texture, you may need slightly more almond milk.
4. Add salt and pepper to taste, and voila! Toss with pasta, top chicken or fish, or serve as a dip with crackers!

Nutritional information: 99.4 calories, 9 g fat (but it’s good fat!), 5.4 g carbs, 1.3 g protein.

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I’m not going to bother calling it a pasta sauce, because I think that it honestly has tons of possibilities. Toss with noodles, use as sauce for a rice bowl, or top chicken or fish with this creamy green deliciousness. Keep the texture a little thicker and serve it as a dip! (I’d probably add a little lemon or lime juice to maintain it’s freshness if I did that, but I didn’t have any on hand this time around and it really is delicious as is.)

My tip for preserving leftovers is the same as for making guacamole: cover the sauce with a layer of plastic wrap — as in, have the plastic wrap actually TOUCH the food in its container, and then put on the lid. Keeping the air off of the sauce will help keep the top from browning (since, even though it’s still totally fine to eat, browned food never looks appetizing). And bon appetite!

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

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Posted on Oct 30, 2013 in Recipes | 11 comments

Pumpkin Pie Smoothie

Oh, Autumn. How I love thee so. With you comes crisp weather, apple-based desserts, and, perhaps my favorite thing of all, pumpkin EVERYTHING.

Seriously, you can’t walk three steps through the mall come Fall without bumping into something pumpkin-related. Pumpkin scones, pumpkin spice lattes, pumpkin scented candles, pumpkin perfume (don’t laugh, I’ve seen it!). Of course, it’s not really like I’m complaining. I looooove pumpkin! Especially when it comes in the pie variety (something I’m very much looking forward to, come Thanksgiving).

Unfortunately, my impatient nature doesn’t really bode well for the whole “wait until Turkey Day” thing when it comes to pumpkin pie. But, then again, it’s not like I can just eat a slice of pumpkin pie every day. Or, well, I mean, I could, but I really shouldn’t. Enter: the Pumpkin Pie Smoothie.

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Now, I know what you’re thinking. There are TONS of pumpkin pie smoothie recipes out there! I’m sure that September and October bring nothing BUT pumpkin smoothie recipes to the healthy living blogosphere. But. Let me tell you something. All those other smoothies? They usually have a whoooooole lotta stuff in them. Stuff like frozen bananas and almond butter and QUINOA FLOUR. Things that, my friends, you simply would never find in a pumpkin pie.

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My solution? A true, simple, minimal-ingredient recipe that will give your tastebuds a treat without A) packing on the pie-induced pounds, and B) actually tastes like pumpkin pie. And hey, bonus! It’s vegan! #winning

Pumpkin Pie Smoothie
(Makes 1 very large serving or 2 smaller ones — it’s quite filling so I definitely recommend sharing with a friend!)

Ingredients:

1 cup pureed pumpkin (not pumpkin pie mix — I use Libby’s)
1 1/4 cup unsweetened vanilla Almond Breeze almond milk (or milk of choice)
1/2 cup ice cubes
1 tbsp pumpkin pie spice
2 tbsp sugar or sweetener of choice

Instructions:

As with all smoothies, the instructions are:

1. Put ingredients into a blender.
2. Blend.
3. Enjoy!

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

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Posted on Aug 27, 2013 in Food, Recipes | 3 comments

Creamy Gazpacho

Summers in our nation’s capital come in pretty much one flavor: humid. And though, granted, this summer has been slightly less sticky than most, I’m still just one big ball o’ sweat most of the time when I’m outside. So when it comes to foods that I’m craving in August, I’m almost always going to prefer something chilled over something hot. Duh.

Of course, one can’t live off of popsicles forever (I’ve tried, believe me), so upon occasion you might find me in the kitchen trying to whip up a nice no-heat meal. Don’t worry, I’m not going raw. I’m just hot — all the time. Which brings us to the following recipe — one that’ll make you forget you ever even liked hot soup to begin with.

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Whether eaten (er, drank?) straight from the blender or allowed to chill for a few in the fridge, I just know that this creamy (yet dairy-free!), zesty gazpacho will hit the spot. It’s light, it’s bright, and depending on how spicy you want to make it, you can take your tastebuds for a real ride, hehe. Reserve a bit of the tomato, cucumbers, and onions to chop and serve in the bowl for a bit of texture, or blend it all to your heart’s desire. There’s really no wrong way to make this, since all it takes is a handful of fresh, natural ingredients and a blender!

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Creamy Gazpacho
Makes 2 servings

Ingredients:

1 cup crushed tomato juice (about 3 medium to large ripe tomatoes)
1/4 large onion, or 1/2 small onion
1 small cucumber, cut into rough pieces
1 poblano pepper (or green bell pepper)
1 – 2 jalapeño peppers (optional)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 lime (juice only)
1/2 cup unsweetened Almond Breeze almond milk (vanilla or original — your choice!)
Salt & pepper to taste
Dash of green chile Tabasco sauce (optional)

Instructions:

1. Crush tomatoes until you yield ~1 cup of juice. Seeds and some pulp are okay.

2. Combine tomato juice, onion, cucumber, pepper, vinegar, olive oil, and jalapeño (if using) in blender. Reserve a tablespoon or so of the onion and cucumber if you want to dice and add to soup for texture. Blend on medium – high speed for 30 to 45 seconds, or until ingredients are all finely combined.

3. Add lime juice and almond milk, salt and pepper, and a few dashes of Tabasco (if using) to the soup and stir.

4. Pour over chopped tomato, onion, and cucumber, or serve ungarnished! Eat immediately, or keep it in the fridge to chill further before consuming.

5. Enjoy!

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

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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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