Friday, January 20, 2012

Arugula and Orange Salad

This is one of those recipes that I threw together with what was in the fridge. And I'm assuming that everyone else has loads of arugula, oranges, walnuts, and goat cheese just sitting around in the fridge, waiting for a blog post that happens to include all these ingredients. Well, here you go!

I really loved all the flavors in this salad, it was fresh and perfect for a lunch side dish for two, or maybe a lunch serving one. It covers pretty much every salad criteria, too--peppery arugula, crunchy walnuts, tangy and creamy goat cheese, sweet and bright oranges, and a perfectly balanced vinaigrette. What more can I say?!

Arugula and Orange Salad
Ingredients:
Dressing:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh orange juice
1 teaspoon dijon mustard
salt and pepper, to taste
Salad:
1 5 oz bag arugula
3 small or 2 regular sized navel oranges, cut into segments
1/4 cup toasted walnut pieces
1 oz goat cheese, crumbled

Directions:
1. Whisk all the dressing ingredients in a large bowl.
2. Add the arugula to the bowl with the dressing and mix to coat evenly.
3. Toss in the orange segments, walnuts, and goat cheese.



Monday, January 16, 2012

Carrot Cake Granola

I love carrots. I love granola. I love carrot granola. I think that pretty much sums it up.

Carrot Cake Granola
Ingredients:
2 cups old-fashioned oats
2 cups puffed rice cereal
1/2 cup chopped pecans
2 teaspoons cinnamon
1 teaspoon ground ginger
2 carrots, finely grated (about 1 cup)
1/4 cup unsweetened shredded coconut
3 tablespoons honey or maple syrup
2 tablespoons canola oil
1/4 cup unsweetened applesauce
1/2 cup raisins

Directions:
1. Heat oven to 350 degrees F and line a baking sheet with parchment paper or a silicon mat.
2. Combine all ingredients except raisins in a large bowl, then separate into clumps with your hands and sprinkle the mixture on the baking sheet evenly.
3. Bake for about 30 minutes, stirring halfway through.
4. Once the granola is slightly cooled, toss in the raisins.


Pumpkin Muffin Puffs

I'm calling these muffin puffs for lack of a better title--they're not full muffins, and it just wouldn't be right to call them cookies, so I'm going with muffin puffs. Either way, they are super soft, fluffy, and sweet muffin-like bites.

Pumpkin Muffin Puffs
Ingredients:
1 cup pumpkin puree
1/3 cup honey or maple syrup
1/3 cup nonfat plain greek yogurt
2 egg whites
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups white spelt flour (or white whole wheat flour)
1/4 cup ground flaxseeds
1 teaspoon cinnamon
1/2 teaspoon ground ginger
dash each nutmeg and cloves
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
1. Heat oven to 350 degrees F and line two baking sheets with silicon mats or parchment paper.
2. Mix together all wet ingredients (pumpkin through vanilla) in a large bowl, then add in the dry ingredients (flour through salt).
3. Drop the dough by tablespoonfuls onto the baking sheets and bake for 12-15 minutes, until puffed and lightly browned.


Wednesday, January 4, 2012

Carrot Oatmeal Muffins

These are possibly the best muffins I have ever made. They are moist, fluffy, sweet, everything I could ask for. Even my dog, Dolce approves (he managed to jump on the table and steal a few!).

This is his "I'm innocent, I swear!" look...It's not working.


Carrot Oatmeal Muffins
Ingredients:
1 1/4 cups white whole wheat flour
1 1/4 cups old-fashioned oats
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flaxseed meal
6 tablespoons hot water
1 cup unsweetened almond milk
2 tablespoons maple syrup or honey
1/4 cup canola oil
1 teaspoon vanilla extract
1 large carrot, finely grated

Directions:
1. Heat the oven to 350 degrees F. Line a muffin tin with 12 paper muffin cups.
2. Combine the flaxseed meal and hot water in a medium bowl and set aside.
3. Combine the dry ingredients (flour through salt) in a large bowl.
4. Add the wet ingredients (almond milk through carrot) to the bowl with the flax and wisk to combine.
5. Add the wet ingredients to the dry ingredients and mix just until combined.
6. Divide the batter evenly among the muffin cups and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.





Sunday, January 1, 2012

Happy New Year!

Happy New Year everyone, it's finally 2012! My resolution this year is to blog more often, I don't want a repeat of this fall/winter where I barely got to blog at all. So before the first day of 2012 is over, I'll leave you with a really simple recipe to get your healthy resolutions off to a good start.

Roasted Veggies and White Beans
Ingredients:
3 large parsnips, peeled, cored, and chopped into 1/2 inch chunks
3-4 large carrots, peeled and chopped into 1/2 inch chunks
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can cannelini beans, drained and rinsed

Directions:
1. Heat the oven to 425 degrees F. Line a baking sheet with parchment paper, foil, or a silicon mat.
2. Toss the parsnips, carrots, rosemary, salt, pepper, and olive oil together on the baking sheet, then roast for 25 minutes.
3. Stir the vegetables and add the beans to the pan. Return the pan to the oven and roast for another 10 minutes.
4. Serve drizzled with balsamic vinegar.