Broccoli Pomegranate Yogurt Salad

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I’m back! And hopefully I will remain so. Life has been busy but I have missed being on here. This side dish is the perfect healthy accompaniment to all the holiday food surrounding you. Its vibrant colors of red and green make it a festive, crunchy, sweet, tasty treat!

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I am still trying to master the art of removing the seeds from a pomegranate. Do you have any tried and true tricks up your sleeve? The hitting with a wooden spoon method hasn’t been very successful yet. I still tear into it in chunks and remove all the seeds with my fingers…

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Broccoli Pomegranate Yogurt Salad – from Vegetarian Everyday

2 heads of broccoli

1 small red onion (or 1/2 of a large onion) finely minced

seeds of one pomegranate

1 and 1/4 cup of raisins

1/2 cup toasted sunflower seeds

1 cup plain yogurt

sea salt and pepper

Wash your broccoli and chop into small, bite-sized, pieces. Finley slice the stalk pieces as well. Place in a large bowl along with the finely minced red onion, raisins, and sunflower seeds. Toss to combine (I used my hands to mix this, even with the yogurt) add the yogurt and toss again. Mix in the pomegranate seeds last to prevent any from bursting. Finish with salt and pepper to taste and serve! Yum!

Apple Yogurt Upside-Down Cake

A Morning Worthy of Cake. Apple Cake.

apple_cake_1I am back! Shall I do a little dance? I think YES. It has been a busy busy past couple of months, the highlight being a romp through the Scottish highlands and Dublin in December. But it is a new year and I can’t wait to start putting more time in here.

This tasty treat is meant for fall, when the leaves are just starting to turn and the first cool breezes make themselves known…but when you have all the ingredients on hand and the exact number of crisp pink lady apples staring at you from the side of the counter…I say go for it. This is the coldest week I’ve experienced yet in New York (I actually NEED one of those face-sweaters..) and this cake is as delicious in the middle of Winter as it is in Fall. Full of warmth and comfort it is meant to be eaten at any time of day, while sitting on the couch, with thirty quilts, a thick pair of woolen socks and a cup of hot tea.

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Apple Yogurt Upside-Down Cake ~ adapted from Small Plates & Sweet Treats

3 pink lady apple

2 tbsp coconut oil

2 tbsp + more honey

2 tsp vanilla extract

3/4 cup brown rice flour + 1 tbsp

1/3 cup almond flour

1/4 cup millet flour + 1 tbsp

1/4 cup tapioca starch

1 tbsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

1/4 heaping tsp ground ginger

1/4 tsp fine sea salt

3 eggs

1/2 cup packed dark muscovado sugar

1/2 cup whole-milk plain yogurt

1/2 cup olive oil

Preheat the oven to 350 degrees F. Lightly grease a 8 by 8-inch square cake pan (or an 8 by 3-inch round cake pan) and line the bottom with a piece of parchment paper. Core the apples, quarter them, then cut each piece in half once more. Heat the coconut oil, 2 tbsp of honey and vanilla extract in a large saute pan (any soup or sauce pot will work, you may just need to cook the apples for a bit longer) over medium heat. Add the sliced apples and cook for about 10 minutes or until apples are soft but not mushy. Let cool for a few minutes before handling. Arrange the apples on the bottom of the cake pan as tightly as possible and pour any remaining liquid in the pot over the apples.

In a large bowl, whisk together all the flours, baking powder, baking soda, cinnamon, ginger, and salt. In a separate smaller bowl mix the eggs, dark muscovado sugar, honey (I did about 2 tbsp add more for a sweeter cake), olive oil, and yogurt. Pour the wet ingredients into the dry and stir until combined. Pour the batter into the cake pan making sure that it is evenly distributed over the apples. Bake for about 50min-1 hour, or until a toothpick inserted into the middle comes out clean. Let the cake cool for about 15 minutes before carefully flipping. Allow to cool before serving. Keep in the refrigerator for 3 or 4 days or freeze.

Serve warm by itself or with a speckled vanilla bean ice cream.

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~ Stay Warm! ~

Rustic Cardamom Cake with Pear and Honey

~ A cake with all the flavors of Fall ~

Simple and rustic, with a moist crumb. Pair it with black speckled vanilla bean ice cream and/or warm stewed pears.

The original recipe for this cake uses apples, so feel free to use any winter fruit you have on hand.

Rustic Cardamom Cake with Pear and Honey 

                                                                                                      inspired by Tartelette
at least 3 regular sized pears
1 cup plain yogurt (full fat)
1/2 cup sugar (I used maple sugar, muscavado would also work nicely)
2 eggs
1/2 cup coconut oil
zest and juice of one organic lemon
2 cups gluten free flour mix (I used a combination of brown rice, buckwheat, almond meal and arrow root)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom

Preheat oven to 350 degrees. Grease a nine inch cake pan or line with parchment paper and set aside. In a large bowl mix the yogurt, sugar and eggs until combined and smooth, add the lemon juice and zest and the coconut oil and mix until well combined again. Add the rest of the ingredients and whisk until smooth once more. Pour batter into prepared cake pan and top with thinly sliced pears and an extra dash of cinnamon or brown sugar if desired. Bake for 30-40 minutes until a knife inserted in the center comes out clean. Serve warm and drizzled with honey.

Blueberry Lemon Ginger Compote

Breakfast is one of my favorite meals of the day. Savory to sweet the options are endless.

This weekend it was a blueberrylemon and ginger compote over plain yogurt.

1 cup blueberries

2 tsp honey

1/8 tsp ground ginger

1/4 tsp vanilla extract

rind of half a lemon

half the juice of a half a lemon.

In a small saucepan over low-medium heat add 1 cup blueberries (I used frozen, not sure on the result with fresh yet), honey, ginger, lemon rind, and lemon juice. If you like things sweet add another tsp or two of honey, this would also be wonderful with fresh grated ginger. Once sauce starts to bubble turn off the heat and let cool a minute. Spoon over tart plain yogurt and top with toasted nuts for a delicious breakfast any day.

Keep extra sauce in the fridge, I ended up using it on bread the next day.

Cheers to another week ~

Pomegranate~Oat B-fast. a.k.a. Dessert.

This mornings Breakfast was so heavenly it shouldn’t be allowed … or should more often maybe 🙂

Pomegranate~Oats

You better bet I had a frozen banana ready and waiting for this mornings breakfast.  I even put my normal ‘lazi-ness’ aside and removed the soft serve from the blending cup and into a stylish mug.  A result of Saturday I dare say.  This was an amazing combo, the graham crackers were from Trader Joe’s and are a bit thicker then normal ones, which is for the better 🙂

Pomegranate~Oats
4-8 ounces pomegranate kefir [up to you on consistency]
1 frozen banana
splash of vanilla extract
lots of cinnamon
1/3-1/2 cup raw rolled oats
1 tbsp peanut butter
1 tbsp chia seeds
2 cinnamon graham crackers [broken into pieces]
Blend banana with cinnamon and splash of vanilla extract, empty into dish.  Top with kefir, oats, graham cracker pieces, and chia seeds.  Then garnish with a bit of shredded coconut, cacao nibs, and more cinnamon, it is up to you 😉
Mix ~ Enjoy

After running some errands I decided to stop by whole foods.  Again.  I blame this on not having access to one till last month so I’m trying to make up for lost time.  ALSO there are samples galore on the weekends, a college girl on a budgets dream.  Everything from wild caught breaded fish with organic ketchup and raw granola to locally made yogurt and a frozen chili chocolate cheesecake that should be illegal.

After perusing for an hour or so the salad bar lured me to its never ending variety and I ended up coming home with dinner B-)

Mixed greens and spinach….

Roasted Sweet Potato things = God these were good.  Has anyone ever had sweet potatoes that they haven’t liked?

Chili tofu and balsamic tofu

Roasted garlic cloves, edemame, shredded squash and zucchini, some spinach and orzo, some asian cabbage with sesame

Who knew tofu was so camera friendly?

Green and kalamata olives galore ❤

I swear this salad bowl was not the size of China, I have a bad time resisting putting one of everything in there though – crazy combinations result.

Tonight I wanted to try some new booty from my recent grocery trip.

Apple.  Sliced thin and wonderful.

Justin’s chocolate hazelnut butter.  I bought some individual packets of this brand because if truth be told…I have way to many open nut butters right now but have never tried Justin’s before.  If only there were sample sized packets like these of everything!  A solo eaters dream…..

Next up was a new Jam.  Having just used up the jar of apricot I purchased Raspberry today.  Probably one of my favorite flavors.  A spoonful on top of 4 oz of brown rice crisp [another of today’s purchases I can’t wait to have fun with] and a splash of pomegranate kefir.  I love to use splash as a measurement… anyways this hit the spot.  I swoon for raspberries of all forms. 🙂

Too much flash

Seeds are always a plus in jam…

Song of the day: “An Honest Mistake” – by The Bravery

One of my favorite songs by them.

And Keep Posted!!! – I will be having a giveaway coming up 😉 so don’t miss out.

– Sweet Potato Fries –

I slept horribly last night :/

My stomach was not agreeing with something I ate yesterday, or maybe it was the combination.  Wish I knew so I don’t do it again….

B-fast this morning was something fast because I woke up late again.  So into a bowl went some coconut milk kefir, a chopped banana, and some Udi’s granola.  This granola is realllllly good, my Uncle brought me back this bag from Colorado and I’m savoring it 😉

I ended up meeting the fam again at the last minute for lunch where I had a black bean burger and sweet potato fries.  🙂  No matter where I am if sweet potatoes are on the menu, in any form, the chances are pretty very high that I’ll order them 😉

It was blackbean-mazing to say the least.

OHHHHHHHHH the Glory of the Sweet Potato Fries …

In my sleep deprived state I planned on coming back home and just going to sleep.  Instead I read a bit, Outlander series – I’m addicted right now, had a large apple with peanut butter and a bit more granola.

By some crazy act of god I was completely energized after this……Maybe it was the peanut butter, I’m gonna have to watch that stuff 😉

So I went to the ‘mini’ gym downstairs for about 40 mins.  Story of my life:  I was not even on a machine 60 seconds when the plastic shell covering on the side just falls off to the floor.  This was a HUGE piece of plastic.  I just stared at it.  Picked up my stuff.  And moved to next machine like nothing happened.  Haha.  Yeahhh.

What are some of your favorite go too energy foods?  Peanut butter, it’ll never get old. 😀