I made these Banana-Walnut Yogurt Muffins last night around midnight. I’m working nights this week and really enjoying the opportunity. This recipeadapted from Women’s Health is quick to put together and turned out pretty tasty. These muffins are nutritious and great for breakfast. You can always add a handful of chocolate chips if you prefer a more dessert-like muffin. I usually have a thing for bananas with chocolate chip when it comes to baking but I actually like this recipe without the chocolate. I’m thinking about doing a similar recipe this week with raspberries and blueberries. Hope you enjoy these midnight muffins. It’s 6:30am so good morning and good night. I’m off to sleep.
1 1/4 C oatmeal
1/2 C brown or white rice flour
1/4 C ground flaxseed
2 eggs, beaten
1/4 C plain Greek yogurt
3 medium ripe bananas, mashed
1/4 C honey
1/4 C pure maple
1/3 C coconut oil
1/4 C walnut pieces
1/2 tsp Vanilla
Optional: add 1/4 cup chocolate chips
Preheat oven to 375 degrees
In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.
In a separate bowl, whisk together eggs and combine with yogurt, bananas, honey, and oil.
Add flour mixture and fold in walnuts.
Divide batter into paper-lined muffin cups
Bake for 18-20 minutes or until tops spring back when lightly touched
I can’t take credit for tonight’s delicious twist on Latkes. We can thank Amy for her Red Beet Latke recipe over at What Jew Wanna Eat(yeah, that’s right…. What Jew Wanna Eat and she rocks). I know… I know… my creation of them aren’t as pretty but don’t judge a book by it’s because every beet lover will love these latkes! I thought maybe it was just the birth doula in me and wasn’t going say this but at first glance it looked like a plate of placenta to me. But then doula Heather over at Ordinary Miracles sent me a message a few minutes after I shared this and said the same thing! So anyways…
I’m known to mess with already perfect recipes either because I like to make them healthier or to make do with the ingredients in my kitchen. I say stick to Amy’s recipe but I used one less egg than the recipe called for because I’ve noticed over the past few nights it makes for crispier Latkes. I love beets with Greek yogurt (or sour cream) and dill, especially in this beet soup Red Ukranian Borshtso I topped these red beet latkes with a little of both. Do I dare confess I rocked out in my kitchen to Matisyahuwhile I made these? Known for blending Jewish themes with reggae, rock and hip hop beatboxing. Oy! Could I be any more festive tonight? Happy 6th night of Hanukkah. Enjoy…
dash salt and some more for sprinkling on latkes Olive Oil
But wait! Don’t throw away the beet leaves and stems! Beets along with the stems and leaves are a unique source of phytonutrients called betalains. Did you know they’re also packed with vitamins, minerals, and antioxidants? Just a half cup of cooked beet greens have 30 percent of your daily vitamin C intake and a good dose of vitamin A too. Prepare beet greens and stems as you would prepare spinach or kale–boil saute, or try baking fresh beets crisp. Seriously, they’re yummy and make a great side dish.
Shred raw beets into a bowl. Use paper towels to remove as much moisture as possible. This is the key to crispy latkes!
Add in remaining ingredients except garnishes and combine.
Heat a large skillet with olive oil over medium high heat.
Place ¼ cup of latke batter into oil.
Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side.
Keep latkes warm in the oven and repeat with remaining batter. Serve latkes with cranberry sauce or top with Greek yogurt, sour cream and/or dill.
Looking for a simple, seasonal way to include some healthy greens and incorporate fresh cranberries packed with health benefits? This time of year, fresh cranberries are found everywhere and an entire 1 pound bag is usually just $1.00. You can use them in anything from fish and meat dishes to salad toppings, desserts, drinks and stir-frys. Besides being a good source of antioxidants they add a wonderful tart yet sweet kick, especially lightly cooked with pure maple syrup.
1 lbs shaved brussels sprouts or whole brussels sprouts cut in half
1 TBSP Olive oil
1/2 cup fresh cranberries cut in half
1/8 cup Pure maple syrup (not maple pancake syrup)
1/2-1 teaspoon lemon zest and a squeeze of fresh lemon juice
dash sea salt
Heat the oil in a skillet on medium-high heat.
When the pan is hot add the brussels sprouts and cook for 5 minutes, stirring until lightly browned.
Add the cranberries, maple syrup, lemon zest and sea salt and cook for another three or four minutes.
Yummmmm! Happy Hanukkah to those who celebrate. I loaded up my shopping cart last night with 10 sweet potatoes and it occurred to me this morning that tonight is the first night of Hanukkah. These healthy sweet potato latkes turned out so delicious that I’ll be making them again tomorrow night.They’re pretty easy too. I haven’t food blogged in awhile so it’s about time I share something so delicious. Did you know sweet potatoes contain more potassium than bananas? They also contain vitamin B6, vitamin C, vitamin D and they’re a great source of iron and magnesium. Save your potato peels and onion bits to make homemade veggie broth another day!
2 medium sweet potatoes, peeled
1 medium yellow onion
4 tablespoons flour (all purpose flour would do but I used brown rice flour)
salt and pepper
2 Tbsp olive oil
light sour cream or Greek yogurt
Grate sweet potatoes and onion into bowl, using grater on the large hole side. It’s easy and grates better than a food processor.
Beat eggs with a bit of salt and pepper and add to potato mixture. Add flour and mix everything well.
Heat 1 TBSP olive oil in skillet. Fill a 1/4-cup measure with sweet potato mixture, pressing to compact. Place into skillet, flatten and round with back of spoon into about 3 inch diameter. Form two or three more depending on what fits in your skillet.
Fry over medium to high heat for 3 minutes. Carefully flip with a spatulas and fry second side about 2 minutes or until golden brown and crisp. You could drain on a paper towel but using just 1 TBSP oil they don’t have much grease. Add more oil to pan and continue the second batch with the remaining potato mixture. Top with sour cream or Greek yogurt. Makes about 8 yummy latkes. You’re welcome!
Let’s face it, for most people Thanskgiving = overeating. In fact, today brings the year’s biggest day for caloric consumption in the United States. Thanksgiving is an awesome and yummy holiday and I hope you all enjoyed your day.
It’s funny to me that I’m drooling over everyone’s Facebook foodie pics right now because I’m actually pretty hungry! I haven’t stuffed myself to give thanks this year although I’m just on my way to dinner now. Don’t get me wrong… I think stuffing yourself into a food coma on days like today is a pretty special thing many of us are fortunate to be able to enjoy with family and friends. For those of you who are stuffed to the max, check out these cute and silly Thanksgiving day stretches for overeaters.Oh, and like the picture suggests above…go help yourself to another plate. Enjoy!
The holidays are just around the corner— are you ready for the holiday giveaways to begin? I’m excited to share the first one. It’s a good one.
I was so excited to receive a copy of The Feed Zone Cookbookfrom Dave over at Velo Presslast week. This book makes my Top 10 Holiday Gift Guide for Athletes. The Feed Zone Cookbook offers 150 athlete-friendly recipes that are delicious and easy to prepare delicious. Biju and Lim show athletes how easy it is to prepare their own food at home and on the go. The book filled with gorgeous images of food from breakfast, lunch, dinner, and snacks to sweets and even things like polenta and pizza dough! It even offers over 100 gluten-free and vegetarian alternatives to recipes.
I’m loving all of the beautiful pictures and the The Feed Zone Cookbook offers a lot to the athlete balancing both science and practice. The Food Zone Cookbook encourages athletes to change the way they think about food, replacing highly processed food substitutes with real, nourishing foods that will satisfy every athlete’s cravings.
The Feed Zone Cookbook includes
150 delicious recipes illustrated with full-color photographs
Dr. Allen Lim’s take on the science and practice of food
Portable real food snacks, including Lim’s famous rice cakes
Dozens of quick-prep meals for before and after workouts
Shortcuts, substitutions, and techniques to save time in the kitchen
Over 100 gluten-free and vegetarian alternatives to favorite dishes
There’s something for everyone like Recovery Grilled Cheese to Sweet Pea and Herb Bruschetta, Fig and Honey Rice Cakes, Chickpea Stew, Chicken Tikka Masala, Turkey Lettuce Wraps, Red Lentil Soup, Chocolate Peanut Rice Cakes, and the list goes on. Plus, there’s a shopping list, generous side of basic recipes, and techniques to make your race around the kitchen easy and enjoyable. Stay tuned for pictures of my favorites. This weekend I’m making the Sweet Potato Pancakes. Or maybe I’ll go big and make the Sweet Potato and Egg Burrito! Thank you, The Feed Zone Cookbook and Velo Press!
HOW TO ENTER (please complete all four):
1) Leave a comment below saying you want to win (and anything else you have to say) -easy!
Follow on yogapeachblogon instagram and comment on the giveaway post.
Contest will be open until 11:59pm EST on Monday, December 1. Contest winner must have a US mailing address.
* The winner will be randomly selected and announced on FACEBOOK & Yoga Peach Blog! Please check there to see if you won. The winner will need to contact Yoga Peach within 5 days to provide name and shipping address. Winner will receive one copy ofThe Feed Zone Cookbook.Good luck everyone!
I’ve recently discovered an ayurvedic cafe in Philadelphia that I adore. I tried Kitchari, Ghee and Chicory root tea at Down Dog Healing Cafe last week and now I’m hooked on all three. As I sit here sipping chicory root tea with breakfast I thought I’d share more about my delicious new tea.
What is Chicory? Chicory is a root that is roasted and steeped as a tea. Chicory is dark and has a similar bitterness and boldness as coffee, with hints of tea on the end—the closest flavor to coffee I have found and to me tastes like coffee with a hint of nature in it. If you’re looking for a coffee alternative it’s a lot like coffee, but it’s not coffee.
Health benefits? From what I read it appears chicory root supports digestion, liver support, contains inulin for beneficial digestive flora (probiotics), may boost immunity, full of antioxidants, reduces inflammation, it’s antibacterial and antifungal, may reduce heart rate and has been used use in the treatment of tachycardia, arrhythmia and fibrillation.
I love my chicory root tea with a splash of almond milk, coconut milk, or cream. For a richer treat sometimes I add a half teaspoon of ghee to it. The owner of Downdog Healing cafe shares more about chicory root tea and it’s history in her article Roasted Root.
I know what you think this looks like but it might be one of the most delicious soups of the season! Wish I could share some with you. I’ve been terrible at cooking and blogging new recipes these past few months but now that triathlon training has (temporarily) slowed down I’m looking forward to more time in the kitchen! Oh, and of course more yoga too!
2 large sweet potatoes
1 tablespoon peanut or olive oil (I use the peanut oil from the top of the natural peanut butter jar)
1 onion chopped
2-3 clove garlic minced
1 15 ounce can vegetable broth
1 can diced tomatoes
1 tablespoon fresh ginger minced
little bit of fresh jalapeno (optional)
1 teaspoon ground allspice
1/4 cup natural creamy peanut butter
Top with Greek yogurt and cilantro
Cook sweet potatoes in microwave or oven.
Heat oil in a pan and add onion, garlic, ginger, jalapeno, and allspice.
In a large pot add the above ingredients to broth and tomatoes.
Peel the sweet potatoes and chop. Add half the ingredients from the pot and of the half of the sweet potatoes to a food processor or blender. Puree until smooth, Add the puree back to the pot with the remaining sweet potatoes and peanut butter. Stir well. Garnish with Greek yogurt and cilantro. Add some peanut on top if you like some crunch.
I thought this was funny after logging yesterday’straining and food. Do you use myfitnesspal? It looks like if I quit my work to workout out 7.5 hours a day and doubled my normal calorie intake I’d be approximately 98 lbs in just 5 weeks! For those who don’t know me in person I’m 5’6″ and nowhere near 98 lbs. That made me laugh because right now I’m actually at my highest weight ever (sigh) so while I’ll pass on being 98 lbs I will gladly drop 10 lbs.