Hankering

Occasionally, I get a hankering for a specific kind of food and that's all I want to eat. Lunch and dinner can sometimes be the same exact thing if it's what I'm truly craving. I've had this type of obsessive love over this Greek-inspired Barley and Chickpea Salad with Tzatziki Dressing I've been making myself for lunch (and dinner) for the last two weeks.

Whenever I've tried to veer from this, I find myself feeling unsatisfied. Like something was just missing from my day. Obviously, this salad recipe isn't a revelation of ingredients (chickpeas, cucumbers, olives, oh my!), but the dressing....the dressing makes it. It's super simple and delicious.

Greek-Inspired Barley and Chickpea Salad with Tzatziki Dressing

by Bonnie Graham

Keywords: salad chickpeas grain olives

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Ingredients (1 large lunchtime salad)

Tzatziki Dressing

• 3/4 c plain Greek yogurt
• 2 tbsp lightly packed fresh parsley, torn into pieces
• 2 1/2 tbsp lightly packed fresh dill, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/8 teaspoon salt

Barley and Chickpea Salad

• 2 cups washed salad greens
• 1/4 c barley
• 1/3 c chickpeas
• 1/4 of a large cucumber, sliced
• 2 tbsp chopped kalamata olives
• 5 - 6 cherry tomatoes, halved
• salt and pepper, to taste

Instructions

1. Add all the ingredients of the dressing to a small blender or food processor. Blend until combine (just a few seconds).

2. Toss all salad ingredients together, adding salt and pepper to taste.

3. Toss dressing with salad and enjoy!

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Switching It Up

Lately, I have been having a beautiful bowl of homemade (non-pepper-flavored) yogurt, berries, and almonds for breakfast each morning. As the weather gets warmer, this is one of those breakfasts that you can get addicted to!

Except when you're sick with a whateveryouwanttocallit and you've got some serious nasal drippage going on. The last thing you want to do is eat something that is going to be phlegm-producing. But when you're in love with yogurt and berries as much as I am, you can't switch to any old breakfast stand-by. It's got to be good! This is where this pretty little dish came into play. 

You could top this baked oatmeal with yogurt if you'd like....or peanut butter....or more berries. Toppings are endless!

Individual Berry Baked Oatmeal

by Bonnie Graham

Keywords: bake breakfast berries oats nuts

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Ingredients (2 baked oatmeals)

• 1/3 c rolled oats
• 1 1/2 tbsp sliced almonds
• 1 tbsp whole wheat pastry flour
• 2 tsp sugar or sucanat/brown sugar
• 1 tsp ground flax meal
• 1 tsp cinnamon
• 1/4 tsp baking powder
• pinch of ginger
• pinch of salt
• 1/3 c milk
• 1/4 c berries of your choosing (this had strawberries and blueberries)
• 1 inch piece banana, well-mashed, or 1 tbsp applesauce (banana is really for sweetness then flavor)
• 1 tsp coconut oil, melted
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350 degrees and lightly grease two ramekins

2. Mix the oats, 1 tablespoon almonds, flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

3. Place 3 tablespoons of the berries and the sugar in the baking dish.

4. Lightly toss together and spread evenly around the dish.

5. Evenly spread the dry ingredients over top the berry mixture.

6. Whisk the milk, well-mashed banana, melted coconut oil, and vanilla extract together.

7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

8. Top with the remaining sliced almonds and berries.

9. Bake for about 25-30 minutes, until golden brown and the surface is set.

10. Remove from the oven and let sit for 5 minutes before serving.

11. Serve with any toppings you desire!

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A Quickie

Sometimes, we all need a quickie!

What I mean, of course, is a quick recipe that we can throw together on a moment's notice. Dirty, dirty mind. A recipe that can usually be put together using ingredients you already have in your pantry. Or one that uses a few pre-made ingredients to make for an easy assembly.

The thing about those quick recipes is that they usually make me feel like a fraud. A recipe that uses a pre-made pie crust....well, that just feels like cheating to me. But when it needs to be done, it needs to be done.

My job looks upon potluck celebrations quite favorable. In that there is at least one potluck event a month! This month, a fellow coworker's wife is pregnant and we had a baby shower for he and his wife. Considering it was to be held at a 10:30 meeting, it needed to be something that was a nice compromise between breakfast and lunch. And easy enough to make for a Monday morning.

Quiche was the first thing that came to mind. It's one of those quick, straightforward recipes that can easily be made in advanced and re-heated.

Pan Roasted Veggie Quiche

by Bonnie Graham

Cook Time: 60 minutes

Keywords: bake entree eggs spinach

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Ingredients (1 large quiche)

• 1 premade pie crust, defrosted
• 1 tsp olive oil
• 1 large onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 garlic cloves, chopped
• 1 1/2 c frozen spinach
• 6 large eggs
• 1/3 c milk
• 1/3 c shredded cheddar or cheese of choice
• 1/2 tsp smoked paprika
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.

2. Add onion, garlic, and red pepper with oil to a saute pan. Saute veggies over medium high heat until soften, about 8 - 10 minutes.

3. Add frozen spinach to the pan, reduce heat to low, and cover. Cook for an additional 4 - 5 minutes.

4. While the veggies cook, place pie crust in a 9 inch pie plate. Once pie crust is in the baking pan, spray or rub oil on the crust and prick with a fork. This will build a moisture barrier for the eggs as well as stop the crust from bubbling up.

5. Once spinach is de-thawed, uncover and let veggies cool for a few minutes.

6. Beat together the eggs, milk, and cheese. Add paprika, salt, and pepper.

7. Mix veggies and eggs together. Pour into pie crust. Place aluminum foil around the edges of the crust to prevent the crust from burning.

8. Bake quiche for 15 minutes at 400 degrees. Then reduce heat to 350 for 45 minutes.

9. Remove from oven and let cool 10 minutes before serving.

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Last of the Snow Days

We had this random snow day last week. It was barely any snow at all, yet the schools closed, alternate side street parking was suspended, everyone acted as though this was the Blizzard of the Century. By mid-day, the snow had melt off my car all by itself.

However, I took advantage of the weather and called into work. No one wants to come out in bad weather anyway. At least, that's how I justified it.

I also took advantage of the fact that this is probably my last opportunity to make a gigantic batch of warming chili before Spring is underway and the craving for fresh veggies and salads overtakes any desire for something hearty. Plus, this was a recipe I could whip up using what was already in my pantry, not having to venture into the "snowstorm."

Smoky Black Bean, Sweet Potato, and Quinoa Chili

by Bonnie Graham

Keywords: soup/stew avocado beans quinoa sweet potato

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Ingredients (A lot of chili)

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced small
• 1/2 tsp turmeric
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tsp cumin
• 2 tsp Smoky Chipotle and Paprika spice (you can just do one of each separately if you have it)
• 2 large sweet potato, peeled and diced into small cubes
• salt and pepper, to taste
• 1 can diced tomatoes
• 1 1/2 c cooked quinoa
• 2 can black beans (15.5 oz), drained
• 4 cups water or broth, plus more to thin if desired
• 1 ripe avocado, diced

Instructions

1. Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

2. Add the sweet potatoes and spices. Let cook for a few minutes, stirring frequently so spices do not burn.

3. Add the black beans, water or broth, and tomato. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

4. Add quinoa to chili and let cook for an additional 10 minutes.

5. Spoon chili into bowls and garnish with avocado. Enjoy!

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Detox Attempts

I've been wanting to do a food detox for quite some time. I have even picked out that doesn't include lemon juice, maple syrup, and cayenne pepper. Despite my obsessive reviewing of this detox and the weekly commitment of "this will be the week to start," I have yet to successfully get this detox off the ground.

Whether it's just been a chaotic schedule, too many social gatherings, or just plain laziness, it hasn't happened.

Last week I thought, "This week is the week!" I had even prepared one of the main dishes for Week 1 of the detox, Red Lentil and Sweet Potato Stew. I was all excited to drink smoothies for breakfast and only veggies for the rest of my meal. Yes, it was going to happen!

Until it didn't. Wompwomp

I did manage to use up most of my red lentils (which I never thought would happen) and get a week's worth of healthy lunch out of the deal.

But I'm telling you. It will happen. This detox will happen.

Next week.

Maybe.

Red Lentil and Sweet Potato Stew

by Bonnie Graham

Keywords: soup/stew sweet potato red lentils

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Ingredients (4 servings)

• 2 tbsp coconut or olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 diced large onion
• 4 minced cloves garlic
• 2 tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced red bell pepper
• 1 1/2 c rinsed red lentils
• 6 c broth
• Chopped fresh cilantro
• Salt and pepper

Instructions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes.

2. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes.

3. Add garlic and ginger and cook, stirring, until tender, about 2 minutes.

4. Add sweet potatoes and bell pepper and cook 6 -7 minute.

5. Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.

6. Season with salt and pepper. Top with cilantro before serving.

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Latest Trend

The latest trend I've got going on over here is bread-making.
As in making my own bread.
Real bread.
Not in a crockpot.
Made with yeast.

It's pretty cool.

One of my goals this year is bake really good whole wheat bread. Which has not worked out quite yet. Which is why I am giving you a Rosemary Bread recipe instead.

You don't mind, right?

Now, I know you're thinking bread + diabetic = blood sugar disaster. And you would be right, my friends. Did you know we were friends? Which is why I have mostly been making bread to feed to others, taking my loaves with me to parties and dinners. That way other people's blood sugars can be a disaster.

Surprisingly, despite all of my complaining about bread-making, it's actually quite easy if you're willing to dedicate some time to it.

Rosemary Bread

by Bonnie Graham

Keywords: bake bread rosemary

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Ingredients (1 loaf)

• 3 c all-purpose flour
• 1 1/2 tsp quick-rise yeast
• 2 tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1 1/4 - 1 1/2 c water, depending on consistency
• cornmeal, for dusting

Instructions

1. Mix all dried ingredients together, including the yeast. Mix until well combined. You can also use your KitchenAid Stand Mixer for this.

2. Add olive oil and water. Mixing until a soft dough is formed. It might still be a little mushy. That's okay.

3. Let bread rise overnight. Yes, overnight. Or 8 - 12 hours.

4. Once bread has sat, knead bread with additional flour for several minutes until you are able to shape it into a nice round (or break it up and put it into loaf pans). Let rise an additional 30 minutes to 2 hours.

5. Preheat your oven to 450 degrees. Here's the trick. Place a cookie sheet with an oven-safe dish filled with water. Allow oven to come to temperature.

6. Dust the pan you will bake your bread on with cornmeal. Place bread on the pan and then into your oven.

7. Bake bread for 30 - 35 minutes. Bread will sound hollow when tapped or when the inside reaches 200 degrees.

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Big Dreams....

On days when I'm really distracted (and hungry), I'll plan out meals in my head. I create menus filled with hors d'oeuvres, multiple courses and fancy drinks. I know! I live a wild and crazy life! 

One day, when I grow up, I plan on hosting all my friends for a brunch at my house in the country with my trophy husband and beautiful children. And when that day comes, this is a recipe that I'll make! Which probably isn't true because I would have already made a hundred better pretend recipes in my head and discount this one.
   
This recipe is really quite versatile. It is a pancake-y, crepe-y fruit tart. The great thing about this recipe is that it's elegant looking, you can use any fruit you want, and (if you're actually able to pronounce the name) sound fancy! I had some New York State grown peaches that I wanted to use before they go bad, hence why this is a Cinnamon White Peach Clafouti.

I reduced the amount of sugar in this recipe, but you can add more if you prefer. It's only 30 grams of carbs per serving, which is pretty good for a desserty dish!



I couldn't resist a slice before cutting. Fat kid.



Cinnamon White Peach Clafouti

by Bonnie Graham

Keywords: bake dessert peaches

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Ingredients

• 3 eggs, lightly beaten
• 4 packets Truvia or 1/4 c sugar
• 3/4 c whole wheat pastry flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 c milk
• 1 tbsp melted margarine or butter
• 1/8 tsp salt
• 2 ripe white peaches

Instructions

1. Lightly beat eggs and sugar together. Add the milk and slowly incorporate the melted butter.

2. Slowly add your flour and salt. You don't want to overmix the batter as you want it to be light and airy.

3. Let the batter sit for 30 minutes.

4. In the meantime, preheat overn to 350 degrees.

5. Slice and core your peaches (or whatever fruit you are using).

6. Place pears in a greased pie pan and pour the batter on top of the fruit. Some of the fruit will float to the top while baking so don't worry too much about how you scatter them.

7. Bake for 35 - 40 minutes or until clafouti is set and slightly browned on top

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Sucker

I'm going to share something deep and personal with you.

I hate to admit it, but I'm a sucker for Valentine's Day.

Not in that lovey-dovey way, but more in that I love all things red, with hearts, and who doesn't love chocolate. Am I right or am I right? This love would explain why I have a gigantic container of Valentine's Day themed sprinkles taunting me from my cabinet. Sprinkles with cute little pink, red, and white hearts.

I feel like I'm exposing my soul to you! We're so connected.

With a recent snow day past and a great need to use these pretty little sprinkles, what else does one do but make some cupcakes! These are easy cupcakes to make and you probably have all the ingredients in your pantry right now, but have a little bit of a strange ingredient. Don't worry, it's not beans. It's mayo! I know, weird, right? But it totally works. I swear.

Chocolate Valentine's Day Cupcakes

by Bonnie Graham

Keywords: bake dessert cake

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Ingredients (6 cupcakes)

• 1/2 c all-purpose flour
• 3 tbsp cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c sugar (I used stevia)
• 1/4 c low-fat, all-natural mayo
• 1 1/2 tsp pure vanilla extract
• 1/3 c plus 1 tbsp water

Instructions

1. Preheat oven to 350 F and place 6 cupcake liners inside a muffin pan.

2. In a large bowl, combine first five ingredients and sift very well.

3. Making a well in the dry ingredients, combine remaining three ingredients and whisk until the mayo is completely smooth. Now mix wet into dry and stir until just combined.

4. Immediately divide among the cupcake liners.

5. Bake 21 minutes, then let sit 15 minutes before removing from the pan. Store in the fridge. Use your favorite icing and top with your favorite colored heart sprinkles!

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Battle of the Asians

In my old apartment in Astoria, there were dueling take-out restaurants on opposite corners, one Thai and one Chinese. Generally, I'm not a take-out kind of girl. Especially Chinese food! Bleck! I haven't had Chinese food in almost a year and that was only because someone's mom had a coupon. Can't turn down a bargain!

But occasionally, the alluring scent of chili-garlic sauce and MSG would spark a craving in which I will feebly attempt to create something to satisfy the take-out urge!

Since I love Thai-food, that's the route I usually take. However, my own version of "Thai" food deserves quotes the same way my "Indian" food does, in that the flavors miss the mark of authentic. If it has peanuts in it, I'll consider it "Thai-inspired."

Luckily, this recipe is pretty damn good.

Spicy Eggplant in Peanut Sauce

by Bonnie Graham

Keywords: eggplant peanut butter sriracha peas

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Ingredients

• 1/2 large onion, cut into thin slices
• 1 - 2 cloves garlic, minced
• 1 large eggplant or 2 smaller ones, cut into 1 inch cubes
• 1/2 large tomato, diced, optional - I actually prefer it without the tomato
• 1/2 c frozen peas
• 1 - 2 tsp srichara (optional, depending on how spicy you like it)
• 1 small handful of cilantro, chopped
• 1/2 to 1 c of homemade peanut sauce
• canola oil
• salt and pepper

Instructions

1. Preheat oven to 375 degrees.

2. Spray cookie sheet with oil and toss cubed eggplant with a couple of teaspoons olive to ensure they don't stick to the pan when roasting. Let eggplant roast for 45 minutes our until eggplant gets golden, flipping in half way through the roasting process. This can be done a day or two ahead of time.

3. When eggplant is cooked almost all the way through, put onions in a pan with oil to begin softening. After a few minutes, add garlic. Adding the garlic after the onions have started to cook will prevent garlic from burning.

4. Add tomatoes and cook for a few more minutes before adding the roasted eggplant and peas. You can also add the srichaha at this point.

5. Add peanut sauce, stirring to coat all the ingredients. Warm through.

6. Remove from heat and add cilantro. Serve.

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Grab and Go

I'm not sure when it happened, but I have suddenly become an over-sleeper. Never before has this been a problem in my life, but suddenly, at 30, I've decided to act like a 16-year-old avoiding first period gym class by over-sleeping.

Which is fine if you're 16 and offer to bring your gym teacher McDonald's breakfast if he lets you slide (which he would). Bosses, on the other hand, are not so easily swayed by fast food meals. If only it were a perfect world. The excuse "I stupidly turned off my alarm this morning, rolled over and went to sleep for another hour" isn't really one that flies. At least not in my experience.

So, for those mornings when I have visions of hash browns dancing in my head, I created this grab-and-go Orange-Oatmeal Cupcake. They are easy to make ahead, can be stored in the fridge or freezer, and quickly reheat in the microwave should you have time to shower.

Which, amazing, becomes optional when you're an over-sleeper. Score!

Grab & Go Orange Oatmeal Cupcakes

by Bonnie Graham

Keywords: bake breakfast cinnamon oats

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Ingredients (12 cakes)

• 2 1/2 c rolled oats
• 1/2 c apple sauce
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 6 tsp sugar (or three Truvia packets)
• zest of 1 large orange
• 1/3 - 1/2 c honey
• 2 - 3 tbsp coconut oil
• 1 1/2 cups water
• 1 tsp pure vanilla extract
• 1 egg
• optional add-ins: chocolate chops, shredded coconut, chopped nuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

1. Preheat oven to 375 degrees. Line 12 cupcake tins.

2. In a large mixing bowl, combine all dry ingredients and stir very well.

3. In a separate bowl, combine all wet ingredients.

4. Mix wet into dry, then pour into the cupcake liners and bake 20 minutes. After the 20 minutes, you can also broil the tops of 2 - 3 minutes.

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Ashamed No More

Remember the days when Ramen was its own food group? It could be eaten at any point in the day, but was usually consumed at 3 AM after you realized the $1 pizza shop's line was too long.

Ah, Ramen. It was glorious.

Until you "grew up" and realized that Ramen is probably one of the worst things you can ever possibly eat. You might has well take shots straight up from your salt shaker with a chaser of MSG. While you would never admit to actually eating Ramen as a mature adult, we all know you have a packet of it hiding in the back of your pantry closet. No need to be ashamed. There's a way of classin' up that 49 cent square.

By tossing the seasoning packet altogether and making your own flavorful broth, you can enjoy that Ramen any time of day. Though if you wanted to try it out at 3 AM, I wouldn't hold it against you.

DIY Ramen

by Bonnie Graham

Cook Time: >20 minutes

Keywords: soup/stew ginger sriracha eggs spinach

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Ingredients (2 servings)

• 1 packet of ramen, any flavor
• 3 - 4 garlic cloves, chopped
• 1 inch piece of ginger, finely chopped
• 1 tbsp sriracha, or to taste
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 2 cups vegetable broth
• 12 shrimp, optional
• 2 cups baby spinach or kale
• 2 - 3 scallions, chopped
• 2 eggs
• 1 tbsp sesame seeds

Instructions

1. Heat the garlic and ginger in a pot over medium heat until fragrant and slightly brown.

2. Add sriracha, soy sauce, vinegar, sesame oil, and broth. Allow to come to a boil.

3. Begin to preheat a frying pan for your eggs over medium heat. Fry your eggs to your desired doneness.

4. Once the broth has come to a boil, add your noodles and spinach. Reduce to a simmer and cook until the noodles are tender.

5. As the noodles come to the end of their cooking time, add your shrimp and cook until the shrimp are curled and pink, approximately 2 - 3 minutes.

6. Once everything is cooked, fill your bowl with the ramen mixture. Top with an egg and garnish with scallions and sesame seeds.

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Over Yet?

I know what you're thinking. This whole pumpkin thing was over, wasn't it? It's not fall. Pumpkins aren't infiltrating every part of our minds anymore. What the hell am I doing posting a pumpkin recipe?

Well, when you have a half dozen cans of pumpkin just sitting in your pantry and they continue to be sold for $1.25/ can, how can you not continue to indulge in pumpkin? How can you not still be craving little mini pumpkin pies in cupcake form? Do you hate puppies and kittens too? Come on!

These are essentially mini-pies in cupcake form. They are best eaten after being chilled, but can definitely be gobbled up at room temperature. They were pretty quick to come together and are relatively low in sugar compared to regular cupcakes and pies.

Pumpkin Pie Cupcakes

by Bonnie Graham

Cook Time: 20 minutes

Keywords: bake dessert pumpkin pie

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Ingredients (12 mini pies!)

• 2/3 c all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1 can pumpkin puree
• 1/3 c sugar (or a Truvia/sugar mix) - you can add more sugar if that's your preference
• 1 tbsp brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 c evaporated milk

Instructions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners.

2. In a large bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice

3. Add pumpkin puree, sugar, brown sugar, eggs, vanilla and evaporated milk until well combined.

4. Fill each muffin cup with approximately 1/2 cup of batter.

5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.

6. Chill cupcakes before serving.

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Consider This Your Warning

Below is a recipe that contains chocolate. It also contains beans. 

Yes, I know. You were all hoping I would get over this "beans in baked goods" thing, but I'm not yet. And these brownies were good! Damn good. So good, in fact, an entire tray was eaten in one night.

No Flour Black Bean Brownies

by Bonnie Graham

Cook Time: 15 - 18 minutes

Keywords: bake dessert vegetarian beans coconut oil

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Ingredients (9 brownies)

• 1 1/2 c canned black beans
• 2 tbsp cocoa powder
• 1/2 c quick oats
• 1/4 tsp salt
• 2 tbsp honey
• 3 tbsp sucanat
• 2 tbsp coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 c to 2/3 c chocolate chips
• optional: more chips, for presentation

Instructions

1. Preheat oven to 350 F.

2. Combine all ingredients except chips in a good food processor, and blend until completely smooth.

3. Stir in the chips, then pour into a greased 8×8 pan.

4. Bake 15-18 minutes, then let cool at least 10 minutes before trying to cut.

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No Soup?

I can remember a time back in high school where I dined at some "fancy" restaurant with a group of friends. I think it was Uno's. After reading the menu, I was so excited to order the Baked Potato Soup. As soon as I saw it, my decision was made. My menu was closed. I waited anxiously for the waitress to come take our order.

Everyone went around the table, ordering their lame burgers and gross deep-dish pizza. When it was my turn, I enthustiacally said "I'll have the Baked Potato Soup please!" The waitress said there was no soup that day. "No soup?" I asked, deflated. The entire table burst into laughter. They equated my reaction to that of a child who just lost their puppy, completely heartbroken. I don't remember what I actually ordered that night, but I do remember that there was no soup!

Needless to say, I have a crazy ridiculous enthusiasm for soup. In fact, I've been told its one of my best qualities! When the weather changes, I probably eat soup every day.

But wait, a diabetic posting a potato soup recipe? That seems unholy! Poor Mr. Potatohead gets a bad rep when it comes to carbohydrates. Potatoes are still vegetables, my friends. And while they may be more carb heavy then say...baby carrots...there is still a place for them (in moderation) for a low-carb diet. 

Creamy Potato-Kale Soup

by Bonnie Graham

Cook Time: 35 - 40 minutes

Keywords: soup/stew potato kale

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Ingredients (4 - 6 servings)

• 2 tsp olive oil
• 1 large onion, chopped
• 1 - 2 garlic cloves, minced
• 2 tsp fresh thyme
• 4 – 5 medium potatoes, diced - I used Yukon Gold.
• ½ c white wine
• 3 ½ c vegetable broth
• 2 c kale, finely chopped
• salt and pepper

Instructions

1. Heat oil in a large pot. Add the onion over medium-heat. Stir every minute or so, until soft and lightly golden.

2. Stir in garlic and thyme until fragrant, about a minute or two.

3. Add chopped potatoes and sauté for a few minutes.

4. Add the white wine and deglaze, making sure to scrap all the brown bits from the bottom of the pot.

5. Add veggie broth. Bring to a boil. Cover and reduce heat to simmer for about 20min.

6. Stir in chopped kale, desired amount of salt and pepper if needed, and simmer for 10min.

7. Remove from heat. Using an immersion blender, puree your soup to desired consistency.

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Love/Hate

I have a love/hate relationship with bread. I love it. It hates me.

Forget that it makes my blood sugar skyrocket. The real problem is that I want to make it. It does not want to be made by me. Every (yeast) bread I make falls flat. Literally. They never rise!

Maybe I should take it as a sign. Maybe it's the universe trying to tell me something. Maybe it's because Jerry didn't let me pick that used breadmaker up off the sidewalk that would have forever changed my bread-making ability. I just have not been able to make a good, solid yeast bread that we could use for everyday sandwiches instead of breadcrumbs (since my breads are usually a messy crumble).

Until now....

Breadmaker, schreadmaker. I've gots my crockpot, yo! Yes, my crockpot. It has helped me produce some damn good bread without even turning on my oven!

And Jerry wanted to get a breadmaker. Pssssh.

Whole Wheat Crockpot Bread

by Bonnie Graham

Cook Time: 3 hours

Keywords: slow-cooker bread

Ingredients (1 loaf)

• 1 c warm milk
• 1 tbsp olive oil
• 2 tbsp honey
• 1/4 tsp salt
• 1/2 package active dry yeast
• 1 tsp vital wheat gluten (optional)
• 1 1/2 c whole wheat flour, divided
• 1/3 to 1/2 c all-purpose flour

Instructions

1. Grease a loaf pan or other baking pan that will fit inside your crock-pot.

2. Combine milk, oil, honey, salt, yeast, dough enhancer, 3/4 cups wheat flour and 1/3 cup all-purpose flour. With a handheld mixer, mix at medium low speed for 2 minutes.

3. Gradually add remaining wheat flour. Mix until completely combined. Unlike other bread recipes, dough should remain sticky.

4. Pour dough into greased baking vessel. Place into crock-pot and cook on high for three hours.

5. For a more browned top, put the bread loaf under the broiler for 1 to 2 minutes or until desired brownness is acquired.

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Dates: Nature's Candies

I love dates. Not the dinner and a movie kind, but the ones that slightly resemble insects.

I've totally turned you off to dates now. But really, they're awesome despite their bug-like appearance. Okay, the last time I refer to them like that, I promise. 

I've talked about the benefits of dates before. But just for ha-ha's, here is my spiel again. Dates are an excellent source of carbohydrates, contain no cholesterol, are high in fiber, and boast a wide range of nutrients. They aid in digestion and help to regulate blood sugar levels. They also make an excellent all natural sweetener. 

I pretty much covet any recipes that use dates as its sweetener. Luckily, all of the crunchy, granola-munching blogs I obsess follow provide me with plenty of options. 

In constant pursuit of the perfect snack to bring with me to Yoga Teacher Training, these Peppermint Patty Bars on Oh She Glows have been begging to get in my belly! After a recent trip to BJ's and the purchase of a 3 lb bag of dates, it was on! 

Peppermint Patty Bars

by Bonnie Graham

Keywords: vegetarian sugar-free dates oats nuts

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Ingredients (12 small bars)

• 1 c packed, pitted Medjool dates (approx 12)
• 1 c rolled oats
• 2 tbsp cocoa powder
• 1/4 c hemp seed (or protein powder)
• 1/4 tsp fine grain sea salt, or to taste
• 2 tbsp plus 1 tsp milk
• 1/2 tsp peppermint extract, or to taste
• 1/2 cup walnuts
• 1/4 cup almonds
• 3 tbsp chocolate chips

Instructions

1. Line a loaf pan with plastic wrap. Set aside.

2. In a food processor, process the pitted dates until chopped and sticky.

3. Add in the rolled oats, cocoa powder, protein powder, salt, peppermint extract, and milk. Process until combined, scraping down the side of the bowl as needed.

4. Finally, add in the nuts, and chocolate chips and pulse until combined and sticky. It should be sticky enough to easily make a ball. If it's too dry, add some milk. If it's too wet, add some oats.

5. Add mixture to loaf pan, smushing evenly into the pan.

6. Freeze for about 15 minutes or until set. Slice into 6 rows and then slice rows in half to make 12 small bars.

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Mind Games

Every weekend, Jerry and I play this game. It's the "Let's Ask Each Other What We Want for Breakfast Until the Other Person Says What I Actually Want for Breakfast" game. Except he doesn't know we're playing.

Me: What do you want for breakfast?
Jerry: I don't know. What do you want for breakfast?
Me: I don't know.
Jerry: How about some oatmeal?
Me: No, definitely not oatmeal. Oatmeal's okay for my regular weekday breakfast, but NOT my special weekend morning breakfast. How about some muffins?
Jerry: I don't like muffins. (Liar) How about....?

On and on, until someone either agrees to the other's breakfast choice OR we just make separate breakfasts. One morning, I announced that I really wanted to make Chocolate Zucchini Muffins. I didn't care that Jerry doesn't like muffins (Liar). I wanted to make them.

Then, Jerry suggested something amazing! Chocolate Zucchini Pancakes (made with oat flour)! The muffin versus oatmeal dilemma was solved.

For now.

Chocolate Zucchini Pancakes

by Bonnie Graham

Keywords: breakfast oats zucchini

6034152

Ingredients (9 - 10 pancakes)

• 1/2 c oat flour (or use all whole wheat flour)
• 3/4 c whole wheat pastry flours
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 3 tbsp sweetener of choice (I used Sucanat)
• 1/4 tsp salt
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 2/3 c shredded zucchini
• 1/2 to 2/3 c milk, depending on consistency
• 1/3 c chocolate chips, optional

Instructions

1. Mix all the dry ingredients until well combined.

2. Add liquid ingredients, including zucchini. You can add chocolate chips to the batter or put them on top of the pancakes when done.

3. Heat a pan over medium high heat.

4. Using a 1/4 cup measurement, pour pancake batter onto the pan. Flip pancake when you start seeing bubbles rise to the top. Cook until golden brown.

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Apple Challenge

I love apple picking. Mostly because I love to leave the orchards with a ridiculous little plastic bag (what's with that?!) packed to the gills with apples that I can never possibly finish before they all go bad.

I see it as a challenge! The apples are challenging me to eat them! And I do. In every possible variation.

Two simple ways to enjoy all those fall apples are in apple sauce and apple butter. These recipes are reeeeeeediculously easy and delicious. So easy, it makes you spell bad, yo. Also, there is no added sugar. Yay for those of us with broken pancreases!

Slower Cooker Apple Sauce and Apple Butter

by Bonnie Graham

Keywords: slow-cooker sauce apples cinnamon fall

6034150

Ingredients

• 5 lbs sweet and tart apples, leaving skins on - the natural pectin in the skin helps to thicken the sauce
• 1 - 2 tsp cinnamon, or to taste
• 1/2 tsp nutmeg, or to taste
• juice of 1 lemon

Instructions

For Apple Sauce:

1. Slice apples and add to slow cooker. Add lemon juice and spices.

2. Set to low heat for 4 hours. Stir occasionally if you can.

3. After 4 hours, remove from slow cooker and puree sauce to desired consistency. Enjoy!

For Apple Butter:

1. Follow the directions for the apple sauce, except puree until their are no lumps and mixture is smooth.

2. Add pureed apples back to the slow cooker. Cook on high for 1 hour without the cover on. Stir occasionally if you can.

3. You can cook longer if you're looking for a more caramel-y consistency, but you'll end up with less apple butter.

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