Brie-Stuffed Pumpkin Garlic Rolls

>> Wednesday, November 27, 2013

Finally got a chance to make the last dish for our Thanksgiving Brunch special. So far, we've served up Soft-Boiled Eggs atop Spinach Toast, a Bittersweet Pumpkin Pie, and Maple Roasted Fingerling Potatoes. There were a lot of directions I wanted to go with another selection, but I simply couldn't choose between sweet + savory.

So I settled on these guys.


This recipe is incredibly easy to make. So much so, you'll want to eat them again and again. If you've been reading for a long while (in which case, I'm thankful for you!), you've already got the basics down. You can even mix your dough together today, let rise, and refrigerate for use tomorrow.

Get going!

:: Make up a batch of Pumpkin Garlic Knots dough + let rise for 2 hours.
:: Then consult the Pumpkin Pesto Rolls post for some method illustrations.

The real difference with these rolls versus the others is the filling.

Check it out:


BRIE-STUFFED PUMPKIN GARLIC ROLLS

You'll need . . . 
  • 1 wedge buttery brie, cut rind off + chop
  • 2 tablespoons maple syrup 
  • 1 handful baby kale or spinach, chopped 
  • 2 cloves garlic, minced 
  • Salt + pepper to taste
  • Jam for topping
Method . . .
  • Preheat your oven to 425 degrees F. Lightly grease a standard muffin tin, like this one.
  • Once you've chopped the garlic and kale, just toss everything into a bowl and mix by hand until well incorporated.
  • Then roll your dough atop a floured work surface into a long log. Divide into 12 equal portioned pieces of dough.
  • Take each piece and roll out into an oval-ish shape, spread your cheese mixture inside, then roll and place in your muffin tin.
  • Continue with all remaining pieces of dough and until you run out of brie mixture.
  • Then bake in the oven for 15 to 17 minutes. Until golden brown and bubbling. Let cool before eating.


We then topped ours with some delicious Hot Pepper Raspberry Preserves. You can eat them however you like. But consider this your alternative to boring stuffing. Or just eat them whenever. I mean, these rolls are quite literally stuffing, so we have you covered in that regard!

I wish you luck with all your final shopping trips + tweaks with recipes for the big day tomorrow. I'd love to know what's on your menu this year. As well as if you celebrate with traditional Thanksgiving dinner or do something a little different like brunch.

Happy Thanksgiving!

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Free Country Review

>> Tuesday, November 26, 2013

I feel I always need a clear disclaimer that I'll never, ever venture into actual fashion blogging territory. I mean, just look at me -- I'm awkward, and I'm not fishing for compliments here! However, just as I posted a review of a yellow polka dot bikini in a season when a bathing suit was basically my uniform -- I recently had the opportunity to review a coat from Free Country. Well, it's officially freezing outside, and I've already given this jacket one heck of a workout.

I suppose I was particularly enthusiastic to tell you guys about Free Country because even without this new coat to review, I was already a happy customer. That's right -- the week after Ada was born back in 2011, I was shopping around for a better winter coat and chose a Free Country coat out of like 50 different jackets. Crazy.

Here's my new favorite:


If you're unsure what kind of winter jacket is for you, Free Country offers this handy tool to give you options based on climate, your intended use of the jacket, and personal temperature preference. Since I already had one of the softshell jackets (actually, here's a photo of me in it -- it's held up nicely even after a couple years of regular use), I was looking for something different this winter.

After browsing around for quiet some time, I chose the Palisade Power Down Jacket -- it's super light + thin and initially caught my eye with its pretty purple contrast liner and zipper. It's incredibly warm and blocks the wind, yet if we're out and about, I can easily roll it up and stuff it in my diaper bag.

Just like this:


The material is high quality and reminds me of similar thin down jackets that go in excess of $250 (and more!). I do wish, just for fun, that this coat was offered in more colors -- but black goes with everything, too. And as far as sizing, I'm generally a small in most tops, but I typically order coats a size larger. The medium is a generous fit on me, but accommodates bulky sweaters nicely.

If you're shopping around for a new jacket as the temperatures continue to dive, consider checking out Free Country's selection -- for the entire family, actually. Many styles are currently on sale, and if you know that my other gig besides blogging is sharing deals on Wise Bread -- you know how important a deal is to me. I tried timing my review of this jacket with Black Friday, because -- for example -- select softshells and fleeces will be starting at just $29.99 later this week.

Follow along on Facebook for additional deals + details. Oh, and all orders ship free w/ $40+!

FYI: I was given the down jacket to review for this post. No other payment was involved, nor will I receive commission on sales or any other perks if you guys buy anything. Honestly, I was excited to share my enthusiasm for this company and their reasonably priced/quality coats because I had purchased in the past without extra incentives!

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I've never really ever met a normal person...

>> Monday, November 25, 2013

Major kitchen flop yesterday. I have this delicious recipe in my head and my execution failed me. So, the last part of the Thanksgiving Brunch will have to wait for another day or two. I want to get it right for both you AND me AND also get good photos. I know you understand how that goes. Sometimes mistakes are good . . . and sometimes horrible.

I spent the majority of my weekend becoming utterly obsessed with Arcade Fire's new album. Stephen bought it while I was away at my spa weekend, so he's two weeks deep in love already. I've been a big fan for years and years -- way back in 2004 they played a small show at Cornell, but I was only just getting into them, so I skipped out. If I had only known they'd turn into my favorite!

Have you seen/heard this? It's pretty much the best thing ever. "Normal Person" is my favorite song right now (third song on this video, but the whole thing is well worth watching).


And this one just makes me cry.


Anyway, I got some running done in there. Stephen and I headed to the gym Friday night and I did 100 burpees with kettlebell swings mixed in after every 25. Then 6 miles with a friend on Saturday. We had planned to do 13.1 on Sunday, but the weather was absolutely brutal. 15 degrees that "felt like" 1 degree with 35MPH gusting winds and snow. I'm just not that hardcore yet. I'll get there as the season rolls on.

So, I settled for 8 on Sunday -- 6 with Stephen at a fast clip and 2 to cool down.


My running buddy and I plan to do our half marathon long run on Wednesday sun or snow, as we're expecting a storm mid-week. Feeling pretty good about running lately. Enough that I might sign up for a spring marathon, but let's not get ahead of ourselves!

I've also been having these insanely productive work sessions at Wegmans of all places. My in-laws were up visiting this weekend and allowed me to venture out on a Monday and get two glorious hours of uniterrupted work finished.


If you work from home, you really do need to get out if you haven't already. I'll take the laptop there during Ada's nap on a weekend and get all sorts of work done while sipping soy chai. Then I'll do the grocery shopping. I even got a flu shot today. Hmm. I might just move into Wegmans.

What else?

Well, I wrote about it on Writing Chapter Three, but Stephen and I are in the process of becoming a one-car family. Not really by choice, though it's something we've certainly wanted to do in the past. So, if you're interested in why and the thought process and also why I might be whining about it a bit as we transition, you can check out that post.

I don't do a ton of "what's going on with me" sorts of writeups, so I hope you enjoyed the change of pace. But enough about me.

What'd you do this weekend?
What are you listening to these days?
What's your favorite cafe drink?
Is it frigid where you live, too?

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Maple Roasted Fingerlings

>> Wednesday, November 20, 2013

I don't think the holidays are a time to show off cooking skills. To spend hours toiling away in the kitchen, stressing over getting everything just so. I'd much rather be sleeping in . . . or eating . . . or chatting with family . . . or running the annual 8K on Thanksgiving day.

So, this side is one of those dishes you can just throw together and sort of forget about -- at least for the most part. It's simple, that's for sure, but it's got some flair all its own!


MAPLE ROASTED FINGERLINGS

What you'll need . . . 
  • 2 pounds fingerling potatoes (other thin-skinned would work, too)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • Salt + pepper to taste
  • Dash (or 7) smoked paprika 
  • 1 teaspoon dry basil or rosemary

Method . . .
  1. Preheat your oven to 400 degrees F. And I'd recommend using a rectangular baking dish (preferably glass).
  2. Scrub potatoes until clean + place in your baking dish. In a small bowl, mix together the oil, maple syrup, salt, pepper, smoked paprika, and basil/rosemary (I'd recommend the latter, but I was out!).
  3. Dribble mixture over potatoes and toss until well coated. 
  4. Bake for 15 minutes, then mix around and return to oven. Repeat until you've baked potatoes 45 minutes to 1 hour. Until browned, but not dried out on the inside.
  5. Let cool slightly before serving, and feel free to ladle any of the extra maple mixture on top.


So far, Thanksgiving Brunch is looking pretty tasty -- no? Between soft boiled eggs atop spinach toast, Bittersweet Pumpkin Pie, and now these taters, I think we're off to a good start. But just wait till you see what I have in store for you next!

What way do you lean at brunch -- savory or sweet?

I'd have to say (and I know this seems like cheating), I like a good mix between the two. One of my all-time favorite recipes has got to be Basil Pesto French Toast.

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T-Giving Brunch: Chocolate Pumpkin Pie

>> Monday, November 18, 2013

I like to eat dessert first and, let's be honest, sometimes in place of my meals. That's nothing to brag about, but in planning the perfect Thanksgiving brunch, the pie was foremost on my mind. So, I woke up early yesterday morning and mixed together a gluten-free pie crust I've been meaning to try.

I let the dough chill while I ran my long run (10 miles this week -- feels good being back at double digits again!) . . . and then returned home to finish what I started.


CHOCOLATE PUMPKIN PIE
vegan + gluten-free, depending on pie crust

What you'll need . . .
  • Pie crust * 
  • 8 ounces (softened) vegan cream cheese
  • 1 cup raw sugar
  • 1/4 cup liquid chai mix
  • 1 cup pumpkin puree 
  • 1/2 cup bittersweet chocolate chips
  • 1/4 cup ground flax meal
  • Pinch salt
* Bob's Red Mill send me some Gluten-Free Pie Crust to try -- one bag makes two crusts. I froze one for later use.
Method . . .
  1. Prepare your pie crust and press it into your plate, then let chill while you preheat your oven to 350 degrees F.
  2. Cream together the cream cheese and sugar, then add in the chai mix (alternatively, you can use 1/4 cup maple syrup and a teaspoon mix of cinnamon, nutmeg, etc.) and pumpkin puree.
  3. Melt chocolate on the stove top or in microwave and then mix well into the rest, along with the flax meal and salt.
  4. Pour mixture into chilled pie crust (I don't usually pre-bake pumpkin pie crusts) and bake for 45 to 55 minutes, until edges are browned. 
  5. Let cool before slicing, if you can wait that long.


I don't have tremendous experience with gluten-free baking or pie baking, for that matter. I was impressed with the pie crust. It held together beautifully and tastes delicious. The filling is sweet, but not sickeningly so. I made some mini Chocolate-Pumpkin Pies a few years ago -- and the cream cheese is a fantastic edition. It made the whole flavor more complex and rich.

So, this whole Thanksgiving brunch thing. I'm hoping to give you some good ideas for a mid-day meal that's both sweet and savory -- a crowd-pleaser for vegetarians/vegans and others, alike. At least for me, the dinner has never really excited me much. Brunch, on the other hand, is a meal that just oozes holiday spirit. 

More CHOCOLATE + PUMPKIN:
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Soft Boiled Eggs for Breakfast

>> Friday, November 15, 2013

I love eggs. (Here's why they're great for runners.) Fried, scrambled, hard boiled, poached, and especially in Avocado Egg Salad -- eggs are always an awesome, inexpensive meal option, no matter the time of day. I got the idea to make soft boiled eggs after watching the finale of MasterChef Junior (those kids have skills!).

I used to soft boil back when I was too lazy and unsuccessful to poach, but wanted a similarly delicious + gelatinous yolk experience. One thing's for sure: there's certainly a science to cooking eggs, and I get it wrong. Often. So, I practice.

And practice makes perfect.


// SOFT BOILED EGGS
  1. Bring a small pot of water (enough to cover eggs) to a boil + reduce back to a simmer. 
  2. Gently drop eggs into the water one at a time. I usually make just two, but I've successfully done up to 4. 
  3. Set your timer for 6 minutes. You could go for 5 if you like really runny and 7 if you're more into a harder/gooey yolk.
  4. Then remove promptly and place in a cool water bath or run under cool water for around a minute. This stops the cooking.
  5. You can then serve in those little egg cups, slice the tops off and dip your toast in the center. 

Or you can peel and smash:


While I cooked my eggs, I toasted two thick slices of Rosemary-Salt Bread and piled high with some sauteed spinach (with garlic and olive oil). An egg atop each did the trick. May possibly be the best breakfast I've made in quite some time.

I go through sweet versus savory breakfast trends, and lately I've been favoring the Bloody Mary over the Mimosa.

See why?


I don't usually post breakfast on Fridays, so I suppose I'm taking part in Ashley's #bfastfridayclub! Hooray! Go forth and make something delicious for your morning meal this weekend.

Speaking of Ashley: The winner of the Baked Doughnuts for Everyone! giveaway is #73, Lynda. She writes: "Have made doughnuts before, but love to bake. Within the last few months was diagnosed as being Celiac, so anything that says YUM in front of GF is all the better for me now."

Have a wonderful weekend. I have lots of things -- think vegetarian Thanksgiving brunch! -- in store for next week.

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Last Week's Training

>> Thursday, November 14, 2013

The time change did not treat me well with regard to my 10K training. Stephen and I usually split up the evening for working out, and I always want the later shift. By the time my turn rolled around, though, I was greeted with frigid air and pitch black skies.

Not fun at all.


Here are last week's workouts.

M: Rest
T: 4 miles
W: Rest
R: Rest
F: 6 miles
S: Travel day (spa weekend)
S: 5 miles

Total: 15 miles

Yikes. That's a far cry from the 30 miles I was supposed to run. So far, though, I'm back on track for this week. I even have my Sunday 10-miler scheduled with my running buddy. The truth is: I usually have some trouble transitioning when either weather or daylight changes. It's just something I know about myself as a person and as an athlete, so I wasn't terribly worried that I fell a bit behind.

That being said, I am excited for this season of running -- even if it means retreating to darkness and wearing all my layers at once. Stephen and I returned to our gym after a long hiatus. We ran on the treadmill, did some kettlebells, and finished with burpees. My old yoga class was also being held at the same time. They just converted the standard pool to a saltwater one. Ada is now at a point where she can re-try the gym daycare, too.

Despite my body's desire to hibernate in winter, I usually find this season as an opportunity to get fitter than ever. I don't know if this is a shared experience or not. I slog my way through my outdoor miles, but when I head indoors more, I challenge myself to go faster (to avoid boredom on the treadmill), try new things (like strength training, which is always a struggle for me), and stretch (via yoga).

How do you change things up in winter? Any ideas to share?

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Vegan Curried Cornbread

>> Tuesday, November 12, 2013

I didn't invent this combination: cornbread + curry. At least now I know I didn't. Boo. A quick Google search allowed me to discover that. But for a few minutes in my kitchen last night, I thought I was a culinary genius. Curry goes famously inside a lightly sweet cornbread. And with a hearty bowl of Super Simple Chili?

Well, I think we're starting this snowy season off right.


CURRIED CORNBREAD 
yields 8 wedges perfect for breakfast, lunch, dinner, or even dessert!

What you'll need . . . 
  • 1 cup yellow corn meal
  • 3/4 - 1 cup white-whole wheat flour 
  • 2 tablespoons golden flax meal
  • 1 tablespoon baking powder
  • 1 (heaping) teaspoon yellow curry powder
  • 1 cup unsweetened almond milk
  • 4 tablespoons maple syrup
  • 1/4 cup olive oil
 Method . . .
  1. Preheat oven to 400 degrees F. Grease a 8 to 9 inch cast iron pan with coconut oil (or olive, etc.). Let preheat in the oven.
  2. In a large bowl, whisk together all the dry ingredients. Then pour in the wet and mix until just combined.
  3. Pour mixture into preheated pan. Bake for 20 minutes, until lightly golden brown on edges. There's a fine line between being done and over-baked.
  4. Let cool before slicing into wedges and topping with butter or Earth Balance.


Between dinner last night and breakfast this morning (with poached eggs!), I definitely ate half the pan. The maple syrup makes this "bread" sweet enough to even pass as a cake. So, obviously, I need to make more soon to pair it with even more of my favorite soups and toppings.

I'm sure I'll be giving you even more great cornbread recipes (I already have quite a few) as the season rolls on. It's just that time of year. We already have a dusting of snow on the ground and the thermometer has yet to reach above 30 degrees this morning. We're in for it now . . .

Pssst: Don't forget to enter the Baked Doughnuts for Everyone! giveaway. You can win a copy of Ashley McLaughlin's new book!

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Baked Doughnuts for Everyone + GIVEAWAY

>> Friday, November 8, 2013

So, one day I give you green macaroni and cheese . . . and the next, doughnuts. I like to keep you on your toes. FACT: Did you know you can roast Brussels sprouts and bake doughnuts at the same time? 350 degrees F, baby. It's the sweet spot in the range of oven temperatures, I suppose. And I didn't realize until last night, but it's that sort of brilliant multi-tasking I strive to discover in all areas of my life.

Goodness me.


I had long been awaiting the release of Edible Perspective Ashley's amazing cookbook Baked Doughnuts for Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free. And when Ashley generously offered a chance to review a copy, I signed on gladly. Ashley was my first blog friend ever. All her hard work has definitely paid off -- and I am so, so proud of her.

So, the night I received my book in the mail, I was elbows deep in Ada's surgery situation. Yet somehow despite everything going on, all the delicious photos (Ashley's photos are THE BEST!) sucked me into making a batch right then and there. No joke. It was just the stress release I needed at that moment.

I chose to bake the Vegan Gooey Chocolate Doughnuts with a tasty chocolate glaze. We've since discovered in our house that this recipe is a new favorite. It's healthy, light, sweet, and just as good with a simple dusting of powdered sugar, which is how I made them for this review.

I even give these doughnuts to Ada for breakfast.


VEGAN GOOEY CHOCOLATE DOUGHNUTS 
recipe printed w/ permission from pg. 111 of Baked Doughnuts for Everyone

What you'll need . . . 
  • 1/2 cup oat flour
  • 1/2 cup sweet rice flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure cane sugar
  • 2 tablespoons coconut flour
  • 1-1/2 tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened almond milk
  • 1/4 cup + 2 tablespoons brown rice syrup
  • 1/4 cup pumpkin puree
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan dark chocolate chips

Method . . .
  1. Preheat your oven to 350 degrees F and grease your doughnut pan.
  2. Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.
  3. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.
  4. Spoon the batter into the doughnuts molds, filling just below the top of each mold, 1/8 - 1/4 inch from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts and help loosen then out. Then place on a cooling rack and allow to cool for 5 to 10 minutes.
  5. Dust with powdered sugar.

This recipe makes 8 to 10 doughnuts in a standard doughnut pan. You may have noticed I used a mini bundt pan to make my batch. Whatever works!

I'm also happy to write as a non-gluten free person, I am able to adapt Ashley's recipes to whatever ingredients I have on hand. I've made some of the sweet + savory doughnuts exactly as written in the book and others with like ingredients (like white-whole wheat flour in place of substitutes or coconut sugar in place of cane, etc.) in the same ratio -- all with excellent results.

// GIVEAWAY

Thanks to Ashley's publisher, if you'd like a chance to win a copy of this book -- please leave a comment below! Make sure you leave some way of contacting you. Winner will be chosen via random number generator + announced next Friday morning (11/15).

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Spinach Mac 'n Cheese

>> Thursday, November 7, 2013

I finally found my camera charger (!!!), as evidenced by the quality shots from yesterday's roasted apple for 1 recipe. However, we're sliding backward today with a INSTA-dinner recipe inspired by last month's delicious Curried Delicata Mac 'n Cheese. We've been making this comfort dish every week, so it was time to tweak it to starve off boredom.

I'm always amazed at how an entire container of spinach purees down to this:


// PUREE INSTRUCTIONS

I just bought one of those large bins of baby spinach at Wegmans and then placed it all in a large pot with about 1/4 cup boiling water. You can use other greens if you like -- you'll likely have to change up the spices + salt if you use, say, kale which is much more bitter.

Anyway, I covered the pot for a minute and then mixed the greens a few times until everything had wilted. I poured the entire contents of the pot -- yes, water and all -- into my food processor and blended until smooth. In all, it made just about 2 cups of radioactive-looking sludge.

Hmmmm. Maybe I should use another word for sludge?


SPINACH MAC 'N CHEESE
Serves 4-6, or dinner for 2-3 for 2 nights!

What you'll need . . .
  • 2 cups spinach puree, instructions above
  • 2 cups shredded cheddar cheese (I used a mixed bag)
  • 1/4 cup grated parmesan
  • 1 cup milk (soy milk is delicious), unsweetened
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder, or more depending on your preference
  • salt + pepper to taste
  • 1 egg, whisked
  • 1 tablespoon butter or Earth Balance
  • 16 ounces elbow or shell pasta
  • breadcrumbs, whole wheat
 Method . . .
  1. Preheat your oven to 375 degrees F. Grease a 9 inch square baking dish or a 2-1/2 quart round and set aside.
  2. Start a pot of water to cook your pasta. Just cook it al dente, around 8 or 9 minutes.
  3. While your pasta cooks, combine your puree, cheeses, milk, and seasonings in a small pot over low heat. Mix until totally combined. You may adjust it with more/less milk as desired. Ours was around the consistency of thin fondue.
  4. Then drain the pasta, put the tablespoon of butter or Earth Balance back into the pot, return the pasta too -- toss and pour your cheese mixture over top. 
  5. Mix gently. Then slowly pour the egg in while whisking so it doesn't cook unevenly. Add more spice if you like.
  6. Cover with breadcrumbs -- the more the better, in my opinion.
  7. Cover with foil and bake for 20 minutes. Then uncover and bake another 35 to 40 minutes, until golden brown. Let cool 10 minutes before serving.

I think I should have posted this recipe for Halloween. It sure looks spooky. But the spinach and garlic make it taste delicious + each serving boasts a ton of veggies. Of course now my mind is wandering to ideas like PESTO mac 'n cheese, which I'm sure I'll be making in the near future. This recipe is kid tested + approved, too.

More unexpected greens: Green Smoothies + Green Pancakes + Green Waffles + Green Oats.

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Simple Pleasures, no. 2

>> Wednesday, November 6, 2013


Honeycrisp apple, skinned + sliced thin.
Tossed in melted Earth Balance or butter.
Sugar, spice, and a splash of lemon juice.
Roasted at 400 F for 15 minutes, tossed + repeat.

Who says you need to bake a whole pie or make a big dish of crisp to enjoy soft + warm apples?


I love making this "recipe" on weekends and topping waffles or pancakes or oats. But on weekdays when I need some extra breakfast love, I serve with a nice, thick yogurt (I love Siggi's Orange & Ginger these days).

What's your favorite variety of apples?

(More simple pleasures: no. 1)

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Food for Runners: B-E-A-N-S

>> Tuesday, November 5, 2013

It's been a while since we visited our Food for Runners series. Today I'm focusing on beans since, well, we eat so many of them. For vegetarians and vegans specifically, beans are a fantastic source of protein and can be whipped into hummus, stirred into soups, mashed into burgers, and even mixed into desserts.

I'll admit that I still mostly use canned beans. I've been meaning to soak my own beans for a long while -- so if you're looking for instructions on re-hydrating beans, here's a fantastic tutorial on The Kitchn.

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, kale, and mushrooms -- and included our favorite recipes from across the web.


"From a single, one-cup serving of black beans you get nearly 15 grams of fiber and 15 grams of protein. You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood." (Source)

"When paired with whole grains, garbanzo beans provide a source of protein comparable to that of meat or dairy products, without the worry of saturated fat or cholesterol. One cup of garbanzo beans supplies roughly 27 percent of daily protein requirements." (Source)

And if you're like me, you have your budget in mind. Great news! "Beans and lentils are the cheapest source of protein out there." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Black Bean Breakfast Burrito via Gimme Some Oven
Apple + Pumpkin Baked Beans via Kitchen Vignettes
Bean Bowl w/ a Poached Egg via The Stone Soup
Fall Harvest Chowder via A Family Feast
Our New + Improved Pumpkin Chili
Quinoa + Bean Party Dip via Citron Limette
Crock Pot Vegetarian Refried Beans via Kitchen Treaty
Our Canelli Bean + Beet Burgers
Honey Balsamic Bean Salad via My Whole Food Life
Kale + Mushroom + White Bean Stew via Love & Lemons
Our Smoked Chipotle Bean Burgers
Cauliflower + Garbanzo Bean Curry via Indiaphile
Chocolate Black Bean Cookies via A Couple Cooks
Our Black Bean + Avocado Chocolate Pudding
Garbanzo Bean Brownies via Fit Foodie Finds


Ada eats beans every single day, actually. They're super simple to just gobble up plain. Like I mentioned above, we add them to almost all our soups + stews. We toss black beans in homemade quesadillas. I even added garbanzo beans to chocolate chip cookies once after reading to do so in a cookbook.

What's your favorite way to use beans?

Don't forget to read up on these other healthy ingredients:

Food for Runners: M-U-S-H-R-O-O-M-S
Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

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Weekend Things

>> Friday, November 1, 2013

I haven't featured a recipe in a while. The reason is super lame: I can't find my camera charger. Yup, yup, nope. So, that's on the to-do list this weekend. Along with finishing week two of my 10K training, cooking up some vegetarian freezer meals, and attending Jack's wake.

PS: Welcome to November!


// More Veggies, Please //

// Feed Me //
Apple Hand-Pies via Cup of Jo

// WalkJogRun //

// Smart //
How to Stuff Shells -- 13 Ways via Huffington Post

// Do It Yourself //
DIY Monogram Ornaments via Handmade Charlotte
DIY Hair Ties via The Post Social

// This Time, Last Year(s) //


And here's what you may have missed on Writing Chapter Three:
Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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