Weltbeste Florentiner-Plätzchen

Smoothies, Avocadosmoothie

Avocadosmoothie

1 große Hassavocado

1 Becher griech. Joghurt, vanille

etwas Agavensirup

1,5 Cup ungesüßte Cocosmilch

1 Cup Babyspinat

etwas Eis, nach Belieben

Alles mischen und in den Mixer geben

Gut dazu passt auch: etwas Basilikum dazugeben

Quinoasalat

Zutaten

1 Tasse Quinoa

2 Tassen Wasser oder Gemusbruh

Beliebiges Gemüse (Blumenkohl, Brokkoli, Champignons, Bohnen, Erbsen, Karotte, Dosenmais...)

Salz, Pfeffer, Currypulver/-paste, Chilischote

1 Tasse Quinoa mit doppelter Menge Wasser oder Gemüsebrühe aufkochen und 10-15 Minuten köcheln lassen, bis das Wasser vollständig aufgesogen ist.

Zwiebel und Knoblauch klein schneiden und in einem weiteren Topf erhitzen, glasig dünsten.

Beliebiges Gemüse (Blumenkohl, Brokkoli, Champignons, Bohnen, Erbsen, Karotte) klein schneiden und nach den unterschiedlichen Garzeiten nach einander dem kleinen Topf zugeben und etwas dünsten

Den fast fertigen Quinoa würzen, evtl mit Salz, Pfeffer, Currypulver und frischen gehackten Chilischoten. 

Beides mischen und mit etwas zugefügtem Wasser noch bisschen köcheln lassen, bis das Gemüse etwas weicher geworden ist und sich beides schön vermischt hat.

Zuletzt Dosenmais hinzufügen, da dieser nicht mehr kochen muss.

Herbstliches Gemüsecurry

Zutaten
1-2 Süßkartoffel, geschält und gewürfelt
einige (1 Cup) kleine Blumenkohlröschen
eine Zwiebel, gehackt
2 TL Madras Currypaste/ -pulver
1/2 Tasse Gemüsebrühe
1 Dose Chickpeas, abgebraust
1 Dose gewürfelte Tomaten
gehackter Koriander

Zubereitung
Olivenöl in einer großen Pfanne erhitzen und die Süßkartoffeln darin ca. 3 Minuten dünsten. Hitze auf mittlere Stufe runterdrehen und Blumenkohl, Zwiebel und Curry hinzufügen, eine Minute kochen. Brühe, Tomaten und Chickpeas hinzufügen und zugedeckt ca. 10 Minuten köcheln lassen, dabei immer wieder umrühren.
Mit Koriander und evtl. Joghurt servieren.

Filled Sweet Potatoes

Kale Frittata

Zutaten
8 große Eier
3 TL frisch geriebener Parmesan
Salz und Pfeffer
3 EL Olivenöl
1 mittelgroße Zwiebel, in dünne Ringe geschnitten
1 Bund Grünkohl (Kale), Stielansätze entfernen und Blätter grob gehackt
1 Knoblauchzehe, gehackt

Zubereitung
Ofen auf 180°C vorwärmen
Eier, 1,5 EL des Parmesans, Salz und Pfeffer in einer Schüssel kräftig verrühren.
Olivenöl in einer hitzebeständigen Pfanne erhitzen und Zwiebeln glasig dünsten.
Kale in 3 Portionen hinzufügen, dabei jeweils die vorherige Portion vollständig in sich zusammenfallen lassen. Würzen.
Eimischung darüber geben und bei mittlerer Hitze erwärmen, bis die Eier fast ganz gestockt sind, in der Mitte aber noch etwas flüssiger. Den restlichen Käse darüber streuen und im Ofen vollständig zum Stocken backen, bis die Frittata beginnt braun zu werden.

Banana Peanut Snack

Schichtmüsli - Blaubeeren

Pasta with Pesto and Spinach

Breakfast - Porridge - Cashews

Teetörtchen oder auch nur ein tolles Rührteigrezept

Zutaten:

225g weiche Butter
225g Mehl
1 Pck Backpulver
225g extrafeiner Zucker
4 Eier
Schale einer Zitrone, evtl. auch etwas Saft

Butter und Zucker schaumig schlagen und nach einander die Eier unterziehen, dabei immer rühren bis das Ei vollständig untergehoben ist. Das gesiebte Mehl sowie das Backpulver unterrühren und zuletzt die Zitronenschale (oder auch Saft) hinzugeben.

Für Muffins nun in eingefettete oder mit Papierchen ausgelegte Formen geben und bei 190°C etwa 15 Minuten backen (Holzspießtest) und nach Belieben mit Glasuren überziehen

Rezepte dafür:

Fruchtglasur:
50g frische Beeren
150g Puderzucker
Beeren zermatschen und evtl durch ein Sieb pressen, mit Zucker mischen

Schokoglasur:
150g Puderzucker
4EL Kakaopulver
Zucker und Kakao mit 60ml warmem Wasser glatt rühren

Weltbester Zitronenkuchen

Teig:
115g weiche Butter
115g extrafeiner Zucker
4 Eier
180g gemahlenen Mohnsamen
abgeriebene Schale und Saft von 2 großen Zitronen
125g Mehl
1 TL Backpulver

Zitronensirup:
100g extrafeiner Zucker
ca. 90ml Zitronensaft

Zuckerguss:
225g Puderzucker
abgeriebene Schale und Saft von einer Zitrone


Die Butter und den Zucker zu einer hellen Masse schlagen. Nacheinander die Eier unterrühren, danach die Mohnsamen, den Saft und die Schale der Zitrone unterheben. Zuletzt das Mehl und Backpulver dazu und den Teig in eine eingefettete oder mit Backpapier ausgelegte Springform (26cm) geben und glatt streichen.
Bei 180°C ca. 40 Minuten backen, bis der Kuchen goldgelb ist.
In der Form etwas abkühlen lassen.
Daweil den Zitronensirup zubereiten: Zucker und Saft bei niedriger Hitze schmelzen und den abgekühlten Kuchen mit einen Zahnstocher einige Löcher einpieksen, dann den Sirup darüber gießen und einsickern lassen.
Wenn dieser getrocknet ist den Kuchen aus der Form lösen und mit dem Zuckerguss glasieren.

Kokos-Mandel-Kuchen vom Blech

Zutaten:

3 Eier
200g Zucker
350g Mehl
1 Pck Backpulver
300 ml Buttermilch
100g Zucker
100g Kokosflocken
100g Mandelblättchen

200ml Sahne oder Milch

Zubereitung:

Eier und Zucker ca 2-3 Minuten schaumig schlagen, dann das gesiebte Mehl und Backpulver
unterrühren. Den Teig auf ein vorbereitetes tiefes Blech gießen.
Zucker, Kokosflocken und Mandelblättchen mischen und über den Kuchen streuen.
Bei 180° C etwa 20 Minuten backen.
Den Kuchen etwas erkalten lassen und dann die Sahne darüber verteilen, sodass dieser ein wenig einsickert.
Komplett erkalten lassen und servieren.

Red Lentil-Rice Cakes with Simple Tomato Salsa

Ingredients

• Salsa:$
• 3 cups finely chopped plum tomato (about 6 tomatoes)
• 1/4 cup chopped fresh basil $
• 1 tablespoon balsamic vinegar
• 2 teaspoons capers
• 1/4 teaspoon salt
• Cakes:
• 5 cups water, divided
• 1 cup dried small red lentils
• 1/2 cup uncooked basmati rice
• 2 tablespoons olive oil, divided $
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/2 teaspoon fennel seeds, crushed
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese $
• 1/4 cup dry breadcrumbs
• 1 tablespoon chopped fresh basil $
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper $
• 2 large egg whites, lightly beaten

Preparation

• 1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.
• 2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
• 3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.
• 4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
• 5. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.

Szechuan-Style Tofu with Peanuts

Ingredients

• 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
• 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth $
• 1 tablespoon sambal oelek (ground fresh chile paste)
• 1 tablespoon less-sodium soy sauce
• 1 teaspoon cornstarch
• 2 teaspoons black bean garlic sauce
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup matchstick-cut carrots
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 1/2 cup chopped green onions
• 1/4 cup unsalted dry-roasted peanuts, chopped

Preparation

• 1. Preheat broiler.
• 2. Cook rice according to package directions, omitting salt and fat.
• 3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
• 4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
• 5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.

Peanut-Crusted Tofu Triangles

Ingredients

• 1 (14-ounce) package firm tofu, drained
• 1 1/2 cups uncooked instant rice
• 1 1/2 cups rice milk
• 1/2 cup thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• 3 tablespoons finely chopped red bell pepper
• 1 teaspoon salt, divided
• 1 teaspoon water
• 1 large egg white
• 1/3 cup dry-roasted peanuts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons peanut oil, divided
• Cooking spray

Preparation

• Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.
• Combine rice and milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.
• Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.

Quinoa Salad with Artichokes and Parsley

Ingredients

• 1 tablespoon olive oil $
• 1 cup chopped spring or sweet onion $
• 1/2 teaspoon chopped fresh thyme
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 1 cup fat-free, lower-sodium chicken broth $
• 1/2 cup uncooked quinoa
• 1 cup chopped fresh parsley
• 5 teaspoons grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

Preparation

• 1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
• 2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Sweet Hot Tofu

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 teaspoons canola oil
• 1 (14-ounce) package firm reduced-fat tofu, cut into (1-inch) cubes
• 2/3 cup fat-free, less-sodium chicken broth $
• 1/4 cup hoisin sauce
• 1 tablespoon sherry
• 1 teaspoon cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon honey
• 1/2 teaspoon dark sesame oil
• Dash of crushed red pepper
• 2 teaspoons bottled minced fresh ginger
• 2 teaspoons bottled minced garlic
• 1/3 cup thinly sliced green onions

Preparation

• Prepare rice according to package directions, omitting salt and fat.
• Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.
• Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.
• Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

Pan-Crisped Tofu with Greens and Peanut Dressing

Ingredients

• 1/3 cup white miso (soybean paste)
• 1/3 cup mirin (sweet rice wine)
• 1/3 cup rice vinegar
• 1 tablespoon finely grated peeled fresh ginger
• 1/2 cup chopped dry-roasted peanuts, divided
• 5 tablespoons canola oil, divided
• 2 (14-ounce) packages water-packed firm tofu, drained
• 8 cups gourmet salad greens
• Minced fresh chives (optional)

Preparation

• 1. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
• 2. Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
• 3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.

Veggie and Tofu Stir-Fry

Ingredients

• 1 (14-ounce) package water-packed extra-firm tofu, drained
• 1 tablespoon canola oil, divided
• 1/4 teaspoon black pepper $
• 3 1/2 teaspoons cornstarch, divided
• 3 large green onions, cut into 1-inch pieces
• 3 garlic cloves, sliced
• 1 tablespoon julienne-cut ginger
• 4 small baby bok choy, quartered lengthwise
• 2 large carrots, peeled and julienne-cut
• 1 cup snow peas, trimmed
• 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
• 1/4 cup organic vegetable broth $
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon dark sesame oil

Preparation

• 1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
• 2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
• 3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
• 4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute)

Korean-Inspired Sautéed Tofu

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/8 teaspoon kosher salt
• 1/4 teaspoon ground red pepper, divided
• 1 (14-ounce) package water-packed soft tofu, drained
• 2 tablespoons canola oil, divided
• 1 ounce fresh ginger, peeled and julienne-cut
• 3 tablespoons diagonally sliced green onions
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon kosher salt
• 1 teaspoon sesame seeds

Preparation

• 1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.
• 2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.
• 3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.

Jungle Curry with Tofu

Ingredients

• 1 cup uncooked jasmine rice
• 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons canola oil, divided
• 2 cups (2-inch) cut haricots verts
• 1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
• 1 red bell pepper, cut into julienne strips
• 2 tablespoons green curry paste
• 1 cup organic vegetable broth $
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons grated lime rind $
• 1 cup thinly sliced fresh basil $
• Lime wedges (optional) $

Preparation

• 1. Cook rice according to package directions, omitting salt and fat.
• 2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
• 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.

Gebackene Auberginen mit Mozzarella und Tomaten

Hummus

Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

Ingredients

• Cakes:
• 1/3 cup uncooked whole-wheat couscous
• 1/2 cup boiling water $
• 1/4 cup (1 ounce) crumbled feta cheese $
• 3 tablespoons egg substitute
• 2 tablespoons finely chopped green onions
• 1/8 teaspoon freshly ground black pepper $
• 2 teaspoons olive oil $
• Cooking spray
• Salad:
• 2/3 cup chopped seeded tomato $
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 2 teaspoons red wine vinegar
• 1/2 teaspoon olive oil $
• 1/8 teaspoon freshly ground black pepper $
• 3 cups gourmet salad greens

Preparation

• 1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
• 2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.

Curried Quinoa Salad with Cucumber-Mint Raita

Ingredients

• 1 teaspoon olive oil $
• 2 teaspoons Madras curry powder
• 1 garlic clove, crushed
• 1 cup uncooked quinoa
• 2 cups water
• 3/4 teaspoon kosher salt
• 1 diced peeled ripe mango $
• 1/2 cup diced celery $
• 1/4 cup thinly sliced green onions
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons currants
• 1/4 cup finely diced peeled English cucumber $
• 2 teaspoons chopped fresh mint
• 1 (6-ounce) carton plain low-fat yogurt $
• 1 (5-ounce) package fresh baby spinach $

Preparation

• 1. Heat oil in a medium saucepan over medium-high heat. Add curry and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely.
• 2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
• 3. Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.

Chickpea Curry with Basmati Rice

Ingredients

• 1 (3.5-ounce) bag boil-in-bag basmati or brown rice
• 1 tablespoon canola oil
• 1 large onion, diced $
• 1 1/2 teaspoons garam masala
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (15-ounce) can unsalted crushed tomatoes
• 1 (6-ounce) package fresh baby spinach $$
• 1/2 cup plain 2% Greek yogurt $
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

Preparation

• 1. Cook rice according to package directions; drain.
• 2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.

Black Bean-Quinoa Salad with Basil-Lemon Dressing

Ingredients

• 1 1/2 cups uncooked quinoa
• 3 cups organic vegetable broth (such as Swanson Certified Organic) $
• 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
• 3 tablespoons olive oil, divided $
• 1 1/4 teaspoons salt, divided
• 1 cup chopped fresh basil $
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 2 teaspoons grated lemon rind
• 1/2 teaspoon freshly ground black pepper $
• 3 garlic cloves, minced
• 1 (10-ounce) package frozen baby lima beans
• 4 cups chopped tomato (about 3 medium) $
• 1/2 cup sliced green onions
• 1/2 cup chopped carrot
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

• Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
• Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
• Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
• Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

Pininekerntorte

Whole Lemon Pistachio Cake

Whole Lemon Pistachio Cake

Yield: one 8 inch cake

Ingredients

• 5 Lemons (preferably organic)
• 292g (1 cup + 3 tbs) Egg Whites
• 192g (1 cup) Granulated Erythritol (or dry sweetener of choice*)
• 1/2 tsp Lemon Flavor
• 224g (2 cups) Pistachio Flour
• 120g (1 cup) Oat Flour
• 2 tsp Baking Powder

Instructions

1. For the Boiled Lemons: 
2. Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water.
3. Bring this to a full boil, then reduce the heat to medium/low-low and cover. Simmer for 45 minutes (lemons should be very soft and tender)
4. Drain and let cool slightly.
5. Cut the lemons into quarters, discard the seeds and puree in a blender (rinds and all). The final weight of lemons used should be 365g.
6. For the Cake: 
7. Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray and line with a parchment paper circle.
8. In a large measuring cup, add the lemon puree and egg whites (should measure 2+1/3 cups). Pour into a large bowl and whisk together.
9. Whisk in the erythritol and lemon flavor.
10. In a small bowl, whisk together the pistachio flour, oat flour and baking powder. Slowly add this to the wet ingredients while whisking (batter should be thick, dense and heavy)
11. Scoop batter into the prepared pan and spread to the edges and flatten the surface.
12. Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip onto a wire cooling rack and let cool completely.

Notes

*Try to use a light-colored sweetener like erythritol. If you do not have erythritol you can use organic/raw sugar or evaporated cane juice (do not use refined white sugar). I really wanted to use date sugar or sucanat but the color of the sweeteners would erase the green of the pistachio :(

This recipe is: sugar free, high fiber, high protein, gluten free!

Red Velvet Bundt Cake

Receta red velvet bundt cake 

170 gr de mantequilla

450 g de azúcar

500 g de harina

3 huevos

2 cdas. de colorante rojo en gel

15 gr. de cacao en polvo Hershey’s (no utilizar el de proceso holandés)

1 cdta de vainilla en pasta

1,5 cdta de sal

350 ml. de buttermilk

1,5 cdtas. vinagre

1,5 cdtas de de bicarbonato sódico

Para el frosting

150 gr. queso crema (tipo philadelphia)

75 gr. azúcar glas

150 ml. nata líquida para montar

Precalentamos el horno a 180ºC.  Engrasamos nuestro molde, ya sea con mantequilla y harina o con spray antiadherente  y reservamos.

En otro bol tamizamos la harina, el cacao en polvo y a la sal, reservamos.

En el bol de nuestra batidora ponemos la mantequilla a temperatura ambiente junto con el azúcar y batimos hasta obtener una masa esponjosa, ligera y que haya blanqueado.

Seguidamente añadimos los huevos uno a uno, y batimos bien después de cada adición. Añadimos la vainilla junto al colorante, mezclamos hasta integrar y conseguir que nuestra masa quede uniforme.

Ponemos el bicarbonato en un bol y añadimos el vinagre, mezclamos -este empezará a realizar pequeñas burbujas, pero es normal -. Añadimos la mezcla de bicarbonato a la masa y mezclamos bien hasta integrarla

Ahora incorporamos a la masa la mezcla de harina y cacao junto con la buttermilk de forma alterna hasta completar y conseguir que nuestra masa quede homogénea.

Vertemos nuestra masa en el molde que vayamos a utilizar y lo introducimos en el horno precalentado durante 60 minutos aproximadamente o hasta que pinchemos nuestro bizcocho y veamos que la aguja sale limpia.

Transcurrido el tiempo, sacamos el bizcocho del horno y lo dejamos enfriar durante 10 minutos en el molde. Desmoldamos y lo dejamos enfriar por completo sobre una rejilla.

Mientras se enfría nuestro bizcocho preparamos el glaseado, para ello ponemos el queso en un bol, lo batimos ligeramente y añadimos el azúcar, mezclamos hasta conseguir una crema suave, después le añadiremos la nata que previamente habremos montado y lo mezclamos con movimientos suaves hasta que estén bien integrados ambos ingredientes, conseguiremos una crema ligeramente untuosa que pondremos sobre el bizcocho o que la utilizaremos para acompañarlo.

Pignoli Cookies

• INGREDIENTS
• 8 oz. almond paste
• 2 egg whites, slightly beaten
• 1/2 cup confectioner’s sugar
• 1/2 cup granulated sugar
• 1/4 cup flour
• pinch of salt
• 1 cup pine nuts
• 
  
• DIRECTIONS
• In a small bowl, using an electric mixer break up almond paste. On low to medium speed, beat in egg whites until mostly smooth.
  In a separate bowl, sift together confectioner’s sugar and granulated sugar. Beat into almond mixture. Then add flour and salt and mix until well combined.
  Preheat oven to 300 degrees. Place pine nuts in a shallow bowl.
  Using parchment paper, cover a cookie sheet. With wet fingers (this prevents the dough from sticking to your hands), roll dough into small balls, about 3/4 inch in diameter. Then roll the top and sides of the balls in the pine nuts. Place balls on a cookie sheet about 1 inch apart.
  Bake for 17-19 minutes. Do not brown. Cookies should be pale on top and barely brown on the bottom. The centers should be soft.

Healthy Reese’s Cupcakes [Chocolate Cupcakes with Peanut Butter Filling and Chocolate Peanut Butter Frosting]

Ingredients

• Cupcakes: 
• 120g (1 cup) Oat Flour 
• 68g (1/2 cup) Sweet White Sorghum Flour 
• 29g (1/3 cup) Regular Cocoa Powder (unsweetened)
• 1 tsp Baking Soda
• 1 tsp Xanthan Gum
• 1/4 tsp Salt
• 1 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
• 77g (5 tbs) Unsweetened Applesauce
• 2 tsp Vanilla Extract
• 2 tsp Stevia Extract
• 1 tbs Apple Cider Vinegar
• Filling and Frosting: 
• 150g (1+1/4 cups) Peanut Flour
• 10 packets Truvia 
• ~3/4 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
• 2 tbs Dutch Process Cocoa Powder

Instructions

1. For the Cupcakes: 
2. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 parchment paper liners (I used paper, but because these cupcakes are low fat the paper sticks!)
3. In a small bowl, whisk together the oat flour, sorghum flour, cocoa, baking soda, xanthan gum and salt.
4. In a large bowl, whisk together the almond milk, applesauce, vanilla and stevia extract.
5. Whisk the vinegar into the wet ingredients, then slowly whisk in the dry ingredients (batter will be thick)
6. Scoop the batter into the cupcake liners and spread lightly to flatten. Bake for 19 minutes, or until the cupcakes spring back when tapped.
7. Transfer cupcakes to a wire cooling rack and let cool completely.
8. For the Filling and Frosting: 
9. In a large bowl, whisk together the peanut flour and truvia.
10. Whisk in the soy milk.
11. Scoop about a quarter of this mixture into a piping bag with tip of choice and fill the cupcakes.
12. Add the cocoa powder to the rest of the filling and stir until fully incorporated.
13. Scoop this into the piping bag and frost the cupcakes.

Blueberry Lime Cream Cheese Pound Cake

ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

directions:

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.