Everyday Lunch: Quinoa Salad with Broccoli

Last week when I posted this salad that I take to lunch each week, lots of you responded saying you wanted to see more lunch ideas on Espresso and Cream. Sometimes my lunches are just a random assortment of whatever is left in the fridge, but other times I take a few extra minutes to prep something more reminiscent of a meal.

One of my favorite strategies for lunchtime success is to prepare a large batch of whole grains at the beginning of the week to go in lunches in the days to come. Quinoa, brown rice and whole wheat pasta are my personal favorites because they're so easy.

Spring Green Salad

 

Lunches are difficult for me. Are they difficult for you? The whole process of packing a lunch, trying to find something in the fridge that will transport well and keep me filled throughout the afternoon. Something that's not going to stink up the office fridge (which is already its own kind of disgusting). It's really a drag, isn't it? But since I'm trying to eat out less during the week and save us a little extra money, brown-bagging it is the way to go. 

A couple weeks back, I made an effort to specifically buy ingredients that would make for a killer salad. Avocados, feta cheese, hummus. And then I proceeded to eat this salad four days in a row. Sometimes when something is that good, you don't get sick of it. 

Chopped Green Salad Wrap

 

I've received a lot of questions from readers about what I pack for lunches and snacks when I go to work each day. I'm not going to lie, I struggle just as much as the next person. But since I would much rather spend money going out to eat with my husband on date nights, taking a packed lunch and snacks is the norm. 

A few of my favorite snacks being:

          *Lara Bars (cashew cookie, peanut butter cookie, apple pie, and pb&j being my favorites)

          *Cliff Bars (peanut butter, white chocolate macadamia and carrot cake being my favorites)

          *Greek yogurt and canned pumpkin with a dollop of peanut butter

          *Apples or pears with a few slices of cheese

          *Sugar-free applesauce with granola 

Lunch, on the other hand, is much less predictable. Sometimes I'll tote along leftovers from dinner the night before. Other times I'll make a quick salad with quinoa and veggies or a salad topped with lentils and feta cheese. 

This week I was looking through my fridge, trying to get inspired, and saw we had whole wheat tortillas, lettuce, pesto, feta cheese and broccoli. Never one to be a fan of raw broccoli, I found that chopping the broccoli into small pieces and tossing it with the other ingredients helped to ward off the raw flavor that I typically dislike. 

The wrap was super tasty and satisfying. So if you're looking for a new addition to your workday meals, I would totally give this a try.

Chopped Green Salad Wrap 

Ingredients

*1/2 cup Romaine lettuce, chopped 

*1/4 to 1/3 cup raw broccoli florets, finely chopped

*1 oz. crumbled feta cheese

*1 1/2 tbsp. Trader Joe's Champagne Pear Vinaigrette or other fruit vinaigrette of your choice

*1 tablespoon purchased pesto 

*Cracked black pepper 

*1 whole wheat tortilla 

Instructions

*In a small bowl, combine the lettuce, broccoli, feta cheese, vinaigrette, pesto and black pepper. Toss to combine all ingredients evenly. Spoon mixture onto tortilla. Enjoy!

Happy Cooking!

Madison

Sweet and Sour Tempeh Salad

I got an e-mail from a reader last week asking about how I eat vegetarian even though my hubby doesn't. When we first got married, I was wondering the same thing! Since I do most of the cooking, figuring out how we could still eat healthfully at home within our dietary constraints was up to me.

This salad is a perfect example of how we eat together. My protein source for this dinner salad was tempeh glazed in a super simple sweet and sour sauce. While Joey's protein source was chopped cooked chicken breast cooked in the same method I cooked my tempeh. It's quick swaps like these that make dinnertime in our house easier than it may initially seem.

If you are unfamiliar with tempeh, you can find out more about this vegetarian protein source HERE. It's packed with health benefits, and from a cook's perspective, it's extremely versatile. Crumbled up, it can easily pass for the texture of browned and crumbled ground beef, and it works well as a chicken replacement, as in this recipe.

This salad is a slightly different adaptation of my Autumn Chopped Salad. I know a lot of people have made this recipe after finding it on Pinterest, but mentioned that they wanted it to have a bit more protein. Problem solved!

Sweet and Sour Tempeh Salad
Ingredients
*1/3 cup cubed, raw tempeh
*1 tablespoon low-sodium sweet and sour stir-fry sauce
*1 teaspoon olive oil
*2 cups chopped Romaine lettuce
*1/2 medium pear (firm), chopped into bite-sized pieces
*1 oz. sharp white cheddar cheese, cubed
*1 tablespoon poppyseed dressing
*2 tablespoons light balsamic vinaigrette

Instructions
*Combine the tempeh, sweet and sour sauce, and olive oil in a nonstick skillet over medium heat. Cook for 2 to 3 minutes until the mixture is bubbly and hot and tempeh is heated through. Remove from heat and set aside.
*In a large salad bowl, combine the lettuce, pear, and cheese. Top with the tempeh.
*In a small cup, combine the poppyseed dressing and balsamic vinaigrette. Pour over the prepared salad. Serve immediately. Makes 1 serving

Happy Cooking!

Madison

Caramelized Onion Bean Dip

A couple weeks ago when Joey asked how I wanted to celebrate my birthday weekend, the answer was simple. All I really wanted to do was watch the Gators play football and have a weekend filled with relaxing, exercising, and eating some great tailgating food.

For Joey, that meant me making his mom's cheesy beef dip. I'll admit that I had a hard time buying Velveeta at the store, but seeing his face light up when I served it for the game was priceless.

For me, tailgating food means lots and lots of raw veggies served with some type of hummus/bean dip and maybe something sweet on the side. So when I saw Jenna's recipe for White Bean Dip with Pita Chips, I got to making my shopping list.

When I actually arrived at the store, the red onions were calling my name. I figured anything and everything tastes better with caramelized onions, including bean dip. So my version is slightly varied from the original I was inspired by. The results were outstanding, with a sweet-savory flavor profile and smooth consistency. And it makes a lot of dip, so be prepared to have leftovers or enough to serve a group!

Caramelized Onion Bean Dip
Adapted from Jenna at Eat Live Run  


Ingredients
*1/2 medium red onion, thinly sliced
*2 tablespoons olive oil
*2 cloves garlic, chopped
*Juice from 1/2 lemon
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon paprika
*1/2 teaspoon ground cumin
*2 (15-ounce) cans white beans (cannellini beans), rinsed and drained

Instructions
*In a large nonstick skillet, heat the olive oil over medium heat. Add the onion to the skillet and cook for 15 to 20 minutes, or until the onions are softened and caramelized, stirring frequently.
*Add the garlic to the pan during the last three to four minutes of cooking. Remove from heat.
*Transfer the caramelized onion mixture to the bowl of a food processor. Add in the lemon juice, salt, black pepper, paprika, cumin and beans. Process until mixture is smooth, about three minutes, adding extra oil if necessary to reach desired consistency. Serve with fresh veggies or pita chips. To store, transfer to an airtight container and keep in the refrigerator.

Happy Cooking!

Madison

Parmesan Roasted Asparagus

It's been hot in this part of the country lately. We're talking majorly hot for Iowa, and pretty humid, too. But that hasn't stopped me from firing up the oven and roasting some asparagus. Thank goodness for air conditioning.

Summer or winter, it doesn't really matter to me. Roasting is an absolute necessity in my everyday cooking, mainly because it's easy and requires very little hands-on time. But you already know how much I love roasting, don't you?

I make this asparagus quite frequently. Last fall when Joey and I visited our aunt, uncle and cousins in Wisconsin, I made this asparagus to go with dinner. The four kiddos we were feeding were all under the age of 11 and this asparagus was a major hit! If I remember correctly, there were even requests for seconds. Now that's a sign of a good recipe if I've ever seen one.

Parmesan Roasted Asparagus

Ingredients
*1 bunch asparagus with the ends trimmed
*1/2 tablespoon olive oil
*1 clove garlic, minced
*Salt and black pepper 
*1/4 cup grated Parmesan cheese

Instructions
*Preheat oven to 400°F. Line a baking pan with foil. Line asparagus on baking sheet.
*In a small bowl, combine the olive oil and garlic. Drizzle over the asparagus in the baking pan. Toss to coat. Sprinkle with salt and black pepper.
*Bake in the oven for 15 to 20 minutes, depending on how thick your asparagus is. During the last two minutes of baking, sprinkle Parmesan cheese atop asparagus and bake for the remaining two minutes.

Happy Cooking!

Madison

His and Hers Greek Salad

Last night I finally made it to the grocery store with Joey and made my first meal in our new kitchen! I'll admit, the idea of having to plan meals every night and think about what I was going to buy at the grocery store in a more thoughtful manner instead of just winging it concerned me a bit. And no one prepared me for how much milk men go through in a single week!

I never really anticipated being the type to meal plan for the week, but I realized yesterday that planning ahead would keep me much more sane and keep some variety in our mealtimes.

Monday night's dinner was on the light and fresh side since it was a scorching 99°F yesterday with no relief in sight for the next few days. While Joey washed the cars, I made this His and Hers Greek Salad. Named because Joey's (his) was topped with baked seasoned chicken breast and mine (hers) was sans-chicken. And easy, fresh way to find compromise between our two eating styles.

His and Hers Greek Salad (for two)
Ingredients
*1 chicken breast, cut in half lengthwise into two thinner pieces
*2 teaspoons olive oil
*1/4 teaspoons Italian seasoning mix
*Salt and black pepper
*3 to 4 cups chopped Romaine lettuce
*1/2 medium cucumber, chopped
*2 tomatoes, chopped
*1/3 cup crumbled feta cheese
*4 tablespoons Greek-style salad dressing

Instructions
*Preheat oven to 375°F. Line a baking pan with aluminum foil. Place chicken breast on foil and drizzle with the olive oil, Italian seasoning mix, salt and black pepper. Bake in the oven for 12 to 15 minutes, or until chicken is cooked through.
*Meanwhile, in a large bowl, combine the lettuce, cucumber, tomatoes, and crumbled feta cheese. Toss with the dressing and divide between two bowls.
*Top one (or two) of the bowls with the chicken breast and serve.

Happy cooking!

Madison

Sun-dried Tomato and Asparagus Pasta Salad

Thanks for all your kind words and support about our race. I'm already searching out my next race. Joey, on the other hand, is taking a few steps back from distance running and is going to focus on shorter runs paired with lots of lifting and agility workouts.

Races aside, we are in full-on wedding mode over in this neck of the woods. Tomorrow is my last day of work before the wedding, and my family starts arriving in town tomorrow, too. I'm so excited to spend a few days with my mom, dad, Andrea, my little sisters among other family members before the wedding day arrives.

But amid the craziness, a girl's gotta eat, right? My mom and I made this tasty and off-beat pasta salad last week, inspired by Food Network's 'Mix and Match Pasta Salad' article. To be quite honest, the combination of ingredients was fun and tasty, but the Creamy Parmesan Dressing was anything but rich and complex. So we did our thing and dressed it up a bit with the addition of Greek yogurt, balsamic vinegar, dried dill and a little olive oil for a thinner consistency.

Thank goodness there is plenty of summer left to make this again and again.

A serious dose of wedding updates coming up soon!

Sun-dried Tomato and Asparagus Pasta Salad

Ingredients
Pasta Salad
*1 lb. fusilli pasta, cooked according to package directions, drained and rinsed under cold water and drained again
*2 cups steamed chopped asparagus
*3 ears of cooked fresh sweet corn kernels
*1 cup sun-dried tomatoes in oil, drained and chopped

Dressing
*1/2 cup 2% Greek yogurt (plain)
*1/2 cup sour cream
*1/3 cup olive oil
*3 tablespoons balsamic vinegar
*1/8 cup freshly squeezed lemon juice
*1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
*1 garlic clove, minced
*1 1/2 cups shredded Parmesan cheese 
*Salt and pepper to taste

Instructions
*Place cooked pasta in a very large bowl along with the asparagus, corn and sun-dried tomatoes.
*In a small mixing bowl, combine all the dressing ingredients. Stir until well combined. Pour mixture atop pasta mixture in larger bowl. Toss or stir until well-combined. Refrigerate for at least 30 minutes to an hour before servings. Makes 8 to 10 side-dish servings

Happy Cooking!

Madison

Vegetarian Stuffed Peppers for One (or more)

Thank you, truly, for all your sweet comments, Tweets, and e-mails about my meltdown! I'm so blessed to be able to share this little space on the web with you all and Espresso and Cream is a blessing to me even on my less than wonderful days.

Lately, I've been trying to make an effort to reduce food waste at my house. More often than not, I find myself bringing home new groceries only to throw away produce that didn't get eaten the previous week. And boy do I hate that.

Working on reducing food waste has helped me create more interesting meals on the weeknights, throwing together a random assortment of fruits, veggies and grains, and also results in Joey looking into my fridge and telling me there's nothing to eat.

Wednesday's nights dinner was a product of project no-food-left-behind. With one sweet pepper on its last leg, a small spear of cheese and a half-empty bottle or marinara sauce waiting to be used up, I knew I needed to come up with something fast.

And while I was wary of these peppers as I sat down to dinner (I'm not usually a stuffed pepper or tomato person), I was immediately sucked in upon first bite. The flavors were spot-on and the hefty dose of protein from the tofu and quinoa was just what I needed after a long run that morning. Bonus: these could easily be adapted for more people, and non vegetarians, too, by doubling or tripling the recipe and swapping ground beef or turkey in for the tofu. Take your pick!

Vegetarian Stuffed Peppers for One (or more)

Ingredients
*1 red, yellow or orange sweet pepper, top cut off and seeded 
*1 (3.5-ounce) block of pre-baked tofu (I get mine at Trader Joe's) or 1/2 cup ground beef, if making for someone who prefers a non-vegetarian meal (cough cough Joey)
*1/3 cup cooked quinoa or brown rice
*3 Tablespoons marinara sauce
*1/4 to 1/2 teaspoon salt
*1 teaspoon balsamic vinegar
*1/4 teaspoon ground black pepper
*1/4 cup shredded sharp cheddar cheese
*2 teaspoons grated Parmesan cheese

Instructions
*In a small saucepan, bring two cups of water to boiling. Add the sweet pepper and boil for 15 minutes. Remove from water and dry the inside with a paper towel.
*Preheat oven to 400°F. In a small bowl, combine the tofu, cooked quinoa or rice, marinara sauce, salt, balsamic vinegar, black pepper, and shredded cheddar cheese. Spoon into the center of the pepper. Top with the grated Parmesan cheese.
*Place on a baking sheet and bake in the oven to 10 to 15 minutes, until cheese is melted and filling is hot. Serve immediately, or cool, cover with plastic wrap and re-heat in the microwave when ready to eat for 2 to 3 minutes.

Happy Cooking!
Madison

Bean and Quinoa Enchiladas

There are a number of things I could have titled this post. The most appropriate one being "The week my computer decided it was just as tired as I am and quit working." Or perhaps "That time I walked out of the mall crying, with my mascara running all over my face while I had a wedding meltdown."

Both would be true, but neither very fun to talk about. Thank goodness I had a batch of these in the freezer to save me from having to make dinner last night because I just didn't have it in me.

The requests and e-mails just keep rolling in asking for more easy dinner ideas that can be prepared quickly or made ahead of time and frozen. To those of you wanting more dinner recipes, I have great news because these enchiladas fit the bill. 

I'll be the first to admit that I've been known to stock a freezer that contains its fair share of Trader Joe's frozen bean and cheese burritos. They're easy to pop in the microwave and relatively healthy, plus Joey ate one for dinner the other night and didn't even miss the meat. Major win-win.

My one complaint, however, is that they aren't made with whole wheat tortillas, which is typically a deal-breaker for me. That and the fact that they are more expensive to buy than make at home.

So when I sat out to make some of my own, I knew I wanted them to be healthier and heartier. Mission accomplished. Inside the whole wheat tortillas is a combination of fat-free refried beans, shredded cheese and, here's my favorite addition, cooked quinoa in place of rice. Not that I have anything against rice, it's just that I had quinoa on hand and it's absolutely packed with high-quality protein not normally found in other foods.

Plus, when wrapped up with beans and cheese, picky eaters will never notice it's not rice. That goes for future husbands, too. :)

Bean and Quinoa Enchiladas
Ingredients
*1 cup uncooked quinoa 
*4 whole wheat tortillas
*3/4 to 1 cup fat-free refried beans (vegetarian if you follow a veg diet) 
*1/2 cup shredded Mexican cheese blend
*1/4 to 1/2 cup enchilada sauce
*Additional shredded cheese

Instructions
*Preheat oven to 375°F. 
*Bring 2 cups of lightly salted water to a boil in a small saucepan. Add the quinoa to the saucepan. Reduce heat to low (simmer) and cover. Cook for 15 minutes, or until the water has evaporated and quinoa is light and fluffy. Remove from heat and toss lightly with butter.
*In the center of each tortilla, spread some of the refried beans and Mexican cheese blend. Spoon some of the quinoa into the center, atop the cheese (you will have leftover quinoa).
*Fold in the shorter ends of each tortilla first, then roll lengthwise to form tortilla 'pockets'. Place in a large baking dish. Top with the enchilada sauce and some additional shredded cheese.
*Bake for 15 to 20 minutes, or until mixture on top is bubbly and cheese is melted.
*Make Ahead Tip: You can make these ahead of time. Just fill the tortillas as directed and place each tortilla in a zip-top bag. When you are ready to eat, top with the enchilada sauce and cheese and bake at 375°F until heated through, about 30 to 35 minutes.

Happy Cooking!

Madison

Unda-Style Avocado Quesadillas

 

Thank you all so much for your enthusiastic response to the 'healthified' recipe project! Between your comments and e-mails, I now have a full list of recipes to choose from. My plan is to slowly work through the recipes over the next couple months, but bear with me if I'm a little slow at getting to your recipe or suggestion. Things are a little crazy over here.

While I'm 100% over the moon about getting married, I've started to realize that it takes significantly more work to prepare dinner in a mixed veg-carnivore home. Because it takes a little more planning, and because we don't have a single, combined kitchen right now, Joey and I have defaulted to going out to eat on the weekends more times than I'd like to admit.

I'm not entirely sure what that has to do with these Unda-Style Avocado Quesadillas, inspired heavily by 101 Cookbooks. I guess it's just the fact that I'm now constantly thinking about how I would make the meals I eat into something Joey could get excited about, too. 

Take, for example, these quesadillas. Unda-style is a term used for when you cook an egg on one side of your flatbread, quesadilla, crepe...you name it. Basically it's code for pure flavor nirvana. I guess you could say it's the vegetarian's quivalent to an egg atop a juicy burger. 

My man-adaptation for this recipe would probably include a little bit of shredded chicken in between the layers of tortilla and egg, or perhaps a bit of ground beef tossed with some cumin and coriander for an extra kick of flavor. And if I were feeling ambitious, some flaked white fish would make a light and fresh addition. 

For me, they were perfect on their own. No addition of meat necessary. 

Those of you who are married or dating: Did you find it difficult to combine your eating style with your significant others'?

Unda-Style Avocado Quesadillas 

Ingredients

*1 large egg + 1 egg white

*Salt and freshly cracked black pepper

*1 whole wheat tortilla

*1/4 cup crumbled Cotija or feta cheese

*1/2 avocado, mashed

*1/3 cup marinara sauce or salsa 

Instructions

*In a small bowl, beat together the egg and egg white until very well combined. Sprinkle with salt and stir to combine. 

*Heat a small amount of butter or oil in a small nonstick skillet over medium high heat. Add egg to skillet and cook 2 minutes, until egg is set on the bottom but still soft on top. Place the whole wheat tortilla atop the soft egg in pan. Flip the egg and tortilla so the tortilla is on the bottom. 

*Fill with crumbled cheese and mashed avocado on one half of the egg. Fold in half. Continue to cook for 1 to 2 minutes. Transfer to plate.

*Top with the marinara sauce or salsa and additional salt and black pepper, if desired. 

Happy Cooking!

Madison 

Belgian Spice Cookies

 

I realize that it makes absolutely no sense for me to be posting a recipe for spice cookies in June. But sometimes thinking, cooking and eating seasonally-appropriate foods is just so daunting. And sometimes you just want a hearty, soft, spice-filled cookie. 

Last week during a particularly strong heat wave I had split pea soup from Trader Joe's, a piece of whole grain baguette and a spice cookie for dinner. It was delicious and I enjoyed it with a hefty dose of air conditioning. 

If I were a virtuous seasonal blogger, I probably would have swapped the soup for gazpacho, the baguette for tomato focaccia and the spice cookie for a shortbread cookie topped with fresh strawberries and a dollop of whipped cream.

I guess you can call me a rule-breaker in the blog world. At least I've got a whole plate of these little gems to keep me company.

Belgian Spice Cookies 

Adapted slightly from Epicurious.com 

Ingredients

*1 1/2 cups all-purpose flour
*1/2 cup whole wheat flour
*1 1/2 teaspoons ground ginger
*1/2 teaspoon ground cloves
*1 tablespoon ground cinnamon
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1 1/4 cups brown sugar
*1/2 cup unsalted butter, softened
*1 large egg

Instructions
*Preheat oven to 350°F. Lightly grease a baking sheet with non-stick cooking spray.
*Combine the flour, whole wheat flour, ginger, cloves, cinnamon, baking powder and salt in a small bowl. Stir to combine.
*With an electric mixer, beat together sugar and butter until light and fluffy, about 1 to 2 minutes. Add in egg and beat until just combined.
*Add dry ingredients to wet ingredients and beat until just combined. Mixture may be crumbly but should hold together when pressed together with your fingers.
*Form dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
*Roll dough out into 1/4-inch thickness. Cut into circles with a round cookie cutter or the mouth of a large glass.
*Transfer cookies to a baking sheet and bake for 8 minutes per batch. Transfer to a wire rack to cool. Store cookies in an airtight container until ready to eat.

Happy Baking!

Madison

Tropical Coconut Smoothie

 

Thanks to everyone who entered the Larabar giveaway. The winner is Roxy who said: 

E-mail me at madisonjanemayberry@gmail.com and I will get your Larabars in the mail! 

On Tuesday I had the pleasure of visiting the dentist and having four fillings done. It was, as you can imagine, about as fun as it sounds. Two new cavities and two old repairs makes for one awfully sore mouth and some pretty numb lips. 

I really should do a better job at brushing my teeth at night. Typically, I laugh at Joey for taking so darn long to brush his teeth. Guess he got the last laugh this time.

When I got home, I decided a smoothie was the best plan of attack for lunch, along with a salad and a veggie 'hot dog'. The whole process of trying to eat was comical, to say the least. I'm just glad there wasn't anyone around to see the little drops of smoothie dribbling down my chin. 

Attractive. Joey has sooo much to look forward to when we get married. 

This smoothie, on the other hand, is a real beauty inside and out. To keep things interesting I've been switching up what types of milk I buy: rice milk, almond milk, regular milk and coconut milk beverage. And when I found myself with some coconut milk in my fridge last week and a half eaten bag of frozen tropical fruit mix in the freezer, I knew a beautiful smoothie was about to be born.

Tropical Coconut Smoothie

Ingredients

*1 cup frozen mixed tropical fruit mix (I get mine at Target)

*3/4 to 1 cup coconut milk beverage, such as So Delicious brand 

*1 teaspoon stevia or other natural sweetener

*1/2 teaspoon coconut extract (optional)

*1/4 cup vanilla or coconut flavored yogurt (I prefer Dannon Light and Fit)

Instructions

*Combine all ingredients in the blender and blend until smooth. You can add an ice cube or two, if an even thicker consistency is desired. 

Happy Cooking!

Madison

Raw Corn and Tomato Salad with Basil-Lime Dressing

I loved being in Austin over the past four days, but there is nothing quite like coming home and getting back into the groove of a schedule and routine. Don't get me wrong, the food in Austin was amazing, but at the end of the day I would rather just eat at home.

The process of cooking my own food and preparing meals with ingredients from my kitchen is such a safe, soothing and relaxing process. I think that has something to do with the fact that I can be slightly type-A and I enjoy knowing what exactly goes into each meal I consume.

For almost a week now, I've been dreaming of making this salad. Fresh, uncooked corn kernels from good old Iowa sweet corn and tangy, juicy grape tomatoes cut with rich shards of cheese. The Basil-Lime Dressing that tops this corn salad is bright and zesty, and would make a great topper to a lettuce-based salad, too.

Raw Corn and Tomato Salad with Basil-Lime Dressing
Ingredients
Dressing
*1/3 cup light balsamic vinaigrette
*1/4 cup extra virgin olive oil
*Juice from 1/2 lime
*2 cloves garlic, peeled
*1/3 cup packed fresh basil leaves
*1/4 teaspoon salt
Salad
*Corn kernels from 4 ears of fresh sweet corn, uncooked
*1 1/2 to 2 cups sliced cherry or grape tomatoes
*1/2 cup shredded Asiago cheese

Instructions
*In the bowl of a food processor, combine the ingredients for the dressing. Blend until well-combined and smooth. Set aside.
*In a large bowl, combine the corn, tomatoes and Asiago cheese. Drizzle dressing atop salad mixture and toss to coat. Sprinkle with black pepper and additional salt, if desired. Makes 4 to 6 side-dish servings

Happy Cooking!

Madison

Cocoa Protein 'Muffin'

Breakfast is my absolute favorite meal of the day. As strange as it may be, I think about what I'm going to have for breakfast while drifting off to sleep the night before. Breakfast is a big deal around here.

In the past I skipped breakfast more times than I'd like to admit, thinking that it was better to avoid racking up calories first thing in the morning. My poor metabolism. Now I aim to eat about 400 to 500 calories at breakfast, which isn't difficult considering how ravenous I am the moment I wake up.

I had been reading about protein muffins on Gena's site for a while now, but it wasn't until last week that I got motivated to dig through my pantry in search of the ingredients I needed to make one. Of course, I didn't have all the suggested items so I winged it a bit and was thrilled with the results. It turned out moist, dense and was huge (major bonus in my book). And on top of it all, the ingredient list ended up being pretty stellar.

Give it a try next time you have a craving for a bakery-like treat without the guilt.

Sidenote: I've been traveling, running and going at a hectic pace this weekend so blog photography is courtesy of my iPhone. Eventually I'll get better at bringing my real camera with me when I'm traveling. Perhaps when I cave and get a more atractive camera bag!

Hope you all had a wonderful long weekend, and thanks for all your feedback on the pies!
What are your favorite things to eat for breakfast? Do you eat breakfast at all?

Cocoa Protein 'Muffin'
Inspired by Smoothie Girl and Fitnessista

Ingredients
*1/2 cup unsweetened applesauce
*1/2 teaspoon baking powder
*1 egg white (from one large egg)
*1 scoop chocolate protein powder (I measured and it ended up being just shy of 1/3 cup)
*2 tablespoons peanut flour or whole wheat flour
*1/2 teaspoon ground cinnamon
*1 teaspoon stevia or 1/2 teaspoon brown sugar

Instructions
*In a small baking dish or microwave-going cereal bowl, combine the applesauce, baking powder and egg white. Beat until well combined. Add in the chocolate protein powder, flour, ground cinnamon and stevia or brown sugar. Beat until all ingredients are evenly combined.
*Place dish in the microwave and cook for 2 1/2 to 3 1/2 minutes on high, until mixture is puffed up and bounces back when you touch the center with your finger.
*Remove from dish, transfer to a plate and top with desired toppings, such as nut butter, low-sugar pancake syrup or Greek yogurt. Makes 1 muffin

Calories per muffin: About 360 depending on the type of protein powder

Happy 'baking'!

Madison

Vegetarian Sloppy Joes for Two and a Winner!

First, I want to congratulate Laura who is the winner of the Crate and Barrel Giveaway. Laura said...

E-mail me (madisonjanemayberry@gmail.com) with your address and I'll get your gift card on it's merry way!

Secondly, thank you all SO much for your wonderful suggestions about what you would like to see more of on Espresso and Cream. It was helpful to hear directly from you about what types of recipes matter most in your daily lives instead of having to guess what I think you want more of.

The funny thing is, when I was looking over the content on my site while putting together my brand new Recipage (you should check it out!) I realized that without even trying, Espresso and Cream weighs heavily on the baking and desserts side. And although I love to bake desserts, it's hardly a reflection of what I actually eat on a regular basis or the healthy lifestyle I'm most passionate about.

With that said, I'm going to be making an effort to share more of my everyday passion for healthy, vegetarian meals, smart snacking strategies and the occasional desserts (some healthier than others). And, of course, snippets of my life, maybe even more than before, will continue to pop up as Joey and I march closer towards a wedding a beginning a life together.

Thanks again for inspiring me and helping make this site everything it can be. I'm excited for this mini re-launch! Now, on to dinner...

There are times as a vegetarian that I miss some of the foods I ate before the switch. And although I didn't eat many sloppy joes when I was little, I found myself with a deep craving for them last week. I absolutely had to have a sloppy joe. Thankfully, with all the sauce and spicy flavor it was a dish that could easily be veg-ified with chopped mushrooms and veggie crumbles.

I was trilled with the similarity in flavor of this sloppy joe compared to the original, and how easy it would be to make half vegetarian and the other half with ground beef or turkey, if desired. The only change in the recipe would be to divide the sauce mixture into two pans before adding the veggie crumbles. Then, you could toss ground meat into one and the veggie crumbles into the other.

As I've mentioned before, I'm not a huge fan of relying heavily on vegetarian soy 'meat' products as a vegetarian. However, there are times, like with these sloppy joes, that they come in handy and oh-so-tasty, too.


Vegetarian Sloppy Joes for Two
I had a reader write and point out that worcestershire sauce isn't actually vegetarian because it contains small amounts of anchovies. If you are a stringent vegetarian, leave the worcestershire out or sub a little extra vinegar for it.

Ingredients
*1 tablespoon olive oil
*1 cup chopped mushrooms
*2 tablespoons worcestershire sauce (optional)
*1/2 tablespoon apple cider vinegar
*1 tablespoon tomato paste
*1/3 cup water 
*1/2 tablespoon brown sugar
*1/4 cup ketchup (I've been using Simply Heintz, which is made without high-fructose corn syrup)
*1 cup Morningstar Meal Starters Veggie Crumbles
*Whole wheat hamburger buns or ciabatta rolls 

Instructions
*In a large skillet, heat oil over medium high heat. Add in the mushrooms, worcestershire sauce, apple cider vinegar, tomato paste, brown sugar water and ketchup. Stir to evenly combine. Bring mixture to a simmer. Add in the veggie crumbles.
*Continue to cook 2 to 3 minutes, or until veggie crumbles are heated through and mixture is hot.
*Serve mixture on toasted whole wheat hamburger buns or ciabatta rolls. Serves 2

Happy cooking!

Madison

Everyday Broccoli

Alright, I'll admit it. I don't eat broccoli every single day, but I'd be hard-pressed to think of a week in the past year that I didn't eat broccoli at least once. Call me crazy, but aside from fresh green beans, broccoli is my absolute favorite veggie.

So much so that I ate the entire four cups of Everyday Broccoli for dinner last night.

And if you are reading this thinking about how much you dislike broccoli, I will make you a bet that if you try broccoli my way, you'll change your mind.

Give it a try. I dare you.

Everyday Broccoli

*4 cups broccoli florets
*1 tablespoon olive oil
*Kosher salt
*1/4 cup grated Parmesean cheese
*Cracked black pepper

Instructions
*Preheat oven to 425°F. Place broccoli on a baking sheet. Drizzle with olive oil. Toss slightly to coat. Sprinkle lightly with salt.
*Bake in the oven for 15 to 20 minutes, turning once halfway through cooking. During the last two minutes of cooking, sprinkle with the Parmesan cheese. Transfer to a bowl and serve warm.

Happy Cooking!


Madison

Berry-Love Smoothies

Inevitably, as Valentine's Day creeps closer, I start to think about people I love and cherish. I'm fortunate to have quite a few of those individuals in my life, and on February 14th I plan to make sure they all know how deeply I care for them. And while it's so important to love those around us, I think it's time we start showing our bodies a little bit more love, too.

Body-image and weight isn't something I've talked much about on Espresso and Cream, since I'm not an expert on either accounts, but it's something I hope to talk more about in the future. Like many people, I struggled for years to make peace with my body, food and how I see myself in the mirror. Throughout college (and on my weaker days in the present) I played the comparison game with the women around me: she had skinnier thighs, prettier hair, better arms, you name it. And you know what? None of it made me any happier, thinner or prettier. Instead of building up those around me, I was quietly tearing them, and myself, down.

This isn't to say forget about healthy living and self-improvement and be happy with your unhealthy self. In fact, it's quite the opposite, because self-improvement starts with loving the body, mind and heart you've been given. (excuse me if I sound like a self-help book) A little over a year ago, I saw things I wanted to improve about myself, like my eating habits, exercise routine and the way I treated myself. And while I may not be completely there yet, I'm a whole lot closer than I was 12 months ago.

So no matter where you are at emotionally, take a little extra time this week to be good to your body. Maybe that's as simple as thinking kind thoughts about yourself when you look in the mirror, or perhaps it means making a commitment to eating more veggies or making your trips to the gym a priority. Big or small, every step is worth taking. And if you're looking to be extra good to yourself, this smoothie is an excellent and pain-free way to do so.

Tell me: What do YOU love about yourself? Come on, don't be modest. I really want to know!

Berry-Love Smoothies
Ingredients
*1/2 cup mixed berry juice (I have been using Naked Juice Blue Machine thanks to Joey)
*1/4 cup water
*3/4 cup frozen raspberries
*1/4 cup plain yogurt or Greek yogurt
*1 tsp. Stevia or other natural no-calorie sweetener

Instructions
*Combine all ingredients in a blender and process until smooth and creamy.

Happy blending!

Madison

Pizza Hummus

 I would like you to meet someone. Her name is Morgan and she's pretty much my best friend. (Hi Morgan!) We met for the first time at Joey's family vacation last summer in Indiana and became the best of buds right away. She's energetic, adorable, smart and loves salad. Seriously.

This past fall we met up with Morgan and her family in Minnesota to watch Joey's brother play football. I arrived at the hotel late on Friday night, went swimming with everyone, and completely forgot about how hungry I was until 10 pm, when most of the usual restaurant options were closed. So Joey, Morgan and I headed to the grocery store in search of grub. What we ended up with was a bag of whole wheat pitas and a container of pizza hummus.

And while the pizza hummus didn't get Joey all that excited, Morgan and I couldn't get enough. I'm not ashamed to say we finished of the entire container in under ten minutes. But it wasn't until this week, when I picked up a container of Trader Joe's Tomato Basil Hummus that I realized I could make something similar at home for a whole lot less.

Pizza Hummus

Ingredients
*1 (8.5-oz.) jar sun dried tomatoes in oil
*1 (15-oz.) can chickpeas, rinsed and drained
*2 Tablespoons marinara sauce
*Olive oil 
*1 tsp. Italian seasoning
*Salt and black pepper
*Additional olive oil (optional)

Instructions
*Place sun dried tomatoes and oil into the bowl of a food processor. Process for 3 to 4 minutes, scraping down the sides of the bowl as necessary. Add in the chickpeas, marinara sauce and a long drizzle of olive oil (about 2 to 3 tablespoons), Italian seasoning and a sprinkle of salt and black pepper.
*Continue to process for another 5 to 6 minutes, until hummus is well blended and smooth, adding additional olive oil as necessary. Transfer to a resealable container and store in the refrigerator until ready to use.

Happy Cooking!

Madison

Asian-Sesame Fried Rice

 

THIS crazy kid is coming to visit me in less than 12 hours. And although I can't wait until the days that we no longer have to visit one another, there is something exciting about the anticipation of the weekend. Cleaning the house, putting makeup on and getting ready for him to arrive makes each and every weekend feel special. I love dating my fiancé, and I'm looking forward to dating my husband, too.

And until he arrives, I'll be eating fried rice. Sort of. Except way healthier than anything you might find at a restaurant. But before I get ahead of myself, I need to give some serious props and credit to my inspiration for this dish, Emily over at Daily Garnish. I've talked about Emily before, when her blog was still called The Front Burner. Now it has a pretty new name and design that's definitely worth checking out.

So when Emily posted a recipe a while back for fried rice, my taste buds started watering and I new I needed to come up with a version of my own. Since I am big on hearty, veggie-dense portions, I boosted the veggies in my fried rice with a combination of peas and edamame, and used a little bit of Trader Joe's Asian-Sesame Soy Ginger Vinaigrette. The whole process was so super easy, it had me wondering why I hadn't tried something similar before.

Have a happy weekend, everyone!

Asian Sesame Fried Rice
(Printable Recipe)
Note: The recipe calls for edamame and peas, which I ended up adding in the second time I made this dish. Hence, the photo has no peas and edamame but the recipe does. Since the weather in the mornings around here has been dreadful and cloudy, getting a second shot at taking a photo worth sharing wasn't going to happen!

Ingredients
 *2 large eggs 
*2 Tbsp. light margarine (I used "I can't Believe It's Not Butter Light")
*2 cups brown rice, cooked
*1/2 cup shelled edamame
*1 cup sweet peas
*2 Tbsp. Asian-sesame sauce or teriyaki sauce (I like Trader Joe's Asian Sesame Soy Ginger Vinaigrette)
*Drizzle of soy sauce

Instructions
*In a small bowl, beat the two eggs until well-combined. Set aside. 
*In a large nonstick skillet, heat butter until melted, about 1 minute. Add in the brown rice, edamame, sweet peas and Asian-sesame sauce. Continue cooking for 1 to 2 minutes more, until edamame and peas are heated through. 
*Slowly pour the eggs over the rice. Stir with a rubber spatula and continue to cook for 2 minutes more.
*Transfer the rice to two bowls and drizzle with soy sauce, if desired.

Happy Cooking!

Madison