Tag Archives: oats

January 15, 2011 · 7:18 pm

D-sert

Mmmmm, lunch.

Lunch rivals breakfast for my favorite meal of the day…it may even win.  I eat more vegetables and savory for lunch and I am hungrier for lunch than dinner (too much afternoon snacking).  Yep, lunch wins.

And this Romaine & Kale Salad topped with 1/3 cup pinto beans, sauteed mushrooms and onion, salsa, and pom balsamic was a winner.

But what I was really excited about was dessert.

We’ll call it a Yogurt Torte.  Sugar-free cause that’s how I roll.

This little delicacy was inspired by this recipe I saw on the beautiful 101 Cookbooks blog. I didn’t follow the recipe however, I glanced at it days ago and ran with it.

I started by mixing 3 cups of plain yogurt with vanilla and stevia to taste in a food processor.  Once I liked the sweetness I added three eggs.

(I used 3 packets of Sweet Leaf stevia but the sweetness of each brand varies so go for your taste.  You could certainly make this with sugar if you would prefer)

Pour the yogurt mixture into another container so you can now use the processor for the crust.

Don’t bother to clean the food processor, the little bit of liquid will help the next step.

Pulse 1/2 cup of almonds until nuts are broken into small chunks.  Add 1 cup of rolled oats, 1/2 cup raisins, 1/4 cup of flax seeds, and a pinch of salt.

Whirl away until the “dough” starts to stick together.  Add 2 tablespoons of yogurt.

Line the bottom of a spring form pan with parchment paper.

Press the oat mixture into the bottom of the pan.

Once the bottom is spread firmly across the pan pour the yogurt mixture on top.

Gently move the pan to a 350* oven. I set my pan on top of a cookie sheet because sometimes my spring form leaks, just fyi.

Bake for 35 minutes.  Turn off the oven and leave in for another 15 minutes.  Allow to completely cool before eating half of it in one sitting serving.


Note: This is not a cheese cake made with yogurt, the top is light in texture and taste and sweetness and the crust is chewy and textured.  I loved that it is full of whole food with no refined sugar so keep this in mind if you make it, it’s not going to be dense, heavy, and overly sweet like a traditional cheese cake or similar dessert.

Time to get outside!  It’s a balmy 48* degrees out so Tate and I are going to do a grocery run on foot (C’ville Market ♥).  I may even bring my hand weights with me for some multi-tasking strength training.

 

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January 12, 2011 · 5:53 pm

Balls and Rolls

Yesterday was all about balls and rolls.

First, the rolls.

I have been interested in making cabbage rolls (stuffed cabbage?) for years.  Funny thing is, I don’t think I have ever eaten this dish and I am not even sure what goes into it (meat?) but I like the idea of it.

I didn’t have any cabbage and dark green is so pretty that my plan morphed and Tofu-Stuffed Collard Rolls were born.

To begin I gathered ingredients

Collards, egg, nutritional yeast, tofu, homemade tomato sauce, garlic, and canned straw mushrooms.

I dropped the ball on the mushrooms and forgot to add them to the tofu mixture because they got hidden underneath a stack of collards.  😦

I ♥ my food processor.

  • one package of tofu
  • 4 T nutritional yeast
  • 1/2 t smoked paprika
  • 1/4 t (or more to taste) cayenne
  • 1/4 t salt
  • 1-2 t soy sauce
  • 2-3 cloves garlic
  • 1/2 t thyme
  • 1 egg

I intentionally added the egg last so that I could play with the spices and taste as I went along (I have a cookie dough raw egg clause but besides that it grosses me out).  I like things spicy so I was heavy handed with the cayenne but that’s adaptable to individual taste.

Tomato sauce the bottom of the baking dish.  I used about 2/3rd of a cup of homemade sauce.  Any sauce without (much) added sugar will do.

Start rolling!

 

Approximately 1/3 cup tofu mixture dolloped on the clean collard leaf

Fold, fold

And roll

Place seam side down to prevent unraveling

Cover smother with sauce

Bake at 400* for 35 minutes

Lunch time!

 

This recipe made 8 rolls, each with less than 125 calories and loads of protein and B vitamins.   I give this recipe a grade of 86 out of 100.  If only I have remembered the mushrooms…

It was really fun to make and a nice way to eat greens and tofu with different textures than usual.

The balls though, the balls were total winners.


Dates, raisins, walnuts, peanut butter, coconut, vanilla, flax seeds, and oats.

These were a take off on the “truffles” I made last month.  (Tate says that I shouldn’t call them truffles because than people expect something rich and decadent, like butter and more butter perhaps. I think I’ll stick with truffles because “Nut Balls” just doesn’t have the same ring ;))

So. Good.

So good in fact that I have no intention of going back to regularly eating white sugar once my 23 days are up.  I don’t want to exclude sharing a dessert out or tasting something at a dinner party but I plan to make primarily sugar free desserts from here out.

I must admit, I miss comment commit!   I am going to start posting my workout plan for the day on gracefulfitness’s Facebook page, feel free to post your as a comment to mine!

Time for some collard roll leftovers!

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