What I Cooked Up (WIAW)

Good morning and happy What I Ate Wednesday! I’m very excited to share with you all of the things that I cooked up over the weekend for my family members. This time I didn’t even have to break the rules to participate in WIAW because I actually have a food picture for every meal of the day! (Even though they aren’t exactly MY eats… It’s one step closer 😉 ).

Thank you to Jenn for hosting WIAW. Be sure to check out the other great bloggers who linked up their daily meals today!

wiaw-breakfast

I feel very confident in saying that there isn’t anything better than a bread-type good for breakfast. Whether it be pancakes or waffles, muffins or bagels, they just have a way of filling that craving that only bread can do. I think that’s probably why there are so many new healthy takes always emerging on breakfast breads. People just love them.

Today I am going to be no different in that here is my newest take on a healthy breakfast bread (adapted from Pencils and Pancakes’ recipe only because I didn’t have all of the ingredients on hand at the time). It’s delicious, high in protein, includes only quality ingredients, and doesn’t contain any added unhealthy sugars! Plus, as always, it’s gluten-free 🙂 For the topping I made a slightly modified (note: sweeter) version of Yeah… Imma Eat That’s frosting recipe. Paired together they are a match made in heaven.

Banana Bread Bake with Nut Butter Frosting

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free Option, Paleo/GAPS-Friendly, No Sugar Added

Makes 1 large serving for breakfast or 2 smaller servings for a snack

Bread Recipe adapted from Pencils and Pancakes

Frosting Recipe adapted from Yeah…Imma Eat That

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)

Bread Ingredients:

  • 3 large eggs (preferably organic or cage-free)
  • 1 ripe banana
  • 2 tbsp coconut flour
  • 1 tbsp ground cinnamon
  • dash of sea salt (optional)
  • 1/2 tsp baking soda

Frosting Ingredients:

  • 2 tbsp nut butter (use sunbutter to make nut-free)
  • 1 tbsp honey (or maple syrup)
  • 1/4 cup plain yogurt (use coconut yogurt to make it dairy-free)
  • coconut flour (optional- use if needed to thicken up the frosting if it seems too thin)

Directions:

  1. Preheat oven to 375 degrees. Oil/grease a large ramekin (I used a pyrex 4-cup round bowl like this one that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. Meanwhile peel the banana and when the eggs are blended add the banana and blend until smooth.
  3. Then add in the coconut flour, cinnamon and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You don’t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekin and place it directly into the oven. Bake for 30-35 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add a sprinkle of coconut flour if necessary to thicken it up. If using a low fat/fat-free yogurt this may be necessary. Place in the fridge until ready to use.
  7. Let cool for a few minutes, remove onto a plate and top with frosting to serve. (I did not use all of the frosting so you may have some leftover).

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)

wiaw-lunch

Lucky for you, the rest of the recipes for today’s WIAW have already been posted as well, so no waiting around like usual. This recipe that I made comes from The China Study Cookbook. I shared the recipe excerpt on Monday as part of my (very long) review on the cookbook. Be sure to check it out and make this incredibly easy, vegan meal. And while you’re there, you might as well join the giveaway to win your own copy of the book!

Dominican Beans

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)

While the recipe makes multiple servings, it isn’t something that you have to eat right away. We saved about half of the beans for my parents to take for lunch for the week. As for the salad on the bottom, I made just enough for two. If you want the prep to be even quicker you could cut up all of the vegetables ahead of time, assemble the salads as needed, and then just heat up whatever portion of the beans you want for the topping. Easy peasy.

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)

wiaw-dinner

Egg in a Squash

This recipe is so fast and simple that it’s no wonder that so many bloggers have tried it in just the few short weeks since Meg at A Dash of Meg posted about it. Egg in a Squash is really just what it sounds like. I took half of a cooked dumpling squash (cooked using this method), cracked in an organic egg, and then baked it at 425 degrees for about 35-40 minutes.

Egg in a Squash

Meg’s original directions call for a slightly shorter cooking time, but for this first try I didn’t want to take any risks so I made sure the egg was thoroughly cooked. If you like runny yolks though, follow Meg’s instructions. I will probably try that next time and see how my Dad likes it.

Egg in a Squash

wiaw-dessert

Apple crisp is basically the quintessential fall dessert (along with pumpkin pie, apple pie, etc. of course 😉 ). But really, apple crisp was one of my favorite desserts that our school cafeterias served growing up. I’m not sure what they put in it, but man was it good!

No worries with this one though. All of the ingredients are easily recognizable. Originally this recipe was for pear crisp but I just did a little swapping and made an apple version instead (see below the second picture for my alterations).

Apple Crisp (Grain-Free and Vegan)

Apple Crisp (Grain-Free and Vegan)

I did change a few things from the first recipe, but both are equally amazing. This time I used coconut oil in place of the butter/ghee to make it dairy-free as well as vegan. And obviously I used apples in place of the pears (I only needed 5 apples though versus the 6 pears in the original recipe). Also, I covered the apple crisp in foil for about half of the baking time, as well as doubled the time that I left it in the oven so that the apples got cooked completely. Soft and delicious. If you make it, I’d suggest focusing more on the texture of the fruit for how long it needs to be in the oven, and the look of the crisp for whether or not you need to top it with foil so that it doesn’t burn.

Apple Crisp (Grain-Free and Vegan)

And guess what?! I think I can call this another mission accomplished for my Friday Food Finds #13. It’s been awhile since I’ve been able to say that 🙂 I made 3 out of the 5 recipes from that post so it’s definitely a success. I still have my eye on making the other two and I’ll let you know if I try them.

Friday_Food_Finds-13

My Friday post may be a little shortened this week, and my commenting may be somewhat sporadic as well as I have midterms all week long. Today I have a quiz in Statistics, tomorrow I have a quiz in Business Communications and an exam in Music Cultures, and then on Friday I have an Astronomy exam plus an Accounting quiz. Wow. Typing that out makes me realize how busy I really am going to be! While I may not have much time to post on here, I will for sure be keeping my Instagram updated so follow me on there for my latest life updates 🙂

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Questions for you:

Do you like bready breakfast foods?

Have you entered my giveaway yet?

What is your favorite simple meal?

Two is Better than One (WIAW)

“So maybe it’s true, that I can’t live without you

And maybe two is better than one

But there’s so much time, to figure out the rest of my life

And you’ve already got me coming undone

And I’m thinking two, is better than one.”

pinterest-two-better-one

What better way to start off a Wednesday than with lyrics from an amazing song? At least for me hearing a great song can make my day, especially a bad one, much better. For instance, on the way home from school a few weeks ago I was feeling pretty dreary. There was still snow on the ground and spring seemed a far off dream. I of course had on my favorite country music station, and when I was about 10 miles away from my house the song Honky Tonk Badonkadonk by Trace Adkins came on. Not exactly my favorite song mind you as in the presence of any other human being the lyrics make me slightly really uncomfortable.

pinterest-awkward

Still, the phrase “slap your grandma” is so ridiculous that it makes me giggle every single time (Note: in no way am I recommending that you go out and injure an elderly person). Almost instantly that song brought me out of my funk and I was singing along in my car. There isn’t a better way to start the weekend than with a smile. 🙂

pinterest-smile

Let’s come back to the first song though. Now, obviously I can’t really relate to the whole love story part (aka- no significant other); however, I was still able to relate the song to something pretty important…

Yes. You guessed it. Food.

I truly believe that anything can be related back to food. Especially in this particular case, I’ve come to realize that when you only post one recipe, it’s impossible to cover all of your audience base. You post a recipe full of almonds and a nut-allergic person is immediately turned off. A meatza? Yep, you basically just wiped out over half of your audience of fellow bloggers who don’t consume beef on a regular basis.

For this What I Ate Wednesday post I have decided to take this factor into consideration and listen to the wise words of Boys Like Girls. Two is better than one. Or, two recipes are better than one. 😉

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In fifth grade my homeroom teacher had class try a sugar-free challenge where we had to try and be healthy for a month and give up all forms of sugar. I commend her for intentions, but there is no possible way that my fifth grade self would have been able to do it. I tried! I tried very very hard. I even had my mom go out and buy me a package of sugar-free Pillsbury chocolate chip cookie dough. They were made with Splenda (not good, I know), and they were horrendous. Of course I ate them all, but that doesn’t mean they were good.

Later that year my teacher made up for her sugar challenge by sharing with us her recipe for candy pizza. Yes, a complete 180 from sugar-free, but that’s okay because this recipe was not horrendous. It was absolutely delicious. I no longer have the recipe, but it’s a pretty simple concept and I have been making it probably a few times a year since fifth grade (and that would be… 8 years ago?).

This last weekend I made one for my brother and actually remembered to take pictures. The recipe is not a full out recipe, nor is it healthy in the slightest. However, I have included dozens of substitution ideas to make the recipe fit any diet (from Paleo to Vegan, from Gluten-free to Sugar-Free).

Candy Pizza (with options to make allergy-free)

Candy-pizza-done[1]

Ingredients:

  • large baked chocolate chip cookie*
  • peanut butter*
  • chocolate chips*
  • candy toppings (I used Twix, Kit-Kats, and Reese’s Cups)*

candy-pizza-collage

Directions:

  1. Bake a large chocolate chip cookie using your favorite recipe.
  2. Once it is completely bake remove it from the oven and top with a few big globs of peanut butter and a very generous sprinkling of chocolate chips (so scientific, right?).
  3. Place the cookie back in the oven and leave it in there until the chocolate begins to melt and look glossy.
  4. Remove the cookie from the oven and using a spoon or knife spread out the peanut butter and chocolate to top the entire thing. Even if the chocolate chips aren’t completely melted, keep on swirling as they soon will be!
  5. Then, add your choice of candy toppings.
  6. Place in the freezer until the chocolate-peanut butter sauce solidifies. Cut and enjoy!

Candy-pizza-dough[1]

Candy-pizza-close[1]

Candy-pizza-slice[1]

Allergy-free substitutions:

Chocolate chip cookie: You can use an allergy-free chocolate chip cookie that you like for the base of this recipe. A few good replacements would be Chocolate Chip Blondies (Grain-free, vegan, nut-free),  Paleo Chocolate Chip Cookies (Grain-free, refined sugar-free), Quinoa Chocolate Chip Cookies (Gluten-free, vegan, nut-free), and Chocolate Chippers (gluten-free, vegan). For those with corn allergies, there is an awesome sodium-free, corn-free baking powder available from Hain that I would recommend.

Peanut butter: For this you can use any type of nut butter like almond butter, pecan butter, cashew butter, etc. For those with both peanut and nut allergies, you can use sunbutter, pumpkin seed butter, or another seed butter. For those who can’t have any of aforementioned “butters” you could use soy butter as long as you don’t have problems with soy.

Chocolate chips: For both the chocolate chips in the cookie recipe itself, and for the chips that go on top, you could use Sunspire’s vegan carob chips (contains corn and soy), Enjoy Life’s chocolate chips (free of the top eight allergens), or the chocolate sauce recipe that I posted about previously (you can just use the sauce for the topping, and to replace the chips freeze and chop into pieces).

Candy topping: This is a pretty relaxed category as any topping you see fit should work. Any allergy-free candy would be great. Enjoy Life’s candy bars, nuts, seeds, gluten-free pretzels, leftover crumbly baked goods (like cookies, cakes, marshmallows, crackers or candies), marshmallows (store-bought, paleo, or vegan), granola or any other candy that you can have (like M&M’s, nut butter cups, etc. that fit your special diet).

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The second recipe that I have to share needs no introduction really as I have been mentioning it off and on for the past few weeks.

Grain-Free Pear Crisp

Grain/Gluten/Wheat-Free, Egg-Free, Dairy-Free Option, Peanut-Free, Nut-Free Option, GAPS/Paleo-Friendly

Pearcrisp6-baked[1]

Ingredients:

  • 1 cup nut flour (you can replace both nut flours with sunflour— I used 1 cup almond and 1/2 cup sunflour)
  • 1/2 cup coarse nut flour (just grind 1/2 cup nuts or seeds until coarse, but not fine)
  • 1/4 cup coconut flour
  • 1/4 cup honey
  • 1/4 cup ghee (butter or coconut oil would work here too)
  • 1/4 tsp salt
  • 1 tsp + 2 tsp cinnamon
  • 1 tsp vanilla
  • 6 pears (or apples)

pearcrisp-collage

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease a 8×8 or 9×9 baking dish with ghee or coconut oil (not included in 1/4 cup).
  3. Peel and slice the pears. Layer them in the baking dish and sprinkle 1 teaspoon of cinnamon over top.
  4. Mix the dry ingredients together (using the remaining 2 teaspoons of cinnamon).
  5. Add the wet ingredients and combine well.
  6. Crumble the topping over the pear slices and bake the crisp in the oven for 20-25 minutes or until golden brown.

Note: If you don’t eat this immediately and refrigerate the crisp overnight the fruit may get a little watery. To prevent this my mom added an additional step when making the pear crisp. Before placing the slices of fruit in the baking dish she baked them for 20-30 minutes on a baking sheet in the preheated oven to get rid of some of the moisture. Thanks for the tip Mom 😉

Shared at Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Thank Goodness It’s Monday.

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What song has been stuck on your mind lately?

Name two things that go better in pairs than alone.

Have you ever made Candy Pizza before?

What do you think of my new blog layout? Can you see the font alright?