Saturday, November 27, 2010
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Monday, November 22, 2010
Thursday, November 11, 2010
Wednesday, November 10, 2010
Tuesday, November 9, 2010
2 T. Earth balance butter
1 Tbsp maple extract
2 tsp sea salt
1 1/2 cup agave nectar
1 Tbsp coconut milk
1 1/2 cups sifted cocoa powder, or more if needed
3/4 tsp sea salt
1 Tbsp pure vanilla extract
2 tsp maple extract
2 1/2 cups toasted pecans
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, maple extract, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
To make caramel, in a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, earth balance butter vanilla, maple extract, and sea salt until smooth. Let cool until it is a thicker constency before using on cake (it gets thicker as it cools).
To make frosting, whisk all ingredients together in a medium bowl until very smooth, adding more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Place a layer of cake on a plate, and spoon about 1/2 cup frosting over, almost to the sides, then scatter with about 1/2 cup of toasted pecans and drizzle with a heaping 1/4 cup caramel. Top with a another cake layer and repeat. Top with another cake layer, another frosting layer, pecans, caramel, then the top cake layer. Spread the remaining frosting over the top and the sides of the cake, and arrange whole pecans decoratively on the top of the cake. Drizzle with caramel, and let it drip down the sides.
*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Monday, November 8, 2010
Don't you wish these images were edible! I sooooo can't wait to taste all this gloriousness~
*Opening soon via their site
Saturday, November 6, 2010
Skim Latte (Grande)
19 grams carbohydrates
13 grams of protein
If you work out in the morning, this wrap will get much-needed protein to your muscles.
Egg White and Cheese Wake-Up Wrap
13 grams carbohydrates
8 grams protein
For the night owl, Taco Bell has a Fresco menu that offers a few low-cal options that pack a good amount of protein.
Fresco Crunchy Taco
7 grams of protein
31 grams carbohydrates
9 grams protein
Even though this isn't under 200 calories it's very close. And it has a commendable amount of protein and slow-acting good carbs in the form of beans.
22 grams carbohydrates
18 grams of protein
This sandwich will keep you filled up through to lunch. You can even add some veggie toppings for some more vitamins.
Black Forest Ham, Egg and Cheese English Muffin
18 grams of carbohydrates
15 grams of protein
Best sides as a snack option, plus a high-protein treat
These side dishes are perfect post-workout snacks, combining good carbs and an excellent amount of protein with low-calories.
Red Beans With Sausage and Rice
26 grams of carbohydrates
24 grams of protein
Macaroni and cheese
20 grams carbohydrates
6 grams protein
2 grilled chicken drumsticks
20 grams of protein
Best protein splurge option
Remember your childhood with these crispy little bites. While this a higher fat option, this little treat has a good amount of protein for satiety.
4 piece Chicken McNuggets
11 grams carbohydrates
10 grams protein
You might notice the water is boiling. Add the pasta, salt the water (this is the ONLY time you get to season the pasta, so do it now. It makes a HUGE difference.) and stir the pasta so it doesn’t cling. Some chefs advise putting olive oil in the pot. Ina got this tip from Martha Stewart and while I think they both speak the gospel, I think this is crap and you’ll waste good olive oil. Just stir the pasta every once in a while and you’re fine.
While the pasta is cooking (al dente, or “to the tooth”) and the dressing is set to the side, get rocking on your veggies. On my bamboo cutting board, I cut up 1/2 cup of fresh flat leafed parsley (none of this curly business), 1/4 cup of red onion (yellow onions are way too acrid for the salad and will ruin the dressing), 2 scallions diced thin, and although the recipe calls for 1/2 cup of shredded carrots, it’s rare that I have shredded carrots on hand, so I either opt out or drop in another veggie (zucchini has worked).
But honestly, if I worried about exact measurements, I’d have a nervous breakdown. While precise measurements are crucial in baking (as there is chemistry involved), it’s not required here. I love parsley, use a lot more of it and I keep it lean on the onion side. I also have 1/2 cup of dried cranberries (I use them more than currants, which are more expensive) and 1/4 cup of sliced, blanched almonds. I think the almonds are crucial for crunch – a nice texture variation to the softer pasta and greens.
Ah, the pasta is done! Drain the pasta, but don’t overdrain as I always love mixing in some of the pasta water. stir the pasta into the dressing so it’s coated and then I toss in the veggies, cranberries and almonds. I keep mixing until all the ingredients are well incorporated and then I set to cool (although this is so damn good I’ve eaten it warm). And the coolest thing? This keeps for a week and I’ve added tofu and chicken to spice it for brown-bagged lunches.
1 cube chicken bouillon
9 ounces skinless, boneless chicken breasts
9 ounces fresh mushrooms, sliced
1 (8 ounce) package of pasta
1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic, chopped
2 teaspoons curry powder
1 teaspoon lime juice
1 yellow bell pepper, thinly sliced
1 bunch green onions, chopped
(1) Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
(2) Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
(3) With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
(4) In a small bowl, combine sour cream, mayonnaise, garlic, lime juice, curry powder and salt and pepper to taste.
(5) In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, green onions, and yellow bell pepper; mix well. Refrigerate for at least 3 hours and serve