BROCCOLI TOFU SCRAMBLE

November 27, 2016


Safe to say my diet is officially on…ugh, hold.

Who decides to start eating better the week of Thanksgiving anyways? The chocolate cake was totally worth the cheat BTW. It was an unexpected non-traditional addition to the dessert table which I have to say, was most popular among the classic apple and pumpkin pie. I’ve never made a cake from scratch before so I followed Sarah Kieffer’s recipe to a T. Thank goodness B helped because the whole process was…a process. I didn’t realized how much work goes into making a cake! The measuring, the sifting, the whipping, beating, and stirring. So. Many. Steps. Then the frosting! Oh my goodness, the frosting. Chocolate everywhere. Legitimately, everywhere. It was borderline a disaster. And then transporting the cake to my parents…LOL. Send help. We somehow made it to dinner (somewhat) on time with minor trauma. Word to the wise: make cake the day before and frost at desired location.

As for my first cake, ‘a solid 8.5 out of 10, the buttercream needs work’. – B. Haha, the honesty! The flavors were on point though and that’s all that matters in my book. Super moist and chocolatey with subtle cherry notes from the coffee. Mmm…cake. Special thanks to B and Sarah for making my cake dreams possible.

Now that Thanksgiving (and my beloved chocolate cake) has come and gone we are TOTALLY getting back on track(!) starting with this super healthy tofu scramble. It’s packed with protein, low fat, easy to make and potentially portable if you have tortillas. I made the scramble for lunch, wrapped the leftovers in tortillas, and popped them in the freezer for breakfast burritos ready to go for the week. Making better meal choices is so much easier for me when food is ready to go so I’m taking the time to do some prep work today. Also, getting our tree because it is officially elfing season! Wee!

Broccoli Tofu Scramble

2 Tbsp olive oil
1 onion, chopped
1 head broccoli, cut into 1-inch pieces
1 package tofu
1/4 cup nutritional yeast
2 Tbsp soy sauce
2 Tbsp lemon juice
1-2 tsp hot sauce
1 tsp garlic powder
1/4 tsp turmeric (optional)

Heat the oil over medium heat in a cast iron skillet. Add the onion and cook for 4-5 minutes or until onion is translucent. Add broccoli to skillet and cook until tender, about 8 minutes more. Break tofu into large chunks with your hands over the skillet. The tofu will continue to break down as it cooks so better to start on the larger side. Add nutritional yeast, soy sauce, lemon juice, hot sauce, garlic powder and turmeric for color, stir until just combined. Cook for about 5 minutes, stirring occasionally breaking up the tofu to resemble scrambled eggs. Serve once broccoli is soft and tofu is heated through.

Serves 4-6

CHOCOLATE GLAZED BANANA SPELT DOUGHNUTS

November 21, 2016

How to gain 5 lbs in 1 month: bake biscotti, scones, and doughnuts (in that order), eat multiple daily for best results. Holy hell. I am so full.

Baking is so fun though! It’s also a really good excuse to eat doughnuts for lunch. Someone has to make sure they taste good! And then test them again because…doughnuts. Thankful for leggings, the treadmill, and unconditional love.

We’re taking a mini vaca to Florida the week of Christmas so I am officially putting it out into the universe, we’re going hard in the gym and we are not making anything with butter or sugar. For 4 weeks! Ahh. Except for the chocolate cake I promised my Dad for Thanksgiving. Thanksgiving doesn’t count. I’m already breaking the rules and I didn’t even start yet! Smh.

The next few recipes are for the girl who’s wearing a bikini in 4 weeks. Or, for the girl who’s planning on going ham on Thanksgiving. Either way, we’re eating lean and green this week.

Ok, off to spinning. Bye!

Chocolate Glazed Banana Spelt Doughnuts

1 3/4 cup spelt flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1/4 cup full fat coconut milk
1/4 tsp apple cider vinegar
1/4 cup maple syrup
1 large egg
1/4 cup canola oil
1/2 cup banana, mashed
1 tsp hazelnut extract

1 cup powdered sugar
1/2 cup cocoa powder
4-6 Tbsp coconut or almond milk
1/2 tsp hazelnut extract

Sesame seeds
Sprinkles

Preheat oven to 350 degrees and lightly spray doughnut pan with oil. Add apple cider vinegar to milk in a measuring cup and set aside to curdle. Mix flour, baking powder, baking soda and salt in a large bowl, whisk breaking up any clumps. Whisk together egg, oil, extract and banana in a smaller bowl. Add wet ingredients to dry ingredients and stir until just combined. Pipe batter into donut pan and bake for 12-15 minutes or until doughnuts are set and slightly golden.

Cool doughnuts completely. Pro tip: put the tray in the freezer while you make the glaze. Add sugar and cocoa to a medium sized bowl, whisk breaking up any large lumps, sift if necessary. Slowly add milk, a tablespoon at a time, whisk until glaze is thick and smooth. Glaze should be thick but spreadable. Dunk each doughnut in glaze and place on wire rack to set. Top with sesame seeds and sprinkles.

Makes 12

THE COZIEST RIBOLLITA

November 15, 2016

It’s been such a cold rainy day here, AKA the perfect day for my favorite Ribollita!

I made this soup for B + I this time last year during a snow storm and it was the perfect meal to cozy up with on the couch. I can’t believe we are days away from Thanksgiving and Christmas music is playing at the mall! Time seriously flies. Continue Reading

HOME OF THE BEST IPA’S IN THE WORLD: MONSON, MA

November 6, 2016

We went on a roady! And it was so much fun!

So here’s the thing about Brian. It takes very little to make him happy. Brian’s happy when I’m happy, when Remi’s good, and when there’s good beer in the fridge. No but really, he’s not happy unless I’m happy…and there’s always beer in the fridge. I know, I know…he’s a good one. Continue Reading

CASHEW LIME (NOT-SO-BLONDIE) BARS

November 5, 2016

We’re going on a road trip! Wee!! To get the best IPA’s in the world according to nip head. Brian makes frequent trips to Treehouse with his friends but I’ve never been so you could imagine how excited I was when he asked me! I’m more of a wino but beer makes B happy so here we are cruising to Monson, MA sippin on some booch on one of the most beautiful fall afternoons.

I’m in a particularly good mood given my history the past few days. In my defense, my friend is visiting. 😩 (If you’re lost, don’t worry about it.) I really thought these cashew bars would be my demise. I just could not get them right. I envisioned them like true blondies – crispy on the outside and soft + fudgey on the inside. This recipe took me 3 tries with subsequent 3 meltdowns. Poor Brian as my witness. Continue Reading