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Almond Pancake

I’m still [more or less] in the midst of unpacking everything, so cooking hasn’t been happening anywhere as often as I’d like. (That coupled with illness and an actual set schedule for the first time in 2 years takes some getting used to! I got spoiled with the whole mostly-not-mandatory-attendance thing.)

In my laziest moments, it’s invariably either my rice cooker or my crockpot that ends up coming to the rescue. Today, it’s my rice cooker. :] You may have seen this idea on lifehacker at some point in time. I’ve been meaning to expand on the whole rice cooker cake idea for a while now, so what better time to start than now? This is not in plural form because one giant pancake is probably more than enough. :O

(Chocolate Banana) Almond Pancake

Ingredients:
-Namaste Foods gluten-free pancake/waffle mix (it was on manager’s special for $2 at Kroger!)
-2 tbsp unsweetened applesauce
-2 eggs
-3 tbsp almond powder*
-1/2 cup vanilla soy milk
*obtained from an Asian market (ingredients: almond powder, almond oil, cornstarch, sugar)

Instructions:
1) Mix everything together until no longer lumpy.
2) Cook in rice cooker for ~45 minutes! (I set it to the “cake” function on mine.)
3) Top with desired toppings (honey, maple syrup, fresh fruit, etc.) and serve.

For the record, I used a chocolate bourbon sauce + sliced bananas to top mine. Those pretty much cancelled out any almond-ness I could’ve tasted, but you can still smell its essence! :]

…It’s pretty much a cake!

(Also linked up on this week’s Delicious Dish Tuesday! Button is on the sidebar! :)

Recipe ReDux: Hazelnut White Bean Dip [sponsored]

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

Since Dare Foods was challenging us to make something healthy that incorporated Breton Gluten Free crackers (Original with Flax or Herb and Garlic) and I’d only used the Herb and Garlic thus far, I decided to add to the crackers and dip theme. This one’s packed with protein and healthy fats. :]

Hazelnut White Bean Dip


Ingredients:
-Breton Gluten Free Original with Flax crackers
-1/4 cup light coconut milk
-1 can great northern beans, drained + rinsed
-3/4 cup hazelnuts, toasted
-4 cloves garlic, minced
-2 tsp orange zest
-2 tbsp orange juice
-pink himalayan salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Heat a large pan on the stove (medium-high heat). Once it’s hot, add a single layer of nuts. Stir frequently until nuts turn golden-brown. Remove from heat.
2) Add beans, garlic, coconut milk and nuts to food processor and process until smooth.
3) Add orange juice, orange zest, salt and pepper to the mix. Pulse until well combined.
4) Serve with Breton Gluten Free Original with Flax crackers. :]


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)

Recipe ReDux: Cucumber Greek Yogurt Dip [sponsored]

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

May is Celiac Disease Awareness Month, so it’s only fitting that Dare Foods is challenging Recipe ReDux members to create gluten-free recipes using Breton Gluten Free crackers (Original with Flax + Herb & Garlic)!

I have two friends in school with celiac disease, so whenever we gather for potlucks, I like trying to make something that they’ll be able to enjoy as well. [It’s pretty depressing to attend a food event only to realize that you can’t eat anything on the table. :/ ]

As medical students (or really, anyone in general), I feel that time is something we will never, ever have enough of, so my main priorities with any kind of food-prepping tends to involve the following thought process:

1) Is it simple and uncomplicated?
2) Does it require a whole lot of ingredients? (Or would it call for expensive ingredients?)
3) Does it take a long time to make?
4) Does it taste good and is it reasonably healthy?

If it’s simple, inexpensive, healthy, and quick, I know I can proceed. These crackers are light and crisp with a nutty flavor, so I figured making some kind of a dip to go along with it would work well! This recipe is probably as easy as it gets, is packed with a whole ton of protein, and would be a great crowd-pleaser for any kind of food gathering! :]

Cucumber Greek Yogurt Dip

Ingredients:
-Breton Gluten Free Herb & Garlic crackers
-2 cups Fage 0% Greek yogurt
-1/2 large English cucumber, diced
-1 tsp cumin
-1 tsp onion powder
-4 cloves garlic, minced (roasted garlic would also be great)
-pink Himalayan salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Mix everything together until well combined.
2) Serve with Breton Gluten Free Herb & Garlic crackers.


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)

Banana Bread

I have no idea how it’s possible that I’ve never made banana bread yet!?

I spent the last two days sleeping over on my friends’ futon because another snowstorm decided to hit. (Any day now, spring! We’re waitin’ on you!) Such as it was, the bananas that I’d purchased 1.5(?) weeks ago on super-sale (for serious, I got 7 lbs of bananas for $2.09 <3 ) were getting super ripe, and what better edible substance to make than banana bread when you have super ripe bananas?!

Recipe adapted from here! I omitted the sweetener and baking soda (I don’t have any) completely, used almond meal instead of flour, and threw in some add-ins (cinnamon chips, walnuts, dried cranberries). This made 2 small, flat loaves for me that I divided into 7 pieces. (My loaf pans weren’t the same size. :x )

Banana Bread

273 calories, 22g CHO’s, 18g fat, 9g protein, 5g fiber, 27mg sodium!

Ingredients:
-2 large eggs
-1 cup unsweetened applesauce
-1 tsp vanilla
-1 1/2 cups almond meal
-1/2 tsp salt
-1 tsp baking powder
-cinnamon
-3 large super-ripe bananas, mashed
-cinnamon chips
-walnuts, chopped
-dried cranberries

Instructions:
1) Preheat oven to 350.
2) Mix together eggs, applesauce and vanilla.
3) Mix together the almond meal, salt, baking powder and cinnamon. Add to wet ingredients.
4) Stir in mashed bananas + mix well. Add in cinnamon chips, walnuts and dried cranberries.
5) Divide evenly into 2 ~8-in. loaf pans and bake for ~45 minutes or until it passes the toothpick test!

Strawberry “Cheesecake”

Strawberry “Cheesecake”

76 calories, 11g CHO’s, 3g fat, 1g protein, 2g fiber, 43mg sodium per slice!

(For the record, this is what happens if you don’t wait for it to hang out in the fridge for about an hour.)

I was also a genius and didn’t read into the whole copyright business/legalities from the website I adapted this from, so if you want the actual recipe, go there! (Sorry! :x ) The only things we changed up are listed below:

  • Using sweetened shredded coconut instead of unsweetened (we couldn’t find unsweetened at the store :[ )
  • Murdering 3/4 cup of cashews in the food processor for the cashew butter in the filling
  • Using the cashew pulp we had from making cashew milk in the crust
  • Not adding the sweetener into the filling

It made enough to fill a small cake pan and a loaf pan, so…loosely 24 small-ish servings (slices). We polished both of them off within 2 days of break. This probably needs to stop.

“Pour the tea, or you shall never bring honor to your family!”