80--- Cornmeal Grits with Blueberries

Grits are a cereal made from coarsely ground corn.  They are typically made with savory flavors in mind, but since corn is naturally a sweet grain (high fructose corn syrup come to mind?) I thought it would make a nice substitute for a wheat or rice hot cereal.  

This is a quick breakfast that won't leave you sweating over the stove all morning.  Enjoy!


Cornmeal Grits with Blueberries
Serves 2


1/2 cup coarsely ground cornmeal
1 cup unsweetened vanilla almond milk
1 cup water
1 Tbsp honey
1 1/2 cups fresh blueberries (they hold up better than frozen)


Bring almond milk and water to a simmer over medium high heat.  Whisk in cornmeal and continue to stir until well combined.  Reduce heat to medium low and stir every 3 minutes until thickened, or ~15-20 minutes.  Whisk in honey.


Spoon portions into serving bowls, then garnish with 3/4 cup fresh blueberries.


Nutrition Info per 1 serving: 277 calories, 3 g fat, 6 g protein, 54 g carbohydrates, 5 g fiber

80--- The Anti-Pasta Salad

What's wrong with pasta? Nothing, really (in moderation).  But veggies will give you more fiber, more vitamins and minerals, more antioxidants.  When you take the pasta out of a pasta salad, you're left with more veggies! Perfect for using up the goods from your last farmer's market trip.


The Anti-Pasta Salad
Serves 6


1 zucchini, cubed
1 yellow squash, cubed
1 1/2 cups grape tomatoes
1 small red onion, coarsely chopped
1/2 cup chopped basil
1 red bell pepper, coarsely chopped
1 can small black olives, drained
6 oz mozzarella ciliegine, halved
1 1/2 Tbsp olive oil
2 1/2 Tbsp balsamic vinegar
1 Tbsp lemon juice
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper


Combine all vegetables and mozzarella in a large bowl.  Whisk dressing ingredients together in a small bowl, then pour over vegetable mixture and stir to combine.  Refrigerate for one hour prior to serving. 


Nutrition Info per ~1 cup: 149 calories, 10 g fat (5 g monounsaturated, 1 g polyunsaturated), 7.5 g protein, 7 g carbohydrates, 2.5 g fiber

20--- Pumpkin Pie Popsicles

It seems as though the 2nd trimester was not the end to my Thanksgiving-like cravings.  And it's been 90 degrees here in Montana for what seems like weeks now.  That translates to too hot to cook (especially a Thanksgiving dinner).  Enter popsicles.


The flavor and creaminess of these will not disappoint!


Pumpkin Pie Popsicles
Makes ~8 (depending on the size of your molds)


2 cups pure pumpkin puree
1 cup half & half
1 cup milk
1/4 cup sugar
2 sheets graham crackers
1 tsp pumpkin pie spice


Combine all ingredients in a blender, making sure the puree is smooth and well-mixed.  Pour mixture into molds and freeze for 4-6 hours prior to inhaling.


You are welcome.

80--- Almond Hummus

Almonds are a fantastic source of fiber and healthful fats.  And they are quite tasty.  This hummus has a unique flavor that is fantastic as a dip or sandwich spread.


Almond Hummus
Serves 8-10


1 cup raw almonds, soaked in water overnight
1/3 cup tahini
1 clove garlic, chopped
1/2 cup water
2 Tbsp lemon juice
1/2 tsp salt


Combine all ingredients in a large food processor and mix until a smooth puree is formed.  For a slightly chunky texture, reserve 2 Tbsp almonds (unsoaked) and add right at the end of pureeing. Store in an airtight container in the refrigerator.


Nutrition Info per ~2 Tbsp: 133 calories, 11 g fat (6 g monounsaturated, 4 g polyunsaturated), 5 g protein, 3 g carbohydrates, 2.5 g fiber

80--- Savory French Toast

Why does French toast need to be a sweet meal?  Make it savory and you can add on the veggies.  For any meal of the day- this one's a keeper.


Savory French Toast
Serves 2


4 -1" slices rustic wheat bread
3 egg whites
3 eggs
2 Tbsp skim milk
1/4 tsp salt + additional for sprinkling
Dash black pepper
1/4 tsp dried basil
Dash dried thyme
Dash crushed red pepper
1 clove garlic, crushed and finely minced
2 cups baby arugula leaves
1/2 tsp olive oil
1/2 red onion, finely sliced
Olive oil spray



Heat a small skillet over medium high heat.  Add olive oil and onions.  Saute until softened, then reduce heat to medium low and continue to cook until caramelized, ~7 minutes.  Place onions into a small bowl, cover and set aside.


Spray skillet with olive oil spray, then add arugula leaves. Saute over medium heat until leaves are wilted.  Sprinkle with salt, remove from heat, cover and set aside.


Whisk together egg whites, 1 egg, milk, salt, pepper, basil, thyme, garlic and red pepper in a shallow bowl.  Heat a nonstick pan to medium high heat.  Soak each side of bread in egg mixture, then place into pan.  Cook for ~4 minutes on each side, until golden brown and heated through thoroughly.


Remove toast from skillet and place onto a plate, cover until ready to serve.


In nonstick skillet, crack two eggs and cook until desired consistency (I like my yolks runny).

Place two slices of toast onto a plate, top with half of arugula, one egg, then a generous portion of caramelized onions.  Enjoy!


Nutrition Info per 2 slices: 424 calories, 13 g fat, 24 g protein, 47 g carbohydrates, 6.5 g fiber

80--- Grilled Open-Faced Turkey Sandwiches with Raspberries

With all these "special" recipes lately I should change the name of my blog to "What Lindsay Can Tolerate During Pregnancy".  This follows that theme and is totally delicious.


As I've said previously, pieces of meat gross me out right now.  However, I've found lunch meat desirable lately.  Problem? Pregnant women can't eat lunch meat unless it is heated to kill the listeria bacteria.  Here's a sandwich that accomplishes that- and so much more.


Grilled Open-Faced Turkey Sandwiches with Raspberries
Serves 2


2 slices crusty sourdough bread
4 tsp raspberry preserves (look for an all-fruit preserve)
1/2 cup fresh raspberries
2 fresh large spinach leaves
6 oz thinly sliced turkey breast
1/4 cup shredded mozzarella cheese


Heat grill to medium-high heat.  On each piece of bread, spread 2 tsp raspberry preserves, then place 1/4 cup fresh raspberries on top of each slice. Place bread onto the grill (berry side up).  


Layer 3 oz turkey slices, folded in half.  Sprinkle 2 Tbsp cheese onto each stack.  Place turkey stack onto grill.  Grill bread and turkey for ~5 minutes, until bread is toasted and cheese is melted.


Onto each raspberry covered bread slice layer 1 spinach leaf and one turkey stack.


Enjoy!


Nutrition Info per 1 sandwich: 241 calories, 3 g fat, 26 g protein, 26 g carbohydrates, 3.5 g fiber

80--- July Pizza Pie

Here's a grilled pizza for all of those veggies that you are pulling out of your garden this time of year! Or the vegetables that us Montanans are pulling out of OUR gardens.  Not sure what you have going on in your neck of the woods.  Even if you do not have a garden this is worth a go-- so fresh and summery!


July Pizza Pie
Serves 3


1-9x14" whole grain flatbread crust
3/4 cup part skim ricotta cheese
1/2 cup sun dried tomatoes (if canned, drain of oil, if dried, soak in boiling water for 30 minutes)
2 cloves garlic, finely minced
1 medium zucchini, finely shredded
2 tsp Italian seasoning blend
1/2 large tomato, sliced thin
1/2 cup red onion, sliced thin
1/2 cup shredded mozzarella cheese


Heat grill to medium heat.  

Place shredded zucchini between two paper towels and squeeze out excess moisture, set aside.


In a small food processor, combine ricotta and sun dried tomatoes until a puree is formed.
Spread puree evenly onto flatbread crust.


Sprinkle garlic onto ricotta layer, then layer with shredded zucchini, tomato slices, Italian seasoning, red onion, and shredded mozzarella.


Reduce grill heat to medium low and place pizza on grill for 5-8 minutes, until crust is crisp and cheese is melted.


Cut pizza into 6 even slices and serve!


Nutrition Info per 2 slices: 402 calories, 9 g fat, 22 g protein, 55 g carbohydrates, 6 g fiber