Naturally green.
What more could you ask for in a spring dessert?
Oh- it's delicious too.
And it has matcha goodness.
Still a 20.
But with antioxidants.
Minty Green Tea Mousse
Serves 6
1 package unflavored gelatin (~1 Tbsp)
1/4 cup cold water
1 cup 2% milk
2 egg yolks
1/2 cup fine sugar
1 1/2 Tbsp matcha powder
1 Tbsp fresh mint leaves, finely minced
Dash pure mint extract (optional for extra mint flavor)
1 1/2 cups heavy whipping cream
Place a medium metal or glass mixing bowl in the freezer.
In a medium bowl, whisk together cold water and matcha powder. Mix in gelatin and set aside.
In a small saucepan, heat milk to a low boil. Whisk in matcha/gelatin mixture and set aside.
In an additional mixing bowl, use a handheld mixer to combine egg yolks and sugar. Place the bowl in an ice bath (in the sink) and mix in milk mixture, a little at a time. Add in minced mint and extract (if desired).
Remove mixing bowl from freezer, pour in whipping cream and beat until stiff peaks form. Gently fold whipping cream into matcha mixture until evenly combined.
Pour mixture evenly between six small serving glasses and place in refrigerator for 3 hours, or until set.
Garnish with additional mint leaves.
In honor of National Registered Dietitian's Day today I am......
taking the day off! (Actually I will be cooking yummy things to post later this week)
AND posting you a link to a video that is FUNNY!!!
I don't have TV.
Don't cry for me. I'm OK. We still get Netflix and we still watch The Bachelor the day after it airs online.
But for that reason I missed THIS on SNL.
Justin Timberlake + SNL= funny
.......and then you add in a TOFU costume and things get hilarious.
Click on the image below and ENJOY!
I think we can all agree that there is just something about spring! Grass is greener, skies are sunnier, everyone's mood is brighter. Now that the days are a bit longer I can photograph food in natural light past 4 pm....
Spring also means fresh produce! This salad includes those first signs of spring from the garden: asparagus and peas. And it's all green! For St. Patrick's Day!
Spring Salad with Pistachio Vinaigrette
Serves 4
1/2 bunch asparagus (look for thin spears), 1" ends removed, then chopped into 1/4" pieces
1 cup frozen peas
1 1/2 cups baby arugula leaves, stemmed
3 Tbsp finely minced flat leaf parsley
PISTACHIO VINAIGRETTE
1 Tbsp olive oil
1 shallot, finely sliced
2 Tbsp fresh lemon juice
3 Tbsp shelled pistachios, crushed (I used my coffee grinder)
1/2 tsp sea salt
Dash fresh ground black pepper
1/2 tsp dry mustard
Combine all dressing ingredients in a mason jar, shake to mix, and allow to set for 30 minutes prior to serving.
Place frozen peas and chopped asparagus in a large bowl and microwave (yes- it's fine) until peas are defrosted (this allows the asparagus to steam a bit to soften it slightly but still maintain it's crunch). Place in refrigerator for 15 minutes until cool. Toss in arugula leaves, then toss with dressing and serve immediately. Garnish servings with additional crushed pistachios if desired.
Nutrition Info per ~3/4 cup: 119 calories, 6 g fat, 5 g protein, 7 g carbohydrates, 4.5 g fiber
1. We have hit the largest food-dye month of the year. The month that encompasses St. Patrick's Day and Easter. Here's something (and something more) that you should know before you drown yourself in green beer and color those Easter eggs.
2. That being said, give these a whirl this year!
3. I am a sucker for a good granola. Quinoa granola is on my to-do list. In the meantime, try out this one from Country Cleaver.
4. Baby Gap is where it's at for high fashion in infancy as far as I'm concerned. My wee babe will be sporting this come spring. I absolutely positively could not help myself.
5. Why do I love shoes so much but despise buying new running shoes? A pair of these would help ease that pain, however.
6. I used to not like potatoes. Weird. I still don't like mashed potatoes. Weird. I DO need these in my life.
7. I went for it. Offered up the avocado. She liked it. Sort of.
8. I realize that there is a TON of parenting advice out there. I finally found someone who speaks to my mommy voice and I thought I would share her blog. Like it or leave it but it's where I'm at right now.
I got on the bandwagon.
The cookie dough-like balls made with healthful whole ingredients bandwagon.
Not a bad place to be.
If you like double chocolate chip cookie dough and would like to be able to eat it more often that is.
These are a great, wholesome snack for kiddos and adults alike.
Double Chocolate Faux Dough Bites
Makes 16
8 oz no sugar added prunes
3 Tbsp walnuts
1/2 cup rolled oats
1 Tbsp unsweetened cocoa powder
3 Tbsp dark chocolate chips, chopped
1 Tbsp honey
1 Tbsp almond milk
Place prunes and walnuts in a food processor and chop finely. Add remaining ingredients, reserving almond milk until the end, and mix until a puree is formed (Note: your puree may be more like a pureed ball- that is fine). Add almond milk for moisture, if needed, and mix. Make sure that all ingredients are evenly combined.
Scoop ~2 Tbsp mixture out of the processor and roll in your hands to form a tight ball. Repeat with remaining mixture to form 15-16 balls. Cover and refrigerate for storage.
Nutrition per 1 ball: 84 calories, 2 g fat, 1.5 g protein, 15 g carbohydrates, 2 g fiber
Once upon a time last week I had some cooked garbanzo beans that I needed to use. I also had some cooked sprouted quinoa that I also needed to use.
And then these babies were born.
High in fiber with lots of added veggies- good amounts of plant protein as well! Change up the spices and you could suit any number of tastes.
Hybrid Quinoa Burgers
Serves 8
1 1/2 cups cooked garbanzo beans (or 1 can, drained and rinsed)
1 1/2 cups vegetable broth
1 cup raw sprouted quinoa
2 tsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 yellow squash, chopped
1 cup baby arugula leaves
1 cup baby spinach leaves
2 Tbsp pine nuts
1/2 cup corn kernels
1/4 tsp fennel seed
1/4 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Bring vegetable broth to a boil in a saucepan. Stir in quinoa. Cover and cook for ~15 minutes, or until all broth has been absorbed. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, onion and fennel seed. Saute until fragrant, ~ 3 minutes. Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.
Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor. Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed. Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.
Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet). Place onto the parchment paper-lined baking sheet and form into a patty, ~1/3" thick. Repeat with remaining mixture.
Bake one sheet at a time on the lower rack for 20 minutes. Remove and gently flip patties with a thin metal spatula. Bake for additional 10 minutes. Remove and allow to cool for 3 minutes prior to serving.
Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).
Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber
Things that I know this week:
1. My hubby hates Pinterest. Anytime I start a sentence with "Honey?...." his response is now automatically "No". Shut down. He doesn't even wait for the question. He knows what it involves. But, really, the only home projects that I want him to do are this and this and this and this and this and this. Until next week.
2. I'm currently searching for the perfect t-shirt. I have no idea what qualities I am looking for in a t-shirt. I likely will have no idea what it is I am looking for until I find it. The search continues.
3. This article about microwaves made me really happy this week. Not that I use mine all that much. But I am really excited that my family will not perish from my nuking leftovers occasionally.
4. As it turns out these turn out really well when made in a skillet (not baked). Layer the vegetable "sauce" with layers of tortilla chips in your skillet, cover and cook on medium-low for 10 minutes. Easy peasy.
5. Currently debating about whether I am making quinoa burgers or falafel for dinner. It may end up being a combo. Wish me (and my hubbster) luck.
6. My girly friends and I have decided that we are doing this. Scary? Yes. But at this mommyhood stage of my life I need something to get me from here to here and this may be the thing to do it.
7. I have changed my mind and I think that my babe's first food will be avocado. Poor kid won't be eating solids until she's 14 because I keep changing my mind about what I want to feed her.
8. Really want to eat the heck out of this. But I think I could do without the mayo, sour cream and heavy cream. ..... health-ified maybe?
9. For my gluten-free peeps I found this. Looks amazing Julia!
10. This is from one of my new favorite food bloggers, Maya at Alaska from Scratch, and I must make them soon.
11. I am in crazy spring cleaning mode and selling EVERYTHING that is not nailed down on eBay. My love may come home one day and find his precious gone (that be the dog not the baby). He'd better be quick on his feet!
