Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Simple is Sometimes Better

Dinner at the Behne houshold is not always a fancy casserole, decadent layered bake, or homemade pizza.  On the contrary, more frequently than not it is something incredibly simple that can be whipped together in less than thirty minutes.  To that point, we also try to eat produce that is in season.  Which is why, during the summer months, we eat a lot of squash, kale, corn, and tomatoes.

I have also found that good quality produce doesn't need much doctoring to make it taste good.  The earth, sun, and rain have already done 99% of the work for us.  So, why ruin a good thing with too much salt, butter, or oil?

In my opinion, the simpler frequently the better (and yummier).

Case in point:

Potarrot Mash (potato and carrot...get it?!)

Sauteed Kale and Zucchini

Tahini, Molasses, and Lemon Cream

Note: I like to call these kinds of recipes "unrecipes," because I don't think that they exactly warrant a detailed ingredient and/or direction list.  

Usually, around 2:00PM, I take stock of what is available, ripe, and ready to eat in the refrigerator and pantry.  From there, I decided what to do with it.  For this dinner, I found:

• a lone Russet potato;
• three skinny carrots leftover from a 2lb. bag;
• 1/4 bunch of kale; and
• two measly zucchini (none of which would really work as an entree, or even a side, on its own).

However, with a little creativity and a willingness to let their natural flavors shine through, I was able to whip up something that was both delicious and filling.

Specifically, I ended up;

• boiling the potato and carrots and them processing them together with 1T Smart Balance and a little salt and pepper;
• sauteing the zucchini and kale together with a little lemonjuice and EVOO, and seasoning them with salt, pepper, and nutmeg; and
• whisking together a cream of 2T tahini, 2T lemonjuice, 2T water, 1/2tsp molasses, pinch of salt and pepper, and 1/2 packet of stevia.  

The cream added some healthy fats from the tahini, as well as a little more staying power from the protein.  Bo added a few links of sausage, and all in all the meal was fast, filling, and fabulous!

Question of the Day:

So, I'm excited to know, what are some of the simplest meals that YOU whip together?  Please share in the "Comment" section below...who knows, I might want to recreate them in MY kitchen! :)

Blessings,
Ally and Bo

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream

As I've mentioned before, I have a thing for potatoes.  In fact, I almost have a dozen recipes on my blog dedicated to the delicious root vegetable, including:

• Dill Potato and Pea Salad;
• Senora's Potatoes; and
• Fall's Sweet Potato Mash.

But today's recipe is a little different because it focuses on FILLING the potato with delicious yumminess that is both nutritious and delectable.  In fact, today's recipe includes a full serving of:

• vegetables;
• protein;
• carbohydrates; and
• healthy fatty acids.

What more could you want from a humble potato recipe?!

So what's all the hype about hemp?!  Well, come to find out it actually has a plethora of health benefits.  For instance (source for bullet points below):

• Hemp is a high protein seed that contains all nine of the essential amino acids.
• It has a balanced ratio of omega three and six fats.
• The protein content of the hemp seed is supposed to be very digestible (i.e. it does not cause bloating or gas).
• Hemp seed doesn't contain phytic acid (the anti-nutrient that prevents us from absorbing minerals).

To try out the little seed for myself, I recently bought a small jar's worth from the bulk bins at Whole Foods.  At first I wasn't quite sure how to use it; but once my wheels starting turning for this potato cream filling, I knew that hemp seeds would be the perfect, nutritional addition.

And man oh man was I right!

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream
Serves 2

2 medium baked potatoes (or sweet potatoes)
salt, to season the potato skin
Smart Balance, for garnish
2 medium zucchini, cut into half-moons
2-3T tahini
2T hemp seeds
1/2 tsp salt
1/4 tsp pepper
~4T water

DON'T BE SCARED BY THE LENGTHY DIRECTIONS!

I just wanted to be as clear as possible for you.

Directions:

• Preheat your oven to 400 degrees.
• Poke several holes in your potatoes, lightly rub them with salt, wrap them in aluminum foil, and bake for 45 minutes (or until tender...every oven is different).
• Meanwhile, place the zucchini half-moons on an oiled baking sheet, and roast for 20 minutes.
• Remove the zucchini and place them immediately in your food processor.
• Add the tahini, hemp seeds, salt, and pepper to the food processor.
• Process on low for 30 seconds.
• Stop, and scrap down the sides.
• Process on low once again, but this time add the ~4T water while the processor is running.
• Process until smooth and creamy.
• Once the potatoes are finished baking, remove them from the oven.
• Spread a thin layer of butter (or in my case, Smart Balance) onto the potato.
• Finish by dolloping half of the Zucchini, Tahini, and Hemp Seed Cream onto each potato.
• Serve warm, alongside your protein of choice!

With the addition of the hemp seeds for protein and fatty acids, I ended up eating this potato and cream-filling all on its own for dinner.  Truth be told, I was simply too full to eat anything else; and miraculously, it kept me full for over SIX HOURS!

Playing with my camera's focus...

Sorry, I know today's post is a bit of overkill in the picture department, but I felt like I captured several good ones and I didn't want to waste them...hehehe. :)  This one (below) is one of my favorites!  I only wish that I would have been able to capture more of the color in the photos.  Contrary to what these pictures might make you think, the Zucchini, Tahini, and Hemp Seed Cream is actually a light green color (i.e. not cream/beige)!

Question of the Day:


What do you like to put on your baked potato?!  Are you a simple butter, salt, and pepper kind of person?! How about cheese, salsa, and scallions?  Or maybe you put something totally unique on your baked potato? 


Whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Summer Vegetable Soup

ANNOUNCEMENT: Today I am a "Guest Blogger" over at Nutrition in a peanut shell!  Katie writes an awesome blog, and while she is on vacation she invited me to keep her readers company.  I am super duper honored to be filling Katie's shoes for the day.  So go ahead, click on over and see what I had to share?!

As much as I love to roast vegetables, sometimes I like a little "change of pace."  Even though the Florida temperatures have been scorching for the past few days weeks months,  last night I was actually craving - of all things - soup.

So, I decided to do a little bit of research on some of my favorite blogs and ended up settling on Ashley's recipe for "Very Veggie Soup."  Quite the creative maven in the kitchen, Ashley also comes up with budget-friendly recipes that use ingredients that almost everyone has lying around in their kitchen (i.e. no fancy coconut flours, rice syrups, and xantham gums there!).  With that said, I did make a few alterations to Ashley's recipe.

Specifically:

• instead of 75oz. of broth, I used 6 cups (we prefer a chunkier soups);
• in place of the broccoli and mushrooms I used cauliflower and zucchini (those were the vegetables I had on hand);
• I reduced the oil to 1T;
• I added several herbs including parsley, oregano, and salt and pepper (In my opinion, the more herbs the merrier!);
• I added 1/2 package of whole wheat fettuccine noodles; and
• I didn't add any additional protein (I didn't have anything on hand that would have worked very well).

It might seem a bit strange to you, but Bo and I enjoyed eating this soup chilled, with a large salad on the side.  Filled with vegetables, noodles, and herb-enriched flavor, this soup is summer in a bowl!  For extra protein, feel free to add diced chicken, sausage, quinoa, or garbanzo beans.

Summer Vegetable Soup
Serves 4

6 C vegetable broth
2 carrots, peeled and diced
2 ribs of celery, diced
1 onion, chopped
1/2 head of cauliflower, chopped
2 zucchini, chopped
1/2 package whole wheat fettuccine
1T EVOO
1/4C low-sodium soy sauce
1T honey
1 tsp paprika
1 tsp dried parsley
1/8 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

• Bring the broth to a low boil.
• Add the carrots, celery, onion, cauliflower, and zucchini.
• Cook for five minutes.
• Add the EVOO, soy sauce, honey, paprika, parsley, oregano, salt, and pepper.
• Simmer for 30 minutes.
• Add the noodles and cook for an additional 5-7 minutes.
• Serve warm, or chilled, accordingly to preference.

Don't forget to CHECK OUT MY GUEST POST over at Nutrition in a peanut shell!

Next time - I'll share the secret behind my homemade peach jam (no canning required!).  If you like fruit, jams, and compotes you won't want to miss this!

Question of the Day:


Do you still eat soup in the summertime...gazpacho anyone?!

Blessings,
Ally and Bo

A Few of My Favorite (Summer) Things: Part 1

Although I am an "equal-opportunity-seasons" type of girl (and yes, that is an official term!), like almost everybody else I LOVE summertime.  Even though I have long grown up and don't get the summers off from school, work, and the like, there is still something about summertime that encourages me to sit back, relax, and "live in the moment" a little bit more than usual (I realize that this is something that I should do all of the time, and I'm working on that...cut me some slack!).


Yesterday, while thinking about some of the things that I LOVE about summer, Julie Andrew's voice from The Sound of Music popped into my head:

Raindrops on roses and whiskers on kittens

Bright copper kettles and warm woolen mittens

Brown paper packages tied up with strings

These are a few of my favorite things

Cream colored ponies and crisp apple streudels

Doorbells and sleigh bells and schnitzel with noodles

Wild geese that fly with the moon on their wings

These are a few of my favorite things

Girls in white dresses with blue satin sashes

Snowflakes that stay on my nose and eyelashes

Silver white winters that melt into springs

These are a few of my favorite things

When the dog bites

When the bee stings

When I'm feeling sad

I simply remember my favorite things

And then I don't feel so bad

(Source)

Then I started thinking about some of MY favorite things...especially about summertime, and I figured that a blog post was in order.  I have labelled this post "Part 1" because, I figure, as the summer progresses I will probably think of more "favorite things" to share with you here on the ABC blog.  I think of today's post as a warm-up for things to come! ;)

(1)  Puppy play dates!

Izzy (short for Isabelle) is an 11 week old Great Dane puppy.  At 5 1/2 months old, our Lola is a big girl for her age and breed, but Izzy gives a whole new meaning to the term!  She will be over 120 pounds once she is fully grown - WOWZA!

Once they got to know one another, Lola and Izzy had a great time together!  For now, Lola is still a little bit bigger than Izzy...but that will quickly change.  I bet that the next time we get them together Izzy will be the same size, if not bigger, than our little girl.  Lola better watch out!  Izzy is one puppy that you definitely want as a friend, not an enemy!

(2) Family vacations in Sandestin, FL.

I just got back from three days in Sandestin with my mom, step-dad, brother, and step-brother.  I purposefully didn't take my camera because I wanted to spend my limited time there focusing on family, fun, and relaxation.  We were a little worried that Tropical Storm Debby was going to ruin everything; but (thankfully) at the last minute, she took a sharp turn to the right and hovered over Jacksonville for almost two days (Bo and Lola didn't have nearly as much fun as I did since they were still stuck at home).  Instead, Destin enjoyed days full of sunshine!

Blessed.

(3) Perfect (and unexpected) gifts for the home from mom.

My mom found this little gem in her local thrift store in Springville, AL.  She knows me so well.  When I look at this little piece on my wall I think of:

my wedding (one of the flowers was in my wedding bouquets);

making a house a home;

the importance of heritage and history;

cozy, comfortable, character-filled spaces.

God willing, one day I hope that I can create an entire home that makes me fill this way.

(4) HUGE plates full of fresh garden vegetables.

Last night I quickly whipped up sauteed crooked neck squash, zucchini, and broccoli, and baked a potato that I topped with Smart Balance and nutritional yeast.  YUMM-O!

(5) True Blood

It's official.  Bo and I are hooked on HBO.  It all started with Game of Thrones, and then about a year ago someone introduced us to True Blood (Yes, it's about vampires/werewolves/fairies/witches/etc.  No, it's not like Twilight.  Yes, I've read almost all of the books that the series is based upon.  No, the "Sookie Stackhouse" book are not nearly as good as the Twilight saga, in my opinion  Oh, and yes, I still love all things Twilight!).  In a span of about four months we caught up on Seasons 1, 2, 3, and 4 so that we would be ready for the Season 5 premiere on June 10th.  Three episodes in and Season 5 of True Blood is better than ever!

If you ask us - bar none - HBO makes the best TV around.

Question of the Day:


What are a few of YOUR favorite (summer) things?!

Blessings,
Ally and Bo

Zucchini and Mushroom Flatbread with Homemade Tomato Dipping Sauce

Like many people, but perhaps more than most, I am a creature of habit.  

For example:

Since all of my yoga classes are taught either in the morning or in the late evening, I am almost always home between the hours of noon-5:00PM.  As a result, from 3:00-4:00PM I watch back-to-back episodes of Giada at Home, and from 4:00-5:00PM I watch back-to-back episodes of the Barefoot Contessa, Back to Basics.  As you might expect, I frequently get ideas for new recipes from their shows.  Just the other day Giada made this Zucchini and Olive Flatbread.  Since we had been craving Italian cuisine - especially pizza - for a few days, I thought that this recipe might just fit the bill...

The problem was, although I find them delicious, Bo really dislikes olives.  Therefore, I couldn't simply remake Giada's recipe.  No, instead, I would need to rework it to suite our tastes (not to mention what we had on hand in the refrigerator/pantry).

After gathering up some mushrooms that we bought at the farmer's market this past weekend, as well as a few additional spices and concocting a homemade tomato dipping sauce, I knew that I was onto something good!

With its thin crust and herb-infused flavor, this flatbread is one of the many perfect ways to enjoy summer's most beautiful vegetables.  As a suggestion, don't smother the delicate flavors of the zucchini and mushrooms by drowning them in cheese.  Instead, sprinkle on just enough to complement the freshness of both the vegetables and the herbs.  You will leave the dinner table satisfied - but not stuffed - with ample room for dessert! ;)

Zucchini and Mushroom Flatbread
Serves 4-6

All-purpose flour for dusting
1 lb. homemade pizza dough (or pre-made from your grocery store or local pizzeria)
2 T EVOO, divided
3 small zucchini, sliced into half-moons
7 portabellini mushrooms, chopped
2 tsp dried oregano
1 tsp garlic powder
4 oz. shredded organic mozzarella cheese (or cheese substitute)
salt and pepper, to taste

Directions:

• Preheat the oven to 450 degrees.
• On a floured surface, roll out the pizza dough into a thin, large rectangular shape.
• Transfer the dough onto a greased baking sheet.
• Prick the dough with a fork, and drizzle 1T of EVOO on top.
• Arrange the zucchini and mushrooms on the flatbread.
• Drizzle the other 1T of EVOO on top of the vegetables.
• Bake for 18-20 minutes.
• Pull the flatbread out of the oven.  
• Sprinkle the oregano, garlic powder, salt, pepper, and cheese on top.
• Return to the oven to bake for an additional 5-7 minutes.
• Allow the flatbread to cool for 5 minutes.
• Serve alongside Homemade Tomato Dipping Sauce (recipe below).

No surprise here, but I love a little tomato something-or-other with my Italian cuisine.  As good as the Zucchini and Mushroom Flatbread was, it seemed to be calling out for some tomato-based pairing.  Since I didn't have any canned pasta sauce on hand, I decided to use what I did have to whip up something homemade.  And whaddya know but my tomato sauce experimentation turned out better than any canned sauce I have had in a looong while!

Homemade Tomato Dipping Sauce
Serves 4

1 can diced tomatoes
3 garlic cloves, minced
1 tsp garlic powder
1 tsp dried oregano
2 tsp dried basil
1/4 tsp cayenne pepper

Directions:

• Pour the diced tomatoes into a small saucepan warmed over medium high heat.
• Immediately add the minced garlic cloves.
• Once the mixture begins to boil, reduce heat to low and use a potato masher to crush the tomatoes and garlic.
• Add the garlic powder, oregano, basil, and cayenne pepper.
• Cook for an additional 5-10 minutes until the mixture begins to thicken.
• Serve with homemade bread sticks, flatbread, or on your favorite pasta!

Question of the Day:


Do you usually follow recipes "by the book," or do you experiment and tweak them as you go along?!

Blessings,
Ally and Bo

Quickie Pizza Seasoning Squash

While I was busy working at the studio for our workshop last Sunday, I asked Bo to head to the grocery store to restock our refrigerator and pantry.  I armed him with a two-columned list - complete with product descriptions and annotations - and sent him on his merry way to the commissary thinking, naively, that nothing could go awry.

What I failed to realize was that, when it comes to produce, my husband needs me to be specific...V.E.R.Y. specific.

Writing "fruits and vegetables, PLENTY" on the grocery list will result in a somewhat strange and unbalanced (I'm being kind) assortment of produce that mirrors the items found in the basket of an episode of Chopped (if you don't know what I am talking about, Google it).  If memory serves me, we ended up with:

• two sweet potatoes;
• two russet potatoes (ok...these are fine);
• one butternut squash;
• a HUGE bunch of Bok Choy;
• seven (yes, I said six...for a household of two people) ears of corn (in Bo's defense, they were on sale);
• a bunch of scallions (when we already had two at home);
• three heads of garlic (is my husband trying to tell me that he doesn't want to kiss me?);
• a bag of Fuji apples;
• two bunches of bananas;
• three pears (ok, he did pretty well on the fruit); BUT
• NO tomatoes;
• NO avocados;
• NO bell peppers;
• NO kale/chard/collard greens.

Oh, and did I forget to mention, EIGHT crooked neck squash and SIX zucchini!  Holy moly my husband must be craving squash casserole because that is a LOT of squash for two human beings (I tried feeding it to Lola, she wasn't interested.  Ok, actually, I didn't.  Regardless, I don't think she would have liked it).

So, what to do?  What to do?

That is the question.

What DO YOU do with an enormous amount of squash that will perish quickly?!

Why, you roast it of course!

And then, when you realize that you are out of Italian seasoning, you use pizza seasoning instead.  Pizza seasoning is Italian right(?!)...so it's sort of the same thing...sort of.  Most importantly, the result is delicious!

Roasted to browned and caramelized perfection, these squash and zucchini are the perfect accompaniment to your favorite grain, salad, or protein.  We ate ours with buttered barley and stewed okra and tomatoes.  Whatever you pair it with, this Quickie Pizza Seasoning Squash will perk up your plate, AND use up an overabundance of squash, a double-positive in my book!

I love that my camera was able to capture the steam rising from the vegetables in the photo above.  Looks like those beautiful half-moons were roasted to perfection.  As you can tell, they were hot out of the oven...and D.E.L.I.C.I.O.U.S.!

Quickie Pizza Seasoning Zucchini
Serves 2-3

3-4 small crooked neck squash
2-3 small zucchini
nonstick spray
3/4 tsp salt
1/2 tsp pepper
2 tsp pizza seasoning

Directions:

• Preheat oven to 425 degrees.
• Slice squash and zucchini into half-moon shapes.
• Spray a large baking sheet with nonstick spray.
• Evenly distribute the squash and zucchini onto the baking sheet.
• Sprinkle salt, pepper, and pizza seasoning onto the vegetables.
• Toss to coat.
• Roast for 15 minutes.
• Toss/Flip.
• Roast for an additional 10-15 minutes.
• Serve immediately.

Next up - a home-made recipe inspired by the Whole Foods salad bar!  I am SO excited that I was able to successfully recreate this delicious dish that I can hardly wait to share it with you.  BUT - wait, I will.  So keep checking back!  This delicious recipe is coming up next!

Question of the Day:

What do you do when you have an overabundance of produce?!  I am ALWAYS open to ideas!

Blessings,
Ally and Bo

Lola vs. the Crate

I'm crossing every finger and toe, and knocking on wood as I type this next sentence...but, here goes...

Lola has conquered the crate!

As you can see in the photo above, Lola will now sleep in her crate during the day while the door is wide open!

U.N.B.E.L.I.E.V.A.B.L.E.!

I have to admit, there were a couple of days when I thought I would pull. my. hair. out. in frustration.  There are only so many times you can clean up destroyed beds, ripped-to-shreds towels, chewed blankets, and poop that looks like someone performed a River Dance production in it before "going bananas" (my special term for "going crazy")!

If you have told me a couple of weeks ago that we would be here, with Lola sleeping in her crate all night, resting there of her own accord, and seeking solace inside while I am vacuuming, I never, and I truly mean NEVER, would have believed you!  Instead, I would have scoffed at your prediction and said something along the lines of "in my wildest dreams."  And yet, here we are!  I can now say, without any sarcasm or doubt, that our little girl enjoys her crate.  I wasn't sure I would ever see the day...

It just goes to show, pray hard enough, long enough, and sincerely enough, and your prayers will be answered!  :)

Thank you, God!

Isn't that face just adorable?!

In other news, over the past few weeks I have received a couple of questions regarding what I eat on a normal day.  Obviously, on the days that I am creating a new recipe, I eat that; but there are plenty of other days where I don't feel like getting "down and dirty" in the kitchen, so I just whip up something fast, easy, and delicious.  Take, for example, last night's dinner (clockwise):

• barley cooked in vegetable broth and tossed in butter, salt, and pepper;
• sauteed zucchini and caramelized onions; and
• black-eyed peas with diced tomatoes, parsley, oregano, and thyme.

Perfectly simple.  Perfectly delicious.

Next time - an oatmeal recipe for those days when your pantry is almost empty, but you need something filling and equally delicious to get you through the morning!

Question of the Day:

If you have a dog, how long did it take him/her to enjoy being in their crate?!

Blessings,
Ally and Bo

Sweet in the Morning...Sweet in the Evening...

My Recent List of Cravings:

oatmeal (what's new?!);
blueberries;
raisins;
carrots; and
fruit cobbler.

Pretty random, huh?!  Bo says that I am one of strangest people he knows because he doesn't know anyone else you craves oatmeal and carrots...fruit cobbler maybe...but not oatmeal and carrots.  Oh well, I am who I am, and thankfully he loves me just as I am (hmmm...saying that just made me think of the first Bridget Jones Diary movie where Mr. Darcy says: 'I like you very much, just as you are.'"  I suppose Bo is my very own, personal Mr. Darcy. :)

Any-whoo, back to what I was saying about cravings.  Yesterday I wanted oatmeal and carrots and I wanted them fast!  Thankfully I had both on hand in my kitchen, therefore I had breakfast with blueberries and oatmeal and dinner with raisins and carrots.  Oh, and both were a little sweet, which made them delectable!  So what am I waiting for?!  Here's recipe #1 of today's post!

If I closed my eyes while I ate this bowl of oatmeal, I could have sworn that I was eating blueberry cobbler!  All of the traditional flavors are there: blueberries, oats, brown sugar, and butter.  It is like having dessert for breakfast, but completely without the guilt!

Blueberry Cobbler Oatmeal
Serves 1 (oatmeal craving woman!)

1/2 C rolled oats
Pinch of salt
2 stevia packets
1 1/2 C water
1/2 C almond milk
1 True Blueberry Celestial Seasonings herbal tea bag
1 tsp coconut oil
1/2 tsp vanilla extract
1/4 tsp butter extract (or more coconut oil)
1 T Silk creamer, for garnish
1/2 C blueberries, for garnish
Pinch of brown sugar, for garnish
Drizzle of maple syrup, for garnish

Directions:

• Add water and milk to a medium saucepan.  Boil, add tea bag, reduce to simmer (low), and steep for 15 minutes.
• Remove tea bag.
• Note: Squeeze out all the water before removing so that you get all of the delicious tea flavoring out of the bag that you can! 
• Add oats, salt, and liquid to the water/milk/tea mixture, and heat over medium-high heat for 2-3 minutes until beginning to bubble.
• Turn down heat to low.
• Add stevia, vanilla extract, butter extract, and coconut oil.  Stir until smooth.
• Pour into a Tupperware, or other container, and store in refrigerator overnight.
• Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
• In the morning, pour in a splash of Silk original creamer to loosen the oats.
• Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
• Place the blueberries, brown sugar, and maple syrup on top.
• Enjoy! 

Now, about those raisins and carrots...I wasn't going to stop fulfilling my cravings with Blueberry Cobbler Oatmeal.  No way!  I still had several intense cravings that needed to be satiated quickly!  I thought about making a shredded carrot and raisin salad (you know, the kind you used to pick up in the Furr's or Piccadilly cafeteria line?!), but that seemed a little too hum-drum and boring.  Earlier yesterday I had noticed that a couple of zucchini in my refrigerator needed to be eaten, so I decided to run with it.

Sweet and savory with a little kick from the ginger, this salad can be served warm or cold.  The spices give this dish a slight Asian feel, while the Smart Balance makes it feel decadant.  I have a feeling that this salad will be a new regular in our vegetable rotation!

Note: I served this salad with corn on the cob and bulgur (cooked in vegetable broth and tossed with Herbamare, pepper, and Smart Balance).

(Gingerly) Carrot and Zucchini Toss
Serves 2

2 zucchini, juilienned
2 carrots, juilenned
1 T sunflower oil (or other oil)
1/4 C raisins
Pinch of cinnamon
1/8 tsp ginger
1/2 tsp salt
1/8 tsp pepper
1 1/2 T Smart Balance
1/4 tsp dried parsley, for garnish
1 T slivered almonds, for garnish

Directions:

• Heat the sunflower oil in a large saute pan over medium heat.
• Saute the zucchini and carrots for 3-5 minutes until tender.
• Add seasonings and raisins, and toss to incorporate.
• Pour the contents of the saute pan into a medium glass bowl.
• Add the butter, and toss to coat.
• Garnish with parsley and almonds.
• Serve immediately, or refrigerate and serve cold.

Up next - A post about my birthday dinner at Vietnam Restaurant.  I can't believe I'm going to be 28!

Question of the Day:

What foods to you frequently crave?!

Blessings,
Ally and Bo