Category Archives: Vegetarian

Jenna’s favorite blackeyed pea salad

My husband and I love to take cooking classes in different cities. We learned how to make this classic salad in Savannah. Oh of course I cannot leave well enough alone so I did cut the fat and added a few more veggies! This beautiful flavorful salad is simple and perfect for a picnic! And just happens to be my sister’s favorite salad.

Recipe yields 8 cups & 4 weight watchers plus points per 1 cup

Dressing Ingredients:
1/4 cup red wine vinegar
2 tsp Dijon mustard ( with the seeds)
1 tsp fresh oregano
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup olive oil Extra virgin

Salad ingredients:
3 cups of black eyed beans ( if using caned this is 2 15 oz cans rinsed & drained.
2 celery stalks chopped (1/4 cup)
1/4 cup diced green pepper
1/2 cup red diced pepper
1/2 cup yellow diced pepper
2 TB fresh Basil
2 cups of grape tomatoes cut in half
1 medium red onion diced (1 cup)

Whisk the first 5 ingredients together and gently pour in oil.

Set a set.

Start chopping the veggies.

Place all the chopped veggies and
peppers in a 3 qt. bowl. Gently fold with spatula until mixed together.

Pour dressing over and fold to spread evenly.

Cover and let marinate over night in refrigerator.

Enjoy!

Dark Chocolate Brownies

I pack my husband’s lunch daily and I always like to add a sweet treat. I had brownies on my mind this afternoon. I popped them in the oven afterwork for a nice dessert after dinner. Plus the oven was already warm from supper.

Ingredients:
1 tsp vanilla pure
1 tsp instant coffee (100% Colombian trader joe’s brand is what I used)
1/4 cup almond meal
1.5 cup all purpose flour
1/2 cup Dutch Processed cocoa (there is no comparison to penzeys)
6 oz of chopped dark chocolate (I had some left over from Easter Malley’s from Cleveland Area)
1 cup raw sugar
1 tsp kosher salt
1/2 cup unsweetened applesauce
1/2 cup canola oil
5 farm fresh eggs or 1 1/4 cup egg substitute

Directions:

Preheat oven to 350.

Place all the dry ingredients in a large bowel except the chopped chocolate and whisk to fully incorporate.

Now add lightly beaten eggs, vanilla, applesauce, & canola oil. Mix to combine.

Pour batter into a cooking sprayed 9 by 13 and spread evenly.

Sprinkle dark chocolate over batter.

Place in preheated 350 degree oven and bake for 20 to 25 minutes.

Let pan cool for at least 5 minutes on wire rack.

Cut into squares as you see fit. Makes about 3 dozen brownies.

Homemade Coconut Kiwi Strawberry Popsicle

Today we celebrated memorial day with friends and family! I cannot think a better way to cool off other a homemade Popsicle. Plus I knew my nephew would love these cold treats.

Ingredients:
1 can of light coconut milk ( I used trader joes)
2 kiwi pealed
1 cup of strawberries
1/4 cup honey

Directions:
Place all the goods and the food processor.

Pulse 2 to 3 times.

Pour into a container with a spout.

Freeze in a deep freezer for 5 to 6 hours.

Makes about 10 popsicles tupperwear size.

Enjoy!

Whole Wheat Rhubarb Almond Bread

Spring time means rhubarb season! This year my very own rhubarb plants are producing rhubarb stalks. I’m very excited to start baking with this vegetable!

This morning I ended up baking rhubarb mini loaves! This is the second recipe on rhubarb bread on this blog. I tried to decrease some of the calories with this one.

I just love the way fresh rhubarb looks so colorful!

Ingredients:
2/3 cup raw sugar
1/3 cup canola oil
2 TB milled flaxseed
1 tsp high quality cinnamon
1 tsp baking soda
1 Cardamon pod ground
1 cup fat free butter milk
1/4 cup egg substitute
2 1/2 cups of whole wheat pastry flour
1 1/2 cup chopped rhubarb ( frozen is okay just make sure to thaw it first)
1/3 cup slivered almonds
Cinnamon sugar optional
Cooking spray

Directions:
Preheat oven to 350 degrees.
Spray with cooking spray to prevent sticking.

Set aside.

In a large bowl mix oil, flaxseed, and sugar with a whisk.

Add vanilla, egg, substitute and buttermilk.

In a separate bowl whisk together flour, cinnamon, Cardamon, and baking soda.

Pour the dry ingredients into the liquid batter.

Whisk together once combined fold in rhubarb.

Fold in almonds.

Fold until batter is fully incorporated.

Scoop 1 cup of batter into mini bread pans and sprinkle with cinnamon and sugar.

Bake for 30 minutes or until toothpick comes out clean.

Let cool in pan for 5 minutes and remove.

Enjoy!

No bake peanut butter puffed brown rice granola bars

Tomorrow is our dietetic intern and my mentee’s last day at our facility. I cannot believe another dietetic intern group is graduating. Yikes ! Times flys!! I wanted to celebrate with a nice nutrition dense snack filled with peanut butter, slivered almonds, oats and brown puffed rice to get us through another busy Friday!

This recipe yields 12 to 16 bars

Ingredients:
1.5 cups of whole grain puffed rice
1 cup of old fashioned oats
1/2 cup of instant quick oats
1/4 cup slivered almonds
1/8 tsp kosher salt
1/2 tsp vanilla high quality
1 cup of peanut butter or almond bitter
1/4 cup raw sugar
1/2 cup local honey
1/4 cup mini chocolate chips semi sweet
Cooking spray

1. Foil line and cooking spray a 8 by 8 inch baking dish. Set aside.

2. Place oats, almonds, chocolate chips,& puffed rice in a large bowl. Set aside.

3. In a microwavable safe glass dish portion out the peanut butter,honey, and sugar.

Microwave on high for one minute. Mix with spatula to combined.

Place the peanut butter batter back in the microwave for another minute. Remove from microwave and mix and vanilla.

Pour the hot liquid batter over the dry ingredients.

Using a spatula fold the ingredients together until well incorporated and no signs of dry residue.

Pour the combined batter into the cooking sprayed baking dish and press with spatula to form even top to the bars

Cover with plastic wrap and let the bars refrigerate overnight. Remove from pan using the foil to lift.

Cut into bars.

Enjoy ! They don’t last long …. They go quickly!

Graham Cracker Chocolate Chip Cookies

My husband’s favorite cookie is a chocolate chip cookie so I’m always looking at ways to reinvent the wheel. As you all know I get bored and tired of you making the same recipes. One of his other favorite bedtime snacks is milk and graham crackers. You can only imagine when I came across this recipe I just had to try it. This recipe is truly a marriage of two of his favorite sweets. Believe it or not it beat out his all time favorite dark chocolate chip cookies

This recipe yields 4 dozen cookies

Ingredients :

1.5 cups Graham Cracker crumbs
1.5 cups of sugar
1 cups AP Flour
1/2 cup whole wheat flour
1 cup of chocolate chips (dark is my husbands favorite) but you pick you poison)
1 cup of unsalted butter (two sticks)
2 eggs (local or egglands best)
1 tsp vanilla extract high quality
1 tsp salt
2 tsp baking soda

Preheat oven to 350. Line 1/2 sheet pans with parchment paper.

1. Cream butter and sugar together in stand mixer on medium high speed.

2. In a separate bowl whisk together flours, graham cracker crumbs, and salt.

3. Once sugar and butter creamed add eggs one at a time on medium low speed. Then gradually add flour ingredients slowly on a low speed.

Once combined thoroughly.

Remove the whisk and fold in the chocolate chips.

Spoon out using a size 60 scoop.

Bake for 11 minutes. Let the cookies set on the pan for 2 minutes (they will continue to bake).

Remove and allow to cool on wire rack. Enjoy with some skim milk!

Lemon No Bake Bars

These are a very popular bar! Always requested for a spring dinner and Easter Sunday. Super easy and refreshing! This recipe was adapted from Ellie Krieger, Registered Dietitian, from the Food Network’s Lemon Bars recipe.

Ingredients:

Crust:
14 graham crackers, low fat (7 full sheets)
1/2 TB milled flaxseed
1/2 TB Splenda Brown Sugar
2 TB melted butter
1/4 tsp salt

Filling:
8 oz greek reduced fat cream cheese blend (green mountain farms works well) brought to room temperature
1 can of fat free sweetened condensed milk
1/4 cup egg substitute
1/2 cup fresh lemon juice
1 tsp lemon zest
2 tsp gelatin
3 TB boiling water

This recipe yields 16 refreshing bars!

Spray an 8 by 8 glass baking dish with cooking spray and set aside.

Place graham crackers, salt, & flaxseed in a food processor.

Pulse until course texture.
Add melted butter and pulse until resembles sand like texture.

Place the crumb mixture in the baking dish and press the crumb blend with your fingers to form crust bottom.

Place the crust in the refrigerator well preparing the lemon filling.

In a large bowl blend cream cheese, sweetened condensed milk, and egg substitute. Beat in high until smooth and no chunks of cream cheese. This takes about 2 to 3 minutes but it is important that the cream cheese is softened to start.

Add lemon juice and zest to milk mixture.

Beat the lemon into the batter until fully incorporated. This should take less than a minute.

In a small bowl take the boiling water and gelatin and whisk until completely gelatin dissolves.

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Let the gelatin mixture cool for approximately 2 minutes. And then add to the lemon filling blend.

Fold the gelatin into the batter.

Take the crust out of the refrigerator and pour the batter on top the crust and spread evenly with spatula.

Cover with plastic wrap and place back in the refrigerator overnight or for at least 8 hours.

Cut into 16 bars (2 in by 2 in) and enjoy!

Special note spray cutting knife with cooking spray before driving into bars to prevent sticking and the yield a smooth edge.

Tiramisu Brownies

I made these for a coworker’s birthday the other day. She loves coffee! They are very rich and will definitely hit the spot if you are craving a chocolate fix. The marscapone gives the right bit of creaminess to these bite sized tasty little devils. The original recipe called for double the ingredients which made for a pricy dessert so I cut it in half and tried to decrease some of the saturated fat as well. The original is a TOH recipe.

Ingredients:
1/2 cup cake flour
1/16 cup instant coffee
1/16 cup espresso powder
1 cup of semi sweet chocolate chips (6oz)
1/4 cup canola oil
1/4 stick of butter (2 oz) softened
2 eggs
1/2 cup egg substitute
8 oz Marscapone cheese (softened)
1 tsp vanilla
1/2 tsp cocoa Dutch processed
1/2 cup raw sugar plus 1/8 cup

Directions:

Preheat oven to 350.

Foilline an 8 by 8 inch baking dish.

Set a side.

Mix flour with the coffee granules and expresso powder together in a small bowl and set aside.

In a medium microwave-safe bowl place the chocolate chips to melt.

Place in microwave and cook in 30 second intervals (Until melted).

Add butter, sugar, vanilla, and canola oil to melted chocolate.

Add egg substitute, and one egg, mix to incorporate.

Add dry mixture.

Whisk to mix ingredients together.

In a separate bowl mix marscapone, 1/8 cup of sugar and 1 egg until incorporated. Set aside.

Now take the brownie batter and place 3/4 cup to 1 cup on the bottom of the cooking sprayed 8 by 8 dish.

Top evenly with marscapone cheese batter; make sure to cover all the brownie batter.

Top with remaining brownie batter. Make sure to cover all the marscapone spread.

Bake for 45 to 55 minutes until tooth pick comes out clean.

Cool on wire rack and dust with coco powder.

Yields 16 brownies! Enjoy with you favorite cup of joe!

Josh and Julie’s favorite mac & cheese

I have made this recipe so many times! It is probably my most requested recipe by far. I try and tweak it with each reveal. I have tried many recipes of Mac and cheese but always go back to this tried and true recipe.

Ingredients

2 cups of dry. macaroni noodles (dreamfields or smart taste)
2 cups plus 1/4 cup of 2% cheddar cheese
1/2 cup egg substitute
1/2 Fat Free sour cream
1/2 tsp kosher salt
1/2 tsp ground mustard
1 cup of skim milk
1/4 tsp pepper

Directions:

Preheat oven to 350 degrees.

Spray and 8 by 8 glass dish with cooking spray.

Cook macaroni according to the directions on the package.

In the meantime measure out milk, sour cream, and egg substitute. Mix together with fork.

Once cooked and drained place noodles back into the pan.

Remove from heat.

Add cheese and stir.

Add liquid ingredient mixture, salt, pepper, and mustard. Fold until incorporated.

Now pour noodles into the glass dish.

Sprinkle with 1/4 cup of cheese for an added flare.

Bake for 30-35 minutes or until lightly golden brown.

Buttermilk Blueberry Malted Waffles

Waffles or Pancakes that was the debate here at our household this morning… Waffles won! Yum! My favorite!!

This recipe yields five 6″ fluffy and fabulous waffles

Ingredients
2 tablespoons of milled flaxseed
I have a cup of canola oil
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of whole wheat pastry flour
1/4 cup of malted powder
1/4 cup of egg substitute
3/4 cup of dry blueberries
1 1/2 cup of nonfat buttermilk
1/2 teaspoon of kosher salt
1 tablespoon baking powder

Directions
Preheat your waffle iron according to the directions on the box.

Place all wet ingredients in a small bowl.

Set aside. In a separate bowl add all the dry ingredients. Except for the dried blueberries.

Whisk the wet ingredients together.

Add dry ingredients to the wet.

Now whisk to incorporate.

Mix by hand until no lumps.

Fold in blueberries until evenly distributed.

Place about 3/4 heaping cup of batter onto the waffle.

Cook to the degree that you like your waffles.

Enjoy with syrup or powdered sugar.

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Vegetarian

Jenna’s favorite blackeyed pea salad

Dark Chocolate Brownies

Homemade Coconut Kiwi Strawberry Popsicle

Whole Wheat Rhubarb Almond Bread

No bake peanut butter puffed brown rice granola bars

Graham Cracker Chocolate Chip Cookies

Lemon No Bake Bars

Tiramisu Brownies

Josh and Julie’s favorite mac & cheese

Buttermilk Blueberry Malted Waffles