Top 10 Recipes in 2015

Top 10 recipes www.nuttynutritionandfitness.com

Oh man. I can’t believe this year is over. It’s been a whirlwind of a year for me. My year was filled with all sorts of adventures – from sliding down an active volcano in Nicaragua, to ziplining through the forest in Panama, to getting my articles published in a legit magazine, I would say it was a pretty fine year!

Here are the top 10 most popular blog posts from this past year!

  1. Potato Leek Quiche. Let me tell you a little secret.  Although this has been the most popular recipe on my blog for the past year, the written recipe is missing an ingredient. It’s missing the milk, and I don’t remember how much I used. Oopsy. If you really want to make this quiche, my guess is 1/2 cup of milk. But I would actually encourage you to make the other nine recipes instead!Quiche
  2. Homemade Protein Bars. These are a winner, and the recipe is written correctly too! Go make them, you won’t regret it!Homemade Protein Bars
  3. Sneaky Ingredient Carrot Cake Muffins. Yes, these are most definitely my favorite muffins that I have made all year. Delicious, moist, packed with fruits and vegetables!! You can’t go wrong! And obviously you have click to find out what the secret ingredient is…Whole Wheat Carrot Cake Muffins
  4. Cranberry Apple Oatmeal MuffinsTwo muffins in a row, hey? These are good too, if you still have cranberries having around, try these out!apple cranberry muffins
  5. Lettuce Wraps with Amazing Peanut Sauce. These are the best lettuce wraps ever. PF Changs ain’t got nothing on them! Every time I see this picture I wonder why I don’t make them more often. Lettuce wraps are happening in 2016. ALL THE TIME. Vegetarian Lettuce Wraps
  6. Spaghetti Squash with Spinach and Roasted Garlic. Let’s be real for a minute. I’m always going to choose regular spaghetti over spaghetti squash. BUT, in the spirit of replacing starchy carbs with veggies, this recipe is really good, really healthy, and everyone has to try spaghetti squash at least once. spaghetti squash with roasted garlic
  7. Top 5 Not-So-Healthy “Health Foods.” Check it out, the truth about some of those super popular health foods, which may be doing you more harm than good. coconut oil
  8. The Perfect Snack When You are Feeling… One of my personal fave blogs. I wish I knew how to take better pictures back then, but still quality content and great healthy snack ideas! Healthy Snacks
  9. Blueberry Cream Pie. The perfect pie for summer time. Or any time you got fresh blueberries around. It’s dreamy creamy goodness with just enough sweet n’ sour tang to make it perfect!Blueberry Cream Pie

10. Bacon Avocado Eggrolls. This was back when I was still eating bacon, tear 🙁 These rolls are the bomb and would be equally awesome with or without the bacon. Bacon Avocado Egg Rolls

Uff! There you have it! The top ten most popular posts from 2015! I’m really looking forward to posting more, traveling more, and sharing all of my adventures with you in 2016. Happy New Year friends!

Fudgey Chocolate Avocado Bread

Gluten-free chocolate avocado bread

Do you have gluten-free visitors for the holidays? Are you looking for something that tastes indulgent but is actually super healthy? This bread is your answer. It’s fudgey, it’s grain free, it’s chai tea latte-esque, and the best part, it’s made with an entire avocado! An avocado replaces any added fat that would usually come from oil or butter in a quick bread.

This bread is gluten free. But I want you to know that I am 100% not against gluten. I just like experimenting in the kitchen. Almond flour is pretty popular right now, so I figure I better figure out what all of the hype is about. This was my first time ever baking with almond flour. And I’m not gonna lie, I almost had a heart attack when I saw the price tag for it at the grocery store. $13.99 for a bag of almond flour!!?? What the heck. Maybe it is cheaper at specialty stores? If you have the almond flour hook up let me know.

On the right is the bread batter with almond flour, on the left AP flour
On the right is the bread batter with almond flour, on the left AP flour

Anyway, I proceed to buy the almond flour (AF) after a serious internal struggle. I decide to make two loaves, one with AP flour and one with AF. I had seriously convinced myself that this recipe would be just as good or better with AP flour. To my surprise, I was dead wrong. This recipe was made for AF and you should stick to it. With the AF it stays moist and fudgey. With AP flour the batter is really thick and stickey, and somehow less chocolatey. The final product with AP flour comes out dry and the flavor is just not quite right. So yes, the almond flour is worth it. But I’m fairly certain it can be bought for a better price at other places. Perhaps Trader Joes?

I mentioned earlier this bread is chai-like. That flavor comes from the cardamom, which is delicious (In my opinion). If you are not a chai lover I would consider reducing the cardamom to 1/4 teaspoon instead of 1/2 teaspoon.

Chocolate Avocado bread

Recipe from Avocadocentral.com.

Have you ever baked with almond flour before? Do you know where I can buy it for less $$$?

5.0 from 2 reviews
Fudgey Chocolate Avocado Bread
 
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Author:
Serves: 10
Ingredients
  • 1 large ripe Fresh Hass Avocado, halved, seeded, peeled and mashed
  • 2 cups almond flour
  • ⅓ cup cocoa
  • ½ tsp. salt
  • ½ tsp. ground cardamom
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¾ cup dark brown sugar
  • 2 eggs
  • ¼ cup mini chocolate chips or pumpkin seeds
Instructions
  1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan.
  2. In a small bowl combine almond flour, cocoa, salt, cardamom, baking soda and baking powder; set aside.
  3. In a large bowl beat avocado and sugar at medium speed until smooth. While beating, add eggs; beat on high speed until fluffy, about 1 minute.
  4. Fold dry ingredients into avocado mixture until blended; remove to prepared pan.
  5. Sprinkle pumpkin seeds or chocolate chips on top of batter.
  6. Bake 55 minutes; cool. Cut with sharp serrated knife for best results
 

 

Cheesy Garlic Pull-Apart Bread

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All I want for my birthday (it’s today) is this bread and world peace. Is that too much to ask? Well, at least I’m getting one. This bread is every bit as magical as it looks. In my opinion there is nothing better than warm fresh bread, except maybe warm fresh bread covered in cheese and garlic butter. Maybe. Definitely.

Aside from being amazingly delicious, this recipe is amazingly simple. Probably the hardest part IMO is washing the pan that had melted butter in it. If you are hosting a party this would be the perfect appetizer. If you are going to a party this bread would also be great to bring, just make sure you can heat it up in the oven at your friends house. It needs to be served nice and warm.

cheesy garlic pull-apart bread

garlic cheese bread
Using a serrated knife cut 3/4 of the way down the bread, making slices about 1 inch apart

let’s talk about bread. I’m definitely on team whole grain. However, there is a lot of interesting new research about sourdough bread. Some studies show that it is better for blood sugar control than whole wheat bread. It also has a lower glycemic index and higher protein content than some varieties of whole wheat bread. Also, it tastes good 🙂 If you are not a sourdough fan you can use French bread or some type of whole grain round, but make sure that the bread is hardy because it has to withstand some cutting without getting smooshed. And smooshed bread is a travesty, just ask my Mom.

garlic cheese bread
Pull the bread apart to stuff it with garlic butter and cheese. You might need some little helping hands.

Whichever type of bread you decide to go with, I highly recommend that you make this pull-apart bread. Make it whether or not you have an event to go to. I ate mine for lunch. Not exactly well rounded, but you gotta blog when the light is right for taking pictures. And today the light was right at 12 PM.

cheesy garlic pull-apart bread

 

cheesy garlic pull-apart bread

What is your favorite type of bread? Do you love bread as much as I do?

Cheesy Garlic Pull-Apart Bread

Ingredients

  • 1 sourdough round or rustic bread
  • 4 garlic cloves
  • 3 tbsp butter
  • fresh ground pepper
  • 2-3 tbsp fresh parsley, chopped
  • 1/2- 3/4 block fresh mozzarella or jack cheese, small dice (any cheese you like is fine)

Instructions

  1. Preheat oven to 400F
  2. Combine garlic cloves, parsley, and pepper in a food processor until you have small pieces (or chop and mix by hand)
  3. Put the mix of the ingredients in a small saucepan with the butter. Heat over medium heat until the butter is melted. Cook around 3 minutes.
  4. Remove from the heat. With a serrated knife, make diagonal cuts on the bread, making sure that you do not cut all the way through the bread. Cutting diagonals into 2 ways opposite, you will have diamond shapes on the crust.
  5. Cut the cheese slices into a small rectangles
  6. With your fingers, separate and open each cut on the crust to drizzle the garlic and pepper butter with a spoon.
  7. Place the diced cheese in the cuts too. Put the bread on a baking sheet lined with tin foil.
  8. Cover the bread completely with foil.
  9. Bake for 15 minutes. Remove the foil and bake 5 more minutes or until cheese is completely melted.
  10. Serve immediately.
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Cream of Broccoli Soup

Cream of Broccoli Vegan Soup

One day when I was in Panama I went to the Boquete Sandwich shop and ordered french toast and cream of broccoli soup. (Yes I realize that is a weird combo) But it was the best lunch. It was the best soup. All was perfect, until I got the bill. And I realize “no tengo dinero!!” (I don’t have money). I start panicking a little bit, thinking surely I’m doomed for a day in a Panamanian jail, or at the very least scrubbing dishes. In the end, I just tell them I don’t have money and walk to the nearest bank to fetch some Balboas. Crises averted.

That soup stayed with me though. I knew that as soon as I got home I had to remake this creamy dreamy broccoli soup. When Blue Diamond asked me to use their cashew milk blend in a recipe I thought this soup would be perfect. All of the creamy broccoli flavor, without all those calories that come from full fat cream or half-n-half. Unsweetened Cashew Milk Blends only has 25 calories per cup, hollaaa!!

Cream of Broccoli Vegan Soup

 

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Let’s talk about nutritional yeast. Sorry, I know that was abrupt, but I don’t think there is a smooth transition into yeast. I have seen nutritional yeast in other recipes, I’ve read about its amazing health benefits, (hellooo B12, protein and fiber) but I’ve never tried it. The name alone is a little off putting to me. However, I broke my rules for this soup, Ina Garten recommended it, and I have a hunch she knows what she is talkin’ about. It’s true, I tried the soup pre-nutritional yeast, it was good, but lacking just a little something. Then I added those yeasty yellow flakes, and bam!! Total flavor transformation. It was savory, cheesy, and broccoli-ey. Everything that vegan broccoli cheese-less soup should be!

Cream of Broccoli Vegan Soup

If you are a newcomer to nutritional yeast like myself, you can buy it at any health food store. I got mine at Sprouts! It looks like little yellow flakes. It’s pictured in the tablespoon in the photo above.

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com

5.0 from 1 reviews
Vegan Cream of Broccoli Soup
 
Prep time
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Author:
Serves: 6
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 2 stocks celery, chopped
  • 2 tsp Kosher Salt
  • fresh ground pepper
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 4 cups water or vegetable broth
  • 3 small white potatoes, peeled and diced
  • ¾ cup unsweetened Blue Diamond Almondmilk Cashewmilk
  • ¼ cup nutritional yeast
  • ¼ tsp nutmeg
  • red pepper flakes for topping (optional)
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the onions and ½ teaspoon salt and cook until light brown, about 7 minutes.
  2. Add the celery, garlic and ¼ teaspoon pepper and cook for 5 minutes.
  3. Add the potatoes, 4 cups water and ½ teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 10 minutes.
  4. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
  5. Transfer the soup to a blender; add the cashew milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender, this is what I did).
  6. Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
  7. Top with red pepper flakes, nutritional yeast, or cheese if you are not vegan 🙂
  8. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-cream-of-broccoli-soup.html?oc=linkback
Notes
If you can't find cashew milk, almond milk works well too.
label (1)Look ^^ I included the nutritional facts! Let me know if you care! If you don’t care, that’s totally fine, then I won’t have to do that extra step.

Chocolate Dipped Shortbread Cookies

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Do you find making Christmas Sugar Cookies to be one of the most mind numbing and frustrating experiences? You think you are gonna have some fun with the kids, but then someone spills the sprinkles, there is flour everywhere, and you can’t roll out the dough because it is sticking to everything!  In the unlikely event that you can roll out the dough, cutting out shapes is nearly impossible. Santa doesn’t really need that leg anyway!

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Maybe it is just me? Anyway, if you experience these same frustrations, I have your answer to the sticky sugar cookie dough dilemma, make short bread cookies instead! The dough is dryer and you don’t have to roll it as thin, so it is much easier to work with. Shortbread cookies don’t have a leavening agent in them; no eggs, no baking powder. This makes a thicker dough ideal, because they don’t rise while cooking.

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Aside from being easier, these shortbread cookies are also tastier. Homemade sugar cookies are usually hard, overly sweet and covered in nasty frosting. Nope, all you will get here is delightful, crumbly, buttery heaven. For a special treat, dip them in melted chocolate, sprinkle some crushed candy cane or nuts on top, and you have yourself an irresistible treat.

Recipe from Betty Crocker. 

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Chocolate Dipped Shortbread Cookies
 
Prep time
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup butter, softened
  • ¾ cup powdered sugar
  • 2½ cups AP flour
  • 1 cup semisweet chocolate chips
  • 2 tsp shortening
  • optional crushed candy cane and nuts
Instructions
  1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  2. Roll dough ½ inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place ½ inch apart on ungreased cookie sheet.
  3. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1½ minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Sprinkle on candy cane or nuts if desired. Place on waxed paper until chocolate is set.
 

Why I’m Saying No to Bacon

Why I'm Saying No To Bacon

Hi friends!

Well, my hopes of pumping out blogs upon returning home have not come to fruition, mostly because I have been too busy fighting off the Panamanian Death Plague for the last ten days. I’m one round of antibiotics deep and this illness is still going strong. Bleh!

In other news, I have decided I’m going to be a real vegetarian again. I guess I will have to change my “about me” bio. I have been a vegetarian on and off (mostly on) for the last twenty years. I can’t remember exactly how I decided to be a vegetarian when I was 7 years old, but I do think it had something to do with my sister chasing me with a “pig’s wiener” AKA hot dog.11875046_452608311587157_2652740731473849173_o

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When I was in Nicaragua I came across too many sweet little piggys, and thought, I really don’t need to be eating these adorable, intelligent creatures. While I may enjoy the crunch of crispy bacon, there are many other plant based foods that I enjoy just as much. So I have decided I will be saying farewell to bacon, pepperoni, and the occasional fried chicken. Yes, I’m probably still going to eat fish from time to time. It’s hard for me to feel REALLY bad for fish. At least If they are wild caught they don’t have to experience the torture that most factory farm animals endure their entire lives. As for eggs and dairy, it is hard to bake without them, so I’m not going full vegan. But I am committing to buying organic and small farm dairy and eggs whenever possible.

In honor of Nutty Nutrition officially becoming a vegetarian blog, I thought I would share with you some of my favorite vegetarian and vegan bloggers.

The Muffin Myth. Katie is a fellow nutritionist who loves debunking food myths just as much as I do. She also has you covered anytime a “Snack Attack” strikes. Try her no sugar banana bran muffins.

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Oh My Veggies. This is my go to source for all things vegetarian. From Saturday Potlucks to vegetarian cooking tips, OMV has you covered.

9_ways_to_use_leftover_cranberry_sauce

Hurry The Food Up. Howie is hilarious and will help you make the perfect vegan pancake.

Vegan-Banana-Pancakes-3

Minimalist Baker. Minimalist? not so much. Amazing, oh yes. Dana is the vegan baking and cooking master.

20-minute-Easy-Apple-Arugula-Salad-with-Pecans-and-Lemon-Vinaigrette.-A-healthy-hearty-side-dish-for-fall-and-winter.-salad-recipe-vegan-healthy-dinner-meal-minimalistbaker

The Roasted Root– Beautiful photography, gourmet vegan, vegetarian and paleo recipes

Vegan Corn Chowder by the Roasted Root

The Foodie Dietitian. Kara Lydon is a fellow dietitian, foodie and yogi. She creates amazing recipes and focuses on mindful eating and healthful living.

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What are some of your favorite blogs? Let me know in the comments!