Posts tagged ‘Agave Nectar’

  |  
December 11, 2011

Baking > Studying

Sometimes you have to pick your priorities…I promised my copy editing class that I’d bring baked goods to celebrate our last day of class so Wednesday evening I dropped everything I was doing to get my bake on. Final exams studying can wait! Oops? After spending an hour or two pinning cookie ideas, I decided to put a healthy spin on my favorite oatmeal treat with pumpkin. What a winning combination! Best thing…no butter, no sugar. What? Is that real? Yep. Believe it.

Ingredients
2 cups whole wheat flour
1 1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1 cup canned pumpkin
2 egg whites
1 tablespoon canola oil
1/4 cup applesauce
1/2 cup agave nectar
1 teaspoon vanilla extract
1/2 cup raisins

Easy, quick and guilt-free. Simply combine all the dry ingredients (except the oats and raisins) in one bowl and in a separate large mixing bowl, whisk together the egg whites, applesauce, vanilla, agave, canola oil and canned pumpkin. Slowly fold in the dry ingredients, stir in the raisins and oats, then roll into small balls. Place the dough onto a lightly greased baking sheet and lightly press down with a fork. Bake for 12-15 minutes at 375°F and enjoy! 

What is your favorite Christmas cookie? 

Sprinkled with Love,
Lauren

Posted in Fitness, Random, Reviews | 1 Comment »

Tags: , , , , , , ,
November 23, 2011

Thanksgiving: Unstuffed

Thanksgiving is almost here! Who’s excited!?!? ME ME ME ME! PICK ME! Good thing I have two different Thanksgiving dinners to attend (one at Mike’s sister’s on Thanksgiving day and one with my family Saturday). Just because the season of holiday overindulgence is in the midst does not mean you have to wave goodbye to your clean, healthy diet. You can have your pumpkin pie and eat it, too! Instead of planning your holiday attire around ensembles best suited for gluttony, consider these tips that will have your waistline (and stretchy pants) thanking you later. For your viewing pleasure, I have sprinkled in pictures of some of my recipes that would be perfect for Thanksgiving.

1. Don’t skip breakfast! Starving yourself will just lead to ravenous face-stuffing later on. Plus, no one likes a cranky host…not even your family, who claim to love you no matter what! Have a light meal in the morning and even squeeze in an afternoon snack if your dinner is planned for later.

2. Consider the ingredients. If you can, take charge of what you will be eating this Thanksgiving by substituting healthy ingredients when you see fit. Consider swapping avocado, greek yogurt, applesauce, etc. for butter in desserts and use fat-free or reduced versions of dairy products. I’m a huge fan of Stevia as a sweetener, if you’re looking to cut back sugar content. Another easy tip: try using both sugar and salt to taste instead of following the copious amount your recipe warrants. Play around with garlic, herbs and other spices to reduce sodium.

3. It’s not a race. Take your time and savor what each bite has to offer this Thanksgiving, enjoying your company along the way! That’s what this holiday is all about at the end of the day, is it not?

4. Make time for holiday exercise. Turkey Trot anyone? Although this year I can’t participate in my local race, I WILL squeeze in a morning jog before the feasting begins. Not a runner? Get a friendly touch football game going or take a stroll around the block to burn off the dessert cals!

5. Stick to one plate. Portion sizes can make or break a healthy Thanksgiving. Be mindful of how much you are piling up, not to mention how many helpings you take! Try picking a smaller sized plate and be conscious of when you’re full! Also, don’t let peer pressure get you down. Have the power to say “no” if something on the dinner menu doesn’t agree your healthy diet.

I wish you all a healthy holiday full of laughter, love and a ton of turkey!
What are you grateful for? 

Sprinkled with Love,
Lauren 

Posted in Fitness, Random, Reviews | 2 Comments »

Tags: , , , , , , , , , , , , ,
October 16, 2011

Pumpkin Pie Baked Oatmeal

I’m a big breakfast person but lately my favorite meal of the day has been routinely consisting of two scrambled eggs and a banana smeared with natural, chunky peanut butter. Although delicious and healthy, I needed a little extra umph the other morning before a tough exam. Enter Pumpkin Pie Baked Oatmeal (inspired by this recipe on Family Fresh Cooking). Believe me, it tastes just as good as it sounds. If not better. Between the whole grains and protein-boost, I had the energy I needed to power through midterm’s week. This recipe is a keeper, perfect for a crisp autumn morning!

Ingredients
1/2 cup rolled oats
1/4 cup flaxseed meal
1 scoop vanilla soy protein powder
1 cup soy milk (I used Silk Vanilla)
1 egg
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
Dash of baking powder, salt and all spice
Sweetener of your choice (i.e. stevia, agave nectar, honey)
Optional toppings: bran cereal flakes, mashed ripe banana, pumpkin seeds, dried fruit, nut butter, etc.

To start, preheat the oven to 350°F and coat a small (8×8) baking pan with cooking spray. In a medium-sized bowl, combine the dry ingredients (including the spices and sweetener of your choice).

In a separate bowl, mix together the wet ingredients (whisk the egg before adding) before slowly folding in the oat blend.

Pop in the oven and bake for about 15 minutes or until the oats are fully cooked. I sprinkled bran flakes on top for some more healthy carbs. Beware, the lovely aroma wafting from your oven is almost as amazing as my autumn must-have candle scent, Yankee Candle’s Frosted Pumpkin. Mmmm…

Spoon into a bowl and add in toppings of your choice. I garnished my oatmeal with an extra spoonful of pumpkin puree and some pumpkin seeds, as well as a mashed, ripe banana. Holy cow this was so delish. I can’t wait to make it again!
What’s your favorite pumpkin dish? 

Sprinkled with Love,
Lauren

Posted in Breakfast | 1 Comment »

Tags: , , , , , , , , , , , , , , , , , , ,
May 24, 2011

Favorite Things, Round 2

After a seven hour shift on my feet, followed by a decent workout, I am pooped and turning in early. Don’t ya just love being in bed by 10 PM on a Monday evening? I know I do. Macbook + online shopping + Adele’s 21 CD (which has been blasting on repeat the last two weeks) = ideal. Woop, woop…am I one wild and crazy 21-year-old or what? Anyway, I have some new, favorite food obsessions I would like to share with you, all in which are pictured below. Not the most fun or intriguing of posts, but a necessary one to hopefully perk up some of your taste buds!

Bartlett pear slices with almond butter…a favorite snack of mine, which I picked up on thanks to a friend of mine (Amy). Take your morning toast up a notch by adding on this delightful combination (with a drizzle of honey or agave nectar). Can I hear an AMEN?

AVOCADOS ARE FINALLY REALLY IN SEASON! In other words, I’ve been avocado-happy, topping everything and anything with this glorious fruit…or is it a vegetable? Regardless, I love ‘em, especially on my scrambled eggs in the morning. The past few I picked up from my local Stop & Shop have been flawless and divine.

You can’t go wrong with a humongous salad. Top it with avocado, tofu cubes, an assortment of fresh, colorful veggies, sesame seeds and a large dollop of hummus? Even better. Clean meal for a clean eatin’ gal. I’ll take it any day.

Here’s one of my favorite evening snacks when I’m plopped in front of the television, feeling the need to graze and craving something both salty and sweet: savory popcorn, popped on the stove. Making it yourself on the stovetop is a healthier alternative to sodium-filled, overly buttery microwavable bags, plus a lot tastier and versatile (you can mix in your favorite spices for a whole new take on this classic snack). Did I mention low-cal? Um, yes please? I’ve been making mine in extra virgin olive oil and seasoning with cinnamon with a quick drizzle of agave nectar for a sweet, dessert-like snack. Surprisingly very filling, might I add!

Although I would have loved to have had the opportunity to live in NYC this summer, being home has suited me well. Having home-cooked meals prepared for me has added to the overall appeal, I’m not going to lie. Cooking breakfast, lunch and dinner for yourself day in and day out as an off-campus student can be taxing after a while! My father made the baked salmon pictured above for dinner last night with a side of corn on the cob and fiddleheads (below). Just a little bit of olive oil, sliced green peppers, parsley, onion and lemon made for pure perfection. I likey.

I had never tried fiddleheads before last night but can officially call myself a fan. My dad simply sautéed them in a little bit of olive oil, garlic and shallots. Yum, yum, yum! Welp, there ya have it. My recent favorite foodie trends I can’t get enough of the past few weeks.
What have you been loving lately?

Sprinkled with Love,
Lauren

Posted in Dinner, Food for Thought, Random, Reviews, Snack | 1 Comment »

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
May 15, 2011

Mocha Coffee Protein Balls

Good morning! Today’s post is a winner, let me tell you. Tasty, energizing, quick and easy! One of my favorite health/foodie blogs (The Fitnessista) makes protein balls for post-workouts out of nut butter and protein powder, among other fun mix-ins. What a wonderfully innovative idea, right? I decided to throw in a little twist of my own, taking Gina’s recipe up a notch with a jolt of coffee grounds. Mmmm! I had a ton of the ingredients already for my recipe flop the other day so I was good to go! FYI: The rainy weather made for bad photo lighting, so bare with me. Trust me, though, these little buggers are divine.

Ingredients
(Adapted from Chocolate Chip Protein Ballz)
2 tablespoons chocolate soy protein powder
2 tablespoons crunchy peanut butter
2 tablespoons shredded coconut
1 teaspoon coconut oil
1 1/2 teaspoons coffee grounds
Handful of peanuts (or other nuts/dried fruit mix-ins you enjoy)
Agave nectar and cinnamon to taste 

In a small food processor, add protein powder, nut butter and coconut. Pulse until ingredients are blended together.

Next, add in the coffee grounds, coconut oil, a dash of cinnamon and a squirt (ew, hate that word) of agave nectar (substitute: maple syrup or honey). Pulse again. The dough should start clumping together. Finally, throw in any mix-ins you like…I threw in a handful of peanuts to make it extra nutty. Dried fruit would have been lovely, but we’re all out. Pulse one more time and form the mixture into small balls!

There ya go, folks! Jump start your morning or recover from a tough workout with one of these babies. Can’t wait to munch on these once I start commuting early in the AM. Perfect for on-the-go! Keep a lookout for more protein ball recipes to come.
What is your favorite post-workout snack? Any ingredient suggestions for future protein ball recipes?

Sprinkled with Love,
Lauren

Posted in Breakfast, Snack | 4 Comments »

Tags: , , , , , , , , , , , , , , , , , , , , , , ,
May 13, 2011

Epic Failure Turnaround

The other day I was psyched to make my own spin-off of Family Fresh Cooking’s Telluride Trail Bars. Granola bars have been on my “to-make” list for some time now and when my mom put me on grocery shopping duty, I couldn’t resist picking up the ingredients. My excitement took a turn for the worse, though, quickly spiraling into disappointment and utter frustration when they didn’t turn out as planned. Flaky, dry mess. Wahhhh! I blame it on Stop & Shop’s not-ripe-enough bananas…and the fact that I forgot to add the agave nectar prior to cooking. Oops. Although they didn’t stick together into crunchy bars, what I thought was a flop recipe turned into a great granola.

Ingredients
2 cups toasted Old Fashioned Rolled Oats
1/2 cup chopped and toasted peanuts
1 cup crunchy peanut butter
3 bananas
1/2 cup chopped whole wheat pretzels
2 tablespoons coconut oil
Cinnamon, flaxseeds and shredded coconut to top
Agave nectar (or maple syrup/natural sweetener to taste) 

To start, preheat the oven to 350˚F. On a baking sheet, place chopped peanuts and rolled oats in a thin layer. Bake for about 10 minutes or until golden brown. Remove from oven and set aside to cool. 


Like I did in my Nutty Nanner Overnight Oats, slice up the bananas and cook in a small sauce pan until lightly browned. Mash it all up and add in the PB so it softens. While those are getting ooey gooey on the stove, chop up your pretzels. 

Time for the fun part, adding it all together and mixing it up. NOTE: This is where you should add the sweetener of your choice.

Line a 9×13″ pan with wax paper and add the granola mixture. Press/shape evenly. Sprinkle cinnamon, flaxseeds and shredded coconut on top. Drizzle some more agave nectar on top before poppin’ it in the oven. 

So…like I said, these did not turn out as I had hoped in bar form BUT the recipe still tasted great. I broke it up into small clusters and took my Go Lean Kashi cereal and Silk Light Vanilla soy milk breakfast up a nutty notch by topping it with my recipe faux pas. Moral of the story? As the saying goes, “when life hands you lemons, make lemonade.”

Gotta love Kashi, although this concoction of mine also goes wonderfully with oatmeal or overnight oats! SOOooo what will I change next time I attempt to make granola bars (which I will be doing soon because I’m headstrong and a perfectionist)? My recipe alterations include the following: 1) Use 4 very ripe, speckled brown bananas, the kind, ya know, good for banana bread! 2) Cut out the pretzels because it just added to the dryness. 3) You may have noticed that I added coconut oil, which I had hoped would help in the moisture department. Fail. I will play around with this ingredient and get back to you on my verdict! 4) Add dried fruit. Welp, ya win some and ya lose some…lucky for me this “loss” ended up having quite the turnaround in the granola department. Yay!

Have you made your own granola or granola bars? Any tips or tricks you’d like to share?

Sprinkled with Love,
Lauren

Posted in Breakfast, Food for Thought, Snack | 1 Comment »

Tags: , , , , , , , , , , , , , , , , , , ,
April 27, 2011

Savory Cinnamon Fries

I used to hate roasted or cooked carrots…they get all smooshy and soggy, ruining their natural, crunchy appeal. Bleh. After I stumbled upon this recipe last week on The Healthy Apple, though, I decided to put my preconceived notions aside and try them again with an open mind. Boy, am I glad I did so because I have had a change of heart and may have found one of my favorite side dishes. Sweet and savory, but healthy! See you never, soggy veggies!

Ingredients
(slightly altered from the original The Healthy Apple’s Apple n’ Parsnip Crunchy Fries)
2 granny smith apples
4 large parsnips
6 large carrots
1/2 onion
Olive oil
Agave Nectar and cinnamon to taste 

Begin by washing/peeling the parsnips and carrots. 

Slice veggies and apples into thin, fry-like shapes (the more slender, the better for crunch purposes).

Place parsnips, carrots, apples and onion onto a baking sheet. Lightly coat with cooking spray/olive oil and generously sprinkle with cinnamon. Place in the oven at 400°F for 30 minutes or until the fries are golden brown with a crunchy texture.

Drizzle with Agave Nectar to serve. Mmmm…cinammony goodness. WARNING: your kitchen will smell absolutely divine while/post roasting. What food item are hesitant to re-try? 

Sprinkled with Love,
Lauren 

Posted in Dinner, Side Dish | 4 Comments »

Tags: , , , , , , , , ,
  |  
Follow

Get every new post delivered to your Inbox.

Join 935 other followers