Archive of ‘baking’ category

Catch Up Post!

Coco is here! And I have a big wrap-up of recipes and food to show.

First up: here are two breakfasts. Cheesy grits topped with leftover chicken (1/4 cup grits, cooked in water; cheese added at the end). There was a little bit of avocado on there too (avocado came with the chicken salad that this is leftover from).

Oat bran cooked with protein powder, cinnamon, vanilla, and a dash of salt. Topped with sesame seeds and maple syrup.

Have you tried Averie’s raw vegan cookie dough balls yet? Okay, mine are not balls (the first batch was), nor do they have chocolate chips. They are so simple to make.

Averie-inspired Raw Vegan Cookie Dough Yum

Ingredients (1 serving)

  • 1/4 cup whole wheat flour
  • 1 tablespoon maple syrup
  • a little bit of water


I’m Back On Track

A few of my favorite bloggers have recently committed to getting back on track. Caitlin declared the whole month of November as a time to get back on track; Angela is doing it for the first week of November, starting today (the 2nd). I’m feeling it too: I haven’t been doing that much yoga, I haven’t been walking as much as I like to, and, to be perfectly honest, I’ve been eating a lot of crap. I haven’t been practicing mindfulness either, and I find myself munching through the day instead of eating proper meals.

This challenge might be hard for a few reasons – 1) Bobby and I are driving across the country next week; 2) the holidays and lots of decadent foods are coming up; 3) due to the move, I don’t know what my new routine will be (we’re moving to Manhattan btw). But I’m going to try. I’m synthesizing their goals and mine, and this is what I came up with. I’m going to try to do this for as long as I can. These aren’t arbitrary; these goals are what my ideal lifestyle would be so I want to keep up with them.

Recipe: Goat Cheese, Zucchini Frittata

The original recipe from Whole Foods can be found here.

This was one of the demo recipes that Jill and I saw on Monday. Jill made it that very night and raved about it so I knew I needed to make it to. I had this last night for dinner. Yum. I also had a crazy cool dessert but I will share that later. I’ll give you a hint – it has something to do with chocolate.

Goat Cheese Zucchini Onion Red Pepper Frittata

34 frittata


  • 3 whole eggs
  • oregano, salt & pepper, to taste
  • 2-3 teaspoons olive oil
  • 1 small zucchini, sliced thinly (I cut it in half and did half-moon shapes)
  • 1/2 small red onion
  • 1/2 medium red pepper, sliced up
  • 1/4 cup goat cheese
  • a few scallions, sliced

37 frittata


Recipe: Goji Nut Biscotti

I made these on Saturday night, right before Bobby and I went out to dinner with the cousins. They are perfect for breakfast, dessert, or even a snack. They’re fairly healthy, but they are really flavorful and delicious. I had them for breakfast 2 days in a row. You could veganize them by using an egg substitute.

I say this about a lot of things, but you *must* make these. You will not be disappointed!

Goji Nut Biscotti

04 biscotti

Ingredients (makes ~12 small biscotti)

  • 1 cup oat bran
  • 1/3 cup quick cooking oats (instant) (can sub with flour or oat bran)
  • 1/2 teaspoon baking soda
  • 2 dashes of salt
  • 1 teaspoon spice (cinnamon or pumpkin pie spice)
  • 1 egg + 1 egg white
  • 1/3 cup sweetener (I used Trader Joe’s stevia)
  • 1 teaspoon vanilla
  • 1/3 cup goji berries

Day of Eats & TOMATOES. TWSS.

Why not? I haven’t done a day of normal food in a while. I was looking at my post from last year on October 11 when Bobby and I went strawberry picking. It was so fun and I remember the day well. It’s cool to have a record of exactly what I did last year at this time.

But back to yesterday. Not everything is pictured, so I hope I remembered to mention everything. Disclaimer: everything pictured was eaten; not everything eaten is pictured. I like to think that this day is a good example of intuitive, varied eating. Let me know what you think.

I started the morning off with fresh goji-nutty-biscotti (recipe to come) that I baked last night. They are semi-healthy, but not overly so. I had 5 of these guys dipped in some cookie tea and a little bit of chocolate peanut butter. A little while after I did some yoga on my own (30 minutes).

BSI: Corn Bitelettes

This is a fun, easy, CORN-y recipe that I made up for this week’s BSI (Blogger Secret Ingredient)…  I’m trying to use up some orange juice that’s in the fridge, so I incorporated that as well.  It adds a really subtle sweetness that is mandatory for all good cornbread.  And the bitelettes are just too cute.

Corn Bitelettes with a Hint of Orange


Ingredients (makes 27 bites)

  • 1/2 tablespoon olive oil
  • 2 egg whites
  • 3/4 cups orange juice
  • 1/2 cup corn meal
  • 1/2 cup wheat bran (or flour)
  • 1/4 cup oat bran (or flour)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels


  1. Preheat the oven to 425F.
  2. Mix together the wet ingredients (olive oil, egg whites, OJ).  Mix together the dry ingredients (corn meal, wheat bran, oat bran, baking powder, salt).  Mix them together.  Add the corn! and mix well.

Awesome Macrobiotic Apple-Raspberry Pie

This recipe for apple pie is a far cry from the buttery, sugary goodness that my Grammie serves up each year at Thanksgiving… but it’s different in a good way!  Bobby and I both loved the flavors and textures of this unsweetened-yet-strangely-traditional apple pie.  I hope you try it out, because it’s really delicious.

The inspiration comes from Meg’s blog – she recently posted this recipe for apple pie.  I made a smaller and slightly different version.

Macrobiotic Apple-Raspberry Pie (Unsweetened)


Ingredients – crust

  • 1/2 cup oat bran (or whole wheat flour)
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tablespoon olive oil
  • 3 tablespoons cold water

Ingredients – filling

  • 3 medium apples, sliced up
  • 1 cup water
  • dash of salt
  • 2 teaspoons lemon juice
  • a few raspberries
  • 2 teaspoons corn starch

Raw-ish Oatmeal Cookie Balls

Sometimes I forget how fun it is to simply play in the kitchen.  Time seems to fly by when I’m mixing and creating and preparing these random recipes that pop into my head.  Recently raw “cooking” has been on my mind.  It’s something I haven’t really tried but have always been curious about.  I shy away from it because the recipes seem to be very calorie dense (so much nuts and dried fruit) and I try not to keep that kind of temptation around… I cannot control myself when it comes to sweets, especially sweets that you can slap with the label “healthy”.

But yesterday I was feeling adventurous.  I have these instant oatmeal packets from Nature’s Path that are too sweet for me to use for breakfast… but they would be perfect for baking.  I’m not sure if instant oatmeal can be considered raw, but I came up with this…

Yogurt Cake (Dolce di yogurt)

This recipe is loosely based off of a cake that our hosts in Italy baked for us last year (we stayed at a bed and breakfast – it was lovely).  I decided to use oat bran instead of flour.  I’ll post my version as well as the translation of the true Italian one.  I asked our host for it because I liked it so much.

Maggie’s Maple Yogurt Cake




  • 2.75 cups oat bran
  • 1 teaspoon baking powder
  • 2 cups plain yogurt
  • 1/3 cup maple syrup
  • 4 egg whites




  1. Preheat the oven to 375F.
  2. Mix together the dry ingredients.  Add the wet ingredients
  3. Spray a pan with non-stick cooking spray.  Pour in the batter.
  4. Bake for 35-40 minutes, let cool.  Slice in small squares and enjoy.


A day in the life (macrobiotic-ish) & 7 loves

I woke up craving cardio.  I did Exercise TV’s Cardio Burn Sculpt with Tanja Djelevic.  I liked this 30-minute workout a lot – starts out with cardio, then some toning, and finishes with yoga stretching.  I was sweaty at the end.  I followed it with 20 minutes of Exercise TV’s the Firm: Sculptilates.  That was awful.  Possibly the most boring and ineffective workout I have ever tried.  I’m just being honest.

For breakfast I made oat bran, and I put in extra peanut butter so that I could taste it better this time.


  • miso soup (water, 2 teaspoons miso, handful of seaweed)
  • 3/4 cup oat bran, cinnamon, salt, almost 2 tablespoons peanut butter (the last of that jar)

I decided to try Angela’s tortilla recipe, and I made some wraps.  I used whole wheat flour and I ended up making 4 wraps instead of 8 – nice and thick that way!

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