Living a healthy life is supposed to be fun and filled with good food!

Recent Posts

Newer Tastier Vegetarian Chickpea Meatballs

Newer Tastier Vegetarian Chickpea Meatballs

Vegetarian meatballs packed with protein-rich legumes that still give a meaty taste? Try my newer version of my Vegetarian Chickpea Meatballs!     Tastes like chicken! After multiple attempts to achieve a meaty texture for vegetarian meatballs, I finally found the secret ingredient. In an older post, […]

Healthy Basil Cauliflower Fried Rice

Healthy Basil Cauliflower Fried Rice

This recipe for Basil Cauliflower Fried Rice is naturally vegan and gluten-free optional, yet can be easily modified based on your food preference. Some tasty protein add-ins can be any type of meat, shellfish, tofu, or even an egg!

Delicious and Easy Baked Brie

Delicious and Easy Baked Brie

There is nothing tastier than combining two favorites,

pie and cheese, this holiday season! Try this Delicious

and Easy Baked Brie that is sure to please at your next

holiday party!

 

For the December theme for The Recipe Redux blogging group, our task was to recreate a recipe from one of our favorite cookbooks on a page that only included numbers from the year 2017. What a great way to ring in the New Year by fellow bloggers sharing delicious recipes with others! My recipe for this baked brie is adapted from an original recipe on page 27 of the beautiful and stunning cookbook, The Forest Feast!  For more delicious vegetarian recipes by Erin Gleeson visit The Forest Feast Website here

 

baked brie
Ooey gooey cheesy goodness!

 

 

baked brie
Topped with fresh dates and rosemary sprigs! This could even be topped with fresh olives, herbs, and other fruits.

 

In The Forest Feast recipe for Baked Brie (page 27), the recipe included store bought 10″ pie dough. For some reason, pie dough or crust, and even baking in general, has always been a mystery to me. I decided finally to make my own pie dough from scratch. Let me tell you, I could not believe how easy it actually was! Making the dough takes only 10 minutes and includes staple baking ingredients that most have in their household already. Did I mention it only took 10 minutes?

 

baked brie
First attempt at making pie dough from scratch! The food processor did the trick.

 

 

baked brie
Brie wrapped in freshly rolled pie dough. Make sure to pinch together the folds of dough together to fully cover the cheese.

 

Pie Dough Basics

One of my favorite blogs (and cookbook creators), Serious Eats, easily explains the basics of pie dough. For someone like me already hesitant with baking, this article goes over the science behind it and different methods for achieving such a simple and basic baking task. For more on pie dough basics, you can read the article here .  To sum up the article, the main trick is for cold butter (not room temperature) and to not overmix the pie dough batter. At the end of blending in the small cubes of butter, you do not want a dough ball yet. There should still be a soft crumble with the flour and butter combination. For cutting in the butter, I used the food proccesor which worked perfectly! This former wedding present has taken over my life in the kitchen world. Click here to see the version I use by Cuisinart.

 

 

 

Delicious and Easy Baked Brie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Delicious and Easy Baked Brie

This baked brie recipe is adapted from The Forest Feast cookbook by Erin Gleeson. If you prefer not using the pie dough recipe above, store-bought pie dough is just as delicious. My pie dough recipe was inspired by the blog, Serious Eats (see link above for article and original recipe)

Ingredients

  • Pie Dough:
  • 1 3/4 cups all-purpose flour
  • 4-5 ounces unsalted butter, cut into cubes
  • pinch of salt
  • 1-3 tablespoons cold water
  • 1 tablespoon chopped fresh rosemary
  • 8 cloves garlic, crushed
  • 6 dates, pitted and finely chopped
  • 16 ounce round of Brie cheese, pasteurized

Instructions

  1. Prior to baking, combine the flour, salt, and half the butter in a food processor. Pulse until crumbles form. Add the additional butter and pulse until it crumbles further. Transfer the mixture to a clean, dry surface. Sprinkle in cold water, one tablespoon at a time until a dough forms. Fold the batter to form a dough ball. Flatten the dough into one or two disks and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes.
  2. Once ready the pie dough is ready, Preheat oven to 350 degrees Farenheit.
  3. Roll out the dough on a clean, dry surface sprinkled with additional flour to prevent sticking. Roll until a thin, even layer is achieved. Set aside.
  4. Combine the garlic, herbs, and dates in a small bowl, set aside.
  5. Place pie dough on a clean, dry counter and flatten. Spread the garlic mixture on the surface of the dough.
  6. Place the brie in the center of the dough and fold the edges of the dough over covering the brie. Pinch the dough to cover. Flip over and place on a baking sheet lined with parchment paper (or on a greased, foil-lined sheet).**
  7. Bake for 20-30 minutes or until the crust becomes golden. Top with additional dates and fresh herbs.

Notes

**My baked brie version leaked out a small amount from the dough. Next time I may try baking with the pie folds on the top of the brie round (instead of flipping over the round after folding in the dough).  I topped the Brie round with fresh sliced dates and rosemary sprigs. As the original recipe in The Forest Feast suggests, serve with slices of fresh bread. I served mine with whole grain crackers and pumpernickel bread. If there is additional dough, The Forest Feast suggests using it to decorate the top of the baked brie crust!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://onehungrybunny.com/delicious-and-easy-baked-brie/

 

 

 

 

 

 

 

recipe-redux-linky-logo

Creamy Cauliflower Pasta Bake

Creamy Cauliflower Pasta Bake

Winter is here and so is the desire for comfort food! Try this healthier casserole version of a Creamy Cauliflower Pasta Bake!   Mash it up! Nope, not potatoes this time! Instead, I am talking about the nutritious and versatile cauliflower! Sneak in this cruciferous […]

Healthy Ginger Orange Cranberry Bread

Healthy Ginger Orange Cranberry Bread

This healthy version of orange cranberry bread is bursting with fresh cranberries, citrus flavors, and a hint of ginger spice! These berries are cran-tastic! Cranberries make their appearance this time of year thanks to the beautiful relish sauce on Thanksgiving, but this beneficial fruit should be […]

Review on an exciting and new Vegan Cookbook!

Review on an exciting and new Vegan Cookbook!

Curious about vegan cooking? Look no further, this new vegan

cookbook, Fuss-Free Vegan is sure to please all palates!

 

I am not sure where to start with this amazing new cookbook, Fuss-Free Vegan by Sam Turnbull, the genius blogger behind It Doesn’t Taste Like Chicken. It unites meat lovers and vegans into one beautiful book filled with delicious comfort foods that we can all relate to! As a flexitarian, and being married to a lifelong vegetarian, this book shows you that even the meatiest dishes can be made 100% vegan. Sam shows you her secrets to staple ingredients for vegan cooking, for example, a healthy and hearty cheese substitute (known as life-changing mozzarella) that I cannot wait to try!  From her carmelized onion pizza to her tofu bolognese, I was truly salivating over every page.

 

If you have been curious about vegan cooking or just wanting to get into a healthier lifestyle with plantbased meals, this vegan cookbook is for you!  To check out Sam’s work (she does the recipe development and photos herself by the way) visit her website, https://itdoesnttastelikechicken.com.

And if you are ready to try out these fun recipes, visit her website here for the cookbook!

Curry Roasted Carrots with Yogurt Dressing

Curry Roasted Carrots with Yogurt Dressing

Want to spice up a holiday feast this year? These tasty curry roasted carrots will make an exotic side dish to any main entrée thanks to its addition of creamy yogurt dressing and pomegranate seeds!     Don’t Forget the Sides! When it comes to […]

Simple and Delicious Vegan Gumbo

Simple and Delicious Vegan Gumbo

Enjoy this Louisiana classic with a vegetarian makeover! This simple and delicious vegan gumbo uses less oil and includes heart healthy fats and proteins!     Making a Dark Roux… Since this was my first time making gumbo, making a dark roux was a complete […]

Quinoa Mushroom Stuffed Acorn Squash

Quinoa Mushroom Stuffed Acorn Squash

Almost time for the holidays? Try a meatless main dish!

Bursting with seasonal cranberries and rosemary flavors, try

this Quinoa Mushroom Stuffed Acorn Squash at your next

holiday meal!

 

 

 

Feed that Healthy Gut!

This stuffed acorn squash may be the main star in this recipe, but I want to talk about the chopped onions. These flavorful, edible bulbs are an excellent source of prebiotics. Nope, not probiotics, the trendy “good bacteria” making its way across yogurt labels and kimchi! Prebiotics, such as inulin, are non-digestible fibers (naturally found in food) that enhance the growth of probiotics. In other words, they “feed” the good bacteria. Other food sources of prebiotics? Bananas, artichokes, and even asparagus. These two gut health promoters interact together like peanut butter and jelly. For more on prebiotics and probiotics read this resourceful article by the Academy of Nutrition and Dietetics here.

 

 

stuffed acorn squash
The adorable vitamin-rich acorn squash!

 

 

stuffed acorn squash
Try this naturally gluten-free and vegan stuffed squash at your next holiday dinner!

 

 

More about this recipe…

This healthy Meatless Monday recipe is ready in under 40 minutes! To make your weeknight simpler, cook the quinoa ahead of time. Cooked quinoa can be stored in the refrigerator for up to three days.

Quinoa is a nutrient powerhouse thanks to its complete protein content; about one cup of cooked quinoa packs in 8 grams of protein. This grain is also an excellent gluten free option for those that are gluten sensitive or prefer gluten-free diets. If you are not on the quinoa bandwagon yet, brown rice, or other whole grains, can be a tasty alternative.

For more stuffed squash recipes, check out my spaghetti squash recipe and “fried” rice stuffed squash on the blog!

 

Quinoa Mushroom Stuffed Acorn Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: One half acorn squash with stuffing

Quinoa Mushroom Stuffed Acorn Squash

Ingredients

  • 2 acorn squash (or other small squash for roasting), halved and seeds removed
  • 1 tablespoon olive oil
  • 8 ounces shiitake mushrooms, sliced
  • 1 medium onion, finely chopped
  • 1-2 tablespoons fresh rosemary, chopped
  • 1/2 cup dried cranberries
  • 1 1/2 cups quinoa, cooked

Instructions

  1. Preheat oven to 400 degrees Farenheit.
  2. On a greased or foil-lined sheetpan, place squash cut side down on pan. Roast for 30 or until browning achieved.
  3. While the squash roasts, in a large skillet or pan, heat olive oil on medium high heat. Add the onions and mushrooms and cook for 5-7 minutes (until slightly both mushrooms and onions slightly browned).
  4. Stir in the rosemary and cook an additional 2-3 minutes. Turn off the heat.
  5. Transfer the onion mixture to a large mixing bowl. Combine the quinoa and cranberries. Stir well to combine. Set aside.
  6. Once the squash is soft (by piercing with a fork) remove from the oven and slowly scoop the onion and quinoa mixture into the squash, fill to the top.
  7. Optional: Return the stuffed squash to the oven to heat the stuffing for an additional 2 minutes.
  8. Turn off the oven. Serve with a side salad or other non-starchy vegetables for a delicious meal!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://onehungrybunny.com/quinoa-mushroom-stuffed-acorn-squash/

recipe-redux-linky-logo

No Bake Chocolate Pumpkin Oat Bars

No Bake Chocolate Pumpkin Oat Bars

Pumpkin season is here! Try this simple and delicious No Bake Chocolate Chip Pumpkin Bars for a healthy snack or convenient on-the-go breakfast this fall season!


My Food Adventures

Healthy Spiced Zucchini Banana Bread

Healthy Spiced Zucchini Banana Bread

Two bread favorites are combined in this healthy treat spiced with hints of cardamom and cinnamon! Try this zucchini banana bread for a great make-ahead breakfast or post-workout snack!

We have all heard it before. When you have leftover ripened bananas make banana bread!  Well, what if you have an excess of both bananas and zucchini in your kitchen? To prevent food waste, I figured the two quick breads favorites could blend nicely together to make a zucchini banana bread. Could this be the new peanut butter and jelly, or rice and beans? Probably not, but I promise you it is delicious as a quick bread!

 

The Freezer is Your Friend

Since 2015, it is estimated that about 40% of food made in America is gone to waste. According to the National Resources Defense Council (NRDC), up to $120 worth of groceries is wasted per an average household of four in the United States.  If you account for all of these households across the nation, that’s billions of dollars in a year. The NRDC suggests freezing your leftovers within 3-4 days and fresh fruits and vegetables that show no signs of mold. Storing extra foods in the freezer can make it easy to forget it’s there. The NRDC recommends to keep your freezer organized and meals easily accessible.What’s more upsetting is that while we continue wasting food, we cannot forget that there are others having trouble accessing food.

zucchini banana bread
Leftover spiralized zucchini? Don’t let it go to waste!

Social Media is Not the Only Beauty Critic

What would you say if I told you that most produce is wasted because it is either deformed or just “ugly”? Sad, right? These produce items are rejected by retailers and most likely end up in a landfill. This leads to the food waste issue which then leads to environmental issues that we are all unfortunately aware of.

The Ugly Fruit and Vegetable Campaign, mentioned in a recent article by Food and Nutrition Magazine encourages consumers and retailers to buy this “ugly” produce. Retailers can sell the produce at a better value which is a win-win given it makes foods more affordable for consumers. We have all heard the saying that beauty is on the inside that counts. Well, this is true for the “ugly” produce. This campaign is trying to encourage customers that the nutrients are truly the same in both aesthetic and deformed food items.

Ugly Produce is Beautiful is another campaign trying to influence consumers and retailers to be less judgmental.  Sarah Phillips, a pioneer in the food industry, creates gorgeous images and recipes to make our society more aware of these easily rejected food items.

Besides these inspiring campaigns, there is even an app called Food For All that delivers leftover food from restaurants for a cheaper cost. College students, rejoice!

 

Zucchini Banana Bread for Breakfast or a Post-Workout Snack!

Whether it is breakfast, dessert, or a snack, this quick bread provides a good source of potassium, fiber, and carbohydrates. To make it more balanced and hunger-fighting, add a protein like one tablespoon of nut butter. Another option? Serve it with a 6oz serving of protein-rich yogurt (or a dairy alternative).  Adding in the recommended protein will benefit those hard-working muscles post exercise.

The zucchini banana bread recipe includes both whole white and whole wheat flour. If you prefer avoiding the white flour altogether, use 1 1/2 cups of whole wheat flour for the dry ingredients portion. Don’t miss out on the flax seed meal! It adds in beneficial omega 3’s and fiber to make this bread more nutrient dense than other baked goods. Did I mention that this bread only uses 1/3 cup of vegetable oil? Thanks to the nutritious zucchini and banana pulp, this bread is still just as soft as other versions. The warm flavors of cardamom, cinnamon, and allspice will make you forget that this is also refined sugar-free!

I would like to give a very special thanks to my mother-in-law. This recipe was created with her tremendous help and support. Not only is she a beautiful person inside and out she is also an incredible baker!

 

 

Healthy Spiced Zucchini Banana Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Healthy Spiced Zucchini Banana Bread

Ingredients

  • 1 cup whole white flour*
  • 1/2 cup whole wheat flour
  • 1/4 cup flaxseed meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 3/4 to 1 cup banana, mashed (about 2 small bananas)
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about one small zucchini)
  • 1/2 cup chopped walnuts, optional**

Instructions

  1. Preheat the oven to 350 degrees Farenheit.
  2. Mix all of the dry ingredients (not including the walnuts) in a large bowl and set aside.
  3. Whisk the wet ingredients and then combine with the dry.
  4. Stir in the zucchini and optional toppings, such as the walnuts, dried fruit, etc.
  5. Pour batter into a greased or non-stick loaf pan.
  6. Bake for 50-60 minutes using a clean knife or toothpick to test if it's done.

Notes

* If you prefer not to use white flour, use 1 1/2 cups of whole wheat flour for the total flour portion. **Optional toppings: dried fruits, nuts, coconut, chocolate chips

Recipe Management Powered by Zip Recipes Plugin
http://onehungrybunny.com/spiced-zucchini-banana-bread/

 

Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.


logo
Food Advertising by