Recipes

Recipe: Sweet Cinnamon Risotto with Strawberries

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When you say risotto most people think of something warm, creamy and savory but did you know it’s always delicious for dessert? Similar to your traditional rice pudding this version is made even creamier with the starchy risotto and the silky creamy PureAlmond almond milk.
Lindsay Ingalls - Running With Tongs - Sweet Cinnamon Risotto With Strawberries
Now this is a pretty heavy dessert that really is wonderful for special occasions or after a light meal.  The vanilla and cinnamon are warming and the strawberries add a nice bit of sweetness. The Silk PureAlmond Unsweetened Vanilla makes this dish even richer without adding a ton of calories (only 230 calories per serving!) The best part is this dessert is quick and easy but is also super impressive.  The perfect dessert to impress your friends or serve at a holiday party.

Sweet Cinnamon Risotto with Strawberries

Serves 4

Ingredients

  • 1/2 cup Arborio rice
  • 2 cup Silk PureAlmond Unsweetened Vanilla
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 1 t cinnamon
  • 2 T honey

Directions

  • Bring the milk to a gentle boil and stir in the rice.  Reduce heat to low, cover and simmer for 15 minutes or until rice is fully cooked, stirring occasionally; make sure the rice does not boil over.
  • Once the rice is cooked stir in the lemon zest,  cinnamon and honey.

For the Strawberries

  • 10 oz frozen strawberries
  • juice of 1 lemon
  • 1/4 cup honey

Directions

  • In a small pot over medium heat add the strawberries, lemon and honey.  Cook on medium for 10 minutes until mixture has thickened up.

Assemble

  • Add the strawberries to the risotto and mix to combine.  Spoon into serving dishes and enjoy!

*Nutrition (per serving): 230 calories. 1.4g fat. 0mg cholesterol. 78mg sodium. 53.2g carbohydrates. 2g dietary fiber. 30.6 sugars. 2.2g protein.

Calories saved per serving by using Silk PureAlmond Unsweetened Vanilla instead of skim milk: 24 calories

*From Calorie Count Recipe Analysis (http://caloriecount.about.com/cc/recipe_analysis.php)

FitFluential LLC compensated me for this Campaign. All opinions are my own.

Silk Pure Almond: Date in Bombay Smoothie

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I love to travel and I don’t get to do it enough so instead I let my taste buds take the trip. Food is an amazing thing, it can take you anywhere in the world without even leaving the comfort of your own kitchen.  With each sip of this creamy smoothie you’ll be transported to India.

The garam masala and the ginger are warming, while the dates give it a nice sweetness and the Pure Almond makes it nice and creamy.  You might be thinking creamy? It just be high in fat and calories as well but with only 191 calories and 1.4 grams of fat per serving it is a wonderful healthy treat.

Date in Bombay Smoothie

Serves 2

Ingredients

  • 1 medium banana
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground ginger
  • 2 Medjool dates, pitted
  • 1 cup Silk Pure Almond Unsweetened Vanilla
  • 1 cup ice

Directions

Place everything in a blender and blend until smooth. Serve in your favorite glass wear.

 

*Nutrition (per serving): 191 calories. 1.4g fat. 0mg cholesterol. 80mg sodium. 55.1g carbohydrates. 5.1g dietary fiber. 36.2g sugar. 2.2g protein.

Calories saved per serving by using Silk Pure Almond Unsweetened Vanilla versus skim milk: 24 calories

*From Calorie Count Recipe Analysis (http://caloriecount.about.com/cc/recipe_analysis.php)

Disclosure: I was compensated by FitFluential LLC  for this campaign. All opinions are my own.

Cleanse Days 4, 5 & 6

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Happy Hump Day! We are almost through the week AND this cleanse is now more than half over!! Don’t worry I haven’t jumped ship I just have been busy at home with a busy busy baby who is crawling around and getting into everything.

So lets recap tasks four through six…

Day 4. Try a new fruit today.  Take a photo to share!–> I tried an heirloom naval orange but failed to take a photo of my fruit in it’s entirety but here it is all juiced up.

Screen shot 2013-02-06 at 4.15.23 PM

Sunrise Juice // 1 heirloom naval orange, 1 ruby red grapefruit, 2 handfuls of baby carrots and 1 orange bell pepper.

Day 5. Try a new workout routine, class, video or piece of workout equipment.

Screen shot 2013-02-06 at 4.17.43 PM

Day 6. Try a new vegetable or enjoy an old favorite a new way.

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Steamed Bok Choy with Tahini Sauce and Chili Oil // Sauce (makes a ton and is great on everything except for maybe cereal): 1 cup tahini, 1/2 cup olive oil, juice of 2 lemons, 1 cup of water, 3 minced cloves of garlic, salt and pepper to taste –> place in a blender and blend until smooth. For the bok choy I just steamed it which only took a few minutes and I cooked up some red quinoa according to the package directions. I topped everything off with a little drizzle of chili oil: 1/3 cup olive oil, 1 tablespoon sesame oil, 4 garlic cloves thinly sliced, 1 heaping tablespoon chili flakes–> add everything to a cold pan, turn the heat on to medium and cook until fragrant. Remove from the heat and allow to cool to room temperature. Drizzle just about a teaspoon over the dish to add a little extra flavor and heat.

How is cleansing going for you?
Don’t forget that you can still sign up for sessions 2-4 right now and be entered to win a box of whole food goodies.

Recipe: Creamy Curry Butternut Squash Vegan Mac & Cheese

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While I am cleansing I am dreaming of making this recipe….

Ooey, Gooey, Creamy.  When I am craving something comforting it better be all three and most of all it better be vegan mac and cheese.  The problem with most mac and cheese is that they are high in calories and cholesterol, usually aren’t vegan and aren’t so healthy for you.

In an effort to change all of that I decided to make an ooey, gooey, creamy, non-dairy mac and cheese with an added twist- butternut squash! The pureed squash is a sneaky way to add a vegetable to your mac and cheese and help provides that bright orange color of the mac and cheese of your childhood but in a healthy way.

Lindsay Ingalls - Running With Tongs - Creamy Curry Butternut Squash Vegan Mac & Cheese

Additionally, Silk PureAlmond unsweetened original makes this mac and cheese nice and creamy without all the added calories and cholesterol of dairy products. The curry adds a nice little twist to this mac and cheese and goes so well with the sweet butternut squash. This recipe is so delicious your family won’t even realize that it’s vegan (or healthy).

Creamy Curry Butternut Squash Vegan Mac & Cheese

Serves 8
Ingredients

  • 1 medium butternut squash, seeded, peeled and diced into 1/2 inch cubes
  • 1 tablespoon coconut or canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup vegetable broth
  • 1 cup Silk PureAlmond Unsweetened Original
  • 1 tablespoon curry powder
  • 1/2 cup nutritional yeast
  • 1 lb cooked small pasta (penne, macaroni, goblietti, fusilli)
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil

Directions

  • Preheat oven to 425F.
  • Toss butternut squash with the coconut oil, salt and pepper and pour into a roasting pan. Bake for 30 minutes or until tender. While the squash is baking cook the pasta.
  • In a blender or food processor combine the vegetable broth, almond milk, curry powder, nutritional yeast, and the roasted squash. Toss the squash “cheese” sauce with the pasta and return to the roasting. Toss the panko with the olive oil and sprinkle  over the pasta. Return the pan to the oven and bake for 20 minutes, until brown and bubbly.

Tip: Rather than serving family style, portion out into individual oven safe dishes,  top with a little of the panko breadcrumbs, bake and serve.

*Nutrition (per serving): 336 calories. 8.2g fat. 41mg cholesterol. 342mg sodium. 54.2 carbohydrates. 4.9g dietary fiber. 2.5g sugar. 14.1g protein.

Calories saved per serving by using Silk PureAlmond Unsweetened Original instead of skim milk: 9 calories

*From Calorie Count Recipe Analysis (http://caloriecount.about.com/cc/recipe_analysis.php)

FitFluential LLC compensated me for this Campaign. All opinions are my own.

Recipe: Kabocha Squash with Maple Walnut Butter

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Kabocha Squash with Maple Walnut Butter

I know you’d think after making it so many times I would have taken a better picture, eh?

This is one of my absolute favorite side dishes to date.  Over the Thanksgiving Holiday weekend I made this recipe no less than three times.  This recipe is wonderful with the creamy kabocha squash but is also wonderful with delicata squash as well. I encourage you to use your favorite squash, I am sure butternut and acorn would work as well.

Serves 4 as a side

Ingredients

  • 1 medium kabocha squash, seeds removed and cut into 1/2 inch thick half moons
  • 1 tablespoon olive oil
  • 3 tablespoons Earth Balance
  • 1 tablespoon maple syrup
  • 1/3 cup raw walnut halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 425F.
  • Toss squash with olive oil and pour into a Roasting Pan or rimmed sheet pan. Bake for 20 minutes.
  • While the squash is baking place all of the remaining ingredients in a food processor and process until smooth.
  • After the squash has roasted for 20 minutes, remove from the oven and brush with the maple walnut butter. Return to the oven and bake for 10 more minutes or until the squash is tender.

Recipe: Cranberry Beet Chutney

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Cranberry Beet Chutney


This recipe came out of the need to use both beets and cranberries from our Thanksgiving CSA.  I am not always a huge fan of either but I decided to give it a go and create a new recipe. This recipe uses a secret ingredient that really warms the dish, okay not so secret if you are reading this recipe but one that your guests will go hmm, I wonder what that is.

Serves 6-8 as a side

Ingredients

  • 4 cups beets, peeled and diced into 1/2 inch pieces
  • 1 tablespoon canola or coconut oil
  • 2 tablespoons garam masala
  • 1 medium red onion, thinly sliced into half moons
  • 4 cups fresh cranberries
  • 1 cup raisins
  • 1/4 cup + 1 tablespoon evaporated cane sugar
  • 2 teaspoons salt
  • 1 cup water + 1 tablespoon cornstarch, whisked together
  • Zest and juice of 1 orange
  • Juice of 1 lemon

Directions

  • In a stock pot boil the beets for 10 minutes. Drain and set aside.
  • Heat the oil in a Sauté Pan with a cover over medium-high heat for 30 seconds.  Add the onions and cook for 5-7 minutes, until translucent.  Stir in the garam masala and cook for 30 seconds.  Stir in the remaining ingredients, including the beets, and cover.
  • Cook  over medium heat for 15 minutes, until the cranberries have popped, stir occasionally. Remove the cover and cook for 3-5 minutes until chutney has thickened.

 

Recipe: Brussels Sprout-Parsnip Casserole

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Brussels Sprout-Parsnip Casserole

This dish combines my two favorite fall vegetables in one dish. If you are turning up your nose at Brussels Sprouts think again, these are not the boiled sprouts of your childhood. This recipe is bound to covert you to a Brussels Sprouts lover.

Serves 4-6 as a side

Ingredients

For the Parsnips

  • 5 medium (4-5 cups) parsnips, peeled and diced
  • 2 tablespoon Earth Balance
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup almond milk

Place the parsnips, butter, salt and almond milk in a 4 Quart Stockpot at medium heat. Bring to a simmer, cover and cook over medium low heat for 15-20 minutes, until parsnips are tender. Mash and place in the bottom of medium casserole dish.

For the Brussels Sprouts

  • 4 cups Brussels Sprouts, shredded
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Place oil and garlic in a cold Sauté Pan. Turn on the heat to medium-high and cook until fragrant, about one minute. Stir in the Brussels Sprouts, reduce heat to medium and cook uncovered for 5 minutes. Stir in the salt and pepper. Cover and cook for 3-4 minutes, until Brussels Sprouts are lightly browned. Evenly pour over the parsnips.

Topping

  • 1/3 cup panko breadcrumbs
  •  2 tablespoons nutritional yeast
  • 1 tablespoon olive oil

Toss panko, nutritional yeast and olive oil together. Sprinkle over top of the Brussels Sprouts.

Preheat oven to 350F. Bake for 20 minutes until lightly browned.