Daily Eats: January 30


  • 12 oz. coffee + ¼ C 1% milk + ½ tsp. cinnamon
  • Pumpkin spice overnight oats
  • ½ pear + 2 tbsp. cottage cheese


  • ½ whole wheat pita with spinach, tuna, guac, & cheddar cheese


  • Scrambled egg whites with broccoli, onion, sausage, & marinara sauce
  • Whole wheat bread & honey


  • Thai green tea
  • Cheesey curry quiona casserole

31 January 2012. Just Enough. Leave a comment.

Daily Eats: January 29


  • 12 oz. coffee + ¼ C skim milk + ½ tsp. cinnamon
  • Cheesey curry quiona casserole (Some eat breakfast for dinner. I eat dinner for breakfast.)
  • Whole wheat bread & honey


  • ½ whole wheat pita with spinach, tuna, guac, & cheddar cheese


  • Pita pizza (finally something worthy of being called “pizza!”): ½ whole wheat pita, pasta sauce, Italian sausage, broccoli, onions, cheddar & mozzarella cheese


  • ½ pear, grilled, with cottage cheese & cheddar cheese
  • Chocolate raspberry coconut cake (I am sad to say, this did not taste nearly as good as it sounds like it should have tasted. I’m working on it. First batch was too dry. Second wasn’t sweet enough. At least I got a pretty picture out of the experiment!)

29 January 2012. Just Enough. 1 comment.

Daily Eats: January 28


  • 12 oz. coffee + ¼ C skim milk + ½ tsp. cinnamon
  • Baked French toast with maple pumpkin spread (2 tsp. maple syrup + 3 tbsp. pureed pumpkin + 3 tbsp. Greek yogurt + 10 drops liquid vanilla stevia + dash pumpkin pie spice)¹


  • ½ whole wheat pita with spinach, ricotta, chopped walnuts, and diced pears


  • Cheesey curry quiona casserole (recipe review & pictures coming)


  • Grapes
  • Bread and honey
  • Sauteed zucchini and onions with soy sauce


1. Mixing syrup with yogurt/pureed fruit/cottage cheese/etc. makes the syrup taste go farther while saving you a TON of calories. One serving of maple syrup (¼ cup) is roughly 200 calories. My maple pumpkin spread was approximately 100 calories for the whole batch and I only used a little over half. I recommend pumpkin, applesauce, and pureed bananas (it’s also a great way to get an extra serving of fruit!). Or, if you are more of a syrup purist, try 1 tsp. syrup to 1 tbsp. plain yogurt. The best part of all? You can eat any leftovers with a spoon because it’s pretty much just flavored yogurt!

29 January 2012. Just Enough. Leave a comment.

Daily Eats: January 27


  • 12 oz. coffee + ½ C skim milk + ½ tsp. cinnamon
  • Pumpkin spice overnight oats (recipe coming)


  • 1 C vegetable soup + 1 C fresh chopped spinach
  • 1 whole wheat pita + 2 tbsp. guacamole


  • Cauliflower pizza, take 2


  • 4 oz. Greek yogurt + ½ red pear
  • 1 piece fudge
  • Park Slope Staple bread with honey
  • Handful of walnuts

27 January 2012. Just Enough. Leave a comment.

Cauliflower Pizza Crust (and a confession)

Pride goes before the fall. Truer words have never been spoken.

Last night I made this cauliflower pizza crust. It was good. It was nothing like a real pizza crust, but I liked it. The crust, a combination of cauliflower, egg, cheese, and spices, was more like a frittata than dough. It didn’t have a lot of structure so a fork and knife were required.



The finished product:

While I liked this recipe, I wanted to love it. I mean, what could be better than replacing high calorie, low nutrient, overly refined flour pizza dough with a crust made of eggs (protein), cauliflower (veggies), and cheese (deliciousness)? Plus, I could tell it wasn’t going to save well so I wanted to try to cut it down to a single serving size.

For those of you who’ve been fooled into thinking I’m some kind of domestic goddess, brace yourselves. My culinary incompetence was on full display tonight! (A can of refried beans once landed me in the ER and earned me three stitches. This is the norm, not delicious dessert cookie dough hummus.)

I made the crust per the recipe with a few minor changes. I added 2 tablespoons of spelt flour to give it a more dough-like consistency and cut back on the amount of cheese and cauliflower to make it a single serving. Then I baked it as directed.

So far, so good. The crust was a perfect golden brown and things were looking promising. I topped it with sauce, roasted veggies and cheese and threw it back in on broil.

Only, I put it on high instead of low. And I forgot to set the timer. Guess what happened?

Burnt to a crisp. I don’t have a picture because the blackened mess was indistinguishable from the black cast iron skillet in which it was baked.

I managed to salvage a bit of the middle section and while it wasn’t pretty, it was pretty good.

Then it was back to the kitchen to face that darned skillet. Any other pan and I probably would’ve just thrown it out, but I had to go and cook it in the cast iron skillet my grandmother passed down to me. After several rounds of alternating between boiling water in it and scrubbing it, it finally came clean.

Meanwhile, elsewhere in the kitchen, a loaf of whole wheat bread was patiently rising.

And rising.

And rising.

And then it exploded out of the loaf pan!

I transferred it to a casserole dish only to remember that the dish was supposed to be greased. I got out the butter, greased my dutch oven (the only thing I had left to bake with at this point), poured the dough in and let it sit for a little longer since all that transferring had caused it to fall.

It wasn’t bad, but it wasn’t what I expected. It was dense like a quick bread which wasn’t what I was looking for, however, I am hesitant to pass judgment as I suspect the outcome would’ve been very different had I not had to transfer it to 3 different pans.

In other news, my new mandolin(e?) slicer arrived today. Needless to say, I won’t be testing it out any time soon. I like my fingers just as they are, firmly attached to my hand, and with the luck I’ve had in the kitchen today…

27 January 2012. Recipes/Reviews. 1 comment.

Daily Eats: January 26


  • ¼ C caramelized onions
  • 2 C sautéed spinach
  • ¼ C baby bella mushrooms
  • Large egg
  • 2 tbsp. salsa
  • 12 oz. coffee + ¼ C skim milk + ½ tsp. cinnamon


  • 2 oz. tuna in oil
  • ¾ C frozen broccoli
  • ½ serving 100% whole grain sprouted pasta
  • 1 oz. Havarti dill cheese



  • Thai green tea
  • Granny smith apple
  • 4 oz. Greek yogurt with fresh fruit (grapes, pineapple, watermelon)
  • Almond butter (a lot)

27 January 2012. Just Enough. Leave a comment.

Cookie Dough Dip

It just doesn’t get more American than chocolate chip cookies. Well, maybe hot dogs and beer at a baseball game, but the classic Toll House cookie is a close runner up.

When it comes to chocolate chip cookies, there are two kinds of people: those who prefer a warm cookie and those who prefer the raw dough. Personally, I’m in Camp Dough. Don’t get me wrong. I wouldn’t turn down a homemade, gooey, fresh-out-of-the-oven chocolate chip cookie, but if I were forced to choose between said cookie and a spoonful of raw cookie dough, I’d pick the cookie dough every time. Salmonella? That’s just always been a risk I considered worth the while.

I think we can all agree that not all dough is equal. Obviously, homemade from scratch is best. Then comes the Toll House refrigerated variety, followed by other refrigerated brands. At the bottom of the heap is the frozen junk kids sell for school fund raisers (that parents buy and subsequently use to make cookies for the class bake sale. It’s a vicious cycle.).

Just when I didn’t think it could get worse than a tub of frozen Joe Corbi’s, I stumbled across this recipe over at Chocolate Covered Katie‘s blog.

At first, I was skeptical. No, not skeptical. I was down-right cynical. How could puréed chickpeas ever stand as a substitute for a beloved Toll House classic? I could feel my gag reflexes starting to engage as I read the post. Gross! This Katie girl was just some crazy vegan (anyone who doesn’t eat cheese is crazy in my book) whose taste buds had been marred by too may years of too much tofu. “She probably doesn’t even know what real cookie dough tastes like,” I thought to myself.

As I read through the comments, I saw a pattern. People who had actually been brave enough to try it LOVED it. They raved about it. Couldn’t get enough of it. Before long I was convinced I had to try it. I was not convinced it would taste like cookie dough, but since it doesn’t get much cheaper than chickpeas and peanut butter, I figured I had nothing to lose.

Toll House, move over! I would’ve gladly eaten my words, but my mouth was full of cookie dough. And to everyone who thinks I’m some crazy health girl whose taste buds have been warped by too much spinach (so sorry for the snap judgment, Katie), I took this to my small group/women’s Bible study and it was a hit!

Here’s the original recipe and instructions again: Cookie Dough Dip

And here’s exactly what I used:

  • 1 can organic garbanzo beans, drained and rinsed
  • Pinch of salt (my beans were already salted, so I didn’t add much)
  • 2 tsp. vanilla extract
  • 3 tbsp. almond butter
  • 1 tbsp. coconut butter
  • 3 tbsp. skim milk (not being vegan, this didn’t bother me)
  • 2 tbsp. rolled oats
  • 30 (ish) drops liquid vanilla stevia + ½ tsp. blackstrap molasses + 2.5 (ish) tsp. grade B maple syrup¹
  •  1 chocolate bar, chopped in the food processor²

I served it with apple chips (though I think fresh apple slices would’ve been better) and whole wheat pita chips. It would also work well with pretzels. Or just grab a spoon and dig in!


  • Taste: A+
  • Ease: A+
  • Time: A+ (the most time consume part was adjusting the sweetness)
  • Clean up: A
  • Serving size: A


1. The “ishes” are because I went back and forth between adding 7-10 drops of stevia and ½ tsps. of maple syrup until I was happy with the sweetness.

2. I used Green & Black’s 72% Cook’s Chocolate rather than chocolate chips because it is organic and is sweetened with raw cane sugar. I would have preferred Endangered Species’ Extreme Dark, which is sweetened with beet sugar, but the store didn’t have it. I also used the whole bar just because I didn’t want leftovers sitting around my apartment!

26 January 2012. Recipes/Reviews. 1 comment.

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