Posts tagged ‘egg free’

February 17, 2011

Healthy & Dairy Free

Yesterday I woke up feeling refreshed and ready to tackle my sugar addiction! I decided to make a banana bread for breakfast… An extremely healthy banana bread. No eggs, no oil, no sugar, no dairy… and still amazingly delicious. Take that sugar cravings!

I also was trying to stay from my Peanut Butter so I made some fresh Almond Butter to spread on my slice. Why haven’t I made this before today? No salt, no sugar – Just simply perfect.

If you are looking for a guilt free delicious breakfast I highly suggest you make this – It definitely wasn’t lacking any flavor!

Peanut Banana Bread


  • 1/2 Cup Unsweetened Almond Milk
  • 2 Tablespoons Ground Flaxseed
  • 2 Cups Whole Wheat Pastry Flour
  • 1/4 cup Peanut flour
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1-1/2 Teaspoons Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Natural Applesauce
  • 1.5 Teaspoon Vanilla Extract
  • 4 Medium-Sized, Very Very Ripe Bananas, Mashed (about 2 cups)
  • Add ins – I knew I was going to spread almond butter on top so I didnt add anything but I think walnuts would be perfect


  • Preheat your oven to 350ºF and grease a 9×5-inch loaf pan.
  • In a large mixing bowl combine the almond milk and flaxseed and set aside.

  • In a medium-sized bowl, sift together the flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • Returning to your mixing bowl, blend in the applesauce, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay.

  • Gently fold in the nuts, fruit, or any other add-ins, if using.
  • Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.

  • Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

  • I also made one small loaf that took about 22-25 minutes if you choose to make them mini-sized

I plan on eating this for 2 days and then freezing the rest! If you do freeze this make sure you wrap it really tight and stick inside a plastic bag.

Lunch was Spinach, romaine, cucumbers, pepper and carrots with roasted red pepper hummus. This was my first time substituting hummus for salad dressing and it was SO good. If you’ve never tried them together, give it a shot.

I made it to the gym after work and ran intervals for 40 minutes. It was totally random because I did it by the songs on my ipod so for every song I ran/walked at an incline from 4.0 and level 4 incline to 7.5 level 1 incline. I pushed myself to go because it was already Wednesday and I was trying to convince myself to start over next week but the good side of my brain said no, just do it! I sure didn’t regret it 🙂

Dinner was Shrimp, Mushroom & Spinach Risotto – This was my first time making actual risotto since the last one I made was actually cauliflower.

Shrimp, Mushroom & Spinach Risotto – Dairy Free & Vegan if you leave out shrimp

  • 4 ounces dried shitake mushrooms
  • 3/4 pound of shrimp
  • 1/2 cup boiling water
  • 2½ cups vegetable broth
  • ¼ cup lemon juice
  • 2 cups chopped spinach
  • 1 t. sea salt, plus more to taste
  • 2 T. olive oil, divided
  • 2 large cloves garlic, finely chopped
  • ½ cup finely chopped onions
  • 8 ounces crimini mushrooms, sliced
  • 1 t. dried thyme
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 1 T. dairy-free soy margarine
  • 1 ½ T. nutritional yeast
  • Black pepper, to taste


1. In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Add the vegetable broth to the sauce pan, bring the mixture to a simmer and cover.

2. In a small bowl, toss the spinach, lemon juice and 1 t. of the salt. Set aside.

3. In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the mushrooms and thyme, and cook until the mushrooms are soft, about 4 minutes more. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Drop in Shrimp. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

5. Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.

This could probably serve 2-3 people. It was filling, “cheesy” and tasted a lot better than brown rice! It even left me satisfied enough to not even crave dessert. Woohoo!

I found out that Thursday is actually my Friday because the family is going to the beach since its going to be 70 degrees out! A beautiful weathered surprise paid day off? Sounds like a perfect way to start the weekend! I’m hoping to go hiking for the day in Virginia – i’ll get a great exercise in and it will keep me away from the malls. Everytime I have a day off I end up spending more money shopping then I would’ve even made! Guess that’s what boredom does to you..

Speaking of shopping and 70 degree weather… That must mean spring is on its way! New season + new trends = Shopping Trip…I will probably wait a couple of weeks to start my spree but here are some things I have my eye on.

Number 1 must have: Cargo Skinny Pants – LOVE these

Number 2: Trench Coat – obviously this is a staple and not a trend but sometimes its fun to get a new spring color

Number 3: Colorful clutch – A girl can never have too many bags

Number 4: Romper – Yes, I like onesies

Number 5: Cognac colored wedges – My favorite waist belt is cognac so I like to keep it in the family

Number 6: Stripes – Call me where’s waldo but I cant get enough striped shirts in my closet. This is actually a 3 in 1 for me. Gray (favorite new color to wear), stripes and a t-shirt dress.

Questions – Do you shop at the beginning of each season for new items? Have you ever made a guilt free bread?

Day 21: Favorite Picture of yourself ALL TIME. Why?

This is one of my favorite pictures of myself because I love the way my hair looks! I am not good at curling my hair but I was proud of myself for the job I did that night 🙂

OH more exciting shopping news – I received my shoes from Shanna!! Love them and they fit PERFECTLY 🙂 Thanks again girl!

January 12, 2011

My First Giveaway!

How is everyone doing on this beautiful frigid night? I’m staying warm inside my house, when I really should be getting a manicure/pedicure . I hate the cold so my hands and feet will have to suffer another day. Priorities people.

Well, we FINALLY got some snow on the ground 🙂 Guess my inside out jammie trick still works 🙂

It’s not much but it gave me a little delay for work this morning and time to make a yummy breakfast!

Oatmeal with 1/2 of a melted banana, 2 strawberries, tiny bit of blueberry granola, a drizzle of better n butter peanut butter and this little fudgie brownie I made this morning. The entire brownie that I made wasn’t even 100 calories and I only had a spoonful so it was probably 15 calories for those of you who are shocked I would eat a brownie for breakfast 🙂 I was happy I went back to my roots and made Oatmeal this morning. I missed it and I will never let it stray from my breakfast routine for a week ever again!

How pretty are those strawberries? It’s not even strawberry season and these were the best batch I’ve ever purchased.

Whole Foods, you never let me down. Even if these were $5. Does anyone have a good recipe where I would be able to use the remainder of these fresh strawberries? I don’t want them to go unnoticed in a smoothie, they need to be the star!

When I finally arrived at work the girls and I headed straight to Kids Cooking Club at Whole Foods. They absolutely love this class (as do i) and today we they made Apple/Banana Frosties. After they finish the cooking portion of the class they get a tour around the entire store. Each section gives them a special “treat” for their goodie bag. Todays treats included: babybel cheese, a clementine, a bone shaped cookie cutter, dinosaur stickers, magic pop, kids superfood chocolate milk mix, 2 chocolate chip cookies, a slice of pizza and a mango smoothie.

That’s a lot of food for a 2 and 4-year-old! The class is only $5 too… (as much as my strawberries!?) What a bargain.

Lunch was egg salad (from Whole Foods) on a sandwich thin topped with spinach and a side of grapes.

Love, love, LOVE egg salad.

The girls and I also made this after nap time…

Wellllll, that’s what it started out as. I’ll have to show you our finished result tomorrow.

I headed to the gym for Kickboxing! I used to take this twice a week but the teacher always forgets what he’s doing so I get turned off rather quickly. 30 minutes of cardio kickboxing, 15 of technique and 15 of abs. I got a good sweat in! I haven’t ran yet this week and I think my boring playlist is the reason why… If anyone has a running playlist or a recent song they’ve downloaded that pumps you up feel free to let me know 🙂

I came home and was STARVED so I walked in the door, dropped my bags and immediately started making dinner. Tonight we enjoyed Turkey Burgers with black bean and corn salsa, cauliflower “risotto” and a couple of slices of avocado.

It may be my favorite meal of the week so far. The cauliflower “risotto” really tastes like a creamy risotto when it’s really just vegetables. Sometimes I have to trick myself 🙂 This risotto is also dairy-free and grain-free for my lactose and gluten intolerant friends.

Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.

  • 3 Tablespoons Pine Nuts (about 1 ounce)
  • 1-1/2 Tablespoons Nutritional Yeast
  • ½ Teaspoon Salt, or to taste
  • 1-1/2 to 2 Tablespoons Grapeseed, Olive, or Coconut Oil
  • ½ Cup Minced or Diced Onion
  • 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; I grated by hand)
  • 1 Garlic Clove, minced
  • ¼ Cup Broth (chicken or vegetarian)
  • Chiffonade 6 to 10 Fresh Basil Leaves
  • Fresh Ground Pepper, to taste (optional)

Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.

Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and saute for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.

Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.

Yields about 2 side servings

I don’t like cauliflower raw, or steamed for that matter but I apparently love it grated and sautéed. This is going in the “make again very very soon” file.

Can you guess what dessert was? I’m surprised that there are even any left to be honest. If you guessed Vegan chocolate chips with better n butter Peanut Butter you are correct.

That’s normal right? Sometimes I “accidentally” spill the chocolate chips into the peanut butter and have to spoon them out. It is what it is.

OK – now for my giveaway! So this isn’t anything very exciting (as in food related) and it is a teeny tiny bit used…but it’s free. Everyone likes free things, right? Remember when I showed you the dress I bought for New Years? I only wore it for a couple of hours and I know I will never wear it again (because I’m crazy and think event dresses should only be worn once) so I thought maybe one of you could put it to good use!

It’s a size 2 BB Dakota Lace Tank Dress that retails for $110. All you have to do is come and clean my kitchen.


To win the dress you must do one of the following and then comment letting me know you have done this.

1. Link my blog to your next post

2. Tell me what you would like to see more of on the blog


3. Let me know your favorite current fashion trend, your favorite way to burn calories and your favorite breakfast recipe.

I will pick a winner Saturday at 4pm. Random…I know. Good Luck 🙂

Ok now who really wants to come clean my kitchen??


Questions: Do you have a good recipe where Strawberry is the star of the dish? Any good running songs or entire playlist that pump you up I could download? Have you ever made a risotto out of anything besides rice?


Have a great night! xo