Foodie Friday: Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce {Giveaway}

If you ask me, peanut butter goes with everything. Sweet, savory, salty, spicy. Let’s do it!

As part of the Peanut Butter & Co. Yum Squad, I was given the opportunity to create a recipe using their peanut butter and a mystery ingredient. That mystery ingredient just so happened to be a staple in my houseSriracha.

YumSquad-Banner-MysteryIngredient-Sriracha

Peanut sauce fits right in with our typical meals around here and I had a recipe on hand I’d been wanting to try. Adding in the sriracha was the right pop of flavor that I knew would be perfect.

Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce

Serves 4 as a side dish
Adapted from Gimme Some Oven Asian Broccoli Salad with Peanut Sauce

Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce | Barr & Table

Ingredients
– 1 large head of broccoli
– 1 cup shelled edamame
– 1/2 cup sliced green onion
– 1/2 cup peanuts; chopped
– 1/4 cup toasted unsweetened coconut flake
– Sesame seeds for garnish
– 1/4 cup Peanut Butter & Co. The Bee’s Knees
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/8 tsp toasted sesame oil
– 1-2 tbsp sriracha
– 2-3 tbsp hot water to thin the sauce

Directions
Boil a large pot of water, add the broccoli florets, and cook for about 30 seconds. Drain the broccoli and add the edamame, green onion, peanuts, and coconut flake.

For the spicy peanut sauce, mix the remaining ingredients together, except the sesame seeds. Pour half of the sauce over the broccoli and mix well. Drizzle the rest of the sauce over top of the broccoli and top with sesame seeds.

Feeling a little extra saucy? Drizzle some more sriracha on top! What could be bad?

Giveaway Time!

Click here to win a #MysteryIngredient package from Peanut Butter & Co!

Sprint 2 the Table

Food for Thought

What would you make with the mystery ingredient?

Quick & Easy Cranberry Relish {Recipe Redux}

Growing up, on almost a nightly basis, my family would sit down to dinner, someone would say “this is good, mom!” and she would say “thanks, I have no idea what’s in it or what I did so I’ll never be able to make it again. But thanks!” She’s always been very much about throwing everything you have into a pot and making something out of it. Go figure, she has a daughter that likes to follow recipes to a T. When I saw this month’s Recipe Redux theme, I laughed.

In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.

You follow? It was hard to think of something when she never made the same thing twice! Well, seeing as how Thanksgiving is upon us, there’s always one side my mom makes. Cranberry relish is something I started helping her make at a very young age because it’s just that easy and it takes all of about 5 minutes. Of course, we also have the “traditional” cranberry jelly on the table, too. But the relish is the good stuff.. aside from all of the sugar that went into it. Time to redux that recipe!

Quick & Easy Cranberry Relish

Makes ~1 1/2 cups

Quick & Easy Cranberry Relish -- Barr & Table

Ingredients
– 1 12 oz. bag of fresh cranberries
– 1 medium orange; zested and juiced
– 1/2 medium pomegranate
– 2-4 tbsp honey [sweeten to taste]

Directions
Wash your cranberries [be sure to remove any mushy berries!] and toss in a food processor. Process until the cranberries are a chunky relish consistency. Empty into a bowl and add in the orange zest, juice, pomegranate, and 2 tbsp honey. Taste and add more honey if you want it sweeter.

I recommend making it the day before and letting it sit in the fridge overnight. The flavors really come together more as it sits, but you can, of course, eat it all right away!

Nutritional Information
Per 1/4 cup serving

70 Calories  /  0g Fat  /  18g Carbs  /  12g Sugar  /  3g Fiber  /  0g Protein

We make tons of relish for our army of a family and it never lasts! I can’t wait to make it again this year. Pop this burst of color on your Thanksgiving table for a delicious twist on the traditional cranberry.

Food for Thought

What’s a meal or dish you grew up eating?

Foodie Friday: Southwestern Black Bean Salad

There are some nights where s’mores, wine, and popcorn are dinner. Last night was one of those nights and I have no complaints. I met up with the Tone It Up girls again for a bonfire night. The fire took a little while to get started, but in the meantime, the wine kept us quite happy. And once we got the fire roaring, the s’mores were flowing!

Tone It Up TIU SF Bonfire

Confession: This wasn’t our fire. We stole someone else’s for the picture. #firefail

Tone It Up TIUsf Bonfire

This was our real fire! Yay us!

Smores Tone It Up TIU

YUMMMMM!

I’ve been seriously craving some s’mores recently with all of the posts about s’mores cookies, ice cream, etc. so this was way past due! And there may or may not have been a second.. with banana. If only I could say this cured the craving. I think now I just want more! But it’s all about balanace, right? So that’s why I have a super healthy salad post today. Chococolate, marshmallows, and black beans.. why not?

Southwestern Black Bean Salad

Make 8 side servings

Southwest Salad Black Bean Edamame Corn

Ingredients
– 1 can reduced sodium black beans; drained & rinsed
– 1 cup edamame
– 1 cup corn [I used Trader Joe’s Frozen Roasted Corn]
– 3 roma tomatoes; diced
– 1/2 lime; juiced
– 1 tsp garlic powder
– 1/4 tsp cayenne pepper
– Salt & pepper to taste

Directions
Combine all ingredients in a large bowl and fold together until thoroughly mixed. Serve as a side, on a salad, as a dip, etc. and enjoy!

Southwestern Black Bean Edamame Salad

Nutritional Information
Per 1/2 cup serving

111 Calories  /  2g Fat  /  18g Carbs  /  5g Fiber  /  4g Sugar  /  6g Protein

Sprint 2 the Table

I don’t know how strange it is, but it certainly is good!

Food for Thought

Have you had banana s’mores before?
What’s your favorite s’mores combo?

Link Love #18: My Top 5

Happy New Years Eve!! Wow, I can’t believe the year is over.. it seems like it just began. It’s time to wrap this baby up and look forward to creating new goals [and achieving them!], new experiences, and new memories. I usually use my link love posts to share some of my favorite posts from the blogosphere, but in the spirit of wrapping up this year, I thought I’d share my top 5 most popular posts and my top 5 favorites from this past year.

Most Popular

5. What I Ate Wednesday #4 – 5 Day Slim Down Edition!

What I Ate Wednesday WIAW 5 Day Slim Down Tone It Up TIU

That’s a tasty pineapple protein pancake!

I most certainly have some Tone It Up ladies to thank for this being up there in numbers! People seriously want to know about that slim down. It’s no joke.. you need to be really dedicated and if you are, it really works!

4. Spaghetti Squash Kugel

Spaghetti Squash Kugel Passover Recipe Barr & Table

Definitely making this again soon!

Between Passover and all of the Paleo and low carb diets, it’s no wonder this recipe was a hit! And have you ever had kugel? YUM! Give me my kitchen!

3. Recipe Remix: Carrot Cake Protein Pancakes

Barr & Table Carrot Cake Protein Pancakes About Time Cinnamon Swirl Whey Protein Powder Flax Cottage Cheese Egg White Cinnamon Almond Milk Agave Nectar Salt

Ooh baby! I almost forgot about these.

I love my sweet breakfasts and anyway I can sneak a little veggie in there makes it that much more perfect.

2. Foodie Friday: Peanut Butter Wonderful Powerballs

Peanut Butter Co White Chocolate Wonderful Powerballs Perfect Fit Protein Coconut Flax Chia Hemp Barr & Table

Everything is better with peanut butter!

My first attempt at protein bites and they were a delicious success! I definitely recommend this recipe.

1. Minty Irish Powerballs

Barr & Table Minty Irish Powerballs Cashew Butter Perfect Fit Protein

The perfect mix of chocolatey, nutty, and minty!

How do you make a protein bite better? Use your homemade nut butter 😉

My Top 5 Recipe Posts

Barr & Table Link Love Top 5 Recipes
Eggy Quinoa Stuffed Squash
Coconut Flour Pancake Variations
Homemade Cashew Butter
Buddha’s Feast
Chipotle Lime Sweet Potato Tofu Burgers

My Top 5 Life Posts

Barr & Table Link Love Top 5 Life

Hitched
Dealing With Doubt
I’m grateful for…
The “S” Word
Baltimore Bucket List and Big News!

My Top 5 What I Ate Wednesday Posts

Barr & Table Link Love Top 5 What I Ate Wednesday WIAW

#44: Wine in Italy
Quick Honeymoon Update
#45: The Wedding Food
#59: Ten Years Gone
#64: The First Weekend

Food for Thought

Do you have an all-time favorite post from this past year?
Any big plans for NYE?

Spring Time Asparagus Succotash

Finally it’s starting to feel like spring around here! I have definitely had more than my fill of winter and I’m ready to break out the sandals. And as much as I love a good roasted vegetable, I also think it’s time to start breaking out some lighter side dishes.

Asparagus is in season and I’m loving it but I always do the same thing; steam or roast. I wanted to change it up a bit and add a pop of color to the table!

Spring Time Asparagus Succotash

Serves 4

Spring Time Asparagus Succotash Barr & Table

Ingredients
– 1 lb asparagus
– 1 red bell pepper
– 1/2 red onion
– 1/2 cup corn
– 1/2 cup shelled edamame
– 2 cloves garlic; minced
– 1/2 cup cherry tomatoes; halved
– 1 small avocado; diced
– 1 lime; juiced
– 1/2 tsp paprika
– 1/2 tsp chili powder
– Salt & pepper to taste
– EVOO

Directions
Heat a large pan over medium heat. Chop bell pepper, onion, and asparagus into large pieces, drizzle your pan with EVOO and add the chopped vegetables. Saute about 5-7 minutes until tender.

Add the corn, edamame, and lime juice and saute another 2-3 minutes. Add the garlic and seasonings to the pan and mix until evenly coated.

Remove from heat and add the tomatoes and avocado. Mix gently to get everything incorporated, but be sure not to mash the avocado! Squeeze a little more lime juice on top for serving.

Nutritional Stats
Per serving

144 Calories  /  8g Fat  /  15g Carbs  /  6g Sugar  /  6g Fiber  /  7g Protein

Food for Thought

How do your meals change with the seasons? Do you prefer one method of cooking over another in the warmer weather?

Foodie Friday: Curried Golden Raisin Hummus

I’m sorry, I totally left you high and dry this week but work has been cuh-ray-zee! [That’s crazy.. if you didn’t get it.] Luckily, I did get to make a delicious hummus over the weekend that I’m psyched to share with you!

Nathan and I are in love with Baba’s Kitchen, a Mediterranean restaurant in the city. Every month they have a specialty hummus which I usually pass on because their baba ghanoush is so fantastic, but I couldn’t pass on the Curried Golden Raisin Hummus. It was equally as delicious as their baba ghanoush and I had been craving it since! I knew I had to figure out a recipe..

Babas Kitchen Federal Hill Baltimore Maryland MD Mediterranean Restaurant

Veggie pocket platter over quinoa @ Baba’s Kitchen

Curried Golden Raisin Hummus

Makes fourteen 2 tbsp servings
Curried Golden Raisin Hummus Barr & Table

Ingredients
– 1 tsp honey
– 1/4 cup water
– 4 tbsp golden raisins; divided
– 4 dried apricots; chopped [I prefer Sunsweet, they’re nice and soft!]
– 1 can garbanzo beans; drained and rinsed [I use reduced sodium]
– 1 tbsp + 1 tsp mild curry paste
– 1 tbsp lemon juice
– 1/4 tsp cayenne pepper
– 1/4 tsp paprika
– 1 tsp kosher salt
– 1/4 cup EVOO

Directions
In a small bowl, microwave honey and water for 10 seconds. Mix together and add 3 tbsp of the raisins and all of the chopped apricots. Let the dried fruit reconstitute for about 10 minutes.

While the fruit is soaking, add the beans, curry paste, lemon juice, cayenne pepper, paprika, and salt to a food processor. Start processing and slowly drizzle in the olive oil. As everything starts to come together, add the fruit and honey water mixture. Process until smooth. [Feel free to add more water to adjust consistency to your liking.]

Once you’ve reached the desired consistency, stir in the remaining tbsp of raisins. Serve with chips, veggies, or smear it onto a sandwich. And if you didn’t eat it all in one sitting, store in an airtight container in the refrigerator 😉

Nutritional Stats
Per 2 tbsp serving

81 Calories  /  5g Fat  /  9g Carbs  /  3g Sugar  /  2g Fiber  /  2g Protein

Sprint

Food for Thought

Have you ever made your own hummus? Have you ever tried different flavors of hummus? What is your favorite flavor?

P.S. GO ORIOLES!! Happy opening day to my favorite team 🙂 O-R-I-O-L-E-S!

What I Ate Wednesday #39: A Weekend of Good

I’ve been loving having the past few weekends free of wedding planning. It has definitely been nice to take my good old time with everything and not have to make it to 100 appointments; plus I actually get to spend time with Nathan! We’ve been taking this time to take advantage of some of our favorite restaurants around town too which is one of my favorite things to do with him. Highlights to follow..

Barr & Table What I Ate Wednesday WIAW Thai Arroy Powerbowl Midnite Cupcake Confections Spaghetti Squash Kugel Shakeology Chocolate Peanut Butter Perfect Fit Protein Bark Lamplighter Coffee Relay Foods

[Friday Night]
Thai Arroy. If you like Thai food, this is the place to be. Their food is authentic and always delicious. It’s also not too expensive [$11 for a chicken hot pot with leftovers!] and to top it off, it’s BYOB. You can’t go wrong with good food and wine.

[Saturday]

Lunch
I’m still not sure how I did it, but I convinced Nathan to stay home for lunch on a weekend. And I made myself an epic kale salad. Seriously, there were so many awesome veggies, a sweet potato quinao bean burger, homemade dijon vinaigrette, and avocado. Everything is better with avocado!

Wedding Research
We’ve been in the market of tasting cupcakes to choose the perfect flavors. I have to say, we might have found our chocolate! The salted caramel cupcake was incredible too, but so close to the vanilla that we’re going to have to find another. Such a tough life..

Dinner
…and a movie! The most important part of the night was the pitcher of white sangria we shared during the movie. Wonderful.

[Sunday]

Breakfast
A lineup of a chocolate Shakeology protein shake, water, and Lamplighter Triple Espresso Blend from my Relay Foods order were the highlight of my post-workout nourishment. I can’t speak highly enough about this coffee; it’s so tasty!

Brunch
Lebanese Taverna. While I love this restaurant to pieces, I should have stuck with what I knew. My poached eggs were not quite what I was expecting. Nor was the fruit parfait. Still, I devoured some of their amazing bread and baba ghanoush so I was a happy camper!

We spent the rest of Sunday grocery shopping and cooking up food for the week, including Spaghetti Squash Kugel and Chocolate Peanut Butter Protein Bark. I couldn’t have asked for a better weekend with my fiance!

Food for Thought

What is your favorite weekend activity?

Spaghetti Squash Kugel

Every year, Passover sneaks up on me and I’m never quite prepared. But over the past couple years, I’ve really learned a lot about food and nutrition. So this year, especially, I was excited to put my new knowledge to work.

Kugel is a traditional Jewish dish make with egg noodles, but that’s obviously a no-go on Passover. Seeing how people have been using spaghetti squash as a pasta substitute, I thought this could be the way to a successful Passover kugel.

I made 2 single-serving kugels, but this recipe can easily be multiplied to make a full dish.

Spaghetti Squash Kugel

Makes 2 servings

Spaghetti Squash Kugel Passover Recipe Barr & Table

Ingredients
– 1 cup cooked spaghetti squash
– 1 egg white
– 1/2 tbsp Brummel & Brown
– 1 tbsp xylitol [You can substitute raw sugar or white sugar]
– 2 tbsp light cream cheese
– 2 tbsp 0% plain Chobani
– 1/4 tsp ground cinnamon
– Pinch of salt

Optional Mix-ins
– Raisins
– Apples
– Sliced almonds

Directions
Preheat oven to 350°F. In a small bowl, whip the egg white into stiff peaks and set aside. I highly recommend whipping the egg white with an electric mixer.. unless you want a really good arm workout!

In a medium bowl, melt Brummel & Brown. Mix in xylitol, salt, cinnamon, cream cheese, and Chobani in that order. Fold in spaghetti squash and raisins and taste. At this point, adjust any seasonings to taste if you like it sweeter. Finally, gently fold in the whipped egg white.

Divide the mixture equally into 2 greased ramekins and sprinkle with a bit more cinnamon. Bake for 40-45 minutes until cooked through and serve immediately.

Nutritional Information
Per single ramekin without mix-ins

96 Calories  /  4g Fat  /  13g Carbs  /  1g Fiber  /  4g Sugar  /  5g Protein

Food for Thought

Do you have a favorite Passover recipe?

What I Ate Wednesday #35: Recent Favorites

This week hasn’t exactly been the most exciting in the kitchen, so I thought for this week’s What I Ate Wednesday, I would share some of my recent favorites that I’ve had. I’ve already shared my Valentine’s Day dinner and dessert [have you made those chocolate cups yet?!] and I figured I’d save you from another week of sweet breakfast scramble 😉

A couple weeks ago, Nathan and I ventured over to BonChon, a Korean restaurant in the area that we had yet to try. As I noted last week, we love Asian food so we were pretty psyched to go! I absolutely love beef bulgogi and had never tried Bibimbob before so there was no question as to what I was getting.

Bon Chon Beef Bulgogi Bibimbob Ellicott City Baltimore Maryland MD

Amazing. Seriously, I couldn’t have imagined it to be any better. The bottom of this hot pot [which was really hot!] was lightly lined with sticky rice that crisped up as it sat. Tons of veggies were loaded on top; picked carrots, daikon, green onion, mushrooms, etc. Finally it was topped with beef bulgogi and a single egg yolk that, once popped, cooked over the hot beef and coated everything. It was so good.. I wish I could go get one right now! I think I might have to make a trip this weekend.. Luckily for you, it’s a chain. Find one in your area and go!

Another recent favorite is, of course, brussels sprouts. I constantly wish I had an unlimited supply so I could eat them everyday. What’s with the bad rep that these delicious morsels get? I’ll never understand. Rather than roasting my sprouts, I decided to put a little spin on them and came up with a sweet and tangy twist. And how appropriate for the love your veggies month theme?

Cranberry Balsamic Brussels Sprouts

Serves 4

Barr & Table Cranberry Balsamic Sauteed Brussels Sprouts Cashews

Ingredients
– 1 lb brussels sprouts
– 1/4 cup dried cranberries [dried cherries would be great too!]
– 1/4 cup balsamic vinegar
– 1/2 tbsp EVOO
– Salt and pepper to taste

Optional Toppings
– Cashews or your favorite nut
– Unsweetened shredded coconut

Directions
Bring a large pot of salted water to a boil. Chop the ends off of the brussels sprouts and slice in half. Once the water is boiling, drop the sprouts in and cook for about 2 minutes. Drain completely and return the pot to a burner over medium heat. Add the EVOO to the pot and return the brussels sprouts back in.

Saute the brussels for a minute and then add in your balsamic vinegar and cranberries. Cook for a few more minutes, allowing the vinegar to caramelize the brussels sprouts. Season with salt and pepper to taste. Top with some nuts or coconut and enjoy!

Nutritional Information
Per 1/4 lb serving without toppings

100 Calories  /  2g Fat  /  19g Carbs  /  5g Fiber  /  8g Sugar  /  4g Protein

Food for Thought

What is your favorite vegetable?

Roasted Squash & Chick Pea Baby Kale Salad

Have you entered my Just My Imagination giveaway yet? Only 2 more days!

I am an absolute squash fiend; winter squash in particular. Butternut squash is currently my favorite, but I’ve recently found out about so many more kinds to try! Over the weekend I finally got my hands on delicata. I’d say in terms of flavor, it compares to acorn squash, but it’s so much easier to prepare which instantly wins me over. Not to mention you can eat the skin which also makes it great for salads.

I don’t know about you, but during this time of year, along with some fun new desserts, I’m always looking for an equally fun and tasty salad to bring to holiday gatherings. And nine times out of ten, mine include squash!

Roasted Squash & Chick Pea Baby Kale Salad with Lemon Dijon Vinaigrette

Serves 4-6

Barr & Table Baby Kale Salad Roasted Delicata Squash Chick Peas Lemon Dijon Vinaigrette Recipe

Ingredients
6 cups baby kale greens
1/3 cup raisins, craisins, or dried cherries
1 medium delicata squash; sliced
1 can chick peas; drained, rinsed, & thoroughly dried
3 tsp coconut oil; divided
3/4 tsp salt; divided
3/4 tsp ground black pepper; divided
1 tsp McCormick Fiesta Citrus Seasoning

For the Vinaigrette
1/4 cup dijon mustard
1 lemon, juiced
1/2 tsp salt
1/4 tsp ground black pepper

Barr & Table Baby Kale Salad Roasted Delicata Squash Chick Peas Lemon Dijon Vinaigrette Recipe

Directions
Preheat oven to 375°F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper. Place chick peas on another baking sheet with the remaining 1 tsp coconut oil, 1/4 tsp salt, 1/4 black pepper, and 1 tsp fiesta citrus seasoning. Bake squash and chick peas for about an hour, flipping the squash 1 or 2 times and tossing the chick peas around. When finished, the squash should be golden around the edges and the chick peas should be nice and crunchy! Let cool completely.

While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine. After everything has cooled, throw kale, squash, chick peas, and raisins (or other dried fruit) in a large bowl and toss with about 3/4 of the vinaigrette. Make sure everything is equally coated. Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.

To make it into a more substantial meal, throw 4oz of your favorite protein on top!

Nutritional Information
Per serving, for 4 servings

218 Calories  /  6g Fat  /  35g Carbs  /  8g Fiber  /  12g Sugar  /  8g Protein

Food for Thought

What is your favorite holiday salad to share?