Chocolate Pudding and Giveaway Winners!

I have a serious sweet tooth so I’m always looking for ways to satisfy that without going calorie-overboard. I’ve seen tons of chocolate avocado pudding recipes all over Pinterest, so with some wonderfully ripe avocados sitting in my fridge, I figured now is the best time to try my hand at my own creation. And I have to say, I was quite pleased with the results.

Chocolate Avocado Pudding

Makes 3, 1/2 cup servings

Barr & Table Chocolate Avocado Pudding

Ingredients
1 medium avocado
1 medium banana
1/2 cup unsweetened vanilla almond milk (I use Blue Diamond Almond Breeze)
1/4 cup unsweetened cocoa powder
1 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp agave
2 tbsp semi-sweet or dark chocolate chips

Directions
Put all ingredients, except chocolate chips, into a food processor and process until smooth. Scoop into a bowl and stir chocolate chips in. Refrigerate at least 30 minutes until chilled and enjoy!

Serving Suggestions
Unsweetened shredded coconut
Sliced almonds
Whipped Cream

Nutritional Stats
Per 1/2 cup serving

232 Calories  /  14g Fat  /  37g Carbs  /  8g Fiber  /  18g Sugar  /  4g Protein

Giveaway Winners!

I chose my 5 lucky Premier Protein giveaway winners using random.org.

Kate says : September 5, 2012 at 5:27 pm
i’m starving right now so chocolate pb sounds faaaaaantastic

fromicecreamtoamarathon says : September 5, 2012 at 3:36 pm
I want to try the chocolate peanut butter protein bar!!

runningeater September 7, 2012 at 7:42 am
I followed you

Shannon (@caloah) September 7, 2012 at 9:14 pm
Hello.. my name is Shannon and Im a Protein Baraholic. (Seriously not even joking tho!) The Chocolate Peanut Butter sound right down my alley! Would love to try it out. 🙂
This one cracked me up! I can totally relate.

alw6ys September 8, 2012 at 2:42 am
Yogurt Peanut Butter Crunch protein bar!

Congrats to all five winners! Please contact me at brittany.barr@gmail.com with your address so I can send the info on over to the wonderful people at Premier Protein!

Finally, a big thanks to Premier Protein for sponsoring such a great giveaway!

*Winners have until 11:59pm EST on Tuesday, 9/11/12, to respond. If I don’t hear back from you, I will be choosing a new winner.

Foodie Friday: Peanut Chili Baked Tofu

Who else is excited for the weekend?! I know I’m ready. Time to kick back, relax, and try some new recipes! And speaking of, here’s a fun one if you’re feeling the vegetarian vibe!

Peanut Chili Baked Tofu

Serves 2

Barr & Table Peanut Chili Baked Tofu

Ingredients
1 package super firm tofu (I use Nasoya Sprouted Tofu)
1/2 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp chili garlic paste (Lee Kum Kee is my favorite!)
2 tbsp peanut flour (I use Protein Plus, but you can also use PB2, or 1 tbsp nut butter)
5-6 fresh basil leaves, chopped
1 clove garlic, minced

Directions
Preheat oven to 375°F. Place tofu between paper towels with a light weight on top to press out the water. Let sit for about 10 minutes while you prepare the marinade.

In a medium-sized bowl, mix the rest of the ingredients. After your tofu has been pressed, cut into 1″ cubes and toss in the marinade. Let sit for another 5-10 minutes.

Place a greased baking rack on a sheet pan and lay the tofu out in a flat layer. Toss it in the oven and bake about 20-25 minutes, or until the outside is a little crisp.

Barr & Table Peanut Chili Baked Tofu

Serving Suggestions
I prefer my peanut chili tofu with a large helping of roasted vegetables. This would also be great over soba noodles and sauteed veggies or over a salad. You could even make this into a wrap, but I would suggest cutting the tofu into longer strips rather than cubes if you plan on doing a wrap.

Nutritional Stats
Per serving (1/2 recipe)

308 Calories  /  18g Fat  /  10g Carbs  /  5g Fiber  /  4g Sugar  /  26g Protein

Don’t forget to enter my Premier Protein Giveaway! And if you’re dying to get the peanut flour and are new to iherb.com, use the discount code ZAF482 at checkout for $5 off your first order!

Speak Up!

Have you ever had tofu? If so, what’s your favorite tofu recipe?

5-Minute Chunky Guacamole

Guacamole is one of those condiments that makes just about everything better. It’s definitely a summer staple in my house!

Whether you’re eating it with chips and salsa or as an accompaniment to a protein (a tortilla-less chicken enchilada, maybe?) it just gives everything that little extra bit of flavor and creaminess. And this recipe could not be any easier!

5-Minute Chunky Guacamole

Makes about 3 cups

Barr & Table 5-Minute Chunky Guacamole

Ingredients
4 ripe Haas avocados, diced
1/2 cup onion, diced; preferably red, but white or vidalia works too
1 medium tomato, seeded and diced
1 large garlic clove, minced
1 jalapeno, seeded and minced
3 tbsp lemon juice
Salt
Pepper

Directions
Dice the avocados, onion, and tomato into 1/2″ chunks. Toss into a bowl with the lemon juice, to prevent the avocado from browning. Add your minced garlic clove and jalapeno, plus salt and pepper to taste, and toss gently. You just want to mix enough to combine all of the ingredients well, but not mash anything up.

Enjoy this as a dip, on top of fish tacos, or any other way you prefer!

Barr & Table 5-Minute Chunky Guacamole

Speak Up!

Do you prefer your guacamole chunky or mashed?

Summer Salad with Peach Mango Dressing

I love summer and of course the deliciously fresh fruits that come along with it!

I’m always looking for ways to spice up my salads and after a nice grocery haul at the farmers’ market last weekend, I had the ingredients to whip up a light and flavorful side dish for dinner.

Summer Salad with Peach Mango Dressing

Peach Mango Dressing

Yields about 1 cup

Barr & Table Peach Mango Dressing

Barr & Table Peach Mango Dressing

Ingredients
1 medium peach
1/2 mango
1 tsp champagne vinegar
1 tbsp EVOO
1/2 – 1 tbsp honey to taste
Salt to taste
Pepper to taste

Directions
Slice up the peach and mango. Throw all of your ingredients into a food processor except EVOO. As the processor is running, slowly drizzle the EVOO into the mixture, allowing it to emulsify.

Be sure to taste as you’re adding the honey, salt, and pepper to be sure you get the right sweetness and saltiness that you’re looking for! It’s that easy!

Summer Salad

As far as it goes adding fruits and veggies to your salads, I always try to choose the freshest ingredients I can get. This week I was able to find strawberries, blueberries, raspberries, tomato, green pepper, cucumber, vidalia onion, and crisp green onion. The lighter flavors of the vegetables I chose really accent the fresh fruit!

Barr & Table Summer Salad

Toss it all together with a fresh spring mix (my favorite!) and top with dried cherries, sunflower seeds, and your delicious Peach Mango dressing.

Barr & Table Summer Salad with Peach Mango Dressing

Speak Up!

What are your favorite fruits and veggies of summer?

Butternut Squash Soup

With the weather in Baltimore practically changing seasons daily, I find myself craving some comfort foods on the cooler days so I decided to breakout an old favorite! This soup is so silky and smooth, and doesn’t use any cream, so you won’t feel bad about have a second helping!

Butternut Squash Soup

Roasted Butternut Squash & Sweet Potato Soup | Barr & Table

Ingredients
2.5-3 lb butternut squash
2 small sweet potatoes
1 large sweet onion
~48oz chicken or vegetable stock
Curry powder
Salt
Pepper
EVOO

Directions
Preheat the oven to 375 degrees F. Cut the sweet potatoes and squash into 1″ cubes. Spread evenly over a baking sheet and coat in EVOO, salt, pepper, and a touch of curry powder. Roast the sweet potatoes and squash for about 30 mins, or until fork tender.

While roasting, dice the onion and sautee in a large pot until translucent. When roasting and sauteeing are done, add everything to the pot along with the chicken stock and blend using a stick blender until smooth. Add the chicken stock slowly. You may not need all 48oz. so just add until you get to the consistency you’re looking for. Add curry powder, salt and pepper to taste.

Serving Ideas
I love to serve this with a nice slice of crusty ciabatta bread rubbed with a garlic clove. You could also top with some chopped scallion, toasted coconut flakes, roasted cashews, or even some diced apple for a little crunch!

Speak Up!

What’s your favorite cold-weather, comfort meal?

“KIND” Bar Crumbles

Before every vacation I scour the internet looking for fun, healthy snacks that are easy to take with us and with our upcoming Cali trip, I was on the prowl! Bars are always the way to go, so why wouldn’t I attempt to make one of our favorites? KIND Bars are the real deal.

I found this recipe from Peas and Thank You for homemade KIND bars and decided to take that and run!

“KIND” Bar Crumbles

Recipe adapted from Peas and Thank You

Ingredients
2 tbsp ground flax seed
1 tbsp flax seed
1/4 cup honey
1/4 cup agave
1 tsp salt
1 cup almonds, roasted & chopped
1 cup unsweetened, shredded coconut
1 cup rice cereal <– Loved the added crispiness from this!
1/4 cup dried apricots, chopped
1/4 cup dried cherries
1/4 cup raisins

Directions
Preheat oven to 350 degrees F.

In a large bowl, mix ground flax seed, flax seed, honey, agave, and salt. Mix everything until well combined. Add the rest of the ingredients to the bowl and mix until everything is evenly coated.

Spread everything onto a parchment covered baking sheet in ~1/2″ layer. Make sure to really smash it all together so it really sticks!

Bake about 20 minutes, turning half way through, until the bars have become slightly crispy.

Let cool completely before breaking into pieces. And try not to eat too much of it while packaging it up! 😉

Speak Up!

When you go on vacation, do you pack snacks? What’s your favorite travel snack?

Baltimore Farmers’ Market

A few weeks ago the Baltimore Farmers’ Market opened up for the season. This has to be my favorite Sunday activity; a nice long walk in the warm weather and sunshine, deciding what I’m going to have for breakfast, and what deliciously fresh fruits and veggies we will get (you really can’t beat a salad with fresh lettuce from the market!)

Today I decided to try something new for breakfast.. tri-colored quinoa with smoked portabella, fresh feta, and homemade hot sauce over mixed field greens.

Hellooooooo my new love! (Sorry Nathan..)

I can’t even begin to tell you how incredible the flavor were of the smoked portabella. And the perfectly cooked quinoa. And the super fresh feta…..

It was so out of the ordinary from my normal breakfast that usually include some sort of peanut/almond butter or other sweet deliciousness, but my goodness did it hit the spot!

I think I’ve found my new “go-to” at the farmers’ market and I think I’ll be dreaming of this breakfast until next Sunday..

Speak Up!

Does your city have a farmers’ market? What’s your favorite dish to get?