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..

Veggie pocket platter over quinoa @ Baba’s Kitchen

Curried Golden Raisin Hummus

Makes fourteen 2 tbsp servings

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

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 #23 – Catching Up & Thanksgiving Brews

Holy slacker, it’s been a while since we’ve chatted! It’s been a crazy week and a half that unfortunately included a back injury. I subsequently dubbed last week the week of eating everything in site, which makes this week the week of getting back on track. I must be crazy thinking now is a good time to plan on getting back on track with Thanksgiving being Thursday, but hey, no time like the present, right?!

And speaking of Thanksgiving, as the resident “beer snobs” of the family, Nathan and I are always asked for beer pairings. We’ve been doing our Thanksgiving beer pairing research and I’m happy to share with you our top 5 finds! But first.. the eats.

[Breakfast]
Back to basics. My Tone It Up pumpkin protein pancake with banana slices and peanut fluff [2 tbsp peanut flour*, 1 packet stevia, & water to reach desired consistency]

[Lunch]
Kale salad with spaghetti squash, lots of veggies, and Powercakes Tahini Nooch sauce. This has been my favorite go-to dressing as of late. It’s packed with tons of protein and flavor.. think garlicky kale from Whole Foods. YUM!

[Dinner]
Roasted salmon with honey almond spaghetti squash. Simple but full of flavor!

[Snacks]
Grapefruit. (Not pictured)
Green Protein Piña Colada.. a Greeña Colada, if you will 😉

Quick recipe! Protein Greeña Colada
– 1 Premier Protein vanilla shake
– 1/2 frozen banana
– 1/4 cup pineapple chunks
– 2 tbsp unsweetened shredded coconut
– 1 cup spinach
– 2-4 ice cubes

Throw everything in your blender and froth up! This baby packs a 32g protein punch! Perfect for your workout days.

Apple and peanut fluff*.

*Peanut flour can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Thanksgiving Brews

When pairing beverages with food, most people immediately consider wine. Beer is often an afterthought, but not in our house! I’ve been researching the top beers to pair with a traditional Thanksgiving dinner and I think I’ve found the list that’ll make even your pickiest beer-drinker happy!

1. Ayinger Oktober Fest-Märzen
   

   Ayinger Oktoberfest-Marzen

   This is an easy-drinking, copper-colored beer that isn’t overpowering. It will compliment everything on your table from sweet potatoes to a hearty sausage stuffing, with its notes of caramel and smooth, subtle hops. At 5.8% ABV, this will be an all-around crowd-pleaser.

   Can’t find Ayinger? Look for Paulaner or Sam Adams!

2. Sierra Nevada Pale Ale
   

   Sierra Nevada Pale Ale

   If you’re looking for a beer with a little more punch to stand up to your stuffing, SNPA is the way to go. A touch of citrus flavor and a slightly bitter, but balanced, taste provides a crisp, clean finish.

   Can’t find Sierra Nevada? Look for Flying Dog or Lagunitas!

3. Sierra Nevada Kellerweis
   

   Sierra Nevada Kellerweis

   A beer that’s always found in our house, Kellerweis will satisfy any drinker’s taste. This fresh, crisp beer is a great way to start the evening paired with a creamy goat cheese or brie (which should definitely be on any list of appetizers!) It’s also the perfect way to end the night; with its subtle notes of banana and clove, you have the perfect companion to spiced desserts like pumpkin pie.

   Can’t find Sierra Nevada? Look for Paulaner or Victory!

4. Ommegang Abbey Ale
   

   Ommegang Abbey Ale

   You can’t go wrong with a Belgian-style beer; especially if you’re talking Ommegang Abbey Dubbel. Another beer that can stand up to the lighter dishes as well as heavier, this well-balanced beer with notes of fruits and molasses will pack a punch at 8.2% ABV.

   Can’t find Ommegang? Look for New Belgium or Chimay!

5. Rogue Chocolate Stout
   
   

   Rogue Chocolate Stout

   For those guests looking to go to the dark side, this chocolate stout is the way to go! It’s a silky, smooth beer with notes of chocolate and espresso. It is a perfect compliment to dessert, but can also stand up to the heavier dishes.

   Can’t find Rogue? Look for Evolution or Sam Adams!

Food for Thought

What is your favorite part of Thanksgiving? Do you prefer beer or wine paired with your dinner? What is your favorite beer?

Foodie Friday: Chipotle Honey Lime Chicken

I’ve mentioned before that Nathan is a chicken lover, so when I get the seal of approval on a chicken recipe, I know it’s good enough to share.

This chicken is spicy, tangy, and a little sweet; a little bit of everything good. It really hit the mark and we were more than pleased to have leftovers for lunches this week, especially Nathan, as I’m spending my Friday and weekend at FitBloggin’!

Chipotle Honey Lime Chicken

Serves 6

Ingredients
3, 1lb split chicken breasts
*Your favorite creole-type seasoning [I use Todd’s Bayou Dirt]
2 chipotle peppers in adobo, chopped
3 tbsp honey
2 garlic cloves, minced
Zest and juice of 1 lime
1 tbsp low sodium soy sauce

Directions
Preheat oven to 375°F. Season the chicken liberally with your spice mixture and place on a wire rack on a baking sheet. Place in the oven for about 35 minutes.

While the chicken is in the oven, mix the rest of the ingredients in a bowl. After about 35 minutes, take the chicken out and baste with the sauce. Put the chicken back in the oven for another 10 minutes.

Remove the chicken from the oven and baste one more time. Return the chicken to the oven for about another 5 minutes, or until cooked completely through.

Take the chicken out of the oven and let rest about 5 minutes before digging in!

Serving Suggestions
I served this with roasted brussel sprouts and broccoli. It would also be great sliced up and served over brown rice or quinoa with other roasted or steamed vegetables.

Nutritional Stats
Per serving

183 Calories  /  5g Fat  /  11g Carbs  /  1g Fiber  /  9g Sugar  /  26g Protein

*If you don’t have a creole-type seasoning, you can combine the following spices to taste: Salt, black pepper, paprika, onion powder, garlic powder, cayenne pepper, chili powder, chipotle powder, oregano, basil, parsley, thyme, sage, and rosemary. If you don’t have all of those spices, don’t fret! Just season with your favorite combo!

Foodie Friday Fun!

Foodie Friday is my way of sharing some of my favorite recipes from the week for those of you that want to try them out over the weekend and I want you to share yours too! Post your favorite recipe that you made this week and share it with me! Click the link below to add yours.

What I Ate Wednesday #12 – Baltimore Restaurant Week

Baltimore Restaurant Week is one of my favorite weeks of summer. I guess winter too, but someone summer just seems better!

I absolutely love trying new restaurants and this is the time to do it. You get to taste 3 courses for $30, and if you choose the right place, you’re really getting a steal! Often, the restaurants on the list serve entrees ranging from $20-$40, so to add an appetizer and dessert to that makes it all worth it.

This time around, we decided to check out Salt. It’s a trendy little restaurant that we’ve been to before, but it’s been years. And while we usually use restaurant week as an excuse to try something new, we just couldn’t pass up the incredible menu.

Being that we went out on a Friday, the first part of my day is uber normal. Aka not so exciting. Except for this awesome pancake!

[Breakfast]

Chocolate coconut protein pancake topped with Earth Balance Coconut Peanut Spread, coconut, and cinnamon plus Bombshell Spell with ZICO. I’m absolutely obsessed with the coconut peanut spread. It’s like a little taste of heaven melted over chocolatey goodness!

[Snack]

(not pictured)
Apple

[Lunch]

(not pictured)
Mixed green salad with cucumber, tomatoes, onions, green bell pepper, carrots, zucchini, diced avocado, & chili sesame tofu. This tofu recipe is divine and so simple. I’ll be sharing it soon!

[Snack]

(not pictured)
thinkThin Creamy Peanut Butter Blizzard + a few pieces Almond Maple Pecan Snackle Mouth. The blizzard was a fun way to mix up my usual protein bar and the little chunks at the very bottom were so tasty! And the Snackle Mouth is really something special.. I was lucky enough to win a couple boxes and I hope to be featuring these (or some new products soon to launch!) in a giveaway very soon!

[Dinner]

The most exciting part of the day. Everything on the menu sounded absolutely phenomenal and we couldn’t make any decisions without asking for recommendations (of course!)

Primaterra Pinot Noir • Roasted Red Pepper Tapinade with freshly baked bread

Cool Vichyssoise Soup
Dungeness crab, pommes frites, chive oil

Country Pork Terrine (not pictured)
Pistachios, figs, dijon mustard

I went for the soup, Nathan for the terrine. We were both equally pleased with our choices and it was something new for each of us to try.

Grilled Swordfish with Charred Gazpacho Vegetables
Lemon and olive quinoa, avocado puree

Crispy Creek Stone Farms Beef Belly Confit
Ginger glaze, white kimchi with asian pears, spicy sriracha creamed corn

The swordfish had been recommended to me by a friend and the side dishes sold me. It was delicious and I savored every last bite. But Nathan totally won. The beef belly confit was rich and savory with a slight sweetness from the creamed corn, which wasn’t all mush, as some would assume. If I went back the next day, I’d get the beef belly confit, hands down!

Key Lime Tart
Coconut meringue, blue berry coulis

Goat Cheese Donuts
Lavender honey, vanilla sea salt, coffee ice cream

Finally, the best way to end a wonderful meal; with an even more wonderful dessert. I opted for the tart while Nathan chose the donuts. Really, he’d choose anything fried, but drizzled with honey and ice cream on the side? He couldn’t say no! They were fantastic, but I definitely preferred my key lime tart. It was light, sweet, and tart, and just the perfect ending to the meal.

[Summer Staples]
Fresh fruits and veggies. Not a day goes by that I don’t get my fill of all of the freshness that summer has to offer and Salt definitely feels the same way. All of my favorite restaurants are those that take advantage of the freshest ingredients available and plan their menus around that. Why offer farm-raised tilapia when rockfish are jumping?

Speak Up!

What would you have ordered? Are you a meat-and-potatoes kinda person or a sea-foodie?

Foodie Friday: Coconut Chocolate Chip Bread Pudding

As a food lover, and more specifically, a sweets lover, I’m always trying to find ways to create healthier options of my favorite foods. So when Nathan looked at our 2-day-old ciabatta bread and asked me to make bread pudding, I gladly accepted the challenge!

Now, if we’re really talking about healthifying, I would have preferred a wheat-based bread.. maybe a whole wheat cinnamon raisin bread. Mmmmm!

But these are minor details.

Coconut Chocolate Chip Bread Pudding

Make 9 – 3″ squares
Adapted from sweetlab

Ingredients
1/2 stale ciabatta loaf, cubed
1 cup unsweetened shredded coconut
1 egg
3 egg whites
1 – 13.66oz can lite coconut milk
3/4 cup unsweetend vanilla almond milk (Or other low- or non-fat milk)
1/2 tsp vanilla extract (Optional – I opted not to add as I was using vanilla almond milk)
2 tbsp agave (Or another form of natural sweetener)
1 tbsp cinnamon
1/4 – 1/2 cup dark chocolate or semi-sweet chips
Pinch of salt

Directions
Preheat oven to 350°F. Spread shredded coconut over a sheet pan and toast in the oven for about 8 minutes, or until golden brown.

In a large bowl, mix egg, egg whites, coconut milk, almond milk, vanilla extract, agave, cinnamon and salt until well combined. Add in the cubed bread and half of the toasted coconut. Toss until everything is evenly and well coated.

Grease a 9×9″ pan and scatter a small amount of chocolate chips, about 2-3 tbsp, along the bottom of the pan. Add in half of your bread and coconut mixture. Top that with half of the leftover coconut and about 3/4 of the chocolate chips. Create another layer on top of that of the rest of bread and coconut mixture, topped with the last of the chocolate chips and coconut. Allow to rest in the pan for about 15 minutes.

While resting, preheat oven to 325°F. Bake for about 1 hour, or until a toothpick comes out clean, turning halfway through. Once done, allow to rest about 15 minutes to let everything settle.

Or dig right in and burn your mouth.. it might be worth it! 😉 But don’t say I didn’t warn you!

If you like it a little sweeter, feel free to drizzle more agave or other sweetener on top. And if you’re feeling extra fancy, throw a scoop of vanilla bean ice cream on there!

Speak Up!

What’s your favorite bready type of dessert? Are you a bread pudding fan? I never was until just a few years ago.. now I can’t get enough!

What I Ate Wednesday #7 – Sunday Brunch

Sundays are definitely one of my favorite days. Morning yoga in the park, hitting up the farmers market, and on some special Sundays, we do brunch.

One thing you need to know about Nathan and me is that we love deals. Groupon and Living Social are my best friend. So much so, that people poke fun at me for work.. “Oh, you’re going out to eat? What kinda deal did you get?” I have no problem with this because as a foodie, trying new restaurants (for half price, mind you) is nothing less than awesome!

This past Sunday’s brunch was at Lebanese Taverna. It may not have been a new restaurant to try, but we absolutely love the food there, so when a deal popped up for brunch, we were on that like white on rice! Or hummus on pita.. you choose 😉

I realized when I went to put this post together that I didn’t take pictures of any of my food from Sunday, except brunch sooo here’s a quick break down!

Breakfast
Cinnamon raisin protein oats & quinoa. This recipe is coming soon and you don’t want to miss it!

Brunch
Lebanese Taverna deliciousness!

Homemade Bread
This is important enough for it’s own line. Have you had their bread?! It is incredible.

Red Sangria
Pomegranate wine, triple sec, brandy, cinnamon, basil, apples, and plums. I would order that every time!

Our Feast!
Hummus, Baba Ganoush, Lebanese Salad (cucumber, tomato, mint, & onion), Chicken Kabob, and Beef & Lamb Shwarma.

My favorite parts? The baba ganoush and beef & lamb shwarma. I could eat all of it. All day. Everyday.

Booza
An ice cream trio with Pistachio-Orange (my fave!), Vanilla Cardamom (Nathan’s fave!), and Honey (the overall crowd-pleaser.)

Clearly, it was too warm outside to let the ice cream pose for a picture, so naturally, we devoured it! Sorry. (Not really.)

Dinner
Leftover thai.. steamed bean thread noodles with fresh ginger, hu-nu, onions, carrots, baby corn, scallions,bean sprouts, pork, and bean sauce in a hot pot and a side of edamame. This comes from a place called Thai Arroy. It looks like a little whole-in-the-wall, but it is the best thai food in Baltimore!

Snack Time
Homemade peanut butter froyo. This is another recipe coming soon and definitely worth checking out! It’s so easy and much cheaper than going out 🙂

Like I said.. I didn’t do such a great job of taking pictures on Sunday, so now you’re subjected to a bad Instagramed phone picture. For this, I truly apologize.

Speak Up!

What’s your favorite Sunday tradition? Are you a Sunday brunch-er?

And don’t miss my giveaway; you have until tomorrow night to enter! You could win a case of the delicious CalNaturale Svelte! Yum!

“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!

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?