Maple Cinnamon Walnut Butter Quinoa Granola

Geeze, that’s a mouthful! Totally worth it though..

Did you see my guest post on Julie’s blog today? Passover starts tonight and I had to make sure you’re all ready. Make sure to check out all of the delicious recipes I shared, including some of my favorite family dishes! Big thanks to Julie for letting me share 🙂

In honor of my guest post, I wanted to Passover-ize one of my favorite recipes from Julie’s blog—Almond Butter Granola. Because why would I ever want to go a whole week without granola?!

Makes eight 1/4 cup servings

Ingredients
– 1/4 cup + 1 tbsp homemade Maple Cinnamon Walnut Butter
– 2 tbsp maple syrup
– 1/2 tbsp coconut oil
– 1/2 tsp ground cinnamon
– 1/2 tsp vanilla extract
– 1 1/2 cups quinoa; cooked
– 1/2 cup sliced almonds; raw
– 2 tbsp chia seeds
– 1/4 cup unsweetened shredded coconut

Directions
Preheat oven to 325°F and line a baking sheet with aluminum foil. In a medium bowl, combine walnut butter, maple syrup, and coconut oil. Microwave for 15-20 seconds until a little melted so it easily mixes together. Add the rest of the ingredients and mix well until everything is evenly coated.

Pour mixture onto your baking sheet and bake for about 30 minutes, mixing 3 or 4 times, until the quinoa is crunchy. Be sure to watch the almonds so they don’t brown too much! Let cool completely and store in an air tight container.

Nutritional Information
Per 1/4 cup serving

171 Calories  /  12g Fat  /  13g Carbs  /  2g Fiber  /  3g Sugar  /  4g Protein

Be sure to check back all this week for more tasty Passover-inspired recipes!

Food for Thought

If you’re keeping Passover, are you making any substitutes for non-kosher foods?

Chocolate Peanut Butter Protein Bark

Sometimes my sweet tooth tends to take over in the kitchen. Where some people might see that as a bad thing, I see it as a challenge. It’s a challenge for me to figure out how I can tame my tooth without going on sugar overload.

Not only did I put together a sweet treat that I’m pleased with, but Nathan also likes it and he’s not much of a protein powder guy. I may have done a little St. Patty’s Day-inspired jig when he said he liked it. Don’t judge.

Ingredients
– 3 tbsp coconut oil
– 3 tbsp Perfect Fit Protein
– 3 1/2 tbsp dark chocolate cocoa powder
– 1/4 tsp ground cinnamon
– 15-20 drops liquid stevia or 2-3 packets powdered stevia
– 3 tbsp peanut butter; divided [I used Peanut Butter & Co. Crunch Time]
– 1 tbsp unsweetened shredded coconut
– Pinch of sea salt [Optional]

Additional Optional Toppings
– Chocolate chips
– Peanut butter chips
– Nuts
– Dried fruit
– Sunflower seeds or pepitas

Directions
Cover a small 8″x6″ pan with aluminum foil.

Scoop coconut oil into a small bowl and microwave about 15 seconds until liquified. Mix in protein powder, cocoa powder, cinnamon, stevia, and 2 tbsp peanut butter until everything is well combined. Adjust sweetness to taste.

Pour the mixture onto the pan. Scoop the remaining 1 tbsp of peanut butter into a small bowl and microwave 15 seconds until liquified. Pour on top of the chocolate mixture and swirl with a knife. Sprinkle the top with shredded coconut and a little sea salt.

Store this in an air tight container in the refrigerator or freezer.

Nutritional Information
For 1/12th of the recipe [This is difficult to measure as they break up into uneven sized pieces]

60 Calories  /  5g Fat  /  2g Carbs  /  1g Fiber  /  0g Sugar  /  3g Protein

Food for Thought

How do you tackle your sweet tooth? Do you have a favorite go-to recipe?

Minty Irish Powerballs

With St. Patrick’s Day right around the corner, I had to take advantage and make something green. And because my original powerballs were such a hit [read: gone in an instant], why not play with that recipe? These new “Irish” powerballs are fun and delicious.

Makes 15 balls

Ingredients
– 1/3 cup homemade cashew butter [I chose cashew butter over other nut butters because of the lighter flavor, but any nut butter will work!]
– 1 tbsp coconut oil*
– 1/3 cup rolled oats
– 3 tbsp Perfect Fit Protein
– 1 tbsp ground flax*
– 1 tbsp chia seed*
– 1 tbsp hemp seed*
– 2 tbsp cacao nibs
– 1/4 cup unsweetened shredded coconut
– 1 tsp ground cinnamon
– 1/4 tsp vanilla extract
– 1/4 tsp mint extract [adjust according to taste]
– 30 drops green food coloring

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

Directions
Scoop cashew butter and coconut oil into a medium bowl and microwave for 30 seconds. Add your green food coloring to this mixture and mix until fully incorporated. Add the rest of the ingredients and mix well until combined. Refrigerate the mix for 10-15 minutes until it hardens up a bit. This will make it easier to roll the balls.

After refrigerating, measure out 1 tbsp per ball and roll to shape. Store in an air tight container in the fridge or freezer and hide from everyone else in the house 😉

Nutritional Information
Per 1 tbsp powerball

117 Calories  /  9g Fat  /  6g Carbs  /  2g Fiber  /  1g Sugar  /  4g Protein

Food for Thought

Do you celebrate St. Patrick’s Day? Do you have any favorite St. Patty’s Day foods?

Foodie Friday: Cashew Butter

My obsession with nut butters is no secret and when I recently fell in love with cashews, I knew what my next project would be. Homemade cashew butter. I have been happily topping my sweet scrambles with this deliciousness!

I had made almond butter before but never tried any other nut and I’m thrilled with how successful this turned out to be. Seriously, I was jumping up and down in the kitchen. Ask Nathan.

Cashew Butter

Makes 16 2 tbsp servings

Ingredients
– 1 lb raw cashews
– 2 tbsp coconut oil
– 1 tsp salt [Optional]

Directions
Preheat oven to 350°F. Spread the cashews onto a baking sheet and place in the oven for about 10-15 minutes until toasted. Remove from the oven and let cool.

Add the cashews to the food processor and start blending! The processing takes about 10 minutes, stopping at times to scrape down the sides. Add the coconut oil 1/2 tbsp at a time until it works into the mix. Also slowly add salt to taste.

Once fully processed, store in a jar in the refrigerator. Don’t forget to eat a few spoonfuls before refrigerating.. there’s nothing better than fresh nut butter! 😉

Nutritional Information
Per 2 tbsp serving

171 Calories  /  14g Fat  /  9g Carbs  /  2g Sugar  /  1g Fiber  /  5g Protein

Food for Thought

What is your favorite nut or seed butter? Have you ever made your own?

Foodie Friday: Peanut Butter Wonderful Powerballs

Have you entered my Peanut Butter & Co. giveaway yet?

Unfortunately, these are not the kinds of powerballs that will win you money. They are, however, delicious and nutritious! And rather addicting..

I knew I was going to have to come up with some fun recipes with my Peanut Butter & Co. treats, so why not make something that packs a little extra protein punch?

Peanut Butter Wonderful Powerballs

Makes 11 balls

Ingredients
– 1/4 cup White Chocolate Wonderful peanut butter
– 1 tbsp coconut oil*
– 1/4 cup + 2 tbsp rolled oats
– 3 tbsp Perfect Fit Protein
– 1 tbsp ground flax*
– 1 tbsp chia seed*
– 1 tbsp hemp seed*
– 1/4 cup unsweetened shredded coconut; toasted
– 1 tsp ground cinnamon
– 1/4 tsp vanilla extract

Optional Mix-ins
– Dried fruit [raisins, cranberries, cherries, chopped apricots, etc.]
– Chocolate chips
– Peanut butter chips

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

Directions
Scoop peanut butter and coconut oil into a medium bowl and microwave for 20 seconds. Add the rest of the ingredients and mix well until combined. Refrigerate the mix for 10-15 minutes until it hardens up a bit. This will make it easier to roll the balls.

After refrigerating, measure out 1 tbsp per ball and roll to shape. Store in an air tight container in the fridge or freezer until ready to snack devour.

Nutritional Information
Per 1 tbsp powerball, without any mix-ins

83 Calories  /  6g Fat  /  5g Carbs  /  1g Fiber  /  1g Sugar  /  4g Protein

Don’t forget to enter my giveaway so you can make these treats!

Food for Thought

What is your favorite way to eat peanut butter?

Top 5 of 2012!

With 2012 being the year of starting the blog, I certainly don’t have quite as many posts as others, but I did my best to share what I could. I’m pleased to say that the recipes that popped up in my top 5 posts from 2012 are some of my personal favorites that I’ve revisited time and time again since posting.

5. Peanut Butter Cup Protein Shake

You all know I love peanut butter and chocolate, not to mention my love for CalNaturale Svelte, so whenever I’m in the mood for a protein shake, this is my go-to! I’ve also started adding a couple handfuls of spinach because you can never have too many greens!

4. Recipe Remix: Carrot Cake Protein Pancakes

I was so pleased with the way these pancakes came out. They’re light and fluffy and so filling!

3. Cinnamon Raisin Overnight Protein Oats & Quinoa.. and Giveaway Winners!

Before I became obsessed with my Sweet Breakfast Scramble, which I recently slimmed down, my favorite breakfast was oatmeal. Overnight oats are always so easy when I know I have a busy morning ahead of me. In the interest of adding a little extra protein, I decided to swap half of the oats with some quinoa and it was a hit!

2. Foodie Friday: Pumpkin Fest and a Giveaway Winner!

I know I get a little pumpkin fever as soon as fall hits and judging by pinterest, everyone else and their moms do too, so it really shouldn’t surprise me that this post was a topper! The souffle is a definite hit when I want to feel like I’m eating a decadent breakfast without the calories.

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

Top post of 2012? No surprises here! My Tone It Up girls never let me down! 😉

Food for Thought

What was your favorite post and/or recipe of mine from 2012?

What I Ate Wednesday #29 – Back in the Swing of Things

You know how every year the holidays sneak up on you and you say “I’m going to be good. I’m not going to overindulge!”? And you know how every year you overindulge? Yea.

Alright, so I didn’t go crazy this year, but I’ve definitely stepped up my game since New Years! More specifically, since Monday. Last week was pretty much a wash with NYE on Monday and New Years day Tuesday. That only left 3 days to get back into my routine and then the weekend hit.

Monday started Tina‘s Best Body Bootcamp; that along with Tone It Up‘s new Love Your Body challenge (you can still sign up!) has really gotten back into the swing of things! Especially since TIU is giving away prizes for checking in! If you follow me on Instagram, you may be getting tired of all of my meals and workouts, but I’m in it to win it, baby!

[Pre-Breakfast / Post-Workout]
Fitmixer Amino. This was part of my Fitbloggin’ swag that I just recently started taking advantage of after my morning workouts. I have to admit, I don’t love the fruit punch, but it’s not bad. And it certainly helps me get 2 extra glasses of water down a day!

[Breakfast]
I whipped up a lightened version of my favorite sweet breakfast scramble. Check it out..

– 1 egg
– 2 egg whites
– 1/2 banana, mashed
– 1/4 cup squash [I’ve been using pumpkin]
– 1 tbsp ground flax seed
– Cinnamon
– Ginger
– Nutmeg

I just recently started adding the ginger and nutmeg.. it makes it taste like gingerbread!

Scramble it up like eggs and top it with your favorite oatmeal toppings! Aka lots and lots of peanut butter 😉

[Lunch]
Getting back on my salad kick, I topped a bunch of spinach with tons of veggies, chicken, and some healthy spinach basil walnut pesto aioli for my dressing! This dressing was a bit of an accident, but it came out so well!

[Dinner]
Warm kale salad. Sounds a little weird, right? But it’s not. It’s amazing! And it’s an idea I stole from Kasey.

I absolutely love roasted veggies, so while roasting sweet potato, parsnip, tomato, and broccoli, I chopped up some kale, tossed it in a big bowl and threw it in the microwave for about a minute. This softens it and also makes it a little less bitter. For my dressing, I made a tahini nooch sauce, similar to Brittany’s dressing here [I love the little bit of sweetness from the maple syrup!] Then I toss half of the dressing into the kale and massage it in, again, making it a little less bitter. Finally, I throw all of my roasted goodies on top, the rest of the dressing, and some crunchy bits, like sunflower seeds.

Have I convinced you to try it? Because you really should!

[Snacks]
Coffee with unsweetened vanilla almond coconut milk <– a new favorite find!
1/2 grapefruit with stevia.
Madagascar vanilla almond KIND bar.
Apple with peanut fluff.. the only picture I missed!

It definitely feels good to clean up my eating again and get rid of the extra sugar I was eating. And it definitely helps to be getting my butt kicked by TIU and Tina (more details on Tina’s butt-kickings later)!

Food for Thought

Did you overindulge over the holidays? How have you cleaned up your eating recently?

What I Ate Wednesday #28 – A Jewish Christmas

I can’t believe it’s the last WIAW of the year! 2012 has flown by faster than I ever thought possible and I hope everyone has had a wonderful holiday season. I have absolutely loved seeing all of the posts and pictures with all of your holiday traditions. It definitely made me wish I was celebrating Christmas this year! But since we don’t, yesterday was a pretty normal day for us.. besides sleeping in on a Tuesday 😉

[Breakfast]
I reached the end of a jar of JIF Natural, so naturally my sweet breakfast scramble was dumped right in there! And of course, it was topped with a little extra PB and some homemade almond butter (I started with Chelsey’s recipe as a guide). A side of freshly brewed cinnamon coffee was more than welcome.

[Lunch]
I didn’t snap a shot, but we went to my parent’s house for “brunch”.. aka bagels, lox, whitefish, etc. Imagine it looked something like this..

Except I had a salad with chicken on top and some lox and whitefish on the side. My mom makes all of the fish herself, so I can never pass it up!

I also brought over a blueberry crisp that made almost exactly like my apple crisp. This time, knowing that it would be going into the oven the next day to warm it up, I decided to bring the blueberries to a boil on the stove with lemon juice, lemon zest, xylitol, and cornstarch to thicken it up. Then I refrigerated it overnight, topped it with granola right before going in the oven, and baked for about 20 minutes. It was heavenly!

And since I didn’t get to snap a picture of my lunch, I decided to share with you my gangster look. What can I say, it got warm in the car!

[Snack]
Homemade almond butter mixed with Trader Joe’s Pumpkin Butter on celery sticks. Try this.. you won’t be disappointed!

[Dinner]
Leftovers galore! I mixed the last of my roasted squash and turkey stew with some Asian style tofu macadamia nut stuffing, quinoa, roasted broccoli, pecans, and a little chili sauce. It was delicious!

[Dessert]
Sliced apple with peanut fluff and 1/2 crumbled white chocolate cherry macadamia nut cookie.

I certainly didn’t have the typical Christmas day meals but they definitely hit the spot!

Food for Thought

What was your favorite dish this holiday season?

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

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

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?

Fun Facts Friday

I’m trading in a week of Foodie Friday for a week of Fun Facts. Bear with me while I piece my apartment back together and get everything going again 🙂

1. This has definitely been an interesting week. I didn’t mind having a hurricane day on Monday and getting a late start to the work day on Tuesday, but unfortunately Sandy has left my living room in shambles. Being halfway up a high-rise, I certainly didn’t expect to have any flooding, but below is the scene this morning.
   

   Say hello to the industrial fan and dehumidifier!

2. I’m well aware that things could be worse. Way worse. So because all we ended up with was some flooding, I’m quite grateful and definitely thinking about those without heat, power, etc.
3. My coconut oil giveaway winner never claimed her prize so I’ve selected a new one! Congrats to Jayme Myers!! Please contact me at Brittany@BarrAndTable.com by Monday, November 5, at 11:59 PM EST with you mailing address to claim your prize!
4. I made Pumpkin Swirl Cheesecake Yogurt Cupcakes(mini style!) from Skinnytaste for my company’s Halloween potluck and they were a rousing success! I plan on making them again very soon! You should too.
   

   Pumpkin Swirl Cheesecake Yogurt Cupcakes via Skinnytaste

5. Tomorrow is National Sandwich Day which sounds like the perfect day to make some Mango Chipotle Chicken Salad, right? Right!
   

   Mango Chipotle Chicken Salad

6. And of course National Sandwich Day is followed by National Candy Day. But since we’re trying to be healthy here, I might have to whip up some Healthy Banana Peanut Butter Cups😉
   

   Healthy Banana Peanut Butter Cups

7. This Asian Rubbed Turkeymight be happening this weekend. With a little chicken, of course. I really don’t think Nathan would mind at all! How awesome does it look?!
   

   Asian Rubbed Turkey

8. Finally, I’m absolutely loving Barr Bites. If you’re in the Baltimore area and are interested in getting in on this, hit me up!

Food for Thought

What are your plans this weekend? Were you affected at all by Sandy?