Chicken, Avocado & Cheddar Melt

Oh yes…

…I went there.

Or the people who wrote the New Basics Cookbook went there and I just adapted their recipe.  But either way it is delicious. Over the weekend I was in need of some lunch.  I looked around the kitchen, scanning the area for some delicious looking sandwich ingredients and my eyes landed upon a perfectly ripe avocado.  Immediately I thought of this recipe (below) because just a few weeks ago I had bookmarked it…because that’s what all teenage girls do in their free time: look through recipe books.

Slightly adapted from the New Basics Cookbook

Ingredients:

• 1/4 cup ketchup
• 1/4 cup mayo
• 1 scallion, thinly sliced
• 2 teaspoons chopped fresh italian parsley
• 1 whole boneless, skinless chicken breast (about 8 ounces), cooked
• 1/2 ripe avocado
• 4 slices whole wheat bread, toasted
• 2/3 cup shredded sharp cheddar cheese
• Paprika, to taste

Directions:

1. Mix the mayo, ketchup, scallion, and parsley in a bowl.  Set aside.
2. Cut the chicken breast in half down the center.  Cut each half into four thin, long slices.
3. Peel the avocado, remove the pit, and slice each half lengthwise into four slices.
4. Place two slices of chicken on each piece of toast.  Spread half of the reserved dressing over the chicken.  Lay the avocado slices over the dressing.  Place 1/3 cup cheddar on top of each sandwich.  Sprinkle lightly with the paprika and scallion.
5. Preheat the broiler.
6. Place sandwiches in a broiling pan, and broil 3 inches from the heat until the cheese melts, about 90 seconds.  Remove the pan from the broiler and serve immediately.

Yield:  2 servings

Instead of halving the recipe, I decided to “share the wealth” as they say and give my mom the other sandwich.  She actually thought I was joking at first, considering I usually hoard all of the avocados to myself, but once she started to take a bite she stopped talking.  She loved it!

Plus once we finished she told me, “You have to make this again, like tomorrow!”  And guess what?  I did.

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Questions of the Day:

1. What is your favorite sandwich?
2. Do you like avocado?

I know I told all of you that I would post about my Track running today, but it looks like I ran out of time.  I promise I’ll post it tomorrow though! 

Have a great Wednesday!

Fluffy Greek Yogurt Pancakes

Hello Everyone! I hope you’re having a wonderful weekend so far – I sure am!  I meant to post last night, but I came home super late from watching the school play and was too tired.  Oops!

But, don’t worry, I’ll post it today because it’s a really good one.  Better late than never, I suppose.

Slightly adapted from SHAPE Magazine

Ingredients:

• 1 egg, separated
• 1 egg white
• ½ cup plain greek yogurt (regular yogurt would work too)
• 3 tablespoons flour (I recommend 2 tablespoons whole wheat flour + 1 tablespoon all-purpose)
• ¼ teaspoon vanilla extract
• 1-2 teaspoons sugar
• pinch of salt

Directions:

1. Separate one egg.  Combine the yolk in a small bowl with the yogurt, flour, and vanilla extract.  Stir well with a fork.
2. Separate the second egg.  In a larger bowl, beat two egg whites, sugar, and salt until they are fluffy and hold a soft peak.
3. Melt butter in a small nonstick pan over medium-low heat. When the pan is hot, add a quarter of the batter. Cook 2-3 minutes, until brown, then flip and cook 2-3 minutes on the reverse side. Repeat with the remainder of the batter.

Yield: 1 large serving (4 pancakes) or 2 smaller servings (2 pancakes each)

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I enjoyed my pancakes plain: no nut butter, no sugar, nothing.  They were just that good on their own.  However, if you’re a syrup person (I’m not) then you can top your ‘cakes with syrup, agave, fresh fruit, chocolate, etc. 

These pancakes are also pretty filling considering they have over 6 grams of protein each!  Approximately 25 grams in the entire recipe.  Yay for protein!

* * * * * * * * * *

I definitely think all of you should get up and make these pancakes right away.

Before I sign off I’d like to share a few more things with you.  Remember a couple of days ago when I told you that Katie and I were doing a 3 miler?  Well, it was actually a 2 miler because instead of running the entire way we stopped to get pizza on the way back to school and walked the mile back.  Fail.  However in my defense, who wants to run on a full stomach?!  Not me!

Another thing, remember my Chocolate Chip Cookie Brownies?  Well, when I first made them I brought a few over to my uncle’s house and he loved them so much that he requested I make them for his birthday party (later tonight)!  Of course!  I’m in charge of all desserts, but more about that later.

Questions of the Day:

1. Do you put syrup/other toppings on your pancakes or prefer to eat them plain?  I like to add sugar and nut butter, but I also eat them plain 75% of the time.
2. Have you seen the movie, Beastly?  Was it good?  I saw the previews awhile ago and thought it looked cool.  My friends and I are thinking of going to see it.

Have a great weekend! 

Double Cinnamon Swirl Bread

Today was my school’s freshman Spirituality Day, so the first half of my day was spent praying, learning, and thinking about God.  The second half of my day was spent finishing homework, running, visiting my elementary school, and baking! 

It was a very good day!

My Mom was out for an hour or so running errands today, so naturally I took that time to do two of my favorite things: running and baking. 

Today’s run was nothing special (only a 1 mile sprint) but the baking was delicious. 

Double Cinnamon Swirl Bread

Adapted from Cook’s Recipes

“Having grown up with cinnamon raisin bread I have a “thing” for anything of the cinnamon variety.  This cinnamon bread isn’t just healthier, but it’s also tastier!”

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2/3 – 1 cup sugar (depending on taste, I used 2/3 cup and it had a mild sweetness)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup low-fat buttermilk (or 1 cup  milk+ 1 tablespoon vinegar)
• 1/3 cup unsweetened applesauce
• 2 tablespoons canola oil
• 2 eggs
• 2 teaspoons vanilla extract

Topping:

• 1 tablespoon butter, softened
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x5x3-inch loaf pan.  Set aside.
2. For Bread: Measure all ingredients in order given in a large mixing bowl, stir until combined.  Pour into prepared pan and smooth the surface.
3. For Topping: Combine all ingredients until crumbly. Sprinkle onto bread batter and using a knife, cut in with a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes.  Let cool.

Yield:  1 loaf (12 slices)

* * * * * *

I loved this bread.  So did Phil, and my Dad.  My Mom thought it needed a little more sugar and Fluffy…well…let’s just say she managed to get a little nibble too.

Bad dog!

I already had two slices for an afternoon snack and I’m planning on having some more for breakfast tomorrow.  I can’t wait until breakfast.

Mmmmmm…I love cinnamon. ♥

* * * * * *

In other news, today I went back to my elementary school to watch Mikey‘s 4th grade show.  It was so cute!  He had a speaking part and didn’t have a bit of stage fright.  He takes after his cousin.

After the show they also had refreshments.  I managed to nab some homemade Funfetti cookies before the 4th graders could get to them.  They were so good!  I smell a remake!

Questions of the Day:

1. Do you like cinnamon? Loooove it!
2. Do you know any cookie Funfetti cookie recipes?
3. What is your favorite elementary school memory? (or favorite school memory of all time!)

Hope you had a great Wednesday Dr. Seuss and Banana Cream Pie Day!

PS – Tomorrow Katie and I are planning on going on a run together. We’re planning on 3 miles. (My longest run in months!) Wish me luck!

Chocolate Chip Cookie Brownies

I’m always talking about my huge sweet tooth, so it comes as a shock to people when I admit that I am not a regular dessert eater.

Don’t get me wrong, I eat dessert sometimes, and when I do I make sure it’s worth it. 

If I had to choose between a  fruity sorbet and a double fudge cake, I would almost always go for the cake.   

Remember a few weeks ago when my Track buddy brought in cookie-topped brownies for Valentine’s Day?  Well, I finally found time to make remake them and I think they’re even better than the originals. 

Adapted from AllRecipes.com and VegFamily

“This vegan dessert is decadent, gooey, and delicious.  It’s a slice of chocolate bliss.”

Ingredients:

Brownies:

• 2 cups all-purpose flour
• 1 ½ cups organic sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup water
• ½ cup canola oil
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract

Cookies:

• ½ cup organic brown sugar, packed
• ¼ cup organic granulated sugar
• 2/3 cup canola oil
• ¼ cup nondairy milk or water
• 1 tablespoon corn starch
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup vegan dark chocolate chips

Directions:

Brownies:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
3. Bake for 25 minutes in the preheated oven.

Cookies:

1. Combine sugars, oil, nondairy milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, about 2 minutes, until it looks like smooth caramel. There’s a chemical reaction when sugar and oil collides, so blend well. Mix in vanilla.
2.  Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff.  Flatten into sheets and place on top of the half-cooked brownie. 
3. Bake for 10-15 more minutes.  Let cool for 30 minutes, cut into squares and serve.

Yield:  Approximately 15 servings

 * * * * * *

This brownies are freaking amazing, if I do say so myself.

Philip and I both ate two…for a snack.  They’re that good.  Can you say sugar coma?

I know the recipe seems like a lot of work, but it’s worth it.  This is the richest brownie I’ve ever tasted! 

Mmmmmmm…

* * * * * *

Questions of the Day:

1. Do you eat dessert on a regular basis?
2. Are you a self-proclaimed chocoholic?

Have a wonderful (and chocolate-filled)week ahead! 

Eggy Protein Pizza

Hello Wonderful Bloggies! How is your weekend so far?

Mine has been awesome!  Yesterday, I hung at school with my friends for 4 hours talking, watching basketball games, eating, and just goofing off.  I feel like I was laughing the entire time.  So much fun!

I also have a Karate photo-shoot later today, but more about that in a later post.

* * * * * *

Remember Thursday night when I posted this?  Well, it seems like a bunch of you wanted the recipe for my Eggy Protein Pizza.  Ask and you shall receive…here you goooooooooo! :-D

Ingredients:

• ¾ cup EggBeaters (or 3 eggs, or 6 egg whites)
• 1/3 cup marinara sauce
• 1/3 cup shredded mozzarella cheese
• garlic powder, pepper, oregano, Parmesan, and salt (to taste)

Toppings:

• onions
• olives
• tomatoes
• mushrooms
• bell peppers
• broccoli
• pepperoni
• grilled chicken

Directions:

1. Spray a medium pan with nonstick spray, heat over medium heat.  Pour eggs in the pan, cover, and cook for 2-3 minutes, or until the egg is cooked.
2. Top cooked egg “crust” with marinara sauce, cheese, and desired toppings.  Cover again for 1 minute.  Cut into 4 slices, transfer to a plate, and enjoy!

Yield:  1 serving

* * * * * *

Just a caution, the pizza is a little messy if you eat it with your hands (like a regular pizza) but the taste is worth it. I’ll definitely be making this again.

* * * * * *

Sorry for the lame-ish post today, now I have to get dressed and ready for the photo-shoot.  I promise a post later though!

Questions of the Day:

1. How has your weekend been so far?  Any fun plans?
2. What are your favorite pizza toppings?  Mine are onions, mushrooms, and olives.

Happy Saturday!