MoFo 2013 - Day 26 - Y is for Yammy, Jammy Breakfast Sammy

I went very outside of my box for todays post. I am a huge fan of savory yam creations. I never put brown sugar and other sweet stuff in my yams because I feel they have a great sweetness all on their own. I am also not a huge fan of sweet stuff for breakfast. So today I bring you a sweet breakfast sandwich with caramelized yams! I am surprisingly happy with the results.

Yammy, Jammy Breakfast Sammy

Makes 2 Sammys

1 medium yam, peeled and sliced thin (about 1/4 inch)
1 tablespoon Earth Balance Butter Stick
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
2 teaspoons brandy
2 raisin bagels or English muffins, split
1 banana, sliced
3 tablespoons your favorite nut butter (I found a pecan one that was killah!)
3 tablespoons pear jam or fruit spread

In a small saucepan place yams with enough water to cover by 1 inch. Turn heat to medium and bring to a boil. Turn heat to low. Simmer until yams until they can be pierced easily with fork.

 Rinse and drain. In a 12 inch non-stick pan heat Earth Balance over medium heat until melted. Stir in brown sugar  and cinnamon and cook until sugar has dissolved. Add yam slices in single layer.

While yams are caramelizing, place bagel in toaster and toast until golden brown. Saute yams for about 2 minutes. Turn and saute for 2 more minutes. Add brandy and saute for another minute or so, until liquid dissolves. Add bananas and cook about 30 second per side making sure to get bananas covered in caramelized butter. Bananas will cook very quickly, so remove before they turn to mush.

On bottom half of bagel, spread 1 1/2 tablespoons of nut butter. On top half of bagel, spread 1 1/2 tablespoons of pear jam. Layer warm yams and bananas on bottom half. Top and eat immediately.

Let the sugar buzz commence!

MoFo 2013 - Day 15 - Nutty for the Letter N

We're half way there folks. Day 15! I went a little nuts today. Pun intended. Nuts are so versatile it was hard to keep this post within reason. I'm going to post the cliff notes version. Nuts are packed full of quick and easy nutrition. They have protein, omega-3's, minerals, anti-oxidants and healthy fats. They are pretty high in fat, so use them sparingly in your well balanced diet.

The great thing about nuts is they can be eaten so many different ways. Simple can be best, especially when you are in a hurry. Grab a hand full of nuts for a healthy snack. They are often available out of the shell for convenience. Grocery stores with good bulk departments will offer raw, roasted and flavored varieties. When using nuts in raw recipes, it is best to soak them first. Spread nut butters on bread or veggies for a quick snack. PB & J's are pretty darn healthy if you chose those without a lot of added sugar. Nuts can be added to savor and sweet dishes. They make great garnishes too!

Here is just a sampling of the many nuts to enjoy. Starting from top left (going clockwise): cashews, walnuts, pine nuts (piñon nuts), almonds, macadamia nuts, hazelnuts, pecans (center).

I have been buying commercially made almond mild for a long time. Most of the brands I have been able to find contain carageenan. There are certain forms of carageenan that are suspected carcinogens, so I try to stay away from products that contain this ingredient as I am not sure which type might be in the product. I love almond milk and use it a lot in baked goods and on my cereal. While it may not be less expensive, making your own is a snap and you will know exactly what went into it.

First, soak one cup in filtered water overnight. Rinse and drain the almonds and throw them in the blender with 4 cups of filtered water and 1/2 pitted date (you can use a whole one if you like your milk a bit sweeter). Blend until well combined and no large chunks remain.

Take a nut-milk bag (this is an inexpensive nylon bag you can find at many health food stores and Whole Foods) and place it over a large bowl or pitcher. Pour mixture into bag letting it drain into bowl.

Gently squeeze the contents of the nut-milk bag until no more liquid comes out. You can dry the solid remains and grind into powder to use in baked goods. You should get a little more than one quart. I drink a little then store the rest in a tightly sealed quart Ball jar in the fridge.

Today I had to head to work after making my almond milk. I am fortunate enough to have a little kitchen in my office. My old Vitamix is there so I can whip up healthy smoothies and soups right there at work. Today I had the pleasure of using my freshly made almond milk. This quick smoothie is full of the goods: lots of protein from the hemp seed and almond milk, potassium from the banana, vitamins, minerals and antioxidants all around.

Banana-rama Smoothie

Makes 1 - 2 cup smoothie

1 cup fresh almond milk (or your favorite)

1 large banana (frozen is best)

1 tablespoon cacao nibs

1/2 teaspoon cinnamon

1/2 vanilla bean, scraped or 1 teaspoon vanilla extract

1 tablespoon hemp seed

1/2 teaspoon maca (optional)

1/2 cup ice

Place all ingredients in blender. Pulse to combine ingredients, then blend until smooth. Pour and enjoy.

It's really easy to snack healthy. Make this smoothie in the morning or the night before for a great snack for work or school. 

Naturally Nutty Pepita Sun Seed Butter - Giveaway!!

I know that many people out there would die without their peanut butter fix, but there is something even more awesome out there. A while back I happened upon an incredible nut butter. This isn't your basic peanut, cashew or almond butter, oh no! This one is loaded with lots of omega 3's. I'd like to introduce you to Naturally Nutty Pepita Sun Seed Butter. This tasty treat is a fantastic combination of roasted seeds with a slight hint of cinnamon that I just love. It is outstanding slathered on a piece of bread or toast. It has such great flavor, you don't need anything else with it.

Ingredients: Organic Roasted Pepita Seeds, Organic Flax Seeds, Organic Roasted Sunflower Seeds, Organic Hemp Seeds, Organic Vanilla Powder (Organic Vanilla Bean, Organic Sucrose), Organic Allspice, Organic Cinnamon, Sea Salt. Vegan, Dairy Free, Gluten Free, Soy Free, Nut Free

The owner, Katie Kearney, of Naturally Nutty, is a vegan mom out of the midwest. She really wanted to produce a healthy product for her family. She has come up with a fantastic line of organic nut butters. Most of the products in the line are vegan. Via e-mail she told me that any future products they develop will be vegan. The website is awesome. The products are clearly labeled for dietary requirements like vegan, gluten free, sugar free, etc. Her products are incredible and I just love supporting a family owned business. Click here to check out Naturally Nutty's other products.

Katie has generously donated a 5 pound container of my favorite Pepita Sun Seed Butter. This is a huge container so you can share with your friends!! Just leave a comment about how you would use this nut butter or your favorite nut butter. The winner will be picked at random on Friday, June 17, 2011 (date extended!). So make sure to post by Thursday night. Please make sure that I can get in touch with you if you are the winner! (This one is for US residents only).

Here is what I dreamed up for the Pepita Sun Seed Butter.

Chocolate Covered Nutty Frozen Bananas

6 Servings

3 large bananas
3/4 cup Pepita Sun Seed Butter
12 oz vegan chocolate chips
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
3/4 cup salted pepitas (shelled pumpkins seeds) roughly chopped
Six craft sticks

Peel bananas. Cut bananas in half length-wise. Spread 1/4 cup or so nut butter on one half of the banana. Place other half of the banana on top. Cut in half width-wise. Insert craft stick in the flat end of banana half. Place on cookie sheet lined with parchment paper. Repeat with other two bananas. Freeze bananas for 2 hours to make sure bananas are frozen all the way through.

Place chocolate chips in top of double boiler. Over low heat, gently heat chips until they are almost melted. Pull of heat to let the last few pieces of chocolate melt, stirring occasionally. Let cool for 5 minutes.

While the chocolate cools, place pepitas on a small flat plate. Take prepared bananas out of freezer. Working quickly, dip the bananas in the chocolate to cover. You can also use a flexible rubber spatula to coat bananas. Before chocolate hardens roll chocolate coated bananas in pepitas. Place back on the parchment lined cookie sheet and place back in the freezer for about an hour. Serve immediately or cover with plastic wrap. Can keep in the freezer for up to two days for best results.

It's Orange Season!!! Orange Julie-ous

I love this time of year. Our tree is full of ripe, big, sweet, juicy oranges right now. It's so awesome to be able to go out in your yard and pluck a perfect orange right of the tree. I love them many ways. Probably my favorite is just cutting them into sixths and gorging on them with the juice running down my hands and arms. Yum.

When I feel like being a little more polite and want to impress Fred, the ultimate smoothie maker, I whip up this delicious, bright tasting concoction. My mom actually turned me on to my first Orange Julius in my late teens. It wasn't vegan, but it was good. So here is my updated vegan version. It is quick and easy and oh so tasty! It only takes a few minutes to whip it up in the blender. Enjoy.

Orange Julie-ous

2 Servings

3 large naval oranges cut into 6 pieces and peeled
1 small banana
1/2 cup almond milk (you can use sweetened or unsweetened depending on your taste)
1 teaspoon vanilla
2 cups ice cubes

Throw all of the ingredients into the blender and blend until smooth. Garnish with orange slice (optional)