Thanks for Bacon + Easy Cranberry Kale Salad

December 1, 2013 By Laura

I spoke too soon.

I’ve often said I need a 5 second delay on my mouth.

This Thanksgiving I ate turkey, and I liked it. My uncle brought the most deliciously moist (yeah, I said it) smoked turkey. So partially I take back what I said about not liking Thanksgiving food. I still passed on the green bean casserole and the stuffing.

First let’s back up. I headed to my mom’s house on Thanksgiving morning to drive the family to my grandparents house in north GA for the festivities. They said they were ready to go, but when I got there only the dog, Honey, was ready.

We finally did get on the road and made it the party without incident (I did have to swerve to miss a kitten in the middle of the road).

The good thing about being late everywhere is that everything is ready when you arrive. We had quite the spread! The turkey didn’t fit on the counter so it’s off to the side, along with a table this size filled with desserts. I’m lucky my whole family likes food as much as I do!

After pre-gaming with cheese crackers, I stacked round 1 with my kale salad, turkey, mac ‘n cheese, sweet potato souffle, pumpkin beer bread (recipe coming!), and had a side of my grandmother’s turnips and ham and a glass of rosé wine I brought back from Napa.

Round 2 looked about the same, but with a deviled egg someone had forgotten in the fridge. 😉

There was PLENTY of dessert too… I brought 4 different desserts, so I’m going to be sharing some fun sweet recipes just in time for Christmas. Yes, I use Thanksgiving to test desserts for Christmas parties.

Today’s sweet treat is from Gabby’s recipe for a gluten-free Apple-Bacon Crisp. I followed her recipe, but added a twist… where she sautes the apples in the bacon pan, I also added 2 tablespoons of whiskey.

The whiskey I used, Balcones Baby Blue, was a smooth addition. The blue corn whiskey from Texas is one of my favorites with its slightly sweet vanilla-caramel taste and notes of candied citrus and baking spices. My other modification was to use hazelnuts in the topping. The rich taste played well with the coconut flour.

It. Was. Awesome. I am thankful for Gabby and her #strangebutgood bacon idea. I scooped it on to my dessert plate with glee.

The leftover whiskey was great to have on hand for the weekend, too. I went to the Tech–UGA game with my cousin and friends Kathleen and Matt. We were all smiles at the tailgate and the first half of the game.

Then the second half happened, and we realized Tech is as bad at football as we feared. ~~It’s a good thing they’re smart.~~

Kathleen and I, pre-loss

Whiskey is a good wound heal-er. 😉

If you’re like me, you need a ~~very short~~ break from the heavy food, so today I’m also sharing the easiest kale salad you’ll ever have. It’s simply dressed, and you can make it the night before. It’s pretty marvelous.

This was my healthy contribution to Thanksgiving, but kale salads are also one of my favorite things to make during my weekly food prep. Their hearty leaves only get more delicious as they soften in the dressing and the flavor soaks in.

This dressing is light, but doesn’t lack in flavor. It is zesty and garlicky with a little heat on the end. If you really like it hot, add red pepper flakes to the top. I did.

Cranberry Kale Salad

2 medium bunches destemmed kale, finely chopped
3 large garlic cloves
Juice from 1 lemon
2 T extra virgin olive oil
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp cayenne
1-2 handfuls dried sweetened cranberries, for garnish
Parmigiano Reggiano, to taste (omit if dairy-free)

In a mini food processor, process the garlic, lemon, oil, marjoram, pepper, and cayenne until smooth. Taste and adjust flavors, if needed.

Pour the dressing onto the kale and massage it into the kale with your hands. Allow to soften in fridge at least 30 mins, or overnight.

Just before serving, top with cranberries and cheese.

***

I’ve been craving greens after the brown fest that is Thanksgiving!

What was the best dish from your weekend?

Are you punctual, or are you the last to arrive? I’m trying to get better… but it hasn’t taken yet.

Apple Peanut Butter Soufflé

November 22, 2013 By Laura

Soufflé is really a fluffy egg dish.

Winter makes me want fluffy things.

A soufflé is a “light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients.”

If you can fluff an egg in the oven, why not in the microwave? It sounds strange… but it’s good! And quick.

Since my competition, I have quick eating chicken first thing, but I have yet to stop running late and ~~shoveling down~~ eating breakfast in the car. A microwave breakfast is just the thing to make on the fly and go.

What better combo than peanut butter, apple, and egg? Protein and sweet, carb-y fruit to begin the day right. I love berries, but I missed heartier fruit during prep!

I scooped this out into a to-go cup after taking pics.

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Apple Peanut Butter Soufflé

1/2 C egg whites
1/4 tsp no-salt baking powder
1/4 tsp butter extract (or vanilla)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
Pinch of cloves
2 T peanut flour*
1 small apple, chopped

In a small (cereal) bowl, beat eggs, baking powder, and extract.

In another small bowl, combine remaining ingredients, tossing with apple pieces to coat. Add apple mixture to the egg, stirring to combine. Microwave for 1-1.5 mins.

Remove and top as desired (I used more apple and freshly grated nutmeg).

*Note: You can also use coconut flour or a combo of the two here – just as delicious but a more cake-like texture.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Reminder: next week there will not be a #strangebutgood link up. Being around family should be enough strange, and hopefully it’s a good time for all! 😉

What is your favorite quick breakfast?

Do you have a favorite breakfast fruit? I like apples at breakfast and cherries for dessert.

Peanut Butter Apple Cinnamon Roll

October 7, 2013 By Laura

There are certain smells that make me stop in my tracks.

Pleasant smells… the other kind make me RUN.

I spend a good deal of time in the airport. The Atlanta airport, like many others in the US, has a Cinnabon. I can walk away from the waffle cone smell at Ben & Jerry, the pizza from Sabrro, the Chick-fil-a chicken biscuits… but the smell of that cinnamon laced sugar bomb makes me pause.

Rather than having a 730 calorie bomb, I decided to make my own. And one-up them by adding peanut butter and apples.

It takes a couple of steps, but they are steps you’ll be glad you took as soon as you bit into this gooey-chewy cinnamon-laced roll. Plus, you can make a few to reheat for a quick breakfast throughout the week!

The pic above starts out with the uncooked, apple lined rolls in a ramekin. Then I baked the egg and cinnamon soaked bread into a hot roll oozing with baked apple deliciousness. After ~~dumping~~ neatly turning it on to a plate, I topped with peanut sauce.

A note on the bread and peanut sauce: I used P28 High Protein Bread to make this a super-high protein treat. You could use any bread, but know that P28 slices are huge so you may need an additional slice if you use a smaller bread. For the sauce, I used my beloved peanut flour. You could easily sub in peanut butter (or any nut/seed butter), or use a vanilla protein powder in the same proportions to make a glaze.

This would be good without the apples too… but it’s fall. Be festive! It adds a fresh sweetness to the decadent roll. And that’s pretty marvelous.

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Peanut Butter Apple Cinnamon Roll

For the Roll

1/4 C egg whites (or flax egg)
2 tsp sugar-free syrup
1/2 tsp cinnamon
1/4 tsp butter extract
1 slice P28 High Protein Bread*
1/4 apple, sliced very thin (plus more, to top)

For the Glaze

1 T unsweetened vanilla almond milk
1 T peanut flour (or peanut butter)*
1 tsp sugar-free syrup
1/4 tsp cinnamon
1/4 tsp butter extract

Instructions for the Roll

Preheat oven to 375.

In a bowl, beat together eggs, syrup, cinnamon, and extract.

Slice the bread into 3 long strips, gently flattening and stretching out. Soak strips in the egg mixture, as if you were making french toast.

Line strips with the thin apple slice, roll up like a cinnamon roll, and place in a prepared ramekin.

Bake for 10 mins (until lightly browned). Allow to cool slightly. Turn ramekin over onto you plate to remove the roll. You may need to loosen the edge first.

Instructions for the Glaze:

Mixing together milk, peanut flour (or butter), syrup, cinnamon, and extract.

Slather across your cinnamon rolls.

Take a bite. Have a moment of silence. Continue to inhale the roll.

Approximate nutritionals: 223 calories, 4.6g fat, 328g sodium, 22.5g carbohydrates, 4.1g fiber, 8.2g sugar, 24.8g protein

*Notes:

You can use any type of bread. P28 bread slices are huge – if you use another brand, you may need to use 1/5-2 slices
Vanilla protein powder can be used in place of the peanut flour for a more “traditional” glaze. I like using Growing Naturals.

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Thank you all SO MUCH for the kind comments and participation in blogiversary week! Check back at the Growing Naturals and Favorite Things posts for the last 2 winners! I’ll have a discount code from the Growing Natural folks tomorrow!

Is there a “treat” you always have when you travel? I’m a sucker for Coke Zero and pretzels on the plane.

Have you ever re-created a favorite restaurant meal in a healthier way? What was it? Feel free to link up – sharing is caring!

Thanks for Bacon + Easy Cranberry Kale Salad

Cranberry Kale Salad

Apple Peanut Butter Soufflé

Apple Peanut Butter Soufflé

Peanut Butter Apple Cinnamon Roll

Peanut Butter Apple Cinnamon Roll

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