TheHungryHungryRunner.com

Hey all!

If you liked my Crumbs in Bed website, check out TheHungryHungryRunner.com for some of the same old recipes and some NEW great recipes.

Thank you! I look forward to your visit!

-Alison

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Blondie Protein Bars

I’ve never been a huge protein powder users. I experimented once with whey protein and it messed with my stomach so much I threw the rest away. Recently I’ve been giving it another go. I did a little research and found that the whey is often upsetting for a lot of people and an alternative option is a vegan protein powder. Well I did some more research and came across Sunwarrior products and contacted them for a sample. They were wonderful! I received a sample of all of their different vanilla protein supplements (flavor per my request) immediately after sending them an email. Awesome customer service. I really enjoyed the Classic Vanilla Protein Powder and bought some recently. I’ve been adding it to my smoothies but I was really interested in doing some baking with it. Today I did a little googling and came across a bare bones Blondie recipe that I altered quite a bit, and I absolutely love the result!

CrumbsinBedBlondie Protein Bars

  • 1  3/4 oat flour (I made my own)
  • 1/4 cup Vanilla Protein Powder
  • 1  3/4 oat flour (I made my own)
  • 1/4 tsp salt (I used 1/2 and I think it was too much)
  • 1/2 tsp baking soda
  • 2 tbsp coconut oil
  • 6 tbsp unsweetened applesauce
  • 1 egg
  • 1/4 cup agave/honey (I used a little of both)
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional-feel free to try different nuts)

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray.

In a mixing bowl lightly incorporate dry ingredients.

In a separate bowl mix oil, applesauce, agave, egg, and vanilla. Pour wet mixture into dry ingredients and stir until incorporated.

If you want to add in nuts, chocolate chips, etc now is the time. Throw those goodies into the bowl and lightly incorporate them as well. Once completely mixed, pour batter into greased baking dish.

Cook about 25 minutes. I kept an eye on mine and they took about 27 minutes. Allow to cool completely and cut into squares. Enjoy!

CrumbsinBed

***Suggestions welcome: Although the bars hold up pretty well, they are smidge delicate and I was wondering if anyone had any tips to firm them up a little. More agave/honey? Thanks!

Fat-Free Greek Yogurt

I am exhausted! Between my noisy neighbors, cracking heating pipes and my early morning run I barely have the energy to move this afternoon. Ugh. The great thing is even though I am barely able to peel myself off the couch this easy homemade yogurt recipe allows a lot of time to rest…for it and for you!

I love making yogurt and have perfected it for my own taste and accommodations. Feel free to play around with different fat contents but I keep my at 0% with skim milk and a 0% fat yogurt starter.

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Yep, I use a meat thermometer

Yep, I use a meat thermometer


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Fat-Free Greek Yogurt

  • 1/2 gallon non-fat milk; 2 tbl reserved
  • 2 tbl yogurt starter (Plain yogurt, I recommend NOT greek)
  • 2 tbl dry milk powder
  1. Turn oven on to Warm or 150 degrees
  2. Reserve 2 tbl milk and set aside.
  3. Rehydrate dry milk powder with a little milk (not reserved milk).
  4. Pour half gallon milk AND rehydrated milk powder into a sauce pan or dutch oven. Slowly warm milk over a medium heat stirring constantly. Heat to 180 degrees.
  5. Once milk has reached 180 degrees turn off heat and allow it to cool to 110 degrees.
  6. Meanwhile LIGHTLY incorporate reserved milk and 2 tbl of yogurt. DO NOT whisk or stir rapidly.
  7. Once your milk is at 110 degrees again LIGHTLY incorporate milk/yogurt mixture. Barely stir this in, just a few waves of your spoon.
  8. Turn off your oven. At this point if you are using a dutch oven put the cover on and wrap it in dry dish towels. If you do not have a dutch oven a covered casserole dish would work or individual mason jars.
  9. Place your yogurt into the oven. Remember the oven should be off!
    ***Some people leave their oven light on during this process. I actually don’t have one but my oven is always a little warm so I don’t need it. If you don’t feel comfortable using the oven some people put their yogurt on a heating pad. If it’s especially warm in your house/apartment you can just leave it out, as long as the temperature is consistent.***
  10. Allow yogurt to sit between 10-14 hours. I actually left this batch for 18 hours. If it’s soupy at 10 hours continue to let it sit.If you’re happy with the consistency you can go ahead and refrigerate and eat.
  11. For Greek Yogurt: Put yogurt in refrigerator for 3 hours. Line a strainer with cheese cloth, I make sure it’s layered 4 times. Place the strainer into a bigger bowl.
  12. After 3 hours of cooling, spoon whey off the top. Spoon the yogurt onto the cheese cloth. This will strain out the whey into the bowl. Place back in the refrigerator to strain. I allowed it to strain for about 2 hours.
  13. Now you can either dump the whey, or if you’re like me SAVE IT! I freeze mine into cubes and use in smoothies. Some people use it in bread making. I don’t really know the health benefits of it but I know it’s good for you!

Pumpkin Smoothie

First order of business….Happy Halloween!!!

Second order….I know I haven’t posted anything in awhile but grad school has got me totally busy! Not only do I have little to no time to blog, I barely have time to cook! I know! Awful right?

However, I’ve been wanting to make this pumpkin smoothie all week as an ode to Halloween. I (strangely) have some extra time before work so I figured I would share. It’s one of my favorites and can definitely be enjoyed throughout the year, no matter what season!

Pumpkin Smoothie

  • 1/2 cup pumpkin purée
  • 3/4 cup unsweetened almond milk
  • 1 frozen banana
  • 1 tsp maple syrup (agave or honey work too)
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp flax meal (optional)

Throw it all in the blender and blend! If it’s too thick add a little more liquid: milk or water. Enjoy!

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Freezer Burritos

I never buy pre-made freezer meals! I hate them.

Well, I lied I do buy them sometimes….for Paul. I would rather make my lunch. Pay half the price. Know what’s in it. Etc. Paul on the other hand would rather eat a bag of pretzels for lunch than make a real one. Yes, this has happened.

So, every so often I will buy him those Evol, Annie’s or Whole Foods 365 Burritos. He loves them. I think they are a gigantic waste of money. They often range between $2.50 to $4.00/burrito, depending on the kind or if there are sales. Crazy. So I decided I would try my hand at making my own! It was a little time consuming but on a rainy Sunday afternoon (not to mention move-in day in Boston…eekk!) I didn’t mind and although I didn’t calculate the price, I feel confident that I am paying a lot less for these homemade babies!

Freezer Burritos

  • 6 large tortillas
  • 1 cooked chicken breast (crockpot, oven or skillet); shredded
  • 1/2 tbl olive oil
  • 1/2 onion; diced
  • 2 garlic cloves; minced
  • 1/4 cup uncooked brown rice
  • 1/2 can diced tomatoes in sauce (no salt added)
  • 1/2 cup black beans
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 cup cheddar cheese; shredded

Cook rice according to package. Set aside.

Saute onion and garlic in olive oil on medium heat. Cook until translucent and fragrant. IMG_1408
Add rice to onion and garlic. Add diced tomatoes. (I only used half a can with half the sauce but feel free to add more) Cook on medium heat until most of the liquid has evaporated.IMG_1409

Remove from heat. Add cooked and shredded chicken, as well as black beans to the rice. Add chili powder, salt and pepper. Incorporate well and set aside.IMG_1410

Wet a paper towel and place tortillas on a plate. Cover tortillas with wet paper towel and heat in the microwave for 15-25 seconds until warmed. This makes them easier to fold.

Spoon equal parts of the rice mixture onto each tortilla. Top with shredded cheese and roll each tortilla up. Cover in tin foil or plastic wrap and freeze.IMG_1413IMG_1411IMG_1414
T
he verdict? Paul told me these outranked any of the store-bought burritos I have ever bought. Success! He microwaved it for 2-3 minutes, but this will vary from microwave to microwave, Ours is pretty pathetic…

Now We’re Cooking With Flax!

In certain areas of my life I like to eat somewhat healthy. I often eat well throughout the week and sometimes splurge (a little too often) over the weekend. Oh well. Despite that, I am often on the hunt for new and different healthy foods. Last year I discovered Flax Seeds/ Flax Meal. I did some extremely basic research and decided to buy a bag and started adding it to all sorts of foods.

I found my flax meal at Whole Foods, but I am sure it is offered at most other health-oriented stores. With the little information I read I found out that although flax seeds can  be used in various recipes, flax meal is the product you reap the most benefits from. Flax seeds eaten whole pass through your body undigested. If all you can find is flax seed it can easily be ground up in a food processor, blender or coffee grinder.

I’m no nutritionist but some basic research explains that flax meal is loaded with fiber, (which is all around great for digestion as long as you are ingesting a fair amount of water) and omega-3 fatty acids.  And here, check out this website since it just about sums up the great points about flax meal because I don’t feel confident in my explanation.

Anywho, since I started taking flax meal on a whim I had to decide what foods to mix it in with on whim. I had read a lot of people sprinkle it on cereal…gross. All I got from that was little particles floating in my milk once the cereal was gone; seemed like a waster. I highly recommend adding flax meal to cream of wheat, oatmeal and yogurt if you are looking to add it into your meals. However, if you are looking to add it into your cooking and baking you are in luck, I have a  couple of good ideas! Here are some examples of foods I like to add flax meal to:

Granola
Couscous
Breading
Any dish with bread crumbs
Macaroni and Cheese
Muffins
Bread
Cookies
Granola Bars
Cupcakes/Cakes
Streusal Toppings

You can also use flax meal as a substitute for eggs! Which comes in handy when you don’t have any on hand or if you’re just a vegan.
***1 egg= tablespoon flax meal whisked with 3 tablespoons water. This can be used for baking recipes like breads, muffins, cakes, etc.

Remember you don’t want to eat TOO MUCH flax meal a day. About a tablespoon a day will suffice. Before you give it a go do a little research and make sure it is the right addition to your diet!