Tag Archives: peas

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

11 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Upon taking up a healthier lifestyle, all the sugary, nutrient-empty breakfast dishes had no place in my diet any longer. Donuts, cereals, traditional pancakes doused in syrup, breakfast pastry, French toast – it all had to go.

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

But those tasty items don’t need to become completely obsolete! Using Toufayan Whole Wheat Pita, which are made free of cholesterol and trans fats, and only contain 2 grams of sugar per pita loaf, I created a savory version of an old favorite.

The salty Parmesan in the French toast liquid pairs perfectly with the whipped walnut pea puree for a breakfast (or lunch or dinner) that will satisfy all your nutrition and taste buds’ needs!

And, if you’re looking to buy some Toufayan Pita, just check out their site for a complete map!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

Serves 4

  • 4 eggs
  • 1 C nondairy milk
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 tbsp freshly grated Parmesan, plus more to serve
  • 4 Whole Wheat Pita breads

Whipped Walnut Pea Puree

  • 3/4 C frozen peas, cooked and drained
  • 1/2 C walnut halves
  • 1/4 tsp roasted dried garlic (regular granulated garlic will work as well)
  • 1 tbsp olive oil
  • 1-2 tbsp nondairy milk
  • sea salt and black pepper, to taste

Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.

In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.

Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.

Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.

Transfer the puree to a small serving bowl.

Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.

Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com
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Green Pea Hummus

16 Jan

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’m all for new dishes, but sometimes a familiar, comforting appetizer is the right way to go. Well, maybe with a twist 😉 Progresso asked us to create comfort dishes with their cooking stocks, and this hummus is exactly that! It’s quick, easy, and is super healthy, with the addition of frozen green peas, and swapping in vegetable stock for the oil. This low-fat, high-protein dip is a perfect addition to your game-day parties, dinner with friends, or just to enjoy with some raw veggies while you cook dinner.

Green Pea Hummus | xtinaluvspink.wordpress.com

Not sold on using peas in hummus? It’s not as crazy as using them in a protein smoothie! Oh, give it a try. You’ll be pleasantly surprised!

Green Pea Hummus | xtinaluvspink.wordpress.com

 

Green Pea Hummus

Makes 2 cups of hummus

  • 1-1/4 C cooked chickpeas (or 1 15oz can)
  • 2 C frozen sweet green peas
  • 2 cloves garlic, peeled
  • 1 C vegetable stock
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp paprika
  • sea salt and black pepper, to taste

Add ingredients into your blender (preferably not the food processor) in the order they’re listed above. Puree until smooth, scraping down the sides of the blender with a spatula as needed.

Transfer to a serving bowl and serve immediately, or refrigerate up to one week.

Green Pea Hummus | xtinaluvspink.wordpress.com

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Sauteed Asparagus and Peas, with Spicy Cheesy Sweet Potato Coins

2 Apr

If you visit my blog often enough, you’ll notice that most of my recipes are not original creations. They’re usually inspired by another recipe I see online, adapted from other bloggers’ posts, or taken straight out of cookbooks. Sometimes, they’re even inspired by something I’ve made previously, but with a twist. Today, you get TWO recipes! I had some produce to use up, so behold my tasty meal of sweet potato coins, loaded with spices and cheese, and sauteed asparagus and peas, sweetened with honey and coconut oil. Check out last week’s post for another asparagus recipe!

Sauteed Asparagus and Peas, with Spicy Cheesy Sweet Potato Coins | xtinaluvspink.wordpress.com

Enjoy these dishes – make them as-is, or to suit your own tastes! I bet cheddar would be marvelous on the sweet potatoes. And maple syrup might add a different element to the sauteed veggies. Whatever your preference, enjoy!

Note: I’d suggest making the sweet potatoes first, as they require more time than the asparagus & pea dish.

Sauteed Asparagus and Peas, with Spicy Cheesy Sweet Potato Coins | xtinaluvspink.wordpress.com

Spicy Cheesy Sweet Potato Coins

Serves 4

  • 2 large, long sweet potatoes
  • chili powder and paprika
  • salt and pepper
  • 4 oz provolone cheese, cut into 1″ long slices
  • dried parsley

Preheat oven to 400 degrees. Line a cookie sheet with foil and spray liberally with olive oil PAM.

Peel sweet potatoes and slice into 1/4″ thick coins. Place on foil and spray the tops of the potatoes with more PAM. Sprinkle on chili powder, paprika, salt and pepper. I didn’t measure this – just sprinkle enough so the orange potatoes are covered in red spices.

Bake at 400 for 30 minutes, flipping the coins after 20 minutes. Turn down the oven to its lowest setting. Place sliced provolone on top of each coin and return to the oven for 5 minutes. Sprinkle with dried parsley and serve warm as an appetizer, snack, or beside the dish below.

While those bake, get started on the asparagus and peas!

Sauteed Asparagus and Peas | xtinaluvspink.wordpress.com

Sauteed Asparagus and Peas, adapted from Once Upon a Chef

Serves 4

  • 2 tbsp coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bunch thin asparagus, cut into 1.5″ slices
  • 1 C frozen peas, thawed
  • sea salt and black pepper
  • 2 tsp honey

In a skillet, melt coconut oil over medium-high heat. Saute onion and garlic for 5 minutes, until fragrant and translucent.

Add in the asparagus with a bit of salt and pepper. Stir, and saute for another 5 minutes on medium-high heat.

Add the peas and honey, and more salt and pepper, to taste. Cook for another 3 minutes or so, to make sure everything is warmed through.

Serve warm with sweet potato coins.

Sauteed Asparagus and Peas, with Spicy Cheesy Sweet Potato Coins | xtinaluvspink.wordpress.com

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