Tag Archives: sponsored

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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Cheesy BBQ Tempeh Pita Pockets

7 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.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

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Grilled Cheese Curd Sandwich

5 Oct

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

It’s a cool, fall day; leaves of varying color are fluttering to the ground, and you’re heading home to make a warm, comforting and healthy dinner. A sandwich may not sound like it fits the bill, but a toasty one, filled with melty cheese and covered in a layer of flavor is just enough to hit the spot.

Sabra has asked members of The Recipe Redux to develop tasty sandwich and wrap recipes using their new product: Sabra Spreads. Available in three flavors, these spreads come in a squirt bottle for easy use, and add just the right amount of flavor. Like their dips, Sabra Spreads are just hummus – plain and simple. The ingredients list is one that I can get on board with, especially during October #Unprocessed!

This grilled cheese sandwich takes flavor to the extreme. Sprouted bread adds some oomph to the entrée, while mixed cheddar cheese curds melt into chewy perfection inside. Rather than slathering butter on the bread’s exterior, I use the Garlic Herb Sabra Spread to add flavor without extra calories.

A warm, filling dinner is ready in no time! Pair with salad or hot tomato soup, and you’re good to go.

Grilled Cheese Curd Sandwich | xtinaluvspink.wordpress.com

Grilled Cheese Curd Sandwich

Serves 2

  • 4 slices sprouted grain bread
  • 4 tbsp Sabra Spreads Garlic Herb spread
  • 2 oz mixed cheddar cheese curds

Heat a large pan over medium-high.

Spread one tablespoon of the Garlic Herb spread on each of the four slices of bread.

Grease the hot pan with olive oil spray. Place two pieces of bread spread-side down in the hot pan. Top each with a layer of cheese curds and place the other pieces of bread spread-side up on top. Cover with a lid and let cook a few minutes until the bottom bread browns and the cheese melts. Flip and let the other side brown without the lid on.

Serve hot and enjoy!

Grilled Cheese Curd Sandwich | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Kiwifruit Coconut Granola {gluten free, oat free}

11 Aug

By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.

Overnight oats, hard boiled eggs, fresh fruit, and homemade protein bars… these are a few of my favorite hot-weather breakfasts. Because when I’m rushing around, getting ready in the morning for work, the last thing I want is to eat warm food that just increases my internal temperature.

Granola is another one of those favorites. I like to mix it up by serving with yogurt, milk, or just on its own as a snack. This granola bakes up quickly (for minimal oven time), and tastes absolutely amazing!

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

It’s grain free, which makes it naturally gluten free, and has just the right amount of sweetness thanks to honey and dehydrated kiwi.

Yep, I dried out some SunGold kiwifruit to pair with this granola! My boyfriend recently surprised me with a dehydrator, something I’ve wanted for a long time but never did the research. Luckily, he did for me, and one day I came home to a brand new dehydrator sitting on our kitchen table!

My mind began racing, planning out what I would dehydrate first. Fruits? Veggies? Snacks? Pantry staples? It was so overwhelming in the best way! And then came along the Zespri kiwifruit challenge, and it seemed so obvious that I should dehydrate these gorgeous yellow fruits, and mix them in with a nut and seed-based granola.

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

This granola is packed with all the good fats, can easily be made vegan by using maple syrup in place of honey, and is versatile, so you can use whichever nuts and seeds you prefer or have on hand.

The kiwi add a vitamin punch, as they’re high in both C and E, and when dried, have an amazing chewy texture, which pairs perfectly with the crunchy granola and creamy yogurt. Enjoy as a breakfast, lunch, or hearty snack!

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

Kiwifruit Coconut Granola

Makes 12 servings

  • 1 C chopped raw almonds
  • 1 C chopped raw walnuts
  • 1/2 C pepitas
  • 4 tbsp chia seeds
  • 1/2 C cooked Quinoa
  • 1 C shredded coconut
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 C coconut oil, melted
  • 1/4 C raw honey
  • 1/2 tsp coconut extract
  • 2 kiwifruit, peeled, halved and sliced thin. Dehydrate 18 hours in a dehydrator or a low oven

Dehydrate your kiwifruit ahead of time. Fresh kiwifruit baked with the granola will burn. Alternatively, you can serve the baked granola with fresh sliced kiwifruit if desired.

Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.

In a large bowl, mix together all the dry ingredients (except kiwi).

In a small bowl, whisk together melted coconut oil, honey and extract. Pour over the dry ingredients and stir to coat.

Spread the granola in an even layer on the prepared sheet – don’t break up any clumps, as these will be extra delicious!

Bake at 300 for 30-35 minutes, stirring halfway through.

Remove and allow to cool completely on the pan. Stir in the dehydrated kiwi and store in an airtight container in your pantry, up to two weeks.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Staying in the theme of bright colors, SLS3 sent me a pair of neon running socks to test out. I love colorful running shoes, so the added color from these socks are so fun! They held up great on my 6 mile run last night, and despite the heat, didn’t leave my feet feeling sweaty. That’s because these were created with dual layer moisture removal technology, to help keep feet dry and reduce the chance of blisters. SLS3 wants to give all my readers a discount: order a 3-pack of the socks from Amazon and save $5 with this exclusive code: DKJIJERK.

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Kiwi Kale Smoothie Bowl

8 Aug

By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.

My smoothies have become thicker and thicker – I have started adding coconut, nuts seeds, veggies and more fruit. That doesn’t exactly leave much room for liquids, which is why the smoothies I’m making lately get poured in a bowl!

It took me a while to jump on the smoothie bowl train, but I’ve come to learn just how wonderful they are. You can top them to your heart’s content, spoon it up like a gazpacho, and feel like you’re actually eating something hearty, which I don’t always get from a smoothie in a glass.

Kiwi Kale Smoothie Bowl | xtinaluvspink.wordpress.com

This smoothie bowl has two star ingredients: yellow kiwifruit and leafy kale. The kale is an obvious one: leafy greens are so important and full of nutrition. They’re fine in salads, which I eat nearly every day, but they’re so easy to eat in smoothie form! Green smoothies are the bomb.com and don’t you forget it.

The kiwifruit, though, that’s where the refreshing kick comes from in this bowl of goodness. Zespri kiwifruit are yellow and you can totally eat the skins. Make it easy on your blender by roughly chopping one of this big kiwifruit and throw it in, skin and everything! This particular variety, SunGolds, are a natural cross between gold varieties of kiwifruit (all Zespri kiwifruit is non-GMO). They’re  high in vitamin C and vitamin E – perfect to ward off that summer cold that’s going around.

To enhance the tropical sweetness of the SunGold, I grated some fresh ginger into the smoothie and topped it with coconut butter and hemp seeds.

Hot tip for fresh ginger: peel a knob of it completely and store in a ziplock bag in your freezer. Then just grate or slice off pieces as you need them – this keeps the ginger from going bad in your fridge!

Kiwi Kale Smoothie Bowl | xtinaluvspink.wordpress.com

Kiwi Kale Smoothie Bowl

Serves 1

  • 1/2 C non-dairy milk
  • 2 stalks kale, stems removed
  • 1 kiwifruit, quartered
  • 1/2 small zucchini, roughly chopped
  • 1 tbsp chia seed
  • 1 tsp freshly grated ginger
  • 1 tbsp raw pepitas or 4 walnut halves
  • 2 tbsp coconut unsweetened shredded coconut
  • Toppings: hemp hearts and coconut butter

Blend all ingredients (except toppings) together until completely smooth. Transfer to a bowl and top as desired.

Note: If you prefer to drink your smoothies, add a half cup cold water or more milk.

Kiwi Kale Smoothie Bowl | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Wands for #MeatlessMonday!

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