Tag Archives: walnuts

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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Blackberry Walnut Protein Smoothie

7 Jun

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

I’ve tried something new recently: adding nuts to my protein smoothie. Normally, my smoothies are made up of a protein powder, fruit, greens, chia seeds or flaxseed meal, and cinnamon or fresh ginger. Now, I’ve totally added peanut butter before, but I’ll put peanut butter on almost anything.

Blackberry Walnut Protein Smoothie |xtinaluvspink.wordpress.com

This was different. I added a 1/4 cup serving of raw, whole walnuts to my smoothie and was BLOWN AWAY. Blended with the traditional smoothie ingredients, the walnuts made for a creamier, heartier smoothie than I could have imagined. A smoothie is usually a mid-point kind of food for me. I’ll blend one up following a tough workout, which revives me enough to shower and come down from that exercise high before I can actually make a “real” meal. They tide me over if dinner is going to be super late, or if I know I won’t be eating until brunch time on the weekends and need to calm my awoken stomach.

But this smoothie, loaded with protein, natural sugars, iron, and fiber, are given an even great nutrient boost with an ounce of walnuts. These nutty gems provide 2.5 grams of plant-based Omega-3 ALA (which is super important for those who don’t consume meat), 4 grams of protein (yay!), and 2 grams of fiber (can’t get enough of that). They add a subtle flavor and the texture is hardly changed from nut-less smoothies, so there’s nothing to worry about there.

Blackberry Walnut Protein Smoothie |xtinaluvspink.wordpress.com

Add some walnuts to your next smoothie and prepare to be wowed! Better yet: try this one on for size. The blackberry puree is such a great flavor, only enhanced by the walnuts.

Thanks to the California Walnut Board for prompting the creation of this smoothie! Look for more walnutty recipes to come this week 🙂

Blackberry Walnut Protein Smoothie
Serves 1

  • 1 C cold water
  • 1 scoop vanilla protein powder
  • 4 oz frozen blackberry pulp (or 1/2 cup frozen blackberries)
  • 1/3 block frozen spinach (or 1 packed cup fresh spinach)
  • 1/4 C raw walnuts

Add all ingredients (minus the garnish) to the jug of your blender. Puree until smooth. Pour into your favorite smoothie glass and garnish with additional walnuts. Enjoy cold!

Sponsor website & social sites:

Facebook: https://www.facebook.com/cawalnuts
Twitter: https://twitter.com/CaWalnuts
Pinterest: https://www.pinterest.com/cawalnuts/
Instagram: https://www.instagram.com/cawalnuts/ 

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