Category Archives: Non-Vegan

What? This is an abomination! No, all things in moderation!

Kale Egg Bake – “Kale Cupcakes”

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This is a great breakfast from one of my favorite Brooklyn brunch spots Cafe Rue Dix. It is called Kale Cupcakes. They are basically eggs baked inside of kale. The kale comes out nice and crispy like kale chips. The egg inside is runny and goes well with a piece of toast. It is a great meal to have for guests because it looks so gourmet.

 Kale cupcakes

 The first time I had this was after a long run in Brooklyn. It was filling and came with a nice little side of greens. I have wanted to try making it at home ever since.

I was a little nervous to try this last weekend for the first time with guests. It was so easy and it came out great! Hopefully this time next year I’ll be making it with kale from my garden.

We put in a garden this weekend. Our first real garden! We did a raised bed garden. It was a lot of work, but worth it. This late in the season we couldn’t find any kale to put in it, but I’m sure we will next year.

Let me now how they turn out!

 

Kale Cupcakes
Serves 4
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Cook Time
20 min
Total Time
27 min
Cook Time
20 min
Total Time
27 min
76 calories
1 g
186 g
5 g
6 g
2 g
56 g
112 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
56g
Servings
4
Amount Per Serving
Calories 76
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 112mg
5%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 6g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1 head of kale
  3. 4 teaspoons soy milk
  4. salt
  5. pepper
  6. olive oil for the cupcake tin
Instructions
  1. Pre-head the oven to 325 degrees Fahrenheit.
  2. Rinse and dry several large leaves of kale.
  3. Grease the cupcake tin with olive oil.
  4. Place the kale in the cupcake tins to make a "bed" for the cupcake. I often used to pieces of kale cut in half for this. Sometimes you will find the perfect piece of kale and can use just one piece.
  5. Break eggs one at a time and place them gently in the kale.
  6. Top each egg with a little less than 1 teaspoon of soy milk to keep them moist.
  7. Sprinkle with salt and pepper.
  8. Bake for 20 minutes at 325 degrees fahrenheit.
  9. When they come out, place a knife in around the edges and then gently pop the kale cupcake out.
  10. Enjoy with a side of your favorite greens or toast!
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calories
76
fat
5g
protein
6g
carbs
1g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
 

Kale in cupcake tins

Kale in cupcake tins

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No Bake Mini Key Lime Pie

 

Mini Key Lime Pie

Mini Key Lime Pie

Spring is here and what says warmer weather like citrius? Key lime pie sounded like the perfect dessert to compliment this warmer weather. 

 

Spring in Brooklyn!

Spring in Brooklyn!

I decided to go with mini key lime pies because they are so adorable. I also think mini desserts are a great way to still enjoy dessert in a healthier way. 

I found a great mini key lime pie recipe on a new blog, The Recipe Critic. She has some wonderful recipes. I tried to make it a little healthier and they came out great! They were also really easy and fun to make. 

Lots of limes!

Lots of limes!

With the price of limes these days, this was not inexpensive dessert. It was worth it though and the recipe actually made a lot of mini pies (about 16). 

The pies were aromatic, filling the apartment with a wonderful lime and cinnamon smell. The consistency was like a cheese cake. The flavor of the crust was sweet and cinnamony, which was a nice contrast to the zesty citrus taste of the pie filling. It is hard to eat just one!

No Bake Key Lime Pie
Serves 15
An easy no bake key lime pie recipe bursting with summer flavor!
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Print
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
180 calories
28 g
19 g
7 g
4 g
4 g
72 g
47 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
72g
Servings
15
Amount Per Serving
Calories 180
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 47mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 16g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups or 8 ounces organic ginger snaps (I used gluten free and they worked well)
  2. 1/4 cup butter or earth balance
  3. 1/2 teaspoon cinnamon
  4. 1 cup of greek yogurt
  5. 1/2 cup fresh squeezed lime juice (this can be anywhere from 5 to 10 limes in my experience. It really depends on the quality of the limes).
  6. 1 tablespoon lime rind grated
  7. 1 can of organic sweetened condensed milk
Crust Mixture
  1. Place the ginger cookies in a food processor until they are finely ground.
  2. Add cinnamon and melted butter and pulse until well combined.
  3. Line a muffin tin with cupcake papers.
  4. Place a little over a tablespoon of crust mixture in each cupcake paper. Press down with the bottom of a drinking glass so that the crust mixture is firmly packed.
  5. Place this tray in the freezer.
Filling
  1. Grate the rind of a few limes until you get a tablespoon of lime rind.
  2. Squeeze the same limes and several more until you get 1/2 cup of lime juice.
  3. In a large bowl, combine the yogurt, lime juice, lime rind, and sweetened condensed milk. Mix with an electric mixer until well combined.
  4. Take the muffin tins out of the freezer. Add enough of the yogurt mixture to the top of each one so that it is just shy of the top of the muffin paper.
  5. Freeze for at least four hours.
  6. Let thaw for about 8 minutes before serving.
Adapted from The Recipe Critic
beta
calories
180
fat
7g
protein
4g
carbs
28g
more
Adapted from The Recipe Critic
Bed Stuy Foodie http://bedstuyfoodie.com/
Mini key lime pie crust

Mini key lime pie crust

 

Key Lime Pie

Thanksgiving Pie!

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Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Ingredients
Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

Method
1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.
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12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.
Enjoy!
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France

Our wedding in Rhode Island

First of all I apologize for not writing in a bit. I got married this summer and then spent two weeks in France! I was not exactly vegan in France (when in Rome) but now I am back and ready to resume my weekday veganness.

Being in France did teach me some things. First of all, it taught me that I can eat cheese, chocolate, and meat for two weeks and not gain weight. As I have previously written, I strive for balance. As a result, I think it is okay ethically and medically to eat meat and dairy once in a while. However, I was obsessing about eating as healthy as possible for a while and forgot how refreshing it can be to indulge.

An Amazing Lunch in Vezelay, France

Secondly, I learned how amazing salt can be. In the U.S. I almost never add salt to my foods. If I do, it is only a tiny bit. In France I had truffle salt for the first time. It was absolutely amazing. I also had another salt called Piment d’Espelette which added a lot of flavor to the dishes. It reminded me that, while I don’t need to add salt to everything, it can really enhance the flavors of some foods.

Finally I remembered that despite the calories, wine can be a pleasant addition to a meal. We drank wine right in the vineyards, and with every meal after 12pm. I felt so connected to the earth. Rich actually picked grapes off the vines and ate them. Additionally our cheese, honey, and produce was usually very local. I was surprised to learn that local monks made the cheese, wine, and honey in ancient Beaune, France.

Drinking Wine in the Vineyard

The grapes that would become wine

Rich Tasting a Wine Grape

I did eat vegan and vegetarian sometimes in France. I went to one vegetarian restaurant where I had rice, beans, and over-cooked veggies. I also ate a salad, gazbacho, or both every day. I will blog about my vegetarian restaurant in another post.

Apple Cinnamon Baked Oatmeal

 
 

This weekend I visited Serendipity Bed and Breakfast upstate. The owner made us baked oatmeal which was amazing! I decided to try to make my own the next day. I added apples, cinnamon, and pecans. It was delicious! A word of warning, this recipe does have eggs in it. Hey, it was the weekend. Sometimes I am not completely vegan on the weekend (in fact this weekend I was definitely not vegan). I will try to make a vegan version in the future. In the meantime, this recipe was sweet, crunchy, and it made a filling breakfast.

Recipe

3 cups oatmeal
2 tsps cinnamon
1/8 tsp cloves
1 1/2 tsp baking powder
1 cup milk
2 eggs
½ cup brown sugar
 
½ cup raisins
½ cup pecans
2 granny smith apples 
 
 
 
Method
1. Combine oatmeal, cinnamon, cloves, and baking powder in large bowl.
2. In a small bowl combine milk, whisked eggs, and sugar. 
3. Mix the wet and dry ingredients until combined. 
4. Mix in raisins, pecans, and granny smith apples. 
5. Place in a greased 9 in square baking dish (I like to use Earth Balance). 
6. Bake for 40-45 minutes. 
7. Serve warm!
8. Mix in raisins
 
 

New Year’s Desserts

For New Year’s Eve this year I was in charge of dessert. After looking through loads of recipes, I found the perfect one: White Cake with Mincemeat Filling. I love mincemeat cookies at Christmas time and I thought this would be an old fashioned, unique, and challenging recipe. While I was buying the ingredients I sent a text to my friend. She was naturally a little concerned about the mincemeat idea (in college my vegetarian friend loved the mincemeat cookies my mom sent us. When I told her the name of that particular cookie, she looked at me with alarm thinking she had just broken her years of vegetarianism). As a result, I decided to also make my all time favorite, Flourless Chocolate Cake. I also made some Chocolate Expresso Cookies. Mincemeat actually does not have any meat at all, it is essentially a jam made with raisins, currents, dates, and brandy. For this recipe, I made the mincemeat from scratch. I also cut open a vanilla bean to flavor the cake. It was definitely a lot of work but it was worth it. I really liked it and will do it again. The recipe is above.

Cod-Potato Soup

Last night I made a tasty cod-potato soup. It was a great warm and filling winter meal. The only problem is, it was so good I forgot to take a picture before I ate it! The recipe is below.

1 onion
2 cloves of garlic
4 potatoes
2 cups of veggie broth
1 cup soy milk
12 oz Cod
2 stalks of celery
1 TBS mixed dried herbs
1 tsp dry dill

Method

1. Sauté onions for 2 minutes in a little olive oil.
2. Add chopped potatoes.
3. Add veggie broth and a little water, enough to submerge the potatoes.
4. Cover and boil until potatoes are soft, about 20 minutes.
5. Mash potatoes with an immersion blend or a hand held masher.
6. Add mixed herbs, garlic, soy milk, and celery. Let cook on medium-high for 10 minutes.
7. Add cod and continue to cook for another 7 minutes.
8. Add dried or fresh dill and serve warm!