Thursday, May 17, 2012

Healthy Berry Maple Bread Pudding


This recipe for one is actually enough for two, or eat half with ice cream for dessert and the other half for breakfast! I used 1% milk in my recipe and I didn't miss the cream used in traditional bread puddings at all.


2-3 pieces of Bread, torn into pieces
1 Egg
1/2 c. Milk
1 Tbs Maple Syrup
1/2 tsp Vanilla Extract
8-10 Berries, (blackberries, blueberries, raspberries, or cut strawberries)



In a bowl, whisk together the egg, milk, maple syrup, and vanilla extract. Stir in the bread and berries, making sure to coat the bread with the egg mixture. I usually gently press the bread down. Let this sit for an hour on the counter or longer in the fridge. (You can't really mess this recipe up!)

Preheat your oven to 375.

Spray a small baking dish with non-stick spray. I use a 10 oz Pyrex bowl.

Pour in the bread mixture. Bake for 40 minutes.




Tuesday, May 15, 2012

Single Foodie Tip: Ranch Salad Dressing Mix

One of my favorite "go-to" seasonings is ranch salad dressing mix. Since I mostly make meals or snacks for one, I never use a whole packet. I pour the packet of ranch powder in a clean empty spice bottle so I can have it on hand and easily accessible when ever I want to quickly zing up flavor!

Ideas:
  • Sprinkle on raw chicken or shrimp before cooking
  • Ranch Vinegarette for one: 1/2 tsp ranch powder, 1 tsp white wine vinegar, 1 Tbsp olive oil, 1/4 tsp brown mustard. Whisk together.
  • Make a healthy dip for one, 1/4 c. plain yogurt + 1 tsp ranch powder
  • Add to whisked eggs for scrambled eggs, egg tacos or omelets.
  • Add to egg or tuna salad. Here's my recipe for Avocado Egg Salad (no mayo) 
  • Add ranch powder, butter, and parmigiano cheese to pasta. 
  • Sprinkle on a baked potato.

Low Fat Spicy Avocado Egg Salad - no mayo, no yoke

This is definitely NOT your typical egg salad. In fact, there is no mayo, mustard or even egg yokes. I use avocado for creaminess, green onions for crunch, jalapeno for a kick, and my secret ingredient..... ranch dressing powder!

1/2 small Avocado, diced (Here is a tip for the other 1/2)
1 tsp Ranch salad dressing powder
1/4 of a Lemon
2 hard boiled Eggs* (my method is below)
1 Green Onion, sliced
4-8 very thin slices of Jalapeno (optional)
pepper, to taste

In a bowl, mash half of the diced avocado with the ranch dressing powder and the juice of 1/4th of a lemon and set aside.

Peel the hard boiled eggs, discard the yokes and dice up the whites. Chop the green onion and cilantro. Thinly slice the onions.

Add the eggs, remaining avocado, green onion, jalapeno, cilantro and pepper to the mashed avocado. Stir.

Try this salad between bread, a tortilla, or lettuce cups!

*Hard Boiled Eggs: I know there are many ways of making hard boiled eggs, but this is my method. I place the eggs in a pot. Fill it with water just to cover the top of the eggs. Place the pot on a burner set to high and pay close attention. As soon as the water comes to a boil I turn it to medium - medium high, just to maintain a boil, and cook them for 8 minutes. When my timer goes off, I transfer the eggs to a bowl of ice water.

Single Foodie Tip: Left Over Avocados

Most of the time when you are cooking for 1 or 2 you only need 1/2 of an avocado. Keep the other 1/2 fresh and green for another day by sprinkling a few drops of lemon juice, leaving the pit in, and wrap it in Glad Press n' Seal. Using Glad Press n' Seal you can get a close wrap that will keep the air out and leave your avocado green. A plastic storage bag will cause air to oxidize the avocado making it brown.