Pinch of Yum http://pinchofyum.com A food blog with simple and tasty recipes. Tue, 02 Sep 2014 03:51:59 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Just Letting You Know (All About Conferences) http://pinchofyum.com/just-letting-you-know-conferences http://pinchofyum.com/just-letting-you-know-conferences#comments Sat, 30 Aug 2014 11:00:25 +0000 http://pinchofyum.com/?p=19397 *wipes blueberry crisp crumbs off face* Hi again IT’S MEEE. Yes, guys, it’s Saturday, and I’m breaking blog schedule and popping in with some newsies. As much as we love being at home in our T-shirts and jeans (okay fine sweats) all day, Bjork and I are getting all profesh and hitting the road this […]

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Desk

*wipes blueberry crisp crumbs off face*

Hi again IT’S MEEE. Yes, guys, it’s Saturday, and I’m breaking blog schedule and popping in with some newsies.

As much as we love being at home in our T-shirts and jeans (okay fine sweats) all day, Bjork and I are getting all profesh and hitting the road this fall for some food slash blog conferencing. Beep beep!

Bjork and Lindsay

When we were living half a world away in the Philippines, I started to get that sort of buggy feeling about wanting to (brace yourself for the obnoxious term) network and eat num food and make friends by going to some conferences. But at the time when I was wanting that, I was, uhm, like, way over in the jungle getting my world rocked and eating full cartons of mangoes.

Last fall after we came back to the States, we headed out to an IACP conference in Seattle for some awesome learning and speaking and people meeting (AND THE FOOD. worth it.) You guys, it was so fun for us to travel together and have this cool conference experience and we totally got the itch to do more of this sort of thing.

shoes in fall

Buuuut behind the scenes it was kinda super stressful because after a very full weekend meeting people, presenting, and learning, we took a red-eye flight home (no no no no no) and then – wait for it – I went to school the next morning. I tried to be Awesome Elementary School Teacher Who Is Patient With Kids while making a mental note that we better keep conferences reserved for the time in our lives when we not only in the homeland country, but also not so overwhelmed with multiple jobs.

So here we are coming full circle and then some – our primo conference time is right now! We’re in the US, blogging and related entrepreneurial things are both of our primary jobs right now, and as a result, we’re both super pumped to be attending and speaking at two conferences this fall. I am crossing my fingers that you and I will find each other at the snack table at one of these events as we’re both reaching for the same goat cheese crostini and our hands will touch and we’ll look up and… fate.

Blog Elevated Conference

Blog Elevated – September 25-27th

TEXAS. Bring it on, y’all. I have only been to Texas once but here goes round #2 since we’ll be attending and speaking at BlogElevated in Galveston at the end of September. Woot! This conference is a weekend event and as a Minnesota girl, I can say that I’m pretty excited to be heading out to AN ISLAND (squee) for all the bloggy things.

The fun thing about BlogElevated is that it’s for all kinds of bloggers, not just food bloggers. So everything that Bjork and I are speaking about will obviously be from the perspective of a food blog but geared towards anyone with a blog. Some of the awesomeness of this conference includes:

  • Blog Like a Rock Star – Dayna Steele
  • Monetizing Your Blog - Bjork Ostrom *mwah*
  • Bookkeeping and Business Basics - Helena Swyter
  • Pricing Your Worth as a Blogger – Amy Locurto
  • eBooks for Bloggers -dats me
  • Representing Brands with Style – Fred Goodall
  • Photography Props and Set Ups Everyone Can Use – hey again

There are also Creative and Social Media tracks – and lots more events in between to keep us smart/happy. Since we’re only about a month away from this one, please tell me where a person should buy her first pair of cute cowgirl boots? Or no. Too much?

Wait wait wait for this little Rafflecopter widget to load just below this sentence and – boom! – you can enter to win a free ticket to BlogElevated 2014.

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  Chopped Conference

Chopped Conference – October 24, 2014

Bring on the barbeque! That’s what you eat in Kansas City, right? I am super pumped to be attending and speaking at Chopped Con with Bjork because in addition to meeting a boatload of food bloggers from the Best Midwest, there are a few panels with some of my favey food bloggers who I have never met because I have hermit tendences and I am going to hunt them down once and for all and give them hugs and kisses. Just… turn away.

This is a one-day conference on October 24, and it. is. power. packed. Think fun and educational and delish. I think just the air in this room is going to taste yum to the max – obvi a side effect of packing food bloggers into a room together. Some party conference highlights will include:

  • The More You Know, The More You Can Eat!  by conference Keynote Speaker, Carolyn O’Neil
  • iPhones, Hashtags, and Filters, Oh My! Building and Expanding Your Social Media Presence on Instagram.  Participants on this panel: Bev Weidner, Kristen Doyle, and Christina Lane
  • The Art of Food Writing by Jill Silva
  • Taking Your Food Blog from Good to Great by Lindsay & Bjork Ostrom (hiiii mom!)
  • The Food Blogger Time Turner: How to Work With a Virtual Assistant by Milisa Armstrong
  • Building Your Blog Power Hour: How to Work with Brands. Participants on this panel: Cheryl Sousan, Ali Ebright, and Kathryne Taylor
  • Oh the Places You’ll Go: Why Food Blogging is More Than The Sum of Its Parts (i.e. revenue) by Kristen Doyle

This is a one-day powerhouse conference – I surely hope I will be seeing some fellow Midwestern, maybe even Minnie-sota bloggers there HINT HINT HINT. Check out this little Rafflecopter dittly to load under this sentence for the free ticket to this conference up for grabs. Free as in zero dollars yeh yeh booyeh.

a Rafflecopter giveaway

Screen Shot 2014-08-28 at 11.59.46 AM

That’s all for this Saturday, favorite peoples of the internet! Thanks for reading, attending conferences, friending us in person, and loving food.

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14 Smoothies For An Instant Mood Boost http://pinchofyum.com/14-smoothies-for-an-instant-mood-boost http://pinchofyum.com/14-smoothies-for-an-instant-mood-boost#comments Fri, 29 Aug 2014 11:00:57 +0000 http://pinchofyum.com/?p=18775 I drink smoothies like it’s my job. Which it is, sometimes, sort of. Which is awesome. It’s TGIFriday, and here we are on the cusp (<– really?) of the end of summer holiday weekend. It seems only appropriate to get your and my wheels turning about some great smoothie-snack-dessert-kinds-of ideas for summer chill out bevgs, […]

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14 Smoothies for an Instant Mood Boost

I drink smoothies like it’s my job. Which it is, sometimes, sort of. Which is awesome.

It’s TGIFriday, and here we are on the cusp (<– really?) of the end of summer holiday weekend. It seems only appropriate to get your and my wheels turning about some great smoothie-snack-dessert-kinds-of ideas for summer chill out bevgs, back to school breakfasts, post work-out refuelage, TV marathon sips, or quick and easy on-the-go guzzling. Just ignore that little part back there where I said Back To School because I’m 300 percent sure that I lied – that can’t even be true already.

These smothies can be awesome in summer with the produce is crammed into every single corner of your kitchen and spilling out your windows and onto your neighbors’ doorsteps, and they can be equally delish in the winter when the produce is only the lonely bags of mixed berries in your freezer. I’m not depressed about the w@#&!% at all, though. Not at all.

Here are 14 awesomely beautiful and thirst-quenching smoothies that I scrounged up from the most talented blender-spinners around the food interwebnets. Big thanks to these bloggers for their recipes and allowing me to share one of their photos for our eye candy enjoyment. Le sigh – pretty, pretty.

Also, I hope you have time to Google image search “paper straws” when you’re done reading this. Four dollars have never been better spent.

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Raspberry Rhubarb Bellini Smoothie by Half Baked Harvest

14 Smoothies for an Instant Mood Boost

If you can take rhubarb and put it in a smoothie and make me think I want it, you are a genius slash my hero. XO Tieghan!

Frozen Triple Berry Smoothies by In Katrina’s Kitchen

14 Smoothies for an Instant Mood Boost

Katrina, I heart you for making a beautiful triple berry smoothie that can be customizable colored with different fruits to make drinkable rainbows in a glass. Smashed berries never looked so posh.

Spinach Smoothie by Marin Mama Cooks

14 Smoothies for an Instant Mood Boost

You know I love me some green smoothie. And am I seeing green grapes on the ingredient board here? HELLO YES.

Chocolate Malt Superfood Smoothie by Blissful Basil

14 Smoothies for an Instant Mood Boost

Please read each of the words in the recipe title aloud right now. Mmmhmm. That’s all.

Strawberry Shortcake Smoothie by Averie Cooks

14 Smoothies for an Instant Mood Boost

So you’re telling me this is a fruit smoothie that I can pretend is strawberry shortcake and have it for a snack at the top of every hour? If you insist.

Strawberry Mango Smoothie by Jessiker Bakes

14 Smoothies for an Instant Mood Boost

Mango mango mango mango mango. Mango mango. Strawberry Mango. Striped straws and stripes in the glass. This is my smoothie spirit animal.

Spinach Flax Protein Smoothie by The Blonde Buckeye

14 Smoothies for an Instant Mood Boost

Come to my house and look in my fridge. You will see the largest bag of flax known to mankind. You will also see a superpower blender sitting on the counter. You will also see me with green all over my face. Do the math, guys.

Healthy Mango and Greek Yogurt Smoothie by Brunch Time Baker

14 Smoothies for an Instant Mood BoostFirst order of business: taking a spoon and scooping out all those heavenly little mango cubes on top, and replacing them, and repeat. Fruit candy binge.

Layered Watermelon Coconut Shakes by How Sweet Eats

14 Smoothies for an Instant Mood Boost

I mean, what else did you think we were going to drink while watching the Bachelorette? These basically scream summer trash TV. A lot of happy Watermelon Coconut sippin went down this year with our dedicated Bach groupies.

Raspberry Coconut Smoothie by Creme De La Crumb

14 Smoothies for an Instant Mood Boost

I’ve always been on the fence with raspberries, but this summer I took the plunge and bought only organic raspberries. Oh my wonderful world of sweet berries, they were so good. As a new raspberry obsesser, this smoothie is speaking to me.

Vegan “Orange Julius” Smoothie by Domesticate Me

14 Smoothies for an Instant Mood Boost

Would I like an Orange Julius smoothie to jazz up my life at breakfast? Lemme think: yes-4-ever.

Cacao Nib Cashew Chocolate Smoothie by Eat What’s Good

14 Smoothies for an Instant Mood Boost

This makes me want to be a cacao-eating hippie. Also, why have I never bought cacao nibs? Sad feelings. It’s time to make that change.

Chocolate Cherry Smoothie by LynseyLovesFood

14 Smoothies for an Instant Mood BoostThe perfect combo of rich chocolate and sweet juicy cherry in a tall frosty glass with a straw that has your name on it. Day = made.

Creamy Blueberry Breakfast Smoothie by The Honour System

14 Smoothies for an Instant Mood Boost

Blueberries are my jam lately. How about taking advantage of them all year long (frozen!) in the most fun purple smoothie for breakfast? Best idea.

Wait, are my lips still blue? I swear I wasn’t still eating that crisp.

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Simple Oat & Pecan Blueberry Crisp http://pinchofyum.com/simple-oat-pecan-blueberry-crisp http://pinchofyum.com/simple-oat-pecan-blueberry-crisp#comments Wed, 27 Aug 2014 11:00:36 +0000 http://pinchofyum.com/?p=19359 There are certain events in a person’s life that call for blueberry crisp three times in a row. I’d like you to call one of those events to mind right now like right this very second, because you need this juicy sweetness in your life not once, not twice, three times over. Did you think […]

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Simple Oat and Blueberry Crisp - an addicting oat, pecan, and coconut crumble baked over warm, juicy blueberries. Refined sugar free and whole grain! | pinchofyum.com #blueberry #crisp #recipe #fruit #dessert

There are certain events in a person’s life that call for blueberry crisp three times in a row.

I’d like you to call one of those events to mind right now like right this very second, because you need this juicy sweetness in your life not once, not twice, three times over. Did you think of it yet? GET ON IT. We don’t have a ton of time here because your Hangry Dessert Self is about to show up.

I’m not sure what that three-time justifying event is for me other than … this blueberry crisp. So just to repeat that, I’m celebrating the making of blueberry crisp (which, FYI, is bursting with juicy summer fruit and overloaded with an ohmygosh so good lightly cinnamony oat and pecan crumble on top that is both whole grain and refined sugar free) by making the blueberry crisp again and again and again, and eating the leftovers for breakfast.

That’s rational, right? Blueberry crisp deserves more blueberry crisp. Extra topping. Drizzled with a coconut-frosting-thing. It makes one hundred percent logical sense to my foodlover brain.

Simple Oat and Blueberry Crisp - warm, juicy blueberries with a healthier crumbled topping. | pinchofyum.com #blueberry #crisp #recipe #fruit #dessert

We have this tiny problem in our family and it’s called Food Blog Leftovers. Just let me say this: it’s really an incredible problem to have and I seriously mean that. It might be the best problem of all the problems anyone has ever called a problem. I really try not to take it for granted that we have a fridge full of mostly healthy and very fresh food on any given da- okay, just ignore that drawer on the bottom left.

Things We Do To Be Useful About Our Leftovers:

  1. Eat them. I dutifully put on my uniform of sweats and a T-shirt and assume the role of Leftovers Police almost every night of the week.
  2. Share them with neighbors. ❤
  3. Freeze them for ourselves to eat later.
  4. Freeze them in a stockpile for friends who are having babies.
  5. Send them to our workplace. This was a little bit easier when we actually worked in workplaces.

So naturally, we take leftovers really seriously, and it’s so so so awesome when the opportunity to share food arises because it helps us with our problem that’s not actually a problem.

Enter a pan full of leftover blueberry crisp. Bjork was literally finishing his second bowl of this when I started packing it up to bring to a friends’ house and –> HOLD IT RIGHT THERE <— it was suggested to me that maybe we should actually keep this whole pan for just us. More specifically, just Bjork. My nerd-sweetie reeeeally loves a good fruit crisp.

I said no, obviously, we don’t need to keep a whole pan of this sitting around our house just for us, and we brought it to our friends. Buuuuut then I made it again the next night. And again the next night. And somehow, we are able to deal with the mass amounts of blueberry crisp without any issues at all. I mean, I don’t even know where it’s going anymore. It’s, like, magically disappearing and somehow my lips and my shirt are all stained blueberry-blue. What the what.

Simple Oat and Blueberry Crisp - a coconut, oat, and pecan crumble baked over juicy blueberries! | pinchofyum.com #blueberry #crisp #recipe #fruit #dessert

In addition to being super wonderfully delicious (maybe even more so to us since we are kind of scaling back on the shuggrr in our lives) this is a dessert that I honestly feel really good about eating in the way of putting good things into your body. Totally cool to eat for breakfast, if you ask me, because almost every single ingredient is a nutrient-packed whole food. Almond meal, oats, pecans, flaked coconut, blueberries, olive oil, cinnamon – this is truly a powerhouse drool-worthy dessert.

I got the starting idea for this recipe from the most amazing book I’m reading called Bread and Wine by Shauna Niequist. I literally finished the first page and thought to myself: I’m going to have to read this whole book again because I already love it so much. In addition to being a spiritual memoir of sorts relating food, relationships, and experiences around the table (which I heart), it has a recipe at the end of every chapter. Huzzah! This is my kinda book.

Simple Oat & Pecan Blueberry Crisp - an oat crumble baked over juicy blueberries with a coconut drizzle on top! yummmmy. | pinchofyum.com

Alright, I’ll leave you alone now with one last Attack of the Superlong Image to convince you once and for all that this is the most glorious summer dessert and that it’s worth making three times in a row.

While you get your lips turning all blueberry-blue up in there, I’m going to be going on a super fun and wild (read: mild) adventure for a few days on a girls’ trip with friends from college since we are celebrating ten years of friendship? how and oh my wow?! The blog will keep on runnin’ and you can catch our live trip adventures on Instagram! Also, debating packing a batch of this in my suitcase. Normal, right?

Simple Oat and Blueberry Crisp - warm, juicy blueberries covered with a yummy oat crumble and topped with a coconut drizzle. Refined sugar free and whole grain! | pinchofyum.com #blueberry #crisp #recipe #fruit #dessert

4.9 from 9 reviews
Simple Oat & Pecan Blueberry Crisp
Author: 
Serves: 8
 
Ingredients
  • 1 cup rolled oats
  • 1 cup pecan halves (about ¾ cup chopped)
  • ½ cup almond meal
  • ½ cup flaked coconut (unsweetened, preferably!)
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup + 2 tablespoons olive oil
  • ⅓ cup real maple syrup or raw honey
  • 4 cups blueberries
Instructions
  1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
  2. Grease a square baking dish (8x8 or 9x9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
Notes
For the little drizzle on top, I creamed 8 ounces low fat cream cheese with ½ cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey. That will give about 2 cups of coconut "sauce", which is way more than you'll need for the crisp, so you could either halve the ingredients to make less or just keep the leftovers in the fridge as a fruit dip, like I do! Num. Or just use ice cream, too!

The nutrition facts here do not include the coconut cream cheese drizzle - they are just for the blueberry crisp.

Nutrition Blueberry Crisp

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Rainbow Veggie Bowls with Jalapeño Ranch http://pinchofyum.com/rainbow-veggie-bowls-with-jalapeno-ranch http://pinchofyum.com/rainbow-veggie-bowls-with-jalapeno-ranch#comments Mon, 25 Aug 2014 11:30:34 +0000 http://pinchofyum.com/?p=19302 Prepare to have your mouth hugged by this creamy, tangy, spicy jalapeño ranch. In addition to guiding the wonder that is homemade jalapeño ranch straight into your arms today, I am also telling you how much you will enjoy pouring jalapeño ranch (❤) over a garden treasure trove of vegetables arranged in a little Rainbow […]

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Rainbow Veggie Bowls with Jalapeño Ranch - colorful layers of veggies, grains, nuts, avocado, and homemade jalapeño ranch dressing. Yes please! 300 calories. | pinchofyum.com #salad #recipe #vegetarian #healthy #ranch

Prepare to have your mouth hugged by this creamy, tangy, spicy jalapeño ranch.

In addition to guiding the wonder that is homemade jalapeño ranch straight into your arms today, I am also telling you how much you will enjoy pouring jalapeño ranch (❤) over a garden treasure trove of vegetables arranged in a little Rainbow Veggie Bowl. Names are almost not even worth discussing since Rainbow Veggie Bowls is absolutely the cutest name for a bowl of vegetables ever, but just in case the Rainbow Veggie Bowls brings to mind things like unicorns and My Little Ponies and you’re one of those, like, sensible people who doesn’t like to think about rainbow things, alternative names for this nutrient-packed beautiful food bomb could include Earth bowls, Garden Harvest bowls, Vegetarian Happy Lunch bowls, Ranch Lovers’ bowls, Full for Days bowls, Get Yoself a Healthy Glow bowls.

Whatever you do, don’t call it a salad. This is a BOWL. No messing around – we load up the bowl with tons of amazingly healthy-delicious-filling things, and we eat it like it’s a bowl.

Now let’s think of all the vibrant foods in the world that we could dunk and drizzle and soak in creamy, tangy, spicy jalapeño ranch. Ready, set, go.

Rainbow Veggie Bowls with Jalapeño Ranch

I really wish those tomatoes came from my garden but I am a failure of a young adult and, even worse, FOOD BLOGGER, who STILL does not have a garden. I’m sorry, world. I accept the fail.

I hate to be one to throw in the towel before even starting slash make excuses forever, but you guys. Some things are just not meant to be, and growing things is just not in my nature. The basil plant that I bought at the farmer’s market earlier this summer? Within one day of bringing it home – wait though I’m not. even. exaggerating – within ONE DAY, the leaves were turning black. Before being in the care of my murderous plant self just a short 24 hours earlier, it was green and vibrant and strong, but apparently all it takes is a few hours in my TLC to bring out that dark-dying-plant-black color. And yes I would love to water your plants for you while you’re gone.

Rainbow Veggie Bowls with Jalapeño Ranch - layers of colorful veggies, grains, and nuts all covered with a homemade ranch dressing! 300 calories. | pinchofyum.com #salad #recipe #healthy #vegetarian

Our sweet little potted plant of basil eventually found its final resting place after a good four weeks of life. I’m not annoyed at all about this since I bought the biggest possible pot at the farmer’s market expecting it to last for, well, basically forever, like basil plants should. “They’re so easy to grow!” says everyone except me and my dead basil plant.

The basil plant’s final destination became evident when we went to the cabin for two weeks and I might have, ahem, forgotten about it and left it sitting out in the sunny yard. In the middle of July. Woops. But the weird thing is that somewhere in my mind, once I remembered its lonely basil self sitting outside our house with no one to take care of it, I honestly thought it might still survive. Cause, like, rain and stuff, right?

So I didn’t bother to call the neighbors for Basil Backup because I assumed that two weeks soaking up nature completely free from my black thumb might actually do that little guy some good. When we actually did come back, I couldn’t find the plant – it was sitting right in front of me in the yard but it was so pathetically dead that it was literally beyond recognition. RIP basil.

Okay, enough about my lack of growing skills and onto the four easy steps it takes to assemble these Rainbow Veggie Bowl Babies:

Make 4 Step Veggie Bowls using whatever ingredients you have on hand! (link includes a recipe for Rainbow Veggie Bowls with Homemade Jalapeño Ranch dressing, too!) | pinchofyum.com #salad #vegetarian #healthy #recipe

So there you have it! A Rainbow Veggie Bowl smothered in Homemade Jalapeño Ranch.

FYI I debated putting ranch dressing on this salad for about two seconds because ranch has that sort of trashy reputation to it, like how I dip French fries in ranch and it’s the best thing my mouth has ever tasted and did I actually just type that outloud? Trashy or not, I had to do it for this bowl.

A fresh, bright, crunchy garden veggie salad with classic ranch is just a thing of beauty, right? Imagine it: chewy farro, earthy lentils, tangy tomatoes, cool, crisp cucumbers, sweet roasted corn piled high, sprinkled with crushed almonds or sunflower seeds, jazzed with a half of an buttery-smooth avocado because FOR THE LOVE, all covered in a blanket of straight up cool, creamy, herb-loaded, and in this case, fiery-mouth-spicy ranch dressing. The crunch factor here is off the charts. When cucumbers, snap peas, tomatoes, and corn are in the bowl, these strong veggie champs can hold their own even with a whole big splash of dressing poured over the top. None of this weaky-wilty greens business – in this salad, I MEAN BOWL, I like my veggies strong.

And the Joy of All Joys for these bowls is that you can use whatever grains, whatever beans, whatever veggies, whatever nuts and seeds, and whatever dressing you want. It’s vegetarian lunch bowl customization 101. It’s Subway and Chipotle meets whatever you have in your fridge.

Or garden.

I’m not jealous at all though seriously.

Rainbow Veggie Bowls with Jalapeño Ranch - colorful layers of grains, beans, veggies, nuts, and homemade jalapeño ranch dressing. NUMMY! 300 calories. | pinchofyum.com #salad #recipe #vegetarian #healthy #ranch

5.0 from 4 reviews
Rainbow Veggie Bowls with Jalapeño Ranch
Author: 
Serves: 6 large veggie bowls with dressing
 
Ingredients
For the Jalapeño Ranch:
  • 1¼ cup nonfat plain Greek yogurt
  • ½ cup 2% milk
  • 2 teaspoons white vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 teaspoon dill (see notes)
  • 1 handful fresh parsley leaves (about ¼ cup)
  • 1 handful chives (about ¼ cup)
  • 1 jalapeño pepper (see notes)
For the Veggie Bowls:
  • 1 cup uncooked farro
  • 3 cups vegetable broth
  • 1 cup uncooked sprouted lentils (see notes)
  • ½ tablespoon butter or oil
  • 1½ cups corn kernels cut off the cob
  • 1½ cups sliced cherry tomatoes
  • 1½ cups sliced cucumbers
  • 1½ cups snap peas
  • 1-2 avocados
  • fresh herbs (I used basil)
  • nuts or seeds (I used crushed almonds)
  • salt and pepper to taste
Instructions
  1. Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.
  2. Rinse the farro and bring the vegetable broth to a boil in a medium pot. Add the farro and cook for 30 minutes (or according to your package directions). Set aside to cool. Meanwhile, cook the lentils according to package directions.
  3. In a small skillet, heat the butter or oil and saute any veggies that need to be cooked (in this case, I did just the corn). Season with salt and pepper.
  4. Build your rainbow veggie bowls: half farro, half lentils on the bottom; arrange veggies in "stripes" on top; add a few avocado slices; sprinkle with herbs, nuts, seeds; drizzle with dressing. These are great to assemble in advance for lunches because none of the veggies get too soggy like a traditional salad. Keep the dressing separate until you're ready to serve.
Notes
For the jalapeño pepper, I took out about half of the ribs and seeds to control the heat a little bit. If you like spicy, just toss the whole thing in there.

I used a freeze dried dill made by Litehouse that I found in the produce section, so the 1 teaspoon listed in the recipe is for that freeze dried variety specifically. Keep in mind that dried and fresh herbs have different potency - dried dill is three times stronger than fresh dill, and I'm thinking freeze dried is somewhere in the middle, so if you're using dill from the spice aisle, use a little less than what's listed here.

I normally don't use sprouted lentils but I found some at the store that cooked up in 5 minutes! Score.

Serve this hot or cold!

Nutrition Garden Veggie Bowls

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The Best 10 Minute Veggie Fried Rice http://pinchofyum.com/best-10-minute-veggie-fried-rice http://pinchofyum.com/best-10-minute-veggie-fried-rice#comments Fri, 22 Aug 2014 11:44:55 +0000 http://pinchofyum.com/?p=19219 Is fried rice the best or is fried rice the best? Yes to both. Especially this 10 minute veggie fried rice, BECAUSE I ❤ QUICK AND EASY. This weeknight beauty is loaded with your veggies of choice *squeal* and made extra super nummy with a nice drizzle of rich sesame oil, a splash of saltiness […]

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The Best 10 Minute Veggie Fried Rice - sesame oil, garlic, ginger, brown rice, veggies, soft eggs, and herbs. TEN MINUTES to yummy! 300 calories. | pinchofyum.com #friedrice #vegetarian #recipe

Is fried rice the best or is fried rice the best? Yes to both.

Especially this 10 minute veggie fried rice, BECAUSE I ❤ QUICK AND EASY. This weeknight beauty is loaded with your veggies of choice *squeal* and made extra super nummy with a nice drizzle of rich sesame oil, a splash of saltiness from the soy sauce, gently scrambled soft + clingy eggs that stick in and around the rice like something from a dream, and handfuls of fresh herbs like chives and parsley and cilantro and basil – oh yes I did.

This is one of those special recipes that has me compulsively stealing just ten more bites out of the leftover containers while I’m packing them up to put away in the fridge. Like one bite here because that container is just a little too full, and just onnne more bite on the way to the fridge to make sure the lid will fit, and then pop the corner on the container for just one more little taste once it’s actually in the fridge, and then I better have a few more bites to even out all the containers because we have to be fair…

Pretend like you know what I’m talking about.

The Best 10 Minute Veggie Fried Rice - brown rice, frozen corn and peas, creamy eggs, fresh herbs, garlic, and ginger. 300 calories. | pinchofyum.com #friedrice #vegetarian #recipe

I did something a little different for this recipe and decided to literally time myself, like, with a timer, to see how long it would take me to make this recipe. I was extremely hangry on this particular day and I could-not-would-not-absolutely-should-not be taking more than 10 minutes to get some really delicious food into the system. Danger for everyone involved.

So I started the timer. I poured the sesame oil in the pan, added the garlic and ginger and became completely entranced by their smells. 30 seconds lost to food smell coma. I snapped out of it, turned the heat down, cracked the eggs into the pan for a gentle go-round, and opened the package of rice. Let me repeat that for you: PACKAGE OF RICE.  The first time I made this, I used leftover rice from the night before, which is perfect for fried rice because you can kind of crumble it and fry it up without it getting all sticky in the pan, right?

But what’s a girl to do when she already ate all her leftover rice? I decided to give it a try with packaged pre-cooked rice. Before you slap my wrist, just think about this: this package has got exactly what you’re looking for when it comes to fried rice which is that rice crumble-ability. The package I bought had cooked brown rice (healthy bonus points!) from Seeds of Change (a cool organic food brand that I trust!) and it saved me major time and helped us avert a hangry dinnertime crisis. Tell me that’s not a win. <– Don’t, actually. Because it was a total win.

Eggs in, rice in, frozen veggies in, and a handful of herbs tossed up with everything at the end. And our final time on this one was 9:42.58. But remember, 30 seconds completely lost to food smell coma, so factor that in when you’re timing yourself.

The Best 10 Minute Veggie Fried Rice

Alright now. How about one last non-fried-rice hoorah celebratory thing before we call it the weekend?

As of today, I have written 600 posts for this blog.

I logged into WordPress this morning and BOOM. That number just was sitting right there waiting for me. Like 6 x 100. Six zero zero. So that’s 600 times that I’ve written things on the internet before I was actually awake – always a good idea, right? – typed stories in half-sleep mode at midnight, scrambled through a draft during my lunch hour, snuggled up on the couch with my laptop which is not a real thing BTW, stared blankly at the keyboard in food trance, pushed my limits for typing speed (Dear Keyboarding Teacher from high school, I made it!), shared things that made you wonder about my sanity and rightfully so, and exposed my undying love for food all to virtually experience life together on this here corner of the internet. I mean, seriously. So, so fun.

One thing real quick: a hugely huge thank you for reading any and all of my 600 posts each with 2000 words and — gahhhhh no. Forget about the part where I talk too much and just think of the good times. The ones where I actually made sense, wrote something kewl slash fun in the name of trying to make friends online, and *fingers crossed* won your heart with delish food.

Thank you for letting me do this thing 600 times and counting. It’s really a privilege that you let me get all chatty about food up on your screens every week. XO

The Best 10 Minute Veggie Fried Rice - so fast, so good! TEN MINUTES to yummy! 300 calories. | pinchofyum.com #friedrice #vegetarian #recipe #healthy

5.0 from 5 reviews
The Best 10 Minute Veggie Fried Rice
Author: 
Serves: 5 - one heaping cup full per serving)
 
Ingredients
  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 1-inch piece fresh ginger, grated*
  • 3 eggs
  • 4 cups brown rice (cooked, cooled, and separated)**
  • 1 cup frozen corn
  • 1-2 cups frozen peas
  • ½ tablespoon rice vinegar
  • 2-3 tablespoons soy sauce
  • fresh chives, fresh basil, baby spinach, any other add ins you want!
Instructions
  1. Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
  2. Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.
  3. Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!
Notes
*For ginger, I used Garden Gourmet fresh ginger paste.
**I've used both leftover rice from the night before AND the prepackaged cooked brown rice from Seeds of Change. While normally I wouldn't like the prepackaged, precooked stuff, it actually worked wonders for this because it separates super easily, just the way you want for fried rice.

Nutrition Fried Rice

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French Toast with Pear Chutney and Mascarpone http://pinchofyum.com/whole-wheat-french-toast-pear-chutney-mascarpone http://pinchofyum.com/whole-wheat-french-toast-pear-chutney-mascarpone#comments Wed, 20 Aug 2014 11:20:43 +0000 http://pinchofyum.com/?p=19160 I can’t even with this. This is whole wheat French toast with PEAR CHUTNEY and MASCARPONE. Do you even see that white melty creamy stuff on the French toast that looks like butter only better? Look at it and study it because it’s how you’re going to make all your French toast dreams happen in […]

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French Toast with Pear Chutney and Mascarpone - a cozy homemade fall breakfast. Refined sugar free and SO good. | pinchofyum.com #french #toast #pear #recipe

I can’t even with this.

This is whole wheat French toast with PEAR CHUTNEY and MASCARPONE. Do you even see that white melty creamy stuff on the French toast that looks like butter only better? Look at it and study it because it’s how you’re going to make all your French toast dreams happen in real life. Just one little (large) shmear of mascarpone cheese is all it takes, bebe. Get down with your mascarponey self.

Thanks to that homemade buttery pear chutney with the cinnamon sticks which made my house smell amazingly cozy for daysss, this could probably be considered my first fall-inspired recipe of the year.

Hold the phone – I just dropped the f-a-l-l word on you right here in the smack-dab middle of August and you didn’t even flinch. I totally knew we had it going on.

French Toast with Pear Chutney and Mascarpone - this cozy homemade fall breakfast is naturally sweet and SO GOOD. | pinchofyum.com #french #toast #pear #recipe

Now is probably as good a time as any to let you know that I have a thing about fall food.

Cooking and eating in the fall is, well, not to be dramatic or anything, but it’s probably the best thing that has ever happened to me ever in my life EV-ER. No other food season can compete with the cinnamony-spiced flavors, the pumpkin, the toasty nuts, the apple everything, the slowly simmered soups, the hot crusty bread dipped in said soups, and the trading of iced coffees (which I am currently in love with but willing to give up) for creamy pumpkin spice lattes.

Whole Wheat French Toast with Pear Chutney and Mascarpone all starts with this divine whole wheat French toast. | pinchofyum.com #french #toast #pear #recipe

Ultimately fall eating is about the comforts of foods that will warm you, body and soul, right straight down to your toes after being outside on a perfectly crisp 60-degree fall day. And hopefully all this happens while you’re wearing your most comfy jeans and a hoodie because the best things in life always do. Right? Right.

The pear chutney that I made for this recipe was never really intended for French toast. It was actually more of an oh-my-gosh-all-the-pears-are-getting-mushy panicked attempt to find a way to use them up quickly after buying this massive tray thing of deliciously perfect pears from Costco that I’m 99% sure was meant for a family of giants. It was one of those times that I wished Costco wasn’t making me be so Big America Greedy (like really? 20-something pears?) but then in the end it actually forced this pear chutney upon me, and for that reason I can forgive Costco for its Big America ways.

I’ve since made this chutney three times and now I just keep it on hand for French toast emergencies and for my daily crackers/cheese/chutney lunching. But actually, I’m totally serious. It’s my new lunch staple.

Whole Wheat French Toast with Homemade Pear Chutney (YES!) and Mascarpone! | pinchofyum.com #french #toast #pear #recipe

We made this French toast for work-from-home breakfast like 8 times last week (uhh, except…whatever) and it was so awesomely cozy. The whole wheat bread is nice and sturdy before it takes a good swim in the batter and hits the frying pan, making for a French toast is lightly crispy, brown, and textured on the outside and thick and spongey on the inside.

The pear chutney is su-pear-sweet with the tiniest hint of warm savory thanks to the caramelized onions up in the mix. No I know, that sounds weird, but it’s a chutney staple and makes the flavor so rich, deep, and wonderful on so many levels. Trust me, friends. This magic sauce serves as a naturally sweet, chunky, cozy, homemade fruit syrup of sorts on top of those golden brown thick slices of French toast.

And the mascarpone? I am not overreacting at all right now because this is a FRENCH TOAST GAME-CHANGER. Just a few dabbles of that stuff over the top of your steaming hot tower of French toast means melty little rivers of something like cream cheese meets butter. Only better. Pinky promise.

Sprinkle the whole shebang with a few chopped pecans and I’m French toast dying.

French Toast with Pear Chutney and Mascarpone - this cozy homemade fall breakfast is refined sugar free and SO GOOD. | pinchofyum.com #french #toast #pear #recipe

5.0 from 4 reviews
Whole Wheat French Toast with Pear Chutney
Author: 
Serves: 4
 
Ingredients
For the pear chutney:
  • 2 tablespoons butter
  • ½ yellow onion (about ½ cup finely chopped)
  • 2 bay leaves
  • 3 cinnamon sticks
  • ⅓ cup bourbon
  • ½ cup white wine vinegar (or other sweet vinegar)
  • 4 pears (about 4-5 cups finely chopped)
  • 2 tablespoons honey
  • a squeeze of lemon juice (optional)
  • pinch of salt
For the French toast:
  • 6 slices bakery-style wheat bread (I like Archer Farm's Harvest Grain bread from Target)
  • 2 egg yolks
  • ½ cup half and half
  • ½ cup milk (I used almond milk)
  • 2 teaspoons vanilla
  • 1 tablespoon whole wheat flour
  • ½ cup mascarpone cheese
  • chopped pecan pieces for topping
Instructions
  1. The night before (if you can! if not, that's okay, too), place the butter and onion in a small saucepan and saute for several minutes until soft. Add all the other chutney ingredients and bring to a boil. Turn the heat down and simmer for 30-45 minutes, until the mixture is soft, sweet, and thickened into a texture like applesauce. If making ahead, store in the fridge.
  2. Heat a nonstick pan or griddle over medium high heat. Cut the slices of bread in half so you have a total of 12 bread pieces. Whisk the egg yolks, half and half, milk, vanilla, and flour until smooth. Dip the bread in the egg mixture and transfer to the hot skillet. Fry for a few minutes on each side until golden brown (I don't recommend using butter - try to use a skillet or griddle that has a very smooth nonstick surface that makes flipping really easy). When the pieces are golden brown, arrange on four plates.
  3. If your chutney was made the night before, heat it back up again. Shmear the French toast with a little mascarpone, top with chutney, and sprinkle with pecans. For extra fun, scoop little spoonfuls of mascarpone over the French toast - the heat of the chutney will melt the mascarpone into pretty little pools of creamy and you will be in heaven.

Nutrition French Toast

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