Monday, April 7, 2014

Mediterranean Meatless Lentil Loaf

I shared the link for this recipe from Food & Nutrition months ago, but I figured it would be a lot easier, not to mention more helpful, to share the actual recipe on the blog. Seriously though, I am really proud of this recipe and am so thrilled with how it turned out! I loved giving this classic dish a contemporary and healthy twist and think you will enjoy the results.

Mediterranean Meatless Lentil Loaf

Developed by Brieanna Casperson, DTR
Serves 9
- ½ large yellow onion, thinly sliced
- 1⁄8 cup + 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- ½ medium eggplant
- 1 teaspoon lemon juice
- 2 cups cooked green lentils
- 10 medium white mushrooms, quartered
- ½ cup vegetable broth
- 1 cup multigrain pita chip crumbs
- 1 clove garlic, minced
- ¼ cup + 1⁄8 cup reduced-fat feta, divided
- 2 tablespoons parsley (stems removed), chopped
- 1 teaspoon dried oregano
- 1⁄16 teaspoon dried nutmeg
- 2 medium-sized plum tomatoes, diced
  1. Prepare the caramelized onions. Coat an 8-inch cast-iron skillet or thick-bottomed sauté pan with 1 tablespoon olive oil. Heat the skillet on medium-high heat until oil begins to shimmer and add onion slices, stirring with a wooden spoon. Cook for 10 minutes, stir intermittently. Reduce heat to medium-low and stir in the balsamic vinegar.
  2. Cook for 5 minutes. Remove from heat and set aside. Meanwhile, preheat oven to 400° F.
  3. Cut the eggplant in half lengthwise into 8 strips roughly 2 inches wide and then cut strips widthwise into 8 sections. Place the eggplant pieces onto a parchment paper lined baking sheet. Brush the piece with 1 tablespoon olive oil. Place in oven and bake for 10 to 12 minutes or until golden brown and soft. Remove eggplant pieces, place in a bowl, add lemon juice and toss to coat each piece. Combine parsley, diced tomatoes, 1⁄8 cup feta in a small bowl. Set both aside.
  4. Adjust oven to 350°F. In a food processor or blender, pulse lentils and mushrooms until texture is grainy and roughly combined. Scoop the mixture into a large mixing bowl. Stir in the pita crumbs, eggplant, onions, 1⁄4 cup feta, garlic, oregano, 1⁄8 cup olive oil and broth until evenly combined. Transfer the lentil loaf contents into a 9 x 5-inch nonstick loaf pan and smooth top with a spatula. Bake for 25 minutes, remove from oven and sprinkle nutmeg, and tomato, parsley and feta mix evenly over the top. Return to oven and bake for 5 more minutes. Remove and let loaf rest for 15 to 30 minutes or until it feels firm enough to slice.

Saturday, April 5, 2014

Spiced Banana Bread

Good morning everyone! I thought this would be a great day to share my eggless banana bread recipe with you because you might actually have a moment to whip it up. It really takes no time at all and is a great Saturday morning treat. 

I also wanted to take a moment to share that I will officially be graduating from my dietetic internship in 5 weeks!!!!! Elation does not even begin to describe the level of the excitement that I feel. This year has been the most challenging and rewarding year of my life and I am so looking forward to starting a new chapter. I am also looking forward to having a legitimate break and by break I mean the 6+ weeks I will be studying for my registration exam, haha. The fact that I will have time for friends and fun makes it a break and my summer is already filling up with fun adventures. I am also thrilled that I will have so much more time to experiment in the kitchen. I have missed that creative outlet immensely and I have soooo many new yummy and healthy ideas brewing in my mind. Stay tuned because it is going to be a fantastic summer!

- 2 medium-sized, over ripe bananas
- 1 1/4 cups whole wheat flour
- 1/4 cup oats
- 1/3 cup olive oil
- 1/3 cup brown sugar (or sweetener of your choice)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 ground allspice
- 1 pinch of salt 
- 1/3 cup dark chocolate chips

1. Preheat oven to 350°F
2. Grease loaf pan with olive oil or melted coconut oil.
3. Mash bananas in a bowl and then mix in (with a mixer) the oil, sugar and vanilla.
4. In a separate bowl, combine the flour, oats, baking powder, baking soda, allspice, salt and chocolate chips.
5. Slowly fold flour mixture into the wet mixture. Stir ingredients together, just until combined. Do not over mix.
6. Pour batter into pan and bake for 35-40 minutes. Check at 35, but if you want a crisper outside, leave in until 40.
7. After baking, remove from oven and allow bread to cool for 20-30 minutes. Cut and enjoy!

Wednesday, March 26, 2014

Oaty Apple Baked French Toast

Happy Hump Day! To celebrate what will hopefully be the end of this nippy weather, I give you my scrumptious baked french toast recipe. This recipe is 3 of my favorite things:
1) Easy
2) Healthy
3) Yumtown Central

I like to keep it simple (usually) and I have indulged in this dish for both breakfast and dinner. Feel free to change up the type of milk, spices and fruit you use...make it your own and get creative!

- 2/3 cup almond milk
- 2 large eggs
- 11/2 tsp vanilla extract
- 1 tbsp brown sugar (or preferred sweetener)
- 1/2 tsp gingerbread spice
- 4 pieces whole grain bread
- 1/4 tsp cinnamon
- 2/3 cup oats
- 1 1/2 small apples (sliced '1/4 thick)

1. Pre-heat the oven to 350°F
2. Cut each of bread into 4-by-4 pieces and place in loaf pan.
3. In a bowl whisk together eggs, milk, vanilla, sugar, gingerbread spice and cinnamon.
4. Pour batter evenly over the bread pieces.
5. Sprinkle oats over the top of the bread. Then layer the apple slices over the oats.
6. Cover the pan with aluminum foil, place in the oven and bake for 30 minutes. 
7. Remove from oven and allow to cool for 10-15 minutes. Cut, serve and eat up!