Hearty Whole Grain Basil Bread

I have always had a slight obsession with bread.

5554588451_6741558998_z

5554588451_6741558998_z

I think it stemmed from my early years...We would go to my grandmas and she would always have a fresh sour dough, or french loaf sitting on her counter.

It made me salivate every time I saw it.

And then I ate it. Alot of it.

I could pack a whole "loaf" or, shall we say yard stick, of that french bread sitting on the counter. Nothing could stop me.

You want to know what's gross?

I would dip my bread in whole milk. White bread dipped in whole milk.

Doesn't that make you hungry? No? Well then maybe this will..

5554578703_72e2b3a417_z

5554578703_72e2b3a417_z

You see, for birthdays, we always got to go to our favorite restaurants. I, every year, chose olive garden, and you can bet it wasn't for the all you can eat salad..It was for the all you can eat breadsticks. And trust me, I ate all that I could eat.

Of coarse, NOW I have learned some self control, but I still drool when I walk past bakeries, and gaze at fresh baked breads through the window. Sure I could have a slice...But I want the whole loaf. Just me, my loaf, some Real Housewives of O.C., and a big glass of milk soy milk.

A girl can dream right.

But I can assure you that I definitely don't deprive. It may not be a loaf, but it isn't a slice fit for a Baby Boo either. And although sourdough bread will always have a special place in my heart, I have grown to love whole grains.

5554576651_cd15826b68_z

5554576651_cd15826b68_z

It makes me happy to know that I can enjoy one of my favorite foods while still getting a lot of nutrients for my body. Nothing over processed and nothing bleached, it's just pure and natural grains.

And sure I can buy any kind of loaf like that at the grocery store, but there is something much tastier about fresh bread coming straight out of your oven. Your in control of what goes into it, including the bread and your body. Also not to mention, hot & steamy out of the oven...

Oh, sorry wrong picture,

Hot and steamy out of the oven...

So.Much.Better.

Heart Whole Grain Basil Bread

adapted from MarthaStewart

Two 1/4 ounce envelopes active dry yeast

2 1/4 cups warm water (110 deg)

2 tsp. honey

3 TB. 100% pure maple syrup

4 TB unsalted butter (melted)

3 cups whole wheat pastry four

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)

2 cups unbleached all purpose flour

4 tsp. coarse salt

1 cup fresh chopped basil (large chunks)

1/3 cup millit

1/2 cup rolled oats

1/4 cup flax seeds

1 TB chia seeds

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 egg white

Directions:

1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy. Yeast should look like so:

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

3. On a floured surface kneed dough for about 5 minutes until a smooth ball forms,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

4. When dough has risen, punch it in the face,

Show it whose boss, and then divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat.

5. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

Let those bad boys rise!

6. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

7. Try not to pass out of excitement due to the most amazing smell that will fill your house!

Pull out of the oven...and smile!

(Don't forget to brush with more butter straight out of the oven :})

I always get so nervous when it comes to baking bread. My first fear is that it wont rise, and my second is that it will be too hard...

Well my friends, it was perfect.

The first thing I did was cut it open. I didn't even wait for it to cool, hence the third degree burns on my finger...and tongue.

But so worth it. I love the grains and seeds that I get in each bite, with a hint of sweet basil. It's a beautiful combination.

But.

It didn't stop.

I wanted more, but I couldn't just grab the loaf and eat away like it was an apple.

I mean I could have...But I'm raising a daughter..And I think she is too young to learn her MaMa is crazy.

So I just had to make a "meal" out of it.

Goat cheese, tomatoes, cucumbers, spinach, and Bitchin' Sauce...

5554584809_384a9a3726_z

5554584809_384a9a3726_z

Have you ever wanted to make out with your food?

Sweet Baby Bread Loaves!

Good thing I have learned some self control..

Because if not..

There was about to be an all you can eat bread loaves...

Pass the milk!

Chick-pea salad sandwich & Breaded Tempeh

I've never been a light eater.

Meaning..

The term moderation doesn't do well with me.

And sure, I am good at taking a bite here and there of delicious sinful foods...but if I have a plate full in front of me..

I finish the entire plate. And even get seconds.

But finishing the entire plate is different for me now, then it used to me way back when...

In highschool, my friends and I hit up the local Chipotle every thursday. Steak burrito, black beans, sour cream, lots a cheese, pico de gallo, and corn...(I remember) Did I eat the whole thing. Heck ya!

Was I full?!? Umm let's just say I could barely walk. I had this impression that if I wasn't stuffed to the brim like I had just partaken in a Thanksgiving feast, then I had to eat more. I needed to be to the point where I couldn't move, and to the point where I felt I needed to go hibernate for the rest of the winter.

I would make myself sick.

And it didn't stop after burrito lunches. It continued to dinner, and snacks, and breakfast.

I LOOOVED food! (And still do)

But as years went by, I grew up, and so did my willingness to give my body a break. To realize the "true" meaning of full...No matter how tempting that all you can eat basket of chips & salsa are at a restaurant. (Seriously those will be the death of me!) I learned to really listen to my body when I was full, instead of waiting for a plate to tell me.

Although, let me add this. I continue to usually eat everything that's on my plate. But my plate looks alot different then they did 5 years ago. A whole burrito and a bag of chips is going to be WAY more filling than a plate full of veggies and beans.

And now here is the point where I am going to be honest. Since I have began to cut alot of meat out of my diet, I am constantly hungry. Being a new mamma,with a clingy baby :), and a hubby who is gone all day and busy all night with studying, I don't have a lot of time to prepare meals, especially ones that include the necessary nutrition I need since I don't eat alot of meat/dairy. I was beginning to feel like I was missing things in my diet. I needed things that would hold me over, and keep me full. I knew I was lacking on essential nutrients. Vegetables are great, but I needed more.

I need to include more proteins and healthier grains. It's easy for me to whip up a salad, or blend a smoothie, but harder for me to cook something. So this week that has been my goal. I have been researching lots of recipes, and ways to make my lifestyle healthy and substantial. I really want to give my body everything it needs. I have been scared to try certain foods only because they are "new" to me, and I am unsure the taste. But I am branching out. It's best for my body, and needs to be done.

Which is why I am EXTREMELY excited to share these two new recipes!

For starters,

Tempeh.

What the heck is Tempeh? It's cooked and slighty fermented soybeans smashed into a patty. Sounds delicious huh?! Not so much. I wasn't really interested in trying it because it didn't sound..tasty, but it's nutritional information is what got me.

It's got about 18 grams of protein for starters! That is incredible! It also has amazing source of calcium as well as iron, BOTH of which I need to include in my diet.

The taste is kind of nutty, as well as textured. Nothing like tofu! It definitely doesn't have a strong taste of anything.

SO, as I was looking for a beginners Tempeh recipe to try, since I have never even tried it before, I found out that Ashley had a recipe. It was breaded tempeh, and sounded delicious!

So I tried it, and fell in love.

If you want the recipe, just click HERE. The only thing I did different was add more seasonings to the bread crumbs. I added garlic, paprika, cumin, and corriander.

It was just what I needed. I dipped it in a Thai Peanut dipping sauce, and was in HEAVEN! My father in law-who is a REAL meat and potatoes guy even said it was amazing, as well as the hubby..Who took too many bites, and left little for me! :)

I definitely felt like I had eaten something substantial. I was full and OH SO HAPPY! I will definitely be experimenting with tempeh alot more often. Also, if you have any tempeh recipes you want to share... :)

Next we have a different take on a Chicken salad sandwhich..

This time made with Chickpeas!

Chickpea Salad Sandwhich

(If you want to use chicken go right ahead! It works just the same!)

Ingredients:

3/4-1 cup cooked chickpeas

diced tomatoe

diced cucumber

golden raisins

1-2 TB diced walnuts

2 TB diced fresh basil

1/4 cup + 1 heaping TB of hummus (I used garlic artichoke)

1 1/2 tsp. Nutritional Yeast

salt & pepper (to taste)

Paprika

Directions:

1. In a bowl, mash chickpeas a little bit so they are somewhat chunky and mooshed :)

2. Then add tomatoes, cucumbers, basil, raisins, walnuts to the chickpeas. (These ingredients are what I had on hand. Throw whatever you like into your normal "chicken" salad sandwiches.)

3. Then add hummus and spices and stir until desired consistency is reached. Adjust spices to taste preference.

4. Enjoy!

I love this!

Chickpeas are SOO versatile. It was quick to make, and I had leftovers, so I saved some in the fridge for next time I need a quick snack!

I also always use hummus in replace for mayo. It works just the same, and taste alot better..to me any ways..

I am really excited about branching out with different foods, styles, and flavors. I hope that I find a few good ones to share with you along the way!

Question:

Have you ever or are you currently branching out with your cooking? How so? Do tell :)

Huge Vegetarian Burritos

**Note** If you haven't joined my Facebook page and would like to, do so HERE. There may just be a GiVeAwAy coming soon =]**

***********************************************************************************

There is one thing that I have always despised about the Hubby.

It's not that he can put Baby Boo to sleep in a matter of seconds, where as it takes me an hour..

And despite that pissing me off, I don't despise him for it...I simply use love him more for it.

But there is one thing...one very important thing, that makes me angrier than if someone told me there would be no more chocolate in the world.

It's simply the fact of how he eats.

You see, in college when I was overly concerned about food, and would hide behind a couch if someone showed me carbs and told me to eat them, I learned that Hubby, who was BF at the time, could stomach anything. And when we would go out to dinner, he would down a "HUGH JASS" burrito no questions asked, all the while maintaining his sexy athletic figure. I would stare him down as I picked at my dressing-less bowl of lettuce, and wished bad things. Not so evil, but that maybe his BuTt would bubble out the next day from all the meaningless fat and calories he was eating. Needless to say my wishes never came true. =]

Ever since we have been married, I have come to the terms with the fact that some people are just lucky. They can eat whatever they want, and yet look like a champ. It simply is not a struggle for them. (AKA skinny mean girls in highschool =])

But I have learned that "looking thin" means nothing, but feeling healthy means everything. I'm not saying it's not ok to eat pizza, or have dessert. I mean, I do believe in, "living a little.." =] What I am saying is that, now, I simply don't have a desire to eat a whole large pizza from little "sleezers," because I know I will most likely feel like crap after I do.

I eat what I want, and what makes me feel better about my self...

And I feel a whole lot better when I eat one of these...

Hugh Jass Burritos

Ingredients: (Bean Puree)

1 can chickpeas

1 1/2 TB Balsamic Vinegar

1 TB Tamari (or Soy Sauce)

3-4 TB water

1 medium garlic clove chopped

1 1/2 tsp. curry powder

Ingredients: (Veggies Saute)

1 TB Olive Oil

4 garlic cloves chopped

1 LG cup chopped broccoli

1 cup yellow bell pepper

2 TB Worcestershire Sauce

1 tsp. Tamari (soy sauce)

1 cup frozen corn

salt and pepper (dash or two)

Tortillas

Avocado

Hummus Cheese(ohsheglows)

Serving: Enough for 1 burrito

4 TB hummus

1 TB Nutritional Yeast

1 TB plain almond milk (or reg milk) to thin it out

Directions: (Bean Puree)

1. Combine all ingredients in the Bean Puree section into a food processor or high speed blender, and puree until smooth. Set aside.

(For the Veggie Saute)

1. In a frying add oil, garlic, salt and pepper and cook for 1-2 minutes. Careful not to let it burn.

**Side note....***

Do NOT drop your big glass of olive oil on tile...

You most likely, will regret this.

2. Add Broccoli and Bell Peppers, W. sauce, and tamari, and saute for 1-2 minutes.

3. Cover veggies and steam for 1 to 2 minutes.

4. Add corn, mix together, and remove from heat. Keep covered.

5. Preheat oven to 400 degrees, and warm tortillas over stove.

6.  Build your burritos. Start with Bean Puree,

7. Then add your veggies saute.

8. Next, Fold those bad boys...

9. Then place in a baking dish. I was able to get 4 big daddy burritos.

10. Top with remaining bean puree then veggies.

11. Bake for 20 minutes.

Directions: Cheese Sauce

1. Mix all ingredients together with fork, until smooth.

Assembly:

Remove burritos, and drizzle with cheese sauce, and top with avocado.

A-Freakin-Mazing!

This Burrito, seriously...better than any one I have ever...

ever...

had...

And that cheese sauce...

Holy Heck...

Beware...

Food Porn...

You want to know the best thing about these burritos??

This is now Hubby's favorite meal...

Take that you skinny buns!

=]

Black Bean Goat Cheese Burger

“These burgers have been a Diva Dish fan favorite for many years! It’s a great alternative to a meat burger as it is full and jam packed with flavor!”
IMG_8459.jpg

Although I had to re-vamp this post after it being several years old, this recipe still stands strong! It’s one of my favorite burgers and my husband and I enjoy it equally! The best way to eat this is to dress it up as you please, especially lots of guacamole ;).

IMG_8468.jpg

Black Bean Goat Cheese Burgers

Ingredients:

1 Can black beans, rinsed and drained

2 TB. olive oil

1 bell pepper, chopped

1 yellow onion, chopped

4-5 garlic cloves, diced

1 egg

1 TB chili powder

1 TB cumin

Dash of hot sauce

3/4 cup seasoned bread crumbs

4 oz. honey goat cheese

(Toppings)

Guacamole

Grilled red onions

shredded lettuce

cilantro

tomatoes

etc.

Directions:

  1. In a sauce pan heated to a medium heat, add olive oil. Add the onions, bell pepper, and garlic. Saute until the vegetables are translucent, about 5-10 minutes. Set aside.

  2. Mash the black beans either with a potato masher or pulsed a few times in a food processor.

  3. In a separate bowl, add the beans, vegetables, egg, seasonings, hot sauce, and bread crumbs. Mix together. Crumble in the goat cheese and fold it together.

  4. Add parchment paper to a baking sheet. Form the batter into bean patties. This can yield 6-7 small burger patties.

  5. Bake in the oven at 350 for 25-35 minutes.

  6. Top burgers with desired toppings and enjoy!

  7. These can be refrigerated and reheated up to 3-4 days.

And in case you want to see a glimpse of this post from many years ago, here is a picture I saved from the original post of my 1st baby girl! Oh how my heart is breaking inside because she is no longer this tiny silly baby!! I miss that Baby Boo!!

img_33821.jpg