Tag Archives: Honey

my current culinary obsession

I rarely ever make recipes twice. Even if a meal is quite good, I yearn for variety and newness. I have heard this referred to as a “flavor slut.” Crude, but true. Basically, I’m the girl that walks into the froyo shop and samples all 9 flavors and then loses interest once its time to get a cup. (This does NOT apply to ice cream.) I think that’s why I loved the idea of cake pops and suffered through hours of labor to make Luxirare’s mini-pie pops.

A week ago, I had my friend Hope over for dinner. I had been eyeing a recipe on Eats Well With Other‘s and decided to go for it, despite the fact that I had no idea what chiles in adobo sauce were.  Within 45 minutes, we had a delicious meal of honey-chipotle spiced chicken, butternut squash, and sweet potatoes.

And Hope loved it too! Proof…

Spiced Honey-Chipotle Chicken with Sweet Potatoes

from Eats Well With Others

Recipe: serves 3

  • 1 large butternut squash, cubed
  • 2 sweet potatoes, cubed
  • 2 tbsp olive oil
  • 5 chipotle chiles in adobo sauce, minced
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 2 tsp cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 3 chicken breasts
  • fresh cilantro, for garnish

Directions – Preheat the oven to 400. Dice the potatoes and squash into cubes. Toss with 1 tbsp olive oil. Spread over baking sheet and bake for 15 mins.

In a small bowl, mix together the honey, vinegar, salt, cumin, cinnamon, garlic, and chiles with some of the adobo sauce until they form a mixture. Rub the mixture all over the chicken breasts. Use any extra to drizzle over the vegetables. Place the chicken breasts over the potatoes and squash and bake for an additional 25 minutes, until the chicken is cooked through.

The second time I made this recipe, I was in more of a time crunch. I made the exact same sauce and cooked the chicken in it on the stove top. I heated up half of a roasted acorn squash, drizzled maple syrup over it, and then topped it with the adobo chicken. An amazing combo of sweet and spicy!

Evidence of recipe repeatage:

Benefits:

Chile peppers * a source of vitamin A and many potent antioxidants. They have anti-inflammatory properties due to their capsaicin content. Capsaicin also has a metabolism elevating effect.

Vinegar * helps increase calcium absorption, controls blood sugar levels, and temporarily increases the body’s tendency to burn fat instead of glycogen for energy

Chicken * a lean source of protein and B vitamins!

Butternut squash * a great source of Vitamin C, A, potassium, manganese, and folate. It is also very high in fiber and water content!

I finally made a dinner recipe!

Props to me – I finally made a real dinner recipe. I blame procrastination. I have been studying for my Endocrinology midterm like a psychopath and have been desperately finding things to do to avoid starting my lab report. Sooo, I went to Trader Joes and picked up a few essentials and some cool new lemon pasta. And its not whole wheat. [Im actually proud of this.... reduction in whole wheat snobbery.] It inspired to me to make this dinner, which took about twenty minutes and was fabulously tastayyy.

Part of why I avoid dinner recipes is because the pictures turn out terrible. No natural light. :(

Chicken and Broccoli in a Lemon, Garlic Cream Sauce

Recipe: Serves 1

1 raw chicken breast, cut into bite size pieces

1 1/2 cups raw broccoli florets

2 ounces (or 3/4 cup cooked) lemon pasta

For the cream sauce:

1/3 cup half half

3-4 tbsp lemon juice

1 tbsp garlic paste or 2 cloves garlic, finely chopped

1/2 tbsp honey

dash lemon pepper

dash salt

Directions – Add the lemon juice and garlic to a pan on the stove on medium heat (mine was at 4.5). Add the chicken and broccoli florets. Once the chicken is half way cooked, reduce the heat a bit (mine was just below “4″) and add the rest of the ingredients. Stir. Let everything cook until the sauce has thickened and the chicken is thoroughly cooked. Don’t be alarmed if the half and half curdles. Once it thickens, it will look fine and taste delicious. A few minutes before the sauce looks done, boil the noodles until tender. Drain. Add the noodles to the chicken and cream sauce. Toss. Enjoy!

A creamy, savory garlic sauce with a punch of lemon and a tiny hint of sweetness. 

Benefits:

Garlic * packed with antioxidants that fight aging, cancer, and heart disease! Garlic can lower blood pressure and cholesterol levels and eliminate free radicals (which cause cellular damage). It is also used to treat asthma and yeast infections.

Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkaline state.

Chicken * A lean source of protein, B vitamins, and the calming amino acid tryptophan!

Winner winner

My apologies for both the absence and the lack of announcing the winners of the NuNaturals Stevia giveaway! The four lucky winners are:

I would like to see more personal life updates because I just enjoy reading them so much! :) And health facts are always fun to learn about! Keep being wonderful! <3

oh and i think ur internship sounds awesome! So we can all geek out: any exciting stories from the fertility clinic?

tweeted

Something health related that I think would be interesting to find out about is how fiber (mainly a excess amount) effects women hormonal health

Congratulations ladies!

Last week was so hectic; I am looking forward to having a quiet, boring week this week. From getting a new job doing food demos at Nugget Market (aka, the sample girl!), going to my internship and typing up certain analyses (if I were you, I wouldn’t ask what kind), hiking around Lake Barryessa, going to Genetics, and having a last hoorah before one of my best friends goes abroad for the semester – I am spent. And that was just the work week. Over the weekend, I had a food and shopping filled weekend in San Francisco. I met up with my friend Tiffany and we went to the annual SF Street Food Fest. I got a tres leches parfait…

deep fried paneng curry buns…

went to the famed Humphrey Slocombe creamery…

the cinnamon brittle was awesome, the secret breakfast was a dissapointment, brown butter tasted like butter in the best of ways, and black sesame could have been awesome but was too bitter. I ended up getting a large cone of salted dark chocolate (can’t see it in the photo). Twas amazing.

However, all the food, late nights, and mojitos of the week have taken their toll and this week I am ready for a detox.

Who’s with me?

My colon is PO’ed. So, for at least a few days I am going to emphasize veggies, fruits, beans and lentils, and fiber filled grains. I plan on sticking with easier to digest foods, which means a bit less meat and way less dairy. I think I’ll avoid wheat and sugar for a few days as well, just because that always feels good. I will post my cleanse recipes as the week progresses, so don’t be expecting any lavish goat cheese and butter filled recipes this week!

Before I go, here are two cheese-kissed recipes from last week.  Both are quick and easy to assemble, full of nutrients, and super tasty!

honeyed melon & fig salad with bleu cheese

Recipe: serves 2

inspired by Martha Steward Living

1/2 cantaloupe, sliced

3 figs, sliced

1-2 tbsp honey

1/4+ cup bleu cheese, crumbled

2 tbsp almonds, chopped or slivered

Directions – Arrange the cantaloupe and figs on a plate. Drizzle with honey, bleu cheese, and almonds. Enjoy!

I loved the honey-bleu cheese combo so much, I had to incorporate it into another staple snack of mine…

honeyed bleu devil eggs

Recipe: Serves 1

3 hardboiled eggs, yolks removed

3 grape tomatoes, sliced in half

1 hardboiled egg yolk

1/2 tbsp sour cream

1/2 tbsp mayo

1 tbsp bleu cheese

1/2 tbsp honey + extra for drizzling

salt

dash cinnamon

dash cumin

dash paprika

dash fresh ground pepper

Directions – Place fresh eggs in a pot covered with 1 inch of water. Bring to a strong boil and remove from heat. Cover and let sit for 12 minutes. Immediately drain the eggs and place into a bowl of ice water. Store in the fridge.

When ready, peel the eggs. Slice the eggs in half and remove the yolks, saving 1. Cut the grape tomatoes in half and place a half in each hole.

Place the yolk in a bowl and combine with the mayo, sour cream, bleu cheese, honey, salt, cinnamon, and cumin. Mix well and divide among the eggs. Drizzle about 1/2 tbsp more honey on the eggs. Sprinkle on paprika and pepper. Enjoy!

Benefits:

Cantaloupe * 1 cup contains over 100% of your daily needed vitamin C and vitamin A! Also a good source of potassium, B6, folate, and fiber!

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

[to die for] Lemon Basil & Honey Egg Salad

Good afternoon! I am blogging right now from school because we still don’t have interwebz in our new house. I took my Calculus final on Friday, which went really well! Afterwards, I met up with a new friend and went rock climbing for the first time. It was the perfect de-stressor and a surprisingly good workout! Two hours flew by. I didn’t feel exhausted until I tried to climb up the inverted wall. It is tilted towards you so it is much harder than a vertical wall, or a wall that is tilted away. My arms literally gave out as I struggled to cling to the little rocks. And I had only made it up a few feet… You really have to trust whoever you are attached to! I was mildly hesitant to let go of the wall off at 30 or 40 feet high, but I did and I alive to blog about it. Afterwards, I went home and packed for the big move. Saturday morning, Chelsea, her parents, Kristi, and I spent all  day packing up and moving to our new house. It is just down the street, but that doesn’t make it any less work! We cleaned the crap out of our old house. I seriously spent three hours on just my bathroom. I hadn’t cleaned it the entire year. At least, not really. I was down on my hands and knees scrubbing the grout and I practically had to sandblast the soap scum off my shower. Sorry. I now understand why some housewives get off to hardcore cleaning products. Works in 60 seconds never sounded so good.

All the hard work paid off though, and Zabace is forking over the entire deposit! Pretty sure we deserve a medal of some sort.  If you are a hardcore reader, you may remember that I painted my wall 6 months ago a royal blue. Since that is technically really not okay, I scrambled to paint it back to cream earlier in the week. During the final walk through, the landlord walked into my room and got a puzzled look on her face. She said “Oh…. I thought this wall was blue. I apologize. You must have thought I was crazy.” I guess she had heard from a repairman or gardener that I had painted my wall blue and was planning on nailing me for it. Not a trace of evidence remained, suckaz!

Since then, I have celebrated, organized my room, started Genetics, and made dinner with my dear friend Dina. She finally came home from Palestine after being gone for over a month. We had a precious date that included dinner, wine, and a trip to my favorite ice cream shop. Dinner was an Italian stir fry, which I have never done before. We sautéed zucchini, onions, snap peas, and chicken with olive oil, garlic, fresh basil, salt and pepper and added fresh mozzarella balls to the mix at the end so it was just melted. On the side we had basil-tomato-marinated mozzarella salad, Chilean red wine, and a slice of her mothers jam cake!

Okay. Down to the recipe that got me through one hell of a weekend. IT IS THE BEST EGG SALAD I HAVE EVER HAD IN MY ENTIRE LIFE. I have eaten this sandwich for 2 of my 3 meals 2 days in a row and then some. It is that good. Don’t question the ingredients, just make it and love it.

Lemon Basil & Honey Egg Salad

Recipe: Makes 2 servings

6  hard-boiled eggs (using 2 or 3 of the 6 yolks)

2 tbsp mayo

fresh basil, shredded

1 tbsp honey

squeeze of fresh lemon juice

dash cinnamon

dash dill

dash salt

whole wheat bread

tomato, sliced

Directions -

To prepare the eggs: Place eggs in a medium pot and cover with 1 inch (above) of cold water. Bring to boil on the stove. Once at a solid boil, remove from heat and cover. Let sit for 12 minutes. Immediately transfer eggs to bowl of ice water and let cool for at least 10 minutes. Peel.

Combine eggs with basil, honey, lemon, mayo, dill, and cinnamon (the two spice are optional but add if you have them!). Toast whole grain bread and top with tomato slices and half of the egg salad. Save leftovers in the fridge!

Make this. Change your life.

Guest Post: Lori from What Runs Lori

Whole Muffins or Bust!

Why put the lime in the coconut when you can put it in the muffin?

Yup, that's our girl! ;)

Hi Everyone! I am Lori from What Runs Lori. I’m here to entertain you while Ms. Lauren is living the life in Tibet (seriously, how awesome is that?!)!

Let me just start by saying that I love reading Whole Wheat or Bust. I love seeing what she’s up to and what creative recipes she has bestowed upon us. I have even gone out on a limb by making some of her delicious dishes (best.dish.ever.).

Whole Wheat or Bust is just a pseudo name for the ‘Muffin Blog that Could’… meaning she makes a lot of really, really, really good looking muffins… and other edible items. I just happen to like muffins so this works out nicely. ;)

After Lauren posted her crazy good lookin’ Peanut Butter Crunch Muffins, I quickly commented, to her, that my mission for the week was to make these, only gluten free, and with almond butter, mostly because I really like to not follow recipes.

But, being that I had an abundance of limes in the house and some creative genius, that’s me, I decided to add some tang instead…


Tangy Honey Lime Muffins

Wet Ingredients:
1 banana, mashed
2 heaping tbsp plain nonfat yogurt (or full fat, or sour cream)
3 tbsp raw honey
4 tbsp freshly squeezed lime juice
1 egg

Dry Ingredients:
1/2 cup chickpea flour
1/2 cup millet flour
1 tsp baking powder
1/4 tsp zanthan gum
pinch of salt

Set the oven to 375 degrees. Mix all of the wet ingredients together in one bowl. Mix all of the dry ingredients together in another bowl. Combine the dry into the wet. Mix to combine (just don’t over mix), pour into muffins tins (preferably greased), and pop ‘em into the oven. My little lime muffins baked for about 25 minutes, and as you can see, the tops got a little dark, but the middle was peeeerfect.

Fluffy honey-lime goodness

Well, that’s all I have for now. Thanks for indulging in some muffin making with me. If you get a chance, stop by and visit me at What Runs Lori and see all the other strange foods I eat and exercises I do, that is, however, what runs Lori

Benefits:

They’re good. They’re easy. I like muffins. You like muffins. Everyone wins.

Guest Post: Alex from Spoonful of Sugar Free

Hello Everybody! Thanks you Lauren for asking to do a guest post while you are gone!

My name is Alex, and my blog is called Spoonful of Sugar Free. Just a quick note about myself before I continue onto the topic. I am very sensitive/allergic to sugars. I can’t eat sweets, but I can handle a bit of fruit sugar. I get a massive headache, a rash, and plain sick after eating sugar.

All right, now that you know where I’m coming from, I am going to talk to you about the different kinds of sugar replacements out there. When you walk down the aisle and see tons of new sweeteners, you probably don’t exactly know what to think. I believe that natural sugars are completely fine to eat in moderation. Our bodies were designed to digest natural foods, so natural sugars are great (I just can’t handle them) for the majority of the population.

A bad sugar that we hear a lot about these days is High Fructose Corn Syrup. It is a sugar derived from corn that is made by treating it with an enzyme. It is aprocessed food! Some recent studies have reported that “Rats normally live for a good two years,” explains Meira Fields, Ph.D., research chemist at the USDA in Beltsville, Maryland. “But the rats in my study fed a high-fructose, low copper diets are dying after 5 weeks.” High Fructose Corn Syrup is not meant to enter the human body, and our bodies don’t know how to digest it. Therefore, our bodies will either store it as fat, or the mutant high fructose molecule will travel to our cells and block off nutrients from getting into the cells. This, therefore, causes many problems in the body.

Bad Sugars Substitutes:


  • Aspartame: Steer clear! It is also unnatural, and it is known to cause cancer, and possibly interfere with the nervous system.
  • Sucralose (Splenda): Splenda is a chlorinated artificial sweetener. According to a study at Duke University, Splenda “suppresses beneficial bacteria and directly affects the expression of the transporter P-gp and cytochrome P-450 isozymes that are known to interfere with the bioavailability of drugs and nutrients. Furthermore, these effects occur at Splenda doses that contain sucralose levels that are approved by the FDA for use in the food supply.” Doesn’t sound good to me.
  • Sugar Alcohols: Xylitol, sorbitol, and maltitol are popping up everywhere. They are not completely absorbed by the body; but because they are not completely absorbed, they can ferment in the intestines and cause bloating, gas, or diarrhea. Personally, I don’t use them. But if you decide to try it, don’t use too much, it can cause stomach-issues.

Good Sugar Substitutes:

  • Honey: This natural bee delicacy even contains antioxidants! And small amounts of proteins, enzymes, vitamins, and minerals.
  • Agave: This nectar comes from a desert plant. It is getting a lot of attention these days because it has a rather low Glycemic Index.
  • Maple Syrup: Must be PURE maple syrup. If so, it is minimally processed and contains antioxidants.
  • Molasses: Same as Maple syrup. The darker the molasses, the more antioxidants it contains!
  • Stevia: I have actually started using this, and have not had an problems. It contains zero calories, and is naturally derived from a herb. It comes in liquid or granule form.

And now, a sugar-free recipe! From Lauren’s request :)

Healthy Vegan Chocolate Milkshake

~This milkshake is dairy-free, sugar-free, vegan, and is a wonderful treat for summer!

Serves 1

  • 1/3 cup raw cashews
  • 1 heaping Tablespoon cocoa powder
  • 1 frozen banana
  • 1/2 teaspoon vanilla (optional)

First, blend the cashews with equal parts water until it is smooth and makes a sort-of nut milk. Then, add banana, cocoa powder, and vanilla (if using), and blend until smooth. Add more water to create desired consistency. (I like my milkshakes nice and thick, so I don’t usually add much more water.)

You can even add some of the good sugars we talked about if you want the milkshake sweeter. I suggest using honey, stevia drops, or agave for this particular recipe.

Hope you enjoyed my post! My blog is here if you ever want to check it out.

Thanks again, Lauren, for allowing me to do this guest post!

Honey-Cherry Chicken

This morning I went to the farmers market and saw the first cherries of the season! I knew that I wanted to find a way to incorporate them into dinner. This was so delicious!

Recipe: Serves 2

Pit 3 handfuls (~1 cup) of cherries.

Heavily spray a pan with canola oil and place on the stove on medium heat-high heat. Add the cherries and 3 tablespoons of water. Cover and bring to a bubble. Reduce to medium heat.

Add 3 tablespoons of white balsamic vinegar. Mash the cherries (consider doing a better job than I did).

Cut 1 large chicken breast into two portions (or use 2 small chicken breasts). Use 1 tbsp honey to coat the pieces.

Place the chicken in the pan with the cherries. Cover and let cook for a few minutes. Once the chicken breasts appear mostly white, flip them over. Cover in cherry sauce and continue to cook for a couple more minutes.

Scrape the chicken and the cherry sauce onto a plate. Use the extra sauce to mix with whole grain brown rice. And don’t forget your veggies!

Benefits:

Vinegar * helps increase calcium absorption, controls blood sugar levels, and temporarily increases the body’s tendency to burn fat instead of glycogen for energy

Cherries * contain vitamins A and C and potassium. Also contain the antioxidants anthocyanins, which protect the body from cancer!

Chicken * a lean source of protein and B vitamins!

Honey Mustard Salad Dressing – the best.

I have a slight addiction to honey mustard salad dressing. It all started last year in the dorms at lunch. Often times, the only edible things were the salad bar and the soft serve machine (that incredible vanilla nectar probably powered 70% of my triathlon team workouts). The salad dressing I got literally everyday was the honey mustard. Over summer, I was looking for the certain brand that they bought and I finally found it at Costco. Looking at the ingredients, I was very sad and decided to make my own healthy version.

The dressing in the photo is a bit more runny than I prefer, but you can tweak it to match your tastes!

Recipe:

Chop 1/3 of a clove of garlic into tiny pieces. Put it into a small bowl.

Add 2 tsps white balsamic vinegar. Mash the garlic a bit.

Add 1 tbsp honey.

Add 1 tbsp dijon mustard.

Add 1 tsp oil. Give it a dash of salt and a twist of freshly ground pepper. Stir vigorously and enjoy!

Benefits:

Mustard * Improves digestion (by stimulating increased saliva production) and contains the same antioxidants as turmeric (which gives it its yellow color)!

Honey * Raw honey contains many beneficial enzymes and bacteria and has also been found to be anti-bacterial