An Opera Singer in the Kitchen

Tangy Grapefruit Dressing (oil-free)

noreply@blogger.com (Noelle) — Tue, 28 Feb 2012 10:00:00 +0000

This is my third and last recipe using one of Saucy Mama's gourmet mustards. I wish I had had more time to create more recipes but seeing as I received my condiments a little later than everyone else I think I tried my best. It has also been a bit of a challenge to be in the kitchen for that long with a 4 month old.

This weekend Julianne helped me in the kitchen. I find she is starting to enjoy sitting in her Bumbo and watching me cook and prepare meals. She is not real keen lying on her back so why not include her in my kitchen adventures? Here she is:

Even though I like getting my daily dose of olive oil, Ryan and I have been watching our fat intake. I decided to make a fruity and oil-free dressing that would be enjoyable.

I had several grapefruits we have been enjoying for breakfast but then why should they just be for breakfast? I used my immersion blender and tried out different ingredient combinations until I came up with the following. It is really not complicated at all. The only thing you would need to do is to to peel the grapefruit's inner skin. Here is a tutorial for those that have never done this: How to peel a grapefruit

The result was a smooth tangy, slightly sweet, and savory dressing. I made a large 2 cup green salad and added 3 Tablespoons of the dressing and ate it with my Crunchy Smoky Mustard Tofu Strips. Ryan gave this recipe a two thumbs up!

On top of this, the recipe is low-calorie for sure!

Tangy Grapefruit Dressing (oil-free)

by Noelle Kelly

Prep Time: 15 minutes

Keywords: blender dressing vegan

Ingredients (6 servings (3 Tablespoons a serving)

6 Tablespoons Saucy Mama Champagne Honey Mustard
1 cup fresh grapefruit, peeled and without inner skin
2 tablespoons balsamic vinegar
1/2 teaspoon Herb Seasoning Salt
1/2 teaspoon ground black pepper

Instructions

Add ingredients in a food processor and blend until smooth. Refrigerate before serving on salad on serve immediately. Good for 3 days.

Champagne Honey Roasted Apples and Squash Wraps

noreply@blogger.com (Noelle) — Mon, 27 Feb 2012 10:00:00 +0000

Here is another entry for the Skinny Mama Mustard contest.

I enjoy a quick lunch and I am finding that I have to have foods prepared so I can grab and eat while I work and take care of our little girl.

I created this recipe based on this fact. Roasted butternut squash is one of my favorite eats so I combined that with apples and roasted it with a bit of olive oil and Saucy Mama's Champagne Honey Mustard.

Yes....it was good!

I used La Tortilla Factory Wraps that are low-cal and low-carb. It was my first time using this wrap and even though they were not my favorite I knew I could get used to the flavor. I mean a girl has got to have some wraps in this world!

After I roasted the squash and apples I added them to one tortilla and topped it with blue cheese crumbles or feta cheese crumbles and then add shredded lettuce. I wrapped them up and devoured it. It was very enjoyable and I cannot wait to make this again.

You should give this a try. It is super savory and meatless which is even better! To make vegan used fermented tofu crumbles if wanted.

Each wrap is only 170 calories!

Make sure to enter my giveaway on THIS POST to have a chance to win THREE bottles of gourmet mustard.

Champagne Honey Roasted Apples and Squash Wraps

by Noelle Kelly

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: roast lunch vegetarian low-carb mustard apples butternut squash

Ingredients (8 wraps)

1 medium butternut squash (about 4 cups)
4 apples, peeled and cored (about 2 cups)
1/2 cup Saucy Mama's Champagne Honey Mustard
1/2 teaspoon garlic powder
1/2 teaspoon ground teaspoon black pepper
8 La Tortilla High Fiber, Low Carb Tortillas
3/4 cup crumbled blue cheese
1-2 cups shredded lettuce

Instructions

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, add the cubed butternut squash and apples along with the mustard, spices, and olive oil.

Spread the mixture evenly on a parchment-lined cookie sheet and cook for 40 minutes.

Five minutes before the roasted veggies are finished, warm the tortillas and chop some lettuce.

Assembly

Take one wrap and add 3-4 Tablespoons of the roasted mixture. Add 2 Tablespoons of blue cheese and lots of shredded lettuce and wrap tightly and eat.

Crunchy Smoky Mustard Tofu Strips and Saucy Mama Giveaway

noreply@blogger.com (Noelle) — Thu, 23 Feb 2012 15:18:00 +0000

A few weeks ago I was emailed by the folks at Barhyte Specialty Foods asking me whether I would like to be involved in a recipe contest called Skinny Mama using their line of Saucy Mama gourmet mustards. I do not know how they knew but one of my favorite condiments is mustard and even better just plain old yellow mustard at that.

I looked at the list of gourmet mustard that the company was going to send me and I immediately signed up. Who doesn't like a challenge? Here is the list:

Tarragon Lemon
Dijon
Smoky Garlic
Champagne and Honey
Chipotle
Suzie's Yellow mustard

Once I knew I had to start creating recipes, the ideas started flowing. What should I make first? Since I was back to eating tofu, I thought I would try my hand at making a faux fish stick using pressed tofu.

I decided to press it overnight and then I decided to slice it up and marinate it with a little oil and the Smoky Garlic Mustard.

Saucy Mama

Then I let it marinate for half a day and then I prepared the seasoned breadcrumbs and dipped the tofu strips and placed them on a baking sheet.

I baked them, flipping them at a half way point and cooked them until lightly browned and crunchy.

Saucy Mama

I would use more smoky garlic mustard for dipping sauce or you can make a big green salad to go with it like I did. I will be sharing a unique oil-free dressing tomorrow!

Crunchy Smoky Mustard Tofu Strips

by Noelle Kelly

Prep Time: 4-6 hours

Cook Time: 40 minutes

Keywords: bake press tofu lunch entree appetizer low-carb vegan tofu

Ingredients (12 strips)

2/3 cups Panko Breadcrumbs
1/2 cup All Natural Saucy Mama's® Smoky Garlic Mustard
1 1/2 Tablespoons olive oil
1 package Nasoya Tofu Plus, extra firm
1/2 teaspoon Herbamare Herb Seasoning Salt
1/2 tablespoon dried parsley
1/4 teaspoon black pepper

Instructions

Press tofu overnight in a tofu press or with tofu wrapped in several sheets of paper towels, weighted down by books.

The next morning, slice the tofu in 12 slices. In a casserole dish, place the tofu strips with olive oil and mustard. Marinate for 4 hours.

Preheat oven to 400 degrees F. Place a parchment paper on baking sheet.

In a shallow dish, add the breadcrumbs, salt, pepper, parsley.

Take each tofu strip and coat in breadcrumbs. Place each strip on a baking sheet. Bake for 20 minutes on one side. Flip each strip on the opposite side and cook for another 20 minutes.

Accompany with green salad with tangy grapefruit dressing (recipe to come)

Giveaway: The folks at Barhyte Specialty Foods want to give some delicious Saucy Mama mustard to a lucky reader.

Leave a comment letting me know which mustard you would like to try.

The winner will be announced on March 5th. If you get a chance, vote for this recipe on the Facebook page too!

Mori-Nu Tofu winner

noreply@blogger.com (Noelle) — Tue, 21 Feb 2012 16:09:00 +0000

Hi everyone! Thank you to everyone who entered the Mori-Nu contest. I hope you all were inspired to go out and purchase these tofu packs and pudding mixes. I need to stock up on the chocolate pudding for sure!

Random Number Generator picked the following entry:

Tanya @Eating Kale

"Actually, I love making chocolate pudding with tofu!! I'd love to try some baked tofu recipes though. Never heard of their packaged pudding mixes....very cool!"

Stay tuned for the next giveaway!

Namaste Handbag Review {Vegan}

noreply@blogger.com (Noelle) — Mon, 20 Feb 2012 10:00:00 +0000

Namaste! I am not a big yoga person but this post has nothing to do with yoga. Namaste Inc is a family-owned and operated company located in Los Angeles, California. They offer products and accessories that are not only fashionable, but also hip and innovative.

When I was registering for baby products before the baby arrived in November, I really wanted to buy a diaper bag that looked nothing like a diaper bag and also fashionable. I no longer was going to be carrying a purse but only a wallet and some cosmetics.

When I came across Namaste Inc. I knew that I wanted to go with one of their totes or handbags. I saw on their product page a link describing a category of bags for Mommy stuff. While there were a lot of colorful options for different occasions I was not convinced until I came across the set of bags under ALL Hangbags and Totes.

I came across this beautiful Laguna bag from the Cali Collection. Here is what the bag description read:

Exterior Pockets
Interior Pockets
Zippered interior divider
Detachable shoulder strap
Organizing your craft, work, or kid stuff with your personal items is just another day at the beach with Namaste's Laguna bag.
The Laguna has 5 metal feet on the bottom and strong magnetic closures at the top.
PVC-free and animal-friendly faux leather

It was really calling my name when I read the amount of space this bag had available. What convinced me even more were the color options. Eggplant, Black, Peacock, and Red. I have always liked the color red but the eggplant color was gorgeous. I realized I had similar shade of clothing in my closet and I knew I had to choose this bag.

I placed my order while I made a list of the items I would need to put into my NEW diaper bag.

I received my bag in this nice white cover to protect the faux-leather.

I quickly got my items together

I placed these items into the bag and it fit perfectly

Ever since I have been carrying this bag, which is since December, I have gotten SO many compliments. People have been impressed with the NICE diaper bag. I have been able to cross the strap my body so that I could carry the baby carrier.

Thank you Namaste Inc. for letting me purchase and review this bag. I am happy with my bag for sure and I look forward to my next purchase.

If you get a chance, visit Namaste Inc. on Facebook or on Twitter and check out their frequent contests and specials.

At the moment the company is offering the following special:

Mori-Nu Tofu Giveaway Chocolate Pudding included

noreply@blogger.com (Noelle) — Thu, 16 Feb 2012 16:05:00 +0000

Happy Thursday! Why is it happy, because the weekend is coming up! I am very happy to share a giveaway with you today that I know many of you would enjoy.

Last week I share with you how I made a most delicious chocolate pudding. I had little to do with it because it only required TWO ingredients. Tofu and a Low-Fat Pudding Mix. Sad I know right? No indeed not! For a new mom like me, I find that this type of preparation is ideal! I have recently started being in the kitchen now that the baby is getting older but in the evenings when I think about the baking I could be doing, I ignore it to work on chores I was not able to get done during the day.

Chocolate PUDDING comes in for the save! (Can I say this in a Bill Cosby voice?)

Mori-Nu Tofu has been one of my favorite products because they make the best vegan omelettes like this Portabella and Chorizo Omelette:

Or this breakfast sandwich:

Chorizo Tofu Scramble

Or the Tofu ricotta for this vegan lasagna.

Baby Bella Mushroom and Zucchini Lasagna

Or one of my personal favorites:

Sun-Dried Tomato and Leek Quiche

All in all, I have never really been one to use tofu in my desserts like my fellow friend Amber @ Almost Vegan. You should check out her Tofu desserts:

After making the chocolate pudding, I cannot WAIT to make another dessert using their tofu.For every 1/3 cup of chocolate pudding it is only 80 calories! Add berries and it is a complete dessert.

I also made their Vanilla Pudding and paired it with fresh blackberries. While it was flavorful with the perfect amount of vanilla, I really preferred the chocolate flavor.

Mori-Nu tofu is known for their asceptic packaging sealing its nutritional value in an airtight, shelf-based product. It also requires no refrigeration until opening and has a 12-month shelf-life! This is a perfect reason to stock up on tofu. Their creamy silken tofu is ideal for shakes and cream pies to sauces, soups, dips, and main dishes. Check out Mori-Nu 's website for other fantastic recipes!

Photo permission from Almost Vegan

Mori-Nu's Mates Pudding Mixes were introduced in 1996, which makes me feel silly since I have only tasted them as of recent, are completely vegan, low-fat, and cholesterol-free. Does this entice you?

photo permission from Almost Vegan

Mori-Nu has been generous to donate a GOODY bag filled with 6 packages of Mori-Nu Silken Tofu and 2 packages of Mates plus a tofu cookbook

There are FIVE ways to win (leave a *separate comment* for each entry

1. Comment below telling me your favorite dish to prepare or eat with tofu.

2. “Like” Opera Singer in the Kitchen on Facebook AND Mori-Nu on Facebook and comment below confirming you’ve done so. (Bonus: “like” my FB post about the giveaway.)

3. Follow Opera Singer in the Kitchen on Twitter AND Mori-Nu on Twitter and comment below confirming you’ve done so.

4. Tweet the following message and comment below confirming you’ve done so:

I entered to win a free @morinut0fu variety pack from @singerinkitchen ! #Giveaway #win here: http://bit.ly/w6bzwb

5. Subscribe to my blog by email (at the top of the right-hand sidebar), RSS feed, or Google reader and comment below confirming you’ve done so. Let me know if you already subscribe.

6. Pin the Chocolate or Vanilla Pudding giveaway on Pinterest.

This giveaway is open to the U.S. only and the giveaway will be closed February 20, 2012 at midnight EST. I will announce the winner on Tuesday, February 21, 2012

Valentine's Day Dinner at Soup Spoon Cafe

noreply@blogger.com (Noelle) — Wed, 15 Feb 2012 18:32:00 +0000

I hope everyone had a wonderful Valentine's Day yesterday. Even though any day of the week can be a time to show love and to shower each other with gifts, Valentine's seems a perfect day to be out in the streets with the rest of the world, right? Well, at least we do not live in a BIG city because it was not too bad of a day.

After having the baby in November, having some alone time has been difficult. Going on dates is practically absent seeing as we do not have family in town. We have had church family volunteer as well as friends at the college. We decided we would take up one of our friend's offer to come and babysit Julianne.

Did I feel weird? Not as hard as it was last month but the fact that she decided to start crying like never before made me wonder if she KNEW we were going out to dinner. Luckily, our dinner reservations were for an hour and a half later after our friend came by so we stayed behind to calm Julianne and to see what was going on. We were nervous we would have to stay home because it was VERY peculiar that our daughter started crying like she did. Eventually, she calmed down and we were able to head out to dinner. Whew! I was mentally prepared if we had had to stay, either way, we urged our friend to call us if she started up again, which she never did.

We headed out to one of my favorite local joints in Lansing. Ryan had never been to Soup Spoon Cafe before so AFTER I convinced him that the restaurant did not only serve soup, he told me it was a fine choice for him.

I do not know if you remember, but I wrote an article of the vegan and vegetarian options that this place has several months back that appeared in the Lansing State Journal. Check out the article HERE. I also wrote a little blip about them in BlogHer pin-pointing them as a healthy restaurant. They sell a lot of local foods and since moving to Michigan, I love supporting local businesses. You can scroll all the way down the article to read my description of Soup Spoon Cafe.

I was really excited about going in the evening because I had never had dinner at this cafe. From what I had heard, the owner wanted to create a more sophisticated ambiance for folks during dinner which meant a great selection wines, cocktails, and beers. They sell all local beer so I was very excited to try one.

Ryan felt like drinking wine so he had a glass of Malbec and I had a glass of Bell's Double Cream Stout.

This was probably the most delicious dark beer I have had. It was creamy, smooth and so delicious after having one piece of chocolate. Either way, even though I was ordering pasta, I decided to go with beer and not wine. Hey, what can I say, I am a true Michigander. :-)

Ryan and I had eaten pretty light and healthy all day so that we could keep our calories for the evening without really OVERDOING it. That was the key. We ordered the Naan Pizza of the day which consisted of naan as the crust and pesto as the sauce with grilled chicken, pine nuts, parmesan, and fresh tomatoes. It was a delicious appetizer!

Even though the owner remembered I had done a piece of vegan and vegetarian options, he did tell me that although none of the dinner dishes were vegetarian or vegan that they could be prepared especially for me. Well, I decided to try something off the menu since I have been eating meat.

I ordered the Chicken Marsala, which had tons of mushrooms and chicken. It was very fresh and once I mixed the whole dish together, I could taste the creamy garlic sauce. YUM!

Ryan chose the Seafood Risotto dish with Shrimp and Scallops. It was SUPER tasty and it almost made me want to trade with his dish. Definitely a great choice since Ryan had never had risotto before.

These portions were HUGE and we were happy with the fact we got to take home half of our dinners.

All in all, the ambiance was romantic and special and Ryan and I agreed we were happy to have tried a NEW place for dinner. He was definitely convinced, so much so, that he was going for lunch the following day with a friend.

If you ever get to visit Lansing, go try Soup Spoon Cafe. It is open for breakfast, brunch, lunch and dinner!

Vegan Lasagna Soup

noreply@blogger.com (Noelle) — Mon, 13 Feb 2012 10:00:00 +0000

Zowie, winter is back and all I can think about is having nice hot stews and soups lately.

After a nice weekend away in Holland again, I was glad to know that I had this waiting at home. We had several days of sunshine and gorgeous weather like this:

And then after a few hours it turned out like this:

Our family relaxed indoors most of Saturday which meant several naps with Julianne and lots of playtime.

She is a doll, don't you think? Sigh...she is growing up so fast!

Anyway, if you are staying indoors the next couple of days, try making this soup. It won't disappoint and it is super quick to prepare. For every 1 cup of soup it is only 120 calories, which means you can have two portions and feel great afterwards!

Give the Gimme Lean sausage a try even though you could use regular sausage, try making it with this. It is healthier and tasty. Lots of recipes ask for sausage and ground beef but to cut back on calories I just added the one pound of vegan sausage and it was hearty enough.

Vegan Lasagna Soup (Low-cal)

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients (12 servings (1 cup))

1 pound Gimme Lean Sausage Style
1 red onion, chopped
4 garlic cloves, minced
4 ounces (1/2 cup) dry rotini
2 teaspoons olive oil
2 teaspoons Italian seasonings
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper, crushed
28 ounces diced tomatoes
14 ounce tomato sauce
12 cups water
2 Rapunzel bouillon cubes (vegan, low salt)
4 cups chopped spinach or kale, chopped

Instructions

In a 3 quart pot, heat the olive oil on medium heat. Add the vegan sausage and break into medium chunks with a wooden spoon. Add the chopped onions and garlic and cook for 15 minutes or until the sausage is lightly browned.

Add the diced tomatoes, tomato sauce, and spices and bouillon cubes. Bring to a low boil and add water. Low boil for 15 minutes.

Bring the soup to a boil and add the rotini pasta. Cook according to packaged directions.

Add the spinach or kale and only cook for 5-10 minutes.

Optional Mixings

Sprinkle with vegan parmesan or regular parmesan

Dollop with ricotta

Nutella-Swirled Cherry Bars (Gluten-free)

noreply@blogger.com (Noelle) — Fri, 10 Feb 2012 17:18:00 +0000

Here is another recipe to add to your Valentine's Day dessert options. This bar is almost decadent and almost like a blondie but is has chocolate, cherries and lots of flavor. It is also vegan and gluten-free!

You can make these gluten-free with store-bought Nutella as well if you do not have the time to make your own.

If you have any yummy recipes like this or meals you are making, post it on the recipe round-up post but clicking on the heart below. It will direct you to add a link of your recipe at the bottom of the page.

Nutella-Swirled Cherry Bars

by Noelle Kelly

Prep Time: 40 minutes

Cook Time: 30 minutes

Keywords: bake raw roast dessert gluten-free vegan cashews cherries bars

Ingredients (9 bars)

For Brownies

3 Tablespoons coconut oil, melted
1 cup applesauce
1/2 cup maple syrup
1 flax “egg”
2 Tablespoons flax seed meal + 6
Tablespoons warm water
1 teaspoon almond or vanilla extract
1 1/3 cup Bob's Red Mill Gluten-Free AllPurpose Flour
1 teaspoon baking powder
¾ cup dried sweetened cherries
6 Tablespoons homemade Nutella

Homemade Nutella(make the night before)

1 cup cashews, toasted
¾ cup almond milk
1 teaspoon vanilla
2 Tablespoons powdered soy milk
6 Tablespoons organic cocoa powder
10 Tablespoons agave nectar

Instructions

Homemade Nutella

Prepare raw nutella the night before. Toast the cashews for 15-20 minutes on a baking sheet in a preheated oven 400F. Remove from oven and let the nuts cool.

Add the nuts ad the rest of the ingredients to a food processor or high-powered blender and blend until smooth.

For Brownies

Preheat oven to 350 degree and spray a 9x9 dish with non-stick spray.

In a medium, prepare the flax “egg” and set aside for 3 minutes. Add applesauce, maple syrup, and extract to the flax “egg” and mix well. Add melted coconut oil last.

In separate bowl, mix the gluten-free flour, baking powder. Add to the liquid mixture and mix well. Add the cherries to the mixture and stir until evenly mixed. Pour HALF the mixture into the 9x9 dish and add 3 Tablespoons of Nutella to the middle of the mixture. Swirl with a knife.

Add the remaining dough on top and add 3 more generous Tablespoons of Nutella and swirl with a fork or knife across in one direction and then the opposite way.

Bakefor 30-35 minutes. Remove from oven and cool for 5-7 minutes. Slice into 9 pieces.

Bring in your Valentine's Day Recipes!

noreply@blogger.com (Noelle) — Thu, 09 Feb 2012 20:44:00 +0000

Valentine's Day is rapidly approaching and the time is coming where ideas for meals, desserts and treats is desperately needed. This is why I thought that everyone should contribute and share their favorite recipes in order in inspire the uninspired.

I have a Pinterest board dedicated to all things Valentine's Day but I thought this round-up would personalize it so please add and share your sweet and savory treats for all to see.

Add your raw, gluten-free, vegan, vegetarian, and any recipe you'd like to share! Add your link BELOW!

S'mores Cupcakes

Raspberry Cupcakes w/ Raspberry Icing

Dark Chocolate Cake Truffles

Spicy Tomato Alfredo Pasta

Peekaru not Peek-a-boo

noreply@blogger.com (Noelle) — Tue, 07 Feb 2012 18:26:00 +0000

Hello from mid-Michigan, where it is supposed to be covered with snow and dreary outside.

Yes, like everywhere else, we have been lacking the mounds of snow we would already have by now. It has been in the lower 30s and mid 40s with lots of sunshine. I cannot complain because Julianne and I have been able to take walks.

Exercise has been almost non-existent. The extent of it happens to be in the mornings when I wake up. Here is how I HAVE been exercising:

stretching in the mornings when I wake up
taking an occasional walk outside (if sunny) or go to the mall
I've done ONE 30-day Shred video
I've done sit-ups with the baby
I swing the car seat twice a week for arm strength to lull baby to sleep

Does that look sad or what? I daydream about going to Zumba, perhaps taking the baby on a playmat while I dance to my heart's desire, but then it is almost her nap time / fussy time. I totally cannot do that!

Eventually I will start working with some Zumba clips I have saved on YouTube that I have done before. Ryan has been super crazy busy so leaving the baby with him is virtually impossible. For the meantime, I will have to rely on our walks around our neighborhood or mall.

Which brings me to the following. What am I wearing? Yes, I received a Peekaru fleece vest to wear over my Ergo carrier. Thanks to the nice folks at TogetherBe, Julianne and I have been able to take snug walks in the chilly weather without blankets and extra jackets.

The owners of TogetherBe, Melissa and D Hamilton Radcliffe, came up with this idea back in 2006 after Melissa realized that wearing a men's XL ski jacket was not going to cut it. I love the bond that Julianne and I have, especially with the fact that I carried her for 10 months, I knew that bond to be near her would be important. This is why I loved TogetherBe's mission, was to continue to bring that bond together between parent and child EVEN during the cold season. This is how the Peekaru Original was created!

I have tried different carriers and I finally decided to transition Julianne, who is now 3 months old, to the Ergo carrier. She sits in a frog position with her little legs sprawled out. She has taken several naps in her carrier but as for walking and exercising with mom, not yet.

When the Peekaru original arrived at home, I quickly took it out and tried it on. The vest is made from 85% recycled high quality Polartec fleece, each Peekaru Original™ saves approximately 25 plastic bottles from reaching the landfill.

I tried pulling the zipper open and placing the vest as instructed in the directions but I had the hardest time reaching for the zipper and bring it together to close. I finally zipped up the vest and placed it over my head and over Julianne's head.

So much easier. Now granted, she is still a small baby but her head was outside the vest and she seemed so snug and happy.

We enjoyed a 30 minute walk around our neighborhood and not a peep was heard from my babe's mouth. The last 2 times that I have used it she has napped MUCH better after taking a walk.

This Peekaru Original vest fits comfortably over all soft-structured carriers including Baby Bjorn and Ergo, as well as a variety of mei tais, ring slings, and wraps. They also have an amazing looking Peekaru Hoodie to wear in temperatures around 45 and 65 degree F. Make sure you go to their website to check out all their other products like Peekaru Ozone, Peekaru Soft Shell, and more!

I am so glad I got to try this vest because I am hoping I can use this for the next couple of months before it started getting warmer. Great product to try! Thanks TogetherBe!

Secret Recipe Club: Portabella and Turkey Corn Cakes

noreply@blogger.com (Noelle) — Mon, 06 Feb 2012 17:00:00 +0000

It is that time of the month folks when we are assigned a blog for the Secret Recipe Club! I really have enjoyed being a part of this group because I get to discover new blogs, recipes, and new bloggers!

This month I was assigned Paulchen's Food Blog. This gal is a Viennese in her 30s who loves to do all kinds of experimental cooking. I loved reading that about her because I am that type of cook. I perused many of her recipes and almost chose this recipe:

Streusel Potato Cake

From Paulchen's Food Blog

I still have plans to make it but I was even more convinced when I saw her picture for Sage and Prosciutto Corn Cakes:

From Paulchen's Food Blog

Yes, I know, it has meat, but many of you know that I started eating meat while I was pregnant and have still been eating meat but choosing leaner meats to continue my healthy lifestyle.

Even though this recipe called for prosciutto, I decided to use turkey bacon. It is not my husband's favorite but once I used it in this recipe he enjoyed the flavor much more. I totally did not want to use bacon because it had more fat.

These corn cakes, or muffins, came out SO delicious! The original recipe called for instant polenta but I just used corn flour, or finely ground cornmeal, for this recipe. The cakes were moist and scrumptious.

Instead of sage I used Italian seasonings. I gave these more flavor by adding chopped portabella mushrooms as well. All in all I was pleased with them. I made a huge green salad to go with these and we called it our dinner for 2 nights.

I wanted to veganize these but I have not had the time. You could use tempeh bacon and Tofutti sour cream and also substitute the eggs for flax seed meal or chia seeds. I challenge someone to do it for me. Either way, I know it would be tasty.

Here is the calorie count for one muffin!

These are so much lower in calories than the original recipe because of the prosciutto. Give the recipe a try. It will not disappoint. Quick dinners come in small forms indeed.

Portabella and Turkey Corn Cakes

by Noelle Kelly

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (14 corn cakes or muffins)

3/4 cup corn flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons Italian seasonings
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups fat-free sour cream
2 eggs
7 slices turkey bacon
1 1/2 cups chopped portabella mushrooms

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray 12 count muffin tin with non-stick spray plus 2 Pyrex 7-ounce dishes.

In a medium bowl, mix the corn flour, flour, baking powder, baking soda, Italian seasonings, salt and pepper.

In a small bowl, mix the sour cream and eggs combine well. Add the mixture to the dry ingredients and mix well. Stir in the mushrooms.

Cook the turkey bacon in a non-stick skillet for half its time. Slice each bacon strip in half and line a muffin tin with each strip.

Fill each muffin tin with the cornmeal mixture. Bake for 15-20 minutes or until cooked.

Double Berry Truffle Brownie Bites

noreply@blogger.com (Noelle) — Fri, 03 Feb 2012 15:52:00 +0000

Okay so everyone has been posting recipes for the Super bowl on Sunday and well I am sure everyone is overwhelmed with choices right? I am at least. The last 2 years I have made my favorite Pace Picante Phyllo Party Cups. It won a prize 2 years ago and I love making them and they are always a sure winner at parties.

This year though, I wanted to make them a little healthier so be on the lookout for a healthier version without skimping on the flavors.

I will leave you with that only to tell you that I have a second BEST recipe, ahem, because I really did not create it, that I saw on Post Punk Kitchen. I have made several recipes that are all vegan and that have never failed me.

I saw this picture posted by Ms. Isa a few days ago and frankly I have been daydreaming about them. I really have tried to limit my sweets but it has been hard, so that only means I need to find healthier options and by options I mean, cutting corners in order to partake.

Does this photo not call out to you??

From Post Punk Kitchen: Raspberry Truffle Brownies

I decided to take on a task of measuring and calculating the calories in these babies and then I decided to cut some calories by reducing the amount of melted chocolate the original recipe called for and I used a different flour.

Isa's brownies come out into 8 brownies in an 8x8 pan.

Guess what else I did? Instead of making these in an 8x8 pan I decided to use a 24-count mini muffin pan. SWEET! It meant I could indulge in 3-4 pieces. SCORE!

These brownies are awesome! I added to different berries because I was out of raspberry jam so I used a jar of huckleberry jam that my grandmother brought from Idaho.

Thanks to Isa for creating an awesome recipe and I might, just MIGHT bring these to our Super bowl party this Sunday. These brownie bites are moist, chocolaty with a perfect mixture of extracts and berry flavor.

PERFECT FOR VALENTINE'S DAY TOO!!!

Double Berry Truffle Brownie Bites

by Noelle Kelly

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: bake appetizer dessert low-sodium soy-free vegan berries raspberries brownies

Ingredients (48 brownie bites)

3 oz unsweetened chocolate, chopped (I used Ghiradelli 60%)
1/2 cup huckleberry or raspberry jam
1/2 cup sugar
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 1/2 cups spelt flour
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup frozen sweetened raspberries, thawed

Instructions

Preheat oven to 350 F. Spray a 24 mini muffin pan with non-stick spray.

Melt the chocolate in the microwave for 2 minutes on power setting of 5. Set aside.

In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce, then stir in the extracts and the melted chocolate.

In a separate small bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Mix very well. Add the flour to the wet ingredients and fold until dough has come together.

Fold in the raspberries. Using a Tablespoon add 1 1/2 to 2 Tablespoons of dough to each mini muffin cup.

Bake for 10 minutes until a tester toothpick comes out with little crumbles. Remove from oven and let cool completely.

Tri-Color Quinoa and Black Bean Burrito-in-a-Bowl

noreply@blogger.com (Noelle) — Wed, 01 Feb 2012 11:00:00 +0000

Ahhhh.We finally got home yesterday after a long weekend in Indiana celebrating our 3rd Christmas with Ryan's extended family.

On our way back I decided to make a slight detour when I found out that Trader Joe's was close by! I have not been to one in a year so I was excited. I almost changed my mind because I did not know how Julianne was going to be. I cannot seem to completely comfortable taking her to places because I do not know how she is going to be but I decided to try to plan as much as I could.

I recently purchased an Ergo carrier so I could slip Julianne into it instead of taking our clunky car seat into places.Well our trip begins and we arrive in an hour after she had slept the way. I slipped her into the carrier and she started crying after 10 minutes. I tried giving her a bottle, soothe her and then she stopped crying after 5 minutes. I continued through the store and purchased my items and then took her to the bathroom.

Sure enough, she had a dirty diaper. She was a happy camper again. I loaded all the goodies into our car and then fed Julianne a bottle before we started our 4 hour trek back home. Yes....4 hours with a baby!

I was so nervous but I really prayed that the baby would not get irritated in her car seat or cry incessantly. I really was trying not to stress about it. Do you know that Julianne slept 3 1/2 hours out of our 4 hour trip? I was praising God for such a great trip. I mean I did stop 2 hours into the trip to feed her and change her diaper so it all went well.

We enjoy the fact that when she sleeps, she is a good sleeper.

So back to our cooking!

I found a large bag of Trader Joe's tri-color quinoa that I was fascinated and decided to purchase it. I did not know that I was going to immediately do something with it but I was inspired tonight!

I am a big Chipotle fan and while I could have it every other night, I know that it tends to pack on the calories with the rice, beans, meat, guac, and more. I decided that I would love to try my hand at a veggie variety with quinoa. This dish was super quick and delicious! It was also very filling and nourishing so I knew that I had to prepare some more quinoa for the rest of the week because I need a quick lunch while taking care of the baby.

Try it this week and let me know how you like it! Cheers.

Tri-Color Quinoa and Black Bean Burrito-in-a-Bowl

by Noelle Kelly

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (2 servings)

1/2 cup tri-color quinoa or regular quinoa
1 cup vegetable broth
1/2 teaspoon salt
1/2 cup salsa
1 cup black beans
1-2 cups chopped spinach
1/2 cup shredded cheese, vegan or regular
4 Tablespoons sour cream,vegan or regular

Instructions

For the Quinoa

Rinse the quinoa under cold water. Place the quinoa in a small pot and add the vegetable broth. Bring to a boil then reduce to low heat and cook for 10-15 minutes until the broth has evaporated and the quinoa has popped.

Assembly

Mix the salsa into the cooked quinoa and divide between 2 bowls.

Divide the black beans between each bowl.

Add the chopped spinach and top with cheese and sour cream.

Toasted Mediterranean Veggie Pasta

noreply@blogger.com (Noelle) — Wed, 25 Jan 2012 17:38:00 +0000

Our exciting week continues but with a lot more cooking in the kitchen. How exciting is this? I do not even have to have Julianne in a carrier in order to make this happen.

This last weekend was filled with more events in our second home: Holland. The smaller ensemble, Lyrischkoor, had a concert and I was finally going to be able to sing.

I was able to rehearse and perform but every time someone came to say hello to me they asked me where the baby was. I find this both amusing and irritating because it almost seems like I should not be apart from the baby or like people expect me to say that the baby is in the car. Ha ha, right.

We have good friends that took care of Julianne and I promise you, every time we left her, she was a total angel. I mean, she always is an angel but I am always afraid she will cry to much or be a little much to handle. I feel like I inconvenience people.

Seriously. This is one of my biggest issues lately is asking for help. I feel as if I am a bother to people even if others offer to hold Julianne or to take care of her.

How do I get rid of this or is this a new mother feeling?

Anyway, the concert went well and Julianne was a joy. We left late Saturday night after the concert and arrived home in time to sleep and get up the next morning for church.

10 weeks and nap time with mommy

The good thing about this weekend is that we got naps. Yes, we all got naps. I love taking naps with Julianne in my arms. I alternate though so she will not get used to sleeping with only me in my arms.

She is almost 3 months old! Can you believe it! We slept almost 3 hours on Sunday too!

10 weeks in her bumbo

Our short week started with quick meals being prepared. Lately I feel like I have my lingo back with creating dishes the way I was before getting pregnant. I look at what I have in the fridge and I whip up something quickly. I love doing that. Many people do not but I enjoy seeing how quickly I can create a meal.

This week, after being inspired by a 30-minute segment by Rachel Ray on Spanish-style pasta, I decided to give it a whirl with my own touch.

We loved this dish a lot because it had unique flavors and it was VERY filling. It was also very quick to prepare. Hope you give it a try!

Toasted Mediterranean Veggie Pasta

by Noelle Kelly

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients (4 servings)

1/2 pound thin spaghetti, torn in 2-inch pieces
3 Tablespoons olive oil, divided
16 ounces diced tomatoes
8 ounces tomato sauce
1 large red onion, diced
4 garlic cloves, minced
1 teaspoon paprika
3 cups vegetable broth (I used Rapunzel bouillon cubes)
1 1/2 cups asparagus, cut in 1 -inch pieces
1 cup artichoke hearts, chopped
1 medium eggplant, peeled and diced
1/2 cup parsley, chopped
1/2 feta cheese, crumbled (optional)
1 teaspoons sea salt
1/2 teaspoon ground pepper

Instructions

In a large cast iron pot, heat 2 Tablespoons olive oil on medium to medium high heat. Add the spaghetti pieces and toast for 10 minutes until brown and aromatic.

Remove the pasta from pot and set aside.

Heat the remaining olive oil and saute' onions and garlic for 3 minutes or until onions are transparent. Add the diced tomatoes, tomato sauce, paprika and cook for another 5 minutes.

Add the chopped vegetables except for the parsley. Add the salt and pepper. Cook for another 5-7 minutes.

Add the toasted pasta to the vegetables and the vegetable broth and cook pasta according to package directions, 9-10 minutes.

Serve each dish with chopped parsley and crumbled feta.

Chocolate Pistachio Biscotti

noreply@blogger.com (Noelle) — Mon, 23 Jan 2012 11:25:00 +0000

Happy Monday! February is almost upon us and I started thinking of yummy recipes I could make and just decided I should just start making some.

Ryan and I are coffee drinkers. Besides having coffee with breakfast, I usually like it in the evenings with some kind of crunchy sweet item. I found myself surprised when I realized that one of my favorite crunchy cookies happen to be biscotti.

When I go to coffee shops I usually choose a biscotti especially if they are chocolate and EVEN more when they are chocolate-covered too! Ryan is not big on biscotti because he thinks they are too dry but I made these and he really enjoyed them. I just think he is starting to take his time with realizing how great of a treat biscotti can be especially when accompanied with coffee.

Make your honey some biscotti for Valentine's Day. Add some chocolate chips to this batter or melt some chocolate, dip or drizzle each biscotti or simply sprinkle some powdered sugar.

These are SUPER simple to make and fun because they start looking like lumps of dough but then end up looking like gourmet cookies, ready to dip into a hot drink.

Forget about all the negative comments biscotti can get and make them this week!

Chocolate Pistachio Biscotti

by Noelle Kelly (original recipe from skinnytaste.com)

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake breakfast snack dessert brunch vegan pistachios cookie

Ingredients (28 biscotti)

1-2/3 cup all purpose flour
1/2 cup unsweetened good quality cocoa powder
1-1/2 teaspoon baking powder
pinch of salt
3/4 cup whole pistachios
2 oz Earth Balance (1/4 cup), softened
3/4 cup superfine sugar
2 flax seed "eggs" or 2 large eggs
--to prepare flax seed "eggs": 2 Tbsp flax seed meal + 6 Tbsp water--set aside for 3 minutes

Instructions

Preheat oven to 375°. Line baking sheet with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.

In a mixer, mix margarine and sugar on medium speed for 1-1/2 minutes. Add flax "eggs" or eggs, one at a time.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake 20 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 28.

Vegan Guacamole Boca Burger and Creamy Zucchini Sandwich

noreply@blogger.com (Noelle) — Thu, 19 Jan 2012 16:06:00 +0000

Hi there! We've have lots going on this week. We are preparing for our THIRD weekend out of town. How do we do it, eh? This week has especially been rough. My Julianne has been going through a growth spurt and has been eating every hour and a half. Talk about being sore and tired!

I want to thank Judy for being a wonderful friend! I do not know where I would be without the rocking chair she lent me. I work from it and I feed Julianne from it. Talk about multi-tasking! It seems to be working but boy has it been rough the last 3 days. Luckily she is sleeping at nights, even though instead of sleeping 6-7 hours straight, she is waking up every 3 hours.

How am I doing? I feel blessed to not feel TOO exhausted. Ryan is helping a lot and we are working on meals together or he does them with my direction. He is definitely LOTS of help. I do not feel too much like a zombie. Do you think I look like one?

Cooking? Yes, I did mention this earlier. We have been cooking and planning more meals because the days seem to go by so quickly.

Every other day we are either eating oatmeal or cream of wheat with some kind of fruit. Other mornings we eat scrambled eggs or an omelet with tons of veggies. I think this is key to feeling pretty awake during the day. I did take a break with Julianne yesterday and napped with her for about 30 minutes. It was very nice!

I want to share with you the last 2 lunches we have enjoyed. If you remember I told you that I really had an aversion to all vegan foods while I was pregnant. I could not do tofu, seitan, or any meat substitutes. I would nauseous. Here I finally have the baby and I have slowly be reintroducing these foods into my life.

I made a Tofu Asian Stir-Fry last Thursday and 2 days ago I made a Boca Burger using their vegan patty. It was delicious!! Ryan was not much into these patties before but he enjoyed a burger with me 2 days ago. I added some creamy avocado and Earth Balance's new mayo-substitute along with some Daiya cheese melted on it. It was delicious!

Yesterday, I felt like eating a warm sandwich. I had pinned a sandwich idea on Pinterest on my Sandwich board that I knew eventually I would get to. Big Girls Small Kitchen made a Golden Zucchini Sandwich that I knew I had to make.

As I was preparing this sandwich, which was super quick by the way, Ryan came into the kitchen thinking I was making pizza. Ha! I fooled him. I had added some Italian seasonings to the cooked zucchini that made it smell like an Italian restaurant.

Ryan does NOT like zucchini, but really, I have been trying to find different ways for him to enjoy this squash. As he took a bite of the sandwich he asked if the sandwich was made with artichokes. He did not know he was eating zucchini, granted I made it with feta cheese but this sandwich can easily be made with Daiya cheese or any other substitute.

Sorry that I do not have a better picture but my camera battery had died at that moment. You have to make this sandwich.

Warm and Creamy Zucchini Sandwich

by Noelle Kelly

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Ingredients (2 sandwiches)

Zucchini Filling

2 cups grated zucchini
1/4 red onion, chopped
1 garlic clove, minced
1/4 tsp Italian seasoning
1/4 tsp Herbamare seasoned salt
6 Tbsp low-fat feta, crumbled
1/2 avocado
1 tsp olive oil

Assembly

4 slices of Ezekiel bread
2 Tbsp Earth Balance Mindful Mayo
4 slices tomato
2 bunches of fresh spinach

Instructions

Heat olive oil in a skillet. Saute' onions for 2 minutes then add grated zucchini garlic, and seasonings and cook on medium low for 10 minutes until most of the moisture has evaporated. Add the feta cheese and cook for 3 more minutes. Toast bread and spread 1 Tbsp mayo on one slice and 1/4 of avocado on another slice. Divide the zucchini mixture between both sandwiches. Layer with tomato slices and spinach leaves and ENJOY!!!

Vegan Guacamole Boca Burger

by Noelle Kelly

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients (2 sandwiches)

2 Vegan Boca Burger patties
2 Tablespoons Earth Balance Mindful Mayo
1/2 avocado, mashed
4 Tablespoons Daiya cheddar or any other cheese
Dijon mustard

Assembly

4 Sandwich thins or Ezekiel bread
8 cucumber slices
1 cup baby spinach leaves

Instructions

Heat patties in microwave or grill burgers on non-stick pan as packaged directions state.

Toast bread and on one side of bread add 1 Tbsp of mayo and then add half the mashed avocado to the other slice of bread.

Place cheese on top of patty, while it is on the skillet or melt in microwave and then place patty on bread.

Divide the cucumber slices between each sandwich as well as the spinach leaves. Add Dijon and devour.

Now I am off to tend to this cutie pie! Have a great day!

9 weeks and counting

noreply@blogger.com (Noelle) — Fri, 13 Jan 2012 20:26:00 +0000

I realize as the week goes by that my blogging is slowing down and it is not on purpose. When I thin about updating you all on our life or of even posting a recipe it is bedtime or I crave the time with my husband after the baby goes down for the night.

We have been eating lots of yummy veggies and eating smaller meals during the day. As a nursing mother, I feel hungry all the time, but it means eating healthy foods and not junk. I am not much of a snacker but if I "see" chips or cookies around I will eat it. I totally have not been making cookies for sure.

Breakfasts look like this:

We have been eating fruit for dessert or even skipping it all together. The thought of putting something together OTHER than dinner is far from my mind.I have lots of yummy recipes pinned on Pinterest, but eventually I know I will try one or two soon.

One of the yummy recipes I created to satiate my baby's feedings are Green Monster smoothies with added barley. I have been soaking pearled barley and adding them to my Vitamix. They are a meal in itself so I usually have one every other morning.

Daddy and Julianne

Ryan has been helping A LOT with meals. He has told me he really does not usually know what to make but if I give him an idea and walk him though recipes or meals, especially meals I have created from my imagination, then he does pretty well. I taught him how to make an omelette so now he is king of egg making. Thanks honey!

Julianne, our baby, has been doing really well! We have stayed on a good 3 hour schedule that has worked for 4 days now. Yesterday was not a good day and I pinned it to a growth spurt because, thank God, she is back on the schedule today, so it seems.

The morning starts around 7:30am with a feeding and them I burp and hold her for 15 minutes. She then plays on her swing for 45 minutes and then I switch her to the play mat. She has started grabbing at toys and making more sounds. It is terribly precious! After about another 45 minutes on the mat she starts fussing.

I love the fact that I can pretty much detect what her cries mean. Her fussy cries end up being "I am sleepy" cries, so I swaddle her and put her to sleep. I had been having her sleep in the bassinet she sleeps in during the night but this week I transitioned her to the crib and she welcomed it! She even likes staring at her stuffed Captain Kirk doll, given to her by her uncle. Hee hee. She then sleeps exactly 45 minutes, every time! Weird!

Julianne is really, overall, a great baby. She has one meltdown of a day and I do not do well. That was my yesterday. I really felt like she was colicky for the first time, but at the same time she is still going through congestion due to a combination of the heater in our home and dryness. I can see she just does not like the crud coming up from her chest. This crud also affects her after eating. I think it upsets her tummy so them I really do not feel like I can help her. :-( We started aspirating with the bulb along with some saline rinses and adding baby vapor rub to her chest, which seems to help. Anyone relate?

After a whole day of her crying in and out and fussing, this mama was VERY tired and I may have shed some tears, but today is a NEW day thank God and it has been a lot better. Maybe a growth spurt? Either way, I have lots of fun with her and she has started sitting on our laps while we eat dinner. it is lots of fun seeing her listen to us as we converse back and forth. She is a cutie!

Chez Chopin CD winners

noreply@blogger.com (Noelle) — Mon, 09 Jan 2012 17:27:00 +0000

I am really trying to keep up with announcing winners on time.

Sorry folks and I appreciate your patience.

Here are the 3 winners of the Chez Chopin CD.

Thanks to all who entered. Please email me your address!

Thanks!

leafynotbeefy.com, 2:15 PM

My favorite genre would def. be classical (and a few opera that I've heard and liked)

Seth, 12:27 PM

Classical

Following you on all of the above Noelle!

Victoria, 12:42 PM

I love country!! I have recently discovered Josh Turner and love him!! Of course, my old favorites are Chris Young, Taylor Swift and Rascal Flatts. I absolutely love Classical music, but not as much as country. I love Handel's Largo(from Xerxes).

Strawberries and Cream Scones

noreply@blogger.com (Noelle) — Thu, 05 Jan 2012 18:23:00 +0000

As promised I am posting this most delicious recipe I made last night.

I totally have not been eating any sweets and have been eating more fruits more than anything.

Last night I felt like baking even though it was hard taking a break from this little one:

No really.

Ryan also felt like eating something sweet but we did not want something too sweet nor too high in calories.

I checked my Pinterest boards and went to my Baking board to peruse recipes I have saved.

I cam across a recipe for Strawberries and Cream Scones on King Arthur Flour's website.

I lightened up the recipe using agave nectar, whole wheat white flour, and veganized the recipe.

The recipe also calls for a glaze that, in my opinion made the scone perfectly sweet especially if eaten with a cup of coffee.

If you want a sweeter scone, add a 1/4 cup more of agave.

You have to try these! I used So Delicious coconut creamer to sub for the half & half and it was perfect!

Hope you try these.

Strawberries and Cream Scones

makes 16 scones

scones

1/2 cup diced fresh strawberries
1/4 cup agave nectar
2 Tablespoons So Delicious coconut creamer
2 cups whole wheat white flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons Earth Balance buttery spread, cut into pieces
2 flax seed "egg", or 1 large egg
(2 Tbsp flax seed meal + 6 Tbsp warm water)
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries

glaze

3 tablespoons powdered sugar

1 1/2 teaspoons vanilla extract

1 teaspoon water

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

To make the scones: In an immersion blender or food processor, process 1/2 cup of the strawberries with the agave nectar and creamer until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Work in the margarine using a pastry blender; the mixture should be unevenly crumbly.

Prepare the flax seed "egg" and set aside for 3 minutes to set.

In a separate bowl, whisk together the strawberry/cream mixture, the flax seed "egg", and the vanilla extract.

Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball.

Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.

Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes on a baking sheet.

Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.

Review: Cappuccino LARAbar

noreply@blogger.com (Noelle) — Tue, 03 Jan 2012 03:51:00 +0000

Hi there! I am trying to get back into the swing of things. After spending 2 weeks in Texas I thought we would have a harder time getting into the swing of things. Julianne did really well on the plane ride to Texas and on the way back to Michigan. I wore the Moby wrap for both trips and they were VERY successful.

Airport security did not make me take of my wrap at all! I prayed before I got to the airport and while I was in line and I was super glad that they did not make me take out my sleeping babe. After this trip I knew I was going to have to have the best washing machine in order to wash all the germs and stains I had gotten on the wrap.

I am still looking into buying a carrier though. Any thoughts? I am debating between a Beco and an Ergo. Any thoughts? I heard and read that it depended on my needs and on my height.

Can you tell our Julianne has grown up? She is 2 months old today and we are happy to see her change. She is so precious and we feel blessed daily!

When we returned from our holiday I had tons of mail to go through, like Christmas cards and packages. I love opening packages, don't you?

LARAbar was generous enough to gift me with 4 bars of their newest flavor: Cappuccino.

Yes.

I did say Cappuccino.

I really like LARAbars but now I REALLY like them because of this flavor. The bars are nutty and fruity but not like the other bars. It is almost like dessert. I had a bar yesterday and before I knew it, the bar was all gone!

If you like coffee like I do, you will like this bar. It is gluten-free, vegan, dairy- and soy-free too! The bar was also softer than the other bars too. Be on the look out for these bars. I cannot wait to stock-up for sure! They will be my snack for this nursing mother! :-D

I give this a 5 out 5 stars!

Don't forget to enter to win 1 out of 3 CDs featuring Chopin's etudes and 24 gourmet recipes all in one! Enter HERE!

Chez Chopin CD and Recipe Review / Giveaway

noreply@blogger.com (Noelle) — Sat, 31 Dec 2011 11:00:00 +0000

Wow, this year is almost over, can you believe it? There is so many things that have happened this year but I do not have the time to show you everything that I have accomplished. I love reading other people's year-in- review-posts through my Droid in the middle of the night when I am feeding baby girl. Yes this is how I catch up for sure!

One of the things I purposed this coming year is to be able to review my favorite compact discs (CDs) of classical and opera. Even though these past years have focused on recipes, life, and my singing, I hope to focus more on my singing and the challenges of having a baby. I love the fact that I can introduce music to my beautiful baby because I do not know how it will influence her as she grows up.

Which CD will I start reviewing? Well, Delos Music was generous enough to introduce me to Evelyne Brancart playing Chopin in her CD called Chez Chopin which means Chopin's home. How did Delos Music know I liked Chopin? My grandmother used to play Chopin to us and we would listen to it on records. I fell in love.

This CD was created by the pianist with 24 etudes and 24 recipes. The CD comes with 2 discs. One disc has all 24 pieces performed by the pianist while the second disc has a program that plays the piece with the recipe that is featured. Ms. Brancart explains how each recipe is like the piece and describes each with much color.

I cannot wait to try two recipes. All her recipes have French titles with a translation. The recipes are very gourmet but not at all complicated. As the new year approaches I am excited to get back into the kitchen a little more. My almost-2 month old baby girl is growing up fast and finding ways to include her in the kitchen is becoming real fun. Here is a preview of the recipes I will be trying:

Check out Ms. Brancart's work on Delos Music's website:

Chez Chopin

This CD would make a great gift for a foodie who loves music, or just any foodie!

A new update!

Delos Music wants 3 of you to win a copy of this CD.

Here is how to enter:

Answer this question:

1. Which of these genres of music do you like best? (Leave a comment letting me know)

Classical
Rock
Pop
Opera
Country

2. Follow Opera Singer in the Kitchen on Facebook

3. Follow OSIK on Twitter

4.Follow my blog on Google Reader
5.Follow Delos Music on Twitter

Winner will be announced Friday, January 6th. Open to US readers only.

Merry Christmas!!

noreply@blogger.com (Noelle) — Mon, 26 Dec 2011 04:30:00 +0000

Hello everyone! Hope everyone has had a blessed day.

Have a wonderful Christmas! We are enjoying our time in Texas. Cheers.

5 weeks and Traveling

noreply@blogger.com (Noelle) — Wed, 14 Dec 2011 19:15:00 +0000

Hi there! I wanted to update you on our lives here in our cozy newborn-way-of-life. We have had lots go on in the last couple of weeks. We have seen our little girl change and becoming a strong little human being. It is pretty amazing how it all works!

Last Wednesday we had our 1 month appointment. Before I knew we were headed out I was surprisingly nervous. All I could think about was how Julianne might not be healthy or maybe be weighed and not have gained enough. I have a frequent preoccupation that I do not have enough milk production which I really just try to stop thinking about it because worrying and anxiety CAN produce less milk production. Well not only that but those negative feelings can pass on to the baby as I feed her and I try to stay positive and leave my health in God's hands.

Our pediatrician is super nice. He came recommended and seems to be very wise! He is in his mid 80s but he looks like he could be in his 60s. He listened to all our questions and he took his time with us. It is pretty incredible because it does not seem to be like that for any medical appointments that I have had of recent.

Julianne gained 2 1/2 pounds and she grew from 21 inches to 22 1/4. She is growing and is very healthy!!

The only thing I am not quite sure of is the Vitamin D drops the pediatrician told me I should be giving Julianne. Some mothers I have spoken to DO give the drops and others DO NOT.

What have you heard? I am still trying to find time to research this new idea so it seems. I thought perhaps since I am taking my prenatal plus an additional vitamin D supplement that it would not be necessary but he said it was.

Did I mention that Julianne was a doll at her appointment? The doctor asked whether she was alert and if she was following us with her eyes. She was doing that at 3 weeks already! He tested her and she smiled at him and he mentioned how smart she already was! :D Don't mothers want to hear that all the time??

After the appointment we went to Panera. Can I tell you how stir crazy I have gotten? We tend to be busy at home that I do not go on errands with Julianne especially if Ryan is home, but being with myself and the baby for too many days cooped up can get slightly daunting. Well, in a sense that I do not feel human. Going to Panera and seeing people and being out in the world with Julianne brings a little normal back in my life.

I think Ryan and I mostly feel afraid that she will be unhappy and crying all the time and we will not be able to enjoy our outing but in reality she has done well with our outings.

This past weekend Ryan had his Christmas concert in Holland with the Holland Chorale. Even though Ryan REALLY wanted me to be a part of the concert I did not feel comfortable with it. First of all, everyone I knew in Holland was singing that night so I could not leave her with just ANYONE. Second of all, the mother of a newborn was not happy leaving her quite yet. Am I wrong?

Even though there were 2 concerts, one in the afternoon and one in the evening, we opted going to the evening because it would be close to Julianne's bedtime. I fed her, burped her, and placed her in my Moby wrap. I was very prepared to sit in the back of the gorgeous church so I could walk out in case she started crying. She was awake for 10 minutes and then she fell asleep for 1 1/2 hours. The WHOLE duration of the concert folks! She did not wake up with the clapping, the loud orchestra, or when the whole audience started singing carols. She was a princess and people were impressed. I thanked GOD! Ryan also had a composition being premiered so I also wanted to be there.

Before I go, any advice for me? We will be traveling with a newborn by airplane. What should I know? Can I wear my Moby wrap through security? We are not taking anything with us, like car seat, stroller, or bassinet because it will all be provided.

Thanks for your help!!

Manna Bread Giveaway winner

noreply@blogger.com (Noelle) — Sat, 10 Dec 2011 17:28:00 +0000

Thanks to all who entered the Manna Organic Bread giveaway.

Tanya from Eating Kale won the giveaway! Please email me your home address and phone number so the company can send your yummy treats!

Have a wonderful weekend everyone! Noelle

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