Bloom Everyday

Inspiration for Healthy Living.

Archive for September, 2011

Simply Sweet Good-For-You Pumpkin Bundt Bread

I love Fall, and when Fall comes around, so does my love affair with pumpkin and any autumn flavors! Last night I got creative in the kitchen and made a pumpkin bundt loaf.

What You Will Need:

pumpkin, 1 can of puree
sugar, 1 heaping cup
oil, 2/3 cup
vanilla, 2 teaspoons
small banana, mashed
eggs, 2 (or 3 for a cakery bread)
flour, 2 1/2 cups
whole wheat flour, 1/2 cup
baking soda, 2 teaspoons
baking powder, 1 teaspoon
cinnamon, 1 + 1/4 teaspoon
nutmeg, 1/4 teaspoon
salt, hefty dash
water, splash if needed

 1. Mix together all the ingredients from pumpkin through the eggs in a large bowl.

2. Add the rest of the dry ingredients. Mix until a thick dough forms. It may seem like it will next mix, but it will! Add a splash or two of water to loosen up the batter if it seems too thick.

3. Spread it evenly in your glorious bundt pan.

4. Bake in a 350 degree oven for 30 to 35 minutes, top will be golden and a knife will come out clean.

A slice was perfect in my oatmeal this morning. 😉

– Katie @ BloomEveryday


Super Easy Burritto Filling

Mexican food is a weekly staple in our household. Mark and I love enchiladas, nachos, taco salad…we always have the ingredients in! I made these burritos the first time for my husband (then boyfriend) in college. My family loves, his family loves them. This is my fool proof recipe that is delicious anytime of year when the Mexican food craving hits. Plus it’s super simple!

What You Will Need:

small onion, chopped
garlic, 3 cloves, diced
corn, 1/3 cup
green pepper, 1/3 cup
jalapeno, 1/2 of medium, chopped
olives, sliced, 1/4 cups
refried, black, or pinto beans, 1 can
1/4 cup salsa (or fresh tomatoes if you have them)
cumin, 2 teaspoons
chili powder, 2 teaspoons
garlic powder, 1 teaspoon
basil, 2 teaspoons
tarragon, 1 teaspoon
parsley, 2 teaspoons
oregano, 1 teaspoon
hot sauce, to taste
salt & pepper
buritto makings as needed (tortilla, cheese, spinach)

1. In a large pan, heat a little bit of oil and add onions. Cook until slightly tranlucent. Throw in the garlic and saute until you smell it. Then quickly add in the corn, pepper, jalapeno, and olives to prevent in from burning the garlic. Throw in some salt and pepper. Cook until veggies are soft but still have a “crunch”.

Isn’t this little guy cute? He’s from our garden:

2. Next add in the beans, salsa, and all the seasoning through the oregano. Let the flavors marry together.

Add some hot sauce to kick up the spice!

3. Create your self a delish burrito and enjoy!

– Katie @ BloomEveryday

Chocolate Pudding Treat

I often get a craving for chocolate, just like the next girl. I think that it is an unspoken rule that I need to eat chocolate once a day – it is just the way things were meant to be. 🙂 I wanted to satisfy my chocolate cravings, with a guilt-free dessert.

Thank goodness for sugar-free chocolate pudding!   Here is a quick idea for a simple, chocolate dessert for one (or as many as you need). Perfect for my mid-evening chocolate cravings!

What you will need:

1 pudding cup (sugar-free chocolate pudding)
2 Tbsp Peanut Butter Cup cereal (or your favorite cereal)
1 Tbsp jam (I use raspberry)
2 Tbsp Fat Free Whipped Topping

In a small ramekin place cereal on bottom (this acts like a crust for your dessert). Add chocolate pudding and jam. Top with whipped topping.

The perfect chocolate treat! Your imagination is the limit – peanut butter would be delish too!

-Heather @ BloomEveryday

Perfect Zucchini Muffins

I recently acquired a lot of zucchini. And I have always been wary of zucchini bread – it’s always soggy and uber-sweet. However, I have created a zucchini muffin that I (and my husband) absolutely adore! They have less sugar (cause I think 1 cup of sugar in one loaf is a little excessive!).

He’s a happy muffin. 🙂

What You Will Need:

flour, 1 and 1/2 cups
baking soda, 1/2 teaspoon
baking powder, 1/4 teaspoon
salt, hefty dash
cinnamon, 1 teaspoon + 1/4 teaspoon
nutmeg, 1/4 teaspoon
egg, beaten well
sugar, 1/2 cup
zucchini, finely shredded, 1 and 1/4 cups
canola oil, a little less than 1/4 cup

1. In a large bowl, shift together flour through nutmeg. In a medium bowl, mix together well the egg though oil.

2. At once, add all the wet ingredients to the dry. Mix together well until just combine, it will be lumpy. Don’t over work the batter.

3. Pour into a muffin pan will liners (or greased and floured well).

4. Bake in 350 degree over for 25 minutes or until golden brown.

They are perfect for packing lunches or for an after dinner treat! They are better-for-you baked good, so whip up a batch tonight.

Katie @ BloomEveryday

Easy Pan Fried Pasta

Remember when I made stuffed shells? Well, I had some left over shells that I needed to make something with. Growing up, this was a staple in our household! My mom would make us fried pasta with the leftovers either for lunch or for dinner later that week. You can make this recipe just with the pasta alone, or do what I do, and add whatever leftover veggies you have in the fridge or frozen in the freezer.

What you will need:

Leftover pasta, in red sauce
salt & pepper
tomato sauce, if needed
parm cheese, finely ground
veggies, optional

1. In a large skillet, heat some oil on medium-high heat.

2. Add your leftover pasta to the pan, add more sauce if needed. Add in veggies if desired. Sprinkle with salt & pepper.

Do not move too much, you want your pasta to get a  nice golden brown color on the bottom.

3. Lastly, add some parm cheese on top.

4. You’re done! Easy dinner in minutes.

My hubby and I love this easy dish, we hope you do too!

Katie @ BloomEveryday

Sweet Pepper Polenta Lasagna

I had some polenta in my fridge, so I decided to get creative in the kitchen and make some good for you comfort food! This is a delicious recipe; full of tasty, rich (but fresh) flavors! And good for you too, it’s almost guilt-free. ;) Polenta is naturally fat-free and a great substitue for pasta. I had found an amazing deal on the organic polenta (only $1.50 a log!) that I couldn’t pass up. So this is what I created…

What you will need:

1 log of polenta (I had sun-dried tomato flavor), sliced thin
Jar of your favorite red sauce
3/4 cup frozen mixed sweet peppers, diced
1 cup frozen broccoli pieces
1/2 yellow onion, diced
3 cloves of garlic, minced
3/4 cup of part-skim ricotta
1 tbsp Italian Seasoning
1/4 grated Pecorino cheese, plus 1/8 for top
Pepper & Salt
Drizzle of Olive Oil

To Create Veggie Sauce Filling:

Put a small drizzle of olive oil in a medium pan over medium/low heat. Add the diced onion and peppers to the pan. Cook until the veggies start to become soft, now add the broccoli (about 5 minutes in). Once the onions look partially carmelized, add the minced garlic cloves and sautee. Once you can smell the garlic, add 3/4 of the jar of the the red sauce. Set aside.

To Create Ricotta Cheese Filling:

Combine the ricotta cheese, italian seasoning, pepper, and 1/4 cup Percorino cheese in a bowl until well mixed. Set aside

To Assemble Lasagna:

Coat the bottom of a 8×8 glass pan with remaining red sauce . Layer the sliced polenta in the sauce, then drop small spoonfuls of ricotta cheese around pan, cover with layer of veggie sauce. Repeat until the ingredients are used (should be about 3 layers). Sprinkle remaining cheese over top of lasagna.

Bake in 350 degree oven for 20 – 30 minutes, when sauce is bubbling and cheese is melty. Cut into 9 servings; serve and enjoy!

The best part is, each serving is only about 165 calories! Serve with a big side salad or some tasty, fiber-filled fruit. YUM!

Katie @ BloomEveryday

How to Lighten Up Your Life One Latte at a Time…

This past weekend I had the amazing opportunity to be part of a Women’s Retreat at a lodge on a small lake in Northern Idaho. It was just a quick weekend get-away, but being away from home and on the road makes it difficult to stick to a normal diet. I am all about indulging when I am away, because I know that since I am a fairly “healthy” eater when I am at home, I can indulge when I am on the road.

As my husband tells me, you don’t put the weight on overnight, and you don’t take the weight off overnight…it is a process. So indulging every once in a while is not a bad thing!  (I have to constantly remind myself of this fact, and you should too!)

When I am on the road — I still need my coffee. Now with all of the instant options, it is easy to make a cup anywhere (even if you climb to the top of Mt. Rainer, you could enjoy a hot cup of Joe as long as you can heat the water). Hmmm, note-to-self, invent a way to heat the water instantly without the constraints of power. Surely if we can put a man on the moon, my coffee cravings can be satisfied anywhere on Earth.
I truly could indulge in an iced latte everyday (ok, let me be real: everyday, multiple times a day).  Because of my great love for coffee and anything sweet; this combination can be deadly.  So in an attempt to save my waistline I have been determined to lighten up my latte. Here is what I have discovered works the best to trick your taste buds, but still maintain the latte satisfaction.

Instead of ordering my usual Grande Iced Vanilla Latte – Hello, 250 calories, 6 g of Fat — try skinning it up! The closest variation that I have created to trick my taste buds is the following:

Order a Grande Iced Americano (3 shots) with Sugar Free Vanilla Syrup – with a splash of half and half — Hello 50 calories, 2 g of Fat. This simple combination can be doctored in anyway depending on how you like your espresso.

If you like your coffee drinks sweet, add an additional packet of Splenda. If you like your coffee drinks lightened with creamer, try a couple of splashes of half and half, and make up the difference with skim milk. Just remember that the more milk you add, the higher the calorie count.

This coffee house drink helps keep me on track when I get a craving for a latte. However, I remind myself, that every once in a while, it is ok to indulge in the real thing!

-Heather @ BloomEveryday

What is your favorite coffee house drink?

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