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March Recipes

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Garbanzo And Spinach Cakes

1 can garbanzo
10 oz. spinach (I used fresh, you can use frozen)
4 stalks green onion
3 cloves garlic
1/3 cup plain bread crumbs
1/2 tsp. cumin
1/4 tsp. cayenne powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
2 slivers ginger

Dredging ingredients
2 eggs+1/4 cup milk beaten together

I foolishly used fresh spinach, so I had to saute it then squeeze out as much of the remaining liquid. If you use frozen make sure to thaw and squeeze out the liquids.

IMG_0439In a food processor, add garbanzo, spinach, chopped green onions, chopped garlic, bread crumbs, cumin, cayenne, salt, pepper, ginger, and paprika. Blend together until garbanzo is finely minced. Don’t over process! You want there to be a little texture.

IMG_0443Shape patties about 1/4 in. thick. The thicker it is the longer it will take to cook through.

IMG_0442Prepare the dredging station. First, cover both sides with flour, then dip into egg mixture, finally coat in panko.

IMG_0444Pan fry in olive oil until golden brown on both sides. About 5-7 minutes on each side in medium heat.

IMG_0446You can fry them up ahead of time and freeze them. Reheat in a microwave. Best eaten right away.

Sweet Potato Pancakes

I use my basic pancake recipe less some milk and add 1 cup mashed sweet potato. I bake two small sweet potatoes wrapped in foil at 350 degrees for 45 mins. Peel and smash with a fork. Measure 1 cup.

Pancake Recipe

3/4 cup whole milk
2 large eggs
1/4 cup olive oil
2 cups flour of your choice
3 tablespoons sugar
1/2 tsp. salt
1 tsp. baking powder
1 cup mashed sweet potato

Beat wet ingredients together. Mix dry ingredients in a separate bowl. Slowly mix dry ingredients into the wet mixture. Batter should be a little on the dry side. (If you take a spoon full of batter it SHOULDN’T smoothly flow, but rather drip on the pan.)

CIMG5198Butter a pan and cook the pancake like you normally cook pancake. Wait until the bubbles on the edges stop boiling before you flip over.

Sweet Potato Chocolate Chip Cookies

Simply delicious! I cool the batter in the fridge for half an hour cause I like my cookies to sit up. If you want them flatter, go ahead and melt the butter and spoon right away.

Preheat oven to 350 degrees.
1/2 cup milk
1/2 cup coconut milk
2 eggs
2 tsp. vanilla extract
1 cup brown sugar
1/2 cup maple syrup
1 stick softened butter
4 cups flour
1 tsp. baking soda
1 tsp. pumpkin spice mix
1 package milk chocolate chips
2 cups mashed sweet potato

Beat eggs, butter, brown sugar, maple syrup, vanilla extract, sweet potato, coconut milk, and milk together.

Mix flour, and baking soda together. Slowly mix into wet mixture. Fold in chocolate chips. Set batter into refrigerator to cool for 30 mins.

CIMG5200I use an ice cream scoop to spoon the batter on a greased baking sheet. Bake for 30 mins. or until golden brown. Cool on baking racks so it can “crunch up.”

Southwest Brown Rice Salad and Buffalo style Cauliflower

Very easy recipe you can make to last the week.

1/2 cup uncooked brown rice
1 cup water

1 large sweet pepper, diced
1/2 onion, diced
1 cucumber, cubed
1 can black beans, rinsed and drained
Handful of cilantro, chopped
Juice of 1 lime
Juice of 1 lemon
salt and pepper to tasted

Cook brown rice for 30 mins or until all liquid has cooked away. Lay cooked rice out on a large plate to cool.

CIMG5202Combine everything in a large bowl and set in refrigerator to cool before serving.

CIMG5203Click HERE for the Buffalo Style Cauliflower recipe.

Chocolate Coconut Bread Pudding with Bourbon Whipped Cream

I had this thing with bread pudding when I was living in Hawaii. I fell in love with the dessert after having it for the first time at Cafe Pescatore. For the next two months I did nothing but bake all sorts of bread pudding, experimenting and refining recipes. Below is something I came up with using croissant and coconut milk.

Preheat oven to 350 degrees
1 cup milk
1 can coconut milk
5 eggs and 1 egg yolk
1 cup granulated sugar
2 tsp. vanilla extract
1 cup milk chocolate chips
6 large croissants, torn

beat eggs with sugar then add milk, coconut milk, and vanilla extract. Mix well. Add bread and let soak for 10 mins. Fold in chocolate chips and pour into greased 9×9 or 9×13 pan. If you like a thicker piece pour into smaller square pan. Bake for 40 mins. or until a toothpick comes out cleanly.

Bourbon Whipped Cream
1 1/2 cups heavy whipping cream
3 tablespoons sugar
1 oz. bourbon ( I use Maker’s Mark)

Add sugar to whipping cream and whisk until soft peaks form. Add bourbon and continue whisking until you get stiff peaks. Serve over warm bread pudding.


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