Fruity, Fruity, Frooty

Wow, how does some much time manage to pass between when I post? I haven’t even been out of town or anything. The only excuse I can muster is that any time I’ve gotten on the computer lately has been devoted to online drivers ed which I completed this morning. Whoo!! I will be getting my license very soon! :)

I have made many yummy things lately; I’d love to tell you about them all but that would be a bit much for one post. Today, I want to focus on something we all know and love: fruit.

As I mentioned in my last post, I made Katie’s Fudge Babies. I made the original recipe, but substituted cashews for walnuts and rolled them in a mix of cocoa powder and coconut. These were really good! Super simple to make, too. With the only ingredients being dates, nuts, cocoa powder, and vanilla, they are very healthy, too. I was amazed at how sweet they were without having any added sweetener. All in all, super yummy. I encourage you to try them! I didn’t take a picture but Katie’s has lots of Fudge Baby pictures and many other great recipes.

I made another fruity recipe recently courtesy of Chocolate Covered Katie. This flavorful recipe was in the form of a pizzert. Not sure what that is? Head of to Katie’s blog to find out.
I  made the blueberry pizzert and topped it with cashew butter and halved grapes to add even more fruity goodness. Yummo! (so what if yummo isn’t a word..neither is pizzert :))

Speaking of yummy things involving blueberry, in my last post I mentioned something about blueberry muffins. You see, the other morning I woke up and upon walking into the kitchen I was greeted by fresh baked blueberry muffins courtesy of my wonderful mother. As appealing as they were, I decided I better make myself something else as surely these muffins were  surely loaded with lots of white flour and sugar. My mom soon informed me that she had “cleaned up” the muffins. She substituted whole wheat flour for regular flour, used unsweetened applesauce instead of oil, and because of the natural sweetness of the applesauce she was able to use 1/4 cup of raw cane sugar instead of the 1/2 cup regular sugar the recipe called for. My mom and I both really enjoyed these. My brother said he didn’t think they were that great; of course, he said this after consuming 2 and learning that they were healthy….besides what does he know?

Here the recipe.

1/2 Cup Rolled Oats
1/2 Cup Orange Juice
1 1/2 Cups whole wheat flour + I Tbs Gluten (the gluten probably isn’t necessary if whole wheat pastry flour is used)
1/4 cup raw cane sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsweetened applesauce
1 egg slightly beaten
1 Cup blueberries

Combine oats and orange juice to moisten oats. Add remaining ingredients. Drop batter into a greased or lined muffin pan. Bake at 375 degrees for 18-22 minutes. Makes 12 muffins.
My last tribute to fruit is in the form of a restaurant I dined at today called Froots. Upon entering, I immediately loved the place. The atmosphere felt very fresh and welcoming. Trouble occurred when looking at the menu. Too many things sounded good; I couldn’t decide! Luckily, I was dining with my wonderful friend Kat. She suggested we each order something and trade half. Great idea Kat! I ordered the Mediterranean Wrap (hummus, feta cheese, onion, tomato, black olives, cucumber, spinach balsamic vinaigrette). She ordered the California Turkey Wrap (turkey breast, bacon, Monterrey jack cheese, tomato, onion, sprouts, avocado, spring mix, ranch dressing). I really enjoyed both wraps; if I had to pick a favorite though, it would be the Mediterranean.

We also both enjoyed small Razz Attack Smoothies (raspberries, strawberries, strawberry-kiwi juice, fat-free vanilla yogurt). These were super tasty too! The total for my order was $7.55, not bad for a wrap and smoothie. My only complaint is that they asked if I wanted a white or wheat tortilla for my wrap and naturally I said wheat. The tortilla of the wrap they gave me looked pretty white. All in all, I really enjoyed this place and can’t wait to go back. I’m thinking next time I”ll order a Go-Go Veggie Wrap (tofu, blue cheese, tomato, onion, sprouts, black olives, cucumber, spinach, balsamic vinaigrette). I highly recommend Froots! Check their website for locations near you!

All this time dedicated to fruit, I think our wonderful vegetable friends are feeling a bit deprived! My next post will feature some much needed vegetable appreciation! Check back soon.

Thanks for reading,

Question of the day: What is your favorite recipe involving fruit?

-Ann Claire

Black Bean Burgers

Just a quick note to let you guys know I posted the recipe for the Cilantro Black Bean Burgers. I’m still working on setting up the recipe tab the way I want it to be, but if you just click recipes the burger recipe is right there. I encourage you to try it and let me know what you think. The measurements I put are pretty exact but feel free to make substitutions or put more or less of certain ingredients. Experiment, have fun.

Please check back soon as I have some super yummy foods recently that I can’t wait to tell ya’ll about. Blueberry muffins  or Fudge Babies anyone?

Also, I still trying to decide if I should switch over to wordpress or stay with blogger. WordPress users feel free to let me know your likes/dislikes with wordpress. I’m also still pondering what I want to rename my blog (even if I stay with blogger I am going to change the name).

Cilantro Black Bean Burgers
* based on a recipe from Fine Cooking Magazine


3 Tbs olive oil
1 small shallot

1 small finely chopped poblano Chile
2 large cloves garlic, finely chopped
15-oz can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup whole wheat bread crumbs*
1 large egg (or egg substitute)
1/2 tsp. pure Chile powder
1/2 tsp. ground cumin
3/4 tsp kosher salt

Heat 1 Tbs of the olive oil in a medium* sized skilled over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor and add the beans. Pulse 2 or 3 times to roughly chop. Be careful not to over process, the mixture should be chunky.

Transfer the mixture into a large bowl and stir in the cilantro, bread crumbs, Chile powder, cumin and 3/4 tsp salt. Shape the mixture into 4 equal patties, each should be about 3/4-inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes.

Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total. Serve with Tomatillo and Avocado salsa

*I suggest making your own bread crumbs out of your favorite clean bread
*I suggest using a large skillet in the first step so you can reuse that same skillet to cook the burgers in

Tomatillo and Avocado Salsa
1 medium tomatillo, husked, washed and coarsely chopped
1 small shallot (a couple of scallions would work too)
1 small clove garlic
1/2 of a small Serrano Chile; more or less depending on the level of spiciness desired
1 large ripe avocado, pitted, peeled and coarsely chopped
1 Tbs. lemon juice
Put the tomatillo, shallot, garlic, and chile in food processor and whirl until finely chopped, about 15 seconds. Add the avocado and lemon juice and pulse until just combined. The salsa should be chunky. Season to taste with salt and pepper.

Thanks for reading,
Ann Claire