Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [43]
Pinch of cayenne pepper
In a medium bowl, combine the cornmeal, flour, baking soda, sugar, and salt. In a blender or food processor, blend the milk, tofu, 2 tablespoons of the Earth Balance, the maple syrup, and cayenne pepper until creamy. Add to the flour mixture and stir until they are mixed well.
Heat the remaining Earth Balance in a skillet over medium heat. Pour about ¼ cup (60 ml) of the batter onto the skillet. When bubbles appear on the surface of the cakes, flip over and cook 1 to 2 minutes. Serve hot.
Srv: 1 Griddle Cake | Cal: 140 | Fat: 4 g | Sat Fat: 1 g | Col: 0 mg | Carb: 25 g | Fib: 1 g | Pro: 2 g
Pumpkin Pecan Banana Bread
This recipe is inspired by a pumpkin bread I used to buy every Sunday at the Lincoln Road Farmers’ Market in South Beach. It was hands-down one of the best breads I have ever had. With that said, years ago my BFF Keesha snagged her dad’s banana bread recipe for me—also out of this world. So I decided to combine the two and veganize it.
MAKES 10 SERVINGS
2 cups (255 g) unbleached all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon salt
1½ cups (370 g) pumpkin purée
½ cup (120 ml) canola oil
½ cup (120 ml) almond milk
1 cup (200 g) evaporated cane sugar
½ cup (100 g) packed dark brown sugar
1 teaspoon vanilla extract
1 banana, mashed
⅔ cup (80 g) chopped pecans
Preheat the oven to 350° F (180° C). Lightly oil a large loaf pan and dust with flour.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the pumpkin purée, oil, and milk with an electric mixer until well combined. Add the sugars, vanilla extract, and banana, and beat until creamy. Stir in the pecans. Add the flour mixture to the pumpkin mixture and stir until all of the ingredients are well combined.
Pour the batter into the prepared pan and bake 1 hour. Remove from the oven and put on a wire rack to cool completely.
Srv: 1 Slice | Cal: 350 | Fat: 17 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 50 g | Fib: 3 g | Pro: 4 g
Skinny Bitch Recipe Winners
This part brings tears to my eyes. There’s no better feeling than getting a recipe from a diehard Skinny Bitch fan. So, my girls and I at HealthyBitchDaily.com came up with an online recipe contest for the chance to be featured in this book. It gives me no better pleasure than to announce the reigning bitches, Sonja Pavlov and Carrie Dawley. Wear that crown well, ladies.
Apple-Cinnamon Granola
RECIPE WINNER: SONJA PAVLOV
A self-admitted gym rat, Sonja is up bright and early every morning in Los Angeles getting her ass in gear. When it came to a source of energy, she still hadn’t found that quintessential healthy breakfast. Until now. Sonja is taking baby steps to living la vida veggie, but she knows the journey is well worth it.
MAKES 6 SERVINGS
1 cup (85 g) rolled oats
¼ cup (30 g) chopped almonds
½ cup (55 g) chopped pecans
3 tablespoons flaxseed
½ cup (50 g) unsweetened coconut
½ cup (45 g) dried apples, chopped
⅔ cup (165 ml) apple juice
⅓ cup (75 ml) unsweetened applesauce
½ cup (120 ml) brown rice syrup
1 tablespoon coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat the oven to 350°F (180° C).
In a large bowl, combine the oats, almonds, pecans, flaxseed, and coconut. Mix together and then spoon onto a cookie sheet. Bake 10 minutes. Remove from the heat and set aside to cool.
Decrease the oven temperature to 250° F (120° C). In a medium saucepan, combine the dried apples, apple juice, applesauce, brown rice syrup, cinnamon oil, and cinnamon. Bring to a light boil and simmer 15 minutes, or until the mixture starts to thicken. Remove from heat and stir in the vanilla.
In a large bowl, combine the oat mixture and the liquid mixture and stir until all of the ingredients are well coated. Transfer back to the cookie sheet and bake 40 minutes, or until lightly browned. Every 10 minutes,