Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [44]
Srv: 130 g | Cal: 420 | Fat: 20 g | Sat Fat: 9 g | Col: 0 mg | Carb: 57 g | Fib: 10 g | Pro: 6 g
Blueberry Streusel Cake
RECIPE WINNER: CARRIE DAWLEY
Carrie comes to us from the heartland of Omaha, Nebraska, where she is using her newest Skinny Bitch purchase, Bun in the Oven, to coach her through her first pregnancy. A vegetarian for four years, Carrie recently stepped into vegan territory just in time to hear the big news. Congratulations on your new venture into motherhood, Carrie. There’s no greater treasure in life.
MAKES 8 SERVINGS
2 cups (255 g) unbleached all-purpose flour,
plus ¼ cup (30 g)
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon, divided
¾ cup (150 g) evaporated cane sugar,
plus ¼ cup (50 g)
⅓ cup (75 ml) canola oil
1 cup (240 ml) almond milk
1 tablespoon distilled white vinegar
½ teaspoon lemon extract
1 cup (150 g) fresh or frozen blueberries
2 tablespoons Earth Balance
Preheat the oven to 350° F (180° C).
In a medium bowl, mix together 2 cups (255 g) of the flour, the baking soda, the salt, 1 teaspoon of the cinnamon, and ¾ cup (150 g) of the sugar. Set aside.
In a large bowl, whisk together the oil, milk, vinegar, and lemon extract. Stir in the flour mixture until well combined. Add the blueberries and mix together. Pour the batter into an 8 x 8-inch (20 x 20 cm) baking dish.
In a separate small bowl, combine the remaining ¼ cup (30 g) of the flour, ¼ cup (50 g) of the sugar, 1 teaspoon of the cinnamon, and the Earth Balance (the mixture will be crumbly). Sprinkle the flour mixture over the batter in the pan. Bake 40 to 45 minutes. Remove from the oven and transfer to a wire rack to cool.
Srv: 1 Slice of Cake | Cal: 320 | Fat: 13 g | Sat Fat: 2 g | Col: 0 mg | Carb: 49 g | Fib: 2 g | Pro: 4 g
SOUPS
Sweet Pea Soup
This was my favorite soup when I was little. I made some slight additions to jazz up the flavor, like adding coconut milk, but it’s still the same comforting classic. One of the best traits of pea soup is that it’s just as good chilled.
MAKES 4 SERVINGS
½ cup (120 ml) almond milk
½ cup (120 ml) light coconut milk
1 pound (455 g) frozen sweet peas, thawed, rinsed,
and drained
Salt and pepper, to taste
2 bunches fresh mint, stems removed
¼ cup (60 ml) olive oil
¼ cup (60 ml) soy yogurt, divided
In a small saucepan, bring the almond milk and coconut milk just barely to a boil. Remove from the heat immediately and set aside. Put the peas in a blender or food processor and add half of the milk mixture. Blend until smooth. Add the remaining milk mixture and blend until smooth. Return the mixture to the saucepan and simmer until hot. Season with salt and pepper to taste.
Combine the mint and oil in a blender or food processor and blend until smooth. Strain the mixture through a fine mesh strainer.
Divide the soup among four bowls. Place a small scoop of yogurt on each serving. Drizzle with the mint oil, for garnish.
Srv: 369 g | Cal: 300 | Fat: 15 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 30 g | Fib: 10 g | Pro: 10 g
Pasta, Navy Bean, and Spinach Soup
This comfort soup is like my partner in life, sticking by my side in sickness and in health. It’s super-healthy and includes the entire range of food groups. Getting my son to eat pasta and beans has always been a huge ordeal, but this hearty soup is packed with so much flavor, it tricks him every time. Hey, a mom’s gotta do what a mom’s gotta do.
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium potato, peeled and cubed
2 medium tomatoes, seeded and chopped
2 cups (60 g) chopped fresh spinach
1 (15-ounce/430 g) can navy beans, drained
and rinsed
1 (32-ounce/960 ml) carton vegetable broth
2 cups (480 ml) water
1 teaspoon salt
Sprig of fresh thyme or rosemary
1 cup (140 ml) cooked pasta, small shape
2 tablespoons chopped fresh basil
Pinch