Save & Share Recipes, Find Nutritional Info, & More

May 19, 2016 Kathleen Henry

I always wonder how chefs and food bloggers save and organize their recipes. Then I thought, maybe my readers wonder the same thing! So I decided it would be prudent to share how I manage my recipes.

Fun Fact: Way back in 2010 I discovered an awesome little recipe site and actually ended up becoming a founding member! That site is Yummly.

Yummly - Save & Share Recipes, Find Nutritional Info, & More

I've been using Yummly for six years now and it's grown to be the best search and save recipe site. I love it because:

It can help you filter recipes by taste, diet, cuisine, allergy, nutrition, and many more.
You can enter in your taste preferences and Yummly will recommend recipes.
Click the 'Yum' button below my recipes to save and share them on Yummly.
It's a wonderful way to organize your recipes into personalized cookbooks.
Filter recipes by what food items you have in your kitchen! YAASSSS.
Use the mobile app to search recipes and make shopping lists.
Add your own recipes. In case that cookie recipe scribbled on a napkin is getting hard to read.

Below each recipe of mine you'll now see a little 'Yum' button. Click it to save and share my recipe and find out the nutritional information for each recipe. I have been feeling kind of bad because many of you have asked for nutritional information for my recipes but I just don't tally that stuff and it takes a great deal of time. Now, Yummly does it for me! Woot, woot!

See more about how Yummly works here and see my publisher page. Do you use Yummly? How do you save your recipes?

I'm in no way affiliated or compensated by Yummly. I just really love them and wanted to share how I like to manage my recipes!

An INSANE New Cooking Adventure?? + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

May 13, 2016 Kathleen Henry

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…

“The best advice I’ve ever received is ‘No one else knows what they’re doing either’”

— Ricky Gervais

So, something insane happened two days ago. It's hard for me to even put into words how out-of-this-world the last couple days have been. Here goes; I got an email from a production company that wanted to interview Todd and I for... something... #ImNotAllowedToSay but it's like the pinnacle of anything ever to do with cooking and the public.

It has to do with big-time, super-popular, national, errrybody is watching it type television thing. It's the most crazy, surreal thing that has literally every happened to me. This company discovered me because of my cookbook and they will be submitting my interview (and several others) to the network in less than one week for said opportunity. That's really all I'm allowed to divulge (I asked if I could share the news because I'm totally freaking out right now!!!) I. CAN'T. EVEN. YOU GUYS!

I don't know if I'll get the gig, they have other folks they interviewed as well, but I think I might just implode if they do choose me. But in the best way possible of course. No matter what happens I am super stoked to have even been approached! I'll keep you all posted!

Mind blowing and world-shattering, but in a good way! I wish I could tell you more!!! I feel like I'm living someone else's life right now. On another note, I'd love to send you all some signed bookplates! They are incredibly beautiful; you can see one here. All you need to do is send me a link or photo to your completely unbiased review of my cookbook on Amazon, Barnes & Noble, Indigo Books, or wherever, etc. along with your mailing address!

I've been in a little bit of shock for a few days so easy recipes are what I need. My brain is in overload, which means I'm keeping it real with this scrumptious spring-time pasta. I think you'll love it!

PRINT RECIPE

Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

By Kathleen Henry @ Produce On Parade

Published 05/13/2016

Ingredients

1 lb fettuccine pasta, dry
1 tbsp olive oil
½ large yellow onion, sliced
dash of crushed red pepper, to taste
1 medium zucchini, diced
12 oz cherry tomatoes, halved
6 oz baked flavored firm tofu, diced (I like Wildwoods Savory)
1 tbsp dried basil or ¼ cup fresh basil
1 cup fresh beet greens, spinach, or baby kale, chopped
2 cups vegetable broth
sprinkling of vegan parmesan, for garnish (optional)

Instructions

Bring a large pot of salted water to boil for the pasta. Cook for about 5 minutes (half of the cooking time), then drain the pasta and return to the pot.
In the meantime, heat the olive oil over medium-low heat in a large frying pan. Add the onion and crushed red pepper; saute for about 5 minutes until the onions are translucent and tender. Stir in the zucchini and tomatoes and increase the heat to medium; saute an additional 10-15 minutes until the pasta is done cooking and the zucchini is tender, but not over cooked. Remove from heat and stir in the tofu, basil, and greens.
Once the pasta is done cooking and has been returned to the pot, stir in the vegetable broth. Cook over medium-high heat for about 8-10 minutes until most of the broth has been absorbed and the noodles are al dente. Add additional broth or water if the noodles are still undercooked.
Stir the vegetable mixture with all its juices into the pasta to combine. Allow to rest for a few minutes before serving hot. Garnish with vegan parmesan.

Yield: 6

Yum

Keep your fingers crossed for me the next couple weeks!

Oil-Free Protein Blueberry Muffins

May 2, 2016 Kathleen Henry

These scrumptious, colorful muffins are studded with wild blueberries and spiced with cinnamon and cardamom. Thanks to avocado and tofu, they are oil-free, egg-free, and vegan! With less than 170 calories and a whopping 5g of protein per muffin, you can feel good about eating these cruelty-free beauties. Adapted from Gimme Some Oven.

Produce On Parade - Oil-Free Protein Blueberry Muffins - These scrumptious, colorful muffins are studded with wild blueberries and spiced with cinnamon and cardamom. Thanks to avocado and tofu, they are oil-free, egg-free, and vegan! With less than …

“You cannot always control what goes on outside. But you can always control what goes on inside. ”

— Wayne Dyer

Oh, friends. These muffins are soooo delicious. I honestly didn't even think I'd be able to post them in fear that they would be rather dense and need tweaking. Yet, alas they were as soft and creamy as could be and just basically freakin' amazing. They're super easy and pretty healthy too. Let me know if you make them and what you think!

I made them this weekend as part of my procrastination plan. Now that our house building has ceased and it's spring, Todd and I should be delving into the maze of confusion and terror that is landscaping. Mission: LAWN! As currently, we just have... dirt #newhouseproblems I can't wait to plant some flowering crabapple and lilac trees, a ton of yummy veggies, and berry bushes. Alas, I'm trying not to be overwhelmed by it all. I like to say, I inherited the great love of all things plant related from my family... but not the green thumb or necessary know-how to actually do anything besides keep my house plants alive and a few potted herbs, kale, and tomatoes.

So, to pacify the rather harsh critic that is myself, I've decided just to do not much of anything except drown myself in books. It's an avoidance thing. Why do anything when I don't even know where to start!? This whole story brings me to my actual point: I'm almost finished with a new all-time ever favorite book. It's called Every Heart a Doorway and no, it's not a romance in the least. Check it out and let me know if you do read it or have read it and what you thought! Keep up with what I am reading by taking a peek at my Goodreads account on the right sidebar. Okay, now onto muffins! Which, coincidentally go great with a cup of coffee and a great book :)

Their tie-dye coloring is the most fun thing ever and for some reason made me uncommonly happy. It's the little things I guess!

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FYI, when using silken tofu I really like this brand (I'm not affiliated). It doesn't have a strong tofu taste at all!

Oil-Free Protein Blueberry Muffins

By Kathleen Henry @ Produce On Parade

Published 05/02/2016

Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground cardamom
1 medium ripe avocado, pitted and skin discarded
1 12oz package of silken firm tofu (must be silken!)
¾ cup vegan granulated sugar + extra for sprinkling
1 ½ tbsp ground flaxseed
1 ½ tsp vanilla extract
1 ½ cups frozen blueberries

Instructions

Preheat the oven to 375°F and line a muffin tin with 12 muffin liners. Whisk together the flour through the cardamom in a medium bowl and set aside.
With the whisk attachment beat the avocado, tofu, and, sugar with an electric mixer on medium-high speed until very well combined; about 2 minutes. Beat in the flaxseed and vanilla extract to combine. Remove the bowl from the machine and set aside.
Stir the frozen blueberries into the dry mixture to coat them. Stir the dry mixture slowly into the wet mixture with a wooden spoon until just combined. The batter will be very thick.
Evenly distribute the batter into the 12 muffin liners (they will be filled above the top a little bit) and sprinkle the top of each with a dusting of granulated sugar if you like. Bake for 30 minutes until slightly golden brown around the edges.
Remove and allow to cool for about 5 minutes in the pan before placing the muffins on a wire cooling rack to cool completely. Store in an airtight container.

Yield: 12