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Pumpkin Pie TVP “Fauxmeal”

Posted on November 29, 2012 by kissmybroccoli

I didn’t intend on posting today.

But after whipping up another batch of warm maple-y pumpkin deliciousness this morning, I just couldn’t make you guys wait any longer for this recipe!

Thanks to Laura, I got over my what-the-heck-to-I-do-with-this-stuff mentality when it comes to TVP a few months ago and learned that it’s actually REALLY easy to work with!

Simply put, TVP (textured vegetable protein) is a defatted soy flour made by extracting the oil from soybeans. It’s low carb, low sodium, and FULL of protein and it’s SUPER versatile! You can add it to stews or soups, combine it with flour and spices and make “meatballs”( or chick-less nuggets as Laura likes to call them), OR you can whip up a bowl of smooth and creamy “oatmeal”…

In an effort to find a recipe that was quick and simple (aka something my brain could handle after a ten hour night shift), I ended up hitting the mother-load with this one…

Quick, simple, gluten-free, grain-free, vegan, and…

DEEEEEEEEELICIOUS!

Pumpkin Pie TVP “Fauxmeal”

By: Heather @ Kiss My Broccoli

Prep Time: 2 minutes

Cook Time: 2-3 minutes

Keywords: microwave breakfast high protein low-carb grain-free gluten-free low sugar TVP pumpkin puree fall winter

Ingredients (Serves 1)

1/3 cup TVP
3/4 cup water or milk
1/4 cup pumpkin puree
1 tablespoon coconut flour*
1 teaspoon maple or vanilla extract
1 teaspoon pumpkin pie spice
10 drop liquid stevia, 1 tablespoon maple syrup, or other preferred sweetener

Instructions

1. Combine all ingredients in a microwave-safe bowl and microwave on high for 2-3 minutes.
2. Top as desired. I chose fresh banana, dried cranberries, pistachios, and a few cacao nibs…because you know, what’s breakfast without a little chocolate? 😉

*Can sub protein powder in for the coconut flour or use less liquid.

Nutrition facts for “fauxmeal”
cooked in water and sweetened with stevia:

10 grams of fiber and almost 20 grams of protein!
Heck yeah!

Grab ~~some flippers~~ a spoon and dive right in! 😉

Have you ever tried TVP?

What did you have for breakfast this morning?

Posted in Breakfast, Vegan | Tagged coconut flour, protein, pumpkin, tvp | 26 Comments

What I Ate AFTER Thanksgiving

Posted on November 28, 2012 by kissmybroccoli

Hey hey hey!

Happy What I Ate Wednesday!

Be sure to check out Peas & Crayons to see all the delicious link ups this week…and as always, a big thanks to Jenn for hosting our weekly party!

I don’t know about you guys, but ever since Thanksgiving, my appetite has been crazy weird…for two days post the day-o-gluttony, I couldn’t stand to even THINK about food for breakfast!

Ice cold chocolate shakes and gingerbread coffee to the rescue!

Surprisingly, this kept me full for hours (thank you tummy for shrinking back to normal-size!), but as lunch and dinner times rolled around, I just couldn’t help myself from digging into the leftovers I had ~~pilfered~~ been sent home with… 😉

Spinach salad with chopped ham, red onion, carrots, and my FAVORITE honey mustard dressing.

Turkey wrap with my Caramelized Onion, Cranberry & Kale Saute

Spinach, cornbread dressing, turkey, and cranberry honey mustard

There was also a KILLER salad of spinach, red onion, cranberry cinnamon goat cheese and turkey with balsamic vinaigrette and a CHEESE-IRIFIC egg white omelet, but both managed to escape the foodie paparazzi. 😉

As far as snacks go, I may or may not be guilty of standing in front of the fridge with a fork and the bowl of my grandmother’s cornbread dressing and well, while I was in there, I couldn’t ignore these babies…

Incredible, edible, and devilishly delicious!

But now, almost a week later, my leftovers runneth empty and I am left to my own ~~devices~~ experiments…

Pumpkin Pie TVP “Fauxmeal”

Because obviously I need more natural self-tanner! 😉

Recipe coming soon!

How have you been enjoying your Thanksgiving leftovers?

What’s the best thing you’ve eaten this week?

Posted in Breakfast, Entree, Holiday, Snacks, What I Ate Wednesday | Tagged chocolate, coffee, eggs, ham, mustard, pumpkin, salad, spinach, turkey, tvp, veggies | 47 Comments

Taco Tuesday!

Posted on November 27, 2012 by kissmybroccoli

Hola amigos!

What is that ONE thing that, whenever you see it on a menu, you just HAVE to order it?

For me, it’s the fish tacos.

Chicken, steak, shrimp, they’re all just fine, but there is NOTHING like the flavor and texture of a juicy fish fillet wrapped in Southwestern spice!

And one of my favorite fishes?

Smooth and buttery, hearty and filling, the steak of the sea…

Swordfish!

*Cue cymbal crash*

Until last week (which is obviously when these pictures were taken given Big Bertha’s current condition), I had never cooked swordfish at home, but after seeing Laura whip up batch after batch, I decided it was my turn to have a little fun. I seriously don’t know what took me so long to make it myself!

Fish is one of the EASIEST things to cook.

It’s so versatile and most varieties don’t even need time to marinade, which is perfect when you want to get dinner on the table in 30 minutes or less!

Chili-Lime Swordfish Tacos with Grilled Corn Salsa

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: broil entrée high fiber high protein swordfish tortillas avocado corn lime Mexican

Ingredients (Serves 4)

For the Salsa

1 cup grilled corn kernels, thawed from frozen (available at Trader Joe’s)*
2 large tomatoes, chopped
1 small onion, diced
1 avocado, cubed
1/3 cup chopped fresh cilantro
1 lime, juiced
salt & pepper to taste

*Cook plain corn kernels with a bit of oil over medium heat for 5 minutes for the same amazing flavor!

For the Tacos

2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne (optional)
1 pound swordfish fillets
1 lime, sliced into rounds
8 whole wheat low-carb tortillas (available at Trader Joe’s)

Instructions

For the Salsa

1. Combine all ingredients in a medium-sized bowl.
2. Allow to set for at least 10 minutes for flavors to meld.

For the Tacos

1. Set oven to low broil and cover a cookie sheet with aluminum foil.
2. Combine spices in a small bowl.
3. Rub spice mixture over all sides of fish fillets.
4. Top each fillet with 1-2 lime slices.
5. Broil for 20-22 minutes or until fish flakes easily with a fork.
6. With a knife, carefully slice fish and divide among tortillas.
7. Top with salsa.

Nutrition facts per TWO tacos with filling AND salsa: