Lemon Blueberry Loaf

loaf

I eat blueberries probably at some point every day. I normally eat them in my morning oatmeal at breakfast but they are also so good in baked goods. Somehow when blueberries mix with lemon it’s like magic in baking. Blueberries have been on sale quite a lot recently so they’ve been ending up in muffins, salads, granola, and now this loaf. I’ve been living off of Isa Chandra recipes lately and this one is definitely a keeper!

Ingredients:

  • 1/2 cup almond milk
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp finely grated lemon zest
  • 1/4 cup canola oil
  • 2 Tbsp unsweetened applesauce
  • 3/4 cup sugar
  • 1 tsp pure vanilla extract
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries

Directions:

1. Preheat oven to 350 degrees and grease a 4″x8″ loaf pan.

2. Combine almond milk, lemon juice, and lemon zest in a large bowl. Mix in the oil, applesauce, and sugar. Stir in the vanilla.

3. Sift in the flour, baking powder, and salt. Fold in the blueberries and make sure all ingredients are combined.

4. Transfer the mixture into the loaf pan and bake for 50 minutes to an hour. Use the toothpick test to determine when it is done. Cool completely on a wire rack.

Source: Isa Does It by Isa Chandra Moskowitz

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Spinach and Black Bean Bowl with Guacamole

spinach bowl

I moved into a new apartment this week. I’m much closer to a grocery store and I can easily walk to get to it. There are a lot of reasons why it’s convenient to have a grocery store nearby but access to ripe avocados might be the best reason. Avocados have such a short window of time when they are usable so it’s great to be able to grab one whenever I’m in the mood. Guacamole goes perfectly with this spinach bowl by Isa Chandra Moskowitz. I am still cooking my way through one of her cookbooks and this has been one of my favorite finds so far!

Ingredients:

  • 1 Tbsp olive oil
  • 1 small yellow onion sliced thin
  • 3/4 tsp salt plus a pinch
  • 4 cloves garlic, minced
  • 8 grape tomatoes, sliced in half
  • 1 1/2 tsp ground cumin
  • 1/2 cup dry white wine
  • 8 ozs baby spinach (about 6 cups)
  • 2 cans black beans, rinsed and drained

Directions:

1. Preheat oil in a skillet over medium-high heat.

2. Saute the sliced onion for five minutes in the oil with a pinch of salt. Add the garlic and cook for an additional 30 seconds.

3. Mix in the tomato, cumin, and remaining salt.

4. Add the white wine and change the heat to high until it boils. Reduce heat and simmer while tossing in spinach a handful at a time until all spinach has been cooked down.

5. Add the black beans and cook for an additional two minutes.

6. Serve over white rice and top with fresh guacamole.

Source: Isa Does It by Isa Chandra Moskowitz