I am at PCOS week at Green Mountain at Fox Run Resort this week, and I am so enjoying meeting and working with the women participating in the program!
Tonight, Chef Jon and his lovely and enthusiastic Sous Chef Lisa gave a wonderful cooking demonstration about beans. I wanted to share a couple of the unique recipes they provided.
Spiced Bean Muffins--yes…muffins!
1 cup pinto beans, cooked
3/4 cup skim milk
1 egg
1/3 cup brown sugar--packeed
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspooons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat oven to 350 degrees.
Coat muffin pans with vegetable spray.
In a food processor, blend the beans, eggs, milk, oil, and sugar.
In a spearate bowl combine all dry ingredients.
Whisk bean mixture into dry ingredients just until combined.
Portion with 2 ounce scoop and bake for 15-20 minutes or until done.
Greek Bean Cake--Jon said these cakes can be made ahead and frozen, to be pullled out of the freezer and quickly heated for an easy high protein snack. I loved that idea!
Makes about 4 cakes
2 cups garbanzo beans, rinsed
1 cup kidney beans, rinsed
3/4 cups red onion, chopped
1 cup tomato, chopped
1/2 cup kalamata olives, halved
1 tablespoon fresh oregano, minced
2 teaspoons lemon juice
1/2 cup feta cheese, crumbled
1/2 cup dried pita bread crumbs
Puree garbanzo beans.
Fold in remaining ingredients; try to keep cheese in whole pieces
Form cakes, bake at 350 for 15 minutes.
Our next PCOS week will be in November (see sidebar at right for dates and link). It's a great way to give yourself a week of healthy PCOS living and to learn from great professionals like Jon and Lisa!