Sorry for the lack of blogging this week….as many of you know, it’s been a very busy one for me. And lots of life changes are about to happen. First off, I have decided to resign from my job effective the 23rd. I’ve worked there for over 5 years, and am ready to find my next adventure. I am deeply saddened at this decision, but at the same, I am excited for the future. I want to work more in the background of fashion, doing the buying and trend forecasting/styling. So I’m currently looking for a position either here in SF or in NYC!!! Aaahh…. Yes, you read right, NEW YORK! I don’t know what the future holds for me, but right now, I plan to take it easy, and enjoy the month of January just doing what I want to do and decompress my life. Maybe a roadtrip to So Cal is in my near future 😉 Daisy is itching to drive down the coast!
I promised earlier that I would post the recipes for my Thanksgiving treats, so here you go! Sorry it took me so long…
Sweet Potato Biscuits:
- 1 medium sweet potato
- 1 1/4 cups whole wheat biscuit mix
- 2 tbsp chilled unsalted butter, cubed
- 1/2 cup lowfat buttermilk
- 1/4 tsp ground allspice
Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400 degrees. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk, and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12″x4″ rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
*124 calories per biscuit, 5g fat, 15g carbs, 2g fiber, 3g protein
Pear, Mushroom and Pomegranate Stuffing:
- 1 tbsp olive oil
- 10 oz cremini mushrooms
- 2 celery stalks
- 8 large sage leaves
- 2 tbsp fresh thyme, chopped
- 1 demi whole wheat baguette, cut into 1 inch cubes
- 1 large anjou or bartlett pear, cored and cubed
- 1/4 cup pitted prunes, chopped
- 1 cup low sodium chicken broth
- 1 cup pomegranate juice
Heat oven to 350 degrees. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8″x8″ baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.
*135 calories per serving(makes 8), 2g fat, 26g carbs, 3g fiber, 5g protein.
I hope you all enjoy these dishes as much as I did! Going to make the stuffing again for Christmas dinner, and might just make the biscuits this weekend if I have time. Happy Friday everyone!!!! xoxo