Whipped http://whippedbaking.com Happy Healthy Recipes for Happy Healthy Bodies! Thu, 14 Aug 2014 21:29:59 +0000 en-US hourly 1 https://wordpress.org/?v=442 Shakshuka (eggs poached in tomato sauce) http://whippedbaking.com/2014/08/13/shakshuka-eggs-poached-in-tomato-sauce/ http://whippedbaking.com/2014/08/13/shakshuka-eggs-poached-in-tomato-sauce/#comments Wed, 13 Aug 2014 02:27:53 +0000 http://whippedbaking.com/?p=7166 Shakshuka

Oof. So I just checked the date of my last post…..April 19th. That is FOUR MONTHS.


Not only is that depressing that I haven’t been able to chat with you all for that long – but that is exactly how long I’ve been living off of frozen chicken nuggets, Potbelly’s, and anything else I can microwave and shove in my face within 6 minutes.


There is laundry exploding out of my closet. I have 2 dish detergent pods left and it will be a miracle if I remember to stop at Walgreens and buy another container. I eat dinner on kitchen stools that I built backwards.


Also I got lost in a parking garage for 35 minutes last week. It took me 20 minutes to even get close enough for the panic button to beep.

Readers. My life is in shambles.


So when all else fails, EAT.


I’ve missed sharing recipes with you all so much and couldn’t think of a better way to debut my return to sanity with this Shakshuka recipe! My kitchen is my breath of fresh air – when life gets busy there is no other place I want to be.


This dish is so incredibly comforting. Think bubbling tomato sauce with savory herbs and garlic, topped with runny poached eggs and finished with fresh cilantro. This is anytime food – breakfast, dinner, 2 am. Throw it over some rice or mix up with vegetables with whatever you have in the fridge.


Bon appetit!


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Banana Streusel Coffee Cake http://whippedbaking.com/2014/04/19/banana-streusel-coffee-cake/ http://whippedbaking.com/2014/04/19/banana-streusel-coffee-cake/#comments Sat, 19 Apr 2014 15:52:17 +0000 http://whippedbaking.com/?p=7155 photo 1-2

Brunch is the BEST.

Seriously the best.


It’s like the Disney princess of meals – birds chirping, sun shining, cake before 10am…..pretty much best morning ever. Plus I get booze before noon and cinnamon rolls are considered a “side dish”.


Only I’m not going to lie, probably what I love most about brunch is that I DON’T make it. Sunday morning is usually a big enough struggle to draw straight eyeliner or locate my purse, so when someone else makes me coffee…pours my coffee! Prince charming.


My other favorite Skinny Cinnamon Crumb Coffee Cake!


BUT for special occasions – like Easter! I love cooking for my family and friends, it’s my turn to spoil everyone – plus I’m a big show off and my coffee cake kicks butt.


So for those of you roped into cooking Easter Brunch tomorrow, this coffee cake is really yummy, and so so quick & easy to make! Literally mix the ingredients in a bowl, smush some butter with brown sugar and cinnamon for the streusel topping – and put in the oven. Picture a smooth banana flavor with the perfect hint of warm cinnamon in the crumbly topping. Rock star.


Have a great Easter weekend everyone! Chicago weather is going to be STUNNING! Can’t wait to beat my little cousins in our Easter egg hunt.






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Exclusive Interview with Celebrity Chef, Georgia Pellegrini! http://whippedbaking.com/2014/04/02/exclusive-interview-with-celebrity-chef-georgia-pelligrini/ http://whippedbaking.com/2014/04/02/exclusive-interview-with-celebrity-chef-georgia-pelligrini/#comments Wed, 02 Apr 2014 14:31:48 +0000 http://whippedbaking.com/?p=7136

Hi lovely readers!

I cannot tell you how excited I am for today’s post! I got to sit down with celebrity chef, and author of “Girl Hunter” and “Modern Pioneering”, Georgia Pellegrini for an exclusive interview! She is one of the coolest chicks I’ve met with probably THE coolest cookbook I’ve ever seen.

Her newest book, “Modern Pioneering” is a road map to a self-sufficient lifestyle – overflowing in tips and tricks for true farm-to-table cooking.


Her book and philosophy are incredibly empowering for women, I love the idea of this return to a self-sufficient lifestyle. As many of you ladies know – a lot of our emphasis towards empowering women is by making big changes in the workplace, but rarely do we discuss how we can empower ourselves on a daily level – how we eat and take care of ourselves.


W: Can you tell me a little about yourself? What inspired your self-sufficient style of cooking?

I took a leap of faith into culinary. While I was cooking in South France, I learned to be more hands on with my ingredients. I took those experiences with me to New York City where I worked farm-to-table restaurants. I had a kind of watershed moment when I had to kill a turkey for one of the restaurant kitchens. That’s when I really wanted to become more interactive with my ingredients; I started learning how to hunt.


W: I think these are things a lot of women want to do, we just don’t know how or might be scared. Can you tell me a little about your Kohler Adventure Getaway Weekend?

My Getaway teaches women to roll up their sleeves and step outside their comfort zone. I want to empower women to be self-sufficient and come together to encourage each other without judgment; be fearless, laugh until it hurts.

Kohler is the perfect balance of rugged outdoors and relaxation. Women will learn how to fish, how to feed a bird, hike – we’ll take cooking classes, trap shoot, and end the day with a great wine bubble bath.

“Modern Pioneering” is an extension of this same experience, Kohler is inspired by my new book. I want to teach manual literacy – learning to do more with your hands; like your grandmother with a modern twist, do more with less.


What does a day on your Kohler Getaway look like?

You’ll wake up and have a great breakfast, then out for the morning activity. If we’re hunting in the afternoon we’ll clay shoot early so we can practice our shooting. Otherwise we’ll also do morning yoga on the lake or fly fish.

In the afternoon we’ll have lunch, then go out bird hunting with trained dogs and guides – and come back for cocktail hour and a nice dinner.

We’ll finish up with S’mores by the fire and scotch tasting.


W: A lot of women my age are the pioneers of the cell phone, facebook, and twitter – we’ve grown up intrinsically connected to technology, what do you say to the women who would be horrified if they couldn’t check their text messages every 5 min (guilty!), why is modern pioneering so important?

I think it is so important to stay in touch with things more real, more natural, not virtual reality. It’s all about taking it slow and incorporating little modern pioneering practices throughout your day. Try making cheese while doing errands,  or make fresh butter in 15 min while surfing Facebook –You can bring for a fun dinner party! Try gorilla gardening – make seed bombs for a fun Friday night date night, all you do is throw the seed bombs out your car window to parking strips – places that need life and color; thyme bombs, butterfly bombs, adding beauty to the world.


W: Ok, now let’s talk about your cookbook! What are your favorite recipes from Modern Pioneering? I’ve been eyeing that Watermelon Keg…


(right?? LOVE)

Some of my favorite recipes are Pea Pancakes – so pretty, can make small for appetizers, my Tipsy Watermelon Salad, and all of the curing and preserving – salmon jerky, red wine popsicles, champagne roll ups. I want food to visually inspire with colors, it should encompass all your senses.


W: What’s your favorite pioneering DIY beauty advice? What’s one thing we can change up in our morning routine?

I love homemade lip gloss. Use every day pantry staples and beet juice to make it pink and store in recycled containers.

I also love fun homemade gifts – for my body scrub I use leftover grinds from almond milk, or coffee grinds to shrink cellulite, even try beer in hair to make locks stronger.

But my all time favorite – take leftover red wine from a party, pour into your bathtub with water, and have an amazing vino bath therapy, great for skin!


W: For those of us (a lot of us bloggers), that are really passionate about our own labors of love, what advice do you have for us trying to build our own business? How did you turn your love of self-sufficiency into a full fledged business? And why did you think it was so important to do?

A lot of intense passion and hard work, blood sweat and tears is the name of the game. You need a good work ethic, intense focus, and real love for every day. I feel very fortunate that I can contribute something meaningful by empowering women and girls with useful content –the only way you receive is to give; do work for love of the work.


W: Thank you so much for your time Georgia! Looking forward to your Getaway!

If you’re interested in attending Georgia Pellegrini’s Kohler Adventure Getaway Weekend you can register online at www.americanclubresort.com/events/adventure_weekend.html.

The adventure runs April 3-6th at Kolher Co. and The American Club – a 2014 Forbes Five-Star recipient, located in Kohler, Wisconsin. It’s a great quick getaway to unwind after this cold, cold winter and meet some really cool women.



Cheers Whipped readers! Something kind of fun to change up things on the blog this week! Look forward to a new kick butt Spring recipe next week :)






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Mexican Chicken & Rice Bowl http://whippedbaking.com/2014/03/22/mexican-chicken-rice-bowl/ http://whippedbaking.com/2014/03/22/mexican-chicken-rice-bowl/#comments Sat, 22 Mar 2014 20:58:45 +0000 http://whippedbaking.com/?p=7121 mexicanricebowl5

Hi Everyone!!

I’m BACK! I’m back! I’m back…! I swear.

I know I have been just about the worst boyfriend in the world. I never called. Didn’t text. Taunted you with my yummy Lentil Farro Salad pics and then just took off.

You can crazy ex-style Facebook stalk the bejeezus out of me and you won’t find a trace of Whipped on the internet, in the fridge….I even forgot my password to log in to my own website!


So basically this is the point where I come crawling back begging you to please take me back! I started a new amazing job a few weeks ago and I have been deep in the trenches learning my way around a new position. I’ve been working like a crazy lady and loving every second! The only problem is that the most cooking I’ve done in the entire month of March is hard-boil some eggs. And not even well. They all cracked in the pot!


Today’s post is about having zero time to cook and wanting to eat like we had all day! Because I don’t care how busy I get, I LOVE food, and I LOVE cooking, and I love feeding my body well. And those are a few things I just won’t sacrifice.

My Mexican Chicken & Rice Bowl is seriously food for the soul. 6 ingredients, 25 minutes (start to finish) – this bowl of yummy tastes delicious and is so incredibly comforting. Freezes like a champ and tastes even better reheated at 2am on a Saturday night.


GUYS. It feels so good to be back cooking! Enjoy the recipe :)





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Lentil Farro Salad with Champagne Vinaigrette http://whippedbaking.com/2014/02/26/lentil-farro-salad-with-champagne-vinaigrette/ http://whippedbaking.com/2014/02/26/lentil-farro-salad-with-champagne-vinaigrette/#comments Wed, 26 Feb 2014 13:50:53 +0000 http://whippedbaking.com/?p=7091 lentilsalad9

Omygoodness. I have been SICK.

Like living on chicken broth, abandoning all personal hygiene, and finishing every TV season of everything kind of sick.

By the time I crawled out of my cave of blankets and tissues it was like Tom Hanks in Castaway – complete Wilson situation with my Apple TV. Slow motion grab for Netflix as I was pulled back into the land of makeup and responsibility.


So after a nasty week of feeling terrible I am happy to report that I have finally rolled off my couch feeling SO much better, and with a big. fat. appetite! This Lentil Farro Salad is fabulous. Really fresh and clean – packed with all sorts of nutritional goodness from the lentils, whole grain faro, and fresh veg. This is exactly what I’m craving for in spring – bright flavors! I tossed the salad in a champagne vinaigrette – if you don’t have champagne vinegar at home, feel free to sub in white wine.


Bouncing back from a sick week and jumping into a crazy busy next week, I really wanted to come up with a recipe that was quick and healthy – and most importantly – that I could make ahead. This is a great foundation salad – top it with chicken, shrimp, or roll it in a lettuce wrap!


Have great weeks everyone!! SO happy to be back on the blog sharing recipes with you all :)



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Creamy Chipotle Sweet Potato Soup http://whippedbaking.com/2014/02/11/creamy-chipotle-sweet-potato-soup/ http://whippedbaking.com/2014/02/11/creamy-chipotle-sweet-potato-soup/#comments Tue, 11 Feb 2014 18:40:58 +0000 http://whippedbaking.com/?p=7068 sweetpotato soup1

The weather God is becoming seriously egotistical. OK we get it! We fully understand that you can bury my poor little puppy under a mountain of snow in .02 seconds. And that you think its funny when I trip on a deceptively mushy pile of snow and butt dive on Michigan Ave (high point – old lady behind me thought it was hilarious). WE KNOW.

I think we should maybe treat the situation like dealing with a toddler….like maybe if we ignore him (and you groundhog!), this little snowstorm tantrum will just go away. And happy Grandma Weather God will go Cloudy and a Chance of Meatballs on us and rain margaritas and sunshine.


But until then I will continue to make soup – my serious savior in the crazy Chicago winter. Which I really can’t complain about because I LOVE soup. My freezer is jam packed with a zillion different soups, I can’t stop recipe testing new ones! My usual favorites are minestrones and other Italian herb soups – tuscan white bean, tomato basil… Mmmm. Same goes for main meals – lots of pasta with marinara sauce, bruschetta, etc, (can you tell where I come from?). So this Spicy Chipotle Sweet Potato Soup was such a delicious change to the usual routine.

orzominestrone6-680x10242! (Fave minestrone)

This soup is so creamy – with zero cream! Zero dairy. Totally vegan. It’s a beautiful thing. With just the right savory spice from the chipotle (I’m a huge huge fan of chipotle). Top this with a little sour cream, fresh cilantro, or sauteed black beans and its a perfect main dish. Super comforting in this relentless winter.


This is also an extremely simple and quick recipe – throw all of the ingredients in a pot, boil, and then puree in a food processor, blender, or with an immersion blender. Dinner for the week and extras go to the freezer.


Stay warm!






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Chocolate Covered S’more Pretzels http://whippedbaking.com/2014/02/03/chocolate-covered-smore-pretzels/ http://whippedbaking.com/2014/02/03/chocolate-covered-smore-pretzels/#comments Mon, 03 Feb 2014 19:36:33 +0000 http://whippedbaking.com/?p=7023 chocoaltperetzels5

I feel like whoever decided that Chocolate and Valentine’s Day should go together was either a politician, the pope, or a middle school teacher because that was pretty much the best strategic move in the history of Hallmark holidays.

How do we keep the peace on the one day of the year that can make even the biggest commitment-phobe pop on a Nicholas Sparks movie and just about any breathing female want to Dirty Dancing jump into Ryan Gosling’s arms (EVERY DAY. Crazy Stupid Love anyone??). No matter which way you swing, love Valentine’s Day or hate it there is only one thing that can rebalance the universe on a day devoted to pink, flowers, and nervous boyfriends.


Chocolate….Lots of chocolate. Ladies, you know it! Sorry dudes, you’re a close second.


So as my love letter to chocolate – I made these killer Chocolate Covered S’more Pretzels! I’m so excited about these. Creeping through Pinterest I found a version of them on Love From the Oven and I knew I had to come up with my own recipe! Over the holidays I always make a zillion different kinds of chocolate pretzels…we all know the usual yummys – M&M topped pretzel O’s, the Rolo ones (SO good), etc. etc. This S’more version takes it over the top. Plus they’re adorable with cute little sprinkles!


These are perfect to big batch and wrap for cute Valentine’s Day office gifts, kid’s classroom parties, ladies nights, so on. Really easy to transport and stack. And incredibly easy – all you need is a microwave. So enjoy everyone!

pretzelprep   pretzelprep2   chocolatepretzels7



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Vegan Queso Dip & A Vegan Super Bowl! http://whippedbaking.com/2014/01/27/vegan-queso-dip-a-vegan-super-bowl/ http://whippedbaking.com/2014/01/27/vegan-queso-dip-a-vegan-super-bowl/#comments Mon, 27 Jan 2014 17:53:23 +0000 http://whippedbaking.com/?p=7007 quesodip4

There is something about smooth, spicy, Queso Dip that makes me…..

……want a beer.

Which is an actual MIRACLE because I am a diehard Wino. In my mind literally EVERYTHING goes with wine. Oatmeal…gummy bears at the movies, hot dog at the baseball stadium (No judging!). So the fact that Queso actually makes me crave beer  means that Bud better get on this if they want to catch the .001% of us that don’t have a problem getting booed in the wine line at Wrigley Stadium.


So to honor this wrinkle in time I’ve come up with a whole round-up of crave worthy Vegan football food that pairs perfectly with football’s favorite drink! So let’s start with my Queso Dip


Guys. Ladies. This stuff kicks butt. Smooth and creamy, just like its dairy-ridden cousin, with the perfect spice and heat from the green chili – this  dip totally satisfies your craving for Queso! This is something I thought I wouldn’t get to eat again (dairy free lady over here) – you should have seen how excited I was when this worked!


For those of you unfamiliar with Cashew Cream – this secret trick with change your vegan life. And if the thought of cashew cream is throwing you off just give me a sec to explain – you puree cashews with boiling water and it turns into this fabulous mild flavored cream. This can become the base for an infinite number of creamy recipes with zero dairy. Depending on what spices and herbs you add, you can make vegan mac and cheese, fettucini alfredo, ‘cream cheese’ fruit dip, etc. etc. There are a number of ways to make cashew cream, the method I am going to use for my Queso is the quickest option. Literally just puree cashews with boiling water in a food processor. The point of the boiling water is to soften and help breakdown the cashews so you get that really smooth cream. Other methods include soaking the cashews over night or soaking for an hour or so – I wanted to get this done quick and easy so this version is a great go-to when you don’t have a lot of time!


Have a great weekend everyone! And a delicious Super Bowl Sunday!

Vegan Super Bowl!



 Vegan Double Chocolate Brownies


Very Vanilla Vegan Cupcakes


Loaded Vegan Nachos


Peanut Butter Crispy Cups


Vegan Chili


Southwest Veggie Dip (my FAVORITE!)


Chickpea Sliders with Avocado Spread













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Super Bowl Stuffed Spinach Sausage Bread http://whippedbaking.com/2014/01/21/super-bowl-stuffed-spinach-sausage-bread/ http://whippedbaking.com/2014/01/21/super-bowl-stuffed-spinach-sausage-bread/#comments Tue, 21 Jan 2014 02:00:59 +0000 http://whippedbaking.com/?p=6987 sausage9


SUPER BOWL is coming! We are two weeks away from football food bliss, beer, and fabulous TV commercials. I’m sure somewhere in there you can sneak in a little actual football, but for me its all about the chips and dip marathon and hilarious commercials. Obviously not a surprise to you all!


And seriously, these commercials better be good this year. Like Force Volkswagon good, or a nip slip from Bruno Mars at Halftime, because if I am missing my Sunday night Downton Abbey/GIRLS/Revenge marathon, Pepsi better be bringing their A-game. And I better be eating some serious spinach dip.


Or even better… Stuffed Spinach Sausage Bread. Ok, I’m fully aware that sausage bread is probably the worst thing ever to photograph. It is not a sexy loaf of bread, it is not pretty, this is not a cupcake. BUT this is SO freaking delicious. I’ve been eating this thing every New Year’s Day/Super Bowl Sunday that I can remember and it is the Holy Grail of football food. And its incredibly quick and easy to make!


Ladies – this is man bait.

Men – you’re welcome.


I lightened up the original recipe by swapping in some spicy Italian turkey sausage and controlling the proportion of cheese. I used pre-made white bread dough (fast and simple!) but you could absolutely bump up the nutrition profile with whole wheat instead. This freezes great – I have two loaves in my freezer right now, just make sure you freeze it the same day you make it once it’s cooled completely.




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Lemon Chicken Orzo Soup http://whippedbaking.com/2014/01/13/lemon-chicken-orzo-soup/ http://whippedbaking.com/2014/01/13/lemon-chicken-orzo-soup/#comments Mon, 13 Jan 2014 15:21:53 +0000 http://whippedbaking.com/?p=6952 lemonchickensoup3

PHEW. We survived the end of the world! According to my weather lady it actually ended twice. Three times? I can’t remember. I was too busy drowning in my thermal pjs, XXXL sweatshirt that I could literally hibernate in, wool socks….fleece robe….occasionally I would peek out of one of the sleeves and beg a passerby for a cup of hot tea. Or the TV remote.

Temps are back up to a balmy 30 degrees, but I’m not going to lie… -46 wind chill or 35 degrees I am a GIGANTIC weather wimp! If I was the weather woman the world would have ended the first of October.


So polar vortex or sunny snow day – I LOVE a big bowl of hot soup in the winter. And this Lemon Chicken Orzo Soup is one of the best. Its rich and creamy – with zero cream! With this perfect savory flavor between the thyme, onion, and vegetables. Also, in case you’re a bit turned off by the “lemon” in the title, the lemon flavor is very very subtle. It’s more of a background flavor that perfectly compliments the other ingredients. I adapted this recipe from Ellie Krieger – one of my favorite Food Network cooks! This lady knows her stuff.

Plus it’s packed with a healthy dose of protein, vegetables, and whole grains to keep us in tip top shape for flu season. Lower cal, lower fat and freezer friendly. I like to make this on Sunday, save a few cups of it in the fridge for dinner this week, then freeze the other half for quick dinner later in the month. Tip for freezing – omit the orzo. Pasta doesn’t freeze very well, it can break down and get mushy, so I recommend making the orzo in a separate pot and adding to the soup as you eat.


So enjoy and stay warm! Also check out my video below if you want to see a demo of the actual recipe!





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