Savory Asparagus and Mushroom Bread Pudding

These last few weeks days have been busy and I don’t see an end in sight!

Tuesday morning called for an early gym visit and my favorite spinning class. But first I gulped down some coffee and a banana. Working out on an empty stomach? Not for this girl.

Quick breakfast

Spin class music was awesome this week and the 45 minutes of cycling flew by. Immediately after getting off the bike, I hopped on a treadmill (um…remember that triathlon I’m signed up for?). I ran 3 miles:

  • mile 1- 8:50 pace
  • mile 2- 7:30 pace
  • mile 3- 7:30 pace (this pace feels A LOT easier than it used to, but still not easy/comfortable)

After a quick stretch and a shower, I was off to work. I was positively starving on the 1 train, so I gobbled down my Nature’s Path peanut butter granola bar (tastes like a rice crispy treat!) and then made myself a decaf cappuccino when I got to the office.

Nature's Path Granola Bar

Breakfast, part #3 was a cup of Kashi Go Lean and a Stonyfield Farm non-fat strawberry yogurt. Gimme food.

kashi and yogurt

I actually managed to break loose from my desk during the lunch hour and walked to and fro the library (I heart free books!) and then filled up with a large and lovely salad.

  • romaine, shredded carrots, mushrooms, onions, roasted red pepper
  • tasting of white bean and artichoke salad
  • tasting of potato and tuna salad
  • croutons, dried cranberries, feta cheese, balsamic vinaigrette

Salad

And a banana nut vita top on the side. 6 grams of fiber, woo.

vitatop

Mid-afternoon called for a cuppa tea and a biscotti.

Biscotti

The best part of my day was when I got home from work and had the whole evening free to play around in the kitchen. I love nights like that!

Awhile back I received a new cookbook to review – Moosewood Restaurant: Cooking for Health

I really enjoy the cookbooks from the Moosewood Collective. Life goal: Eat at the actual restaurant in Ithaca, NY. This book is packed with tons of yummy vegetarian recipes with an emphasis on seasonal produce, whole grains, and beans.

Moosewood Restaurant Cooking for Health

I’m working with the folks at Simon & Schuster on getting permission to post the actual recipe, so stay tuned! Until then, you can look at my photos of the process and use your imagination πŸ™‚

The cold, windy weather called for something warm and comforting, so I decided to make the Savory Asparagus and Mushroom Bread Pudding. Look at all those veggies!!!

Vegetables!

Add some whole wheat bread, eggs, milk, and cheese and the result is savory and comforting winter supper. This recipe is a nutritional powerhouse – 222 calories, 11 grams of fat, 14 grams of protein, 19 grams of carbohydrate, and 4 grams of fiber per serving.

Savory Asparagus & Mushroom Bread Pudding

Savory Bread Pudding

I made some kale chips on the side (I’m not lyin’ about the veggie love…)

Kale Chips

Ketchup, yum.

Kale Chips

I decided to carry my “green theme” over to dessert – sliced granny smith apple with a big spoonful of peanut butter (and ok maybe some more from the jar…) and a bit of melted caramel.

Apple dessert

Live in NYC? Check out these FREE ways to get fit in January!

After weeks of holiday treats, clean up your diet with some yummy entree salads.

Careful ladies: Β new research shows that women who are in a relationship may gain nearly twice as much weight as single women over a 10-year period.

Question: What’s your favorite thing to cook/bake when you have the time?

  • Jesse

    I used to eat at the real life Moosewood Restaurant quite regularly while in College! It’s a yummy yummy spot! πŸ™‚

  • I am way jealous!

  • I really hope you can post the recipe — that sounds unbelievable!! πŸ™‚

    Side note: how is asparagus this time of year? I thought it wasn’t in season for a few months…

  • Unfortunately it is NOT asparagus season in the northeast – my asparagus came from S. America. The carbon footprint of this recipe was larger than I’d like, but it did taste delicious!

  • Al

    I live in Ithaca – you should absolutely take a trip here. The Moosewood Restaurant alone is worth the trip, but there is also some really amazing hiking around here! Three gorges within the city limits and something like 100 waterfalls within 10 miles!!

  • Ada

    Yum, that savory bread pudding looks delish, thanks for the great recipe!

  • h

    I love making muffins πŸ™‚ I’ve been experimenting with bread lately too!

  • I love all the Moosewood cookbooks but weirdly enough, I’ve never gone to the restaurant despite living in Ithaca for a bit (and visiting my sister in Ithaca on and off for three years!). Must try this book and see if anything can be better than their New Classics book, which is The Holy Grail in my kitchen!

    I love making ravioli from scratch when I have time and patience (don’t know which is in shorter supply for me…) Especially ravioli stuffed with a potato and asparagus mix with mint, yum yum.

  • Oh Moosewood, how I love thee! When I’ve got free time in the kitchen, I love making something labor intensive and new to me. I’ll usually pick a recipe I’ve been eyeing and challenge myself with new ingredients or a new cooking method. Or, I’ll make something totally off the wall like the chocolate cupcakes with goat cheese frosting πŸ˜‰

  • That recipe looks amazing and filling. Hope they agree to let you post it. I also saw that study – I think through Reuters. It’s funny b/c I’ve actually lost weight since I started dating my husband. I choose to defy their studies!!

  • Wow that recipe looks great…I hope you get permission to post the recipe!! My favorite thing to cook when I actually have the time is stuffed chicken breasts. It always looks so elegant and taste so good and I love that you can be creative with what you actually decide to use as your stuffing mixture!

  • I keep seeing these kale chips pop up on blogs and want to try them out!! How do you make them? Just bake in the oven til they’re crispy?

  • Heather – Wash and dry the kale very well, tear into bite size peices, drizzle with oil, and bake at 350 degrees for about 10-15 minutes. Check your kale after 10 minutes – oven temps vary!

  • I like to make cookies because I have a sweet tooth but if I had more time to make meals I’d love to give bread pudding a try

  • I love your site so much!! What a workout – wow! Love your eats…oooh I hope you can post the recipe that looks amazing – low in all stats though for dinner – hope you fuelled up for those runs :)… I love ketchup too.
    Oh – if you like StonyField I’m doing an Oikos giveaway until tonight if you want to check it out and let your readers know too :)…(and how did you get in touch with Simon and Schuster…oh my GOD – my passion is to write – and I would love for a publishing company to cooperate with me instead of feeling defeated :(…ANY ADVICE IS APPRECIATED PLEASE!!!!!

  • You’re so hardcore. I’m not good with early workouts.

    I’m in a rut at the moment….

  • Great job on the spinning/running combo. I have no doubt that you will rock the upcoming triathlon.

    That bread pudding looks INCREDIBLE. What’s even more impressive are those great nutrition facts. I sure hope you’re able to post that recipe!

    My favorite thing to cook when I have the time is a nice batch of soup or stew.

  • Corinne

    My mom gave me a moosewood restaurant cook book for christmas after eating there with my sister who attends Ithaca College! I am actually going to attempt to make a soup from the book this evening! Mom commented that the restaurant was one of the best meals of her life, so it sounds like you need to get there soon!!