Tag Archives: featured recipe

Karenni-inspired baked vegetarian samosas

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So, I’ve written about samosas before, and how I have good memories of making and eating samosas from my time at Jubilee. A few weeks ago, SpaBettie  wrote about making samosas and it inspired me to make a healthier version for myself.

Among the refugees, it seemed like samosas was the go-to dish for impressing guests or entertaining (I was impressed and entertained.) My version doesn’t compare to the ones my friends and students made, but it is definitely inspired by them and their Burmese-style samosas.

Samosas are a popular snack throughout South Asia and parts of the Middle East, and every country has different fillings. In general, they are deep fried pastries filled with vegetables or meat. I prefer to make mine with just vegetables, but feel free to experiment with different fillings.

Baked samosas

Baked samosas

Karenni-inspired baked vegetarian samosas

Ingredients (makes about 50 wonton-sized samosas)

1 medium potato
1 small white onion
1 tbs chopped garlic
2 cups chopped cabbage
6 cauliflower flourets
1 Tbs turmeric
1/2 tsp cumin
1 tsp garlic salt
50 wonton wrappers (this is what I could find without going to the Asian grocery store. I can’t figure out the name of the wrappers my students used, but they were long and rectangular. They were more like spring roll/rice paper wrappers. You stuff and roll them “burrito-style.”)

Peel, chop, cook, mix, wrap, bake.

Peel, chop, cook, mix, wrap, bake.

Directions

Boil potatoes and cauliflower in medium sauce pan with water just covering the mixture.

Saute garlic, onion and cabbage in olive oil until soft in a large pan. Add turmeric, garlic salt and cumin to cabbage mixture.

Pour potatoes, cauliflower and water into cabbage mixture and cook until potatoes, cauliflower and cabbage are all soft.

Add heaping teaspoon of the mixture into open wonton wrapper. Wet edges with water and fold into triangle shape.

Spray with olive oil spray, or coat lightly with olive oil.

Bake at 350* for 7 minutes, then turn over and cook for 3 more minutes or until both sides are golden brown.

Serve with chili sauce.

Eat!!

Eat!!

Click for more nutritional information.

Click for more nutritional information.

Super easy snack time: Spicy Roasted Chickpeas

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Eat some chickpeas.

Eat some chickpeas.

I first saw roasted chickpeas on the Food Network show with Claire Robinson, and she was just gushing about how great they were and how addictive they were and how all your friends would love you if you served them at a party. Unlike most dishes on the FN, which are either super difficult or expensive to make, or don’t fit with my eating ethics, this seemed easy, cheap and “whole.”

I’m going to spare you a real recipe, since I am sleepy and this is really no work at all. I only used one can of chickpeas, but double the recipe if you use two.

Mix 1/2 Tbs to 1 Tbs of olive oil with drained chickpeas. Mix with spice of your choice. I used seasoning salt and cayenne and mine were pretty hot. You want to coat the chickpeas, but not drown them. Spread them out on a pan and cook at 400* for about 30 minutes, or until they are crunchy.

Take them out and eat!

This recipes makes two servings, shown here. Each serving has about 160 calories.

This recipes makes two servings, shown here. Each serving has about 160 calories.

I know this is going to sound insane, but they reminded me of french fries. I think because they were salty, soft on the inside but crunch on the outside. Also, I burned some of mine because I’d never use the oven before. So, keep an eye out for uneven cooking, especially if you aren’t making a ton at one time.

The ones I made were soft the next day because I left them in a tupperware container on the counter. After leaving them in the refrigerator for a day, they were crispy again, but I still think they are probably best consumed right away.

You could use any combination of spices to make this, but I just like spicy things so that’s why I picked mine.

Vegetarian stuffed cabbage

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My bastardized version of Ina Garten's stuffed cabbage.

My bastardized version of Ina Garten's stuffed cabbage.

If you follow me on twitter, you know that Ina Garten aka The Barefoot Contessa isn’t my favorite chef on the Food Network. It isn’t her food, it is her Hamptons attitude that turns me off, like calling something “good” when she really means “expensive.” But, a few weeks ago I saw her making stuffed cabbage, for Jeffery of course, and I really wanted to try it. Most of my experience with stuffed cabbage has come in the form of Lean Cuisines (yeah, I know.), but Paula’s family made the dish a lot growing up, so she was excited to help me make it.

We actually made two batches, one with beef like the recipe calls for and one with fake sausage. Also, Ina’s recipe gives directions for making tomato sauce but I made my own with tomatoes, garlic, basil and onions. I don’t have measurements for this because I was just trying to get rid of some tomatoes from the garden, but you could make your own, follow Ina’s recipe or use a jar of sauce that you like.

Also, I used GimmeLean sausage in place of ground beef. I don’t normally like or use meat substitutes because they always have a lot of extra ingredients and I don’t love the texture, but this was pretty good for this dish and texture-wise it could have fooled many meat eaters.

This picture is gross if you dislike meat or meat substitutes.

This picture is gross if you dislike meat or meat substitutes.

Barefoot Lizzie’s Vegetarian Stuffed Cabbage

Modified from the Barefoot Contessa at Home’s recipe. Serves 6.

Ingredients

1 large head of cabbage
About 3 cups of tomato sauce (or 1 jar)
1 package of vegetarian sausage
1 egg, beaten
1/2 cup onions finely chopped and sauteed
1/4 cup breadcrumbs (I used Panko)
1/4 cup uncooked brown rice
1 teaspoon minced thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon pepper

Cabbage rolling technique.

Cabbage rolling technique.

Directions

1. Bring large pot of water to a boil. Preheat your oven to 350*.
2. Cut stalk out of cabbage and remove any damaged outer leaves. Carefully place cabbage into boiling water.
3. After a few minutes, use tongs to begin peeling off the softened outer leaves of the cabbage. They should be more tender, but not mushy. Place the leaves on paper towels or somewhere to dry until you are ready to use them. You will need about 6 or 7 for this recipe.

It takes a little work, but most good things do :)

It takes a little work, but most good things do :)

4. Combine sausage, egg, rice, bread crumbs, onions, thyme, salt and pepper in a bowl.
5. After patting cabbage leaves dry, place about 3 tablespoons of the mixture near one edge of the leaf. (See photo above with rolling demonstration.) Fold the leaves over on the side and roll up, burrito style.
6. Add thin layer of sauce to baking dish, and place rolled cabbage seam-side down in the dish. Depending on the size of your dish, you may need to layer the rolls. Just add a some sauce to each layer.
7. Use remaining sauce to cover rolls. Place covered dish in the oven and bake for 45-50 minutes at 350*.

Vegetarian stuffed cabbage

Vegetarian stuffed cabbage

VERDICT: If you didn’t want to use the fake sausage, I would recommend using more brown rice + whatever your favorite meat replacement is (tofu, tempeh, etc.) chopped up. Otherwise, I thought this was a really filling dish, and it would be good served with mashed potatoes and a vegetable dish.

Click for full nutritional breakdown.

Click for full nutritional breakdown.

For complete nutritional information, see my recipe at SparkRecipes.

Two pancake recipes: Healthy protein and easy traditional

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Pancakes! Pancakes! Pancakes!

Pancakes! Pancakes! Pancakes!

I know the oatmeal is the star of many blogger breakfasts, but that just isn’t what gets me excited in the morning. Eunice recently wrote about how breakfast is the best meal of the day, and I agree. Growing up, we often had breakfast-for-dinner dinners. So, if you`re looking to shake up your oatmeal/cereal/smoothie rut, here are two easy pancake recipes.

The first is a traditional pancake based this old fashioned recipe from AllRecipes.com, with some substitutions.

Traditional Whole Wheat Pancakes

Makes 8 servings.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon raw sugar/splenda/honey/whatever
  • 1 1/4 cups almond milk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/4 cup water (if needed)

Directions

1. Mix flour, baking powder, salt, sugar together.
2. Wisk milk, egg, melted butter together, and the pour into dry mixture.
3. If your batter isn’t slightly runny, then slowly add water until the consistency is like this:

More liquid than solid. I've found that this consistency makes the best pancakes, and it is easier to tell when they are ready to flip. If the batter is too think, then the pancakes can burn on one side before getting cooked through the middle.

More liquid than solid. I've found that this consistency makes the best pancakes, and it is easier to tell when they are ready to flip. If the batter is too think, then the pancakes can burn on one side before getting cooked through the middle.

4. Pour the batter onto a nonstick pan at medium heat. You’ll know when they are ready to flip because they will get bubbles.

Bubbles!

Bubbles!

Oh look, perfect pancakes!

Oh look, perfect pancakes!

5. You only need to cook them on the second side for 30-90 seconds. Once they set, check with a spatula to see if they are a golden brown color. After the first round, you should get an idea of how long to leave them on that side.

Golden brown goodness.

Golden brown goodness.

This recipe doesn’t take much time at all, so if you’re used to using instant mix, give these a try instead. For nutritional info, see the end of the post or check out my recipe on Spark Recipes.

The second pancakes are brought to you courtesy of Tosca Reno’s Eat Clean Diet Cook book. I think Reno’s philosophy makes sense and works because it is a lifestyle change rather than a “diet.” One year for Christmas, my mom and I got each other Tosca books for each other without planning it, and after that I started making these protein pancakes all the time. I would make batches and save the portions for later, or take them to work with fruit.

What is great about them, is that they will actually keep you full because they offer a combination of fat/carbs/protein, and they taste really good too. They are a little heavier than traditional pancakes, but they are really moist and pancake-tasting.

Protein pancakes with a berries.

Protein pancakes with a berries.

Cottage Cheese Protein Pancakes

Makes 12 pancakes.

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 tsp  baking powder
  • 2 tbsp raw sugar/splenda/honey/your choice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 egg whites
  • 2 cups fat-free cottage cheese (the original recipe calls for 1 cup cottage cheese and 1 cup yogurt. I usually just use 2 cups of cottage cheese because that’s what I have the most often in my refrigerator, but you can experiment with yogurt too.)
Mmm cinnamon!

Mmm cinnamon!

Directions

1. Combine dry ingredients in a large bowl, and combine wet ingredients in a smaller bowl.
2. Wisk wet ingredients together, and slowly add them to the dry ingredients. The batter should be lumpy because of the cottage cheese. Don’t over mix.
3. If the batter is thick, add 2 tbs of water until it thins out to the proper consistency.

This is what the batter will look like. Don't be alarmed.

This is what the batter will look like. Don't be alarmed.

Add the batter to the pan and look for the bubbles again.

Add the batter to the pan and look for the bubbles again.

4. Spoon the batter out into a medium-hot non stick pan. Wait to see the bubbles, and then flip. There will be less bubbles in this batter because it is a little bit thicker.

When you flip the pancakes, they will look normal!

When you flip the pancakes, they will look normal!

I usually serve pancakes with fruit cooked down.. like this:

This is blueberries and strawberries + water. I just let it cook down to a consistency that I like. You can add sugar, or whatever you sweeten things with, but you should try it without sugar first. The fruit is usually sweet enough on its own.

This is blueberries and strawberries + water. I just let it cook down to a consistency that I like. You can add sugar, or whatever you sweeten things with, but you should try it without sugar first. The fruit is usually sweet enough on its own.

This is what the pancakes look like. You can still see some of the cottage cheese, but you can't taste it.

This is what the pancakes look like. You can still see some of the cottage cheese, but you can't taste it.

Fruity, filling cottage cheese pancakes.

Fruity, filling cottage cheese pancakes.

Nutritional Info

Traditional Pancakes, per pancake

Click for recipe and more nutritional info.

Click for recipe and more nutritional info.

Cottage cheese protein pancakes, per pancake

Click for recipe and more nutritional information.

Click for recipe and more nutritional information.

Fresh Garden Salsa and Pico de Gallo

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If I would grow onion and cilantro this would be 100% homegrown.

If I would grow onion and cilantro this would be 100% homegrown.

After reading a lot of food blogs and watching way too many Food Network shows, I sometimes get into the conversation about what my favorite food things are. Things I really love are usually pretty basic. So, this entry is dedicated to the most interesting part of my favorite snack (or sometimes meal): salsa! and pico de gallo! (I would probably lump them together, but according to a brief google search, they aren’t the same thing.)

Eventually I want to can some salsa and other garden stuff, but I’m a little nervous after reading info on the National Center for Home Food Preservation site. Yeah, apparently canning things wrong can K-I-L-L you. So, I’m taking that part slow.

It makes the tomatoes a lot easier to peel if you heat them in water for a few minutes.

It makes the tomatoes a lot easier to peel if you heat them in water for a few minutes.

Spicy Garden Salsa

Ingredients

9 tomatoes, peeled and roughly chopped
2 cloves of garlic, chopped
1 onion, chopped
3-4 hot peppers (substitute sweet or bell peppers for less heat)
1 tsp cumin
1 tsp garlic salt
1 tsp sugar
6 sprigs of cilantro, chopped

Directions

Combine all the ingredients and cook on low for about 2 hours. For a smoother consistency, you can blend the mixture briefly. I blended mine because I was serving it to onion-haters, and it is easier to fool people when they can’t see big chunks of onion floating around.

Pre-cooked salsa.

Pre-cooked salsa.

This is mid-recipe.

This is mid-recipe.

Feel free to stop at this point and enjoy some warm chunky salsa.

Feel free to stop at this point and enjoy some warm chunky salsa.

...or if you have onion-phobes, blend it up.

...or if you have onion-phobes, blend it up.

I only blended this for like, 3 seconds because I like to have some chunks, but you can play with the texture depending on what you like.

And next I decided to make pico de gallo. Can you tell we had a bunch of tomatoes turn all at once? :) I used this recipe from Authentic Mexican Recipes as a guide.

Garden Pico de Gallo

Ingredients
5 medium tomatoes, chopped
1 medium onion, thinly chopped
8 sprigs of cilantro, chopped
3 peppers, chopped (I used a mixture of hot/mild)
Juice of 2 limes
1/2 tsp garlic salt

Directions
Mix all the ingredients together, and chill in the refrigerator for at least 30 minutes.

My kitchen looked like a horror movie set during all this tomato chopping.

My kitchen looked like a horror movie set during all this tomato chopping.

Squeeze some lime.

Squeeze some lime.

Stir and then you have.. Pico De Gallo!

Stir and then you have.. Pico De Gallo!

So, if you can get someone to do the chopping for you, making salsa or pico de gallo is almost NO work. :) And it is very tasty.

My attempt at a zucchini and ricotta galette

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This dish definitely tasted better than it looked.

This dish definitely tasted better than it looked.

If I were going to do a Julie/Julia style project, it would probably be with those from Smitten Kitchen. I’ve professed my love before, so there is no need to gush, but seriously. Lately it seems like a lot of the posts from SK are right up my alley because she uses seasonal vegetables, which just happens to be what I have in my kitchen at the moment.

This was what I picked the day I made the galette. This week, the garden has exploded and I can't fit everything in one bag for picking.

This was what I picked the day I made the galette. This week, the garden has exploded and I can't fit everything in one bag for picking.

This was about a third of what I brought in yesterday. These monster zucchini seem to grow this big overnight.

This was about a third of what I brought in yesterday. These monster zucchini seem to grow this big overnight.

Anyway, I saw that recipe and all the zucchini popping up in the garden, so I decided I would make it. For the full recipe, check out Smitten Kitchen’s Zucchini and Ricotta Galette.

The first step is laying out the thinly chopped squash and zucchini on a paper towel with salt sprinkled on top to draw the water out. I left mine like this for about 20 minutes.

The first step is laying out the thinly chopped squash and zucchini on a paper towel with salt sprinkled on top to draw the water out. I left mine like this for about 20 minutes.

The recipe calls for using a pastry blender to cut little pieces of butter into cold flour. I don't have a pastry blender, and i thought that I could just mix it by hand. I think it is possible to do this step by hand, but you have to chop the butter into smaller pieces than I did.

The recipe calls for using a pastry blender to cut little pieces of butter into cold flour. I don't have a pastry blender, and i thought that I could just mix it by hand. I think it is possible to do this step by hand, but you have to chop the butter into smaller pieces than I did.

You will notice that my galette doesn't look quite right. Because my butter wasn't adequately mixed, it was harder to roll the dough out. The recipe says not to over mix the dough, but mine needed more mixing so that there would be a better consistency instead of butter blobs. If you make this recipe, I would recommend working the dough until there aren't butter lumps and rolling the dough out more. My dough had a good taste, but it was too thick, and so the ricotta layer was too thick.

You will notice that my galette doesn't look quite right. Because my butter wasn't adequately mixed, it was harder to roll the dough out. The recipe says not to over mix the dough, but mine needed more mixing so that there would be a better consistency instead of butter blobs. If you make this recipe, I would recommend working the dough until there aren't butter lumps and rolling the dough out more. My dough had a good taste, but it was too thick, and so the ricotta layer was too thick.

My finished product. It tasted so good, even with the over sized crust/cheese layer.

My finished product. It tasted so good, even with the over sized crust/cheese layer.

This is a really rich dish, with the butter and cheese. You don't need much to feel satisfied.

This is a really rich dish, with the butter and cheese. You don't need much to feel satisfied.

The Verdict: I love the flavors, but next time I would find a way to incorporate more squash and use less ricotta and butter. But overall, the flavors were really good.

Whole Wheat Zucchini Banana Bread with Nuts and Blueberries

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Hunter gatherer banana zucchini bread.

Hunter gatherer banana zucchini bread.

I realized in the fall, that when presented with a difficult situation, my natural inclination is to bake. I never realized this before since most of my baking was limited to box mixes, but there is something really therapeutic about measuring and stirring and then waiting. Baking is much more mindful for me than cooking. As soon as you start stressing about something else, you’ve added a cup extra of flour and dumped some egg shells in your batter.

When I was at Jubilee, it was no problem to bake eight loaves of bread or four batches of cookies because there were so many people to eat them. Now, I don’t bake as much because cookies, cakes and bread aren’t really on the menu most days, and because there are usually only a few people around to eat them. And if I gain 50lbs from stress baking and eating, then I’m going to need real therapy, so lately I’ve been looking for ways to bake that are lower in fat and use less animal products.

Yesterday, I noticed there were some bananas getting mushy and a zucchini on its last leg. I’m often inspired by whatever ingredients absolutely have to be used, and so I decided to make a zucchini banana bread. There are lots of recipes online, and I based my recipe off this one, “Healthy Low-Fat  Banana Zucchini Bread” from RecipeeZaar, but I didn’t use any white flour, less eggs, less sugar, etc.

Zucchini Banana Bread

Zucchini Banana Bread

Whole Wheat Zucchini Banana Bread with Nuts & Blueberries

Makes 2 loaves

Ingredients

  • 1.5 cups whole grain flour
  • 1.5 cups rolled oats
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp cinnamon
  • .5 tsp ground cloves
  • .5 tsp ginger
  • 1 tsp salt
  • 1 egg*
  • 3 egg whites*
  • 1 tsp chia seeds soaked in 1 tbs water*
  • .25 cup honey**
  • .25 cup Splenda/Stevia/Raw sugar**
  • .25 cup oil
  • .5 cup blueberries
  • 2 medium overripe bananas, mashed
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • .25 cup shredded coconut
  • .5 cup chopped almonds

*I cut down the recipe from 4 eggs. If you want to omit eggs, you can use 4 tsp chia seeds and 4 tbs water until they become gel-y. Or, if you`re OK with eggs, you can just use egg whites or the whole eggs, or less, whatever. You get the picture.

**The original recipe calls for 1.25 cups of sugar. With the berries and the bananas, the bread is sweet with only .5 cups of sweetener. I used half honey and half Splenda, because I’m baking for my family, but feel free to use whichever combination you feel best about.

Directions

Mix dry ingredients together in one bowl and wet ingredients, except berries, together in another.

Add wet ingredients into dry mixture and stir just until the batter is consistent throughout.

Fold in blueberries with spatula, and pour into two oiled loaf pans.

Cook on 350* for 45-50 minutes, or until a knife or toothpick can be cleanly removed from center of loaf.

Click for complete nutritional info.

Click for complete nutritional info.

A tale of two cakes: Coconut and Blueberry

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Cake #1: Father's Day Coconut cake

Cake #1: Father's Day Coconut cake

So, while my Dad and I were watching one of those Food Network shows about the best thing these chefs have ever eaten, we tried to think of our favorite things. He mentioned that  my grandfather’s coconut cake was the best cake he’d ever had, so I filed that away in my “Good Daughter” section of my brain as something I could make for Father’s Day, which happened to fall a day before his birthday.

I did my typical google search for a recipe that looked like one my grandfather would have made, and I found a few. Since I was coming home from vacation the same day, I decided to make the short cut version I found on AllRecipes.com, which uses a white box cake mix as a base, instead of the Paula Deen one, which uses a 1-2-3-4 cake as a base.

Honestly, I’ve eaten some good tasting box cake mix, and taste wise, this was OK. But, after a look at the ingredients, I kind of felt guilty for short cutting. Paula Deen makes some ridiculously unhealthy stuff, but I’ve never seen all this junk on her ingredients lists:

eek.

eek.

Anyway, taste wise this was fine, but the long ingredients lists for a plain white cake mix is kind of iffy. I think this falls into the many foods that would be almost as easy to make from scratch and you’d know what you were eating.

Ummmm anything with sweetened condensed milk AND cream of coconut has to be good.

Ummmm anything with sweetened condensed milk AND cream of coconut has to be good.

Coconut Cream Cake I – Recipe from AllRecipes.com

Ingredients

1 package white cake mix
3 eggs (the cake mix I used called for egg whites, which I’m sure would cut down on some fat and calories)
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract

1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk

about 2 cups powdered sugar
1 stick of butter
2 tbs heavy cream (optional… The original recipe calls for making a frosting out of heavy whipping cream and sugar, and I’m sure that would be light and fluffy and delicious, but unfortunately, the kitchen was really hot and I couldn’t get it to come together, so I made a make-shift frosting. And it was just as good, but really heavy.)
1 cup flaked coconut

Directions

Mix cake mix, eggs, oil, water and coconut extract and pour into a greased sheet pan. Bake at 350* for 30 minutes.

Let the cake cool. To make a lazy layered cake, I cut the cake in half which results in two short, skinny cakes. You could make the cake in the pan without cutting and it would probably make it a lot less messy.

Mix cream of coconut and sweetened condensed milk together. Use a tooth pick to poke holes in the cake, and slowly pour mixture over cake. Because I was making the layers, I did this in steps, dividing the mixture in half and spooning the mixture over the bottom layer first. I also cut the shiny top off the cake to reveal the more spongy part to make it more absorbent.

Whip butter, sugar and whipping cream together until smooth. Cover cake with frosting.

Sprinkle coconut on the top and sides.

I served this cake a few hours after I made it, but it was even better after sitting in the refrigerator overnight.

I think the cake would be good just like this, without the frosting or extra coconut.

I think the cake would be good just like this, without the frosting or extra coconut.

Coconut Cream Cake

Coconut Cream Cake

Verdict: This cake tastes really good. It isn’t as much work as the directions make it seem, but it is so rich that it is more of a once-a-year food. Next time I would make the cake from scratch and use half the condensed milk/cream of coconut mixture.

After making this cake, I decided to find an “opposite” cake to make that didn’t use so much dairy, fat and artificial ingredients. After looking through some Happy Herbivore recipes, I decided to make the Whole Wheat Fat-Free Vegan Blueberry Coffee Cake.

I like anything with blueberries, and I actually chose this recipe because we had all the ingredients on hand.

I like anything with blueberries, and I actually chose this recipe because we had most of the ingredients on hand.

I followed HappyHerbivore’s directions except I used mashed strawberries instead of applesauce. We didn’t have applesauce, and I wasn’t sure if the strawberries would work, but the recipe turned out fine and has a moist texture.  I microwaved them for a minute and then mashed them with a fork. Tada! Strawberry sauce.

My first foray into dairy free baking.

My first foray into dairy free baking.

Whole Wheat Fat-Free Vegan Blueberry (and strawberry) Cake

Whole Wheat Fat-Free Vegan Blueberry (and strawberry) Cake

Verdict: This is much more of an everyday-cake, if you eat cake every day. It definitely tastes “healthy,” but not in a bad way. After forcing my family to be taste testers, it got good reviews. Next time I would add more blueberries, just because those are my favorite part.