Ice Cream Substitute = Healthy Yogurt Recipes

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Blackberry Frozen Yogurt, recipe provided below (adapted from Saving Dessert)

Ingredients

  • 33 ounces plain Greek Yogurt 2% (I used FAGE)
  • 12 ounces fresh blackberries, rinsed
  • 1 cup honey (more or less to taste)
  • A drop or two of pure vanilla extract, if desired

Directions

  • Place the blackberries in the bowl of a food processor. Process until smooth. Strain the blackberries through a fine mesh sieve set over a large mixing bowl. Using the back of a spoon, press the mixture against the sieve to extract all the juice. Discard the seeds and any pulp.
  • Add the yogurt to the blackberry juice and stir to combine. Add about ¾ cup of honey and taste for sweetness. You may need more honey depending on how sweet the blackberries are. I used just under 1 cup. Add vanilla if desired and blend until smooth.
  • Process in an ice cream maker according to manufacturer instructions. Serve immediately if you prefer a soft serve consistency or freeze until firm. If frozen remove from the freezer about 15 minutes before serving.
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Strawberry Yogurt Popsicles, recipe provided below (adapted from Love Bakes Good Cakes)

Ingredients

  • 1 lb. fresh strawberries, rinsed and hulled
  • 2 cup vanilla-flavored Greek yogurt

Directions

  • Place the strawberries in the bowl of a food processor, cover and pulse a few times - or mash strawberries with a fork or potato masher until strawberries are chunky with only a few bigger pieces remaining.
  • Place the yogurt in a large mixing bowl. Pour the strawberries over the top and gently fold the strawberries into the yogurt. Carefully spoon the mixture into a popsicle mold.
  • Freeze until completely solid and set.
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Chocolate, Peanut Butter, Banana, Yogurt Pops, recipe provided below (adapted from Recipe Runner)

Ingredients

  • 1 cup almond milk or milk of choice
  • 3/4 cup plain non-fat Greek yogurt
  • 1 1/2 large ripe bananas
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Directions

  • Place all of the ingredients in a blender and blend until smooth.
  • Pour the mixture into popsicle molds and freeze for 30 minutes before inserting the popsicle sticks.
  • Freeze the popsicle s until they are frozen solid, about 4 hours.
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Mini Organic Frozen Yogurt Popsicles, recipe provided below (adapted from Becky's Best Bites)

Ingredients

  • 16 oz. fresh organic strawberries, hulled and halved
  • Four (4 oz.) cups Annie's Organic Whole Milk Yogurt, Summer Strawberry
  • Four (4 oz.) cups Annie's Organic Whole Milk Yogurt, Berry Patch
  • 6 oz. fresh organic blueberries
  • Ice Cube Trays
  • Mini Craft Sticks

Directions

  • Place about ¾ of the strawberries in a food processor or blender. Add all 4 Annie's Organic Whole Milk Yogurt, Summer Strawberry cups.
  • Pulse a few times to chop the fruit
  • Spoon into ice cube trays
  • Rinse out food processor bowl or blender jar
  • Place the remaining strawberries and all blueberries in a food processor or blender. Add all 4 Annie's Organic Whole Milk Yogurt, Berry Patch cups.
  • Pulse a few times to chop the fruit
  • Spoon into ice cube trays
  • Cover ice cube trays with aluminum foil and press down so you can see the outline of the trays.
  • Take a mini craft stick and poke through the aluminum foil and into the center of the pop (the aluminum will hold the stick in place until the pops are frozen).
  • Place in freezer and freeze until solid, approximately 4 hours

Sizzling Summer Sips

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Blueberry Mojito, recipe provided below (adapted from Baking Beauty)

Ingredients

  • 1 Cup Fresh Blueberries, (Set aside a few for garnish if desired)
  • 4 Ounces Rum
  • 10 Fresh Mint Leaves
  • 2 Teaspoons White Sugar
  • Juice of 2 Limes
  • 6 Ounces Club Soda
  • Ice Cubes

Directions

  • Blend or muddle blueberries until smooth. Set aside.
  • Use a muddler or wooden spoon to blend in mint leaves and sugar.
  • Stir in rum, lime juice, and blueberry mixture.
  • Pour over club soda & ice. Gently stir.
  • Garnish with extra blueberries,lime, and mint if desired.
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Mixed Berry Sangria, recipe provided below (adapted from Gal on a Mission)

Ingredients

  • 1 pound fresh strawberries, hulled and washed
  • 6 ounces fresh blueberries, washed
  • 6 ounces fresh blackberries, washed
  • 2 bottles white wine
  • ½ cup ginger ale

Directions

  • Add your fresh mixed berries to a large pitcher, pour in the wine and allow the mixture to sit in the overnight for 4 hours. Overnight is best.
  • Before serving, mix in the ginger ale.
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Spiked Watermelon Lemonade, recipe provided below (adapted from Julie's Eats and Treats)

Ingredients

  • 5 cups seedless watermelon, cubed
  • 1 (12 oz) can frozen lemonade
  • 1 3/4 cups water
  • 1 1/4 cups vodka
  • ice
  • garnish: watermelon and lemon

Directions

  • Add the watermelon and frozen lemonade to a blender.
  • Blend until watermelon and lemonade are mixed and desired consistency.
  • Pour into a pitcher and stir in water and vodka.

Asian Fusion

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Spicy Sockeye Salmon Poke Bowl, recipe provided below (adapted from Jessica Gavin)

Ingredients:

  • Sockeye Salmon Poke
    • 1 pound sockeye salmon cut into ¾ inch cubes
    • 1/4 cup soy sauce low sodium, or tamari
    • 1 teaspoon rice wine vinegar or apple cider vinegar
    • 1 teaspoon sriracha or chili paste
    • 1 teaspoon Sesame oil
  • Pickled Cucumbers
    • 2 6-inch persian cucumbers thinly sliced
    • 1/2 cup rice wine vinegar , Kikkoman
    • 1/2 cup water
    • 1/3 cup honey
    • 1 teaspoon salt
    • 1/2 teaspoon red chili flakes dried
  • Sriracha Sauce
    • 2 tablespoons sriracha
    • 2 tablespoons plain greek yogurt or light mayonnaise

Directions:

  • Sockeye Salmon Poke- In a medium sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
  • Pickled Cucumbers- Combine vinegar, water, honey, salt and chili flakes in a medium saucepan and bring to a boil over high heat. Once boiling turn off heat, add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
  • Sriracha Sauce- In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
  • Build Poke Bowl- Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce. Enjoy!
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Chicken Pad Thai Noodles, a portion of the recipe is provided below. For the full recipe visit Life Made Sweeter.

  • Sauce
  • Pad Thai
    • 6 ounces dry rice noodles
    • 1 tablespoon cooking oil (avocado oil for a healthier version)
    • 1 chicken breast, sliced thinly
    • 2 garlic cloves, minced
    • 1 teaspoon freshly grated ginger
    • 1 shallot, diced
    • 1/3 cup grated carrots
    • 1 red or green bell pepper, thinly sliced (I used a combo of both for color, but you totally don't have to)
    • 1 large egg, lightly beaten
    • 1 lime wedge
    • Salt, black pepper and more fish sauce to taste
    • 1 1/2 tablespoons tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this)
  • Garnish & toppingsChopped fresh cilantro, bean sprouts, chopped roasted peanuts, green onions and additional lime wedges
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Ahi Tuna Poke and Mango Salad, recipe provided below (adapted from Foodie Crush)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon ponzu sauce
  • ½ teaspoon prepared wasabi
  • 4 ounces sushi grade tuna, diced in large chunks
  • ½ mango, diced in large chunks
  • ½ cup store-bought seaweed salad
  • ½ teaspoon black sesame seeds
  • 2-3 cups loosely packed spring lettuce mix
  • ½ avocado, sliced
  • ¼ teaspoon pink Hawaiian sea salt

Instructions

  • In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
  • Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing. Sprinkle with the sesame seeds and stir to coat.
  • In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.

Memorial Day Weekend: Hawaiian Style

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Hawaiian Chicken Kebabs, recipe provided below (adapted from Cooking Classy)

Ingredients:

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup canned pineapple juice
  • 4 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves, minced (4 tsp)
  • 1 Tbsp minced ginger
  • 1/2 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 1 large red onion, diced into 1 1/4-inch pieces

Directions:

  • In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  • Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
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Chunky Guacamole, recipe provided below (adapted from Gimme Some Oven)

Ingredients

  • 3 large ripe avocados, peeled, pitted, and diced
  • 1 large jalapeño, stemmed, seeded and finely-diced
  • half a medium red onion, peeled and diced
  • juice of 1 lime (about 2 Tablespoons)
  • 1 cup diced tomatoes (such as cherry, grape, or roma tomatoes)
  • 2/3 cup chopped fresh cilantro, loosely packed
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground cumin

Directions

  • Add the avocados, jalapeño, red onion, lime juice, tomatoes, and cilantro to a large bowl.  Sprinkle evenly with salt and cumin.
  • Using two spoons, toss the guacamole until it is evenly combined.  Taste and season with extra salt if needed.  (I usually like mine more salty.)
  • Serve immediately with chips for dipping.

 

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Grilled Steak Kabobs with Hawaiian Pineapples and Peppers, recipe provided below (adapted from Soy Vay)

Ingredients

Directions

  • Cut the steak into 1½ inch cubes and place it in a shallow dish or resealable plastic container.
  • Pour the Island Teriyaki sauce over top and turn until evenly coated.
  • Cover and marinate in the fridge for 3½ hours.
  • When the meat is ready, discard any leftover marinade.
  • Soak the wooden skewers in water while prepping (for at least 30 minutes)
  • Chop the peppers and red onion into large squares.
  • Cut the pineapple into 1½ inch wedges.
  • Combine in a large mixing bowl and toss with olive oil and season to taste with salt and pepper.
  • Prepare a charcoal grill for direct cooking over medium-high heat.
  • Thread the beef, fruit, and vegetables onto skewers.
  • Cook the kebabs on the grill, turning occasionally, until veggies are tender and the beef has reached an internal temperature of 145ºF.
  • Baste with extra Island Teriyaki sauce.
  • Serve immediately.

 

Traditional Italian Appetizers

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Toasted Cheese Ravioli with Pizza Sauce, recipe provided below (adapted from Rachel Cooks)

Ingredients

  • 1 package (25 oz) frozen cheese ravioli
  • 2 large eggs
  • 3/4 cup Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup traditional bread crumbs
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • Pizza sauce for dipping

Directions

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
  • In one large shallow bowl, beat eggs. In another large shallow bowl, combine Panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
  • Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with pizza sauce for dipping.
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Antipasto Platter, a portion of the recipe provided below. For the full recipe visit Well Plated.

Ingredients

  • 15-18 sweet cherry peppers
  • 4 ounces goat cheese
  • 1 pound assorted thinly sliced deli meats (I use prosciutto + soppressata + salami)
  • 1 jar marinated artichokes
  • 1 jar roasted red bell peppers
  • 1 jar oil packed sun-dried tomatoes OR sun-dried tomato pesto
  • 8 ounces fresh mozzarella or buffalo mozzarella rolled in fresh herbs
  • marinated feta recipe follows
  • marinated olives recipe follows
  • 1 cup homemade or store bought hummus + olive oil for drizzling
  • fresh basil + radishes + cherry tomatoes or other fresh veggies
  • apricots + strawberries + fig jam + honey or other fruits
  • fresh pita + pita chips + bread sticks or other breads/cracker
  • Marinated Feta
    • 6 ounces block feta cut into 1/2 inch cubes
    • 1/4 cup fresh herbs (I like thyme basil, oregano)
    • pinch of crushed red pepper flakes
    • olive oil enough to cover the cheese
  • Marinated Olives
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Italian Mozzarella Stuffed Meatballs, a portion of the recipe provided below. For the full recipe visit Spoon Full of Flavor.

Ingredients

  • For the meatballs:
    • 1 1/2 pounds lean ground beef
    • 1 small yellow onion, finely chopped
    • 1/2 cup breadcrumbs
    • 1/3 cup fresh grated Parmesan cheese, plus extra for sprinkling
    • 2 eggs, lightly beaten
    • 3 cloves of garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons fresh basil, chopped
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon fresh black pepper
    • 8 ounces mozzarella cheese ball, cut into 1/2 inch square pieces
  • For the sauce:
    • 1 tablespoon olive oil
    • 1/2 cup yellow onion, diced
    • 2 cloves of garlic, minced
    • 1/2 teaspoon cornstarch
    • 1/4 cup Alamos Malbec wine
    • 1 (28 ounce) can crushed tomatoes
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons fresh basil, chopped
    • 1/2 teaspoon kosher salt

Cheesy Vegan Recipes

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Vegan Jalapeño Popper Grilled Cheese, recipe provided below (adapted from Peas and Crayons)

Ingredients

  • 2 slices of your favorite bread
  • 2 TBSP Daiya Plain Cream Cheese Style Spread
  • 2 Daiya Cheddar Style Slices
  • 1 fresh jalapeño
  • 2-3 TBSP pickled jalapeño slices
  • 1-2 TBSP vegan buttery spread of choice, as needed

Instructions

  • First prep your jalapeño. Remove the stem and slice in half, removing the seeds and veins to dull a bit of the heat. Or leave them in for an extra spicy sandwich! Chop finely and set aside.
  • Spread one side of your bread with Daiya cream cheese and top with the chopped/minced jalapeño.
  • Top the second slice with Daiya Cheddar Style Slices and top with the pickled jalapeño slices.
  • Close your sandwich and, for an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil.
  • Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich.
  • Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown.
  • Melty grilled cheese trick: For the meltiest sandwich ever, pop it in the micr owave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time! It's a bit dreamy.

Vegan Mac & Cheese, recipe provided below (adapted from Delicious Everyday)

Ingredients

  • 200 g potato (7 oz) choose a floury/starchy variety instead of waxy potatoes, peeled and chopped
  • 100 g cauliflower (3 1/2 oz), chopped
  • 200 g butternut pumpkin (squash) (7 oz), peeled and chopped
  • 2 garlic cloves
  • 2 tbs shallot roughly chopped
  • 1/2 cup cashews
  • 1/4 cup nuritional yeast
  • 1 1/2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 tbs white miso (note Australian tbs are 20ml so if you are based outside of Australia use 1tbs plus 1 tsp)
  • 1 tbs lemon juice
  • 300 g macaroni (10 1/2 oz)
  • salt and pepper to taste
  • baby spinach or rocket (arugala) optional

Instructions

  • Place the potato, cauliflower, butternut pumpkin, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.
  • Place in a blender with 1 1/2 cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary. 
  • While the sauce is blending bring a saucepan of water to a boil. Once boiling add the macaroni and cook according to packet directions. Drain, reserving 1/2 cup of the cooking water. 
  • Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you'd like slightly looser sauce  Add your favourite greens (if using) and serve.
     
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Vegan Cheese Quesadillas, recipe provided below (adapted from Contentedness Cooking)

Ingredients

  • For the Vegan Cheese
    • 1 can corn
    • 4 tbs nutritional yeast
    • 5 cloves garlic
    • salt, pepper
  • For the quesadillas
    • 1-2 smashed avocado
    • 1 cup cherry tomatoes
    • your favorite tortillas (I used gluten free flour tortillas)
    • optional chill powder for a bit more heat

Directions:

  • Prepare the Vegan Cheese: Combine corn, garlic, nutritional yeast, salt and pepper to taste in the bowl of a blender or food processor. Process until the mixture is well combined. Don’t over-process or it will end up too smooth.
  • Make the Quesadillas: Put smashed avocado on your favorite tortilla. Add cherry tomatoes, cut in halves. Top all of it with a real good amount of the vegan cheese. If you like, add a bit more heat with the optional chill powder. Finish with the second tortilla. Cut the quesadilla into triangles, brush them with a bit oil if needed. Bake at 400°F on a baking sheet with parchment paper for around 15 minutes until crispy and golden.

Appetizers for Easter

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Blackened Shrimp Avocado Cucumber Bites, recipe provided below (adapted from Closet Cooking)

Ingredients

  • For the Shrimp and Cucumber Bites:
  • For the Avocado Sauce
    • 1 avocado, mashed
    • 1 green onion, thinly sliced or chopped
    • 2 tablespoons cilantro and/or parsley, chopped
    • 1 tablespoon lemon juice
    • salt and cayenne to taste

Directions:

  • Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  • Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  • For the sauce: Mix everything and enjoy!
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Gourmet Toast Recipes, a portion of the recipes are provided below. For the full recipe visit Billy Parisi.

Ingredients

  • For the Avocado Toast:
    • 1 peeled, seeded and mashed avocado
    • juice of ½ lemon
    • 2 tablespoons of pomegranate seeds
    • 1 tablespoon of crumbled cotija cheese
    • Kosher salt and fresh cracked pepper to taste
    • 2 toasted slices of gourmet bread
  • For the Beet Toast:
    • 2 golden beets
    • 2 red beets
    • 1 cup of whole milk ricotta
    • zest of 1 lemon
    • Kosher salt and fresh cracked pepper to taste
    • 2 toasted slices of gourmet bread
  • For the Salmon Toast:
    • ½ cup of whipped cream cheese
    • 2 ounces of smoked salmon slices
    • 10 thin cucumber slices
    • 10 thin radish slices
    • Kosher salt and fresh cracked pepper to taste
    • 2 toa sted slices of gourmet bread
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Jalapeno Popper Deviled Eggs, recipe provided below (adapted from  I Am a Food Blog)

Ingredient

 

  • 1 slice pancetta
  • 1/4 cup shredded cheddar
  • 4 hard boiled eggs
  • 1 tablespoon mayo, or to taste
  • 1 tablespoon cream cheese, or to taste
  • 1/2 jalapeño, diced
  • 1 tablespoon sliced green onions
  • salt and pepper, to taste

Directions:

  • Crisp up the pancetta in a non-stick pan over medium heat until edges curl and pancetta is crispy. Set aside. Wipe out the pan and heat over medium heat. Sprinkle shredded cheddar in tiny disks and cook until crispy and golden brown. Remove from the heat and cool in the pan.
  • Cut the hard boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, cream cheese, jalapeño, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and pancetta.

Easter: Cake Edition

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Berry Vanilla Naked Cake with Lemon Whipped Cream, a portion of the recipe is provided below. For the full recipe visit A Latte Food.

Ingredients

  • Berry Vanilla Cake
    • 4 Eggland's Best eggs, separated
    • 3/4 cup butter, softened
    • 2 Tbsp vegetable oil
    • 1 1/2 cups sugar
    • 2 1/2 cups all purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp baking powder
    • 3/4 tsp salt
    • 1 cup milk (whole is best, but 2% works as well)
    • 2 tsp vanilla extract
    • 1/3 cup sour cream
  • Berry Puree
    • 1 cup strawberries, hulled
    • 1 cup raspberries
    • 1/2 cup sugar
  • Lemon Whipped Cream
    • 1 pint heavy whipping cream
    • 1 8 oz container whipped cream cheese
    • 2 Tbsp lemon zest (about the zest of 2 large lemons)
    • 1/2 cup powdered sugar
    • 1 tsp vanilla extract
    • 1/2 cup raspberries
    • 1/2 cup strawberries, sliced and hulled
  • Topping
    • Strawberries and Raspberries
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Speckled Malted Coconut Cake, recipe provided below (adapted from Country Living)

Ingredients

  • Baking spray, for pan
  • 3 c. cake flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/4 c. malted milk powder
  • 1 tsp. Kosher salt
  • 1 c. canola oil
  • 1 c. half-and-half, at room temperature
  • 1 c. sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure coconut extract
  • 1 large egg plus 2 large egg whites, at room temperature
  • Coconut Buttercream (recipe link below)
  • 1/8 tsp. brown gel food coloring
  • Phyllo nest and robin egg candies (recipe link below)

Directions

  • Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.
  • Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.
  • Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
  • Place one layer on a cake plate and frost top with 1 cup Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.
  • Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread Phyllo Nest around the base of the cake, and nestle candies in nest.

Easter Egg Layered Cake, recipe provided below (adapted from I Heart Nap Time)

Ingredients:

  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 ounces (two sticks) butter, at room temperature, cut into small pieces
  • 1 1/2 cups sour cream or greek yogurt
  • 2 teaspoons vanilla
  • Yellow, red, and blue food coloring
  • For decorating:
    • 1 cup coconut, toasted
    • 8 ounces (two sticks) butter, at room temperature
    • 1 (7 ounce) container marshmallow fluff
    • 5 cups powdered sugar
    • 1 teaspoon vanilla
    • 2-3 tablespoons half and half or heavy cream
    • 1 cup mini Cadbury eggs

Ingredients

  • Preheat the oven to 350. Butter and flour 3 six inch cake pans and set aside (you could also use 8 inch pans instead, but your layers will be thinner).
  • In a large bowl or the bowl of a stand mixer, whisk together the cake flour, all purpose flour, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles damp sand. Add the sour cream and vanilla, and mix until smooth.
  • Separate the batter into three bowls, dividing evenly. Add drops of food coloring to each bowl to create a yellow batter, a pink batter, and a blue batter (I used two drops of yellow, three drops of pink, and six drops of blue). Spoon the batter into the prepared pans and spread evenly. Bake 25-30 minutes, or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. Remove and let cool completely.
  • While the cake cools, make the frosting by adding the butter and marshmallow cream to a large bowl or the bowl of a stand mixer. Beat until smooth. Add the powdered sugar, vanilla, and 2 tablespoons half and half, and beat until smooth. Increase the speed and beat 5-6 minutes, until light and fluffy. Add additional half and half as needed to reach a light consistency.
  • When the cakes have cooled, level each layer using a cake leveler or serrated knife. Place the blue layer, cut side up, on a six inch cake round (or a six inch circle of cardboard covered in foil). Spread a layer of frosting over the blue layer, and place the pink layer on top. Spread another layer of frosting over the pink layer, and place the yellow layer on top, cut side down. Spread a thin layer of frosting over the entire cake to seal in the crumbs. Refrigerate 20-30 minutes.
  • Remove the cake from the refrigerator and spread a thicker layer of frosting over the outside. Sprinkle the top of the cake with toasted coconut, and arrange Cadbury eggs in the center to look like a bird's nest.

Hello Spring: Lunch Edition

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Cherry Tomato, Leek, and Spinach Quiche, recipe provided below (adapted from The Food Charlatan

Ingredients

  • 1 9-inch pie crust (I have a homemade recipe here)
  • 1 cup (packed) sharp cheddar cheese, shredded
  • half a leek*, chopped
  • 1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup fresh basil, chopped
  • 4 ounces goat cheese, crumbled
  • most of a 10 ounce box of cherry tomatoes, halved
  • 6 large eggs
  • 1 and 1/4 cups Almond Breeze Almondmilk Original
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh basil, to garnish

Directions

  • Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan. Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
  • Sprinkle cheddar cheese on the bottom of the crust.
  • Trim the green parts of the leek, as well as the roots. Spilt the leek lengthwise. Run under cold water, using your fingers to bend back the layers. Leeks are super dirty, so do a good job. Save half of the leek for something else (top a pizza! Throw in soup!) Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese. Use your hand to squeeze the thawed out spinach. Try to get out as much moisture as you can. Spread the chopped spinach over the leeks. Sprinkle 1/4 cup fresh basil next.
  • Crumble the goat cheese using a fork. Sprinkle over the basil.
  • Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
  • In a large bowl or stand mixer, beat together 6 eggs, Almondmilk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
  • If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
  • Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
  • Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!
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Smashed Chickpea Salad Sandwich, recipe provided below (adapted from Vanilla and Bean)

Ingredients

  • 1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
  • 1/4 C + 1 Tbs Dill Pickles finely chopped (55g )
  • 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
  • 2 Tbs Just Mayo or Vegenaise 28g
  • 2 1/2 tsp Stone Ground Mustard 15g
  • 1 1/2 tsp Apple Cider Vinegar 6g
  • 1/4 tsp + 1/8 Sea Salt 2g
  • 2 tsp Dill Weed fresh-chopped
  • 1/8 tsp Turmeric optional for color and health!
  • 8-10 grinds of fresh Black Pepper
  • For the Sandwich (options):
    • Multigrain Bread or Optional Gluten Free Bread
    • Sprouts
    • Kale
    • Shredded Carrots
    • Lettuce
    • Tomatoes

Directions

  • Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
  • Store in an covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.
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Avocado Strawberry Spinach Salad with Poppyseed Dressing, recipe provided below (adapted from Gimme Some Oven)

Ingredients

  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • Half a small red onion, thinly sliced
  • Poppyseed Dressing:
    • 1/2 cup avocado oil (or any oil, such as olive oil)
    • 3 Tablespoons apple cider vinegar
    • 2 Tbsp. honey
    • 1 Tbsp. poppy seeds
    • pinch of ground dry mustard (optional)
    • salt and pepper

DIRECTIONS:

  • Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
  • To make the dressing: Whisk all ingredients together until combined

Saint Patrick's Day (Green) Desserts

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Andes Mint Cupcakes, recipe provided below (adapted from Baked by an Introvert)

Ingredients

  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • For the frosting
    • 1 cup unsalted butter soft
    • 3 cups confectioners' sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon peppermint extract
    • 3-4 drops green food coloring
    • chocolate mint candies optional

Directions

  • Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
  • In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
  • Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
  • Make the frosting - In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.
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Mint Chocolate Chip Greek Yogurt Popsicles, recipe provided below (adapted from Marsha's Baking Addiction)

Ingredients

  • For the Popsicles
    • 2 cups (500g) vanilla greek yoghurt
    • 1/2 cup (120ml) milk
    • 1 - 2 teaspoons mint extract
    • 2 tablespoons honey
    • 1/2 cup (90g) chocolate chips
    • Green food colouring
  • For the Topping
    • 1 cup (175g) milk chocolate, chopped
    • 2 tablespoons (30g) coconut oil
    • 1 teaspoon vanilla extract

Directions

  • For the Popsicles
    • Whisk together the yoghurt, milk, mint extract, and honey.
    • Add in enough green food colouring to reach your desired shade.
    • Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
    • Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
  • For the Topping
    • Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
    • When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.
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Mint Chocolate Chip Cheesecake Brownies, recipe provided below (adapted from Sally's Baking Addiction)

Ingredients

  • Sally's Fudge Brownies
    • 1/2 cup (1 stick or 115g) salted butter
    • 8 ounces coarsely chopped semi-sweet chocolate
    • 1 and 1/4 cups (250g) sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup (95g) all-purpose flour (measured correctly)
    • 1/4 teaspoon salt
  • Mint Cheesecake Layer
    • 8 ounces (224g) cream cheese, softened
    • 1/4 cup (50g) sugar
    • 1 egg yolk
    • 1/4 teaspoon peppermint extract*
    • 2 drops liquid or gel green food coloring*
    • 2/3 cup (120g) mini chocolate chips

Directions

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
  • Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
    Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  • Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth - about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
  • Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Snowed In Dinners

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Creamy Tomato Soup with Grilled Cheese "Croutons", recipe provided below (adapted from Damn Delicious)

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes
  • 1/2 cup heavy cream
  • 1 tablespoon brown sugar
  • 3/4 cup low-sodium vegetable broth
  • 1 tablespoon chopped fresh parsley leaves, for garnish
  • For the grilled cheese croutons
    • 1 tablespoon olive oil
    • 4 slices wheat bread
    • 2 tablespoons unsalted butter, softened
    • 4 ounces shredded sharp cheddar cheese

Directions:

  • Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
  • Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
  • Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
  • Serve immediately with “croutons”, garnished with parsley.
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Lentil & Spinach Soup, recipe provided below (adapted from Tabs and Tadbits)

Ingredients:

  • 2 cups dried green lentils (sorted & rinsed)
  • 8 cups vegetable stock
  • 2 stalks celery, small diced
  • 4 medium carrots, small diced
  • 1 medium onion, small diced
  • 1 shallot, small diced
  • 3 garlic cloves, minced
  • 1 14-oz can fire roasted petite diced tomatoes
  • 1 dried bay leaf
  • ½ t dried thyme
  • 1 t ground cumin
  • ½ t smoked paprika
  • ¼ t cayenne pepper, or to taste
  • ½ t ground black pepper
  • 2 t kosher salt
  • 9 oz-bag fresh spinach, roughly chopped
  • 1 T red wine vinegar

Directions

  • In a 6 quart or larger slow cooker, add all of the ingredients except for the spinach and red wine vinegar. Stir and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours. About 15 minutes before the soup is finished cooking, remove the bay leaf. Add the spinach and red wine vinegar. Stir and allow just enough time for the spinach to wilt (about 10 to 15 minutes).
  • Serve with more ground black pepper or grated parmesan cheese.
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Creamy Chicken Tortellini Soup, recipe provided below (adapted from A Spicy Perspective)

Ingredients

  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 - 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Directions:

  • Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  • Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
  • Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
  • Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

We're Having Fish For Dinner

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Lemon Butter Scallops, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon Sauce
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • Juice of 1 lemon
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

Directions

  • Melt 1 tablespoon butter in a large skillet over medium high heat.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  • To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired
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One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli, recipe provided below (adapted from Cooking Classy)

Ingredients

  • Broccoli
    • 1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
    • 2 1/2 Tbsp olive oil
    • 1 clove garlic, minced
    • Salt and freshly ground black pepper
  • Salmon
    • 4 (6 oz) skinless salmon fillets
    • 1 1/2 Tbsp mayonnaise
    • 1 1/2 tsp lemon juice (zest lemon first)
    • 1 clove garlic, minced
    • Salt and freshly ground black pepper
    • 1/4 cup slightly packed finely grated parmesan
    • 1/4 cup bread crumbs
    • 1 Tbsp chopped fresh parsley
    • 1 1/2 tsp lemon zest
    • 1/4 tsp dried thyme
    • 1 1/2 Tbsp olive oil

Directions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
  • Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).
  • Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).
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Cod Piccata, recipe provided below (adapted from Paleo Grub)

Ingredients

  • 1 lb. cod fillets
  • 1/3 cup almond flour
  • 1/2 tsp salt
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp grapeseed oil, divided
  • 3/4 cup chicken stock
  • 3 tbsp lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp fres h parsley, chopped

Directions

  • Stir the almond flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
  • Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon grapeseed oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  • Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil.
  • To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

Valentine's Day Breakfast

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Red Velvet Crepes filled with Chocolate Whipped Cream, a portion of the recipe provided below. For the full recipe visit Taste of Izzy T.

Ingredients for the Red Velvet Crepes

  • 1 cup all purpose flour
  • 1 1/2 tablespoons cocoa powder
  • 2 large eggs at room temperature
  • 3 tablespoons salted butter
  • 1/8 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup milk
  • 1/2 cup + 1/8 cup water
  • 2-3 teaspoons liquid red food color
  • 1 teaspoon vanilla extract

Ingredients for the Chocolate Whipped Cream

  • 1 cup heavy cream
  • 1 1/2 tablespoons granulated white sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • Strawberries sliced
  • Chocolate sauce to drizzle on top (optional)
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Heart-Shaped Egg, recipe provided below (adapted from Our Mini Family)

Ingredients

  • Cherry Tomatoes
  • Arugula
  • 1 egg
  • Butter or margarine
  • 1 piece of toast

Directions

  • Wash some cherry tomatoes and arugula. It's important to rinse your vegetables! Set aside to let them dry.
  • Grab your heart-shaped egg ring and wash it. Coat the edges with a small amount of butter or margarine (or light oil) as to help prevent the egg from sticking to it.
  • On the stovetop, grab a medium sized nonstick pan and turn on medium-low heat. If not using a nonstick pan, spray pan with nonstick spray or other means. 
  • Lay your heart-shaped egg ring in the center of the pan. Allow it to get warm for a minute before cracking the egg inside. 
  • Grab 1 egg, and crack it over the heart-shaped egg ring. Before it begins to cook, you can gently use a spoon and tilt your pan to adjust and get the yolk in the center if you are OCD like me!
  • While it cooks, grab a piece of your favorite toast, and lightly toast it in your toaster or conventional oven.
  • Chop up some cherry tomatoes and arugula. When toast is done, place it onto a plate and layer the toast with some cherry tomatoes and arugula. 
  • When the egg is fully cooked to your liking, sprinkle it with some seasonings as you desire (e.g. fresh ground pepper).
  • Using a spatula and 2 hands, gently glide the spatula under the entirety heart-egg ring and simultaneously lift. This will ensure that the egg makes it from the pan to the plate safety! 
  • When hovering over your cherry tomato and arugula covered toast, bring the egg right on top and remove the spatula. If the egg didn't stick to the egg ring it should just drop for you. If not, you can use a fork or knife and try to gently pry it from the sides (this admittedly took me a few tries to get it right). 
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Nutella French Toast with Strawberries, a portion of the recipe provided below. For the full recipe visit Kitchen Life of a Navy Wife.

Ingredients

  • 1 cup sliced strawberries
  • 2 teaspoons sugar
  • Juice of half a lemon
  • 4 slices of bread (I used Italian)
  • About 1/2 cup Nutella
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • butter (for the pan)
  • Powdered sugar for serving
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White Chocolate Raspberry Pancakes, recipe provided below (adapted from Mariah's Pleasing Plates)

Ingredients

  • 1 ½ Cups Cake Flour
  • 1 ½ Tablespoons Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Sugar
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract
  • ¼ Cup Greek Yogurt (Vanilla or Plain)
  • 1 egg
  • ½ Cup Fresh Raspberries
  • ⅓ Cup White Chocolate Chips
  • Heart Shaped Metal Cookie Cutter (optional)

Directions

  • In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.

Valentine's Day Desserts for Kids

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Chocolate Chip Blondies, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 2 1/8 cups (300g) all-purpose flour*
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup (226g) unsalted butter, melted and cooled slightly
  • 1 1/2 cups (338g) packed light-brown sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 1/4 cups (210g) mini semi-sweet chocolate chips, divided**

Directions

  • Preheat oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan (this is NOT a traditional cookie sheet size, it's smaller. If needed you can bake these in a 13 by 9-inch pan but the baking time will need to be increased). Line pan with 2 sheets of parchment, one sheet going in each direction, while leaving a 2-inch overhang on all sides. Butter parchment paper, set pan aside. In a mixing bowl whisk together flour, salt and baking soda for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter, and brown sugar until blended. Add in one egg and mix, then add second egg and vanilla and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined. Set aside 2 Tbsp of the chocolate chips then mix in the remaining (1 cup + 2 Tbsp) remove bowl and fold batter with a spatula until everything is evenly incorporated. Pour dough onto prepared jelly roll pan and spread into an even layer. Sprinkle the 2 Tbsp chocolate chips evenly over top. Bake in preheated oven until cooked through, about 17 - 21 minutes (they should appear slightly under-baked but a toothpick should come out clean or with a few crumbs). Remove from oven (I even gently pressed in a few more chocolate chips at this point, just for looks) and let cool completely on a wire rack, then lift bars out using parchment paper and cut into squares. Store in an airtight container.
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Chocolate Covered Pretzels, recipe provided below (adapted from Love From the Oven)

Ingredients

  • 1 bag (16 oz) Snyder's Of Hanover Old Tyme Pretzels or Pretzel Rods
  • 1 package (16 oz) Chocolate or Vanilla Candiquik or other candy coating
  • Assorted Sprinkles

Directions

  • Melt Candiquik or other chocolate coating according to package directions. Line two baking sheets with was or parchment paper. Working one pretzel at a time, dip your pretzel into your melted Candiquik or other candy coating. Tap pretzel gently to shake off excess candy coating. Sprinkle with sprinkles of choice. Place on wax paper to allow to dry, approximately 30 minutes. Repeat with remaining pretzels. Store in a covered container.
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Valentine's Day Donuts, a portion of the recipe provided below. For the full recipe visit The First Year Blog.

Ingredients

  •  cup flour
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp milk
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp vegetable/canola oil
  • 1/3 cup Wilton Candy Melts Light Pink + 1/2 tbsp vegetable shortening
  • 1/3 cup Wilton Candy Melts Bright Pink + 1/2 tbsp vegetable shortening
  • Icing
    • 1 & 1/2 cups powdered sugar
    • 1/2 tbsp meringue powder
    • 1 tbsp & 1 tsp water
    • Plus: gel based food coloring (I used pink and purple)

The Breakfast of Champions

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Baked French Toast Sticks, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup whole milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 8 slices Texas toast bread
  • 2 Tbsp butter, melted, plus more for serving if desired
  • Maple syrup, for serving

Directions

  • Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
  • In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.
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Peanut Butter Overnight Oats, recipe provided below (adapted from Minimalist Baker)  

Ingredients:

  • 1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
  • 3/4 Tbsp (9 g) chia seeds
  • 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
  • 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
  • 1/2 cup (45 g) gluten free rolled oats
  • TOPPINGS:
    • Sliced banana, strawberries or raspberries
    • Flaxseed meal or additional chia seed
    • Granola

Directions

  • To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
  • Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
  • Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
  • The next day, open and enjoy as is, or garnish with desired toppings (see options above).
  • Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
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Granola Fruit Tart with Yogurt, recipe provided below (adapted from Jessica Gavin)

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1 cup walnuts finely chopped
  • 1 tablespoon sesame seeds
  • 5 tablespoons coconut oil melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 2 cups greek yogurt coconut yogurt, or almond yogurt
  • 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

Directions

  • Pre-heat oven to 325°F.
  • Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
  • Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
  • Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
  • Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.

 

Latin American Dinner

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Guacamole, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
  • 1 1/2 Tbsp fresh lime juice
  • 1/4 cup + 2 Tbsp finely chopped red onion
  • 1 large Roma tomato, seeds and pulp removed then diced
  • 1 clove garlic, minced
  • 2 Tbsp chopped cilantro
  • 1 - 3 pinches cayenne pepper, optional
  • Salt and freshly ground black pepper, to taste

Directions

  • Partially mash avocados with a fork on a cutting board or in a large bowl, pour lime juice over top and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture, along with diced tomato, garlic, cilantro, cayenne pepper and season with salt and pepper to taste, stir to combine. Serve with tortilla chips or alongside Mexican entrees.
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Chicken, Guacamole and Bean Tostadas, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 6 tostada shells, store-bought or homemade*
  • 2 medium ripe avocados
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder, divided
  • Salt and freshly ground black pepper
  • 1 (16 oz) can Rosarita Traditional Refried Beans
  • 1 (10oz) can Rotel Diced Tomatoes & Green Chilies, drained (use Mild if you don't like spicy food)
  • 3/4 tsp ancho chili powder
  • 1/2 tsp ground cumin
  • 2 cups shredded iceberg or romaine lettuce
  • 2 cups shredded rotisserie chicken or shredded cooked chicken breasts
  • 1 cup shredded Mexican blend cheese
  • 1 cup pico de gallo, homemade or store-bought**
  • Sour cream

Directions

  • Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste. In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder. Season with salt and pepper to taste. Cook over medium-low heat, stirring frequently until heated through.
  • To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.
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One Skillet Mexican Rice Casserole , recipe provided below (adapted from Making Thyme for Health) 

Ingredients

  • 1 small red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1 (15 ounce) can black beans, drained and rinsed
  • 12 ounces salsa or enchilada sauce
  • 1 and 1/2 cups cooked Planet Rice California Sprouted Brown Rice
  • 1/2 cup shredded Monterey Jack cheese*
  • 1/4 cup shredded cheddar cheese*
  • serving suggestions: fresh cilantro, diced green onions, avocado

Directions

  • Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
  • Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
  • Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.
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Homemade Crunch Wrap Supreme, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 4 (12-inch) flour tortillas
  • 1/2 cup nacho cheese
  • 4 tostada shells
  • 1/2 cup sour cream
  • 2 cups shredded lettuce
  • 1 Roma tomato, diced
  • 1 cup shredded Mexican blend cheese

Directions

  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
  • Heat tortillas according to package instructions.
  • Heat nacho cheese according to package instructions.
  • Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
  • Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
  • Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
  • Serve immediately.

Date Night Dinner

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Chicken Piccata over Zucchini Noodles, a portion of the recipe provided below. For the full recipe visit Kim's Cravings.

Ingredients

  • 5 medium zucchini, trimmed (about 2 pounds)
  • ½ cup flour (use gluten free flour, if needed)
  • 1 lb. thinly sliced chicken breast (about 4)
  • salt and pepper
  • 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
  • 1 tablespoon butter
  • ¼ cup shallots, diced
  • 2 garlic cloves, finely minced or crushed with a garlic press
  • ½ cup Sequoia Grove Chardonnay or other white wine
  • 1½ cups low-sodium chicken broth
  • 1 teaspoon cornstarch combined with 1 tablespoon water (optional to thicken sauce)
  • 1 large lemon, sliced (leave about ¼ of the lemon unsliced, for juice)
  • ¼ cup jarred capers, drained
  • Optional garnish: lemon slices, 3 tbsp. roughly chopped parsley
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Surf and Turf (Steak, Scallops, and Mashed Potatoes) a portion of the recipe provided below. For the full recipe visit Iowa Girls Eat.

Ingredients

  • For the mashed potatoes:
    • 1 large russet potato, peeled then chopped
    • 2 Tablespoons butter
    • 1 Tablespoon milk
    • salt, to taste
  • For the steak and pan sauce:
    • 2, 8oz filet mignon steaks, cut 2" thick
    • 3/4 Tablespoon rock salt
    • 1-1/2 teaspoons black peppercorns
    • 1/2 teaspoon dried minced garlic
    • 1/2 teaspoon dried minced onion
    • big pinch fennel seeds
    • small pinch red chili pepper flakes
    • drizzle extra virgin olive oil
    • 2 Tablespoons butter, divided
    • 1 Tablespoon minced shallot
    • 1 garlic clove, crushed and peeled
    • 1 sprig fresh rosemary
    • 1/2 cup red wine, like cabernet
    • 1 cup low-sodium gluten-free beef broth
  • For the scallops:
    • 6 large scallops
    • salt and pepper
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon butter
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Linguine with White Clam Sauce, recipe provided below (adapted from DeLallo)

Ingredients

  • 1 (1-pound) package DeLallo Linguine
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 3 (6.5-ounce) cans DeLallo Chopped Sea Clams, reserve the liquid
  • 1/2 cup dry white wine
  • 1/4 cup chopped Italian flat-leaf parsley
  • Salt and pepper

Directions

  1. Bring 5 quarts of salted water to a boil for pasta. Cook according to package instruction. Drain, reservin 1 cup of pasta cooking water.
  2. Meanwhile in a large saucepan, heat oil on medium setting. Sauté garlic for about 2-3 minutes. Stir in clams, reserving liquid, and cook for another minute. Add the white wine and cook until reduced. Add the clam juice and simmer for 10 minutes. Stir in fresh chopped parsley last.
  3. Toss hot pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. Add pasta water a little at a time if needed to make sauce creamier.
  4. Serve hot with a crisp white wine. 

Healthy Dinners for Kids

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Buffalo Chicken Zucchini Boats, recipe provided below (adapted from The Wholesome Dish)

Ingredients

  • 4 small-medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ½ cup Buffalo Wing Sauce (not regular hot sauce)
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.
  • Remove the skillet from the heat. Stir in the buffalo wing sauce.
  • As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.
  • Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.
  • Cover the baking di sh with foil. Bake for 35 minutes.
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Cauliflower Pizza Crust, recipe provided below (adapted from Our Best Bites)

Ingredients

  • 2 1/2 cups grated or ground cauliflower (use a food processor or cheese grater)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup mozzarella cheese
  • kosher salt
  • 1 egg, slightly beaten

Directions

  • Preheat oven to 425.
  • Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little. Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
  • Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt to taste (I find depending on the saltiness of my Parmesan, I need a few pinches of salt). Add egg and stir to blend completely.
  • Press mixture out onto a baking sheet lined with parchment paper that's been sprayed with non-stick spray (I've found parchment produces better results that a silicone baking sheet). Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
  • Place pan in oven and bake until golden brown. My pizzas tend to vary in time so sight is the best indicator. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top. Remove from oven, top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve.
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Crock Pot Healthy Nachos, recipe provided below (adapted from Well Plated)

Ingredients:

  • FOR THE CROCK POT CHICKEN:
    • 1 1/4 pounds boneless, skinless chicken thighs
    • 3/4 cup salsa verde (choose mild, medium or spicy, depending upon your heat preference—I used medium)
    • 1 small poblano pepper, seeded and diced (optional for extra heat)
    • 1 tablespoon ground cumin
    • 1 teaspoon ground chipotle chili pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1 (14.5 ounce) can low sodium pinto beans, rinsed and drained
  • FOR THE BAKED TORTILLA CHIPS:
    • 8 yellow corn tortillas
    • 1/2 teaspoon kosher salt
  • FOR TOPPING:
    • 6 ounces Sargento 4 Cheese Mexican Blend
    • Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, sour cream

Directions:

  • In a 4-quart or larger slow cooker, place the chicken thighs, then sprinkle with cumin, chipotle chili pepper, oregano, garlic, and salt. Add the poblano (if using), then pour the salsa verde over the top. Coved and cook on high for 2-3 hours or low for 5-6 hours, until the chicken is tender and cooked through.
  • Once the chicken is tender, use two forks to shred it in the slow cooker. Stir in the pinto beans. Cover and let cook on high for 30 minutes to warm the beans while you prepare the tortilla chips.
  • Preheat your oven to 350 degrees F. Cut each tortilla into 6 wedges, then arrange in a single layer on two ungreased baking sheets. Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
  • Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.

Healthy Desserts: The Chocolate Edition

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Flourless Chocolate Torte, recipe provided below (adapted from Well Plated).

Ingredients:

  • 9 ounces good-quality dark chocolate (65% or higher), finely chopped
  • 9 ounces (18 tablespoons) unsalted butter (Kenzie recommends European-style, such as Kerrygold)
  • 1 1/2 cups granulated sugar
  • 7 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • If you are feeling dangerous: a few tablespoons rum, bourbon, or whiskey (Kenzie puts in “a splash”)
  • Optional, for serving: powdered sugar, berries, and/or sweetened whipped cream

Directions:

  • Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
  • Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
  • Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
  • Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.

Calories Per Slice: 270

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Chocolate Pudding Pops, recipe provided below (adapted from Well Plated)

Ingredients: For the Pops:

  • 2 1/2 cups Almond Breeze Chocolate Almondmilk
  • 6 tablespoons unsweetened cocoa powder
  • 3 tablespoons light agave nectar
  • 1/2 teaspoon kosher salt
  • 5 tablespoons chia seeds

Ingredients: For the Chocolate Shell

  • 6 ounces semi sweet chocolate (dairy free if needed)
  • 2 tablespoons coconut oil
  • Assorted garnishes: Sprinkles, freeze dried raspberries, roasted chopped almonds, extra chopped dark chocolate, chopped chocolate sandwich cookies, chopped peanut butter cups

Directions:

  • In a medium saucepan, combine the chocolate almondmilk, cocoa powder, agave, and salt. Heat over medium low, whisking continually, until the cocoa dissolves, 1 to 2 minutes. Pour the mixture into a medium bowl, then whisk in the chia seeds. Let cool to room temperature.
  • Cover the bowl with plastic and refrigerate the mixture until the mixture is completely chilled and the chia seeds are plumped, about 2 hours more, whisking once halfway through and breaking up any clumps. (You can also let the mixture sit overnight). Once chilled, divide evenly between 6, 8-ounce or larger ice pop molds (you can also pour into a smaller mold—you will just have more than 6). Freeze pops until completely solid, at least 8 hours or overnight. Let sit at room temperature a few minutes before unmolding. If the pops stick to the mold, run the plastic ends of the mold under warm water for a few seconds, until they loosen.
  • To make the chocolate dip, melt the semi sweet chocolate and coconut oil together. Drizzle over the pops or dip the pops directly into the chocolate. While the chocolate is still wet, sprinkle with any desired toppings (or place toppings on a plate or in a bowl and “dunk” the pops into them). Place in a plastic bag or on top of a parchment lined plate or baking sheet and return to freezer for a few minutes to set the chocolate if needed. Enjoy!

Calories Per Pudding Pop: 130

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Avocado Chocolate Mousse, recipe provided below (adapted from Well Plated)

Ingredients:

  • 2 large, ripe avocados (about 8 ounces each)
  • 4 ounces chopped semi-sweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Optional: 1-3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
  • For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings

Directions:

  • Place the chopped chocolate or chocolate chips in a microwave safe bowl. Microwave in 15 second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
  • Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediate as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

Calories Per Serving: 348

A Taste of Summer in the Winter

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Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice, a portion of the recipe provided below. For the full recipe visit Cooking Classy.

Ingredients

  • Lime Salmon
    • 4 (6 oz) skinless salmon fillets
    • 3 Tbsp olive oil, plus more for grill
    • 2 tsp lime zest
    • 3 Tbsp fresh lime juice
    • 3 cloves garlic, crushed
    • Salt and freshly ground black pepper, to taste
  • Coconut Rice
    • 1 1/2 cups Zico Coconut Water
    • 1 1/4 cups canned coconut milk
    • 1 1/2 cups jasmine rice, rinsed well and drained well
    • 1/2 tsp salt
  • Avocado-Mango Salsa
    • 1 large mango, peeled and diced
    • 1 cup chopped red bell pepper (1/2 large)
    • 1/4 cup chopped fresh cilantro
    • 1/3 cup chopped red onion, rinsed under water and drained
    • 1 large avocado, peeled and diced
    • 1 Tbsp fresh lime juice
    • 1 Tbsp olive oil
    • 1 Tbsp Zico Coconut Water
    • Salt and pepper, to taste
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Zucchini Pizza Boats, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (I used Classico Four Cheese)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup mini pepperoni slices
  • 2 Tbsp chopped fresh oregano

Directions

  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  • Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
  • Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
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Grilled Greek Lemon Chicken, recipe provided below (adapted from Cooking Classy)

Ingredients:

  • 4 (6 oz) boneless skinless chicken breast halves
  • 1/3 cup olive oil, plus more for brushing grill
  • 1 Tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for serving

Directions

  • Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.