Shrimp, Feta and Fresh Herb Mac and Cheese

Shrimp, Feta and Fresh Herb Mac and Cheese

INGREDIENTS:

• 1 lb. pasta shapes
• 1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired)
• 10 oz. feta cheese, crumbled and divided
• Zest of 1 lemon, divided
• ½ cup Panko breadcrumbs
• 2 tbsp. fresh parsley, chopped, divided
• 5 tbsp. butter, divided
• 4 tbsp. all-purpose flour
• 3 cups milk
• 2 tbsp. fresh dill, chopped
• 8 oz. Gruyere cheese, shredded (about 2 cups)
• ½ tsp. kosher salt
• ½ tsp. ground black pepper

DIRECTIONS:

1. Bring a large pot of salted water to boil.  Cook the pasta until al dente according to the package directions.  Drain well; set aside.  Add the raw shrimp to the warm pasta and toss together.  The heat from the pasta will partially cook the shrimp.
2. Meanwhile, preheat the oven to 400˚ F.  In a small bowl, combine a handful of the feta, a pinch of the lemon zest, the panko, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted.  Toss with a fork to combine; set aside.
3. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat.  Once the butter is melted, whisk in the flour  to form a paste.  Cook 1-2 minutes, whisking constantly, until light golden brown.  Whisk in the milk.  Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes.  As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, Gruyere, remaining parsley, remaining lemon zest, dill, salt and pepper.  Pour the mixture over the pasta and shrimp; toss well to coat.
4. Transfer the mixture to a lightly greased 2½ or 3-quart baking dish.  Sprinkle the breadcrumb-feta mixture evenly over the top.  Bake for 20-25 minutes, until lightly browned and bubbling.  Remove from the oven and let cool 5-10 minutes before serving.

Read more »

Mushroom Risotto

Mushroom Risotto

INGREDIENTS:

• 1 tbsp Olive Oil
• 1 tbsp Sesame Oil
• 1 Onion (chopped)
• 1 Clove Garlic (crushed)
• 125g Mushrooms (chopped)
• 150g Risotto Rice
• 500ml Stock (you may or may not use all of this)
• 1 tbsp Soy Sauce
• 1/2 tsp Coriander
• 1/2 tsp Chilli Powder (optional/to taste)

DIRECTIONS:

1. Fry the onion in the olive oil until soft
2. Add the garlic & mushrooms, cook for a few more minutes
3. Add the sesame oil and rice, stir until rice is coated in oil
4. Add the soy sauce, chilli & coriander
5. Spoon stock in, a ladleful at a time, allowing the rice to absorb the stock before adding more - this should take around 20 mins until the rice is cooked

Read more »

French Breakfast Muffins

French Breakfast Muffins

INGREDIENTS:

• 1/3 c. butter, melted
• 1/2 c. sugar
• 1 egg (preferably room temperature)
• 1 1/2 c. all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 c. milk

Topping (option: cut topping in half*)

• 1/2 c. sugar
• 1/2 c. butter, melted
• 1 tsp. cinnamon

DIRECTIONS:

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. 

Read more »

Chicken Satay Burgers

Chicken Satay Burgers

INGREDIENTS:

• 1 pound ground chicken
• 2 teaspoons coriander seeds, toasted and ground
• 2 teaspoons cumin seeds, toasted and ground
• 1/4 teaspoon turmeric, ground
• 2 stalks lemongrass, peeled & chopped
• 1 shallot, finely diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1 tablespoon chili sauce
• 1 tablespoons fish sauce
• 1 egg
• 1 handful cilantro, chopped
• 4 buns
• 4 leaves of lettuce
• 1/2 cup spicy peanut sauce
• 1 cup Thai slaw
• 1 handful peanuts, coarsely chopped

DIRECTIONS:

1. Mix the chicken, coriander seeds, cumin seeds, turmeric, lemongrass, shallot, garlic, ginger, chili sauce, fish sauce egg, and cilantro.
2. Form the mixture into 4 patties making a small indentation in the middle.
3. Brush the grill with oil, and heat it to medium.
4. Grill the patties until cooked, about 4-5 minutes per side.
5. Assemble the burgers and enjoy.

Tip: You should be able to find the lemongrass in a local Asian grocery store. If you cannot find the lemongrass you can replace it with lemon zest.

Read more »

Mushrooms & Wilted Greens on Toast with a Poached Egg

Mushrooms & Wilted Greens on Toast with a Poached Egg

INGREDIENTS:

• 2 slices whole wheat or multi-grain bread
• 2 tbsp. olive oil
• 1 large clove garlic, minced
• 2 cups sliced mushrooms – you can use any variety you prefer
• 4 cups chopped greens, tough stems removed – you can use mustard greens, kale or chard here
• 1/2 teaspoon grainy Dijon mustard
• 2 large eggs
• 1 tsp. white vinegar
• salt and pepper, to taste

DIRECTIONS:

- Toast (using your favorite method) the bread and go ahead and arrange each one on its own plate.
- In a medium sized skillet, heat the oil over medium heat until faintly shimmering. Add in the minced garlic and saute until soft but not brown – 1 to 2 minutes. Add in the mushrooms, stir to combine and cook until they begin to release water. Throw in the chopped greens and stir again to get everyone mixed up. Stir in the bit of mustard and allow the greens to cook until tender but not mushy – 2 to 3 more minutes.
- Meanwhile, fill a medium sized soup/stock pot with water and bring to a boil. Add in the vinegar. With the end of a spatula or spoon, stir the water vigorously in a clockwise motion to create a swirl. Drop the cracked egg into the water and form slightly with your utensil. Cook for 2-3 minutes or until the white is solid around the yolk but not to soft-boiled egg stage. Using a slotted spoon or small screened scoop, remove the eggs from the water.
- To serve, divide the greens mixture into two and top the toasted bread with it. Place a poached egg on top of the mixture. Season with a bit of fresh ground pepper and serve immediately – the joy of this is the runny egg so be speedy in serving & eating it.

Read more »

Chipotle Shrimp Taco with Avocado Salsa Verde

Chipotle Shrimp Taco with Avocado Salsa Verde

INGREDIENTS:

Avocado Salsa:

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

DIRECTIONS:

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Read more »

Skirt Steak with Arugula Salad

Skirt Steak with Arugula Salad

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 ciabatta rolls, cut into cubes (about 5 cups)
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground pepper
• 1/2 cup sliced radishes
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons capers, plus 2 tablespoons brine from the jar
• 1 1/4 pounds skirt steak
• 6 cups baby arugula

DIRECTIONS:Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.
Per serving: Calories 559; Fat 30 g (Saturated 8 g); Cholesterol 84 mg; Sodium 700 mg; Carbohydrate 27 g; Fiber 3 g; Protein 43 g

Read more »

Autumn Apple and Grape Medley

Autumn Apple and Grape Medley

INGREDIENTS:

• 3 cups (16 oz) green seedless grapes, washed and dried well
• 4 cups (24 oz) gala apples, diced
• 1/2 tsp lemon juice
• 8 oz fat free Chiobani Greek yogurt
• 4 oz light cream cheese, softened
• 1/4 cup light agave (or brown sugar)
• 1 tsp vanilla extract

For the Topping:

• 2 tbsp brown sugar, packed
• 1/2 cup chopped walnuts (or pecans)

DIRECTIONS:

Cut grapes in half and set aside. Dice apples into small pieces about the same size as the cut grapes. Toss with lemon juice to prevent the apples from browning.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving di

Combine brown sugar and crushed walnuts. Sprinkle over top of each ramekin. Chilluntil ready to serve.

Read more »

Vegan Peanut Butter Banana Chocolate Chip Cookies

Vegan Peanut Butter Banana Chocolate Chip Cookies

INGREDIENTS:

• 3 large, very ripe bananas
• 1/2 C natural peanut butter (creamy or crunchy)
• 3 Tablespoons coconut oil, liquified (or sub canola)
• 1 teaspoon vanilla extract
• 2 Tablespoons maple syrup (or honey for non-vegan)
• 1-1/2 cups old fashioned rolled oats
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup semisweet or dark chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. In a large bowl, mash the bananas in a large bowl, then add peanut butter, baking powder, oil, maple syrup, salt and vanilla. Add oats and flour and mix well. If the mixture seems too wet, add more flour. Then add chocolate chips and stir until well combined.
2. Line a baking sheet with parchment paper or silicon mat and drop cookies by spoonfuls 1 inch apart. They won’t spread much so don’t worry about getting them too close together. And if you want them a bit flatter like traditional cookies, flatten them down with the back of a spoon.
3. Bake for 15 minutes or slightly more, until the cookies are slightly golden brown. Remove from cookie sheet and place on a cooling rack to cool completely – at least one hour. Then store in an airtight container to retain freshness.

To make the ice cream sandwiches you’ll need a pint of Arctic Zero Vanilla Maple ice cream, or another light vanilla ice cream. Simply scoop in small amounts onto one upside-down cookie, top with another cookie, and then press down. Wrapping in plastic wrap and refreezing to set is optional if you’re making several. Or make them as you go and serve immediately.

Read more »

Chocolate Chip Peanut Butter Oatmeal Cookies

Chocolate Chip Peanut Butter Oatmeal Cookies

INGREDIENTS:

• 1/2 c butter, softened to room temperature
• 1 1/4 c brown sugar
• 1/2 c white sugar
• 1/3 c peanut butter
• 1 egg + 1 yolk
• 2 tsp vanilla extract
• 1 1/4 c all-purpose flour
• 1 c old fashioned whole oats
• 1/2 tsp baking soda
• 1 c chocolate chips (I used semi-sweet)
• Optional: add 1/2 c peanut butter chips, butterscotch chips, white chocolate chips, toffee bits, raisins, nuts, seeds, etc.

DIRECTIONS:

1. Combine room-temperature softened butter with the sugars and stir.  I did this by hand but you could cream them using a mixer if desired.
2. Then stir in the peanut butter.
3. Add the egg + yolk and vanilla extract, and stir.
4. Then add the oats, baking soda, and flour (slowly) and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter (I used Jif) if it’s too dry.
5. Finally, add the chocolate chips and any optional chips you’re using and stir in.
6. Scoop golf ball sized balls onto a cookie sheet, about 2 inches apart.  They spread but not much (a tip to reduce spreading is to refrigerate and chill the dough prior to baking)
7. Bake at 325F for approximately 10-12 minutes.  (I like very underdone and soft cookies so I baked mine for 10 minutes)  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let the sit and cool well before eating.

Notes $ Tips:
Yields: 2 dozen medium/larger cookies or 3 dozen smaller cookies.  (You can halve the recipe if desired).
To make vegan: use margarine, and use 2 flax or chia ‘eggs’ or other egg replacer

Read more »

Sauteed Green Beans and Cherry Tomatoes

Sauteed Green Beans and Cherry Tomatoes

INGREDIENTS:

• Two tsp. extra-virgin olive oil
• 1 pound green beans, trimmed
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 cup cherry tomatoes. halves
• 1-2 tbsp. balsamic vinegar
• salt and pepper to taste

DIRECTIONS:

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes.
2. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
3. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
4. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
5. Remove from heat; stir in vinegar, salt and pepper.

Read more »

Spinach and Gruyere Cheese Strata

Spinach and Gruyere Cheese Strata

INGREDIENTS:

• 10 oz frozen spinach, thawed in cheesecloth and squeezed until dry
• 1 leek, white and light green parts only, finely chopped
• 3 tablespoons unsalted butter
• 8 cups of hearty bread or bagels, cut into 1-inch cubes
• 6 oz Gruyere, grated
• 2 oz Parmesan, grated
• 9 eggs
• 2 cups milk
• 2 tablespoons Dijon mustard
• Nutmeg, salt and black pepper

DIRECTIONS:

In a large skillet, saute the leeks in butter over medium heat until soft, about five to eight minutes. Whisk together eggs, milk, and mustard, season with salt and pepper. In a buttered casserole dish arrange the bread. Lay leeks atop the spinach on top of the bread and then sprinkle with cheese. Pour in the egg mixture and grate nutmeg over the entire dish. Cover and pop in the fridge for at least eight hours before cooking. Remove from the fridge while you preheat the oven to 350 degrees F. Bake uncovered for 45-55 minutes, until golden brown and puffy.

Read more »

Pumpkin, Bacon and Sage Risotto

Pumpkin, Bacon and Sage Risotto

INGREDIENTS:

• 2 large chicken stock cubes
• 2 tablespoons vegetable oil
• 20g butter
• 1 brown onion
• 3 rashers bacon, finely sliced crosswise
• 250g pumpkin, seeded, peeled and finely chopped
• 1 teaspoon dried sage
• 1 cup arborio rice 
• 1/4 grated parmesan cheese

DIRECTIONS:

1. Place crumbled stock cubes in a large saucepan and add 4 cups (1 litre) of water. Bring to the boil. Reduce heat to low and cover to keep hot.
2. Heat oil and butter in a large saucepan over moderate heat. Add onion and bacon, cook for 5 minutes until soft. Add pumpkin, rice and sage. Stir to coat for about 2 minutes. Add stock one ladle-full at a time and stir until all the liquid is absorbed. 
3. Continue this ladle-full at a time until all the stock is gone. It should take about 20 minutes. The rice should be tender but still firm to the bite. Stir in 2 tablespoons of parmesan. Serve topped with extra parmesan.

Read more »

Roasted Red Pepper and Goat Cheese Alfredo

Roasted Red Pepper and Goat Cheese Alfredo

INGREDIENTS:

• 2 whole red bell peppers
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fat free half & half
• 4 oz. garlic & herb goat cheese
• 2/3 cup grated parigiano reggiano cheese
• 1/2 cup artichoke hearts (optional)
• 1/2 lb. linguine, cooked to al dente
• salt & pepper, to taste

DIRECTIONS:

1. Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
2. In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
3. Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Read more »

Banana Split Breakfast Bundles

Banana Split Breakfast Bundles

INGREDIENTS:

• 1 1/2 tsp unsweetened shredded coconut
• 1 tbsp slivered almonds
• 1 high fiber, high protein wrap (I used a low-cal flatbread)
• 1 tbsp Chobani vanilla greek yogurt
• 1/2 tsp cocoa powder (I used Hershey’s Special Dark)
• 1-2 drops liquid vanilla stevia (optional)
• 1/2 fresh banana, sliced
• 1 large strawberry (about 1/8 cup), hulled and sliced
• 1/8 cup fresh pineapple or 1 canned pineapple ring, chopped
• 4 fresh cherries, stems and seeds removed

DIRECTIONS:

1. Heat coconut and almonds in a small pan over medium heat until toasted or light brown in color, about 2-3 mins. Remove from heat.
2. In a small bowl, mix together yogurt, cocoa powder, and stevia until well incorporated.
3. Spread the yogurt mixture onto the wrap.
4. On the edge of the wrap closest to you, layer the banana, strawberries, pineapple, toasted coconut and almonds, and top with cherries.
5. Roll the wrap and cut as desired.
6. Enjoy!

Read more »

Butterbeer Cupcakes

Butterbeer Cupcakes

INGREDIENTS:
Makes 18
For the cupcakes:

• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

For the ganache:

• 1 11-oz. package butterscotch chips
• 1 cup heavy cream

• For the buttercream frosting:
  
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/8 teaspoon salt
• 1 16-oz. package powdered sugar
• Splash of milk or cream (as needed)

DIRECTIONS:

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Read more »

Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

INGREDIENTS:

• Ingredients for the dressing:
• 1/2 cup (60g) sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ tablespoons sesame seeds
• 1 teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) white balsamic vinegar
• 1/3 cup (70 ml) vegetable oii
• 1/3 cup (70 ml) extra virgin olive oil
• Ingredients for the salad:
• 12 ounces (340g) baby spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe)
• 2 medium avocados, peeled and halved
• 1 1/2 cup (115g) dried cranberries
• 1 1/2 cup (115g) Candied Spiced Almonds (see recipe)
• Ingredients for the almonds:
• 5 cups (600g) sliced almonds, or a 1 pound package
• cup (100g) sugar
• 3 tablespoons butter
• 2 teaspoons cinnamon
• 1 teaspoon cumin*
• 1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
• 1 teaspoon vanilla
• sea salt
• The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

1. DIRECTIONS:
2. For the dressing; combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
3. For the salad; place greens and cilantro leaves in a large bowl.
4. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
5. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
6. For the almonds:place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
7. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup.
8. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
9. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

Read more »

Almond-Honey Granola Cups With Yogurt and Berries

Almond-Honey Granola Cups With Yogurt and Berries

INGREDIENTS:

• 1 cup oats
• 1/4 cup chopped almonds
• 1/4 cup sun flower seeds (I used pepitas which I had on hand)
• 1 Tbsp flax seeds (optional)
• 1 cup puffed cereal (I love 3 Sisters honey puffs sold at Whole Foods)
• 1/3 cup dried cranberries
• 1/4 cup almond butter or peanut butter
• 1 Tbsp turbinado sugar or regular sugar
• 1/2 cup honey
• 1/2 tsp vanilla extract
• yogurt
• berries

DIRECTIONS:

1. Place oats, almonds, sun flower seeds and flax seeds on foil lined cookie tray and bake for 10 minutes at 350F. Toss mixture half way through.
2. In small sauce pan, on medium heat, mix together almond/peanut butter, sugar, honey and vanilla until smooth, 3 minutes or so. Turn off heat.
3. Remove oat mixture from oven and mix cereal and cranberries all together on the tray.
4. Immediately pour oat mixture into peanut butter mixture and stir until coated thoroughly.
5. Spray muffin tin with cooking spray (or use cupcake liners).
6. Fill tin with mixture and press down with back of spoon to make cup.
7. Refrigerate for 30 minutes. Remove from muffin tin. Add yogurt and top with fruit. Enjoy!

Read more »

Apple Cake

Apple Cake

INGREDIENTS:

• 2 cups flour
• 1 cup brown sugar, plus extra for sprinkling
• 1 1/2 tsp baking powder
• 1 apple thinly sliced
• 2 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla essence
• a pinch of salt

DIRECTIONS:

1. Preheat oven to 150 degree celcius.
2. Crack eggs into mixing bowl and add the sugar, beat until dissovled and then add the oil and mix.
3. Add the vanilla and salt and stir some more.
4. Sift in the flour and the baking powder. Mix till its nice smooth and gooey(you can totally tell I’m not a newb).
5. Pour into a greased small circular pan or a smallish rectangular pan and arrange the apple pieces ontop. Sprinkle more brown sugar over everything.
6. Stick in the oven for 20-25 min.
7. Cool and enjoy!

Read more »

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

INGREDIENTS:
serves 4

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced or pressed
• 1 1/4 cups arborio rice
• 1 cup of your favorite red wine
• 3-4 cups low-sodium chicken stock
• 6 ounces goat cheese
• 3 cups sliced mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• fresh basil for topping

DIRECTIONS:

1. In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized.
2. While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. 
3. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes – I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir).
4. Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

Read more »

Veggie Open Face Melts

Veggie Open Face Melts

INGREDIENTS:

• 8 slices of crispy whole wheat french bread
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 red pepper, sliced
• 1/2 zucchini, thinly sliced
• 1 1/2 teaspoons Italian seasoning
• Dash of salt and pepper
• 8 thin slices of fresh mozzarella
• About 1 cup baby arugula

DIRECTIONS:

1. Preheat broiler and grease a grill pan with nonstick cooking spray. In another pan, heat 3/4 tablespoon olive oil over medium high heat. Add onions and cook until softened, about 2 – 3 minutes.
2. Add in zucchini, red pepper, Italian seasoning and salt and pepper and cook until those vegetables are soft, about 2 – 3 more minutes. Remove from heat.
3. Arrange bread slices on the grill pan and drizzle with a drizzle of the remaining olive oil. Carefully scoop vegetables on top of the bread. Place the cheese slice over the veggies. Sprinkle with additional salt and pepper.
4. Place melts in the broiler and cook until cheese is fully melted and bread is browned, about 2 – 3 minutes.

Read more »

Chocolate Rose Bundt Cake

Chocolate Rose Bundt Cake

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup sour cream (4 ounces)
• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat oven to 325 degrees. Grease Bundt
2. pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix
3. milk and sour cream in a small bowl.
4. Cream butter and sugar with a mixer until light and fluffy. Beat
5. in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add
6. flour mixture, alternating with milk mixture, ending with flour. Spoon batter into pan. Bake until a tester
7. inserted in center comes out clean, 55 to 60 minutes. Let cool in pan
8. on a wire rack. Invert cake.

Read more »

Fudgy Brownies Under 150 Calories!

Fudgy Brownies Under 150 Calories!

INGREDIENTS:

• 4 1/2 ounces all-purpose flour (1 cup) 
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/3 cup butter 
• 2 ounces dark chocolate, chopped 
• 1 cup granulated sugar 
• 1/4 cup 1% low-fat milk 
• 1 teaspoon vanilla extract
• 2  large egg yolks 
• 1  large egg 
• Cooking spray

DIRECTIONS:

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Read more »

Tomato & Provolone Sandwiches

Tomato & Provolone Sandwiches

INGREDIENTS:

• 1 small clove garlic, finely chopped
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 8 slices whole-grain country bread
• 4 slices provolone cheese (about 4 ounces)
• 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick

 DIRECTIONS:

1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Read more »

Pink Anthill Cupcakes

Pink Anthill Cupcakes

INGREDIENTS:
Makes 24

• 2 cups all purpose flour
• 1 tbsp baking powder
• 4 egg whites
• 200g (2 sticks) butter, room temperature
• 2 cups sugar
• 4 egg yolks
• 100g desiccated grated coconut
• 1 cup milk
• 50g chocolate jimmies (I used pink sprinkles)

The How-to Part

1. Preheat oven to 180°C. Line two 12 cup muffin tins with cupcake liners.
2. In a medium bowl, sift together flour and baking powder.
3. In the electric mixer, beat the egg whites until soft peaks form. Set aside.
4. In another bowl in the electric mixer, beat the butter with the sugar until light and fluffy.
5. Add the egg yolks, one at a time, beating well after each addition. Mix in the coconut.
6. Add the flour mixture in three additions, alternating with the milk. End with flour. Mix in the chocolate jimmies.
7. With a large spoon or spatula, fold the beaten egg whites in the batter.
8. Fill the cupcake liners 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted in the center of the cupcakes come out clean.
9. Take the cupcakes from the tin and let cool over a wire rack before frosting.

For the icing

• 1 cup water
• 2 cups sugar
• 3 tbsp red flavored Jell-o/ gelatin (I used strawberry)
• 2 egg whites, beaten to soft peaks
• 1 tsp vanilla extract (didn’t use)

The How-to Part

1. In a saucepan, mix sugar, gelatin and water.
2. Cook over medium heat until it boils and the sugar and gelatin are fully dissolved.
3. In a steady stream, add the gelatin mixture to the beaten egg whites, with the electric mixer on high speed.
4. Beat until it looks like a meringue and it’s cold, about 10 minutes.
5. Add the vanilla and mix well. Use immediately. Decorate as desired.

Read more »

Sour Cream Coffee Cake

Sour Cream Coffee Cake

SOUR CREAM COFFEE CAKE

• 1 1/2 cups sugar
• 3/4 cup butter, softened
• 1 tbsp cream cheese
• 1 tsp vanilla
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 cup sour cream
• 1/3 cup brown sugar, packed
• 1 1/2 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees F. 
2. In the bow of an electric mixer, beat sugar, butter, cream cheese, and vanilla until very light and fluffy (about 2 minutes). Stop and scrap down the sides of the bowl, the beat some more. Beat in eggs, one at a time, until well incorporated. 
3. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon. Slowly add 1/3 of the flour mixture to the sugar mixture, then add half the sour cream. Alternate flour and sour cream, ending with the flour. There’s a reason this is necessary—I don’t know the reason, but I trust that someone smarter than me does.
4. In yet another bowl, mix brown sugar and cinnamon. Spray a bundt pan with cooking spray, then sprinkle the bottom with half the brown sugar mixture. Layer in half the batter, smoothing it out as you go, the sprinkle the rest of the brown sugar mixture over it. Layer in the last of the batter, and smooth the top.
5. Bake for about 45-50 minutes, until a toothpick comes out clean. Allow to cool for a few minutes, then loosen it from the pan. Invert onto a cooling rack and allow to cool completely.

Read more »

Herb and Panko Crusted Baked Tomatoes

Herb and Panko Crusted Baked Tomatoes

INGREDIENTS:
Makes 8

• 8 vine ripe tomatoes, sliced in half crosswise
• 1 1/2 cups panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 1/2 tablespoons flat leaf parsley, minced
• 2 teaspoons oregano, minced
• 1 teaspoon rosemary, minced
• 1 teaspoon thyme, minced
• 1/4 cup (1/2 stick) unsalted butter, melted
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
6. Allow tomatoes to cool for 5 minutes and serve.

Read more »

Albondigas

Albondigas

INGREDIENTS:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock, beef stock, water or a mixture of both stock and water
• 1/2 cup of tomato sauce
• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped parsley
• 1 egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne and cumin
• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

DIRECTIONS:

1. Heat oil in large heavy-bottomed pot over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock or water and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2. Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and cayenne and cumin, to taste.
4. Garnish with chopped fresh cilantro.

Read more »

Lagman

Lagman

INGREDIENTS:

• 1 lb lamb (cut into small pieces, about 1-inch cubes)
• 3 Tbspn of olive oil
• 2 onions (diced)
• 3 carrots (sliced)
• 1 bell pepper (diced)
• 2 tomatoes (diced)
• 4 medium potatoes (diced)
• 4 cloves of garlic (finely chopped)
• 4-5 cups of chicken or beef stock
• 3 bay leaves
• salt, pepper, cumin, red peppers or chiles to taste
• scallions for garnish

DIRECTIONS:

1. Saute the diced onion, carrots, and bell peppers.
2. Add the lamb, tomatoes, and garlic. Cook until meat is browned and there are delicious crispy bits formed on the bottom of the pan.
3. Add the stock and bring to a boil.
4. Add the diced potatoes and the bay leaves.  Simmer for at least 30 minutes.
5. Add the salt, pepper and spices to taste during and between the steps, adjusting whenever you taste the soup and think it needs something.
6. Serve over thick noodles— spaghetti or udon both work well.  Garnish with scallions.

Read more »

Hazelnut Chocolate Cake (Raw Vegan)

Hazelnut Chocolate Cake (Raw Vegan)

INGREDIENTS:
(makes 5 2×3-inch frosted cakes):

• 2 cups hazelnuts
• 1 cup pitted dates
• 3/4 cup cocoa powder, divided
• 1/2 cup + 2 tablespoons maple syrup, divided
• 1 medium avocado
• Crushed hazelnuts for garnish

DIRECTIONS:

1. Pulse the hazelnuts in a food processor until finely ground into a flour
2. Add in the dates, 1/2 cup cocoa powder, and 1/4 cup maple syrup and process until it forms into a thick dough that sticks together.
3. Lay the dough out between two sheets of parchment paper and roll to about 3/4-inch thickness.
4. With a sharp knife, cut the dough into either 8 or 10 equal sized rectangles. If there’s excess dough you can form it into a ball, roll it out, and cut again.
5. Make the frosting by blending together the remaining maple syrup, cocoa powder, and the meat from the avocado until it’s uniform in color and texture. Taste it and adjust the sweetness if need be.
6. Spread about 2 tablespoons of frosting over half of the cakes. Layer with another slice and spread an equal amount of frosting on top of that piece.
7. Garnish with crushed hazelnuts.

Read more »

Double Coconut Muffins

Double Coconut Muffins

INGREDIENTS:

• 1/2 cup (110 grams) virgin coconut oil
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (60 grams) whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup (230 grams) full fat Greek-style yogurt, at room temperature is best
• 1/3 cup (65 grams) granulated sugar
• 1 large egg, at room temperature is best
• 1 teaspoon (5 ml) vanilla extract
• 3/4 cup (90 grams) sweetened shredded coconut, divided

DIRECTIONS:

1. Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
2. [Oh, you’re out of paper liners too? Cut parchment paper into 5-inch squares and form them into your empty muffin cups, pressing any creases flat. They won’t stay put until you fill them with batter, and you should make sure you push that batter down so it gets into the corners, but otherwise, they should work as well as the real deal.]
3. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
4. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
5. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

Do ahead: Usually, muffins are best on day one but I just had one of these on day three and found them almost as moist and tender as day one. Store in an airtight container at room temperature.

Read more »

Honey & Teriyaki-Glazed Salmon With Stir Fried Veggies

Honey and Teriyaki-Glazed Salmon With Stir Fried Veggies

INGREDIENTS:

• 4 (4 ounce) pieces of Fresh Salmon
• 3 tbsp Oyster Sauce
• 2 tbsp Teriyaki Sauce
• 2 tbsp Honey
• 1 tbsp Sesame Oil
• 2 cloves Fresh Garlic, minced
• 1 tbsp Fresh Ginger, minced
• 2 whole Baby Bok Choy, core trimmed and roughly chopped
• 1 small head of Broccoli, florets trimmed
• 1 cup Snow Peas
• Cooked Rice, for serving

DIRECTIONS:

1. Preheat your oven to 400 degrees and spray a non-stick sheet pan with olive oil and place the salmon on the sheet pan.
2. Mix together the oyster sauce, teriyaki sauce and honey in a small bowl and divide it in half. Glaze the salmon with one half of the glaze and place it in the preheated oven for 8-10 minutes
3. Heat a large skillet or wok over medium-high heat. Add in a tablespoon of sesame oil and a half tablespoon of another light oil {grapeseed}, add in garlic and ginger and stir for one minute. Add in the broccoli and the snow peas and cook for three minutes. Next add in the chopped baby bok choy and cook for a minute or two. Add in the reserved glaze and cook for two minutes more.
4. Remove the salmon from the oven. Fill a bowl with rice, and top that with the veggies and glazed salmon.

Read more »

Stuffed Tomatoes & Peppers

Stuffed Tomatoes & Peppers

INGREDIENTS:

• 2 Large Tomatoes
• 2 Bell Peppers
• Olive Oil
• 2 Onions
• 2 Cloves Garlic
• 2 Tbsp Crushed Cashew Nuts
• 1/2 Cup Rice
• 2 Tbsp Sultanas (optional)
• Sesame Seeds
• Parsley, Salt & Pepper

DIRECTIONS:

1. Cut tomatoes and peppers in half. Keep the tomato seeds, throw the pepper seeds away.
2. Brush the peppers with a little olive oil and bake for 15 minutes at 190°C (375°C). Meanwhile, cook the rice.
3. Cook the onions, garlic & cashews until soft (around five minutes).
4. Stir in rice, tomato pulp & seeds, sultanas, parsley, salt and pepper.
5. Fill pepper and tomato halves with rice mix.
6. Drizzle with oil, sprinkle with sesame seeds & bake for 30-40 minutes.

Read more »

Khachapuri (Georgian Cheese Bread)

Khachapuri (Georgian Cheese Bread)

INGREDIENTS:

• 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
• 7 tablespoons warm water (105–115°F)
• 1 2/3 cups unbleached all-purpose flour, divided
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 lb Havarti cheese, coarsely grated
• 1/4 lb salted mozzarella, coarsely grated
• 1 teaspoon unsalted butter, melted

DIRECTIONS:

1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes.
2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
3. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with a damp cloth, punching down with a wet fist every hour, at least 2 hours and up to 3.
4. Preheat oven to 500°F with rack in middle.
5. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
6. Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
7. Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

Read more »

Chili Rubbed Salmon with Cilantro Avocado Salsa

Chili Rubbed Salmon with Cilantro Avocado Salsa

INGREDIENTS:

• 4 medium tomatillos, husked and rinsed
• ¼ cup chopped green onion
• ¼ cup chopped fresh cilantro
• 1 ½ Tbsp. fresh lime juice
• 1 ripe, Fresh California Avocado, seeded and diced
• tsp. jalapeño, seeded and minced (or to taste)
• 1 ½ Tbsp. chili powder
• ½ tsp. cumin
• 1 Tbsp. brown sugar
• 1 tsp. kosher salt
• 4 (6-oz) wild Copper River salmon fillets

DIRECTIONS:

1. Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
2. Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
3. Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
4. Heat a large oven-proof nonstick skillet over medium heat.
5. Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.

Read more »

Cinnamon Sugar Soft Pretzel Bites

Cinnamon Sugar Soft Pretzel Bites

INGREDIENTS:
For the Dough

• 1/2 cup warm water
• 1 packet yeast
• 1/2 cup almond milk
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 T brown sugar
• 6-8 cups water + 4 T baking soda

For the Cinnamon Sugar Topping

• 3 T granulated sugar
• 1/2 T cinnamon
• 1 T non-dairy (or regular) margarine, melted
• 1 T almond milk

DIRECTIONS:

1. Mix the yeast in warm water with a pinch of the brown sugar. Set aside.
2. Combine the flour, milk, and remaining brown sugar.
3. Stir in the yeast mixture.
4. Mix until combined.
5. Knead dough gently, then place in greased bowl. Cover and set in warm place.Let dough rise for 1-2 hours.
6. After dough has risen, place on counter and punch down dough. Divide dough into 4 sections.
7. Roll each section into a long strand.
8. Cut the strips into bite sized pieces.
9. Bring 6-8 cups of water to a boil, then stir in baking soda. Turn heat down to a rolling boil.
10. Drop a few dough bites into the water at a time. Turn once or twice, boiling for 30 seconds. Remove pretzel bites with slotted spoon and place on greased baking sheet.
11. Bake pretzels at 425 degrees for 10 minutes or lightly browned.
12. Dip pretzel bites in melted butter & milk, then roll in cinnamon sugar mixture.

Read more »

Reduced Fat Blueberry-Strawberry Muffins

Reduced Fat Blueberry-Strawberry Muffins

INGREDIENTS:

• 3/4 cup skim milk
• 1/4 cup unsweetened applesauce  
• 1 egg
• 1 Tbsp canola oil
• 1 Tbsp lemon zest
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 Tbsp ground flax seed
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup fresh blueberries
• 3/4 cup roughly chopped fresh strawberries

DIRECTIONS:

Preheat oven to 400*F.  Line 12 muffin cups with paper lines or spray with nonstick spray.  In a large bowl, whisk together milk, applesauce, egg, oil and lemon zest.  Add in flours, ground flax seed, sugar, baking powder and salt.  Mix until just combined.  Your batter will appear slightly lumpy, but don’t over mix!

Fold in berries.  Pour our scoop into prepared muffin tins and bake 20-25 minutes until golden brown.  Cool on wire rack and enjoy without guilt!

Read more »

Low Fat Black Bean Brownies

Low Fat Black Bean Brownies

INGREDIENTS:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats

DIRECTIONS:

Preheat oven to 350 F. Grease an 8x8” pan and set aside.
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed.
Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour. Enjoy!

Read more »

Chipotle Macaroni and Cheese

Chipotle Macaroni and Cheese

INGREDIENTS:

• 2 cups dry whole wheat elbow macaroni (or other short pasta)
• 1 tablespoon canola oil
• 2 chipotle chiles in adobo sauce, chopped
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder (adjust to taste)
• 1 (14 1/2 ounce) can diced tomatoes with green chiles, including juices
• 1 teaspoon adobo sauce (from can of chipotle chiles)
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1 cup nonfat cottage cheese
• 1 cup skim milk
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 egg, lightly beaten
• 1 (15 ounce) can black beans, rinsed and drained
• Cooking spray
• 3 tablespoons dry breadcrumbs

DIRECTIONS:

1. Preheat oven to 350 degrees.  Cook pasta according to package directions, omitting fat and salt.
2. In a large pot, heat oil over medium high heat.   Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender.  Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently. 
3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly. 
4. Reduce heat to medium and add tomatoes.  Cook for 3 minutes, or until mixture is thickened.
5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted.  Add cooked pasta and black beans, stirring until combined. 
6. Spray a 2-quart baking dish with cooking spray.  Pour pasta mixture into prepared baking dish.  Top with bread crumbs.  Bake for 30 minutes or until bubbly.

Read more »

Smoked Salmon Breakfast Burrito

Smoked Salmon Breakfast Burrito

INGREDIENTS:
Serves 4

• 1 tbl vegetable oil
• 8 large eggs
• salt and pepper to taste
• 2 tbl chopped chives
• 2 jalapeño chilies, halved, seeded, sliced
• 1 cup diced tomato
• 8 oz smoked salmon, cut into bite size pieces
• i/2 cup soft cream cheese
• 4 large flour tortillas
• salsa

DIRECTIONS:

Heat oil in skillet. Add eggs and milk, scramble.
Cook until barely set and stir in salt, pepper, chives, jalapeño, tomato and salmon.
Spread 2 tsp cream cheese onto center of each tortilla.
Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tuck in ends.
Serve with salsa. Enjoy!

Read more »