Browsing Category: Eat

Arugula Pesto

I love pasta but have been trying to come up with some new healthier ways to enjoy it.  With the emergence of nicer weather lighter food is welcome in our household!  This recipe for Arugula Pesto would be great enjoyed with either brown rice pasta or a whole wheat pasta.  The other nice thing about pesto is there’s no cooking involved so it’s a quick and easy weeknight dinner idea!

Full recipe on Slim Palate

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Mother’s Day Citrus & Herb Sea Salt DIY

Homemade gifts are always so special.  Seasoned salts are such a fun addition to any cooks kitchen which is why I loved this idea!  It’s so simple even young children can help out with this project.

Recipe and idea found on Five & One

Citrus + Herb Sea Salt Recipe

1 cup coarse sea salt

1 teaspoon each of sage, thyme, and, rosemary

1 teaspoon each of lemon and orange zest

Preheat oven to 200 degrees.  Finely chop herbs and zest and mix with the salt.  Place on a baking sheet and bake for about 8 minutes, just enough to dry the herbs and zest.  When the salt is cooled you or your child may crush together with your fingers or pulse in a food processor to incorporate the flavors of the salt, herbs, and fruit zest.

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Hamburger and Fries for Dessert

This is just amazing.  I can just imagine my kids’ faces when I tell them that these are dessert!  I’m not sure that I could get mine to look that perfect, but it really does seem easy enough!  I am really excited to give this a try.  I know it is not the healthiest, but every once in a while you have to live a little! This comes from GloriousTreats.  See below the pic for their full breakdown on how to make these!

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Cupcake “Hamburger”

Directions:

Bake one batch of vanilla cupcakes and one batch of chocolate cupcakes

I sometimes just use box mixes for this project, since it’s more of a novelty than a gourmet dessert.  I bake the cupcakes without any paper liners (just use some non-stick spray on the pan).  Baking the cupcakes without the liners allows the outside edges of the (vanilla) cupcakes to brown a bit.  To me, this looks the most like hamburger buns.  You can use paper liners if you prefer, but then the sides of your cupcakes will have little ridges (from the creases in the paper liners).

When the cupcakes are baked and cooled, slice the vanilla cupcakes in half (horizontally) and slice the chocolate cupcakes in half or thirds (horizontally), depending on how big you want your “hamburgers”.

Set these “buns” and “meat” aside.

Prepare the “lettuce” (coconut)-

Put about 3/4 cup of (sweetened) shredded coconut in a plastic baggie and add 1 or two drops of green liquid or gel food coloring.  Close the plastic bag and shake the bag until the coloring is well distributed.

Prepare the “ketchup” and “mustard” (frosting)-

You can use a tub of store-bought frosting, or make your own vanilla frosting  (you can use my recipe for cream cheese frosting as is or omit the cream cheese for a super simple American buttercream).

Color half of the frosting red and half yellow (you may want to add a touch of orange to get a nice mustard color).

Place each color of frosting in a piping bag fitted with a (medium sized) round tip, or simply put the frosting in a strong ziplock type bag (the freezer bags are usually a stronger bag) and cut off one of the corners of the bag (start small, you can always make the hole larger).

Now you’re ready to assemble:

Start with the bottom half of a vanilla cupcake.

Pipe a line of “mustard” frosting around the edge.

Add a slice of chocolate cupcake  (the “meat”).

Pipe a line of “ketchup” around the edge.

Add some coconut “lettuce”.

Top with a vanilla cupcake top.

For a final touch, you can brush the tops of the “hamburgers” with a bit of juice or simple syrup (I usually use orange juice) and add some sesame seeds.

You can also add a frilly toothpick.

To complete your “meal”, make some sugar cookie “fries”.

Sugar Cookie “Fries”

Directions:

Make a batch of sugar cookie dough (my recipe HERE).

Chill, and then roll out the dough as directed.

Cut the dough into strips using a pizza cutter or knife.

The strips can be as fat or thin as you want depending on how you want your “fries” to look.

Lay the “fries” onto a cookie sheet and set the whole sheet in the freezer for a few minutes (about 5) to chill the dough (this helps the cookies keep their shape when baked).

Bake as directed.

Once baked, cool just enough to remove from the baking sheet.

While still a bit warm, place cookie “fries” in a shallow baking dish and sprinkle with white sugar (to represent salt)

These cookie “fries” can be made several days in advance (up to a week) and kept in an airtight container.

Serve the cookie “fries” along side a cupcake “hamburger” and you’re sure to make your family and friends smile!

Homemade Vanilla Cinnamon Almond Butter

Almond butter is a filling and healthy way to add some protein and nutrients to your diet.  I typically buy almond butter but have always thought making my own would be a fun and delicious process.  I like this recipe found on Cookie Monster Cooking.  The only thing I would omit is the sugar.  In my opinion almonds are naturally sweet enough!

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Vanilla Cinnamon Almond Butter

Yield: about 1 cup

Ingredients

  • 2 cups raw whole almonds
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon cinnamon
  • 1 teaspoon packed light brown sugar or could also use agave or honey (optional)

Instructions

  1. Preheat the oven to 350 degrees. Spread the almonds in an even layer on a baking sheet. Bake for about 10 to 12 minutes, stirring halfway through, until fragrant. Remove from the oven and let cool for 10 minutes.
  2. Add the roasted almonds to the bowl of a food processor. Process until the almonds break down into a smooth creamy butter at your desired consistency, about 6 to 8 minutes. The nuts will go through several stages during this process. During the first few minutes, you’ll need to stop and scrape down the sides of the bowl fairly frequently. The almonds will break down into a fine almond meal, then will start to clump together, next will start to form a ball and then will break down into a smooth butter.
  3. Add the salt, vanilla extract, vanilla bean seeds, cinnamon and brown sugar to the bowl and process for a few seconds until incorporated.

Spring Salad With Honey Lime Dressing

Salads are an absolute staple around our house!  Over the past several years I’ve experimented quite a lot with homemade dressings and love them so much we’ve done away completely with store bought.  This salad combination found on Ruffles and Truffles looks incredibly simple and delicious.  This would make a fantastic weekday lunch and with the addition of some avocado and a few walnuts or almonds could be quite filling I imagine!

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Ingredients for Salad (adapted from Ruffles & Truffles)

  • Spring Mix
  • Apples
  • Feta (optional)
  • Dried Cranberries
  • Avocado (optional)
  • Walnuts or Almonds (optional)

Toss ingredients together in a bowl

Ingredients for Honey Lime Dressing (adapted from Ruffles & Truffles)

  • 1/4 cup honey (or could use 1/8 c. raw agave nectar)
  • 1/4 cup apple cider vinegar
  • 1/8 cup lime juice (about 1/2 of a lime)
  • 1/2 tsp lime zest (or other citrus zest)
  • 1/8 cup diced yellow onion
  • 1/2 tsp dry mustard
  • generous pinch of salt
  • 1/2 cup olive oil

Mix it all together well and then drizzle on salad!

 

Rooibos Latte

For years I’ve been looking to cut back on my coffee habit.  I love it and still believe in moderation it’s fine but the truth is, it’s highly acidic which really isn’t the healthiest way to begin the day.  In my hunt to find some equally delicious alternatives I found this recipe for a Rooibos Latte on Oh How Civilized. Some of the amazing benefits of Rooibos Tea, a native herb of South Africa, include:

  • High in the super-antioxidant compound quercetin.  Quercetin is beneficial to the heart, helping reduce the risk of various cancers, fighting viruses and is significantly anti-inflammatory.
  • Has a unique set of compounds and nutrients
  • Caffeine free which is much healthier for our bodies and makes it a great after dinner or evening treat
  • Very little tannin so no matter how long you steep it, it won’t get bitter

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ROOIBOS LATTE
Makes 2 cups

INGREDIENTS
1/2 cup water
4 teaspoons rooibos (or 2-3 tea bags if you don’t have loose)
1/2 teaspoon vanilla extract
1 1/4 cup almond milk (or whatever type of milk you prefer)
1/4 teaspoon cinnamon
honey or stevia (optional)

EQUIPMENT
Saucepan
Electric milk frother
A tall container or saucepan to froth the milk

DIRECTIONS
1. Boil water and take off heat. Steep rooibos for about 5 minutes. Add vanilla extract.
2. Heat milk in a saucepan & pour into a tall container. Whisk to create froth.
3. Pour rooibos, then milk into 2 mugs. Add honey or stevia as needed. Top with cinnamon. Enjoy!

Citrus Fennel Radish and Pistachio Salad

With the arrival of spring we happily transition to a lighter fare in our household.  This includes lots and lots of salads.  I also really love adding fruit in the mix, it gives salads such a welcome burst of flavor! The base of this salad is arugula which has a nice flavor and is chalk full of phytochemicals, anti-oxidents, vitamins and minerals. Arugula is also a part of the cruciferous family of vegetables which host powerful anti-cancer benefits.

For the full recipe visit Yummy Supper.

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Chicken Jalapeno Burgers

Now that it’s spring our family will be grilling up a storm.  In fact my husband, in anticipation of spring, has already been preparing several meals that way.  We’re always looking for new creative recipes to try out in an attempt to avoid the dinner rut we so often find ourselves in.  This recipe for Chicken Jalapeno Burgers found on What’s Gaby Cooking looks amazing!  We’ll likely lighten it up a bit with the following modifications:

  • Omitting the cheddar (sounds amazing but not so healthy)
  • Omitting the sour cream….heck when you have guacamole what more do you need?!

For full recipe and instructions please visit What’s Gaby Cooking.

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Carrot Cake Waffles

Who doesn’t love brunch and a nice spring brunch at that….outdoors preferably.  Well, not sure about you, but I sure as heck do.  Nothing better than enjoying beautiful weather, sipping coffee and chowing down on some scrumptious food.  Speaking of scrumptious, this recipe for Carrot Cake Waffles found on Willow Bird Baking sounds like the perfect spring brunch addition!

For full recipe and instructions please visit Willow Bird Baking.

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