Best Ever Mini Cheesecakes

Best Ever Mini Cheesecakes

A mini cheesecake recipe using graham cracker crumbs, cream cheese, and cherry pie filling.

Ingredients

for the crust:

1. 1 cup graham cracker crumbs
2. 2 tbsp sugar
3. 3 tbsp butter melted

for the cheesecakes:

1. 16 oz cream cheese softened to room temperature
2. 1/2 cup sugar
3. 2 eggs
4. 1/2 tsp vanilla extract
5. 21 oz cherry pie filling

Instructions

1. Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
2. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
3. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.

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Golden Grahams S’mores Bars

Golden Grahams S'Mores Bars

These Golden Grahams S'Mores Bars are gooey, chewy, a little crunchy, and the perfect way to enjoy s'mores indoors. 

Ingredients

1. 5 cups mini marshmallows
2. 1 1/2 cups milk chocolate chips
3. 5 tablespoons butter , or margarine
4. 1/4 cup corn syrup*
5. 7 cups Golden Grahams
6. 1 cup mini marshmallows

Instructions

1. Butter/grease a 9x13 inch baking pan.
2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
4. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
6. Allow to harden at room temperature for 60 minutes before cutting into squares.

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Molten Lava Cake Recipe

Paleo Molten Lava Cake Recipe

Tender chocolate cakes with gooey, rich centers, these paleo molten lava cakes come together quickly and easily, making them one of our favorite paleo dessert recipes.

Ingredients

1. 1/3 cup refined coconut oil
2. 1/2 cup vegan chocolate chips like Enjoy Life
3. 2 eggs
4. 1 egg yolk
5. 1/4 cup coconut sugar
6. 1/2 tsp vanilla extract
7. pinch of salt
8. 1 tablespoon tapioca starch
9. 3 tablespoons almond flour
10. coconut milk ice cream for serving

Instructions

1. Preheat the oven to 450°. Grease two 6-ounce ramekins with coconut oil. Place the ramekins on a baking sheet.
2. Place coconut oil and chocolate chips in a microwave-safe bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well in between, until chocolate is completely melted and smooth. In a medium bowl, whisk the eggs with the egg yolks, coconut sugar and salt well.
3. Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour. Spoon the batter evenly into the prepared ramekins and bake for 12 minutes, or until the sides of the paleo molten lava cake are firm but centers are still very soft. Remove form oven and let cakes cool in the ramekins for 1 minute. Run a very thin steak or paring knife around the edge of each cake. Cover each with an upside-down dessert plate then carefully turn each one over. Let stand for 10 seconds then unmold. Serve immediately with plenty of vanilla ice cream.

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Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Ingredients

1. 1 1/2 cups all-purpose flour see notes below
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup unsalted butter see notes below, room temperature
5. 1/2 cup firmly packed light brown sugar
6. 6 tablespoons granulated sugar
7. 1 large egg
8. 1 teaspoon vanilla extract
9. 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda and salt together.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
10. Small cookies bake 8-10 minutes
11. Large cookies bake 10-13 minutes.
12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
13. Makes 18 -30 cookies depending on size

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Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake

Description

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.

Ingredients

1. Crumb Cake:
2. 3 and 1/3 cups flour
3. 2 teaspoons baking powder
4. ¼ teaspoon salt
5. 2/3 cup butter-cold and cut in cubes
6. Grated zest from 1 lemon(optional)
7. 1/3 cup light brown sugar
8. 1/3 cup sugar
9. 2 eggs
10. 1 teaspoon vanilla
11. Blueberry Cheesecake Filling:
12. 8 oz. mascarpone
13. 8 oz. cream cheese-softened
14. ½ cup + 2 Tablespoons caster sugar
15. 2 Tablespoons corn starch
16. 2 eggs
17. 1 teaspoon vanilla
18. 1 and 2/3 cups of blueberries
19. Glaze:
20. ½ cup powdered sugar
21. 2–3 teaspoons milk

Instructions

1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

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GLAZED DONUTS RECIPE

GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT)

These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning. Who can resist a Krispy Kreme recipe copycat?

INGREDIENTS

FOR THE DONUTS

1. 1 1/4 cups whole milk (300 milliliters)
2. 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
3. 2 large eggs
4. 8 tablespoons unsalted butter (113 grams) - melted and cooled
5. 1/4 cup granulated sugar (50g)
6. 1 teaspoon salt
7. 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
8. oil (for frying)

FOR THE GLAZE

1. 4 cups powdered sugar (500 grams)
2. 1/2 cup milk (120 milliliters)
3. 1 pinch salt

INSTRUCTIONS

TO MAKE THE DONUTS

1. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
2. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
3. When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
4. Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
5. About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
6. When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

TO MAKE THE GLAZE

1. In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

TO SERVE

1. Place a cooling rack on top of paper towels or parchment paper for easy clean up.
2. Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.

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COOKIES & CREAM COOKIES

Cookies & Cream Cookies

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite! 

Ingredients

1. 1 cup butter softened
2. 1/2 cup brown sugar
3. 1/2 cup sugar
4. 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
5. 2 eggs
6. 1 tsp vanilla extract
7. 2 1/4 cups flour
8. 1 tsp baking soda
9. 1 cup white chocolate chips optional*
10. 15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

1. Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
2. Add the eggs and vanilla and mix well.
3. Add the flour and baking soda and continue mixing.
4. Stir in the white chocolate chips and Oreo cookie chunks.
5. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350. Enjoy!

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Churro Cheesecake Bars

Churro Cheesecake Bars

4.5 Stars (39 Reviews)Print

The crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one!

Ingredients

1. 1/2 cup sugar
2. 2 Tbsp ground cinnamon
3. 2 (8 oz) packages cream cheese, softened
4. 1/2 cup sugar
5. 1 egg
6. 1 tsp vanilla
7. 2 (8 oz) cans Pillsbury crescent dinner rolls

Instructions

1. Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
2. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
3. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
4. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. 
5. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
6. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

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THE BEST BREAD PUDDING

The Best Bread Pudding

When it comes to easy recipes this Bread Pudding couldn't get any simpler. Filled with cinnamon and nutmeg this makes the perfect breakfast or dessert recipe. 

Ingredients

1. 1 16 oz loaf French bread
2. 5 eggs
3. 1 cup sugar
4. 1 1/2 cup milk
5. 1 1/2 cup heavy cream
6. 2 tsp vanilla
7. 1 tsp cinnamon
8. 1/2 tsp nutmeg

Sauce:

1. 1 cup heavy cream
2. 1 Tbs flour
3. 1/2 cup sugar
4. 4 Tbs butter
5. 1 tsp vanilla

Instructions

1. Preheat oven to 350.
2. Spray a 9"x13" baking dish with non-stick cooking spray.
3. Cut bread into 1"-2" squares and add to large bowl.
4. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
5. Pour over bread and stir gently to coat, let soak for about 20 minutes.
6. Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
7. In saucepan whisk together sugar, flour and heavy cream until combined.
8. Add in your butter and heat on medium until butter melts and liquid starts to boil.
9. Whisk until thickened slightly then remove from heat and stir in vanilla.

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BEST S'MORES BROWNIES

BEST S'MORES BROWNIES  are the BEST way to eat s'mores. The brownie stays so gooey and fudgey. You won't be able to stop. 

INGREDIENTS

1. Cooking spray, for pan
2. 6 graham crackers
3. 1 box brownie mix, plus ingredients called for on box
4. 1 c. chopped Hershey's bars
5. 1 (10-oz.) bag marshmallows

DIRECTIONS

1. Preheat oven to 350° and line and spray a 9”-x-9” baking pan with cooking spray. Layer bottom of pan with graham crackers. Make brownie mix according box and then fold in chopped Hershey’s bars. Pour brownie batter over graham crackers. Bake until almost done, 35 minutes. Remove from oven and top with marshmallows and bake another 20 to 25 minutes or until brownies are cooked through and marshmallows are golden. To check brownies with a toothpick, you can gently push marshmallows to the side with a knife or offset spatula. They will melt back together!
2. Turn oven to broil and broil 2 minutes, if desired. 
3. Let cool 10 minutes then slice into squares to serve.

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Grilled Chicken Street Tacos

Grilled Chicken Street Tacos

One of the best taco recipes out there! Chicken thighs are soaked in a bright well seasoned marinade and grilled to perfection (you'll be fighting over those little charred crispy pieces). These chicken street tacos are so flavorful and so easy to make. I frequently serve these chicken tacos to guests and they always get compliments!

Ingredients

1. 1 1/2 lbs trimmed boneless skinless chicken thighs
2. 1/4 cup fresh lime juice
3. 1/4 cup olive oil
4. 3 cloves garlic, peeled and smashed
5. 2 tsp ground cumin
6. 1 1/4 tsp ancho chili powder
7. 1/4 cup chopped fresh cilantro
8. Salt and freshly ground black pepper

For serving

1. 12 mini corn taco shells, warmed (double up if desired)
2. 1 large avocado,* cored and sliced
3. 1 small red or yellow onion, chopped
4. 3 Tbsp chopped cilantro
5. Lime wedges, for serving (optional)

Instructions

1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
3. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). 
4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). 
5. Transfer to a plate, cover with foil and let rest 5 minutes.
6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
7. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

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FARRO SALAD WITH ZA’ATAR, BROCCOLI AND FETA

FARRO SALAD WITH ZA'ATAR, BROCCOLI AND FETA

This Farro Salad with Za’atar and Broccoli is an unique salad that is perfect to eat as a full meal or as a side dish.

INGREDIENTS:

For the Dressing:

1. 4 tablespoons fresh lemon juice
2. 5 tablespoons extra virgin olive oil
3. 1 1/2 teaspoons za’atar seasoning
4. Salt and pepper to taste
5. For the Salad:
6. 1 cup farro, cooked according to package directions and cooled slightly
7. 1 can garbanzo beans, rinsed and drained
8. ½ cucumber, chopped
9. 1 cup loosely packed parsley, chopped
10. ¾ cup matchstick carrots
11. 2 cups broccoli, cut into bite-sized pieces
12. ½ cup feta cheese

DIRECTIONS:

1. Whisk together dressing ingredients.
2. Mix all ingredients, except feta cheese, together with the dressing. Sprinkle feta cheese on top prior to serving.

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BEST ALMOND BISCOTTI RECIPE

ALMOND BISCOTTI RECIPE

This healthy almond biscotti recipe is the best! It's gluten free and vegan and it's made with almond flour and with amaretto. If you need an easy cookie recipe for Christmas, this is it!

INGREDIENTS

1. 2 cups blanched almond flour
2. ¼ cup tapioca flour
3. 1 tsp baking powder
4. ½ teaspoon salt
5. 2 tablespoons coconut oil or grass fed butter cold
6. 1/3 cup maple syrup
7. 1 teaspoon vanilla
8. 1/2 teaspoon almond extract
9. egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
10. Chocolate topping:1/2 cup dark chocolate chips
11. Chopped almonds for topping

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
2. ​Whisk the almond flour, tapioca flour, baking powder and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the butter or coconut oil until the mixture is crumbly. Set aside.
3. 
   
4. In a medium bowl, whisk the maple syrup, vanilla and almond extract together. Pour into the flour/butter mixture and gently mix together.The dough will be wet.Turn dough out onto prepared baking sheet and shape into a rectangle four inches high and 9 inches long. About 1/2 inch thick. Using a pastry brush, lightly brush the top and sides with egg wash.
5. Bake in preheated oven for 30-35 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slab is cool enough to handle, cut into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart on the baking sheets. Return to the oven to continue baking for 10 minutes. Turn biscotti over and bake other side for 10 minutes or until biscotti starts to get browned around the edges. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate.
6. ​The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
7. ​Melt the chopped chocolate in the microwave. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with chopped almonds. ​Allow chocolate to set in the refrigerator or at room temperature.

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LETTUCE WRAPS

Lettuce Wraps

Healthy Asian-style Lettuce Wraps made chicken, fresh chopped vegetables and a delicious stir-fry sauce, served in a cold and crisp lettuce leaf. Enjoy them as an appetizer or main dish!

Ingredients

1. 1 red bell pepper , finely chopped
2. 2 green onions , chopped
3. 2 teaspoons fresh ginger root , minced
4. 1 cup water chestnuts , chopped
5. 1 head Boston Bib lettuce , or romaine lettuce leaves
6. 1 Tablespoon olive oil
7. Sriracha hot sauce , for topping
8. For the marinade:
9. 1 pound ground chicken , or turkey
10. 1 Tablespoon low-sodium soy sauce
11. 1 Tablespoon rice vinegar
12. 1 teaspoon sesame oil

For the Sauce:

1. 5 Tablespoons low-sodium soy sauce
2. 2 Tablespoons rice vinegar
3. 2 teaspoons granulated sugar
4. 2 teaspoons sesame oil
5. 2 Tablespoons hoisin sauce
6. 1 teaspoon cornstarch

Instructions

For the Marinade:

1. Place marinade ingredients in a bowl and mix well. Add chicken and stir to combine. Set aside. 

For the sauce:

1. Combine all of the sauce ingredients and mix until smooth. 
2. Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes. 
3. Push the chicken to the side of the pan and add the bell pepper, ginger, green onions, and water chestnuts. Stir fry 1-2 minutes.
4. Add the sauce and cook over medium heat, stirring as needed, until thickened. 
5. Serve in lettuce cups, topped with sriracha hot sauce, if desired.

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Strawberry Banana Oatmeal Greek Yogurt Waffles

Strawberry Banana Oatmeal Greek Yogurt Waffles (gluten free!)

Healthy Strawberry Banana Oatmeal Greek Yogurt Waffles packed with protein, fiber and nutrition. Just toss everything in the blender (besides the strawberries) to make the batter! Top with peanut butter, maple syrup or extra greek yogurt.

INGREDIENTS

1. 2 cups old-fashioned oats, gluten free if desired
2. 1 tablespoon baking powder
3. 1/2 teaspoon cinnamon
4. 1/4 teaspoon salt
5. 1 medium ripe banana
6. 1/2 cup 2% low fat plain greek yogurt
7. 1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
8. 2 eggs
9. 1 teaspoon vanilla extract
10. 1/2 cup diced strawberries (from about 8 medium strawberries)

INSTRUCTIONS

1. Preheat waffle iron and spray with nonstick cooking spray.
2. Add all ingredients except strawberries to a blender and blend on high until well combined and smooth. Unplug the blender and gently fold in strawberries with a spatula. If you're using a belgian waffle iron, you can pour half of the batter into the waffle iron, and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Recipe makes 2 large belgian waffles. Serving size: 1/2 belgian waffle. Top with peanut butter, greek yogurt, fruit, chia seeds and/or maple syrup.

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Broccoli & Brussels Sprout Orecchiette

Meal Plan Day 4: Broccoli & Brussels Sprout Orecchiette

This simple vegetarian weeknight pasta is studded with veggies and gets lovely flavor from white wine. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.

Ingredients

1. 6 ounces orecchiette pasta
2. Extra-virgin olive oil, for drizzling
3. 1½ cups halved Brussels sprouts
4. ½ cup chopped kale stems
5. Half bunch of broccolini, florets chopped, stems finely chopped
6. Splash of white wine or vegetable broth
7. ½ cup cooked chickpeas, drained and rinsed
8. ½ cup Creamy Kale Pepita Pesto (from the grain bowl recipe)*
9. Shavings of pecorino cheese, optional
10. Sea salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil and prepare the pasta according to the package directions, or until al dente. Drain the pasta and toss it with a drizzle of olive oil to keep it from sticking together. Return the empty pot to the stove and let it cool slightly.
2. Coat the bottom of the pasta pot with a generous drizzle of olive oil and heat to medium heat. Add the Brussels sprouts, kale stems, broccolini stems, and a pinch of salt and cook until nearly tender, stirring occasionally, about 10 minutes.
3. Add the broccolini florets and cook until the vegetables are all tender, 3 to 5 minutes more. Add a splash of wine and stir to loosen any bits that might be sticking to the bottom of the pot. Cook for 30 seconds, then reduce the heat to low. Stir in the pasta and the chickpeas and cook stirring gently, until just heated through. Season with more salt and pepper, to taste.
4. Transfer to plates and serve with generous dollops of the pepita pesto and shavings of pecorino cheese, if desired.

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A Festive Fruit Salad with Lemon & Ginger

A Festive Fruit Salad with Lemon & Ginger

I love serving this summery fruit salad for potlucks or celebrations. A zingy lemon ginger dressing on top makes it extra bright and festive!

Ingredients

1. ½ honeydew, cut into about 15 stars
2. ⅓ seedless watermelon, cut into about 15 stars
3. 2 cups sliced strawberries
4. 1 cup mini mozzarella balls
5. 1 cup cherries
6. 1 loose-packed cup mint and basil leaves
7. ½ cup blueberries
8. ½ cup raspberries
9. Lemon-Ginger Dressing:
10. 2 tablespoons extra-virgin olive oil
11. 1 tablespoon fresh lemon juice
12. 1 tablespoon white wine vinegar
13. 1 teaspoon minced ginger
14. ½ clove of garlic, minced
15. ¼ teaspoon maple syrup
16. ¼ teaspoon salt
17. freshly ground black pepper

Instructions

1. In a small jar, shake together the olive oil, lemon juice, vinegar, ginger, garlic, maple syrup, salt and pepper.
2. Assemble the fruit, cheese and and herbs on a platter. Drizzle the dressing over, gently toss, and serve!

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Coconut Cream Strawberry Tart

Strawberry Coconut Cream Tart

This recipe is from the Sweet Laurel cookbook and was reprinted with permission from the publisher.

Ingredients

1. Coconut Cream *(see notes below)
2. 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
3. 2½ tablespoons maple syrup
4. 1 tablespoon pure vanilla extract
5. 1 tablespoon lemon zest
6. pinch of sea salt
7. 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
8. Strawberry Tart:
9. 2 tablespoons coconut oil, solid, plus more for greasing the pan
10. 2 cups plus 2 tablespoons almond flour
11. heaping ¼ teaspoon sea salt
12. 1 tablespoon maple syrup
13. 1 large egg
14. 2 cups coconut whipped cream (recipe above)
15. 4 cups strawberries, halved

Instructions

1. Make the coconut cream. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much. Add the maple syrup, vanilla, lemon zest, and salt, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
2. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
3. In a food processor, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
4. Remove the crust from the oven and allow to cool completely. Fill the crust with the whipped coconut cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.

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Sesame Crispy Tofu

Sesame Crispy Tofu

This sesame crispy tofu is one of my favorite tofu recipes! It comes from The Skinnytaste Air Fryer 

Ingredients

1. 7 ounces extra-firm tofu, drained and cut into 4 (1/2-inch thick) slices
2. 2 tablespoons tamari
3. 1 teaspoon toasted sesame oil
4. 1 teaspoon rice vinegar
5. 1 teaspoon light brown sugar
6. 1 garlic clove, grated
7. ½ teaspoon grated fresh ginger
8. ⅓ cup white and black sesame seeds
9. 1 egg
10. olive oil spray
11. Sriracha mayo
12. 4 teaspoons mayonnaise
13. 1 teaspoon Sriracha sauce

For serving

1. Cilantro Lime Rice or Cauliflower Rice
2. 1 cup snap peas, steamed and chopped
3. ⅓ cup frozen edamame, steamed
4. 1 scallion, chopped
5. tamari, for drizzling

Instructions

1. Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
2. In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.
3. Preheat an air fryer to 400°F or preheat a regular oven to 350°F.
4. Place the sesame seeds on a small plate. In a small bowl, beat the egg. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the egg. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)
5. To make the tofu in an air fryer: Working in batches, arrange a single layer of the tofu in the air fryer basket. Cook for about 10 minutes, flipping halfway, until toasted and crisp.
6. To bake the tofu in the oven: Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.
7. Make the sriracha mayo. In a small bowl, mix together the mayo and sriracha.
8. Serve the tofu steaks with rice, snap peas, edamame, scallions, sriracha mayo, and tamari, for drizzling.

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Vegan Raspberry Coconut Scones

Vegan & Gluten Free Raspberry Coconut Scones

These Raspberry Coconut Scones are a delicious healthy breakfast or brunch treat. Vegan & gluten-free, we love them drizzled in a powdered sugar glaze.

Ingredients

1. 3 cups gluten-free whole rolled oats (or 2 cups oat flour + ½ cup for dusting)*
2. ½ cup coconut flour
3. ¼ cup + 2 tablespoons cane sugar
4. 1 tablespoon baking powder
5. 1 teaspoon sea salt
6. ¼ cup + 2 tablespoons chilled coconut oil
7. 1 cup cold Almond Breeze Almondmilk Original Unsweetened
8. ⅔ cup raspberries, sliced in half
9. Glaze (optional):
10. 1 cup powdered sugar
11. 2 to 3 tablespoons almond milk

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
3. Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups. Reserve the remaining flour for dusting.
4. In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold almond milk and stir to incorporate.
5. Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1” thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
6. Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. When they are completely cool, drizzle with the glaze and serve.

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HOMESTYLE MACARONI SALAD

Homestyle Macaroni Salad

This quick and easy homestyle macaroni salad is the perfect side dish for your Spring picnics and Summer barbecues! 

Ingredients

1. 2 cups elbow macaroni (or approx 1/2 of a 16 oz box)
2. 1 cup chopped red or green bell pepper
3. 1 cup ofinely chopped celery (4 stalks/ribs)
4. 1/2 cup finely chopped white or yellow onion
5. 2-3 TBSP chopped green onion to garnish
6. 1/8 tsp paprika

FOR THE DRESSING:

1. 1/2 cup plain nonfat or lowfat greek yogurt
2. 1/2 cup homemade or store-bought mayo
3. 2 TBSP white vinegar
4. 1 TBSP dijon mustard
5. 1 TBSP yellow mustard
6. 1/4-1/2 tsp of dried parsley
7. 1/4-1/2 tsp of salt
8. 1/4 tsp of garlic powder (plus extra to taste)
9. any additional salt and pepper to taste

Instructions

1. Cook the noodles per package directions and drain in a colander.
2. To make the dressing, whisk together above ingredients. Pour half the dressing over the salad and chill to allow flavors to meld. When you're ready to serve, pour the remainder of the dressing over the salad and dig in!
3. Stir in your chopped veggies and pour over approx half the dressing, mixing well.
4. Steal a taste and feel free to adjust seasoning as needed.
5. Extra garlic is common in this house as is lots of extra bell pepper and green onion - add whatever extra veggies/spices you'd like!
6. Pop the entire bowl in the fridge, covered (along with a separate container of the remaining dressing) and allow to cool.
7. Add the remainder of the sauce just before serving for maximum creaminess (otherwise those hungry noodles will absorb it all!)
8. Dig in that very same day or up to four days later. This is a great potluck/party side dish that can be made in advance or whipped up and served fresh as a last minute addition! With pasta salads, anything goes!

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Taking A Bite Out Of The Big Honeycrisp Apple

Ingredients:

1. • 2 heads frisee, chopped into bite-size pieces
2. • 4 cups wild arugula
3. • 1 cup candied walnuts
4. • 2 large Honeycrisp apples, sliced into thin matchsticks
5. • Spiced Cider Vinaigrette (recipe below)

Preparation:

-In a large bowl, add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette;

-Next, add equal portions of the salad to bowls or plates, and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette;

-Serve as is, or garnish with a few additional candied walnuts.

Spiced Cider Vinaigrette Ingredients:

1. • 1/4 cup plus 2 tablespoons apple cider vinegar
2. • 2 1/2 tablespoons honey
3. • 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
4. • 1/4 teaspoon cinnamon
5. • 1/4 teaspoon black pepper
6. • 1/4 teaspoon plus a pinch salt
7. • Pinch cumin
8. • Pinch curry powder
9. • 1/2 cup plus 2 tablespoons canola oil

Preparation:

1. -Add all ingredients through the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

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STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

INGREDIENTS

For the salad:

1. 6 packed cups baby spinach
2. 1 ½ cup English cucumbers (I used the mini variety), sliced
3. 1 cup strawberries, sliced
4. 1 medium sweet apple, cored and chopped into cubes
5. 3 ounces feta cheese, crumbled
6. ¼ cup toasted walnuts

For the vinaigrette:

1. ¼ cup extra virgin olive oil
2. 1 tbsp apple cider vinegar
3. 1 tbsp pure honey
4. 1 tbsp dijon mustard
5. Salt and pepper

INSTRUCTIONS

1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

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EASY CHICKEN CAESER SALAD RECIPE

CHICKEN CAESER SALAD RECIPE

Ultimate Caesar Salad with grilled chicken, croutons, tomatoes, bacon, hard-boiled eggs, Parmesan cheese and tomatoes.

INGREDIENTS

1. 6 cups romaine or salad greens washed, dried and chopped
2. 3 slices bacon cooked and cumbled
3. 3 boiled eggs sliced or chopped
4. 1 large chicken breasts seasoned and cooked
5. 1 cup cherry tomatoes
6. 1 cup croutons
7. 1 tbsp grated parmesan cheese
8. 2 tbsp shaved parmesan cheese
9. Marzetti® Simply Dressed® Caesar Salad Dressing

INSTRUCTIONS

1. Add the greens to the salad bowl, then layer the bacon, eggs, chicken, tomatoes and half of the cheese on top. Add croutons and toss along with the remaining cheese and desired amount of dressing, or serve undressed and dress individual servings, garnishing each with remaining cheese.
2. Serving size: 2 large dinner salads or 4 side salads

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Strawberry Feta Spinach Salad Recipe

Strawberry Feta Salad Recipe

Ingredients:

1. 4 cups Spinach
2. 1 T Extra Virgin Olive Oil
3. 2 T Balsamic Vinegar
4. 1/8 t Black Pepper
5. 2 cups Strawberries, sliced
6. 1 cup Walnuts
7. 1/2 cup Feta Cheese

Instructions:

1. Put spinach, olive oil, balsamic vinegar and pepper in a large salad bowl. Toss to combine.
2. Add strawberries and walnuts. Toss again.
3. Add feta and toss gently.

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Easy Italian Salad

Easy Italian Salad

A delicious and healthy Italian Salad with a perfect herb dressing and plenty of veggies. This easy dinner salad is easy to customize to add your favorites.

Ingredients

For the Dressing

1. 1 cup loosely packed fresh flat-leaf Italian parsley, chopped (measured into 1 cup before chopping)
2. 1/4 cup packed fresh basil leaves, chopped
3. 1/2 teaspoon dried oregano
4. 2 cloves garlic, minced
5. 1/4 cup red wine vinegar
6. 1 teaspoon white sugar
7. Freshly cracked black pepper and fine sea salt
8. 3/4 cup extra virgin olive oil

For the Salad

1. 1 large head romaine lettuce, washed, dried and cut into bite-sized pieces
2. 3/4 cup English cucumbers, halved and quartered
3. 1/2 cup artichokes, drained and coarsely chopped (Note 1)
4. 1/2 cup grape tomatoes, halved
5. 1/3 cup pitted black olives, halved
6. 1 large avocado, chopped or thinly sliced
7. Freshly grated Parmesan cheese, optional to top salad with
8. Croutons, store-bought or homemade, parmesan cheese, added to preference
9. Optional: pepperoncinis

Instructions

1. Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine and chop the herbs. Slowly drizzle in the olive oil and pulse until combined. Don't over pulse/mix or your olive oil can become metallic tasting. Place in the fridge in a mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
2. Place the following salad ingredients in a large bowl: the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and pepperoncinis if desired. Right before serving, add about half of the dressing, avocado, parmesan cheese, and toss well. Add more dressing as needed making sure to very generously coat the lettuce (you'll likely use more dressing that you think to really get the flavor perfect!). Add some more salt and pepper to taste to the salad and finally top with croutons and parmesan cheese. Serve immediately.
3. *Only add avocado, dressing, cheese, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. Additionally the croutons will get soggy and avocado will brown in any leftover salad.

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CAJUN LIME CHICKEN AVOCADO CORN SALAD

Cajun Lime Chicken Avocado Corn Salad

Cajun Lime Chicken Avocado Corn Salad - this salad has so much flavor! Creamy, light, and drizzled with a Cilantro Lime Dressing. It is quick and easy to make and perfect for your next barbecue or get together. Light on the calories - coming in at only 203 calories per 1 cup serving.

Ingredients:

Blackened Chicken:

1. 1/2 lb chicken breast (boneless, skinless, thinly sliced)
2. 1 tbsp olive oil (extra virgin)
3. 1/8 tsp salt (or to taste)
4. black pepper (to taste)
5. 1/4 tsp smoked paprika (or regular)
6. 1/8 tsp onion powder
7. 1/4 tsp garlic powder
8. 1/8 tsp ground cumin
9. 1/8 tsp chili powder
10. 1/8 tsp oregano
11. 1/2 lime (juiced)

Cilantro Lime Juice Dressing:

1. 3 tbsp lime juice
2. 2 tbsp olive oil (extra virgin)
3. 1 tbsp cilantro (freshly chopped (or parsley))
4. 1/4 tsp salt (or to taste)
5. 1/8 tsp pepper (or to taste)
6. 1/4 tsp crushed red pepper flakes (or to taste, optional)

Salad:

1. 1 english cucumber (cut lengthwise and then into slices)
2. 1 cup cherry tomatoes (halved)
3. 1/4 medium red onion (sliced thin)
4. 1 ear of corn (cooked)
5. 1 medium avocado (pitted, peeled, diced)

Instructions:

Chicken:

1. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
2. Remove chicken from package. Rinse and pat dry.
3. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
4. Add the chicken breast and toss to coat.
5. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
6. Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

1. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

1. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
2. Drizzle dressing over the top. Toss to fully combine.

Notes:

Avocado Tips:

1. I get asked quite often how to keep the avocado fresh in salads like this. My best advice is to coat the avocado in either lemon juice or lime juice. The acidity will help prevent the avocado from spoiling so quickly.
2. You can also add the avocado right before you're ready to eat this.
3. I would also aim to use avocados that are just starting to turn/ripen. They will still be on the firm side, but have a little softness and give to them. Not only will they last longer, but they are easier to cut into chunks or cubes.
4. Store in an airtight container in your fridge.

Additional Tips:

1. As with anything - this salad is best enjoyed within the first few hours of making. The cucumbers will start to soften and lose their crisp texture from the additional moisture in the salad.
2. Be sure to give this salad a good stir, as some of the dressing will settle to the bottom.
3. Add the avocado and dressing right before you serve.
4. If you're not a fan of cilantro, feel free to substitute with parsley.
5. You can use either a cooked ear of corn, whether grilled in the husk or boiled in water. You can also substitute with frozen (thawed) corn or canned (and drained) corn.

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EASY KALE SALAD WITH LEMON DRESSING

EASY KALE SALAD WITH LEMON DRESSING

Tangy, crunchy, full of incredible lemon flavor mixed with the amazing superfood KALE! This recipe is the best one you will find for Kale salad.PRINT

INGREDIENTS

FOR THE SALAD

1. 2 bunches of Lacinato or curly Kale washed and massaged
2. 1/2 cup chopped pistachios (or any nuts you have on hand)
3. 1/2 cup golden raisins
4. 1/2 cup grated parmesan cheese
5. Zest of 1 lemon (about 1 tablespoon)
6. FOR THE LEMON DRESSING
7. Juice of 2 lemons and zest of 1 lemon
8. 1/4 cup apple cider vinegar
9. 1 tablespoon maple syrup or honey
10. 1/4 cup olive oil
11. Salt and pepper to taste

INSTRUCTIONS

1. Place the massaged kale in a large salad bowl with the rest of the salad ingredients and set aside.
2. To make the dressing: Add the lemon juice, lemon zest, apple cider vinegar, maple syrup, olive oil and salt and pepper to a mason jar with a lid and shake it well until it emulsifies.
3. Pour the dressing on the kale salad and toss well. Serve and ENJOY!

NOTES

1. If you are making this ahead, just store the salad and the dressing separately in the fridge in an airtight container and when you are ready to eat it just add your dressing to the salad and enjoy!
2. To make this salad vegan just sub the parmesan cheese with vegan parmesan.

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RUSTIC TOMATO AND CUCUMBER SALAD

Rustic Cucumber and Tomato Salad Recipe

Simple and flavorful ingredients make this cucumber and tomato salad delicious and addictive.

Ingredients

For the vegetables:

1. 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)
2. 1 pinch brown sugar
3. 1 English cucumber (fresh and firm)
4. 1/2 large red onion
5. 2 Tbsp chopped fresh Italian parsley
6. 2 Tbsp chopped fresh cilantro
7. 1 pinch kosher salt
8. 1 pinch black pepper

For the dressing:

1. 1/2 cup extra virgin olive oil (very good quality)
2. 1/4 cup red wine vinegar
3. freshly ground black pepper (to taste)
4. 1 tsp kosher salt
5. 2 garlic cloves (pressed)
6. 1 tsp brown sugar
7. 1 tsp dried oregano

Instructions

1. Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.
2. Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.
3. Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.
4. To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
5. Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days.

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BROCCOLI SALAD

BROCCOLI SALAD

Broccoli salad is incredibly easy to make. It's healthy, loaded with flavor and topped with a creamy mayonnaise yogurt dressing. Watch the video above to see how quickly it comes together!

INGREDIENTS

Broccoli Salad

1. 1 broccoli head, approx 5 cups of florets
2. 8 slices bacon
3. 1/3 cup red onion, diced
4. 1/2 cup dried cranberries
5. 1/2 cup sunflower seeds
6. 1/4 cup goat cheese, crumbled

Broccoli Salad Dressing

1. 1/2 cup mayonnaise
2. 1/4 cup plain yogurt

INSTRUCTIONS

1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
2. While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.

TIPS

1. Make sure you've sliced the broccoli florets into small, bite-sized pieces. It makes it far easier to eat that way.
2. If you're wondering what to do with the broccoli stem, spiralize it! Yes, you can totally spiralize a broccoli stem, just as you would a zucchini. It's delicious! And while I don't show you how to spiralize a broccoli stem on my Spiralizer Beginner's Guide video, you can still get a little inspiration from the video.
3. If you've never cooked bacon in the oven before, make sure to read my recipe post and watch my video. Whenever I'm cooking a whole package of bacon it's definitely my favorite method.
4. I also have recipes for homemade mayonnaise and homemade yogurt, but of course, you can buy these from the store as well.

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Apple Zucchini Muffins

Apple Zucchini Muffins

You get your fruits and veggies in these delicious little muffins! Kids and adults love these healthy muffins!

Ingredients

For the Muffins:

1. 2 1/4 cups white whole wheat flour
2. 3/4 cup dark brown sugar
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon baking powder
5. 1/2 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1/4 teaspoon ground allspice
8. 1 cup buttermilk
9. 1/4 cup unsweetened applesauce
10. 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil
11. 1 large egg
12. 1 teaspoon vanilla extract
13. 1/2 cup grated apple I use Granny Smith
14. 1/2 cup grated zucchini moisture slightly squeezed out
15. 1 cup chopped peeled apple I use Granny Smith

For the Topping:

1. 2 tablespoons turbinado sugar
2. 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
5. Note-these muffins freeze well.

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Mexican Wedding Cookies

Mexican Wedding Cookies

Mexican Wedding Cookies are the perfect Christmas cookie, add them to your holiday baking list this year and every year!

Ingredients

1. 2 cups pecans I use 1 cup regular pecans and 1 cup candied pecans
2. 2 cups all-purpose flour
3. 3/4 teaspoon salt
4. 1 cup unsalted butter at room temperature
5. 1/3 cup super fine sugar see note
6. 1 1/2 teaspoons pure vanilla extract
7. 1 1/2 cups confectioner's sugar

Instructions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or a Silpat baking mat. Set aside.
2. Place 1 cup pecans (plain pecans) in a food processor and process for about 15 seconds or until the texture is similar to coarse cornmeal. Transfer the pecans to a medium bowl. Place the candied pecans, if using, in the food processor and process until coarsely chopped, about 10 seconds. Add the chopped pecans to the bowl with the ground pecans.
3. Stir the flour and salt into the pecans. Set aside.
4. In the bowl of a stand mixer, beat the butter and sugar at medium speed with the beater blade until fluff, about 3 minutes. Beat in the vanilla extract.
5. Reduce the speed to low and slowly add in the nut mixture. Mix until combined, about 30 seconds. Scrape down the bowl with a spatula and mix until the dough comes together. Give the dough a final stir by hand to mix in any remaining flour.
6. Roll the cookie dough into balls, about 1 tablespoon of dough per cookie. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
7. Bake for 18 minutes or until cookies are pale golden and the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
8. Pour confectioner's sugar in a small bowl and roll the cookies in the sugar until the are well coated. Before serving, reroll cookies in sugar and gently shake off the excess sugar.
9. Notes-you can use just regular pecans, but I love using half candied pecans. They are SO good in these cookies. You can also use walnuts if you wish. To make super fine sugar, place the sugar in the food processor and process for about 30 seconds.

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Asian Quinoa Salad

Asian Quinoa Salad Recipe

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit!

For the Salad:

1. 1 cup quinoa
2. 2 cups water
3. 1/4 teaspoon salt
4. 1 cup chopped red cabbage
5. 1 cup shelled and cooked edamame
6. 1 red bell pepper chopped
7. 1/2 cup shredded carrots
8. 1 cup diced cucumber

For the dressing:

1. 1/4 cup lite soy sauce or tamari sauce low sodium
2. 1 tablespoon sesame oil
3. 1 tablespoon rice wine vinegar
4. 2 tablespoons chopped green onion
5. 1/4 cup chopped cilantro
6. 1 tablespoon sesame seeds
7. 1/4 teaspoon grated ginger
8. 1/8 teaspoon red pepper flakes
9. Salt and black pepper to taste (taste before adding salt, you might not need any)

Instructions

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
5. Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

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