Tag Archives: recipe

Spicy Whole Roasted Cauliflower

4 Feb

I feel like cauliflower is often overlooked because it doesn’t have a distinct flavor. I think this is a reason to love it because it can take on other flavors so well. I saw this recipe from Pure Wow a while ago and finally got around to making it.

I did not have all the ingredients in the original recipe, below is what I did.

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Ingredients

1 head cauliflower

1/2 cup plain Greek yogurt

1/2 lemon, zested and juiced

2 tsp chile powder

2 cloves fresh garlic, minced

1 tsp curry powder

1/2 tsp Himalayan salt

1 tsp black pepper

Method

1.Preheat oven to 400°F and line a baking sheet with foil. Remove any green leaves and stem from cauliflower.

2. In a small bowl combine yogurt, lemon zest and juice, chile powder, garlic, curry powder, salt, and pepper.

3. With cauliflower on baking sheet cover with yogurt mixture, evenly over entire surface.

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4. Roast cauliflower for 30-40 minutes, until surface is dry and lightly browned. The yogurt will form a crust in the cauliflower.

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5. Let cauliflower cool for 10 minutes before cutting in to wedges and serving.

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Yogurt Buttons

24 Jul

Yogurt buttons are a cool and refreshing treat during the hot summer months. I like this recipe because it is versatile, quick, and easy.

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Ingredients

1 cup Plain Greek Yogurt

1/2 cup Fresh Fruit (I used mango)

1 tablespoon Fresh Lime Juice

Method

1. Puree yogurt, fruit, and lime juice using a blender, food processor, or an immersion blender.

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2. Pour mixture in to a ziplock bag and cut off the corner. The yogurt mixture will begin to pour out once you cut the corner, have your cookie sheet ready.

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3. Squeeze quarter sized dots on to a baking sheet lined with parchment or wax paper.

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4. Freeze until ready to eat.

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Other Considerations

  • Use any fruit you like
  • For more fruit flavor use 3/4 cups of fruit
  • For more sweetness use orange juice instead of lime juice

Preservative Free Peanut Butter Cups

13 May

Today convenience foods reign supreme, but what many people do not realize is that consuming too many preservatives can have a negative effect on health. Packaged processed foods don’t only have more fat, sugar, and salt they also contain ingredients that prevent them from spoiling, give them a certain appearance, color or texture, and flavor. As great as it is that a food item will stay good for 6 months sitting on the shelf, it’s important to remember why we need something to last that long. In emergency situations or when you are unable to prepare fresh foods. Though convenience foods are inexpensive, most do not provide adequate nutrition. Consuming too much processed packaged convenience foods can lead to weight gain, obesity, high blood pressure, allergies, difficulty breathing, nausea, headaches, and cancer. Below is a recipe for organic peanut butter cups. You can satisfy your sweet tooth without the preservatives, extra fat, and sugar. They only have 4 ingredients and are quick and easy to make. Talk about convenience!

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Ingredients

Makes 6 big peanut butter cups or 12 mini peanut butter cups

Peanut Butter Bottom

3/4 cup Organic Peanut Butter

1 Tbs Organic Maple Syrup

2 Tbs Organic Coconut Oil, melted

Chocolate Topping

1/4 cup Organic Cacao Powder

1 Tbs Organic Maple Syrup

1/4 cup Organic Coconut Oil, melted

Method

1. Mix peanut butter, maple syrup, and melted coconut oil in a medium bowl until well combined.

2. Fill silicone muffin cups 1/2 way full with peanut butter mixture. Place cups in freezer for about 15 minutes or until hardened.

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3. Mix cacao, maple syrup, and melted coconut oil in a medium bowl until well combined.

4. Top the hardened peanut butter cups with chocolate mixture. Place back in the freezer for another 15 minutes or until hardened.

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5. Store peanut butter cups in freezer until you are ready to eat them. If left out the coconut oil may begin to melt and peanut butter cups can lose their shape.

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Other considerations

– For a sweet, salty, and savory flavor combination sprinkle a little salt on top

– For a crunchy texture add chopped nuts to the peanut butter mixture or sprinkle on top.

– For extra coconut flavor add shredded coconut to the peanut butter mixture or sprinkle on top.

No Bake Granola Bars

28 Feb
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Ingredients
Makes 10 to 12 bars.
2 1/2 cups rolled oats
1 cup raw pumpkin seeds (pepitas)
1/2 cup dried cherries
2/3 cups peanut butter
1/2 cup agave syrup
1/8 teaspoon sea salt

Directions
1. Mix oats, pumpkin seeds, and cherries in a large bowl.

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2. Mix peanut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, until everything is sticky and combined. If it’s too dry, add a bit more agave.

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3. Press mixture into a shallow baking dish that you’ve lined with parchment paper. Cover with more parchment paper, press well into the baking dish, and refrigerate for four hours.

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4. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

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Other Considerations

  • Use a different nut butter, or sunflower seed butter if you are allergic to nuts
  • Any dried fruit can be used
  • For additional protein mix in 1-2 scoops with the nut butter and agave syrup.

Banana Walnut Chocolate Chunk Cookies

26 Dec

I was looking for a new cookie recipe and found this one from Martha Stewart. They are easy to make and taste like banana bread!


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Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole-Wheat Flour
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1 1/2 sticks Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light-Brown Sugar, packed
  • 1 Large Egg
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup Ripe Banana, mashed (about 1 large)
  • 1 cup Old-Fashioned Rolled Oats
  • 8 ounces Semisweet Chocolate, chopped into 1/4-inch chunks
  • 1/2 cup Walnuts, chopped

Method

1. Chop chocolate and mash banana.

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2. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl and cream until pale and fluffy. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

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3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes.

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Enjoy with a glass of milk!