Saturday, April 25, 2015

A Few Favorites

1. Simplify your diet with Alton Brown's Four Lists Method

2. A few of my absolute favorite salmon recipes
    Orange-Ginger Salmon Packets with Broccoli, Sweet Potatoes & Kale
    Salmon Salad with Honey Mustard Vinaigrette
    Grilled Salmon Salad with Blueberry Vinaigrette & Goat Cheese
    Roasted Salmon with Green Herbs

3. Favorite leafy greens recipes
    Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
    Coconut Curried Kale & Sweet Potato
    Massaged Kale Salad
    Roasted Nourish Bowl

4. Favorite breakfasts
    Morning Glory Oatmeal
    Egg Sandwich with Spinach & Gouda
    Green Smoothie
    Egg & Avocado Toast
5. Lunchtime
    Leftovers from dinner
    Salad in a jar
    Roasted Sweet Potato Wraps with Caramelized Onions & Pesto
    Chickpea Lentil Salad with Shallot White Wine Vinaigrette

Thursday, February 5, 2015

Green Juice

I love fresh green juice, especially during the winter months. It always makes me feel refreshed and ready for the day. Although I have to admit it has been way too long since I've pulled out my juicer, making this juice has served as a great reminder to juice more often. My goal is to make a refreshing juice at least once a week, let's call it a New Year's Resolution or is it too late for that?

1 granny smith apple
1 celery stock
1/2 cucumber
1/2 lemon
1/4-1/2 inch fresh ginger (depending on taste)
4 kale leaves

Thoroughly wash all the produce, then juice according to the manufacturer's instructions and enjoy. If you don't have a juicer give this method a try.

Tuesday, October 23, 2012

Tiny Caramel Apples

When I spotted these Lady Apples at Whole Foods the other day I had to grab a few and turn them into the cutest little caramels apples for Halloween. To make these tiny caramel apples you will need four lady apples, 15 caramels, one teaspoon of water, and a variety of toppings if desired.

Step 1:
Wash and dry the apples.

Step 2:
Prepare caramel apple dipping station: Pour toppings into small bowls (I used coconut, sprinkles, and pecans). Line a plate with wax paper so you have a place to set the apples after they have been dipped and topped. Microwave caramels and water in a microwave safe bowl for two minutes or until caramel has melted, stirring after each minute.

Step 3:
Dip apple.

Step 4:
Immediately roll apple in topping after it has been dipped then place on wax paper and allow caramel to completely cool and set.

Serve apples on a tray or place in cupcake liners.


Sunday, October 14, 2012

Dinner Plans

Every Sunday I make a list of dinners to make for the week. Here's what's on the menu this week.

Monday: Spaghetti Squash with Meatballs (I use these chicken meatballs)

Tuesday: Curried Coconut-Pumpkin Stew

Wednesday: Portobello Mushrooms, Kale, and Black Beans

Thursday: Roasted Acorn Squash with Wild Rice Stuffing

Friday: Out to dinner with friends

Saturday: Turkey Burgers

Sunday: Dinner at my parent's house

spaghetti squash
1 large container baby spinach
red onion
red bell pepper
6 medium portobello mushrooms
acorn squash

goat cheese
greek yogurt

chicken meatballs
8 oz mushrooms
1 lb ground turkey

bread flour
white whole wheat flour
whole wheat flour

chicken stock
1 can light coconut milk
1 package extra-firm tofu
1 can black beans
wild rice
cranberry sauce


Friday, October 12, 2012

Pumpkin Cheesecake Brownies

What better way to start off the weekend than with brownies? As promised a recipe involving cream cheese and pumpkin, pumpkin cheesecake brownies. Enjoy!

For the Brownies:
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate chips
1  cup unsalted butter, cut into 1 inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla  extract

Preheat oven to 350 degrees F. Grease and flour the sides and bottom of a 9 x 13 inch pan, line with parchment if desired.

In a medium sized bowl whisk together the flour and salt then sift in the cocoa powder and whisk to incorporate, set aside until needed.

Set a pot of water on the stove and heat until simmering. In a large bowl combine the chocolate chips, butter, and espresso powder, set bowl over simmering water, stirring occasionally until smooth. Turn off the heat but leave bowl over the water and stir in the sugars. Once the sugars are completely incorporated remove the bowl from the pot. Note the mixture should be at room temperature.

Add 3 of the eggs and whisk until combined, then add the remaining eggs and whisk until combined. Stir in the vanilla, be careful not to over beat the batter.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate mixture, until a just a few specks of the flour mixture remain visible. Set batter aside until needed.

Brownie recipe slightly adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito

For the Pumpkin Cheesecake:
8 ounces (1 package) full fat cream cheese, at room temperature
1/3 cup light brown sugar
1/2 teaspoon pumpkin pie spice
1/2 cup pure pumpkin puree
1 egg
1/2 teaspoon vanilla

In the bowl of an electric mixer, fitted with the paddle attachment, beat the cream cheese, brown sugar, and pumpkin pie spice until smooth. Scrape bowl then beat in the pumpkin puree, mix until fully incorporated. Beat in the egg and vanilla, scraping the bowl as needed.

Recipe adapted from Joy of Baking

Pour about 3/4 (does not need to be exact) of the brownie batter into the prepared 9 x 13 inch pan. Smooth the batter with an offset spatula. Pour the all of the pumpkin cheesecake batter over the brownie batter and smooth with the offset spatula. Drop the remaining brownie batter in dollops over the cheesecake batter. Spread the brownie batter around a bit with the offset spatula. Using a pairing knife, toothpick, or butter knife swirl the cheesecake and top brownie layers together. Bake at 350 degrees F for 45 minutes or until cake tester comes out clean. Allow brownies to cool completely before cutting. Once cooled, you can chill the brownies in the refrigerator for about an hour which will make them easier to cut.