Friday, September 16, 2016

Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies strike the greatest balance between sweet and salty. They make a perfect dessert or treat, and you can enjoy them with a little less guilt since they are flourless and oil free. You can change the peanut butter for almond butter and bake them for 12 minutes for a more nutty and healthful option. 
(Picture above: cookies made with almond butter) 

2 large eggs
2 cups peanut butter/almond butter 
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup finely chopped walnuts(optional) 
yields: 2 dozen cookies 
1. Preheat the oven to 350°F, and line 2 baking sheets with parchment paper.
2. In a large bowl, whisk the eggs until beaten, stir in the peanut butter, brown sugar, baking soda, and vanilla. Once everything is well combined mix in the chocolate chips and walnuts. With a cookie dough scooper or spoon form 1 tbsp round balls and gently press them down on the parchment paper. 4. Bake cookies for 15 minutes until golden and crisp. For chewy brownies bake them for 13 minutes. Let cookies cool until room temperature so they do not crumble. 
Bon Appétit! 

Tuesday, September 13, 2016

Pumpkin Chocolate Pancakes

Pumpkin Chocolate Chip has always been one of my favorite combinations of dessert ingredients. These pancakes were such a fun and easy surprise to make for our Sunday morning brunch; they taste like fall, and are filled with festive spice! You can use canned pumpkin, however fresh is recommended. 
1 1/2 cups milk 
1 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon 
1/2 teaspoon ginger
1 teaspoon salt
In a bowl mix together all the wet ingredients. Then mix in all the dry ingredients. Stir until just combined. Heat a lightly oiled pan over medium high heat. Pour 1/4 cup of batter into the pan in a circular motion to make rounded pancakes. Lightly brown pancakes on both sides and serve hot.

Bon Appétit! 

Friday, August 26, 2016

Tex-Mex Chicken Burgers

1.5 lb ground dark chicken
1 medium red onion, small chopped 
8 oz crimini mushrooms, small chopped
1 large egg
1 tsp turmeric
1 tsp cayenne
1 tsp cumin
1 tsp chili flakes
1 tsp kosher salt
1 tsp coarse black pepper
1/4 cup barbecue sauce
Preheat oven to 375°. In a medium bowl mix chicken meat, onion, mushrooms, eggs and seasoning. Mixture will be wet, this will keep the burgers juicy and light. Line a baking sheet with parchment paper. Form medium sized burgers keeping them 2" thick and 3" wide. spread them evenly apart on the baking sheet, and bake on the middle rack of the oven for 15 minutes. Turn the oven onto a high broil and broil burgers for 2 minutes on each side till golden.
Yields: 12 burgers
Bon Appétit! 

Tuesday, July 19, 2016

Creamy Kale Salad With Slow Roasted Tomatoes

3 cups shredded kale
1 cup slow roasted cherry tomatoes
1 avocado, thinly sliced
1 red onion, thinly sliced
1/3 cup roasted sunflower seeds
Dressing Ingredients
3 tbsp tahini paste
2 tbsp dijon mustard
1 tbsp rice vinegar
3 tbsp warm water
1 tbsp ginger, grated
5 garlic cloves minced
kosher salt and coarse black pepper
Assemble salad ingredients. Whisk dressing ingredients together until well combined. Massage into kale 15 minutes before serving. 
* Slow roasted Tomatoes 
3 cups cherry tomatoes, halved
1/2 cup extra virgin olive oil
2 tbsp kosher salt 
3 rosemary stems

Preheat oven to 300º.  On a lined baking sheet toss tomatoes in olive oil, kosher salt, and sprigs of rosemary. Bake seed side up for 2 hours. 

Thursday, July 14, 2016

Triple Berry Whole Wheat Muffins

1 cup white flour
1 1/4 cup whole wheat flour
1 1/4 cup old fashioned oats
4 tsp baking powder
1 tsp salt
2/3 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cup nut milk
2/3 cup canola oil
4 cups frozen berries
Serving: 24 muffins

Preheat oven to 400°. Spray 2- 12 cup muffin trays. In a large bowl whisk together flour, oats, baking powder, salt, and sugar. In a second large bowl whisk together eggs, vanilla, milk, and oil. Slowly pour and mix the dry ingredients into the wet ingredients. Gently fold in the berries. Scoop batter into muffin cups and bake for 22-25 minutes. 

Wednesday, June 29, 2016

Cauliflower Pizza & Spiced Butternut Squash Fries

The trick to making the perfect cauliflower pizza is getting the cooked riced cauliflower as dry as possible before combining it with other ingredients; this includes straining it through a sieve and a kitchen towel or cheesecloth. Kneading the cauliflower well with your hands will also make it more like a pizza dough- easier to spread and hold together.
1 head cauliflower, riced
1 large egg
1/4 cup shredded mozzarella 
1 tsp granulated garlic
1 tsp chili flakes
2 tsp oregano
salt and pepper 
pizza sauce
toppings (sliced onion, hot peppers, tomatoes etc)
Fries Ingredients
Butternut squash, sliced
2 tsp hot paprika
kosher salt
nonstick spray/ extra virgin olive oil 
1. Preheat oven to 425°. Pour riced cauliflower in a medium pot with hot water. Cover and cook on a high flame for 8 minutes. Drain the cauliflower in a sieve. Place the cauliflower in a large kitchen towel and continue to squeeze out all liquid. 
2. Transfer to a bowl, stir in the cheese, egg, and spices. Form a dough by using your hands to knead the mixture into a ball. 
3. Spray a 10" pizza pan and evenly press out dough, making sure it is evenly spread. 
4. Bake crust for 20 minutes until it is crisp. (you can flip crust to evenly brown the pie)
5.Spoon sauce, toppings, and cheese, and bake for 15 minutes until sizzling and oozing.
6. Toss butternut squash with seasonings and lay on a baking sheet. Bake for 15 minutes until crisp and golden. 
Bon Appétit! 

Monday, December 1, 2014

Warm Lemon Quinoa & Roasted Brussels Sprouts

I usually make this with out the brussels sprouts as a substitute for macaroni on the nights that i've craved macaroni and cheese. but having a full bag of fresh brussels sprouts- left over from thanksgiving- I decided to roast and toss them in. This is an extremely filling meal, but also makes a wholesome and flavorful side dish.
1 cup quinoa, cooked
2 cups brussels sprouts
2 tbsp extra virgin olive oil
kosher salt and black pepper
1/2 cup almond milk
1/4 cup shredded cheese
2 tsp crushed chili flakes 
1 lemon, zest and juice 
1 handful chopped parsley
1/3 cup toasted slivered almonds
Preheat oven to 400°. Line a baking sheet with parchment paper. rinse, dry, and halve brussel sprouts. toss in olive oil and sprinkle generously with salt and pepper. place brussels sprouts on baking sheet and roast until they begin to lightly brown, about 15-20 minutes. In a small pot, put the quinoa over a medium flame, add almond milk, cheese, and chili flakes. Once cheese has melted, stir gently adding the zest and juice of the lemon. Once brussels sprouts finish roasting, stir into quinoa. before serving mix in the fresh parsley and slivered almonds.
Bon Appétit!