Posts tagged recipe
Coconut Ice Pops
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Everyone needs a refreshing treat once in a while. By once in a while I mean once a day haha. I am all about splurging on sugar and "bad for you things" on the weekends but during the week I try to keep it in check as much as possible. That means that I've been eating a lot of frozen grapes, watermelon, and healthy popsicles. When you make something, you know what goes into it and can control the amount of "fake" things in it. I try to stay away from dairy as much as possible during the week so coconut milk is the perfect popsicle addition. Try these out with the recipe below.

Ingredients: 

1/4 cup strawberries

1/4 cup blueberries

1/4 cup shredded unsweetened coconut

14 oz. coconut water (I use Harmless Coconut)

14 oz. can of organic coconut milk

Juice of 2 limes

Directions:

Place the coconut water, coconut milk, lime juice, and shredded coconut into a blender. Blend on medium speed for 2 minutes. 

Pour the contents of the blender into ice pop molds. 

Slice the strawberries and put a couple in each ice pop mold. Drop a few blueberries into each mold as well.

Place sticks inside and freeze overnight. 

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Zucchini Lasagna Roll Ups
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The other night on Instagram stories I was talking about this healthy meal that’s a go-to of mine when I’m craving something hearty and cozy without the pasta. This meal just screams ‘home cooked’ in that way that makes you want to dim the lights and get in your coziest clothes while stuffing your face. However, this option comes without the major guilt. Plus, its surprisingly good (obviously, not as good) when you have it for leftovers the next day. I’m all about doing work that I can get 2 meals out of. In order to get 2 full meals for 2 people out of it, double the recipe!

Ingredients:

4 large zucchini (about 4 pounds)

Sprinkle of salt

Olive oil spray

1 cup fresh spinach

Freshly ground black pepper (1 T)

1 cup part skim ricotta cheese

1/3 cut freshly grated Parmesan cheese

1 large egg

1/4 cup fresh basil (chopped)

2 cloves of garlic (minced)

1 1/2 cups marinara sauce (divided)-I use Raos Arrabbiata sauce for an extra kick

2 cups shredded mozzarella (divided)

Directions:

  1. In the morning, slice your zucchini lengthwise into thin strips (about 1/8 inch thick). Lay the slices flat onto paper towels and then sprinkle them with salt. Lay another paper towel on top of the zucchini. Let is sit for a few hours (or until you make the meal that night) to lose as much water as possible.

  2. Once you are ready to prep the filling, spray a large skillet with olive oil spray and place over medium heat. Sauté the spinach in the pan until it reduces. Set it aside so it can cool down.

  3. In a medium mixing bowl, combine the ricotta, parmesan, 1/2 of the mozzarella cheese (so 1 cup), spinach, garlic, egg, black pepper, and basil. Stir to combine.

  4. Preheat the oven to 400 degrees F.

  5. Spread 1 cup of marinara sauce onto the bottom of your baking dish. Set aside.

  6. Spread approximately 1 T of the ricotta mixture onto each zucchini slice and then roll it up and place it inside of the prepared baking dish. Repeat until the dish is filled with the zucchini roll ups. Then, top with the remaining marinara sauce and remaining mozzarella cheese.

  7. Cook in the oven for approximately 30 minutes or until the lasagna rolls are heated throughout and the cheese is golden brown.

  8. Serve and enjoy immediately!

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Turmeric Hummus Buddah Bowl
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I'm always looking for healthy dinner recipes to mix it up. I also like recipes that I can easily use the leftovers for lunches. All about killing 2 birds with one stone! In fact, I killed 3 birds because I also used some of the roasted veggies in a Mexican salad the following night. Technically, I killed zero birds because this meal is vegan! The turmeric hummus is an awesome way to add some turmeric into my dinner in a way that makes sense. I started taking a turmeric supplement daily because its supposed to help with inflammation (I also take flaxseed oil supplement for this reason and try to eat a lot of flaxseed as well). However, I try to work it into my diet as well. I even doubled the hummus recipe and froze half of it, which I don't think was necessary in hind sight because it was so easy to make. I had turmeric hummus at a farm in Ibiza this summer and its amazing how quickly tastes can transport you back to a moment in time so that was a nice plus as well! 

Turmeric Hummus

Ingredients:

  • 1 can (15.5 oz) of chickpeas (drained but WITH LIQUID RESERVED)

  • 3 T olive oil

  • 2 T reserved liquid from chickpea can

  • 1 T tahini

  • 2/3 t turmeric

  • 1/4 t nutmeg

  • 1 large clove of garlic

Directions:

Drain the chickpeas but preserve the liquid and set it aside

Combine all of the ingredients in a blender until smooth. Blend for longer if you want it thinner and more whipped. 

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Buddah Bowls (Yields 4-6 servings)

Ingredients:

  • 2 sweet potatoes

  • 1 bunch of pencil asparagus

  • 1/2 yellow onion

  • 3 zucchini

  • 4 Japanese eggplants

  • 1 bag (4 cups) of shredded brussel sprouts

  • 4 cups of shredded kale

  • 1/2 cup avocado oil

  • 2 t dried garlic

  • 2 t dried lemon zest

  • 2 t black pepper

  • 1 t salt

Directions:

Cut the sweet potatoes, Japanese eggplant and zucchini into long 1/2 inch strips

Cut the onion into rings

Sautee the brussel sprouts with a little bit of olive oil and a combination of the seasonings over medium heat until they start to brown

While the brussel sprouts are cooking, coat the other vegetables in avocado oil and season them

Place the sweet potatoes, Japanese eggplant, zucchini, asparagus and onion on a hot grill and cook until they begin to brown a little bit

While the vegetables are grilling, place the shredded brussel sprouts and kale in the bottom of your bowl

Top the salad base with all of the roasted vegetables and the hummus and enjoy!

 

 

 

Mexican Street Corn
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Grilling season has begun! Yay! I love grilling up on our rooftop or on our patio. It's great to be able to incorporate some of my summer 'go-to's into my meal planning because I feel like I exhausted all of my winter regulars. I love some fresh corn on the cob when its grilled...doesn't it taste like summer?! This Mexican Street Corn recipe elevates corn on the cob in the best way. I usually use some guacamole on our burgers/veggie burgers to tie in the Mexican theme in an easy way. Whenever I see cojita cheese at the grocery store in the summer, I buy it so that I can make this awesome recipe!

Ingredients:

6 ears of corn, husked

1 cup plain greek yogurt (you can use half sour cream and half mayonnaise as a substitution if you want it richer)

1 clove garlic, minced

1/4 teaspoon chili poweder

2 tablespoons lime juice

1/2 cup cojita cheese, crumbled

1/4 cup cilantro, minced

Directions:

Heat grill so it reaches 400 degrees or so

In a bowl, whisk together the greek yogurt, garlic, chili powder and lime juice

Grill the corn until the edges start to brown a little (approximately 3 minutes on each side)

Using a brush, coat the corn with the yogurt mixture

Top with crumbled cojita cheese and cilantro

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Christmas Sangria
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Who doesn't love a festive drink for the holiday? I feel like wine and champagne are great Christmas drinks (besides eggnog of course). Sangria is awesome because its so easy. The cranberries automatically make it pretty too! Be sure to check out my Cranberry Mules if you're looking for another Christmas cocktail. This recipe yields a carafe worth of drinks for a group! 

Ingredients:

1 cup white grape fruit juice

1 cup light cranberry cocktail juice

1 cup lime seltzer

3 cups white wine of your choice

Cranberries for garnish

Pomegranate seeds for garnish

Directions:

Combine all of the ingredients and then garnish!

Hot Chocolate Bar

What is the coziest thing that you can think of during these cold winter months? Hot chocolate better be on that list! There's nothing like a hot mug filled with a dessert drink to keep you warm. I took my love for hot chocolate to the next level with a boozy hot chocolate bar! It's such a great party idea. People really appreciate little touches that go into parties. They are part of what make the gatherings memorable. Best of all, this party idea is so easy to execute. I used dishes and cups that I already had to serve the toppings. I used this banner to write "Hot Chocolate Bar." This has been one of my greatest "hostess" purchases ever. The pack comes with all of the letters so that you can make personalized banners for all occasions. I've used it mainly for people's birthdays. I bought a second pack so that I would have enough letters to write out this three tiered banner!

I made homemade hot chocolate with the recipe below. I put it in a crockpot, which was a genius move. It stayed hot the whole time so people could go over to get a cup whenever they wanted to. It was also nice that I didn't have to do anything for it during the party and I could just have fun. I made it a spiked hot chocolate bar by including bottles of peppermint schnaps and bailey's irish cream for people to add to their cups. If you don't mix it directly into the hot chocolate, people have control over how much alcohol they put into it and what kind of alcohol they use. Its also good to not mix it into the hot chocolate directly if you have kids at your get together. Then, the kids can enjoy the bar as well! 

Some toppings that I included are:

  • Marshmallows (duh)
  • Heath bits 
  • Chocolate sauce
  • Caramel sauce
  • Candy canes (you can substitute with crushed peppermint candy as well)
  • Mini white chocolate chips
  • Mini semi sweet chocolate chips
  • Maple sugar powder
  • Pirouettes (the perfect stirrers)
  • Whipped cream

Hot Chocolate Recipe:

Ingredients:

4 ounces of unsweetened chocolate (chopped into small pieces)

1 tablespoon vanilla

1 can (14oz) of sweetened condensed milk

8 cups of milk (I used 2 percent)

Directions:

Combine the condensed milk and chocolate in your slow cooker.

Cook on high for a half hour. Stir the mixture every ten minutes during this time.

Add the milk and vanilla while continuously stirring it with a wire whisk.

Cook for an additional 2 hours on high. Then, lower it to warm.

Use a ladle to serve.

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Apple Cider Moscow Mules
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A cocktail (or 10) can definitely help all of the political + other uncomfortable conversations at the Thanksgiving dinner table! This apple cider Moscow Mule is delicious and ridiculously simple! I feel like a Moscow Mule mug makes everything look fancy and impressive. Just watch out because these are crazy delicious and hardly taste like alcohol! 

Ingredients (Yields 1 cocktail):

2 ounces vodka

2 ounces apple cider

Juice of 1 lime wedge

1/2 cup ginger beer

A tiny sprinkle of cinnamon

Optional: Apple slice and cinnamon stick for garnish

Directions:

Combine the vodka, apple cider, lime juice and ginger beer. Sprinkle a tiny bit of cinnamon on top. Garnish with an apple slice and/or a cinnamon stick if you'd like!

Pumpkin Cheesecake Bars With Streusel Topping
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These cheesecake bars definitely take some time from start to finish but the end result is worth it! I made these for my husband's work Thanksgiving party and he told me that they were a big hit. It's no wonder because they taste like little bites of fall deliciousness! 

Ingredients for the Crust:

10 full sheets of graham crackers (smashed into crumbs)

1/4 cup raw cane (or granulated) sugar

1 T brown sugar

6 T unsalted butter (melted)

Ingredients for the Cheesecake:

2 packages (8 oz) cream cheese (at room temperature!!!)

1/2 cup + 2 T raw cane (or granulated) sugar

1 t vanilla extract

2 eggs

1/2 cup canned organic pumpkin

1/2 t cinnamon

1 t pumpkin pie spice 

Ingredients for Streusel:

1/2 cup brown sugar (packed)

1/4 cup rolled oats

1/4 t cinnamon

1/2 cup flour

1/4 cup unsalted butter (softened)

1 t vanilla extract

Directions:

Set out the cream cheese for an hour so that it reaches room temperature. Do NOT microwave it!

Preheat oven to 350 degrees Fahrenheit. 

Combine the crust ingredients and then press it into an 8x8 baking pan with a wooden spoon or your hands.

Using an electric mixer on medium speed, combine the cream cheese, sugar and vanilla in a large mixing bowl. Beat until it is completely smooth and creamy (about 3 minutes). Add in the eggs, one at a time, and continue to beat for another minute. 

Pour half of the cheesecake mixture into the baking pan. 

Add the pumpkin, cinnamon and pumpkin spice to the remaining cheesecake mixture and beat until combined. Pour this pumpkin cheesecake layer on top of the plain cheesecake layer. 

Use the same bowl that you used to make the crust to make the streusel topping. Combine the brown sugar, flour, oats and cinnamon. Add in the butter and vanilla and stir until combined. Sprinkle this evenly over the cheesecake. 

Bake in the oven for 50-55 minutes or until the cheesecake has set. 

Allow it to cool completely (might take an hour or 2).

Place in the fridge overnight. Cut into bars and serve! 

 

 

 

Butternut Squash Puffs
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Are you looking for an insanely simple appetizer for Thanksgiving? If so, I've got your back! This recipe has only 3 ingredients aka it's insanely simple. Brie, butternut squash, crescent dough...BOOM! Everything with butternut squash tastes like fall and everything with brie is an automatic win. 

Ingredients:

1 butternut squash

1 block of brie cheese

1 package of crescent roll dough

Directions:

Preheat the oven to 400 degrees Fahrenheit

Place the butternut squash on a baking sheet and place in the oven for 20 minutes. Remove the squash from the oven and slice it in half lengthwise. Lay the squash with the inside of the squash face up. Bake for another 30 minutes.

Remove the squash from the oven and peel off the outside of it. Cut the squash into small cubes

Lower the oven temperature to 350 degrees Fahrenheit

Roll out the dough on a flat surface on top of parchment paper

Cut each triangle in half 

Spread some brie cheese onto the crescent roll

Place the butternut squash cube on top of the brie cheese. Roll up the crescent dough into a little wheel 

Spray your mini muffin tins with nonstick cooking spray

Place a wheel into each mini muffin tin space 

Bake at 350 degrees for 10 minutes or until golden brown

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Football Sunday Food
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My weekends are currently based around football schedules but it's all good because that means football food! Who doesn't love that?! I love to make the classics but I also like to put a little twist on them. These recipes will not disappoint!

Mexican Street Corn Dip

Ingredients:

2 blocks (16oz) of low fat cream cheese-softened

1/2 cup sour cream

2 cloves of garlic-minced

2 T hot sauce

1 lime-juiced

2 cups of shredded colby jack cheese

3 ears of corn-kernels (could also use 2 cans of corn)

1 cup of cotija cheese-crumbled

1 jalapeño- chopped (leave in seeds for extra spice)

2 T red onion- chopped

2 T fresh cilantro- chopped

Tortilla chips for dipping

Directions:

Preheat oven to 350 degrees.

Put the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of shredded cheese into a blender. Pulse until combined.

Cut the kernels off of the ears of corn and place into a bowl.

Add the mixture from the blender, remaining 1 cup of cheese, cotija, jalapeño, and red onion to the bowl and mix until combined.

Pour mixture into a baking dish and bake for 20 minutes or until the cheese is hot and bubbling.

Garnish with cilantro, a little more cotija and hot sauce.

Enjoy with chips!

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Pigs in a Blanket with a Twist

Ingredients:

2 cans of crescent roll dough

1 pack of uncured beef hot dogs (I buy Applegate organic ones)

4 T "Everything Bagel" seasoning from Trader Joe's

Dijon mustard and ketchup for dipping

Directions:

Lay the crescent roll dough out on top of parchment paper on any flat surface.

Press the ridges of the dough together so that it forms one continuous sheet.

Use a knife to cut the dough into 1.5 inch wide strips.

Cut the hot dogs into 2 inch long cubes.

Roll the hot dog cubes into the crescent roll dough.

Top each piece with a sprinkle of "Everything Bagel" seasoning.

Bake according to directions on dough packaging. 

Serve hot with dijon mustard and ketchup for dipping.

Pumpkin Butter Apple Pie
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What do you do when its apple season and pumpkin season?! You combine the two into the ultimate pie recipe! This Pumpkin Butter Apple Pie is fall personified in each bite. This pumpkin butter recipe is enough for the pie and for you to keep some pumpkin butter on the side. I used the pumpkin butter in my oatmeal and overnight oats. It'd also be great on waffles, pancakes and crepes..YUM! I think that half of the success while baking can be attributed to the right tools so I linked all of the ones that I used at the bottom of this post. Happy cozy baking!

Pie Recipe

Ingredients for filling:

5 cups of peeled and diced honey crisp apples

1/2 t cinnamon

1/4 t pumpkin pie spice

1 t sea salt

1/3 cup raw cane sugar

2 T pumpkin butter (recipe below)

1.5 T all purpose flour

Ingredients for Crust (I frequently sub a homemade pie crust for an Immaculate Baking Company pie crust that I keep in my fridge):

2 cups flour

1/2 t sea salt

1/2 t cinnamon

2/3 cup + 2 T unsalted butter

Directions:

Preheat oven to 400 degrees F and place rack in the bottom 1/3 of your oven

Peel and slice the apples 

Toss apple slices with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour in a bowl and set aside

Make the crust by whisking the flour, salt and cinnamon together in a large bowl. Then, use a pastry cutter to add in the 2/3 cup of cold butter until its crumbly

Add very cold water, 1 T at a time, until a dough forms

Transfer the dough to a floured surface and use your hands to mold it into a ball

Divide the dough into 2 parts, 1 for the bottom and 1 for the top of the pie

Use a rolling pin to roll out the dough

Add one of the flat doughs to the pan

Use a crust cutter (the one that I use and love is linked below) to cut the other half of the dough into whatever designs you want

Add filling to pie crust lined pan

Top with the lattice dough cutouts

Brush the top of the dough with the leftover 2 T of melted butter

Bake for 30 minutes and then place tinfoil over the edges of the crust to prevent them from burning

Bake for another 15 minutes or until the crust is a nice golden brown

Serve warm a la mode!

Pumpkin Butter Recipe

Ingredients:

4 cups pumpkin puree

1 cup brown sugar

1 T cinnamon

1 t nutmeg

1 t fresh lemon juice 

1 t vanilla extract

4 T pure maple syrup

Directions:

Place all items into your slow cooker and mix.

Cover and let cook on low for 8 hours.

Cool completely and then store in a sealed container in the fridge for 3 weeks.

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Healthy Homemade Granola

You know how granola makes all breakfast foods better?! I could sprinkle it on every breakfast item but I especially like/NEED it on my yogurt parfaits and acai bowls. Let's be real, I also shove it in my mouth solo while standing over the kitchen sink (things happen). By swapping the butter for coconut oil and only including natural sugars, I can avoid all of the associated guilt (okay, maybe not for the sink scenes but for the rest). This recipe includes multiple superfoods that are great for anything from brain to nail health. Basically, this recipe is your key to your next promotion and the man/woman of your dreams. In those dreams your lover can even feed you granola!

Ingredients:
3.5 cups oats (I use Bob's Redmill gluten free rolled oats)
1 cut slivered almonds
1 cup organic unsweetened coconut flakes
2 T cinnamon
2 T chia seeds
1 cup pressed organic coconut oil
1/2 cup pure A grade organic maple syrup
2 T pure vanilla extract

Directions:
Preheat oven to 350 degrees.

In a mixing bowl, combine oats, nuts, coconut flakes, cinnamon and chia seeds.

Combine coconut oil, maple syrup and vanilla in a small saucepan. Stir over low heat until it is combined.

Pour the wet ingredients over the dry ingredients and stir until it is combined.

Spread the mixture evenly on a baking sheet and bake for 30 minutes.