bubblesweets6-blog

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Sheet Pan Steak Fajitas

This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.

Sheet Pan Steak Fajitas

We never get sick of using one of our favorite kitchen tools: the mighty sheet pan! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives. This Sheet Pan Steak Fajitas recipe is no different! It’s a classic fajitas made easy in one pan in the oven!

There are so many different ways you can serve this up to, which we love!

On a low-carb kick? Serve it up with cauli-rice!

Have kids? Serving it with tortilla (either gluten/grain-free, corn, or your favorite tortilla) works well here!

Want to do meal prep? Making a batch of rice to pack this away with makes this a great make ahead lunch of dinner for the week.

Tips for sheet pan cooking:

Read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.

Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.

Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Meal Prep Containers:

If you like this recipe, try these other sheet pan meals:

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Ingredients

3 bell peppers, cored and sliced

1 onion, sliced

2 tablespoons avocado oil, divided

1-1/2 teaspoon fine sea salt, divided

1 teaspoon ground black pepper, divided

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1-1/2 pounds steak tips (about 1” by 2” pieces)

1 tablespoon lime juice

tortillas, for serving

avocado, for serving

lime wedges, for serving

white rice, or cauliflower rice, for serving

Directions

Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.

In a large bowl toss together 1 tablespoon oil, peppers, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining spices. Place on rimmed baking sheet and bake for 20 minutes, stirring halfway through.

Meanwhile to the bowl, add steak tips and toss with 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon of pepper and lime juice. Set aside to marinate while the peppers are cooking.

Remove pepper mixture from oven once done and pre-heat broiler on high.

Move the vegetables to each side of the sheet pan. Place steak in the center of the pan in one even layer.

Place sheet pan on top rack below the broiler and broil for 5 minutes.

Flip tips to the other side and continue to broil for another 3-5 minutes minutes, or until cooked through to your desired temperature. We cooked ours to about 145ºF (and let it come up to 155ºF when resting).

Remove from oven and let rest for 5-10 minutes.

Serve hot with tortillas, avocado and lime wedges and cauli-rice or white rice.

For meal prep pack containers and let cool completely before covering.

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Source: https://lexiscleankitchen.com/sheet-pan-steak-fajitas/

[bubblesweets6-blog]

Easiest French Fries

Crispy, hand cut french fries that don’t require peeling or double frying and cook in about half an hour? Yes, they do exist, and this recipe for the easiest french fries is sure to make you want to cook french fries way more often.

With Memorial Day approaching and daylight lasting longer, I’m seriously itching for summer break. In Alabama, we got out of school before Memorial Day, and because we lived so close to the beach, it was easy to get there to celebrate. I’ll be there this year for my little brother’s wedding! Where we live currently, kids don’t get out until mid June. Ughhhhhh. I’m so ready to have my big girl home for the summer. It cannot come fast enough. I’ve got all kinds of fun things planned for us, and I foresee many evenings grilling out on the deck in our future.

Cookouts are synonymous with this time of year, and what goes better with a burger than hand cut french fries? (Nothing, in my opinion.) You’ll either be thanking or cursing me once you try this recipe because they really are the easiest french fries ever. They’ve dethroned our former favorite french fry recipe, but we still use the herb additions from that recipe for these.

There’s so much magic in this recipe. The potatoes don’t need peeling or double frying or refrigerating or really any effort whatsoever, yet they still turn out perfectly golden and crispy. I can’t say how much our french fry consumption has increased since trying this recipe, but it’s definitely gone up. We used to make french fries like once a year and have already made these several times. Make these. You will not regret it.

Source: https://cooklikeachampion.com/2018/05/easiest-french-fries/

[bubblesweets6-blog]

Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits

I learned the basics of baking by watching and helping my mom in the kitchen as a child. While this was certainly a good introduction, I still used to pretty much follow baking recipes religiously when I started on my own. But now I take liberties and have even adjusted classic desserts containing eggs and dairy to ones that are suitable for vegans, with great success. This tahini cake — altered from Maria Speck's recipe — might now be my favorite vegan cake, next that is to my a classic olive oil almond cake.

Subtly sweet, moist and with a myriad of flavors from macerated dried fruits, vanilla, lemon juice, tahini and sesame seeds and likened by my best friend to a halva cake, that description fits the bill just fine, especially as he didn't know quite what to expect when I told him what I was serving up. This was enjoyed for dessert, but it also makes for a very satisfying breakfast or with a favorite cup of tea or coffee as an afternoon treat. A bonus is that is it easy to put together and you don't need an electric mixer — just a couple of bowls, spoons and measuring implements.

Maria Speck also tells us that this cake is even better the day after it is made and I would certainly agree. It will keep for a good few days if tightly covered and left out at room temperature.

Greek Sesame Tahini Cake with Spelt and Mixed Dried FruitsRecipe by Lisa Turner Adapted from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well Cuisine: Greek Published on June 10, 2018

Moist with a myriad of flavors from dried fruits, vanilla, lemon juice, tahini and sesame seeds, this Greek-inspired vegan cake is easy to make and is a perfect dessert or even enjoy for breakfast, or as an afternoon snack with a cup of tea or coffee

Print this recipe

Ingredients:

1 cup dried fruits, finely chopped (I used a combination of dried cherries, dates and apricots)

1 tablespoon white grape juice

2 teaspoons lemon juice

1/4 teaspoon vanilla

1 3/4 cups whole spelt flour

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 1/2 cups icing sugar, plus more for dusting

1/4 cup coconut sugar

1/2 cup + 2 tablespoons well-stirred tahini

3/4 cup warm water

2 tablespoons apple sauce

1 teaspoon lemon juice

1/2 teaspoon vanilla

1 tablespoon sesame seeds for sprinkling

Instructions:

Lightly grease a 9-inch round baking pan and line the bottom with parchment paper. Lightly grease the paper and sides of the pan again, sprinkle with flour to dust the pan, shake it around, and tap out excess flour that does not stick to the pan.

In a small bowl, combine the dried fruit, grape juice, lemon juice and vanilla. Set aside while you prepare the batter for the cake, stirring occasionally to combine the flavors as the fruit plumps up.

In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk together the sugars, tahini, water and apple sauce until well combined. Stir the mixture rapidly for about 2 minutes, until everything is well combined and creamy. Gradually and gently fold in the flour mixture, taking care not to over-mix the batter. Fold in the dried fruit with its soaking liquid, and the additional lemon juice and vanilla. The batter should be creamy but of a pourable consistency. If the batter seems too thin, slowly add more flour to the mixture, again taking care not to over-mix. Transfer the batter into the prepared baking pan, taking care to spread it evenly, and sprinkle with sesame seeds.

Bake in a preheated 350° oven for 20 minutes. Reduce the temperature to 325° and bake for another 15 to 17 minutes or until the cake just begins to brown on the edges and a cake tester inserted into the middle of the cake comes out clean.

Transfer the pan to a wire rack and let cool for 10 to 15 minutes. About part way though the cooling period, run a sharp paring knife along the edges of the cake to loosen. Invert the cake onto a plate, peel off the parchment paper, and carefully invert the cake back onto the wire rack to cool completely. Before serving, sprinkle with icing sugar.

Cut into wedges using a sharp knife, dampened and wiped clean between each slicing. Serve with a scoop of coconut ice cream if desired.

Makes 8 slices

Other vegan baked goods to enjoy from Lisa's Vegetarian Kitchen: Gluten-Free Vegan Gingerbread Muffins Vegan Morning Glory Muffins Classic Cornbread Chocolate Cake with Chocolate Filling and Ganache

On the top of the reading stack: Masala Mamas: Recipes and stories from Indian women changing their communities through food and love

Source: https://foodandspice.blogspot.com/2018/06/greek-sesame-tahini-cake-with-spelt-and.html

[bubblesweets6-blog]

Quinoa Salmon Sliders

Looking for a meat free alternative to a traditional slider?  If so, these Quinoa Salmon Sliders may be just what you want.

The two star ingredients in these sliders are the quinoa and the salmon (as if I needed to explain that, lol!).

Quinoa is technically a seed that is usually grouped with the grains.  It happens to be a complete protein and cooks up much faster then traditional grains so it’s a great option when you want something easy (and delicious!).

And the salmon, is canned wild salmon.  I have been a cheerleader for wild canned salmon for years.  It’s an easy, inexpensive, delicious way to work more heart healthy salmon into your kitchen.

I know a lot of people hesitate at the idea of eating salmon from a can, but remember, I was (and am) a foodie way before a I was a health nut, and I truly will not eat foods unless they taste good (no matter how healthy they are said to be!).

So if you have been on the fence about it, this may be the perfect recipe to, ‘dip-you-toes-in-the-water” with.

I love serving them on a mini bun with my yogurt dill sauce but they are also delicious on top of a big green salad for a light, protein packed lunch or dinner.

*Thank you to Bob’s Red Mill for partnering with me on my Whole Grain Summer Recipe series.  If you want to try quinoa, Bob’s is offering 20% off all of their products to everyone in the C&D Community! Simply click HERE  and use code: CLEAN20 to save 20% off on TONS of delicious, nutritious ingredients! *EXPIRES 8/31/18

Yield: 8 sliders

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

1 teaspoon olive oil

1/2 red onion, finely diced

1 cup diced mushrooms

2 cloves crushed garlic

1/2 cup COOKED quinoa

1/2 cup diced bell peppers

1 5-ounce can wild salmon

1 egg, beaten

2 tablespoons coconut flour

Salt and pepper to taste

2 tablespoons parsley, chopped

Mini whole grain slider buns

*optional dill sauce

7 ounce plain greek yogurt

1 clove crushed garlic

2 tablespoons chopped dill salt and pepper

Directions:

Coat a rimmed baking sheet with cooking spray and set aside.

Heat a large non-stick skillet over a medium heat and add 1 teaspoon of olive oil.  Add in the onion with a pinch of salt and sauce for a couple of minutes or until fragrant. 

Add in the mushrooms and garlic and sauce for another 5 minutes or until the onions are translucent and the mushrooms are tender and browned.  Shut off the heat and set aside.

In a large bowl combine quinoa, cooked veggies, bell peppers, salmon, egg, coconut flour, salt, pepper and parsley.  Gently mix everything together until well combined.

Scoop up about 1/3 cup of the mixture and form into a small patty (like burger slider!)

Bake at 350 for 25 minutes.  Serve on a mini slider bun with some baby spinach and my yogurt dill dip.  Enjoy!

Nutrients per slider (no sauce, no bun):  Calories: 86; Total Fat: 4.1g; Saturated Fat: 1.2g; Cholesterol: 29mg; Sodium 36mg, Carbohydrate: 5.1g; Dietary Fiber: 1.3g; Sugars: 1.1g; Protein: 7.4g

Source: https://cleananddelicious.com/2018/07/27/quinoa-salmon-sliders/

[bubblesweets6-blog]

Puerto Vallarta Travel Guide for Foodies

Your ultimate foodie travel guide to Puerto Vallarta, I’ll show you where to stay, what to do and what to eat!

Last month I checked another tropical destination off my travel bucket list: Puerto Vallarta, Mexico! A long time fan of other Mexico destinations such as Cancun and Tulum, I couldn’t wait to experience the western coast for a change. 

After having such a great experience at the JW Marriott Cancun, I knew I would be well taken care of at the Marriott Puerto Vallarta Resort & Spa.

Their newly renovated guest rooms feature luxurious bedding, 24-hour room service and breathtaking views of the pool and beachfront.

Each room has a balcony with a gorgeous view so you don’t have to worry about requesting (or paying extra!) for a good view.

Pro Tip: Do yourself a favor and catch the sunset from your balcony. It was one of the most breathtaking sunsets I’ve ever witnessed.

In addition to newly renovated guest rooms, the lobby had an extensive makeover as well.

Pretty sure I could have chilled on these swinging chairs in the lobby all day.

Of course, it didn’t take long for me to head out to the beautiful pool at the Marriott Puerto Vallarta.

The perfect spot for a casual lunch, a frozen cocktail or happy hour bites, be sure to carve out time to grab a bite by the pool.

Want a little privacy? You can rent your own private cabana – ideal for one or two – overlooking the beautiful beach.

Want to get social? Head to the swim-up bar to mix and mingle with other hotel guests.

Of course, you can’t have a tropical getaway without having at least one drink straight out of a coconut. Don’t worry, there’s a bar for that too. (They have non-alcoholic options for littles too!)

Speaking of littles, while I wasn’t with my kids for this visit they have a very extensive list of activities for the whole family including separate play spaces and kiddie pools.

After a day relaxing by the pool, you will have worked up quite the appetite. Be sure to explore the many dining options available on property.

One of my favorite foodie experiences during my visit was the hands-on ceviche making class.

Together with the culinary team we whipped up the most delicious Caribbean inspired ceviche. They even made a spicy cocktail to go along with it.

Not a fan of seafood? Don’t miss the short rib tacos. They were out of this world.

Another fun foodie experience at the hotel was the tequila tasting dinner. Similar to a wine pairing meal, the hotel’s tequila master walked us through each course and the ideal type of tequila to pair with each bite. It was truly incredible what I learned about tequila!

The next day I decided to venture off property to explore other foodie hotspots throughout Puerto Vallarta but not without having a quick bite to eat off the beautiful breakfast buffet at the Marriott’s La Estancia restaurant.

If you’re looking to maintain your healthy lifestyle while traveling, the Marriott makes it easy. Their breakfast buffet offered endless healthy options – both sweet and savory. From juice bars to salads to whole grains and more, I was blown away by the variety of Mexican food and traditional American breakfast dishes offered.

Now that I was fueled up to start my day, I headed about 25 minutes away to downtown Puerto Vallarta starting at the infamous arches (Los Arcos.)

From there, you can explore the city easily by foot. Be sure to check out Puerto Vallarta’s official tourism guide for endless suggestions on attractions, shopping, art galleries, adventures and more.

Be sure to walk along the famous Malecon Boardwalk. It is lined with shops, galleries, restaurants, night clubs and more.

When you’re ready for lunch, look no further than La Bodeguita del Medio located right along the Malecon boardwalk.

This Cuban restaurant offers live music daily and serves some of the most delicious, authentic Cuban food I’ve ever tasted. Don’t miss it during your visit to Puerto Vallarta!

While you’re there, keep your eyes peeled for Los Voladores de Paplanta (The Fliers of Paplanta.) These men are performing a cultural tradition of the Totanac people. You can read more about this beautiful, ancient tradition here.

Want to get some steps in and burn off lunch? Head to Mirador Cerro de La Cruz, a scenic lookout offering panoramic views of Puerto Vallarta and the coast.

Don’t make the same mistake I did and wear silly sandals – you’ll want proper walking shoes for this steep climb of stairs but it’s worth it when you get to the top!

After walking all those steps, you’ll be getting close to the happiest of hours: happy hour. Head to Bar La Playa, a casual, fun, open-air bar serving fresh made fruity cocktails.

They even make fruit-filled Jell-O shots directly in the fruit itself! The strawberry one were tasty and super refreshing in the hot sun.

If you’re looking for an elegant, special occasion dinner in Puerto Vallarta I highly recommend Cafe des Artistes located right downtown. Offering haute cuisine in a lush, romantic setting for the last 27 years, you can’t beat the hands-on service and beautifully crafted food.

Love wine? Be sure to try their wine pairing meal. It’s a great way to sample a little bit of everything. Vegetarian pairings are also available.

Prefer to keep it casual at dinner time? Probably my favorite experience of the entire trip, I highly a street taco tour with Puerto Vallarta Food Tours.

The three hour tour is led by a knowledgable, local foodie who will walk you all over town so that you can sample tacos and other goodies at eight different stops.

It’s hard to pick my favorite but the smoked marlin fish taco and the tacos pastor with pineapple were high on the list. I would do anything to click my heels and be back in Puerto Vallarta eating these tacos!

Last but not least, a Puerto Vallarta vacation is not complete without a little R&R at the beach, am I right?

Vallarta Adventures offers endless options for day trips but I highly recommend Las Caletas Beach Hideaway.

Once you arrive to the secluded beach, you can choose between water spots, kayak rentals, hammock lounging, hiking, nature trails and much more.

Personally, I was ready to relax and soak up as much sun as possible before heading back to cold and snowy Michigan.

The experience includes an open bar which was super convenient because I didn’t have to worry about carrying cash with me around the beach.

The turquoise waters were unbelievable, the perfect end to a wonderful first visit to Puerto Vallarta.

What are your favorite foodie spots in Puerto Vallarta? Did I miss anything? Let me know in the comments below!

Your passport is waiting.

Disclosure: Marriott Puerto Vallarta Resort & Spa hosted me during my visit. Some meals and activities were arranged by Visit Puerto Vallarta. All thoughts are my own. Photography by Alejandro Photography. 

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Source: https://thelemonbowl.com/puerto-vallarta-travel-guide-for-foodies/

[bubblesweets6-blog]

Low Sugar Tomato Sauce

How hard is it to find a low sugar tomato sauce? Well, I wouldn’t say it is a walk in the park.

No, you have to stand in the aisle of you supermarket for a while looking at all the choices. How did we get so many? Yikes! I kinda wish food companies would stop creating all this stuff – chunky, farmstand, made with basil, homestyle, blah blah blah.

I was simply looking for a low amount of sugar. Tomato sauce (or pasta sauce) is going to have sugar in it because tomatoes have naturally occurring sugar in them. What I was looking for was no added sugar because I don’t like my pasta sauce to be sweet. Also, I am cutting down on sugar and why eat it if I don’t have to?

A lot has changed since I wrote The Best and The Worst Pasta Sauce. It seems like every brand has shifted their lines.

Most of the pasta sauces on the shelf had 7 grams to 10 grams of sugar for ½ cup of sauce. The flavor with the lowest amount of sugar is the “Marinara” type.

The only sauce that advertised “no sugar added” is the Classico Riserva” brand of sauces.

This is very interesting to me because it means that we have a benchmark for what to expect if no sugar is added – 5 grams of sugar per ½ cup. Here is the nutritional information for Classico Riserva Marinara sauce:

80 calories, 4 g fat, 0.5 g saturated fat, 8 g carbohydrates, 5.0 g sugar, 2.0 g protein, 2 g fiber, 420 mg sodium, 3 SmartPts

I was amazed at the ingredients list which was very “clean” – tomatoes, olive oil, garlic, salt, and spices. Way to go Classico! But, you have to pay for no sugar added – this jar was $4.99

I purchased the other Classico because it only contained 6 grams of sugar per serving and was $3.19. Here are the nutrition facts for ½ cup of Marinara with plum tomatoes and olive oil.

70 calories, 2.5 g fat, 0 g saturated fat, 10 g carbohydrates, 6 g sugar, 2 g protein, 2 g fiber, 430 mg sodium, 3 SmartPts

The ingredients started with water and tomato paste. Yuck! It definitely doesn’t sound as good as the Riserva line. It looks like you get what you pay for in this arena.

Finally, I bought Common Good by Newman’s Own because it had the LEAST amount of sugar of any sauce on the shelf – 4 grams!

This pasta sauce is organic so they charge a premium of $5.99 for the jar. This sauce also had twice as much fat as the other brands with 8 grams (versus 4 grams and 2.5 grams). Wow! (This brand has 4 SmartPts per serving).

The ingredient list here is what you would expect if you made it yourself.

For me, the low sugar issue is going to come down to taste. I HATE sweet tomato sauce on my pasta. To me, it tastes like ketchup if I can detect added sugar.

I tasted all three of these a couple of times and I would say that they are all fine. But, I liked them in order of most expensive to least expensive:

Newman’s Common Ground – This was hearty and a little dark. I could not taste any sweetness and I found myself wanting to continue to spoon it I my mouth –very flavorful. I would buy this again.

Classico Riserva – This tasted salty to me but not sweet. The texture was not chunky (which I like) but the flavor wasn’t as deep as Common Good.

Classico – This was okay. I would eat it but not love it. I did find it a little flat and also salty.

My opinions may not be relevant to you as everyone seems to taste things a bit differently.

I am going to try Common Good with my new zoodles. Check out How to Make Zoodles for a fun zoodle lesson.

What is your favorite tomato sauce? Have you found one with low sugar?

Source: https://snack-girl.com/snack/low-sugar-tomato-sauce/

[bubblesweets6-blog]

Whole Wheat Linguine with Spinach Herb Pesto

Home › Recipes › Pasta › Whole Wheat Linguine with Spinach Herb Pesto

This post may contain affiliate links. Please read my disclosure.

This Whole Wheat Linguine with Spinach Herb Pesto is a quick and easy dinner recipe that comes together in 30 minutes. Every bite is bursting with flavor!

Pesto and creamy sauces are two of my husband’s favorite pasta toppings.

I actually love pesto too: there is something so satisfying about the fresh herbs and luscious mouthfeel of pesto when compared to marinara sauce. But, I consider it more of a guilty pleasure because normally pesto is loaded with tons of oil, cheese, and fat – which makes it a less healthy alternative to marinara sauce.

While you can sometimes substitute other greens (kale, spinach, etc.) for some of the fat, I’ve never quite found a recipe that tastes perfect. A recipe that tastes just like the original pesto, but with more nutrition, and has less than half the calories of the original – until now.

This is a wonderful recipe for spring (thank you, CookingLight!). The pesto is lightened up with the addition of spinach, almonds and a bunch of fresh herbs.

The herbs were so aromatic, they filled up our house with the most wonderful smell!

The sauce is thick, almost an emerald green, and still has that richness of a traditional pesto. It coats the linguine so that every bite is super tasty. I followed the CookingLight recipe, except that I substituted whole wheat linguine for regular, used less olive oil, added chopped tomatoes, and used more spinach and garlic – which gave this an even more earthy flavor.

How to Make Whole Wheat Linguine with Spinach Herb Pesto – Step by Step

Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped.

Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

Cook pasta according to package directions.

As soon as the pasta is done, toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture on each of ; top each serving with 2 tablespoons remaining pesto, diced tomatoes, and 1 1/2 teaspoons remaining cheese.

Can this linguine with spinach herb pesto be an easy weeknight meal?

Absolutely! This is definitely going to become a weeknight staple in our house because it is easy to make and ready in under 30 minutes. It’s filling and satisfying, and it’s a great way to sneak in extra veggies into your diet. It’s especially great for picky kids who may not want to eat spinach whole – but will totally love it in this pesto! It’s a family-friendly dinner that you can feel great about eating.

Is pasta with pesto healthy?

Traditionally, pasta isn’t often thought of as a healthy meal because it’s high in calories and refined grains. But this dish is packed with whole grains, fiber, and each serving has only 325 calories! If you want to make this recipe even healthier and gluten-free, you can use a lentil or chickpea based pasta (like this chickpea linguine). This is also a great dish to get some extra veggies in your meal! You can also make this a vegan dish by omitting the cheese.

Can you freeze spinach pesto?

Pesto freezes really well, and it’s a good idea to freeze fresh pesto in the spring and summer (when herbs are the most aromatic) so you can have it on hand all year long. To freeze small amounts of pesto, put spoonfuls into ice trays. Once frozen, transfer the pesto cubes to freezer bags. These are perfect to use as flavor-enhancers in salad dressings, soups, or even to mix into a bowl of rice or pasta. To freeze large batches of pesto, transfer to a freezer storage container, cover the top with a thin layer of olive oil, then seal. Having larger batches on hand works perfectly for those times when you want to throw dinner together quickly.

Top tips for making Whole Wheat Linguine with Spinach Herb Pesto

When cooking the pasta, add it to salted, boiling water.

Cook the pasta al dente and don’t rinse it after you drain it.

If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.

Wash your herbs well before making the pesto.

Pesto freezes really well! Just portion it in ice cubes!

Check out these recipes for more healthy pasta dishes

If you have tried this Whole Wheat Linguine with Spinach Herb Pesto recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Whole Wheat Linguine with Spinach Herb Pesto is a quick and easy dinner recipe that comes together in about 30 minutes! It’s a delicious way to sneak some extra veggies in, too!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Calories: 325kcal

Author: Anjali Shah

6 ounces fresh baby spinach

1/4 cup slivered blanched almonds

1/4 cup fresh basil leaves

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

1/4 teaspoon ground black pepper

2 large garlic cloves chopped

2 tablespoons organic vegetable broth

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 tablespoon extra virgin olive oil

1 ounce Parmigiano-Reggiano cheese grated and divided (about 1/4 cup)

8 ounces uncooked whole wheat linguine

Diced tomatoes optional

Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped.

Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

Cook pasta according to package directions.

As soon as the pasta is done, toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture on each of ; top each serving with 2 tablespoons remaining pesto, diced tomatoes, and 1 1/2 teaspoons remaining cheese.

Top tips for making Whole Wheat Linguine with Spinach Herb Pesto

When cooking the pasta, add it to salted, boiling water.

Cook the pasta al dente and don’t rinse it after you drain it. 

If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.

Wash your herbs well before making the pesto.

Pesto freezes really well! Just portion it in ice cubes!

Adapted from CookingLight 

Calories: 325kcal | Carbohydrates: 48g | Protein: 12.9g | Fat: 9.7g | Sodium: 327mg | Fiber: 8.3g

Source: https://pickyeaterblog.com/whole-wheat-linguine-with-spinach-herb-pesto/

[bubblesweets6-blog]

Healthy Meal Plan Week 60

There are plenty of options for meat and meatless meals in Week 60 of my Healthy Meal Plans! Dive in for a great array of healthy and delicious recipes.

I’m in denial that in a little over a week there will be two high schoolers in the house. Facebook, in its heartstring-tugging ways, posted a “first day of school” memory from 8 years ago this morning and it nearly broke my heart in two. My two little boys have turned into young men and I’m wondering how it all happened so quickly!

Even though we’ll be soaking up every last morsel of summer and prepping for the school days ahead, we still have to eat. So, this week’s meal plan is filled with summertime favorites, alongside a couple of fall-inspired meals.

If you have kids that are already back to school, be sure to check out my list of 52 Healthy School Night Recipes and 10 Quick & Healthy Breakfast Ideas.

Let’s get started with this week’s healthy meal plan… Click here for the previous meal plans.

Each week’s meal plan mirrors the way we eat at home – 90% healthy, with the occasional decadent meal thrown in. There will be a mixture of meat and meatless meals, with everything from slow cooker soups and dinner salads to one-pot dinners and breakfast for dinner recipes. A little bit of everything, which is exactly how we eat at our house.

If you make any of these recipes, I’d love to see them on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find your photos.

Source: https://www.cookincanuck.com/healthy-meal-plan-week-60/

[bubblesweets6-blog]

Paleo Sheet Pan Pancakes

This paleo sheet pan pancake turns out so light, fluffy, and buttery in flavor that you’d never be able to guess it’s grain-free and dairy-free.

You’re looking at my latest obsession.

First and foremost, if you’ve been around this site, you know pancakes are a mega thing for me. Particularly Almond Flour Pancakes. While I can totally get on board with some super fluffy Vegan Lemon Poppy Seed Pancakes, most of the time girl just loves her plain jane paleo pancakes.

WELL.

This. Just. In.

I recently began making my pancakes a la sheet pan.

The concept is simple. You make one ginormous pancake to save yourself the time and attention span of hovering over the stove top flipping individual pancakes.

And have you heard me speak about the bad pancake? Probably not. I’ll fill you in.

The fact is, the first pancake (or first three pancakes if you’re working in triplicate) always, always is a flop (buhdumching). It either spreads or burns or scrambles, or some combination thereof.

The sheet pan pancake? Eradicates bad pancake syndrome like a charm.

All in all, these pancakes are:

Grain-free, gluten-free

Dairy-free

Made in a blender for easy prep and cleanup

Cooked on a sheet pan for easy prep and cleanup

Easy to customize and top with your favorite toppings.

Let’s do dis!

How to Make Paleo Sheet Pan Pancakes:

Start by preheating the oven to 350 degrees F and lining a small baking sheet with parchment paper. Note: If you do not own a small 9” x 7” baking sheet, double the recipe to accommodate a large baking sheet.

Prepare the pancake batter by tossing every ingredient in the blender and blend until smooth (note: if you don’t own a blender, you can prepare the batter in a mixing bowl with a hand mixer, or in a stand mixer).

Pour the batter onto the parchment-lined baking sheet and smooth it into an even layer using a rubber spatula.

BAKE!

Once the pancake is out of the oven, simply cut it into squares and serve! If you want to be super creative for kidlets, use cookie cutters to stamp out various pancake shapes!

Serving Options:

Go with blueberries, almond butter, and raspberry chia jam like I did!

Make a fruit compote with berries or top with fresh berries

Drizzle on the almond butter or peanut butter

Butter and pure maple syrup? Always a winner.

Caramelize some apples or pears for an epic pancake-meets-pie situation.

Recipe Adaptations:

Swap the almond flour for hazelnut flour.

Replace tapioca flour with arrowroot flour (or more almond flour).

Make these pancakes ridiculously succulent by replacing the almond milk with full-fat canned coconut milk. YUM!

Add lemon zest and poppy seeds for a lemon poppy seed situation.

Bake fruit (such as sliced banana and blueberries) into the batter for a real frisky time!

Sheet pan pancake forever and always!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make these Paleo Sheet Pan Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Sheet Pan Pancakes

Light and fluffy paleo panakes made in a sheet pan. Paleo sheet pan pancakes are quick, easy, and healthy.

Print

Instructions

Preheat the oven to 350 degrees F and line a small (9” x 7”) sheet pan with parchment paper (or spray with cooking oil)

Add all ingredients to a blender and blend until smooth (or use a mixing bowl with a hand mixer).

Pour the pancake batter onto the prepared baking sheet and smooth into an even layer.

Place tray on the center rack of the preheated oven and bake 22 to 26 minutes, or until pancake is golden-brown around the edges and feels firm when poked.

Allow pancake to cool 5 minutes before slicing and serving with butter and syrup.

Amount Per Serving (1 of 12)

Calories 139 Calories from Fat 99

Total Carbohydrates 6g 2%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.theroastedroot.net/paleo-sheet-pan-pancakes/

[bubblesweets6-blog]

One-Pot Sicilian Couscous

by Robin Robertson on November 6, 2018

Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this One-Pot Sicilian Couscous dish from One-Dish Vegan made with chickpeas, olives, and an assortment of vegetables.

Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables.

1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water

1 onion, finely chopped

1 carrot, thinly sliced

1 red bell pepper, chopped

3 garlic cloves, minced

4 plum tomatoes, chopped or 1 can (14 ounces, or 400 g) of diced tomatoes, undrained

1 teaspoon dried basil

½ teaspoon ground saffron or turmeric

¼ teaspoon ground paprika

1½ cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chickpeas, rinsed and drained

1¼ cup (219 g) uncooked Israeli (pearl) couscous

2 cups (475 ml) vegetable broth

¼ teaspoon red pepper flakes

Salt

1 jar (12 ounces, or 340 g ) of marinated artichoke hearts, drained and chopped

½ cup (85 g) Kalamata olives, halved and pitted

2 tablespoons (28 ml) fresh lemon juice

Freshly ground black pepper

2 tablespoons minced fresh (8 g) parsley or (5 g) basil

Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.

Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot.

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.

Source: http://robinrobertson.com/one-pot-sicilian-couscous/

[bubblesweets6-blog]

You've been cooking pasta all wrong

Spaghetti, rigatoni, penne, ravioli, linguine, bucatini, orecchiette, strozzapreti, fusilli… No matter the shape, pasta is undeniably delicious. Not only is a big bowl of pasta one of the most satisfying dishes to make, it’s also super-easy to prepare, as long as you adhere to a few simple rules.  Boil water, add pasta, and you are good to go — or so you thought. As it turns out, there are probably many things you do and don’t do when cooking pasta that make a huge difference in the texture and taste of your finished bowl.

Ways You’re Cooking Pasta Wrong — and How to Make It Perfect Every Time

While pasta is generally associated with Italian cuisine, the tradition was most likely brought back to Italy by explorer Marco Polo from Asia. By the 19th century, the mass production of spaghetti in spaghetti factories made it possible for people across Italy to enjoy it. The mass production of this pasta is why we most often cook dried rather than fresh spaghetti — although you can make fresh pasta at home with little more than a rolling pin and a sharp knife.

When cooked to the perfect al dente, your pasta will be cooked through, but should retain a firm texture, which can be trickier to achieve than just following the directions on the box. Whether you cook pasta every week or once a year, there are a few tricks that will ensure your pasta tastes delicious every time.

Angela Carlos contributed to this story.

Source: https://www.thedailymeal.com/you-have-been-cooking-pasta-wrong

[bubblesweets6-blog]

AUNT TINA’S CHECKERBOARD CAKE

I’ve teased my Aunt Tina that her buttermilk cake recipe is the foundation of her cake repertoire, and I’m not wrong. The buttermilk cake is a perfect vanilla cake – moist, not too sweet, and so versatile – so it’s no surprise it has served as the bedrock for most of my aunt’s vintage inspired cakes. In this recipe, it gets a chocolate twist, and a bit of fun geometry, to create a unique and delicious dessert. Just like when you can’t decide between vanilla and chocolate soft serve, and opt for a twist, the checkerboard cake gives you the best of both worlds. As with most things, this cake is best with a scoop of vanilla ice cream.

Note: I was a dummy and only filled 2 of the layers…so, ignore the two layered-ness. This works best as three.

INGREDIENTS (BUTTERMILK CAKE):

For three 8” pans

1 cup of sifted cake flour, plus two tablespoons

2/3 teaspoon baking powder

2/3 teaspoon baking soda

1/4 teaspoon salt

1/4 cup of room temperature butter

3/4 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 cup buttermilk

INGREDIENTS (CHOCOLATE BUTTERMILK CAKE):

1 cup of sifted cake flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup of room temperature butter

3/4 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/2 cup buttermilk

1 ounce melted chocolate

DIRECTIONS:

Heat oven to 375 degrees.

In a bowl, mix together the dry ingredients. In the bowl of a mixer, cream together the butter and sugar. Beat in egg. Add vanilla.

Add a third of the dry ingredients, followed by a third of the buttermilk, beating well. Repeat until the dry ingredients and buttermilk are all in the batter. Mix everything 1 more minute.

Pour batter into the 3 pans (I used a vintage checkerboard cake tin like this one) and bake for about 20 minutes. Cool the cakes completely.

Note: If not using a checkerboard cake pan, you’ll have to split the cakes across 4 cake pans and make cardboard stencils.

For the stencils, cut one 6 inch circle and one 4 inch circle. Set aside.

Bake the cakes for 15 – 20 minutes, or until a toothpick comes out clean. Set aside to cool, and transfer to a cooling rack.

To build the cake using stencils, use the stencils as a guide and a sharp knife (I found a paring knife worked best) to cut around the circles. The first layer should be vanilla wide layer, then chocolate 6 inch layer, then a vanilla 4 inch center. Coat with a 1/4 inch layer of chocolate frosting. The second layer should be chocolate wide layer, then vanilla 6 inch layer, then chocolate 4 inch center. Repeat with frosting. Finish with the same sequence as the bottom layer. You’ll have extra layers. Coat the entire cake with a thick layer (like an inch) of frosting.

If using a checkerboard cake pan, build like a typical cake, but with thinner layers of frosting between the cake (about a 1/4 inch thick) and a very thick layer of frosting on the outside (about an inch thick).

INGREDIENTS (CHOCOLATE FROSTING):

8 ounces butter, softened

5 1/3 cups powdered sugar, sifted

2 teaspoons vanilla

2/3 cup of unsweetened cocoa powder

1 cup thawed cool whip

DIRECTIONS:

With the paddle attachment of a mixer, cream the butter until smooth.  Blend in the cocoa, vanilla and sugar along with the cream beat until fluffy.

Source: https://www.thekitchykitchen.com/?recipes=/aunt-tinas-checkerboard-cake/

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Blueberry Chèvre Cheesecake Popsicles

When you need cheesecake but it’s too hot to bake, these creamy chèvre cheesecake popsicles marbled with fresh blueberry compote and topped with graham cracker crumbles satisfy on the warmest of days. Thanks to Vermont Creamery for sponsoring this post!

When I was nineteen, I spent a few delicious days in the Loire Valley touring castles, fawning over the scenery, and falling in love…

…with cheese.

After each meal, a cart laden with local delicacies would be wheeled to the table. The regional specialty was aged goat cheese the likes of which I’d never before tasted. They came in different shapes and sizes, each geometric beauty boasting a center of crumbly chèvre, an aged outer rind sometimes rolled in ash to give it a blue-gray hue, and in the middle of the two, a gooey layer similar to baked brie. I was smitten.

Back in the US I looked in vain for something similar, eventually giving up and making do with cheddars, bries, and goudas (did I mention I really like cheese?) It wasn’t until a friend brought a Vermont Creamery Bonne Bouche home from the fancy food show a few years ago that I discovered my cheese soul mate.

It should have been no surprise that the co-founder of Vermont Creamery, Allison Hooper, also had a torrid love affair with the cheeses of France. She modeled hers after those traditional gems when she founded the creamery in the mid-80’s. Since then, Vermont Creamery has accrued over 100 awards for their dairy, and when you taste it, you’ll know why. Their butter is cultured, European-style, full of rich flavor and boasting a golden hue. Their crème fraiche is thick enough to stand a spoon up in; the vanilla bean version is worthy of eating straight from the carton. And their aged cheeses – Cremant, Coupole, Bijou, and St. Albans – rival my taste memory of that summer in France. No small feat.

In addition to aged cheeses, Vermont Creamery sells award-winning fresh goat cheese that boasts a clean, bright flavor and creamy-crumbly texture. I’ve used their classic chèvre in mac and cheese, pizza, pasta, and salads, and I also love it in sweet applications. Vermont Creamery recently released versions flavored with smoky pepper jelly, clover blossom honey, and blueberry lemon & thyme, the latter of which inspired these popsicles.

Adding chèvre to cheesecake plays up the savory-sweet notes inherent in the dessert, and this frozen version keeps your kitchen and yourself cool on a hot day. Blueberries simmered with a bit of sugar and lemon and pureed into a simple compote offset a creamy base of chèvre, cream cheese, and milk flavored with lemon and vanilla. Swirl those together and top the pops with crumbled graham crackers (the recipe for the homemade GF grahams shown here is coming soon!) The grahams soften in the freezer but maintain their toasty sweet flavor, making the pop taste like the most sophisticated cheesecake, frozen.

Last fall I had the pleasure of attending Cheese Camp – three blissful days spent with some of my favorite foodie friends (Sarah M, Sarah F, Michelle, Lily, Amanda, Judy, and Carey) exploring Vermont, enjoying local sips and bites, and (naturally!) gorging ourselves on cheese.

In addition to making delicious dairy, Vermont Creamery has been a certified B Corp since 2014 and continually develops new ways of supporting their employees, community, and the environment as best they can. They source their cow and goat dairy from small, local farms where the goats and cows are given plenty of space, fresh air, and good stuff to eat. The freshness of the milk translates into cheeses that boast clean, bright flavor, and by buying local, Vermont Creamery strengthens their community and saves on fossil fuels. A sustainability committee monitors water and energy usage, developing new ways of conserving both. 50% of the management roles in the company are filled by women, and employees are paid to volunteer at local organizations during work hours if they wish.

Do you love chèvre forevre? Let me know your favorite ways to use it in the comments below! And do yourself a favor – pick up some Vermont Creamery goodness at a store near you and make a batch of these blueberry chèvre cheesecake popsicles while fresh blueberries are in season. You won’t be sorry.

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these blueberry chèvre cheesecake popsicles, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

Blueberry Chèvre Cheesecake Popsicles

Yields: 10 (3-ounce) popsicles

Bright berries, a hint of lemon and vanilla, creamy fresh goat cheese, and a crumble of graham crackers make these popsicles little addicting treats on a warm day. Feel free to swap the blueberries for any fresh summer berry you like.

1 ½ cups (215 g) fresh (or frozen, thawed) blueberries

zest of ½ medium lemon

2 tablespoons (30 ml) lemon juice

3 tablespoons (37g) organic granulated sugar sugar (more if your berries are on the tart side)

⅓ cup (78 ml) water

3 ounces (6 tablespoons or 85 g) Vermont Creamery fresh goat cheese, softened

3 ounces (6 tablespoons or 85 g) cream cheese, softened

1 cup whole milk

½ teaspoon vanilla paste or extract (or seeds from ½ vanilla bean)

zest of ½ medium lemon

1 tablespoon (15 ml) lemon juice

6 tablespoons (75 g) organic granulated sugar

⅓ cup crumbled GF graham crackers (~35 g)

Combine the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5–10 more minutes. Let cool to room temperature, then puree smooth. You should have about 1 scant cup.

In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla, lemon zest and juice, and sugar and puree smooth.

Divide the blueberry puree among 10 (3-ounce) popsicle molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly. Crumble the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place popsicles sticks in the molds and freeze until solid, several hours or overnight. Remove from the molds and serve, or store airtight for up to a week or two.

Source: https://bojongourmet.com/2018/08/blueberry-chevre-cheesecake-popsicles/

[bubblesweets6-blog]

Breakfast Cookies

Naturally sweetened, vegan, and gluten-free. These breakfast cookies are a great on-the-go bite and good for any time of day!

Breakfast cookies!

How often do you say you get to have cookies for breakfast?

I remember when we were growing up, any kid at school that said they had cookies or cake for breakfast was the “luckiest.”

Well now you can feel good about eating cookies for breakfast because these breakfast cookies are actually packed with the good stuff!

What are these breakfast cookies made with?

These breakfast cookies are actually made with zero refined sugar!

They’re sweetened naturally with ripe bananas and maple syrup.

They’re also vegan and gluten-free; if you use gluten-free flour and rice flour.

There is no egg used in this recipe, either!

My favorite part of this breakfast cookie is the mix ins that you can add in.

You can do your favorite nut, favorite dried fruit, chocolate chips, or a combination of all!

What is the texture of these breakfast cookies?

The texture is kind of like an oatmeal chocolate chip cookie but way more dense.

Even though it’s dense, it is SO incredibly moist because of the banana.

It actually gets softer over time too from being in the plastic bag or container.

I think the molecules of the banana mix together with the air to make it more ripe or something.

Well, not ripe. Soft. It’s hard to describe.

I kind of like to think of it as a banana or fruit getting even riper and softer.

The cookies do that the longer they sit. It’s like they give off a slight moisture.

Additionally, there is an exceptional chew to these breakfast cookies.

What can I substitute for brown rice flour?

I thought I was going to substitute brown rice flour too because I didn’t want to go to the store for it but apparently you can’t substitute it easily.

If you need to substitute it, I would substitute sorghum flour but still, that’s something you’ll likely have to go to the store for.

You can’t just use all almond flour in this recipe too like other recipes where if you don’t have whole wheat flour, you can just use all all-purpose flour.

It’s something about baking gluten-free that makes it a bit tricky.

I’m not super familiar with gluten-free baking so I tend to just stick to what the recipe says.

I found this recipe in a magazine my parents gave me.

And turns out, this recipe is actually from Laura Wright’s cookbook, The First Mess.

If you really need to do substitutions for the flour, I would read this article here for more information.

Can you use quick cook oats?

No! Definitely don’t do that.

You will need good ole classic rolled oats for this recipe.

What mix ins could you add into these breakfast cookies?

I like being a little different so instead of the standard chocolate chips and dried cranberries that I think most people would do, I added in pumpkin seeds and dried tart cherries!

You can certainly use a combination of anything you love. Here are some ideas:

Coconut chips

Dried blueberries

Dried cranberries

Dried apricots

Chopped pecans

Sliced almonds

Pistachios

Pitted and chopped dates

Chocolate chips

Butterscotch chips

I could go on and on. You literally can add in whatever you want.

You can make this breakfast cookie your own.

What other nut butters can you use in this recipe?

So the original recipe calls for almond butter and that’s how I made them the first time.

The second time, I used cashew butter.

Both turned out fabulous.

I think you can use whatever nut butter you want.

Peanut butter, almond butter, cashew butter, etc.

Although I wouldn’t use chocolate hazelnut butter, haha – just might be a tad bit too sweet.

Oh! I also used crunchy almond butter the first time (because I love crunchy) and I think it just added more awesome texture to this recipe.

Breakfast cookies…all day?

I would hope that is a given!

Just because they’re called breakfast cookies doesn’t mean you have to eat them for breakfast.

Although, I think that’s probably the most fun because who doesn’t love saying you had a cookie for breakfast?

Are breakfast cookies healthy?

I mean, I think generally nothing that has “cookie” in its recipe title is healthy but the term healthy is super subjective.

My healthy isn’t your healthy and your healthy isn’t mine.

I believe in moderation and you can see for yourself below in the nutrition facts whether or not this fits into your daily life.

I would say one or two at most but hey, #yolo.

Look at the chockfull of ingredients in one of these cookies!

I totally want to make this recipe again. It’s seriously SO good.

Other wholesome breakfast ideas:

Grab all the ingredients to make this now or pin this photo below to save this recipe for later!

These naturally sweetened cookies are vegan and gluten-free. Perfect cookies to eat for breakfast and chockfull of texture and ingredients!

Course: Breakfast, Breakfast/Brunch, Dessert

Cuisine: American

Servings: 12 cookies

Calories: 226 kcal

Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together oats, cinnamon, baking soda, salt, almond flour, and brown rice flour until all combined.

In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until all combined and mixture is smooth.

Pour the liquid mixture into the large bowl with the dry ingredients and throw your add-ins into the bowl. With a spatula, stir mixture until you have a unified and stiff dough.

Using a large cookie scoop (about two tablespoons), scoop and drop dough onto prepared baking sheet.

Lightly oil your palms with coconut oil and gently flatten each mound of dough with the palm of your hand.

Bake cookies until lightly golden brown, about 15-17 minutes.

Cool cookies completely then store in an airtight container for up to five days.

Recipe courtesy of American Lifestyle Mag and Laura Wright of The First Mess cookbook.

Nutrition Facts

Breakfast Cookies

Amount Per Serving (1 cookie)

Calories 226 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Total Carbohydrates 24g 8%

Dietary Fiber 4g 16%

Sugars 10g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

There are affiliate links in this post.

Posted on September 04, 2018

breakfast, cookies, cookies for breakfast

Source: https://www.tablefortwoblog.com/breakfast-cookies/

[bubblesweets6-blog]

Shredded, salted jellyfish (Haepari)

There are hundreds of jellyfish in the world but only several kinds of jellyfish are edible. This edible jellyfish is preserved in salt and packaged and sold in the refrigerated section in Korean grocery stores or in Chinese grocery stores.

Posted on Tuesday, September 11th, 2018 at 6:37 pm. Tagged: edible jellyfish, haepari, 해파리, jellyfish, salted jellyfish, shredded jellyfish

Source: https://www.maangchi.com/ingredient/haepari

[bubblesweets6-blog]

Impossible Foods Will Attempt the Impossible: a ‘World-Class’ Meatless Steak

A leader in the fake-meat industry has a few tricks up its sleeve for the new year. Impossible Foods — which first created the beef substitute that cooks, chews, and bleeds like meat (but is actually made from potato and wheat protein) — is not only retooling its beef recipe and rolling out non-burger shaped ground beef, but it’s also hoping to conquer what some consider the holy grail of meat dishes: the steak.

In an interview with The Spoon about the Impossible Burger 2.0, the company’s CEO and founder Pat Brown described plans to make an Impossible version of “whole cuts of beef,” with a goal of creating a sustainable and meat-free “world-class” steak. Brown acknowledges that there’s “huge symbolic value” in steak — and in its mission, Impossible Foods calls attention to the notion of meat as a ritualized food at barbecues, taco Tuesdays, and at ballparks, among other events. “Those moments are special, and we never want them to end,” the mission reads. “But using animals to make meat is a prehistoric and destructive technology.”

Brown gave little away in terms of Impossible Foods’ plan of attack for creating the perfect cut of fake steak, and with a goal of using plants to make faux meat just as desirable as the real thing, the company hopes to disrupt the commercial meat industry in the name of environmentalism. Yet the company faces a new challenge when it comes to replicating the coveted steak.

Real meat remains a bit of a tender point for Americans who relate it to identity. And what steak in particular represents — the symbolic value Brown alludes to — tends to center around ideas of luxury (the idea of splurging on a good cut of meat), masculinity (generations of the male-only steakhouse), or cultural heritage tied to the actual animal, which may keep people from diving headfirst into an alternative. Additionally, a portion of meat eaters feel an entitlement toward meat, believing that it belongs in their diets, meaning they’re unlikely to seek an alternative in the first place.

Impossible’s steak might catch the eye of some folks aiming to reduce or cut their meat intake, but unlike the more-forgiving recipes that make fake ground beef passable (and in some cases delicious: Eater’s Ryan Sutton declared White Castle’s Impossible slider the best fast-food burger), steak eaters will likely still want to hang onto what makes a steak a steak: not just the flavor, but also the texture. For real steak, it’s painfully obvious that any cut of meat has been, well, cut from a living thing — it can be fatty, rich, and sinewy and, notably, contiguous, unlike ground beef.

In addition to potato and wheat protein, Impossible meat uses heme protein to add flavor, coconut oil for fat, and konjac and xanthan for the shape. The 2.0 version, which has received positive reviews, subs in soy protein for wheat, adds methylcellulose as a binder, and adds sunflower oil to reduce saturated fat, promising an end product that’s “beefier in texture, and with just a bit of dietary fiber.” The product is entirely plant-based, but still holds the same protein levels as traditional ground beef.

Impossible Foods must find a way to replicate those qualities to come close to replicating steak, which it considers crucial in order to, as Brown told The Spoon, “compete against the incumbent beef industry.” To do that, Impossible Foods will have to ask meat lovers to forego what make a steak a steak.

• Impossible Foods CEO Pat Brown says They’ll Tackle Steak Next [The Spoon] • Impossible Foods Tackles the Most Impossible Meatless Meat: The Steak [The Takeout] • Meat-free ‘Impossible Burger 2.0’ Tastes Even Closer to the Real Deal [Engadget] • The Red-Blooded Politics of Red Meat in Texas [E]

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Source: https://www.eater.com/2019/1/11/18177441/impossible-foods-fake-meat-substitute-steak

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Clean Eating Instant Pot Chocolate Cake Recipe

Cooked up on September 9, 2018

This clean eating Instant Pot chocolate cake recipe is a wonderful way to enjoy a smaller, homemade cake without turning on the oven.

It’s been a while since I’ve “cleaned up” (adapted for clean eating) somebody else’s recipe. It’s not something I do often. Mostly, when I have a craving for some sort of junk food but don’t want to eat a ton of processed ingredients.

I wanted something that had a small yield so as not to have a ton of leftovers I wouldn’t eat. I also didn’t want to heat up the kitchen with my stove because the house was hot enough with 90 degree weather outside and no air conditioning inside. So I turned to my Instant Pot (and no, I was not paid to promote it.).

I adapted this clean eating Instant Pot chocolate cake recipe from Carve Your Craving.

I made this several times and discovered that the texture could be greatly affected by the sweetener used. I’ll share that information with you here so you can make a decision on the outcome you want for your own cake.

DIFFERENT SWEETENERS AND THEIR EFFECTS:

Dry sugar, such as xylitol (which technically isn’t clean, but which I use because of my blood sugar) or an unprocessed sugar such as Sucanat give a much more dense cake. More like a brownie.

Honey will affect the flavor slightly, but will give you a much sweeter cake with a more crumbly texture.

Maple syrup will give you a less sweet cake (which I preferred out of all of them) and definitely a far more dry and crumbly texture.

AMOUNTS OF SWEETER:

Dry sugars – 1/2 cup

Fluid sugars – 1/3 cup

TOPPINGS:

Strawberries were excellent on this cake!

Other berries will work too.

Nut butter frosting.

Make a simple chocolate ganache using coconut cream and dark chocolate chips in a double boiler.

FILLINGS:

RECIPE NOTES:

With liquid sweetener, I purposely gave an amount that was on the low side in order to keep the sugar content down. The cake will not be overly sweet with these measurements. If you too want to keep the sugar on the low side, you could add 1 tsp. of pure liquid stevia to make the cake a bit sweeter. But if you add any type of frosting or filling, it should be plenty sweet. You can always add a bit more liquid sweetener, but if you add too much, you’ll have a hard time getting your cake to cook completely. So don’t overdo it.

NEED SUPPLIES? HERE’S WHAT I USED:

CLICK PLAY TO SEE HOW TO EASILY SLICE A CAKE WITH DENTAL FLOSS!

(yes, this is the only way I slice a cake.)

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

CLEAN EATING INSTANT POT CHOCOLATE CAKE RECIPE:

Clean Eating Instant Pot Chocolate Cake Recipe

This delicious cake offers a small yield perfect for one or two people and you never have to turn on your oven!

Course: Dessert

Cuisine: American

Yield: 8 servings

Calories: 106 kcal

Author: The Gracious Pantry

Ingredients

3/4 cup white whole wheat flour

1/2 cup unprocessed sugar (see notes above)

1/2 cup unsweetened cocoa powder 1/4 cup if using maple syrup for sweetener)

2 tsp. baking powder

1/4 tsp. salt

1/2 cup unsweetened almond milk 1/3 cup if using liquid sweetener)

2 tsp. pure vanilla extract

2 tsp. apple cider vinegar

Instructions

Combine all dry ingredients, whisking well to work out any clumps in the cocoa powder.

Add in the wet ingredients and stir with a wooden spoon until well combined. The batter will be on the thicker side.

Pour the batter into a greased, 6 inch cake pan.

Place a trivet in your Instant Pot insert and add 2 cups water.

Place the cake pan on the trivet.

Close the lid and the vent.

Press the Manual button and adjust time to 12 minutes.

Allow a 10 minute natural release after baking time is done.

Release any remaining steam by opening the vent.

TIP: Hold the lid straight (horizontal) instead of tipping to avoid water on the lid dripping on your cake.

Life the cake pan out and allow to cool.

Run a spatula or plastic knife around the edge of the cake to release it from the pan and turn the cake out onto a platter or cooling rack.

Slice and decorate as desired.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts

Clean Eating Instant Pot Chocolate Cake Recipe

Amount Per Serving

Calories 106 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 82mg 3%

Potassium 218mg 6%

Total Carbohydrates 24g 8%

Dietary Fiber 2g 8%

Sugars 12g

Protein 2g 4%

Calcium 8.8%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.thegraciouspantry.com/clean-eating-pressure-cooker-chocolate-cake-recipe/