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turkeyfeet8-blog · 5 years

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Gluten-Free Chocolate Pecan Shortbread Cookies

Crisp melt-in-your-mouth gluten-free pecan shortbread cookies dipped in dark chocolate. Topped with powdered sugar, toasted pecans, flakey salt, these festive cookies will be the hit of your cookie platter. This recipe is made in partnership with Diamond Nuts.

Be careful – these cookies should come with a warning. I’ve cut out these pecan shortbread cookies into little two-bite coins, which makes it incredibly easy to eat a dozen in less than five minutes. And a whole batch in less than an hour. On any normal night when I eat cookies, I portion myself to keep from recklessly eating all the cookies. When there’s a holiday cookie plate involved, though, I aimlessly grab a cookie each time I walk past the table. In my opinion, that’s how holiday cookies are meant to be enjoyed. These chocolate pecan cookies are the perfect cookie for just that. Before you know it, you’ll have eaten the whole plate without even realizing.

This butter pecan shortbread recipe is the third in a year-long partnership with Diamond Nuts. All of my Diamond Nut recipes so far are great for the holidays. First I made poppy seed almond flour muffins – to make them for the holidays, sub in cranberries for the peaches or just leave the peaches out all together. Next I made smokey maple roasted rainbow carrots with walnuts and feta. And now, my true love: cookies. Buttery, melt-in-your-mouth pecan shortbread cookies dipped in chocolate and sprinkled with more toasted pecans and flakey salt.

The other day at the market, a man and his daughter put a box of gluten-free chocolate almond cookies on the conveyor belt in front of me. They caught my eye because, well, cookies. Making conversation, I asked if he’d bought them before and if they were good. He shrugged, “I think so. We’re buying them again, so I guess we liked them.” MEDIOCRE REVIEW AT BEST.

He took it a step further though, and before I realized what was happening, he’d ripped open the box and handed me a cookie right there in the check-out line, “now you won’t leave wondering.”

Guess what? I bought a box. He’s a hero.

I wish I could rip open a box of these homemade gluten-free chocolate pecan shortbread cookies for you to taste right now. You’d rush to the kitchen to make a full batch. They’ve got a crisp bite while still melting in your mouth. With loads of toasted pecans, they taste a lot like snowball cookies (or Mexican wedding cookies) except even better because they’re dipped in dark chocolate and sprinkled with more crunchy pecans.

Tips for making melt-in-your-mouth crunchy pecan shortbread cookies

Give the pecans a quick toast in the oven before adding them to the cookies will intensify their flavor and make them crunchy when baked up in the cookies .If you skip this step, the pecans won’t get crispy while they bake in the cookies, leaving a less than desirable soft texture. Toasting takes Diamond Nuts buttery smooth pecans and gives them an irresistible depth of flavor you’ll want to put on all the things.

To toast them, I take a bag of Diamond Nuts chopped or whole pecans and toast them as is. When they’re nice and toasty, chop the nuts up even more finely. Chopping the pecans up after baking will make sure any of the super fine dust pieces don’t get too toasty or burn in the oven.

My favorite time-saving tip is to toast more nuts than you need for the recipe. While I’m at it, I toast up a whole bag or two of pecans at a time and then just return whatever I don’t use to the bag for later use. This method also means I always have toasted nuts on hand for other recipes (browse other recipes for pecans here!). Perhaps most importantly, it ensures I’ll have enough pecans when I inevitably taste a handful before they go into the cookies.

How to keep gluten-free shortbread cookies from spreading

The key to getting perfectly fluted shortbread cookies without spreading is to chill the dough before baking. I am very impatient though and hardly ever plan enough in advance to deal with long chill times, so I’ve got two shortcuts that cut that time down significantly!

Chill the dough after rolling it out. This pecan shortbread dough is not too soft and sticky. It’s firm enough to be rolled out between two sheets of parchment paper right after mixing. Slide the rolled out dough still in the parchment paper onto a baking sheet, stacking one dough oval right on top of the other. Chill the whole baking sheet. They’ll chill much faster if they’re rolled out and the metal baking sheet helps too!

If you’ve got space for it, chill the dough in the freezer. I have a pretty packed freezer, but I almost always chill my dough in the freezer. I just slide the baking sheet right on top of my freezer drawer of nuts. Like I said, I have no patience. Especially when I want cookies. Chilling the dough in the freezer cuts the chill time in half.

Make your gluten-free holiday cookie plate in advance

The holiday dessert table in our house always has a cookie platter with no fewer than four types of cookies on it. That’s a big commitment! Baking four types of cookies all at once? Who has time for that? Especially when you’re probably also cooking a holiday meal. That’s where making cookies in advance and freezing them comes in handy.

You can bake these gluten-free chocolate-dipped butter pecan shortbread cookies up to a month in advance and freeze them in an airtight container until the big day. I tested the method for Thanksgiving this year and they tasted exactly the same as the day I made them! Just let them come to room temperature for 20 minutes before serving.

For other cookies that are best warm from the oven, you can make, shape, and freeze the dough so all you have to do is plop them on a baking sheet and bake. To keep the cookie dough balls from sticking together, put the cookie dough balls on a baking sheet in the fridge or freezer for 30 minutes before putting them in a container or bag for longer-term freezing. Then just bake them straight from the freezer.

Bake-ahead gluten-free cookies

Freeze-ahead gluten-free cookie dough

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Ingredients

3/4 cup Diamond Nuts chopped pecans, divided

3/4 cup + 1.5 tablespoons (102g) finely ground blanched almond flour

1/2 cup + 1 tablespoon (68g) gluten-free oat flour

1/4 cup + 2 tablespoon (48g) cornstarch

¼ teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1/4 cup + 2 tablespoons (56 grams) powdered sugar

1/2 teaspoon pure vanilla extract

4 ounces bittersweet dark chocolate

2 tablespoons powdered sugar

Optional: Flakey salt

Instructions

Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast for 6-10 minutes until toasty and fragrant. Pour the pecans onto a cutting board to cool. Once cool, finely chop the pecans - you don't want the pecans as fine as dust/flour, but the finer they're chopped, the easier your dough will be to roll out. Measure out 1/2 cup of the finely chopped pecans to put into the cookie dough. Set the rest aside for sprinkling on top.

Whisk together the 1/2 cup finely chopped pecans, almond flour, oat flour, cornstarch, and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl with a hand mixer, beat the butter on high until light and fluffy, 3-5 minutes.

Slowly add the powdered sugar and beat until incorporated. Add the vanilla extract and mix until smooth.

With the mixer on low, slowly add the dry ingredients to the butter and beat until completely smooth, scraping down the sides as necessary.

Roll the dough out between two parchment sheets into a 1/8 -1/4-inch thick oval. Place on a baking sheet and chill in the fridge for 30 minutes or freezer for 10 minutes.

Use a 2-inch round or fluted cutter to cut out cookies. Using a knife or bench scraper as needed to lift the cookies, transfer cookies to a parchment lined baking sheet, 1-2 inches apart. Repeat, rolling out the dough again as needed. Chill the cookies in the fridge for 20 minutes or in the freezer for 10 minutes.

Bake cookies, one tray at a time, on the middle rack for 10-12 minutes, until the edges just begin to turn golden. Let cool on the baking sheet for at least 5 minutes before using a fine metal spatula to transfer to a wire rack to cool completely. Repeat with remaining baking sheets.

While the cookies bake, Melt the chocolate. You can melt the chocolate in a double broiler, or do as I do and place it in a small microwave safe bowl. Microwave for 30 seconds, stir. Repeat until the chocolate has completely melted.

Dust the cooled cookies with powdered sugar. Gently dip them halfway into the chocolate, tilting the cookie to get a clean chocolate line. Set the dipped cookies on a parchment lined baking sheet to set. While the chocolate is still melted, sprinkle the cookies with the remaining finely chopped toasted pecans and a few flecks of flakey salt. Let the chocolate firm up before serving (you can speed this process up with a quick chill in the fridge!

Notes

Store cookies in an airtight container for 3-4 days on the counter or freeze the cookies for up to a month. Let come to room temperature before serving

Source: https://www.snixykitchen.com/gluten-free-chocolate-pecan-shortbread-cookies/

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harborstock0-blog · 5 years

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Gluten-Free Chocolate Pecan Shortbread Cookies

He took it a step further though, and before I realized what was happening, he’d ripped open the box and handed me a cookie right there in the check-out line, “now you won’t leave wondering.”

Guess what? I bought a box. He’s a hero.

Tips for making melt-in-your-mouth crunchy pecan shortbread cookies

How to keep gluten-free shortbread cookies from spreading

Make your gluten-free holiday cookie plate in advance

Bake-ahead gluten-free cookies

Freeze-ahead gluten-free cookie dough

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Ingredients

3/4 cup Diamond Nuts chopped pecans, divided

3/4 cup + 1.5 tablespoons (102g) finely ground blanched almond flour

1/2 cup + 1 tablespoon (68g) gluten-free oat flour

1/4 cup + 2 tablespoon (48g) cornstarch

¼ teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1/4 cup + 2 tablespoons (56 grams) powdered sugar

1/2 teaspoon pure vanilla extract

4 ounces bittersweet dark chocolate

2 tablespoons powdered sugar

Optional: Flakey salt

Instructions

Whisk together the 1/2 cup finely chopped pecans, almond flour, oat flour, cornstarch, and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl with a hand mixer, beat the butter on high until light and fluffy, 3-5 minutes.

Slowly add the powdered sugar and beat until incorporated. Add the vanilla extract and mix until smooth.

With the mixer on low, slowly add the dry ingredients to the butter and beat until completely smooth, scraping down the sides as necessary.

Roll the dough out between two parchment sheets into a 1/8 -1/4-inch thick oval. Place on a baking sheet and chill in the fridge for 30 minutes or freezer for 10 minutes.

Notes

Store cookies in an airtight container for 3-4 days on the counter or freeze the cookies for up to a month. Let come to room temperature before serving

Source: https://www.snixykitchen.com/gluten-free-chocolate-pecan-shortbread-cookies/

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ladystylestores · 4 years

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7 Day Healthy Meal Plan (Aug 3-9)

posted July 31, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

Who loves salads? I do, I do! What are some of you favorite go to salads? Some of mine include my Cobb Salad In a Jar With Buttermilk Ranch, Spiralized Carrot Salad with Lemon and Dijon and the Spiralized Greek Cucumber Salad with Lemon and Feta. Leave a comment and tell me yours!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

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THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (8/3) B: Banana Bread Muffin in a Cup (2B 2G 2P) and 1 cup mixed berries (0B 0G 0P) L: Classic Egg Salad* (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a plum (0B 0G 0P) D: Eggplant and Tomato Sauce (2B 2G 2P) over 1 cup whole wheat penne (4B 4G 0P) and a green salad* (1B 1G 1P)

Totals: WW Points 15B 18G 11P, Calories 911**

TUESDAY (8/4) B: Strawberry Peanut Butter Swirl Smoothie Bowls (½ recipe) (7B 7G 7P) L: Classic Egg Salad (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a peach (0B 0G 0P) D: Instant Pot Garlicky Cuban Pork (5B 5G 5P) with 2 corn tortillas (3B 3G 3P), ¼ cup salsa (0B 0G 0P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 22B 25G 22P, Calories 1,005**

WEDNESDAY (8/5) B: Banana Bread Muffin in a Cup (2B 2G 2P) and 1 cup mixed berries (0B 0G 0P) L: Classic Egg Salad (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a peach (0B 0G 0P) D: LEFTOVER Instant Pot Garlicky Cuban Pork (5B 5G 5P) over ¾ cup brown rice (5B 5G 0P) with Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 20B 23G 15P, Calories 1,010**

THURSDAY (8/6) B: Strawberry Peanut Butter Swirl Smoothie Bowls (½ recipe) (7B 7G 7P) L: BBQ Chicken Salad** (2B 5G 2P) D: Steak & Caramelized Onions with Arugula and Penne (9B 9G 6P)

Totals: WW Points 18B 21G 15P, Calories 885**

FRIDAY (8/7) B: 1 cup nonfat plain Greek yogurt (0B 3G 0P) with ½ cup sliced bananas and blueberries (0B 0G 0P) L: BBQ Chicken Salad*** (2B 5G 2P) D: Foil Packet Spice Rubbed Fish with Watermelon Salsa (3B 5G 3P) and Scallion Cilantro Rice with Habaneros and Lime (6B 6G 6P)

Totals: WW Points 11B 19G 11P, Calories 934**

SATURDAY (8/8) B: Summer Quinoa Breakfast Bowls (recipe x 2) (6B 6G 3P) L: Spicy California Shrimp Stack (5B 5G 3P) D: ORDER IN!

Totals: WW Points 11B 11G 6P, Calories 405**

SUNDAY (8/9) B: Crustless Quiche Lorraine (5B 7G 5P) with a peach (0B 0G 0P) L: BLT with Avocado (recipe x 4) (9B 9G 9P) D: Grilled Chicken Avocado and Mango Salad (4B 6G 4P) with 2 ounces multigrain baguette (3B 3G 3P)

Totals: WW Points 21B 25G 21P, Calories 943**

*Prep Egg Salad Sunday night, if desired. Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and ¼ cup light vinaigrette.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. ***Cook and prep BBQ Chicken Salad Wednesday night, if desired.

*Google doc

Shopping List

Produce

2 small and 1 medium banana

1 medium grapefruit

7 medium limes

2 small and 6 medium peaches

1 medium plum

2 medium mangos

1 mini seedless watermelon

1 (6-ounce) container raspberries

1 (6-ounce) container blueberries

1 (12-ounce) container strawberries

1 small jalapeno pepper/

1 small habanero pepper

1 large cucumber

1 medium red bell pepper

1 medium carrot

1 medium eggplant

1 medium ear of corn

1 medium head garlic

3 medium (6-ounce) and 1 large (7-ounce) Hass avocados

1 small bunch scallions

1 small bunch/container fresh chives

1 small bunch fresh cilantro

1 small bunch/container fresh oregano (can sub ½ teaspoon dry oregano in Cuban Pork, if desired)

2 medium heads baby red butter lettuce

1 small head Romaine lettuce

½ small head green cabbage

1 (5-ounce) bag/clamshell baby arugula

1 (5-ounce) bag/clamshell mixed baby greens

2 small and 3 medium vine-ripened tomatoes

1 small and 1 medium red onions

1 large white onion

Meat, Poultry and Fish

3 pounds boneless lean pork shoulder blade roast

1 ½ pounds (4) skinless fish fillets (such as striped bass, salmon, cod or halibut)

½ pound cooked (OR ¾ pound raw) peeled and deveined shrimp

1 large package center-cut bacon (you need 18 slices)

1 ½ pounds boneless, skinless chicken breasts

1 pound top sirloin

Grains*

1 small package unbleached all-purpose flour

1 package whole grain sliced bread

1 (8-ounce) multigrain baguette

1 package whole wheat penne

1 package dry short grain brown rice (or 4 1/3 cups pre-cooked)

1 package dry long grain white rice

1 package corn tortillas

1 package dry quinoa

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Reduced sodium Montreal Chicken seasoning

BBQ sauce

Light vinaigrette (or make your own with ingredients in list)

Ground ginger

Cinnamon

Pure maple syrup

Cumin

Bay leaves

Paprika

Smoked paprika

Mayonnaise

Onion powder

Garlic powder

Cayenne pepper

Oregano

Vanilla extract

Reduced sodium soy sauce*

Sriracha sauce

Rice vinegar

Furikake (can sub sesame seeds, if desired)

Nutmeg

Honey

White or golden balsamic vinegar

Apple cider vinegar

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small container light ranch dressing (or ingredients to make your own)

1 quart unsweetened almond milk

1 (8-ounce) container nonfat plain Greek yogurt

1 (8-ounce) bottle 2% milk

1 medium wedge Gruyere cheese

1 pint half and half

1 small wedge fresh Parmesan or Pecorino Romano cheese

Frozen

Canned and Jarred

1 (28-ounce) can whole plum tomatoes

1 (15-ounce) can chickpeas

1 small jar salsa

1 small jar peanut or almond butter

Misc. Dry Goods

1 small package brown sugar

1 small package granulated sugar (optional for Banana Bread Muffins)

Baking powder

Optional add ins/toppings for Banana Bread Muffins and Smoothie Bowls: mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds, slivered almonds, flax seeds

Non-Food Items

*You can buy gluten free, if desired

posted July 31, 2020 by Gina

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unwritrecipes · 4 years

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Blueberry Pecan Cake

Yes, it’s Monday. And yes, we’re starting it with cake. I don’t think I really need to justify it anymore, do !?

Especially if it’s this Blueberry Pecan Cake which though cake-like in appearance, is more of a giant blueberry muffin and therefore entirely justifiable for breakfast!

It’s one of those bake-for-no-reason-at-all, everyday cakes you’re going to love having in your repertoire!

It comes together easily with mostly pantry staples and works amazingly well with frozen blueberries (I’m crossing my fingers that you’ve got some stashed away because I really want you to be able to whip this up today!!).

The cake bakes up light and fluffy with gorgeous golden brown edges contrasted by the bursting juiciness of the blueberries and crunch of the pecans (you could also use walnuts too and it would be great.)

For all my lemon lovers, don’t skip the addition of the lemon zest— it adds such a bright zinginess to every bite, which is something we could all use a lot more of now.

So…it may be Monday, another Monday, the beginning of another week of staying at home for most of us, but we’re gonna get through this and come out the other side…and it’s going to be a lot easier with cake!

Blueberry Pecan Cake

Makes 8-10 servings depending on how large you cut the pieces

Prep Time: 15 minutes; Bake Time: 45-50 minutes

Ingredients

1 cup unbleached, all-purpose flour

3 tablespoons fine or medium-ground cornmeal

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, room temperature, plus a little extra for greasing the pan

1 cup sugar

2 large eggs

⅓ cup whole or 2% milk

1 ½ teaspoons vanilla extract

Finely grated zest 1 lemon

2 cups fresh or frozen blueberries (if frozen, don’t thaw)

1 cup coarsely chopped pecans or walnuts

Demerara sugar for sprinkling on top

The Recipe

1. Make sure oven rack is centered and preheat oven to 350ºF. Butter a 9-inch square baking pan.

2. Into a large bowl, whisk together the flour, cornmeal, baking powder and salt.

3. Use an electric mixer to cream together the butter and 1 cup sugar on medium-high speed until smooth. Add in eggs, milk, vanilla and zest and beat until well combined—no worries if it looks curdled. Add in flour mixture and mix in on low speed, just until incorporated—you don’t want to over mix or cake will be tough.

4. Fold in the berries gently, just until combined. Scrape the batter into the pan and smooth the top. Scatter the nuts all across the top evenly. Sprinkle evenly with some of the demerara sugar.

5. Bake for about 45-48 minutes, until the cake is golden and a tester inserted into the center of the pan comes out clean. Let the cake sit in the pan on a wire rack until completely cool. Cut into wedges and serve. Cake keeps well wrapped at room temperature for a couple of days or wrap well and chill in the fridge. It’s great reheated in a low oven.

Enjoy!

Note: Recipe adapted from Genius Desserts by Food 52’s Kristen Miglore. I increased the lemon zest and subbed in demerara sugar for the topping. Also cooked this a little longer.

#Flour #Cornmeal #Baking Powder #Kosher Salt #Butter #Demerara Sugar #Eggs #Whole Milk #Vanilla Extract #Lemon Zest #Blueberries #Pecans

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amatchgirl · 4 years

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Chocolate Chip Cookie Brittle

This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe!

If thin and crispy cookies aren’t your thing, you will LOVE my thick Chocolate Chip Walnut Cookies!

Try and Stop Eating This Chocolate Chip Cookie Brittle…I Dare You!

This is a recipe that I shared with you a few years back. My friend Shauna wrote a book called Real Sweet and asked if I wouldn’t mid sharing a recipe on my site from the book. Of course you don’t have to twist my arm, especially when I saw the beauty that is Chocolate Chip Cookie Brittle staring back at me from the pages of her gorgeous book. I decided the pictures needed a little sprucing up to remind you guys how amazing this stuff is!

What IS Cookie Brittle?

Imagine the crispy, buttery edges of your favorite chocolate chip cookie recipe in every single bite! It’s one of those recipes that you don’t even understand how much you have been missing until you try it! You see, I’m usually a soft, gooey cookie gal…but the first time I made this brittle I was sold. Like I have been living a lie my entire life. Who even AM I?

What You’ll Need To Make Cookie Brittle…

Turbinado Sugar. Don’t be scared, this is an easy ingredient to find. You’ll see it in the stores and you might not even know…If you’ve ever seen Sugar in the Raw you’ve seen turbinado sugar. It’s one and the same, Sugar in the Raw is just a brand!

Butter. I used salted for an extra little salty/sweet crunch.

Vanilla. All good chocolate chip cookie have vanilla. Amen.

Flour & Salt. All purpose and kosher, if you please.

No Eggs or Baking Soda! You’ll notice these 2 ingredients that are standard in chocolate chip cookies are missing from this recipe. You’re aiming for a more shortbread-ish style kind of cookie with no rise. You don’t want any puff or height!

Chocolate Chips and Pecans. Not a nut person? Leave them out, it’s fine!

How to Make Chocolate Chip Cookie Brittle

The Turbinado sugar (Sugar in the Raw) in this recipe is a great sub-in for brown sugar, because you want a crispy brittle, and without the added moisture from the brown sugar you’re left with crispy, buttery, sweet cookie bits.

You just make a pretty standard dough, but you melt the sugar slightly in your butter first. You can even do this in the microwave!!

Once the simple dough comes together you press it into the pan and bake for 22 – 25 minutes, but importantly turn the pan every 7-8 minutes to ensure even baking. That’s important with this recipe so it’s crispy everywhere!

Once it’s done baking allow it to cool in the pan for a few minutes and then flip it out too cool completely. Once it’s cooled you can break it into pieces!

How Do You Store This Cookie Brittle?

Simply put your cookie brittle in an airtight container and store it at room temperature! It won’t last long, though!

But Can You Freeze It?

And yes, you can freeze it!! It freezes so well, just store it airtight in the freezer for up to a month and allow it to thaw at room temperature!

If You’re A Chocolate Chip Cookie Lover Like I Am, Try These Other Recipes:

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Chocolate Chip Cookie Brittle

Description:

This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe!

Ingredients:

14 tablespoons butter, cubed

1 cup Turbinado Sugar (Sugar in the Raw)

2 teaspoons vanilla

1 teaspoon kosher salt

2 cups all purpose flour

1/2 cup chopped pecans

1 cup semi sweet chocolate chips

Instructions:

Preheat your oven to 350°F/175°C.

Set aside a large (12×17) rimmed baking sheet.

In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.

Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.

Whisk in the vanilla and the salt.

Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.

Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.

Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it’s lightly golden and firm to the touch in the center.

Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.

Break the brittle into pieces and enjoy!

Notes:

store airtight for up to 5 days

18713.3 g94.4 mg10.7 g21.8 g1.9 g17.1 mg

Keywords:: crispy chocolate chip cookies, easy chocolate chip cookies recipe, best chocolate chip cookies recipe, homemade chocolate chip cookies recipe, homemade chocolate chip cookies, easy cookies recipe

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bestofrepices · 5 years

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Skinnytaste Meal Plan (April 1-April 7)

posted March 30, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

Hi guys! Spring is in the air, can you feel it? Bring on the farmers markets! I will be doing a book signing next Sunday April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM. The address if Le Creuset 869 Adirondack Way, Central Valley, New York 10917. If you are in the area stop by and say hi! I will also have book signings at their Mohegan Sun loaction April 13th and their Wrentham location April 14th. Save the date!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

MONDAY (4/1) B: Freezer Breakfast Burritos* (4) L: Cobb Salad in a Jar with Buttermilk Ranch* (5) D: Heather’s Buddha Bowl (7)

Totals: Freestyle SP 16, Calories 1,001**

TUESDAY (4/2) B: Freezer Breakfast Burritos (4) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija (8) Totals: Freestyle SP 17, Calories 955**

WEDNESDAY (4/3) B: Freezer Breakfast Burritos (4) L: Chicken Club Lettuce Wrap Sandwich (5) D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 17, Calories 819**

THURSDAY (4/4) B: Freezer Breakfast Burritos (4) L: Chickpea Avocado Salad (3) and an apple (0) D: LEFTOVER Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 15, Calories 882**

FRIDAY (4/5) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Chickpea Avocado Salad (3) and an apple (0) D: Maple Soy Glazed Salmon (3) with Asian Edamame Fried Rice (4)

Totals: Freestyle SP 15, Calories 1,083**

SATURDAY (4/6) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Salad with Strawberries and Spinach (5) D: DINNER OUT!

Totals: Freestyle SP 9, Calories 511**

SUNDAY (4/7) B: Asparagus-Pancetta Potato Hash (4) L: Thai Chicken Peanut Lettuce Tacos (6) D: Cheese Stuffed Turkey Meatloaf (7) with 1 cup sautéed green beans (0) Totals: Freestyle SP 17, Calories 801**

*Freeze any leftover burritos you/your family won’t eat. Prep Cobb Salad Sunday night, if desired

*google doc

Print Shopping List

Shopping List:

Produce

2 large iceberg lettuce

2 medium apples (any variety)

1 pound Yukon gold potatoes

½ pound asparagus

1 large head garlic

2 large shallots (save 1 tablespoon for Chicken Salad)

2 ounces fresh cremini mushrooms

2 pounds broccoli florets

1 medium and 1 large head romaine lettuce

1 medium butternut squash (or 10 ounces pre-cubed)

1 small red bell pepper

2 small (4-ounce) and 1 medium (5-ounce) Hass avocados

2 large bunches scallions

1 pound fresh green beans

3 medium limes

2 small radishes (optional, for garnish on Chicken Tacos)

2 pounds fresh strawberries

1 (6-ounce) package fresh blackberries

1 (6-ounce) package fresh raspberries

1 (6-ounce) package fresh blueberries

1 small bunch fresh cilantro

½ head purple or green cabbage

1 (10-ounce) package baby spinach

1 small cucumber

1 (4-inch) piece fresh ginger

1 (10-ounce) bag shredded carrots

1 pint cherry or grape tomatoes

1 small and 1 medium vine-ripened tomato

2 small yellow onions

1 small red onion

Meat, Poultry and Fish

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus Hash, if desired)

3 ounces (about 6 slices) organic deli chicken or turkey breast

24 ounces (4) skinless wild salmon fillets

2 pounds 93% lean ground turkey

14 ounces Italian chicken sausage

14 ounces (4) thin sliced boneless, skinless chicken breast cutlets

1 pound ground chicken

1 1/3 pounds (3) boneless, skinless chicken breast

Grains*

1 package (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)

1 package corn tortillas

1 small package all-purpose flour

1 (1-pound) package Orecchiette or other small pasta

1 medium package dry brown rice (or 5 cups pre-cooked)

1 small package Italian seasoned breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light or regular mayonnaise

Garlic powder

Onion powder

Dried parsley

Dried basil

Unfiltered apple cider (I like Braggs)

Honey

White balsamic vinegar

Seasoned salt

Sriracha sauce

Reduced sodium soy sauce*

Ketchup

Marjoram

Dijon mustard

Worcestershire sauce

Pure maple syrup

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 (6-ounce) container nonfat plain Greek yogurt

1 small container light whipped cream (or yogurt/cottage cheese)

1 (8-ounce) package regular or reduced fat shredded cheddar cheese

1 small package Cotija cheese

1 small wedge Pecorino Romano or Parmesan cheese

1 pint 1% buttermilk

1 small package gorgonzola or blue cheese (can sub 1 tablespoon cheddar cheese in Cobb Salad, if desired)

1 (12-ounce) bottle 1 % milk (or milk of your choice)

1 (4-ounce) package soft goat cheese

1 small package shelled edamame

Canned and Jarred

1 (15-ounce) can chickpeas

1 (15-ounce) can reduced sodium chicken broth

1 container powdered peanut butter (such as PB2. Can sub regular peanut butter, if desired)

Misc. Dry Goods

1 small bag chopped pecans (sub for walnuts in Greek Yogurt)

1 small package brown sugar

1 small bag chopped peanuts

1 small package powdered sugar

Non-Food Items

Heavy-Duty Aluminum Foil

Parchment paper

*You can sub gluten-free, if desired

Print Shopping List

posted March 30, 2019 by Gina

The post Skinnytaste Meal Plan (April 1-April 7) appeared first on All Repices.

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beckypatterson1 · 5 years

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8 Simple Vegan Bowl Meals w/ LOTS of Flavors (8 ingredients or less) + BIG NEWS!!

Good morning + BIG NEWS: I have a new cookbook!

Happy Herbivore Goes BOWL-ing: 58 one-dish vegan plant-based wonders is here!

I’ve bundled up my 58 BEST BOWL RECIPES for you.

48 recipes (81%) have 11 ingredients or less

29 recipes (51%) require ZERO cooking

Pretty spectacular right?

This is the full collection of the super simple meals I’ve been eating for the past few months.

All 58 recipes are vegan, plant-based, no oil, and gluten-free.

Plus TONS of colorful pictures (because I know that’s helpful for you xoxo)

Recipes also have icons for no cooking required, 10 ingredients or less, and microwave-ready to help you on those crazy-crazy nights.

Dozens of variations and substitution suggestions included for variety--MORE OPTIONS. If you’re soy-free or grain-free don’t worry, I’ve got you covered too! 😗

Get your copy of my newest cookbook right here -- today only 25% off

Here's the interior--it's so beautiful and colorful... makes you want to actually DO IT!

As promised, I’m sharing 8 recipes from the cookbook with you today.

Upsides:

10 ingredients or LESS

Incredibly versatile (many substitution options--use what you have)

Most don’t require cooking

Downsides:

NONE (unless you count not using your dishes and pots anymore)

In full disclosure, I often use frozen microwave rice or ready-to-eat quinoa and I buy pre-chopped and frozen veggies 99-percent of the time.

SOMETIMES I’ll cook a bag of rice/quinoa or lentils to last the week (and sub it in every meal) but taking shortcuts wherever you can is my #1 motto for “making it work”

Going BOWL-ing has opened up a new creative channel in me. What started as a necessity has brought joy (and good health) back into my life. Bowls are as magical and healing and the science says!

8 Sample Recipes from Happy Herbivore Goes BOWL-ing

Copacabana Bowl

Pad Thai Buddha Bowl

Moroccan Bowl

Easy Coconut Curry Bowl

Springtime Bowl

Winter Health Bowl

Teriyaki Dragon Protein Bowl

Ruby POWER Bowl

Copacabana Bowl - 5 minutes or less ¼ cup salsa verde ½ cup cooked brown rice 1 cup diced mango (or peach/pineapple) ½ cup peas

Stir salsa verde into cooked rice or quinoa. Add more salsa if desired. Top with remaining ingredients or mix together. Garnish with green onions or cilantro/avocado if desired. 369 calories, 1.8g fat, 83.6g carbs, 7.4g fiber, 31.5g sugars, 5.8g protein Note: You can substitute 2-4 tbsp green chilis and fresh lime juice for the salsa verde. For a variation, omit chiles and add 1-2 tbsp crushed peanuts and fresh mint.

Pad Thai Buddha Bowl - 8 minutes or less 2 cups frozen stir-fry vegetables ½ cup edamame (or peas) ¾ cup cooked brown rice 2 tbsp low-sodium soy sauce 1 tbsp peanut butter 1 tbsp sweet red chili sauce ¼ tsp garlic powder ¼ tsp ground ginger ¼ tsp hot sauce

Prepare stir-fry vegetables (see package). Serve over rice with edamame. Whisk remaining ingredients together. (Heat in microwave for 10 seconds if peanut butter won’t combine). Pour over rice and vegetables and stir well. 399 calories, 12.6g fat, 54.8g carbs, 8.4g fiber, 13.8g sugars, 17.8g protein

Easy Coconut Curry Bowl - 20 minutes (with 5-minute option)

1 cup vegetable broth 1 small zucchini (slice or dice) 1 tomato (dice) ¼ cup dry red lentils 1 tbsp red (or green) curry paste ¼ cup lite coconut milk 1 cup chopped kale ½ cup cooked brown rice

In a large pot, saute zucchini (or use 1 cup chopped broccoli or cauliflower) and tomato in ¼-cup broth until just soft. Add lentils plus ½-cup broth. Bring to a boil then reduce heat and simmer (covered) until lentils are cooked, 15-20 minutes. Add more broth if needed. Whisk curry paste into coconut milk then stir in. Turn off heat and rest 5 minutes. Add kale and stir until bright green and softer. Add more curry paste or soy sauce to taste. Serve over rice or substitute cooked noodles. 394 calories, 7g fat, 71.1g carbs, 12.9g fiber, 7.4g sugars, 15.2g protein

For a FASTER option: substitute edamame or cubed tofu for lentils and use 2-3 cups frozen Asian stir-fry vegetables. Rockin’ Moroccan Bowl - 5 minutes or less

2-3 tbsp raisins ½ cup cooked lentils (or chickpeas) ¾ cup cooked quinoa

Moroccan Dressing 1-2 tbsp plain hummus ¼ tsp Dijon mustard Dash garlic powder Dash Ras el Hanout (can omit) Dash smoked paprika 1-3 tbsp soy or almond milk lemon juice (optional)

Optional: Soak raisins in HOT water for 10 minutes first. Season lentils with Ras el Hanout plus salt and pepper and mix with raisins and quinoa (or sub couscous). Whisk together dressing ingredients and thin with soy or almond milk as needed. Add lemon juice (or apple cider vinegar) to taste if desired. 425 calories, 5.7g fat, 74.3g carbs, 19.9g fiber, 11.9g sugars, 20.9g protein Springtime Bowl - 8 minutes or less

5-8 asparagus spears (trim, halve) (or green beans) ½ lemon ½ cup cooked quinoa ⅓ cup navy beans ⅓ cup peas 1-2 tbsp tahini balsamic vinegar

Grill, steam, microwave or roast asparagus (or green beans). Mix quinoa with a pinch of lemon zest plus salt and pepper (and garlic powder if desired). Stir in vegetables, peas, and beans or serve over your grain. Squeeze lemon juice over top and drizzle with tahini and balsamic vinegar. 408 calories, 12.6g fat, 58.1g carbs, 14.9g fiber, 9.3g sugars, 19.7g protein

Note: You can also blend the beans tahini, and lemon juice with dash of garlic and water as needed to create a creamy dressing or “hummus.”

Winter Health Bowl - 5 minutes or less

1 cup chopped kale ½ cup cooked brown rice 2-3 tbsp dried cranberries (or raisins) ¼ cup cooked lentils (or navy beans) ½ apple (or pear/orange) 1-2 tbsp pecans (or walnuts)

Easy Maple Vinaigrette

1 tbsp pure maple syrup 1 tbsp balsamic vinegar 1-2 tsp Dijon mustard Dash ground ginger

Mix kale with HOT rice, cover and set aside. Whisk dressing ingredients together. Serve everything over kale-rice combo. Delicious warm or chilled. 401 calories, 6.1g fat, 78.7g carbs, 10.2g fiber, 32.7g sugars, 12.5g protein Note: If using an orange, stir in a pinch of orange zest into rice for more citrus flavor.

Teriyaki Dragon Protein Bowl - 10 minutes or less

2 cups green beans (trim, halve) 7-oz tofu (drain, cube) 3-4 tbsp teriyaki sauce 1 tbsp Sriracha sauce 1 tsp sesame seeds ½ cup cooked brown rice

Microwave or steam green beans (or sliced bell pepper) until tender, but still crisp. In a skillet, combine tofu with 3 tbsp teriyaki sauce and a few drops of Sriracha. Heat over medium, stirring, until tofu carmelizes. Add splashes of water as needed. Stir in green beans. Add more teriyaki or Sriracha to taste. Serve over rice. Garnish with sesame seeds, green onions (optional), and MORE Sriracha ;) 396 calories, 10.9g fat, 53.5g carbs, 11.4g fiber, 12.2g sugars, 26.5g protein 

Ruby Power Bowl - 5 minutes or less 2-3 cups chopped purple kale (or regular) 1 beet (cooked or raw) 1 pear (or apple/orange) ⅓ cup navy beans 1-2 tbsp walnuts (or raisins/cranberries) ¾ cup cooked quinoa 2-3 tbsp balsamic vinegar

If using a roasted/cooked beet, dice. If using a raw beet, remove skin then dice or shred. Mix together everything (except balsamic vinegar). Season with salt and pepper if desired. Drizzle with balsamic vinegar. Add red onion on top, if desired. 414 calories, 7.3g fat, 73.9g carbs, 13.4g fiber, 20.1g sugars, 17.2g protein

For a variation, substitute a blood orange and squeeze juice from half (chop remaining fruit).

TODAY ONLY 25% off -- release day discount

To celebrate the release of my new cookbook, I’ve added a fantastic 25% discount.

Get your copy of Happy Herbivore Goes BOWL-ing right here now

This discount ends TOMORROW, so don’t delay.

This is your #1 opportunity to get ALL of my go-to bowl recipes

100% vegan, gluten-free, plant-based, no oil, no wacky ingredients. SIMPLE EASY

I hope this blog series on bowl meals and has inspired you to try a nourishing bowl of whole grains, plant-based proteins, and veggies. If you missed the previous posts, links are below.

If you’d be so kind as to share these recipes with a friend, relative, or coworker, I'd really appreciate it.

PREVIOUS POSTS IN THE SERIES:

The evolution of bowl meals in American pop culture

The positive psychological impact eating out of bowls has on us (science/research)

I DO want to remind you one more time that the early bird/release day discount (25% off) ends tonight.

The cookbook will be full price ($19.99) tomorrow >> grab your copy for $14.99 now.

from Recipes Blog https://happyherbivore.com/2019/11/8-simple-vegan-bowl-meals-w-lots-flavors-8-ingredi/

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recesspizza40-blog · 5 years

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Skinnytaste Meal Plan (March 11-March 17)

posted March 9, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I am working on new breakfast recipes for next week, I have a waffle recipe I am excited to share soon! Let me know if you have any requests, I am always open to ideas.

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

MONDAY (3/11) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins* (5) with a banana (0) L: Chickpea Avocado Salad *(3) and an apple (0) D: Carrot Ginger Soup (3) with 2 Easy Garlic Knots (4)

Totals: Freestyle™ SP 15, Calories 879**

TUESDAY (3/12) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: Chickpea Avocado Salad (3) and an apple (0) D: Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) Totals: Freestyle™ SP 12, Calories 845**

WEDNESDAY (3/13) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a banana (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Broccoli and Cheese Stuffed Chicken (4) with a 1 ½ cups mixed greens (0), 5 cherry tomatoes (0) and 1 tablespoon light balsamic vinaigrette (1)

Totals: Freestyle™ SP 14, Calories 997**

THURSDAY (3/14) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach (9) Totals: Freestyle™ SP 18, Calories 870**

FRIDAY (3/15) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Orange and Arugula Salad with Red Onion and Gorgonzola (4) with a 2 ounce multigrain roll (3) D: Sheet Pan Teriyaki Salmon and Vegetables (4) (Recipe x 2) Totals: Freestyle™ SP 16, Calories 903**

SATURDAY (3/16) B: Breakfast BLT Salad (4) (Recipe x 2) L: Baked Buffalo Chicken Nuggets (2) and 8 baby carrots (0) with ¼ cup Low Fat Creamy Blue Cheese Dressing (3) D: DINNER OUT!

Totals: Freestyle™ SP 9, Calories 627**

SUNDAY (3/17) B: Bell Pepper and Potato Frittata (1) with 1 cup mixed berries (0) L: Sweet Potato Irish Nachos (10) D: Instant Pot Corned Beef and Cabbage (5) with Creamy Cauliflower Mash with Kale (2) Totals: Freestyle™ SP 18, Calories 927**

*Freeze any muffins you or your family won’t eat. Prep muffins and salad Sunday night, if desired. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Google Doc

Shopping List:

Produce

2 medium bananas

2 medium pears (any variety)

2 medium apples (any variety)

1 small orange

3 small (1 ½ pounds each) spaghetti squash

1 medium (7-ounce) Yukon Gold potato

1 ¾ pounds (4 medium) sweet potatoes

1 medium head cabbage

1 large head cauliflower

1 (1-pound) butternut squash

3 medium bunches Lacinato kale

1 large bag mini rainbow peppers

1 small cucumber

2 pounds baby carrots

2 pounds broccoli florets (or 6 cups pre-cut)

3 medium carrots

1 small bunch celery

1 (10-ounce) bag/clamshell mixed greens

1 large shallot

2 medium heads garlic

1 medium lemon

1 large bunch scallions

1 (3-inch) piece ginger

1 small bunch cilantro

1 (6-ounce) clamshell fresh blueberries

1 (1-pound) clamshell fresh strawberries

1 (6-ounce) clamshell fresh blackberries or raspberries

1 small red onion

1 small head romaine lettuce

1 (10-ounce) bag/clamshell baby spinach and arugula mix

1 small bunch fresh Italian parsley

2 large (6-ounce) Hass avocados

1 small bunch/container fresh sage (can sub parsley in Butternut Pasta, if desired)

1 large green bell pepper

1 small red bell pepper

1 small jalapeno

1 small bunch/container fresh chives (can sub parsley or scallion greens for garnish in Carrot

Soup, if desired)

2 dry pints grape or cherry tomatoes

1 small and 1 large white onion

1 small and 1 large vine-ripened tomato

3 small limes

Meat, Poultry and Fish

1 pound 93% ground turkey

2 pounds (8) thin chicken breast cutlets

1 pound (4) wild salmon fillets

2 pounds trimmed, lean corned beef brisket

11 ounces (4 links) spicy Italian chicken sausage

1 package center-cut bacon

1 pound boneless, skinless chicken breasts

Grains*

1 package quick oats

1 small bag all-purpose flour

1 container whole wheat seasoned breadcrumbs

1 small package panko breadcrumbs

1 package short pasta (such as gemelli, casarecce or penne)

1 small multigrain roll

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Black pepper

Balsamic vinegar

Honey

Coconut or canola oil

Vanilla extract

Unfiltered apple cider vinegar (I like Braggs)

Garlic powder

Cumin

Chili powder

Paprika

Oregano

Light balsamic vinaigrette (or make your own with ingredients in list)

Sesame oil

Reduced sodium soy sauce*

Toasted sesame seeds

Unseasoned rice vinegar

Red wine vinegar

White wine vinegar

Light mayonnaise

Franks RedHot Sauce

Cayenne

Bay leaves

Whole peppercorns

Dairy & Misc. Refrigerated Items

1 package blue cheese

1 box unsalted butter

1 tub whipped butter (can sub unsalted butter with a pinch of salt in Butternut Pasta, if desired)

1 pint liquid egg whites

1 dozen large eggs

1 (8-ounce) container unsweetened almond milk

1 (8-ounce) container skim milk

1 small wedge fresh Parmesan cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat Pepper Jack cheese (can sub ½ cup Mexican blend in Irish Nachos, if desired)

1 (8-ounce) block sharp cheddar cheese

Frozen

Canned and Jarred

1 small jar unsweetened apple sauce

1 (15-ounce) can chickpeas

1 (32-ounce) carton reduced sodium vegetable broth

1 (8-ounce) can tomato sauce

1 small jar salsa

1 small jar pickled jalapenos

1 (2.25-ounce) can sliced black olives (optional for Sweet Potato Nachos)

Misc. Dry Goods

1 small package brown sugar

Baking powder

Baking soda

1 small bag chopped walnuts (or pecans)

*You can sub gluten-free, if desired

posted March 9, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-11-march-17/

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plants-rule · 5 years

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Carrot Spice Muffins – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Baked Breakfast Recipe

Dad’s Carrot Cake

My Dad is irresistible. He’s one of those guys that seems to get along with everyone. If you walk into a party, there’s Bud Simmons, offering you a drink and already telling corny jokes. I inherited his love for learning and adventure – adopting the curiosity for travel that has led both of us across the country on road trips. He has always been a role model for creating time for fitness. He would go for 5am runs while we still slept, coming home in time to shower and take us to school.

If you ask my Dad what his favorite cake is, he’ll tell you “Carrot Cake”. As a kid, I never understood this. Why would anyone throw away their chance for dessert on something as healthy as carrots? Only my Dad would choose this – the same dad who would request a “black bean sub without cheese” at Subway long before vegan was a thing. For me, though? I didn’t comprehend. Get rid of those vegetables and make room for more chocolate and fudge, please.

As an adult, though, I get it. The little bits of raisins, grated carrots, and pecans play together with delightful textures. Warming spices like ginger, clove, and nutmeg comfort you to the core. Plus, all of these healthy ingredients make it much acceptable to enjoy it for breakfast 🙂 Yes, learning from my Dad on this one – a slice of carrot cake, warmed slightly in the microwave for 20 seconds makes the best “Breakfast Dessert” ever.

Re-Making His Favorite Dessert

Well, Dad would be proud of this plant-based version of his favorite treat. Whole grain oat flour replaces refined white for a gluten-free option that also creates a fluffy texture. Dates, raisins, and banana are pureed to replace refined syrup or oil. This makes a batter that is sweet and moist – without all of those empty calories.

The spices have been simplified to a blend of Pumpkin Pie Spice. I kept all of the bits and pieces he loves – healthy carrots, raisins, pecans. However, you can add your own beloved variations here. Grated zucchini, dried currants, and sunflower seeds would all work well. There’s even room for vegan chocolate chips.

Portioned into muffins, you can enjoy one or share some – it’s up to you. This batter also works great as a traditional cake. Simply pour it into a 9-inch round cake pan that’s been lined with parchment. Increase the baking time to 50-60 minutes, until it passes the toothpic test.

Slather these with Cinnamon Cashew Cream for dessert. Or make a batch to bring for brunch. Whatever you do, make extra. Just like Dad – they’re irresistible.

Carrot Spice Muffins – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Baked Breakfast Recipe

Medium | Servings: 12 | Ready In: 40 minutes | Yield: 12 muffins

These gluten-free carrot muffins are incredibly moist and deliciously sweet. You won’t believe how healthy they are – no refined sugar, syrup, flour, or oil! Warming pumpkin pie spices like cinnamon, ginger, and cloves combine with texture from raisins and pecans. These will take you back to your childhood – with memories of carrot cake and spiced bread. If you like these, try: Whole Grain Blueberry Oat Muffins, Zucchini Oat Bread, and Spelt Banana Walnut Bread.

Yum

Ingredients

1 ½ cups (12 oz) unsweetened almond milk

1 ¼ cup (125g) pitted dried dates

¾ cup (120g) raisins, divided

1 ripe banana (1/2 cup, mashed, about 110g)

1 teaspoon vanilla extract

1¾ cups (157.5g) oat flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons Pumpkin Pie Spice

¼ teaspoon salt

1½ (100g) cups finely shredded carrots

½ cup (2 ounces) pecans pieces + 12 pecan halves, for garnish

Procedure

Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking

For the wet mixture: In a blender or a deep bowl, combine the almond milk, dates, ½ cup (80g) of the raisins, the banana, and vanilla. Use the blender or use an immersion blender to puree the mixture until completely smooth, scraping down the sides of the bowl as needed. Be sure the mixture is completely smooth – let your blender run from 45-60 seconds to ensure the dried fruits are well-blended.

For the gluten-free dry mixture: In a medium bowl, whisk together the oat flour, baking powder, baking soda, Pumpkin Pie Spice, and salt.

To make the Gluten-Free Carrot Pecan Spice Muffins: Pour the wet mixture into the dry. Whisk together until well-combined. Add the remaining ¼ cup (40g) raisins, the shredded carrots, and the pecan pieces. Fold together until well-incorporated.

Portion the batter evenly between 12 muffin tins, filling each one nearly to the top. Garnish each muffin with a pecan half, pressing the pecan into the batter lightly.

Bake the muffins 30 minutes, until golden brown and a toothpick can be inserted and come out clean.

Let cool 10 minutes before serving or storing.

Chef Katie’s Tips

Nut-Free Tip: If you need to keep these muffins nut-free, you can swap out the almond milk for a nut-free plant-based milk. Soy milk and oat milk work best to maintain a light, fluffy texture for this recipe. Omit the pecans or substitute with sunflower seeds.

Oil-Free Tip: Parchment muffin liners require no oil spray. You can find them in the baking aisle of most healthy grocery stores. You can also use a re-usable silicon muffin mold for an oil-free muffin.

Grate your own carrots: If you prefer to grate your own carrots, 1 grated carrots yields about ½ cup grated. You’ll need about 3 carrots for the 1 ½ grated carrots in this recipe.

Other dried fruits: Instead of raisins, you can use other dried fruits like currants, golden raisins, or chopped apricots.

Inspired by Susan’s Fat Free Vegan Kitchen recipe on Forks Over Knives: This recipe was inspired by the Easy Vegan Carrot Cake recipe I saw on the Forks Over Knives’ site. You can pour this batter into an 8-inch square or round baking pan for a cake version. Top with Vanilla Cashew Frosting and decorate with chopped pecans. No one will believe it’s gluten-free, oil-free, and vegan!

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.

Dates, raisins, and bananas replace sugar and syrup for healthy, whole food natural sweetness

Pumpkin Pie Spice adds a pop of flavor with cinnamon, nutmeg, and ground clove

This healthy gluten-free batter is made with whole grain oat flour

Decorate the muffins with a pecan half before baking

Beautiful, healthy muffins!

Nutrition Facts

Nutrition Facts Servings 12.0 Amount Per Serving calories 225 % Daily Value * Total Fat 5 g 8 % Saturated Fat 0 g 1 % Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 264 mg 11 % Potassium 339 mg 10 % Total Carbohydrate 43 g 14 % Dietary Fiber 5 g 18 % Sugars 23 g Protein 5 g 10 % Vitamin A 13 % Vitamin C 3 % Calcium 54 % Iron 9 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

Arrowhead Mills Flour Oat Organic, 16 oz

BUY NOW

Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds

BUY NOW

Standard Paper Cupcake Liners

BUY NOW

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Gluten-Free Carrot Pecan Spice Muffins Dad's Carrot Cake My Dad is irresistible. He's one of those guys that seems to get along with everyone.

#baking #bread #breakfast #carrot #classic #gluten free #holidays #kid-friendly #muffin #oat flour #pecan #pumpkin pie spice #raisins #snack #traditional

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