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Tofu oat burger patties garnished with thyme ready to be cooked. https://theresascarbrough.com/portfolios/chicago-editorial-food-photographers/

[aloveafare]

Tomato, Potato, and Corn Galette

Serves 4-5

What you need: 

1 store bought pie crust, room temperature

1-2 tablespoons butter

1/4 cup olive oil

1 cup diced potatoes

salt and pepper

2 cups fresh corn

1 cup shredded scamorza or mozzarella cheese

garlic salt

1 cup grape tomatoes quartered

fresh basil 

1 egg white

Process:

Begin by preheating oven to 400 degrees Fahrenheit. Place parchment paper on a pizza pan and lay pie crust out on pan. Set aside. 

Heat a large pan over medium heat for 1-2 minutes. Add 1/2 of the butter and a quarter of the oil to the pan. Save the rest for the corn and for topping the galette. Then add diced potatoes, salt, and pepper. Stir to combine and stir occasionally for 4-5 minutes. When potatoes are soft, set aside in a bowl. Now add the rest of the butter and a quarter of the oil to the pan. Add corn, garlic salt, and pepper. Stir to combine and continue cooking over medium heat 4-5 minutes, stirring occasionally. When done remove from heat. 

Evenly place shredded cheese on top of pie crust. Then add corn, potatoes, and top with tomatoes. Add some fresh basil and then drizzle on the rest of the olive oil. And add a bit more salt and pepper. 

Fold over edges of pie crust to give it a pretty rustic look. Brush crust with egg white. Place in oven and bake approximately 20 minutes or until crust is golden brown. Serve warm or at room temperature. 

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#gratedcheese #cheese #chicagophotographer #chicagofoodphotographer #chefrogerwaysok #cheflife #fresh #withflavor #seaching_flavor #stomachhalfempty #foodphoto #foodphotooftheday

[theresascarbroughphoto]

Chefs hands preparing a fresh tray of French vanilla macarons.

https://theresascarbrough.com/

[aloveafare]

Oat Milk Turmeric Latte

Warm comforting oat milk with a few select ingredients. A nice change from a cup of coffee afternoon. 

Makes 2

What you need: 

2 cups oat milk ( I used full fat for a richer flavor)

1 tsp turmeric powder

1/2 tsp ground ginger

2 tbsp maple syrup or honey

Process:

Pour the milk into a saucepan and cook over high heat until hot, be sure not to boil.

Remove from heat and add the other ingredients. Stir to combine and add additional ingredients to taste. 

I used a milk frother to get that bubble texture but this is optional. 

[aloveafare]

Healthy Chocolate Oat Muffins

Eggless, flourless banana and peanut butter muffins made with healthier ingredients. Try these today!

These muffins have bananas (I love using ripe ones for this recipe), peanut butter or nut butter of your choice, oats, cocoa powder and white baking chips. You’ve got 5 ingredients and that’s it! You may even have these ingredients in your pantry right now.  

The first time I made this recipe I only used a quarter cup of oats. Then the second time I made the recipe I did a half cup of oats and what that did was make the muffins a little bit denser. So if you like a more gooey muffin I recommend only using a quarter cup of oats. Eggless baking does not have to be scary. Here are a few tips to help you get started if you’re new around here. 

How to make easy eggless muffins?

dry ingredients: oats, cocoa powders, baking agents ( but not in this recipe), and salt all make an appearance.

wet ingredients: bananas, (Applesauce, pears, sweet potatoes, are all good examples of wet ingredients you can use in eggless cooking) as well as honey, maple syrup, nut butter are also ideal.  There's oil, butter, and milk products that are other great options for wet ingredients.

wet and dry: add dry to wet ingredients, stir to combine and bake away.

bake: prep the oven by preheating to the recommended temperature and prepare muffin tins by spraying lightly with oil and if desired sprinkle with flour. Muffins are done when a toothpick inserted in the center comes out clean.

Makes 18-24 mini muffins or 12 regular size muffins

INGREDIENTS

4 medium ripe bananas

1/2 cup nut butter of choice ( I used peanut butter)

1/4 cup cocoa powder

1/2 cup oats

1/4-1/2 cup white baking chips

1/4 cup dark chocolate chips 

1-2 teaspoons coconut oil

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. To a bowl add bananas and mash with a fork. Add nut butter, cocoa powder, oats, and white baking chips. Mix ingredients together. Lightly spray muffin tin with oil. Add the batter to your muffin tin. I used a mini muffin tin which yielded 18-24 muffins. Bake for 30-35 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool 20 minutes before adding icing. 

For icing place chocolate chips and coconut oil in a microwave safe dish and heat in intervals of 30 seconds at least twice. Watching in between the second 30-second interval. Mix together ingredients and drizzle on muffins. 

[aloveafare]

Aquilegia also known as columbine is a species of plant with over 60 varieties. It is a perennial and so far the first ones I planted have come back for the last 4 years. This one in the photo is new. I love that they have so many different shapes and colors to the flowers and when they are done the green leaves hang on for weeks after. It’s a mid Spring riser and tops the list of one of my favorite flowers. They are known for growing naturally in woodland areas and meadows.

[aloveafare]

Simple Green Smoothie Bowl

So I made this one and really enjoyed drinking it. It’s about 2 servings.

Let’s go green smoothies!

Serves 2-4

What you’ll need: 

2 cups fresh baby spinach

1 cup frozen peaches

1 cup coconut milk beverage

dollop of nut butter equal to about a small teaspoon worth

pinch of chia seeds

Process: 

Place all ingredients in blender and blend well. 

Add some coconut chips for a little crunch and serve immediately. 

[aloveafare]

Pasta with Brussels Sprouts and Toasted Pecans

Brussels sprouts, toasted pecans, bow tie pasta, and freshly grated parmesan cheese. This simple pasta dinner is a healthy weeknight meal you’re going to want to make again and again. 

With just a handful of ingredients you can have dinner on the table in no time at all. It’s a quick and easy dinner idea and if you have leftovers makes a great lunch. Brussels sprouts have a sorted history in my book. I never tried them as a kid and one of my first experiences with making them was a disaster. I learned that overcooking these little gems will make someone not like them. Over the years I’ve learned how to make them shine in a meal. 

Serves 5-6

What you’ll need: 

1 pound box of Farfalle pasta

3 tablespoons olive oil

1 pound Brussels sprouts ends and brown leaves trimmed and then shredded

1 cup pecans

2 tablespoons vinegar

1 garlic clove crushed

½ cup freshly grated Parmesan cheese

juice from 1 lemon

Process: 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Reserve one cup of the pasta cooking water after cooking.

While the pasta cooks heat the olive oil in a large skillet over medium heat 1 minute. Add the shredded Brussels sprouts and cook stirring occasionally, until golden golden brown 8-10 minutes. Season with salt and pepper. Add pecans and cook 1-2 minutes stirring occasionally. Reduce heat add vinegar and garlic cooking 1-2 minutes. Remove skillet from heat. Add pasta, parmesan cheese, lemon juice, and ½ cup of water. Stir till combined. Add additional water  until desired consistency is reached. Add additional salt and pepper. Serve warm.

[aloveafare]

Chocolate and Honey Greek Yogurt Cups

Tasty chocolate and honey Greek yogurt surrounding a store bought granola. Yes, please!  

A healthy and flavorful alternative to pudding cups that can easily stand in for dessert.Chocolate and honey gussy up simple Greek yogurt. I love dessert after a meal! Yogurt is the perfect way to end a meal and when you add tasty sweeteners you have yourself one easy to make dessert. This will easily become your new favorite! When I served this to my taste testers they didn’t feel like I was trying to healthy up dessert. 

Makes 2 cups

What you’ll need: 

2 cups plain Greek yogurt

1 tablespoon cocoa powder

1 tablespoon chocolate chips

2 tablespoons honey

optional chocolate shavings and granola

Process:

Place 1 cup yogurt in a blender with cocoa powder and chocolate chips. Blend until combined.

Place 1 cup yogurt in a bowl with honey and stir to combine.

Scoop equal amounts into cups layering yogurt, then granola then yogurt. Garnish with chocolate shavings and granola.

[aloveafare]

Parmesan Roasted Potatoes with Zucchini and Red Bell Pepper

Chunks of potato, zucchini, red peppers, plenty of olive oil, parmesan cheese, and bread crumbs round out this pop in the oven potato meal.

Serve as is or with a protein of choice.

Serves about 5 people as a side

What you’ll need:

3 pounds baby Yukon Gold potatoes, chopped into bite-sized pieces

1 large zucchini, peeled and chopped into bite-sized pieces

½ cup olive oil

1 red bell pepper, seeds removed and chopped into bite-sized pieces

salt and freshly ground black pepper

½ cup bread crumbs

5oz. finely grated Parmesan

¾ cup chopped fresh flat-leaf parsley

Process:

Preheat oven to 400° Fahrenheit. Toss potatoes, zucchini, olive oil, and red bell pepper pieces in a large bowl; season with salt and pepper. Place potatoes and peppers, with potatoes cut side up, on a rimmed baking sheet. Sprinkle on bread crumbs and parmesan cheese somewhat evenly onto potatoes and peppers. Roast until golden brown and cooked through, 25–35 minutes or until potatoes are soft when pricked with a fork.

Add fresh parsley and additional spices if desired. Serve warm.

[aloveafare]

Quick to make and packed with good for you ingredients— oats, carrots, and pistachios. These energy bites are perfect for on the go breakfasts or snack.

These energy bites are best made in advance and stored in the refrigerator the night before.

Makes about 18

What you’ll need:

1 cup dates, pitted

1 cup oat flour

¼ teaspoon salt

½ cup shelled pistachios (save half for coating)

½ cup canned carrots

1 teaspoon almond extract

Process:

Line a cookie sheet with parchment paper and set aside.

Place dates, oat flour, salt, half of the shelled pistachios, canned carrots, and almond extract into a food processor. Process until thoroughly mixed together and batter forms a ball.

Roll into balls of somewhat equal size and place on a parchment lined tray.

Place remaining pistachios in a high powered blender like a magic bullet and pulse until tiny crumbs form. Place pistachios on a plate and roll each ball in pistachios, coating completely. Place back on the parchment-lined cookie sheet and place in the freezer for one hour. At this point eat and enjoy. Place additional bites in an airtight container in refrigerator up to one week.

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The very last of the #backyardgarden. #secondtimegardeners #chefswhogarden #summercomeback #gardentotable #gardenphotography #foodphotographer #homegrown #growyourownfood #chicagofoodphotographer

[taraisarockstar]

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