I drove to Ohio last week to see my extended family for Thanksgiving and I hadn’t spent time with most of them in 15 years. I’m grateful I took the trip. I collected a few new recipe ideas from the incredible feast Aunt Ruth Anne prepared. Did you know slow cookers are awesome for preparing desserts?
The delectable smell of three kinds of chocolate melting makes it tricky to wait patiently while these treats cook 2 1/2 hours. Fortunately I had a long run scheduled which forced me out of the house. Knowing I’d come home to triple chocolate covered peanut clusters made it slightly easier to get through today’s training. These are simple and make a ton of peanut clusters. They turned out awesome.
2 1/2 jars 16 oz roasted salted peanuts
18 oz chocolate bark squares cut in half
1 bag (12 oz) dark or semi sweet chocolate chips
1 bar (3.5 oz) german chocolate bar
optional: a few dashes of sea salt
Combine ingredients in slow cooker. Cover and cook on low for 2 1/2 hours. Do not remove lid or stir while cooking.
Find something to occupy your time or kick your butt for 2 1/2 hours so you don’t sample or mess with the goods.
Remove lid and stir.
Drop heaping spoonfuls onto wax paper or into cupcake wrappers placed in muffin tins. Let stand at least 2 hours or until firm.
Store in an airtight container or pack them in a cute holiday tin. Take them to holiday parties. I’m off to Amy’s party now and hope they have milk there!
Quinoa stuffing! This looks more like a nutritious loaded salad to me but either way it looks amazing! I won’t be around to cook for Thanksgiving but I’ll definitely be making it when I get back from traveling next week!
Who would have thought the day would come where it would be recommended that I increase my calories, sodium and carbohydrate intake? Increasing carbs is seriously one of the highlights of triathlon training 14-18 hours a week forIronman.(yay salt bagels!) What does this have to do with tonight’s dinner? Bacon…ahhhhhh delicious bacon loaded with grease and sodium.
Tonight’s dinner was easy, delicious and filling. If I had thought there would be requests for the recipe on Facebook I would have taken a nicer picture before devouring my brussells. I recommend serving it as a side dish but I just ate a big bowl of it as my evening meal. The hint of bacon with maple and balsamic is scrumptious. Vegetarian yogis, just remove the bacon and these brussells are still delicious with the maple-balsamic reduction. And no, they’re not burned. It’s the balsamic.
1 pound brussels sprouts, halved
3 slices bacon, cut into small pieces
3 TBSP balsamic vinegar
1 1/2 TBSP pure maple syrup (not maple pancake syrup!)
In a large pan over medium heat, cook the bacon in balsamic vinegar and maple approximately 3 minutes. Add brussells sprouts and saute about 10 minutes or until cooked the way you like them. Easy.
These are delicious!! The secret ingredient is almond flour and when it’s mixed with the seasonings you can’t even taste the almond or nutty flavor. These healthy crispy baked onion rings are packed with protein, fiber and they’re super tasty. They’re gluten-free, dairy-free, paleo friendly. I dipped mine in homemade ketchup and I’m making them again tomorrow. Yum.
2 large onions (I used 2 white and 1 sweet)
1/2 cup of almond meal
1 tsp of garlic powder
2 tsp dried crushed thyme
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees.
Remove onion skin. Slice your onion into rings.
Combine the dry ingredients in a bowl.
Mix eggs in a separate bowl.
Dip each onion ring into the egg mixture first and then coat onion in the flour mixture.
Line baking sheet with tin foil and bake 20 minutes. Turn over the onion rings at the halfway mark and remove from oven when they’re crispy and golden.
1/4 cup raw or toasted walnuts (you could also use pine nuts used in traditional pesto)
1 clove garlic minced
juice of 1 1/2 lemons
1 Tbsp olive oil
2 Tbsp nutritional yeast (gives it a hint of cheese taste)
salt & pepper
Someone declared today National Kale Day. Seems like there’s a day for everything lately. I’m not complaining though. Whole Foodshonored this silly day offering 5 bunches of organic kale for $5! Do you know how big one bunch of kale is? I have no idea what to do with the massive amount of kale I brought home but assure you the rest of the week will be filled with kale recipes.
Most kale pesto recipes tell you to cook the kale first. Don’t do it! Raw kale contains nutrients that are removed when you cook it. The kale tastes great in this raw recipe. Just make sure to remove the thick stems and break up the leaves. Throw everything in your cuisinart or blender and blend it for a good 5 minutes. Refrigerate 10 minutes and enjoy with chips, veggies, topped on a baked potato or pasta. I sprinkled more nutritional yeast on top of the baked potato after I took this picture. Let me know if you love it as much as I did.
I was super excited to receive a package from Blue Apronthis afternoon with enough fresh food and ingredients for three dinners. I love cooking and Blue Apron made things easy today delivering fresh pre-portioned ingredients, seasonings and easy to follow recipe cards. They offer a weekly delivery service with a choice of meat/poultry, fish or vegetarian. I received the vegetarian selection and the package arrived on the perfect day. After a busy day with work, an afternoon workout and the Be Well Philly & Unite Fitness cross training run this evening it was awesome to have all of the ingredients and directions prepared to cook dinner. I had the choice of Shakshouka with Lemony Bibb Lettuce Salad, Cheesy Broccoli Rotini Casserole or Saffron Bulgar Pilaf!
I went with the Saffron Bulgar Pilaf. It was awesome! What I enjoyed even more than the simplicity of cooking the meal was that it encouraged me to prepare I probably wouldn’t have come up with on my own. I rarely cook with bulgur, which is a Middle Eastern wheat grain, and will definitely be using it more often now. I loved the little baby pattypans too. In this recipe, vegetable broth and saffron threads infuse flavor into bulgur. The nutty flavor combined with fresh pattypan squash, sweet red bell pepper, onion and swiss chard topped with fresh lemon juice, red currants, toasted almonds and crumbled ricotta salata cheese made this a completely balanced and satisfying meal. I’m already looking forward to preparing tomorrow’s dinner.
So hey, it’s pretty tricky to make upside down muffins look pretty. But they’re pretty tasty! This surely isn’t the first time I’m defending the appearance of my food. Hey, sometimes my stuff looks sketchy but it sure tastes good. I promise.
2 tablespoons brown sugar
1 10-ounce can pineapple slices (Stack pineapple slices and cut into 4-6 wedges)
12 maraschino cherries
Optional; 2 tablespoons chopped walnuts or pecans (I didn’t use any)
3/4 cup brown rice flour or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/4 cup brown sugar
1/4 cup unsweetened apple sauce or canola/vegetable oil
2 tablespoons pineapple juice or orange juice
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated large carrot
3/4 cups rolled oats
optional; 1/4 cup chopped walnuts, pecans, raisins
optional: splash of rum
Preheat oven to 400°F. Spray 12 muffin cups with cooking spray.
Prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Add nuts if you are using them. Place 2 wedges in each muffin cup plus one cherry.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Mix eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients and then add the wet ingredients and until everything is combined. Stir in carrot, oats, optional nuts/raisins. .Scoop the batter into the prepared muffin cups.
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 20 minutes. Immediately turn muffins out onto a baking sheet. Replace any pineapple pieces that fall off. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature. You could add a splash of rum on top of them if you’d like. Enjoy.
This recipe was inspired by our chef at the Yoga RetreatI recently went on. After our long hike in Vermont we returned to fresh watermelon juice and rosemary-curry mixed nuts. I have no idea what was in Melissa’s secret recipe but she inspired me to come up with my own version. It’s perfect. Enjoy.
2 cups unsalted mixed nuts. I used 1/2 cup almonds, 1/2 cup walnuts, 1/2 cup pecans, 1/2 cup cashews, and 2 tbsp raw pumpkin seeds.
1 tablespoon olive oil
1 tablespoon pure maple
1 tablespoon packed brown sugar
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon dried rosemary
Directions: Heat oil in skillet and add the maple and nuts. Stir the brown sugars, curry powder, cumin, cayenne (skip if you don’t like a lil’ kick), and crushed rosemary. Add the spice mixture to the nuts and mix together until the sugar caramelizes. Transfer to a baking sheet, spread in single layer and sprinkle with a tiny bit salt. Once nuts have cooled slightly, break apart the clusters and enjoy warm or room temperature with fresh juice or your favorite cocktail.
McDonald’s seems to have created a stir in the yoga world. Is it really that bad or can we simply have a sense of humor and laugh? Plenty of yogis seem to be disgusted and offended. McDonald’s has achieved their goal by getting people’s attention. I personally think the commercial is nerdy but doesn’t bother me at all. What do you think?