Tag Archive: Vegetarian

Chocolate Covered Strawberry Smoothie

Written on June 17, 2014 by in Drink

Chocolate Covered Strawberry Smoothie

Now that it’s no longer cold out it’s hard to get excited about a bowl of oatmeal or stove-cooked breakfast in the morning. It’s a lot easier to down a quick smoothie–especially if it’s chocolate. 

You’ll be surprised how much this smoothie tastes like a chocolate covered strawberry, especially since it’s fat-free. There are no chocolate chips in the recipe but I wouldn’t stop you from adding a few on top. 

Personally I think chocolate and raspberries or chocolate and blueberries go together just as well as chocolate and strawberries. I’d recommend trying this one out with any berry you love most. 

Chocolate Covered Strawberry Smoothie

If you‘re a grown-up and don’t have chocolate milk you can use regular milk and add a little cocoa powder and a tablespoon of sugar or honey. Adding protein powder or chia seeds will help make this more fulling for a complete meal.   

Chocolate Covered Strawberry Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

Method:

  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie.

  3. Pour into a tall glass and drink cold. 

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The Elderflower Fizz

Written on June 11, 2014 by in Drink

The Elderflower Fizz Cocktail

Every time I find something new I’m not sure how I lived so long without it.

Last Summer I couldn’t get enough of elderflower drinks. A friend made this awesome recipe I’m about to share a few weeks back and I had to recreate it. It also was the perfect excuse to use my SodaStream and silicone ice cube trays. Why did we settle for plastic, rectangular ice cube trays for so long?

This cocktail is the perfect balance between sour citrus and sweet elderflower liqueur. It’s a great introduction if you haven’t tried it before. Using soda makes it even more Summery and refreshing.

The Elderflower Fizz Cocktail

Make sure not to shake the ingredients too vigorously or you’ll lose the carbonation. I used SodaStream’s diet grapefruit soda for this. If you don’t have that, you can opt for Fresca or a different brand. 

The Elderflower Fizz

Prep time: 2 minutes

Cook time: 0 minutes

Ingredients(Makes 2 drinks):

  • 1.5oz Vodka

  • 1.5oz Elderflower liqueur

  • 6oz Grapefruit soda

  • 2 Tablespoons orange juice

  • Ice

Method:

  1. Mix the vodka, elderflower liqueur, soda, and juice delicately in a cocktail shaker.

  2. Pour into two glasses over ice. Drink cold. 

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Banana White Chocolate Chip Cookies

Written on May 19, 2014 by in Dessert

Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

Banana White Chocolate Chip Cookies

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

  • 1 banana, mashed
  • 2 eggs
  • 1/4 cup oil(coconut oil works well here)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips 

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
  3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
  4. Fold in the white chocolate chips evenly. 
  5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
  6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
  7. Remove from the oven and let cool. Store in an airtight container for up to a week. 
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How To Cook Nachos At Home

Written on May 6, 2014 by in Entree, Miscellaneous, Side Dish

How To Cook Nachos At Home

Happy seis de Mayo!

Nachos are my favorite bad food. You can get them anywhere(and I have), especially anywhere worth going. After a few drinks there’s nothing else I’d rather have–not even Reese’s cup brownies.

Making them at home, though, has never been as simple as it out to be. You can’t put them in the microwave or the chips get soggy. I’ve literally set a pan on fire in the oven not understanding how a burner works. Bad bad bad.

Skillet Nachos

These are the most satisfying nachos I’ve made at home. They’re warm and melty on top while the chips stay hot and crisp–not soggy. It’s easy to make and you can eat it from the pan so you don’t have to dirty dishes. What could be better?

Skillet Nachos

Prep time: 5 minutes

Cook time: 5 minutes

  • 1-2 Tablespoons oil
  • 4 handfuls of tortilla chips
  • 1/2 cup refried beans
  • 1/2 cup shredded cheese*
  • 1/4 cup salsa
  • 1/4 cup sour cream
  • 1/4 cup guacamole

*Make sure to use a cheese that melts well since you don’t want this on the burner for too long. Avoid processed shredded cheeses with lots of added ingredients and stabilizers.

Method:

  1. Rub a pan with a cover with oil to make sure the tortillas won’t stick or burn.
  2. Add the chips into the pan. Add the beans and cheese around on top evenly.
  3. Turn the burner onto a medium heat and cover immediately with a pan cover.
  4. Cook for 1-2 minutes until the cheese has melted and remove from the burner immediately.
  5. Add the salsa, sour cream, and guacamole and enjoy.
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4 Egg-Filled Easter Brunch Recipes

Written on April 18, 2014 by in Holiday, Recipe Round-Up

4 Egg-Filled Easter Brunch Recipes

Easter doesn’t make a lot of sense when you think about it. There’s a bunny but bunnies don’t lay eggs, so why are you searching for them? And where does the candy come in?

Assuming you’re not having plastic eggs filled with dollar bills and chocolate candies, you might want to have something a little more satisfying. Maybe for a brunch crowd–maybe for just yourself. Here are 4 of my favorite egg-cellent(I’m already sorry I made that pun) brunch recipes for you. 

For something traditional…

Easy Broccoli Frittata Serving

Easy Broccoli Frittata is a great way to feed a crowd something healthy and satisfying. I’m a big fan of frittatas for breakfast or dinner. Even as just one person, they’re good to make on the weekend and heat up through the week. Add some potatoes or toast and you’re golden.

For just two(or one—no judging)…

Mushroom and Herb Cheese Omelette

I’d never make omelettes for a crowd because they’re hard to keep warm while the rest cook, and if you have other distractions going on in the kitchen they’re a nightmare. But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side. 

For something spicy…

Thai Deviled Eggs

Thai Deviled Eggs have just the right amount of flavor and kick mixed with tradition to please just about anyone. I assumed I didn’t like deviled eggs until I toughened up and tried some. Hopefully the peanut butter and kick of these will get a few deviled egg nay-sayers to bite. 

For something sweet…

Gluten Free Chobani Pancakes

Chobani Pancakes may not be egg-filled but the egg helps to make almond flour and greek yogurt into a delicious, hearty, and gluten-free breakfast. It’s a much better option than the white flour pre-made pancake mixes. And at the end of the day who doesn’t like pancakes for brunch?

Happy Easter!

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Packed Lunch: Rice & Bean Bowl

Written on April 9, 2014 by in Entree

Homemade rice and bean bowls for a healthy and affordable packed lunch

I’m one of those people at the office who brings in lunch every day. The same lunch every single day. The Huffington Post wrote an article about us.

Sure packing a lunch every day can get tiresome, but it’s cheaper and healthier to do it yourself. It’s hard to argue with that.

If you’re on board the lunch-packing train, even just a few days a week, this lunch will definitely keep you satisfied. It’s just as good as a Chipotle bowl but costs about $2 or less. It’s also perfect for packing on a Sunday night to have later in the week since you don’t have to worry about sogging bread or spoiling meat.

For a simple step-by-step photo guide, scroll below the recipe.

Rice & Bean Bowl

Prep time: 5 minutes

Cook time: 4 minutes

Ingredients(Makes 1 lunch):

  • 1 cup cooked brown rice
  • 3/4 cup(1/2 can) black beans
  • 3/4 cup fresh or frozen vegetables
  • 1/4 cup salsa
  • 1/4 cup shredded cheese

Method:

  1. In a microwavable bowl, layer the rice, beans, vegetables, salsa, and cheese in that order.
  2. Cover tight with a lid. Don’t keep at room temperature for more than 6 hours.
  3. When ready, microwave on full power for 3-4 minutes.

An easy, healthy and affordable meal you can pack for lunch every day

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Peanut Butter Buttercream

Written on April 2, 2014 by in Dessert

Peanut Butter Buttercream

These are not the best cupcakes I had for my birthday. In fact, the cake part didn’t come out all that well since I made them on the fly without measuring anything(only to be surprised Saturday night with a batch of homemade banana cupcakes with Nutella frosting). But they were entirely edible if only because of the frosting.

This frosting though was just right. It’s sweet and vanilla at first with a nutty peanut butter finish. It’d be great on just about any cake or cupcake, and it’s easy to decorate with chocolate chips or Reese’s Puffs.

For this recipe, look for natural peanut butter without any added oils or stabilizers. It’ll mix in with the other ingredients the easiest and have a better, stronger flavor.

Peanut Butter Buttercream Unfrosted

Peanut Butter Buttercream

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

  • 6 Tablespoons butter, room temperature
  • 2 1/4 cups powdered sugar, sifted
  • 2 Tablespoons all natural no oil peanut butter
  • 1/4 teaspoon vanilla
  • 1-2 Tablespoons cream or whole milk

Method:

  1. In a large bowl, mix together the butter, sugar, peanut butter, and vanilla with an electric beater.
  2. Slowly add just enough milk until the ingredients make a thick but smooth buttercream.
  3. Scoop into a pastry bag and use immediately.

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3 Irish Cream Dessert Recipes

Written on March 12, 2014 by in Dessert, Holiday, Recipe Round-Up

St. Patricks Day has never been a favorite holiday. Perhaps because my birthday’s right around the corner, or Easter which is centered around chocolate eggs filled with candy(I mean, what’s not to love?). Potatoes, beer, and colcannon just don’t do it for me. But there’s one Irish food I can get down with.

Irish cream is made with just about everything bad for you, so naturally it’s one of my favorites. There’s nothing better than making a dessert with it and then sitting down to enjoy it with an ice-cold glass on the side. These are 3 of my favorite recipes with Irish cream you can enjoy this weekend(after the potatoes and beer, of course).

Bailey's Frosted Brownies

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

  • 3/4 cup oat flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 Tablespoons cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 4oz bittersweet baking chocolate
  • 1/3 cup Irish cream

For the frosting:

  • 6 Tablespoons butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 Tablespoons Irish cream

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together the chocolate and butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  9. To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Bailey's Hot Chocolate Truffles Yield

Bailey’s Hot Chocolate Truffles

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients:

  • 1 cup(8.5oz) semi-sweet chocolate chips
  • 6 Tablespoons Irish cream
  • 2 Tablespoons butter
  • 1/2 cup powdered hot chocolate mix*

*I wouldn’t recommend using a mix that is overly processed or full of chemicals. You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.

Method:

  1. Melt the chocolate chips and butter together in a microwave or over a double boiler.
  2. Mix the Irish cream into the melted chocolate until it’s smooth and shiny.
  3. Refrigerate or freeze the chocolate until it’s semi-soft and doesn’t stick to your hands. You want it to be a little colder than you think it should be since your hands will warm it over time.
  4. Pour the hot chocolate mix into a small bowl or onto a small plate.
  5. With a melon-baller or a spoon, carve out pieces of chocolate about 1-inch in width. Roll the chocolate into as round a ball as you can and drop it into the hot chocolate mix.
  6. Roll the ball around in the hot chocolate mix until the sides are all covered and move it to an air-tight container.
  7. Refrigerate the truffles for 30 minutes for the right consistency before eating.  Keep them refrigerated when not enjoying.

Hot Amaretto Mocha

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 6oz fresh brewed coffee
  • 1 Tablespoon hot cocoa mix
  • 1 1/2oz Irish cream
  • 1/2oz amaretto

Method:

  1. Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
  2. Stir in the hot cocoa mix until it’s completely dissolved.
  3. Pour in the Irish cream and almond liqueur and stir well until blended.
  4. Garnish with whipped cream and chocolate if desired. Serve hot.

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Spinach Mushroom Frittata

Written on February 26, 2014 by in Breakfast, Entree

Spinach Mushroom Frittata

If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.

Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.

I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.

Spinach Mushroom Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4 servings):

  • 12 eggs
  • 1 cup mushrooms, washed
  • 2 Tablespoons oil
  • 1/3 cup milk
  • 2 cups spinach
  • 2/3 cup shredded cheese(I recommend gouda if you can find it)
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder

Spinach Mushroom Frittata

Method:

  1. Preheat your oven to 350 degrees.
  2. Crack all of the eggs into a large bowl and make sure there’s no shells in it.
  3. Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
  4. Beat the milk, salt, and onion powder into the eggs.
  5. Grease a 9-inch baking pan well on the bottom and sides.
  6. Pour the egg batter into the pan.
  7. Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
  8. Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
  9. Bake for 50 minutes or until the center has set.
  10. Remove from the oven and let cool before cutting.
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Gluten-Free Nutella Cookies

Written on February 13, 2014 by in Dessert

Gluten-Free Nutella Cookies

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

Gluten-Free Nutella Cookies

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

  • 1 cup Nutella
  • 2 cups oat flour*
  • 1/2 teaspoon baking soda
  • 2 eggs

*I always make my own by blending oats in a high-power food processor.

Gluten-Free Nutella Cookies

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
  3. Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
  4. Bake for 12-15 minutes until the cookies are firm.
  5. Remove from the oven and let them cool before moving.

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