Crispy Kale Chips

Ahh... kale chips.  My FAVORITE snack.  These are perfect for those afternoon hunger pains, or for munching on while fixing dinner.  They are a fabulous pairing to any kind of sandwich.  These babies are so crunchy, you won't even miss potato chips.  Because lets face it, that's everyones favorite part about potato chips anyway.  I literally make them several times a week for a quick snack.  Any chance to pump more greens in my body, I'll take it.  

That being said, the benefits of eating kale are astronomical.  Not only is kale high in vitamin a, vitamin k, vitamin c, and iron, but it also is filled with powerful antioxidants and is a great anti-inflammatory.  It's also a great detox food and high in calcium.  Have I convinced you yet?  EAT. MORE. KALE. BRO.

Crispy Kale Chips

ingredients

1 bunch of kale- washed, thoroughly dried, and torn into one-inch pieces

olive oil

salt to taste

directions

Preheat the oven to 350 degrees.  Line 2 sheet pans with parchment paper.

Evenly spread a couple handfuls of the kale pieces on each of the sheet pans.  Lightly drizzle with olive oil.  LESS IS MORE.  If you add too much oil, your chips will get soggy.  Sprinkle with salt, and toss kale together with your hands, evenly coating all the pieces.  Spread the kale back out, making sure not to crowd the pieces so they have room to crisp up.  

Bake for 10-12 minutes or until crispy.  Allow kale chips to cool completely before removing from the sheet pans.  This allows them to stay crunchy. 

Katelyn's note: This recipe uses about half a bunch of kale.  I prep the whole bunch of kale, store it in a ziplock bag in the fridge, and then I have it ready to go for whenever I need it.  

Recipe by Katelyn of Pisa Cake

Healthy Double Chocolate Brownie Cookies

Where has the time gone?!  I cannot believe it has been months...five to be exact, in which I haven't posted a single recipe.  This past May, (which also happens to be my last blog post) my husband and I decided to sell our house, pack up our little three member family and move into a condo.  A gorgeous condo.  I'm literally in love.  So much so, that I just sit around and gaze at it for hours.  So you see, there's no time for cooking or blogging!  Kidding.  

In all seriousness, we needed a change.  My husband works loooong hours during his busy season which comes twice a year for him, and yard work and household maintenance was not on the top of our list of fun activities to do on the very few days he has off.  But this move totally through my blog life for a loop.  I had brand new appliances to get adapted with, and new kitchen to get accustomed to.  It's crazy how much those details matter when developing recipes and trying out some new finds floating around on the web.  Seriously makes a difference.

But don't you think for one second that I have forgotten you.  Oh no!  I have dozens and dozens of recipes that I cannot wait to share with you.  So hold on to your seat belts my fellow foodies, it's going to be delicious ride!

Double Chocolate Brownie Cookies

YEILD:14-17 cookies

ingredients

1/2 cup spelt flour (or whole wheat pastry flour)
1/4 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/4 plus 1/8 tsp baking soda
1/4 cup plus 1 tbsp xylitol or granulated sugar
1 tsp pure vanilla extract
5 tbsp coconut oil
1-2 tbsp milk of choice if needed
1/2 cup mini chocolate chips

directions

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment paper or a silicon baking mat.  

In a medium size bowl combine spelt flour, cocoa powder, baking powder, salt, baking soda, and xylitol or sugar. 

In a small bowl stir together the wet ingredients.  Add the wet mixture to the dry and stir until just combined.  Fold in the chocolate chips.  

Using a tablespoon measure, scoop the cookie dough onto prepared cookie sheet.  For crisp cookies bake right away.  For softer cookies chill in fridge for 30 minutes before putting them in the oven.  Bake for 10 minutes.  The cookies will look underdone when they come out.  Allow for cookies to set for at least 10 minutes before removing them from cookie sheet.  

Recipe adapted from Chocolate Covered Katie

Baked Doughnuts with Vanilla Glaze

Doughnuts are my weakness.  Fried dough with a sugary glaze on top... Oh yeah, baby.  Nothing better in my book.  I blame my parents.  You see, when I was a child we took many weekend trips to Orlando.  We always had passes of some sort to an Orlando theme park.  And we always stopped by Krispy Kreme for a dozen doughnuts to share, before our long day at the park.  Breakfast of champions, I know. 

These doughnuts are a tad healthier.  No processed sugar in the batter, and I used spelt flour instead of all-purpose.  The glaze however, is loaded with sugar, but it is a GLAZE for Pete's sake.  (Anyone know who Pete is?) They came out pretty divine, if I say so myself.  I almost didn't miss the fried part.  Almost.  

Baked Doughnuts with Vanilla Glaze 

YEILD: About 6 doughnuts

ingredients:

1 cup spelt flour, or all-purpose if you prefer
1/2 cup xylitol, granulated sugar, or sugar substitute of choice
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1 egg
4 tablespoons unsalted butter, softened

Glaze:
2 tablespoons milk of choice
1 tsp vanilla extract
1 cup powdered sugar or xylitol made into powdered sugar, see note below

directions:

Preheat oven to 350 degrees.  Coat a doughnut pan with cooking spray, wipe out the excess.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.

In a small saucepan, bring together the milk, vinegar, vanilla, egg, and butter.  Whisk over medium heat, until the butter has completely melted, about one minute. Remove from heat. Pour the milk mixture into the flour mixture, mixing until just combined. 

Using a large tablespoon, spoon the batter into prepared doughnut pan. Bake for 12 -14 minutes, or until a toothpick inserted comes out clean. Remove from oven, and immediately invert the pan onto a cooling rack.  While the doughnuts are cooling, make the glaze. 

For the glaze: In a shallow bowl, whisk together the milk, sugar, and vanilla until fully incorporated.  Dip the doughnuts into the glaze, coating both sides and set on a wire rack, with a cookie sheet underneath the rack to catch the drippings. Allow to set for a few minutes before serving. 


Katelyn's Note:  For xylitol powdered sugar, place 1 cup of xylitol in a food processor with 1 tbsp of arrowroot powder or corn starch.  Process until a powder forms.  Store in an airtight container with a locking lid.  Can be used for any recipe to substitute powdered sugar.


Recipe adapted from Fave Healthy Recipes

Enchilada Sauce

They say some things are better left to chance... Well I don't know who they are, but when it comes to the food I'm putting in my body, I wanna know.  Canned soups and sauces freak me out. I literally get the heebie-geebies thinking about what could be in them.  Especially when you can't understand half the ingredients.  It's scary, bro.

So more often than not, I forgo the canned isle (with the exception of canned tomatoes!) and make my sauces from scratch.  It not only tastes better, it's just the right thing to do.  I whipped this sauce up in minutes, and stored it in the fridge until I needed it.  This sauce keeps for about a couple weeks in the fridge, but when you smell the aroma filling your house while simmering, you'll want to use it right away.

Enchilada Sauce

YEILD: About 1 1/2 cups

ingredients:

2 tbsp grapeseed oil or canola oil
2 tbsp arrowroot powder, cornstarch or flour will also do
2 tbsp chili powder
2 tbsp chipotle powder, see note below
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp crushed oregano
2 cups low sodium chicken broth or vegetable broth

directions:

In a small saucepan over medium heat, heat the oil for a couple minutes.  Add arrowroot and whisk together with the oil for one minute.  Whisk in the chili powder, chipotle powder, garlic powder, salt, cumin, and oregano.  Whisk together for an additional minute for all the flavors to open up.  Slowly pour in the stock while whisking to prevent any lumps.  Reduce heat to a simmer and cook for 15 minutes until thick, whisking often to ensure a smooth sauce.

Use immediately or store in an air-tight container in the refrigerator for up to two weeks.

Katelyn's note: This sauce is spicy!  If you prefer less spice, leave out the chipotle powder and up the chili powder to 4 tablespoons.

Recipe adapted from Gimme Some Oven

Gluten-Free Peanut Butter Chocolate Chip Cookie

We have a cafe not too far from where we live called Simons Coffee House.  They have this giant peanut butter chocolate chip cookie that they warm up to order, served with a dollop of homemade whipped cream.  It is crazy good and I order it often.  Usually when I have someone to share it with, because it is literally the size of my baby's head. 

Determined to remake it at home, I finally asked the secret to the divine cookie.  The waitress smiled said, "No secret, just peanut butter and chocolate chips."  Whaa??  So this is what I came up with.  And oh my, does it come close. 

Gluten-Free Peanut Butter Chocolate Chip Cookies

YEILD: About 12-15 Cookies

ingredients:

1 cup creamy peanut butter, see note below
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla extract
3/4 cup chocolate chips 

directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking mat.  Set aside. 

Beat the peanut butter, baking soda, and salt at medium speed of your mixer, until well-blended. Add the egg and vanilla, and blend until incorporated. Stir in the chocolate chips.

Scoop the dough using a tablespoon cookie scoop onto prepared cookie sheet.  Flatten the top of the cookie dough slightly with the back of the cookie scoop. Bake the cookies for 8 to 10 minutes. The tops should be slightly crinkled and you will want to pull them before they begin to brown on the edges. Allow to cool completely on the cookie sheet before removing. 


 Katelyn's Notes: I have used Smart Balance creamy and The Bees Knees Peanut Butter & Co.  These brands have added oils in them so it helps the cookie stay together.  If you use pure peanut butter, your cookie will likely not stay together when baked.

Also, since there is no additional sugar, the dried cane syrup or honey in these butters gives these cookies just the right amount of sweetness.  And yes, you need all of those chocolate chips.  I wouldn't even judge you if you threw a whole cup in there.  I get it. 


Recipe by Katelyn of Pisa Cake

Black Bean Burgers

Finally!  My husband has returned from planet Ernst & Young, and we can enjoy our family once again.  I sound so dramatic, I know.  But I really did miss Josh, and I know Landon is happy to have his play gym back.  Da Da is most fun!  That being said, we plan to completely relax and have tons of fun together these upcoming days he has off.  The last thing I want to do is fuss with dinner tonight.  Fortunately for us, I have a few of these bad boys in the freezer.

These Black Bean burgers are gluten free, healthy, and absolutely delicious.  I have tried many different recipes, but this one takes the cake.  The patties stay together perfectly, and by cooking on a cast iron skillet you get that undeniable crust that makes any burger a good burger.  Place one of these patties between your bread of choice, (I love it between toasted spelt or any sprouted grain bread) or serve on top of some fresh romaine lettuce with a dollop of guac.  You can find my go-to recipe for guacamole here. 

Black Bean Burgers

YEILD: 4

ingredients:

16 oz can black beans
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped onion
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 egg
1 tbsp cumin
1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (use gf oats for gluten free)

directions:

Drain and rinse the black beans.  Dry the beans well with paper towels, before placing in a small bowl.  Extra moisture in the beans could prevent the patties from staying together.  Mash the beans, breaking them up with a fork and set aside.
 
In the bowl of a food processor, combine the red pepper, onions, cilantro, garlic, egg, cumin, salt, hot sauce, and oats.  Process until thoroughly combined.  Add the beans, and pulse until evenly distributed.

Form into 4 patties and divide each patty between a small square sheets of parchment paper, placing them on top of one another.  Place in a freezer-safe container or baggie and freeze at least 2 hours prior to cooking, or keep frozen until ready to use.  The black bean patties will keep for up to 6 months in the freezer. 


Recipe adapted from Skinnytaste

Vegan Oatmeal Chocolate Chip Cookie Bars

Can you believe it is almost Easter?  I cannot believe how fast this year is already going by.  It only gets worse I hear.  The more kids you have, the faster it goes.  I am trying my best to soak up these minutes with my not-so newborn.  He's seven months in a couple days.  It physically hurts me to type that out. 
 
Fortunately for me, I have a batch of these fresh out of the oven waiting for me to devour.  These are sure to help cope with my baby growth depression.  They are outrageously scrumptious.  And guilt free!  Oh yes, even I was shocked. 

 

Vegan Chocolate Chip Cookie Bars

YEILD: 16 squares

 

ingredients:

1 1/2 cups spelt or oat flour
1/2 tsp salt
1/4 cup rolled oats
1/2 cup coconut or date sugar
1 tsp baking powder
1/2 cup to 1 cup Enjoy Life chocolate chips
1/2 cup coconut oil
1/2 cup applesauce
2 tsp pure vanilla extract
pinch stevia, or 2 tbsp xylitol
2 tbsp molasses, if you do not care for molasses flavor, you can substitute with honey or agave

directions:

 Preheat the oven to 325 degrees. Grease and line the bottom of an 8×8 pan with parchment paper. Set aside.

In a mixing bowl, stir together the first 6 ingredients. In a separate bowl, whisk together all liquid ingredients, then pour wet over dry and stir to form a batter.

Spoon into the prepared pan. Bake 25 minutes. Allow bars to cool in pan for 10 minutes before transferring to wire rack to cool completely. Cut into squares and enjoy!  Bars keep best by wrapping individually in saran wrap and stored in a glass or plastic container.



Recipe adapted by Chocolate Covered Katie 

Baked Macaroni and Cheese

My younger sister has been coming over a lot lately to keep me company since my husband has been MIA for about a month now.  He is an accountant, and this time of year definitely robs our family of any normalcy.  Between the long days, and working weekends, I forget I am married sometimes!  Ahh well, I see April 15th is on our horizon and I will soon have my husband back.  Until then, I 'll just soak up these special evenings I get to share with my little sister.  She is such an awesome chick!  Much wiser than I ever was when I was 15.

I knew she would be all about this comfort classic for dinner.  I have made this for her once or twice, and she loves it.  So much so, she begged for a plate to take home with her so she can have it for her school lunch the next day.  I happily gave her the leftovers, as I don't trust myself with that much mac and cheese in the house.  This recipe is literally the best I have found.  Everyone needs a good mac and cheese recipe in their repertoire, and this little gem is mine. 

Baked Mac and Cheese

YEILD: 6-8 servings

ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

 

directions:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes, making sure it is free of lumps. Slowly stir in the milk, then onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni, and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Recipe adapted from Alton Brown

Strawberry-Banana Protein Shake

I feel like I have been on the go nonstop lately.  Between family being in town, family moving, birthdays and baby showers coming up, it has been a season of busyness around here.  And I do not for see my days lightening up in the near future.  Although, I must say, I like it that way.  I get a little stir crazy if I stay put in any place for too long, but I do have to remind myself to slow down sometimes.  Life slips away if we remain too busy and don't embrace these beautiful moments God has given us.  And time is something you never back.

This shake is a perfect breakfast for those days you have no time to fuss.  Also, a great post workout treat.  It's refreshing, filling, and you can have it made in seconds.  I'd say those are pretty ideal requirements for those days you can't catch a break.   And maybe a small piece of dark chocolate.

Strawberry-Banana Protein Shake

YEILD: 2 servings

ingredients:

1 1/2 cups of ice
1/2 cup coconut water
1/2 cup almond, soy or flaxmilk, just make sure it's unsweetened to control sugar content
1 medium banana
5 frozen whole strawberries, not thawed
2 dates, coarsely chopped
2 tablespoons of brown rice protein powder

directions:

Place all ingredients into a blender, and blend on high until totally pureed.  Serve immediately.


Recipe by Katelyn of Pisa Cake

Easy Greek Salad with Grilled Chicken

I don't know about you, but I love a good salad.  Unfortunately, a good salad is hard to come by it seems.  I often refrain from ordering a salad out because it never meets my expectations.  Bottom line, if I can make it better at home, I don't order it.  Plain and simple.  And I know you know what I'm talking about.

This salad and salad dressing is clean, fresh, vibrate, and everything you would want your salad to be.  A staple lunch 'round these parts.  The dressing is fabulous, and freshly homemade, as I think most dressings should be.  You wouldn't believe the crap they put in most dressing bottles.  I mean, literally crap.  Completely destroys your good intentions to eat right.  Please ya'll, I'm begging you, read those labels. 

Easy Greek Salad with Grilled Chicken

YEILD: 1-2 servings

ingredients:

Greek Salad:
Romain lettuce, or lettuce of choice
grape tomatoes, halved
English cucumber, seeded and sliced
red onion, chopped
feta cheese crumbles
pepperoncinis
kalamata olives, (I'm not an olive girl, so I ommited)
1 boneless, skinless chicken breast
olive oil
salt and pepper

Greek Dressing:
1/4 cup olive oil
1/8 cup red wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper

directions:

Heat a cast iron grill pan over medium heat.  Season the chicken on both sides with olive oil, and a sprinkling of salt and pepper.  When the grill pan is hot enough, place the chicken breast in the skillet.  If you do not hear a sizzle, remove from pan and wait another minute longer.  Grill chicken for about 5 minutes per side, or until fully cooked through and no longer pink in the center.  Remove chicken, cover with foil and let it rest for 5 minutes.

While your chicken is resting, prepare your salad and salad dressing.

For the salad dressing, whisk together the red wine vinegar, dijon mustard, oregano, salt, and pepper.  Slowly drizzle in olive oil while whisking to emulsify.  Pour over salad, and top with the grilled chicken breast. 


Recipe by Katelyn of Pisa Cake

Egg, Kale, and Tomato Breakfast Wraps with Hummus

Happy April Fool's day ya'll!  It's that time of year again where staged pregnancies and marriage proposals take the stage all over social media sites.  I have to admit, I have been fooled once or twice.  But not this year!  No sir.  I'm ready for ya. 

However, this breakfast wrap is no joke.  I mean, it really takes the cake for an easy and healthy breakfast idea.  You can switch out the kale for spinach, or shallot for a small onion. You could also scramble or fry the egg if you are short on time.  The options are endless.  Just keep it fresh and healthy.  It's a proven fact, that starting your day out with the right breakfast keeps you on track all day long.  And this delicious wrap has reserved itself a breakfast spot a couple times a week in our home.  It's that good. 

 

Egg, Kale, and Tomato Breakfast Wraps with Hummus

YEILD: 4 servings

ingredients:

5 large kale leaves, stems removed and chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas (I used Ezekiel Sprouted Grain tortillas)
Store bought or Homemade Hummus

directions:

Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.

Poach the egg: Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water. Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes. (Take the eggs out and place on a plate if you are not ready for them yet.)

Warm the tortillas and place on serving plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.  Place the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.


Recipe adapted from Feel Good Food Cookbook by Giada De Laurentis

Skinny Double Chocolate Mini Muffins

While in Starbucks yesterday, I found myself drooling over the baked goods for a solid 5 minutes before I decided to forgo the sweets and stick to a hot tea.  If each of their treats weren't so large, I probably would have indulged, but their muffins are larger than my fist!  Too much for an afternoon pick me up.

These little two bitters are absolutely perfect for a small treat.  Not to mention a delicious and healthy alternative to those loaded with fat and processed sugar.  The richness of the chocolate is definitely something to write home about.  Best part of all, no one would suspect these muffins are in fact healthy, for they taste way too naughty for it to be so. 

Shh, it'll be our little secret.

Skinny Double Chocolate Mini Muffins

YEILD: About 20 mini muffins

ingredients:

1/2 cup spelt flour or all-purpose if you prefer
3 tbsp cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup xylitol, or sugar of choice
A large handful mini chocolate chips (I used Enjoy Life mini chocolate chips)
1/4 cup mayo-style spread (such as Earth Balance, Vegenaise, or even homemade cashew mayo) 
1/2 tsp pure vanilla extract
1/3 cup plus 1 tbsp water

directions:

Preheat oven to 350 degrees.  Grease a mini muffin pan with an all-natural non stick cooking spray. 

In a large bowl, combine the flour, cocoa powder, baking soda, salt, sugar, and mini chocolate chips.  Sift very well with a wire whisk. 

In a separate bowl, combine the wet ingredients and whisk until the mayo is completely smooth.  Pour wet ingredients into dry and stir until just combined.  Immediately scoop batter into the mini muffins pans filling about 2/3 the way full. 

Bake 20 minutes or until a toothpick comes out mostly clean.  Allow the muffins to cool for 10 minutes before removing from pan. 


Recipe adapted from Chocolate Covered Katie

Nut Butter Brownie Truffles

I

Have you ever had a Larabar?  I just adore them.  They are a fruit and nut bar that has no added sugars or sweeteners in them.  Dates and nuts are literally the basis of all the bars.  Some have chocolate chips and sweetened dried fruit in them, but they are still one of the purest bars out there.  They are very sweet, but dates are the sole reason.  It made me wonder what else I could use dates for.  I keep seeing these brownie bites floating around on Pinterest, and it gave me an idea.

These things are addictive.  They have a similar texture and flavor to brownies, but none of the added sugar to go with it.  These are sweetened with dates and dates alone.  Seriously a guilt free treat, packed with protein.  What could be better?

 

Nut Butter Brownie Truffles

YEILD: About 16-18 truffles

ingredients:

1/2 cup gluten free rolled oats
1/2 cup nut butter of choice (I used Artisan Walnut-Cashew Butter)
1/2 cup packed dates
2 tablespoons cocoa powder
1/4 teaspoon of salt
2 tablespoons of water
1 teaspoon vanilla extract
1/2 cup chocolate chips ( I use Enjoy Life soy free, dairy free, gluten free chocolate chips)

directions:

Combined rolled oats, nut butter, dates, cocoa powder, and salt in the bowl of a food processor and pulse until dough turns to fine crumbs.  Add the water and vanilla extract and process until combined.  Pulse in the chocolate chips.

With a tablespoon, scoop dough and roll into balls with your hands.  Store in an airtight glass container with a locking lid.  Enjoy!


Recipe by Katelyn of Pisa Cake

Healthy Oreos

Well, it's getting close to swimsuit season (for those of us that live in sunny FL that day was like yesterday), and time to tighten up on some food recipes that don't leave you feeling bloated and regretful.  And many of times that means cutting back on your sugar and bread intake.  Although we should do that anyway, our waistlines seem to be relentless in letting us know when it's time.  But that doesn't mean we have to say no to dessert!  There are tons of healthy alternatives floating around on the web, and the possibilities are endless.

Yes, Oreos can be healthy.  And healthy can be delicious.  These cookies are living, breathing, scrumptious truth.  They are guilt free, and don't even taste like it.  So go ahead, have two!

 

Healthy Oreos

YEILD: About a dozen cookies

 

ingredients:

Cookies:
3/4 cup spelt flour
1/4 cup plus 2 tbsp good quality cocoa powder
1/4 cup plus 2 tbsp xylitol (or coconut sugar or evaporated cane juice or regular if you cannot find)
1/4 tsp salt
1/4 tsp baking soda
1 tsp pure vanilla extract
1/4 cup coconut oil
3 tbsp milk of choice (I used soy)
2 tbsp pure agave nectar, pure maple syrup, or honey

Filling:
1/2 cup sugar-free powder sugar *see note below* (or regular powdered sugar if you wish)
1/2 tsp pure vanilla extract
1/4 cup coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance coconut spread

 For the sugar free powder sugar:  Put 1 cup xylitol into a food processor and process until it becomes a fine powder.  Whalah!  Sugar-free powder sugar! Place the left overs in a container and reserve for sweetening coffee or for another recipe.

 directions:

Combine first 5 dry ingredients, and stir very well.  In a separate bowl, combine all liquid ingredients.  Mix wet into dry to form a dough, then refrigerate 30 minutes before baking.

Preheat oven to 300 degrees F.  Line a cookie sheet with parchment paper or a silicon baking mat; set aside. 

Place dough in a plastic bag, and smush into one big ball.  Remove dough from bag, place between two sheets of parchment paper and roll into a thin dough. Cut out flat circles using a small circle cookie cutter or a small circle-shaped lid.  Bake on a greased cookie tray for 10 minutes; they will still look a little underdone when they come out of the oven.  Allow to cool 10 minutes before removing from the tray.

To make the filling, mix all filling ingredients in a small food processor until thoroughly combined.  (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.


Katelyn's notes: If you wish to make these not-so-healthy, simply substitute the spelt flour for AP flour, and the xylitol for regular granulated sugar.  But I pinky promise you, these are so good as is.  If you are having trouble finding some of the ingredients and do not have a Whole Foods near you, you can find them online, or sometimes local markets will place special orders for their customers.



Recipe adapted from Chocolate Covered Katie

Blueberry Banana Bread

I am a sucker for banana bread.  Sometimes I stare at the bananas in my fruit basket and will them to turn ripe so I can whip up a loaf.  I like to dress it up once in a while by adding some chopped nuts into the batter, along with some dried fruit and chocolate chips.  The more textures and colors the better in my book.  When I came across this recipe online the other day, I did a happy dance in my living room.  Seriously though, best combination ever.  I cannot believe I never thought to throw some fresh blueberries in.  Pure genius.  That Giada knows what she is doing.

This bread is perfectly moist and the blueberries create a fresh burst of flavor in every bite.  Not to mention beautiful eye candy.  The aroma of this bread is out of this world.  Literally makes your mouth water while it's baking away in the oven.  Pair this with hot tea and some good reading material, and I'd say that is a pretty perfect way to start any day.

Blueberry Banana Bread

YEILD: One loaf

ingredients:

Butter, for greasing the loaf pan

1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan

1 teaspoon baking soda

1 teaspoon fine salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup sugar

1/2 cup vegetable oil

2 large eggs, beaten

2 teaspoons vanilla extract

2 ripe bananas, peeled and coarsely mashed to yield about ¾ cup of mashed banana

directions:

Place an oven rack in the center of the oven.  Preheat oven to 350 degrees.  Butter and flour a 9x5x3 inch loaf pan.  Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg.  In a large bowl beat the sugar, oil, eggs, and vanilla until blended.  Stir in the bananas and blueberries.  Add the dry ingredients and stir until just blended.  

Pour the batter into the prepared loaf pan.  Bake until the center of the loaf comes out clean, about 1 hour.  Cool 15 minutes.  Remove loaf from pan and cool completely on a wire rack.  

Recipe adapted from Giada De Laurentis

Spicy Spinach and Feta Hummus

Hi!!  Did you miss me?  I have been so happily busy with family that has been in town.  My sister in law and my darling nephew have been here for the past two weeks.  They live in Vancouver, so we don't get to see them too often.  Because it is an all day event to get them here, and because it costs an arm and a leg to fly these days, every second with them was precious, and I made sure to be with them as much as possible.  But don't you think for a second I haven't tested out some delicious recipes for ya'll to chow down on!

That being said, I love hummus.  Slathered on top of toasted pita...yum!  That is my ultimate snack.  I love experimenting with different flavor variations.  Black bean, roasted red pepper, roasted garlic... I like them all.  Today I have a scrumptious hummus for you.  It's creamy, a little spicy and loaded with greens.  Of course you can omit the red pepper flakes if you don't want that kick, or if you have littles that are sensitive to heat.  Either way, you cannot go wrong dipping into this divine goodness.

Spicy Spinach and Feta Hummus

YEILD: About 3 cups

ingredients:

2 cans of low sodium chick peas or garbanzo beans

1 1/2 cups fresh spinach

1/3 cup olive oil

Juice of one lemon

4 tablespoons Tahini

8 ounce block of feta cheese

1 tablespoons red pepper flakes 

2 cloves garlic peeled and roughly chopped

1 teaspoons salt  

directions:

Combine the first 5 ingredients in the bowl of a food processor, and pulse until combined.  Crumble in the feta and add the crushed red pepper, garlic, and salt.  Pulse until thoroughly combined.  Enjoy!


Recipe by Katelyn of Pisa Cake

White Chocolate Maple Blondies

 

When I found out Chili's let go of their Paradise Pie, I descended into mourning.  I don't think I surfaced for a solid week.  That was the world's greatest dessert in my book.  A warm white brownie with a big scoop of ice cream, drizzled with fudge, caramel sauce, and sprinkled with nuts.  It was bomb.com.  Absolute heaven.  I cannot believe they replaced it with a cookie skillet.  Boring!  My heart was finally restored when I found this gem floating around on Pinterest.  I would like to take a moment now and honor Pinterest.

This baby is outrageous.  I'm talking too hot to handle, too sweet to finish, got to share with your neighbor good.  Sinful, good.  You'll feel like you did a very bad thing after taking a bite.  And again when you take your second bite.  And your third.  But I assure you, it is entirely worth it.

White Chocolate Maple Blondies

YEILD: 16 bars

ingredients:

Blondies:
3/4 cups butter, room temperature
1 1/2 cups light brown sugar
2 eggs
2 tsp vanilla
1 Tbsp Maple syrup
1 tsp baking powder
1 tsp salt
1 1/2 cups flour
1 1/2 cups white chocolate
Vanilla ice cream, for serving
Walnuts, for serving (optional)


Maple Butter Sauce:
1 1/2 cups granulated sugar
1/2 cup pure Maple Syrup
3/4 cup butter
1/2 cup sour cream
1 tsp vanilla

directions:

 Preheat oven to 350 degrees.  Line a 9x9 pan with aluminum foil and spray with cooking spray.

In a small-medium bowl sift together flour, baking powder, and salt.  Set aside.  

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.  About 2-3 minutes.  Add eggs, vanilla, and maple syrup until mix until incorporated.

Turn mixer to low and mix in flour mixture until just combined.   Stir in white chocolate chips.

Spread batter into prepared pan and bake for 25-30 minutes.  Cool completely before cutting into squares. 

Serve with a scoop of vanilla ice cream on top and drizzled with the maple butter sauce.


For the Maple Butter Sauce:

To make the sauce combine sugar, maple syrup and butter in a small saucepan over medium heat until melted. Simmer sauce for 4 minutes without stirring and remove from heat.

Whisk in the sour cream and vanilla and allow to cool.

Recipe adapted from Cookies and Cups

Lemon Chicken Soup with Spaghetti

Chicken Noodle Soup is one of those soups that can be super flavorful or horribly bland.  I must say I have had more bland encounters than flavorful ones, which caused me to seek out a phenomenal recipe for those sick days when you need some warm love.

And for my darling husband, his day was today.  Poor guy got food poisoning at one of our favorite lunch spots yesterday.  It kicked in late last night and has been haunting him since.  I don't know why chicken soup is the go-to recipe for when you are not feeling well, but it did it's magic with Josh.  He was able to get it down and I even heard an, "Mmm."  Once again, Chicken Noodle saves the day!

Lemon Chicken Soup with Spaghetti

YEILD: 4 servings

ingredients:

6 cups low-sodium chicken broth

1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces
2 cups diced cooked rotisserie chicken, preferably breast meat 

1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

directions:

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

Recipe adapted from Giada De Laurentiis

Fresh Strawberry Jam

Spring is just around the corner, and it's the prime time to indulge in some ripe, succulent fruit.  Also the perfect time to restock your pantry with some homemade berry preserves.  I cannot believe how simple it is to make your own jam.  It tastes a heck of a lot better than anything you find at the grocery store, and the best part is, you control what goes in it!  This recipe calls for 2 cups of sugar, but I substituted half the amount with local honey.  Any opportunity to substitute sugar with local honey, I take it.  Especially this time of year.  It is allergy season after all.  

This recipe also includes a complete guide to full proof canning.  If you plan to make a bunch and stock up as I did, you'll want to double or triple up on this recipe.

 Fresh Strawberry Jam

YEILD: 2 pint sized canning jars

 ingredients:

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

directions:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Recipe adapted from Ina Garten

Dove Heart Peanut Butter Blossoms

Alas, it's that day again.  The day people love, or love to hate.  Valentines Day is one of those holidays I could take or leave.  Sure, it's sweet to get flowers and chocolates or a nice dinner out, but there's so much hype!  The roses are marked up 5 dollars, (at least!) and you are bombarded with the red and pink paraphernalia as soon as you step in the grocery store.  Yesterday, as I passed the array of goodies, I saw men frantically searching for the perfect roses.  Talk about pressure.  Although, I must admit, it was a little sweet.  

What I do love about this holiday or any holiday for that matter, is the excuse to bake.  I enjoy walking over to my neighbors and handing them a sweet treat, and these Valentines will be sure to please!  This is Peanut Butter Blossom meets Dove chocolate.  So long Hershey Kisses!  You'll never be the same after these.

Dove Heart Peanut Butter Blossoms

ingredients:

1/2 cup butter, softened

1 3/4 cup brown Sugar, packed

3/4 cup creamy peanut butter
3 tablespoons milk
1 tablespoon vanilla extract
1 egg

1 3/4cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt
2 8.87oz. packages Dove Dark Chocolate Silky Smooth Heart Promises, unwrapped  (you can substitute with milk chocolate if you prefer)

Granulated sugar, for rolling cookies

directions:

Preheat oven to 350 degrees.  Line cookie sheet with parchment paper or silicon baking mat. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter.  Add the egg and beat until well combined.  Beat in the peanut butter, milk and vanilla. 

In a separate medium bowl, whisk together the flour, baking soda and salt.  Stir the dry ingredients into the peanut butter mixture and beat until thoroughly incorporated.

Form dough into 1 1/2  tablespoon balls and roll in granulated sugar and place on baking sheet spacing  2 inches apart and bake for 10 minutes.  Remove from oven and gently press one Dove Heart into the middle of each cookie and place back into the oven and cook for an additional 1-2 minutes.  Remove from oven and allow to cool on cookie sheet for 2 minutes before placing on a cooling rack to cool completely.

Triple Chocolate Cookies

The past few days we have been having a much needed yard renovation.  We have been wanting to renovate our yard since we bought our house a couple years ago, but such work can be a mighty expense.  After shopping around we found a fair price and decided to take the bull by the horns and get this yard business under control.  It looks stunning.  So stunning I regret not doing it sooner.  It literally transforms your house.  Honest and truly.

 I'll tell you what I don't regret.  Whipping up a batch of these bad boys.  Decadent, fudgey, and loaded with chocolate chips, these cookies will send you over the edge.  They are my absolute favorite cookie.  You could make a double chocolate batch, leaving the white chocolate chips out, but I can't see why you would.  Unless there's a white chocolate shortage or something.  ;)

Triple Chocolate Cookies

YEILD: About 3 1/2 dozen

ingedients:

1/2 pound unsalted butter, 2 sticks softened
2 cups granulated sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup white chocolate chips

directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicon baking mat.  

Using a stand mixer with the paddle attachment, cream together the butter and sugar until fluffy, scrapping down the sides as needed.  Add the eggs, one at a time mixing well after each addition.  Stir in the vanilla.

In a medium size bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Add the dry ingredients in thirds, mixing until just combined.  Stir in the chocolate chips. 

Using a cookie scoop, scoop dough onto the prepared baking sheet.  Bake until cookies are set around the edges, but still looks underdone in the middle.  Cookies will keep cooking even after you pull them from the oven.  Allow to cool for 5 minutes on the baking sheet before placing on a wire rack to cool completely.

Recipe by Katelyn of Pisa Cake

Chicken Sausage, Quinoa, and Mozzarella Stuffed Peppers

I love meals you can make in advance.  I've recently become a morning person, thanks to my bouncing bundle of joy, so I've taken advantage of those early hours to take care of some household chores to keep my afternoons free.  And if I can bang out dinner too, all the better.  

Stuffed peppers are a phenomenal make ahead meal.  They are incredibly easy to make, and you can fill them with pretty much anything.  Not to mention they are gorgeous!  This pepper is loaded with delicious spicy chicken sausage and yummy cheese that is sure to impress the boss.  Cancel your reservations for tonight.  You're dining in.

Chicken Sausage, Quinoa, and Mozzarella Stuffed Peppers

YEILD: 6 servings

 

ingredients:

6 red, yellow, or green bell peppers
1 pound hot Italian chicken sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
2 cups cooked quinoa
15 oz can of tomato sauce
1/4 cup fresh basil, chopped
2 cups freshly grated mozzarella cheese
kosher salt
freshly ground black pepper
1 1/2 cups low sodium chicken broth

directions:

Preheat oven to 350 degrees.  Fill a large stockpot with water and bring to a boil. Add 1 tablespoon salt and the bell peppers. Cook until the peppers just begin to soften, about 3 minutes.  Using tongs, remove peppers from the pot, drain off excess water, and set aside to cool.

In a large skillet over medium-high heat, saute the sausage, onion and garlic together until the sausage is browned and no longer pink. Remove from the heat and stir in the quinoa, tomato sauce, cheese and basil. Season with salt and pepper. 

 Place the peppers cut-side up in a 9x13 baking dish or two glass pie plates.  Divide the filling evenly inside the peppers. Drizzle a little of the chicken broth evenly over top of the peppers, and then pour the rest into the bottom of the dish. Bake until heated through and browned on top.  About 30-35 minutes. Serve immediately.


Note: These peppers freeze perfectly.  After filling the peppers, wrap in plastic wrap and place in freezer safe containers.  Freeze for up to 6 months.  To cook, defrost completely in fridge overnight before completing last step. 

Recipe by Katelyn of Pisa Cake

Banana Nut Chip Granola Bars

A good friend of mine recently had a baby, and I wanted to make her a good snack that she could nibble on anytime throughout the day.  I thought some granola bars would be perfect!  It wasn't too long ago that I was spending my first few weeks at home with a newborn, and my stomach would be screaming to me at 1:00, 3:00, and 5:00 in the morning while nursing my baby.  Granola bars were my go to snack.  Of course mine weren't homemade, because there was no way in you know where I was making ANYTHING from scratch at that point.

These bars are super yummy and good for you too!  This special recipe calls for no eggs or processed sugar.  The bananas work as a binder while the honey gives the bars just the right amount of sweetness.  One bite and you will never buy a box of granola bars again. 

Banana Nut Chip Granola Bars

YEILD: 12-16 snack size granola bars

ingredients:

3 1/4 cup old-fashioned rolled oats (not quick cooking)
1/4 cup ground flax seed
1 cup mashed banana (about 2 large, very ripe)
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup semi-sweet mini chocolate chips, preferably Enjoy Life dairy-free mini chips

directions:

Preheat oven to 350 degrees and coat a 8x8 inch baking pan with cooking spray and line with parchment paper.

In a large bowl toss together the oats and flax seed.  In a medium bowl stir together the mashed banana, honey, vanilla, cinnamon, nutmeg, and salt until well combined.  Pour the wet mixture into the dry mixture and stir until thoroughly combined and all oats are moistened.  Stir in chopped walnuts and chocolate chips.  Press mixture into the prepared baking pan.

Bake for 30-35 minutes, or until golden brown on the edges.  Allow to cool in pan for 10 minutes before lifting the bars out with the parchment paper.  Cool completely on a wire rack before cutting into bars.  To keep fresh, store in an airtight container in the refrigerator.  

Recipe by Katelyn of Pisa Cake

White Chocolate Macadamia Nut Cookies

I am a huge believer in buying the best ingredients for recipes, and these cookies are no exception.  Using good quality chocolate seriously makes a ginormous difference.  Often, I buy bars of chocolate and chop it myself to get different size chucks throughout, but you can find a good quality brand already in chip form at most supermarkets.

This cookie is one I have been attempting to perfect for a while.  I have tried so many different methods, and I am pleased to share with you my version of the perfect White Chocolate Macadamia Nut cookie.  I have found that this method works phenomenal for this specific cookie.  It crunchy, soft, and though it calls for two teaspoons of vanilla, it's not too rich!  This cookie is literally dangerous.  Bake at your own risk!

 White Chocolate Macadamia Nut Cookies

YIELD: 3 dozen

ingredients:

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups good quality white chocolate chips
1 cup chopped macadamia nuts

directions:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Line two baking sheets with silicon baking mat or parchment paper.  Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl of a electric mixer fitted with a paddle attachment, beat together the melted butter and sugars on medium speed until smooth.  Beat in the whole egg, then egg yolk, and vanilla until combined.  Reduce mixer speed to low and slowly add the flour mixture and mix until combined.  Stir in the white chocolate chips and chopped macadamia nuts.

With a medium cookie scoop, scoop the dough and roll into even balls and lay them on the baking sheets, spaced about 2 inches apart.  Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 16 minutes.  Let the cookies cool on baking sheets for five minutes, before transferring to a wire rack to cool completely.



Recipe by Katelyn of Pisa Cake

Sunday Frittata

Some meals just send you right back to your younger years.  And for my husband, this frittata does just that.  His father used to make his family delicious frittatas, that he probably never thought his children would reminisce about in years to come. 

One Sunday morning we decided to give it a go, and it is now what we call our Sunday breakfast.  Filled with the best combination of ingredients, this frittata is sure to please adult or child.  Ketchup is optional.

What meal sends you back to that old house, table, and delicious memories? 

Sunday Frittata

 YIELD: 2 servings

ingredients:

4 eggs
1 -ounce grated Parmesan cheese
2 slices of uncooked bacon
6 fingerling potatoes, sliced about 1/4 inch thick
1/4 cup chopped yellow onion
1 cup baby spinach
kosher salt
freshly ground black pepper

 directions:

Preheat oven to broiling setting.

In a medium sized bowl, whisk together eggs, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Heat a 10 inch, oven safe, saute pan over medium high heat.  Place the bacon in the pan, and cook until done.  Transfer bacon to a plate lined with paper towels, and drain pan, reserving 1 tablespoon of bacon drippings.  Add the potatoes to the pan and continue to cook on medium high until golden brown on both sides, about 7-8 minutes.  Add onion and spinach and cook down until veggies are tender.  Salt and pepper to taste.  Crumble in the bacon slices.  Pour in the egg mixture and give a quick stir with a rubber spatula.  Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with chives.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.  Remove from pan and cut into 4 triangles. Serve immediately.


Note: This recipe can easily be doubled.  Use a 12-inch saute pan, and note that the cooking time will vary by doubling ingredients.  The frittata will come out slightly thicker.  

Recipe by Katelyn of Pisa Cake

Guacamole

 Confession: I used to hate avocado.  Gasp!  I know, totally absurd.  It's one of those things I tried as a kid, spit out, and swore to never eat again.  A few months ago, my husband Josh and I picked up a couple burrito bowls from Chipotle.  I was obviously not paying attention when they asked if I wanted guacamole, because I opened my container to find a huge dollop on top of my burrito bowl.  I was just about to scrap it off when Josh said, "Oh, would you just try it?  It's really good."  And he was so right.  (Don't tell him I said that.)  It was creamy and flavorful.  I instantly regretted depriving myself of such goodness for so long.  

Since then I've found myself ordering avocados on sandwiches and salads.  You could say it's become sort of an obsession.  Just the other day I came home with a bag full of avocados.  When Josh asked me why I bought so many, I replied, "They were ten for $10 at Publix!"

"You know that doesn't mean you have to buy ten to get them for a dollar each, right?"  

I knew.  I also knew they wouldn't be wasted!  Put this dip out for your next gathering.  It's sure to be a crowd pleaser.

Guacamole 

ingredient:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

 

Recipe adapted by Alton Brown