Feb 25

Shaved Brussels Sprout Salad

Raw Brussels sprouts sliced very thinly create a delicate slaw. Add a simple and fresh dressing and you have an unbelievably delicious salad perfect for weeknights, BBQ’s, and picnics. If you don’t care for Brussels sprouts and you have only had them cooked try this recipe and it will change your mind. Fresh, simple, delicious and healthy….can’t beat that! Enjoy!


1-lb Brussels sprout
3/4 C. walnuts or pecans, chopped
3/4 C. dried cranberries
1/2 C. crumbled blue cheese

For the dressing:
1/4 C. orange juice
1/4 C. cider vinegar
5 Tbsp. olive oil
2 Tbsp. honey or maple syrup

Cut Brussels sprouts into very thin slices using a sharp knife or slicer. Toss in a bowl and separate layers. It should look like slaw. Add the toppings and mix well.

For the dressing: In a measuring cup or bowl, add the orange juice, vinegar, olive oil and honey or maple syrup. Whisk and pour over salad right before serving.

Taken from: creativeandhealthyfunfood.com

Feb 18

Balsamic Garlic Roasted Green Beans & Mushrooms

Forget the same boring vegetables you might serve each week due to lack of ideas. This delicious dish comes together quickly, has wonderful flavor, and is a perfect pairing for any protein. Simple and fast for a weeknight dinner, and impressive enough for a dinner party. Enjoy!


1-lb fresh green beans, trimmed and halved
8-oz mushrooms, cleaned and halved
8-10 garlic cloves, halved
2 Tbsp. olive oil (I used avocado oil)
1 Tbsp. balsamic vinegar
Salt and pepper to taste

Preheat oven to 450 degrees. Spread green beans, mushrooms and garlic in an even layer on a baking sheet. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper. Bake for 20-25 minutes, or until beans are tender-crisp.

Feb 13

Chocolate Cake with Raspberry Frosting

Though this cake is perfect for any day, it made me think of Valentine’s day. The chocolate cake is soft and moist from the buttermilk, and the frosting is butter and powdered sugar creamed with a fresh raspberry puree. Coffee is often included in chocolate deserts being a great way to enhance the flavor of cocoa powder without causing a coffee flavor. If using frozen raspberries, remember to thaw before hand. Enjoy!


For the Chocolate Cake:
1-3/4 C. all-purpose flour
3/4 C. cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. oil of choice
2 C. sugar
2 eggs
2 tsp. vanilla extract
1 C. buttermilk, room temp
1 C. very hot coffee, or boiling water

For the Raspberry Buttercream:
2 C. fresh or frozen raspberries
1 C. unsalted butter, softened to room temp
3-1/2 to 4 C. powdered sugar
2-3 Tbsp. whipping cream

Preheat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan and set aside. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low-speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low-speed carefully beat in the hot coffee (or boiling water).

Pour the batter into the prepared pan, and bake for about 30-35 minutes or until and inserted toothpick comes our clean. Allow the cake to cool fully before frosting.

For the frosting, put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.

Pour the raspberry puree into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you’re left with a thick mixture, about 10 minutes. Allow the raspberry puree to cool fully. It must be cold before adding to frosting.

In a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low-speed and carefully beat in 3-1/2 cups of powdered sugar. Once fully combined add the raspberry puree followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.

This cake stores best in the fridge in an air-tight container.

Feb 07

Almond Power Bars

Packed full of flavor and healthy ingredients, these bars are a great snack that will fill you between meals. The food processor does all the work for you, so everything comes together quickly. The chocolate layer can be left off if you desire, but I think it adds that little something that makes the difference. Enjoy!


2 C. raw almonds
1/2 C. flax meal (ground flax seeds)
1/2 C. shredded coconut
1/2 C. unsalted almond butter (or any other nut butter)
1/2 tsp. salt
1/2 C. coconut oil
1-2 Tbsp. honey
1 Tbsp. maple syrup
2-3 tsp. vanilla extract
a few squares chocolate of choice

Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small saucepan or microwave, melt coconut oil. Stir sweeteners and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8×8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.

In a small saucepan or microwave, melt chocolate. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve.

Jan 26

Szechuan Shrimp and Broccoli

Forget take-out! You can prep and prepare this dish in 20 minutes. I love sweet chili sauce, and in this dish you combine it with soy sauce, rice vinegar, garlic, ginger, and Sriracha to get an incredibly delicious sauce that coats shrimp and broccoli. If you like things spicy, go ahead and add the red pepper flakes. I tend to leave them out, but I do like to add thinly sliced red bell pepper. Serve over rice, quinoa, or spaghetti squash. Enjoy!


1/4 C. sweet chili sauce
2 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
2 cloves of garlic, minced (1 tsp.)
1 tsp. cornstarch
1 tsp. Sriracha chili sauce
1/2 tsp. crushed red pepper flakes (optional!)
1/2 tsp. freshly grated ginger
1-2 tsp. sesame oil, for stir-frying
1-lb. peeled and deveined shrimp, tail on
1/2-lb. chopped broccoli
1/4 C. chopped green onion
1 tsp. sesame seeds

In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes (if using), ginger, and cornstarch. Set aside.

Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add broccoli and stir fry for a few minutes until tender. Next add shrimp and cook for about 2-3 minutes. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.

Once fully cooked, shrimp will be pink, opaque and curled. Top with chopped green onion and sesame seeds.

Yields: 2 servings

Jan 05

Chickpea Salad with Roasted Red Peppers

Another super simple and healthy side dish that only takes minutes to throw together. The lemon zest, balsamic vinegar and the roasted red peppers make this dish pop with flavor. With no mayonnaise being used, this is a great dish for picnics in the summer time. Enjoy!


3 Tbsp. Olive Oil
3 Tbsp. white balsamic vinegar
1 tsp. lemon zest
1/2 tsp. salt
1/4 tsp. pepper
2 (15.5-oz) cans chickpeas, drained and rinsed
1 (12-oz) jar roasted red peppers, drained & chopped
1/2 small red onion, chopped
Handful fresh basil, chopped or torn

In a large serving bowl, whisk together olive oil, vinegar, lemon zest, salt and pepper. Add in chickpeas, peppers, onion and basil. Toss well to combine. Chill for at least 1 hour for best flavor.

Dec 22

Chocolate Fruit Dip

If you are a chocolate lover this is for you. This creamy chocolate dip is so light and fluffy it wraps around each piece of fruit for a mouthful of deliciousness that will keep you dipping! I will warn you that you will have a hard time not digging in with a spoon; it taste like chocolate ice cream. So simple and delicious. A tip for anytime you have to whip heavy cream is to chill the bowl (glass or metal) and the beaters in the fridge ahead of time, this will make it stiffen up quickly. Enjoy!


1 C. heavy cream
1 C. powdered sugar, divided
1 8-oz. pkg cream cheese, softened
1/3 C. unsweetened cocoa powder
1 tsp. vanilla extract

In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form, add 2 Tbsp. of the powdered sugar and whip until nearly stiff peaks form. Set aside.

In a separate mixing bowl whip together the cream cheese, 1/4 cup plus 2 Tbsp. of the powdered sugar, the cocoa powder and vanilla extract until smooth. Mix in whipped cream mixture and remaining 1/2 cup powdered sugar. Chill until ready to serve.

Dec 11

Coconut Pecan Sweet Potatoes

Pull out your slow cooker for this amazing side dish. Coconut gives this classic dish an update that will have your guests wanting seconds. Sweet potatoes slow cooked with pecans, coconut, sugar, and cinnamon with coconut and vanilla extract added at the end. It almost taste like you’re eating pie! The prep for this dish is so simple, and I have found it only takes about 3-1/2 hours to cook. During the holidays it’s always a bonus to find a dish that doesn’t have to take up room in the oven also. Enjoy!

4-lbs. sweet potatoes (about 6 medium),
peeled and cubed
1/2 C. chopped pecans
1/2 C. flaked coconut
1/3 C. sugar
1/3 C. packed brown sugar
1/4 C. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. coconut extract
1/2 tsp. vanilla extract

Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. In a small bowl, combine pecans, coconut, sugars, butter, cinnamon and salt; sprinkle over sweet potatoes.

Cook, covered, on low 4 to 4-1/2 hours or until sweet potatoes are tender. Stir in coconut and vanilla extracts. Serve warm.

Makes 12 servings

Dec 05

Cherry and Almond Baked Oatmeal

Your family will love you even more when you serve warm bowls of this oatmeal before they go off to school or work, especially on these cooler mornings this time of year. I’ve prepared many oatmeal recipes and this one has become our favorite. Maple syrup, nutmeg, cinnamon, and vanilla beans flavor the oatmeal, the almonds give a crunch, and the cherries are a nice surprise. If you do not have a vanilla bean you can substitute 1-2 teaspoons of a good vanilla extract. If possible try to find vanilla beans (they are cheaper @ beanilla.com) they make a big difference. Frozen cherries work great and are available year round. To save you time in the morning, prepare the night before and refrigerate, then let it set out of the refrigerator for 30 minutes before baking. Enjoy!

Cherry and Almond Baked Oatmeal

2 C. milk
1/2 C. maple syrup
1 egg
3 Tbsp. melted butter
1/4 tsp. nutmeg
1 tsp. ground cinnamon
beans from one vanilla bean pod
1/2 tsp. sea salt
1-3/4 C. oats
1 tsp. baking powder
1 cup toasted almonds, chopped
3/4 lb. dark cherries,
pitted and halved
turbinado sugar, for finishing
milk or cream for serving

Preheat the oven to 350 degrees and generously butter an 8 inch baking dish.

In a large mixing bowl, whisk the milk, maple syrup, egg, butter, nutmeg, cinnamon, vanilla beans, and salt together well. In another bowl, combine the oats, baking powder, half the almonds, and cherries.

Pour the oat and cherry mixture into the dish in an even layer. Pour the milk mixture over the oats, everything should be saturated, and then sprinkle the top with the remaining almonds and the turbinado sugar. Bake on the middle rack for 30 minutes, or until the liquid is mostly absorbed but still moist.

Serve each bowl warm with a little more milk or cream.

Nov 17

Cucumber Tomato Bites

The holidays are here and chances are you will need or want a great appetizer for a party you are hosting or a family dinner. These Cucumber Tomato Bites are perfect to wow your guest with presentation and flavor and can be made ahead time. Win win! Fresh cucumber with a cream cheese filling seasoned with garlic, Parmesan and spices topped off with a fresh tomato slice. Enjoy!

Cucumber Tomato Bites

2 (8-oz) pkg. cream cheese, softened
1/4 C. sour cream
1/4 C. minced fresh flat leaf parsley
2 cloves garlic, minced
1 tsp. onion powder
1/2 tsp. paprika
2 tsp. dill weed
1/2 tsp. kosher salt
1/2 C. freshly grated Parmesan
2 English cucumbers, cut into 1/2-inch pieces
1 pint cherry or grape tomatoes, halved lengthwise
parsley

In a large mixing bowl beat all ingredients except cucumbers and tomatoes until smooth and creamy. Set aside while you prep the cucumber and tomatoes.

Gently hollow out a small scoop of the cucumber slices with a melon baller. Spoon or pipe herb spread on top of cucumber slices. Top each bite with one tomato half and a small leaf of parsley. Cover and refrigerate until ready to serve.