Happy mango season! It is officially here. I love mangos. These whole wheat mango scones are delightful! Ingredients: 2 1/4 cups whole wheat flour 1/4 cup brown sugar 1T baking powder 1/4 tsp salt 1/2 cup butter, unsalted, cold and cut into small pieces 1/4 cup plain Greek yogurt 1/4 cup milk(I used unsweetened almond milk) 1 large egg 1 cup mango, cut into small chunks 1/4 cup candied ginger, diced 3/4 tsp turbinado sugar Do you know the easiest way to get the fruit out of a mango? Cut it like this: Then flip it inside out and take the fruit out! Easy! Pre-heat oven to 400F. Line baking sheet with parchment or a silicone mat. In a small bowl, whisk together Greek yogurt, milk and egg. Set aside. In a mixing bowl mix together flour, brown sugar, baking powder and salt. Add in cold butter and continue to
Two double chocolate recipes in one week! Hiding non-typical baking foods into baked goods is one of my favorite things to do. When I saw Minimalist Baker‘s fudgy vegan double chocolate beet muffins, I knew I would be making them. Beets in muffins? Beets are a power food! A powder food for breakfast? Yes, please. Well, I altered the recipe to make it non-vegan, because neither my husband or I are vegan and I don’t own vegan chocolate chips. Ingredients: 2 flax eggs(2T ground flax +5 T water) 1 cup beet puree 1/4 cup pure maple syrup 1/3 cup brown sugar 1/4 tsp sea salt 1.5 tsp baking soda 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 1/2 cup unsweetened cocoa powder 1 1/3 cup all-purpose flour 1/3 cup milk chocolate chips Preheat oven to 375F. Lightly grease muffin tins for 12 muffins. Obtain 1 cup
It took me years to even try biscuits and gravy. I openly proclaimed my long standing disgust for them without ever remembering really trying them. I’m not sure if I made it up in my mind that they were horrible or if I did actually they them and not like them at some point in my life. Fast forward to the past few years. Brian and I love to go out to brunch. He will occasionally order biscuits and gravy. During one of those times over the past few years, my curiosity got the best of me and I tried a bite of his order. I surprised myself by really liking them. So, I wanted to figure out how to make a healthier version and I chose this recipe to healthify. Ingredients: 2 tablespoons butter, divided 1/3 pound Italian spiced ground turkey sausage(it is in a tube int eh cooler
A few weekends ago, the cupboards were bare, it was snowing out and I had no desire to trek out to the grocery store. Fortunately, we had a bag of broccoli in the freezer and some cheese in the fridge. So, I made this filling and nutritious soup. Ingredients: 1 cup of unsweetened almond milk(or milk of choice) 1/2 cup shredded cheddar cheese 1.5 cups broccoli, steamed 1 teaspoon dried onion 1/2 vegetable bullion cube salt and pepper to taste Reserve 1/2 cup steamed broccoli to the side. Place remainder of ingredients in blender. Set to hot soup and start. When finished, add rest of broccoli to blender and pulse a few times. Serve with some toasted bread. Makes 2 big servings. If you prefer a completely creamy soup, add all the broccoli in the beginning.
I saw a recipe for double chocolate banana bread. Bread is boring. Ok, not always boring but donuts are always fun. So I adapted the recipe a bit and made double chocolate banana donuts! Brian loves them! They are super simple to throw together, too. I made them this past weekend while I was cooking some other food for the week. They came together in about 30 minutes total! And only dirty ONE BOWL! Ingredients: 3 medium very ripe bananas 1/2 cup coconut oil 2/3 cup light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1 cup all-purpose flour 1/2 cup cocoa powder 1 cup of mini chocolate chips(I used semi-sweet) Heat oven to 350F. Prepare donut pans(or muffin tins). Peel and mash bananas in a large bowl. Whisk in oil, brown sugar, egg, and vanilla. Place flour, cocoa powder,
This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!
The most common question that I am asked is how to meal plan and prep. I dedicate a fair amount of time to it. It’s not always easy or fun, but it is very beneficial. Planning meals ahead of time helps you save money by buying what you need at the grocery store, less impulsive purchases and eating out less. It also helps you to be healthier, eat fewer calories, waste less food and is a huge time saver(in the long run). I usually spend about 4 hours per weekend making meals for the week. While many of you will say that you don’t have that amount of time, you probably do. I multitask while I cook. If I’m roasting sweet potatoes in the oven, I’ll pop in a 30 minute workout video and do that while they roast. Or do laundry and other household tasks while things cook. Most
I saw this recipe for Sweet Potato Peanut Bisque and thought the flavors in it sounded amazing. I decided to simplify a few of the steps and make it in my Vitamix. Wow. It is an extremely thick, but delicious soup. Definitely husband approved. Ingredients: 1 large sweet potato, cut in wedges and roasted 1 small onion, diced 1 clove garlic 1/2 chunk of fresh ginger 1 can diced tomatoes with chiles 1 cup vegetable stock 1/4 cup peanut butter pinch of cinnamon 1/2 tsp allspice salt and pepper to taste chopped cilantro and peanuts for garnish I roasted a sweet potato in the morning to have it ready for the soup at lunch. Put all the ingredients in your Vitamix and turn to the Hot Soup setting. Blending results: Pour into bowls. Top with cilantro and peanuts. Makes 4-6 servings. Look at all that deliciousness! This soup is a meal in
Every month, on or around payday, we have Payday Potluck at work. We all bring in food, sit around a big table, eat and enjoy each other’s company. It’s really very nice. Although, sometimes I stress about what to bring. We usually have a lot of options for side dishes and desserts, but not always main dishes. Several of us commute to work which makes bringing things in a little more complicated. I decided to make pesto chicken then assemble it into a delicious sandwich for people at work. My Sandwich Artistry skills coming into play years after I stopped working at Subway. The chicken is simple enough to make. I baked up a bunch of chicken breasts in the oven. Let them cook, then slice them thin. In a separate bowl, mix 1 tablespoon of mayonnaise per 1/2 cup of pesto per pound of chicken. Toss with chicken to
I mentioned the other day that I was addicted to Whole Foods’ Thai sweet potato collard green wraps. They are filling, delicious and nutritious. They are a little bit of a process to make, so it is beneficial to make multiple at once, or have the ingredients on hand and ready to go so you can make them quickly. Ingredients: collard greens peanut butter roasted sweet potato Thai peanut sauce tamari or soy sauce brown sugar cabbage slaw These first two steps are optional, but I think by doing them, you have a more delicious, more flexible and less messy wrap. The simmering of the leaf makes it a little less bitter and a lot more flexible for stuffing and rolling. Ok! So let’s get rolling(pun intended!). Start by bringing a big pot of water to a simmer on your stove top. Also, prepare a large bowl of ice-cold water