Green Tea White Chocolate Cookies

Green Tea White Chocolate Cookies

Ingredients

• 240 g all purpose flour
• 15 g green tea powder (matcha)
• 150 g unsalted butter, softened
• 130 g powder sugar
• Pinch of salt
• 2 large egg yolks
• ¼-1/3 cup white chocolate chips
• 1¾ cup all purpose flour
• 2½ Tbsp. matcha powder (please note 1 Tbsp. matcha is 6 g)
• ⅔ cup unsalted butter
• 1 cup + ½ Tbsp. powder sugar
• Pinch of salt
• 2 large egg yolks
• ¼-1/3 cup white chocolate chips

Instructions

1. Sift the flour and the matcha powder.
2. Cream together the butter, powder sugar, and salt until soft and light.
3. Add the egg yolks and beat well.
4. Gradually add the flour and matcha powder.
5. Fold in the white chocolate chips.
6. Shape the dough into 2 round logs.
7. Wrap the logs in plastic wrap and place them a bed of rice (Your log will stay cylindrical and your cookie slices won’t have a flat side). Chill in refrigerator for several hours or, better yet, overnight.
8. Preheat oven to 300F (150C) degrees. Remove the dough from plastic wrap and cut the cookie slices to 7mm (1/4 inch) thick. Place them on a baking sheet lined with parchment paper, 1.5 inches apart.
9. Bake for 20-22 minutes then cool on a rack.

Laksa

Laksa

Ingredients

Stock:

• 3 tablespoons oil
• 1/2 pack (120g) Malaysian instant curry paste (you can get it at AsianSupermarket365.com)
• 2 cups chicken stock (1 can)
• 2 cups water
• 2 stalks lemongrass (white part only, pounded)
• 5 kaffir lime leaves (optional)
• 10 tofu puffs, cut into pieces
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• Salt to taste

Other Ingredients

• Yellow noodles
• Vermicelli
• Bean sprouts
• 10 shrimp, peeled, deveined, and cooked
• 3 hard-boiled eggs, quartered
• Fish cakes, cut into pieces

Instructions

1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
8. Serve immediately.

Classic Apple Turnovers

Classic Apple Turnovers

Ingredients

• 4 medium sized cooking apples of choice - peeled, cored and diced
• 1 tablespoon lemon juice
• 1 tablespoon butter - melted
• ½ cup/110g light brown sugar
• ½ cup/110g granulated sugar
• ¼ teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 tablespoons cornstarch/cornflour
• A pinch of salt
• 1 (17.25 ounce/490g) package frozen puff
• pastry sheets, thawed
• For the Cream Cheese icing:
• 6 tablespoons softened cream cheese
• 3 tablespoons softened butter
• 1 ½ cups/192g powdered/icing sugar
• 1-4 tablespoons warm milk

Instructions

1. Preheat the oven to 400 degrees F
2. On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
3. Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt and melted butter. Mix to combine.
4. Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
5. Transfer to a cookie sheet lined with parchment paper/grease proof paper. Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed.
6. Let cool for 10 minutes.
7. For the cream cheese icing: mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency.
8. Drizzle each turnover with icing.
9. Serve warm.

Apple Pie French Toast Oatmeal

Apple Pie French Toast Oatmeal

The comforting taste and texture of French Toast in a delicious, healthy oatmeal form! This Apple Pie French toast oatmeal is quick, easy and can be prepped in advance and even be frozen and thawed for quick breakfasts which simply needs reheating! Naturally gluten free and high in protein, this also comes with a vegan option!

Ingredients

For the oatmeal

• 1/2 cup gluten free rolled oats
• Pinch sea salt
• Cinnamon
• Pinch nutmeg
• 1 cup dairy free milk of choice
• 1/4 apple, chopped finely
• 1 large egg OR 2 large egg whites (For a vegan version, 1 flax egg)
• 2 T + granulated sweetener of choice (optional)
• 1 scoop vanilla or neutral protein powder (optional)
• 1 T coconut flour

For the caramelized apple

• 1/4 apple, chopped
• Pinch cinnamon
• Pinch nutmeg
• 1 T granulated sweetener of choice (optional)

Instructions

1. In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon,nutmeg, apple and milk of choice and simmer on medium until most of the liquid is absorbed.
2. Once thick, add the large egg and mix very well until fully mixed in. If desired, add the granulated sweetener, protein powder and mix very well.
3. Add the coconut flour and continue stirring until a very thick batter is formed. Remove from heat and pour into a bowl.
4. In a microwave safe bowl or in a small pan, heat the 1/4 apple with cinnamon and nutmeg and optional sweetener until caramelized. 
5. Remove from heat or microwave and top your oatmeal with it.

Notes

• If batter is too thick, add extra dairy free milk to desired consistency- It's best to keep it quite thick to resemble a soft, French toast texture.
• This can be batch made the night before and eaten hot/cold.
• This can also be frozen- Simply thaw out and and reheat.

Peanut Butter Chocolate Protein Granola Bars

Peanut Butter Chocolate Protein Granola Bars

Perfectly sweet, nutty, and chocolatey, these homemade granola bars come together in a snap, provide loads of protein, and are perfect for pregnancy!

Ingredients

• 1 cup packed dates, pitted
• ¼ cup honey or maple syrup or agave for vegan option)
• ¼ cup creamy natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1½ cups rolled oats (gluten free for GF eaters)
• ½ cup + 2 tablespoons grass-fed gelatin (ideally collagen hydrolosate from Great Lakes)*
• ¼ cup mini chocolate chips

Instructions

1. Optional: toast your oats in a 350º oven for about 15 minutes, or until slightly golden brown.
2. Process dates in a food processor until only small bits remain (about 1 minute). The dates should form a "dough"-like consistency.
3. Place oats, almonds and dates in a bowl - set aside.
4. In a small saucepan over low heat, warm maple syrup and peanut butter. Stir until smooth, then add gelatin powder and stir. Pour over oat mixture and then mix, breaking up the dates to disperse throughout. Make sure the dates are really thoroughly mixed, otherwise you might have trouble with the bars staying together!
5. Stir in mini chocolate chips, then transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so you can lift the bars out easily. Press the mixture down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
6. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days, or in the freezer for even longer!

Notes
*The gelatin is optional but is what gives these bars their extra protein oomph. Vegan protein powders might work, but I love collagen hydrolysate because it never changes the texture or taste of a recipe--in addition to its other amazing nutritional qualities.

Summer Skillet Gnocchi

Summer Skillet Gnocchi

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 cup shittake mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup half and half
• 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
• 3 ears of grilled corn, cut from the cob
• 1 pound mini gnocchi, cooked fresh basil and oregano for garnish

Instructions

1. Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir.
2. Cook until softened, about 6 o 8 minutes.
3. Stir in the garlic and cook for another minute.
4. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften.
5. Season the mixture with the salt and the pepper.
6. Increase the heat to medium.
7. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed.
8. Stir in the parmesan cheese.
9. Taste and season additionally if desired.
10. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.

Savory Vegetable Pancakes with Poached Eggs

Savory Vegetable Pancakes with Poached Eggs

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 cup cauliflower, finely chopped
• 1 cup broccoli, finely chopped
• 3 tablespoons parsley, chopped
• 1/4 cup green onions, sliced
• 3/4 cup cheddar cheese, shredded
• 1 egg
• 1 cup milk
• 4 eggs poached
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.

Coconut Custard Tarts with Raw Chocolate Macaroon Crust

Coconut Custard Tarts with Raw Chocolate Macaroon Crust

Ingredients

For the raw crusts:

• 1 cup pitted, chopped medjool dates
• 3/4 cup almonds, ground
• 1 1/4 cups shredded coconut (I used sweetened)
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons coconut oil
• 1/2 teaspoon salt

For the coconut custard (haupia):

• 2 tablespoons + 1 teaspoon cornstarch
• 1/4 cup + 1 1/2 tablespoons water
• 1 1/2 cups full-fat coconut milk
• 1/4 cup + 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract or spiced rum (optional)

For garnish:

• whipped cream (coconut if keeping vegan)
• toasted coconut
• fresh fruit
• chopped dark chocolate

Instructions

For the crusts:

1. Line 4 mini tart pans with parchment paper and lightly grease. Set aside.
2. Add the dates to a food processor and pulse until finely chopped and a ball has formed.
3. Add the ground almonds, shredded coconut, cocoa powder, coconut oil and salt. Pulse until very well combined and a dough has formed.
4. Divide the dough into four balls and and then firmly press each into the prepared tart pans. I find that using a dry measuring cup to press the dough into the pans helps form a compact, even crust.
5. Place crusts into the freezer for at least 4 hours, up to overnight.

To prepare the coconut custard (haupia):

1. In a small bowl. combine the corn starch and water. Set aside.
2. In a large saucepan over low heat, add the coconut milk, sugar, and salt, stirring until the sugar is dissolved.
3. When the sugar is dissolved, add the cornstarch/water mixture and bring to a boil, stirring constantly. Important: you must stir constantly as the mixture burns very easily.
4. Let boil for approximately1-3 minutes or until the haupia becomes thick.
5. Remove from the stove, and stir every few minutes as it begins to cool. Once slightly cool, stir in the extract(s). Chill in the refrigerator until ready to use.

To assemble:

1. Carefully remove the frozen crusts from the tart pans, removing the parchment paper and placing them onto their serving dish. Note: The crusts will become sticky as they warm up, so wait to remove the parchment until just before serving.
2. Spoon the coconut custard into the crusts, filling them almost to the edge.
3. Serve chilled, garnished with the topping(s) of your choice.

Peach Streusel Coffee Cake in a Skillet

Peach Streusel Coffee Cake in a Skillet

Ingredients

for the coffee cake:

• 3 c. white whole wheat flour (my preference) or all-purpose flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cardamom
• 1/2 tsp. kosher salt
• 3/4 c. plus 1 tsp. unsalted butter, softened (not melted), divided
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1/4 c. sour cream
• 1 T. pure vanilla extract
• 1/2 tsp. almond extract
• 3 c. peeled and diced fresh peaches, cut into 1/2" cubes

for the crumb topping:

• 3/4 c. all-purpose flour
• 1/3 c. packed brown sugar
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• pinch of salt
• 6 T. cold butter, cut into 1/2" pieces

for the glaze:

• 1 c. powdered sugar
• 4 tsp. milk

Instructions

1. Preheat oven to 375°. 
2. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. 
3. Set pan aside.

for the coffee cake:

1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. 
2. In the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes. 
3. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if the batter is a bit curdled looking. 
4. Add the dry ingredients and mix until just combined. 
5. Gently fold in the diced peaches and spread batter into prepared skillet.

for the crumb topping:

1. In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt. 
2. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. 
3. Sprinkle over the top of the coffee cake batter. 
4. If you desire to see some peaches poking through the crumb topping, as shown in my photos, slightly press a few additional pieces of diced peaches into the the crumb topping.
5. Place skillet in oven and bake for about 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. 
6. When this cake is still warm, it has a very tender crumb. If you can resist, let cool for at least 2 hours before serving for best slicing.

for the glaze (This step is completely optional):

1. In a small bowl, stir together the powdered sugar and milk until smooth. 
2. Drizzle over individual pieces of coffee cake. 
3. If you like to use alot of glaze, you will probably want to double this.

Cheddar Cornbread Waffles with Fried Eggs and Queso

Cheddar Cornbread Waffles with Fried Eggs and Queso

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup coarsely ground cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 8 ounces sharp white cheddar cheese, grated
• 1 cup cherry tomatoes, quartered or halved
• 4 scallions, thinly sliced
• 3 tablespoons snipped chives

Quick cheese sauce:

• 1/2 tablespoon butter
• 1/2 tablespoon flour
• 4 ounces half and half
• 6 ounces white cheddar cheese, freshly grated

Instructions

1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. 
2. Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it's all incorporated. Fold in the grated cheese. Let the batter sit for 10 to 15 minutes.
3. Heat your waffle iron on the highest setting.
4. Pour about 1/3 to 1/2 cup batter in the center of your iron (depends on how large your iron is) and cook until golden and crispy. 
5. While the waffles are cooking, heat a large skillet over medium heat and add the olive oil (or butter. or bacon grease!) and fry the eggs. 
6. To serve, drizzle a little of the cheese sauce over top. Cover with the egg, some tomatoes, scallions and chives. Devour.

Quick cheese sauce:

1. Heat a small saucepan over medium heat and add the butter. Once it's sizzling, whisk in the flour and cook for a minute or two until it's golden and fragrant. 
2. Slowly pour in the half and half while whisking constantly so the mixture slightly thickens. Cook for 1 to 2 minutes while stirring. 
3. Reduce the heat to low and slowly stir in the cheese until melted. Keep over low heat until serving - stirring occasionally. 
4. If it seizes up or gets too thick, add a few drops of half and half and stir.

Double Chocolate Banana Bread

Double Chocolate Banana Bread

Ingredients

• 3 medium large ripe bananas
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup all purpose flour
• 1/2 cup Hershey's Special Dark Cocoa Powder
• 1 cup semisweet chocolate chips
• milk chocolate chips, to garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9x5" loaf pan with nonstick baking spray.
2. Mash the bananas in a large bowl. Whisk in the melted butter, brown sugar, egg, and vanilla extract. Sift in the baking soda, salt, flour, and cocoa powder and stir mixture with a wooden spoon just until incorporated. Then gently stir in the chocolate chips.
3. Pour the batter into the prepared pan and evenly sprinkle the chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. 
4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 
5. Keep bread wrapped tightly at room temperature for up to 4 days. Enjoy!

Fresh Berry and Cream Cheese Mousse Phyllo Tartlets

Fresh Berry and Cream Cheese Mousse Phyllo Tartlets

Ingredients

For the shells:

• ¼ cup pistachio nuts
• 2 tbsp sugar
• 6 phyllo sheets
• 4 tbsp (1/2 stick) unsalted butter, melted

For the filling:

• ¼ cup lemon curd
• ¼ cup wild blackberry jam (or use your favorite jam)
• ½ cup cold whipping cream
• 8 oz vanilla cheesecake leftovers, at room temperature
• Zest of 1 small lemon
• Fresh raspberries and blackberries (about half pint each)
• Finely chopped pistachios for sprinkling
• Mint leaves for garnish

Instructions

Make the tartlet shells:

1. Center an oven rack and preheat the oven to 350F. Lightly spray 24 mini-muffin molds with oil spray. Set aside.
2. In a bowl of the food processor, combine the pistachios and sugar. Process until finely ground.
3. Cover a working surface with a large sheet of parchment paper. 
4. Place 1 sheet of phyllo on the parchment paper, with one long side parallel to the edge of the work surface. Brush the phyllo sheet with the melted butter, and sprinkle with about 2 tablespoons of nut-sugar mixture. 
5. Cover the rest of the phyllo with plastic wrap first and then with a damp dish towel (avoid direct contact of the phyllo with the wet towel to prevent the phyllo from getting soggy). 
6. Repeat with one more phyllo sheet. Do not brush the top of the last (3rd) sheet with the butter and don’t sprinkle it with nut mixture. Using a large cookie or biscuit cutter cut out 3-inch circles (you should be able to get 12 of them). Alternatively, you can cut the phyllo stack into 3-inch squares instead. 
7. Carefully, fit the circles (or squares) into the prepared muffin molds. Slide into the oven and bake for about 12 minutes until the phyllo shells are crisp and golden brown. Cool completely on a cooling rack before unmolding.
8. Repeat #3 to #7 with the remaining 3 phyllo sheets.
9. The baked phyllo shells can be baked several days in advance and kept, unfilled, in an air-tight container at room temperature. Fill the shells close to the serving time.

Make the filling, fill the tartlets:

1. Spoon about 1 tsp of lemon curd into 12 baked phyllo shells. Spoon about 1 tsp of jam into another 12 shells. Set aside.
2. In a small bowl, using a hand-held electric mixer, whip the cream until it holds medium peaks. Set aside for a moment.
3. In another small bowl, using the same hand-held electric mixer with the same attachment (to minimize a cleanup), whip the cheesecake with the lemon zest until smooth and light. 
4. Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture in two additions until incorporated. Transfer to a pastry bag fitted with a large tip. Pipe the mousse over the curd/jam. 
5. Arrange the berries over the top, sprinkle some pistachios, garnish with the mint leaves and serve. The tartlets will remain perfectly crispy for a couple of hours, then they will soften slightly.

Cheesy Spinach Crescent Rolls

Cheesy Spinach Crescent Rolls

Ingredients

• 2 tubes Pillsbury crescent rolls (8 ct. each)
• 4 oz. crumbled feta cheese
• 4 oz. shredded mozzarella cheese (feel free to use an type of cheese(s) that are your favorite)
• 3 oz. fresh baby spinach, chopped (about half of a pre-washed bag)
• 1 egg white, beaten
• ¼ tsp. red pepper flakes
• dash of salt and pepper

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl mix together chopped spinach, cheeses, red pepper flakes, salt, and pepper. Set aside.
3. Unroll crescent dough and divide into triangles.
4. Using a spoon or your hands, place tiny heaps of spinach mixture onto the wide part of the dough triangle.
5. Carefully roll up the crescents.
6. Place on a greased cookie sheet and brush the tops with egg white.
7. Bake for 15 minutes or until golden brown.

Zucchini Pasta with Mint-Pea Pesto

Zucchini Pasta with Mint-Pea Pesto

Ingredients

• 2 large zucchini
• 1/2 cup mint leaves
• 1/4 cup parsley leaves
• 1/4 pine nuts, toasted
• 1 cup peas, blanched
• 1 clove of garlic
• 1/3 cup Parmesan, grated
• Juice and zest of 1 lemon
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Cut both ends off the zucchini. Using a spiralizer, grater, or mandolin, create zucchini ribbons. Salt and set aside.
2. Blend the next seven ingredients in a food processor. With the machine on, slowly stream in the olive oil and blend until smooth. Season with salt and pepper.
3. Sauce the zucchini with the pesto and garnish with additional peas, lemon zest, and cheese. Serve immediately.

Blueberry Coconut Crisp

Blueberry Coconut Crisp

Ingredients

• 5 cups fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 cup Quaker Old Fashioned Oats
• 1/4 cup almond meal or whole wheat flour
• 1 cup sweetened flaked coconut
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup melted coconut oil
• Ice cream or yogurt for serving, optional

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour blueberries into dish and pour lemon juice over the berries. Gently toss.
2. In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon. Pour coconut oil over the dry ingredients and stir until combined.
3. Sprinkle the oat mixture evenly over the blueberries in the pan.
4. Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm with ice cream or yogurt, if desired.

Blueberry Coconut Crisp with ice cream

Note-cover cooled crisp and store in the fridge for up to 2 days.

Creamy Greek Yogurt Alfredo Sauce

Creamy Greek Yogurt Alfredo Sauce

Ingredients

• 4 Tbsp butter
• 4 Tbsp All-Purpose Flour
• 2 Cups Chicken Stock
• ¾ Cup Plain Greek Yogurt
• ½ Cup Milk
• 6 tsp Minced Garlic
• 1 and ½ Cups shredded Parmesan Cheese
• salt and pepper, to taste
• 2 teaspoon fresh Italian parsley
• 1 pound of your favorite pasta, cooked (I used fettuccine)

Instructions

1. In a sauce pan over medium heat, melt the butter.
2. Add the garlic and cook a few minutes until it is fragrant (do not let it burn).
3. Add the flour, stirring/whisking constantly until nice and bubbly.
4. Add chicken stock while continuing to stir. Turn heat to low and gradually add milk, Greek yogurt, and Parmesan Cheese.
5. Stir until smooth and the cheese is melted. Add salt and pepper, to taste. If you let the sauce cool down a little it thickens a lot.
6. Serve over your choice of cooked pasta noodles. Sprinkle with parsley.
7. Store any leftover sauce in the fridge and add a little bit of milk before heating it up as it will be very thick once chilled. Enjoy!

Chicken Florentine Flatbread

Chicken Florentine Flatbread

Ingredients

• 1 Chicken Breast, grilled and shredded
• 1 cup Cherry Tomatoes, halved
• 1 bag Fresh Spinach, wilted and squeezed of excess liquid
• 1/2 Onion, caramelized
• 1/2 cup Ranch Dressing
• 1 cup Shredded White Cheddar Cheese
• 2 Naan Flatbreads

Instructions

1. Preheat oven to 350 degrees.
2. Top each flatbread with 1/4 cup Ranch dressing and spread thinly over the flatbread. Top with shredded chicken, wilted spinach, onion, cherry tomatoes, and shredded cheese.
3. Bake the flatbreads for 10-15 minutes, or until the cheese has melted and started to bubble.
4. Remove and cut into pieces for serving.

Poached Egg over Spinach Polenta with Crispy Mushrooms and Herbs

Poached Egg over Spinach Polenta with Crispy Mushrooms and Herbs

Ingredients

• 2 heaping cups mixed mushrooms, thinly sliced
• 1 shallot, thinly sliced
• Olive oil
• 1 teaspoon dried thyme
• 2-3 cups packed spinach leaves, roughly chopped
• 3/4 cup instant polenta
• 2 cups water, depending on how thick you like your polenta*
• 2 organic, free range eggs
• Water for poaching
• Salt and Pepper
• A few handfuls fresh chevril, roughly chopped
• Freshly grated lemon zest, for serving

Instructions

This recipe has three parts; the mushrooms, the poletnta and the eggs. All it takes is a little bit of organization and the meal comes together in 20 minutes or less. I am a purist when it comes to poaching eggs, no vinegar, no fancy gadgets, just a pot of simmering hot water and you’re good to go. However if you have your own method that works for you, ignore my instructions and do your own thing.

1. First, get your mushrooms going. Turn your oven on to broil and add a drizzle of olive oil to an oven proof pan over medium heat. Add the shallots and cook for a minute or two, then add the mushrooms. Stir in the thyme and cook until just tender, 5-10 minutes. Remove from heat, season with a little salt and pepper. Place under the broil to crisp up but be sure to keep on eye on these guys!
2. With the mushrooms in the oven, bring two small pots of water to a boil (1 with enough water for your polenta, and one with enough water to poach your eggs). Feel free to season your polenta water with a dash of sea salt. Polenta and egg poaching came be tackled at the same time.
3. Polenta: once water is boiling, stir in the chopped spinach and polenta then reduce heat to a minium and cook stirring almost constantly. The polenta is ready when it leaves the sides of the pan but is still runny. Add more water if it seems too dry, before serving stir in a drizzle of olive oil or butter.
4. Poached eggs: reduce water to a low simmer, crack the egg into a small ramekin and then pour into simmering water. Give the water a swirl with the end of a wooden spoon then leave to egg to cook. 3 – 3 1/2 minutes and its done. Remove with a slotted spoon and dry on kitchen towl. Repeat for desired amount of eggs.
5. Assemble: Place polenta in the bottom of a bowl, top with now crispy mushroom shallot mixture, top with your perfectly poached egg. Grate over a little fesh lemon zest, add the chevril and some fresh cracked pepper. You’re done!

*) I used instant polenta here because its so quick and easy. Mine was ready in under 5 minutes, but if you are using traditional, slow cooking polenta it will take quite a bit longer. So my best advice is to follow the package directions and adjust your cooking times. Both will work just fine.

Blueberry vanilla bread with lemon glaze

Blueberry vanilla bread with lemon glaze

Ingredients

• 1/3 cup melted butter
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh or frozen blueberries
• 2 tablespoons all-purpose flour

Lemon glaze:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

Lemon glaze:

1. Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
2. Drizzle the top of the bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

Country Apple Fritter Bread

Country Apple Fritter Bread

Ingredients

Bread Loaf:

• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk or almond milk
• 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze:

• 1/2 cup of powdered sugar
• 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions

1. Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
2. Mix brown sugar and cinnamon together in a bowl. Set aside.
3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
6. Mix milk into batter until smooth.
7. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
8. Lightly pat apple mixture into batter.
9. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
12. To make glaze, mix powdered sugar and milk or cream together until well mixed.
13. Let cool for about 15 minutes before drizzling with glaze.

Optional

• Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)
• Substitutions: I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
• Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

Creamy Garlic Pasta

Creamy Garlic Pasta

Ingredients

• 2 tsp olive oil
• 4 clove garlic, minced
• 2 Tbsp butter
• 1/4 tsp salt
• 1/2 tsp pepper
• 3 c chicken stock
• 1/2 lb spaghetti
• 1 c grated parmesan cheese
• 3/4 c heavy cream
• 2 Tbsp chopped fresh parsley

Instructions

1. In a pot, bring the olive oil to medium-low heat.
2. Add the garlic and stir, allowing it to cook for 1-2 minutes.
3. Mix in the butter until melted.
4. Add the salt, pepper and chicken stock.
5. Raise the heat to high and let it come to a boil.
6. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate.
7. Reduce the stove to medium heat and mix in the parmesan until completely melted.
8. Turn off the heat and stir in the cream and parsley.
9. Serve immediately.

Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

Ingredients

• 200g dark chocolate with 70% cocoa solids + extra to decorate
• 60 ml espresso, allowed to cool
• 200g digestive biscuits (or plain Graham crackers)
• 100g butter, melted
• 250ml (1 cup) cream
• 400g cream cheese
• 200g castor sugar
• additional cream to serve

Equipment

• Breville 800 Class Mixer
• Breville Control Grip Stick Blender

Instructions

1. Melt the chocolate in double boiler or in the microwave and set aside to cool.
2. Make the espresso an allow this to cool.
3. Line a 22 – 23 cm spring form cake tin with baking paper.
4. Whip the cream to soft peaks in the Breville 800 Class stand mixer using the whisk attachment and scrape into another bowl and set aside.
5. Grind the biscuits in the Breville Control Grip Stick Blender with the chopper attachment, add the melted butter and press this into the base of the lined tin. Use the back of a spoon to even it out.
6. Using the same bowl as the cream, beat the sugar and cream cheese until the sugar crystals have dissolved. Add the cooled chocolate and espresso until well combined.
7. Fold the whipped cream into the chocolate mix and empty this into the biscuit lined tin. Smooth the top out and chill in the fridge until set.
8. Decorate with grated chocolate and serve with whipped cream.

Baked Cinnamon Donut

Baked Cinnamon Donut

Ingredients

• 1 + 3/4 cup almond meal
• 1/2 cup arrowroot flour
• 2 tsp baking soda
• 2 large free range eggs
• 1/2 cup almond milk
• 1/2 cup rice malt syrup
• 1/2 tsp vanilla bean powder
• 1 tsp cinnamon
• pinch of sea salt
• 2 tbs coconut oil
• 1 tbs maple syrup

Cinnamon sugar ingredients

• 3/4 cup coconut sugar
• 1 tsp cinnamon

Instructions

1. Prepare you donut tin by spraying it coconut oil. Preheat the oven to 180 degrees celsius.
2. In a large bowl, place the almond meal, arrowroot flour, bicarb soda, vanilla, salt and cinnamon and combine.
3. In a separate bowl whisk the eggs, milk, rice malt syrup, maple syrup and softend coconut oil together until runny.
4. Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake mixture.
5. Transfer mixture to donut tray and bake for 6-8 minutes. They cook extremely quickly to keep watch.
6. Remove from oven and lay on a baking tray to cook. Roll them in your coconut sugar mixture and enjoy.

• Best eaten with in 2-3 days.
• Heat them in the microwave them roll them in the cinnamon sugar to get that warm cinnamon donut affect.

Makes 12.

Amazing Almond Butter Bread

Amazing Almond Butter Bread

Ingredients

• 1c pure almond butter (including the oil on the top)
• 4 eggs
• 1 teaspoon baking soda
• pinch salt

Instructions

1. Preheat the oven to 325 degress F. 
2. Line bread loaf pan with parchment paper. 
3. Whisk almond butter and eggs together with a fork until blended smoothly. (This takes a little time, but I promise it’s well worth it). 
4. Whisk in the salt and baking soda. 
5. Pour batter into the loaf pan and bake for 30 minutes. 
6. Insert toothpick to test baking time. 
7. When your toothpick comes out clean, you are ready to enjoy some warm homemade bread.

Variations

• For mini loaves or muffins bake for 10-12 minutes.
• I also like to add in a little cinnamon or nutmeg for the holidays!!

Spring Veggie Quinoa

Spring Veggie Quinoa

Yield: 8-10 servings

Ingredients

• 2 cups uncooked quinoa
• 4 cups vegetable broth
• 4 oz. asparagus, cut into 1-inch pieces
• 2 tbsp. unsalted butter, plus more for the baking dish
• 1 small onion, chopped
• 6 oz. button or cremini mushrooms, sliced
• 2 cloves garlic, minced
• ½ tsp. kosher salt
• ½ tsp. red pepper flakes
• 1 cup baby spinach leaves, chopped
• 1 pint grape tomatoes, halved lengthwise
• 3 oz. shredded Gouda
• 1 oz. freshly grated Parmesan, divided

Instructions

1. Preheat the oven to 400˚ F. Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking. Once cooked, set aside.
2. Add the asparagus to a small saucepan and cover with water. Bring to a boil and cook just until crisp-tender, 2-3 minutes. Drain well and set aside. 
3. Meanwhile, in a large skillet or sauté pan, melt the butter over medium-high heat. Add the onion to the pan and cook for about 2 minutes. 
4. Mix in the mushrooms and cook until most of the liquid has evaporated, about 5 minutes. 
5. Stir in the garlic, salt, and red pepper flakes and sauté just until fragrant, about 30 seconds.
6. In a large bowl, combine the cooked quinoa, blanched asparagus, sautéed veggies, tomatoes and spinach with the shredded Gouda and half of the Parmesan. Season with additional salt and pepper to taste. 
7. Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer. Sprinkle with the remaining Parmesan. 
8. Bake for 15-20 minutes or until lightly browned on top. 
9. Serve warm.

Pad Thai Salad

Pad Thai Salad

Ingredients

Salad:

• 1 cup cabbage, shredded
• 4-5 large leaves of swiss chard, sliced/chiffonade
• ½ yellow pepper, sliced thin
• ½ cup bean sprouts
• ¼ cup chopped cilantro
• ¼ cup chopped cashews
• 2 green onions, chopped
• 2 small chili peppers, diced
• 1 egg, scrambled

Dressing:

• juice of ½ a lime
• ½ teaspoon white wine vinegar
• 1 small garlic clove, minced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground ginger
• 2 tablespoons almond butter
• 2-3 tablespoons almond milk

Instructions

1. Arrange salad ingredients in a bowl.
2. Whisk together dressing ingredients in a small bowl. Start with 2 tablespoons almond milk and whisk in more as needed to get desired consistency.
3. Pour dressing over salad and enjoy.

Chewy No Bake Granola Bars

Chewy No Bake Granola Bars

Dry Ingredients:

• 120 grams (1 1/2 cups) gluten free rolled oats
• 1 cup of raisins
• 1 cup roasted almonds, chopped roughly
• 2 medjool dates, chopped roughly
• 2 T dried berries of choice
• 1/4 cup sesame seeds
• Dash of sea salt
• 1/2 T cinnamon

Wet ingredients:

• 2/3 cup brown rice syrup
• 2 tablespoons coconut oil, melted (can substitute for any light flavoured oil)
• 1 tablespoon coconut butter

Instructions:

1. In a large mixing bowl, mix up the rolled oats, raisins, almonds, dates and dried berries. Add in the sesame seeds, sea salt and cinnamon. Set aside.
2. In a microwave proof bowl, mix the brown rice syrup and coconut oil until well combined. Drop the coconut oil in it and break apart as much as possible.
3. Heat in the microwave until melted (time depending on your microwave- for me it was 1.5 minutes)
4. Remove from microwave and pour the liquid over the dry mixture and ensure it is very well combined
5. Grease a cake tin/baking tray or line with parchment paper. Press the mixture into it and refrigerate immediately. Allow granola bars to set before cutting bars into 6 pieces.

Notes

These bars are easy to adapt to your preferences. Don't have almonds? Sub in some other nut. Hate coconut butter? Go slap yourself silly Sub in almond, peanut or another nut/seed butter. Change up the dried fruit or add something else in. Next time I make this, you can bet some chocolate chunks will be added in!

Apple Fritter Waffle Donuts

Apple Fritter Waffle Donuts

Ingredients

Donuts:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chopped apples, peels removed (for me this was one large apple, probably two medium)
• Canola oil, for frying

Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
2. In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add liquids to the flour mixture and mix until just combined. Add the chopped apples and mix only until incorporated.
3. Preheat your waffle iron and cook waffles according to manufacturer’s instructions. Let cool and cut into segments.
4. Now, preheat your deep fryer.
5. I fried two sections of the waffle at a time. You want to fry them until they are golden brown, about one minute per side. 
6. Remove donuts with tongs or a slotted spoon and let drain on a paper towel lined plate.
7. For the glaze, whisk together the powdered sugar, milk and vanilla. Dip the hot doughnuts into the glaze and let sit on a wire rack for 20 minutes before serving.

Grilled Cilantro-Lime Chicken with Avocado Salsa

Grilled Cilantro-Lime Chicken with Avocado Salsa

Ingredients

Chicken:

• Four (6 oz) chicken boneless skinless chicken breast halves
• One Tbsp lime zest
• 1/3 cup fresh lime juice
• 1/4 cup olive oil, plus more for brushing grill
• One 1/2 tsp honey
• 1/3 cup chopped cilantro, plus more for serving
• Three cloves garlic, minced
• Salt and freshly ground black pepper

Salsa:

• One 1/2 medium avocados (ripe but semi-firm), diced
• Two medium Roma tomatoes, chopped
• 1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
• One clove garlic, minced
• One Tbsp fresh lime juice

Instructions

1. Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
2. In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. 
3. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
4. Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. 
5. Remove and let rest 5 minutes.
6. Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. 
7. Serve warm.

Pumpkin Lasagna

Pumpkin Lasagna

Ingredients

For crust:

• 1 cup flour
• ½ cup butter-softened
• ½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping

For pumpkin layer:

• 2½ cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon

For topping:

• 1 cups whipped topping
• ¼ cup toasted walnuts (or pecans)-chopped

Instructions

1. Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)
2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.