Baked Potato Bar - Easy Weeknight Dinner

 

Just like the Bagel Bar dinner I posted a some years ago, my family loves when we have Potato Bar night. It is super easy for me to throw together and everyone likes being able to custom create their perfect baked potato. You can offer any ingredients you like - and you could use sweet potatoes instead of russets. It is all up to you! This meal is so filling I don't even offer a side to go with it....it stands alone which truly makes it a quick weeknight dinner. Enjoy!

Ingredients:

Russet potatoes (one per person)

Include any of the following (I put an Asterix by the ingredients shown in my photo above):

Butter*

Sour cream*

Greek yogurt

Shredded Cheese*

Queso

Crumbled blue or feta

Sautéed mushrooms*

Sautéed bell peppers*

Roasted broccoli*

Roasted cauliflower

Caramelized onions*

Sautéed spinach

Fresh herbs like basil or oregano

Avocado

Roasted or fresh tomatoes

Pickled or fresh jalapeños 

Jarred banana peppers*

Beans (chickpeas, black beans, kidney)

Sliced green onions

Shredded cabbage

Crumbled bacon

Flaked tuna

Ground beef

Left over chili 

Salsa

Hot sauce

Ranch dressing

Directions:

Heat oven to 425F

Lightly rub olive oil on each clean potato and sprinkle with salt. (I don't poke holes in my potatoes and I do not wrap them in foil. This gives then a yummy crunchy skin). 

Bake on a cookie sheet for an hour. 

While the potatoes are baking prepare all of your toppings. I think it's nice to have at least six or seven toppings. 

Remove the potatoes from oven. Arrange all the sides you are using. Let everyone build their perfect potato! Enjoy! 

Peanut Butter Chocolate Candies

These peanut butter candies take me way back. They were one of the first candies I experimented with back in college when I discovered my love of baking and making sweets. They are no-bake, so you can't go wrong. And who doesn't love peanut butter and chocolate? They make a great little candy to add to your holiday baking list. Enjoy! 

Ingredients:

1 cup peanut butter, room temperature

2 Tbl butter, melted

1 cup powdered sugar, sifted

1 cup Rice Krispies (crush them up a bit before adding to the recipe)

2 cups chocolate chips, melted (I like milk chocolate, but you can use semi or dark, too)

Directions:

Combine the peanut butter and melted butter in a mixing bowl. Combine the sifted powdered sugar and crushed Rice Krispies together. Add the powdered sugar mix and the peanut butter mix together. Stir and then get in there with your hands to combine completely. 

Roll peanut butter mix into balls. You can make them as small or as big as you like. (We opted for a medium size and got about two dozen). Put them on a cookie sheet lined with parchment paper. Pop in the freezer for thirty minutes. 

Melt chocolate in a microwave safe bowl for one minute. Stir. If the chocolate isn't fully melted, microwave for another 30 seconds. Stir. 

Take the candy out of the freezer and roll in the melted chocolate. Alternatively, you can dip each PB ball into the chocolate so it is only half covered. 

Pop the chocolate covered candies back into the freezer for about twenty minutes. Serve immediately or place them in a container and store in the freezer or fridge until ready to eat. Enjoy! 

Harvest Pumpkin Bread

This pumpkin bread was just delicious! I love baking with spelt flour....it has such a great texture. It is also high in protein, fiber, and other nutrients like like iron and zinc. I definitely recommend using spelt flour to make this bread and not subbing for all-purpose. Sure, you can, but it won't have that same coarser texture that makes this bread unique. 

My family loved this subtly sweet bread.....we ate it for dessert and breakfast. Enjoy!

Ingredients:

1 1/2 cups spelt flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp ginger

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

4 Tbl butter, melted

1 Tbl coconut oil, melted (or canola oil)

7oz can of sweetened condensed coconut milk (you could also use regular sweetened condensed milk)

1 cup canned pumpkin

2 eggs

2 Tbl pure maple syrup

1 tsp vanilla

1/2 cup chocolate chips

3 Tbl pepitas, optional

Maple Drizzle (optional)

1/2 cup sifted powdered sugar

1 tsp milk 

1/4 tsp cinnamon

1 Tbl pure maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F

Add the spelt flour, spices, baking soda, baking powder, and salt to a large bowl.  Whisk to combine. 

In another medium sized bowl combine melted butter, coconut oil, sweetened condensed coconut milk, canned pumpkin, eggs, maple syrup and vanilla. Stir well. Add dry ingredients to wet ingredients and combine. Fold in chocolate chips. 

Pour batter into a greased loaf pan. Sprinkle pepitas on top, if using. Bake for 50 to 55 minutes until a toothpick inserted comes away clean. 

While the bread is baking, make the maple drizzle. This is optional, but it is a really yummy addition. Combine sifted powdered sugar, milk, cinnamon, maple syrup, and vanilla in a small bowl. Whisk until smooth. 

Let the bread cool in the pan for twenty minutes or so. Turn it out onto a cutting board and drizzle the maple glaze on top. Slice and enjoy!! 

Chocolate Chip Applesauce Muffin Treats

These pillowy treats make for a delicious grab-and-go breakfast or an equally yummy dessert. They are light, fluffy and have the texture of a muffin. I used Greek yogurt and applesauce to keep them moist and flavorful without too much butter. If you want to make them healthier, substitute the white and brown sugars for coconut sugar. The leftovers keep best in the refrigerator - separate layers with a piece of parchment paper to keep them from sticking to each other. 

I hope you enjoy these as much as my crew does! 

Yields: Approx 30 Muffin Treats

Ingredients:

4 Tbl butter, room temperature

3/4 c. plain, full fat Greek yogurt

1/2 c. brown sugar

1/2 c. white sugar

1 egg

3/4 c. applesauce

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 c. all purpose flour

1 c. rolled oats

1 c. chocolate chips

Directions:

Preheat oven to 350F

In a large bowl use a hand mixer to combine butter, Greek yogurt, and both sugars. Once fully combined add egg and mix. Add applesauce and vanilla. and mix. Next add the dry ingredients - flour, baking soda, salt and cinnamon until combined. Add the oats and then the chocolate chips. 

If you have time, place the batter in the refrigerator for an hour or two. It's okay if not, but I think they turn out better when they have been chilled before baking. 

Use a cookie scooper to scoop cookies, 2 inches apart, on a parchment lined cookie sheet. 

Bake cookies for 10 - 12 minutes. Remove from oven and let cool before removing from tray. 

Store leftover treats in the refrigerator. Use parchment paper in between layers to keep them from sticking to each other. 

Enjoy!

Zesty Tomato & Orange Soup

 

This recipe is a fun take on your classic tomato soup.  I added orange zest and little orange juice to add a hint of bright citrus flavor. The potato makes the soup creamy without adding heavy cream.  I made this

Beer Bread to eat along with it and it was the perfect addition! 

This recipe makes enough for three dinner servings. Enjoy! 

Ingredients:

• 4 Tbl. butter
• 1 medium yellow or red onion, chopped
• 3 medium carrots, chopped
• 3 cloves garlic, peeled and chopped
• 2 Tbl. tomato paste
• 4 cups vegetable broth
• 1 15oz can of fire roasted tomatoes
• 1 russet potato, peeled and diced
• 1 Tbl dried basil OR 1/2 cup fresh basil, chopped
• 1/2 to 1 tsp fresh orange zest, to your taste
• juice from one orange, about 2-4 Tbl
• 1 ⁄2 cup milk, <I used whole milk>
• salt & pepper, to taste
• cooked rice, optional

Directions:

Heat butter in a large soup pot over medium heat. Once butter has melted add chopped onions and carrots. Cook for 7 minutes. Add garlic and cook for another 3 minutes, stirring often so garlic doesn't burn. Add tomato paste and cook for an additional 5 minutes, stirring often. 

Add vegetable broth, fire roasted tomatoes, and diced potato. Bring soup to a slow boil, then reduce heat to simmer. Add basil and orange zest. Let soup simmer for 30 minutes. Turn the heat off, cover and let soup sit for an hour. Once soup has cooled use an immersion blender or regular blender to blend until smooth. Once soup is smooth, return to pot and add orange juice, milk and salt & pepper to taste. Let soup warm over low heat. Ladle into bowls, add cooked rice, if desired. Serve with a side salad and a good crusty bread or cheese toast. 

Bakery-Style Blueberry Banana Muffins

I whipped these delicious bakery-style blueberry banana muffins up yesterday and they got two big thumbs up from the fam. They are full of flavor, perfectly sweet, and the crumble on top takes the yumminess to another level. I love having homemade muffins on a hand for quick breakfasts in the morning.....but my husband liked these so much he also ate one (or two) for dessert last night. 

This will definitely be my go-to blueberry muffin recipe from here on out! Hope it becomes yours too. Enjoy!

Ingredients:

1 1/2 cups flour + 1 tsp flour

3/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

2 very ripe bananas, smashed

3 Tbl butter, melted and slightly cooled

2 eggs, room temperature

1/2 cup buttermilk, room temperature

2 tsp vanilla

1 cup frozen blueberries (I like Wyman's wild blueberries the best)

Crumble:

1/4 cup brown sugar

3 Tbl flour

1 Tbl cinnamon

2 Tbl cold butter, cut into tiny pieces

Directions:

Preheat oven to 350F

Line a 12 cup muffin tin with muffin liners. 

Combine 1 1/2 cups flour, sugar, salt, and baking powder in a medium sized bowl. Whisk to combine. 

In a separate large sized bowl mash bananas.  Add melted butter to bananas and stir. Add eggs, one at a time, stir. Add buttermilk and vanilla, stir. Add half of the dry mixture to banana mixture, stir. Add the other half and stir just until combined.  

Add the frozen blueberries and 1 tsp flour to the now empty flour mixture bowl. Gently toss the blueberries with the teaspoon of flour. This will keep the blueberries from sinking to the bottom of the muffin tin as they bake.  Gently fold the flour-dusted blueberries into the batter. Fill each liner up to just below the top - you want to leave room for the crumble you are about to add to each muffin. 

To make the crumble combine brown sugar, 3 Tbl flour and 1 Tbl cinnamon in a small bowl. Add the tiny little pieces of butter to the bowl. Use your fingers to push the butter into the mixture- don't think too hard about this....you just want lots of little butter pieces coated in cinnamon flour. Don't worry if not all of the cinnamon flour combines with the butter.

Evenly sprinkle the buttery crumbs (and the loose cinnamon flour) on top of each muffin. This top crust is just delicious!

Bake the muffins for 15 minutes on 350F. Without opening the oven, increase the temperature to 400F and bake for another 7-8 minutes. The muffins are ready when they spring back once touched and a toothpick inserted comes away clean. 

Let cool on the counter for a few minutes before devouring. Enjoy!

Watermelon Salad with Feta & Basil

I don't know about you, but our family has been eating watermelon this season like it's our job. If you are like us and can't get enough, you must try this very simple, yet delicious salad. It is refreshing, sweet and salty. It seems super fancy, but it is just about the easiest, freshest thing you can make this summer. Make more than you think you will eat, because I promise you, you will want more! Enjoy!

Ingredients:

perfectly ripe, seedless watermelon
block of good quality feta cheese
fresh basil leaves. thinly sliced
balsamic glaze

Directions:
Cut watermelon into thin triangles. Arrange on a platter. Top each triangle with a smaller triangle of feta cheese. Drizzle with balsamic glaze and sprinkle cut basil on top. That's it! Yum!

Lentil & Black Bean Tacos with Shredded Carrots & Avocado

Here is another great vegetarian taco recipe for you to try! Full of flavor, full of health....these tacos are a total win!

This recipe makes about 8 small tacos. If you want to add meat, I think shredded chicken would be a good addition. Enjoy!

Ingredients:
1 Tbl coconut oil or extra virgin olive oil
1 medium onion, diced
5 garlic cloves, peeled and chopped
1 15oz can lentils, drained and rinsed
1 15 oz can black beans, drained and rinsed
12 cherry tomatoes, cut into quarters
1 tsp dried cumin
1 tsp dried coriander
1/2 tsp salt
1 tsp chili powder
juice of one whole lemon
8 taco sized tortillas

Topping Ideas:
shredded carrots
ripe avocado, cut or smashed
shredded cabbage
thinly sliced kale, green stems removed
chopped red or green bell pepper
chopped fresh or pickled jalapenos
sliced radishes
pickled onions (this is a must for my family!)
hot sauce
salsa
sour cream or plain Greek yogurt
pepitas
cooked brown rice

Directions:
Heat oil over medium heat. Add onions and cook for for 3 minutes. Add garlic and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add quartered cherry tomatoes and cook for about one minutes. Add lentils, black beans, and spices. Stir and cook for a few minutes, until everything is incorporated and warm. The lentils and beans will start to break down a bit and become mashed, this is fine. Turn off the heat and squeeze the juice of one lemon over the lentil mixture and give a good stir. Now you are ready to assemble the tacos.

While lentil mixture is cooking warm tortillas. Add about 1/4 cup of the lentil mixture to a warmed tortilla and top with your desired toppings. I used shredded carrots, thinly sliced kale, pickled onions, cooked brown rice, sliced avocados and hot sauce on mine. Try to get as many fresh veggies in there as you can for a very healthy veggie taco! Enjoy!

Roasted Cauliflower Tacos with Chickpeas & Aioli Sauce

Who doesn't love tacos? Mexican food is a favorite around here, for sure! I make these cauliflower tacos all the time and they are always a big hit.  They are full of fiber and therefor filling, meat-free yet full of complex flavors, and most importantly, healthy and delicious!  

This recipe makes enough for about 8 small tacos. So if you have a hungry crew, I suggest doubling the recipe! Serve with rice, beans, and a small side salad. Oh and don't forget the chips and salsa! Enjoy! 

Ingredients:

Cauliflower

• 1 large head of cauliflower, rinsed and chopped into small florets
• 2 Tbl melted coconut oil or olive oil
• 1/2 tsp salt
• black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Roasted Chickpeas

• 15 oz can of chickpeas, drained and rinsed
• 1 Tbl coconut oil (melted) or olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Quick Chipotle Aioli

• 3 Tbl mayonaise or vegan mayo
• 2 tsp vinegar based hot sauce (I like Hank's)
• 2 tsp fresh lemon or lime juice
• 1 tsp honey
• pinch of salt & pepper

Other Ingredients:

• small flour or corn tortillas
• perfectly ripe avocado, cut into slices
• pickled onions
• a squeeze of lime juice, chopped cilantro, thinly slice radish, all optional toppings

Directions:

Preheat oven to 425F

Toss cauliflower with oil, salt, pepper and spices. Spread out on a parchment lined cookie sheet. Roast in the oven for 25-35 minutes, to desired doneness. Check on the cauliflower every 15 minutes or so and toss with a spatula so it cooks evenly. 

The chickpeas have the same spices as the cauliflower so you can make them both at the same time, if you like. Toss the chickpeas with oil and spices. Roast at 425F for 20-25 minutes on a parchment lined cookie sheet. I think the chickpeas are better a little on the soft side for these tacos, so don't cook them for too long making them crispy.

While cauliflower and chickpeas are roasting, slice the avocados and make the aioli sauce. Mix all the ingredients in the aioli sauce in a bowl and whisk until smooth. 

Warm tortillas by wrapping in foil and placing in a 300F oven for 5 to 10 minutes, or so. Or you can also warm them one by one in a dry frying pan turned to medium low heat. To assemble tacos place cauliflower, chickpeas, and sliced avocados on top of a warmed tortilla. Drizzle with the chipotle sauce and any other toppings you like! Serve with rice and beans or a small side salad. Enjoy!

Tropical Vacation Smoothie

This tasty smoothie makes me dream about lying on a beach in the Islands. The dates give is a natural sweetness. The strawberries make it a little bit tart. It tastes like sunshine in a glass. This recipe makes enough for two large smoothies - Enjoy!

Ingredients:

1 cup liquid (I used 1/2 cup almond milk & 1/2 cup water)

2 ripe bananas, fresh or frozen

2 orangesT, peeled

1 heaping cup of pineapple, fresh or frozen

1 cup strawberries, fresh or frozen

1 or 2 dates, pitted

1 inch nub of fresh ginger, peeled

1/2 tsp vanilla, optional

handful of ice cubes

unsweetened coconut, optional

Blend all ingredients, except coconut, in a high speed blender. Let ingredients run through two cycles of blending to make sure smoothie is smooth. Pour into glasses. Garnish with a sprinkle of unsweetened coconut, if desired. Drink immediately. 

Heavenly Hummus Dip

Hummus is such a tasty, healthy snack! It's very versatile and can be used to enhance so many foods. Of course we love dipping vegetables and pita in it - but it also tastes great on sandwiches and wraps, and spread on bagels and toast. Last night I made these Incredible Steak Fries (click for recipe) and this amazing hummus and we ate the fries and hummus, along with a big salad, for dinner. It was absolute delicious!!

Enjoy!

Ingredients:

2 jars garbanzo beans, drained and rinsed
juice AND zest from one lemon
1 1/2 tsp salt
2 tsp garlic powder
2 tsp cumin
1/3 cup tahini
1/3 cup extra virgin olive oil, extra for drizzling
1/3 cup water
sprinkle of paprika, for garnish

Directions:

Place beans in the bowl of a food processor with blade attached. Add lemon juice through water and blend until smooth and creamy. Scoop hummus into a serving dish and sprinkle with paprika and drizzle with a bit of olive oil, if desired. Enjoy with sliced pita, cut veggies, or in wraps and sandwiches.

Roasted Tomato Quiche with Caramelized Onions

 

This savory quiche was super yummy! Great for brunch or dinner and paired with a side salad.
Enjoy!

Ingredients:

• 3 Tbl olive oil, divided
• 1 Tbl butter
• 3 yellow onions, thinly sliced
• 1 tsp salt, divided
• 3 cloves of garlic, peeled and chopped
• 1 tsp. balsamic vinegar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• ready made pie crust 
• 1 c. gruyere cheese, shredded
• 4 eggs
• 2 Tbl whole milk
• 1 c. white cheddar cheese, shredded
• 2 cups of cherry tomatoes, cut in half (reserve a few sliced tomatoes to garnish quiche)

Directions:
Heat oven to 425F

Heat 2 Tbl oil and 1 Tbl butter in a Dutch oven over medium heat. Add the sliced onions and 1/2 tsp salt, stirring occasionally, for 10 minutes, or until the onions are soft and translucent.

Reduce heat to medium-low and cook for another 30 to 40 minutes or until the onions are well browned, but not crispy. Stir every five minutes or so to make sure onions do not burn. I added one Tbl of water to the pan about half way through cooking to keep onions soft. When onions are ready, reduce temperature to low and add chopped garlic; cook for another three or so minutes until garlic is beginning to lightly brown. Add 1 tsp balsamic vinegar and cook for and additional 10 minutes.

While the onions are caramelizing, roast the tomatoes. Line a baking sheet with parchment paper. Add halved tomatoes and drizzle with remaining 1 Tbl olive oil. Sprinkle with remaining salt, 1/2 tsp dried basil and 1/2 tsp dried oregano. Toss to coat. Roast in a 425F oven for 25-ish minutes. Check on tomatoes, if they are browned and oozing, they are ready. Cook for another 5-10 minutes until roasted to your liking. Remove from oven and set aside. 

Roll out pre-made pie crust and place into a lightly greased pie pan. I like to pre-bake my pie crust to make sure it is cooked some on the bottom. If you like, bake pie crust for 5-7 minutes in the oven at 425F. 

Place caramelized onions in the bottom of the pie crust. Sprinkle with gruyere cheese. Whisk the eggs and 2 Tbl milk. Pour egg mixture over the cheese. Evenly spread the roasted tomatoes over the egg mixture. Sprinkle the white cheddar over the tomatoes. Arrange the reserved tomatoes slices on top. 

Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. (I like to place a foil cover over the quiche about half way through cooking to prevent the crust from getting too brown). Remove from oven and let sit for 10-15 minutes before slicing and serving. 

This quiche is wonderful served for brunch or dinner! It pairs nicely with a side salad. Enjoy! 

Chocolate Chip Oatmeal Vegan Cookies

I am always on the hunt for a delicious healthy(ish) chocolate chip cookie. These cookies really fit the bill! They are full of healthy ingredients, like flaxseed, oats and almond butter, and have no butter or refined sugar.  I really REALLY like the texture of this cookie - it is chewy and crunchy all at once! I found the recipe on the blog Beaming Baker. I love this blog....lots of great vegan treats and baked goods. Check out her blog!

Here is the Beaming Baker's recipe and instructions word for word:

Dry Ingredients:

1 cup gluten free rolled oats
3 tablespoons gluten free oat flour <I used almond flour>
2 tablespoons ground flaxseed
1 ½ teaspoons ground cinnamon
¼ teaspoon salt

Wet Ingredients 

2 tablespoons melted coconut oil
¼ cup unsalted, natural creamy almond butter
3 tablespoons pure maple syrup
3 tablespoons coconut sugar 
1 teaspoon pure vanilla extract

Add-ins: 
½ cup vegan chocolate chips <I use Lily's brand>
2 tablespoons walnuts, chopped (optional)

Optional Toppings:
2–3 tablespoons vegan chocolate chips

Instructions:

Preheat oven to 350F. Line a baking sheet with parchment paper or greased foil. Set aside. 

In a large bowl, whisk together all of the dry ingredients.

In a medium bowl, whisk together the wet ingredients.

Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts, if using.

Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with chocolate chips. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.

Bake for 10-14 minutes. <I baked mine for 12>. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack.

Allow to cool for 1 hour. Enjoy!

Tuscan Pasta with Cannellini Beans

I don't know about you, but I no longer have an abundance of food and pantry staples in my fridge and cupboards like I am used to. My husband has been making sporadic trips to the grocery to stock up for the week, but I keep finding myself needing this or that....I'm now making a lot of my regular recipes with quite a few ingredients missing. 

Tonight I wanted to do a pasta dish, so I took a peek in my pantry. I had marinara sauce, I had cannellini beans, an onion and some carrots in the fridge. Okay, I thought, I can make this work. The most exciting part of all is I had some Beyond Sausage! I thought, "Now this will be a feast!" HA! Normally, I would have used fresh herbs, but even with dried herbs, this quick, hearty meal was quite tasty! I had some leftover pizza dough and made garlic butter knots to serve along with it. Everything was yummy and everyone was happy! 

Ingredients:

1- 2 Tbl extra virgin olive oil
1 medium onion, diced
2 medium carrots, evenly diced

3 garlic gloves, peeled and diced
1 can cannellini beans, drained and rinse
24 oz jar of your favorite pasta sauce (I like Rao's)
1/2 tsp dried oregano
1/2 tsp dried basil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
16 oz long pasta, like bucatini, linguini or spaghetti

1/2 to 1 cup of pasta water or broth to thin the sauce, optional

2-4 links of sausage, I used plant-based Beyond Sausage (my fave!), cooked and sliced

Parmesan

Directions for the Sauce:

Add olive oil to a large pan and set to medium low. Add diced onions and carrots. Cook for 10-15 minutes, adding a little water, 1 Tbl at a time, to the pan as needed to prevent sticking. Carrots should be soft when ready. Add garlic cloves and cook for another 2 minutes or so. Add beans, spices, salt, and pasta sauce to pan. Give it a good stir. Heat until warmed through. If you like, add 1/2 a cup to 1 cup of the pasta water or broth to the sauce to thin it a bit. 

Scoop pasta sauce over cooked noodles. Arrange cooked and sliced sausage on top. Sprinkle with parmesan. Serve with a side salad and good bread. Enjoy!

Better-Than-Three-Bean Salad

I have always loved Three Bean Salad! It's easy to make, tastes even better the second day, and is great for weeknight dinners, potlucks and picnics. The problem with most Three Bean Salads are they are swimming in vegetable oil, use mushy canned green beans, and have a ton of white sugar in the dressing.

I wanted a healthier version of this classic side dish, so I created one! It's still easy to make, definitely tastes better the second day, and is not only full of healthy, protein packed beans, but also has raw veggies, fresh green beans, and no white sugar.  I also added sunflower seeds for some extra crunch. I honestly think it tastes much better than your grandma's typical three bean salad. The last two times I
made this for my family we gobbled it up in no time.

This recipe is enough for four side servings. But it is so easy to double or triple if you need more! Enjoy!

Salad:
1 cup of blanched haricot verts (skinny French green beans), chopped
1 15oz can of mixed beans (pinto, black, kidney), thoroughly rinsed
2 celery stalks, finely chopped (I like to use the bright green interior stalks, including the tender interior leaves)
1 red bell pepper, chopped
1/4 cup of capers
1/3 cup sunflower seeds

Dressing:
2 Tbl extra virgin olive oil
2 Tbl raw apple cider vinegar (or red/white wine vinegar)
1 - 2 Tbl pure maple syrup
1 Tbl fresh lemon juice
1 tsp yellow mustard
salt & pepper, to taste

Rinse your haricot verts under clean running water (I use a handful of about 20 green beans). Next you want to blanch the haricot verts; this will get them slightly soft, but still crisp. To blanch, bring a small pot of water to a low boil. Add the haricot verts and cook for 2-3 minutes, until the desired texture (do not over cook or they will be mushy). Drain the boiling water and rinse the haricot verts with cold water to stop them cooking. Cut the blanched haricot verts into bite sized pieces. Place in a medium sized mixing bowl.

Add the drained and rinsed mixed beans, chopped celery, chopped bell pepper, and capers to the bowl with the haricot verts. Pour the dressing over the bean salad and mix well. Cover and place in the fridge for at least an hour to let the flavors marinate. I like to make my salad in the morning so it has all day to marinate; overnight is great too! Just before serving, add the sunflower seeds. Waiting to add the sunflower seeds will ensure they stay crunchy!

To make the dressing put all of the ingredients into a container with a tight fitting lid. Shake well before pouring over bean salad.

Incredible Fruit & Nut Loaf

I am literally obsessed with this loaf. I have made it four times in the last month! My husband loves it for breakfast and I have been having a slice for lunch a few times a week. It's super versatile. The dried fruit gives it a sweet, but not too sweet, flavor...there is no added sugar! And the nuts and seeds give it a rich, hearty taste. It is excellent plain or with a spread of butter. I like it with almond butter and berries or sliced apples on top. I also like it with a soft, spreadable cheese and sliced cucumbers. It really is so versatile. 

I found this recipe in The Wholesome Life eBook by Ellie Bullen (which has some great recipes, btw), but I have made some tweaks to the ingredients. Her original recipe is vegan. I added eggs to this recipe because because I felt the loaf needed a binder to hold it together better when sliced. I reduced the amount of water, subbed coconut oil for olive oil, and changed the type of flour used. Another tip on making sure the bread holds tight when sliced is to chop the dried fruit and nuts into fairly small pieces. 

I really hope you love this recipe as much as I do! Enjoy! 

1 cup whole wheat pastry flour 
1 tsp baking powder
1/2 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt
1 1/2 cup chopped dried fruit* 
1 cup nuts**
1 cup seeds***
1/4 cup coconut oil, melted
1 tsp vanilla
3/4 cup water
2 beaten eggs
+ extra 1 tbsp of seeds for topping

*Dried fruit suggestions:
figs
apricots
cherries
Craisins
raisins
dates
apples

**Nut suggestions:
walnuts
pecans
almonds
hazelnuts

***Seed suggestions:
pumpkin seeds
sunflower seeds
flax seeds
hemp seeds

Preheat oven to 350F

Grease a loaf pan with coconut oil and set aside.

Chop all dried fruit and nuts into small, yet irregular sized, pieces with a knife (I recommend this over using a food processor which could turn the fruit into paste). 

In a medium bowl combine all fruits, nuts and seeds. Add flour, baking soda and powder, cinnamon and salt. In another bowl combine melted coconut oil, vanilla, water, and eggs. Whisk to combine wet ingredients.  

Pour wet ingredients on flour/fruit/nut/seed mixture. Stir until combined. Pour into prepared loaf pan. 

Bake for 30 minutes. Remove from oven and allow to cool completely before transferring to a cutting board and slicing. Enjoy plain or with butter, jam, nut butter, cheese, etc. This bread can go any way you like!! Top with sliced apples, berries, cucumbers, tomatoes....just go with what you are craving! 

Chocolate Chia Seed Pudding Parfait

I have never been a huge fan of chia seed pudding....the puddings I have had in the past were a bit flavorless. But I have changed my mind after eating this pudding, chocked full of raw cocoa powder and subtly sweetened with maple syrup. It is absolutely delicious and I have found myself craving it all week! I have been eating mine for lunch, loaded with berries, homemade granola and raw coconut yogurt. It would also make a very satisfying dessert. Add any of my topping suggestions....make your parfait your own! Enjoy!

Chocolate Chia Pudding Ingredients

1/4 cup organic cacoa powder (I like Navitas)
3 Tbl pure maple syrup
1/2 tsp vanilla extract
pinch of salt
1/4 tsp cinnamon
1 1/4 cup nut milk (I used almond)
1/3 cup chia seeds

Whisk the cocoa powder, maple syrup, vanilla, salt and cinnamon together. Add nut milk and stir until smooth. Add the chia seeds and combine.

Cover and refrigerate until mixture has thickened, 3 hours to overnight. When ready, serve yourself a spoonful and add your favorite healthy toppings!

***I make a big batch of this delicious, gluten free granola often. I sprinkle it into my smoothies, add it to yogurt, açaí bowls, and of course, this parfait. Click HERE for the recipe.***

Toppings Suggestions for your Parfait:
I put an *asterisk next to the toppings I used in the picture above

sliced strawberries*
fresh blueberries*
blackberries*
raspberries
chopped pineapple
chopped apples
chopped pears
chopped dates

raw coconut yogurt* (I like GTs CocoYo)
almond yogurt
Greek yogurt
scoop of almond butter
scoop of peanut butter
honey

my favorite granola* - click HERE for the recipe
your favorite granola
walnuts
almonds
hemp seeds*
cocoa nibs
coconut shredds

Almond Flour Banana Bread with Chocolate Chips

This simple, healthy banana bread is moist, gluten free, and most importantly, delicious! I bake banana bread almost weekly so the kids can grab a quick breakfast in the morning or an afternoon snack. Everyone gave this recipe a thumbs up. Enjoy!

3 very ripe bananas, smashed
2 eggs
2 Tbl coconut oil, melted
1 tsp vanilla extract
2 cups almond flour
2 Tbl arrowroot powder OR cornstarch
1/2 cup coconut sugar + 1 Tbl of coconut sugar for sprinkling
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 350F

Grease a loaf pan with coconut oil. Set aside.

In a large bowl, mash the bananas. Add eggs and melted coconut oil; mix. Add vanilla and combine. Add almond flour, arrowroot powder, coconut sugar, cinnamon, baking soda and salt. Stir to combine. Add chocolate chips.

Pour batter into prepared loaf pan. Sprinkle remaining 1 Tbl coconut sugar evenly over the top.

Bake for 40 - 45 minutes or until a toothpick comes out clean. Let cool completely before removing from pan and slicing.

Antipasto Sandwich with Basil Pesto

I love all the flavors in this easy to assemble sandwich. Use my ingredient list as a guide....add what you want, and omit what you do not. I guarantee you will enjoy the fresh pesto though. Take the time to make the pesto from scratch since the rest of the recipe only requires minimal effort - you will be glad you did!

We ate this for dinner on a busy weeknight. I put it together in the early afternoon before I picked the kids up and we didn't eat until nearly 7pm.  The flavors were able to marinate and because the ciabatta loaf is thick and crusty, the bread did not get soggy. I served this with a veggie/fruit smoothie and a side of Kettle chips. A side salad would also be a great accompaniment. Enjoy!

Serves 2-3 people

Lemon Basil Pesto:

2 cups fresh basil
2 cups fresh spinach 
1/2 cup pine nuts
1/2 cup shredded Parmesan cheese
Zest of 1 lemon
Juice of 1/2 -1 whole lemon, to taste (I used 1/2)
Pinch of crushed red pepper flakes, to taste
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Sandwich Ingredients, use as few or as many as desired

1 loaf ciabatta, halved lengthwise
Salami
Prosciutto

Pepperoni1 cup coarsely chopped artichokes
Roasted red bell pepper, sliced
Vine ripened tomatoes, sliced
Pepperoncini, drained and chopped
Kalmata olives or capers, optional
Fresh mozzarella cheese, sliced
4 slices of pepper jack cheese
Handful of arugula or fresh spinach
Extra-virgin olive oil, for drizzling
Balsamic glaze, for drizzling, optional 

Directions:

Combine basil, spinach, pine nuts, Parmesan, zest, lemon juice and crushed peppers in a food processor. Turn on and combine. While machine is running, slowly drizzle in olive oil. Add salt and pepper to taste. Set aside.

To assemble the sandwich:

Slice the ciabatta loaf in half lengthwise. Use your fingers to scoop out the inside of the bread on the top and bottom pieces - this is important as it will allow for you to layer the ingredients inside comfortably. Spread the inside of the top and bottom slices with lemon basil pesto. Layer ingredients, starting with meats, then artichokes, roasted peppers, sliced tomatoes, pepperoncini, olives, and cheeses. Top with arugula or spinach. Lightly drizzle with olive oil and/or balsamic glaze, if desired. Add top slice of bread and press down. Wrap tightly with plastic wrap and refrigerator for at least an hour. 

When ready to serve, use a serrated knife to cut into individual sandwiches. Serve with chips and a side salad or smoothie. Enjoy!