Blondies

Blondies

This is a good base recipe and then you can change up the mix ins. White chocolate and dried cranberries would be good. Or any kind of nut, butterscotch or caramel chip would work also. Sometimes I do a light sprinkling of sea salt over top before popping in the oven. This recipe easily doubles to do a 13 x 9 pan if you're feeding a crowd.

-1 stick butter, softened
-1 cup brown sugar
-1 egg
-1 tsp vanilla
-1/4 tsp salt
-1 c flour
-1 c chocolate chips (or mix in of your choice)

In a mixing bowl, cream together butter and sugar. Stir in egg, vanilla and salt, Stir in flour. Stir in chocolate chips. Spread batter into a greased 8 x 8 pan and bake at 350 for 20-25 minutes.

Sweet Chili Brussels Sprouts

Sweet Chili Brussels Sprouts

-2 lbs brussels sprouts, sliced in half and outer leaves discarded
-2 Tbsp olive oil
-1/2 tsp salt
-4 Tbsp sweet chili sauce
-2 tsp soy sauce

Toss brussels sprouts with olive oil and salt, Roast at 400 for 15-20 minutes, until browned to your liking. While brussels sprouts roast, stir together sweet chili sauce and soy sauce. Once the brussels sprouts are nicely browned, toss with the sauce and roast 5 additional minutes. Serve immediately.

Sukuma Wiki- Kenyan Beef with Collards and Tomatoes

Sukuma Wiki/ Kenyan Beef with Collards and Tomatoes

I love the flavors and simplicity of this dish. Serve over brown rice for a balanced, easy, nutritious meal.

-2 Tbsp olive, peanut, coconut or canola oil
-1 onion, diced
-1 lb lean ground beef
-4 cloves garlic, minced
-1 tsp cumin
-1 tsp coriander
-1/2 tsp cinnamon
1/2 tsp ginger
-1/2 tsp turmeric
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne
-1 bunch collards, washed and sliced into strips
-1 pint cherry or grape tomatoes, sliced in half
-juice of 1 lemon

Heat oil in medium pot over medium heat. Add onion, saute 5 minutes. Add beef, cook until brown, about 10 minutes, stirring and breaking apart with a spoon while cooking. Drain off fat. Add garlic, cook 2 additional minutes, stirring well. Add spices, cook 1 additional minutes. Add collards, cook 5 minutes, stirring intermittently. Add tomatoes, cook 3 more minutes, stirring intermittently. Remove from heat, stir in lemon juice and serve immediately over your preferred rice.

Sweet Potato, Corn and Black Bean Salad with Chipotle Lime Dressing

Sweet Potato, Corn and Black Bean Salad

This is a great side dish to accompany Mexican flavored main dishes or can serve as a main dish of its own. The combination of flavors, textures and colors make this salad dynamic. If you have an avocado lying around that would be a great addition in here as well.

Sweet Potatoes
-2 Tbsp canola oil
-1 Tbsp chili powder
-1 tsp cumin
-1/4 tsp cayenne
-1 tsp salt
-1/2 tsp pepper
-2 sweet potatoes, peeled and cut into a bite sized dice

Corn
-Tbsp butter
-1 bag (16 oz) frozen corn
-1/2 tsp salt

Chipotle Lime Dressing
-8 oz sour cream
-zest and juice of 1 lime
-1 chipotle in adobo pepper, minced- or 1 Tbsp chipotle hot sauce
-1 tsp sugar
-1/2 tsp salt

Salad
-1 can (15 oz) black beans, rinsed and drained
-1/2 red onion, diced
-1/2 red bell pepper, diced
-1 bunch cilantro, minced

Whisk together canola oil, chili powder, cumin, cayenne, 1 tsp salt and 1/2 tsp pepper. Toss with diced sweet potatoes. Roast sweet potatoes at 400 for 30 minutes, stirring halfway through.

While sweet potatoes are cooking heat melt butter over medium high heat in a medium pot. Add corn. Cook 10 minutes, stirring intermittently, until corn has a nice char to it. Stir in salt and set corn aside.

While sweet potatoes cook and after corn is made whisk together dressing ingredients and set aside.

When sweet potatoes are done, in a medium large bowl toss sweet potatoes with corn, black beans, red onion, red bell pepper and cilantro. Drizzle dressing over top and serve.

Spinach and Artichoke Quinoa Bake

Spinach and Artichoke Quinoa Bake

Because quinoa is packed with protein it is a great grain for a vegetarian or vegan dinner. It is also gluten-free, so it is a good option for those with dietary restrictions. To make cooking the quinoa easy, I like to cook it in my rice cooker using a 2:1 water to quinoa ratio. This dish can serve as a vegetarian main dish, or as a side dish to accompany your favorite meat.

-1 c quinoa, cooked according to package directions
-2 eggs
-1/2 c heavy cream
-1/2 c plain greek yogurt
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 tsp dried thyme
-1/2 tsp dried rosemary
-3 cloves garlic, minced
3/4 c shredded mozzarella, divided use
-1/2 c shredded parmesan, divided usse
1 (15 oz) can artichoke hearts, drained and chopped
-1 (10 oz) package frozen spinach, thawed and squeezed of excess moisture using a kitchen towel

In medium bowl, whisk together eggs, cream, yogurt, salt, pepper, red pepper flakes, thyme, rosemary and garlic. Stir in 1/2 c mozzarella, 1/4 c parmesan, artichoke hearts and spinach. Spread mixture into a small, greased casserole dish. (I use an 8x8 pan). Top with remaining 1/4 c of mozzarella and parmesan. Bake at 350 for 20- 30 minutes and serve immediately.

Caprese Quinoa Bake

Caprese Quinoa Bake

I make a lot of varied quinoa bakes and salads and Jeremy and I both agreed that this is the best one I've ever made by far. It's a great light lunch or dinner or can be served as a side dish to your favorite meat.

-1 c quinoa, cooked according to package directions
-1 c marinara sauce, tomato sauce or crushed tomatoes
-1/3 c heavy cream
-1/2 tsp salt
-1/4 tsp pepper
-1/4 tsp red pepper flakes
-1 pint cherry or grape tomatoes, sliced in half
-1 1/4 c shredded mozzarella cheese, divided use
-1 bunch basil, sliced into ribbons
-1/3 c balsamic vinegar

In a medium bowl, whisk together marinara sauce/ tomatoes, cream, salt, pepper and red pepper flakes. Stir in tomatoes, reserving a small handful of tomatoes to top the finished dish. Stir in 1 c of the mozzarella. Spread mixture into a small greased casserole dish. (I use an 8x8 pan). Top with remaining 1/4 c mozzarella. Bake at 350 for 30 minutes. While dish is making, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce heat, and simmer 5 minutes. Then remove from heat. When the casserole is done baking, pour the balsamic over top and top the dish with the reserved handful of tomatoes and sliced basil. Serve immediately.

Dairy-Free Fudge

Dairy-Free Fudge

I got this recipe from a friend, who I think got it from somewhere else, so I have no idea where it originated from. I will says that it is delicious and tastes just like peanut butter fudge made with butter and refined sugar- I don't miss those ingredients at all!

-1 can chickpeas, rinsed and drained
-2/3 c smooth, natural peanut butter
-1/2 c maple syrup
-1 1/2 tsp vanilla extract
-dash salt
-1/3 c coconut oil, melted

Combine all ingredients in a food processor and process for 8-10 minutes. Spread mixture into a loaf pan that has been greased or lined with wax paper. Freeze for 1 hour, cut into squares, freeze for 1 additional hour until fully set.

Moroccan Quinoa Salad

Moroccan Quinoa Salad

This can be a light main dish, or a side dish to accompany your meat of preference. 

-1 cup quinoa, cooked according to package directions
-1/4 c olive oil
-zest and juice of 1 lemon
-1 tsp cumin
-1 tsp curry powder
-1 tsp turmeric
-1/4 tsp cinnamon
-1 tsp salt
-1/4 tsp cayenne
-1 Tbsp sugar or honey
-1 can chickpeas, rinsed and drained
-3 carrots, shredded
-1 bunch cilantro, mint or parsley, chopped
-1/2 c raisins
-1/2 c sunflower seeds

In a medium bowl, whisk together olive oil, lemon zest and juice, cumin, curry powder, turmeric, cinnamon, salt, cayenne and sugar/ honey. Toss with remaining ingredients. Serve immediately or chill until serving.

Greek Quinoa Salad

Greek Quinoa Salad

This salad is great as is, but sometimes I like to toss in some romaine or spinach before serving. This is best at room temperature so if you refrigerate prior to serving, allow salad to sit out for 30 minutes prior to serving to take the chill off.

-1 cup quinoa, cooked according to package directions
-1/4 c olive oil
-1/8 c red wine vinegar
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 Tbsp oregano
-zest and juice of 1 lemon
-2 cloves garlic, minced
-1 cucumber, sliced into rounds, then cut into quarters
-1 pint grape or cherry tomatoes, sliced in half
-1/2 cup feta cheese
-(optional) 1/4 c kalamata olives

In a medium bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper, red pepper flakes, oregano, lemon juice and zest and garlic. Toss with remaining ingredients. Serve immediately or chill until serving.

Homemade Ranch Dip

Homemade Ranch Dip

I always have all of these ingredients on hand and can therefore be minutes away from whipping up a veggie tray at any moment. If you would like to turn this into a ranch dressing simply whisk in milk or buttermilk until you reach the consistency you'd like.

-1/2 c mayo
-1/2 cup sour cream
-1 clove garlic, minced
-1 tsp sugar
-1/2 tsp salt
-1/4 tsp pepper
-2 tsp white vinegar
-1 tsp dried parsley
-1 tsp dried chives
-1/2 tsp dried dill
-1/2 tsp dried oregano

Whisk together all ingredients. Chill at least 30 minutes (or up to 3 days) prior to serving.

Caprese Pasta Salad

Caprese Pasta Salad

This can serve as a vegetarian entree, or a side dish to accompany any main meat. This dish is best at room temperature, so if you refrigerate prior to serving, allow it to sit out for 30 minutes to take the chill off before serving.

-1 box pasta, cooked according to package directions (I used whole wheat small shells)
-1/4 c olive oil
-1/4 c balsamic vinegar
-1 tsp salt
-1/2 tsp pepper
-1 tsp sugar
-1 pint grape or cherry tomatoes, sliced in half
-1 pack mini fresh mozzarella balls
-1 bunch basil, sliced into ribbons

In a medium bowl whisk together olive oil, balsamic vinegar, salt, pepper and sugar. Toss with pasta, tomatoes, mozzarella and basil. Serve immediately or chill until serving.