Tuesday, September 29, 2015

Dominican Chimichurri Burger

Dominican Chimichurri Burger | #Cookingrecipes #Dessertrecipes #Ketodinner #Diyfood #Breakfastideas #Yummyfood #Polloguisadodominicano #Locriodepollodominicano #Pastelondeplatanomaduro #Dominicanchickenrecipes #Pastelonrecipe #Puertoricanrecipes

Ingredients

  • For the Sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1/2 teaspoon garlic powder
  • For the beef patty
  • 1 garlic clove
  • 1 small onion, quartered
  • 1/2 bell pepper
  • 1 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 pound ground beef, lean
  • For the burgers
  • 1 small onion, cut into rings
  • 1 tomato, cut into slices
  • 2 cups cabbage, shredded
  • 3 panes de agua or roll bread buns

Instructions

  1. In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Reserve.
  2. Pulse garlic, onion, bell pepper, salt, and pepper in a food processor until you obtain a coarse paste.
  3. Add this mixture to the meat plus a tablespoon of Worcestershire sauce. Mix to combine. Divide the meat into three portions. Shape each portion into a ball and then flatten slightly to make into patties.
  4. Brush a stove-top grill with some olive oil and heat over high heat. Grill the patties, rotating until they are cooked through, about 5-6 minutes each side. Reserve.
  5. Add the cabbage to the grill pan and sprinkle with a little salt. Cook the cabbage slightly, no more than 2 minutes, stirring occasionally.
  6. Toast your burger bun on the grill pan and then assemble. Place meat in the bun, top with tomatoes, onions, cabbage and mayo-ketchup sauce.
  7. Serve warm with an ice-cold beer.

Recipe adapted >>>>>  here

Tuesday, September 15, 2015

Sea Salt Caramel Chocolate Chip Cookies

Sea Salt Caramel Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
  4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Cheesy Chicken, Rice and Vegetable Casserole

Cheesy Chicken, Rice and Vegetable Casserole | #CheesyChicken, #Rice and #Vegetable #Casserole #Cookingrecipes #Crockpotrecipes #Fooddishes #Mexicanfoodrecipes #Easydinnerrecipes #Maindishrecipes #Cookingrecipes #Fooddishes #Chickendishes #Casseroledishes #Pastarecipes #Maindishrecipes #Chickenandbroccolirecipeseasy #Onepanchickenandrice #Cheesychickenbroccoliricecasserole



Ingredients

  • 1can Campbell's™ cream of chicken condensed soup
  • 1 1/3cups water
  • 3/4cup uncooked white rice
  • 1/2teaspoon onion powder
  • 1/4teaspoon ground black pepper
  • 2cups frozen mixed vegetables
  • 4boneless skinless chicken breasts
  • 1/2cup shredded cheddar cheese


Instructions

  1. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
  2. Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
  3. Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.

recipe adapted >>>>>  here


Monday, September 14, 2015

Macerated Strawberries and Cream Crepes

Macerated Strawberries and Cream Crepes | #Creamcheesebuttercreamfrosting #Creamcheesefrostingforcupcakes #Sweetcreamcheesefilling #Pipeablecreamcheesefrosting #Breakfastcrepes #Vanillacreamcheesefrosting #Breakfastideas #Crepesrecipefilling #Sweetcreamcheesefilling #Breakfastcrepes #Crepeswithcreamcheesefilling #Strawberrycrepesrecipe



Ingredients

  • Macerated Strawberries and Cream:
  • 2 cups strawberries , washed and divided
  • 2 tablespoons natural sweetener or sugar of choice
  • 1 - 2 tablespoons Cointreau (adjust to your tastes)
  • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
  • 2 tablespoons (extra) sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • Crepes
  • 3 large eggs
  • 2 tablespoons oil/ (or reduced fat butter, melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 1/4 cup skim/low fat or almond milk
  • 1 cup plain; light spelt or all-purpose flour

Instructions

  1. For strawberries. :
  2. Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
  3. For Crepes :
  4. Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
  5. Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
  6. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
  7. Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
  8. For Strawberries And Cream :
  9. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

recipe adapted  >>>>>  here

HOMEMADE VEGGIE BURGER

HOMEMADE VEGGIE BURGER | #HOMEMADE #VEGGIE #BURGER #VEGGIEBURGER #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Bestveganrecipes #Vegandiet #Veganrecipesbeginner #Falafelrecipe #Healthysnacksforkids #Veggiemuffinsforkids #Toddlerbreakfastideas #Toddlermuffinshealthy #Breakfastmuffinshealthy


Ingredients

  • 1 400g chickpeas, rinsed well under cold water
  • 1 clove garlic
  • 1 large sweet potato, cooked
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup quinoa, cooked
  • ¼ cup spring onions, finely chopped
  • ¼ cup coriander, finely chopped
  • ¼ cup parsley, finely shopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 180C or 356F.
  2. Add all ingredients to the food processor and mix until everything is broken down and well combined.
  3. Take approximately half a cup of mixture and mould into a burger shape with your hands. Do the same with remainder of the mixture.
  4. Place the veggie burgers on a tray lined with baking paper and place in the oven to cook for 40 minutes.
  5. Assemble the burgers with your favourite toppings. For these burgers I used red onion, tomato, avocado and baby spinach.

recipe adapted >>>>>  here

Saturday, September 12, 2015

Rosemary Focaccia Bread



Rosemary Focaccia Bread | #Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy



Ingredients

  • 2 1/2 cups lukewarm water divided
  • 2 tbsp active dry yeast 2 envelopes
  • 3/4 cup olive oil divided plus 2 tbsp
  • 6 1/2 cups all purpose flour
  • 4 tsp salt
  • 1/4 cup chopped fresh rosemary
  • Flaky Sea Salt for garnishing


Instructions

  1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
  2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
  3. Combine the flour and salt in another bowl.
  4. Add the water/oil mixture to the yeast and whisk together.
  5. Add half of the flour and mix on low with the dough hook.
  6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
  7. Dust your work surface with some flour and dump the dough onto it.
  8. Gently knead the dough into a ball shape.
  9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
  10. Cover with a towel and let rise for about one hour (first rise)
  11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
  12. Repeat the process knocking out the air and forming back into a ball.
  13. Place the dough ball back into the bowl and cover tightly.
  14. Place the bowl with the covered dough into the fridge and let it sit overnight.
  15. Next day bring the dough to room temperature for about 30 minutes.
  16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
  17. Shape the dough into a rectangle the same size as the baking pan (18x13)
  18. Place the dough onto the prepared pan stretching it to the edges if needed.
  19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
  20. Preheat the oven to 450 degrees F.
  21. Brush the surface of the dough generously with the remaining olive oil.
  22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
  23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
  24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Friday, September 11, 2015

Cinnamon Coconut Latte

Cinnamon Coconut Latte | #Skinnydinnerrecipes #Cookingrecipes #Healthydrinks #Healthysnacks #Smoothiedrinks #Yummydrinks #Spicybloodymarymixrecipe #Lemondropdrink #Champagneparty #Champagnejelloshots #Yummydrinks #Fundrinks



Ingredients

  • 12 oz. organic coffee
  • 2 tsp. coconut oil (or coconut oil + 1 tsp. coconut butter
  • )
  • 1/2–1 tsp. ghee or unsalted grass-fed butter (for dairy-free option or if you’re allergic to dairy- add additional coconut oil)
  • 1/4–1/2 tsp. ground cinnamon
  • 1/4 cup unsweetened coconut milk or almond milk (optional-adds more creaminess)
  • 1/8 tsp organic vanilla extract
  • 1 scoop Vital Proteins Collagen Peptides


Instructions

  1. Brew coffee in a coffee maker or french press.
  2. While coffee is brewing, in a saucepan over medium heat (or microwave) melt and heat the coconut oil/butter, ghee and optional milk. This will help to keep your latte nice and hot.
  3. Pour 12 oz. of coffee in a blender, add the remaining ingredients and blend on high for 10-15 seconds until creamy and frothy.
  4. Pour in coffee mug and enjoy.

recipe adapted  >>>>>  here



Rated 4.5/5 based on 173 customer reviews

Thursday, September 10, 2015

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store them in the freeZer though, or else they get sticky! #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes


Ingredients

  • 1 1/3 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder unsweetened
  • 2 cups coconut flakes unsweetened
  • 2 Tablespoons butter melted
  • 1 teaspoon erythritol (optional)

Instructions

  1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
  2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
  3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
  4. Place in freezer for 30 minutes to set.
  5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Blueberry Lemon Pull Apart Bread

Blueberry Lemon Pull Apart Bread | #Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes #Milkbreadrecipe #Meatballappetizer #Dessertrecipes #Cookingrecipes #Healthyrecipes #Healthysnacks #Cakecookies



Ingredients

    For the bread dough:
  • 2 3/4 cups all purpose flour
  • 1/4 cup white granulated sugar
  • 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
  • 1/2 tsp fine salt
  • 1/3 cup milk
  • 4 Tbsp butter
  • 1/4 cup water
  • 1 1/2 tsp vanilla or vanilla bean paste
  • 2 large eggs
  • For the lemon sugar filling:
  • 1/2 cup white granulated sugar
  • 3 Tbsp finely grated lemon zest from about 2 lemons
  • 4 Tbsp. unsalted butter melted
  • 1/2 cup fresh blueberries
  • For the lemon glaze:
  • 1 cup confectioners’/icing sugar
  • 1 Tbsp milk
  • 1 Tbsp freshly squeezed lemon juice


Instructions

  1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.

  2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.

  3. Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.

  4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.

  5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.

  6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.

  7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.

  8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.

  9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf. Press fresh blueberries in between slices here and there across the loaf.

  10. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.

  11. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.

  12. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.


recipe adapted >>>>>  here



Rated 4.5/5 based on 640 customer reviews

Wednesday, September 9, 2015

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting | #Homemadecupcakerecipes #Homemadechocolatecupcakes #Chocolateicingrecipe #Chocolatecreamcheeseicing #Chocolatefrostingrecipe #Ketocreamcheesefrosting #Chocolatebuttercreamfrosting #Buttercreamfrostingrecipe #Bestchocolatefrosting #Homemadechocolateicing #Pipablecreamcheesefrosting #Cupcakefrosting

Ingredients

  • 3 cups powdered sugar
  • 1-2 tablespoons whipping cream as needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 8 oz cream cheese softened
  • 1/2 cup cocoa powder

Instructions

  1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
  2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
  3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
  4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
  5. Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
  6. If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about 1/4 cup at a time.
  7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

recipe adapted >>>>>  here

Tuesday, September 8, 2015

These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale

These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. #Weightwatchersbananabread #Smartpointsrecipes #Weightwatchersmeals #Weightwatchersdesserts #Weightwatcherssmartpoints #Skinnyrecipes #Cranberryrecipes #Blueberryzucchinimuffins #Almondbutterzucchinimuffins #Zucchinimuffinshealthy #Breakfastmuffins #Healthybaking

Ingredients

  • 2 cups Whipped sweet potatoes You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.
  • 2 Ripe Medium to Large Bananas I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.
  • 2 tbsp Vanilla I suggest using the highest quality that you can find.
  • 1 tbsp Sun Butter
  • 1 tsp Baking Powder I make mine "heaping." It helps to make this dense muffin fluffier!
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon Again, the better the quality - the better your end results!
  • 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
  • 1 2/3 cup Unsweetened Almond Milk Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.
  • 1/3 cup Grade B Dark Maple Syrup You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
  • 1 1/2 cups Gluten Free (optional) Oats
  • 1 cup Oat Flour
  • 1/2 cup Finely Ground Golden Flax Seeds
  • 3/4 cup Hemp Hearts

Instructions

  1. Preheat the oven to 350 degrees.
  2. "Squash" the bananas into a large mixing bowl and then whisk them smooth.
  3. Add in whipped sweet potatoes. Whisk to combine.
  4. Whisk in the vanilla and sun butter.
  5. Next whisk in the baking powder, baking soda, and cinnamon so that they are well distributed.
  6. The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
  7. Whisk almond milk and maple syrup in.
  8. Slowly stir in oats, oat flour, ground flax seeds, and hemp hearts.
  9. Line 2 muffin pans with baking cups. Fill muffin cups about ⅔ full.
  10. Place muffin pans into your preheated oven. Bake at 350 degrees for 15 minutes. Turn pans and bake for the final 15 minutes.
  11. *Optional - Sprinkle with a little raw sugar, oats, or streusel topping.

recipe adapted  >>>>>  here

Bruschetta Chicken Pasta Salad

Bruschetta Chicken Pasta Salad | #Quickandeasydinnerrecipes #Bruchettachickenpasta #Bakedbruschettachicken #Easybruschettachicken #Bruschettachickenpastasalad #Weeknightdinnereasy #Bltpastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Easydinnerrecipes  Bruschetta Chicken Pasta Salad - #chicken #italian #pastasalad #pastafoodrecipes #pasta






Ingredients

  • 1 pound (500 g) thin spaghetti pasta, (dry weight)
  • 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
  • 2 tablespoons balsamic vinegar, (adjust to your tastes)
  • 8 roma tomatoes, diced
  • 1/2 cup grated parmesan cheese, plus more to serve
  • 2 tablespoons finely chopped fresh basil or parsley
  • Salt and pepper, to taste
  • Balsamic glaze to serve (optional) -- I use store bought

Instructions

  1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
  2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  3. Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
  4. Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
  5. Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
  6. Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.

RECIPE ADAPTED  >>>>>  here


Monday, September 7, 2015

Cookie Dough Ice Cream Sandwiches

Cookie Dough Ice Cream Sandwiches | #Ketobrownieseasy #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketosweetseasy #Ketobrowniesalmondflour #Lowcarbmeals #Easybrunchideas #Cookiedoughicecreamrecipe #Homemadecookiedoughicecream #Homemadeicecreamsandwiches #Icecreammakerrecipes #Chocolatechipcookiedoughicecream

Ingredients

  • Cookie Dough
  • 1 cup date paste
  • 2/3 cup coconut flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 cup chocolate chips
  • Ice Cream
  • 3-4 frozen bananas
  • 1 can full-fat coconut milk
  • Optional: more chocolate chips

Instructions

  1. Combine all the cookie dough ingredients. Mix. It should just barely hold together, if it’s too dry add more date paste.
  2. Divide into 2 equal parts.
  3. Press half of the dough into the bottom of an 8×5″ pan (or a loaf pan or even a tupperware container) lined with parchment paper.
  4. Blend the frozen bananas and coconut milk until smooth. Add the chocolate chips (if using) and blend briefly to combine.
  5. Pour on top of the cookie dough.
  6. Freeze for 2 hours, stirring every 30 minutes to prevent ice crystals.
  7. Press the other half of the cookie dough into a rectangle.
  8. Once the ice cream is firm enough, add the top layer of cookie dough and gently press.
  9. Freeze overnight (or at least 8 hours).
  10. Once frozen, slice into bars and enjoy! Keep in the freezer.

recipe adapted  >>>>>  here

Saturday, September 5, 2015

Berry Bars (vegan, whole grain, dairy-free options)

Berry Bars (vegan, whole grain, dairy-free options) | #Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecipes #Vegan7layerdip #Dairyfreemealplan #Dairyfreedietplan #Diaryfreemeals #Wholegrainrecipes #Dairyfreemealsbreastfeeding 

Ingredients

  • For the crust and topping:
  • 1 1/2 cups (150 grams) rolled oats
  • 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
  • 1/2 cup (100 grams) brown sugar or raw sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
  • For the filling:
  • 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
  • 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
  2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
  3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
  4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
  5. Bake for 10-13 minutes or until the edges have just started to brown.
  6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
  7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
  8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
  9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

recipe adapted  >>>>>  here