Tag: Bowl

Pumpkin Sourdough Cinnamon Rolls

Pumpkin Sourdough Cinnamon Rolls

Posted on by Amy MS, RD, LDN

Pumpkin Sourdough Cinnamon Rolls

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Pumpkin Sourdough Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 12 Rolls
  • Diet: Vegetarian
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Description

Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.

Ingredients

Units Scale

Dough:

  • 1/2 cup Sourdough Starter
  • 1/2 cup Milk
  • 3/4 cup Pumpkin Puree
  • 2 Tbsp Melted Butter
  • 1 Egg
  • 1/2 cup Maple Syrup
  • 1 1/4 tsp Yeast
  • 2 tsp Vanilla Extract
  • 3 cups All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 2 Tbsp Pumpkin Pie Spice
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Soda

Filling:

  • 2 Tbsp Melted Butter
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice

Glaze:

  • 1 1/2 cup Powdered Sugar
  • 1 1/2 – 2 tbsp Milk

Instructions

  1. Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
  2. Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
  3. Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
  4. Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
  5. Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
  6. Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
  7. Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
  8. Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
  9. Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
  10. Serve warm, enjoy!
  • Prep Time: 20 Minutes
  • Rise Time: 2 Hours
  • Cook Time: 30
  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Roll
  • Calories: 250
  • Sugar: 12g
  • Sodium: 220mg
  • Fat: 9g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

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Almond Flour Blueberry Pancakes (Gluten Free)

Almond Flour Blueberry Pancakes (Gluten Free)

Posted on by Amy MS, RD, LDN

Almond Flour Blueberry Pancakes

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Almond Flour Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 7-8 Pancakes
  • Diet: Gluten Free
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Description

These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries. 

Ingredients

Units Scale
  • 2 Eggs
  • 1/2 cup Almond Milk
  • 1 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Zest
  • 1 1/2 cups Almond Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup Blueberries (fresh or frozen)

Instructions

  1. In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
  2. Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
  3. Using a spatula, gently fold in the blueberries.
  4. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
  6. Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
  7. Serve warm with more berries and maple syrup. Enjoy! 
  • Prep Time: 10 minutes
  • Cook Time: 10
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 Pancakes
  • Calories: 330
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 25g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 130mg

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Buffalo Salmon and Veggie Bowls (Easy High-Protein Dinner Recipe)

Buffalo Salmon and Veggie Bowls (Easy High-Protein Dinner Recipe)

Posted on by Amy MS, RD, LDN

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Buffalo Salmon and Veggie Bowls (Easy High-Protein Dinner Recipe)

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Buffalo Salmon and Veggie Bowls (Easy High-Protein Dinner Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 4 Servings
  • Diet: Vegetarian
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Description

Buffalo Salmon Bowls are my twist on classic buffalo flavors—roasted salmon tossed in a tangy, creamy yogurt-hot sauce. Loaded with brown rice, fresh veggies, and a little feta, they’re flavorful, protein-packed, and ridiculously easy to throw together.

Ingredients

Scale

For the Salmon and Sauce:

  • 2 lbs Salmon, skin removed, diced into 1-inch pieces 
  • 3/4 cup Greek Yogurt
  • 1/4 cup Hot Sauce
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Lemon Zest
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

For the Bowl:

  • 2 Cups, Cooked Brown Rice
  • 1 Cucumber, peeled and sliced
  • 1 cup Shredded Carrot
  • 1 cup Edamame
  • 1/2 cup Crumbled Feta Cheese
  • 4 Scallions, minced

Instructions

  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
  2. Make the buffalo sauce: In a large bowl, whisk together Greek yogurt, hot sauce, smoked paprika, garlic powder, onion powder, lemon zest, salt, and pepper until smooth.
  3. Coat the salmon: Place salmon cubes on the prepared sheet pan. Add 1/3 of the buffalo sauce and toss with a spatula to coat evenly.
  4. Roast the salmon: Bake for 15–20 minutes, or until salmon is cooked through (145°F) with lightly browned, crispy edges.
  5. Prep the vegetables: While the salmon roasts, peel and slice the cucumber, shred the carrots, and mince the scallions.
  6. Assemble the bowls: Add 1/2 cup of cooked brown rice to the bottom of each bowl. Top with 1/4 of the roasted salmon, then add vegetables as desired. Sprinkle 1–2 tbsp crumbled feta cheese over the top and drizzle with remaining buffalo sauce. Enjoy!

Equipment

Notes

  • You will likely have leftover sauce! Save it for leftovers or drizzle on wraps or salads!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Roast

Nutrition

  • Serving Size: 1 Serving
  • Calories: 550
  • Sugar: 6g
  • Sodium: 830mg
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 45g
  • Cholesterol: 75mg

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Greek Yogurt Layered Taco Dip

Greek Yogurt Layered Taco Dip

Posted on by Amy MS, RD, LDN

Greek Yogurt Layered Taco Dip

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Greek Yogurt Layered Taco Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 24 Servings
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Description

Greek Yogurt Layered Taco Dip is a lighter, protein-packed take on classic, layered taco dip! With refried black beans, crisp veggies, cheddar cheese, and creamy Greek yogurt, it’s perfect for parties, meal prep, or an easy weeknight dinner. Big flavor, better ingredients!

Ingredients

Scale
  • 1 can, 15oz Refried Black Beans
  • 2 cups, Greek Yogurt
  • 1 1/2 tbsp Homemade Fajita Seasoning (or sub taco seasoning)
  • 1 Large Tomato, diced
  • 1/4 cup Pickled Jalapeño or Banana Peppers (optional but excellent!)
  • 2 cups Baby Spinach, chopped
  • 1 – 1 1/2 cups Grated Sharp Cheddar Cheese
  • 2 tbsp Scallions, minced (optional)

Instructions

  1. Spread the refried black beans evenly in the bottom of a 9×13 pan.
  2. Next, in a medium sized bowl, add the Greek Yogurt and fajita seasoning or taco seasoning. Mix together to combine. Then, spread the mixture evenly over top of the black beans.
  3. Top with diced tomato, pickled jalapeño or banana peppers (if using), chopped spinach, and finally, cheddar cheese. Sprinkle scallions on top if using.
  4. Cover and place into the refrigerator until ready to enjoy.
  5. Serve with sliced veggies and tortilla chips, enjoy!
  • Prep Time: 10 Minutes
  • Category: Appetizer, Snack
  • Method: No Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 84
  • Sugar: 2g
  • Sodium: 461mg
  • Fat: 3g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 8mg

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Protein-Packed Blueberry Waffles

Protein-Packed Blueberry Waffles

Posted on by Amy MS, RD, LDN

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Protein-Packed Blueberry Waffles

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Protein-Packed Blueberry Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 4 Belgian Waffles
  • Diet: Vegetarian
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Description

Protein-Packed Waffles are bursting with fresh blueberry and lemon flavor, delivering 21g of protein per waffle to keep you full and energized. These freezer-friendly waffles are perfect for meal prep and made with wholesome ingredients.

Ingredients

Units Scale
  • 3 Eggs
  • 3/4 cup Greek Yogurt
  • 3 tbsp Maple Syrup
  • 1–2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest (Zest of 1 Lemon)
  • 2 tbsp Lemon Juice
  • 1 1/2 cups Oat Flour
  • 1/4 cup Protein Powder (I like Polar Joe)
  • 2 tsp Baking Powder
  • Pinch Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1 cup Blueberries

Instructions

  1. Preheat waffle iron, then move on to mixing up the waffle batter.
  2. In a large bowl, add the eggs, Greek Yogurt, maple syrup, 1 tbsp milk, vanilla extract, lemon zest and lemon juice. Whisk together until combined and slightly frothy.
  3. Then add in the dry ingredients. Oat flour, protein powder, baking powder, salt, cinnamon and cardamom. Whisk together until just combined.
  4. Next, fold in the blueberries and add stir together with a spatula.
  5. Cook the waffles according to your waffle maker settings. This batter will make 4 large Belgian-style waffles. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Nutrition

  • Serving Size: 1 Waffle
  • Calories: 347
  • Sugar: 14g
  • Sodium: 347mg
  • Fat: 7g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 21g
  • Cholesterol: 125mg

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Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

Posted on by Amy MS, RD, LDN

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Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

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Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 4 Servings
  • Diet: Vegan
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Description

This bowl was inspired by one of my favorite things on the Modern Market menu—and it’s even better homemade. Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies is full of flavor and makes a perfect healthy lunch or easy meal prep for the week. You’ve got sesame-glazed tofu, quinoa, roasted broccoli with a little kick, shredded carrots, cabbage slaw, and that creamy peanut mango sauce that pulls it all together. It’s colorful, craveable, and super satisfying.

Ingredients

Units Scale

Tofu Glaze:

  • 14oz Extra Firm Tofu, sliced into 1/2 inch pieces
  • 4 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tsp Sesame Oil
  • 1 tbsp Agave (or maple syrup)
  • 1 tsp Ginger, grated
  • 1 Clove Garlic. minced
  • 1 tsp Sriracha (optional, for heat)

Quinoa & Veggies:

  • 1 cup Cooked Quinoa
  • 2 Carrots, grated
  • 1 cup Broccoli florets
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 cups Red Cabbage, shredded
  • 1 tbsp Rice Wine Vinegar

Mango Peanut Dressing:

  • 1/2 cup Mango (fresh or thawed frozen)
  • 1/4 cup Creamy Peanut Butter
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Water
  • Optional, sriracha to taste

Instructions

1. Marinate the Tofu:

  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave, ginger, garlic, and sriracha.
    Place tofu slices in a shallow dish and pour marinade over top. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.

2. Make the Mango Peanut Dressing

  • In a blender or food processor, combine mango, peanut butter, soy sauce, rice vinegar, and water. Blend until smooth and creamy.
    Taste and adjust seasoning—add a splash of water to thin or a squirt of sriracha for a spicy kick.

3. Roast the Broccoli:

  • Preheat oven to 400°F.
  • Spread broccoli on a baking sheet, sprinkle with red pepper flakes, and roast for 15–20 minutes until tender and slightly charred.

4. Quick-Pickle the Cabbage

  • Place shredded cabbage in a bowl and toss with rice vinegar. Set aside to lightly pickle while everything else cooks.

5. Grill the Tofu

  • Heat a grill pan or nonstick skillet over medium-high heat. Lightly grease with oil.
  • Add tofu slices and cook 4–5 minutes per side, brushing with any leftover marinade as they cook. You want a nice golden crust.

6: Assemble the Bowls

  • Divide quinoa between bowls. Top with roasted broccoli, shredded carrots, pickled cabbage, and grilled tofu.
    Drizzle generously with mango peanut dressing and dig in!

Equipment

  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Category: Dinner, Lunch
  • Method: Grilling, Roasting, Blending
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1
  • Calories: 364
  • Sugar: 12g
  • Sodium: 754mg
  • Fat: 16g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 0mg

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Air Fryer Cinnamon Raisin Bagels

Air Fryer Cinnamon Raisin Bagels

Posted on by Amy MS, RD, LDN

Air Fryer Cinnamon Raisin Bagels

Air Fryer Cinnamon Raisin Bagels

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Air Fryer Cinnamon Raisin Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 22 minutes
  • Yield: 8 Bagels
  • Diet: Vegetarian
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Description

These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.

Ingredients

Units Scale
  • 2 cups Greek Yogurt
  • 1/4 cup Honey
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/2 cup Raisins

Instructions

  1. Preheat air fryer to 325° F.
  2. In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
  3. Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
  4. Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
  5. Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
  6. Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
  7. Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 12
  • Category: Breakfast
  • Method: Air Fryer
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bagel
  • Calories: 213
  • Sugar: 18g
  • Sodium: 354mg
  • Fat: 1g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 3mg

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tomato, Tortellini & White Bean Soup

Posted on by Amy MS, RD, LDN

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tortellini Soup Crop
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Tuscan Tortellini Soup Crop

Tuscan Tomato, Tortellini & White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 4 Servings
  • Diet: Vegetarian
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Description

Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1 Shallot, minced
  • 1 Carrot, grated
  • 1 Celery Stalk, minced
  • 4 Garlic Cloves, minced
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 1 tbsp Balsamic Vinegar
  • 1, 28oz Can Crushed Tomatoes
  • 1 Can, 14oz Cannelini Beans, drained and rinsed
  • 2 cups Vegetable Stock
  • 4 cups Baby Spinach
  • 1, 14oz Package Frozen Tortellini
  • OPTIONAL: Parmesan Cheese Rind

Toppings:

  • Parmesan Cheese
  • Basil

Instructions

  1. Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
  2. Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
  4. Using an immersion blender, blend the soup until smooth.
  5. Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
  6. Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
  7. Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!

Notes

  1. The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4
  • Calories: 481
  • Sugar: 15g
  • Sodium: 900mg
  • Fat: 8g
  • Carbohydrates: 79g
  • Fiber: 15g
  • Protein: 22g
  • Cholesterol: 29mg

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Air Fryer Everything Bagel Bites

Air Fryer Everything Bagel Bites

Posted on by Amy MS, RD, LDN

Air Fryer Everything Bagel Bites

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Air Fryer Everything Bagel Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 16 Bites
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Description

Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!

Ingredients

Units Scale
  • 2 cups Greek Yogurt
  • 1 cup Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tbsp water
  • 1/4 cup Everything Bagel Seasoning

Instructions

  1. Preheat air fryer to 325° F.
  2. To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
  3. On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
  4. Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
  5. Then, to a small bowl add1 tbsp water.
  6. In a separate small bowl, pour the everything bagel seasoning.
  7. Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
  8. Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
  9. Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 10
  • Category: Side, Snack, Breakfast
  • Method: Air Fryer
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 89
  • Sugar: 1g
  • Sodium: 460mg
  • Fat: og
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 2mg

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Birthday Cake Energy Bites

Birthday Cake Energy Bites

Posted on by Amy MS, RD, LDN

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Birthday Cake Energy Bites

Birthday Cake Energy Bites V2
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Birthday Cake Energy Bites V2

Birthday Cake Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 15
  • Diet: Vegetarian
Print Recipe

Description

These Birthday Cake Energy Bites are a no-bake, high-protein snack made with dates, oats, nut butter, vanilla, and sprinkles for a healthy, funfetti-inspired treat. Perfect for meal prep, these gluten-free bites are quick, easy, and naturally sweetened!

Ingredients

Units Scale
  • 1 cup Pitted Dates
  • 1/2 cup Cashew Butter
  • 1/4 cup Oat Flour
  • 1/4 cup Vanilla Protein Powder
  • 2 tsp Vanilla Extract
  • 1/4 cup Sprinkles

Instructions

  1. Add the dates to the bowl of a food processor. Process for 1-2 minutes until the dates are broken down into small pieces or form a ball.
  2. Add the remaining ingredients (except for sprinkles) to the food processor. Blend until fully combined.
  3. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  4. Then roll each ball in sprinkles. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Snack
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 106
  • Sugar: 8g
  • Sodium: 28mg
  • Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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Festive Chocolate Bark

Festive Chocolate Bark

Posted on by Amy MS, RD, LDN

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Festive Chocolate Bark

Festive Chocolate Bark
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Festive Chocolate Bark

Festive Chocolate Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 25 pieces
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Description

This chocolate bark is loaded with crunchy nuts and sweet dried fruit, it’s the perfect mix of sweet, salty, and satisfying. Easy to make, totally customizable, and a hit at any holiday gathering—or just for you with a cozy cup of cocoa.

Ingredients

Units Scale
  • 12 oz Chocolate Chips (choose your favorite, dark, semi-sweet or milk chocolate)
  • 3/4 cup Nuts and/or Seeds (I like cashews, pistachios, slivered almonds, pepitas)
  • 1/4 cup Dried Cranberries or Cherries
  • 1/4 cup Unsweetened Shredded Coconut
  • Pinch Flaky Sea Salt

Instructions

  1. Cover a large sheet tray with a silpat or parchment paper, set aside.
  2. Melt the chocolate in a microwave safe bowl, on 30-second intervals, stirring in between each one. (You can also melt the chocolate in a heat-proof bowl over a saucepan of simmering water.)
  3. Using a rubber spatula, pour the chocolate onto the center of the tray and spread it out evenly until it is about 1/4″ thick. It will likely not reach the edges of your sheet tray.
  4. Sprinkle your toppings over top, the nuts/seeds, dried fruit, coconut and finally sea salt. Give the toppings a little press into the chocolate with the palms of your hands or back of a spatula.
  5. Place the sheet tray into the fridge so that the chocolate can set for 15 minutes.
  6. Once the chocolate has hardened, use your hands to break it into pieces. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Dessert, Holiday
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 104
  • Sugar: 9g
  • Sodium: 11mg
  • Fat: 7g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 5mg

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Air Fryer Chickpea Chocolate Chip Cookie Bites

Air Fryer Chickpea Chocolate Chip Cookie Bites

Posted on by Amy MS, RD, LDN

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Air Fryer Chickpea Chocolate Chip Cookie Bites

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Air Fryer Chickpea Chocolate Chip Cookie Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 0 hours
  • Yield: 25 Cookie Bites
  • Diet: Gluten Free
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Description

Air Fryer Cookie Dough Chickpea Bites are a healthier, delicious twist on traditional cookie dough treats. Made with chickpeas for added protein and fiber, they’re crispy on the outside and soft on the inside, making them a great snack, or fiber-filled dessert treat!

Ingredients

Units Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 1 tsp Ground Flaxseed
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 cup Oat Flour
  • 1/3 cup Mini Chocolate Chips

Instructions

  1. To a food processor or high-powered blender, add all the ingredients except the chocolate chips.
  2. Process the dough until smooth, about 1-2 minutes.
  3. Take the blade out of the food processor, or alternatively pour the dough into a bowl, then add the chocolate chips and stir into the batter with a spatula.
  4. Preheat your air fryer to 350° F.
  5. Cut a piece of parchment paper to fit inside your air fryer and lightly coat it with nonstick spray.
  6. Scoop 1-tablespoon portions of dough and place them in the air fryer, leaving about 2 inches of space between each.
  7. Air fry on 350° F for 7-10 minutes, depending on your air fryer.
  8. Allow to cool for 10 minutes before digging in, enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 7-10 minutes
  • Category: Dessert, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 86
  • Sugar: 3g
  • Sodium: 159mg
  • Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

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Yellow Plum Sorbet

Yellow Plum Sorbet

Posted on by Amy MS, RD, LDN

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Yellow Plum Sorbet

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Yellow Plum Sorbet

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  • Author: Amy MS, RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Bright and refreshing, this plum sorbet combines ripe sorriso plums with a touch of lemon juice and a hint of honey for a delicious, summer treat. This recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
  • 1 1/2– 2 lbs Ripe Sorriso Plums
  • 2 tsp Lemon Juice
  • 1/2 cup Maple Syrup
  • 1/2 cup Water

Instructions

  1. Halve, pit and cut plums into 1 1/2-inch dice. Place diced plums into a large sauce pan.
  2. To the sauce pan add maple syrup and lemon juice.
  3. Cover and bring to a simmer. Then, simmer uncovered for 8 minutes. Remove from heat and allow mixture to cool to room temperature.
  4. In a food processor or blender, blend the mixture until smooth. Then place the mixture into a container and chill for at least 2 hours.
  5. When the sorbet mixture is completely chilled, freeze the mixture using an ice cream maker, according to your machine’s directions.
  6. Once frozen, scoop into bowls and enjoy! Or place the frozen sorbet into a freezer-safe container and keep in the freezer until ready to enjoy.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes + 3 Hour Freeze Time
  • Category: Dessert
  • Method: Ice Cream Machine
  • Cuisine: Italian

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Blackberry Tart

Blackberry Tart

Posted on by Amy MS, RD, LDN

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Blackberry Tart

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Blackberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings
  • Diet: Vegan
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Description

This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!

 

Ingredients

Units Scale

Tart Dough:

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup All Purpose Flour
  • 2 tbsp Brown Sugar
  • 2 tsp Lemon Zest (zest from 1 medium-sized lemon
  • 1/3 cup Olive Oil
  • 1 Egg
  • 1/4 tsp Kosher Salt
  • 3–4 tbsp Ice Water (as needed to bring dough together)

Tart Filling:

  • 16 oz Blackberries (fresh or frozen)
  • 5 tsp Lemon Juice
  • 3 tbsp Sugar
  • 1 tbsp All Purpose Flour
  • 1 tbsp Coarse Sugar (optional for topping)

Instructions

  1. Preheat your oven to 400°F
  2. Spray a tart pan or pie pan with nonstick spray, set aside.
  3. In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
  4. Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
  5. In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
  6. Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
  7. Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
  8. Bake at 400° F for 30 minutes.
  9. Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 Slice
  • Calories: 223
  • Sugar: 11g
  • Sodium: 83mg
  • Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 23mg

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Homemade Chocolate Chip Clif Bars

Homemade Chocolate Chip Clif Bars

Posted on by Amy MS, RD, LDN

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Homemade Chocolate Chip Clif Bars

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Homemade Chocolate Chip Clif Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 12 Bars
  • Diet: Vegetarian
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Description

Make your own homemade, no-bake Chocolate Chip Clif Bars!

Ingredients

Units Scale
  • 1 cup Pitted Dates
  • 1 cup Old Fashioned Oats
  • 1 cup Crisp Rice Cereal
  • 2 Scoops Vanilla Protein Powder
  • 2 tbsp Ground Flaxseed
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup Cashew Butter
  • 1/4 cup Honey
  • 1 tsp Vanilla Extract
  • 1/4 cup Mini Chocolate Chips

Instructions

  1. Set out an 8×8 baking pan and line with parchment paper, set aside.
  2. In the bowl of a food processor, add the dates and process until they are broken down into very small pieces.
  3. Next, add the remaining ingredients (except chocolate chips) the oats, rice cereal, protein powder, flaxseed, cinnamon, salt, cashew butter, honey, vanilla. Process again for 20 seconds.
  4. Remove the blade from the food processor. Add in the mini chocolate chips and stir with a spatula.
  5. Pour the mixture into your prepared pan and press evenly with your hands or the back of a measuring cup.
  6. Place the pan into the refrigerator to set for at least 30 minutes.
  7. After 30 minutes, remove the pan from the refrigerator. Lift out the parchment paper and place onto a cutting board.
  8. Cut the bars into 12 equal sections. Store in an airtight container in the refrigerator. Enjoy!

Equipment

  • Prep Time: 10
  • Category: Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1 bar
  • Calories: 198
  • Sugar: 15g
  • Sodium: 84mg
  • Fat: 9g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 8mg

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Posted on by Amy MS, RD, LDN

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 1 hour 30 minutes
  • Diet: Vegetarian
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Description

Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.

Ingredients

Units Scale

Roasted Turnips

  • 1 lb Turnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper

Kale & Garlic Scape Chimichuri

  • 1 cup Baby Kale
  • 5 Garlic Scapes
  • 1/2 cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (Optional)

Oven Baked Potato Chips

  • 1 lb Russet Potatoes (2-3 potatoes), Scrubbed
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions

Roasted Turnips:

  1. Preheat oven to 400° F. Get out a sheet tray. Set aside.
  2. In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
  3. Spread the mixture out onto your sheet tray in an even layer.
  4. Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.

Kale and Garlic Scape Chimichuri:

  1. Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
  2. Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
  3. Taste and adjust seasonings as needed.

Oven Baked Potato Chips:

  1. Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
  2. Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
  3. Drain the potato slices and pat them dry with a clean dish towel or paper towel.
  4. In a large bowl toss the potato slices with the olive oil and salt.
  5. Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
  6. Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
  7. Remove from the oven and allow to cool on a wire rack.

Assembly:

  1. Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!

Equipment

  • Prep Time: 30
  • Cook Time: 60
  • Category: Appetizer
  • Method: Roast
  • Cuisine: Mediterranean

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Whole Wheat Naan Bread

Whole Wheat Naan Bread

Posted on by Amy MS, RD, LDN

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Whole Wheat Naan Bread

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Whole Wheat Naan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 25 minutes
  • Yield: 16
  • Diet: Vegetarian
Print Recipe

Description

Whole Wheat Naan Bread is soft, fluffy, and lightly charred, it’s the perfect accompaniment to Greek Chicken & Chickpeas.

Ingredients

Units Scale
  • 1 1/2 cups Warm Water
  • 2 tsp Honey
  • 2 tsp Dry Active Yeast
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 cups Whole Wheat Flour
  • 3 cups All Purpose Flour
  • 3/4 cup Greek Yogurt

Instructions

  1. Make the Dough. In a large bowl or stand mixer, add the warm water, honey and yeast. Allow the yeast to bloom for 4-5 minutes.
  2. When the yeast is bubbly, add the remaining ingredients. Using the dough hook attachment or a spatula, mix everything together until the dough is smooth and elastic (approximately 2- 4 minutes).
  3. Cover and allow to rise until doubled in size, about 2 hours.
  4. Roll & Cook Naan Bread.  Remove the dough from bowl and divide into 16 equal portions.
  5. Preheat a cast iron pan over medium high heat.
  6. With a rolling pin, roll one portion of dough out into an 8-inch circle.
  7. Place onto preheated pan and cook for 1 minute on each side. Then set aside to cool.
  8. Repeat until all dough has been cooked!

Equipment

  • Prep Time: 10 minutes + 2 Hours
  • Cook Time: 15 minutes
  • Category: Bread, Mediterranean
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 149
  • Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Posted on by Amy MS, RD, LDN

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
Print Recipe

Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg

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Greek Chickpea Salad in a Jar

Greek Chickpea Salad in a Jar

Posted on by Amy MS, RD, LDN

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Greek Chickpea Salad in a Jar

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Greek Chickpea Salad in a Jar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 8 minutes
  • Yield: 2 Salads
  • Diet: Vegetarian
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Description

Chickpea Greek Salad is the easiest and tastiest plant-based meal prep!

Ingredients

Units Scale

Chickpea Greek Salad:

  • 1 Can, 15 oz Chickpeas, drained and rinsed
  • 1 Cucumber, Peeled, Seeded and Diced
  • 1/2 cup Cherry Tomatoes, sliced in half lengthwise
  • 1/4 cup Kalamata Olives
  • 1/4 cup Banana Peppers
  • 1/2 cup Feta Cheese
  • 1 cup Mixed Greens

Greek Salad Vinaigrette:

  • 1/3 cup Red Wine or Balsamic Vinegar
  • 1/3 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 2 tsp Honey
  • 1 tsp Oregano
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Add all the Greek Vinaigrette ingredients to a small bowl or mason jar and whisk to combine.
  2. Get out two large mason jars for the salads.
  3. Add 2 tbsp Greek Salad Vinaigrette to the bottom of each of the jars.
  4. Next, add the salad ingredients. 1/2 can of the drained, rinsed chickpeas to each jar.
  5. Then half the diced cucumber, half the cherry tomatoes, half kalamata olives and half banana peppers.
  6. Top with 1/4 cup feta cheese in each jar and finally 1/2 cup of Mixed Greens on top.
  7. Put the mason jar lid on and store in the refrigerator until you are ready to dig in!

Equipment

  • Prep Time: 8 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 Salad
  • Calories: 204
  • Sugar: 3g
  • Sodium: 643mg
  • Fat: 12g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 33mg

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Almond Lemon Cookies

Almond Lemon Cookies

Posted on by Amy MS, RD, LDN

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Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 11-12 cookies
  • Diet: Gluten Free
Print Recipe

Description

Almond lemon cookies are moist, light and gluten-free goodness!

Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Breakfast Granola Cups

Breakfast Granola Cups

Posted on by Amy MS, RD, LDN

Breakfast Granola Cups

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Granola Cups

Breakfast Granola Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 8 cups
Print Recipe

Description

Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.

Ingredients

Units Scale
  • 2 cups Old Fashioned Oats
  • 1/4 cup Ground Flaxseed
  • 3/4 tsp Ground Cinnamon
  • 1/4 cup Maple Syrup
  • 1/4 cup + 1 tbsp Peanut Butter
  • 1 Egg White

Instructions

  1. Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
  2. In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
  3. To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
  4. Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
  5. Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
  6. Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
  7. Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
  8. Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
  9. To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 194
  • Sugar: 8g
  • Sodium: 53mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

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Key Lime Energy Bites

Key Lime Energy Bites

Posted on by Amy MS, RD, LDN

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Key Lime Energy Bites

Key Lime Energy Bites
Key Lime Energy Bites
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Key Lime Energy Bites

Key Lime Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 14
  • Diet: Gluten Free
Print Recipe

Description

Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.

Ingredients

Scale
  • 1 cup Pitted Dates
  • 1/2 cup Raw Cashews
  • 1 Scoop Vanilla Protein Powder
  • 1/2 cup Unsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
  • Zest from 1 Lime
  • 2 tsp Lime Juice
  • 1/2 tsp Vanilla Extract
  • 1–3 tsp Water (if needed)

Instructions

  1. Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
  2. Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
  3. Add 1-3 tsp of water to the mixture if needed to bring together.
  4. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  5. To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.

Equipment

Notes

  1. Tip! To get the coconut to stick to the bites the best, roll them in a shallow bowl with 1 tbsp of water, then roll in the coconut.
  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Serving Size: 1 Energy Bite
  • Calories: 68
  • Sugar: 4g
  • Sodium: 10mg
  • Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 3mg

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Protein Pancakes

Protein Pancakes

Posted on by Amy MS, RD, LDN

Protein Pancakes

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Protein Pancakes

Protein Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 6 Pancakes
Print Recipe

Ingredients

Units Scale

Instructions

  1. In a large bowl, add the 1 cup pancake mix, egg and milk. Whisk together.
  2. Heat a griddle or large skillet over medium heat.
  3. Spray with nonstick spray. Drop spoonfuls of batter onto the pan so that you have 6 pancakes.
  4. Allow to cook for 2-3 minutes until bubbles begin to form on top of the pancakes.
  5. Flip the pancakes and allow to cook for another minute.
  6. Top with your favorite pancake toppings, fruit, maple syrup, peanut butter, and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 100
  • Sugar: 2g
  • Sodium: 160mg
  • Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 31mg

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Mocha Date Truffles

Mocha Date Truffles

Posted on by Amy MS, RD, LDN

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Mocha Date Truffles

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Mocha Date Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles
Print Recipe

Description

Decadent truffles made with dates

Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

Posted on by Amy MS, RD, LDN

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Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies
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Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!

Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 4–5 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg

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Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

Posted on by Amy MS, RD, LDN

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Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip
Greek Yogurt Ranch Dip
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Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Servings
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Description

This protein-packed take on classic ranch dip is the perfect appetizer or snack.

Ingredients

Units Scale
  • 1/2 cup Greek Yogurt
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Parsley
  • 1/4 tsp Dried Chives
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Dried Dill
  • 1/8 tsp Salt
  • 1 1/2 tsp Apple Cider Vinegar

Instructions

  1. Add all ingredients to a bowl or mason jar.
  2. Whisk together until all spices are incorporated into the yogurt.
  3. Enjoy as a dip for veggies, a spread on wraps and sandwiches, whatever combination you like!

Equipment

Notes

  1. To make this into a salad dressing, thin it out with 2-3 tablespoons of water and whisk together.
  • Prep Time: 5 minutes
  • Category: Dips
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 2g
  • Sodium: 171mg
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 3mg

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Mini Rosemary & Parmesan Focaccia Bites

Mini Rosemary & Parmesan Focaccia Bites

Posted on by Amy MS, RD, LDN

Mini Rosemary Focaccia Bites

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Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Focaccia Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12
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Description

Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  8. Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg

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Roasted Broccoli with Parmesan & Pepitas

Roasted Broccoli with Parmesan & Pepitas

Posted on by Amy MS, RD, LDN

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Roasted Broccoli with Parmesan & Pepitas

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Roasted Broccoli Parmesan Pepitas

Roasted Broccoli with Parmesan & Pepitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Diet: Vegetarian
Print Recipe

Description

Roasted Broccoli with Parmesan and Pepitas is a simple and nourishing side dish packed with vitamins A, C, K and magnesium.

Ingredients

Units Scale
  • 1 Large Head Broccoli
  • 1/3 cup Parmesan, Grated
  • 1/4 cup Pepitas (Pumpkin Seeds)

Instructions

  1. Preheat your oven to 425° F. Get a large sheet tray out and set aside.
  2. Using a large chef’s knife, trim the florets from the broccoli stem and place into a microwave safe bowl.
  3. Pour 2 tbsp of water into the bowl with broccoli, cover and microwave for 2 minutes to slightly steam the broccoli.
  4. Sprinkle half of the grated Parmesan onto your sheet tray. Then top with the broccoli florets, then sprinkle the pepitas over top and finally top with the remaining Parmesan.
  5. Place the broccoli into the oven and roast for 15-18 minutes until the cheese is melted and the broccoli is crispy.
  6. Remove from the oven and using a thin spatula, lift up the cheesy broccoli goodness and place onto a serving platter. Enjoy hot!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side, Lunch
  • Method: Roast
  • Cuisine: American

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Gingerbread Granola

Gingerbread Granola

Posted on by Amy MS, RD, LDN

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Gingerbread Granola

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Gingerbread Granola

Gingerbread Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 10 Servings
Print Recipe

Description

Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!

Ingredients

Units Scale
  • 3 3/4 cups Old Fashioned Oats
  • 1 tbsp Ground Flaxseed
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Allspice
  • 1 Pinch Ground Cloves
  • 1/4 tsp Salt
  • 1 cup Pecans
  • 1/2 cup Sliced Almonds
  • 1/4 cup Coconut Oil, Melted
  • 1/2 cup Maple Syrup
  • 2 Tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
  2. To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
  3. In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
  4. Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
  5. Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
  6. Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
  7. After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
  8. Allow to cool for at least 15 minutes.
  9. Serve over Greek Yogurt and berries, or as a snack, enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 326
  • Sugar: 13g
  • Sodium: 60mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies

Posted on by Amy MS, RD, LDN

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies
Almond Flour Snowball Cookies
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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 17 minutes
  • Yield: 12 Cookies
  • Diet: Gluten Free
Print Recipe

Description

Classic snowball cookies made with almond flour to be gluten-free!

Ingredients

Units Scale
  • 1 cup Almond Flour
  • 1 Tbsp Arrowroot Flour or Cornstarch
  • 1/4 tsp Baking Powder
  • 3/4 cup Pecans (1/2 cup finely chopped, 1/4 cup larger chop)
  • 3 Tbsp Butter, softened
  • 2 Tbsp Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • Pinch Salt
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
  2. In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
  3. Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
  4. Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
  5. Place cookies into the oven and bake for 10-12 minutes until golden.
  6. While the cookies bake, place the powdered sugar into a bowl and set aside.
  7. Allow cookies to cool for 5 minutes and then roll in powdered sugar.
  8. Place onto a cooling rack to finish cooling before digging in!

Equipment

Notes

  1. The cookies will be a little crumbly while they are hot, allow to cool for at least 15 minutes to keep their shape!
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Cookies, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 145
  • Sugar: 5g
  • Sodium: 46mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 8mg

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Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Posted on by Amy MS, RD, LDN

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Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies
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Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 30 Cookies
Print Recipe

Description

Classic Chocolate Chip Cookies, crisp on the outside, soft in the center, perfect!

Ingredients

Scale
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 1 cup Unsalted Butter (2 sticks, at room temperature)
  • 2 Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 2 tbsp Flaxseed (Ground)
  • 1 tsp Kosher Salt
  • 3 cups All Purpose Flour
  • 12 oz Chocolate Chips

Instructions

  1. In the bowl of a stand mixer add the butter and sugars. Mix on medium to medium high until light and creamy.
  2. Next, turn the mixer to low and add the eggs, one at a time until mixed in. Then, add the flaxseed and vanilla extract, mix until just combined.
  3. In a separate bowl whisk together the flour, baking soda and salt.
  4. With the mixer on low, slowly add the flour mixture to the wet ingredients. If necessary scrape down the bowl to make sure all ingredients are fully mixed.
  5. Add the chocolate chips to the dough mixture, mix on low just until the chips are incorporated into the dough.
  6. Cover your bowl or place dough into a container with a lid and refrigerate at least 4 hours or, preferably, over night.
  7. When ready to bake, preheat your oven to 375° F.
  8. Place a silpat mat or parchment paper onto a baking sheet tray. Using an ice cream scoop or large spoon, drop rounded scoops of dough onto your baking trays.
  9. Place sheet tray into the oven and bake at 375 F for 10-11 minutes
  10. Using a spatula remove cookies from hot sheet tray to a cooling rack. Let cool (if you can!) and enjoy!
 

Equipment

  • Prep Time: 15
  • Cook Time: 10
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 207
  • Sugar: 19g
  • Sodium: 74mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 28mg

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Quinoa Greek Salad

Quinoa Greek Salad

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Quinoa Greek Salad

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Quinoa Greek Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free
Print Recipe

Description

One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!

Ingredients

Scale
Salad Ingredients
  • 1 1/2 cups Quinoa
  • 3 cups Water
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/2 cup Kalamata Olives
  • 1/2 cup Feta Cheese
Balsamic Dressing Ingredients
  • 1/2 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 cup Balsamic Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

For the quinoa and veggies
  1. Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
  2. Prep and slice veggies.
  3. Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
  4. Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
  5. Slice kalamata olives in half. Place into bowl with cucumber and tomato.
 
For the balsamic dressing
  1. Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
  1. Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing.
    Place the quinoa into the refrigerator for at least 1 hour.
  2. Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Salad, Mediterranean, Lunch, Sides
  • Cuisine: Greek

Nutrition

  • Serving Size: 1
  • Calories: 173
  • Sugar: 3g
  • Sodium: 392mg
  • Fat: 11g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 4g

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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes

Posted on by Amy MS, RD, LDN

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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes
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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale
  • 1 Head Cauliflower
  • 5 Garlic Gloves
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 2 lbs Russet Potatoes
  • 1/2 cup Unsweetened Almond Milk
  • 4 tbsp Unsalted Butter

Instructions

Roasted Cauliflower and Garlic
  1. Preheat oven to 400° F. Set a large sheet tray out for roasting.
  2. Rinse the cauliflower. Using a sharp knife cut around the root of the cauliflower to remove the florets. Continue working your way around the cauliflower until all florets are removed. Place cauliflower florets onto the sheet tray. Add the whole garlic cloves to the tray. Sprinkle kosher salt and drizzle 1 tbsp olive oil over top. Using clean hands mix together. Place into the oven and roast for 20-25 minutes until the cauliflower is soft tender.
  3. Allow the cauliflower and garlic to cool slightly. Place cauliflower and garlic into the bowl of a food processor. Add 1/4 cup of milk. Process until smooth. Set aside.
 
Mashed Potatoes
  1. Scrub the potatoes, peel and cut them into large dice.
  2. Fill a large pot with water and heat to boiling. Add the diced potatoes. Cook the potatoes until they are fork tender, about 12-15 minutes.
     
  3. Drain the potatoes and return to same pot you boiled them in.
  4. Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
  5. Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
  6. Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dinner, Sides, Holiday

Nutrition

  • Serving Size: 1
  • Calories: 172
  • Sugar: 2g
  • Sodium: 289mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten Free)

Posted on by Amy MS, RD, LDN

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten-Free)
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Apple Cinnamon Dutch Baby (Gluten-Free)

Apple Cinnamon Dutch Baby (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 26 minutes
  • Yield: 6 Servings
  • Diet: Gluten Free
Print Recipe

Description

This gluten-free dutch baby will fill your kitchen with the warming smell of apple and cinnamon.

Ingredients

Units Scale
  • 3 tbsp Butter, unsalted
  • 3 Eggs
  • 1/2 tsp Ground Cinnamon
  • 2 Apples, thinly sliced
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 2/3 cup Almond Milk (or milk of your preference)
  • 2/3 cup Gluten-Free Flour
  • 1/4 tsp Xantham Gum

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a cast iron pan or large saute pan to medium heat. Add the butter and melt.
  3. Add the sliced apples and 1/2 tsp cinnamon to the pan. Cook for 3-5 minutes until the apples are softened, stirring occasionally.
  4. While the apples are cooking make your batter.
  5. In a large bowl add 3 eggs and whisk vigorously. (This incorporates air into the eggs and helps your dutch baby rise!)
  6. Next, add the sugar, milk, salt, flour and Xantham gum. Whisk until all ingredients are incorporated.
  7. Pour the batter over top of the apples in the pan, spreading it evenly in the pan.
  8. Place the pan into the oven and bake for 18-22 minutes until golden brown.
  9. Remove from the oven and bask in the glory of your puffed dutch baby! (It will deflate quickly after you remove it from the oven.
  10. Sprinkle with powdered sugar if desired, slice and enjoy!

Equipment

  • Prep Time: 8
  • Cook Time: 18
  • Category: Breakfast, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1/6
  • Calories: 204
  • Sugar: 14g
  • Sodium: 101mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

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Simple Balsamic Vinaigrette

Simple Balsamic Vinaigrette

Posted on by Amy MS, RD, LDN

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Simple Balsamic Vinaigrette

Simple Balsamic Vinaigrette
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Simple Balsamic Vinaigrette

Simple Balsamic Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 10 Servings
Print Recipe

Description

This vinaigrette is a back-pocket recipe, a quick and easy dressing that’s way better than store bought.

Ingredients

Scale
  • 1/4 cup Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 cup Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Garlic Clove, minced
  • 1 tsp Honey (optional)

Instructions

  1. Place all ingredients into a small bowl. Whisk together until smooth.
  2. Alternatively, place all ingredients into a mason jar. Place the lid on the jar and seal tightly. Shake the vinaigrette until thoroughly mixed.
  3. Use on salads, as a marinade for proteins, or to dip veggies!
 

Equipment

  • Prep Time: 5
  • Category: Dressing, Sauce, Salad, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 102
  • Sugar: 1g
  • Sodium: 110mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

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Peanut Buttercup Energy Bites

Peanut Buttercup Energy Bites

Posted on by Amy MS, RD, LDN

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Peanut Buttercup Energy Bites

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Peanut Buttercup Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 15
  • Diet: Vegetarian
Print Recipe

Description

Naturally sweetened energy bites packed with the perfect combination of peanut butter and chocolate.

Ingredients

Scale
  • 1 cup Pitted Dates
  • 1/4 cup Peanut Butter or Almond Butter
  • 1/4 cup Dark Chocolate Chips
  • 1 tbsp Flaxseeds
  • 2/3 cup Oats
  • 2 tbsp Chocolate Protein Powder

Instructions

  1. Place the dates into a food processor or blender. Blend until they are broken down into very small pieces or they form a ball.
  2. Add the remaining ingredients to the food processor or blender. Blend until the ingredients are combined, about 30 seconds. (You may need to stop and scrape down your bowl if the peanut butter sticks to the side!)
  3. Using a 1-inch scoop or tablespoon, scoop the mixture and then roll gently in your hands to form them into ball shape. The recipe should yield about 15 balls.
  4. Place the bites into a container and then pop them in the fridge. Let them set for 15 minutes (if you can wait that long!), enjoy!
 

Equipment

  • Prep Time: 10
  • Category: Snack, Dessert
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 92
  • Sugar: 8.8g
  • Sodium: 20mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 1.7
  • Protein: 2.4g

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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies

Posted on by Amy MS, RD, LDN

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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies
4-Ingredient Healthy Samoa Cookies
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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Amy Lawson RD, LDN
  • Total Time: 20 minutes
  • Yield: 24
  • Diet: Gluten Free
Print Recipe

Description

Better than Girl Scout Samoa cookies with just 4-ingredients! Plus, no added preservatives or artificial nonsense here!

Ingredients

Scale
  • 2 cups Unsweetened, Shredded Coconut
  • 2 cups Pitted Dates
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  1. Preheat oven to 400° F for toasting the coconut.
  2. In the bowl of a food processor add the dates and pulse for 10-20 seconds to break down the dates.
  3. Pour coconut onto a sheet tray with a silpat or parchment paper and place in the oven to toast for 3-5 minutes. (Take care to watch it as it will burn easily!) Remove from oven and allow to cool for 2 minutes.
  4. Add the toasted coconut to the dates in the food processor and pulse for 10-15 seconds. You will know the mixture is ready when it can be pinched together and stays together.
  5. Scoop out tablespoon size portions of the mixture and form into a round cookie shape, pressing it into shape with your fingers. Place onto your sheet tray with the silpat or parchment from toasting the coconut. Continue to form cookies with the remaining mixture.*To make authentic Girl Scout Samosas, take a toothpick or small spatula handle and make a hole in the center of each cookie. You may need to press and shape the cookies to retain their shape.
  6. Place the sheet tray into the freezer and freeze for 5 minutes to set the cookies shape.
  7. Meanwhile, place the chocolate chips and coconut oil into a microwave safe bowl. Microwave on 25 second intervals until the chocolate is fully melted, stirring in between each interval.
  8. Next, remove the cookies from the freezer. Dip the bottom of each cookie into the melted chocolate to coat the bottom and return to your silpat or parchment covered sheet tray. Repeat for all cookies. Then, using a spoon, drizzle the remaining chocolate over the cookies in a stripe pattern for the full Samoa look.
  9. Place the cookies back into the freezer for at least 10 minutes so that the chocolate will set. Remove from the freezer and carefully peel the cookies off your silpat or parchment. Enjoy!

Equipment

Notes

Keep the Samoas in an air tight container in the refrigerator.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 85
  • Sugar: 10
  • Sodium: 236
  • Fat: 4.48
  • Saturated Fat: 3.64
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 1.84
  • Protein: 0.71
  • Cholesterol: 0

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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)

Posted on by Amy MS, RD, LDN

Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)
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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 20 Servings
  • Diet: Vegetarian
Print Recipe

Description

This homemade Magic Shell recipe has just 2 ingredients and comes together in less than 5 minutes.

Ingredients

Scale
  • 1 cup Chocolate Chips
  • 3 tbsp Coconut Oil

Instructions

  1. To a microwave safe bowl, add the chocolate chips and coconut oil.
  2. Microwave for 20-30 second intervals, stirring in between each interval, until the chocolate has just melted.
  3. Give the magic shell another thorough stir to ensure the coconut oil has fully incorporated with the melted chocolate.
  4. Allow to cool for 5 minutes. Then serve over ice cream or frozen yogurt. Enjoy the magic!
 
  • Prep Time: 5
  • Cook Time: 5
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Nutrition

  • Serving Size: 1/20
  • Calories: 73
  • Sugar: 6g
  • Sodium: 4mg
  • Fat: 5g
  • Saturated Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 4mg

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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free
Print Recipe

Description

Refreshing, delicious and naturally sweet. Raspberry Mango Sorbet is the perfect summer treat!

Ingredients

Scale
  • 16 oz Frozen Mango
  • 16 oz Frozen Raspberries
  • 2 tbsp Fresh Lime Juice (Juice from 1 whole lime)
  • 3 tbsp Honey
  • 5 tbsp Warm Water

Instructions

  1. In the bowl of a food processor add the frozen fruit, lime juice, honey and 2 tablespoons warm water.
  2. Process for 1-2 minutes then stop and scrape down the bowl. At this point you will likely need to add a few more tablespoons of warm water to help break up the frozen fruit.
  3. Process again for another 1-2 minutes until the fruit mixture becomes smooth.
    Tip: A little patience is key with this recipe! Sometimes it is helpful to let the mixture thaw for a minute or two and then process again to get the smooth consistency of a sorbet.
  4. After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer for at least 30 minutes (if you can wait that long!)
 

Equipment

  • Prep Time: 10
  • Category: Dessert, Snack, Mediterranean, Gluten-Free

Nutrition

  • Serving Size: 1/8
  • Calories: 64
  • Sugar: 13g
  • Sodium: 1g
  • Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 0.7g
  • Cholesterol: 0mg

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Simple Greek Salad

Simple Greek Salad

Posted on by Amy MS, RD, LDN

Simple Greek Salad

Simple Greek Salad
Simple Greek Salad
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Simple Greek Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 7 minutes
  • Yield: 4 Servings
  • Diet: Vegetarian
Print Recipe

Description

Simple Greek Salad is a great dinner side dish or lunch, its quick to prepare and full of flavor.

Ingredients

Scale
  • 5 oz Fresh Spinach
  • 1 Cucumber, peeled, seeds removed and sliced
  • 8 oz Cherry Tomatoes, halved lengthwise
  • 1/4 cup Kalamata Olives
  • 3 oz Feta Cheese
  • 1/4 cup Balsamic Vinaigrette

Instructions

  1. Prepare your veggies by slicing the cherry tomatoes and peeling, removing seeds and slicing the cucumber
  2. Place the spinach into a large bowl. Add the cucumber, tomatoes, kalamata olives and feta cheese.
  3. Drizzle the balsamic dressing over top. Using two large spoons mix the salad together. Enjoy!
 
  • Prep Time: 7
  • Category: Salad, Mediterranean, Sides, Lunch
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/4
  • Calories: 173
  • Sugar: 5g
  • Sodium: 596mg
  • Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 13mg

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Mango Popsicles

Mango Popsicles

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Mango Popsicles

Mango Popsicles
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Mango Popsicles

Mango Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Popsicles
  • Diet: Gluten Free
Print Recipe

Description

Mango Popsicles are made with real, whole fruit with a touch of honey and lime, the perfect summer treat!

Ingredients

Scale
  • 3 cups Frozen Mango
  • 1 tbsp Lime Juice
  • 1/8 tsp Lime Zest
  • 1/4 cup Honey
  • 1/3 cup Water

Instructions

  1. Place all the ingredients into the bowl of a food processor. Process for 15 seconds, then stop and scrape down the bowl with a spatula. Process again for another 15-20 seconds until the mixture is smooth.
  2. Spoon the mixture into your popsicle molds. Once full, tap the mold onto the counter a few time to release any air bubbles and level out the mango mixture and place popsicle stick and cover on top. Continue to fill all popsicle molds, then place into the freezer for at least 2 hours to fully harden.

Equipment

Notes

*If you do not have a popsicle mold, enjoy this as mango sorbet! Simply put the mixture into a freezer safe container. Allow to freeze for 2 hours and then scoop out and enjoy!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Gluten-Free, Snack
  • Method: Freezer

Nutrition

  • Serving Size: 1 Popsicle
  • Calories: 88
  • Sugar: 21g
  • Sodium: 1.6g
  • Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

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Easy Trail Mix

Easy Trail Mix

Posted on by Amy MS, RD, LDN

Easy Trail Mix

Easy Trail Mix
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Easy Trail Mix

Easy Trail Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings
Print Recipe

Description

This easy trail mix takes just a few minutes to mix together and is a great snack!

Ingredients

Scale
  • 1 cup Pecans, Raw
  • 1/2 cup Sliced Almonds
  • 1/2 cup Dried cranberries
  • 1/2 cup Chocolate Chips
  • 1/4 cup Shredded Coconut

Instructions

  1. Add all the ingredients into a bowl. Mix together and enjoy!

Notes

Tip: Portion out the trail mix into small containers or bags so that you have a quick, on-the-go snack!

  • Prep Time: 5
  • Category: Snack, Dessert, Appetizer
  • Method: No Cook

Nutrition

  • Serving Size: 1/8
  • Calories: 185
  • Sugar: 10g
  • Sodium: 1.5mg
  • Fat: 15g
  • Saturated Fat: 2.9g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita (Just 3 Ingredients!)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita
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Watermelon Granita

Watermelon Granita (Just 3 Ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings
  • Diet: Gluten Free
Print Recipe

Description

Watermelon Granita, a simple and refreshing dessert with just 3 ingredients!

Ingredients

Scale
  • 5 cups Watermelon, Seedless, cubed
  • 1 Lime
  • 1/4 cup Sugar

Instructions

  1. In the bowl of a food processor or blender, add the 5 cups of watermelon and blend on high until smooth.
  2. Zest the lime and add 1/2 tsp lime zest to the watermelon. Then, juice the entire lime (you should have about 2-3 tbsp) and add all the juice to the food processor.
  3. Add the sugar and blend the mixture again on high until smooth.
  4. Pour the mixture into a 9 x 13 pan and carefully place into the freezer. (Make sure you have a flat space in your freezer for the pan to sit on, otherwise you will have granita stuck to your freezer!)
  5. Freeze for 2 hours and then remove from freezer. Using a fork, scrape the mixture, creating little crystals. Pop your pan back into the freezer for another hour.
  6. Remove from the freezer and give the granita another rake with a fork to break up the entire mixture. Serve in a pretty glass or bowls, enjoy the slushy, refreshing crunch of watermelon granita!
 

Equipment

  • Prep Time: 10
  • Cook Time: Freeze 2 Hours
  • Category: Dessert, Gluten-Free, Mediterranean, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/6
  • Calories: 74
  • Sugar: 16g
  • Sodium: 1.5mg
  • Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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Brain-Boosting Blueberry Cookies

Brain-Boosting Blueberry Cookies

Posted on by Amy MS, RD, LDN

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Brain-Boosting Blueberry Cookies

Blueberry Cookies
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Blueberry Cookies

Brain-Boosting Blueberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 20 Cookies
Print Recipe

Description

Naturally blue from blueberries and made with oat flour and olive oil, these are a healthy, tasty treat!

Ingredients

Scale
  • 1/2 cup Blueberries
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • 1/3 cup Olive Oil
  • 1 Egg
  • 3/4 cup All Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 1/2 cup Oat Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/3 cup White Chocolate Chips

Instructions

  1. Preheat your oven to 350° F. Prep a baking sheet with a silpat or parchment paper and set aside.
  2. Place the blueberries into a microwave safe bowl and microwave on high for 30 seconds. Stir and microwave again for 15 seconds. Remove from the microwave and stir again, mashing the blueberries with a fork. Set the blueberries aside to cool slightly while you work on the the rest of the batter.
  3. In the bowl of a stand mixer add the sugar, lemon zest, olive oil and egg. Cream together for 1 minute until fully mixed.
  4. Next, add the oat flour, all purpose flour, whole wheat flour, salt and baking powder. Mix on low for 30 seconds or until the batter is just mixed together. Finally, add the blueberries and any juice into the batter and mix on low for 20-30 seconds. Watch as your batter turns blue/purple!
  5. Remove the mixing bowl from your mixer. Add the 1/3 cup white chocolate chips to the batter and mix in with a rubber spatula.
  6. Using a 1 1/2″ scoop, spoon batter onto sheet tray, leaving about 1″ between each cookie. Continue until all the batter as been scooped onto your baking trays. You should have 18-20 cookies.
  7. Bake at 350° F for 9-10 minutes.
  8. Move the cookies to a wire rack to cool slightly. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Snack, Mediterranean
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 102
  • Sugar: 6g
  • Sodium: 60mg
  • Fat: 5g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 9mg

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Creamy Zucchini Pasta

Creamy Zucchini Pasta

Posted on by Amy MS, RD, LDN

Creamy Zucchini Pasta

Zucchini Pasta
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Creamy Zucchini Pasta

Creamy Zucchini Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 7 Servings
  • Diet: Vegetarian
Print Recipe

Description

Simple, fast and delicious! Creamy melted zucchini pasta cooks up in no time and delivers a meal that the entire family will enjoy.

Ingredients

Scale
  • 3 Medium Zucchini
  • 1 lb Spaghetti Pasta (Look for Bronze, Die-Cut Pasta)
  • 1/2 cup Olive Oil
  • 3 Garlic Cloves, Whole
  • 1 cup Parmesan Cheese, Grated
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Cook the pasta according to the package directions. Take care to not over cook, we want al dente pasta here! But, DO NOT DRAIN THE PASTA WATER! We will use some of the pasta water for our sauce.
  2. While the pasta cooks, work on the sauce and zucchini.
  3. Heat a large skillet over medium heat. Add the olive oil and allow to heat up for 1 minute, then add the whole garlic cloves and cook for 4-5 minutes to infuse the oil with the garlic.
  4. While the garlic cooks, grate the zucchini. Set a clean dish towel out on a counter or cutting board. Over top the towel, grate the zucchini using a box grater. Gather the towel by the ends and then, over the sink or a bowl, squeeze the liquid out of the shredded zucchini.
  5. Slowly, in batches, add the shredded zucchini to the olive oil skillet. (Take care and go slow because the oil is hot!) Cook the zucchini in the oil for 10-12 minutes, stirring occasionally with a wooden spoon or spatula. The zucchini will start to break down and “melt” into the oil, this is when it is done. Remove the garlic cloves from the zucchini, discard.
  6. Using tongs, remove the pasta from the pot directly into the skillet with the zucchini. Add the Parmesan cheese and lemon zest, and using the tongs, stir together the pasta, cheese, zest and zucchini. The cheese will melt into the mixture, creating the sauce for this dish. If the pasta seems dry, add a few tablespoons of pasta water to loosen up the pasta and create more of a sauce.
  7. Add salt and pepper and adjust seasonings based on your preference. Serve hot and enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dinner, Lunch, Mediterranean, Sides, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/7
  • Calories: 442
  • Sugar: 4g
  • Sodium: 326mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 12mg

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Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels

Posted on by Amy MS, RD, LDN

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Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels
Whole Wheat Air Fryer Bagels
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Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 8
  • Diet: Vegetarian
Print Recipe

Description

Homemade Whole Wheat Air Fryer Bagels with simple ingredients. Your kitchen will smell like a bagel shop in no time!

Ingredients

Scale
  • 2 cups Greek Yogurt
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 Egg

Instructions

  1. Preheat air fryer to 325° F.
  2. Add the Greek Yogurt, flours, baking powder, and salt to a stand mixer bowl or a large bowl.
  3. With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
  4. Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
  5. Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
  6. Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash. Sprinkle on toppings to your preference. (I love everything bagel seasoning here!)
  7. Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.

Equipment

Notes

Slice in half and top with avocado for some healthy fat, if you so desire!

  • Prep Time: 10
  • Cook Time: 12
  • Category: Breakfast, Lunch, Sides, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 1.94g
  • Sodium: 168mg
  • Fat: 0.76g
  • Saturated Fat: 0
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 9.6g
  • Cholesterol: 2.5mg

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

Mediterranean White Bean, Tuna & Sundried Tomato Salad

Posted on by Amy MS, RD, LDN

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Serving
  • Diet: Vegetarian
Print Recipe

Description

A simple Mediterranean salad in just 5 minutes. No copping required! This Mediterranean Tuna, White Bean & Sundried Tomato Salad is loaded with protein and fiber, a filling lunch for your workday!

Ingredients

Scale
  • 15 oz Cannellini Beans
  • 2 tbsp Sundried Tomatoes (julienned)
  • 6 oz Tuna (packed in water)
  • 1 cup Raw Baby Spinach
  • 1/4 cup Crumbled Feta
  • 1 tbsp Olive Oli
  • 1 tbsp Red Wine Vinegar
  • 1 Pinch Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Drain and rinse the Cannelilini beans and then place into a medium size bowl.
  2. Next, add the spinach. Using your hands gather about 1 cup of spinach and tear it into smaller pieces before adding to the bowl.
  3. Add the remaining ingredients and mix together with a spoon.
  4. Taste the salad and adjust seasonings to your preference. Enjoy!

Equipment

  • Prep Time: 5
  • Category: Salad, Lunch, Mediterranean, Sides, Appetizers
  • Method: No Cook

Nutrition

  • Serving Size: 1/2
  • Calories: 312
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 9g
  • Protein: 29g
  • Cholesterol: 54mg

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Healthy Banana Nut Muffins

Healthy Banana Nut Muffins

Posted on by Amy MS, RD, LDN

Healthy Banana Nut Muffins

Healthy Banana Nut Muffins
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Healthy Banana Nut Muffins

Healthy Banana Nut Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins
Print Recipe

Description

Healthy Banana Nut Muffins are one of my most popular recipes! They are filled with flavor and potassium to keep you full and satisfy your sweet tooth.

Ingredients

Scale
  • 1/2 cup Oat flour
  • 1/2 cup Wheat flour
  • 1/2 cup All-purpose flour
  • 1/4 cup Flaxseed
  • 1 tsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Kosher Salt
  • 2 Over Ripe Bananas
  • 1/2 cup Honey
  • 1 Egg
  • 1/4 cup Olive Oil
  • 1/4 cup Almond milk
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Pecans (chopped)

Instructions

  1. Set out all in Ingredients and equipment for healthy baking!
  2. Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  3. In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
  4. In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
  5. Slowly add the dry ingredients to the wet ingredients.
  6. Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  7. Spoon the batter evenly into 12 muffin cups.
  8. Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
  9. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  10. Allow muffins to cool on a wire rack for 10 minutes.
 

Notes

*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast, Snack, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 205
  • Sugar: 15g
  • Sodium: 235mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 76mg

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Pumpkin Pie Energy Bites

Pumpkin Pie Energy Bites

Posted on by Amy MS, RD, LDN

Pumpkin Pie Energy Bites

Pumpkin Energy Bites
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Pumpkin Energy Bites

Pumpkin Pie Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 18
Print Recipe

Description

Energy bites perfect for fall! These bite size treats are a great pre or post workout snack, or anytime treat!

Ingredients

Units Scale
  • 1 cup Oats
  • 1/2 cup Oat Flour
  • 1/4 cup Ground Flaxseed
  • 1 Scoop Vanilla Protein Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 cup Almond Butter
  • 1/4 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1/4 cup Mini Chocolate Chips

Instructions

  1. Add the oats, oat flour, flaxseed, protein powder and pumpkin pie spice to a bowl and mix together with a spatula.
  2. Next, add the almond butter, pumpkin, maple syrup. Using your spatula, mix together until all ingredients are incorporated.
  3. Add the mini chocolate chips and mix thoroughly.
  4. Using a 1 1/2 inch scoop, scoop the mixture into balls and gently roll in your hands to form their shape.
  5. The recipe will yield 16-18 bites.

Notes

Store in a sealed container in the refrigerator!

  • Prep Time: 10
  • Category: Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 94
  • Sugar: 6
  • Sodium: 14
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 2

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Harvest Farro Grain Salad

Harvest Farro Grain Salad

Posted on by Amy MS, RD, LDN

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Harvest Farro Grain Salad

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Harvest Farro Grain Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Enjoy the ultimate fall flavors with this Harvest Farro Grain Salad, packed with dried cranberries, crisp apples, and a tangy maple lemon dressing—perfect for a healthy, seasonal meal or side dish!

 

Ingredients

Units Scale

Salad:

  • 1 cup Farro
  • 1/4 cup Dried Cranberries
  • 1/4 cup Raw Pecans, chopped
  • 1/2 Granny Smith Apple, diced
  • 1/2 cup Raw Baby Spinach
  • 1/4 cup Goat Cheese or Feta (Optional)

Vinaigrette:

  • 1/4 cup Olive Oil
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. Cook the farro according to the package directions.
  2. While the farro cooks, prep the rest of the salad.
  3. In a small bowl, whisk together the vinaigrette ingredients, set aside.
  4. Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
  5. Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula. Place the farro into the fridge to chill for at least 30 minutes.
  6. After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
  7. Cover the salad and refrigerate before serving. Enjoy!

Equipment

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 209
  • Sugar: 6
  • Sodium: 10
  • Fat: 4
  • Saturated Fat: 0
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 0

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Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Homemade Pumpkin Pie Spice

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Homemade Pumpkin Pie Spice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
Print Recipe

Description

Homemade pumpkin pie spice mix, perfect for fall baking!

Ingredients

Scale
  • 3 tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 1/2 tsp Ground Cloves
  • 1 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cardamom

Instructions

  1. Add all spices to a bowl and mix together with a whisk or fork.
  2. Store in an airtight container until ready to use!
 

Equipment

  • Prep Time: 5
  • Category: Spice
  • Method: No Cook

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Posted on by Amy MS, RD, LDN
Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins
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Description

Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.

Ingredients

Units Scale
  • 1/2 cup Oat Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 cup Ground Flaxseed
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Honey
  • 1/4 cup Olive Oil
  • 1/4 cup Almond Milk
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  2. In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
  3. In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
  4. Slowly add the dry ingredients to the wet ingredients.
     
  5. Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  6. Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
  7. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow muffins to cool on a wire rack for 10 minutes.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Snack, Breakfast, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 211
  • Sugar: 18g
  • Sodium: 196mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

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Fingerling Potato Nachos with Tomatillo Salsa

Fingerling Potato Nachos with Tomatillo Salsa

Posted on by Amy MS, RD, LDN

Fingerling Potato Nachos with Tomatillo Salsa

Nachos Tomatillo Salsa
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Nachos Tomatillo Salsa

Fingerling Potato Nachos with Tomatillo Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Packed with flavor and nutrients, this spin on nachos uses rainbow fingerling potatoes as the base and then is topped with cheddar cheese and fresh and zesty tomatillo salsa.

Ingredients

Units Scale

Tomatillo Salsa

  • 2 Garlic Cloves
  • 1/2 Yellow onion
  • 1 Jalapeno, seeds removed
  • 7 Tomatillos, husks removed
  • 1 tbsp Fresh Lime Juice
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Kosher Salt

Fingerling Potato Nachos

  • 3 lbs Fingerling Potatoes
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/2 cup Cheddar Cheese, Shredded

Instructions

Tomatillo Salsa

  1. In the bowl of a food processor add the garlic, onion and Jalapeno. Process for 15-20 seconds until the vegetables are broken into fine pieces.
  2. Next, dice the tomatillos, removing the small core, and add to food processor.
  3. Then add the remaining ingredients to food processor. Pulse until salsa is mixed together but not pureed.
  4. Taste and adjust seasonings to your liking!
 
Fingerling Potato Nachos
  1. Preheat oven to 400° F. Get out a large sheet tray and set aside.
  2. Using a mandoline, slice the potatoes into 1/4 inch fry shape. Alternatively, you can slice with a knife by hand.
  3. Place slice potatoes into a large bowl filled with warm water. Stir the potatoes around to help release their starch then drain into a colander. This step helps to create the crispiest potatoes!
  4. Pour the drained potatoes onto your sheet tray. Top with olive oil, salt, cumin and chili powder and mix together with clean hands. Place into the oven and roast for 30 minutes, stirring halfway.
  5. Once the potatoes have fully cooked and crisped, top with 1/4 cup of cheddar cheese. Place back into the oven for 3-4 minutes to melt the cheese.
  6. Top the nachos with tomatillo salsa, enjoy!
 
  • Prep Time: 10
  • Cook Time: 45
  • Category: Appetizer, Black Forest Farmer’s Market, Gluten-Free, Sides, Snack, Vegetarian
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 183
  • Sugar: 2g
  • Sodium: 325mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 3mg

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Edamame with Everything Bagel Seasoning

Edamame with Everything Bagel Seasoning

Posted on by Amy MS, RD, LDN

Edamame with Everything Bagel Seasoning

Everything Bagel Edamame
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Everything Bagel Edamame

Edamame with Everything Bagel Seasoning

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 4 minutes
  • Yield: 1 Serving
  • Diet: Vegan
Print Recipe

Description

Everything bagel edamame is a quick and protein packed savory snack.

Ingredients

Scale
  • 1/2 cup Frozen Edamame (in the pod)
  • 1 tbsp Water
  • 1 tsp Everything Bagel Seasoning

Instructions

  1. In a microwave safe bowl, add 1/2 cup frozen edamame and 1 tablespoon water. Microwave for 3 minutes to steam the edamame and it has cooked through.
  2. Using pot holders, carefully remove from the microwave and drain off any extra water. Sprinkle 1 teaspoon everything bagel seasoning over top and stir together with a spoon so that the seasoning gets onto all the edamame.
  3. Serve hot and enjoy!
 
  • Prep Time: 1
  • Cook Time: 3
  • Category: Appetizers, Gluten-Free, Lunch, Mediterranean, Sides, Snack, Vegan, Vegetarian
  • Method: Microwave

Nutrition

  • Serving Size: 1
  • Calories: 120
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 9g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Posted on by Amy MS, RD, LDN

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Pumpkin Scones
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Pumpkin Scones

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 10 Scones
  • Diet: Vegetarian
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Description

Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.

Ingredients

Scale
For the Scones
  • 2 cups Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 2 1/2 tsp Pumpkin Pie Spice
  • 5 tbsp Unsalted Butter
  • 2/3 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1 Egg
  • 2 tsp Vanilla Extract
Simple Vanilla Icing
  • 1/2 cup Powdered Sugar
  • 1 tbsp Almond Milk (or soy for nut free)
  • 1/4 tsp Vanilla Extract

Instructions

  1. Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
  2. In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
  3. Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
  4. Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
  5. Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
  6. Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
  7. In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast, Snack, Dessert, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 14g
  • Sodium: 301mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 34mg

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Triple Berry Dutch Baby

Triple Berry Dutch Baby

Posted on by Amy MS, RD, LDN

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Triple Berry Dutch Baby

Triple Berry Dutch Baby
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Triple Berry Dutch Baby

Triple Berry Dutch Baby

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  • Author: Amy RD, LDN
  • Total Time: 23 minutes
  • Yield: 6
Print Recipe

Description

This Triple Berry Dutch Baby is packed with antioxidants and is a show-stopper breakfast, perfect for weekend mornings.

Ingredients

Units Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Unsweetened Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Whole Wheat Flour
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Mix Berries (Blueberries, Blackberries, Raspberries)

Instructions

  1. Preheat your oven to 425° F
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and cook until melted. Then turn off heat to pan.
  3. In a medium sized bowl, add the eggs and whisk so the eggs are fully broken down. The sugar, lemon zest and salt. Whisk vigorously until mixture becomes slightly foamy on top.
  4. Next, add the almond milk to the bowl and whisk.
  5. Add the flours and whisk again to combine batter.
  6. Pour the mixture into your pan with melted butter. Top with mixed berries, spread them out so that each bite will get berries!
  7. Place into the oven and bake for 18-22 minutes until nicely golden brown.
  8. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 18
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 197
  • Sugar: 13
  • Sodium: 80
  • Fat: 9
  • Saturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 108

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Spinach, Sweet Potato, and Pomegranate Power Salad

Spinach, Sweet Potato, and Pomegranate Power Salad

Posted on by Amy MS, RD, LDN

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Spinach, Sweet Potato, and Pomegranate Power Salad

Spinach Sweet Potato Pomegranate Salad
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Spinach Sweet Potato Pomegranate Salad

Spinach, Sweet Potato, and Pomegranate Power Salad

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 6
  • Diet: Vegetarian
Print Recipe

Description

This vibrant salad brings together sweet, savory, tart, and crunchy flavors in every bite—perfect as a nutritious side dish!

Ingredients

Units Scale

Salad:

  • 1 Sweet Potato
  • 4 cups Baby Spinach
  • 1/4 cup Pecans, Chopped
  • 1/4 cup Pomegranate Arils
  • 1/8 cup Parmesan Shavings
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
Dressing:
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Honey
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
  2. Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
  3. While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
  4. Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
  5. After the sweet potato has cooled, add to the salad mixture.
  6. Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
  7. Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Salad, Gluten-Free, Holiday, Mediterranean, Sides, Vegetarian
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 7
  • Sodium: 304
  • Fat: 14
  • Saturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 1

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Lentil Bolognese

Lentil Bolognese

Posted on by Amy MS, RD, LDN

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Lentil Bolognese

Lentil Bolognese
Lentil Bolognese
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Lentil Bolognese

Lentil Bolognese

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  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Lentil Bolognese is a plant-based one-pot meal that takes just 30 minutes to come together.

Ingredients

Scale
  • 16 oz Shells Pasta, Whole Wheat
  • 28 oz Crushed Tomatoes, Canned
  • 1 tbsp Olive oil
  • 1 Onion, minced
  • 2 Garlic Cloves, minced
  • 1/2 cup Vegetable Stock
  • 1/2 cup Unsweetened Almond Milk (or milk of your preference)
  • 14 oz Brown Lentils, can, drained and rinsed
  • 1/2 cup Parmesan Cheese, grated, plus extra for topping
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Nutritional Yeast

Instructions

  1. Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
  2. In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
  3. Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
  4. After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
  5. Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
  6. To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
 

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Mediterranean, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 455
  • Sugar: 7g
  • Sodium: 343mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Carbohydrates: 76g
  • Fiber: 12g
  • Protein: 23g
  • Cholesterol: 7mg

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Brownie Bites with Cranberries and Chocolate Chips

Brownie Bites with Cranberries and Chocolate Chips

Posted on by Amy MS, RD, LDN

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Brownie Bites with Cranberries and Chocolate Chips

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Brownie Bites with Cranberries and Chocolate Chips

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 18 servings
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Description

Ultra-chocolaty, chewy, and naturally sweet, these healthy brownie bites with dried cranberries are a delicious treat in every bite. Loaded with fiber and antioxidants, they’re the perfect mix of rich cocoa and tart cranberry zing!

Ingredients

Scale
  • 1 Cup Oat Flour
  • 1/2 cup Cocoa Powder
  • 1/4 cup Vanilla Protein Powder
  • 2 tbsp Ground Flax Seed
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/4 cup Honey
  • 1/4 cup Maple Syrup
  • 1/2 cup Almond Butter
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Dried Cranberries
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat your oven to 350° F
  2. Set a nonstick sheet tray out for baking. Or line a sheet tray with parchment paper or silpat. Set aside.
  3. In a large mixing bowl add the oat flour, cocoa powder, protein powder, salt, baking powder and flax seed. Whisk to combine the dry ingredients.
  4. In a small mixing bowl add the honey, maple syrup,almond butter, vanilla extract and egg. Mix together to combine.
  5. Add the wet ingredients to the dry ingredients. Using a spatula stir the batter together. It will be quite thick!
  6. Add the dried cranberries and chocolate chips to the batter. Stir to combine.
  7. Using a 1 1/2″ scoop, spoon batter onto sheet tray, leaving about 1″ between each brownie bite. The cookies will not spread very much. Continue until all the batter as been scooped onto your baking trays.
  8. Bake at 350° F for 8-9 minutes. Be sure not to overcook, you want them slightly soft and gooey.
  9. Let the brownie bites cool slightly and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 167
  • Sugar: 14g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 12mg

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Greek-Style Nachos

Greek-Style Nachos

Posted on by Amy MS, RD, LDN

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Greek-Style Nachos

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Greek-Style Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 1 hr 50 mins
  • Yield: 6 servings
  • Diet: Vegetarian
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Description

Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives

Ingredients

Scale

Chickpeas

  • 1 lb Dried Chickpeas (See notes for alternative options)
  • 1 tbsp Olive OIl
  • 1 Onion (medium)
  • 4 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1/4 tsp Garam Masala (Optional)
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Lemon Zest
  • 2 tsp Kosher Salt
  • 4 cups Vegetable Broth

Pita Chips

  • 2 Pita Bread
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt

Veggie Salad

  • 1 Cucumber, peeled, seeded and chopped
  • 1 pt Cherry Tomatoes, sliced in half

Toppings

  • Greek Yogurt
  • Feta Cheese
  • Kalamata Olives
  • Hot Sauce (Optional)

Instructions

Chickpeas

  1. Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
  2. Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
  3. In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
  4. Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
  5. Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
  6. Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
  7. Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
  8. Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings:

  1. Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
  2. Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

 

Vegetable Topping:

  1. Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
  2. Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.

 

To Plate:

  1. Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
 

 

Equipment

Notes

Notes:
  1. You can make this as simple or complicated as you’d like. Using canned chickpeas and store bought pita chips makes this a week-night winner!
  2. To substitute canned chickpeas use 4 cans, 15 oz each
  3. *This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen’s Braised Chickpeas.
  • Prep Time: 20min
  • Cook Time: 1 hr 30 mins
  • Category: Appetizers, Dinner, Lunch, Mediterranean, Salad, Sides
  • Method: Braise
  • Cuisine: Greek

Nutrition

  • Serving Size: 6
  • Calories: 541
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 71g
  • Fiber: 15g
  • Protein: 27g
  • Cholesterol: 24mg

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

Posted on by Amy MS, RD, LDN

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 10 Servings
Print Recipe

Description

A take on butternut squash macaroni and cheese with farm fresh ingredients from the Black Forest market. Key ingredients from the market include butternut squash, Gouda cheese, cheddar cheese, sourdough breadcrumbs, mushrooms, and garlic along microgreens for garnish.

Ingredients

Scale
  • 1 Medium-Sized Butternut Squash
  • 2 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 2 tbsp Olive Oil
  • 1 cup Milk or Vegetable Stock
  • 4 oz Aged Gouda Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 8 oz Oyster Mushrooms (Optional)
  • 16 oz Pasta, Cavatappi
Breadcrumb Topping
  • 1 cup Sourdough Bread
  • 1 Garlic Clove
  • 1/4 cup Herbs (Parsley, Basil)
  • 1 tsp Olive Oil

Instructions

  1. Preheat oven to 400° F Line a large sheet tray with foil, set aside.
  2. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  3. Spread 1 tablespoon olive oil over the squash halves. Place 1 garlic clove in each squash. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  4. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  5. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  6. Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
  7. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded Gouda and cheddar cheeses and the mushrooms (if using). Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  8. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  9. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  10. In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
  11. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 75
  • Category: Dinner, Sides, Holiday
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 388
  • Sugar: 2g
  • Sodium: 1155mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 36mg

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Buddha Bowls

Buddha Bowls

Posted on by Amy MS, RD, LDN

Buddha Bowls

Buddha Bowls
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Buddha Bowls

Buddha Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Buddha Bowls are a fun way to use up veggies or up your veggie intake, plus this recipe is Low FODMAP.

Ingredients

Scale
  • 2 cups Cooked Brown Rice
  • 1 Cucumber, peeled, seeded and diced
  • 2 Carrots, shredded
  • 1 cup Edamame (thawed if frozen)
  • 1 Red Bell Pepper, seeded and diced
  • 1 Can Salmon, drained
  • 1 Avocado, sliced
  • 8 oz Water Chestnuts, rinsed and drained
  • 5 tbsp Soy Sauce

Instructions

  1. Cook the rice according to package directions. Meanwhile, prep your vegetables as listed in the ingredients.
  2. Once the rice is cooked, assemble your bowls!
  3. Scoop 1/2 cup brown rice into a bowl, add toppings per your preference. Top dish with soy sauce, hoisin or Sriracha if that’s your thing!
 
  • Prep Time: 15
  • Cook Time: 15
  • Category: Dinner, Lunch, Low FODMAP
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/6
  • Calories: 400
  • Sugar: 3.7g
  • Sodium: 244mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 72g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 10mg

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Blueberry Dutch Baby

Blueberry Dutch Baby

Posted on by Amy MS, RD, LDN

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Blueberry Dutch Baby

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Blueberry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.

Ingredients

Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

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