Month: August 2021

Fig Bran Muffins
August 17, 2021

Fig Bran Muffins

This was my first time making bran muffins and my first time using fresh figs in a muffin.  These are sweet and full of healthy goodness.  Recipe adapted from Food Network Ingredients: 1 cup fresh figs; 12-24 thin slices to top muffins and the rest …

Breakfast
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by Ashley
Prosciutto Wrapped Green Beans
August 16, 2021

Prosciutto Wrapped Green Beans

Do you want your kids to eat their vegetables? Try wrapping them in bacon or fancy bacon as I call prosciutto.  My kids devour these green beans every time I make them. Ingredients: 2 cups green beans ends trimmed ½ pound sliced prosciutto 1 garlic …

Sides/Salads
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by Ashley
Cilantro Lime Baked Flounder
August 16, 2021

Cilantro Lime Baked Flounder

Fish is a healthy light protein that we eat often.  This baked flounder was simple to make and tasted wonderful.

Recipe adapted from Food Network

Ingredients:

6 flounder filets

Juice and zest of 1 lime

½ teaspoon hot sauce (more if you like it spicy)

2 tablespoons fresh cilantro

1 tablespoon extra-virgin olive oil

Directions:

  1. Thaw flounder 24 hours in advance if using frozen filets.  I remove from the cellophane wrapper and place on a wire rack on top of a baking sheet and refrigerate to thaw.
  2. Preheat oven to 450 degrees. 
  3. Mix lime juice, lime zest, olive oil, cilantro, and olive oil in a small bowl. 
  4. Place filets in a 9×13 baking dish. Drizzle lime juice mixture over filets. 
  5. Bake 12-15 minutes until fish is opaque and cooked through.
  6. Enjoy!
Entrees
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by Ashley
Grilled Okra with Sun-Dried Tomatoes
August 16, 2021

Grilled Okra with Sun-Dried Tomatoes

I absolutely love sun-dried tomatoes, so when I saw a recipe for grilled okra with sun-dried tomatoes I just had to try it. Recipe adapted from Food Network Ingredients: 2 cups fresh okra tops removed 2 tablespoons oil from sun-dried tomatoes ¼ cup sun-dried tomatoes …

Sides/Salads
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by Ashley
Zucchini Pizza with Roasted Figs and Prosciutto
August 16, 2021

Zucchini Pizza with Roasted Figs and Prosciutto

When I saw fresh figs at the produce stand I immediately went home and began researching recipes.  I saw several recipes for pizzas and flat breads with figs, prosciutto, and different cheeses.  This pizza was light, sweet, and a perfect lunch. Ingredients: Zucchini Pizza Crust- …

Entrees
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by Ashley
Zucchini Pizza Crust
August 16, 2021

Zucchini Pizza Crust

I make cauliflower pizza crust all the time, but I was out of cauliflower, so I decided to try making a pizza crust with zucchini.  This is a simple pizza crust I plan to make again.

Recipe adapted from Food Network

Ingredients:

1 zucchini grated

¼ cup shredded mozzarella cheese

2 tablespoons grated parmesan cheese

1 egg

¼ cup almond flour

1 clove garlic

Directions:

  1. Preheat oven to 425 degrees.  Line a small baking sheet with aluminum foil and spray it with olive oil spray.
  2. Grate zucchini with a box grater.  Use a paper towel to squeeze out excess water.
  3. Add zucchini, mozzarella, parmesan, egg, garlic, and almond flour to a medium bowl.  Mix to combine.
  4. Use a spatula to flatten the crust on the baking sheet.
  5. Bake 10 minutes.
  6. Place another sheet of aluminum foil on top.  Place another baking sheet on top to allow you to flip over the crust so you can bake the other side. 
  7. Bake for 10 more minutes.
  8. Add toppings and bake 10 more minutes to melt cheeses.
Entrees
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by Ashley
Chaffle Tacos
August 15, 2021

Chaffle Tacos

OMG! These are so good and so incredibly easy to make.  If you want a protein and veggie packed taco then you have to try a chaffle.  This cheese, carrot, and egg waffle tastes amazing used as a taco.  I made my turkey and veggie …

Entrees
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by Ashley
Creole Spiced Air Fried Okra
August 15, 2021

Creole Spiced Air Fried Okra

I remember eating okra as a child, but I had never cooked it myself.  I saw fresh okra at the produce stand, so I bought some and rushed home to start researching recipes.  I love my air-fryer, so I decided to try air fried okra …

Sides/Salads
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by Ashley
Dark Chocolate Insanity Poke Cake
August 15, 2021

Dark Chocolate Insanity Poke Cake

Some days you really need chocolate in your life.  This cake is filled to the brink with dark chocolate goodness: dark chocolate cake, dark chocolate pudding, dark chocolate hot fudge, and a crumbled dark chocolate candy bar to top it all off. 

Ingredients:

Chocolate Cake-

1 ¼ cups granulated sugar

1 cup plain nonfat Greek yogurt

¼ cup nonfat milk

1 teaspoon espresso powder

1/3 cup unsweetened applesauce

2 whole eggs

1 teaspoon vanilla extract

1 ¼ cups all purpose flour

1 scoop chocolate protein powder

½ cup Hershey’s dark chocolate cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

Poke Layer-

Godiva dark chocolate pudding mix

1 ½ cups nonfat milk

1 jar dark chocolate hot fudge sauce

Icing Layer-

Godiva dark chocolate pudding mix

1 ½ cups nonfat milk

1 tup lite cool whip

Topping-

1 dark chocolate candy bar chopped (I used a dark chocolate with sea salt candy bar)

Directions:

  1. Preheat oven to 350 degrees.  Spray a 9×13 dish with baking spray or grease and flour.
  2. Add granulated sugar, yogurt, milk, espresso powder, applesauce, eggs, and vanilla extract to a mixing bowl.  Mix on medium for 2 minutes.
  3. Turn speed to low.  Add in flour ¼ cup at a time, protein powder, cocoa powder, baking soda, baking powder, and salt.  Scrape down the sides if needed.
  4. Transfer cake batter to 9×13 pan. 
  5. Bake 35-40 minutes until a toothpick inserted in the center comes out clean.
  6. Place cake on a wire rack.
  7. Use the back of a wooden spoon to poke holes in the cake.
  8. Whisk pudding mix and 1 ½ cups nonfat milk.  Pour over the cake and spread out to allow pudding mix to fill all of the holes.
  9. Remove lid of hot fudge sauce.   Microwave 45 seconds.  Stir.  Heat another 30 seconds if needed to make sauce easy to pour.  Pour sauce over the cake and spread on top of the pudding layer.
  10. Whisk the other package of pudding mix with 1 ½ cups nonfat milk.  Gently fold in the cool whip topping.  Spread the icing over the hot fudge sauce.
  11. Chop the candy bar by hand or using a food processor.  Sprinkle the chopped candy bar on top of the cake.
  12. Refrigerate for at least 4 hours prior to serving.  Store in the refrigerator.
  13. Enjoy small slices of chocolate heaven and share with friends. 
cake with poke holes
cake with pudding layer
dark chocolate cake with hot fudge sauce
Desserts
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by Ashley
Roasted Figs with Honey and Ricotta
August 13, 2021

Roasted Figs with Honey and Ricotta

I saw fresh figs at the produce stand, so of course I had to get some so I could try out some new recipes.  This is another simple and relatively healthy dessert so enjoy it without feeling guilty. I’ll admit I was a little unsure …

Desserts
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by Ashley