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Apple and Fennel Muffins

Apple and Fennel Muffins

I made salad with apple and fennel earlier this week that was to die for.  I had leftover fennel, so I decided to add it to muffins filled with apple and lots of spices. Ingredients: 2 apples peeled and diced ½ cup fennel diced 3 

Nutella Mousse

Nutella Mousse

Silken tofu pairs well with Nutella, confectioners’ sugar, and a sprinkle of hazelnuts to create a tasty and light dessert. Ingredients: 1 package silken/soft tofu 1/3 cup Nutella 1/3 cup confectioners’ sugar Toppings: chopped hazelnuts; mini semi-sweet chocolate chips Directions: Blend tofu, Nutella, and sugar 

Zucchini and Parsnip Hash Browns with Sunny Side Up Eggs

Zucchini and Parsnip Hash Browns with Sunny Side Up Eggs

The creaminess from sunny side up eggs over sauteed zucchini and parsnips makes to a tasty breakfast or dinner.  I topped mine with fresh avocado and salsa. 

Ingredients:

2 zucchini diced

1 parsnip peeled and diced

½ onion diced

1 tablespoon extra virgin olive oil

1 garlic clove

1 teaspoon white wine vinegar

¼ cup chopped roasted red peppers

¼ cup chopped fresh parsley and/or cilantro

3-4 large eggs

¼ cup shredded cheese (I used shredded pepper jack)

Salt and pepper

Toppings: avocado, salsa, nonfat plain Greek yogurt

Directions:

  1. Dice zucchini, parsnip, and onion.
  2. Heat a nonstick pan over medium low heat.  Add olive oil. Sauté vegetables and garlic for five minutes.
  3. Add red peppers, white wine, and parsley/cilantro. Cook for five more minutes.
  4. Smush the vegetable mixer together to make a patty.
  5. Make 3-4 wells. Crack the eggs into the indentations.  Cook for about 4 at medium heat minutes until egg whites are set and yolks are still runny.
  6. Sprinkle shredded cheese over dish.
  7. Serve with desired toppings.
Taco Potatoes

Taco Potatoes

Taco seasoning over roasted or air-fried potato wedges make for a simple and innovative side  dish.  We dipped these in salsa, you could also add some melted cheese to the warm potatoes for a potato nacho vibe.  Ingredients: 3-4 russet potatoes 1-2 tablespoons olive oil 

Honey Hoisin Chicken Wraps

Honey Hoisin Chicken Wraps

Sometimes all I want for dinner is a simple wrap filled with delicious meat and loaded with vegetables.  This chicken tastes fantastic and goes great in a spinach wrap or on a hotdog bun which is how my kids prefer them. Ingredients: 2 pounds boneless, 

Spicy Ginger Plum Coleslaw

Spicy Ginger Plum Coleslaw

I enjoy fresh salads and slaws as a side dish to freshen up a meal.  This is simple to make and delicious.  You can add more vegetables to the mix or keep it simple.  I used Wildtree dressings, but other brands probably work just as well.

Ingredients:

1 bag red cabbage

½ cup matchstick carrots

1 bell pepper diced

½ radish cut into matchsticks

2 green onions chopped

3 tablespoons Wildtree Asian Ginger Plum Dressing & Marinade

2 tablespoons Wildtree Wing Sauce

1 teaspoon crushed red pepper

Directions:

  1. Mix all ingredients in a large bowl to combine. 
  2. Store in the refrigerator or serve fresh.
Apple and Fennel Slaw with Honey Mustard Dressing

Apple and Fennel Slaw with Honey Mustard Dressing

I enjoy experimenting with different types of salads and slaws.  This combines apples which I adore and fennel which I recently discovered.  There are also fresh herbs to give this salad a unique taste. Recipe adapted from Food Network Ingredients: 2 tablespoons extra virgin olive 

Dark Chocolate Chip Cookies

Dark Chocolate Chip Cookies

My family loves dark chocolate and these cookies do not disappoint! There is melted dark chocolate in the dough, dark chocolate chips mixed in, then the cookies are topped with 1-2 more chocolate chunks in case there wasn’t enough chocolate already.  Recipe adapted from Food 

Dark Chocolate Chipotle Cookies

Dark Chocolate Chipotle Cookies

My 11-year-old was watching Halloween Baking Championship with me and saw spicy chocolate cookies in one episode.  He loves chocolate and he loves spice, so he asked me to make some spicy cookies for him. 

Recipe adapted from Food Network

Ingredients:

3 cups all-purpose flour

2 scoops chocolate protein powder

1 tablespoon baking soda

1 teaspoon salt

1 teaspoon espresso powder

2 sticks unsalted butter softened

2 cups light brown sugar

1 ½ cup sugar, plus ½ cup for topping

½ cup cocoa powder

2 teaspoons chipotle chili powder

4 eggs

1 tablespoon vanilla extract

1 tablespoon water

8 ounces melted dark chocolate chips cooled slightly

12 ounces dark chocolate chips/chunks plus ½ cup for topping

Directions:

  1. In a large bowl mix together the flour, baking soda, salt, protein powder, and espresso.
  2. In the bowl of an electric mixer cream the butter until smooth with the paddle attachment. Scrape down the sides of the bowl as needed.
  3. Add the sugars, cocoa powder, and chili powder.  Mix at medium speed until light and fluffy for about 1 minute.
  4. Add eggs, vanilla, and water.  Beat at medium speed for 30 seconds until combined.
  5. Add slightly cooled melted chocolate and mix again.  Scrape down the sides to evenly mix everything.
  6. Add the flour mixture adding 1 cup at a time on low and increasing the speed to medium once the flour is incorporated.
  7. Add the chocolate chips and mix for a few seconds to combine.
  8. Refrigerate the dough for approximately an hour until dough is fudge like. 
  9. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.
  10. Use a tablespoon size cookie scooper to make balls. 
  11. Roll the balls in the sugar and place 1-2 chocolate chunks on the top of the ball.
  12. Spread the cookies out on the baking sheet and bake for 9 minutes.
  13. Let cool on the sheet for 5 minutes.  Then transfer to a wire rack to cool.
  14. Note: You can freeze the dough and thaw when ready to bake if you want to prepare a smaller batch or prepare in advance.
Buffalo Chicken Mac and Cheese (with whole grain pasta or zucchini noodles)

Buffalo Chicken Mac and Cheese (with whole grain pasta or zucchini noodles)

As usual I made this dish two ways: whole wheat pasta for my kids and over zucchini noodles for me.  I love the flavor of buffalo chicken and cheese.  This is a cheesy dish with a zing you will be sure to enjoy. If using