FUDGY CHOCOLATE BROWNIES (VEGAN + GF)

These Vegan Fudgy Chocolate Brownies are super chocolatey, nutty, and delicious. Made without oil or gluten.

You guys…I seriously have the best recipe for Chocolate Brownies EVER! It’s straight out of Laura Wright’s new cookbook, The First Mess, and I have permission to share it with you today.

I’ve been following Laura’s blog (The First Mess) for many years now, and I was SO excited to hear her recipes would be making it to print. I’m a HUGE cookbook collector, and I couldn’t wait to have her delicious creations in my kitchen collection.

There were so many recipes to choose from, but I just had to share this fabulous dessert. I just can’t say no to chocolate…can you? My Snickers Cream Pie and these Peanut Butter Cups get me every time.

Fudgy Nut and Seed Butter Brownies

Ingredients

• ¾ cup smooth nut or seed butter (I like roasted almond, hazelnut, or sunflower butter)
• ¼ cup + 2 tablespoons pure maple syrup
• ¾ cup unsweetened applesauce
• 1½ teaspoons pure vanilla extract
• ½ cup unsweetened cocoa powder
• 3 tablespoons coconut flour
• ¾ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup vegan chocolate chunks OR chopped chocolate from a 70% dark dairy-free chocolate bar, divided
• 3 tablespoons whole nuts or seeds, rough-chopped (I like almonds, hazelnuts, or sunflower seeds)

Instructions

1. 1. Preheat the oven to 350°F. Line an 8-inch square pan with a piece of parchment paper, leaving an overhang on two opposite sides. Set aside.
2. 2. In a medium bowl, whisk together the nut or seed butter, maple syrup, applesauce, and vanilla.
3. 3. To the nut butter mixture, add the cocoa powder, coconut flour, baking soda, and sea salt. Whisk to combine, ensuring that there are no dry lumps of cocoa in the batter.
4. 4. In a double boiler, melt half of the chocolate chunks. Vigorously stir the melted chocolate into the brownie batter until fully incorporated.
5. 5. Scrape the brownie batter into the prepared baking pan. Smooth the batter out evenly with a spatula, pushing it into the edges and corners of the pan.
6. 6. Scatter the reserved chocolate chunks and rough-chopped nuts over the top. Slide the pan into the oven, and bake the brownies until the top is slightly firm and appears dry and lightly cracked, about 27 to 30 minutes.
7. 7. Cool the brownies completely in the pan set on a wire rack. Then, cover the brownies and place them in the refrigerator for at least 1 hour. This step is crucial. The brownies will not cut neatly unless they get adequate cooling time.
8. 8. I recommend running a chef’s knife under hot water and drying it off right before slicing the brownies.

Recipe Notes

*If you don’t have a double boiler you can microwave the chocolate for about a minute.

Source

source http://allaboutfood.dumay.club/fudgy-chocolate-brownies-vegan-gf/

BEEF AND CABBAGE STIR FRY

Here’s the story about how I made this recipe for Beef and Cabbage Stir Fry. A few weeks ago, I got an email from Angela touting the deliciousness of a dish called “Crack Slaw“. With such an interesting name, I had to check it out. It’s basically a quick stir fry made with cabbage and beef (or pork or turkey) that is so good that it’s supposed to be insanely addictive. Wouldn’t you know it, I saw two more recipes for this “crack slaw” on the same day that Angela emailed me! So, I took it as a sign from the blogging gods that this addictive beef and cabbage stir fry just had to make its way onto Budget Bytes.

I happened have a half pound of beef in my freezer leftover from my Baked Beef and Black Bean Tacos, so I used that as the meat component for the stir fry. Honestly, I think pork or even ground turkey would work just as well or better, and will most likely be less expensive than beef. You can use a whole pound of meat if you like extra protein, but I found that the half pound I had gave me just the right ratio of meat to cabbage.

I also added some shredded carrot and sliced green onion for color. There are so many other fun things you can put in your beef and cabbage stir fry, though, like sliced mushrooms, thinly sliced red bell pepper, water chestnuts, or even some snow peas. But hey, I like to keep it simple and even in this very basic form I would have to say that, yes, this stir fry is addictive! If you follow me on Instagram, you probably saw my empty post-photoshoot bowl (in my stories). It took me about 5 minutes to devour the bowl below. LOL

BEEF AND CABBAGE STIR FRY

This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavor and endless possibilities for customization.

INGREDIENTS

STIR FRY SAUCE

• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp sriracha*
• 1/2 Tbsp brown sugar

STIR FRY

• 1/2 head green cabbage
• 2 carrots
• 3 green onions
• 1/2 Tbsp neutral cooking oil
• 1/2 lb. lean ground beef 
• 2 cloves garlic 
• 1 Tbsp fresh grated ginger 
• Pinch of salt and pepper

GARNISHES (OPTIONAL)

• 1 Tbsp sesame seeds 
• 1 Tbsp sriracha 

INSTRUCTIONS

1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

RECIPE NOTES

* 1 Tbsp sriracha makes a medium-spicy stir fry. If you don’t like spicy, I’d start with 1 tsp. The sriracha adds flavor as well as heat, so I don’t suggest skipping it all together.

Source

source http://allaboutfood.dumay.club/beef-and-cabbage-stir-fry/

twice baked chicken fajita sweet potatoes

merging two favourites into one delectable parcel, these chicken fajita sweet potatoes are a deliciously creamy way to change a meal from boring to fiesta! okay, so that sounded as cheesy as these are in cheese, but it’s the only way to best describe the flavour in these chicken fajita stuffed sweet potatoes.

Healthy and filling comfort food in the form of sweet potatoes stuffed with a chicken fajita filling. I cannot begin to tell you how amazing these are. Or were, as the case may be. Especially only being 206 calories each!

Simple to make; no chef skills required. Just good-sized sweet potatoes and an oven. This recipe is so versatile, it’s a no fail situation using raw or cooked chicken breast, peppers (capsicums) of all colours, some red onion, and tex-mex inspired flavours.

With a quicker 20-minute version, or a slower ‘hour and 15 minutes’ version, these taters will fast become a family favourite!

Twice Baked Chicken Fajita Sweet Potatoes

Chicken Fajita Sweet Potatoes | Healthy and filling comfort food and a deliciously creamy way to change a meal from boring to fiesta!
Weight Watchers: 6 sp per chicken fajita stuffed sweet potato

Servings: 6

Calories: 206 kcal

Author: Karina – Cafe Delites

Ingredients

• 3 whole medium-sized sweet potatoes , washed and scrubbed
• Olive oil
• 1/2 a red onion , thinly slice
• 1 x 250 g | 9 oz cooked chicken breast , sliced into 1-inch strips
• 2 cloves garlic , minced
• 1 small red capsicum/bell pepper , sliced
• 1 small orange/yellow capsicum/bell pepper , sliced
• 1 small green capsicum/bell pepper , sliced
• 1/4 cup tinned black beans , washed and rinsed
• 1/2 teaspoon ground cumin
• 1 teaspoon sweet (or smoked) paprika
• 1 cup shredded Mexican cheese (or cheddar or mozzarella cheese)
• 1 lime , juiced
• 1/4 cup coriander/cilantro leaves
• Extra lime wedges to serve
• 1 Avocado , diced (to serve – OPTIONAL)
• Salsa to serve

Instructions

Fast Method:

1. Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don’t worry they will continue to cook in the oven later).

Slow Method:

1. Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
2. While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1-2 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside
3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they’re completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm ‘wall’ around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.
4. Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.
5. Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).
6. Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.

Source

source http://allaboutfood.dumay.club/twice-baked-chicken-fajita-sweet-potatoes/

{NO BAKE} BLACK FOREST CHEESECAKE PIE

Black forest cheesecake pie is no bake and can be made in just minutes! Ready-to-use chocolate cookie crust with two layers of smooth cream pie filling. Top with a spoonful of canned cherry pie filling and you have a seriously amazingly delicious dessert loaded with chocolate, cherry, and cheesecake flavors.

This pie. There really are no words for it. It is one of those things that you make and ask yourself “did I really just make this pie because it is so dang good!” I think it’s even more surprising because this pie can be made in just minutes. Minutes people!

Sometimes I like spending hours in the kitchen making everything from scratch and making gourmet things. But then other times ( most of the time!) I like quick, easy, simple, and crazy delicious recipes that I know I can count on. This black forest cheesecake pie is one of those.

Black forest is traditionally a chocolate and cherry combination. And trust me when I say that this pie is loaded with chocolate and cherry flavor. You use a pre-made chocolate crust. You can use either a chocolate graham cracker crust or you can use an Oreo crust. I love the Oreo crust because it’s Oreo…. what’s not to love?!

The cream filling is simply cream cheese, sugar, sour cream (I know, weird, just trust me ), vanilla extract, and cool whip. Pour half of that into the crust and then add cocoa powder and additional sweetener in with the remaining. Spread that on top of the vanilla cream. Put it in the fridge overnight, or for several hours, so it can set. Top each slice with a spoonful of cherry pie filling.

You end up with perfect layers of chocolate crust, vanilla cheesecake, and then chocolate cheesecake. Topped with some cherries!

This my friends is dessert perfection. I promise you will love this one! Thanks for visiting

{NO BAKE} BLACK FOREST CHEESECAKE PIE

Ingredients

• 1 ready-to-use chocolate crumb crust (Oreo or chocolate graham cracker)
• 1 package (8 oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 carton (8 oz) Cool Whip, thawed
• 1/4 cup cocoa powder
• 2 tablespoon powdered sugar
• 1 can (21 oz) cherry pie filling

Instructions

• In a mixing bowl, beat cream cheese and sugar until smooth and combined.
• Add in sour cream and vanilla extract. Beat together until combined.
• Fold in Cool Whip with a spatula.
• Spread half of the mixture into the pie crust.
• Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 6 hours or overnight works really good too.
• Cut into slices and serve each slice with some cherry pie filling.

Notes

You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it’s nice and soft.

Source

source http://allaboutfood.dumay.club/no-bake-black-forest-cheesecake-pie/

LEMON ROSEMARY GRILLED CHICKEN

THE BEST GRILLED CHICKEN AT HOME

Don’t like to grill chicken outside in the chilly temps?  you can also bake this chicken in the oven, use a grill pan on the cooktop or I love to use my Foreman Grill on the kitchen counter.

GRILLED CHICKEN TIPS:

• Use chicken tenderloins, they cook up quick.  If you don’t have tenderloins, you can make your own by butterflying a whole breast or pounding it out and cut into strips with a sharp knife.
• Marinate or brine ahead of time for grilled chicken that’s full of flavor.
• Prep your grill.  Make sure the grates are clean and rub a little oil or non-stick grill spray onto the (clean and preheated) grates right before cooking so the chicken doesn’t stick.
• Do not use high heat.  Cook chicken over medium, indirect heat on the grill.
• Close the lid.  Food cooks quicker and evenly when the grill lid is closed.
• Use a thermometer. Chicken should be cooked to 165°F, so you should use a meat or instant-read thermometer to check that the chicken is done. Insert the thermometer into the thickest part of the thickest piece. If you don’t have a thermometer, simply cut into a thick piece to make sure the juices run clear and that the meat is opaque and not translucent or pink

LEMON ROSEMARY GRILLED CHICKEN

INGREDIENTS:

• 12 Chicken Breast Tenderloins
• 4 Tablespoons extra virgin olive oil
• 1/4 cup lemon juice
• 1/3 cup honey
• 3 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon rosemary
• 1/4 cup fresh basil

DIRECTIONS:

1. Using a small bowl, whisk together olive oil, honey, lemon juice, garlic, oregano, and rosemary.
2. Place tenderloins in dish or zip-top bag and pour marinade over chicken, reserving a few tablespoons for basting.
3. Refrigerate for 30 minutes or up to 6 hours.
4. Heat grill to medium indirect heat and add chicken. Cook for 2-3 minutes then flip. Baste with extra marinade and cook an additional 2-3 minutes.
5. Remove chicken from grill and tent with foil for 3-5 minutes or until ready to serve.
6. Top with a sprinkle of fresh basil when serving.

Source

source http://allaboutfood.dumay.club/lemon-rosemary-grilled-chicken/

GRILLED CHICKEN TACO BOWLS WITH AN AVOCADO-CORN SALSA

Amazing “Taco” Marinated Chicken with the most delicious Grilled Corn & Avocado Salsa.

Our little guy (Bentley) is going through a bit of a hitting stage. His older brother might even be a little terrified of him . In attempts to combat the hitting, I’ve tried just about everything. One thing that works (somewhat) is making him give a “soft rub” if he does hit. I’ll say, “be soft, give it/him/her a rub.” (By “it” I mean whatever object he’s hit. Because yes, I really make him rub objects he hits haha).

But that “soft rub” has now pretty much turned into a very passive aggressive hit. It starts as a hard hit and before he pulls his arm back, he also softly rubs.

My more recent attempt to stop the hitting included buying a book on Amazon called “Hands are not for Hitting.” It got dozens of rave reviews and reviewers swore by this book in helping their kids to stop hitting. The minute it came in the mail, I read it to the boys. Except every time I said “hands are not for hitting” (a common phrase in the book), Bentley would hit the book as hard as he could. Every time I read the book his hitting takes an up-tick….so I’m thinking the book is more serving of a reminder that he could be hitting and hasn’t been for the last ten minutes… ‍

In the meantime, I think I’ll eat this meal for every remaining dinner of summer! My whole family is completely OBSESSED with these chicken taco bowls. The “salsa” is my absolute favorite and I’ve been eating it by the spoonful. The other day I had some of the salsa ingredients leftover so I whipped up just the salsa and ate the entire thing myself.

Corn and avocado are two of my favorite veggies and I love how the two complement each other in flavors and texture. Especially with fresh grilled corn and perfectly ripe avocados — there aren’t too many things better that that in my opinion.

Before you think that only the salsa is the star of this show, the chicken is insanely good and so easy to make! You’ll throw together a quick marinade which takes mere minutes (few ingredients and super simple) and then grill the chicken and baste it with a bit of the reserved marinade. You end up with ultra flavorful, tender, moist, and delicious chicken. The grilled chicken and avocado-corn salsa are pure dinner happiness together. I hope you love these chicken taco bowls as much as my family has. Enjoy!

Grilled Taco Chicken Bowls with a Corn Avocado Salsa

Amazing “Taco” Marinated Chicken with the most delicious Grilled Corn & Avocado Salsa.

Course: Main Course

Cuisine: Healthy

Servings: 4 servings

Author: Chelsea

Ingredients

Grilled Chicken

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup + 2 tablespoons olive oil, separated
• 4 large juicy limes (1/2 cup lime juice + lime zest), separated
• 2 teaspoons minced garlic
• 3 teaspoons ground cumin, separated
• 1/2 teaspoon paprika
• 1 1/4 teaspoon chili powder
• Salt and pepper

Grilled Corn and Avocado Salsa

• 4 ears sweet corn
• Olive oil, salt and pepper
• 2 large ripe avocados, diced
• 1 small red onion (or half of a large one), diced
• 1 small red bell pepper, diced
• 1/3 cup fresh cilantro, finely chopped
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes, optional
• Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

Instructions

1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.

2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.

3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don’t marinate longer than 5 hours.

4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill.

5. Remove chicken from marinade and season lightly with salt. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover for foil. Allow the chicken to rest for a few minutes so the juices can re-distribute! As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 5 minutes)

6. Meanwhile prepare the salsa! Dice the veggies — the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve over chicken

Recipe Notes

Total time doesn’t include marinating time (just total prep time).

Source

source http://allaboutfood.dumay.club/grilled-chicken-taco-bowls-with-an-avocado-corn-salsa/

VEGAN MEYER LEMON BARS

Have you ever wondered what exactly a Meyer lemon is?

Besides noticing that they fill up the produce aisles in late winter with their vibrant yellowish orange color, I didn’t know much about them.  So, being forever curious, I decided to do a little research. Meyer lemons, it turns out, are native to China and are thought to be a cross between a regular lemon and a mandarin orange that are deep in color and flavor. Sweeter than regular lemons, some people will eat Meyer lemons by the slice.

And, most interesting of all, the fruit was introduced to the United States in 1908 – the last year the Cubs won the World Series for the next 108 years making it the longest drought in American Sports History, to be finally broken November 3 2016 in one of the most epic games in world series history.

Today I am not only talking about Meyer lemons and Cubs baseball, however. It gets even better. I know, hard to imagine.

But wait for it…

With my lemons I made these vegan Lemon Bars for a sweet and tart, easy vegan dessert that celebrates these last winter days and the spring that is almost here.

For these vegan Lemon Bars I used silken tofu for the lemon curd base. There are lots of ways to make a plant-based custard and rarely do I go the tofu route but in this recipe silken tofu is the perfect custardy texture. It’s also a pretty fool-proof method for vegan custards, no experience necessary! Plus tofu has no strong flavor, soaking up the citrus and sweet of these bars and making these the classic lemon bars we all know and love.

Please note: make sure you are buying extra firm SILKEN tofu for this recipe. I made that mistake the first time I used tofu in a dessert and it was not a good pumpkin pie. 

VEGAN LEMON BARS

SHORTBREAD CRUST

1. 1/2 cup vegan butter
2. 1/4 cup granulated sugar
3. 1 teaspoon lemon zest
4. 1 cup all-purpose flour

MEYER LEMON CURD

1. 1 package (12 oz) extra firm silken tofu, liquid drained
2. 1/2 cup fresh Meyer lemon juice (5-6 lemons)
3. 1 teaspoon lemon zest
4. 1 cup granulated sugar
5. 1/4 cup powdered sugar
6. 2 tablespoons cornstarch
7. 1 teaspoon vanilla extract

TO MAKE THE CRUST

1. Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.
2. In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated.
3. Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from oven and let cool for at least 15 minutes.

TO MAKE THE LEMON CURD

1. In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.
2. Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
3. Pour into cooled crust and bake for another 25-30 minutes until lemon curd has set.
4. Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.
5. Dust with powdered sugar or candied lemon slices just before serving.

Source

source http://allaboutfood.dumay.club/vegan-meyer-lemon-bars/

WHOLE30 GRILLED SALMON WITH AVOCADO SALSA RECIPE

THIS RECIPE FOR WHOLE30 GRILLED SALMON WITH AVOCADO SALSA HAS BEEN PINNED ALMOST 2 MILLION TIMES! HAVE YOU TRIED IT?! IT’S A MUST MAKE AND MY VERY FAVORITE RECIPE ON THE COOKIE ROOKIE. ENJOY!

my favorite things to post are easy and delicious recipes. this one is easy, delicious AND healthy. its so flavorful that you’ll really have to wonder how it could be soo good for you.  Whole30 Grilled Salmon with Avocado Salsa might just be my favorite recipe on my entire site.

my friend Bre mentioned on Instagram that she would like me to find a Whole30 approved recipe to post.  she is currently participating in and leading a Whole 30 group for January. after doing some research, i found out that Whole30 is a program of stripping certain foods like sugar, grains, dairy, and legumes from your diet completely for 30 days.  i have heard a lot of people mentioning this lifestyle change lately. you can find out more by clicking HERE.  i’m not currently participating in the program (could you tell from the apple pie cupcakes i posted last weekend?), but i’m always looking for healthy and delicious recipes.  when recipes taste like this one, it is easy to live a healthy lifestyle.  its all about flavor.

the other thing that’s easy to love about this recipe is how simple and quick it is to prepare. we grilled the salmon on our panini grill (its currently 20 degrees in saint louis…so we weren’t about to grill outside).  simple and quick.  the salmon gets a rub of some delicious spices, and the avocado salsa is quick and sooo flavorful.  fresh and delicious.  we even grilled up a little salmon for mr. dill, you can see it in the upper corner of the picture.  he was more than thrilled.

GRILLED SALMON WITH AVOCADO SALSA

Ingredients

• • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil (I used light extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper

For the Avocado salsa:

• 1 avocado, sliced
• 1/2 small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. refrigerate for at least 30 minutes.
3. Pre-heat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
6. Top with avocado salsa and enjoy!

Recipe Type: main course

Source

source http://allaboutfood.dumay.club/whole30-grilled-salmon-with-avocado-salsa-recipe/

Hot Dog Nuggets

I am so excited to share this recipe with you guys today! It’s a recipe that is SO simple to make and one the kids absolutely loved. In fact, we’ve already made it twice this month. It’s for Hot Dog Nuggets! I had spotted a similar recipe in one of my many Paula Deen magazines and knew I had to give it a try. Hers seemed a little more complicated, so I wanted to make it more simple. Fortunately, we loved how it turned out and are excited to have a new recipe everyone in the family loves.

You see, we’re not super fancy around these parts and tend to have hot dogs or corn dogs each month. Because we have them each month, I feel like it gets a little boring so I wanted to be able to try a “new version” of this classic meal and was pleased at how simple and delicious they were. In fact,  they are so simple even the kids can help make them. All you really have to do is slice up the hot dogs, wrap them in small pieces of crescent dough and you’re done. Easy, right?

Hot Dog Nuggets

Hot Dog Nuggets – it’s the family’s new favorite recipe! It’s simple, delicious and is perfect for lunch, dinner or even a party!

Author: Lil’ Luna

Recipe type: Main Dish

Ingredients

• 5 hot dogs
• 1 can crescent rolls
• ketchup and mustard for dipping

Instructions

1. Begin by preheating you oven to 400 degrees.
2. Slice your hot dogs into thin pieces (ours were about half inch each). Set aside.
3. Roll out your crescent dough and press the seams together.
4. Cut into 8 strips. Then cut lengthwise into 8 more strips. You should end up with 64 1.5 inch x .5 inch pieces.
5. Wrap the hot dogs in the crescent pieces and place on a parchment paper lined baking sheet.
6. Bake for 8 to 9 minutes. Serve warm. ENJOY!

Source

source http://allaboutfood.dumay.club/hot-dog-nuggets/

Low-Carb Chicken Zucchini Enchilada

This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and it’s loaded with enchilada sauce, chicken and cheese. It’s also gluten-free and very flavorful!

I’m going to start this post saying that I LOVE this Low-carb Chicken Zucchini Enchilada recipe, just because I really DO. When I saw this recipe video on the Delish website I was a little skeptical about cooking enchiladas with zucchini. However, I thought it’s such a different recipe that I decided to adapted this recipe from Delish. I’m glad to say that it turned out amazing and my whole family loved it! My husband even repeated the plate and I liked so much that I’m now thinking that future enchilada recipes will be made with “zucchini tortillas”

I love this Low-carb Chicken Zucchini Enchilada because it’s lighter than the traditional recipe and also the filling is AMAZING.

This is definitely a great twist on this Mexican dish especially now that is spring and soon summer! Zucchini is such a hit throughout these seasons. So, this is the perfect recipe to make these months.

Also, this is a good recipe if you have lots of chicken leftover in the fridge. To be honest I didn’t cook a chicken for this recipe. The day before I made this recipe I bought a roasted chicken at my local grocery store and we had it for dinner with some veggies. The next day I shredded the leftover and then I made this low-carb chicken zucchini enchilada recipe.

Of course any type of chicken meat works here. You can use chicken thighs, chicken breast and so on. I also think that if you have ground turkey in your fridge you can use too. It’ll work just fine. Also I used an enchilada sauce from a store bought brand just because it was faster this way.

I used two types of cheeses (Monterey Jack and cheddar cheeses) as well, which went perfect in this low-carb chicken zucchini enchilada recipe. Mm… So good! This is definitely the perfect recipe if you are on low-carb and gluten-free diets.

Low-carb Chicken Zucchini Enchilada

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• salt to taste
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 cup red enchilada sauce, divided
• 4 large zucchini, (sliced with a mandolin or peeler)
• 1 cup shredded Monterey Jack
• 1 cup shredded cheddar
• Sour cream, for drizzling
• Fresh cilantro leaves, for garnish

Directions:

1. Preheat oven to 350ºF.
2. In large skillet over medium heat, heat oil. Add onion and salt.
3. Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
4. Stir well until combined.
5. Using a vegetable peeler or a mandolin make thin slices of zucchini. On a cutting board, lay out four zucchini slices slightly overlapping. Then, add two tablespoons of chicken mixture on top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
6. After that, use remaining enchilada sauce to top the zucchini enchiladas.
7. Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
8. Bake for approximately 20 minutes and until cheese is melted.
9. Garnish with sour cream and cilantro and serve.

This recipe is adapted from Delish.

Source

source http://allaboutfood.dumay.club/low-carb-chicken-zucchini-enchilada/

TANGY VEGGIE WRAP – FOR THE ULTIMATE PICNIC

Anyone with an addictive personality out there? Thought so. Me too! But it’s not all bad…not when it’s something like these veggie wraps. I literally can’t stop eating them right now. I already know they’re gonna be a major part of my summer.

Kat will soon rue the day she modified the recipe, made it even tastier than it was before, and then introduced me to it. That being said, no cooking skills are needed for this one (unless you count roasting a few seeds in a pan, I suppose). It’s literally just throwing the right ingredients together, so I’ll have no excuses!

The dijon mustard (you can use wasabi if you prefer) gives the whole wrap a subtle background tang – but it’s not overpowering. I’m not a massive mustard fan to be honest, but mixed with the cottage cheese and yogurt I can suddenly see what all the fuss is about. The sunflower seeds add an unexpectedly juicy and smoky flavour to the mix, while the carrots and peppers contradict the soft wraps with a snappy crunch.

I like to have it as my evening meal (and lunch too if possible) but as it’s designed to be eaten cold it’s perfect for taking anywhere. Picnics, bbqs, or just to work…wherever it’s needed!

HEALTH BENEFITS – TANGY VEGGIE WRAP

We like to make this wrap with spinach leaves – while it’s rare that anyone comes forward saying ‘ooh spinach, my favourite food’ it is just so incredibly good for us. Packed with vitamins, nutrients and lots of flavonoid compounds that act as anti-inflammatory and anti-cancer agents it quickly becomes obvious that it really is something we should be eating. Spinach is also the second highest food in the world for it’s vitamin K ratings, providing a crucial role in both bone health and blood clotting.

If that wasn’t enough then you’ll be pleased to hear that just one wrap also contains 16 grams of protein, 20% of your daily needed fibre and more than 100% of your recommended vitamin A and C intake. Awesome!

Tangy Veggie Wrap

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go – ideal for bbqs, picnics or wherever it’s needed!

Ingredients

• 3 tbsp sunflower seeds
• 2 small carrots
• 1 small red onion
• 1/4 bell pepper (your favourite colour)
• 1 small handful spinach or similar
• 0.5 inches ginger (0.4 inches = 1 cm)
• 1/3 cup cottage cheese (1/3 cup = 100 g)
• 1/5 cup Greek yogurt/sour cream 1/5 cup = 50 g)
• 1/2 a lemon’s zest
• 2 tbsp dijon mustard (or try wasabi paste, but less!)
• 2 tortilla wraps
• Salt and pepper

Optional

• 2 big spoons bean sprouts – if you like them (they’re really healthy! And they add a lovely crunch too)

Instructions

For the wrap:

1. Roast the sunflower seeds in a panwithout any oil/fat until golden brown.

2. Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).
3. Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

For the dressing:

1. Peel the ginger and grate it into a bowl. Add the cottage cheese, Greek yogurt (or your vegan substitute), lemon zest and dijon mustard and mix it well.
2. Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.

3. Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.

4. Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
5. Cut the wraps into halves and serve. Enjoy!

Recipe Notes

IF YOU LIKED THIS RECIPE: Try out one of our other recipes – if you have a lot of spinach leaves left our satisfying Baked Eggs in Spinach and Tomato are a great breakfast or our delicious Spinach Tomato Quesadillas should hit the spot. Who wants to waste good food after all?

Source

source http://allaboutfood.dumay.club/tangy-veggie-wrap-for-the-ultimate-picnic/

Pineapple Lemonade Recipe

Looking for a delicious new Lemonade Recipe?  Try our Pineapple Lemonade Recipe. Making homemade lemonade, simple!

While we enjoy juicing, we really prefer to use a professional high speed blender when making any type of fruit juices or fruit smoothies.  Using a blender makes this a simple lemonade recipe! Most fruits have tons of pulp, they don’t have a gritty fiber like carrots.

Have you ever blended carrots?  We prefer to juice or eat them whole.  There’s no need to waste any of that juicy fruit goodness in a juicer.  Pineapple is so off the charts incredible when fully ripe.  The sweetness you get from it lends itself to whatever you’re making.

Pineapple is loaded with Vitamin C and Manganese.  It also contains vitamins B6, B1, Fiber, Folate and Copper.  Just one cup of this tropical fruit is about 80 calories.  It’s great for inflammation and bromelain makes it good for digestion.

There’s no need for any added sugar in our Pineapple Lemonade Recipe.  The tart lemon gives you that traditional lemonade taste and the pineapple sugars mellow it out.  If you don’t like the tartness from regular lemons you can use the sweeter Meyer Lemons.

We use small glass bottles if we’re serving to friends and family. If it’s just for us, we pour it into a large mason jar and drink it through a stainless steel straw or glass straw. You can buy stainless steel strawsonline in different varieties, we even have ones with a slight bend like you see used in our Strawberry Banana Oatmeal Breakfast Smoothie recipe.

Pineapple Lemonade Recipe

Author: Courtney

Ingredients

• 1 Ripe Pineapple, chopped into pieces
• Juice of 2 lemons
• Handful of Ice

Instructions

1. Place into your blender and blend until smooth!
2. note: if you like it a little sweeter you can add in a little honey or stevia extract

My favorite color is yellow and the color of this Pineapple Lemonade Recipe is so vibrant and exciting.  Don’t you just love eating color?!  I truly enjoy eating the rainbow.

Source

source http://allaboutfood.dumay.club/pineapple-lemonade-recipe/