Who doesn't love meatballs!!?? This recipe is a lighter, healthier choice but still gives you the perfect meatball, that crust on the outside and tender, juicy meat on the inside. GOOD LORD! Italian Style Chicken MeatballsServings: 16-18 meatballs 1 lb of ground chicken 1 egg 1/2 tsp of salt 1/4 tsp of ground pepper 1/2 tsp of garlic powder 1/2 tsp of onion powder 1/2 tsp of italian seasoning 1 Tbsp of worcestershire sauce 1 15oz. jar of marinara sauce* 1 (scant) cup of panko breadcrumbs olive oil Notes: *My favorite marinara is Rao's Homemade, it's absolutely the best I've had and my go to. UPreheat the oven to 400 degrees. Parchment a large baking sheet & drizzle with olive oil.
In a small bowl, whisk together the egg, salt & pepper, garlic & onion powder, italian seasoning, and worcestershire sauce. In a larger bowl, add your ground chicken, panko breadcrumbs, and seasoned egg mixture. Use your hands to mix everything together. Be gentle and quick to keep the meat tender! Using a TBSP measure, begin forming 2 TBSP size meatballs and place on baking sheet, you will get about 12. Drizzle the top of the meatballs with more olive oil. Place in the oven for about 8 minutes, they should be brown on the bottom side. Flip the meatballs over and bake another 8-10 minutes until golden brown on both sides. If serving right away, warm up the marinara in a medium sauce pot then toss with the meatballs. If serving later, cool the meatballs then store in an airtight container in the fridge. To reheat, place marinara and meatballs in a medium sauce pot on the oven over medium-low heat. Cover and let heat until simmering and meatballs are warmed through.
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Subtly sweet, crunchy, and tastes like Fall. This granola will be your go-to topping for EVERYTHING. Pumpkin Granola3/4 cup of pumpkin puree 6 pitted dates 2 Tbsp of maple syrup 1/4 cup of smooth almond butter 1 Tbsp of pure vanilla extract 1/4 tsp of salt 1 tsp of fall warming spice 3 cups of rolled oats Preheat the oven to 300 degrees. Parchment a large sheet pan.
To a food processor, add all the ingredients except the oats and puree until smooth. In a separate large bowl, add the oats. Pour the pumpkin blend over the oats and toss until evenly coated. Spread the mixture out onto the sheet pan, creating an even single layer. Place in the oven for 30 minutes. After 30 minutes, take the granola out of the oven and give it a good toss to flip and break it up a bit. Place back in the oven for another 20-30 minutes until golden brown. Remove from the oven and let cool completely before transferring to an airtight storage container. The shining star behind this golden bread? TURMERIC! Its anti-inflammatory properties make it one of my favorite spices but it also gives that gorgeous golden color. I've been obsessing over golden mylk so why not try a golden bread? Thank you to the bananas who sacrificed their lives for this one, this recipe will be on REPEAT. Golden Oat Banana Bread1 cup of mashed banana (about 3 medium bananas) 1/2 cup of greek yogurt 1/2 cup of maple syrup 1 tsp of pure vanilla extract 2 eggs 1 1/2 cups of all purpose flour 1/2 tsp of salt 1/2 tsp of baking soda 1/2 tsp of fall warming spice 1/2 tsp of cinnamon scant 1/2 tsp of turmeric 1 cup of rolled oats (plus a bit more to sprinkle on top) 1/2 cup of roughly chopped walnuts Preheat the oven to 350 degrees. Grease or parchment a small loaf pan (mine is 8.5x4.5x2.5).
In a stand mixer with the paddle attachment, beat together the mashed banana, yogurt, maple syrup, and vanilla until combined. Turn down to med-low and beat in the eggs one at a time. In a separate bowl, whisk together the flour, salt, baking soda, warming spice, cinnamon, and turmeric. On low again, (so you don't cover yourself) slowly add in the flour mixture to the wet ingredients until the batter just comes together, don't over-mix!! Lastly, gently fold old in the oats and walnuts. Pour the batter into the loaf pan and sprinkle some oats over the top. Place in the oven on the middle rack for 55-60 minutes or until fully cooked through and a knife comes out clean.* Let cool in the pan for 10 minutes or so then transfer to a cooling rack. Let it cool completely or at least until it's no longer hot (just barely warm) before cutting it.** Notes: *The knife test is hard with this one since you will have some banana chunks throughout that may coat it. Use your best judgment, it should be done after 60 minutes. Also, check your bread at about 40 minutes, if it's looking dark brown already on top, cover it with a foil tent to prevent burning. I covered mine for about the last 10 minutes or so but it will depend on your oven. ** If you cut your bread while it's hot, all the moisture and air will escape and it will become dense. You can always reheat it or toast it after. Do you love chocolate? YES. Do you love cookies? YES. Do you love brownies? YES. Take all three and put them into one?? Boom! Brownie Batter Cookies. These were an improvisation when my boyfriend asked for brownies. I had the pantry items to make my BEST EVER chocolate chip cookies so why not add some cocoa powder and chocolate chunks to make brownie cookies? I kicked these up and made them EXTRA special by adding some homemade fall warming spice. It's very subtle but adds another depth of flavor that makes these even more amazing. Crunchy outside, chewy inside, these are mouthwatering GOOD. Brownie Batter Choco-Chunk Spice CookiesServings: 12 cookies 1.5 cups of all purpose flour 1/4 cup of unsweetened cocoa powder 1/2 tsp of fall warming spice*(recipe below) 1/2 tsp of baking soda 1/2 tsp of salt 1 stick of unsalted butter - melted** 1/2 cup of cane (or white) sugar 1/4 cup of packed light brown sugar 1 tsp of pure vanilla extract 1 egg (room temperature) 1 3oz. chocolate bar - coarsely chopped*** Notes: *In place of this spice mix, you could use just cinnamon or pumpkin pie spice BUT the fall warming spice is amazing so it's worth making!! **You could replace butter with 1/2 cup of melted coconut oil ***I used Chocolove Almonds & Sea Salt, the extra crunch & salt was delicious! Fall Warming Spice 2 Tbsp of cinnamon 2 tsp of ground ginger 2 tsp of ground nutmeg 1.5 tsp of allspice 1.5 tsp of turmeric - Mix all the spices together and store in an air-tight container. Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, cocoa powder, warming spice, salt, and baking soda. Set aside. In a stand mixer, beat together the sugars and melted butter on med-high until smooth. Add vanilla and the egg, mix on med-low for 10-15 seconds until combined (don't over mix!) Add dry ingredients, start on low so you don't cover yourself with flour and pick up speed to med-high until dough forms (again, don't over mix!) Lastly, fold in the chopped chocolate until combined (use your hands if necessary.) Use a small ice scream scoop or spoon to shape 12 large balls of cookie dough and place onto a greased or parchment covered baking sheet. Bake for 9-11 minutes until the cookies look puffy and just firm around the edges. Don't over cook or you will lose the chewiness!!! They will be soft to touch but will settle as they cool. Let them cool on the pan for 10 minutes then transfer to a cooling rack (or eat them!) Store in an air tight container... IF there's any left. This cake is like a cinnamon bun, pumpkin pie, and pecan pie all tied into one. Make it for the sole fact that your entire house will smell like freshly baked cinnamon rolls and toasted pecans. It's mouth watering, for real. Then, you pour the maple glaze over the top and you're speechless. Try not to devour it right at that moment, I dare you. The best part about this cake? You can call it a guilty pleasure for how amazing it is BUT you don't have to feel guilty at all. Life's too short not to enjoy a sweet treat. Pumpkin & Pecan Crumble Oatmeal Cake Cake Batter 3/4 cup of boiling water 1/2 cup of quick oats 1/4 cup of maple syrup 1/2 cup of light brown sugar 2 (heaping) Tbsp of pumpkin puree 1 egg - room temperature 3/4 cup + 2 Tbsp of all purpose flour 1/2 tsp of baking soda 1/2 tsp of cinnamon 1/4 tsp of salt Pecan Crumble 1/2 cup of chopped pecans 1/4 cup of light brown sugar 1/2 tsp of cinnamon 1/8 tsp of salt 2 Tbsp of coconut oil - melted Maple Glaze 1/2 cup of confectioners (powdered) sugar 1 Tbsp of vanilla almond milk (or milk of choice & add 1/4 tsp of vanilla extract) 1 Tbsp of maple syrup Cake Batter
Preheat the oven to 350 degrees. Parchment or grease an 8 inch square baking pan. Start by making your oatmeal base, combine the boiling water & quick oats then set aside. In a separate large bowl, whisk together the flour, baking soda, cinnamon, and salt. To your oatmeal base, add the maple syrup, brown sugar, pumpkin, and egg. Mix together until well combined. Add this wet mixture into your flour mixture and whisk together until just combined. If your batter seems dry, you can add more water little by little until it's smooth. Don't over mix! Pour cake batter into pan and spread out evenly. Set aside and make your pecan crumble topping. Pecan Crumble Combine all ingredients in a small bowl and toss together until the pecans are all coated. Sprinkle the crumble over the top of the cake batter. Place the cake in the oven (on the middle rack) for 25-30 minutes until fully cooked through and a toothpick (or knife) comes out clean. Let the cake cool in the pan for 10-15 minutes then transfer to a cooling rack. Once it's cool, you can make your glaze. Maple Glaze Whisk together all ingredients in a small bowl until smooth. Use the whisk to glaze your cake using a zig zag pattern or if you prefer dumping it on top, that works too! :P Cashew cream is AMAZING. The uses and variations are endless. It's SO easy to make and a useful nutritional replacement to have on hand. The slightly sweet and buttery cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for long-lasting health. I recently used it as a replacement for heavy cream in my lightened up chicken pot pies. It gave them the same creamy, rich taste and texture that cream does PLUS healthy brain boosting fats. I've also used it as a frosting for chocolate cupcakes. The recipe below is a base and from there you can take it SO many places! Try it sweet, savory, or spicy. Cashew Cream1 cup of raw organic cashews filtered water Place cashews in a bowl and pour in enough filtered water to cover them completely. Let soak for 2-3 hours minimum (out on the counter is fine) or up to overnight (in the fridge).
After soaking, drain water from cashews. Place cashews in a high-speed blender with (new & clean) filtered water. The amount of water will depend on the thickness you want the cream. If you're making something like a frosting start with a few tablespoons of water. If you're making a liquid cream for soup, pasta, etc. then start with 1 cup and add 1-2 tablespoons at a time until desired consistency is reached. Once the cream is smooth, pour into an airtight container and store in the fridge until ready to use. This cream will keep around 2 weeks. I LOVE BEER. What do I love possibly more than beer? CUPCAKES. Bring the both together!? Ay Dios Mio. I've made Chef Chloe's Chocolate Beer Cupcakes before and they were incredibly moist, fluffy, light, and just the PERFECT cupcakes. 'Tis the season for Pumpkin, so why not try a pumpkin ale version? With a little creativity and a few adjustments, out come the perfect pumpkin cupcakes. I swear, these are a MUST try. It's like biting into a Pumpkin Ale (if that were possible), the spices explode in your mouth. The cream cheese frosting is just the "icing on the top," literally. Pumpkin and cream cheese were made for each other and so were beer and cupcakes. :D Pumpkin Ale Cupcakes(Servings: 12 cupcakes DRY 1 1/2 cups of all-purpose flour 1 tsp of baking soda 1/2 tsp of salt 1 (heaping) tsp of ground cinnamon 1/8 tsp of ground nutmeg 1/4 tsp of ground ginger WET 1 cup of pumpkin beer 1/2 cup of canola oil 1/2 cup of maple syrup 2 Tbsp of apple cider (or white) vinegar 1 Tbsp of vanilla Cream Cheese Frosting 1 8oz. package of cream cheese (softened at room temp.) 1/2 cup of powdered sugar 1 tsp of vanilla dash of ground cinnamon 1 Tbsp of milk For the cupcakes:
Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add wet ingredients to the dry and mix just until combined, don't over mix!!! The batter may seem a bit clumpy, that's O.K. Pour cupcake batter evenly into your cupcake pan, you should be able to fill all 12. Place in the oven on the middle rack and bake for 16-18 minutes until golden brown and cooked through. Insert a toothpick (or knife) into the center of the cupcakes at 16 minutes, if it comes out clean, they're done. If not, give them 2-3 more minutes. Remove from the oven and let the cupcakes cool in the pan for 5 minutes or so. Transfer to a cooling rack and let them cool completely. Meanwhile, make your frosting. For the cream cheese frosting: In a stand mixer, add your frosting ingredients and mix until combined and smooth. If the frosting seems too thick, add a bit more milk. Place in the fridge until ready to use. Once your cupcakes are cool, frost them and sprinkle with cinnamon to make them pretty. :) I am all for quick and easy (but still healthy) recipes. These egg rolls are beyond delicious and are absolutely fool proof. The bonus: they only take 5 ingredients!! I use a few little short cuts that skimp on time but NOT on flavor. Five Ingredient Southwestern Turkey Egg RollsServings: ~12 egg rolls (depends on how much you fill them) 1 lb of ground turkey 2 tsp of taco seasoning* 2 cans of southwestern vegetable soup* egg roll wraps shredded cheese - 3 cheese mexican blend +1 egg + olive oil Notes: + Since these are pantry items, I consider them "free" ingredients and they don't count towards the five. :P * I made my own taco seasoning! Check out recipe below. It also includes salt & pepper so if you use a store bought packet and it doesn't have salt & pepper, be sure to add to seasoning. * Using the vegetables from a canned soup, genius shortcut! I used Amy's Organic Southwestern Vegetable soup. It had fire roasted vegetables which are so flavorful! It included corn, beans, green chili, potatoes, carrots, tomatoes, and spices. Feel free to use any type of vegetables you like in this recipe. Homemade Taco Seasoning 1 Tbsp of chili powder 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of cayenne pepper 1/2 tsp of paprika 1 1/2 tsp of ground cumin 1 tsp of salt 1 tsp of black pepper Preheat the oven to 400 degrees. Parchment (or grease) a large baking sheet.
Heat the olive oil in a large skillet over medium-high heat. Add the turkey & taco seasoning. Use a wooden spoon to crumble the turkey as it cooks and mix a few times to incorporate the spices. Let sauté until golden brown and no longer pink. Meanwhile, beat 1 large egg with a splash of water (this is your egg wash), set aside. Once the turkey is done, remove from the heat and add your veggies. If you're using canned soup with veggies, just scoop the veggies out with a spoon, trying not to catch too much liquid. If you decide to use frozen veggies, heat with the turkey for a few minutes to defrost them. Drizzle your baking sheet with olive oil (only if you used parchment) so your rolls get crispy. Begin filling your egg roll wraps with turkey/veggie mixture, sprinkle with cheese, and roll them up. The package should have directions! Mine even had pictures, which made life easier. You can google or youtube is necessary. :) Before placing the oven, brush the rolls with the egg wash. This will make them golden brown, it's very important! Bake for 10-12 minutes until golden brown and crispy. I flipped mine about 7 minutes in so they could crisp on both sides. Serve rolls with your favorite dipping sauce like avocado ranch, salsa, sour cream, or guacamole & enjoy!! Seriously, these are THE BEST (according to me anyway). Crunchy bite on the outside and the perfect amount of chew on the inside, exactly how a cookie should be. The BEST EVER Chocolate Chip CookiesServings: 12 (large) cookies 1.5 cups of all purpose flour 1/2 tsp of baking soda 1/2 tsp of salt 1/2 cup of melted coconut oil* 1/2 cup of cane (or white) sugar 1/4 cup of packed light brown sugar 1 tsp of vanilla 1 egg (room temperature) 1/2 cup of mini chocolate chips Notes: *These do have a coconut flavor because of the oil. You could substitute 1 stick of melted butter. Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a stand mixer, beat together the sugars and oil on med-high until smooth. Add vanilla and the egg, mix on med-low for 10-15 seconds until combined (don't over mix!) Add dry ingredients, start on low so you don't cover yourself with flour and pick up speed to med-high until dough forms (again, don't over mix!) Lastly, add chocolate chips and mix on low for 10-15 seconds until combined (use your hands if necessary.) Use a small ice scream scoop or spoon to shape 12 large balls of cookie dough and place onto a greased or parchment covered baking sheet. Bake for 9-11 minutes until the cookies look puffy and just golden around the bottom edges. Don't over cook or you will lose the chewiness!!! They will be soft to touch but will settle as they cool. Let them cool on the pan for 10 minutes then transfer to a cooling rack (or eat them!) Store in an air tight container... IF there's any left. Flourless Peanut Butter Cookies~12 small cookies 1 egg 1/2 cup of sugar 1 cup of (organic) smooth peanut butter 1/2 tsp of pure vanilla extract Filling/topping suggestions: ~ 1/4 cup of strawberry jam mini chocolate peanut butter cups chocolate kisses Preheat the oven to 350 degrees.
Beat together egg and sugar. Add peanut butter & vanilla, mix until the batter is smooth. Scoop 1 Tbsp size balls of batter on to a greased cookie sheet. If doing cookies with jam, use the back of the Tbsp to push down the cookies and form a well in the center. Place 1/4 tsp of jam in the center of each cookie. Bake in the oven for 15 minutes. Let rest for 5-10 minutes before eating so they can harden.* *If you're topping the cookies, once they are out of the oven, push the candy into the top of the cookie so it will harden around it. |
Welcome!I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it. EAT
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