Scoop of Heaven Trifle

Scoop of Heaven Trifle

This Scoop of Heaven Trifle has rich Devil's Food cake, smooth whipped cream, sweet caramel, and crunchy toffee...the perfect dessert! Need I say more?

Ingredients

1. 1 box Devil's Food cake mix (make according to directions)
2. 1 can sweetened condensed milk
3. 16 oz. whipped cream
4. 22 oz. caramel syrup
5. 8 oz. Heath English Toffee Bits
6. 1 King-Sized Heath bar (optional)

Instructions

1. Prepare Devil's Food cake according to box directions.
2. When cake is still warm, cut it into small squares, leaving it in the pan.
3. Pour sweetened condensed milk evenly over cake, allowing it to soak in while it cools.
4. Once cake is cooled, spread 1/3 of it in the bottom of the trifle bowl.
5. Cover the cake pieces with one 1/3 of the whipped cream, caramel, and Heath English Toffee Bits.
6. Create two more layers the exact same way.
7. Finally, sprinkle on a crushed Heath bars to top everything off. (optional)
8. Refrigerate at least 4 hours before serving.
9. Store in refrigerator.

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LEPRECHAUN HAT S’MORES

LEPRECHAUN HAT S’MORES

Leprechaun Hat S’mores – a festive St. Patricks day treat that the kids will love!

INGREDIENTS

1. Keebler® Fudge Stripes™ Cookies
2. Large Marshmallows
3. Dark Chocolate Candy Melts
4. Green Candy Melts
5. Green Sprinkles or Green Cake Sparkles

INSTRUCTIONS

1. Melt dark chocolate candy in the microwave, in 30 second intervals on 50% power. Stir after each heating. Repeat until completely melted. Dip Fudge Stripe Cookies into chocolate, coating completely. Shake off any excess. Set on parchment paper, top side down, until candy coating is completely set.
2. Using a toothpick, dip marshmallow into chocolate and coat almost entirely. Shake off any excess. Set on parchment paper, until candy coating is completely set. Remove toothpick.
3. Melt green candy just as you did the chocolate. Flip marshmallow upside down and insert new toothpick in top. Dip into green candy, just barely, to create a small band of green around the bottom.
4. Coat green candy band with sprinkles or sparkles. Shake off excess.
5. Place marshmallow in center of chocolate covered cookie. Carefully remove toothpick. Touch up the toothpick hole with a small dab of melted chocolate, if desired.
6. Spoon some of the remaining melted green candy into a piping bag, ziplock bag or squeeze bottle. On parchment paper, make three small dots of candy in the shape of a triangle. Each dot should be about the size of a chocolate chip. Using a toothpick, swirl the three dots together to form a shamrock shape. Swirl the bottom two dots together first, then the top dot. Pull toothpick straight down to form the stem. Before candy hardens, cover with sprinkles or crushed cake sparkles. Once shamrocks have set up, dust off excess sparkle.
7. To finish the hat, attach a glittering shamrock with a small dab of melted green.

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PRETZEL PEANUT CLUSTERS

Pretzel Peanut Clusters

These delicious, no-bake, chocolate Pretzel Peanut Clusters take just minutes to make and are the perfect bite-size treat!

Ingredients

1. 1½ cups semi sweet chocolate chips
2. 10 ounce bags peanut butter chips , divided
3. 8 Tablespoons butter , divided
4. 1/4 cup creamy peanut butter
5. 2 cups pretzels , broken into pieces
6. 1 cup salted peanuts

Instructions

1. Prepare two baking sheets with wax or parchment paper. Set aside.
2. In a large bowl, mix together chocolate chips, 1 cup of peanut butter chips, 7 tablespoons of butter, and peanut butter. 
3. Microwave on low power for 1-2 minutes, stirring every 20 seconds, until smooth (be careful not to scorch the chocolate!) You could also put everything in a small saucepan over low heat, stirring constantly until melted. 
4. Add pretzels and peanuts to the melted chocolate mixture and gently toss to combine. 
5. Drop spoonfuls of mixture onto prepared baking sheets. Refrigerate for 30 minutes, or until chocolate has set. 
6. Add remaining 1 tablespoon of butter and remaining peanut butter chips to a bowl and microwave, as before, until melted. 
7. Pour the melted mixture into a ziplock bag and cut the corner off. Drizzle over refrigerated clusters. Enjoy! Store leftovers in the fridge. 

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ANDES MINT CUPCAKES

ANDES MINT CUPCAKES

The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

INGREDIENTS

1. 2 tablespoons vegetable oil
2. 6 tablespoons unsalted butter, softened
3. 1/2 cup (100 grams) granulated sugar
4. 1/2 cup (105 grams) light brown sugar, packed
5. 2 large eggs
6. 2 teaspoons vanilla extract
7. 1 cup (130 grams) all-purpose flour
8. 6 tablespoons unsweetened cocoa powder
9. 1/2 teaspoon baking soda
10. 1/4 teaspoon baking powder
11. 1/4 teaspoon salt
12. 3/4 cup (180 milliliters) milk

For the frosting

1. 1 cup (226 grams) unsalted butter, soft
2. 3 cups (360 grams) confectioners’ sugar
3. 2 tablespoons heavy cream
4. 1/2 teaspoon peppermint extract
5. 3-4 drops green food coloring
6. chocolate mint candies, optional

INSTRUCTIONS

1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Make the frosting

1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

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SUPER FRUITY RICE TREATS

Super Fruity Rice Treats

Rice Krispies Treats packed full of fruity flavors.

Ingredients

1. 5 tablespoons butter
2. 1 and 1/2 bags (15oz.) fruity marshmallows
3. 1 teaspoon vanilla extract
4. 3 cups puffed rice cereal
5. 3 cups fruity puffed rice cereal

Instructions

1. Prepare a 8 × 8 inch pan with butter; set aside.
2. In a large saucepan melt butter over low heat with the vanilla.
3. Add in the fruity marshmallows and stir until completely melted.
4. Remove from heat and stir in the cereals.
5. Using a greased spatula press the mixture into the greased pan.
6. Cool on the countertop for approximately 30 minutes.
7. Enjoy!

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Mini Pineapple Upside-Down Cakes

Mini Pineapple Upside-Down Cakes

These Mini Pineapple Upside-Down Cakes are simple, sweet, and sure to put a smile on everyone's face!

Ingredients

For the cake:

1. 4 large eggs, at room temperature
2. 1 and 1/4 cups granulated sugar
3. 1/4 cup dark brown sugar, packed
4. 1/2 cup pineapple juice
5. 2 teaspoons rum (or pure vanilla extract)
6. 1 and 1/2 cups all purpose flour
7. 2 and 1/4 teaspoons baking powder
8. 1/2 teaspoon cinnamon
9. 1/4 teaspoon salt
10. 2 tablespoons cornstarch

For the topping:

1. 6 tablespoons unsalted butter
2. 1 and 1/2 cups dark brown sugar (packed)
3. 1 teaspoon rum (or vanilla extract)
4. 1/8 teaspoon salt
5. 12 pineapple rings
6. 12 maraschino cherries

Instructions

1. Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
2. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
3. For the topping:
4. In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
5. Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
6. Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.

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Boston Cream Pie Cookie Bites

Boston Cream Pie Cookie Bites

All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie bite. They are quick to make, starting with a cake mix and instant pudding. Everyone will go crazy for these little cuties.

Ingredients

Cookie Cup

1. 1 box yellow butter cake mix
2. 2 eggs
3. 1 stick butter {softened}

Vanilla Cream Filling

1. 1 3.25 oz. pkg. instant vanilla pudding
2. 1 cup heavy whipping cream
3. 1/2 cup milk

Chocolate Ganache

1. 2 tbsp semi-sweet baking chips
2. 2 tbsp heavy whipping cream

Instructions

Cookie Cups

1. Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 7-8 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and let the cookie cool for 4-5 minutes. Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely.

Vanilla Cream

1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache

1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get a silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve or refrigerate for up to 4 days.

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Summer Berry Cheesecake Salad

Summer Berry Cheesecake Salad

Delicious, absolutely loaded with berries tossed in a thick, rich and creamy cheesecake mixture, a must have for all picnics, BBQ's, potlucks, and family get-togethers...

Ingredients

1. 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
2. 12 oz whipped topping
3. 3 (6 oz) containers strawberry yogurt
4. 2 cup fresh strawberries, sliced
5. ½ cup fresh blackberries
6. ½ cup fresh blueberries
7. ½ cup fresh raspberries
8. 3 bananas, sliced (add just before serving or they brown)
9. 3 cups miniature marshmallows (optional)

Instructions

1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
2. When you are ready to serve, slice the strawberries and bananas.
3. Remove whipped cream/pudding mixture from refrigerator and gently fold in sliced strawberries, berries, sliced bananas and marshmallows, and stir gently to combine.
4. Serve immediately.

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WHITE CHOCOLATE MOUSSE WITH ROSE AND PISTACHIO

White Chocolate Mousse with Rose and Pistachio

This is a sweet and floral dessert that you really can’t go wrong with. It's delicate and mild, perfect for Mother's Day, Valentine's Day or any other day!

Ingredients

1. White Chocolate Mousse
2. 1/2 cup heavy cream 125 ml
3. 1/2 cup white chocolate 100 gr
4. 4 oz cream cheese 115 gr
5. 1 tbsp powdered sugar
6. pinch salt
7. 2 tbsp rose syrup see recipe below, + more for drizzling
8. 2 tbsp pistachio paste see recipe below

Rose Syrup

1. 1/2 cup rose petals unsprayed, 10g
2. 3/4 cup sugar 185 ml
3. 3/4 cup water 185 ml
4. 1 drop red or pink food coloring if desired

Pistachio Paste

1. 2-4 tbsp pistachios

Instructions

Rose Syrup

1. Place sugar and water in a pan over low heat until the sugar has dissolved. Add the unsprayed rose petals* and leave uncovered, on barely simmer, for around 30 minutes. Mix with food color, if desired. Strain the syrup into a clean bottle, seal and leave it to cool.

Pistachio Paste

1. You take your shelled pistachios, blanche them in hot water for 30 seconds and then remove the bitter purple skin. **
2. Then you place them in a food processor, high power blender or spice grinder and grind until a fine paste. A mortar and pestle could also work, although it probably won’t be as fine. 

White Chocolate Mousse

1. Whip heavy cream until firm peaks, set aside. Melt chocolate, using a double boiler or microwave***.
2. In a medium bowl, cream together the cream cheese, rose syrup and pistachio paste, melted white chocolate, powdered sugar and salt. I used a handheld mixer. 
3. Now, using a spatula, carefully fold together the cream cheese mixture with the whipped cream. Divide between two glasses or bowls. Cover and place in the fridge for 1 hour to slightly firm up, but may also be eaten at once.
4. Serve with extra rose syrup and chopped pistachios. Store leftovers covered in the fridge for two-three days.

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CHOCOLATE PEANUT BUTTER CHEESE PIE SHOOTERS

Chocolate Peanut Butter Cheese Pie Shooters

Ingredients

1. 12 oz of Elmhurst® Chocolate or Vanilla Bean Protein Shake
2. 6-8 tablespoons of powdered peanut butter like PB2 (mix with protein shake to get peanut butter consistency)
3. 8 oz of cream cheese, softened
4. 1.4 oz box (regular size) of chocolate fudge pudding mix
5. 8 oz tub of whipped topping
6. 1 cup of graham cracker crumbs
7. Mint for garnish, optional
8. Shooter cups or glasses, 6 to 8

Instructions

1. Follow directions to mix your powdered peanut butter (mix approximately 10 tablespoons of peanut butter powder with 5 tablespoons of protein shake of your choice). Gives you about 1/2 cup of peanut butter (mixture). Note: peanut butter powder gives you 85% less fat calories than traditional peanut butter.
2. Combine Chocolate Fudge pudding mix, cream cheese, peanut butter (mixture), whipped topping, and about 1/2 cup of the Elmhurst® Protein Shake.
3. Once all ingredients are combined, blend and stir until smooth. You will know if you need to add more of the protein shake for consistency.
4. Spoon in graham cracker crumbs to the bottom layer of your shooter cup.
5. Next, spoon in the chocolate peanut butter mixture.
6. Chill for at least 4 hours or for 24 hours if time will allow.
7. When ready to serve, sprinkle graham cracker crumbles to the top of each shooter cup.
8. Serve and enjoy!

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MOROCCAN SWEET POTATO SALAD

Moroccan Sweet Potato Salad

A delicious sweet potato salad with sweet, citrusy, spiced and herby flavors. A great summer or fall recipe. Pair it with grilled or roasted chicken to complete the meal.

Ingredients

1. 2 1/2 lbs sweet potatoes/yams (such as red garnet), peeled and cut into 3/4-inch cubes
2. 5 Tbsp olive oil, divided
3. Salt and freshly ground black pepper
4. 2 1/2 Tbsp fresh lemon juice
5. 1 Tbsp fresh orange juice + 1/2 tsp orange zest
6. 1 tsp minced garlic (1 clove)
7. 1/2 tsp ground cumin
8. 1/2 tsp ground coriander
9. 1/2 tsp paprika
10. 1/4 tsp ground cinnamon
11. 1/4 tsp ground ginger
12. 1/8 tsp cayenne pepper
13. 1/2 cup sliced almonds, toasted
14. 1/4 cup dried cranberries
15. 1/4 cup minced fresh parsley
16. 3 Tbsp minced fresh cilantro
17. 2 Tbsp minced fresh mint (or more cilantro)

Instructions

1. Preheat oven to 425 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray, then place sweet potatoes on baking sheet. 
2. Drizzle sweet potatoes with 2 Tbsp olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
3. Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
4. Meanwhile in a small mixing bowl whisk together 3 Tbsp olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper and season with salt and pepper to taste.
5. Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
6. Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
7. Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.

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ROASTED VEGETABLE BOWLS WITH GREEN TAHINI

ROASTED VEGETABLE BOWLS WITH GREEN TAHINI

DESCRIPTION

Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

1. Roasted Vegetables
2. 8 large carrots, peeled and chopped
3. 3 golden potatoes, chopped
4. 1 head of broccoli, cut into florets
5. 1 head of cauliflower, cut into florets
6. olive oil and salt

Green Tahini

1. 1/2 cup olive oil (mild tasting)
2. 1/2 cup water
3. 1/4 cup tahini
4. a big bunch of cilantro and/or parsley
5. 1 clove garlic
6. squeeze of half a lemon (about 2 tablespoons)
7. 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:

1. hard boiled eggs
2. avocados
3. chicken, tofu, any other protein

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees.
2. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
3. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
4. Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.

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VEGAN PEANUT CURRY WITH SWEET POTATO

VEGAN PEANUT CURRY WITH SWEET POTATO

INGREDIENTS

1. 2 tbsp / 30 ml oil (I used rice bran)
2. 2 medium shallots, diced finely
3. 2 garlic cloves, diced finely
4. thumb-size piece of ginger, diced finely
5. ½ tsp ground turmeric
6. 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
7. 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
8. 2 tbsp peanut butter
9. 200 ml / 7 oz coconut milk (½ can)
10. heaped ½ tsp salt, more to taste
11. juice of half a lime
12. 1-2 tsp sugar (I used coconut sugar) (optional)
13. 1 large sweet potato, cubed
14. 100 g / 3.5 oz kale or spinach leaves
15. 1 cup cooked chickpeas
16. fresh coriander, to serve
17. chopped roasted peanuts, to serve

METHOD

1. Heat up the oil in a heavy-bottomed pot.
2. Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
3. Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
4. Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
5. Stir in ½ can of tomatoes. If using whole plum tomatoes like I do, squash them with a fork once in the pan.
6. Next, add in about 480 ml / 2 cups of water (or stock of you have any handy).
7. Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
8. Mix in the peanut butter and coconut milk.
9. Season with salt, lime juice and a touch of sugar (optionally) remembering that the sweet potato will add further sweetness.
10. Put the cubed sweet potato into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 13 minutes.
11. Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.
12. Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.

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ROASTED GARLIC MASHED CAULIFLOWER

ROASTED GARLIC MASHED CAULIFLOWER

This Roasted Garlic Mashed Cauliflower is a great low carb alternative to mashed potatoes. It's creamy, flavorful and filling. A great side dish for chicken or steak.

Ingredients

1. 1 medium head garlic
2. 1 tsp olive oil
3. 1 (2 1/2 lb) head cauliflower, cut from core, cut into florets
4. 1/3 cup finely shredded parmesan cheese
5. 2 Tbsp butter
6. 2 Tbsp plain Greek yogurt or sour cream
7. 1 tsp finely minced fresh thyme
8. Salt and freshly ground black pepper
9. Minced fresh parsley, for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. 
2. Cut top 1/2-inch of garlic head to expose cloves. Lay garlic on a sheet of foil, drizzle with olive oil and wrap to enclose.
3. Roast garlic in preheated oven until cloves have softened and are just lightly golden brown, about 40 - 45 minutes.
4. Bring about 1/2-inch of water to a boil in a large pot. Place a steamer basic in pot then place cauliflower on basket and steam until very tender, about 10 - 13 minutes. 
5. Remove garlic from skin (just squeeze each one upward to remove), place in a large food processor. Add cauliflower, parmesan, butter, Greek yogurt, thyme and season with salt and pepper to taste.
6. Cover food processor with lid and remove center insert of lid (since you're working with a hot mixture). Process mixture until smooth, about 1 minute, while scraping down sides as needed. 
7. Serve warm with parsley if desired.
8. Recipe source: Cooking Classy

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THAI PEANUT CHICKEN RAMEN NOODLE SALAD.

THAI PEANUT CHICKEN RAMEN NOODLE SALAD.

A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that's healthy and satisfying.

INGREDIENTS

1. 2 packages brown rice ramen noodles, seasoning packet discarded
2. 3 heads romaine lettuce, shredded
3. 4 carrots, shredded
4. 3 green onions, chopped
5. 2 Persian cucumbers, thinly sliced
6. 1 mango, diced
7. 1/2 cup each fresh cilantro and basil, roughly chopped
8. 1 cup cooked shredded chicken
9. 1 avocado, sliced
10. 1/3 cup roasted peanuts, chopped

JALAPEÑO PEANUT SAUCE

1. 1/4 cup sesame oil
2. 1/4 cup rice vinegar
3. 1/4 cup creamy peanut butter
4. 3 tablespoons low sodium soy sauce
5. 2 tablespoons honey (use maple syrup if vegan)
6. 2 tablespoons Thai red curry paste
7. juice of 1 lime
8. 1 Jalapeño, chopped, and seeded, if desired

INSTRUCTIONS

1. Cook the rice noodles according to package directions. Drain
2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles.
3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk.
4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!

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SUMMER ACAI BOWL WITH BIG CLUSTER TOASTED BUCKWHEAT GRANOLA.

SUMMER ACAI BOWL WITH BIG CLUSTER TOASTED BUCKWHEAT GRANOLA.

The smoothie itself is awesome, but without the toppings I'd be bored. Toppings are my everything...well, when it comes to breakfast bowls anyway.

INGREDIENTS

SUMMER ACAI BOWL

1. 2 tablespoons frozen Acai Berry Packs OR 4 Acai Berry Powder*
2. 1 cup coconut milk or your favorite milk
3. 1/2 cup fresh or frozen berries I used blueberries
4. 1/2 cup fresh or frozen pitted cherries
5. 1/4 cup fresh or frozen pineapple chunks
6. 1/4 cup fresh or frozen mango chunks
7. 2 soft medjool dates pitted
8. sliced mango granola, hemp seeds, cacao nibs, berries, edible flowers and cashew butter, for topping

TOASTED BUCKWHEAT GRANOLA

1. 2 cups raw buckwheat groats
2. 1 cup raw almonds
3. 1/2 cup raw cashews
4. 1/2 cup raw sesame seeds I used a mix of black + white
5. 1/4 cup chia seeds
6. 1 cup unsweetened coconut flakes
7. 3/4 cup honey or maple syrup
8. 1/4 cup coconut oil
9. 1 tablespoon vanilla extract
10. 1 teaspoon instant coffee optional
11. pinch of a hawaiian sea salt

INSTRUCTIONS

SUMMER ACAI BOWL

1. Run the frozen acai berry packs under hot water and then squeeze them out into a blender. To the blender, add the coconut milk, berries, cherries, pineapple, mango and dates. Blend until completely smooth. Pour the smoothie into a bowl or in my case, a cracked coconut. Top with your desired toppings. I went with buckwheat granola (recipe below), sliced mango, berries, hemp seeds, cacao nibs, a drizzle of vanilla cashew butter and a cherry.

TOASTED BUCKWHEAT GRANOLA

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. To the baking sheet, add the buckwheat, almonds, cashews, sesame seeds, chia seeds and coconut.
3. In a small sauce pan melt together the honey and coconut. Once melted stir in the vanilla and instant coffee, remove from the heat and pour the mixture over the buckwheat mix, toss well and sprinkle with salt. Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the buckwheat smells toasted and is golden brown. Allow the buckwheat to cool completely before breaking it up into clusters. Store in an airtight container for up to two weeks.

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CHIPOTLE ENCHILADA SHRIMP WITH RICE AND BEANS.

CHIPOTLE ENCHILADA SHRIMP WITH RICE AND BEANS.

I wanted to keep the recipe so simple, but still make sure it was bursting with the flavors

INGREDIENTS

1. 1 ½ cups jasmine or basmati rice
2. 3 cups water
3. 2 cups black beans rinsed + drained, 14 ounce can
4. 1 ear grilled corn kernels removed
5. ¼ cup fresh cilantro chopped
6. 2 tablespoons butter
7. 1 tablespoon olive oil
8. 1 ½ pounds shrimp peeled + deveined
9. 1 teaspoon chipotle chili powder
10. 2 cups Old El Paso Enchilada Sauce
11. 4 Old El Paso flour tortillas warmed
12. ½ cup crumbled cotija cheese
13. sliced limes + cilantro for serving

INSTRUCTIONS

1. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the black beans, corn, cilantro and butter, toss well. Season with a pinch of salt.
2. While the rice is cooking, heat a large skillet over medium high heat. Add the olive oil and once hot, add the shrimp and chipotle chili powder. Toss quickly to coat the shrimp in the chili powder and cook 1-2 minutes or until the shrimp is lightly seared.
3. Add the enchilada sauce and continue cooking for 5-10 minutes or until the sauce thickens slightly. There should be a good amount of sauce still in the pan.
4. To serve, divide the rice among plates or bowls. Top with shrimp and any sauce from the pan. Add some cotija cheese and a sprinkle of fresh cilantro. Serve with warm tortillas. Enjoy!

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OPEN FACED ROSEMARY CHICKEN, PEACH, AND BACON SANDWICH.

OPEN FACED ROSEMARY CHICKEN, PEACH, AND BACON SANDWICH.

Grilled ciabatta bread with rosemary balsamic chicken, sweet peaches, crisp bacon, greens, and a lemony parmesan vinaigrette. Kind of like a salad on grilled bread, and kind of delicious. This is the perfect 30 minute summer grilling recipe for any time of the week.

INGREDIENTS

1. 4 ripe peaches, quartered
2. 1 tablespoon honey
3. 2 pounds boneless skinless chicken breasts
4. 2 tablespoons extra virgin olive oil
5. 1 tablespoon chopped fresh rosemary
6. zest of 1 lemon
7. 2 tablespoons balsamic vinegar
8. Kosher salt and pepper
9. 1 loaf ciabatta bread, halved lengthwise
10. 4 cups fresh arugula or spring salad mix
11. 1 cup cherry tomatoes, halved
12. 4 strips crispy bacon, crumbled
13. 4 ounces gorgonzola cheese, crumbled
14. 1/2 cup fresh basil leaves

PARMESAN VINAIGRETTE

1. 1/4 cup extra virgin olive oil
2. 1/4 cup lemon juice
3. 2 teaspoons dijon mustard
4. 3 tablespoons grated parmesan cheese
5. 1 tablespoon chopped fresh chives
6. 1 pinch crushed red pepper flakes
7. kosher salt

INSTRUCTIONS

1. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
2. Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper. 
3. Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred. 
4. To the grill, add the chicken, grill for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5 minutes Thinly slice the chicken. During the same time, grill the peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. 
5.  to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil. Enjoy!

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SALTED CHOCOLATE DIPPED BANANA ALMOND POPS WITH MALTED COCONUT HONEY.

SALTED CHOCOLATE DIPPED BANANA ALMOND POPS WITH MALTED COCONUT HONEY.

INGREDIENTS

POPS

1. 2 very ripe bananas (frozen bananas work too)
2. 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
3. 1 cup creamy almond butter
4. 2-4 tablespoons honey
5. 1 tablespoon vanilla extract

MALTED COCONUT HONEY (OPTIONAL)

1. 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetene
2. 1 cup honey OR coconut sugar OR brown sugar
3. 1/2 cup coconut oil may sub butter if needed
4. 1/2 cup malted milk powder omit if gluten free

CHOCOLATE SHELL

1. 12 ounces dark chocolate
2. 1/3 cup coconut oil
3. roasted chopped almonds, toasted coconut + sea salt, for spinkling

INSTRUCTIONS

1. In a blender or food processor, combine the bananas, almond butter, Almond Breeze, honey and vanilla. Blend until completely smooth and creamy. Make sure the almond butter is completely mixed, it can stick to the sides and bottom of the food processor sometimes.
2. Pour the mixture among 8 popsicle molds or paper dixie cups. Place popsicle sticks in the center of each mold. Place the molds in the freezer and freeze until firm, about 4 hours.
3. About 30 minutes prior to removing the pops from the freezer, make the malted honey (if making). Place the Almond Breeze, honey (or sugar), coconut oil and malted milk powder in a large sauce pan over medium heat. Bring to a boil, whisking frequently and cook for 8-10 minutes or until thickened. Remove from the heat and allow to cool 15 minutes before dipping the pops.
4. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Working with one pop at a time, dip just one side of the pop in the honey sauce and allow the excess to drip off. Place the pop, dipped side up (so no honey sauce really touches the wax paper) on a wax lined baking sheet and put in the freezer. If you dip the whole in the sauce, it is just a little bit harder to get the pops off the wax paper without peeling away the honey sauce. Repeat with the remaining pops and freeze for 20 minutes.
5. Meanwhile, make the chocolate shell. Combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the pops.
6. Remove the pops from the freezer one at a time and dip in the chocolate shell. Quickly sprinkle with chopped almonds, coconut and a little salt. If desired drizzle with more honey sauce. Eat OR store in the freezer until ready to eat. Repeat with the remaining pops.

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GREEN SUMMER ROLLS WITH MANGO MISO SAUCE

GREEN SUMMER ROLLS WITH MANGO MISO SAUCE

INGREDIENTS

1. 2-3 small zucchinis / courgettes
2. 100 g / 3.5 oz tenderstem broccoli
3. 200 g / 7 oz asparagus
4. 15 rice paper wrappers (mine were 22 cm diameter)
5. a small bunch of fresh mint or thai basil
6. a small bunch of fresh coriander
7. fresh sprouts, I used broccoli and alfalfa
8. 1-2 little gem lettuces, divided into leaves

DIPPING SAUCE

1. 200 g / 7 oz ripe mango cubes
2. about 2 tbsp lime juice, adjust to taste
3. about 2 tbsp shiro / white miso, adjust to taste
4. 1-2 tsp soy sauce or tamari, adjust to tase
5. 1-2 tsp maple syrup, adjust to taste
6. 1 tsp toasted sesame oil
7. 1 tsp chilli sauce (I used sambal oelek)
8. 2 tsp grated ginger, grated finely

METHOD

1. Prepare the dipping sauce by blending all of the ingredients together in a food processor. Adjust the seasoning to your taste and the consistency to your liking by adding a touch of water if needed.
2. Shave the zucchini into zoodles using a julienne vegetable peeler. Cut the broccoli and asparagus spears (snap the wooden ends off them first) into pieces that match the length of your rolls. Cut the broccoli spears across vertically to thin them out a little bit.
3. Bring a pot of water to boil. Place a bamboo steamer on the pot of water and steam the broccoli and asparagus until it is cooked but still a little crunchy. Depending on the size of your steamer, you may need to do this in batches. The broccoli takes about 5 minutes and the asparagus 3 minutes. Remove them from the steamer and allow them to cool.
4. Prepare the rice wrappers, one at a time, according to the instructions on the packet (see NOTES). Place on a clean bamboo cutting board or clean work surface.
5. Place two to three mint or thai basil leaves at the bottom of each roll, in the middle of the rehydrated rice paper (see photo above). Follow by a small clump of zoodles first, steamed broccoli or asparagus, fresh coriander, sprouts and a half of a lettuce leaf. Take care not to overfill.
6. Once you finish with the filling, start rolling each summer roll like a burrito. Fold the sides over and start rolling from the bottom, making sure you keep on wrapping the rice paper over the filling tightly with your other hand. It takes a few goes to get the knack of it.
7. Repeat steps 4, 5 and 6 until you’ve run out of your filling and / or wrappers.
8. Cut the rolls in half and enjoy them fresh, dipped in the prepared dipping sauce.

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Thanksgiving Salad

Thanksgiving Salad

This gorgeous Pomegranate, Pear, Pecan, & Brie Salad with Homemade Balsamic Vinaigrette is loaded with vibrant colors and flavors and contrasting textures. It would be the perfect addition to your Thanksgiving or Christmas holiday table, or it would make any dinner special!

Ingredients

FOR THE BALSAMIC VINAIGRETTE:

1. 2/3 cup extra-virgin olive oil
2. 1/4 cup good-quality balsamic vinegar
3. 1 tablespoon Dijon mustard
4. 1 teaspoon honey
5. 1 teaspoon lemon juice
6. 1 clove garlic, pressed or finely minced
7. 1/4 teaspoon salt, plus additional to taste
8. Freshly ground black pepper, to taste
9. FOR THE SALAD:
10. 3 medium (ripe, yet firm) D'Anjou pears, thinly sliced
11. Juice of 1/2 lemon (more, as needed)
12. 16 ounces salad greens (such as spring mix, with or without baby spinach)
13. 8 ounces Brie, thinly sliced and cut into 1-inch pieces
14. Seeds from 1 large pomegranate
15. 1 1/2 cups pecan halves, toasted

Instructions

1. To prepare Balsamic Vinaigrette, measure all of the ingredients into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
2. Immediately after cutting the pear slices, place them in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and gently shake to coat. In a large salad bowl, layer salad greens, pear slices, pieces of Brie, pomegranate seeds, and toasted pecans. Just before serving, dress with desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.

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The Best Italian Green Salad with Homemade Dressing

The Best Italian Green Salad with Homemade Dressing

Our family's Italian green salad is the best!

Ingredients

Salad

1. 9 ounces lettuce (butter lettuce, romaine or a combination)
2. white bottoms of 2 green onions (optional)

Dressing

1. 4 teaspoons olive oil (not extra virgin)
2. 3 tablespoons white balsamic vinegar
3. 1/8 teaspoon garlic powder
4. 1/8 teaspoon salt
5. scant 1/8 teaspoon black pepper

Instructions

1. Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place your lettuce in a large bowl.
2. If using the white part of the green onions, rinse the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
3. Add the dressing ingredients one at a time and toss with two spoons to mix well.
4. Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it.

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Oil and Vinegar Coleslaw Salad Recipe

Oil and Vinegar Coleslaw Salad Recipe

Light and healthy Oil and Vinegar Coleslaw Salad Recipe

Ingredients

Coleslaw Mix:

1. 1 cup red cabbage (shredded)
2. 2 large Brussel sprouts (shredded)
3. 3 scallions (diced)
4. 3 radishes (cut in half & sliced)
5. 2 T. cilantro (chopped)
6. 1 serrano pepper, sliced (optional)

Dressing:

1. 2 T. vegetable oil
2. 1 T. white wine vinegar
3. 1 T. fresh lemon juice
4. 1 T. honey
5. 1/2 tsp. salt
6. 1/4 tsp. black pepper
7. 1/4 tsp. mustard powder

Instructions

1. Add prepared vegetables and herbs in a medium-sized bowl.
2. Whisk dressing ingredients until thoroughly combined, and pour over the coleslaw mix.
3. Toss coleslaw to coat with dressing. Chill before serving.

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BROCCOLI SALAD WITH BACON

BROCCOLI BACON SALAD WITH CRANBERRIES

Bacon Cheddar Broccoli Salad is gluten free and low carb. A healthy, nutritious side dish the whole family will love. Party food, grill side or a healthy salad for lunch! A very easy, tasty salad full of healthy ingredients. The whole family will love it. A very popular potluck or party food!

INGREDIENTS

Dressing:

1. 1 cup mayonnaise
2. 2 tablespoons apple cider vinegar
3. 1/4 cup sugar ( or equivalent sweetener of your choice)
4. For the Broccoli Salad
5. 4 Cups Broccoli cut into bite-sized pieces, stalk and all(except tough parts)
6. 5 strips cooked bacon
7. 1/2 cup onion, finely diced (I use white onion)
8. 1 Cup dried Cranberries
9. 1 cup cheddar cheese (cut into 1/4 inch cubes)
10. 1/8 Cup sunflower seeds
11. 1/8 Cup pumpkin seeds

INSTRUCTIONS

For the Dressing:

1. Whisk together the dressing ingredients and adjust them to your personal taste.Set aside.
2. For the Broccoli Salad:
3. Set a skillet to medium heat. Lay the bacon strips in and cook covered until browned. Turn the bacon over and cook covered a few more minutes until browned but NOT burned.
4. Remove bacon to a cutting board and chop when cool to touch into 1/4 inch pieces. Set aside.
5. Meanwhile chop and measure broccoli, onion and cheese and pour into a large bowl.
6. Add the chopped bacon and remaining ingredients.
7. Pour the dressing over the assembled salad ingredients and stir gently until all parts of the salad are evenly coated.
8. Serve at room temperature of chilled. This salad can be made a day ahead and refrigerated. It holds up to a week in the fridge covered as leftovers.

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French Zucchini Salad

French Zucchini Summer Salad (Courgettes Salade)

It's hot, and the last thing you want to do is slave away in the kitchen. Here's a summer salad recipe sure to impress, full of delicious cooling zucchini, mint and farm-fresh yoghurt.

Ingredients

1. 2 large zucchinis thinly sliced or grated
2. 100 ml natural yoghurt adjust according to desired texture (ie not too runny)
3. 1 handful mint finely chopped
4. 1 clove garlic finely chopped
5. Salt and pepper to taste

Instructions

1. Place grated zucchini into a large serving bowl.
2. Mix through the mint, garlic and enough yoghurt so that the desired texture is reached. The salad mixture should stick together nicely without being too runny.
3. Season to taste with salt and pepper.

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Best Potato Salad Recipe

Best Potato Salad Recipe

Best potato salad recipe ever! Smooth and velvety, this dill based potato salad has simple ingredients, can be made ahead, and is full of flavor. And there's a secret to getting that velvety texture This is a family favorite recipe everyone will love!

Ingredients

1. 5 lb Idaho Potatoes
2. 3/4 cup mayonnaise
3. 3 Tablespoons mustard
4. 1/2 cup celery, finely chopped
5. 1/4 cup red onion, finely chopped
6. 4 Tablespoons dill relish
7. salt, to taste
8. pepper, to taste

Instructions

1. Boil the whole potatoes in a big pot with the skins on and not cubed. 
2. After the potatoes are done boiling (the skins should be pulling back a little bit), drain them and let them cool for about 30 minutes.
3. Cut the peelings off the potatoes. Peelings should be very easy to cut off.
4. Cut the potatoes into cubes and place them in a big bowl.
5. Add the mayonnaise, mustard, relish, red onion, and celery, salt and pepper.
6. Combine all ingredients well. Taste test to ensure it’s at the right level of flavor you want. Add more of an ingredient if you think it needs it.
7. Store in the refrigerator for 4-6 hours before serving.

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HEALTHY PEANUT SOBA NOODLE SALAD

HEALTHY PEANUT SOBA NOODLE SALAD

A delicious and healthy Vegan Peanut Soba Noodle Salad Recipe. Soba Noodles and Colorful Veggies dressed in an easy and delicious Peanut Sauce.

Ingredients

1. 1 8oz Packet of Soba Noodles (240grams)
2. 2 Carrots, Julienned (with a vegetable peeler or spiralizer)
3. 1 large Red Bell Pepper, Julienned
4. 1 large Cucumber, Julienned (leave seeds in the middle out)
5. 3/4 cup Cilantro, chopped

For Peanut Dressing:

1. 1/2 cup Natural Peanut Butter
2. 1 1/2 tablespoons Rice Vinegar
3. 1 1/2 teaspoon Minced Garlic
4. 2 teaspoons Freshly Grated Ginger
5. 2 teaspoons Sriracha/Hot Sauce
6. 1 tablespoon Maple Syrup
7. 2 1/2 tablespoons Soy Sauce
8. 1/4 - 1/3 cup Very Warm Water (extra if needed)
9. Toasted Black Sesame Seeds, for garnish
10. Extra Chopped Cilantro, for garnish

Instructions

1. Bring a large pot of water to boil. Cook Soba Noodles according to directions, and then drain and rinse under cold water immediately. Set aside.
2. Once you have julienned all your vegetables, combine with the cool Soba Noodles and chopped Cilantro in a large bowl.
3. In a seperate bowl, combine all ingredients for your Peanut Dressing and whisk to combine. If it is too thick, add more warm water as necessary.
4. Test for seasoning and adjust according to personal preference.
5. Pour dressing over your Noodles/Vegetables and toss gently to thoroughly coat your noodles in the sauce.
6. Serve sprinkled with Black Sesame Seeds and extra chopped Cilantro.
7. Leftovers can be stored in an air tight box for up to 3 days and eaten cold.

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GARLICKY HERB RED POTATO SALAD

GARLICKY HERB RED POTATO SALAD

Garlicky Herb Red Potato Salad is ridiculously easy to make and packed with flavour! Slathered in the best and most delicious herb dressing with olive oil, a slight tang of vinegar, a kick of garlic and the most incredible flavours of fresh herbs, this Potato Salad Recipe will be a hit on your dinner table!

Ingredients

1. 3 pounds baby red potatoes scrubbed, washed and quartered
2. 1/3 cup olive oil
3. 1 tablespoon white vinegar
4. 4 cloves garlic minced
5. 1 teaspoon salt
6. 1/2 teaspoon freshly ground black pepper
7. 1/3 cup fresh flat leaf parsley finely chopped
8. 1 1/2 teaspoons fresh thyme finely chopped
9. 1 teaspoon fresh rosemary leaves finely chopped

Instructions

1. Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes).
2. Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes).
3. While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary. 
4. When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper or herbs if desired, to suit your taste.
5. Serve!

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Buffalo Chicken Salad

Ingredients

1. 2 chicken tenders
2. 1/4 cups hot sauce
3. 2 tbsp butter
4. 3 cups iceberg salad mix (include cabbage and carrots)
5. 1 cup dark leafy greens (try spinach or kale for extra nutrition)
6. 2 tbsp fresh shredded cheddar cheese
7. 1/4 cups sliced black olives
8. Ranch dressing

Instructions

1. Cook chicken tenders according to package. I usually use a combination of the microwave and toaster oven so that it's quick yet still crispy. If you're using a rotisserie chicken, just cut up about a cup of chicken into bite-sized chunks.
2. In a glass bowl, melt butter then add hot sauce. Give it a stir to combine and create your buffalo sauce.
3. Toss chicken in buffalo sauce.
4. Divide iceberg salad mix and leafy greens between two salad bowls. Tear larger pieces as needed.
5. Layer buffalo chicken on top of the greens (cut up tenders if you'd like), add olives then cheddar cheese. Finish with a drizzle of ranch dressing.

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GREEK QUINOA SALAD

GREEK QUINOA SALAD

This Greek quinoa salad is a protein-packed, gluten-free recipe that loaded with vegetables. It’s a perfect make-ahead salad recipe and it’s hearty enough to be eaten as a main dish!

INGREDIENTS

1. 2 cups quinoa, rinsed
2. 4 cups water
3. 1 cup cherry tomatoes, halved
4. 1/2 cup feta cheese, crumbled
5. 1/2 cup fresh parsley, chopped
6. 1 red bell pepper, diced
7. 1 cucumber, chopped
8. 1 tablespoon fresh lemon juice
9. 2 tablespoons olive oil
10. 3/4 teaspoon salt or to taste

INSTRUCTIONS

• Bring the quinoa and water to a boil, cover and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork, and let cool to room temperature.
• In a large bowl, combine the quinoa, tomatoes, feta, parsley, pepper, and cucumber.
• Drizzle with lemon juice and olive oil, sprinkle with salt and combine.

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Chocolate Bundt Cake

Chocolate Bundt Cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!

Ingredients

For the cake:

1. 1 cup unsalted butter plus more for the pan
2. 1/3 cup cocoa powder we use Dutch process
3. 1 teaspoon kosher salt
4. 1 cup water
5. 2 cups all-purpose flour plus more for the pan
6. 1 3/4 cups granulated sugar
7. 1 1/2 teaspoons baking soda
8. 2 large eggs
9. 1/2 cup sour cream or plain Greek yogurt
10. 1 teaspoon pure vanilla extract

For the chocolate glaze:

1. 4 ounces bittersweet chocolate finely chopped
2. 1 1/2 tablespoons corn syrup
3. 1/2 cup heavy cream
4. 1 1/2 tablespoons granulated sugar

Instructions

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

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Raspberry Sweet Rolls

Raspberry Sweet Rolls

These raspberry sweet rolls with cream cheese frosting are the perfect treat for breakfast or brunch!

Ingredients

For the dough:

1. 2 packages yeast 4 1/2 teaspoons, dissolved in 1 cup lukewarm water
2. 6 tablespoons shortening Crisco
3. 1 cup granulated sugar
4. 9 cups unbleached all-purpose flour
5. 2 cups hot water
6. 2 eggs beaten
7. 1 tablespoon salt

For the filling:

1. 1/2 cup softened butter
2. 1/2 cup light brown sugar
3. 3 1/2 cups frozen raspberries
4. 1/3 cup granulated sugar
5. Zest of 1 large lemon
6. 1 1/2 teaspoons cornstarch

For the frosting:

1. 4 ounces cream cheese at room temperature
2. 1/4 cup unsalted butter at room temperature
3. 1 cup powdered sugar
4. 1 teaspoon lemon zest

Instructions

1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.
7. Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
8. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
9. While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

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Summer Farro Salad

Summer Farro Salad

Summer Farro Salad with all of your favorite summer ingredients! This simple summer salad is guaranteed to be a summer side dish favorite!

Ingredients

1. For the salad:
2. 2 cups cooked farro
3. 2 cups greens of your choice spinach, kale, mixed greens, etc.
4. 2 large peaches pitted and sliced
5. 1 1/2 cups blueberries
6. 1 1/2 cups grape tomatoes halved
7. 2 small ears sweet corn kernels removed (about 1 1/2 cups)
8. 1/2 cup crumbled feta cheese
9. 3 tablespoons chopped basil

For the dressing:

1. 1/3 cup olive oil
2. Juice of 1 lemon
3. 1 tablespoon champagne vinegar or white balsamic vinegar
4. 2 cloves garlic minced
5. 1 small shallot minced
6. Kosher salt and black pepper to taste

Instructions

1. In a large bowl combine the farro, greens, peach slices, blueberries, tomatoes, corn, feta, and basil.
2. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, salt, and pepper. Whisk until well combined.
3. Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Everyone loves this easy banana bread recipe! The melty chocolate chips make the banana bread extra special. 

Ingredients

1. 1 3/4 cup all-purpose flour
2. 1 1/2 teaspoons baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon ground cinnamon
5. 1/2 teaspoon kosher salt
6. 1 cup mashed bananas (3 medium ripe bananas)
7. 3/4 cup packed brown sugar
8. 2 large eggs at room temperature
9. 1/2 cup unsalted butter melted and slightly cooled
10. 1 teaspoon pure vanilla extract
11. 1 cup chocolate chips divided
12. 1 tablespoon turbinado sugar for sprinkling on bread

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, combine the mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter and vanilla extract and mix until combined.
4. Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in ¾ cup of the chocolate chips.
5. Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 60 minutes.
6. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

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