Friday, March 30, 2018

Lemon Raspberry Yogurt Scones

Lemony baked goods are perfect for spring because they add brightness and freshness. These scones are chock-full of lemon zest, which really helps that lemon flavor to shine through. The tart raspberries, sweet sugar topping and the nutty almond flour are an amazing flavor combo. Serve these at your next breakfast or brunch gathering paired with hot tea.



1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.


3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.


4. In a separate bowl, whisk the egg, milk,  yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.




5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.


6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.





Lemon Raspberry Yogurt Scones
Makes 8 scones

All you need:
1 cup all-purpose flour (gluten-free or regular)
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
1 stick cold unsalted butter, grated
1 egg
1/2 cup milk
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
1 cup fresh raspberries

1 beaten egg, for brushing
Turbinado sugar, for sprinkling

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.
3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.
4. In a separate bowl, whisk the egg, milk,  yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.
5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.

Thursday, March 29, 2018

Asian Beef and Napa Cabbage Slaw Salad

I recently became a Costco member (I know, how did it take me this long?) and I am obsessed with all of their healthy options. Last night I stocked up on all the organic beef, turkey and chicken. This lean ground beef is grass-fed so it has a good amount of omega-3 fatty acids, making this salad not only delicious, but also heart healthy. The warm beef mixture pairs perfectly with the crunchy slaw and seeds on top. I like serving this as-is so it's lower carb, but if you want to add a grain, you can easily serve this with a side of brown or basmati rice.


1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir combine; turn heat to low and keep warm.




2. Whisk the dressing ingredients together in a small bowl.

3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.



4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.




Asian Beef and Napa Cabbage Slaw Salad
Serves 4

All you need:
1 tablespoon sesame oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 pound ground beef (preferably grass-fed)
1 (2-inch) piece fresh ginger, peeled and grated
1 tablespoon reduced sodium tamari

Dressing
1/2 cup olive oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari
1 tablespoon sambal
1 tablespoon honey
Zest and juice of 1 lime
2 garlic cloves, finely chopped

Slaw
1 small Napa cabbage, cored and finely chopped
1 bunch green onion, sliced
4 cups mixed coleslaw veggies

Garnish
1/4 cup toasted sesame seeds
1/4 cup roasted sunflower seeds

All you do:
1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir combine; turn heat to low and keep warm.
2. Whisk the dressing ingredients together in a small bowl.
3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.
4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.

Saturday, March 24, 2018

Citrus Chicken with Muffuletta Olives

Fresh citrus adds wonderful flavor and brightness to so many dishes. I love using a ton of citrus zest in my marinades so the meat can really soak up those citrus notes. The olives in this dish add a salty bite and beautiful color. I served mine with quinoa and roasted green beans, but this chicken would also be great on a salad or with mashed sweet potatoes.

If you can't find muffuletta olives, simply use finely chopped pitted green olives.





1. Combine marinade ingredients in a bowl. Place chicken breasts in a resealable bag and pour marinade over. Seal and place in the fridge for at least 2 hours.



2. Preheat oven to 425. Heat olive oil in a large oven-proof skillet (like cast iron) over medium-high heat. Remove chicken from the marinade and add to the hot pan. Cook for 3 minutes per side, or until golden brown. Transfer to a plate.



3. Add onion and fennel to the pan and cook for 3 minutes. Add wine and reduce by half, scraping up any browned bits from the pan.


4. Add chicken back to the pan and top with muffuletta olives and orange slices. Roast for 25 minutes.


5. Let chicken rest for 5 minutes. Spoon pan juices over the chicken and serve.




Citrus Chicken with Muffuletta Olives
Serves 4

All you need:
Marinade
Zest and juice of 1 lime
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 teaspoons honey
2 teaspoons white wine vinegar
1 teaspoon dried oregano
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

4 chicken breasts
1 tablespoon olive oil

1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
1/2 cup dry white wine
1/2 cup muffuletta olives
Orange slices

All you do:
1. Combine marinade ingredients in a bowl. Place chicken breasts in a resealable bag and pour marinade over. Seal and place in the fridge for at least 2 hours.
2. Preheat oven to 425. Heat olive oil in a large oven-proof skillet (like cast iron) over medium-high heat. Remove chicken from the marinade and add to the hot pan. Cook for 3 minutes per side, or until golden brown. Transfer to a plate.
3. Add onion and fennel to the pan and cook for 3 minutes. Add wine and reduce by half, scraping up any browned bits from the pan.
4. Add chicken back to the pan and top with muffuletta olives and orange slices. Roast for 25 minutes.
5. Let chicken rest for 5 minutes. Spoon pan juices over the chicken and serve.

Monday, March 19, 2018

Veggie and Peanut Lo Mein

As a veggie lover, this meal is one I love to make because it's flavorful, fresh and filling. This is a great one to keep on-hand for busy nights where you are on a time crunch but still want a meal that is nutritious. The edamame and peanuts provide healthy fats and protein as well as great texture. Bulk up the veggies if you want to have a little extra to enjoy the next day for lunch!





1. Combine sauce ingredients in a small bowl. Set aside.



2. Heat oil in a large skillet or wok over medium-high heat. Add veggies and cook, stirring often, for 4-5 minutes, or until the veggies are slightly tender.


3. Add lo mein noodles and sauce and toss gently to combine.



4. Place veggies and noodles into serving bowls and garnish with peanuts. Finish with more sriracha, if desired.




Veggie and Peanut Lo Mein
Serves 4

All you need:
Sauce
2 teaspoons sesame oil
3 garlic cloves, peeled and minced
1/4 cup reduced-sodium tamari
1 tablespoon sesame seeds
2 teaspoons agave nectar
1 teaspoon sriracha, plus more for garnish
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

1 tablespoon vegetable oil (or peanut oil)
4 green onions, sliced
3 carrots, peeled and sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 cup snow peas
3 oz. shittake mushrooms, stemmed and sliced
1 cup shelled edamame

1 package lo mein noodles, cooked according to package instructions
1/2 cup finely chopped dry-roasted peanuts, for garnish

All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add veggies and cook, stirring often, for 4-5 minutes, or until the veggies are slightly tender.
3. Add lo mein noodles and sauce and toss gently to combine.
4. Place veggies and noodles into serving bowls and garnish with peanuts. Finish with more sriracha, if desired.

Thursday, March 15, 2018

Crispy Parmesan Potato Skins with Bagna Cauda



We absolutely love salty foods in our household. In fact, I think Josh stocks up on olives at least once a week. So when we went grocery shopping this week he was super intrigued when I put anchovies in the cart. If you haven't heard of bagna cauda before, it translates in Italian to "hot bath" and it's typically served with raw vegetables for dipping. It's a combination of olive oil, garlic, anchovies and butter, so I think it's a great accompaniment for these crispy potato skins (yes, I used the scraps - don't throw those skins away!). 

Serve this as an appetizer or as a side dish with a big leafy green salad.




1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.



2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.



3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).





Crispy Parmesan Potato Skins with Bagna Cauda
Serves 6

All you need:
Potato skins from 5 pounds of russet potatoes (or sweet potatoes)
Olive oil, for drizzling
Salt, to taste
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
Zest of 1 lemon

Bagna Cauda
1/2 cup olive oil
1 stick unsalted butter, room temperature
12 anchovy filets
6 garlic cloves

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat and place potato skins on top in a single layer. Pat them dry with paper towels. Drizzle with olive oil and season with salt; roast for 30 minutes, or until crispy.
2. Meanwhile, place olive oil, butter, anchovies and garlic in a food processor and process until smooth. Transfer to a saucepan and keep warm over low heat.
3. Once out of the oven, transfer the fries to a large mixing bowl and toss with a few tablespoons of the bagna cauda. Place the potato skins on a serving platter and garnish with cheese, parsley and lemon zest. Serve the remaining bagna cauda on the side for dipping (I used a small cast iron skillet to keep it warm).