Thai Chicken Kabobs

Thai Chicken Kabobs

Thai Chicken Kabobs

Is there anything more fun than food on a stick? I mean, sure, eating it can be tricky and you run the risk of stabbing your husband while playing swords with your food (because that’s a totally normal and acceptable thing to do, yes?), but really, how many foods can you make into a sword anyway?

Thai Chicken Kabobs

I’ve actually never made kabobs before this one, and let me tell you, I am in love. I loved having my chicken on my veggies all on one stick. I loved how fun they were to eat and dip in the peanut sauce, and I also loved how food on a stick meant there were next to no dishes to clean up. Seriously, I hate cleaning almost as much as I love cooking.

Thai Chicken Kabobs

The chicken marinates in the peanut sauce to soak up all that delicious Thai peanut flavor, then gets grilled up with your veggies and dunked in lots more peanut-y deliciousness as you eat. You end up eating a lot less of the calorie-dense peanut sauce than if you were to eat traditional Pad Thai. Not to mention getting rid of the noodles and adding a bunch of veggies gives you all the flavors of classic Pad Thai with a fraction of the calories, and sticking it all on kabob skewers to grill up gives them an awesome summery touch!

Thai Chicken Kabobs

They are topped off with fresh cilantro (my favorite food–I don’t care if you say it’s an “herb”, it’s still my favorite) and drizzles with sriracha for an extra spicy kick. Of course, those are option if you’re one of those weirdos who doesn’t like spicy food, or worse, you have that genetic “mutation” where you don’t like cilantro. Have you heard about that? Apparently it’s a genetic thing where to some people it tastes like soap. So glad I pulled the long straw on that one. ;)

Thai Chicken Kabobs

Prep Time: 1 hour, 15 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 9 kabobs

Serving Size: 3 kabobs

Thai Chicken Kabobs

Ingredients

  • 1/2 cup peanut butter
  • 1 1/2 tbsp fresh lime juice
  • 1 tbsp coconut aminos or soy sauce
  • 1 tsp sriracha + extra for drizzling
  • approx 1/2 cup water, divided
  • 1 1/2 lbs boneless skinless chicken breast, cut into 1" chunks
  • 1 large red bell pepper, cut into 1" chunks
  • approx 1 cup sugar snap peas
  • 1/2 red onion, cut into 1" chunks
  • fresh cilantro, optional

Instructions

  1. In a medium bowl, whisk together peanut butter, lime juice, coconut aminos, sriracha and 1/4 cup water. Remove half the mixture (eyeball it), cover and set aside.
  2. Add 1/4 cup water to remaining mixture. Whisk to combine. Continue to slowly add water until it has reached the consistency of a marinade. I used about 1/4-1/3 cup. Place chicken and marinade in a large freezer bag or medium tupperware and marinate in the refrigerator for 1 hour (alternately, feel free to do this step up to 24 hours ahead of time).
  3. If using wooden skewers, soak skewers for 30 minutes before cooking (if you use metal, this is not necessary). Alternately place chicken, bell pepper, onion, and snap peas onto your skewers (you will most likely have room for about 2 of each) close together, but not crowding.
  4. Grill on medium-high heat until chicken is cooked throughout, about 5-7 minutes. Sprinkle with fresh cilantro and drizzle with srirach. Serve immediately with remaining peanut dipping sauce.

Notes

You may wish to heat the peanut sauce before serving. It can get quite thick while it sits, so microwaving for about 15 seconds and adding a tablespoon of water should get it back to your ideal consistency.

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Happy Things

NuttZo

Hi friends! I missed you! I know I was only away for less than a week, but I’ve been way less present to blogging the last 6 weeks as I’ve been way more present to my summer job and soaking up the amazing people I only get to see a few weeks out of the year, but now I’m back home (wahhh, it’s hot) and ready to reunite with my kitchen and you lovely people! So to jump back in, I wanted to share with you some happy things I came home to.

1. A jar of this deliciousness. While I was away, NuttZo sent me a jar of their crunchy chocolate flavor to try, and it is absolutely amazing. One of the first things I did when I got home was open it up, and it is drippy, crunchy, just the right amount of sweet, and totally addictive. I already have to monitor myself to make sure I don’t go through the entire jar in two days. It includes peanuts, cashews, almonds, brazil nuts, sunflower seeds, flax seeds, and hazelnuts. It is better than any chocolate nut spread that I have ever tasted, and I am obsessed with the crunchiness. I must find a way to recreate in my kitchen!

NuttZo

2. A super sweet card from Heather about my upcoming speaking engagement at the Healthy Living Summit! I am beyond excited to be speaking, and really looking forward to meeting some of my favorite people from around the internet. Because that’s a totally normal thing to look forward to, right?

3. These faces. ‘Nuff said.

photo (25)

photo (26)

Also finally having the sound of puppy nails on the tile again! I missed that!

4. A RUNNER HUSBAND!!! Without a doubt the happiest thing that happened while I was away is that Steve started the couch to 5k program! He’s on week 5, and hasn’t missed a beat since he started. I am unbelievably proud, and it means I need to get my butt in gear with some swim lessons so I can actually announce some exciting future plans. ;)

5. MEAN GREEN!!

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Isn’t she beaaaauuutiful? She needs a new seat because this one is, um, not working for me, but she is everything I dreamed she would be. Also, ┬ároad bikes are super sensitive to your movements. No more off in la la land while I ride my bike for me. I actually have to pay attention now. Crap.

6. I was in the Arizona Republic today along with one of my besties! Check it out!

photo (24)

7. The months of February, March and April, I ran zero miles. In May I ran 24, in June I ran 38, and in July I ran 56. I was feeling a little down on myself that I still haven’t run longer than 5 miles and I am supposed to run a marathon in November, but I know Coach Susan is, like, a billion times smarter than me, and I know she has a plan, but seeing the numbers build up and actually being able to see my progress really lifted my spirits. Slowly, but surely I will get back to where I was last November and December, and really I have my whole life to get faster, so what’s the rush?

8. I really love my bed and my couch. I’m glad to be back to “real life”. Still totally missing Portland and my girls up there, but happy to be in my home with my kitchen and my Kitchenaid and my Vitamix. ;)

Disclosure: The NuttZo was sent to me to review for blog purposes. All opinions are my own.

Bourbon Cherry Dark Chocolate Brownies

Bourbon Cherry Dark Chocolate Brownies

Bourbon Cherry Dark Chocolate Brownies

Do you know how many years of my life I wasted believing I didn’t like bourbon? It’s a damn shame.

Bourbon Cherry Dark Chocolate Brownies

I promise, I didn’t mean to put alcohol in my brownies. They started out as just regular chocolate brownies with cherries and dark chocolate for my dad’s birthday. He loves a black forrest cake, but he loves brownies more than cake, and so I wanted a similar flavor profile in brownie form.

Bourbon Cherry Dark Chocolate Brownies

But then I remembered these cookies, and made a game time decision to soak the cherries in bourbon. Of course, if you don’t like bourbon (who are you????), you can totally skip this step and still have some rich and gooey cherry and dark chocolate brownies, but I really feel like the bourbon takes them to the next level.

Bourbon Cherry Dark Chocolate Brownies

One of the secrets to perfect brownies is to just ever so slightly under-bake them. They will continue to bake when you let them cool in your pan. My problem is that I am impatient and I never wait long enough to cut into them. Oh and also that I often over estimate the amount of unbaked that is ideal and end up eating brownie batter because I pulled them from the oven a good 10 minutes too early. These were totally still hot and gooey when I photographed them, but I just couldn’t wait. They firm up a bit as they cool making them easier to serve, but still soft and fudgy.

Bourbon Cherry Dark Chocolate Brownies

I love the crisp brownie top (my favorite thing about brownies and sometimes hard to achieve with no butter!) and the extra melty chunks of dark chocolate with the bold flavor of the bourbon soaked cherries. These were a huge hit, and the entire pan was gone in one evening!

Bourbon Cherry Dark Chocolate Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9 large or 16 small brownies

Serving Size: 1 brownie

Bourbon Cherry Dark Chocolate Brownies

Ingredients

  • 3/4 cup cherries, pitted
  • Approx 1/2 cup bourbon
  • 5.5 ounces dark chocolate, melted
  • 1/2 cup nonfat coffee yogurt*
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup white whole wheat flour
  • 1/2 cup dark chocolate covered cherries**

Instructions

  1. Place cherries in a wide shallow bowl. Cover with bourbon and soak for 1 hour.
  2. Preheat oven to 350. Line a 9" square pan with aluminum foil and spray with nonstick spray. Set aside.
  3. In a large bowl, slowly stir yogurt into melted chocolate. Whisk in sugar, then whisk in eggs one at a time. Add vanilla. Gently fold in flour until just combined. Strain soaked cherries (save the extra liquid and make yourself a drink!) and fold in soaked cherries and dark chocolate covered cherries.
  4. Transfer to prepared baking tin and bake until a toothpick inserted in the center comes out mostly clean with a few crumbs, about 30 minutes. Cool completely in pan then serve. Store in an airtight container for up to 5 days.

Notes

*Vanilla yogurt may be substituted. The coffee enhances the chocolate flavor. I suggest adding 1 tsp espresso powder if you use vanilla yogurt. **I found dark chocolate covered cherries at Trader Joe's. You can always use dark chocolate chunks instead, or add more fresh cherries.

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Vanilla Bean Coconut Butter

Vanilla Bean Coconut Butter

Vanilla Bean Coconut Butter

So, if it weren’t for other blogs, I wouldn’t even know coconut butter was a thing. Coconut is, like, the next big thing in the food world it seems. Coconut milk, coconut oil, coconut butter, COCONUT EVERYTHING!

Vanilla Bean Coconut Butter

I didn’t even have an idea what it would actually taste like, but one day I just threw some coconut in my food processor, and decided to give it a try. I do love anything with the word ‘butter’ in the name, so I figured there was no way it could be bad…

Vanilla Bean Coconut Butter

In fact, you could tell me that broccoli butter is a thing, and I’d probably be convinced I needed to get in the kitchen and make it rightthatsecond.

Vanilla Bean Coconut Butter

Turns out, coconut butter is good. Like, really good. It’s like a combination of creamy, drippy homemade peanut butter with chewy coconut flavor and texture. It’s great on toast, bananas, and especially smoothies. It’s actually kind of magical in smoothies.

Vanilla Bean Coconut Butter

The coconut is already slightly sweet, so you don’t need a lot of sugar. I used 1/2 tbsp, and I probably would have REALLY loved it with 1-2 tbsp, but I wouldn’t use more than 2. Also, if you don’t like to add sugar, you can totally leave it out. Either way, you are in for a creamy, drippy jar of deliciousness.

Vanilla Bean Coconut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Scant 1/2 pint

Serving Size: 2 tbsp

Vanilla Bean Coconut Butter

Creamy, simple and delicious coconut butter with bold vanilla bean and lightly sweetened with brown sugar.

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 vanilla bean (or 1 tbsp vanilla bean paste)
  • 1/2 tbsp brown sugar*

Instructions

  1. Blend coconut in your food processor until a creamy, peanut-butter-like texture forms, about 5-7 minutes. Split vanilla bean length wise and scrape seeds into coconut mixture. Add brown sugar and continue to pulse until well combined, about an other 1-2 minutes. Store in an airtight container at room temperature, or in the refrigerator. Stir before serving.

Notes

*You can omit the brown sugar if you wish, or if you like things sweeter, add up to 2 tbsp. I would add it 1/2 tbsp at a time, and taste as you go.

I've had my jar for over 2 weeks and it is still going strong. If it will last you longer than that, you may wish to keep refrigerated.

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Banana Cream Pie Shake

Banana Cream Pie Shake #vegan #glutenfree

Banana Cream Pie Shake #vegan #glutenfree

Do you guys remember the banana cream pie shake at Sonic?? OMG, I was obsessssssed with it. I would go through the Sonic drive through multiple times a week for that little gem. Creamy banana shake with crushed graham cracker? That is speaking my language. Although I always thought their whipped cream tasted a little weird. Anyone else? I am a whipped cream lover, but theirs always tasted slightly like plastic to me.

Banana Cream Pie Shake #vegan #glutenfree

Anyway, I was obsessed with the shake, and lately my girl Sally has been making a bunch of frozen banana shake recipes. I’d been dying to try the banana soft serve craze anyway, and I was inspired to try my own so I jumped on board to recreate one of my favorite treats.

Banana Cream Pie Shake #vegan #glutenfree

You see, I secretly thought it would never be as good as everyone says. Bananas as ice cream? The ice cream lover in me wanted to be stubborn, and I thought it was like when everyone said mashed cauliflower was like mashed potatoes. I still don’t get that one…

Banana Cream Pie Shake #vegan #glutenfree

But the thing is, this EXCEEDED all of my expectations! In fact, it was so thick at first that I had to use that little stick for my Vitamix to press the banana pieces down and even get it to blend, and the results were so rich and creamy that I added way more milk than I originally planned. Also, I used 3 bananas because I thought I would need that many for one photo. Ummm, nope! It definitely made 3 servings that were nearly impossible to not eat all at once in one sitting (I know bananas are good for me, but somehow I believe 3 at once may be what they call “too much of a good thing”). Then if this dreamy shake wasn’t enough, the combo of the crushed graham cracker and the honey…uuugggghhhh… You guys, I just wanted to put honey and graham cracker crumbs on a huge spoon and eat it along side my shake. I loved it so much that after the first time I made it, I made it about 3 more times that week. It’s so quick, easy and will totally cure your sweet tooth!

Banana Cream Pie Shake

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Serving Size: About 1 cup

Banana Cream Pie Shake

Ingredients

  • 2 large ripe bananas, chopped and frozen
  • 2/3-1 cup unsweetened vanilla almond milk
  • 1 tsp vanilla bean paste or pure vanilla extract
  • Optional for topping:
  • Honey or agave for lining the glass
  • 3-4 tbsp crushed graham cracker crumbs (use vegan and/or gluten-free graham crackers if desired)
  • Light whipped cream or whipped coconut cream

Instructions

  1. In a high quality blender, blend bananas, 2/3 cup almond milk, and vanilla. If desired, add more milk until milkshake has reached your desired creaminess. This will depend on the size of your bananas and how thick you want your shake.
  2. To prepare the glass, drizzle honey or agave on a small plate. Place graham cracker crumbs on a separate small plate. Roll the top of your glass to just coat it in honey/agave then graham cracker crumbs. Add prepared milkshake, then top with whipped cream or whipped coconut cream if desired. Serve immediately.
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White Chocolate Lemon Blondies

White Chocolate Lemon Blondies

White Chocolate Lemon Blondies

Before I left for Portland, I made a lot of food. Sometimes, I would spend all day in the kitchen creating recipes, and by the time I left I was pretty sick of the inside of my kitchen. The best day, though? The day I blasted my newly purchased Matilda original cast recording, sang Revolting Children at the top of my lungs and made all lemon desserts. It was literally the best day.

White Chocolate Lemon Blondies

Lemon pastries have always been one of my favorites. The tart lemon pairs perfectly with the sweetness of almost any dessert, but it needs to be a pastry for me. Cookie, cake, blondie, etc. Not lemon creamy things. They don’t do it for me. Lemon bars? Meh, take ‘em of leave ‘em. I shied away from creating my own because I am so in love with the way lemon and butter taste together. I didn’t think I could recreate a genuinely delicious lemon pastry without rich, flavorful butter. I was wrong. You may want to take note, because I don’t admit to being wrong too often. Just ask my husband.

White Chocolate Lemon Blondies

Maybe it’s the melted white chocolate? Maybe it’s the tiniest bit of butter flavored extract? It’s optional, but when you don’t use butter, I find it can be magical. And that is how I would describe these bars. Magical. I know that’s a bold statement, but when you create a blondie that is ultra soft, gooey, and not the least bit cakey without using even a hint of butter, I call that magic.

White Chocolate Lemon Blondies

These babies are a full on indulgent treat without any of the guilt. They do have quite a bit of sugar that you could absolutely cut down on if you have less of a sweet tooth than me, but other than that, they are 100% whole wheat and fairly low in fat due to the nonfat Greek yogurt. The Greek yogurt is a must. It adds the perfect flavor and texture, and I wouldn’t try to sub it out for applesauce or any other type of fat substitute. If you love lemon pastries even half as much as I do, you will not be able to get enough of these blondies!

White Chocolate Lemon Blondies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 16 small, or 9 large blondies

Serving Size: 1 blondie

White Chocolate Lemon Blondies

Ingredients

  • Zest of one lemon
  • 2/3 cup sugar
  • 5.5 oz white chocolate, melted
  • 1 x 5oz container (or about 1/2 cup) nonfat lemon Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/8 tsp butter extract (optional)
  • 1/3 cup white whole wheat flour

Instructions

  1. Preheat oven to 350. Line a 9" square pan with parchment paper or tin foil and spray with nonstick spray. Set aside.
  2. In a large bowl, beat together lemon zest and sugar until fragrant, about 1 minute. Whisk in melted white chocolate, yogurt, and lemon juice. Add eggs 1 at a time, whisking until combined. Add vanilla and butter extracts. Gently fold in flour until just combined.
  3. Transfer to prepared pan and bake until golden and a toothpick inserted about 2" from the center comes out with just a few moist crumbs, about 25 minutes. Set pan on a wire rack and allow to cool completely. Store in a loosely covered container for 5-7 days.
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Macadamia Crusted Halibut

Macadamia Crusted Halibut #paleo

Macadamia Crusted Halibut #paleo

For most of my life, I hated seafood. Anything other than canned tuna was totally out, and I wouldn’t even dream of giving it a try. I passed up cedar-grilled salmon, spicy shrimp, and never knew that swordfish tasted like steak and chilean sea bass tastes like butter (serious, it does). I missed out on a ridiculous amount of awesomeness, and now that I LOVE fish, I still rarely make it at home. I forget that I love it, and because it’s still fairly new to me, I don’t always know what to do with it.

Macadamia Crusted Halibut #paleo

People are always crusting fish with macadamia nuts and, well, macadamia nuts are AWESOME, so I figured this dish would be a sure thing. That’s the way I like it. No stress, don’t have to work too hard to make something awesome–just use awesome ingredients and your dish will be, well, awesome. How many times can I say awesome in one post? Awesome awesome awesome awesome awesomeawesomeawesome. It’s like when you repeat a word too many times and then it doesn’t even make sense anymore.

Macadamia Crusted Halibut #paleo

This dish is a perfect healthier grilling option. It’s grain and dairy free using only fresh, whole ingredients. It also fits into the paleo and whole 30 diets (if you buy organic) that everyone and their mom are doing right now. I’m not. I just like fish. And macadamia nuts. And coconut. Really, I just like food in general.

Macadamia Crusted Halibut #paleo

The macadamia nuts and coconut add a great buttery flavor and lightly brown at the bottom for some crispness. Halibut is a mildly flavored fish, so even if you’re like the Ari-of-10-years-ago and think you hate fish, you will probably love this, but you could always use chicken if you’re really against the sea, or any fish of your choosing. It’s a simple recipe with only 5 ingredients that’s easy to play around with and change up, and it comes together in minutes!

Macadamia Crusted Halibut

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Yield: 2 servings

Serving Size: 1 x 6-8 oz halibut fillet

Macadamia Crusted Halibut

Ingredients

  • 2 x 6-8 oz halibut fillets
  • 1 large egg white, beaten
  • 1/3 cup macadamia nuts, crushed or finely chopped
  • 2 tbsp unsweetened shredded coconut
  • 3 tbsp finely chopped parsley + extra for garnish
  • pinch each salt and pepper

Instructions

  1. Place beaten egg white in a wide, shallow bowl. In a separate large shallow bowl, toss together macadamia nuts, coconut, parsley, salt and pepper.
  2. Dip one halibut fillet in egg whites coating completely, then submerse in macadamia mixture. Press coating in lightly and ensure that the fish is fully covered. Repeat with remaining fillet.
  3. Wrap each fillet in aluminum foil and grill over medium heat for about 3 minutes per side. Do not overcook. Fish should be tender and flaky. Serve immediately.
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Drink & Dish: Orange Creamsicle Cookies

Orange Creamsicle Cookies

Orange Creamsicle Cookies

When I was a little girl, my brother’s mom (yeah, my family is hard to explain…she’s not my mom, or my step mom…) always kept the creamsicle ice cream in the house. You know, the swirl between the orange sorbet, and vanilla ice cream? The one that is 100x superior to just the bar with the ice cream on the inside? She always had it, and I always finished it. She probably never got more than a bowl full, and I didn’t even live there.

Orange Creamsicle Cookies

There is something so refreshing about the bright, citrusy, orange flavor against the smooth and creamy vanilla that is just about perfect in every way. Great on their own, better together.

Orange Creamsicle Cookies

I’m a little obsessed with stuffing cookies. I mean, I love a good chocolate chip cookie, but it is almost always better if all of the chocolate (or white chocolate as the case may be) is contained to the center, so that when you bite into the cookies you have the same experience as, say, a jelly-filled donut. And if you don’ know it’s in there, you get an AWESOME SURPRISE!!

creamsiclecookies-13

These creamsicle cookies are dangerously addictive. The cookie is soft and chewy, and the white chocolate filling stays perfectly creamy, even after the cookies have cooled. In fact, these are a rare cookie case when they taste BETTER after cooling completely. They come out slightly underdone, and need about a full hour after that to set, and cool completely. I mean, I was impatient, and I still loved them right out of the oven, but it wasn’t until I had one the next day that I fell deeply, deeply in love. In fact, the second batch didn’t even make it past the filming day. They were that good.

Orange Creamsicle Cookies

Cookie stuffing can be one of those things that no matter how well you try to describe it, it’s better just to see it in action, so Nicole and I are bringing you an awesome summer episode of drink and dish! Be sure to check out her recipe for her delicious rum punch!

Orange Creamsicle Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 12-16 cookies

Serving Size: 2 cookies

Orange Creamsicle Cookies

Ingredients

  • 1 1/4 cups white whole wheat flour
  • 1/2 tsp baking powder
  • dash salt
  • 1/2 cup sugar
  • Zest of one orange
  • 1/2 cup reduced fat cream cheese, softened
  • 1 tbsp fresh orange juice
  • 1 large egg white
  • 4 oz good quality white chocolate squares or chopped into large chunks

Instructions

  1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  2. In a large bowl mix together sugar and orange zest. Then beat in cream cheese, egg white, and orange juice until combined. Slowly, beat in dry ingredients until combined, scraping down sides of the bowl as necessary. Refrigerate dough for 30-60 minutes.
  3. Preheat oven to 350. Roll cookies into 1? balls, then stuff with a white chocolate square. Re-roll into 1? ball, making sure all the white chocolate is covered. Repeat with remaining dough.
  4. Bake for 9-11 minutes until golden. Cool completely on baking sheet. Store in a loosely covered container for 5-7 days.
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Sugar-free Rosemary Lemonade

Rosemary Lemonade #sugarfree

Rosemary Lemonade #sugarfree

Is there anything more refreshing in the summer than an ice cold lemonade? Okay, maybe those frozen ones at Disneyland (ahhh Disneyland–WANT TO BE THERE NOW!), but even those can be so syrupy sweet that I end up thirstier than when I started.

Rosemary Lemonade #sugarfree

I’m not usually into the artificial sweeteners. I used to use a lot of Splenda, then as I began to care about actually health, and not just caloric values, I began to steer myself away from fake sweeteners. Minus my coffee and sometimes a diet coke. Let’s just say it’s a work in progress. ;)

Rosemary Lemonade #sugarfree

Anyway, they say that stevia won’t kill you, so I decided to give it a shot. I know, I’m totally late to the party. If you’ve decided that “they” are liars and have it all wrong, you could totally sub in some agave nectar for a nice natural sweetness.

Rosemary Lemonade #sugarfree

When I first started thinking about creating a rosemary lemonade, I thought it was this new, unique idea that most people would find crazy, until they tried it and discovered my visionary genius qualities. Then they started popping up all over the internet. Womp womp. Still, it’s delicious, fresh, summery, and totally not as weird as it sounds. I make mine on the tart end because I want that more natural taste, but feel free to add a little extra sweetness if you prefer. Either way, you will love this lemonade!

Sugar-free Rosemary Lemonade

Yield: 7 cups

Serving Size: 1 cup

Sugar-free Rosemary Lemonade

Ingredients

  • 6 cups filtered water
  • 3-4 sprigs rosemary
  • Juice from 6 large lemons (or about 1 cup fresh lemon juice)
  • 20 drops stevia (or 2/3 cup agave nectar)

Instructions

  1. Bring one cup water to a boil Add rosemary, remove from heat and allow to cool completely. Add 5 cups cold water, lemon juice and stevia. You may discard rosemary sprigs or allow to stay in for some extra rosemary flavor.
  2. Store refrigerated in an airtight container for up to one week. Serve over ice with extra rosemary and lemon slices if desired.
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Magic Shell Cups

Magic Shell Cups #vegan #glutenfree

Magic Shell Cups #vegan #glutenfree

Remember Dibs? They were so popular when they first came out. Dangerously good, and finally brought ice cream as a “snack” to movie theaters. I was pretty obsessed, but as I’ve mentioned, I’m pretty obsessed with anything that includes ice cream. ;)

Magic Shell Cups #vegan #glutenfree

I tried to make you Dibs. I tried to many ways. I made a mess of my kitchen. Chocolate and fro-yo everywhere. And I’m not one of those roll with the punches people who keeps it cool when things don’t work out. No. I work in an embarrassingly fragile state in the kitchen where I am known to have legit freak out when things don’t turn out the way I want them to. It’s really fun being married to me. ;)

Magic Shell Cups #vegan #glutenfree

Anyway, after several failed attempts, I decided to change things up a little. Last year I was obsessed with making these cups. Then after selling hundreds of them for fundraising and spending pretty much every weekend making them, I decided I never wanted to make a single candy cup again for the rest of my life. Good thing these are ice cream cups instead. They did bring back some painful memories, but man were they worth it in the end!

Magic Shell Cups #vegan #glutenfree

These cups are everything you love about a magic shell ice cream cone in tiny, bite-sized cups that are perfect for when you just want a little bit of sweetness. They are also extremely versatile. You could put rice krispies in the chocolate for some added crunch, you can use any type of ice cream/fro-yo you like (I like it best with nonfat vanilla fro-yo or coconut milk ice cream), you can add sprinkles (no brainer for me!) for color and crunch, and you could even put in some peanut butter, granola or pretzels to add some variety!

Magic Shell Cups

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 26-30 cups

Serving Size: 2 cups

Magic Shell Cups

Ingredients

  • 20 oz dark chocolate, roughly chopped (or dark chocolate chips)
  • 1 tbsp coconut oil
  • Approx 1 cup ice cream/frozen yogurt of choice (I used coconut milk ice cream and nonfat vanilla fro-yo. If vegan, use coconut milk or other nondairy ice cream.)
  • Sprinkles for topping, optional

Instructions

  1. Line mini muffin tins with paper liners.
  2. In a medium bowl, heat chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
  3. Spoon enough chocolate to cover the bottom of each baking cup. Add scant tablespoon fro-yo or ice cream. Cover with more chocolate. Add sprinkles if desired.
  4. Freeze for at least one hour or until set. Cups will stay kept in the refrigerator for up to one month.
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Turkey Sloppy Joes

Turkey Sloppy Joes

Turkey Sloppy Joes

The first time I ever heard of sloppy joes was when I was watching that movie with the Olsen twins. I think it’s called It Takes Two? With Kirstie Alley and they go to summer camp and find out that they were twins separated at birth, then they switch places? There’s a scene in the cafeteria where they have sloppy joes and then they have a food fight. Food fights always look fun in the movies, but the idea of being literally covered in food in real life is surprisingly unappealing to me. As much as I love food, I do not love it on my body instead of in it.

Turkey Sloppy Joes

Sloppy joes were just never something my mom made, so when I did finally have one, it seemed like a special treat and I fell in love. I tried to make them once before with no ketchup (I used tomato sauce) and no sugar. It tasted like bad meat sauce. It was a total failure, and I’m pretty sure I threw a temper tantrum during the time Steve ate his entire serving and went back for seconds. Anyway, I knew I needed to try again.

Turkey Sloppy Joes

This time, I stuck to the simple and traditional, and ended up with a total treat that made me feel like a little kid again. It was totally messy, and got all over my face and clothes in the best way possible. It had that sweetness you imagine with a sloppy joe without any refined sugar, and the sriracha adds a little kick that I love. But then again, I put sriracha on just about everything.

Turkey Sloppy Joes

This is one of those perfect healthy meal for anyone who has kids (or lives with people that act like kids), or just likes simple, delicious foods. It’s healthy, nutritious, super filling and so easy to make that you will be making it over and over again!

Turkey Sloppy Joes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Turkey Sloppy Joes

Ingredients

  • 1 tsp olive oil
  • 1 sweet onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 lb lean ground turkey (I used 93%)
  • 3/4 cup reduced sugar ketchup
  • 2-3 tsp molasses
  • pinch each salt and pepper
  • dash worcestershire sauce
  • dash sriracha or other hot sauce, optional
  • whole grain buns for serving (whole wheat, brown rice, etc.), optional

Instructions

  1. In a large pan over medium heat, saute onion, bell pepper and garlic in olive oil until tender and fragrant, about 7-10 minutes. Add ground turkey and brown until cooked throughout.
  2. Stir in ketchup, molasses, salt, pepper, worcestershire and sriracha. Bring to a light boil. Reduce heat and simmer until thickened, about 30 minutes.
  3. Serve immediately on buns, or over a salad, or any way you like.
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Fro-yo Malt

Fro-yo Malt

Fro-yo Malt

I love to bake, but my #1 hands down favorite dessert will always be anything involving ice cream or fro-yo. In fact, sometimes if I get fro-yo as an afternoon snack, I find myself still eating some after dinner for dessert. I can’t even keep ice cream in the house, or it’s bad news.

Fro-yo Malt

One of my favorite ways to eat ice cream is a thick and creamy malted milk shake. What is it about malt powder that automatically makes things delicious?? I love sitting down at an old school diner and ordering a vanilla malt. I haven’t had one in years because shakes have more calories than almost any dessert out there. I never stopped craving them, so I made my own smaller ones using nonfat fro-yo and almond milk. Let me tell you, they taste exactly like the real deal!

Fro-yo MaltI made them for my mom and she told me they were her favorite thing I’ve ever made! They are definitely on my favorites list also. Thick, creamy and perfect for the summer (not that I don’t drink shakes in December…), these are sure to cool you off and take you back in time without giving you the gross ate-too-much-ice-cream feeling. You can make these whatever flavor you want–chocolate, caramel, the possibilities are endless! Also, this makes a fairly small shake (about 1 cup). You are free to double the portions if desired. I kept it closer to what I consider (and what do I even know? ;) ) to be a healthy-ish dessert portion, but I’m not going to tell you how much fro-yo to eat. ;)

Fro-yo Malt

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 servings

Serving Size: Approx 1 cup

Fro-yo Malt

Ingredients

  • 2 cups nonfat vanilla frozen yogurt (or chocolate, or any flavor you like), I used Stoneyfield
  • 1 cup unsweetened almond milk
  • 1/4 cup malted milk powder
  • Light whipped cream and sprinkles for topping, optional

Instructions

  1. Blend frozen yogurt, almond milk and malted milk powder in a blender until smooth, about 1 minute. Serve topped with whipped cream and sprinkles if desired.
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