Ari, Author at Ari's Menu

Honey Almond Ricotta Dessert Pizza {Recipe Redux}

January 21, 2014 · by Ari ·

A simple, sweet and healthy take on pizza with an almond meal crust, ricotta cheese, chopped fruit and a sweet honey drizzle. This dessert is unique, elegant, and a great snack for a party or get together.

Have I ever told you guys my pizza problems? Okay, first of all, I really love pizza, but I can never photograph it. Seriously, half the time I make pizza, I never post about it because I just find it near impossible. So much so that when I found out the theme for The Recipe Redux was pizza, my first feeling was dread, no matter how much I love the stuff. First I tried to make a gluten-free crust, but no matter how delicious it tasted (and the flavor was SO spot-on!), the texture was awwwwwful. It would not stay together at all, and it ended up pulling apart in small pieces. Didn’t stop us from digging in, but definitely not something I would share with you guys. Total bummer, The good news is that this little gem has been floating around in my mind for months. Ever since I made these scones, and the first batch was too thin and crispy, I really wanted to recreate it as a dessert pizza crust. The better news? It was even more delicious than I imagined! Dangerously good, in fact. Not only delicious, but with simple, healthy ingredients, and no grains or refined sugars + the protein from the almond flour and cheese, this dessert pizza could even be eaten for breakfast! You can use any fruit/toppings you’d like. I used dried figs, but fresh figs would be great, or dates, or sliced apple or banana. Or if you wanted to be a little crazy, some chopped dark chocolate would also be amazing. Feel free to modify and make it your own!

Honey Almond Ricotta Dessert Pizza

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 servings

Serving Size: 1 slice

Honey Almond Ricotta Dessert Pizza

Ingredients

For the crust:

2 cups almond meal
dash salt
1 tsp baking soda
1 tbsp corn starch
1/4 cup unsweetened almond milk
2 tbsp honey or agave (or liquid sweetener of your choice)
1 tsp vanilla extract
1/4 tsp almond extract (optional)

For topping:

2/3 cup part skim ricotta cheese
6 figs, chopped*
honey for drizzling

Instructions

To make the crust, preheat oven to 350. Line a medium baking sheet with Silpat or parchment paper. Set aside.
In a medium bowl, whisk together almond meal, salt, baking soda, and cornstarch. Add almond milk and honey. Mix until combined.
Split dough in half, and roll each half into a ball, then press each ball down to about 1/4? thick disk. Bake as if for 10-12 minutes until golden and set. Transfer to wire racks to cool completely.
Spread ricotta over completely cooled crusts, then top with figs and drizzle with honey. Slice each "pizza" into 6 equal pieces. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for 3-5 days.

Notes

*Feel free to sub fresh figs, dates, apples, bananas, or anything you'd like!

https://arismenu.com/honey-almond-ricotta-dessert-pizza/

BBQ Chicken Stuffed Sweet Potatoes

January 20, 2014 · by Ari ·

A healthy, simple, gluten-free weeknight meal that makes you feels elegant, but easily comes together with practically no working time!

You.Guys. I have fallen in deep, deep love. Like, I just made this a couple of weeks ago, but every time I look at these photos, I just want to eat it all over again. For breakfast, lunch, dinner, dessert…whatever. I don’t care. I want it all the time. 24/7.

I don’t like to brag, but I do have to say, I roast a mean sweet potato. It seems easy enough, right? Just toss it in the oven for an hour? Well yes…and sweet potatoes are so delicious all on their own that they will still taste amazing, but if you want the most delicious sweet potatoes you will ever taste, then I’ll let ya in on my little secret. 😉

Have you ever had a baked potato at Outback? They skin is coated with big flakes of sea salt. I’m pretty sure they also coat it with butter before they bake it, but whatev… That little touch takes it to the next level, so every time I roast sweet potatoes, I brush them with a little olive oil and sprinkle them with coarse sea salt.. You will be amazed how much that little step amplifies these bad boys!

The only way to make a perfectly roasted sweet potato even better? Stuff it with some delicious bbq chicken, then top it with some freshly crumbled goat cheese and green onion, and you have a dinner that will leave you dreaming about it for weeks afterwards!

BBQ Chicken Stuffed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 2 servings

Serving Size: 1 stuffed sweet potato

BBQ Chicken Stuffed Sweet Potatoes

A healthy, simple, gluten-free weeknight meal that makes you feels elegant, but easily comes together with practically no working time!

Ingredients

2 small sweet potatoes
1 tbsp olive oil
coarse sea salt
6 oz chicken breast, cooked and shredded
3-4 tbsp bbq sauce (preferably all natural & low sugar)
1 oz freshly crumbled goat cheese
thinly sliced green onion for garnish

Instructions

Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tbsp of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
Heat chicken and bbq sauce in a small sauce pan over medium-low heat until warm, about 5-10 minutes.
Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with half the bbq chicken, then top with goat cheese and onion. Serve immediately.

Notes

To reduce cooking time, heat sweet potatoes in the microwave for 2-3 minutes before cooking. This usually reduces my cooking time to about 40 minutes.

https://arismenu.com/bbq-chicken-stuffed-sweet-potatoes/

Guacamole Deviled Eggs

January 15, 2014 · by Ari ·

Healthier, dairy-free and paleo friendly deviled eggs with a flavorful guacamole kick. The perfect protein-packed snack or party food.

I used to think deviled eggs were really weird. It probably goes back to when I was convinced I hated mayo. Okay, I still don’t not a mayo lover, but I also am not one of those people who won’t eat anything that’s been on the same plate as mayo, either. I feel like that’s rare. Mayo neutralism. It seems to be one of those polarizing things like eggnog.

Now eggnog I do feel very strongly about. In a love way. But mayo? Meh…I guess I just don’t really care, which is probably why I don’t use it. And I definitely didn’t use it here, but I guess what my point was is that I thought I hated deviled eggs because I thought I hated mayo. Kind of how I now “hate” hollandaise sauce, but really only because I haven’t tried it, and I won’t try it because I know deep down that I will probably like it, and the last thing I need in the world is to like yet an other thing that is filled with unnecessary calories. My love of pizza and chocolate has that covered. Oh, and eggnog.

One day I went over to my friend Emily’s house, and there were green deviled eggs. Ummm can we talk about how I just realized that these are green eggs….like green eggs and ham. I am freaking Dr. Seuss over here, but I just realized it. I should have rhymed this entire post, but then it would have been like that awful rhyming episode of How I Met Your Mother. I love that show, but that episode was the worst.

Okay, I’m sorry. There were green eggs, and I don’t remember if she called them guacamole deviled eggs or if that’s just what they reminded me of, but it was love at first bite. So much love that I had to recreate them. The result is a fresh, flavorful and totally addicting deviled egg that is unlike any you’ve had before.

Guacamole Deviled Eggs

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 dozen

Guacamole Deviled Eggs

Ingredients

12 hard boiled eggs
1 medium avocado, peeled and pitted
1/2 lime, zest & juice
small handful fresh cilantro, finely chopped
1 cloves garlic, finely chopped
1 tbsp finely chopped jalapeno
1/2 tsp cumin
dash red pepper flakes
generous pinch each salt and pepper
cayenne pepper for topping

Instructions

Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl. Add avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, red pepper, salt and pepper to egg yolks and beat until well combined (I used an immersion blender).
Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over). Top each egg with a small pinch of cayenne pepper. Eggs are best served day of, but leftovers may be refrigerated in an airtight container for 3-5 days.

https://arismenu.com/guacamole-deviled-eggs/

Buffalo Chicken Breakfast Scramble

January 13, 2014 · by Ari ·

A bold and spicy protein-packed breakfast that comes together in minutes to get your day started off right!

I feel like people have a lot of opinions about eggs. There is so much information about whether you should eat the whole egg, just the white, not eat eggs at all…oyyyy. Me? I am a huge fan of eggs, and I believe they are a great, healthy way to get in protein. Breakfast, lunch or dinner–they’re a favorite for me any time!

I guess I’m a little old school though. I throw away a lot of egg yolks. In fact, last weekend I was making breakfast for some friends, and they all sat there watching me wondering what the heck I was doing with the yolks. I guess I try to get the best of both worlds. There are plenty of vitamins and healthy fat (and delicious flavor!) in the yolks, but also a lot of calories, where as the whites pack in much more protein for much fewer calories, fat and cholesterol. I’m a big believer in “Eat one whole egg + a bunch of whites”.

Scrambled eggs used to just be a vehicle for me to get to loads of cheddar cheese and tons of salsa. Back in the day, we used to spend pretty much every night at Denny’s (ummm, that’s embarrassing…), and I would always order an egg skillet and a big side of salsa. I hate when they give you those tiny sides that you can’t dip into! Anyway, I would eat a little bit, then pick around the cheese. It was super healthy.

Instead of pounds of cheese, I decided to add one of my favorite flavors to this scramble–buffalo chicken! With spicy buffalo sauce, filling and protein-packed chicken and eggs + some crunchy veggies and bold crumbled blue cheese, it’s the perfect way to jazz up your breakfast, lunch or dinner in no time!

Buffalo Chicken Breakfast Scramble

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2 servings

Buffalo Chicken Breakfast Scramble

A bold and spicy protein-packed breakfast that comes together in minutes to get your day started off right!

Ingredients

1/2 tbsp olive oil
1/2 sweet onion, chopped
1 clove garlic, finely minced
2 whole eggs
8 egg whites
splash milk (I use almond, but skim or low fat is fine)
6 oz chicken breast, cooked and shredded
1/4 cup buffalo sauce (I always use this one)*

For topping:

chopped celery
chopped baby carrots
thinly sliced green onions
freshly crumbled blue cheese

Instructions

Heat olive oil in a large pan over medium heat. Add olive oil and garlic and cook until tender, about 15 minutes.
Meanwhile, whisk together eggs and milk in a large bowl until well combined. Reduce heat to medium low and add eggs to pan. Cook until eggs are fully cooked, about 5-8 minutes, stirring constantly. Add cooked chicken and buffalo sauce. Stir until all ingredients are warmed, about an other 2 minutes.
Plate and top with veggies and blue cheese. Best eaten day of, but leftovers can be refrigerated in an airtight container for 3-5 days.

Notes

*You may use more or less buffalo sauce depending on taste.

https://arismenu.com/buffalo-chicken-breakfast-scramble/

Crockpot Sweet Potato Chicken Chili

January 8, 2014 · by Ari ·

Warm, comforting chili filled with chicken, sweet potatoes, beans and veggies with ZERO cook time outside of the crockpot. Throw everything in before you leave for work, and come home to a delicious and healthy dinner.

I’m only 3 days back into work after my 2 week break, and please tell me I’m not the only one tired already? I mean good tired, productive tired, the kind of tired that makes you want to dive in, push through, and get to the good stuff; not the kind of tired that leaves you needing an other vacation. So what I mean to say is: I’m pooped, but it’s awesome.

However, I cannot even begin to pretend I actually have the motivation or energy to come home and cook in the evening. I’m guessing many of you feel the same way, yes? Whether you’re tired from work, kids, or just life in general, there is nothing better than coming home to a delicious dinner that you can smell the second you pull into the garage. That’s one of my favorite things in life.

I very rarely make a crockpot recipe that includes any kind of cooking before hand. If I have to brown meat and sauté veggies, I feel like I might as well just actually make dinner, and who has time to cook before they go to work? I can barely get it together in the morning as it is! The only thing you have to do with this chili is get the sweet potatoes started in the microwave. This isn’t even mandatory, but it is recommended to ensure they get all the way done–I hate when my sweet potatoes aren’t soft enough!

Okay, so I have a confession. When I made this chili, I was trying to be so smart, and make a HUGE batch so ensure tons of leftovers. Well, that was great until I overfilled my crockpot, and little chili juices started running over the sides. I’ve filled that baby to the brim before, but this batch did it in! I finally decided that I need a second (and third) crockpot in my life. Did you know people actually do that? Own multiple crockpots? I need to become one of those people.

Packed with nutritious sweet potatoes, lean protein-packed chicken, and plenty of spice–this dish will rock your world, and make you completely forget that it’s “healthy”.

Crockpot Sweet Potato Chicken Chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: approx 8 servings

Crockpot Sweet Potato Chicken Chili

Ingredients

1 large sweet potato
1 1/2 lbs boneless, skinless chicken breast
1 x 15 oz can black beans, not drained
1 x 15 oz can pinto beans, not drained
2 x 15 oz can crushed tomatoes
1 sweet onion, chopped
1 red bell pepper, chopped (or orange, or yellow)
2 cloves garlic, finely minced
3 chipotle peppers in adobo sauce
1/2 tbsp chili powder
1/2 tbsp cumin
generous pinch salt and pepper

Optional for topping:

nonfat plain Greek yogurt
fresh cilantro
freshly grated cheese of choice

Instructions

Pierce sweet potato several times with a fork. Heat in microwave for 2 minutes. This is optional, but recommended for sweet potatoes to reach desired tenderness. Chop into 1" chunks.
Place chicken in slow cooker. Layer sweet potatoes on top, followed by beans, tomatoes, veggies, garlic chipotle peppers and seasonings. Cook for 6 hours on low.
Before serving, remove chicken breasts and use forks or tongs to shred. Chicken should pull apart very easily. Return chicken to crockpot and stir chili to combine, then serve. Leftovers may be kept in an airtight container in the refrigerator for up to 10 days.

Notes

Recipe adapted from Pinch of Yum

https://arismenu.com/sweet-potato-chicken-chili/

Thai Chicken Tacos

January 7, 2014 · by Ari ·

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Have I ever told you about the taco shop? I mean, I guess I should call it by it’s name now that taco shops are becoming a thing, and there’s a bunch of them popping up all over the place, but I still always call it the taco shop.

Anyway, they have tons of creative tacos and everything is served a la carte, so you can get a couple different tacos, all the same, tacos with Mexican street corn (OMG…), or even try out their many varieties of salsa. It is basically a dream come true for this Mexican-food-aholic.

I actually can’t believe I have never posted tacos on here before. I mean, I guess it’s because I never actually make them. I make this all the time, and this needs to happen again because it was freaking awesome, but never just regular tacos, and ummm, that needs to change because I think this dinner took me all of 10 minutes, and it was awesome.

In addition to Mexican food, I am also obsessed with Thai food. Okay, I’m actually obsessed with peanut sauce. I mean, there are many Thai dishes that I absolutely love, but it always comes back to that peanut sauce for me. Peanut butter + spicy + just slightly sweet? How can that be bad??

Well, actually one time I made the mistake of using someone else’s pad Thai recipe that I found on the internet. It was loaded with soy sauce, and even using the lower salt soy sauce, the peanut sauce just tasted like a mouthful of salt. And I LOVE salt. One day in the middle of a long run I came back home to refill my water and ground some sea salt onto a plate and ate it. By itself. Perhaps I should add that to things I should be embarrassed to admit on the internet…

Anyway, my peanut sauce does not taste like pure salt. It’s the spicy, peanutty, slightly sweet goodness I mentioned before. And for these tacos, all you do is throw some shredded chicken and chopped veggies onto some corn tortillas, drizzle your new favorite peanut sauce on top, and then if you want to get fancy (or if you just want the best possible flavor combo) squeeze on some lime, throw in some of my favorite food (cilantro), add some crushed peanuts, and a drizzle of sriracha. You’ll find yourself looking at a dinner that seems so complicated and wondering how you made it happen in just a few minutes. Then when you taste it, you’ll want to recreate it every night forever (and ever).

Thai Chicken Tacos

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 tacos

Serving Size: 2 tacos

Thai Chicken Tacos

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Ingredients

For the peanut sauce:

1/4 cup peanut butter
1/2 tbsp coconut aminos or soy sauce
1 tbsp lime juice
1 tsp sriracha + more for drizzling
1 tsp honey
Water, as needed

For the tacos:

8 small corn tortillas, warmed
2 (8 oz) chicken breasts, cooked and shredded
1 red bell pepper, chopped
1 bunch scallions, finely chopped
Handful cilantro, finely chopped
1-2 tbsp crushed peanuts

Instructions

To make the peanut sauce, whisk together peanut butter, coconut aminos, lime juice, sriracha and honey with 2 tbsp water until well combined. Continue to add water 1 tablespoon at a time until sauce has reached desired consistency.
To assemble tacos add chicken, red pepper, scallions, cilantro and peanuts to each warmed tortilla. Top with peanut sauce and drizzle with sriracha if desired. Serve immediately.

https://arismenu.com/thai-chicken-tacos/

Honey Sesame Granola

January 5, 2014 · by Ari ·

Sweet, crunchy, healthy and delicious honey sesame granola–the BEST granola I have ever tasted with just a handful of wholesome ingredients.

I wasn’t going to post this yet. I wanted to fill my January posts with tons of healthy savory dinners that are easy and delicious–you know New Year’s Resolution food. Not that this isn’t, or shouldn’t be, but I was just planning on sharing the backlog of dinners sitting in my Lightroom, but instead I’m sharing my very favorite granola. From a girl who loves granola.

I actually made it the first time a few months ago, and Steve and I both agreed it was our favorite, so when we were discussing what to do for Christmas stocking stuffers, we very quickly decided this had to be in the mix. It’s a huge batch (like all of my granola recipes) and makes about 12 cups which is just enough to give to our big combined family, a couple or friends, and of course, the bike shop.

Christmas morning rolled around, and as everyone peaked into their stockings and started snacking on their granola, and everyone started asking me what was in it, and trying to steal the granola out of each other’s stockings. It was crazy. People with all different taste types (like, they would never order the same thing at a restaurant) were raving about it, and they all kept asking for me! Then I guess the guys at the bike shop have been hounding Steve about the recipe, so he told me I needed to post it.

It’s the honey sesame cashews and honey sesame almonds from Trader Joe’s that make it really special. If you don’t have a TJ’s near you, I’m sure you could recreate those on your own. Other than that, it’s SO simple. Just a handful of wholesome ingredients and only 2 tablespoons of oil in the entire batch! Definitely a great way to start your day off on a delicious and healthy note!

Honey Sesame Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Honey Sesame Granola

Sweet, crunchy, healthy and delicious honey sesame granola--the BEST granola I have ever tasted with just a handful of wholesome ingredients.

Ingredients

5 cups rolled oats (use gf if necessary)
1 lb honey sesame almonds, roughly chopped
1 lb honey sesame cashews, roughly chopped
1 tsp cinnamon
3/4 cup unsweetened applesauce
3/4 cup honey
2 tbsp coconut oil
1 tbsp vanilla

Instructions

Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
In a very large bowl, mix together the oats, nuts, and cinnamon.
In a small saucepan, warm the apple butter, honey, coconut oil, and vanilla extract until well combined, whisking constantly. Add the honey mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
Bake until granola is golden and starts to crisp up, about 1 hour, stirring gently every 20 minutes to avoid burning. Cool completely. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!

Notes

If you'd like a more predominant sesame flavor, add 1/4 to 1/2 cup sesame seeds to dry mixture (do not use toasted sesame seeds). I found there to be plenty from the honey sesame nuts, but you are welcome to add more!

If you want the extra large clusters in your granola, make sure when you stir granola while cooking that you are very gentle and careful

https://arismenu.com/honey-sesame-granola/

14 Things I Should Be Embarrassed to Admit on the Internet

January 4, 2014 · by Ari ·

It’s time for a fresh start, or something like that? Actually, I have to admit that no matter how much I tried to protest the whole resolution/goal/whatever-you-want-to-call-it thing, yesterday after my run, I couldn’t help it. I felt…inspired (so cheesy), so I sat down and wrote out some goals in my little note application. It kinda felt like cheating to do it on my iPhone, but whatever. At first I only wrote running/racing related goals (I only have 3…WHO AM I?), but then I figured I should probably write some for life/the blog, so I did it. I resolved. I goal set-ed. I whatever-ed.

Anyway, one thing I would like to do this year is write a little more about my life. I used to do that, and then stopped and pretty much only posted recipes. So maybe no one will read my life posts other than my mom (actually I’m pretty sure she stopped reading when I stopped posting endless pictures of the granddogs), but I don’t really mind. I entertain myself. So I figured I’d start 2014 by telling you 14 kind of embarrassing things I probably shouldn’t admit to the world, but I have absolutely no shame.

I fall off my bike all the time. Like, pretty much every time I ride my rode bike. And I still cry like a toddler almost every time it happens. My poor husband is always so sweet about it too, and he never makes me feel like a baby. If I were him, I would judge myself.

2. I will go to great lengths to avoid doing dishes. I’m talking I used too small of a bowl, and it’s completely overflowing, but I just keep trying to mix it so that I don’t have to get an other dish dirty. Obviously, this makes even more of a mess, but I keep pretending I am actually saving myself time in the long run. I never claimed to be smart.

3. I let me dogs lick my face. It’s gross. I don’t know why I do it, but I just love them and it doesn’t bother me. I would not however let a human lick my face. Freak, party of 1.

4. I don’t get even a little bit excited about babies. People show me babies, and I feel like I’m supposed to be happy about it, or worse, want to hold them. I have absolutely no interest. I love kids, and as soon as they’re 2-3 years old, I’d much prefer hanging out with them than grown-ups, but I’ve just never been a baby person. If I ever do have my own, I’d like to skip that whole part of it.

5. A few weeks ago, Steve was complaining about people who shuffle their feet (meaning my entire family), and I was teasing him that in 50 years he’d be doing the same thing, which he of course denied. I couldn’t leave it at that, so I had Siri go ahead and set up a reminder to tease him about shuffling his feat in 50 years. I wanted to show you a screen shot, but my power butter hasn’t worked for months, and of course I haven’t been to Apple to get it fixed because I hate errands.

6. The other day, I washed the same load of laundry a total of 4 times because I kept forgetting to put it in the dryer. Come over and use my towels. They seriously don’t get any cleaner than that.

7. I’m sure I’ve told you this before, but I seriously listen to the most depressing music. I was playing the ukulele with my friend Tara the other day (she bought one too, and now we totally jam like pros), and every song I suggested she would respond with “Ugghhh I HATE that song!” I don’t understand it. I feel like most people would agree that I have one of the world’s bubbliest personalities, but I just love the slow sad stuff. My whole adolescence went to the tune of Tori Amos…

Since receiving my ukulele, I have sent no less than 30 snap chats of me playing, and I guarantee you I don’t actually play well in a single one. In fact, my boss begged me to learn a new song after the 5th rendition of Leaving on a Jet Plane…

9. My Christmas lights/tree/decorations are all still up. I really suck at things like that…

10. I made it to level 380something of Candy Crush. I can’t even believe I wasted that much of my life on that dumb game. Today after spending 10 minutes going through all my lives on the same level I’ve been on for weeks, I finally had enough and deleted it off my phone. 2014: The year I actually get shit done because my life is no longer consumed by getting 2 multicolored candies and being able to use them together.

11. On New Year’s eve I passed out on my friend Jason’s couch at about 10:50 pm. I slept there in front of everyone until 11:59 when I grumbled “Happy New Year” and sleep walked to the car. I’m a party animal.

12. I started watching The Big Bang Theory this week. I’m already on season 2. I can’t believe it took me so long to start watching it. It is just so funny, and entirely too easy to waste a few hours binge watching.

13.

I have approximately 5 zillion nicknames for Clementine. In fact, I think I only ever call her Clementine if she’s in trouble. Normally it’s “Lemon”, but it gets as weird as things like “Biscuit”. I don’t even know. People are weird at home. Or maybe I’m just weird at home…

14. I still don’t know how to change my tube on Mean Green. Well, on any bike for that matter. I rode 107 miles knowing that if I got a flat I’d have to beg some random cyclist to help me, or watch a YouTube video. I really need to learn, but have you ever tried learning a skill from your husband? Well, maybe your is better at teaching than mine, but I spend the entire time critiquing his teaching methods, and end up learning nothing. Clearly his fault, right?

YOUR TURN! What’s something you should be embarrassed to admit on the internet that you want to share with me and my approximately 6 readers? 😉

Pretzel Crusted Chicken Nuggets

January 1, 2014 · by Ari ·

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Happy New Year! I think I’ve mentioned before that I’m not really into New Years as a whole, but I do like that everyone seems to be more focused on health in general, and after way too many Christmas cookies, I have to say I am ready to have some healthy food back in my life.

I have to say, I probably lived off McDonald’s chicken nuggets (with ranch dressing of course) for a good portion of my life. In fact, the only time I would usually choose chicken was in the form of deep-fried nuggets.

I went on a group ride a couple of months ago and someone was telling me about how they had made chicken coated in crushed pretzels, and I was immediately intrigued. I decided to give it a try using my go-to chicken nugget recipe. Yes, I have a go-to chicken nugget recipe, and you should too. If you ask me, it should be this one. 😉

I have been a huge fan of Glutino’s pretzels since long before we started eating gluten-free (and no, this isn’t sponsored…pretty sure they have no idea I exist). They are so.much.better. than regular pretzels, and everyone I’ve offered them to at home agrees with me. They taste light and buttery, and have a perfect crunch that you can taste even when they’re baked onto this chicken.

I added a whole bunch of spices because we all know I like my food bold and flavorful, but they are more suggestions. Use whatever you like–add extra cayenne and make them spicy, or some rosemary and basil for an Italian feel. Dry herbs will work best, but have fun with it and come up with a flavor combo that you love most!

Pretzel Crusted Chicken Nuggets

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

Pretzel Crusted Chicken Nuggets

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Ingredients

2 heaping cups pretzels (I used Glutino), crushed into fine crumbs
1/3 cup finely grated parmesan cheese
1 tsp dried oregano
1 tsp lemon pepper
1 tsp Spike seasoning (opt. or replace with seasoning of choice)
pinch cayenne pepper
4 large boneless, skinless chicken breasts, chopped into 1" cubes
2 eggs (or 3 egg whites), lightly beaten

For the Maple Mustard Dipping Sauce

1 heaping cup plain nonfat Greek yogurt
2 tbsp mustard (I used a sweet and spicy honey mustard)
2 tbsp maple syrup

Instructions

Preheat oven to 375. Place wire rack inside of a large baking dish and spray with nonstick spray. Set aside.
In a large shallow bowl, combine crushed pretzels, parmesan cheese, and seasonings. Place beaten egg whites in a separate shallow bowl. Dip each piece of chicken in egg whites, then coat completely in pretzel mixture. Place on prepared baking sheet (on the rack so that the bottoms will cook evenly).
Bake until golden and chicken juices run clean, about 25-30 minutes. Meanwhile, in a medium bowl, whisk together all ingredients for your dipping sauce. Chicken is best served immediately, but leftovers may be refrigerated in an airtight container for up to 1 week.

Notes

All spices may be changed/altered to suit your tastes, and whatever you already have at home.

https://arismenu.com/pretzel-crusted-chicken-nuggets/

2013: My Favorites

December 29, 2013 · by Ari ·

My turn, my turn!! As it turns out we have some very similar tastes, you and I, but there was a serious lack of dessert in your favorites. Don’t worry, I’ve more than made up for that here. So in no particular order, here are my very favorites (and yes, it was SO hard to choose!) of 2013. Also, unintentionally more than half of them happen to be from Drink & Dish. Must be because working with this girl is always exciting, inspiring, and FUN!

Peanut Butter & Jelly Cheesecake Cups {easily gluten-free-able}

I always get my best ideas for Steve’s birthday dessert. You know what they say about love coming through your food and all that hippy dippy stuff? I totally believe it. These tasted like pure love, and are without a doubt one of my favorite desserts of all time.

Caramel Stuffed Ginger Molasses Cookies {gluten-free + vegan}

I still can’t get over these, and I made them twice this holiday season. Everyone at work kept asking me to make more. I love soft and chewy ginger molasses cookies, and with that gooey piece of caramel on they inside, they are just irresistible (<—an other word I ALWAYS spell wrong).

Inside Out Buckeye Cookies {gluten-free + vegan}

So I have a thing about stuffing cookies. Obviously. This was one of those recipes where I truly loved everything about it–from concept to taste, and I even though they looked beautiful which is a rare occurrence for me.

Cookie Butter Cookie Dough Bars {vegan}

Nicole and I talked for hours about what dessert we would make for after we completed our marathon. She made brownies (duh), and in my cookie butter obsession, I came up with these. They were SO good. I literally couldn’t stay away. Graham cracker crust, cookie butter cookie dough, and salted dark chocolate. It’s the stuff dreams are made of.

Brussels Sprouts with Apple, Bacon & Dates {gluten-free, dairy-free, paleo}

My mom always talks about how these are the best veggies she’s ever eaten. They turned my brussels sprouts hating husband into a believer, and they disappear faster than you can say the title (granted the title is super long). I crave them all the time, and there is nothing like a veggie dish that tastes like comfort food.

Cornbread Sausage Stuffing {gluten-free, dairy-free, easily vegan-able}

This is an other family favorite. I’ve also had friends and readers make this to rave reviews. My brother was so skeptical, but he tried it on Thanksgiving and came up to me specifically to tell me that this made him like stuffing. It’s great as a meal any time of year, or the perfect impressive Thanksgiving side dish.

Jalapeno Popper Hot Dogs {gluten-free}

This is what happens when this girl comes to visit. Our brains work like magic, and the best recipe ideas come out of it. I knew I wanted to create a fancy hot dog, but the rest of the magic I can’t even take credit for. The result was definitely the best hot dog I have ever eaten, and something I made multiple times this summer.

Red, White & Blue Grilled Cheese {gluten-free, vegetarian}

In case you didn’t know, melty cheese actually goes perfectly with blueberries and raspberry jam. I don’t just make this for the 4th of July. It’s one of my favorite easy dinners year round. It might sound kinda strange at first, but just trust me, okay? 😉

Loaded Baked Potato Salad {gluten-free}

I don’t know if this one even needs words. Literally a loaded baked potato meets potato salad, and the result is a side dish that will disappear first at your barbecue or get together. My husband is always requesting this as well as the sweet potato salad that came after it. Totally addicting, and a lot healthier than you would expect!

Cookie Butter Streusel Banana Bread {vegan + easily gluten-free-able}

I resisted the banana bread thing for a long time. I really have no idea why because ever since I made this one, I’ve been literally obsessed. I don’t usually like baked goods with cookie butter or nutella baked inside because I feel like the flavor gets muted, but swirled and in a crunchy streusel topping you get the best of both worlds in this ridiculously soft and tender treat.

Gingerbread Granola {gluten-free + vegan}

I have a granola problem. In fact, this is my second favorite granola from 2013, but I haven’t shared my first favorite with you, so that will have to wait until next year. But this granola is right up there. Gingerbread cookie in granola form…let’s just say it didn’t last long. 😉

So, that’s that. I guess I already asked you what your favorite was, so this time tell me your favorite dish that YOU made this year. Or just tell me more things that I made that you like because that’s fun. We all know how I like to be the center of attention. No shame.

2013: Your Favorites

December 26, 2013 · by Ari ·

I know I sound like a total cliche, but can you even believe this year is over? It started out feeling like worst year ever (with lots of dramatic flare and plenty of exclamation points) being injured and having to give up on a few goal races, but looking back the year was pretty amazing. I ran my first marathon, completed my first century (I swear I will actually finish that recap someday), started a new job, recovered from my injury, and ended up the happiest I have been in my adult life. Oh, and I also made a ton of delicious food. 😉

But enough about me, this post is about you and what your 10 favorite recipes were from 2013.

10. Curried Chicken Salad {gluten-free}

I’m not surprised. This was one of my favorites too. The bold curry, sweet grapes and crunchy almonds are the perfect combination and take a plain ol’ chicken salad into something I was excited to eat for lunch for the entire week.

9. Sun Dried Tomato & Basil White Bean Burgers {vegan + gluten-free}

I had a friend request a homemade version of a veggie burger she had at the store that she claimed tasted like pizza in a burger. This happened, and you guys loved it as much as I did! When I was making these, they looked so dry at first that I was terrified I’d made a horrible mistake by testing them out on guests, but after one bite, they were anything but dry, and everyone went back for seconds!

8. Caprese Pasta {gluten-free}

This meal is so simple and delicious, and who doesn’t love caprese? The big chunks of mozzarella cheese really take it to the next level, plus it doesn’t hurt that it’s packed with veggies and pretty light as far as pasta goes!

7. Guacamole Chicken Salad {gluten-free, dairy-free, paleo}

This was an other bulk lunch that I looked forward to eating until it was gone, and it disappeared super quickly. These were also some of my favorite photos I’ve ever taken.

6. Noodleless Chicken “Pad” Thai {gluten-free, dairy-free, easily paleo-able}

This is one I’ve been making forever. It’s a favorite around here, and with good reason–chicken pad thai is so bold, flavorful, and comforting, and you don’t miss any of that by swapping in the spaghetti squash!

5. Chipotle Black Bean Burgers {vegan + gluten-free}

This is one of the recipes people tell me they make the most. I’ve had a lot of friends and readers make them to rave reviews. Super flavorful, and a much cheaper option than the frozen ones I used to buy. Now I make these and freeze the leftovers instead!

4. Healthy Crockpot Orange Chicken {gluten-free + dairy-free}

Oh man, I LOVED this chicken. I would seriously choose it over the nastiness at Panda Express any day of the week. It actually tastes like real orange, and isn’t overly sweet. Super easy, and a great make-ahead meal.

3. French Onion Meatloaf {gluten-free}

OMG I’m SO glad you guys love this one too! I was seriously obsessed with it. It had a little bit of a slow start as far as traffic goes, but it picked up and became pretty popular on pinterest. This would definitely be in my top 10 for the year as well. In fact, my mom says she only makes meatloaf this way now!

2. Lasagna Stuffed Spaghetti Squash {gluten-free}

Oh man, I was sure this one would come in first place. It came so close. Without a doubt my favorite recipe of 2013 (and in actuality the most popular–the #1 spot has months on this one, and not too many more views). Sometimes you just get a really great idea and everything ends up exactly how you wanted. That was this recipe.

1. Spaghetti Squash Boats {gluten-free}

Okay, so technically I posted these in 2012, but it was December 27th, so I’m counting it. Up until I posted the lasagna spaghetti squash, this baby got all the attention, and it is GOOD. Really good. This recipe kind of inspired my spaghetti squash obsession, and it looks like you guys love it (and chicken salad) as much as I do.

Did anyone else notice there were no desserts?? That’s just crazy to me, but maybe that’s because my sweet tooth is the size of Texas. 😉 Just for fun, here’s 2 from 2012 that still made my top 10 traffic this year (and beat out a couple of the ones listed above).

Cranberry Apple Chicken Salad {gluten-free}

Spaghetti squash and chicken salad. Maybe I should just stick to those things? But for real, this is what inspired my chicken salad obsession (yes, apparently we all have the same obsessions), and it is so surprisingly delicious. Simple perfection in my book.

and (my favorite of all time)

Vanilla Bean Cookie Butter Cup Cupcakes

I mean, I think the picture and title say it all here. My favorite cupcakes I’ve ever eaten.

I’m dying to know, what was your favorite?? I love hearing from you guys about what you like, and what you’d like to see more of, so if you have any requests, shout ’em out! Also, if you made anything and loved it (or even if you didn’t love it–feedback is always good!), please tell me!

Chocolate Donuts with Orange Glaze

December 21, 2013 · by Ari ·

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Have I ever told you about how my husband refuses to use the correct name for the cooling rack? He insists on calling it the “drying rack”, and whenever I ask him to get out the cooling rack, he corrects me. And every time I make sure I let him know that he’s wrong. The drying rack is for dirty dishes; the cooling rack is for delicious baked goods.

At this point he (obviously) knows the difference, but I’m pretty sure finding ways to annoy me is his favorite past time. In fact, I’m pretty sure everyone who knows me gets a deep sense of joy out of getting a rise out of me. Probably because I make it so easy. I am the first one to get all fired up about things that absolutely don’t matter. I think they call that “dramatic”.

So, this morning I made donuts. I never make things the day I post them, but this is what happens when I sign up for things. I forget all about them until, like, the day before, and then I’m like “Oh crap, I have to make donuts”. Anyway, I made donuts, argued my husband about the term for the rack where I placed the donuts, ate the donuts (totally the best part), and, well, here I am. Sharing donuts with you.

This month’s theme for The Recipe Redux is good luck foods for the new year. Apparently, I live under a rock because I didn’t even know that was a thing, but luckily Google told me that round foods symbolize good luck, and in my opinion chocolate always means good luck, so I made you round, chocolatey good luck charms, and they are unbelievably good. They are the softest, fluffiest donuts I have ever made, and they are 10 million times better than so many of the dry, deep-fried cake donuts I’ve tasted before. Seriously, I would choose these instead any day, and I am usually one that believes the deep fryer automatically makes everything taste better. 😉

The bright orange flavor of the glaze is the perfect contrast to the rich chocolate, and the recipe all comes together in about half an hour, so it’s easy to make at the last minute if you have guests, and want to give them a little treat. We had my family over for brunch this morning, and everyone was super impressed with these! My mom kept talking about how “professional” they were. Then my brother proceeded to eat 3. I don’t blame him.

Chocolate Donuts with Orange Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 2 dozen

Serving Size: 1 donut

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Ingredients

4 oz dark chocolate
1 tbsp coconut oil
1 1/4 cup gluten-free baking blend (or white whole wheat flour)
1/2 tsp baking soda
1 tsp cornstarch
dash salt
1/2 cup brown sugar
1 egg
1/2 cup reduced fat buttermilk
2 tbsp applesauce
1 tsp vanilla extract

For the glaze:

1 heaping cup powdered sugar
4-6 tbsp fresh orange juice

Instructions

Preheat oven to 325. Spray donut pan with nonstick spray. Set aside.
Place dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on increments of 30 seconds stirring after each until melted. Let cool while preparing other ingredients.
In a medium bowl, combine baking blend, baking soda, cornstarch and salt. In a large bowl, beat together brown sugar, egg, buttermilk, applesauce and vanilla. Slowly beat in melted chocolate, then beat in dry ingredients until just combined.
Fill donut molds about 3/4 and smooth out with a spoon. Bake for 11-13 minutes until set and donut springs back when gently pressed with your finger. Place donut pan on a wire rack and cool completely. Once cooled, remove from pan.
To make the glaze, place powdered sugar in a medium bowl. Slowly add orange juice 1 tbsp at a time stirring constantly until glaze reaches desired consistency. I went with a thinner glaze for this donut. Thickness will depend on liquid added. It is important to go slowly and mix thoroughly before adding more liquid. If you find you glaze is too thin, add more powdered sugar until it reaches your desired consistency. Drizzle glaze onto donuts and let set until dry, about 10 minutes. Store in an airtight container for up to 5 days. Donuts will stay fresh best if you store them unglazed and glaze before serving.

https://arismenu.com/chocolate-donuts-orange-glaze/