Ari, Author at Ari's Menu

Chili Cheese Breakfast Burritos

December 29, 2015 · by Ari ·

Quick, easy, healthy, gluten-free and vegetarian chili cheese breakfast burritos only have a handful of ingredients, and come together in a snap. Say goodbye to greasy, time consuming breakfast burritos, and say hello to this new and improved version!

It has been SO LONG since I enjoyed a good breakfast burrito! Ever gone out to eat and found a healthy, gluten-free breakfast burrito? Yeah…I didn’t think so. Making my own breakfast burritos seemed like such a daunting task, so just never tried. Then one Sunday morning we had nothing going on and I figured…well, why not?

Turns out it wasn’t that daunting! The whole thing came together in just about half an hour, and it was really pretty easy. The secret is this: do not, I repeat DO NOT overstuff your burrito! Like, seriously. I love to eat, and I like to eat a LOT of food (hello, marathon training), but girrrrrrl, if you put even the amount you think will not be too much in this bad boy, it will be too much. Believe me when I say you want a thin line of the ingredients. I promise, it won’t be too skinny.

The other secret: use cheese as your glue! I put just a little pinch of extra cheese on the first folded part of the tortilla before placing the other half on top – the cheese melts and binds the two sides together like glue. Except more delicious. Magic, delicious cheese glue. Do it.

Chili Cheese Breakfast Burritos

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

1 tablespoon olive oil
1/2 small sweet onion, chopped
2 cloves garlic, finely minced
1 medium yukon gold potato, chopped
generous pinch salt and pepper
generous pinch cumin
4 medium corn tortillas
2 eggs + 4 whites (I used [url href=”https://goo.gl/KDCMbi” target=”_blank”]Eggland’s Best)[/url], scrambled
1 red bell pepper, chopped
1/4 cup green chilis
1/2 cup shredded sharp cheddar cheese (or cheese of choice)
Generous pinch chopped cilantro, optional

Instructions

Heat olive oil in a medium nonstick pan over medium heat. Add onion, garlic and potatoes and season with salt, pepper and cumin. Stir until fragrant and slightly softened. Reduce heat to low, cover and cook until potatoes are fork tender, about an other 10 minutes, stirring after 5 minutes. Take out cooked veggies and set aside.
Increase heat to medium low and add eggs. Add a pinch of salt and pepper. Cook until desired doneness, stirring constantly.
Meanwhile, heat a large grill pan over medium heat. Place tortilla on your heated grill pan. Add a thin layer of veggies (cooked + raw bell pepper) and cooked eggs. Add cheese, green chilis and cilantro. Fold one half of the tortilla over and add a pinch more cheese to be your “glue”. Fold the other side on top and hold down using a fork and light pressure until cheese is melted. Repeat with remaining tortillas. Serve immediately.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Buffalo Snack Mix

December 8, 2015 · by Ari ·

Spicy, crunchy and totally addictive buffalo snack mix is super easy to make, and it’s sure to be a hit at any party or as part of your holiday food packages.

I feel like snacks get a bad rap. Everyone is always like “Blah blah blah no snacking blah blah blah healthy.” I’m sorry, but snacks are a big part of my mostly healthy diet, and I couldn’t live without them. Think about it…if you wake up at 6am, eat breakfast at 7am, eat lunch at noon and then dinner at 6pm that means there are SIX HOURS between lunch and dinner, and maybe you don’t suffer from the hanger like I do, but I just can’t do it.

Not to mention, snacks certainly aren’t going anywhere. Go to a party and there is tons of dips, chips and more. I mean, I’m not saying chex mix is a health food…it’s not, but I am saying it’s a lot better than traditional chips and dip. Plus there are almonds, so that makes it healthy, right?

Okay, but for real, they do give a little added protein, and the mix is light enough that snacking on it won’t undo your entire day. We use a little butter, but mostly it’s just the snack foods you would normally eat at home amped up with a lot more flavor.

Buffalo sauce and I go way back. It’s my jam. In fact, I didn’t have to use any other seasonings (not even salt or pepper) because it gave it so much flavor. Some people make theirs with ranch seasoning. I find that weird. To each their own.

The best thing about this mix is you can pretty much make it with whatever you have lying around in the pantry. Don’t have any bagel chips? Add more pretzels, or choose goldfish instead (omg goldish!!). You just want to make sure you keep the solid to liquid proportion the same and the rest is up to you.

The buffalo snack mix takes about 50 minutes from start to finish, but I’d say only about 6 of those minutes are working time. Toss, cook, stir, repeat. You can totally get caught up on your favorite trashy tv show while you make it. Lately mine is Scandal. So bad, so addicting! Can’t stop, won’t stop.

Buffalo Snack Mix

Recipe Type: snack

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 6 cups

Spicy, crunchy and totally addictive buffalo chex mix is super easy to make, and it’s sure to be a hit at any party or as part of your holiday food packages.

Ingredients

3 cups rice cereal
1 cup bagel chips (I used gluten-free parmesan garlic)
1 cup pretzels (I used gluten-free)
1 cup almonds (I used [url href=”http://www.bluediamond.com/index.cfm?navid=30″ target=”_blank”]Blue Diamond Smokehouse Almonds[/url])
1/4 cup buffalo sauce
2 tablespoons melted butter

Instructions

Preheat oven to 250. Toss all ingredients together in a large bowl. Spread out in an even layer on a baking sheet. Bake for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container for up to 2 weeks.

This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com

5 Last Minute Thanksgiving Appetizers

November 24, 2015 · by Ari ·

It’s almost time for Thanksgiving, and the thing I always forget is the appetizers. Dinner never goes exactly as planned with timing and people are hungry! It’s important to put out a few easy and delicious foods for them to nibble on while they wait for the main event. These are some of my favorite last minute Thanksgiving appetizers.

Jalapeno Popper Deviled Eggs

These babies are always a hit and they’re really super easy. Especially since Eggland’s Best sells perfect already hard boiled eggs!

Fig, Prosciutto & Brie Cracker Stacks

These little guys are so cute and packed with flavor. They will disappear in seconds!

Cranberry Goat Cheese Bake

All you need is a log of goat cheese and a little extra cranberry sauce.

Everything Bagel & Cream Cheese Dip

This delicious, flavorful dip comes together in less than 10 minutes!

Honey Goat Cheese Spread

An other super easy recipe with just a couple of ingredients and tons of flavor!

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Healthy Eating on a Budget: 7 Tips

November 14, 2015 · by Ari ·

Create a plan that is good for your body and your bank account with these 7 tips for healthy eating on a budget.

One of the biggest excuses I hear for not eating healthy is that healthy food is expensive. It’s kind of like when people tell you they don’t run because “running is bad for your knees”. Usually I just smile and keep my opinions to myself, but sometimes after a couple glasses of wine, my thoughts come out a little…less than tactful. It’s just not true. Yes, organic foods are typically more expensive, and so is meat, but when it comes down to it, just buying whole, unprocessed foods is always less expensive than loading your cart up with chips, crackers and ice cream.

I know, I know, it’s easy to say how easy to is to eat healthy on a budget, but until you feel things out for yourself, there can definitely be some hefty grocery bills. Here are 7 tips to get you started on living healthy and budget friendly.

Meal plan. I literally cannot stress this enough. If you plan out exactly what you want to make that week and only shop for the things you need, you will end up spending and wasting less. Setting a plan makes it easier to cook nightly rather than the old “I don’t feel like cooking…Let’s go to Chipotle!” <– Me every single time we don’t meal plan.
Plan meals that use similar ingredients. It’s rare that you will use up ALL of one ingredient in one recipe, so planning a few meals to use that ingredient up means you buy less and, again, waste less.
Shop deals. Listen, I’m not suggesting you become one of those extreme couponers (OMG have you ever been in line behind one?!?! THE WORST.), but it doesn’t hurt to see what’s on sale and plan your grocery shopping accordingly. You can even visit more than one store if that’s something you have time for. I do that just because I’m picky. 😉
Make vegetarian meals. Not for every meal…unless you’re a vegetarian, but things like beans and eggs are less expensive proteins than filet mignon. And ya know what? There are some delicious vegetarian meals that might help you to venture out and try something new.
Read labels. I’m not saying spend hours agonizing over nutritional info, but generally by comparing a few things you’re looking at, you can make a more informed decision as to what to buy. If you have the choice between two products that cost the same, and one looks exactly the same but with less sugar, choose that.
Eat your veggies, By bulking up your meals with plenty of vegetables, you spend less money on meat, and you get full off nutritionally dense, low calorie food, and end up eating less fillers. Now I am NOT saying to only eat veggies, but a big plate o’ greens, a small chicken breast and a little brown rice is never a bad plan.
Buy foods you like. Here’s the deal: If you buy only foods you think you “should” be eating and don’t really like, you will end up not eating them, having to buy more food, and reverting back into unhealthy habits. Try to branch out and try new foods, but stock up on your favorite healthy foods to make sure you stay on the right track.

Today food is a great option for staying on top of your meal planning, budget and healthy eating. By signing up, you receive a 5 day meal plan and shopping list, answers to all your cooking questions and more. Also, it’s absolutely free! Just a great way to get started on the healthy eating budget bandwagon. They are also currently running a pretty sweet sweepstakes that is definitely worth checking out:

SWEEPSTAKES DETAILS:

To celebrate the launch of the TODAY Food Club, we’re hosting the Ultimate Cookware Giveaway. One lucky TODAY Food Club Member will win:

● An all expenses paid trip to NYC

● Behindthescenes access at a TODAY cooking segment

● $3,000worth of musthave Zwilling cookware and J.A. Henkels cutlery

The sweepstakes ends on November 30th.

If you’re looking for some healthy, inexpensive recipes to get you started, here are some of my personal favorites:

10 Minute Taco Salad

Caprese Pasta

Crispy Ranch Chicken Strips

Honey Sriracha Skillet Pork Chops

This post is sponsored by TODAY. All opinions are my own.

Paleo Sweet Potato Breakfast Hash

November 9, 2015 · by Ari ·

Comforting, delicious and healthy paleo sweet potato breakfast hash has plenty of sweet potatoes, center cut bacon, onion and topped with perfectly fried eggs.

I love breakfast. Breakfast for dinner. Breakfast for lunch. Breakfast for…breakfast! Any time of day, and I’m game. I’m typically pretty boring in the morning – toast or oatmeal, but occasionally on the weekends or for weeknight dinner, I like to make legit breakfast with all the good stuff.

Now, I love pancakes, but I have to be honest and say they are not my jam as far as a meal goes. I’d like maybe a pancake as a side dish, but for the actual meal, I need savory and hearty.

I’ve been making this sweet potato breakfast hash for as long as I can remember. It’s so easy with just sweet potatoes, onions, oil, bacon and eggs that most times it doesn’t even require a trip to the store. A little chopping, and we’re good to go!

Make sure you use a big enough pan so that everything can cook evenly and correctly — this is definitely one where you do not want to crowd the pan!

Paleo Sweet Potato Breakfast Hash

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Comforting, delicious and healthy paleo sweet potato breakfast hash has plenty of sweet potatoes, center cut bacon, onion and topped with perfectly fried eggs.

Ingredients

2 tablespoons coconut oil
1 large sweet potato, chopped into 1″ pieces
1 tablespoon olive oil
generous pinch salt and pepper
1 small onion, chopped
1/2 lb center cut bacon, chopped
4 eggs (I used [url href=”https://goo.gl/IrCr8v” target=”_blank”]Eggland’s Best[/url])

Instructions

Heat coconut oil in a very large pan (like, the largest pan you own) over medium heat. Add sweet potatoes, olive oil, salt and pepper, and cook until lightly browned, stirring constantly. Add onion and stir for 3-5 minutes.
Reduce heat to low, cover loosely with aluminum foil (or if you have a lid that can breathe a little) and cook until sweet potatoes are softened, about 10-15 minutes, stirring and re-covering occasionally.
Move sweet potatoes and onions to one side of the pan. Increase heat to medium. Add bacon to the empty side of the pan and cook until crispy, about 7-10 minutes, stirring constantly. Make sure to also lightly stir your sweet potatoes at this time for even cooking. Once bacon is crispy, reduce heat to low and toss all ingredients together.
Reduce heat to low and cook eggs however you like them — over easy, scrambled, over medium, poached, etc. Top hash with cooked eggs and serve immediately. Leftover hash (without eggs) can be refrigerated in an airtight container for 5-7 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Pumpkin Ricotta Chocolate Chip Bread {+ $50 Amazon Gift Card Giveaway}

November 9, 2015 · by Ari ·

Ultra soft and tender pumpkin ricotta chocolate chip bread is loaded with mini dark chocolate chips and pumpkin flavor with a perfectly soft crumb.

The first time I hosted Thanksgiving I went total overachiever and decided to host Thanksgiving brunch and dinner. While I will NEVER host an entire day of Thanksgiving eating again, it was a fun day and I do think that Thanksgiving breakfast is totally underrated.

I know some people like to not eat ALL DAY to “save up” for the big meal, but if you’ve ever seen me without regular meals, you know that the whole “save up” plan does not work for me. I get hangry super quick, and I would just rather eat all day long.

I love waking up to an easy, delicious and festive breakfast on Thanksgiving morning. I know I’m going to be cooking all day, and the last thing I want to do is make myself an elaborate breakfast. I’ve been playing around with finding the perfect make-ahead treat, and I’m pretty sure I’ve found the one.

Between the pumpkin and ricotta cheese, this bread is super…that M word that shall not be spoken. You don’t need an ounce of butter or oil, and the texture is spot on. Load that puppy up with tons of mini dark chocolate chips and you have yourself an amazing, festive and crave-worthy breakfast, snack or dessert.

Get ready to experience your new favorite fall treat!

Pumpkin Ricotta Chocolate Chip Bread

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 12

Ultra soft and tender pumpkin ricotta chocolate chip bread is loaded with mini dark chocolate chips and pumpkin flavor with a perfectly soft crumb.

Ingredients

1 and 3/4 cups [url href=”http://arismenu.com/gluten-free-baking-blend” target=”_blank”]gluten-free baking blend[/url] (or white whole wheat flour)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dash salt
2 eggs
2/3 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups pumpkin puree
1/2 cup ricotta cheese
1/4 cup reduced fat buttermilk
2/3 cup mini dark chocolate chips

Instructions

Preheat oven to 350. Spray a 9×5 loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together baking blend, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat together eggs, sugars and ricotta until smooth. Stir in half the dry ingredients, followed by buttermilk, then the remaining dry ingredients. Fold in chocolate chips.
Transfer to prepared loaf pan and loosely cover with tin foil. Place in the lower rack of your oven and bake for 30 minutes. Remove foil and continue baking until set and a toothpick inserted in the center comes out clean with just a few crumbs, about an other 30 minutes. Cool completely, slice and serve. Leftovers may be stored in an airtight container for 7-10 days.

Wait…there’s more! To show how thankful I am to you for reading, I am giving one lucky reader a $50 Amazon gift card.

Giveaway open to US residents age 18+. Giveaway runs from Monday November 9th 2015 8am EST to Sunday November 29th 2015 11:59pm EST.

Make sure to check out these other awesome Thanksgiving recipes and giveaways from my blogger friends!

Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
5-Ingredient Pecan Pie Fudge via Texanerin Baking
Brussels Sprouts and Farro Salad via Lemons for Lulu
Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
Fig and Goat Cheese Ball via Eat. Drink. Love
Overnight Pumpkin Monkey Bread via Barbara Bakes
Classic Apple Pie via Comfortable Domestic
Acorn Squash Puree via Daily Appetite
Pumpkin Banana Bread via Java Cupcake
Green Beans with Almonds and Bacon via From Valerie’s Kitchen
Classic Pecan Pie via That Skinny Chick Can Bake
Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
Sweet Potato Casserole Donut Holes via Cupcake Project
Maple Mashed Sweet Potatoes via Chocolate Slopes
Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
Homemade Cranberry Sauce via The Adventure Bite
Twice Baked Potatoes via My Gluten Free Kitchen
Green Bean Quinoa Casserole via Lauren Kelly Nutrition
Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
Pumpkin Slab Pie via The Kitchen is My Playground
Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
Cranberry Apple Charlotte via The Redhead Baker
Pumpkin Ricotta Chocolate Chip Bread via Ari’s Menu

Pizza Grilled Cheese

November 2, 2015 · by Ari ·

This post is sponsored by Prego^®. All opinions are my own.

All the flavors of a pepperoni pizza in an easy, cheesy, melty pizza grilled cheese. Get your pizza fix in minutes any night of the week!

Today someone asked me what kind of food I like. I started naming off all the broad categories I love: Mexican, contemporary American, sushi, etc., but then he was like “Nooooo…what specific dishes?”. Ummm…pizza? Literally all I could think of. What can I say? I’ve always been pizza obsessed.

I’ve done my fair share of making pizza at home, but let’s just say I am also naturally lazy when it comes to cooking. In fact, I’m pretty sure I lived on grilled cheese all throughout college. Even now, I’m known to have soup and cheese toast for dinner for days on end.

That is why you always need some 10 minute dinners in your back pocket. And I’m not talking about something from a box. I’m talking something with all the taste of a perfectly home cooked meal with just a little extra help to make your life easier.

All you need for this guy is some whole grain bread, sliced mozzarella, turkey pepperoni and, of course, your favorite red sauce!

Confession: I hardly ever make my own red sauce. Yes, I totally can, but at 6pm after waking up at 4am, working out, going to work and coming home, I just want a delicious dinner that doesn’t take me an hour to prepare.

So you just grill this little guy up like your normal grilled cheese. You do not, I repeat, you do not put the sauce inside the sandwich. I’ve seen it. I’ve tried it, and you end up with soggy bread. Soggy bread is not good. Don’t do that to yourself. Pour that sauce on the side and dip!

Then enjoy the heck out of that melty, gooey pizza in your sandwich!

Pizza Grilled Cheese

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2

All the flavors of a pepperoni pizza in an easy, cheesy, melty, pizza grilled cheese. Get your pizza fix in minutes any night of the week!

Ingredients

4 slices whole grain bread (whole wheat, whole grain gluten-free, etc.)
Olive oil for brushing
4 slices part skim mozzarella
Pinch basil (fresh or dried)
Pinch oregano (fresh or dried)
18 turkey pepperonis
Your favorite [url href=”http://www.prego.com/sauces/favorite-sauces/roasted-garlic-herb-italian-sauce/” target=”_blank”]Prego red sauce[/url] for dipping

Instructions

Heat a large grill pan, griddle or nonstick pan over medium-low heat. Brush one side of each piece of bread with a little bit of olive oil. Assemble your sandwiches layering a slice of cheese, a pinch of basil and oregano, a layer of pepperoni and the last slice of cheese.
Place the sandwiches on prepared grill pan and grill until the bottom is browned, about 5-7 minutes. Flip and continue cooking until both sides are browned and cheese is fully melted, about an other 5-7 minutes. Serve immediately with Prego red sauce.

Cinnamon Apple Bread

October 5, 2015 · by Ari ·

Cinnamon Apple Bread — ultra soft and tender quick bread loaded with two layers of apple and cinnamon sugar make this the perfect, healthy fall treat.

So where you live it’s fall, yes? Scarves, hot drinks and all things pumpkin? We’ve had an unusually hot September, even for Phoenix. Like, 5 days ago it got to 110. In SEPTEMBER. It’s pretty disgusting. But in honor of finally seeing a forecast without triple digits and a peak of lows in the 60s, I felt like it was finally time to celebrate fall. With food, obviously. And apples because pumpkins are so trendy.

So we start out with a simple little quick bread that we load up with crazy amounts of chopped apples and cinnamon sugar. I always thought I didn’t like warm apples. I mean…I don’t. Like, just an apple cooked by itself? All soggy and wet? No thank you. But baked into bread? That is something I can get on board with!

The best part of this cinnamon apple bread is that the top layer of cinnamon sugar forms this perfect, cinnamon-y crust that is the perfect topping to the ultra soft bread. I kept finding myself going back for “just one more piece”.

Cinnamon Apple Bread

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 12

Cinnamon Apple Bread — ultra soft and tender quick bread loaded with two layers of apple and cinnamon sugar make this the perfect, healthy fall treat.

Ingredients

For the cinnamon apples:
2 apples (any kind), peeled and chopped
1 tablespoon granulated sugar
1 teaspoon cinnamon
For the cinnamon sugar:
1/2 cup brown sugar
2 teaspoons ground cinnamon
For the bread:
3 cups[url href=”http://arismenu.com/gluten-free-baking-blend/” target=”_blank”]gluten-free baking blend[/url] (or white whole wheat flour)
4 teaspoons baking powder
pinch salt
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
4 eggs*
1 tablespoon vanilla extract
1 cup unsweetened almond milk**

Instructions

Preheat oven to 350. Line the bottom of a 9×5 loaf pan with parchment paper. Spray sides all around pan. Set aside.
In a medium bowl, gently toss all the cinnamon apple ingredients. Set aside. In a small bowl, mix brown sugar and cinnamon for cinnamon sugar mixture. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, beat together coconut oil, apple sauce and sugar. Beat in eggs one at a time followed by vanilla. Stir in half the flour mixture, then milk, then remaining flour mixture until just combined.
Pour half of the bread mixture into prepared loaf pan. Top with half the apples. Lightly press the apples down into the batter. Evenly sprinkle half the cinnamon sugar mixture. Repeat with second half of ingredients.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before slicing and serving. Store at room temperature in an airtight container for 5-7 days. If only keeping for 1-2 days, leave lid slightly ajar to preserve crisp cinnamon top.

Notes

*For vegan option, replace eggs with 1/4 cup cornstarch and 1 cup almond milk.[br]**Can be subbed for buttermilk

Wasabi Soy Deviled Eggs

September 30, 2015 · by Ari ·

The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect deviled egg/sushi mash up!

I’ve been on a deviled egg kick lately! Maybe it’s because it took me so many years to actually get on the deviled egg bandwagon, or maybe it’s because I just love that I can make them as an appetizer and then chop them up and turn them into an egg salad sandwich. Not that there are actually any leftover but, ya know, in theory.

I know this sounds like a strange combination, and trust me…it could be. It took me a little while to get the proportions right. First I used no mayo and they were runny and super egg-y tasting, so I went back to the drawing board and found just the right amount off mayo, Greek yogurt, soy sauce and wasabi for the perfect bite that melds the two worlds together like a dream.

This quick and easy bite is sure to be a winner at your next get together!

Wasabi Soy Deviled Eggs

Recipe Type: Appetizer

Author: Ari Ziskin

Prep time: 15 mins

Total time: 15 mins

Serves: 2 dozen

The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect mash up of deviled eggs and your favorite sushi additions.

Ingredients

12 hard boiled eggs (I used [url href=”https://goo.gl/5vYRyw” target=”_blank”]Eggland’s Best[/url])
6 tablespoons plain Greek yogurt (I used nonfat)
2-3 tablespoons light olive oil mayo
1 1/2 teaspoons wasabi
2 tablespoons soy sauce (regular or gluten-free) or coconut aminos
Red pepper flakes for topping

Instructions

Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor or mixer. Add Greek yogurt, mayo and wasabi. Process/mix until smooth. Slowly mix in soy sauce watching the texture to make sure it does not get too thin.
Transfer to a piping bag–if you don’t have one, you can use a ziplock back and cut off the tip, or just spoon filling in–and pipe filling into empty egg whites. Top with a tiny pinch of red pepper flake. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Jalapeno Popper Deviled Eggs

August 31, 2015 · by Ari ·

Jalapeno poppers and deviled eggs come together with bold, spicy and delicious Jalapeno Popper Deviled Eggs. Tons of flavor and no mayo make this a perfect appetizer or snack!

Sometimes I stare at that little blinking cursor and I have no idea where to start. I asked Steve what to say about my eggs and his response was “They were good”. Well….yes. They were good–like, really, really good. If you think about the flavor you love in a jalapeno popper, and the flavors you love in a deviled egg, and marry them together in your mind, that is what these taste like.

So I piped 6 beautiful eggs just like that. Then my backdrop fell on them. It was a very sad 10 minutes while I said the F word about 7 zillion times and repiped 6 new eggs. But it’s okay. There was wine, and they were so dang good that they were totally worth it. #foodbloggerproblems

Okay, here’s the deal: If you like deviled eggs, you will love these. If you don’t like deviled eggs, but you do like eggs: you will probably still love these. Most people who are on the anti deviled eggs team hate mayo. It’s not my favorite either, but these have NONE! And if you love mayo? They are not missing a thing–I promise. The cream cheese and Greek yogurt work together to give you way more flavor than mayo ever could!

They come together in minutes with just a few ingredients making them perfect for any occasion, so go on and spice up your generic old deviled eggs with these babies!

Jalapeno Popper Deviled Eggs

Recipe Type: Appetizer

Author: Ari Ziskin

Prep time: 15 mins

Total time: 15 mins

Serves: 2 dozen

Jalapeno poppers and deviled eggs come together with bold, spicy and delicious Jalapeno Popper Deviled Eggs. Tons of flavor and no mayo make this a perfect appetizer or snack!

Ingredients

12 hardboiled eggs (I used [url href=”https://goo.gl/3Rdxlc” target=”_blank”]Eggland’s Best[/url])
3 ounces reduced fat cream cheese
1/2 cup nonfat plain Greek yogurt
2 small jalapenos, roasted
2 cloves garlic, roasted
4 slices center cut bacon, cooked and very finely chopped

Instructions

Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor*. Add cream cheese, Greek yogurt, and roasted jalapeno and garlic. Process until smooth and creamy.
Transfer to a piping bag–if you don’t have one, you can use a ziplock back and cut off the tip, or just spoon filling in–and pipe filling into empty egg whites. Top with a tiny pinch of bacon. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Gluten-free Lemon Bars

August 30, 2015 · by Ari ·

Bright and dreamy gluten-free lemon bars still have the perfect buttery crust and creamy, bold lemon custard dusted with a generous amount of powdered sugar for the perfect treat.

So I recently started this whole 8-5 job thing. I mean, I worked a LOT before, and probably more than 40 hours most weeks, but something about the structure of this whole straight through 8-5 business leaves me every evening at 8pm wondering where the heck my day went. Waking up at an hour that shouldn’t even exist on the clock, working out, work, a sorry excuse for dinner (usually microwave brown rice, black beans, eggs, cheese and enchilada sauce), and then it’s almost time for bed. Granted I am a grandma and bed time is 9pm…sometimes earlier.

Also, for the first time in my life I’m sitting at a computer the whole work day–writing the work blog, and managing what feels like 7 million social media accounts. It’s awesome and I love it, but I have to say I definitely found myself wondering where this little piece of internet space would factor into the equation. But eventually I found myself missing it–missing you! And of course missing talking about my two favorite subjects: food and me.

So now that we’ve gotten the me part out of the way (not that I’ve ever run out of things to say on the subject), let’s chat about my new favorite dessert. So favorite that I made them twice in about a month’s time, then turned them into lemon bar ice cream and then didn’t share with anyone…

These are not a healthy dessert–I mean, I feel like you just can’t do lemon bars without that buttery crust, but it is an incredibly delicious gluten-free option of the original. The taste is *almost* exactly the same, except for my baking blend adding a slight nutty flavor to the crust (due to the almond meal) which I actually think makes them taste even BETTER than the original. No funky textures, no weird ingredients, just the real deal minus the gluten. 😉

Gluten-free Lemon Bars

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 9 large or 16 small bars

Bright and dreamy gluten-free lemon bars still have the perfect buttery crust and creamy, bold lemon custard dusted with a generous amount of powdered sugar for the perfect treat.

Ingredients

For the crust:
1/2 cup unsalted butter
1 1/4 cups [url href=”http://arismenu.com/gluten-free-baking-blend/” target=”_blank”]gluten-free baking blend[/url]
1/4 cup powdered sugar
1 tablespoon cornstarch
dash salt
For the filling:
2 eggs
1 cup granulated sugar
2 lemons
2 tablespoons milk
2 tablespoons [url href=”http://arismenu.com/gluten-free-baking-blend/” target=”_blank”]gluten-free baking blend[/url]
powdered sugar, for dusting

Instructions

Preheat oven to 350. Line a 9″ square pan with tin foil and spray with cooking spray. Set aside. Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl. Press into your prepared baking pan and pierce several times with a fork. Bake until just set, about 15 minutes.
To make the filling, beat eggs and sugar together in a large bowl. Add zest from [b]one[/b] lemon and the juice from both. Stir in milk and baking blend. The mixture will look very thin–don’t worry, it will thicken as it bakes. Pour the filling over prepared crust and bake for just set, about 15-20 minutes. Cool completely, then cover and store in refrigerator for up to 4-5 days.
Before serving, dust generously with powdered sugar.

Notes

Lightly adapted from [url href=”http://www.averiecooks.com/2013/01/the-best-lemon-bars.html” target=”_blank”]Averie Cooks[/url].

Blueberry Almond Overnight Oats

August 27, 2015 · by Ari ·

Blueberry almond overnight oats are creamy, hearty and delicious. With protein-packed Greek yogurt and wholesome ingredients, this is a breakfast worth waking up for!

Hello, I’m a healthy food blogger cliche. Have you ever had overnight oats? Some people call them Swiss oats. I’d never heard of them until I started reading healthy living blogs and everyone was like “OOOMG OVERNIGHT OATS!!” Okay, but for real, they’re really delicious. The oats, instead of being heated in liquid, soak in liquid in the refrigerator for about 8 hours. You can have them in there for up to a few days if you want to make a big batch, and you can soak them for as short as an hour if you’re in a hurry–they won’t be quite the same, but it’s a good trick if you’re in a pinch.

The chilled oats come out creamy and delicious. They’ve soaked in protein-packed Greek yogurt and almond milk resulting in almost a pudding texture with the perfect oatmeal flavor. The base is always the same–oats, Greek yogurt, milk, chia seeds (these are optional, but they do a lot for the texture!), and then you add in all the mix-ins and flavors you like. I typically do a chopped apple or sliced banana and nut butter, but this time I switched things up.

I added almond extract to the base almond with dried wild blueberries and vanilla bean, and topped it off with a generous drizzle of local honey and Blue Diamond blueberry roasted almonds. If you use a flavored Greek yogurt, you probably won’t need the sweetness from the honey (you can still add a touch for the flavor!), but if you use plain, the honey is a non-negotiable.

Blueberry Almond Overnight Oats

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 5 mins

Total time: 5 mins

Serves: 2-3

Blueberry almond overnight oats are creamy, hearty and delicious. With protein-packed Greek yogurt and wholesome ingredients, this is a breakfast worth waking up for!

Ingredients

1 cup rolled oats (use certified gluten-free if applicable)
1 cup plain Greek yogurt (I used nonfat, but use whatever you like)
1 cup unsweetened vanilla almond milk (plus extra for serving)
1 tablespoon chia seeds
1/4 teaspoon almond extract
1/2 vanilla bean, split length wise
1/2 cup dried blueberries (not freeze dried)
Honey for drizzling (please use real honey, not the stuff from the bear)
2-3 tablespoons chopped Blue Diamond Blueberry Roasted Almonds

Instructions

Place oats, yogurt, almond milk, chia seeds and almond extract in a large container. Scrape in seeds from vanilla bean and stir to combine. Stir in blueberries. Cover and refrigerate for 8+ hours.
When ready to serve, stir in a splash of almond milk to loosen the texture. Serve topped with a generous drizzle of honey and a tablespoon of chopped Blue Diamond blueberry almonds.

This post is sponsored by Blue Diamond Almonds. All opinions are my own.

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