Ari, Author at Ari's Menu

Browned Butter Funfetti Cookies

February 6, 2015 · by Ari ·

Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside.

Guessssss what??? IT’S MY BIRTHDAY! And a big one. The big 3-0 or, as I like to call it, 20-10. And we’re celebrating with my favorite cookies. Yes. My very favorite cookies I have ever made, tasted, smelled, etc. They are absolute heaven, and I knew I had to save them for a special occasion to share with you because they are totally, unapologetically indulgent.

After I got home from New York in November, I wanted to make myself a special marathon treat, and I had been craving a perfect funfetti cookie since trying the one from Schmackary’s. Word has it, Obama sends his secret service men to Schmakary’s to get him cookies when he’s in the city. Fancy.

Well, I have a confession. I promise, as much as I love attention, I really do hate to toot my own horn. I actually consider myself a fairly modest person, and I always have a hard time telling you how delicious my recipes are because I feel kind of like a tool–like when you talk about how good the food you made was during dinner? It’s, like, the most uncomfortable thing. But THESE COOKIES. I will shout it from the rooftops. I liked them better thank Schmakary’s. I’m sorry. No, I’m not. Those are great, but this is better.

Apparently birthday week means browned butter week? These were my first time baking (or even tasting!) browned butter, but like I said about the browned butter spaghetti squash–it was sooooo worth the hype! That rich, nutty flavor is uncanny and canNOT be recreated with any substitutes. Every once in a while, it’s just worth having a real, full fat, indulgent cookie. And this was one of those times.

They came out just like I imagined them–perfectly crunchy outsides with ultra soft, chewy insides. Steve even agreed that he’s rather have mine than the one from Schmakary’s and this one is gluten-free, although you’d never know it. Of course, if you eat gluten, feel free to use white whole wheat flour, or even (gasp) all purpose. I haven’t bought that stuff in years, but these babies are meant for full enjoyment, so have at it! And if you’re so inclined, top ’em off with some light and fluffy cream cheese frosting. It’s also worth it.

Browned Butter Funfetti Cookies

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: about 3 dozen

Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside.

Ingredients

2 cups [url href=”http://arismenu.com/gluten-free-baking-blend”]gluten-free baking blend[/url] (or white whole wheat flour, or all purpose)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, browned and cooled
1 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2/3 cup rainbow jimmies sprinkles
For the cream cheese frosting:
1/2 cup butter, at room temperature
8 ounces cream cheese, at room temperature
4 cups powdered sugar
1 teaspoon vanilla
extra sprinkles for topping

Instructions

In a medium bowl, whisk together baking blend, cornstarch, baking soda and salt. In a large bowl, beat together browned butter, sugars, egg and vanilla. Stir in dry ingredients until just combined, then fold in sprinkles. Cover and chill for 1 hour.
Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Roll dough in approximately 1 1/2″ balls and drop onto prepared baking sheet. Bake until golden and just set, about 10 minutes. Cool completely.
To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar 1/2 cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
Frost completely cooled cookies and top with extra sprinkles if desired. Frosting and cookies are best stored separately, then frost before serving. Cookies can be stored in an airtight container at room temperature for 5 days. Frosting can be refrigerated in an airtight container for up to 1 week.

Vanilla Bean Hot White Chocolate

February 3, 2015 · by Ari ·

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite! Every year it cracks me up how January 1st happens and everyone is like “OMGGGG I’m gonna be so healthy! I’m gonna search Google for every recipe that ever included kale, and I’m totally gonna #eatclean.” Then by February 1st (or, really, even earlier), we’re back to chocolate and rich, sugary Valentine’s Day desserts. I mean, don’t get me wrong, I love any excuse to eat chocolate, and I do actually love Valentine’s Day, even though we don’t celebrate it super traditionally. I feel like regardless of it being a total greeting card holiday, it’s nice to have a fun holiday to celebrate everyone you love. Friends, family, significant others, etc. I love love. And I love celebrating. Usually Steve and I keep things low key. Neither of us are crowd people, so instead of trying to get into a trendy restaurant, we usually make a fancy-for-us dinner at home, and call it a night. Super exciting over at my house, let me tell ya. But I do love snuggling up together on the couch with a big ole mug of hot chocolate. Or, in this case, hot white chocolate. The white chocolate and bold vanilla is paired with Silk®’s new irresistibly creamy cashewmilk! Cashews are a softer, smoother nut than almonds, and that translates perfectly into the milk, which is only 25 calories per cup in the Silk® Unsweetened Cashewmilk (60 calories in the original)! Whaaaaattt? Give me 7 cups. Seriously. I’ve been drinking it plain, eating it with my cereal, and throwing it in my smoothies. It’s so versatile, and I seriously love it so much more than cow’s milk. And I love the heck out of real cheese, so it really is just a taste preference. The whole recipe comes together in about 5 minutes, and it’s so rich and creamy, you’d never guess it comes in at around 200 calories! That is if you can limit yourself to one cup, which is no easy feat, but let’s pretend you’re better at moderation than I am. 😉 I topped things off with a touch of whipped coconut cream, and it was perfection–perfect for enjoying with whomever you’re celebrating with this Valentine’s Day!

Vanilla Bean Hot White Chocolate

Recipe Type: Drinks

Author: Ari Ziskin

Cook time: 5 mins

Total time: 5 mins

Serves: 2

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite!

Ingredients

2 cups [url href=”http://goo.gl/7xrwYU” target=”_blank”]Silk® Unsweetened Cashewmilk[/url]
2 ounces white chocolate (use vegan white chocolate if applicable)
seeds from 1/2 vanilla bean
whipped coconut cream for topping, optional

Instructions

Heat cashewmilk, white chocolate and vanilla bean in a medium sauce pan on medium high heat until white chocolate is melted and milk gets hot, whisking constantly, about 5 minutes. Serve immediately, topped with whipped coconut cream if desired.

To find out about more amazing products and promotions follow along on Facebook, Instagram, Twitter and Pinterest!

Irresistibly smooth, Silk® Unsweetened Cashewmilk is creamier than skim milk but with 1/3 of the calories. You + Cashewmilk = True Love. To celebrate, Silk® will be giving away hundreds of The Perfect Match Gift Sets for you and a friend at PerfectMatch.Silk.com

This is a sponsored post written by me on behalf of Silk®. All opinions are 100% mine.

Parmesan Garlic Brown Butter Spaghetti Squash

February 2, 2015 · by Ari ·

Bold, rich, nutty parmesan garlic brown butter spaghetti squash is the perfect comforting side dish. Tons of nutty, garlic-y flavor, low carb, gluten-free, and just 4 ingredients (+ salt and pepper)!

Welcome to the last week of my twenties. So I’m totally that person that is obsessed with my birthday. Like, on my whiteboard at school, there has been a countdown for about two weeks. I love to be celebrated, and I shamelessly love to be the center of attention. I feel like as long as I don’t become one of those people that needs any kind of attention (you know, the poor me, I’ll act crazy so people notice me types?), I refuse to become someone who feels ashamed of loving attention. Why do you think I majored in musical theatre? 😉

But have I mentioned how I’m spending the day of the big 3-0? Oh, you know, waking up at 3:30 am to leave on a 4am bus to a musical theatre competition in California with my students. I know. Luckily I love them, and I know it will be a fun trip, but I’d rather be drinking multiple old fashioneds with Steve and having a super sentimental birthday dinner at my favorite restaurant.

Ooooh, orrrrrr eating a big steak (Steve is the grill master) and a huge pile of this spaghetti squash at home. Because this dish is so freaking good, it is definitely birthday dinner worthy. In fact, it was totally fight over the leftovers worthy, and goes down in history as a tie for my favorite thing I have ever made with spaghetti squash.

I know, I know, with butter in the title and shots of literally pouring butter onto the food, this hardly seems like a healthy recipe, but honestly for the amount of butter per serving, it’s really not too shabby, and it is so, so, so worth it. The flavor of browned butter is so bold that a little bit goes a long way. It doesn’t hurt that the garlic is cooked in the browned butter. I diiiiie.

This was my first time using browned butter in a savory recipe. Actually, I just used it for the first time, like at all, a couple of months ago and, well, now I get it. As a recovering butter hater, let me just say: It’s totally worth it.

So dive in. Embrace the browned butter. It comes with a vegetable. 😉

Parmesan Garlic Brown Butter Spaghetti Squash

Recipe Type: Appetizer

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 8

Bold, rich, nutty parmesan garlic brown butter spaghetti squash is the perfect comforting side dish. Tons of nutty, garlic-y flavor, low carb, gluten-free, and just 4 ingredients (+ salt and pepper)!

Ingredients

1 extra large (or 2 small) spaghetti squash, halved, seeded and scraped
1 tablespoon olive oil
salt and pepper
1 stick (1/2 cup) unsalted butter
2 cloves garlic, finely minced
1/2 cup freshly grated parmesan cheese

Instructions

Preheat oven to 400. Rub spaghetti squash with olive oil and season with a generous pinch of salt and pepper. Roast until fork tender–the spaghetti squash should easily come out when scraped with a fork, about 40-60 minutes, depending on size.
To brown the butter melt in a medium pan over medium heat. Once butter is melted add garlic. Whisk constantly. The butter will start to foam first, then develop golden brown specs. Once you see the brown specs, turn off the heat and continue to whisk for an other 30 seconds, until butter is a nice amber color. Place on a cool surface to avoid continuing to cook and burning. The butter can burn very easily.
Once spaghetti squash has finished cooking, remove the inner flesh (the spaghetti-like part) and place in a large bowl. Toss with browned butter (I recommend not adding it all at once–you may not need it all), and a generous pinch of salt and pepper. Serve topped with freshly grated parmesan cheese. Leftovers may be refrigerated in an airtight container for up to one week.

Spicy Vegan Meatless Sauce

February 1, 2015 · by Ari ·

This spicy vegan meatless sauce is packed with flavor and protein, and is a great meat-free option to serve with your favorite pasta. Healthy, gluten-free and flavor-full!

By now we’ve talked in detail about my obsession with Italian food. Especially sauce. Pasta I can take or leave, but there must be a good, flavorful sauce.

I am an equal opportunity eater, so generally I just brown up some ground turkey for my meat sauce, but I am always looking for options for my vegetarian and vegan friends. When Gardein^TM reached out to me about creating a recipe, I was so excited to try something new. And the verdict? It was absolutely delicious. For vegetarians, and non-vegetarians alike!

I have to admit, I have never been great about doing my research about the impact the food we choose has our environment. Did you know that if every American ate meatless just once a week it would be equivalent to half a million cars being taken off the roads each year? That’s crazy to me! In addition, it takes approximately 2500 gallons of water to produce 1 lb of beef whereas it takes only 50 gallons of water for a plant-based meal–this is the equivalent water savings if you didn’t shower for 6 months! I know many people worry about getting protein when going meatless, but Gardein offers 12 grams of protein (hence the name: garden + protein!) for every 1/2 cup of their beefless ground for only 80 calories! Ummm, SCORE!

One taste of this sauce, and you’ll be all about this deliciously meat-free option!

Spicy Vegan Meatless Sauce

Recipe Type: Main

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

This spicy vegan meatless sauce is packed with flavor and protein, and a great meat-free option to serve with your favorite pasta. Healthy, gluten-free and flavor-full!

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 28oz can crushed tomatoes
1 tsp dried oregano
1 tsp fresh or dried basil
2 tsp crushed red pepper (more or less depending on desired spiciness)
generous pinch each salt and pepper
2 cups [url href=”http://gardein.com/products/gluten-free-beefless-ground/” target=”_blank”]Gardein Beefless Ground[/url]

Instructions

In a large pan, saute onion and garlic in olive oil over medium heat until fragrant. Add crushed tomato and spices. When sauce starts to bubble, reduce heat to a simmer. Add the beefless ground and simmer for 3-4 minutes. Serve immediately.

Here is a great video on Gardein’s #MeetChef campaign!

For more info check out Gardein’s website or follow them on Facebook | Twitter | Pinterest | YouTube | Instagram or check out the #MeetChef campaign for a $1 off coupon!

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.

On Maintaining Weight Loss

January 30, 2015 · by Ari ·

Maintaining weight loss and healthy habits can be difficult after the high of dropping the weight wears off, but it’s totally achievable and today I’m sharing my 5 healthy tips for maintaining weight loss, even without a scale!

Whew…this is a post I’ve been wanting to put together for a long time. It’s also one where I open up about a whole bunch of feelings–“I’m an actress! I have all of them!“–anyone else have The First Wive’s Club memorized? I watch it about once a month. Anyway, first a little history lesson if you’re new around here.

In 2008 I began my weight loss journey. This was actually round 2 for me after dangerously and unhealthily dropping about 50 lbs in high school, then gaining it all back + about 30 more.
I started at 230 lbs. About a year in, I had lost 60 lbs and hit a big, huge, annoying plateau. I finally was diagnosed with Hashimotos, and with the combination of figuring out my meds and starting to run, I lost an other 10ish.
Now I live anywhere from 155-160ish. I’m embarrassed to admit that, and I know that’s stupid. In fact, I didn’t want to put it in bold. Sometimes it makes me feel like a healthy living hoax because I have this idea that I should weigh less.
I never expected this to be my maintenance weight. And I still wish it wasn’t. Like, everyday wish it wasn’t. But this is where I can eat dessert, and not count every single calorie. This is where I can work out hard, eat mostly healthy, drink wine and bourbon, and eat fro yo. I made the (hard) decision that I wanted to feel freedom more than I wanted to hit what I thought was my goal weight.
I also threw out my scale. So for my weight, take it with a grain of salt. I don’t get weighed at the doctor, and I don’t weigh myself at home. If my pants start to feel tight, maybe I’ll rethink that, but I have truly never been happier than when I broke up with the scale, and *gasp* I didn’t magically gain 30 lbs when I did it either.
This is me. This is where my body lives, and I’m learning to accept that. I’d be lying if I said I was totally thrilled with this, but I can do a lot of things that lots of “skinny” people can’t. I can lift heavy things, and I am running faster than I have ever run in my life. I am always looking to improve my health and fitness, but I accept that this no longer means a number on the scale, and I am so much more interested in seeing a number at a finish line.

Okay, so let’s actually talk about maintaining weight loss because it’s a beast of it’s own. I had a hard freaking time when my weight loss stopped. I am a numbers person, and I had measured my progress for an entire year by seeing the number on the scale drop. This is the moment when so many people give up and gain the weight back. I’ve seen it so many times, and the one thing I know is that I don’t ever want to have to start my journey all over again. I feel like it’s a fear we all have, right? Anyone who has lost weight has the fear of gaining it back. Just like if you’ve experienced a running injury, or lost your job–it instills this fear of it happening again (and again, and again…).

I’ve put together a few tips that have worked for me to maintain my weight loss (even sans scale).

Set new goals: For me this meant running goals, and now goals at CrossFit as well. I was so bored with my normal workouts. The scale had stopped. I needed something. I decided to train for my first 5k, then my first half marathon, and now 2 full marathons and a half ironman later, I still have to constantly set new goals for myself so I have something to work towards. This can be a new time goal, a new workout plan all together (that’s how I fell in love with CrossFit), a new lifting goal, or even just upping your workouts from 3x per week to 5. There is seriously nothing better than knowing you succeeded in completing your goal!

Have fun in the kitchen: This little blog has been a life saver for meal boredom. Food is meant to be enjoyed. I am not one of those food = fuel people. We have 5 senses, and each one is meant to be enjoyed. I love to look at beautiful things, listen to music, and eat delicious food, and that’s not something I plan on trying to change. Figuring out healthy ways to enjoy your favorite foods is key. Look for inspiration to keep from getting bored, and challenge yourself to try new things in the kitchen, even if they intimidate you!

Make healthy friends: I am a social butterfly. I love to talk. In fact, my friends at CrossFit are constantly making fun of me for being so chatty. In fact, when I told them I have a friend that talks more than me during workouts, they told me I was never allowed to bring her in! Anyway, I love spending time with friends, and having friends to run and workout with makes me want to do it. Also, having friends that share your values makes it so much easier for dinner parties / going out to eat /staying accountable. Not to mention, some of my favorite people have come from a mutual passion for healthy living.

Find new ways to track your progress: Okay, so this is kind of similar to setting new goals, but I used to literally see the scale drop every single time I stepped on it. It has been a loooong time since life was like that (it was AWESOME!), but I do see progress (almost) every single week at the track. Track workouts are my favorite thing. I get to run with friends, and I can see my improvement so clearly. For example, a few weeks ago I had 3 mile repeats that I completed at 8:49, 8:39, 8:32 and I was thrilled. This week at the track I did 3 mile repeats in 8:17, 8:09, 7:47. Now, I’m not saying I see that much progress every time (this was particularly excited and shocking for me), but I can always look back at previous track workouts and see my progress. This is equally exciting to me as seeing the drop in the scale, and it keeps me motivated to stick to my healthy lifestyle so I can continue to improve. Have you ever tried to improve your fitness while eating like crap? Yeah…it doesn’t work out very well. So whatever it is that you enjoy, find a way to track some progress and celebrate your improvements!

Ditch your old clothes!: Ummm, if your new clothes start getting tight, are you going to drop a bunch of money on a whole new wardrobe, or are you just going to reign in your diet a little? There’s no point in hanging onto clothes from the past “just in case” because just in case isn’t going to happen. You’ve made it this far, you know what to do, there is no going backwards!

What about you? Any tips or advice for keeping it off?

90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert

January 26, 2015 · by Ari ·

90+ healthy recipes for breakfast, lunch, dinner & dessert will help you with healthy meal planning for the new year with plenty of options for every meal of the day! With plenty of vegetarian, vegan, gluten-free, paleo & low carb options.

It’s January, which is every healthy food blogger’s favorite time of year! To help keep you on the healthy eating bandwagon, I’ve put together 90+ healthy recipes to get you through your day for breakfast, lunch, dinner, and dessert! This way you can have tons to choose from for each meal!

Breakfast

Above photos from Healthy Seasonal Recipes & Taste, Love & Nourish

Cranberry Almond Granola

Gingerbread Apple Pancakes from Healthy Seasonal Recipes <—OMG that shot. Gorgeous.

Sweet Potato Waffles from The Lean Green Bean

Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche from The Healthy Maven

Lemon Almond Meal Scones

Coconut Vanilla & Almond Butter Smoothie from The Housewife Training Files

Tropical Breakfast Quinoa from Savvy Eats

Honey Sesame Granola

Raisin Nut Granola from Savvy Eats

Whole Wheat Blueberry Scones from Yummy Healthy Easy

Portobello Breakfast Cups

Coconut Almond Quinoa Granola from Taste Love & Nourish

Berry & Banana Oat Breakfast Smoothie from Eat. Drink. Love.

Acorn Squash Egg in the Hole from The Roasted Root

Tropical Mango Muffins from Snappy Gourmet

Cranberry Orange Muffins from Texanerin Baking

Chocolate Chip Banana Bran Muffins from Amy’s Healthy Baking

Banana Maple Yogurt Parfait from Lemon Tree Dwelling

Peanut Butter Cup Smoothie from The Nutritious Kitchen

Red Potato, Bell Pepper & Spinach Breakfast Hash from Neighbor Food Blog

Peanut Butter & Fig Granola from Keep it Sweet Desserts

Protein Packed Pancakes from The Lemon Bowl

Lunch

Above photos from The Healthy Maven & Taste Love & Nourish

Cranberry Apple Chicken Salad

Avocado Tuna Salad from The Healthy Maven

Chicken & Chickpea Green Goddess Power Salad from Healthy Seasonal Recipes

Copycat Panera Hummus Chicken Power Salad from Food Faith Fitness

Guacamole Chicken Salad

Avocado Chickpea Salad Sandwiches from Yummy Healthy Easy

Spicy Kale Caesar Salad with Roasted Garlic from The Roasted Root

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Southwest Chopped Salad with Salsa Vinaigrette from Taste Love & Nourish

Sweet Potato Black Bean Burgers with Cilantro Avocado Cream

Chicken Broccoli Slaw with Spicy Peanut Dressing from Eat. Drink. Love.

Mediterranean Quinoa Salad

Butternut Squash & Spelt Salad with Goat Cheese & Toasted Almonds from The Lemon Bowl

$90 + Healthy Recipes for Breakfast, Lunch, Dinner & Dessert$
Tex Mex Quinoa Salad with Lime Vinaigrette from Eat. Drink. Love.

Portobello Tuna Melts from Home Cooking Memories

Southwest Quinoa Bowls

Dinner

Above photos from The Marvelous Misadventures of a Foodie & The Roasted Root

Lasagna Stuffed Spaghetti Squash

Fajita Burgers from The Marvelous Misadventures of a Foodie

Hot & Sweet Slaw with Jerk Spice Salmon from Healthy Seasonal Recipes

10 Minute Taco Salad

Cider Chai Crockpot Pulled Pork from The Roasted Root <–Check out that perfect shot!

Crockpot Sweet Potato Chicken Chili

Crockpot BBQ Pulled Chicken Tacos from The Nutritious Kitchen

BBQ Chicken Stuffed Sweet Potatoes

Butter Chicken Meatballs with Spicy Masala Sauce from The Healthy Maven

Caprese Pasta

Shrimp and Israeli Pepper Salad from Know Your Produce

Crockpot Chicken Enchilada Soup

Honey Mustard Chicken Stir Fry from Food Faith Fitness

French Onion Meatloaf

Easy Baked Chicken Cacciatore from The Kitchen is My Playground

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Skinny Chicken Broccoli Casserole from Yummy Healthy Easy

Buffalo Turkey Burgers

Loaded Mediterranean Sweet Potato Fries from Neighbor Food Blog <– OMG this is SO happening!

Skinnified “Fettuccine” Alfredo

Slow Cooker Indian Butter Chicken with Cauliflower from The Lemon Bowl

Wild Rice Stuffed Acorn Squash from The Marvelous Misadventures of a Foodie

Thai Coconut Cabbage Soup from Cotter Crunch

Dessert

Above photos from Cook the Story & The Nutritious Kitchen

Toasted Marshmallow Sweet Potato Ice Cream

Soft Hazelnut Mocha Cookies from Healthy Sweet Eats

Peanut Butter Chocolate Chip Cookie Dough Bites

Blueberry Almond Tart from Healthy Seasonal Recipes

Peanut Butter & Jelly Cookies

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

Peanut Butter Cup Hot Chocolate from The Nutritious Kitchen

Vegan Chocolate Chip Cookies

Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters from The Housewife Training Files

Pumpkin Chocolate Chunk Cookies

Healthy Chocolate Mockshake from Snappy Gourmet

Salted Caramel Mocha Cookies

Easy Fruit Dip: Dark Chocolate Greek Yogurt with Cinnamon & Spice from Cook the Story

Chai Spiced Coconut Cream Ice Cream

Cannoli Cups from Home Cooking Memories

Soft & Fluffy Sugar Cookies

Pumpkin Bread from The Lean Green Bean

Chocolate Frosted Orange Donuts

Paleo Cocoa Hazelnut Bread with Molasses from Cotter Crunch

Cinnamon Swirl Banana Bread

Enjoy!! Happy meal planning!

Healthy Tuna Salad {Without Mayo}

January 23, 2015 · by Ari ·

Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery–you’ll never miss the mayo!

It’s almost the end of January (ummm what?) which means two things: 1. That I only have two weeks left in my twenties (oyyyyy) and 2. That most of the world has already gotten preoccupied and forgotten about all of those lofty goals and resolutions they set on December 31st.

One of the biggest traps I fall into is being too lazy/forgetful to pack my lunch and ending up going out to eat 4x per week. It’s not the healthiest, and it’s even worse for my checking account. Morning are super busy–they are my time to get my work out in, hopefully get some blog work in before going to work-work, and coffee. So.Much.Coffee. What I mean is…I don’t have time to put together anything that takes me more than about 4 minutes.

Tuna salad is such an obvious option, but it’s one of those things I always forget how much I love it. Also, I’m not super into globs of mayo. I mean, I’ve always loved traditional tuna salad, but it’s generally not the healthiest option. Like, at all.

Tuna on it’s own is super healthy: packed with protein, and very low in calories, so when you trade in the mayo for some heart healthy Greek yogurt, you get a lunch with practically zero fat, and tons of protein and flavor!

With this tuna salad, you’ll be making and bringing your lunch all the time! It’s perfect for a quick lunch at home, to take to work, on a picnic, or however you’d like to enjoy it!

Healthy Tuna Salad {Without Mayo}

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Total time: 5 mins

Serves: 3-4

Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery–you’ll never miss the mayo!

Ingredients

2 x 4 ounce cans [url href=”http://clvr.li/CGbumblebee”]Bumble Bee® Tuna[/url]
1/4 cup nonfat plain Greek yogurt
1 teaspoon mustard
2 tablespoons sweet relish
2 ribs celery, finely chopped
generous pinch lemon pepper
cherry tomatoes, for garnish

Instructions

In a medium bowl mix together tuna, yogurt, mustard, relish, celery and lemon pepper until well combined. Serve immediately. Top with cherry tomatoes if desired. Leftovers may be refrigerated in an airtight container for up to 5 days. Note: The Greek yogurt can become watery when stored. Just stir before serving again.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Honey Sriracha Skillet Pork Chops

January 22, 2015 · by Ari ·

Sweet and spicy honey sriracha skillet pork chops are so easy and flavorful with only a handful of ingredients, and one pan. Get rid of the idea that healthy food has to be bland or complicated–this dinner is so easy and delicious, you will make it over and over again!

So when I discover something I like, I get on this kick where I have to do that same thing in, like, every single way imaginable. I like mac and cheese, so clearly it is my goal in life to develop every type of mac and cheese that could ever be even remotely delicious. Ever.

That’s how it is with me and the cast iron lately. Specifically with really, super, ridiculously easy meat dishes that start on the stove top to get that perfect sear, then transfer to the oven to keep cooking without drying out. It’s just so perfect, and it’s only one dish! It’s basically my favorite. Well, the crockpot is up there too. 😉

Ever since I made this chicken, I’ve been a woman obsessed, and that cast iron has gotten more use than ever before. It is so easy to create delicious, flavorful food because the cast iron has magical powers where it locks in all the flavor, and makes everything better.

These pork chops are cooked super simply–just coconut oil, honey, Sriracha and pepper. Yes, that’s 5 ingredients including pepper. And the perfect combination of sweet and spicy.

I just love the way spicy foods add so much flavor to a dish, and keep healthy eating exciting! That’s why I was so stoked when this month’s theme of The Recipe ReDux was all about spice. These pork chops deliver the perfect punch, with minimal effort. Win, win.

Honey Sriracha Skillet Pork Chops

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

Ingredients

1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
4 large pork loin chops
generous pinch black pepper
1 tablespoon good quality honey
1 tablespoon Sriracha

Instructions

Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.

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Southwest Quinoa Bowls

January 14, 2015 · by Ari ·

Healthy, flavorful and delicious southwest quinoa bowls filled with black beans, lots of veggies, and tons of spicy southwest flavor! Ready in 30 minutes, vegan & gluten-free.

So I don’t know about you, but my husband is the whiniest whenever I make dinner with no meat. In fact, if I even try to get him to go to a vegetarian restaurant he flat our refuses.

The funniest part is that if I just don’t say anything and feed him a veggie burger, he loves it. I’m pretty sure it’s a mental man thing. Dinner isn’t dinner without meat? It’s like he’s still stuck in 1990 when they thought all vegetarians ate no protein.

So of course the other night as this baby was cooking, he was “snacking” on beef jerky. Then about 2 bites in, he realized the err of his ways, and fell equally in love as I did. Also, he continued to eat all the leftovers sans jerky, so I’d so it was pretty much a success. 😉

Cooking the quinoa in vegetable broth adds so much flavor. Add that to every southwest flavor you can throw in the mix and you have a healthy, easy, protein-packed vegan lunch or dinner with over the top delicious flavor!

It’s only a little spicy, so if you want a spicier dish, feel free to leave the ribs and seeds in from the jalapeno, or even add a second jalapeno, or more green chile. The best part is this dish is totally customizable, so feel free to add whatever you want. Don’t have something on hand? Leave it out. There’s so much going on that it’s easy to play with. Psssst: If you’re not vegan, topping this baby with goat cheese is kinda the stuff dreams are made of. 😉

Southwest Quinoa Bowls

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8

Healthy, flavorful and delicious southwest quinoa bowls filled with black beans, lots of veggies, and tons of spicy southwest flavor! Vegan & gluten-free.

Ingredients

2 cups dry quinoa, rinsed
3 cups vegetable broth
2 cloves garlic, finely minced
2 x 15 ounce cans black beans, lightly drained
1 x 15 ounce can corn, drained
1 bell pepper (preferably red or orange), finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 x 4 ounce can green chiles
1 lime, zest and juice
generous pinch cumin
generous pinch pepper
1 cup cherry tomatoes
1 avocado, peeled, pitted and cut into 1″ pieces
finely chopped cilantro, for garnish
finely chopped green onion, for garnish
Chalulah for topping, optional

Instructions

Place quinoa, vegetable broth, and garlic in a large sauce pan. Bring to a boil, then cover and reduce to a simmer. Simmer for 12-15 minutes until liquid is incorporated.
Stir in beans, corn, bell pepper, jalapeno, green chiles, lime zest and juice, cumin and pepper. Remove from heat. Stir in tomatoes. Serve topped with avocado, cilantro, green onion and Chalulah if desired. Leftovers may be refrigerated in an airtight container for up to one week. Avocado will not stay fresh as long, so you should store separately (with the pit and a little lime juice), and may need a second one. This can be served hot or cold.

Chocolate Covered Cherry Smoothie

January 12, 2015 · by Ari ·

This creamy, vegan chocolate covered cherry smoothie is a healthy breakfast option that tastes like dessert. In just 2 minutes, you can have a healthy, filling breakfast that you will be excited to eat!

Chocolate for breakfast!!! Chocolate for snack!! Chocolate for all the time.

One day I came home from a run, and I threw all of my stuff into the blender to make a huge, cold smoothie. Then, on a whim I threw in some chocolate chips. Now I can’t make a smoothie without chocolate chips. It’s kind of a problem. Except it’s not, because it’s delicious.

I have to admit, when I first found out about the new Silk Dairy-Free Yogurt Alternative, I was totally skeptical. I mean, I loooove my Silk, and buy their products all the time, but I am a Greek yogurt girl at heart, and I wasn’t sure how this could possibly compare. While I have to admit that I would still consider myself a Greek yogurt girl, this new dairy-free yogurt alternative was actually great! It didn’t taste fake, and it was much thicker than I had expected.

I’m not typically a fan of things that aren’t what you want them to be. I don’t do fake meat, and I would rather not eat cheese than eat anything resembling fake cheese (unless it’s like a creamy nut based cheese sauce–that’s an other story, and a totally different form of delicious!), but that’s what I love about this new product–it’s not trying to be yogurt. It’s an alternative. It contains 6 grams of plant-based protein, and it has all the creamy, deliciousness you’re looking for. It is also made with real fruit, along with being dairy-free, cholesterol-free, gluten-free, carrageenan-free, vegetarian, healthy, and totally delicious. That’s a lot of info. Here’s what you really need to know: It’s legit.

I love making smoothies, and this is the first time I’ve been able to make one that my vegan friends can enjoy too! I’m so grateful that Silk put this awesome Dairy-Free Yogurt Alternative on the market!

Chocolate Covered Cherry Smoothie

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 2 mins

Total time: 2 mins

Serves: 1

Ingredients

1 frozen banana
1/4 cup Silk Black Cherry Dairy-Free Yogurt Alternative
2 handfuls ice
1 tablespoon dark chocolate chips
1 cup unsweetened almond milk*
generous pinch chia seeds, optional

Instructions

Place all ingredients in a blender, and blend until smooth. Serve immediately.

Notes

*You may wish to start with 3/4 cup almond milk and add more depending on your desired thickness

To find out about more amazing products and promotions, check out the Silk newsletter, or follow along on Facebook, Instagram, Twitter and Pinterest!

This conversation is sponsored by Silk. The opinions and text are all mine.

Parmesan Truffle Risotto with Grilled Salmon

January 7, 2015 · by Ari ·

Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!

Did I ever tell you about the time I made risotto like 4 times in two weeks? I’ve avoided it for so long because 1. I am the worst at cooking rice. And 2. I always thought risotto was a lot more unhealthy than it actually is. Or at least it doesn’t have to be unhealthy. Of course, I haven’t ventured out into trying brown rice and/or quinoa yet (on the list), but to accompany a healthy protein, I really don’t think it’s half bad.

Now I’ve had the risotto swimming in heavy cream, and OMG that’s delicious. I’m not one of those people that pretends they hate things like butter and heavy cream because that is the exact opposite of true, but I try to stay away for the most part. Mostly because moderation is not my thing. If I’m going to pour heavy cream into my dish, I am going to pour heavy cream into my dish, if ya know what I mean.

Anyway, my friends from Sizzlefish sent me SO MUCH FISH (Yes, for free. No, this post wasn’t required–I just loved it! Consider yourself disclosed 😉 )! Like the most fish I have ever seen, but it’s cool because they all hung out in my freezer in their perfectly pre-portioned packages until I was ready to hang with them. It’s seriously the most helpful meal prep thing you can have. They thaw super quickly, and you can get out one package if you’re cooking for just you, or more depending. I still haven’t cooked my way through all of it, and it took me a while to figure out just what I wanted to make with the fish. I love fish, but I don’t cook it very often. Finally I settled on risotto with salmon, and it was so good that I made the exact same thing like 3 days later.

Steve grilled up the salmon and it turned out perfectly juicy, and fall apart tender, and on top of the creamy risotto, I was in heaven. Truffle oil can be a bit pricy, but you really don’t need much, and it is SO worth it for the flavor it brings! One container will last you a long time, and trust me, you’ll be wanting to use it in everything. Especially this risotto. And you’ll also want to make it 4 times in a row.

Parmesan Truffle Risotto with Grilled Salmon

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 4

Ingredients

For the risotto:
1-2 tablespoons truffle oil
3 cloves garlic, minced
2 shallots, finely chopped
1 cup arborio rice
1/2 cup dry white wine (or replace with extra chicken broth if you don’t use alcohol)
32 ounces mushroom broth
1/2 cup freshly shredded parmesan
salt and pepper
parsley for garnish, optional
For the grilled salmon:
4 salmon fillets (about 6 ounces each)
olive oil
salt and pepper

Instructions

To make risotto, coat a large pan with truffle oil (this should be about 1-2 tablespoons) and heat over medium low heat. Add garlic and shallots and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
Add mushroom broth 1/2 cup at a time, stirring consistently. Wait until each half cup has been incorporated to add more. This process takes approximately 20-30 minutes. Season generously (to taste) with salt and pepper, and add parmesan.
To grill salmon, drizzle with olive oil and add a generous pinch each of salt and pepper. Unless you are extremely confident grilling fish, wrap salmon in tin foil (if you have a lot of experience grilling fish, you can place it straight on), then grill skin side first to desired doneness, about 4 minutes per side.
To serve, plate risotto, top with salmon and then add a touch of parsley if desired. Leftovers may be stored (preferably separately) in the refrigerator in an airtight container for up to 5 days.

Because I LOVED my Sizzlefish so much, I think you might too! Check out their website or follow on Facebook // Twitter // Instagram // Pinterest. Again, I was sent a super awesome care package from Sizzlefish, but all opinions are my own.

Lasagna Baked Chicken

January 4, 2015 · by Ari ·

Easy, healthy, cheesy and delicious lasagna baked chicken breast is the perfect dinner to get your new year started off right! All the taste and comfort of lasagna in a healthy chicken entree that comes together before you know it.

If there’s one thing that drives me crazy (okay, there’s probably, like, a zillion…), it’s the idea that healthy eating means you can’t eat your favorite things. Before I was finally successful with my weight loss, I had so many failed attempts because each time I felt like I couldn’t eat anything, and it’s just not true. It’s just about finding ways to make your favorite things fit into your healthy lifestyle, and this chicken does just that!

Lasagna has to be the ultimate comfort food. With melty, gooey cheese and pasta you really can’t go wrong, but I honestly have never felt like pasta even adds much to a dish. It is the vehicle for cheese and sauce. I’m happy just eating cheese and sauce. By themselves. With a spoon. But I guess I should eat protein or something too.

I love stuffing chicken. It’s one of my favorite, easy ways to make my dinner more fun without having to do much. Chicken on its own can quickly become boring and monotonous, but there are so many fun varieties and flavor combinations you can use to dress it up a little. I just made my favorite lasagna filling, butterflied the chicken, stuffed that cheesy goodness inside, then baked it. Finish it off with a little mozzarella, stick it under the broiler to get brown and bubbly, and top it off with your favorite marinara sauce. Mine came from a bottle because, like I said, I am a totally lazy cook.

The result was total cheesy dreaminess, and I literally haven’t stopped thinking about it since.

Lasagna Baked Chicken

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 40

Ingredients

4 large chicken breasts
salt and pepper
1 tablespoon olive oil
1/2 cup part skim ricotta cheese
1/2 cup nonfat cottage cheese
1 teaspoon dried or finely chopped fresh oregano
1 teaspoon dried or finely chopped fresh basil
1 cup shredded part skim mozzarella
1 cup marinara sauce (or more if desired)

Instructions

Preheat oven to 350. Season both sides of each chicken breast with salt and pepper. Butterfly each chicken breast then set aside.
To make the filling, combine ricotta cheese, cottage cheese, oregano and basil in a medium bowl. Fill the center of each chicken breast with cheese mixture and fold the top half of the chicken back over on top. Make sure chicken can fold back over completely, and that cheese isn’t spilling out. Depending on the size of your chicken breasts, you may have some cheese mixture left over.
Carefully place filled chicken breasts in a large, rimmed baking dish and lightly drizzle with olive oil. Bake until chicken is completely cooked and juices run clear. This will vary depending on thickness, but I usually start to check around 20 minutes. You do not want to over cook them.
Top with mozzarella cheese and broil until cheese is bubbly, about 2 minutes. Watch closely–it can burn quickly. Plate and top with marinara sauce. Serve immediately. Leftovers may be refrigerated in an airtight container for up to 5 days.

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Browned Butter Funfetti Cookies

Vanilla Bean Hot White Chocolate

Parmesan Garlic Brown Butter Spaghetti Squash

Spicy Vegan Meatless Sauce

On Maintaining Weight Loss

Healthy Tuna Salad {Without Mayo}

Honey Sriracha Skillet Pork Chops

Southwest Quinoa Bowls

Chocolate Covered Cherry Smoothie

Parmesan Truffle Risotto with Grilled Salmon

Lasagna Baked Chicken

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