fruit Archives - Ari's Menu

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari ·

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always better with bacon.

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

1 cup brussels sprouts, halved and stems removed
1 tbsp olive oil
salt and pepper
2 slices center cut bacon, chopped
4 dates, pitted and chopped
1/2 apple (honeycrisp, gala, whatever you like)

For the balsamic glaze (optional):

1/2-1 cup good quality balsamic vinegar

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

https://arismenu.com/drink-dish-brussels-sprouts-apple-bacon-dates/

3 Ingredient Roasted Banana Coconut Milk Ice Cream

May 12, 2013 · by Ari ·

Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.

So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.

Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.

Ingredients

1 tbsp coconut oil, melted
3 medium bananas, peeled and sliced
1 can full fat coconut milk

Instructions

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.

https://arismenu.com/3-ingredient-roasted-banana-coconut-milk-ice-cream/

Blueberry Almond Meal Cookies {vegan + gluten-free}

April 1, 2013 · by Ari ·

Remember when I wasn’t eating desserts? It lasted a whole two weeks, and I don’t know if it even really counts, because to try to fight against my craziness, I definitely made these. I was also trying not to eat grains, which is my least favorite way of eating. At one point I stayed on the first phase of the South Beach diet for months at a time, and I’m pretty sure I’ll never be the same because of it. Now, the second you say “low carb”, my brain does all sorts of funny things, and totally wigs out.

In fact, I’m pretty sure it’s just the word “diet” in general. Gross. It gives me the heebee geebees. Shivers, panic, nightmares. I love eating healthy foods, and I hate dieting. For me, the two do not go together. At all. But the good thing that came out of all of this was these cookies.

And some pretty amazing dinners. I do actually feel best when I take a meat and veggies approach to dinner, but that’s a whole other story. The rest of the day, I love my carbs, and I especially love my cookies. These babies, however, totally did the trick, and I would make and eat them over and over again, regardless of how I was trying to eat that ~~hour~~ week.

I actually really love baking with almond meal because you get flour and fat in one source. My almond meal baked goods come out so ridiculously soft and tender, and I find them to be much more filling and satisfying. This cookie isn’t just a dessert, it’s perfect for a mid-afternoon snack, or even pre-run (wahhhhh) fuel.

Did you know that if you’re injured, you have to cry and be overly dramatic every time you use the word run? It’s a rule. I mean, maybe you don’t follow it, but you could be missing out on tons of quality self pity. It’s a shame, really. I say, instate the rule.

Instate the rule, then make these cookies, because healthy cookies are totally the cure for self pity.

Blueberry Almond Meal Cookies

yield about 15 cookies

1 1/2 cups almond meal
1/4 teaspoon baking soda
1 tbsp cornstarch
dash salt
1/4 cup honey or agave
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup blueberries

Directions:

Preheat oven to 375. Line a baking sheet with silpat or parchment paper and set aside.
In a medium bowl, whisk together almond meal, baking soda, cornstarch, and salt. Add honey/agave, milk and vanilla. Mix until well combined. Gently, fold in blueberries.
Use a small cookie scoop to drop onto prepared baking pan. Press down on each ball to flatten slightly (they don’t flatten much when you bake them). Bake for 10-12 minutes until just set golden. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.

Cranberry Apple Chicken Salad

October 11, 2012 · by Ari ·

I have this skill. I’d be happy to share it with you if you ever need help with this, but I am the master at over scheduling myself. Want to fit the MOST amount of things in one day with only time for rushed travel in between? I’m your gal.

In the month of September, I started racking up quite the food bill with my Subway/Chipotle/Einstein’s stops. I also started racking up quite the…um, waistline. I was sitting a good 4 lbs above my normal weight, which isn’t a huge deal (don’t judge that I notice these things!), but my body has a set weight for the time being where it feels happy and healthy, and all of the quick food stops were not helping me maintain it.

Regardless of how healthy the places/items are that I choose, nothing ever feels as great as when I make my own meals. Not to mention those many bags of sun chips that I can get with my Subway sandwich full of empty calorie deliciousness….

Anyway, suffice it to say, I wasn’t feeling great, and I knew it was time to get back on track. Something that works really well for me with my constantly on the go lifestyle, is to prep a lot of a food I like that I can bring for lunch/dinner for the rest of the week. I pick a day when I have some extra time, and puy it all together, then it usually lasts me a good week.

That might sound boring, but if I make something I really love, I am usually excited to eat it until about the point I start to run out. Usually by the last time I am ready to move on to some new food, but it is SO helpful to always have a delicious healthy meal sitting in my fridge that I can grab and take with me whenever I need to.

This chicken salad is packed with protein! It has the perfect combinations of flavors and textures–sweet and salty, soft and crunchy. It’s been a go to of mine for the last year, and is still one of my favorites!

Cranberry Apple Chicken Salad

yield 6-8 servings

2/3 cup nonfat plain Greek yogurt
2 tbs dijon mustard
pinch freshly ground pepper
1-2 tbs finely minced rosemary
meat from 1 rotisserie chicken, skin removed
2/3 cup chopped celery
1/4 cup dried cranberries
1 large gala apple, chopped
1 tbs slivered almonds

Directions:

In a small bowl, whisk together yogurt, mustard, pepper and rosemary. Set aside.
Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined.
Eat immediately, or store in refrigerator for up to 7 days.

**Note: To eat the chicken salad, you are not limited to sandwiches! Usually I crumble some brown rice cakes on mine or eat it with whole grain crackers. If taking it to go, package bread products separately until ready to eat.

3 Cheese Apple Cranberry Pizza

July 14, 2012 · by Ari ·

I don’t know about you, but my taste buds totally change in the summer time. Most of my favorite foods (other than fro yo which is 100 times better in the summer) are hot and cheesy, and just don’t sound good when it’s 115 outside.

Well, this pizza is still hot and cheesy, so it wins for taste, but it is also fruity and refreshing which is perfect for the summer heat!

Confession: My favorite pizza used to be the kind that got delivered. Greasy, drippy Pizza Hut or Dominoes pizza was a staple in my diet, and something I continued to crave until I realized that pizza didn’t have to be off limits. That was like the best day of my life–when I started eating pizza again. Maybe I should be embarrassed by that?

Oh, whatever, I don’t care–I LOVE PIZZA!!! And I am now head over heels for making my own pizza, and how ridiculously easy it is! You just put whatever you want on top of some dough…

Then toss it in the oven!

Taaaaaddddaaaa!

3 Cheese Apple Cranberry Pizza

yield 6 servings

1 package refrigerated whole wheat pizza crust
3/4 cup fat free ricotta cheese
1/4 cup nonfat plain Greek yogurt
2-3 tbs unsweetened almond milk
1 tbs fresh rosemary leaves, finely chopped
1 tbs balsamic vinegar
1/2 cup part skin mozzarella
1.5 oz herbed goat cheese, crumbled
1 apple, thinly sliced
1/4 cup dried cranberries

Directions:

Spray a medium-large cookie sheet with nonstick spray, then roll dough out using a rolling pin to fill out the sheet.
In a small bowl, whisk together ricotta, Greek yogurt, milk, rosemary, and balsamic vinegar. Spread evenly onto rolled out dough, then top with mozzarella and goat cheese, followed by apple slices and dried cranberries.
Cook according to instructions on the prepared pizza dough package.