gluten free Archives - Page 10 of 11

Healthy Crockpot Orange Chicken

March 18, 2013 · by Ari ·

I thought I hated Chinese food. Like, the other night we had to go out for Chinese food for my brother’s birthday, and I was all bent out of shape about it. I told Steve that I hate Chinese food, and I was going to eat at home first. I’m a really pleasant human sometimes.

I guess it’s kinda like how I thought I hated Thai food. And vegetables. And tomatoes. I just decide I have an opinion about something, and I get all kinds of grumpy about it. In fact, sometimes I get worried that I am well on my way to becoming one of those grumpy old people.

As if aging isn’t bad enough, does grumpiness, and that whole being set in your ways business really have to come with it??? And while we’re on the subject, does anyone else absolutely freak out over the fact that the older we get, the closer we are to our lives ending without having the chance to do all the cool things we want to do?????

I’m sorry. I don’t know what’s come over me. Too much real world. I need to go back to vacation. Sigh… Anyway, let’s stop talking about things that are depressing, and instead focus on my favorite subject. No, not me. Okay, my second favorite. 😉

I knew I was going somewhere with the whole Chinese food business. Turns out it’s delicious. I mean, orange chicken is about as Americanized as you get. It’s almost like calling Domino’s pizza Italian, but whatever. It’s delicious. And usually deep fried, and overly sticky sweet. I don’t like that kind of orange chicken. The kind you get at Panda Express? Ew, gross. I used to, but not the grease and stickiness make my mouth feel funny.

This orange chicken is sweetened with real orange juice and honey for a true orange flavor. It’s coated in flour, then browned on the stove top so that it can hold on to all of the delicious juice, then transfered to the crockpot where it cooks the rest of the way while you go about your day.

The flavors are bold and satisfying. It’s what you would imagine orange chicken to taste like if you had never tried the sticky fried version. So if you’re a lover of the Panda Express kind, it won’t be an exact match, but I promise you will still love it!

Healthy Crockpot Orange Chicken

adapted from Team T Adventures via Six Sisters Stuff

yield approx 6 servings

1-2 tsp coconut oil
3 boneless skinless chicken breasts, cubed
3 tbsp whole grain flour of choice (whole wheat, brown rice, etc.)
4 large oranges
1 1/2 tsp balsamic vinegar
3 tbsp low sugar ketchup
1/4 cup honey
2 tsp sriracha (optional, but recommended)
brown rice and steamed broccoli for serving (optional)

Directions:

Heat coconut oil in a large pan over medium heat. Place flour in a large shallow bowl. Dredge cubed chicken in flour to coat then transfer to cooking pan. Brown chicken, then remove from heat. Don’t worry about fully cooking chicken–it will finish in the crock post. You want it just browned.
In a medium bowl, zest 2 oranges, then juice all 4. Add vinegar, ketchup, honey, and sriracha. Whisk together to combine.
Transfer cooked chicken and sauce to crockpot, and cook on low for 4:30-5 hours.
To serve, place cooked chicken on top of brown rice (or just on your plate), then spoon over an extra 1/4 cup or so of sauce–trust me, you’ll want extra! Store leftovers in the refrigerator for up to 5 days.

Chipotle Black Bean Burgers {vegan + gluten-free}

March 14, 2013 · by Ari ·

These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!

Do you guys have those foods that you ALWAYS order if they are on the menu? I sit down at a restaurant, scan the menu for goat cheese and sweet potatoes, and then if it’s a burger type place, I always look for a black bean burger.

I also spend lots of money on those frozen black bean burgers. I eat them as a burger, I crumble them up and put them on a salad. They are versatile, and delicious, but I much prefer to create my own food, and not spend tons of money of frozen goods.

I’ve been wanting to create my own black bean burgers for, well, ever. In fact, I honestly can’t believe I didn’t make them sooner. They were super simple, and the whole process only took about 30 minutes. Not to mention the batch makes several, so I was able to have them in salads and in my scrambled eggs (it was delicious) for almost a week.

The only tricky part is the flipping. Black bean burgers are very delicate, and if you flip too soon, or aren’t careful, you will end up with a big mess on your hands. I also had a lot of black bean mush left over. It took me a few times to get it right. I’m not the most patient person, and I didn’t even think to handle them with extra care. Once I did, they came out perfectly!

The secret ingredient (or not so secret since it’s in the title…) in these babies are the chipotles in adobo sauce. Would you believe I’ve never bought them/eaten them before? I see them in all sorts of recipes, and people are always raving about them, but for some reason, I had never used them. They added so much spice and flavor! I can’t wait to use them in 5 billion more recipes!

I topped mine with roasted red pepper (check out those char marks!! mmmmm) and fresh avocado slices. I love them with goat cheese too, but of course that makes it no longer vegan. The pan frying provides the perfect crispy outside, and soft, but not mushy inside. They are spicy and bold, and will easily become one of your go-to meals!

Chipotle Black Bean Burgers {vegan + gluten-free}

Yield: 6-8 burgers

Serving Size: 1 burger

Chipotle Black Bean Burgers {vegan + gluten-free}

These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!

Ingredients

2 cans black beans, drained and rinsed
1/2 medium onion, roughly chopped
3 cloves garlic
2 tablespoons chipotle peppers in adobo sauce
2 teaspoons cumin
pinch salt
1 tablespoon cornstarch
handful fresh cilantro
1 teaspoon sriracha
1/2 cup rolled oats (use gluten-free if that's important to you)
1-2 tablespoons olive oil

Instructions

Place half the black beans, onion and garlic in your food processor. Blend for 20-30 seconds until combined. Add chipotle, cumin, salt, cornstarch, cilantro, and sriracha. Blend for an other 10-20 seconds. Transfer to a large mixing bowl. Stir in oats and remaining black beans.
Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately, or store refrigerated in an airtight container for up to 1 week.

https://arismenu.com/chipotle-black-bean-burgers-vegan-gluten-free/

Crispy Ranch Chicken Strips

March 8, 2013 · by Ari ·

I’m so excited to share this with you today. You see, I’ve been making this chicken for almost 4 years. It was one of the first healthy recipes I ever cooked!

I started making this chicken when no one else in my life was quite used to my new healthier habits. I had gone away to college weighing 23o lbs, eating fast food for every meal, and calling a pint of ice cream one night’s dessert. Of course everyone was happy for me, but it also takes some getting used to when someone comes back with such drastically altered priorities.

I made this recipe for Steve and some of our best friends before I even knew how to cook, but it was so easy and fool-proof that everyone loved it!

Ever since, it’s been Steve’s #1 favorite dish. He always requests it, and I continue to surprise him with it on special occasions. It’s always the simplest things that people seem to love the most. I love to over complicate things, but when it comes down to it, 90% of the time, simple ends up being the way to go.

I love this dish because anyone can make it. It doesn’t require a lot of prep work, or a long list of ingredients. It’s approachable, and it tastes like indulgent comfort food–crispy baked chicken, zesty ranch seasonings browned to perfection. It is one of those healthy meals that makes you love eating healthy, and shows just how easy it can be. If you can boil spaghetti, you can make this chicken. 😉

Crispy Ranch Chicken Strips

barely adapted from Spark People

yield 6 servings

1 and 1/2 lbs boneless skinless chicken breast, cut into strips
2 egg whites, beaten
1 oz ranch seasoning (store bought or homemade)
2 cups crispy brown rice cereal
1/4 cup reduced fat parmesan cheese

Directions:

Preheat oven to 375. Place a cooling rack inside of a large baking sheet. Line with tinfoil and spray with nonstick spray. Set aside.
Place beaten egg whites in a shallow bowl. In a large separate shallow bowl, combine ranch seasoning, cereal and cheese.
Dip each chicken strip in egg whites, then fully coat in cereal mixture. Place on the lined cooling rack. Repeat with remaining chicken slices.
Bake until golden brown and chicken is cooked throughout, about 30 minutes (depending on how thick you slice the chicken). Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Drink & Dish: Vegan Shepherd’s Pie {with video!}

March 7, 2013 · by Ari ·

Do you guys celebrate St. Patrick’s Day? I’ve never really done much, but green is my favorite color, so I do enjoy an entire holiday dedicated to it. 😉 I really like to get holiday themed pedicures (my bank account doesn’t, but that’s an other story…), and I always get really excited to get something green in March!

To be honest, I had no idea what the heck people even eat for St. Patty’s Day. After some brain storming, Nicole suggested shepherd’s pie, but I didn’t even really know what went inside the thing. I knew it was meat and potatoes, but that was about it.

I did some research, swapper the meat for lentils, swapped the mashed potato topping for a sweet potato puree, and all of the sudden I had a delicious, hearty, and filling vegan shepherd’s pie.

Can we talk about how shepherd’s pie is the hardest thing ever to photograph? I felt like every single photo I took just looked like vegetable mush. In fact, it took me 2 takes (one during testing, and one during filming) to get even a handful of photos that I liked between the two.

I should also mention that this makes a LOT of food. Like, I hope you have a big family, and are looking forward to healthy left overs because it will last you forever, and only gets better the next day! I tested this recipe out on a Tuesday, ate the leftovers all week long, and then made it TWICE for filming. I’ve pretty much been eating nothing but shepherd’s pie for the last week and a half.

In fact, I can’t believe I’ve gone this long not eating this regularly–savory, rich veggies topped with creamy, sweet potatoes? It just screams the makings of a perfect dinner!

Oh, and it’s especially delicious with Nicole’s Irish maiden cocktail (AKA my new favorite drink ever). Make sure to check out her recipe as well! And here’s our latest episode of Drink & Dish!

Vegan Shepherd’s Pie

yield 10-12 servings

3 large sweet potatoes
1 cup low sodium vegetable broth, divided use
1 tbsp corn starch
1 tbsp olive oil
1 large onion, chopped
3-4 cloves garlic, chopped
3 large carrots, peeled and chopped
2 large squash (zucchini or yellow), sliced
1 lb cooked lentils
1 cup frozen peas
sea salt, freshly ground pepper, and thyme for seasoning
cashew cream for topping (optional)

Directions:

To make the sweet potato puree, roast sweet potatoes at 400 degrees for 1 hour. Cool slightly, then remove skins and transfer to a blender. Season with salt and pepper and blend until smooth.
In a small bowl, whisk together 1/2 cup vegetable broth with corn starch. Set aside.
Heat olive oil in a large pot or dutch oven over medium heat. Add onion, garlic, carrots and squash. Season with salt, pepper and thyme (I used a heavy pinch of each), and cook until tender, about 10 minutes.
Add lentils, peas and vegetable broth/corn starch mixture. Add an extra 1/2 cup vegetable broth. Cook until all ingredients are heated throughout stirring occasionally, about 10 minutes.
Transfer to a large casserole dish (or individual serving dishes). Evenly spread sweet potato puree on top.
Broil for 20 minutes. Top with cashew cream if desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Caprese Pasta

February 25, 2013 · by Ari ·

I find that people have strong opinions on tomatoes. Either you’re ordering them on all your salads and sandwiches, or you absolutely hate them.

I used to be a total hater. I always loved salsa, and I liked tomato sauce as long as it wasn’t chunky, and I liked ketchup, although I’ve never been one of those people who goes crazy over ketchup. There are so many awesome condiments out there with so much more flavor! I’ve never understood the people that put ketchup on everything.

Like my husband. He puts ketchup on macaroni and cheese. WHAT IS THAT??? I will season the crap out of some meat, and we will sit down to dinner, and he grabs the ketchup bottle. What a jerk.

Anyway, I never used to be a tomato fan. My dad would order a caprese salad, and I would just eat the cheese. Not that this was abnormal behavior for me with any dish. All my friends still make fun of me about the way I used to eat. I would order food, eat until I started to get full, then proceed to pick all the cheese out. What can I say? I’ve always loved my cheese. 😉

Somewhere along my healthy living journey, I turned the page on tomatoes. Now, I eat the whole caprese salad (or pasta), but the best part is still the mozzarella cheese. 😉

In this pasta, the cheese gets just warm enough to get a little soft, melty, and gooey. I could have picked it out all night long, and lived on the cheese alone, but it was even better paired with the fresh basil, and juicy tomatoes.

This pasta takes everything I love about a caprese salad, and translates it to a full, protein packed, delicious dinner. It was so easy–ready in about 20 minutes, and my whole family loved it!

Caprese Pasta

yield 8 servings

13 oz box whole grain penne (brown rice, whole wheat, quinoa, whatever you like)
3 cloves garlic, finely chopped
2 tbsp olive oil, divided
1-2 tbsp balsamic vinegar
5 fresh basil leaves, chopped
salt and pepper
3 chicken breasts, grilled and sliced
8 oz part skim mozzarella, cubes
2 big handfuls baby spinach, stems removed
10 oz cherry tomatoes, halved

Directions:

Cook pasta according to package instructions.
In a large skillet over medium heat, cook garlic in 1 tbsp olive oil until fragrant. Add cooked and drained pasta, and toss with remaining oil, vinegar and basil. Season with salt and pepper.
Add chicken, cheese and spinach, and gently toss until spinach slightly wilts, and cheese softens. Remove from heat and stir in tomatoes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Taco Mac & Cheese {like DIY Hamburger Helper}

February 20, 2013 · by Ari ·

Have we ever talked about how I went from a fast food diet to Ari’s Menu? I could hardly boil water. My dad can’t even make spaghetti or boxes of Kraft mac & cheese. I grew up constantly eating out, and spent the first few years of college making grilled cheese sandwiches, heating up ramen noodles, and in the Jack in the Box drive through.

When I moved home from Idaho, I had sparked an interest in cooking. I graduated to Hamburger Helper. It’s funny now, but I loved the stuff. I would swap out my ground turkey, and for me, that was “healthy cooking”. I guess I’ve come a long way in the last few years. 🙂 Just ask my mother in law about the time I tried to make gravy….

When the thought occurred to make taco mac & cheese, I didn’t realize that it was so similar to the Hamburger Helper I started out on, but it is similar–just a whole lot better. Real foods, tons of lean protein, and whole grains. Plus, it’s so simple that there is really no reason to cook from a box ever again!

I made this for Steve and Jason to rave reviews. I’m pretty sure Jason ate 3 bowls. Then I gave Steve’s mom the leftovers when she came over for lunch, and she’s been asking when I’m going to post the recipe ever since. 🙂

All of the flavors of macaroni and cheese mixed with bold spicy taco seasonings topped with creamy avocado for the perfect final touch. I loved this dinner so much I made it again not even a week later! That is unheard of for me.

My favorite thing about this dish is it really represents everything I feel like this blog stands for–simple comfort food made healthy. That’s the whole reason I started cooking–I didn’t want to give up foods like tacos and mac & cheese. 🙂

Taco Mac & Cheese

yield 6-8 servings

1-2 tsp olive oil
1 medium onion, chopped
2 bell red, yellow, or orange bell peppers
3 cloves garlic, finely chopped
1 lb lean ground turkey or beef (I used 99% ground turkey breast)
salt and pepper
8 oz whole grain macaroni (whole wheat, brown rice, quinoa….whatever works for you)
4 oz reduced fat cream cheese
3/4 cup unsweetened almond milk
1 cup nonfat plain Greek yogurt
3 tbsp taco seasoning
1 tbsp lime juice
couple dashes hot sauce
2/3 cup shredded reduced fat sharp cheddar cheese
sliced avocado and chopped cilantro for serving

Directions:

In a large pan over medium heat, saute onion, bell peppers, and garlic until tender, about 10 minutes. Add turkey and season with salt and pepper (about a pinch of each). Cook until turkey is browned, then remove from heat.
In a medium pot, cook macaroni according to package instructions.
Meanwhile, in a large pot, whisk together cream cheese and almond milk over medium-low heat until combined. Whisk in greek yogurt, taco seasoning, lime juice, and hot sauce. Stir in cheddar cheese until melted and combined.
Stir turkey and veggies into sauce, then stir in cooked and drained pasta.
Top with sliced avocado and fresh chopped cilantro.

Oatmeal Raisin Cookie Dough Bites

February 15, 2013 · by Ari ·

Today I want to tell you about how embarrassing my busband is.

Yesterday he got into an argument with a lady at the store. Apparently, she gave him a dirty look, and he thought this was a good reason to cause a scene and argue with her right in the middle of the grocery store. Clearly, he’s really mature. 😉

Luckily, I wasn’t with him. I only felt embarrassed hearing the story. You see, he is totally the type to just say whatever is on his mind, which is, like, the opposite of me. I am the type that when I say the wrong thing, I still think about it, and analyze it months later.

I suppose I should be less embarrassed, and more grateful that I have a husband who never minds running out to the store for whatever crazy ingredients I need at the moment. You see, I am also the type of person who forgets everything. I’m really type A about some things, but not normal things. I make lists, but I don’t follow them. I hate mess, but I’m messy. Sometimes, I don’t even understand myself!

You know what else I don’t understand? Dates. How do they make things so sweet, and delicious when you don’t add any sugar??? And WHY HAVE I NOT BEEN DOING THIS FOREVER AND EVER????? The thing is, my sweet tooth has gotten totally out of control, and I’m not running right now to at least balance out all the sugar I want to eat ALL THE TIME, so something needs to give. My friend Heidi is always making all sorts of delicious treats that are only sweetened by dates, then the other day Sally made some that looked amazing too.

Then, I went to Whole Foods, and they had samples of something pretty similar, and it literally tasted JUST LIKE COOKIE DOUGH. I looked at the ingredients, took it as a sign, and went right home to my food processor.

You guys, THEY TASTE JUST LIKE COOKIE DOUGH!!! Not like the “oh these taste pretty good for healthy food” or in the way a Larabar says it tastes like cookie dough, but really just tastes like a delicious snack; no–these taste like legit cookie dough, and the 8 that came out of my batch lasted about a day. Soft, chewy, cinnamony goodness that is totally good for you. I’m in so much love. I made these Wednesday, and it took me all of 36 hours to share them with you!

Oatmeal Raisin Cookie Dough Bites

yield 8

3/4 cups chopped pitted dates
1 tsp vanilla extract
1/4 tsp butter extract
1 tbsp almond butter (or peanut butter, or sunflower butter, or whatever kind you like)
1 tbsp chopped roasted almonds (or any nut of choice)
pinch salt
1 tsp cinnamon
2 tbsp rolled oats (use gluten-free if that’s important to you)
1/4 cup raisins
finely shredded reduced fat unsweetened coconut for rolling (optional, but recommended)

Directions:

Blend dates and extracts in your food processor until they form a sticky ball, about 4-5 minutes. Add almond butter, and continue to process until combined. Add almonds, salt, cinnamon and oats, and process for 1-2 more minutes, until everything is sticking together.
Remove dough from food processor. Use you hands to fold in raisins.
Roll dough into 1″ balls. If desired, roll in coconut. Store in an airtight container for up to 1 week.

Chocolate Frosted Orange Donuts

February 4, 2013 · by Ari ·

I have something really embarrassing to tell you.

So I pretty much never know the correct way to store my baked goods. Either I wrap it all up super close in an airtight container when it is still entirely too warm resulting in a big gooey mess of cookies/cupcakes/etc. basically unbaking themselves; or I leave everything out chillin’ with all the breezy air flowing freely throughout my house resulting in stale baked goods in something like 48 hours.

It is a particularly sad experience to spend 75% of your life baking cookies, only to end up not being able to enjoy them the next day. Life is hard when you have a food blog.

Okay, but we’re not even to the embarrassing part yet. This happened when I chose option B, letting my baked goods hang out (read: I was lazy, and didn’t store anything properly). You see, this became a problem because I was unbelievably head over heels for these donuts. That’s part of the reason I didn’t store them in the first place. They were so tempting. I was scared to keep them.

Well, my plans to trick myself into not eating all of the donuts failed miserably when I found myself picking at the lone stale donut still standing 3 days later. That’s the embarrassing part. But if you baked the most perfect tasting orange donuts that were melt-in-your-mouth soft, and covered with sweet chocolatey goodness, you would be picking at the stale leftovers too.

Oh, and by the way, they’re vegan, and gluten-free. 😉

Chocolate Frosted Orange Donuts

yield 8-10 donuts

For the donuts:

2 cups almond meal
zest of 1 orange
3 tbsp corn starch
3/4 tsp baking powder
dash salt
3/4 cup unsweetened almond milk
1/4 cup honey or agave
1/3 cup orange juice
1/2 tsp orange extract

For the frosting:

1 cup powdered sugar
2-4 tbsp hot water
1 and 1/2 ounces unsweetened chocolate, melted

Directions:

Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
In a large bowl, whisk together almond meal, orange zest, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and orange extract until combined.
Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Let stand for 5-10 minutes, then transfer to a wire rack (I flipped mine over onto the rack and they came right out) to cool completely.
To make the frosting, place powdered sugar in a medium bowl. Slowly add in water 1 tbsp at a time, stirring constantly, until it reaches a spreadable glaze consistency. Stir in melted chocolate. If glaze becomes too thick, add an other tbsp hot water. Spread glaze on top of cooled donuts.
Top with extra orange zest and/or sprinkles if desired. Store in an airtight container (so you don’t pick at stale donuts) for up to one week.

**Note: If while spreading the glaze it becomes too stiff, stick the bowl in the microwave for 10 seconds, and it will thin out again.

Sweet Potato Bisque

February 1, 2013 · by Ari ·

You guys you guys you guysssss!!!! I have so many exciting things to share with you!!

First of all, my birthday is on Wednesday, and clearly, I am turning 5. Maturity? Ehhh, not my thing. I have a major case of Peter Pan syndrome, and I have no plans to change in my *gulp* 28th year of life. Twenty eight. That is dangerously close to thirty. And it’s more miles than I have ever ran at once, and I just don’t really feel like I should be an age that is greater than my PDR.

Also, this week my buffalo deviled eggs were featured on Fox Magazine Online. Ummmm, WHAT?!?!?! When I got the initial email, I just assumed it was, like, the Phoenix chapter or something, and that’s why I was chosen. But then I went to the article, and there was my recipe DIRECTLY UNDERNEATH MY VERY FAVORITE FOOD BLOGGER!!!! And if that wasn’t awesome enough, I was beyond honored to be featured with a couple of my other favorite foodies.

As if this week wasn’t amazing enough, Steve and I booked our anniversary trip to New Orleans! On our first wedding anniversary, we spent maybe an hour together. Steve was back for a short trip from some work in California, and I was in the middle of rehearsals, and it was just…not a great way to spend our anniversary, so this year we plan to make up for it by going somewhere neither of us have been, and enjoying almost an entire week vacation. So freaking stoked. If you have any recommendation for things to do or, ahem, restaurants, TELL ME EVERYTHING.

As for this soup…It’s my favorite soup. I made it about a year ago for the first time, but never got pictures of it, and I haven’t stopped thinking about it since. It’s rich and creamy like you would imagine a bisque to be, but it doesn’t leave you with that heavy feeling afterwards. Steve claims to hate sweet potato soup, yet ate his entire bowl and went on to rave about it. The maple syrup and sriracha provide a great combination of sweet and spicy.

It also works really well in the crock pot–that’s how I made it the first time, but this time I was short on time, and didn’t prepare ahead of time, so I made it on the stove top. It is equally delicious both ways.

Sweet Potato Bisque

yield 6 servings

2 lbs sweet potatoes
3 tbsp cornstarch
3 cups unsweetened almond milk
1 tbsp pure maple syrup
1 tsp sriracha (optional, but recommended)
1 tsp salt
1/2 tsp black pepper
dash freshly ground nutmeg

Directions:

Preheat oven to 400. Pierce sweet potatoes several times with a fork, then transfer to a large cooking dish. Roast for about 1 hour until tender.** Let cool for 10 minutes, then remove skin. Blend roasted and peeled sweet potatoes with an immersion blender (or in a regular blender) until smooth.
In a large sauce pan over medium heat, whisk together cornstarch and almond milk until combined. Add sweet potatoes, maple syrup, sriracha and spices whisking constantly until well combined. Continue to cook on medium heat until soup is hot throughout. Serve immediately. Leftovers can be refrigerated in an airtight container for 1 week.

**Notes: If you’re short on time, you can bake your potatoes in the microwave in about 8-10 minutes. I’ve done this, and it’s not quite as flavorful as roasting, but it’s still great and works in a pinch.

To make in the crock pot, throw in all your ingredients, whisk together, and cook on low for 4-6 hours.

Cheesy Broccoli Soup with Roasted Corn

January 28, 2013 · by Ari ·

The weather has been unusually cold and rainy here in Phoenix. Not that I’m complaining. We only get about 5 days a year of this, and so it’s kind of like a treat. I generally like to keep my schedule jam packed, constantly going from one thing to the next, but when the weather gets like this, it’s like one of life’s little reminders to slow down, cuddle up under a blanket with the puppies, and listen to the rainfall.

Oh, and eat my body weight in rich. creamy, hot soup. I could probably eat soup year round. I love it sososo much, but when it’s 115* outside, it sort of loses it’s luster, if you know what I mean.

Therefore, after December 25th, when I stop eating cookies for dinner every single night, I usually declare the month of January soup month, and cook pretty much only soup for the entire month. I’m sure my husband loves it, and never gets bored.

I’m such a creature of habbit. Have I ever told you I eat the same thing for breakfast every.single.day.? Pumpkin, Greek yogurt, chopped apple, chia seeds, spices, and cereal on top. It’s really….weird. But I love it. Steve makes fun of it. I find him rude. Also, when I find a lunch I’m into, I eat that every day as well. Lately, it’s a grilled sandwich with hummus, cheese, mustard, and lots of veggies. It’s delicious.

So, I’ve been enjoying my month of soup. I had a serious craving for broccoli cheddar soup, and then I went grocery shopping and saw that the ears of corn actually looked good. In January. I decided that was a sign that corn needed to make it’s way into my soup.

This isn’t your typical broccoli cheese soup. The corn makes it thick, and chunky, and it’s more creamy than cheesey, because I didn’t want to add an entire block of cheese. Right about the time it was ready, I got reallll nervous, and told Jason we might just be eating bread for dinner (I made some really delicious biscuits to go with it that I never doubted for a second), but I decided I would take pictures juuuust in case. Then I took a bite, and I couldn’t believe how much I loved it! It was different than what I was expecting with the initial broccoli cheddar feel, but I absolutely loved the rich creaminess with the texture of the broccoli and corn.

Cheesey Broccoli Soup with Roasted Corn

yield 6 servings

1 1/2 tbsp olive oil, divided
3 ears sweet corn
1 medium onion, chopped
2 cloves garlic, finely chopped
3 cups unsweetened almond milk
3 cups vegetable stock
1 lb fresh broccoli florets, chopped
1 tsp salt
1 tsp black pepper
dash hot sauce
4 oz freshly grated reduced fat cheddar cheese
1/2 cup nonfat plain Greek yogurt

Directions:

Preheat oven to 400. Place corn in a large baking dish. Drizzle with 1 tbsp olive oil, and add salt and pepper if desired. Roast for 1 hour until lightly browned.
Meanwhile, in a large pot over medium heat, saute onion and garlic in olive oil until fragrant. Add almond milk and veggie stalk whisking together for 3-5 minutes.
Add broccoli, salt, pepper, and hot sauce. Reduce heat to medium low, and continue to cook until broccoli is tender, about 40-50 minutes.
Remove pot from heat, and pulse with an immersion blender, until desired consistency (I like mine chunky, so I only pulse it through a few times. For a smoother soup, blend for longer, or transfer soup to a blender to blend completely).
Return pot to heat, turn down to low, and add cheddar cheese. Allow to simmer for 10 minutes.
When corn is finished cooking, scrape kernels off with a knife. Stir in corn and Greek yogurt, and serve. Leftovers can be stored in the refrigerator in an airtight container for up to 1 week.

Peanut Butter Oatmeal Cookies with Dark Chocolate, Cherries & Coconut

January 14, 2013 · by Ari ·

Friends, these are not the prettiest cookies I’ve ever made.

In fact, when I made them for our first Ragnar team meeting, I almost didn’t serve them because I didn’t love the look, but as I kept reaching over, and over, and over for the pieces of the uglier ones I planned to throw away, I realized they were so delicious, I just had to save them, and post about them, pretty or not.

I don’t think I’ve mentioned it yet, but this February I will be running Ragnar Del Sol with 11 other amazing ladies! The line up includes Nicole, Karla, Melissa, Megan, Tara, Stacey, Jaime, Bety, Jennifer, Jenn, and Kelli. I am sosoSO excited! We had our first official meeting a couple of weeks ago, and did a potluck at my house, so of course I called dibs on making dessert. 😉 Tara and Jaime don’t eat gluten or dairy, so I wanted to make something that everyone would be able to enjoy.

So I did end up serving my visually-challenged cookies, and I’m even sharing them with you, because I love them. They are so chewy, and packed with flavor. In true Ari style, there is definitely a lot going on, which leads to my new longest title ever (I think?), but it all comes together perfectly in a way that rather than tasting each component, you taste the combination as a whole.

Peanut Butter Oatmeal Cookies with Dark Chocolate, Cherries & Coconut

1 tbsp coconut oil, melted
3 tbsp apple butter
1 cup natural peanut butter
1 cup brown sugar
1/3 cup sugar
½ cup unsweetened almond milk
1 and 1/2 tsp vanilla extract
1 and 1/4 tsp baking soda
2 tbsp cornstarch
dash salt
1/3 cup reduced fat unsweetened shredded coconut
3 cups raw oats (use gluten-free if you care about that sort of thing)
6 oz good quality dark chocolate, chopped into chunks (I used 2 bars—a coconut dark chocolate and a sea salt dark chocolate)
3/4 cup sweet cherries, pitted and chopped

Directions:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat.
In a large bowl, beat together coconut oil, apple butter, peanut butter, and sugars until smooth. Add almond milk, vanilla, baking soda, cornstarch, salt, and coconut, and beat until well combined. Fold in oats, followed by chocolate, cherries and coconut.
Use a small cookie scoop to drop batter onto prepared baking sheet about 2 inches apart (these spread quite a bit).
Bake for 12-15 minutes until golden brown around the edges. Cool completely on baking sheet before transferring to serve.

**Notes: These cookies are very sticky. I don’t recommend sealing them for storage. You also don’t want to crowd them. They work best unstacked in a large Tupperware with the lid resting on top, but unsealed.

French Onion Meatloaf

January 9, 2013 · by Ari ·

Warm, comforting, and healthy meatloaf stuffed with 2 sweet, caramelized onions and topped with bubbly gruyere cheese. This is the ultimate in comfort food, yet still low in calories and fat, and packed with protein!

Can we just talk about beef for a second? I mean, not too much, because honestly it’s not nearly as interesting as something like FRO YO, but I do want to talk about how it can, in my opinion, be a lot healthier than people think. When I started my weight loss journey, one of the first things I did (after cutting out fast food) was cut out red meat. I don’t want to go into toooo much detail here, but I don’t “cut out” foods anymore; however, it was incredibly beneficial in the beginning when I was literally learning how to eat healthily.

For years, I was very strict and I would only consume ground turkey, but one day I read the nutrition label of my lean ground turkey and compared it to lean ground beef. They were practically identical. If you choose 99% lean ground turkey breast, it is the leanest and the healthiest, but 96% lean ground beef is pretty great too. If you buy ground turkey, it usually comes in several varieties with the leanest being 93% and 99%.

93% lean ground turkey has 170 calories, 8 grams of fat, 2.5 grams of saturated fat, and 21 grams of protein per serving.
99% lean ground turkey breast has 120 calories, 1.5 grams of fat, .5 grams of saturated fat and 26 grams of protein per serving.
96% lean ground beef has 140 calories, 4 grams of fat, 2.5 grams of saturated fat and 24 grams of protein per serving.

So, yes, ground turkey breast is clearly the healthiest, (especially if you compare it to the 80% lean ground beef I see most often at the store that contains 290 calories, 23 grams of fat, 9 grams of saturated fat and 19 grams of protein per serving) but they’re all great options, and ground turkey breast can be expensive, and many people consider it dry. I love it, and I think it works great for tacos and meat sauce, but for things like burgers and meatloaf, I think extra lean ground beef is the way to go.

So my point is, not all red meat is “bad” and not all turkey is “good”. I won’t bore you with more numbers, but check that nutrition label of the less expensive 85% lean ground turkey. Okay, enough nutrition talk, let’s talk about this meatloaf because it is bordering on life changing. First of all, please tell me you love French onion soup as much as I do??? Sweet caramelized onions in a savory beef broth with tons of bread and cheese overflowing the top of the bowl–what’s not to love?

This dish takes all of the best aspects of French onion soup and puts them together in a healthy, hearty meatloaf. It is FILLED with 2 whole onions worth of caramelized onions, bound by oats instead of crusty bread (I promise you can’t even taste them!), and topped off with melty, bubbling gruyere cheese. It’s also incredibly easy (and fun!) to assemble, making it perfect for any time!

French Onion Meatloaf

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: 6 servings

French Onion Meatloaf

Ingredients

1 tbsp olive oil
1 tsp balsamic vinegar
3 cloves garlic, minced
2 large sweet onions, sliced
salt and pepper
2 egg whites, lightly beaten
1/3 cup unsweetened almond milk
1/3 cup low sodium beef broth
1/2 cup raw oats (if you care about that sort of thing, use gluten-free oats)
1 lb 96% lean ground beef (if I haven't sold you on the beef thing, ground turkey works too 😉 )
2-3 oz gruyere cheese, sliced or freshly shredded

Instructions

Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, about 40 minutes.
Meanwhile, whisk together egg whites, almond milk and beed broth in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes, then add onions, oats and beef to the egg white mixtures. Add salt and pepper if desired (I didn't). Use your hands to incorporate all ingredients until combined. You don't need to overmix. The mixture may appear liquidy at first, but just keep lightly tossing with your hands, and it will come together.
Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove tinfoil from pan and transfer to a baking sheet. Gently remove tin foil from the sides of your meatloaf, and flatten onto baking sheet (this allows the cheese to ooze down). Top with cheese. Turn your oven to broil and cook for and additional 3-5 minutes until the cheese is melted, browned and bubbly to your liking. Let rest for 5 minutes, then enjoy.

https://arismenu.com/french-onion-meatloaf/

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