gluten free Archives - Page 6 of 11

Loaded Sweet Potato Cheesecake Cups

October 27, 2013 · by Ari ·

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Can you believe it’s already time to start thinking about Thanksgiving? I think I might even like Thanksgiving more than Christmas. Maybe it’s because I get to host, maybe because it’s the one day of the year where my entire family gets together, or maybe it’s because of the tradition I enforce every year (despite the whining from the less emotional types) of going around the table before dinner and everyone saying what they’re thankful for. I usually cry. I know that’s shocking.

I feel like it’s also the sense of tradition. It takes a long time to set family traditions, and especially with my ADD cooking personality, it’s difficult to find things that I love enough to make them my traditions. There are a few things we never budge on–Steve’s mom makes the deviled eggs, and my mom makes the sweet potatoes.

Ever since I was a little girl, my mom has made my grandma’s recipe for sweet potato casserole–you know, with the marshmallows on top all browned and crispy? It’s heaven. I have two favorite Thanksgiving dishes. The first is stuffing, and the second–those sweet potatoes. I refuse to make them myself. There is no way I could ever make them taste as delicious as my mom.

So instead, I made cheesecakes. Delicious little individual cheesecakes that take all the best parts of sweet potato casserole + all the best parts of cheesecake and tie them together in a perfect little bow. It all starts with a gingersnap crust (as all fall flavored cheesecakes should) that sits below the sweet potato cheesecake, then topped with brulee’d (or broiled–even better, but a little tricky) marshmallows, then finished off with fluer de sel caramel sauce. Perfection.

Loaded Sweet Potato Cheesecake Cups #glutenfree

I mean, that may not be how you’re supposed to use a brulee torch…

Now let me give you some advice. A little something I learned during this process. DO NOT top the cheesecakes with marshmallows in the muffin tins. They will be almost impossible to get out, and cleaning your muffin tin will be a literal nightmare. I mean, I still got mine out, and I most definitely still ate them (they were just too good to turn down), but it was a huge ordeal. What you want to do is, just before serving, either place the cooked and cooled cheesecakes on a cookie sheet, top with marshmallows and broil for a few moments until they brown, or use a brulee torch. They will get puffier, meltier, and a little messier if you broil them, but that is my preference. The brulee torch is a little cleaner, but it’s not something everyone has, so the choice is yours. Or you can always do both–broil, then (add more marshmallows and ) brulee for the ultimate marshmallow experience. 😉

Loaded Sweet Potato Cheesecake Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours, 40 minutes

Yield: 12 cups

Serving Size: 1 cup

Loaded Sweet Potato Cheesecake Cups

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup sweet potato puree*
1 tbsp bourbon, optional
2/3 cup brown sugar
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract

For topping:

Approx 1 cup mini marshmallows
Salted caramel sauce (I used TJ's fluer de sel caramel)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set aside.
To make the crust, combine gingersnap crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, sweet puree, bourbon and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla and cinnamon.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours.
To serve, remove cheesecakes from muffin tin and place on a large cookie sheet. Top each cheesecake cup with a few marshmallows. Either broil until browned, about 3-5 minutes, or brulee using a brulee torch until marshmallows brown. Drizzle with warm salted caramel sauce.
Store remaining cups (without marshmallows or sauce) refrigerated in an airtight container for up to one week.

Notes

*To make sweet potato puree, simple roast sweet potato(es) at 400 until tender, about 40-60 minutes depending on size of the sweet potato. I often do this ahead of time in a large batch.

https://arismenu.com/loaded-sweet-potato-cheesecake-cups/

Pumpkin Banana Chocolate Chip Muffins

October 21, 2013 · by Ari ·

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Good morning! Is it morning where you are? It’s totally not here, but these muffins make me feel like morning. That probably sounds weird. Not just because they’re muffins. Muffins are more an afternoon snack than breakfast for me. They just make me feel like morning. Like cool, crisp autumn morning on the porch. I wish I had a table and chairs on my porch. A table and chairs just for muffins.

Perfectly imperfect muffins. Not at all smooth like your normally think of, but with a little character and personality, and a whole lot of flavor. You see pumpkin and banana are known for making perfectly *gross word*, soft, and tender baked goods. Put them together, and it only gets better. Add some melty dark chocolate, and you’ve got the stuff dreams are made of.

The muffins practically melt in your mouth. No dry, cakey-ness (Okay, serious how do you spell that word?? I get a red squiggly line every time with no suggestion. Rude.) that you would expect from a health(ier) muffin. Sometimes I don’t like pumpkin in cookies because it makes them taste like, well, muffins–which is why pumpkin muffins are just perfect!

These are super simple and easy to make, and a perfect fall treat to have around on Thanksgiving or any get together. That is if you don’t eat them all before your family and friends arrive. 😉

Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Ingredients

2 cups gluten free baking blend
1 1/2 tsp pumpkin pie spice
1 tbsp cornstarch
1 tbsp baking powder
dash salt
2 extra ripe bananas, mashed
2/3 cup pumpkin puree
2/3 cup brown sugar
1 1/2 tsp vanilla
1 cup dark chocolate chips (I a combination of mini and full size)

Instructions

Preheat oven to 425. Line muffin tins with paper liners and spray liners with nonstick spray. Do not skip this step--lower fat items will stick if you don't use spray.
In a medium bowl, whisk together baking blend, pumpkin pie spice, cornstarch, baking powder and salt.
In a large bowl mix together banana, pumpkin, brown sugar and vanilla until combined. Stir in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips.
Evenly divide batter between prepared muffin tins. Bake for 5 minutes, then lower heat to 350. Continue baking until a toothpick inserted in the center comes out mostly clean with just a few crumbs, about 12-15 minutes. Let stand for 5 minutes, then transfer to a wire rack to cool completely.

https://arismenu.com/pumpkin-banana-chocolate-chip-muffins/

Crockpot Chili

October 20, 2013 · by Ari ·

Super easy, thick, chunky and bold man-style chili in your slow-cooker.

When I was gone this summer, my husband ate a total of 3 things: Chipotle, this chicken, and this chili. No, I’m serious. He would make a huge batch of this chili and eat it for 2 weeks straight.

When I came home (and after the weather cooled down, and I could actually think about eating chili again!), he couldn’t wait to make it for me. I love chili, but I guess I just never found a tried and true recipe, so it’s not something I make unless it includes sweet potatoes, but that’s a whole other story. 😉

It was love at first bite. I loved it so so so much that I asked him if I could share it with you guys. Steve is all about the thick, chunky chili. He likes almost no water in it, and I have to say, I loved how hearty that made it. We’ve had it twice in the last month (and with a batch this size, that really is saying something!), and I’ve tried switching the beans around, and playing around with types of meat, and there is really no way to mess it up. Like I said, it makes a HUGE batch. Feel free to halve it, but the leftovers are so dang good–I would just make the whole thing.

It’s especially good with some fresh cornbread crumbled on top. Ummm, that my friends, was like heaven.

Crockpot Chili

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 16-20 servings

Serving Size: approx 1 cup

Crockpot Chili

Simple, easy, thick and chunky man-style chili that comes together in your slow cooker.

Ingredients

1 tbsp olive oil
2 large sweet onions, chopped
3 cloves garlic, minced
2 bell peppers, chopped
1 lb lean ground beef or turkey (93% or higher)
2 lbs kidney beans, drained and rinsed
2 lbs pinto beans (or black beans), drained and rinsed
1 large can (approx 30 oz) chili beans
2 lbs crushed tomatoes
1 lb fire roasted tomatoes
2 jalapenos, diced
1 1/2 oz chili seasoning (if gf, make sure your seasonings are)
1 tsp cumin
approx 1 cup beef broth or water

Instructions

Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until onions are golden, about 10 minutes. Add bell pepper and continue to cook for 2-3 minutes. Transfer to slow cooker. Over medium heat, brown the ground beef.
Meanwhile, add beans, tomatoes and jalapenos to slow cooker. Add browned beef, chili seasoning, and cumin.
Slowly, add beef broth or water until desired consistency. Lightly toss ingredients together. Cover and cook on low for 8 hours.

Notes

This is a very forgiving recipe. Feel free to change up the beans, meat, seasonings, etc. to your taste.

https://arismenu.com/crockpot-chili/

Drink & Dish: Pumpkin Waffle French Toast

October 16, 2013 · by Ari ·

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

For the pumpkin waffles:

2 cups gluten-free baking blend
1 tbsp baking powder
1 tbsp ground cinnamon
1 tsp pumpkin pie spice
Dash salt
1/4 cup pure maple syrup
1 3/4 cup reduced fat buttermilk
3 eggs, lightly beaten
1 cup canned pumpkin
2 tsp vanilla extract

For the french toast:

1 cup pumpkin puree
2 eggs + 8 egg whites
2 cups unsweetened almond milk
1 1/2 tbsp vanilla
1/4 cup pure maple syrup
1 1/2 tbsp pumpkin pie spice

Instructions

To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

https://arismenu.com/drink-dish-pumpkin-waffle-french-toast/

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

October 15, 2013 · by Ari ·

Easy & smooth cold-brewed iced coffee spiced with cinnamon, nutmeg, allspice & cloves.

Lately I’ve been wondering if it’s time to start acting like a grown up. I can’t even tell you what that means, because I just act like, well, me. The other day someone thought I was wayyy younger than I am (this isn’t even including the almost daily basis in which I’m mistaken for a student), and although this should be a compliment (YAY!! You didn’t notice those lines decorating my forehead!), I immediately got into my head thinking “OMG do I need to start acting like I’m in my *gulp* late 20’s?”

Again, not that I could even tell you what that means. But sometimes I feel like maybe I need to stop talking like a teenager, getting upset when children beat me at games, and locking my husband out of our room so I can win at the who gets into bed first game. That’s a whole other story that I should probably be embarrassed of, but I’m not because I have the maturity of a 6 year old.

I find this whole “growing up” and “maturing” business incredibly confusing. I guess I just assumed it would happen naturally, but I’m starting to wonder if it’s something people make a conscious effort to do? You know, like washing dishes (something I find equally appalling).

But then on the other hand, I go to bed at 9 pm, I make my own coffee and I even pretend I’m fancy and call it toddy. That really is the name for cold brew, but I feel like it’s this secret coffee snob name that no one really knows about. I am totally a coffee snob, but in an all inclusive name. Feel free to join me in my snobbery and use words no one else knows. 😉

There are few DIY projects I love more than making a huge batch of toddy. It is ridiculously simple, and not a single drop ever goes to waste. It’s one less thing I have to worry about in the morning. My coffee routine is simply fill my glass with ice, pour in toddy, add some almond milk and grab a straw. Nothing to prep the night before, and I never have to worry about running out of time to feed my caffeine addiction.

Of course, sometimes I like to spice things up. One of my favorite local coffee shops offers spiced toddy this time of year (although I’ve never actually tried it there), and it always sounded so delicious. I am a huge fan of pumpkin spiced lattes, and pretty much any fall coffee drink you can imagine, so I wanted to incorporate my favorite flavors right into my cold brew.

I was a little worried I wouldn’t be able to taste the spices over the bold flavor of the coffee, but they shine through without being over powering. You can always add more if you want a bolder spice flavor, but I like the nice hint that adds depth–it makes you wonder what’s different about this coffee, and why it tastes special.

Adding the spices doesn’t really take any extra time–just add them right into your batch while it sits. I used a combination of cinnamon, nutmeg, allspice and cloves. You could also add ground ginger, cardamom (for a chai flavor), or any other spices you want. If you want to see detailed instructions with step-by-step photos on how to make your iced coffee, check out this post!

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: 12-15 cups

Serving Size: 1 cup

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

Simple & easy cold brewed iced coffee seasoned with warm, comforting fall spices.

Ingredients

1 lb good quality bold coffee, coarsely ground
1 1/2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
1 tsp cloves
2 gallons water

Instructions

Pour ground coffee into a 2.5 gallon airtight container. Add spices. Top with 2 gallons filtered water. Pat down the top to ensure all coffee is incorporated. Cover and store for 24-48 hours (the longer it brews, the stronger it will be).
Scoop out as much of the grounds as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. Repeat until jug is mostly full, then repeat with a second 1 gallon jug. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
To serve, fill glass with ice and add 1-2 inches of water. Add coffee, and any desired cream or sweetener.

https://arismenu.com/autumn-spiced-toddy-cold-brewed-iced-coffee/

My Gluten-free Baking Blend

October 13, 2013 · by Ari ·

A simple & easy gluten-free flour blend perfect for cookies, cupcakes, quickbreads, and more! Looking for more gluten-free recipes? Check these out!

Almost 6 months ago, my husband discovered he was gluten intolerant. He (obviously) cut out gluten completely, and as a result, I now eat about 90% gluten-free as well. I had toyed with gluten-free baking a little bit, but mostly using just almond meal or oats. I tried many gluten-free flours, and even when I enjoyed the end result, you could always tell they were gluten-free. The texture was never quite right. Sometimes they’d be gummy, or other times too crumbly–it is definitely a challenge, and it’s taken quite a bit of time, resources, and trial & error to get to a place where I feel like I’ve started to figure it out.

I’ve been making vegan desserts for quite some time–something that is so easy in my opinion. I already use butter alternatives, and cornstarch replaces an egg seamlessly in most cases (I’m not vegan, I just like to bake things that work for many different diets). Gluten-free on the other hand? I feel like it’s a constant learning process.

However, after trying a lot of different combinations, I truly feel like I’ve found my winner–my go-to flour blend that I will use 90% of the time. Of course, I will still try new things and learn lots of new tricks as I go, but after a series of successful baked goods (teenager approved and all!), I finally feel ready to share my blend with you guys. In fact, tonight I told Steve I may even like this better than wheat flour. The texture is ultra-soft, and perfect for baked goods.

A couple things to note: While I have used this blend to replace wheat flour in many different recipes, sometimes (especially in cookies) you may need to some extra flour. I often add an extra 1/4 to 1/2 cup compared to what a recipe calls for in cookies. My suggestion is to start off following the recipe, then add extra as needed. I usually start by adding 1/4 cup if the mixture is overly sticky and unworkable. Be careful though–too much flour leads to dry and cakey baked goods.

My favorite part of this blend? No weird ingredients. No xanthan gum, nothing too obscure, and no need to add any extra ingredients when baking. And it’s a whole grain mix! You better believe I’m not about to start baking with refined grains just because it’s gluten-free. 😉 The method is simple–it’s a 3:3:2 measurement of brown rice flour, gluten-free oat flour (you can buy this at the store, or easily make your own with gluten-free oats in a food processor), and almond meal (you can also buy this, or make your own). You can simply mix these flours together for a recipe, or you can make a larger batch so that the measurements are already taken care of.

Making the blend ahead of time in a larger batch is a great time saver. You could also make a batch as a gift for a friend who maintains a gluten-free diet. If they haven’t found a lot of products they like yet, they will seriously love you for helping them enjoy the delicious treats they’ve been missing. This blend literally tastes no different than any regular flour, and is great for everyone no matter if you follow a gluten-free diet or not.

My Gluten-free Baking Blend

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 cups

My Gluten-free Baking Blend

A perfectly soft whole grain gluten-free baking mix perfect for cookies, cakes, quick breads, and more.

Ingredients

3 cups brown rice flour
3 cups gluten-free oat flour*
2 cups almond meal*

Instructions

Stir all ingredients together in a large bowl until combined. Store in an airtight container.

Notes

*Oat flour and almond meal can each be made by pulsing oats or almond in food processor until a fine flour forms. Be careful with almonds not to over-pulse or you will end up with almond butter.

*This mix can replace all-purpose flour in most recipes. You may need to add a little bit extra (especially in cookies).

*Recipe inspired by Edible Perspective

https://arismenu.com/gluten-free-baking-blend/

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/

Loaded Sweet Potato Salad

October 6, 2013 · by Ari ·

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. 😉

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

2 lbs sweet potatoes
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/4 cup crumbled goat cheese (I used and herb goat cheese)
Generous pinch each salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

https://arismenu.com/loaded-sweet-potato-salad/

Peanut Butter Cup Macarons

October 2, 2013 · by Ari ·

Before we jump in to these macarons, I have been meaning to tell you guys that my amazing, wonderful and talented friend Kammie just published her first e-cookbook! It’s filled with healthy single serving recipes breakfasts, snacks and desserts. It’s really great, with tons of great, simple recipes, and some really smart healthy substitutions. And even better, she is offering you guys a discount through the month of October! You can receive 25% off by using the code BLOG25. I highly recommend checking it out and showing her some love!

Okay, so I have been dying to put one of those egg white pictures on my blog for a very long time. Meringue (OMG I spelled it right on the first try–who am I??) is just so…prettttty. Macarons are notoriously challenging, fussy, and easy to mess up. I have a bad history with recipes like that, and to be honest, I usually don’t like any recipe that I can’t save if I make a mistake, but these really weren’t that hard, and I’m here to tell you that if I can make them, anyone can!

Trust me, my macarons are not perfect. They don’t have perfectly flat tops, and they don’t all look exactly the same. I toyed with whether or not I should post them for months, but I decided that in the end, food comes down to tastes and textures, and on those accounts, these babies hit it out of the park. So I bring you some imperfection, to inspire you to make macarons, and be fabulously imperfect all the time. It’s so much more fun.

I started out with an incredibly helpful tutorial on Oh Sweet Day. I knew I didn’t want to use any food colorings in my recipe (I’m sure it will happen one day, but it’s just not really my thing), and I knew I wanted a chocolate cookie, because, well…duh. Anyway, I followed her recipe almost exactly, just swapping out some cocoa powder for some of the almond flour. I made them twice to make sure there was no fluke, and sure enough it worked like a charm! I added a creamy peanut butter filling to make it taste like a Reese’s cup, and voila! Challenging dessert success!

Peanut Butter Cup Macarons

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 macarons

Serving Size: 1 macaron

Peanut Butter Cup Macarons

Chocolate macarons with a creamy peanut butter filling

Ingredients

For the macarons:

1 cup powdered sugar
1/2 cup almond flour
1/4 cup unsweetened cocoa powder (preferably Dutch process)
2 egg whites
1/4 cup sugar

For the peanut butter filling:

1/2 cup creamy peanut butter
6 tbsp powdered sugar
1 tbsp coconut oil, melted
1 tbsp unsweetened almond milk (if needed)

Instructions

Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
In your food processor, combine powdered sugar, almond flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
To make filling, beat peanut butter, powdered sugar, and coconut oil together in a medium mixing bowl or stand mixer until combined. If needed, add almond milk and beat until combined.
Gently remove macarons from baking sheet and place a small spoonful of filling on one macaron. Top with a second macaron. Repeat with the rest of the batch. Store refrigerated in an airtight container for up to one week.

https://arismenu.com/peanut-butter-cup-macarons/

Lasagna Stuffed Spaghetti Squash

September 29, 2013 · by Ari ·

All the flavor and comfort of hearty lasagna in a healthy, gluten-free spaghetti squash dish that will have everyone asking for seconds! Looking for more spaghetti squash recipes? I have lots!

Today Mean Green and I had our first fight. We’ll call it the new stop sign’s fault, but Steve stopped short, I ran into his bike and flew off mine. Luckily I didn’t slide so I just walked away with some bruises, and Mean Green is a tough cookie–she barely got scraped! It was scary, but it had to happen sometime, and I’m glad it happened when the street wasn’t busy (ummm I ended up in the middle of it laying on the ground–traffic could have been a very bad thing), and when my husband was there to pick me back up.

In other exciting and much happier news, I attended and spoke at Blended Conference this weekend! It was a total blast, and I learned a TON! Maureen gave a great presentation on the business of blogging. Christine gave an incredible presentation (literally so.much.information) on Pinterest. Kimberley gave an awesome presentation on building an Instagram community. Nicole and I spoke again on video blogging (to a truly incredible response!), then there were break out discussions, and the day ended with a panel led by Wendy, Nicole, Christine and me on food photography/how to get exposure on sights such as Foodgawker and Tastespotting. I also finally got to meet Stephanie who I’ve known through our blogs and her gooooorgeous food for quite a while now. It was a whirlwind, but I had a really amazing time! Wendy & Wendy did an incredible job putting everything together!

So that was my eventful weekend. After all of that, I just kind of feel like doing absolutely nothing except for lounging on the couch watching Orange is the New Black (just started it, and I, like, REALLY love it!), and eating comfort food. Fall and winter are all about comfort foods for me, and comfort food always includes cheese. Duh.

I always thought lasagna was super intimidating, but my bestie and college roommate Heather taught me how to make it, and I used a lightened up version of her recipe for years. It’s simple, easy, great to freeze in bulk and always a hit. I wanted to change it up a little bit, and I was looking for a new way to use my beloved spaghetti squash, so I stuffed it with lasagna filling. Seriously people, I don’t know why I ever bothered with real noodles.

Between the spicy turkey sausage, the bold meat sauce, creamy ricotta cheese, and brown and bubbly (yes, it went back in the oven for extra love half way through the shoot) mozzarella cheese, I promise you don’t miss the noodles at all. In fact, I prefer the spaghetti squash texture, and I love getting a huge serving of veggies without having to cook them up as a side dish. You guys will love this new twist on lasagna–all the bold flavors you love while eating comfort food you can feel good about eating!

Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Serving Size: 1 squash half

Lasagna Stuffed Spaghetti Squash

Hearty, comforting lasagna in a light, satisfying and veggie-packed dinner.

Ingredients

2 medium spaghetti squash
2 tablespoons olive oil, divided
salt and pepper
1 onion, chopped
4 cloves garlic, chopped
20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
1/4 lb chicken or turkey sausage, sliced
1 lb can crushed tomatoes
2 teaspoons dried or finely chopped fresh oregano, divided
2 teaspoons dried or finely chopped fresh basil, divided
2 teaspoons crushed red pepper flakes, optional
1/2 cup part skim ricotta cheese
1/2 cup nonfat cottage cheese
1 cup shredded part skim mozzarella cheese

Instructions

Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
In a large pan, sautee onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 teaspoon each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 teaspoon each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.

Notes

The sauce is very forgiving. Add/subtract whatever spices you like to get your desired flavor. I used a spicy (pre-cooked) chicken sausage, but you can use whatever flavor you like.

https://arismenu.com/lasagna-stuffed-spaghetti-squash/

Pumpkin Pecan Granola

September 24, 2013 · by Ari ·

This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?

Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ’em. 😉

This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.

Pumpkin Pecan Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Pumpkin Pecan Granola

Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!

Ingredients

5 cups rolled oats (use gluten-free if applicable)
3 cups pecans, coarsely chopped
2/3 cups almonds, coarsely chopped
1/3 cup milled flax seed
1 tbsp pumpkin pie spice
heavy pinch sea salt
3/4 cup pumpkin puree
2/3 cup pure maple syrup
2 tbsp coconut oil
2 tsp vanilla extract
2 cups dried cranberries

Instructions

Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!

https://arismenu.com/pumpkin-pecan-granola/

Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}

September 22, 2013 · by Ari ·

I would like to propose that the United States of America switch to 3 days weekends. Or, at least that my schedule could switch to 3 day weekends. I feel like one day I spend riding my bike all day (not at all an exaggeration! 2-5 hours is seriously allllll day), and the next day is filled with meal prep, grocery shopping, laundry (ew), and various other errands. Cleaning should probably be in there somewhere, but we all know I don’t actually do that.

Today my husband ran his first 5k!! It didn’t go quite like he would have hoped, but I’m still beyond proud of him for getting out there and making it happen! I also convinced a few work friends to tag along, and two of them did their very first race as well! It was fun to get out there, but it turns out not doing any speed training for almost 9 months is not the way to run at your PR pace. Who knew? Anyway, that was my weekend. 56 mile bike ride Friday (okay so that wasn’t even the weekend yet…), 36 mile bike ride Saturday (my first group ride, I didn’t get dropped, and Strava told me I rode one of the miles @ 23mph!!!), and then a 5k on Sunday. I need a weekend from my weekend.

The good news is the first day of fall is finally here, and I’m *finally* feeling a hint of it in the air. I couldn’t be happier. It’s no longer hot at 5am. In fact, there is a nice breeze, and the temperature feels perfect. I don’t see any triple digits on the horizon, and pumpkin spice syrup is sneaking its way back into my iced coffee every now and then. And also, my cheesecake.

I know everyone says it, but I really do love this time of year. There is something so cozy about the fall, and knowing that the holidays are coming (<3 all things holiday spirit!). It just makes my heart happy. Not to mention the flavors. I’ve always been obsessed with the pumpkin spice latte. The last couple of years, I’ve made pumpkin spice latte cupcakes, but I wanted to share something a little different with you guys that still showcases the amazing flavor combination. Every year, I make pumpkin cheesecake for Thanksgiving, and decided to do a little twist on that. The result? Like cheesecake and a pumpkin spice latte had a love child, and it only got the best genes from each parent. They are ridiculously good, and even include a gingersnap crust with a hint of coffee flavor to bring everything together.

To pair with my cheesecake cups, Nicole made a spiced pear martini that is bursting with fall flavors. I’m not normally someone who jumps at pear flavored things, but the spices round it out perfectly to create a not-too-sweet, cozy pear drink that is a must try! And of course make sure you check out the latest episode of D&D and please subscribe on YouTube!

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 12 cups

Serving Size: 1 cup

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

All the flavors of the fall favorite pumpkin spice latte in individual cheesecake cups with a gluten-free gingersnap crust.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1/2 tsp espresso powder
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup pumpkin puree
2/3 cup brown sugar
2 eggs
1/2 tsp pumpkin pie spice
1/2 tsp espresso powder
1 tsp vanilla extract

For garnish:

Whipped cream
Freshly ground nutmeg

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
To make the crust, combine gingersnap crumbs, 1/2 tsp espresso powder and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, pumpkin puree and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla, pumpkin pie spice and 1/2 tsp espresso powder.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Garnish with whipped cream and freshly ground nutmeg (if desired) to serve. Store covered in refrigerator for up to one week.

https://arismenu.com/drink-dish-pumpkin-spice-latte-cheesecake-cups-gluten-free/

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Loaded Sweet Potato Cheesecake Cups

Pumpkin Banana Chocolate Chip Muffins

Crockpot Chili

Drink & Dish: Pumpkin Waffle French Toast

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

My Gluten-free Baking Blend

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

Loaded Sweet Potato Salad

Peanut Butter Cup Macarons

Pumpkin Pecan Granola

Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}

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