paleo Archives - Ari's Menu

Prosciutto Wrapped Asparagus

May 28, 2015 · by Ari ·

Prosciutto wrapped asparagus gives the best of this summer produce with perfectly roasted asparagus, flavorful prosciutto, and a creamy poached egg. Tons of flavor with only a handful of ingredients!

You guys, you guys, you guyyyyysss! I poached my first egg today!!! It was so exciting, and nerve wracking, and I was 99% sure I was going to mess it up like 17 times before I got it right, but then this beautiful, perfectly cooked poached egg came out on my very first try, and I squealed like a little girl, and then immediately took 700 pictures, and came here to tell you about it.

I’m pretty sure I will never eat an egg cooked any other way again. A perfectly soft white with a creamy, drippy yolk…uggghhh I die. I used Eggland’s Best eggs, and they worked out great!. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Also, I may just be biased, but I think they make bomb poached eggs. If you’d like more information on their nutrition benefits, you can check out their nutrition info.

Okay so let’s talk about this little combo. I am a huge fan of roasted asparagus. In fact, I will only eat it roasted or grilled. Steamed asparagus? Gag. I need those crispy, crunchy bites on the end. Asparagus is usually my go-to veggie. It’s so easy to make, and it comes out perfect every time. A little olive oil, salt and lemon pepper and you’re good to go.

I roasted my asparagus like normal, then just divided into two bundles, and wrapped each with half a slice of prosciutto and topped each bundle with a poached egg. Insanely easy (who ever thought you could say that about a recipe involving a poached egg! But it was!), and so delicious. Perfect for a side dish, appetizer or even breakfast!

Prosciutto Wrapped Asparagus

Recipe Type: Appetizer

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2

Prosciutto wrapped asparagus gives the best of this summer produce with perfectly roasted asparagus, flavorful prosciutto, and a creamy poached egg. Tons of flavor with only a handful of ingredients!

Ingredients

1 bunch asparagus, ends trimmed
1 tablespoon olive oil (or less–just a light drizzle)
pinch salt
pinch lemon pepper
1 slice prosciutto, sliced length-wise
2 poached eggs

Instructions

Preheat oven to 400. Lay asparagus in a single layer on a large baking sheet. Drizzle with olive oil. Add salt and lemon pepper. Roast until lightly browned and ends are crispy, about 20 minutes.
Divide into two bundles and wrap each bundle with prosciutto. Top with a poached egg. Serve immediately.

Notes

I used [url href=”http://www.foodnetwork.com/recipes/alton-brown/poached-eggs-recipe.html” target=”_blank”]this tutorial[/url] for my poached eggs and it worked great! I did not have a ruler or a thermometer so I eyeballed all of it based on what I saw on the video, and everything still turned out ok. I used a paper towel for drying.

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

Breakfast Stuffed Sweet Potatoes

March 16, 2015 · by Ari ·

Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!

Okay so don’t think I’m weird because I love maple syrup on my bacon and eggs. My favorite thing is a stack of fluffy pancakes with drippy eggs, crispy bacon and real maple syrup. The sweet and salty together…sooo good.

My other favorite thing? Stuffed sweet potatoes. Obviously. And what better to stuff them with when ya want something a little different than some protein-packed eggs? I love eggs. They are pretty much the cheapest and easiest way to instantly bulk up the protein in any dish.

For this dish, I used more of my Eggland’s Best eggs. I’m super into them. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I’m sold!

I usually eat this as breakfast for dinner, but it totally works as a super filling breakfast–especially if you roast the sweet potatoes and cook your bacon ahead of time. With just a handful of ingredients, it’s naturally paleo, gluten-free and dairy-free. And the perfect bite of sweet and salty deliciousness.

Breakfast Stuffed Sweet Potatoes

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2

Ingredients

2 small sweet potatoes
1 tablespoon olive oil
coarse sea salt
3 slices center cut bacon, cooked and crumbled
4 eggs, cooked to your liking (I did over medium)
pure maple syrup for drizzling, optional

Instructions

Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
Once your potatoes have cooked, cook up your eggs. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 2 eggs and a generous pinch of crumbled bacon. Drizzle with maple syrup of desired (you only need a small amount) and serve immediately

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

Paleo Banana Bread

February 25, 2015 · by Ari ·

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!

How do you like your bananas? I used to love mine when they got the perfectly speckled with little brown dots–you know soft and sweet, but not mushy? Not a hint of green on them. Then when I started eating them before running, something changed and as soon as they got the slightest bit of brown I was done for, and I had to wait for them to get even more ripe and make them into banana bread. That’s when I started making a lot of banana bread.

And somehow I still always end up with unused bananas, so like once a week I end up telling myself I’m going to make banana bread. Usually I forget until the bananas are too far gone, but this batch was so freaking easy to whip up, and it might be the softest banana bread, like, ever.

My friend Lisa was coming over for dinner, and she told me she was eating paleo, so when she arrived I told her I made her a paleo dessert, which I don’t think she even knew could exist because she was like “HOW????” I am pretty set against following specific diets for myself, but I love experimenting with all sorts, and I really do believe that no matter how you’re eating, you can still enjoy delicious treats. Although I have to admit I did get real tired of ricotta cheese with splenda during those awful South Beach days…

Anyway, this banana bread is nothing like that. It is sweetened with maple syrup (which makes everything better, IMO), and it’s made with almond meal. If you haven’t used almond meal for baking yet, you haaaaave to try it. Everything turns out so soft and tender–it’s AWESOME! Between the bananas and the almond meal, it doesn’t need a drop of oil or butter. Just a handful of ingredients you probably already have on hand and you’re good to go!

Paleo Banana Bread

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 12

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!

Ingredients

3 very ripe bananas
2 cups almond meal
2 eggs, lightly beaten
1/3 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon ground cinnamon
dash salt

Instructions

Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick spray. Set aside.
In a large bowl mash bananas. Stir in all remaining ingredients, stirring until smooth and combined. Pour into prepared loaf pan and bake until edges are lightly browned and a toothpick inserted in the center comes out with just a few crumbs, about 30-40 minutes.
Cool completely on a wire rack. Slice and serve. Leftovers may be stored in an airtight container at room temperature for 5-7 days.

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

January 26, 2015 · by Ari ·

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

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

Breakfast

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

Cranberry Almond Granola

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

Sweet Potato Waffles from The Lean Green Bean

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

Lemon Almond Meal Scones

Coconut Vanilla & Almond Butter Smoothie from The Housewife Training Files

Tropical Breakfast Quinoa from Savvy Eats

Honey Sesame Granola

Raisin Nut Granola from Savvy Eats

Whole Wheat Blueberry Scones from Yummy Healthy Easy

Portobello Breakfast Cups

Coconut Almond Quinoa Granola from Taste Love & Nourish

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

Acorn Squash Egg in the Hole from The Roasted Root

Tropical Mango Muffins from Snappy Gourmet

Cranberry Orange Muffins from Texanerin Baking

Chocolate Chip Banana Bran Muffins from Amy’s Healthy Baking

Banana Maple Yogurt Parfait from Lemon Tree Dwelling

Peanut Butter Cup Smoothie from The Nutritious Kitchen

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

Peanut Butter & Fig Granola from Keep it Sweet Desserts

Protein Packed Pancakes from The Lemon Bowl

Lunch

Above photos from The Healthy Maven & Taste Love & Nourish

Cranberry Apple Chicken Salad

Avocado Tuna Salad from The Healthy Maven

Chicken & Chickpea Green Goddess Power Salad from Healthy Seasonal Recipes

Copycat Panera Hummus Chicken Power Salad from Food Faith Fitness

Guacamole Chicken Salad

Avocado Chickpea Salad Sandwiches from Yummy Healthy Easy

Spicy Kale Caesar Salad with Roasted Garlic from The Roasted Root

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Southwest Chopped Salad with Salsa Vinaigrette from Taste Love & Nourish

Sweet Potato Black Bean Burgers with Cilantro Avocado Cream

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

Mediterranean Quinoa Salad

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

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

Portobello Tuna Melts from Home Cooking Memories

Southwest Quinoa Bowls

Dinner

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

Lasagna Stuffed Spaghetti Squash

Fajita Burgers from The Marvelous Misadventures of a Foodie

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

10 Minute Taco Salad

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

Crockpot Sweet Potato Chicken Chili

Crockpot BBQ Pulled Chicken Tacos from The Nutritious Kitchen

BBQ Chicken Stuffed Sweet Potatoes

Butter Chicken Meatballs with Spicy Masala Sauce from The Healthy Maven

Caprese Pasta

Shrimp and Israeli Pepper Salad from Know Your Produce

Crockpot Chicken Enchilada Soup

Honey Mustard Chicken Stir Fry from Food Faith Fitness

French Onion Meatloaf

Easy Baked Chicken Cacciatore from The Kitchen is My Playground

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Skinny Chicken Broccoli Casserole from Yummy Healthy Easy

Buffalo Turkey Burgers

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

Skinnified “Fettuccine” Alfredo

Slow Cooker Indian Butter Chicken with Cauliflower from The Lemon Bowl

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

Thai Coconut Cabbage Soup from Cotter Crunch

Dessert

Above photos from Cook the Story & The Nutritious Kitchen

Toasted Marshmallow Sweet Potato Ice Cream

Soft Hazelnut Mocha Cookies from Healthy Sweet Eats

Peanut Butter Chocolate Chip Cookie Dough Bites

Blueberry Almond Tart from Healthy Seasonal Recipes

Peanut Butter & Jelly Cookies

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

Peanut Butter Cup Hot Chocolate from The Nutritious Kitchen

Vegan Chocolate Chip Cookies

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

Pumpkin Chocolate Chunk Cookies

Healthy Chocolate Mockshake from Snappy Gourmet

Salted Caramel Mocha Cookies

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

Chai Spiced Coconut Cream Ice Cream

Cannoli Cups from Home Cooking Memories

Soft & Fluffy Sugar Cookies

Pumpkin Bread from The Lean Green Bean

Chocolate Frosted Orange Donuts

Paleo Cocoa Hazelnut Bread with Molasses from Cotter Crunch

Cinnamon Swirl Banana Bread

Enjoy!! Happy meal planning!

Honey Sriracha Skillet Pork Chops

January 22, 2015 · by Ari ·

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

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

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

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

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

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

Honey Sriracha Skillet Pork Chops

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

Ingredients

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

Instructions

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

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Pumpkin Spice Sweetened Condensed Coconut Milk

October 1, 2014 · by Ari ·

Homemade sweetened condensed milk made with coconut milk, maple syrup, pumpkin puree and warm fall spices. Perfect as a coffee creamer, or to replace sweetened condensed milk in any recipe. Naturally sweetened, vegan, paleo & gluten-free.

Guess what, guess what, guess whaaaaaaatttttt? It’s finally starting to feel like fall here in Phoenix! After months of running in nothing cooler than 80 degrees (even when you wake up at 4am) and insane humidity (ummm…that “dry heat” thing? it’s not), temperatures are finally dropping and there is a morning chill in the air! I FREAKING LOVE MORNING CHILL!!

In fact, yesterday I was cold at the beginning of my bike ride. Like, I thought about changing into long sleeves. I seriously could not be happier. Weather isn’t the biggest deal in the world normally, but when you’re training for a fall marathon and you live in Phoenix, you start to live and die by the weather forecast. I stalk it daily and check out the 10 day forecast every single day. In fact, today was the first day I was able to see far enough ahead for my 20 miler, and while it still will probably change before then, it’s crazy how close it is, and how close I am to being finished with training.

Marathon training is so weird. You finish your training (other than taper) 3 weeks before the race, so it still doesn’t even seem like the race is close, but then all of the sudden you’re done, and you wonder where all the time went. It feels like things just started to get real, and so soon they will be over, and even though I’ve insisted this whole training cycle that I will never run an other marathon after this, I’m already starting to feel sad about it ending.

One of my favorite things to do when I have an off day is spend the time I would be running creating something delicious / cool / unique / outside of what I would normally make on a daily basis. I love the extra time to be creative and try new things, and this time I returned to my homemade sweetened condensed milk obsession. The last time it came out so ridiculously good that I couldn’t wait to play with it, and make a flavored option.

The best part? This recipe is so, so, so easy, and you can use it tons of different ways. Have a recipe that calls for sweetened condensed milk? Sub this seasonal, vegan & paleo version. Use it as creamer in iced coffee, drizzle some on your favorite fruit for dessert, make tres leches cake (<— umm, that is happening soon), or just eat it with a spoon because it’s that good.

Pumpkin Spice Sweetened Condensed Coconut Milk

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: approximately 1 cup

Pumpkin Spice Sweetened Condensed Coconut Milk

Ingredients

1 x 13.5 ounce can full fat coconut milk
1 teaspoon pumpkin pie spice
3-4 tablespoons pure maple syrup
2 tablespoons pumpkin puree

Instructions

Heat coconut milk, pumpkin pie spice and maple syrup together in a medium sized pot over medium-high heat until it starts to lightly boil. Reduce heat to a medium to medium-low simmer whisking constantly until mixture thickens and reduces to about one half to one third of original. This takes about 30 minutes. When milk is finished, it will coat the back of a spoon. It will continue to thicken as it cools. Whisk in pumpkin puree, then let cool completely, stirring occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.

https://arismenu.com/pumpkin-spice-sweetened-condensed-coconut-milk/

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

September 28, 2014 · by Ari ·

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Can we talk for a second about trying to make curry soup look pretty? I mean, it’s YELLOW and the sweet potatoes I used were yellow. Side note: I totally prefer the lighter colored sweet potatoes, you? The first time I used them I thought they were mislabeled because for most of my life I knew nothing about vegetables. Anyway, I love them, and I think they are sweeter and softer than the orange ones.

Oh, and ummm cooked kale? The ugliest. If this soup weren’t so freaking delicious, I would have said F it, called it quits, and just pouted while sadly eating straight from the crockpot. Seriously, it’s super fun to live with a food blogger who gets super grouchy when things don’t go her way. The other night I had a melt down because I took like 5 zillion pictures of steam coming off my mac & cheese only to realize the wine glass I had set in the background was still empty. Life is hard sometimes.

Anyway, this soup was totally worth it, pretty or not. With the bold curry flavor, the creamy coconut milk and my very favorite food (sweet potatoes, in case you’re new here), you really can’t go wrong. The chicken cooks up perfectly in the crockpot with extra work involved, and the kale adds a little nutrient + flavor bonus. I love kale. I’m such a cliche.

This soup is perfect for the busy fall months when you want something delicious and warm waiting for you when you come home–it makes weeknight dinners a breeze, and it tastes way more indulgent than it actually is, so it’s a win-win!

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Ingredients

2 medium sweet potatoes
2 large chicken breasts
2 small onions, diced
2 big handfuls kale
3 cloves garlic, minced
2 x 13.5 ounce cans coconut milk
32 ounces chicken broth
1 1/2 tablespoons curry paste
pinch ground ginger
sliced green onions and Sriracha for topping, optional

Instructions

Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
Place all ingredients in your slow cooker and cook on low for 5-6 hours. Remove chicken and shred. Stir all ingredients together and serve. Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.

https://arismenu.com/crockpot-curry-soup-sweet-potato-chicken-kale/

Almond Butter Chocolate Chip Mocha Bites {The Recipe ReDux}

August 21, 2014 · by Ari ·

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

I have a pet peeve. I seriously hate when people call things “brownies” or “cookie dough” when it literally tastes like a protein bar. I’m glad you like it, and I’m sure it really is “OMG so delicious”, but let’s be real for a second: a protein bar does not taste like a brownie. It might taste like a chocolate protein bar that is so good you could enjoy it for dessert, but that does not a brownie make.

So, that being said, I almost called these brownie bites. They are so ridiculously rich and fudgy that you could probably call them brownie bites and no one would call you on it. But, at the end of the day, they do not have the flakey top, and they are more the consistency of cookie dough, so we’ll stick with Almond Butter Chocolate Chip Mocha Bites. Because I am incapable of coming up with a title less than 40 characters long.

Okay so while they may not technically be “brownies” that doesn’t stop these little guys from feeling like a totally indulgent treat. In fact, they are like a totally indulgent treat that works like a snack! The ingredients are kind of all rock stars in the way they fill you up and give you energy. I found myself kind of addicted. Every time I wanted something sweet, I kept reaching in the fridge to grab an other one.

I had to bring them into work because I couldn’t stop, and Steve was so upset that he only got 2. I strongly suggest you let them sit in the fridge for a few hours. I tried one right after I made them and liked it enough, but the texture is much better cold, and the flavors are even more delicious after they’ve had some time to meld together.

They are the perfect after school or pre/post workout snack, or you can even grab a couple for breakfast as you’re walking out the door, and they are without a doubt delicious enough to be eaten for dessert too!

Almond Butter Chocolate Chip Mocha Bites

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 16 bites

Serving Size: 1 bite

Almond Butter Chocolate Chip Mocha Bites

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

Ingredients

1/4 cup almond butter (or any nut butter of your choice)
2 tablespoons coconut oil, softened but not melted
3 tablespoons honey or pure maple syrup
2 teaspoons vanilla extract
1 1/4 cups almond meal*
1/2 cup cocoa powder (I used Hershey's Special Dark)
2 teaspoons espresso powder
small pinch sea salt
2/3 cup mini dark chocolate chips

Instructions

In a large bowl, stir together almond butter, coconut oil, honey/maple syrup and vanilla until mostly combined. Add almond meal, cocoa powder, espresso powder and sea salt. Use your hands to mix ingredients together. Once dough is mostly formed add chocolate chips and incorporate.
Roll dough into 1-1 1/2" balls (or however large you'd like them). Refrigerate for 1-2 hours before serving. Store in an airtight container in the refrigerator for up to 5 days.

Notes

*If you use maple syrup (or even a store bought honey), it will not be as thick and you may need to increase almond meal. If the mixture is still sticking to your hands/the bowl, increase almond meal by 1 tablespoon until you reach the desired texture.

https://arismenu.com/almond-butter-chocolate-chip-mocha-bites/

Roasted Jalapeno & Garlic Bacon Guacamole

June 29, 2014 · by Ari ·

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

One of my favorite local restaurants is The Taco Guild, a super cute taco shop type restaurant built in an old church. They have amazing, creative tacos that you can order a la carte so you can mix and match, and they also have ridiculously good guacamole. In fact, my brother refers to it as “the place with the guacamole”.

Now don’t get me wrong, guacamole is one of those things that is fantastic on it’s own without any crazy add ins, but I do believe that with the right customization, traditional guac can get even better! And when is bacon ever the wrong customization? Ummm…never.

This actually isn’t that different than my normal guac. I used my normal recipe, but I roasted the jalapeno and garlic to bring out their flavor. I am of the opinion that almost all things are better roasted, especially garlic. I could eat cloves of roasted garlic all on their own, but I don’t think that’s quite normal. I just freakin’ love it.

Now let’s chat for a second about the bacon. Bacon gets a super bad rap. In fact, for a long time, I avoided it like the plague and used words like “heart-attack-inducing”. While it may not be the leanest meat on the planet, if you choose the right kind, I really don’t see it as “diet-busting”. In fact, as far as calories, fat and protein go, 2 slices of center cut bacon are about equal to a whole egg. If you love bacon and haven’t tried center cut yet, you are missing out! It is exactly what it sounds like–the center cut of the meat. It cuts out a lot of the extra fat without sacrificing any taster and texture the way turkey bacon does. I mean, turkey bacon is okay and you can totally use it, but if you love the prefer the real stuff, center cut is the way to go.

With the spicy jalapeno and heavy hand of garlic mixed with the creamy avocado and crunchy bacon, this guacamole is insanely addicting with a flavor you won’t be able to stop thinking about! I like mine ultra smooth, so I use an immersion blender, but if you prefer a chunkier bacon, feel free to mash with a fork. Either way, you will want to make this stuff over and over again!

Roasted Jalapeno & Garlic Bacon Guacamole

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Roasted Jalapeno & Garlic Bacon Guacamole

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

Ingredients

4 large cloves garlic, roasted*
1 medium jalapeno, roasted, seeds removed*
3 small avocados, pitted and peeled
1 small lime, zest and juice
small handful cilantro
1 heaping teaspoon ground cumin
generous pinch each salt and pepper
1/2 small red onion, finely chopped
4 slices center cut bacon, cooked and chopped

Instructions

Place roasted garlic, roasted jalapeno, avocados, lime zest, lime juice, cilantro, cumin, salt and pepper in a large bowl. For smooth guacamole, blend with an immersion blender. For chunkier guacamole, finely chop garlic, jalapeno and cilantro before mixing, then mash all ingredients together with a fork. Stir in onion and bacon. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to two days. For best results, store with avocado pit in leftovers. This will help prevent browning.

Notes

*To roasted garlic, drizzle with a little bit of olive oil and wrap in tin foil. Bake at 400 until softened, about 30 minutes. *To roast jalapeno, drizzle with olive oil and wrap in tin foil. Bake at 400 until softened, then open tin foil and turn oven to broil. Broil just until jalapeno gets a little char on the outside. Watch very carefully! They can burn very quickly.

https://arismenu.com/roasted-jalapeno-garlic-bacon-guacamole/

Mexican Slaw

September 19, 2013 · by Ari ·

You guys, life has been so busy lately. I don’t know how some people take all of these trips and still manage to get things done in life. I’ve been coming and going since June, and I’m just kind of ready to stay put for a little while. I mean, I wouldn’t trade any of my recent trips for the world, but I am tiiiiired. And I haven’t cooked real food in, like, 2 weeks.

I mean, I have 5 zillion recipes that literally only take a matter of minutes to prepare, but I just cannot get on the ball. I know that once I just force myself to make it happen, I will remember that I actually like cooking. Not to mention, I have soooo many fall recipes floating around in my head.

Until then, coleslaw counts as dinner, right? Okay, maybe not, but it certainly does count for an insanely easy side dish packed full of veggies and nutrients. I don’t think I really like the word nutrients. It sounds ugly to me. Is that weird? Have I ever told you about my friend who doesn’t like the word cube (miss you, John!)?

Anyway, this slaw…it is the easiest thing you will ever make, and it is insanely delicious. Bold and spicy Mexican flavors with some honey (or agave) for a touch of sweetness, and I am a firm believer that cumin and cilantro make everything better. You could top some delicious homemade tacos with this, add some grilled chicken or black beans to make it a full meal, or even just simply eat it as a snack or side dish.

Mexican Slaw

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 10 servings

Serving Size: 1/2 cup

Mexican Slaw

Simple., easy, spicy and bold Mexican coleslaw--the perfect side dish for some fajitas or great for topping your homemade tacos!

Ingredients

12 oz slaw mix
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped (remove ribs for less spice)
Handful fresh cilantro, finely chopped
1 1/2 tbsp olive oil
3 tbsp fresh lime juice
1 tbsp honey (or agave)
pinch cumin
generous pinch each salt and pepper

Instructions

Add slaw mix, onion, jalapeno and cilantro to a large bowl.
In a small bowl, whisk together olive oil, lime juice and honey. Add to your slaw mix and season with cumin, salt and pepper. Toss until fully coated. Serve immediately or refrigerate in an air tight container for 3-5 days.

Notes

Feel free to add in chopped red pepper, or any extra veggies you'd like.

https://arismenu.com/mexican-slaw/

Lemon Rosemary Grilled Artichokes

August 14, 2013 · by Ari ·

I took 5 pictures of artichokes and they all look the same. Forgive me?

Actually, I took more like 20 pictures of artichokes which is surprisingly low for me. Usually I take close to 40 photos per shoot until I’m either 100% positive I got the shot I wanted, or I give in to frustration and call it quits, decide I hate photography and I am going to delete my blog. Sometimes I’m a little dramatic.

And actually, they don’t all look exactly the same. I moved, like, an inch to the right which obviously makes it a completely different photo. Then I just really liked them all, and I couldn’t choose. Usually I show them all to Steve over and over and over until he tells me which one(s) to delete, but he was boycotting. So that’s what you get. Five pictures of artichokes that all look extremely similar.

Grilled artichokes. Uuugghh…you guys. They are THE BEST. I could eat a whole grilled artichoke for dinner and be totally content. They are huge, filling, healthy, and they force you to eat slow and enjoy the experience. They are not an impatient food, which makes it a little strange that I enjoy them so much, because we all know I am an impatient person. They are a process. The cooking part is a piece of cake. Boil, remove the weird hairs (I know…I wish they made hairless artichokes, like pitted dates or hairless cats…), grill, voila! Then you get to take your time. One leaf at a time, until you get to where all the action is–the heart!

Once your artichoke has been cooked, you scrape the inside of each leaf with your teeth, then discard the leaf into a side dish. Repeat with all of the leaves until you get to the heart, then pick that baby up and chow down! If you’ve never tried a whole artichoke, seriously, you must! And the lemon and rosemary?? To die for. A totally impressive meal that is more time consuming to eat than it is to cook!

Lemon Rosemary Grilled Artichokes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/2 artichoke

Lemon Rosemary Grilled Artichokes

Ingredients

2 large lemons
2 large artichokes
1 sprig rosemary, finely chopped
2 tbsp olive oil
salt and pepper

Instructions

Cut off the stems of each artichoke leaving about 1" of stem remaining. Slice off the top quarter of each artichoke to create a flat top. Fill a very large pan or dutch oven with water and juice from one lemon. Add a pinch of salt if desired. Bring water to a boil, and add artichokes. Boil for about 15 minutes, until softened. Remove, and let stand for 5-10 minutes until they have slightly cooled.
Slice each artichoke in half, and use a spoon to remove the choke (the part in the center just about the heart that looks like little hairs--they will scoop right out). Drizzle each half with 1/2 tbsp olive oil, then zest remaining lemon over the artichokes (I used about a tablespoon of zest). Season with rosemary, and a pinch each of salt and pepper.
Grill artichokes over medium heat until browned and softened, about 5 minutes per side. Serve immediately.

Notes

Some people wish to trim the spiky leaves on the outside of the artichoke before cooking. You may do this, but I find it to be a waste of time. I find that they soften when cooked, and if they don't I simply discard them after cooking.

Often the first layer or two of the artichoke won't have any of the good stuff. You may with to discard the first several leaves. When you get to the good ones, the "meat" will scrape off easily.

https://arismenu.com/lemon-rosemary-grilled-artichokes/

Macadamia Crusted Halibut

July 16, 2013 · by Ari ·

For most of my life, I hated seafood. Anything other than canned tuna was totally out, and I wouldn’t even dream of giving it a try. I passed up cedar-grilled salmon, spicy shrimp, and never knew that swordfish tasted like steak and chilean sea bass tastes like butter (serious, it does). I missed out on a ridiculous amount of awesomeness, and now that I LOVE fish, I still rarely make it at home. I forget that I love it, and because it’s still fairly new to me, I don’t always know what to do with it.

People are always crusting fish with macadamia nuts and, well, macadamia nuts are AWESOME, so I figured this dish would be a sure thing. That’s the way I like it. No stress, don’t have to work too hard to make something awesome–just use awesome ingredients and your dish will be, well, awesome. How many times can I say awesome in one post? Awesome awesome awesome awesome awesomeawesomeawesome. It’s like when you repeat a word too many times and then it doesn’t even make sense anymore.

This dish is a perfect healthier grilling option. It’s grain and dairy free using only fresh, whole ingredients. It also fits into the paleo and whole 30 diets (if you buy organic) that everyone and their mom are doing right now. I’m not. I just like fish. And macadamia nuts. And coconut. Really, I just like food in general.

The macadamia nuts and coconut add a great buttery flavor and lightly brown at the bottom for some crispness. Halibut is a mildly flavored fish, so even if you’re like the Ari-of-10-years-ago and think you hate fish, you will probably love this, but you could always use chicken if you’re really against the sea, or any fish of your choosing. It’s a simple recipe with only 5 ingredients that’s easy to play around with and change up, and it comes together in minutes!

Macadamia Crusted Halibut

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Yield: 2 servings

Serving Size: 1 x 6-8 oz halibut fillet

Macadamia Crusted Halibut

Ingredients

2 x 6-8 oz halibut fillets
1 large egg white, beaten
1/3 cup macadamia nuts, crushed or finely chopped
2 tbsp unsweetened shredded coconut
3 tbsp finely chopped parsley + extra for garnish
pinch each salt and pepper

Instructions

Place beaten egg white in a wide, shallow bowl. In a separate large shallow bowl, toss together macadamia nuts, coconut, parsley, salt and pepper.
Dip one halibut fillet in egg whites coating completely, then submerse in macadamia mixture. Press coating in lightly and ensure that the fish is fully covered. Repeat with remaining fillet.
Wrap each fillet in aluminum foil and grill over medium heat for about 3 minutes per side. Do not overcook. Fish should be tender and flaky. Serve immediately.

https://arismenu.com/macadamia-crusted-halibut/

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