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Fro-yo Malt

July 2, 2013 · by Ari ·

Fro-yo Malt

I love to bake, but my #1 hands down favorite dessert will always be anything involving ice cream or fro-yo. In fact, sometimes if I get fro-yo as an afternoon snack, I find myself still eating some after dinner for dessert. I can’t even keep ice cream in the house, or it’s bad news.

Fro-yo Malt

One of my favorite ways to eat ice cream is a thick and creamy malted milk shake. What is it about malt powder that automatically makes things delicious?? I love sitting down at an old school diner and ordering a vanilla malt. I haven’t had one in years because shakes have more calories than almost any dessert out there. I never stopped craving them, so I made my own smaller ones using nonfat fro-yo and almond milk. Let me tell you, they taste exactly like the real deal!

Fro-yo MaltI made them for my mom and she told me they were her favorite thing I’ve ever made! They are definitely on my favorites list also. Thick, creamy and perfect for the summer (not that I don’t drink shakes in December…), these are sure to cool you off and take you back in time without giving you the gross ate-too-much-ice-cream feeling. You can make these whatever flavor you want–chocolate, caramel, the possibilities are endless! Also, this makes a fairly small shake (about 1 cup). You are free to double the portions if desired. I kept it closer to what I consider (and what do I even know? 😉 ) to be a healthy-ish dessert portion, but I’m not going to tell you how much fro-yo to eat. 😉

Print
Fro-yo Malt

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 servings

Serving Size: Approx 1 cup

Fro-yo Malt

Ingredients

  • 2 cups nonfat vanilla frozen yogurt (or chocolate, or any flavor you like), I used Stoneyfield
  • 1 cup unsweetened almond milk
  • 1/4 cup malted milk powder
  • Light whipped cream and sprinkles for topping, optional

Instructions

  1. Blend frozen yogurt, almond milk and malted milk powder in a blender until smooth, about 1 minute. Serve topped with whipped cream and sprinkles if desired.
3.1
https://arismenu.com/fro-yo-malt/

 

Filed Under: Dessert, Drinks, Gluten-free, Holiday & Seasonal, Ice Cream & Fro-yo, Smoothies & Shakes · Tagged: dessert, easy, fro yo, malt, milk shake, quick, recipe, vegetarian

Turkey Pastrami Melt

June 13, 2013 · by Ari ·

Turkey Pastrami Melt

Helllloooo sandwich. Do you guys ever go to Schlotsky’s? When I was in high school, I would always drive over to my best friend’s house and pick up Schlotsky’s sandwiches for us. My staple? White bread, pastrami, swiss and thousand island. Kinda like a rueben, but with only the good parts.

Turkey Pastrami Melt

I have missed that sandwich. These days, I’m much more of a hummus, veggies and goat cheese sandwich girl, but every once in a while I crave that salty pastrami, melty cheese, and sweet and creamy thousand island. It’s like sandwich heaven.

Turkey Pastrami Melt

It’s one of those things that I just can’t seem to justify at a restaurant when I know I can make it 10x healthier myself. Not to mention, it takes about 15 minutes, including the time it took to make the dressing.

Turkey Pastrami Melt

I definitely don’t have the patience for anything time consuming around lunch time. I just want the quickest and most delicious way to get a sandwich to my face, and this baby tastes like the real deal–just like that big, juicy sandwich I remember, but with a list of healthy, protein-packed ingredients that will keep you full until dinner time!

Print
Turkey Pastrami Melt

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 sandwich

Serving Size: 1 sandwich

Turkey Pastrami Melt

Ingredients

  • 2 slices whole grain bread (whole wheat, Ezekiel, brown rice, etc.)
  • 2 tsp dijon mustard
  • 1 tbsp fat free thousand island
  • 3 oz sliced turkey pastrami (I used Boar's Head found at Fry's/Kroger)
  • 1 slice reduced fat swiss cheese
  • 1/2 roma tomato, sliced
  • small handful mixed greens

Instructions

  1. Heat a medium grill pan (or regular sautee pan) over medium-low. Spray with nonstick spray.
  2. While your grill pan heats, spread dijon mustard on one slice of bread. Spread your thousand island on the other. Top the dijon side with turkey pastrami, followed by tomato. Top the thousand island side with cheese.
  3. Cook sandwich open faced until bread cheese begins to melt and bread is golden brown on the bottom. Add mixed greens on top of tomato and place your other slice of bread on top, cheese side down. Grill for an additional 1-2 minutes on each side. Serve immediately.
3.1
https://arismenu.com/turkey-pastrami-melt/

Filed Under: Gluten-free, Lunch, Sandwiches, savory · Tagged: cheese, easy, lunch, pastrami, quick, recipe, sandwich, turkey

Guacamole Chicken Salad

May 30, 2013 · by Ari ·

Guacamole Chicken Salad #glutenfree #dairyfree

My name is Ari, and I have a chicken salad problem.

Guacamole Chicken Salad #glutenfree #dairyfree

There, I admit it. I just…I get on these kicks, and I have to make something every way humanly possible until I decide I’m bored, then I move on to the next best thing. Right now, I enjoy about 3 meals. Burgers, hot dogs (just you wait…so many are coming), and chicken salad (duh). At least my tastes seem to be seasonal?

http://arismenu.com/curried-chicken-salad/

So I actually realized I’ve been holding out on you guys. I’ve never actually posted my guacamole recipe. That’s probably because, until now, I had absolutely no idea what it was. I always just messed with a few key ingredients until it tasted the way I wanted. That’s the best part about guacamole–mess it up? Oh, just add more of something else, and it’s sure to even out eventually.

Guacamole Chicken Salad #glutenfree #dairyfree

So for the first time in my life, I measured out every single ingredient for my guacamole. Because I didn’t think using instructions like “Add salt until it’s salty enough” really counted as “quality content”. And I don’t mean to brag, but my guacamole is AWESOME! Spicy, fresh and creamy–it gets requested all.the.time.

Guacamole Chicken Salad #glutenfree #dairyfree

So I made it, then I added a rotisserie chicken, some tomatoes, and after all the photography was done, I had the brilliant idea to add dried cranberries. Oh Em Gee. ADD THE DRIED CRANBERRIES!!! I’m sorry they’re not in the picture. Add them anyway. You’re welcome.

This is legit the best chicken salad I have EVER tasted. It lasted about 3 days, and Steve and I were fighting each other for it. It’s perfect for all you dairy-free folk, and anyone who loves guacamole, or chicken, or food in general.

Print
Guacamole Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Guacamole Chicken Salad

Ingredients

  • 2 large (or 3 small) avocados, peeled and pitted
  • 1 lime, zest & juice
  • small handful fresh cilantro
  • 3 cloves garlic, finely chopped
  • 1/2 jalapeno, finely chopped (remove stems and heat for less heat)
  • 1 tsp cumin
  • generous pinch each salt and pepper
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup dried cranberries (optional, but recommended)
  • 10-12 oz cooked and shredded chicken (I used one rotisserie)

Instructions

  1. In a large bowl, combine avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy, about 1 minute. Blend for less time if you like a thick and chunky consistency.
  2. Stir in onion, tomatoes, cranberries and chicken. Serve immediately, or store in an airtight container with half a lime (this prevent browning) for up to 5 days.
3.1
https://arismenu.com/guacamole-chicken-salad/

Want more chicken salad options? I have lots (and none of them have mayo)!

Curried Chicken Salad

Buffalo Chicken Salad

Cranberry Apple Chicken Salad

Filed Under: Dinner, Entree, Gluten-free, Holiday & Seasonal, Low Carb, Lunch, Paleo, Salads, savory, Summer · Tagged: avocado, chicken, chicken salad, dairy free, dinner, easy, gluten free, guacamole, lunch, quick, recipe, simple

Drink & Dish: Chicken Enchilada Dip {with video!}

April 22, 2013 · by Ari ·

Chicken Enchilada Dip #glutenfree via arismenu.com

I think the happiest day of my life was the day Chipotle started serving brown rice. Maybe you think that makes me a total freak? But if that’s true, you clearly don’t understand my love for Mexican food. I mean, I live in Phoenix. Mexican food is more common than hamburgers.

Chicken Enchilada Dip #glutenfree via arismenu.com

I’ve always been all about the cheese enchiladas. And quesedillas. Pretty much anything with cheese is sure to be a winner in my book. Did I ever tell you about how when I was younger I would “snack” on blocks of cheddar cheese? In fact, just this morning, I told Steve that cheese was my favorite food group.

Chicken Enchilada Dip #glutenfree via arismenu.com

I’m pretty sure the abundance of cheese is what fuels my love for Mexican food, which is why it’s often difficult for me to find healthy options. No matter what I say, I cannot convince myself that 11 servings of cheese is “healthy”. It’s really sad. If you can help convince me, I would greatly appreciate it. 😉

Chicken Enchilada Dip #glutenfree via arismenu.com

Luckily, this dip has the perfect amount of cheesy goodness, but with a lighter touch. Most of the creaminess comes from nonfat plain Greek yogurt and the avocado–the avocado is like my secret weapon. I put it in on a whim, and it ended up totally making the dish! It’s like if you took an enchilada and stuffed it with guacamole–I mean, HOW COULD THAT BE BAD???

Chicken Enchilada Dip #glutenfree via arismenu.com

This dip is super simple with only a handful of ingredients, and it comes together in minutes. It’s perfect for any party or get together, and the bold flavors and creamy texture are sure to be a hit with whoever you’re serving!

Chicken Enchilada Dip #glutenfree via www.arismenu.com

Do you guys do anything to celebrate Cinco De Mayo? My plan usually includes eating Mexican food, drinking margaritas, and apparently, wearing a mustache. You’ll have to check out the video to understand that one. Nicole and I were in a rare form of ridiculousness this episode.

Make sure to check out Nicole’s perfect margarita recipe too!

Print
Chicken Enchilada Dip

Cook Time: 10 minutes

Total Time: 10 minutes

Chicken Enchilada Dip

Green chile enchilada dip with creamy avocado, goat cheese and Greek yogurt. Perfectly creamy and cheesy, with a lighter twist.

Ingredients

  • 10-12 oz cooked chicken, shredded (I used the meat from 1 rotisserie chicken)
  • 4 oz goat cheese
  • 1 cup nonfat plain Greek yogurt
  • 1/2 pint enchilada sauce
  • 1 avocado, pitted and skin removed
  • Shredded cheddar cheese for topping*
  • Black olives and green onion for garnish, optional
  • Baked corn chips for serving

Instructions

  1. Combine chicken, goat cheese, yogurt, enchilada sauce and avocado in a medium pan over medium heat. Stir constantly until all ingredients are melted and combined.
  2. Transfer to your serving dish (make sure it's oven safe) and top with cheddar cheese (I used about 1/3 cup). Broil until cheese is browned and bubbly.
  3. Top with olives and onion if desired. Serve with chips or veggies.

Notes

*I usually use a reduced fat cheddar cheese, but it doesn't melt quite the same. For photos, I used full fat. If you're concerned about appearance, I would encourage a full fat cheese, but if you're purely concerned with taste, reduced fat will still taste great!

3.1
https://arismenu.com/drink-dish-chicken-enchilada-dip/

Filed Under: Appetizers, Drink & Dish, Holiday & Seasonal, Low Carb, savory, Snacks · Tagged: cheese, chicken, cinco de mayo, dip.party food, drink and dish, easy, enchiladas, quick, recipe

Truffle Brussels (Sprouts) Chips

March 22, 2013 · by Ari ·

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Hello. I am a healthy food blogger cliche. I made chips out of vegetables, and I’m going to swear to you that they are OMG SO GOOD (they really are), and you’re gonna look at me like “Girl, you roasted a vegetable and you’re calling it not only a chip, but a recipe.”

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

What can I say? I’ve legit never seen anyone make these before, and I have to wonder…WHY NOT?? When I roast my brussels sprouts, inevitably, some of the leaves fall off, and they cook more quickly, and get browned and crunchy in the oven. I eat those first.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

I dig around the pan of roasted brussels sprouts search for the crispy leaves. Is that weird? It can’t be. You people eat kale chips! You’re reading this (mostly) healthy food blog. I know you eat kale chips. I do too….like, every day. Well, that was until I made these, and now I have no desire to eat any other type of vegetable ever again.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

There is something you need to know about me. Up until February–like last month February…of this year–I claimed not to like brussels sprouts. I always said I didn’t get it. You know, what all the fuss is about? So many people can’t get enough. Well, then I ordered a dish that came with them, took a bite, and it was cooked perfectly.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Sliced in half, browned in the center, tender, but not mushy. I about died. I picked through my whole plate searching for every last one, and now I am o-b-s-e-s-s-e-d. So one of the 11 times that week that I tried out different ways to create perfectly cooked brussels sprouts at home, this idea dawned on me.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Since my healthier go-away-injury-weight way of eating has been a little boring (No, you don’t want to see a recipe for the 7 lbs of veggies with 1 fried egg and crumbled goat cheese on top that I ate for breakfast this morning. It is neither photogenic, nor a recipe.), I have been on the look out for creative things to share, and these 2 ingredient “chips” are one of those happy life things–so healthy, so simple, and so downright tasty.

Okay, does anyone else feel weird using the word tasty? I thought I’d try it out. Not sure if I like it. I know you’re not “supposed” to use the word delicious. I think I may just go back to adjectives like “good”, or express myself 100% in emoticons….Not that that would be too far of a stretch from how I write anyway. 😉 :O 🙂

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Okay, so these chips. First of all, you need to make them. Second of all, no you don’t have  to use truffle oil. It’s expensive, and it can be hard to find. Olive oil or coconut oil (yum) is fine. They just won’t taste quiiiite as fancy (yes, fancy does in fact have a taste). C (or third of all if you like to be consistent), you must be verrrrrry careful. You don’t want to walk away from the oven and have a cocktail while these are cooking. They go from just right to burnt in about 10 seconds. The recipe is so quick, just bring your drink over to the oven, and take a li’l sit right where you can see. Browned is one thing, but no one likes a burnt-to-dust brussels sprout. Not even Winston and Clementine.

 

Truffle Brussels Chips

  • 1 lb brussels sprouts
  • 1 scant tbsp truffle oil
  • generous pinch salt and pepper

Directions:

  1. Slice brussels sprouts length wise. Remove the leaves and toss into a medium bowl. (Don’t throw out the centers–just roast them up separately.) Add truffle oil and a generous pinch each of salt and pepper. Toss lightly to coat. Transfer to a large baking sheet and spread out in a single layer.
  2. Broil until just browned and crispy, about 5-7 minutes. Watch closely–they can burn quickly. Serve immediately.

Filed Under: Appetizers, Fall, Gluten-free, Holiday & Seasonal, Low Carb, Paleo, savory, Side Dish, Snacks, Vegan, Vegetarian · Tagged: brussels sprouts, chips, easy, quick, recipe, snack, truffle oil

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