Wednesday, September 20, 2017

The Best Cornbread

3/4 c. plus 2 Tbsp. unbleached all purpose flour
1/2 c. plus 2 Tbsp. granulated sugar
1/4 c. plus 2 Tbsp. fine cornmeal
1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 c. whole milk
1/4 c. vegetable oil
1 large egg, beaten

Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.

Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.

Add milk, oil and beaten egg to a medium bowl and whisk together.

Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula until combined (don’t overmix).

Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.

Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).

Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.

from: The Little Kitchen

Audrey's little note: definitely double this recipe to make 2 loaves, it disappears FAST!

Sunday, September 17, 2017

Honey Chipotle Chicken Bowls

1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

Tuesday, August 8, 2017

Healthy Zucchini Muffins

1 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. maple syrup
1/2 c. milk (almond milk, 2% milk, or whatever you prefer)
1/4 c. melted coconut oil
1 tsp. vanilla extract, store-bought or homemade
1 1/2 c. grated fresh zucchini
1/3 c. old-fashioned oats (uncooked), plus extra for sprinkling

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 13-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm, or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

from: Gimme Some Oven

Monday, July 24, 2017

Chicken Parmesan Meatballs

2 lbs ground chicken
3/4 c. panko breadcrumbs (gluten free panko will work fine)
1/4 c. minced onion
2 tbsp. minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 c. shredded Pecorino Romano or Parmesan cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 qt. spaghetti sauce (marinara)
4-6 oz. mozzarella, freshly sliced
Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.
Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce.

Saturday, July 22, 2017

Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

Friday, July 21, 2017

My Favorite Overnight Oats

1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)

Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.

Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter

Also yummy with chocolate almond milk!

adapted from: Clean Eating Couple

Thursday, July 20, 2017

Creamy Cilantro Lime Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)

Place milk, mayo, lime juice and ranch mix in a blender.

Throw in the garlic, cilantro and green salsa. Blend.

Make it several hours ahead of time to allow it to thicken.

adapted from: Our Best Bites