Cranberry and Honey Goat Cheese Truffles

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Hey friends! How’s your week going? I mentioned in Monday’s post that I made some goat cheese truffles for my book club, and was really happy with how they turned out.  I loved them so much, I just had to share the recipe with you guys!

These are a four ingredient, no cooking required appetizer that can be made in advance, so perfect for summer entertaining!  They are great on their own, or served with crackers or sliced baguette.  I did not have any apples lying around to try it out, but I also think they would be great with apple slices.

Cranberry & Honey Goat Cheese Truffles

Ingredients:

  • 1 – 10 oz container plain goat cheese
  • 1-2 tablespoons honey
  • 1 bunch chives (or green onions), finely diced
  • 2/3 cup dried dried cranberries, finely diced

Directions: Mix goat cheese and honey in a bowl until well combined. Roll into nickel sized balls (this should make about 15-20 depending on size). Mix together diced chives and cranberries on a plate or shallow dish. Roll each ball, one at a time, in chive/cranberry mixture until well coated. Refrigerate until ready to serve.

Hope you enjoy this appetizer as much as I have! While we are talking no cook appetizers, what are some of your favorites? My go to is a cheese board, but I always love discovering new favorites.

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Chipotle Mashed Sweet Potatoes – Only 3 Ingredients!

This post may contain affiliate links, please see my disclosure here. Thank you for your support!

Hey guys, how is your week going?  It is starting to get warm over here and I am trying to deny that summer has already arrived in the southwest.  Hopefully there are lots of pools in my future.

A couple of weeks ago I found myself with a surplus of sweet potatoes, and ended up whipping up this side dish on the fly.  It turned out so well, I knew I had to share it with you guys.   We enjoyed this dish along side Cajun spiced turkey and roasted veggies.  It makes a great side and also reheats well.

This recipe is an easy, hearty vegan dish that only has three ingredients (not including salt and pepper).  It is tasty enough to please a crowd, and may even come together with items you already have on hand!

Chipotle Mashed Sweet Potatoes

Serves 4

Ingredients:

  • 4 sweet potatoes, peeled and diced
  • 2 canned chipotle peppers in adobo sauce, finely diced
  • 1/4-1/3 cup vegetable broth

Directions:  Boil the diced sweet potatoes in salted water until fork tender.  Once soft, drain and return to pan or place in a bowl.  Add diced chipotle peppers and vegetable broth, starting with 1/4 cup.   Mash and mix until well blended and desired consistency is reached, adding additional broth a tablespoon or so at a time, as needed.  You can also use a mixer for smoother potatoes.  Salt and pepper to taste.

This recipe can be easily customized to suit your tastes, I love it as a three ingredient recipe, but you could also a little garlic or additional spice.  If you prefer creamier potatoes (and are okay with dairy), try mixing in a little milk, cream or butter as well.

Let me know if you give it a try.

Do you have any favorite sweet potatoes recipes?  I usually roll with roasted or sauteed, but like to branch out from time to time.  One of my favorite nontraditional sweet potato options is this sweet potato breakfast bowl, which is also a great way to use up extra potatoes.

I am linking up with Confessions of a Mother Runner and A Whisk and Two Wands for meatless Monday, stop by to check out tons of delicious vegetarian recipes!

Hope you have a wonderful day!

Southwest Pasta Salad

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Happy hump day friends, how’s your week going?  Its been the usual blend of hustle and hangout time over here.  I got in a great workout shoulder workout in yesterday, I don’t know if it was just that hard or it had just been a while since I did that kind of strength workout, but man am I feeling it.

Anyhow, today I wanted to share a southwest pasta salad recipe that we have been having on repeat as a quick and easy weeknight dinner.

Mexican food is a definite favorite of mine, but a girl should not cannot live on tacos and burritos alone.  So when I am craving my favorite Mexican flavors, but want something a little different, I reach for this delightful pasta salad.  I love it vegetarian with black beans, but you could easily dice up some steak or chicken if you wanted more protein.  You could also use a protein pasta, I have not personally tried that, but I see no reason it wouldn’t be great.

I love this salad as a main course, but it also makes a great side dish for a summer BBQ or something a little different for a Cinco de Mayo party.

Southwest Pasta Salad

Serves 6-8

Ingredients:

  • 1 12 oz package pasta (I use the vegetable pasta from TJs because the babies like the colors)
  • 1 can black beans, rinsed and drained
  • 1 cup corn, fresh, canned or frozen (I like to use the frozen roasted corn from TJs)
  • 1 red bell pepper, diced with seeds removed
  • 1 can black olives, drained
  • 3/4-1 cup TJ’s cilantro salad dressing (a salsa ranch or Chipotle dressing would also be good.
  • 1/3 cup crumbled cotija cheese
  • 4 green onions, diced.

Directions: cook pasta according to package instructions. Once cooked, toss with all ingredients except cotija cheese and green onions. Once thoroughly mixed, gently fold in 2/3 of cheese and green onions. Reserving the remaining 1/3 to sprinkle on top.  Serve room temperature or cold.  Store leftovers in the fridge.

Note, I used whole black olives because the hubs does not like them and it is easy to pick out the whole ones.  If that is not an issue, I think the sliced ones would be great too.

I am linking up with Confessions of a Mother Runner and A Whisk and Two Wands for meatless Monday, stop by to check out tons of delicious vegetarian recipes!

Let me know if you give it a try.  Hope you have a great day!

Chocolate Hummus – A 5 Ingredient, Healthy Snack!

Yes, you read that right, chocolate hummus. Sounds strange, but it’s delicious.

(This post may contain affiliate links, please see my disclosure here.  Thank you for your support!)

A while back, I saw a chocolate hummus (I think Boar’s Head brand) on Amanda’s Instagram story and was intrigued. A few weeks later, I stumbled across it at Fry’s, gave it a try, and was hooked (thanks for letting me know about it, Amanda!). It pairs perfectly with fruit and/or graham crackers and feels like a treat, but is full of healthy ingredients. I knew I had to recreate it at home.

This dip uses only 5 ingredients, is vegan and makes for a perfect sweet snack! While it is a chickpeas base, you really don’t taste the chickpeas in the final product. Instead, you have a chocolatey, lightly sweet snack.  I found it satisfied my sweet tooth but was also filling and didn’t leave me with a sugar crash an hour later, which made it the perfect afternoon snack for me and the kiddos!

Chocolate Hummus

Ingredients:

  • 1 can chickpeas, drained
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 4 tablespoons almond milk (I used unsweetened vanilla)

Directions:  Add all ingredients in a food processor or blender, mix well, stopping to scrape the sides as needed.  Process until a nice, smooth consistency is reached. Serve cold with fresh fruit or graham crackers.

*feel free to add a little more or less cocoa powder or maple syrup to customize to your tastes.  

Let me know if you give it a try!

What are you snacking on these days?  As it gets warmer here, I have been all about cold snacks, give me all the smoothies and veggies with hummus!

I am linking up with Confessions of a Mother Runner and A Whisk and Two Wands for meatless Monday, stop by to check out tons of delicious vegetarian recipes!

Thanks for stopping by today, hope you have a great one!

Kale and Brussels Salad with Goat Cheese Dressing

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Happy hump day friends!  Hope the first half of your week has been excellent. Thank you for all the sweet one-year blogaversary messages (and 5k messages), you guys truly are the best!

Today I wanted to share a salad we have been loving over here. This is a recipe I had been meaning to recreate for a while now.  About a month and a half ago, I had this amazing kale and Brussel sprouts salad with a goat cheese dressing, it was incredible and I knew I needed to recreate it at home.   After a little trial and error with the dressing, I finally got it to my liking and ready to share with you guys.

This salad is packed with good for you ingredients and the tangy goat cheese dressing is so delicious mixed in with the shredded Brussel sprouts, sweet bites of date and dried cranberry and crunchy pumpkin seeds.

The whole thing comes together quickly, but can easily be made in advance, just wait to add the dressing until you are ready to serve.

Kale and Brussels Salad with Goat Cheese Dressing

Serves 4

Goat cheese dressing:

  • 2 oz goat cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1/2-1 teaspoon honey (to taste)
  • dash of pepper

Directions:  Add all ingredients to a blender and blend until smooth.

Salad:

  • 1 bag or bunch kale, cut and de-stemmed, massaged with:
    • 1/2 teaspoon olive oil
    • juice of half a lemon
  • 3 cups sliced Brussel sprouts, sautéed
    • 1 teaspoon olive oil
    • salt and pepper to taste
  • 1/2 cup chopped dates
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds

Directions:  To massage kale, place kale with olive oil and lemon juice in a large mixing bowl.  Gently toss and rub olive oil and lemon into kale until the color starts to slightly brighten.

Saute Brussel sprouts in olive oil on a medium heat and season with salt and pepper to taste, cook until just starting to soften, about 2-3 minutes

Combine all salad ingredients and toss.  Drizzle goat cheese dressing on top to serve. Refrigerate all leftovers. Note:  The dressing will thicken in the fridge, just add a little water if you need to thin it out before serving.

Let me know if you give it a try.  Hope you have a great day!

Healthier Spinach Artichoke Dip

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Hey friends, how is your week going?  We are recovering over here after a pretty sleepless night on Monday.  My little guy was having a lot of trouble sleeping, which is unusual for him.   This translated into the hubs and I getting minimal sleep.  Needless to say, yesterday was a day during which I was especially grateful for my coffee.

Today I wanted to share a new recipe with you all.  Over the weekend, I had a hankering for spinach artichoke dip, and with my book club on Sunday, I figured it was the perfect excuse to whip some up.  I’m not much of a mayo fan and wanted something a little lighter than your traditional spinach artichoke dip.  This version has all that delicious garlicky artichoke taste but with protein-rich Greek yogurt instead of the mayo.  It comes together in a snap and was a definite crowd pleaser.  Enjoy with your favorite dippers.  I love chips and crudite, the hubs is all about the baguette.

Healthier Spinach Artichoke Dip

Ingredients:

  • 1 can (14 oz) artichoke hearts, drained and diced
  • 8 oz ( about 3 cups)  frozen spinach, defrosted and drained
  • 1/2 cup (one small can) water chestnuts, drained and diced
  • 2 teaspoons minced garlic
  • 1 cup plain greek yogurt
  • 1/4 milk of choice, I used plain, unsweetened almond milk
  • 3/4 cup + 1/4 cup Italian four cheese blend
  • Sprinkle of pepper (optional)
  • 1/4 cup parmesan

Directions: Preheat oven to 400 degrees.  Mix together artichoke hearts, spinach, water chestnuts, minced garlic, greek yogurt, milk, a dash of pepper and 3/4 cup cheese in an oven safe dish.  Top with remaining 1/4 cup cheese and parmesan.  Bake for 30-40 minutes until bubbly and cheese on top is lightly browned.  Serve with your favorite dippers.

What is your favorite party food?  How is your week going so far?

Hope you have a great day!

 

Healthy and Hearty Roasted Vegetable Salad

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Hey, how has your week been so far? We are a rocking and a rolling over here. Monday was a busy day (it is typically our longest day), and Tuesday just flew by.

A few weeks ago, we picked up dinner at a restaurant called Sauce Pizza & Wine.  It is a place I used to frequent but had not been to in at least a few years. We ordered a delicious rosemary potato pizza (potato on pizza is amazing) and a roasted vegetable salad. Both the hubs and I adored the salad, and I knew I had to recreate it at home. The original salad used Brussel sprouts, but in my remake, I used asparagus. I am personally a huge Brussel sprout fan, but the hubs is not, so I wanted to use a vegetable we could both get behind. I also went with pumpkin seeds at the hubs suggestion, instead of walnuts the restaurant used.  I think any nut or seed you love would be great here though.

This salad is a delicious, hearty vegan meal that is awesome warm, or cold. The dressing is easy to make and uses only a handful of ingredients. This is also a great meal prep option, as you can make the dressing and roast the veggies in advance. That way, meal assembly can be done in minutes.

Roasted Vegetable Salad

Serves 3-4

Dressing:

Directions:  Combine all ingredients and mix well.  I like to add in a jar and shake, but you could also whisk in a bowl.

Roasted Vegetables:

  • 1 head cauliflower, washed and chopped
  • 2 cups (one small) butternut squash, diced
  • 1 bunch asparagus, washed and cut
  • A drizzle of olive oil
  • Salt and pepper

Directions: Preheat oven to 400. Lightly toss veggies in olive oil and season with salt and pepper (I do this right on a baking sheet to avoid additional dishes). Spread in a single layer on a baking sheet and bake for 30-40 minutes, flipping halfway through.

Remaining ingredients:

To assemble:  Place a bed of salad greens on a plate.  Top with roasted vegetables, a sprinkle of pumpkin seeds and dried cranberries.  Drizzle with dressing. 

Hope you enjoy this salad as much as we have. Let me know if you make it with any customizations, I always love hearing about new flavor combos to try. I personally think a little diced avocado would be great in this salad and will be trying that the next time I make it.

Hope you have a great day!

15-Minute Chickpea Masala

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Hey friends, happy hump day!  How is your week going? We have been a rocking and a rolling over here.  On Monday, I had planned to catch a yoga class after dinner.  But instead, the kids and I stayed at the park late after school, celebrating a friend’s birthday and playing with school friends. I probably still could have made yoga, but the hubs suggested we order in from a pizza place he wanted to try, and pizza with the fam > better than class (even my favorite yoga class).  I did do a little yoga flow at home and managed to squeeze in a late yoga class yesterday, so I am calling it a win all around.

Today I wanted to share a super easy recipe for a quick weeknight dinner.  This recipe comes together in about 15 minutes with minimal ingredients. It is also vegetarian, so perfect for my vegetarian friends, a quick meat-free Lent dinner, or for anyone trying to get more plant-based meals in their diet.  We loved this meal, and you can easily change it up by subbing in other veggies.  I definitely see this being a weeknight go-to for us.

15-Minute Chickpea Masala

Serves 4

Ingredients:

  • 1 tablespoon oil (I used grape seed oil)
  • 12 oz broccoli florets (fresh or frozen)
  • 1 can (15 oz) chickpeas, drained
  • 1 teaspoon minced garlic
  • A sprinkle of cumin
  • A sprinkle of turmeric
  • 1 jar (15 oz) masala sauce
  • to serve: brown rice, lemon, and cilantro for garnish

 Directions: In a frying or saute pan, heat oil over medium-high heat.  Add broccoli and chickpeas and saute about 5 minutes.  Add garlic, turmeric, and cumin and stir for another minute.  Pour in masala sauce, as well as a little water if the sauce is really thick already.  Simmer for about 7-10 minutes until hot and broccoli cooked to preference.  Serve over brown rice (I used the instant frozen brown rice from Trader Joes, which microwaves in 3 minutes).  Garnish with a squeeze of fresh lemon and a sprinkle of cilantro.  Enjoy!

Looking for other easy weeknight dinners?  How about my Weeknight eggroll in a bowl or a Cuban Chicken Bowl.

What are you eating this week?

Hope you have a great day!

 

 

Savory Breakfast Muffins (Gluten/Grain Free)

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Happy Tuesday! How is your week starting out? No complaints over here. Yesterday was full of the usual Monday hustle and bustle, but I felt prepared and everything went pretty smoothly. Since I knew we would have pretty full days this week, I made sure to do some good meal prepping on the weekend. Dinner last night was pretty much heat and serve, and I have breakfast ready to go for the week!

What am I having for breakfast this week?  These delicious, savory breakfast muffins. These little lovelies are made with coconut flour, so they are gluten and grain free. They also come in at just 110 calories and have 6 grams of protein per muffin with the mix-ins I used. I have been loving a couple in the morning paired with fresh fruit.

Savory Breakfast Muffins

Makes 12 muffins

Ingredients:

  • 6 eggs
  • 3/4 cup coconut flour
  • 2.5 tablespoons melted butter, ghee or coconut oil
  • 1/2 cup milk of choice (I used 2% milk)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash of salt and pepper
  • Add-ins: get creative here, I used 4 slices chopped turkey bacon, 2 diced green onions, 1/4 shredded cheese

Directions.  Preheat oven to 400.  Spray a muffin pan with cooking spray.  Mix first 8 ingredients together until well mixed.  Fold in add-ins.  Evenly distribute into muffin tin.  Bake for 18-20 minutes until firm to the start and just starting to brown on the edges.

Leftovers can be stored in the fridge.  I would suggest heating them up to serve as they are best warm.  Just leave out the bacon to make these vegetarian  You can also play with the add-ins you use to make it your own.

Are you a sweet or savory breakfast person?  I love both.  My during the week go to breakfasts are usually some combination hardboiled eggs with fruit, homemade muffins, and oatmeal.   On the weekends, I love a good quiche or traditional eggs and bacon breakfast.

Hope you have a great day!

Lemony Garlic Baked Salmon

Hey friends! How are you today? How was your Monday? I was off yesterday and enjoyed a little extra time with my minis. They even ” helped” me with some chores!  I did a ton of laundry yesterday, and am proud to say that I even put most of it away.  I actually kind of like doing laundry, but I hate putting it away and usually put it off for way too long.

For a long time, I was intimidated by the idea of cooking fish at home. The hubs does not really eat fish, so I wouldn’t make it for dinner, and just didn’t really have much experience preparing it. Over the last year or so, I decided that I needed to get over that and have been making fish a lot more regularly. Salmon is one of my favorites, and it is so easy to prepare. Today I thought I would share one of my favorite ways to prepare salmon for a weeknight dinner. It takes minutes to prep and bakes up quickly. I usually roast some veggies while it is baking and maybe make some instant rice, for a healthy dinner that is ready super fast and requires minimal dishes!

Lemony Garlic Baked Salmon

Serves 4

Ingredients:

1 salmon filet, skin on (about 1-1.25 lbs)

1 lemon, sliced into rounds

2 tablespoons olive oil

2 cloves minced garlic

1 teaspoon Italian seasoning

Dash red chile flakes

Salt and pepper to taste

Directions: Preheat oven to 400.  Lightly spray a sheet pan with cooking spray.  Blot salmon with a paper towel.  Mix together olive oil, garlic, Italian seasoning and red chile flakes.  Salt and pepper fish, then spoon olive oil mixture over top.  Top with sliced lemons.  Bake for 20-25 minutes, until it flakes easily with a fork.

Do you eat fish?  Are there any foods that you were nervous to make on your own?

Hope you have a great day!