Roz’s Birthday Fruit Tart

 

Healthy peanut butter cookies

Chocolate Covered Katie had this great vegan peanut butter cookie recipe. I made it tonight in my search for a healthier cookie. They were delicious. So delicious that I’m eating them in bed right now next to my sleeping kiddo. Her batch only made one pan of cookies. Probably a smart idea because I want to eat them all. But I doubled her recipe below. https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/

1 cup chunky peanut butter

1.5 tsp baking soda

6 tbsp flour

2/3 cup sugar

4 tbsp applesauce

1 tsp vanilla extract

1/4 tsp salt

Mix all ingredients together, form balls, bake at 350 for 8 minutes. I did not warm my peanut butter in the microwave as she suggested and therefore didn’t need to refrigerate my dough before baking and they still came out chewy and soft. Enjoy! 

Mediterranean Pasta Salad

We made this pasta salad as a quick brainless recipe that could be prepared ahead of time for company. It was definitely a keeper. The creaminess of goat cheese, the tartness of the vinegar, the acid from the lemon, it was delicious. I certainly went back for seconds and would make this again no questions asked. 

Ingredients: 

16 ounces pasta (we used rotini, but penne would also be great) 
1/2 large cucumber, diced
1/3 red onion, thinly sliced
1/2 cup kalamata olives, chopped
crumbled goat cheese to taste

For the dressing: 

1/3 cup vegetable oil
juice from 1 lemon
2 tablespoons red wine vinegar
2 tablespoons finely chopped parsley 
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon italian seasoning
1/2 tsp salt
1/2 tsp pepper

Boil salted water until pasta is barely al dente. After straining, rinse pasta in cold water. While pasta is boiling, mix together dressing and refrigerate. Once pasta is cooked, mix in your onions, olives, and cucumber. Coat with dressing, add your crumbled goat cheese. Best served immediatley at room temperature or but can be refrigerated prior to serving as well. 

Summer Squash Lemon Poppy Seed Cake

I figured it was time I dust off the ol' blog because I finally made something good enough today worth repeating. Life has been crazy and lots of quick meals and eating out has been happening but today I cooked, I grilled, and I baked. The winner recipe of all my efforts today was this delicious lemon poppy seed cake. It tastes as delicious as the stuff made by store bakeries, but the ingredients are a lot more simple and probably a lot more healthy. Sorry my photos aren't food blogger worthy, but the recipe is so good I'm documenting it anyway.

Ingredients:

• 1 cup melted butter
• 2 cups white sugar
• Juice and zest of 1 lemon and 1 lime
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour
• 2 cups grated summer squash
• 1 tablespoon poppy seeds

Directions, add all ingredients together slowly in order on low in mixer. Spray 2 loaf pans with non stick spray (generously) and bake at 325 for 1 hour or until golden brown and toothpick comes out clean when inserted. 

I've seen several of these types of recipes include and icing glaze but these are perfect without one. 

The Best Snickerdoodles

I found a snickerdoodle recipe I love and need to remember. Snickerdoodles are such a great cookie this time of year. I think its something about the cinnamon that just screams the coziness of the season. I love the tanginess the cream of tartar gives these cookies as well. They are chewy, soft, and a little bit spicy. So good. 

Ingredients: 

1 cup butter, room temp

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

3/4 tsp salt

For rolling: 

1 tbs cinnamon

1/4 cup sugar 

Directions:

Preheat oven to 400 degrees. Mix all ingredients in mixer. Roll into 1 1/2 inch balls, then mix together your cinnamon and sugar, and roll the balls in that until their entire outside is coated. Then bake for 8 minutes. 

Crock Pot Black Bean Soup

I wasn't planning on posting this to my blog. But I ate these leftovers for days and LOVED them, and the recipe was in a slow cooker, so it was SUPER easy. So yes, time to publish the recipe here. 

Ingredients: 
1 chicken breast
1 can corn
2 cans black beans
1 clove garlic, minced
1 tomato, diced

1/4 red onion, diced, 

1/2 bell pepper, diced

1 tablespoon fresh cilantro, chopped

2 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 can chicken broth
1 cup chedder cheese
tortilla chips as garnish

Directions: 
Dump all ingredients in the slow cooker. Cook on high for 4 hours or low for 8 hours. Shred chicken. Add cheddar cheese, garnish with tortilla chips. 

This soup is delicious and satisfying, and oh so easy. 
Enjoy!

Cubbys Chicken Wild Rice & Kale Salad

Have you ever been to the fast casual restaurant Cubby's in Utah? It's so so good. Fresh, healthy, good for you food with such great flavors. If you live near one, run there now. Seriously, what are you doing still reading this post? Go! 

I recently had Cubby's wild rice and kale salad. It's full of chicken, apples, and packed with savory flavors. I live across the country from Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you. 

Ingredients: 

Salad: 
1 head of kale, finely sliced into 1/8 of an inch strips
1 chicken breast, cooked, then diced
1 apple, diced
1/3 cup toasted almonds, chopped
1 cup wild rice, cooked
1/4 cup dried cranberries
1 avocado, diced
3 ounces goat cheese, crumbled

Dressing: 
1/4 cup balsamic vinegar
1/2 cup olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 tablespoon lavender honey
1/2 tsp kosher salt
sprinkling of fresh ground pepper

Directions: 

Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days. 



Enjoy!