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May 16

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Greek Yogurt with Roasted Almonds and Berry Sauce

I need to talk to you about something other than food today.  I know, you are here for the food (that is usually my line…), but today, I need your support for something much greater than the tasty treats I try to serve you each visit.

My friend, Lady Bee, has cancer.

I haven’t asked her for permission to talk about her but I have this deep need to do something and the best that I can do right now is get as many people as I can to send her good mojo and prayers for healing and strength to make it through this.  I know she can and will, but each day she learns more about how hard this journey will be and I want her to feel the support and love of all of us around her.

Since I haven’t asked her permission and want to protect her privacy, we will call her Lady Bee.  I gave her this name for two reasons: 1. She keeps bees in her yard and 2. she is always a ‘perfect’ lady (she is rolling her eyes at me now) and reminds me (sweetly) how to be (even giving me an etiquette book for my bridal shower!).

AND I’m a BIG believer in angels, miracles and the power of prayer.  I’m sorry if you don’t, but you must believe in something good, something real, something hopeful?  Otherwise, what sweetness is there in life?  So, I ask you to join me with whatever you believe in and send her all the positive mojo and prayers you can offer for my Lady Bee.  I know we are all going through our own struggles and I had hoped this blog was a place to “vacation” from life and enjoy the good things that make us happy but crap happens and as a community I hope we can be there for each-other and help each-other through our struggles?! Thank you.


Today I bring you one of my new favorite treats. This is SO easy to make and SO yummy!  I know it looks fancy (that is half the fun) but it is truly so simple and delicious.  I eat this dish a few times a week as a snack, breakfast or dessert!


Greek Yogurt with Roasted Almonds & Berry Sauce
1/2 c Chobani plain or vanilla Greek Yogurt
2 tbsp no sugar added (not sugar free) cherry or strawberry preserves
1/2 tbsp shaved dark chocolate (at least 70% dark)
2 tbsp toasted, sliced almonds
1 tsp chopped mint

Spoon the yogurt into the bottom of a bowl and using a spoon, form a small channel.  Microwave the preserves for 20-30 seconds or until thin.  Pour into the channel (it will set because of the cold yogurt).

Place the sliced almonds on a cookie sheet and roast at 350 for 5-8 minutes or until lightly toasted (keep an eye on them, they can burn easily). Let the almonds cool for 5 minutes then place on top of the yogurt and preserves.

Top with shaved chocolate and mint and enjoy!

May 14

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Grilled Beets with Caramelized Shallots and Goat Cheese Spread {Food Matters Project}

 

Ugh! I’m sorry, I’m late again!  The Food Matters Project is supposed to be on Monday but I was away all weekend celebrating my mama so it go pushed back until today!

It was a full mom’s weekend! My mom’s birthday is May 11th so she usually gets a two-for one weekend each year.  I wanted to make it extra special and we had a great weekend together eating delicious food, going to an arts and crafts festival and laughing a lot.  It was a perfect weekend and I didn’t want to go back home at the end of it.

LOVE this pic of my mom on her birthday while we were all singing to her! Such a beauty! And her cake recipe coming soon!

That also means that I didn’t spend my weekend cooking and prepping recipes for the following week, which is what I usually do….so that I why this one is late today!


Beets were never my favorite vegetable growing up.  Something about tasting like dirt always kept me running the other direction.  As I’ve grown and gotten a little bit wiser, I enjoy the earthy-ness of this tasty veggie, especially when caramelized a bit over a hot grill!

I also enjoy different types of beets (like these golden beets) a bit more over the traditional red beet.  These are easier to prepare (don’t have to worry about red fingers, cutting boards and pans) and just as delicious!

I’m also a huge goat cheese fan and the tangy, creamy topping of goat cheese, thyme, black pepper and caramelized shallots is the perfect pairing with these sweet beets!

If you weren’t a beet fan, maybe this is the perfect way to bring beets back in your life?


Grilled Beets with Caramelized Shallot and Goat Cheese Spread
2 large golden beets, peeled and sliced
6 oz goat cheese
1 large shallot, sliced
1/4 c vegetable stock
1 tbsp thyme
1 tsp black pepper
1/4 tsp salt
1/2 tsp garlic powder, divided
1 tbsp olive oil

Peel your beets with a vegetable peeler and cut into rounds.  Sprinkle with salt, pepper, garlic powder (1/4 tsp) and spray with nonstick spray.  Grill over medium heat (can be done indoors or outdoors).  Cook on each side for 3-4 minutes or until lightly browned with grill marks.

While beets are cooking, warm the olive oil in a saute pan.  Add the sliced shallots and cook over medium heat.  After shallots have cooked for 3-5 minutes (and are slightly browned) add the vegetable stock (or you could use chicken or beef stock here) and continue to cook until the stock has completely reduced and the shallots are cooked through.

Add the shallots to the goat cheese in a small food processor.  Add the thyme, black pepper, salt and remaining 1/4 tsp garlic powder.

Once beets are cooked, remove from grill and let them cool.  Spoon the goat cheese mixture over the beets and serve.

Make sure you check out the other takes on this recipe at The Food Matters Project! Or, join us!

May 10

Quinoa-N-Cheese with Peas and Parsley


I’ve told you before that I am a closet couch-potato, carb-loving gal…but we all know that it just isn’t healthy to live and eat that way (and really still love ourselves).  I’ve also told you that I eat this way (sugar and white starch free) because 1. it “medicates” and “solves” my own health issues and 2. because I would immediately gain lots of weight if I truly at the way I wanted to.

But, I don’t believe that we should live our lives eating “good for you” but tasteless food! All you have to do is find that delicious alternative that is secretly “better for you” than the “bad” for you choices that we know we really want.  Find the happy medium and your health and waist line will thank you!


That mumbling philosophy is basically how I came up with this recipe.  I LOVE quinoa.  It is a little nutty but fluffy like cous-cous and full of hidden goodness.  What could be wrong with that?!  Nothing really, but remember I said you also need to enjoy your ‘healthy’ food, right?!

Say it with me now….Quinoa-N-Cheese, PLEASE!


If you haven’t tried quinoa, or have a picky eater in your house, this is the perfect introductory recipe (and a great way to hide some greens!)

Welcome to the good side!

Quinoa-N-Cheese
2 c cooked quinoa (follow package directions)
4 Laughing-Cow Garlic & Herb Cheese Wedges
1/4 c shredded Parmesan Cheese
1/4 c colby-jack cheese
1/4 tsp garlic powder
1 tsp parsley
1/2 tsp black pepper
1/2 c peas, partially cooked
1/4 c cheddar cheese

Combine all ingredients, except for the cheddar cheese, in a bowl while quinoa is hot.  Pour into a greased baking dish, top with the cheddar cheese and bake at 350 for 20 minutes.  Serve hot.

May 8

Gluten and Dairy Free Bread


Don’t let the creamy white color of this loaf of bread scare you.  I have not jumped off the wagon and we are not eating white bread today.  My sister went gluten and dairy free some months ago to help combat some health issues she was having (she saw how well that worked for me and had done the same in the past).  Thankfully, it worked for her too!

But, since I am a couch potato carb eater at heart, I can’t imagine her going without a fluffy warm slice of bread every now and then so I set out to make her a loaf.


Honestly, who needs gluten and dairy.  This bread is AWESOME and I would totally make it again for myself and others.

So, don’t knock a diet until you try it! Maybe their bread is just as tasty!

Since I’m not really well versed in gluten free baking at this point (I’m doing my best to learn) I went to the awesome and talented Gluten Free Goddess for this recipe!  Please visit her site for this recipe.  She has GREAT recipes plus has this recipe broken into instructions for with a bread machine or without.

My sister LOVED this recipe and so did I!  We will be making this one again!

May 6

18 Comments

Dark Chocolate Shortcakes with Balsamic Roasted Strawberries {Chocolate Party!}


This month’s Chocolate Party, I’m sure was planned for me! Chocolate and strawberries are just two perfect ingredients, you really cannot go wrong!  The biggest problem I had was where to start and what to make because the options were endless…

So we are going to start here, with these Dark Chocolate Shortcakes with Balsamic Roasted Strawberries and fresh whipped cream..

Okay, I’ll give you a moment to savor this perfection….

I’m SO excited about these ingredients that I actually got my act together and was prepared to host this month’s party (I’m usually a week or so late…).  AND I have a few other chocolate and strawberry recipes to share with you throughout the month as we get closer to the summer and strawberry season!

Dark Chocolate Shortcakes
1/2 c brown rice flour
1 c whole wheat pastry flour
1/4 c unsweetened cocoa powder
1/4 c dark cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 c Chobani Vanilla Greek Yogurt
3 tbsp dark agave nectar
1/4 c skim milk
1 tsp vanilla
1/4 c hot coffee

In a food processor combine the flour, cocoa powder, salt, baking powder, baking soda and pulse until combined. Add the yogurt and process until it is all incorporated and it resembles coarse meal. Add the milk and coffee and process until combined.  Take about 1/4 a cup of the dough and form a disk, about one inch high, with your hand and place it on a baking sheet covered with parchment paper. Put your shortcakes in the fridge and allow to chill for 20 minutes while you preheat your oven to 350F. Bake for about 18-20 minutes. Allow to cool.

While cakes are cooling, whip 1 c heavy whipping cream in with a hand mixer or in a stand mixer until stiff peaks form.  Spoon on top of strawberries and top cakes with chopped fresh mint and shaved dark chocolate (at least 70% cocoa).

Balsamic Roasted Strawberries
1 c sliced strawberries
2 tbsp balsamic vinegar
1/4 tsp  black pepper

Combine the strawberries, vinegar and black pepper and place them in a shallow baking dish.  Bake at 350 for 15-20 minutes.  Cool and place on top of the shortcakes.




May 5

Roasted Vegetable Taco Stacks

Happy Cinco de Mayo! If you haven’t planned your meal for today, or still looking for a yummy recipe for this week, this is a perfect, easy, quick and flavorful meal.  AND you don’t have to feel guilty about eating it or plan extra exercise for tomorrow because of it!

Also, I can’t tell you how excited I am to be a part of Chobani’s Cinco De Mayo recipe round up!!! I’m hooked on using Chobani in most of my recipes (this one included).  It is the perfect oil or butter substitute in my baking and I don’t think I’ll ever purchase sour cream again…so good!  Chobani has an awesome blog and listing of recipes on their site, make sure you check it out!

Hope you have a great day!

Roasted Vegetable Taco Stacks
4 whole wheat tortillas
non-stick cooking spray
8 oz baby bella mushrooms, quartered
1 large zucchini, peeled and diced
1 red onion, diced
1 small fennel, diced
1 can black beans, rinsed and drained
1 large avocado, mashed
1/4 c Chobani plain Greek yogurt
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 tsp black pepper
1 c shredded cheddar cheese
1 small tomato, diced

Preheat the oven to 350 degrees.  Spray a cookie sheet with non-stick cooking spray and add the diced mushrooms, zucchini, onion and fennel to the pan.  Sprinkle with salt and pepper.  Bake at 350 for 20-25 minutes (stirring half way) or until vegetables are cooked through and browned.  Add the beans in the last 5 minutes to heat through.  While the vegetables are cooking, spray four tortillas with non-stick cooking spray (on both sides) and place on a cookie sheet.  Bake at 350 for 8-10 minutes or until crispy and lightly browned.

While vegetables and tortillas are cooking, mash the avocado and add the yogurt, cumin, salt, pepper, and garlic powder.  Once tortillas are baked, sprinkle with cheese and let the tortillas cool.  Top tortillas with the mashed avocado then the grilled vegetables and the other tortilla.  Top with avocado and diced tomatoes and squeeze a lime wedge over the taco stack before serving.

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