Health-ier Higher Protein Guacamole

This stuff is addicting- so good and so much better for you than regular guacamole.  The other bonus!? It lasts waaaay longer than the regular stuff, as in it doesn't get brown for several days!  

High Protein Guacamole

Salty Lashes

3 ripe avocados

1 1/2 cups plain greek yogurt (I use TJ's)

2 large limes, juiced

1/2 Purple onion, diced fine

1 large handful cilantro, chopped

Garlic salt to taste

Black pepper to taste

Chicken Tomatillo Soup

This is the second part of the recipe I posted last week- Salsa Verde.  This soup is seriously amazing!! You have to top with avocados to make it incredible.  Also- you could definitely make this vegan and/or vegetarian by skipping the meat and doubling the beans and veggies.  

Chicken Tomatillo Soup 

Lunchpails and Lipstick

Mirepoix Mix from Trader Joe's (or chop 1/2 onion, 3 carrots, 3 celery stalks)

8 cups chicken or veggie broth

2 cups shredded, cooked chicken breast

1 1/2 cups salsa verde 

1 large can (or 2 small cans) of Hominy beans (found in Mexican aisle)

Avocado for garnish

Sauté your mirepoix in your soup pan for 5 minutes. You can add a little olive oil if you want, but you don’t need to. Next, add your broth and bring to a boil. After it begins to boil, turn the heat down to medium and let it cook until all veggies are soft (about 8-10 mins). Add your chicken and can of hominy (drained) and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your salsa. Garnish with sliced avocado.

Salsa Verde

This stuff is seriously so amazing. And SO easy to make.  Just throw all of the ingredients in a blender.  Done.  It makes a TON.  Plus, it makes great gifts- I made some and put them in jars to give away with a bag of chips!

Salsa Verde

1 bunch cilantro

8 tomatillos, cut into quarters

2 green heirloom tomatoes (just to keep the color)

6-8 cloves garlic

1 jalapeno

3 limes, juiced

1 medium white onion

Salt

Cut up everything and throw into blender raw. Blend until you get your desired consistency and then add salt- about 1 1/2 Tbs, or to taste.

The Best Chocolate Chip Cookies in the World

 We have a professional cook in our ward and this is her original recipe.  Every year there is a cookie competition in our stake and for the last 3 years this cookie has won the award- funny story is that a different person other than the creator has won with this every single year.  Tara, the person who created these, even attends and enters a different cookie and she doesn't win!  They are that good...so you should probably make them right now.

The Best Chocolate Chip Cookies in the World

Tara Teaspoon

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 sticks unsalted butter, softened
• 1 1/2 cups light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 1 pkg (2 cups) milk chocolate chips
• 1 pkg (2 cups) semi-sweet chocolate chips

1. Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
2. Bake at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.

Coconut Oil Popcorn

This is the best popcorn ever.  My kids ask for it all of the time.  So easy, way healthier than the store-bought, and I promise there is no coconut flavor.

Coconut Oil Popcorn

The Coconut Mama

• 1/2 Cup Popping Corn
• 1 1/2 Tablespoons coconut oil 
• Sea salt

Directions:

1. Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.
2. Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.
3. Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
4. After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.
5. After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

Sour Cream Banana Bread

I've always used my old stand-by banana bread recipe (the Cinnamon Swirl one on this blog), but I've officially switched b/c that one hasn't worked for me the last few times.  This one is amazing!  Its super moist and has awesome flavor.  Really easy to make and we still swirl our cinnamon into it and make muffins.  

Sour Cream Banana Bread

This Week for Dinner Blog

• ⅔ cup butter
• 1⅓ cup sugar
• 2 large eggs
• 1 teaspoon vanilla or coconut extract (either are delicious!)
• 1½ cup mashed bananas (about 4 bananas)
• 2¾ cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ c sour cream

1. Preheat oven to 350º F.
2. Cream butter and sugar until fluffy.
3. Add vanilla or coconut extract then add eggs, beating well after each egg.
4. Add mashed bananas and mix well.
5. Whisk together flour, baking powder, baking soda and salt in a separate bowl.
6. Beating on low, add ⅓ of the dry ingredients until just combined. Add ¼ cup of the sour cream, beat on low until just combined. Repeat with ⅓ of the dry ingredients, then the rest of the sour cream, then finishing with the last ⅓ of the dry ingredients, making sure to mix until just combined with each addition. (I just threw it all in together and it didn't make a difference)
7. Pour into 2 greased loaf pans and bake for 40-45 minutes, until toothpick comes out clean. For muffins, bake 20-25 minutes, or until muffin springs back when you lightly push the center.

Perfect Fall Salad

This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.

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The Perfect Fall Salad

8-10 cups assorted greens (kale, romaine, mixed greens)

3/4 cup crumbled feta cheese (could sub goat cheese)

6 green onions, thinly sliced

1 large red-skinned apple, diced

1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

Dressing:
1/4 cup apple cider vinegar

1/4 tsp pepper

1/2 tsp salt

dash Tabasco sauce

2 Tbs. sugar

1/2 cup vegetable oil

Whisk together dressing ingredients.

Spiced Pecans: 

3 Tbs. butter

1 1/2 Tbs sugar

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

3/4 tsp. salt

1 cup chopped pecans

Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.

One Pot Butternut Squash Soup

Loved this soup and its amazing flavor.  The apple, pepper and coconut milk combine to make it really delicious, different and totally fantastic.  You could easily skip the butter on this and make it vegan.  I love it when I find a healthy, easy and delicious meal!

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One Pot Butternut Squash Soup

A Bountiful Kitchen

Cook time

20 mins

Total time

20 mins

 

Author: Si Foster, A Bountiful Kitchen

Serves: 10 servings

Ingredients

• 1 tablespoon canola or Olive oil
• 1 tablespoon butter (optional- sub EVOO if vegan)
• 6 cups cubed butternut squash (about 1 small or buy the pre-cut at Trader Joe's)
• 2 teaspoons salt and pepper to taste
• 1-2 cloves garlic
• 1 small apple,( I like Gala’s for this recipe) cored, cubed, skin on
• 1 medium onion, chopped, about 2 cups
• 32 oz chicken or vegetable broth
• 1 cup half and half or coconut milk ( I used coconut milk)

1. Place oil and butter in a large pan over medium high heat. Add squash, salt and pepper and saute for about 5 minutes, uncovered.
2. Add garlic, chopped apple, onion and saute for 5 additional minutes.
3. Add about 2 cups of broth and bring to a boil. Cover and cook for about 10 minutes or until squash is fork tender.
4. Add remaining broth and bring to a boil.
5. Reduce heat to medium. Using an immersion blender, blend until smooth, or add soup in small batches to a blender.
6. Add remaining broth and coconut milk. Simmer until ready to serve.

The MOST AMAZING Peanut Butter Cookies

"These cookies are the BEST peanut butter cookies I've ever eaten" said Dad when he first bit into them.  As someone who isn't short on opinions, but will also be totally honest, I'm going to have to agree.  These are absolutely amazing.  Soft and chewy and addictive.  The dough is also incredible so try not to eat it all before you stick it in the oven!

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The MOST AMAZING Peanut Butter Cookies
Gotorecipes (on Instagram)

1/2 cup butter, room temperature

1 cup crunchy peanut butter

1 cup dark brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 teaspoons baking soda 

White chocolate chips (optional, but man they really knock these things out of the park)

Cream together the butter and peanut butter. Add sugars and beat until smooth, then beat in eggs one at a time, then vanilla. Sift dry ingredients and slowly add them to the mixture just until incorporated. Add white chocolate chips.

Preheat oven to 350º. Scoop dough (about 2 Tablespoons) onto Silpat or un-greased baking sheet. Make hatch marks by pressing a flour-covered fork down on the down twice - one way, then across the other way (optional- we didn't do this at the Crofts home). Bake for 10 minutes until barely starting to brown, puffed and beginning to crack. Allow to cool on the baking sheet. 

Sweet Potato, Kale, and Goat Cheese Frittata

I've been on a sweet potato and goat cheese kick lately (hello, these flavors also scream Fall!) so when I came across this recipe, I knew I had to make it.  It was really easy to assemble and a cinch to make- plus its a show-stopper meal for almost no work!  It turned out really pretty and really tasty (caveat- my kids didn't love it but I think goat cheese is a mature flavor).

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Sweet Potato, Kale and Goat Cheese Frittata

Two Peas and Their Pod

INGREDIENTS:

• 8 large eggs
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 6 cups chopped kale, ribs removed
• 1/3 cup crumbled goat cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a large bowl, beat the eggs and milk together. Season with nutmeg, salt, and pepper, to taste. Set aside.
3. Place a large ovenproof skillet over medium high heat, preferably a cast iron skillet. Add the olive oil and heat until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale and cook until kale is wilted. Season with salt and black pepper, to taste.
4. Remove half of the mixture from the pan and set aside. Pour the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese.
5. Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve immediately.

Asparagus Frittata

This was one of those "whatever you have in the fridge meals", in the which I happened to have asparagus and eggs....BUT, it turned out to be the yummiest surprise!  We all seriously loved it.  And, its super easy to make (like seriously 2 minutes of work) and it will make you feel all kinds of fancy- which is just what you need when your husband is working late on a Friday night and you're home with your kids ;)  

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Asparagus Frittata

Jamie Oliver

6 large free-range eggs

1 tablespoon extra virgin olive oil

1 knob of unsalted butter

1 bunch of small asparagus

Heat oven to 350 degrees.

Beat the eggs with a little sea salt and black pepper. 

Heat the oil and butter in a 19 cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 

Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 

Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like (we ate it without either and it was so good).  

Tex Mex Salad

Tex Mex Salad

1 head of romaine lettuce

1 pint of cherry tomatoes

1 can black beans drain and rinsed

1 can shop peg corn

1 1/2 cup grated cheddar cheese

Dressing

2 tablespoons fresh cilantro chopped

1 tablespoon red wine vinegar

1 teaspoon lime zest

1/4 cup fresh lime juice

1/2 cup sour cream

1 clove garlic

1 tablespoon honey

1/2 cup extra virgin olive oil

Salt and fresh ground pepper

Use blender to mix dressing

Asian Noodle Salad

This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!

Asian Noodle Salad (served cold)

8 oz thin spaghetti

1 1/2 cup julienne carrot

1 cup thinly sliced peppers

3 English cucumbers, seeded, and sliced

3 green onions sliced 

1 bunch fresh cilantro 

1/2 head of Nappa cabbage thinly sliced

1/2 head of red cabbage thinly sliced

Chopped romaine lettuce

Chopped peanuts

Dressing

1/2 cup olive oil

1/4 cup oyster sauce 

1/4 cup rice wine vinegar

1/4 cup brown sugar or honey

3 tablespoon diced fresh ginger

2 tablespoon sesame oil

2 cloves of diced fresh garlic

Creamy Roasted Cauliflower Chowder

Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)

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Creamy Roasted Cauliflower Chowder

From Two Peas and Their Pod

INGREDIENTS:

• 1 large head of cauliflower, roughly chopped
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour (can use gluten-free flour)
• 2 (15 ounce) cans vegetable broth (low sodium is fine)
• 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
• 1/2 cup shredded cheddar cheese (we used white cheddar)
• Salt and black pepper, to taste

1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
5. Ladle chowder into bowls and serve warm.

Yummy Sandwich Wraps

I made these for a school function last week (using the hummus recipe posted right below this) and they were a hit!  I kept sneaking bites before I sent them off- they are super refreshing and extremely healthy (vegan if you can find a vegan tortilla).  They were gone so fast at the event and it made a ton!  You could keep the ingredients in the fridge, ready to go if you need a quick and easy lunch, or cut small and serve a crowd.

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Yummy Sandwich Wraps

Suzette Larson

Tortillas 

Hummus 

Bell peppers (all colors)

Cucumber

Spinach

Deli sliced turkey (optional- omit for vegan/vegetarian)

Just spread hummus on one half of the tortilla (half-moon shape), spread the veggies lengthwise that have been cut into long, thin strips across the tortilla, throw a couple slices of turkey and roll. I spread a bit more hummus as I rolled it up to help it stick together. 

Roll it up tight and let rest while you roll the next. When you're finished rolling, start with the first one you rolled and slice diagonally, leaving off the ends. 

The Best Hummus

I've never made my own hummus before because you can pretty much get it at any store, but I went for it.  The good?  It was amazing!!!! The bad? I will never buy store-bought again and I'm forced to make my own now.  You have to go the extra step and peel the chickpeas to make this as smooth as butter- I promise it only takes a few minutes.  And, I got Tessa involved and she loved to help!  This recipe is from the Ottolenghi cookbook, which is kind of a huge deal around these parts... it is bonafide stuff.  You have to let it rest for a while, to let the flavors come together, before it reaches optimal deliciousness.

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The Best Hummus

From Smitten Kitchen

Makes 1 3/4 cups hummus

1 3/4 cups drained chickpeas (from a 15-ounce can)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water 

Olive oil, paprika, pita wedges (brushed with olive oil and sprinkled with a combination of sesame seeds and sea salt), and/or carrot sticks [optional] to serve.

For canned chickpeas: Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin. 

In a food processor (I used my blendtec), blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.

Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. I find that it “blooms” as it settles in the fridge overnight, becoming much more garlicky after a rest, so that even if it doesn’t seem like enough at first, it likely will be in the long run.

Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or carrot sticks.

Saucy Lentils and Veggies

Ok, I know this isn't the most exciting recipe title.  I combined two different recipes to make a meal...because two side dishes count as a full meal in my house! The first is a recipe for lentils in a sort of tomato sauce, and the second is roasted veggies.  The recipes are meant to be separate, but I stirred them together (after cooking separately) and it made my mouth sing! I loved it so much, that I made it twice in one week!  (My kids didn't love the roasted veggies, if I'm being honest- but what kid does?!  They were forced to eat a serving anyway.  And, they really liked the lentils!).  This is a great, fantastic, healthy meal that you can store in the fridge for several days and have it for lunch for the whole week- or thats what I did (saves you from that lunchtime rut)!  Also, I got these recipes from an IG account, "gotorecipes" that is super good- you HAVE to follow her!!

**Slight Edit: I just re-made this and served it over rice (as pictured above) and then went out on a limb and added avocados sprinkled with salt and pepper....soooo good!

Saucy Lentils
Adapted slightly from "gotorecipes"

1 yellow onion, diced 

1 Tablespoons olive oil

1 teaspoon Kosher salt

1 teaspoon pepper

4-5 cloves garlic, minced

2 - 15 oz. cans diced tomatoes with liquid

1 bunch thyme leaves (or tied with a string)

1 lb. bag lentils

3 cups vegetable broth (can use chicken broth too)

(Optional)

Rice, cooked

Diced avocados, sprinkled with s&p

In large pot, sauté onion in olive oil until soft with salt and pepper until golden brown. Add garlic and cook 30 seconds. Add chicken broth, tomatoes with liquid, thyme and lentils and bring to a boil. Reduce heat to low and cover until liquid is absorbed, about 35 minutes (stir occasionally). Remove thyme sprigs before serving, if used. 

Roasted Veggies

Adapted slightly from "gotorecipes"

Carrots, diced

Sweet potatoes, diced

Thyme (fresh or dried)

Olive oil

Salt and Pepper

Brown sugar 

Maple Syrup

After dicing veggies to same sizes, sprinkle brown sugar and a couple of teaspoons of syrup along with the rest of the ingredients together (just season to liking). Spread evenly on foiled-lined pan and cook at 425F for about 30 minutes.  Once done, you can combine with the above lentils for a delicious combo.