Perfect Salad Dressing

 This one goes with everything. I love it. When I don't have a shallot, I sub for a red onion.

Perfect Salad Dressing

adapted from Life Made Simple Bakes

• 1/4 c. fresh lemon juice + 1 tsp. lemon zest
• 1/4 c. olive oil
• 1/2 tsp. dijon mustard
• 1 clove garlic
• half a small shallot (or red onion)
• 1 tsp. sugar
• 8 basil leaves or 1/2 tsp dried basil
• 1/4 tsp. coarse kosher sea salt
• pinch ground black pepper

Award-Winning Rolls

 

courtesy of google

Julie has made these rolls a couple of times and they are so amazing.  Perfectly salted, texture and taste are perfect.  She says this came from Jennefer Tasker's ward cookbook.  So, here you go...just in time for Thanksgiving!

Award-Winning Rolls

Lynette Wettstein

2 Tbs. dried yeast

1 1/2 cup warm water

1/2 cup melted butter

1/2 cup sugar

3 eggs

1 tsp salt

5 cups flour

Dissolve yeast in the warm water by stirring slowly with a mixer. Add to the yeast mixture, the melted butter (make sure it's not too hot!), sugar, and eggs.  Mix well in mixer.  Add salt.  Add flour, one cup at a time.  Dough will be sticky.  Scrape dough from sides into the middle and sprinkle with approximately 1/4 cup of flour.  Cover mixer bowl with towel and rise until double in size.  

Roll on well-floured surface and cut into shapes.  I usually use a regular drinking cup with a rounded top to cut the rolls.  Place on greased pan and let rise again 15-25 minutes.  Melt additional butter and brush rolls with butter.  Bake at 375 degrees for 10-15 minutes until rolls are slightly browned.  Brush with additional butter after removing from oven.  Makes about 24-30 rolls.

Trader Joe's Rainbow Salad

 

Every time my friend makes this, I want to eat the whole thing. It's so fresh and light.

Trader Joe's Rainbow Salad

shared with my by Caroline Prince

1 cup cooked orzo pasta

1 bag baby arugula or spinach

1 (14 oz) frozen or canned corn, cooked and drained

1 cup TJ's quattro formaggio shredded cheese or parmesan

1 cup TJ's fresh bruschetta, drained

4-6 TJ's garlic chicken sausage links, cooked and sliced or chicken (optional)

3/4 c pepitas or sunflower seeds

1 c dried cranberries

Summer Chopped Salad with Light Champagne Basil Vinaigrette

Summer Chopped Salad with Light Champagne Basil Vinaigrette

recipe courtesy of Lillie Eats and Tells

For the Salad:

• Several handfuls 150 g of Arugula (my favorite) or mixed greens -chopped fine. (Or if you’re not trying to track this as my recipe, just plenty of greens for your family!)
• 1 cup cooked brown rice farro, or your favorite grain (136 g of rice, 175 g farro)
• 1 cup chopped cucumber 130g
• 1 cup corn sliced off the cob 150 g (grilled if you’re ambitious! I wasn’t, so I microwave mine in the husk for 3-4 minutes)
• 1 cup halved cherry tomatoes 150 g
• 1/2 cup diced red onion 55 g
• 1/2 cup diced sweet bell peppers 75g
• Half of an avocado 60 g
• 1 oz shaved parmesan 28g
• 1/4-1/2 cup fresh chopped basil 12 g
• 1/4 cup fresh chopped mint 5g (*optional, I add it if I have it, but basil is KEY!)
• Salt and Pepper
• Everything Bagel Seasoning from Trader Joes optional
• 1/4 cup 60 g of champagne basil vinaigrette (recipe below)

For the Champagne Basil Vinaigrette:

• 1/3 cup champagne wine vinegar can use red wine vinegar or white balsamic vinegar
• 1/2 clove garlic
• 1/4 cup fresh parsley
• 1/4-1/2 cup fresh basil
• Juice from 1/2-1 whole lemon
• 1/4 tsp koser salt
• 1/4 tsp fresh ground pepper
• 7 g 1/2 tbs honey
• 15 g 1 tbs olive oil
• 100 g non-fat greek yogurt

INSTRUCTIONS

 

For the Vinaigrette:

• Blend together all ingredients from the vinegar to the honey.  You don’t have to go crazy here, I like some bits of herbs in mine.
• Continue to blend while slowly drizzling in the olive oil.
• Add yogurt and give it one last whirl.
• Store in fridge until you’re ready to use. Keeps for about three days.

For the Salad:

• Make sure everything is chopped small.  Add greens to a giant bowl and top with everything else!
• Drizzle on about 60 g of the Champagne Basil Vinaigrette and toss.
• Season with salt and pepper and everything bagel seasoning if you’ve got it!
• If you’re adding chicken, this apple cider dijon is our go-to! Always on hand in my fridge to throw in to salads all week.

 

Biggs Chocolate Chip Cookies

I'm not sure where this recipe originated (sorry, I can't give credit where credit is due), but I was given the recipe to make cookies to sell at a recent youth fundraiser. They're the big palm-sized cookies that you can sell for a couple bucks. They have the perfect texture and are maybe the best chocolate chip cookies I've ever had. The recipe makes about 3-4 dozen. But if you make them, you have to give them away (or sell them), or you will definitely eat way too many, speaking from experience! 

I followed the recipe exactly, except I used semi-sweet chocolate chips and semi-sweet chocolate chunks (instead of wafers). I did not use nuts. I also baked it on convection at a slightly lower temperature.

Ingredients:

2 cup cold butter, cut into small chucks

2 cup brown sugar

1 cup white sugar

2 teaspoons vanilla

4 eggs

3 cups cake flour

3 cups AP flour

2 teaspoon cornstarch

1½ teaspoon baking soda

1½ teaspoon salt

4 cups chocolate chip

4 cups dipping chocolate wafers coarsely chopped

may use 4 cups walnuts instead of wafers

Directions:

Preheat oven to 410 degrees.  Line cookie sheets with parchment paper or slip at liners.

In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar 3-4 minutes or until creamy.  Add vanilla and eggs, one at a time, mixing well after each one.

Stir in both flours, cornstarch, baking soda, and salt.  Mix until just combined (don’t over mix) Stir in chocolate chips and wafers

Separate dough into 3 oz ball and place 8 on a sheet

Bake for 7 minutes, rotate cookie sheet and bake for another 2 minutes until golden brown on top.

Let them rest for 15 minutes to set up before moving to a cooling rack

Chunky Peanut Butter Chocolate Protein Shake

 My friend made this for me, and while I would consider it a dessert, it's actually pretty healthy (so maybe you can trick your kids into thinking it's a dessert, too!) Add in some spinach, and no one will know the difference.

Chunky Peanut Butter Chocolate Protein Shake

recipe and photo courtesy of lillieeatsandtells.com

NGREDIENTS

  

In my Ninja IQ

• 1.5-2 cups ice 180-200 g
• 3/4-1 cup cashew milk 180-200 g
• 1 Tbsp Califia Farms Almond Milk Creamer Not essential... just extra creaminess! All flavors are good! (15 g)
• 1 serving of your favorite protein powder 4c/1f/20p (my favorites options are linked below) Usually about 30 grams
• 1-1.5 Tbsp dark or jet black cocoa powder 7-10 g
• 1/2 tsp Maldon flake salt A little less if you're using regular kosher salt
• 1/4 tsp stevia Optional, just for added sweetness
• 4-5 squirts of coconut extract Almond is also amazing, but a little goes far, don't over do it.
• 1/4 tsp xanthan gum don't get heavy handed here, it can get weird with too much!

The macros are for the shake alone, but this is what I add to MINE every night after it's blended: 

• 2.5 Tbsp 20 g powdered peanut butter barely stirred in to the top for maximum chunkiness (do not blend it in! SO much better this way.)
• 8 Tbsp 20 g almond milk Reddi Whip Coconut or fat free reddi whip also good
• 1 Tbsp roasted cocoa nibs 10 g
• 1 Handful of corn chex, crushed (10 g) or I LOVE 10 g of toasted almonds when I've got room for more fat.
• 1/4 of a banana diced small to spread the wealth! (35 g)
• 1 Handful of rice crispies 5 grams
• 1 Pinch of flake salt

INSTRUCTIONS

 

• Add all of the shake ingredients to the jar of your Ninja IQ. (I like to keep all of my bits and pieces in a special shake drawer right near the blender. to simplify the process! I even keep the 1/4 tsp measuring spoon in there to use on the salt, stevia, and xanthan.)
• Blend for a full cycle using the Auto IQ Blend button. It will run for 40 seconds, stopping and going. I like to then hit "start" and let it run for and  additional 10-20 seconds. This depends on your ice, protein powder, and maybe the temperature of your house! You want to see it really come together and get lighter in color, then grow taller.  If your shake is a little icy, blend longer next time! If it's too frothy or whipped, blend shorter next time.
• Pour it into a big insulated tumbler and top with your favorite toppings. But I'm just gonna tell you, 20 grams of powdered peanut butter stirred in just BARELY so it's nice and cit a little chunky--- is ALMOST mandatory.  It's magic.
• The macros below are for the shake alone, to make it easier for you to track what you want and what fits for you. But of course I like mine topped like crazy so there's texture in every bite. It's the best thing ever and I never want to break up with it.

NOTES

• My current FAVORITE protein powder is the chocolate by Active Stack. It's a beef protein powder, rather than your typical whey. This means it's dairy free, and easier on digestion for lots of us. Ingredient list is short and simple and sweetened naturally. It tastes like good chocolate milk. I love it. Sometimes I use a whole scoop, sometimes I do half a serving, and half a serving of Bad Athletics Coconut, or Salted Caramel. Bowmar Nutrition has a salted caramel egg based protein that's great mixed with it as well!
• The macros below are for the shake alone. But for my fully topped version, the macros are 426 cal/45C/12.8f/34.6p/9.2 fiber.
• For the shake alone, with NO TOPPINGS, search "Lillie Eats and Tells The shake- no toppings" on My Fitness Pal.
• For the shake with ALL of my toppings: search "Lillie Eats and Tells The shake- with toppings"
• If using a Vitamix or something similar, blend on low to let it get going, then gradually move it up to medium for about a minute and a half.  You want to hear the crunching of the ice stop and let it get to a consistent hum. If it's getting stuck at all, then I raise it to high for a bit to get it all nice and smooth. But I don't like it frothy so I resist blending on high for too long.  Obviously blend to your preference!
• Obviously, use and try to perfect whatever blender you have! But for me, the Ninja IQ makes this so much smoother and more consistent. It's small enough that I don't mind leaving it on the counter, and feels so much quicker to clean than my big blender. Once I got it, I've never gone back. We use it multiple times a day, so we have gone through two, but it's worth it to me.

NUTRITION

Serving: 1shake- no toppingsCalories: 156kcalCarbohydrates: 10gProtein: 21.9gFat: 4.5gSodium: 154mgFiber: 2g

Double Chocolate Banana Bread

Sometimes chocolate bread is a little dry...not this one!! So moist and rich.

Double Chocolate Banana Bread

recipe and photo courtesy of smittenkitchen.com

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skip it)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.