Soft Sprinkle Cookies

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened to cool room temp (see note)
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract optional
• 3/4 cup sprinkles

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles and stir by hand until combined.
• Scoop a heaping tablespoon of dough and roll into a ball (or use a 1 1/2 tablespoon scoop). Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in additional sprinkles (optional). Place dough balls onto prepared baking sheet leaving about an inch for spreading. 
• Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked, they will finish cooking while cooling on the baking sheet.
• Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

via https://celebratingsweets.com/soft-sprinkle-sugar-cookies/#wprm-recipe-container-7806

Grilled Bruschetta Chicken

Marinade:

4 tbsp. 

olive oil

Juice of 1 lemon, divided

Kosher Salt

Freshly ground black pepper

1 tsp. 

Italian seasoning or dried oregano

 

4 

boneless skinless chicken breasts, pounded to even thickness

Brushetta:

3 

slicing tomatoes, chopped

 

2 

cloves garlic, minced

 

1 tbsp. 

freshly chopped basil

4 

slices mozzarella

 

Freshly grated Parmesan, for serving

DIRECTIONS: In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. Garnish with Parmesan and serve.

sooo good w/ fresh grown summer basil and tomatoes

via:https://www.delish.com/cooking/recipe-ideas/a53594/grilled-bruschetta-chicken-recipe/

Instant Pot Chickpea Curry

2 cans (14 oz) chickpeas, rinsed and drained

2 cans diced tomatoes

1 onion diced

4 carrots, peeled and chopped

1 tablespoon fresh grated ginger

1-2 garlic clove, minced

1 Tbsp olive oil

2 tsp cumin

1 tsp ground cloves

2 tsp turmeric

2 tsp ground coriander

1 teaspoon salt

1 can (14 oz) full fat coconut milk

chopped cilantro, for garnishing

white rice, for serving (at least 1 cup uncooked)

Heat your Instant Pot using the "Saute" function. Pour in the olive oil and let it heat to a shimmer.Add the onions and carrots and saute for 7-8 minutes, stirring constantly and cooking down until the carrots are soft and the onions are slightly translucent. Add the spices (cumin, ground cloves, turmeric, ground coriander, and salt) and continue cooking the onions until soft.Add the garlic and ginger, stirring and cooking for 1 additional minute. Add the chickpeas, tomatoes and coconut milk, stirring to combine.Put the lid on the Instant Pot and hit the "soup" function. Let cook, then either use the natural release to let the steam out gradually, or use manual steam release (letting the Instant Pot automatically switch to the warm function for 10 minutes, then releasing the steam and opening the Pot).Remove the lid and stir again. If the chickpea curry is too watery, switch to the saute function again and let the curry reduce a little, stirring constantly, for about 5 minutes.Taste and season with salt and pepper. Serve immediately over white rice or naan, with chopped cilantro (as an added option, try adding a dollop of plain Greek yogurt on top for ultimate creaminess)

https://www.gritsandchopsticks.com/the-gravy-train/2017/12/instant-pot-chickpea-curry.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=334499848_10104860_218507

Avoado Pudding

1 avocado (ripe)
2 tablespoons raw cacao powder (or cocoa powder)
2 to 3 tablespoons maple syrup
1/2 teaspoon vanilla
pinch of salt
2 tablespoons water (or more as needed to blend)

Scoop the flesh of the avocado into a mini-food processor or blender. Add in the cacao powder, 2 tablespoons of maple syrup, vanilla, salt, and water, and blend until smooth.
Taste the pudding and add more maple syrup if needed. (Or anything other extra flavorings you like!) You can serve this right away, or put it in an airtight container in the fridge to chill.
Leftovers can be stored in an air-tight container in the fridge for up to 48 hours. The pudding can sometimes separate, but stirring it should restore the texture.

Easy Egg Drop Soup

4 cups good-quality chicken or vegetable stock
2 tablespoons cornstarch
1 teaspoon ground ginger (I prefer fresh)
1/4 teaspoon garlic powder
3 eggs
1/2 teaspoon toasted sesame oil
3 green onions, thinly sliced, plus extra for garnish
(optional) 1/4 cup whole-kernel corn or creamed corn
fine sea salt and freshly-cracked black pepper, to taste

Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
Remove pan from heat.  Stir in the sesame oil, green onions and corn (optional) until combined.  Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
Serve immediately, sprinkled with additional green onions.

via gimmesomeoven.com

Chicken Noodle Stir Fry

1 lb (450g) skinless, boneless chicken breast, cut into strips
1 tablespoon olive oil
3 garlic cloves, finely minced
1 medium carrot, julienned or shredded
8 ounces (225g) spaghetti noodles
3 cups broccoli florets, rinsed
Fresh chopped scallion, for garnish
Toasted sesame seeds, for garnish
For the sauce
1/2 teaspoon freshly grated ginger or ground ginger
1 tablespoon brown sugar (or honey)
1/4 cup (60ml) low-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
DIRECTIONS
1. In a large pot with boiling salted water, cook the spaghetti according to package directions. Add the broccoli florets the last 5 minutes of cooking and let them cook with pasta until tender. Drain the noodles and broccoli and set aside.
2. While pasta is cooking, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper and black pepper in a small bowl.
3. Season chicken strips to taste with salt and pepper. Add olive oil to a medium-sized skillet and cook chicken in an even layer over medium heat, turning from time to time for 2 or 3 minutes, until slightly golden. Stir in the garlic, and carrots and cook for a minute more, until cooked through but not overdone.
4. Transfer the cooked spaghetti and broccoli to the skillet and pour the sauce on top and toss until fully incorporated. Reheat for a couple of minutes and serve, garnished with scallion and toasted sesame seeds. Enjoy!

https://www.eatwell101.com/chicken-pasta-skillet-recipe

Avocado Ice Cream

3 Large Bananas
2 Large Ripe Avocados - cleaned and pitted
1 tbsp Lime or Lemon Juice
90 ml Almond Milk (or favorite plant-based milk)
40 grams Cocoa Powder
100 grams Maple Syrup
Notes

Blend all ingredients together
Add more maple syrup to taste if you like it sweeter.
Pour the mixture into a freezer-proof container. Seal it with a lid or plastic wrap and freeze for approx. 8 hours, or overnight.
Remove from the freezer 30 minutes before serving.
Serve and enjoy!

Don't think I'm on the crazy train here. I've been off dairy for Lucy and this was a lifesaver. Plus it's a great healthier option. Don't knock it till you've tried it. 

Bok Choy in Sesame Soy Sauce

1 pound (454 g) baby bok choy
2 tablespoon (30 ml) soy sauce
2 tablespoons (30 ml) vegetable broth
1 tablespoon rice vinegar
1 tablespoon (30 ml) sesame oil , divided
1 teaspoon honey
⅛ teaspoon red chili flakes
2 tablespoons (30 ml) vegetable oil, divided
1 tablespoon (10 g) minced garlic
2 teaspoons (7 g) minced ginger
¼ cup (14 g) thinly sliced green onions, white and green parts
¼ teaspoon sesame seedsRinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.

Cut each bok choy, halved lengthwise.
In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.

In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.

Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.

Cook until lightly browned without moving, about 1 to 2 minutes.

Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.

Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.

Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.

Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.

Transfer to a platter and garnish with sesame seeds.

via https://www.jessicagavin.com/how-to-cook-bok-choy/

Chocolate Chia Pudding

• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup dairy-free milk
• 1/4 cup chia seeds

• In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
• Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
• Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours. 
• Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.

Lemon Sauce

Really yummy on cheesecake or ice cream or whatever really. Callen love it by the spoonful.

Ingredients:

1/2 cup sugar

2 Tablespoons cornstarch
3/4 cup water
1 Tablespoon lemon zest
1/4 cup lemon juice
2 Tablespoons butter

Directions:

Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.

Stir in remaining ingredients. Serve warm or cool. Store covered in refrigerator up to 10 days.

via http://www.caramelpotatoes.com/2014/03/11/lemon-sauce/

Coconut Mango Chia Pudding

Love Chia pudding! It makes me feel healthier but satisfies my sweet tooth. This mango one is like a tropical paradise. 


1 cup light coconut milk (from a can)
3 Tablespoons chia seeds
1 Tablespoon maple syrup (or sweetener of choice)
1 small mango, peeled
toasted coconut flakes, for topping
Stir together coconut milk, chia seeds and maple syrup. Let sit for 5 minutes then stir the mixture again to get out any clumps that formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
While chia pudding is setting, peel mango and remove flesh. Place mango flesh in a high powdered blender and blend until smooth.
Once chia pudding has set, grab two jars and spoon chia pudding into each. Top with a layer of mango puree and then continue to layer. I did two layers and ended with the chia pudding. Sprinkle a few pieces of toasted coconut on top and enjoy.
Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days.

via: https://www.eatingbirdfood.com/mango-chia-pudding/