Chocolate Almond Butter Oatmeal Raisin Cookies – These babies are chewy and sweet with a hint of salt. Trust me, double this recipe! They go fast.
Kale Avocado Caesar Salad with Pan Seared Chicken Sausage – Don’t be freaked out by the anchovies. You can’t taste them directly. However, they provide an incredible flavor in the background that this recipe can’t live without. The leftover dressing works great as a veggie dip too.
Zucchini Corn Tomato Salad with Grilled Chicken – Fast, easy, delicious summer recipe. Don’t bank on leftovers.
Roasted Tomato Caprese Panzanella – Panzanella is a type of bread salad in Italy. This is a great take on a panzanella crossed with a caprese salad that is, in my opinion, even better than the traditional recipes. The roasted tomatoes become sweet and compliment the crusty, slightly salty bread crumbs and mozzarella beautifully. The balsamic vinegar reduction makes it all come together to create heaven on a fork! Want to get ahead? Roast the croutons and tomatoes the night before. Combine the ingredients when you’re ready to eat. This would make a great tailgating addition too!
Hope something makes your belly smile…
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Chocolate Almond Butter Oatmeal Raisin Cookies
(adapted from Clean Eating Magazine)
1 ¼ c old-fashioned oats
½ c whole white wheat flour
1 T. flaxseed meal
1 t. cinnamon
½ t. baking powder
¼ t. sea salt (NO finely ground salt)
¼ + 1/8 c. raw honey
1 organic cage free egg white
2 T. nut butter of choice (Carly: peanut butter, almond butter, sunflower nut butter)
2 t. organic vanilla extract
¼ c. chopped dark chocolate chips (Carly: dark liberty chocolate bar)
¼ c. organic raisins
Directions: Preheat oven to 350. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Gently stir in chocolate & raisins. Scoop rounded tablespoon size servings onto a baking stone or lined cookie sheet (makes approx. 16). Cook 9 to 10 min. (at max). Allow to cool on baking stone. Try to eat just one – dare ya!
Kale Avocado Caesar Salad with Pan Seared Chicken Sausage
Adapted from Five and Spice
3-4 anchovies, preserved in oil
3 small cloves of garlic, peeled and crushed
1 t. Dijon mustard
1 avocado, peeled and diced
1 lemon, juiced
¼ c. olive oil
½ c. good quality organic mayo (alternative: organic plain Greek Yogurt)
¼ t. black pepper, freshly ground
½ c. Parmesan cheese, finely shredded
2 bunches of kale – washed, destemmed, roughly chopped
¼ t. sea salt
Squeeze of any leftover lemon juice
5 slices of 100% whole grain bread (I like Ezekiel regular or sesame bread), sliced into crouton like cubes
1 T. olive oil
½ t. sea salt
sea salt and pepper
Directions: Heat the oven to 375 degrees. Add the bread cubes to a large baking sheet. Drizzle with the olive oil followed by a sprinkling of sea salt. Bake for 10 minutes, flip, and return to oven for an additional 10 minutes.
While the bread is in the oven, to a food processor or blender, add the anchovies, Dijon mustard, avocado and lemon. Process until smooth. While the food processor is on, slowly pour in the olive oil until incorporated in the avocado mixture. Add water by the tablespoon to achieve your desired thickness. Stir in the Parmesan cheese by hand. Season with salt/pepper to taste. Cover with a layer of plastic wrap that is touching the entire surface of the mixture, and refrigerate until ready to use.
Pan sear the chicken sausage until thoroughly cooked. Cut diagonal slice, once cooled slightly.
In a large bowl, add the kale, lemon and salt. Massage and squeeze the kale by hand for about two minutes until it is much more tender. Add desired amount of dressing to the kale and stir. Add the sliced chicken sausage and croutons. Enjoy!
Zucchini Corn Tomato Salad with Grilled Chicken
Adapted from Farm Flavor
3-4 medium organic zucchini or yellow squash, zoodled
1-1/4 t. sea salt
2-3 fresh organic corn on the cob
1 lemon, juiced
1/4 t. each sea salt and black pepper, freshly ground
1/4 c. extra-virgin olive oil
8 oz. organic grape or cherry tomatoes, halved lengthwise
1/4 c. fresh basil, thinly sliced
Directions: In a stock pot, boil the corn on the cob for 3 minutes. In the meantime, zoodle the zucchini/squash. Add the zucchini to a large serving bowl along with the halved tomatoes. Once the corn has cooled, use a knife to remove the kernels from the cob and add it to the bowl. In a small bowl, whisk together the lemon juice, salt/pepper, and olive oil. Pour the dressing over the veggies. Stir in the basil. Season with salt/pepper to taste.
Serve with grilled chicken.
Roasted Tomato Caprese Panzanella
Adapted from How Sweet Eats
2 pints organic grape or cherry tomatoes
6 slices of 100% whole grain bread, cut into cubes (I use Ezekiel bread)
4 T. olive oil, divided
1 t. sea salt, divided
1 t. pepper, freshly ground
2 1/2 c. fresh baby mozzarella balls/pearls, drained and dried with a kitchen towel
15-20 fresh basil leaves, roughly chopped
balsamic reduction, see recipe below
Directions: Preheat oven to 375 degrees (bake, not convection). Arrange the tomatoes and bread cubes in a single layer on two separate baking sheets. Drizzle each with 2 tablespoons of olive oil and ½ t. sea salt. Bake for ten minutes, use a spatula to flip the bread cubes, and return to the oven for an additional 10 minutes. In a large serving bowl, toss the bread cubes, mozzarella balls, basil. Add the tomatoes and gently toss one more time. Drizzle desired amount of balsamic reduction and a bit more olive oil.
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (alternative: 1 t. honey)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil, and immediately reduce to a simmer. Simmer until it reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon. Note: it will thicken even more as it cools. Refrigerate any leftovers.