Peanut Butter Brownie Energy Bites

Always on the go. Packing multiple meals to eat throughout your day. Don't want to spend $$$ at the vending machine only to sugar crash 30 minutes later. Does this sound like you? I've got a great solution and something that I like to do on Sunday's to keep my household somewhat healthier and fuller throughout our work week. We make energy bites! I personally like making my own version of Lara Bars (see here and here), but this week I thought I would make something for the hubby. My own peanut butter cup version of energy bites. With only 5 ingredients, and about 5 minutes prep time, there's no reason you can't do this too!

Peanut Butter Brownie Energy Bites

Ingredients:

• 12 pitted medjool dates
• 2 tbsp. organic creamy peanut butter
• 3/4 cup almonds
• 1 tbsp. raw cocoa powder
• 1 tsp. organic honey

Add all ingredients to a food processor and whirl until the mixture comes together and sticks together when you press your finger into the mixture. Add a tsp. water if it seems a little too dry in there.

Form the mixture into balls and keep in an airtight container in the fridge. Makes about 12-15 balls, depending on the size you prefer. Will keep for up to 1 week.

Thai Curry Hummus

So yesterday I showed you how to make homemade pita bread. And what would homemade pita bread be without homemade hummus? You see, hummus to me will never get old. Once I discovered the secret to perfectly creamy hummus, I just couldn't stop trying to come up with new flavors. Something I had never tried? Adding curry to my hummus! Can I just say...game changer! The mix of curry and ginger gives the hummus just the bit of bite I was looking for, without compromising or over-powering the other flavors. The cilantro has a cooling/chill component, and the peanuts, well the peanuts are just fun, and add a perfect crunch to bring everything together! 

Thai Curry Hummus

Ingredients:

• 1 15-oz. can garbanzo beans, skins removed, liquid reserved
• 2 tbsp. Sriracha hot sauce
• 2 tbsp. tahini paste (can substitute for peanut butter)
• 2 garlic cloves, roughly chopped
• 1/2 tbsp. honey
• 1 tsp. ground curry
• 1/2 tsp. ground ginger
• 1 tbsp. olive oil
• salt and pepper to taste
• handful of chopped peanuts
• 2 tbsp. chopped cilantro
• pita bread for dipping

In the bowl of a food processor, add in the sriracha, tahini, garlic, honey, curry, ginger and turn on to combine, about 1 minute.

Add in the chickpeas and blend until a thick paste forms. With the processor on, slowly add in the olive oil in a steady stream, and then add in as much of the reserved garbanzo bean liquid as you want until you reach your desired hummus consistency.

Season with salt and pepper and pule so combine. Serve with chopped peanuts and cilantro on the side of some pita bread, veggies, chips, you name it! 

Roasted Vegetable Risotto for 2

As we head into our fourth week of marriage, I am constantly reminded of what a supportive group of family and friends we have. Over the past year we were gifted many cookbooks, for newlyweds, cooking for 2, and just entertaining in general. Do they know us or what?! In fact, this whole week is dedicated to meals for 2. For all you newlyweds, married couples of years or even decades. This week is for you! I have been so happy these past couple of weeks, perusing through the pages, flagging my favorites, and just enjoying the calmness without all of the planning chaos. Though I do miss chatting with my vendors on a daily basis. Big shout out to you lovely group of talented friends!! Anyways, my first recipe was inspired by our newlywed cookbook, and a perfect excuse to use the last bit of fresh winter produce found in our local market! Roasted and served atop creamy risotto is the perfect weeknight meal. 

Roasted Vegetable Risotto

Roasted Vegetables:

• 1 red beet, peeled
• 1 golden beet, peeled
• 4 large carrots, peeled
• 1 large onion, peeled and halved, then quartered
• 2 tbsp. olive oil
• salt and pepper to taste

Risotto:

• 1 tbsp. olive oil
• 1/2 onion, chopped
• 3/4 cup arborio rice
• 1/2 cup dry white wine (like pinot grigio or sauvignon blanc)
• 2 cups chicken broth
• 1/4 tsp. freshly grated black pepper
• 1/2 tsp. salt
• 1/2 cup hot water
• 1 tbsp. unsalted butter
• 1/4 cup freshly grated parmesan cheese, plus more for garnish
• freshly chopped chives for garnish

Place oven racks on top and bottom of the oven, then preheat oven to 400 degrees F. 

Cut all of the vegetables to equal sizes, about 3/4-inch pieces, then toss with olive oil, salt, and pepper. Place onto baking sheet and place on top rack of the oven. Roast for 1 hour.

Meanwhile, mix together the wine and broth into a bowl. Place the rice into a fine mesh sieve and soak in the broth mixture. This will help the starches from the rice stay in the dish, resulting in a creamier end product. 

Heat the olive oil in an oven-proof saute pan and cook the onions until soft, about 3 minutes. Strain, then add in the rice, and toss to coat in the oil. Add in the chicken broth/wine mixture, salt, and pepper, and bring to a boil. Cover and place on the bottom rack of the oven during the last 25 minutes of cooking.

Remove the roasted vegetables from the heat and carefully remove the pot of risotto. Add in the hot water, butter, and grated parmesan. Mix well.

Serve the roasted vegetables upon the risotto, garnish with chives and shaved parmesan.  

Paleo Chocolate Pudding

Internet friends, I have something exciting to share with you! We're under the 1 month countdown for our wedding! It means so many things to me besides just the obvious. Only one more month to use the word fiance (I love being able to introduce Andrew as such and am sure husband will pack an even more exciting punch!). Only one more month of making decisions like which napkins to use, or where to seat people, or how many hors d'oeuvres to serve during cocktail hour. Only one more month until the next chapter of our lives begins. Our forever. It has been a great 14 months of planning, but I am ready to see all of our hard work come to life as we take the biggest step of our relationship thus far. So what does all of this have to do with pudding? Well, not much. Except the fact that it has been my saving grace when the cravings for dessert strike and I am torn between driving to the nearest Dairy Queen for a Blizzard, or looking svelte in my wedding dress.

Paleo Chocolate Pudding

Ingredients:

• 2 ripe bananas
• 2 ripe avocados
• 4 medjool dates, seeded
• 1 1/2 tsp. coconut or almond milk
• 1 tsp. vanilla extract
• 1/2 cup cocoa powder
• 1 tbsp. organic maple syrup
• 1/2 tsp. sea salt

Add all ingredients to a food processor and whorl until smooth. Scrape down the sides and blend again as needed. Place into cups and place into the fridge for 20-30 minutes before serving.

Paleo Mushroom Soup

I've gone back to basics today. With all of the options in the food world today, sometimes it's nice to go the simple route. Don't get me wrong, I love a complex, 20-ingredient recipe, it's like a puzzle for me. But this week I'm sharing with you what I've been eating for the past few days based on the paleo "cleanse" I am doing. Anything to fit in that wedding dress! This simple soup makes for a great side dish. I served along baked chicken and veggies for a nutrient-packed dinner. 

Paleo Mushroom Soup

Ingredients:

• 1 tbsp. olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 12-oz. mushrooms, roughly chopped
• 1 tbsp. fresh rosemary, chopped
• salt and pepper to taste
• 5 cups vegetable or beef broth
• 3/4 cup coconut milk

In a large pot, heat the olive oil over medium heat and once hot add in the shallot and garlic. Stir, cooking until softened and fragrant, 1-2 minutes. Add in the chopped mushrooms, rosemary, salt, and pepper. Stir to combine and cook until he mushrooms begin to absorb all of the flavors of the shallot and garlic, 5-6 minutes.

Add in the broth and the coconut milk and bring to a boil. Reduce to a simmer and cook until reduced slightly, about 20 minutes. 

**Option to blend your soup until creamy (I prefer mine smooth and silky), or leaving it as it with whole pieces of mushrooms in the soup. Serve hot as a side dish, or perfect for a lunch time meal. 

Roasted Eggplant Dip

For my bridal shower, I received a set of cookbooks that my fiance's family all have and cook from themselves. It was such a sweet sentiment to be let in on some of their favorite recipes and chefs form around the world. One such cookbook was Ottelenghi, which had some of the most beautiful images inside, as well as mouth-watering recipes. Plus, the traditional Mediterranean cuisine featured pushed me out of my comfort zone and we have been eating super-well because of it. My first attempt at a recipe was Ottelenghi's burnt eggplant dip, and I just had to share it with you all. This would make a great appetizer for a NYE party, or a healthy snack for all of you whose New Year's resolution is to lose weight (let's be honest, it's all of us for about 2 weeks before we give in to the donuts!). Plus, pomegranate is supposed to be a good luck food as it brings prosperity into the new year. Cheers!

Roasted Eggplant Dip

Ingredients:

• 4 eggplants
• 5 tbsp. olive oil
• 1 lemon, zested
• 1/2 lemon, juiced
• 1/2 cup pomegranate seeds
• 2 tbsp. fresh chopped parsley
• salt and pepper to taste

Pierce the eggplant all over with a sharp knife (to keep the eggplant from exploding in the oven). Place the eggplants on a tinfoil lined baking sheet and place under the broiler for 1 hours, turning every 20 minutes. 

Remove from the oven and allow to cool before handling. Once the eggplant has cooled, split the eggplants open and scoop out the flesh, Discard the skins. Place the flesh into a fine mesh sieve and allow to drain at room temperature for an hour (or in the fridge overnight).

Mix the drained eggplant with the olive oil, lemon zest, juice, parsley, pomegranate, salt, and pepper. Place into the fridge to marinate until ready to serve. Allow to sit at room temperature for 1 hour before serving. 

Chipotle White Bean Dip

This is one of my favorite dips to make at home, and I honestly can't believe that this is the first time I am posting about it. I have made it for parties as well as for snacking on at home. I may or may not have had just this dip and some pita chips for dinner on occasion. Don't pretend you haven't done it too. Aren't snacks for dinner the best sometimes? Now you all know that I like the heat, but if spicy isn't you forte, feel free to only add 1 chipotle chile instead of 2 to cut the heat index down. Drizzle with really good olive oil and sprinkle with some pepita seeds for an extra boost of flavor! 

Chipotle White Bean Dip

Ingredients:

• 1 can white beans, drained and rinsed
• 2 chipotle chiles in adobo
• 2 garlic cloves, peeled and roughly chopped
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tbsp. lemon juice
• 1/4 cup olive oil
• pinch of sea salt

In a food processor, add the chipotle chiles and garlic and pulse until chopped. Then turn the processor to the on position and add the beans in three sections, waiting for the first addition to chop before adding the next. 

Add in the cumin, chile powder and lemon juice and pulse 5 times. Now with the processor in the on position, slowly add the olive oil in a steady stream until the mixture begins to smooth out. If you desire a thinner consistency, add a tbsp. of water at a time until your desired consistency is reached.

Season with salt to taste, and keep covered in the fridge until ready to serve. 

Roasted Butternut Squash & Tomato Soup

I have been sick more this year than I ever have before. I have always prided myself on the "one" who didn't get sick. I guess this is my karma for saying that? Okay, pity park over, now time for soup. I have been pumpkin the fluids like crazy and even trying to drink fresh-pressed juice as possible to get as many nutrients in hopes of speeding up the healing process. But enough was enough last night, and when I really just wanted my mom to come take care of me (which I know she would have, hi mom!), I mustered up the strength to make a quick homemade soup, and photograph it somehow. Warm, cozy, and healthy to boot, thanks to the fresh ginger root and anti-oxidant packed vegetables, I should be back to my old self in no time! Feeling the same way this cold season? Try making this at home, and let me know what you think. As always be sure to tag #HDFB on social media so I can see your posts!

 Roasted Butternut Squash & Tomato Soup

Ingredients:

• 3 cups diced butternut squash
• 3 garlic cloves
• 2 tbsp. olive oil, divided
• 1 onion, chopped
• 2 tsp. fresh ginger, minced
• 28-oz. can San Marzano tomatoes
• 1 1/2 cups homemade broth
• salt and pepper to taste
• chopped parsley for garnish

Preheat oven to 400 degrees F. 

Place a piece of tin foil onto a baking sheet and spread out the butternut squash and garlic onto the prepared baking sheet. Drizzle with 1 tbsp. of the olive oil, then season with salt and pepper. Roast for 30 minutes.

Remove from the oven and set aside.

In a large soup pot, heat the remaining oil over medium-high heat. Add in the onions and saute until softened, about 7 minutes. Stir in the ginger, and season with a little salt and pepper. Cook for 30 seconds before adding in the roasted squash, garlic, and tomatoes. Then stir in the broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.

Use an immersion blender to puree the soup. If you don't have one, allow it to cool for a bite before blending the mixture in batches in your blender. Season with salt and pepper, then garnish with chopped parsley before serving. 

Homemade Dill Pickles

Did you know that those pre-jarred pickles that you buy at the grocery store include ingredients like high fructose corn syrup, polysorbate 80, and yellow 5 for color. Like, what even are those? And why are they in my food? Now, I am not saying that I am perfect by any means. I still eat the hell out of a Dairy Queen Blizzard when the craving strikes.  But if there are steps that I can take to reduce the amount of processed foods in my diet, I am going to take them! I have been seeing a plethora of organic pickling cucumbers at the farmer's market lately, and I couldn't help myself but to pick up a few and make my own simple dill pickle spears. There's only 6 ingredients, all of which you are very familiar with, and can pronounce to boot! Try these at home and let me know what you think. Be sure to tag any of your photos on social media with hashtag #HDFB. 

Homemade Dill Pickles

Ingredients:

• 5 pickling cucumbers, halved lengthwise
• 1 cup white vinegar
• 1 cup water
• 2 tbsp. sugar
• 2 garlic cloves
• 2-3 fresh dill 

In a medium sauce pan, heat the water, vinegar and sugar together until the sugar has completely dissolved. Remove from the heat and allow to cool completely in the fridge.

Once the vinegar mixture has cooled, add the sliced cucumbers into a glass jar with a tight fitting lid. Add in the garlic and dill. Pour in the cooled vinegar mixture. Screw the lid on nice and tight. Place into the fridge to set for 3 days before enjoying!

Roasted Acorn Squash "Wedge" with Brussels Sprout Wild Rice

The wedge salad never made any sense to me. You cut a large quarter out of a head of lettuce, and then drizzle the dressing on the top layer, along with the delicious bacon, tomato and bleu cheese toppings. But what happens when you get past that first layer? There no more good stuff to slather all over the lettuce. Just more boring lettuce. This is the wedge salad re-vamped, with enough good stuff to go around. Oh, and it's fall-inspired. Duh. 

Roasted Acorn Squash "Wedge" with Brussels Sprout Wild Rice
Makes 4

Ingredients:

• 1 large acorn squash, quartered
• 1 cup cooked wild rice
• 1 tbsp. bacon grease (can substitute olive oil)
• 1 cup brussels sprouts, ends trimmed, then quartered
• 1-2 garlic cloves, minced
• 1 apple, cored, then chopped
• 1/4 cup dried cranberries
• salt

Preheat oven to 375 degrees F. Spray baking sheet with non-stick cooking spray.

Sprinkle salt onto flesh of the quartered squash, then place flesh side down on baking sheet. Bake for 40-50 minutes until soft.

Meanwhile, heat oil in a medium saucepan over medium-high heat. Add in the quartered brussels and season with salt. Cook for 4-5 minutes before adding in the garlic, apples, cooked rice, and cranberries. Mix then cook for another 2 minutes.

Remove the cooked squash from the heat, place skin side down on a plate, and serve with the rice mixture on top.

Roasted Poblano Pico de Gallo

I. Can't. Get. Enough. Poblanos. It's like every time I see them, I have to buy at least 3 or 4. Then I rush straight home and throw them on the grill to roast. Meanwhile, brainstorming anything and everything that I can make with them once they are shed of their charred skin, leaving behind the most savory roasted pepper ever! Last weekend we had the best man in our {future} wedding and his fiance over for dinner, and we made a simple spread of guac and chips with carne asada tacos, complete with this roasted poblano pico. And man, it did not disappoint. What would you pair this homemade poblano pico with?

Roasted Poblano Pico de Gallo

Ingredients :

• 2 large poblano peppers
• 3 tomatoes, finely diced 
• 1 garlic clove,  minced 
• 1/4 cup finely diced red onion 
• 1/2 lime, juiced 
• 2 tbsp. fresh cilantro, chopped
• salt & pepper to taste

Preheat grill to high or turn on your broiler. Roast the poblano peppers until charred black on all sides. Remove the poblanos from the heat and put into a ziplock bag. Close and let steam for 20 minutes. Once they have steamed, the charred skin will easily peel off. Discard the charred skin, stem, and seeds. Chop the roasted peppers.

In a medium bowl add together the tomatoes, garlic, onion, lime juice, and chopped poblanos. Season with salt and pepper and place in the fridge to chill. Just before serving, stir in the chopped cilantro.

Serve it upon tacos, eggs, chips, you name it!

Rainbow Veggie Noodle Bowls

If you haven't joined in on the spiralizer bandwagon yet, I suggest you do so before attempting tonight's meal. I'm officially a veggie "noodle" fanatic, and have even gotten my fiance to join in on the fun. He went from, "That's it? Where's the rest of the meal?" to "Mmmmmmm, delicious". I love being able to use all different kinds of vegetables to bring out different colors and flavors. The vitamins and slimmer waistline are just an added bonus. The fact that our wedding in only 5 months away is sneaking up on us surprisingly fast. So anything I can do to feel confident in that dress is what I am willing to do. And eating veggie noodles is not a sacrifice to me, but a win-win. I've said it once, I've said it a thousand times; You have to eat, so why not eat good food, right?!

Rainbow Veggie Noodle Bowls

Ingredients:

• 1 red beet, ends trimmed and peeled
• 1 sweet potato, ends trimmed and peeled
• 1 zucchini, ends trimmed
• 3 large carrots, ends trimmed and peeled
• 1 tbsp. bacon fat*
• 1 tbsp. olive oil
• salt and pepper to taste
• basil for garnish

Run the beet, sweet potato, zucchini, and carrots through a vegetable spiralizer to create noodles.

Heat the bacon fat and olive oil over medium heat in a large pan. Add the "noodles" to the hot pan and cook, tossing often, until the veggies have softened slightly, about 8-10 minutes. Season with salt and pepper and serve with torn basil as garnish.

*I use bacon fat for added flavor, but feel free to substitute it out for any type of oil you prefer.

Sweet Potato Noodles with Corn, Black Beans & Chipotle Crema

I have a new obsession. My spiralizer. I will admit that I almost accepted defeat with it the first couple of times I tried to use it (cucumber bits EVERYWHERE), but once I got the hang of it I fell in looooooove. There's no way that vegetable noodles will ever be able to replace classic pasta noodles in my mind, but I love the flexibility and the numerous options that my spiralizer gives me. Especially since I plan on looking svelte in my wedding dres,s and pasta and cheese don't really go hand in hand with that plan. I got this recipe from the Inspiralized website, which features more recipe ideas than I could ever imagine, making eating your veggies ridiculously easy, and delicious to boot!

Sweet Potato Noodles with Corn, Black Beans, and Chipotle Crema
Serves 4

Ingredients:

• 2 large sweet potatoes, peeled
• 2 ears of corn, shucked
• 2 tbsp. olive oil, separated
• 3/4 tsp. paprika
• 1 can black beans, rinsed and drained
• 1 garlic clove, minced
• 1/2 avocado
• 1 chipotle pepper in adobo
• 1-2 tbsp. mayo or sour cream
• 2 limes, 1 juiced, 1 cut into quarters
• 1/4 cup cilantro, chopped
• 1 small jalapeno, sliced
• salt and pepper to taste

Preheat your grill over medium-high heat. Drizzle with 1 tbsp. olive oil and grill on all sides, until slightly charred. Remove from the grill, cut the kernels from the cobb and toss the cooked kernels with the black beans, paprika, salt, and pepper in a medium bowl. Set aside. 

Meanwhile, run the sweet potatoes, 1 at a time, through your vegetable spiralizer. Heat the remaining tbsp. of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the sweet potato noodles and toss with the garlic and oil, cooking the noodles for 8-10 minutes, until softened.

To make the chipotle crema, blend the avocado, chipotle, mayo/sour cream, and 1 juiced lime in a food processor until smooth.

To plate, add the noodles to 4 shallow bowls or plates. Top with the  black bean/corn mixture, then drizzle the chipotle crema over the top. Garnish with fresh cilantro and sliced jalapenos. Serve with lime quarters.

This recipe post was not sponsored, all opinions are my own. 

Roasted Carrot White Bean Dip

We all know that I have a love affair with hummus. And, well, white bean dip is basically hummus' half-sibling. To be honest, I just didn't have any garbanzo beans/chickpeas on hand, but I did have a can of northern beans, so I saved myself a trip to the store, and still got my weekly fix of homemade dip. The first thing I did was make the most refreshing cucumber sandwich by spreading both pieces of bread with the carrot dip and smashed a whole cup of sliced cucumbers in between. I also devoured half of it using chia seed tortilla chips as the main vehicle between the tupperware and my mouth. Sorry for the visual. What I am trying to say is that you should make this. Over and out. 

Roasted Carrot White Bean Dip

Ingredients:

• 4 large carrots, peeled and cut into 1/2-inch slices
• 2 garlic cloves
• 1/4 cup olive oil + 1 tbsp.
• 1 can white northern beans. rinsed and drained
• 2 tbsp. tahini
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/2 lemon, juiced
• salt and pepper to taste

Preheat oven to 375 degrees F. Drizzle the carrots and garlic with 1 tbsp. olive oil and season with salt and pepper. Wrap the garlic cloves in a small tin foil packet, and place on the baking sheet with the carrots. Roast in the oven for 25 minutes, flipping the carrots at 15 minutes.

Remove the roasted veggies from the oven and allow to cool slightly while you prep the dip. 

Add the beans, tahini, paprika, cumin, and lemon juice to a food processor. Pulse until the beans are broken down. Add in the carrots and garlic, and continue to pulse until the carrots are broken down slightly. 

Turn the food processor on, and slowly add the 1/4 cup of olive oil in a steady stream. Scrape down the sides and continue to process until smooth. Season with salt and pepper as needed and pulse again to combine. 

Keep the dip in the fridge in an airtight container for up to 1 week. Serve with your favorite veggies, chips, or as a spread on sandwiches. 

Watermelon Kiwi Lime Juice

Normally I juice for breakfast a few times a week, making an extra large batch and drinking half in the morning, and another half as my 3pm snack (pretending it's gummy bears or salty chips) before leaving the office and heading to the gym. Something about this watermelon kiwi juice makes me want to spike it with some tequila... or vodka... or gin! It's so super summery, and it makes you feel like you're beach-side. All that's missing is the little umbrella. So if you have one, definitely add it! Otherwise, just make this for breakfast and play pretend.

Watermelon Kiwi Lime Juice

Ingredients:

• 4 cups watermelon, rind removed
• 4 kiwis, peeled
• 1 lime, halved

Process the watermelon and kiwi through your juicer in the order suggested. Squeeze the lime juice in at the end (I prefer not to send it through the juicer because the rind is hard to remove and can taste bitter if you don't remove it). Serve immediately for best results, or keep in an airtight container in the fridge. Hint: the longer you wait to consume the more oxidized it will get, losing its key elements!

Summer Lovin' Juice

Yellow like the sun. That's what this juice is.  And doesn't bright yellow and fresh fruit just scream summer?! After purchasing the world's single largest golden beet (larger than my head, no joke) at the farmer's market, I knew that it was destined for my juicer. While I don't have a major sweet tooth, I do need a little bit of sweet to wash down the earthy flavor of the beet. So I added in naturally sweet pineapple and mango (more fun yellow colors, yay!), plus some fresh ginger and turmeric for anti-inflammatory and digestion benefits, bonus! Perfect way to start the day during these hot and sunny summer months.

Summer Lovin' Juice

Ingredients:

• 2 golden beets
• 1 medium pineapple, trimmed and cored
• 1 mango, peeled and cored
• 1-inch knob fresh ginger
• 1-inch knob fresh turmeric

Wash all of the produce and peel the beet of it's skin. Process the produce through your juicer in the order suggested. Serve immediately for best results, or keep in an airtight container in the fridge. Hint: the longer you wait to consume the more oxidized it will get, losing its key elements!