To Cook: August Recipes

 
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Good morning! One of my favorite things about the start of each month is planning what I want to try and cook or cook with throughout the month. August is abundant with end-of-summer produce, and I plan to take full advantage of all the fruit and veggies. Today, I wanted to share what I plan to indulge in this month, along with a quick recipe:

  • blackberry pancakes (will be on the blog!)

  • peach slushies (recipe below)

  • tomato sauce (will also be on the blog!)

  • burrata and strawberries (paired with a nice rosé, from my favorite Wine Food)

  • scones (probably with more berries)

  • bbq and all of the sides (my birthday feast at the lake!)

Peach Slushies (makes one serving, inspired by Bon Appetit’s Universal Slushie, August 2019 issue)

Ingredients:

  • one peach, sliced

  • one lime, for the juice

  • a handful of ice cubes

  • 1/4 cup of water

Directions:

  1. Add peaches, ice, and water to a blender. Squeeze-in lime juice. Blend on high until drink is frothy and frozen.

To Freeze / Peach Lassi Sorbet

 
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     Good morning! I've recently gotten into Bon Appetit magazine and all of their delicious recipe ideas! I can't believe it, but for my 25th birthday I've requested their magazine subscription as my gift from my parents - which I haven't done in close to ten years. Print will never be dead in my mind! Today's recipe comes from Bon Appetit's August issue, and it's been Bailey's favorite since I made it (girl loves her peaches and blackberries). 

     It's a twist on a traditional sorbet (originally formed from the Italian sorbetto), the twist being the lassi aspect. A lassi is an Indian yogurt drink that is highly refreshing and perfect for whipping into sorbet! Not to mention, adds a little more healthiness to an already healthy dessert - so, win-win. Get the recipe below!

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Ingredients:

- 1/2 cup of greek yogurt

- 4 very ripe peaches

- 1/4 cup and 2 tbs. of honey

- 1 tsp. of salt

- half a lemon for juicing

- a handful of ripe blackberries

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Directions:

1. Dice your peaches and blend with greek yogurt, salt, and 1/4 cup of honey. Press a sheet of parchment paper on the surface and let freeze for a minimum of 6 hours. 

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2. When ready to serve, macerate your blackberries by lightly crushing half, then combining with juice from half a lemon, 2 tbs. of honey, and the rest of the blackberries. Let sit for 10 minutes before serving. 

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3. Scoop out your sorbet and top with your blackberries.

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4. Enjoy! Preferably (for me) with a particular 4 year old who has one bite, then comes right back for "just one more bite" until the whole cup is gone. :)

     Thanks for reading, and have a fun Wednesday!

To Toss / A Cantaloupe Panzanella

 
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     Hi there! I hope your summer is going amazing so far! We're almost smack in the middle of the season, and it's weirdly cooler most days now than it was before it was even technically summer. LOL. We're soaking it up while we can though, spending days outside, grilling up a storm, and enjoying all of the refreshing produce! My farmers market pick of this week? Cantaloupe! I used to despise it, but have found it doesn't merit that opinion when paired with fresh herbs. I took that idea and applied it to a new favorite summery Italian salad: panzanella! 

    Panzanella is traditionally a bread and tomato laden salad, originating from Tuscany. Any salad that includes chunks of bread needs little improvement, but I couldn't resist tossing in cucumbers and sharp white cheddar along with the aforementioned cantaloupe and fresh herbs (basil, in this case)! Dressed in a simple balsamic vinaigrette, this salad will surely put a smile on your face - especially if you're in more sweltering conditions than we're experiencing. Get the recipe below! 

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Ingredients (salad):

- 1 cup of cubed ripe cantaloupe

- 1 heaping cup of cubed bread (I used a baguette)

- half a ripe tomato, cubed

- 6 or so slices of cucumber

- 1/4 of an onion, sliced

- sharp white cheddar (parmesan would also be amazing!)

- a few basil leaves

Ingredients (vinaigrette):

- 1/4 cup of olive oil

- 1/4 cup of balsamic vinegar

- a pinch each of salt and pepper

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Directions:

1. Toast your bread cubes until crispy and slightly charred. While bread is toasting, whisk together balsamic vinegar, olive oil, and s+p.

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2. Add tomatoes, cucumbers, onions, and cantaloupe. Toss with your vinaigrette.

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3. Top with fresh cheese and torn basil leaves. 

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4. Toss once more, and serve cold with an iced coffee (or a light pinot gris if you're in the Italian mindset!). Enjoy!

     Thanks for reading, and have a fun Wednesday!

To Share / Our Weekend + Rosato Sangria

 
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     Good morning! I took a bit of June off from doing much of anything, what with vacation and the almost rude heat we had, but I'm back! After my long absence, I thought it'd be fun to share a few snapshots from our weekend along with this week's recipe: rosato sangria. First up, my Italian twist on the spanish batch cocktail! 

    My best friend Cat was in town on Friday from St. Louis, so I made this for our favorite pastime - pizza, netflix, and gabbing. It was delicious and fresh, and what we didn't finish lasted me the rest of the weekend! Ahhh, batch cocktails. Get the how-to below!

Ingredients:

- A bottle of dry-ish rosato wine (the Italian version of rosé)

- half a cup of vodka

- sparkling water

- fresh strawberries, quartered

- ice

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Directions:

1. Add strawberries and ice to a tall pitcher. Then pour in your vodka, rosé, and top with enough sparkling water to fill your pitcher. Stir and pour over ice - enjoy!

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      Our weekend mostly consisted of lounging in the A/C, venturing out of doors solely to play in our kiddie pool in the backyard or to peruse the farmers market. Bailey only found the farmers market acceptable because she got to pick one thing to purchase - and shocker! It was blueberries. 

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     I picked up a delicious scone from a local bakery, those blueberries, some fresh eucalyptus, a lavender kombucha, and wild baby carrots!

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       As of typing this, these carrots are about gone. They go perfectly with some red pepper hummus! 

      All-in-all, it was a very nice weekend despite the heat! Our plans for the Fourth are to set off some fireworks in Columbia, then head to the lake for the weekend. I'm looking forward to whipping up this Grand Aioli and roasting some s'mores! Thanks for reading, and have a fun Tuesday!

To Blend / A Cucumber Mint Cooler

 
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     Good morning! When planning out this season's recipes, I decided I want to focus on a different region's cuisine for each season. Each different region has a distinct seasonal feel to it's classic dishes, and the one the screamed spring to me was Asia! Asian cuisine is so veggie focused, with bright and fresh flavors that make the most sense for spring dishes - so with that, I'll introduce this cocktail to you. 

      Cucumbers are growing on me, and are ripe for the picking at the moment. We have some  in our garden, but until they too are ready to be harvested, farmer's market ones are the best option! Our mint in the garden, however, is constantly sprouting leaves and happens to pair perfectly with cucumber. Those two ingredients are the bones of this cocktail, and make for the perfect apertif on a warm spring evening. Get the full recipe below!

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Ingredients:

- 1 small cucumber, peeled

- a handful of mint leaves, plus a couple for garnishing 

- 1/2 cup of vodka

- 1/2 cup of lemon juice

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Directions:

1. Combine all ingredients in a blender.

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2. Blend until smooth and thin.

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3. Pour and garnish with mint leaves. Enjoy!

      Thanks for reading! I don't want to fully reveal where we're metaphorically visiting for the summer season, but I will say one thing - the goal of the summer will be living la dolce vita. ;) Have a fun week!

To Make / An Ideal Spring Dinner

 
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      Hi there! It's finally warm every day here now, and that means I'm craving all things fresh and simple for meals. On weeknights, it's a marathon to get good food on the table and bottoms in seats at a reasonable hour - so I usually opt for only one component of a dinner that takes more than 15 minutes to prepare, with the rest being assembled in that short time frame! This Monday, that took the form of grilled cheeses, accompanied by sweet potato fries (the time-consuming menu item) and tiger salad. 

     I know you've heard me ramble about grilled cheese and sweet potato fries before, but let me introduce you to tiger salad! Tiger salad is a cooling and refreshing cucumber salad from Northern China, with a bit of spice and sesame flavor to it. It typically uses lettuce in the place of cilantro, but I have A LOT of cilantro on hand right now - so it got tossed in instead! Cilantro brings a lot of flavor to this dish, and I think I'd prefer it here over lettuce anyways. I also made the addition of carrots, for the sake of using them up and adding more veggies! Get the full recipe below, along with my sweet potato fries recipe. 

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Sweet Potato Fries:

- 2 large sweet potatoes

- 2 tbs. olive oil

- 1 tbs. oregano

- 1 tbs. cumin

- a dash of salt + pepper

Directions:

1. Preheat oven to 425 and slice your sweet potatoes into sticks. 

2. Toss raw sweet potatoes in olive oil and your herbs, then arrange on an oiled baking sheet.

3. Roast for 45 minutes, flipping the fries after 15 minutes.

4. Serve warm and enjoy!

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Tiger Salad:

 - 2 mini cucumbers

- half a carrot

- a handful of cilantro

- 1 tbs. of apple cider vinegar

- 1 tbs. of sesame oil

- 1 tbs. of sambal oelek

- green onions

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Directions:

1. Slice your cucumbers, carrots, and green onions. Mince your cilantro.

2. In your salad bowl, mix your vinegar, oil, and sambal oelek with your veggies.

3. Serve immediately and enjoy!

     Thanks for reading, and have a fun Wednesday!

To Make / Grilled Cheese

 
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     Good morning! Last week, I was craving an adultified grilled cheese. Enter: pears + brie! After deciding I needed a grilled cheese in my life, I was searching for seasonal fruits that aren't citrus (I'm currently chipping away at a giant bag of blood oranges - smoothie recipe coming next week!), and realized pears are in season. Score! They're the apple of winter, and go so well with cheese and a little honey. A sweet and creamy perfection! Get the recipe below!

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Ingredients:

- a few slices of brie

- a few slices of fresh pear

- 2 slices of bread of choice (I used sourdough!)

- a drizzle of honey

- mayo

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Directions:

1. Heat a greased skillet on medium, then spread mayo on your bread on the sides that will be grilled. Place your first piece of bread in the skillet, mayo side down, and top with your cheese and pears. Drizzle with honey, and place second piece of bread on top. 

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2. Cover with your skillet lid (this will contain the steam and help the cheese melt faster) and let grill until the cheese is melted. Then flip and let grill for 1-2 minutes, until bread is golden brown. 

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3. Slice and serve with your favorite chips/pretzels!

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Enjoy! 

Thanks for reading, and have a fun Wednesday! I'll be back next week with that yummy citrus smoothie!

To Brew / Winter Glow Tonic

 
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     Hi there! I don't know about you, but I've been having to adjust my skincare and water intake, to make up for the crazy dry winter we are enduring. Missouri always seems to be humid, but this winter, it has flipped the switch! In turn, my skin has been about the driest I can ever remember! I've added a facial oil, started drinking even more water than I already was (which is a lot), and now - this winter glow tonic. So far, so good! 

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      I've been able to re-balance, thanks to the anti-inflammatory properties of turmeric. I posted a golden milk drink awhile back, and this is a riff on that - but this one is more catered to this particularly challenging season. My best friend Cat got me a trio of herbal supplement powders, which you can add to warm or cold drinks, and I'm loving all of them! For a warming winter drink, I've turned to the Golden Turmeric. It includes turmeric (obvs), ginger, cardamom, black pepper, and pink salt. So simple! The ginger is the real kicker though, as it boosts your immune system. I think we could all use some of that this time of year!

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      This tonic is my favorite thing for an afternoon pick-me-up, and I wanted to share how I make it today! Ya know, just in case anyone else needs a little something to perk up their dark winter days. Get the how-to below!

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Ingredients:

- 1 cup of cashew milk (or any kind of milk you like!)

- 1 tsp. of golden turmeric blend (you can also use just straight up turmeric, up to you!)

- 1 tbs. of honey

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Directions:

1. Heat your milk until warmed through, then stir in your turmeric and whisk in your honey. Enjoy!

     Thanks for reading, and have a fun Tuesday! I'll see you back here on Thursday with a review of my new favorite cookbook!

To Bake / Chocolate Sugar Cookies

 
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     Good morning! Growing up, we always made sugar cookies for Santa on Christmas Eve, and I wanted to do something similar with Bailey this year. We didn't make them on Christmas Eve, I'll be making chocolate chip cookies because that's Santa's (i.e. Brett's) preference this year, and cinnamon rolls for the next morning from scratch - another family tradition, c/o my dad (although we always enjoyed Pilsbury instead, but who doesn't?!)! Even though chocolate chip will be on Santa's plate this year, I still wanted Bailey to get to do the cookie cutters and icing aspect of Christmas cookies. However, sugar cookies are one of my least favorite cookies, so I added some cocoa powder! They turned out better than I expected (duh, chocolate). They have a brownie taste with a sugar cookie texture, and in my opinion, that's a huge upgrade to the original cookie! See for yourself below, and peep Bailey getting in on the action. She had a blast! 

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Ingredients:

- 1 cup of butter (2 sticks) - room temperature

- 1 cup of sugar

- 1 egg

- 1 + 1/2 tsp. of vanilla

- 2 cups of AP flour

- 3/4 cup of cocoa powder

- pinch of salt

Directions:

1. Mix together butter and sugar, then add your egg and vanilla. Combine dry ingredients in a separate bowl, then add to the wet mixture. Roll out the dough between two sheets of parchment paper. Let dough chill in the fridge for one hour. 

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2. Using whatever cookie cutters you like, cut out shapes. Chill shapes in the fridge for 10 minutes.

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3. Preheat oven to 350.

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4. Bake for 12 minutes.

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5. Let cool to room temperature before icing, this is very important!

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6. Ice your cookies as desired and enjoy!

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      Bailey really loved doing this, and I think we definitely have a new holiday tradition now. 

     Thanks for reading, and have a fun Tuesday! We'll be back later this week to celebrate the start of winter!

To Bake / Chicken Pot Pie

 
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     Good morning! I tried my hand at chicken pot pie for the first time last weekend, and the results were too good not to share! I'm not sure I'd ever even tried chicken pot pie (I was against meat in pies for most of my youth, for some reason), but it sounded delicious and just right for the colder weather we've been getting. Also, there's not much that's topped with a puff pastry crust that I won't eat. Find the recipe below (adapted from Bon Appetit)!

Chicken Pot Pie

Ingredients:

  • 1/2 stick of butter
  • 1 tablespoon fresh rosemary

  • 1/3 cup of AP flour

  • 3 cups low-sodium chicken broth

  • 1 cup whole milk

  • Kosher salt and freshly ground black pepper

  • 3 cups of shredded chicken

  • 1/4 of an onion, diced

  • 1 cup of frozen peas, thawed

  • 1 cup of frozen carrots, thawed

  • Hot sauce

  • Worcestershire sauce

  • 1 sheet frozen puff pastry, thawed in refrigerator

  • 1 large egg, beaten for brushing

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Directions:

1. Preheat oven to 400, and melt your butter over medium heat in a large skillet. Once melted, add your diced onion and rosemary, and saute for 4 minutes. Add your flour and stir repeatedly until the mixture is golden brown, for about 6 minutes. Whisk in your broth, 1/2 a cup at a time. Then, whisk in milk and add salt and pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, whisking throughout, until the mixture is thick enough to coat a spoon. Add your peas, carrots, and chicken. Next, stir in your hot sauce + Worcestershire sauce.  

2. Pour your filling into a greased baking dish, and top with your pastry crust. Press the edges to your dish to seal, and brush the entire crust with your egg wash. Feel free to add a pretty touch, like these little rosemary leaves!

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3. Place dish on a rimmed baking sheet (to catch any spills!), and bake for 20 minutes. Then, reduce heat and bake for another 30 minutes. 

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4. Let sit for 10 minutes after baking, then serve warm. Enjoy!

     Thanks for reading! Have a fun Wednesday, and we'll be back next week with a twist on classic cookie cutter sugar cookies for Santa!

To Bake / Ooey Gooey Chocolate Chip Pie

 

     Good morning! I have the best chocolatey pie for your thanksgiving table today! It's not anywhere near healthy, but people tend to forget about those kinds of things on holidays (myself included!). This pie (recipe adapted from Half Baked Harvest) is basically a giant chocolate chip cookie in a pie crust, so you really can't go wrong. Get the recipe below!

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Ingredients:

- 1 pie crust (I used store bought, but by all means, make your own!)

- 2 eggs

- 1/2 cup of ap flour

- 1/4 cup of brown sugar

- 1/4 cup of sugar

- 2 tsp. of vanilla

- 1 + 1/2 sticks of butter, softened

- 2 cups of chocolate chips

- 2/3 cup of sweetened condensed milk

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Directions:

1. Preheat oven to 325 and grease your pie plate. To make filling, mix together your eggs until frothy, then add the flour, brown sugar, sugar, and vanilla. Add the butter, and continue mixing until combined. Stir in the chocolate chips.

2. To assemble, press your pie crust into your pie plate. Then, pour about half of your condensed milk over the crust. 

3. Pour in half your batter, then top with the rest of the condensed milk. Add the rest of the filling on top.

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4. Bake for 55-60 minutes, then let cool for 20 minutes. 

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5. Serve warm and enjoy!

     Thanks for reading, and have a fun Tuesday! 

To Make / Honey Butter Healthy-ish Pancakes

 
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     Hi there! I whipped up these pancakes this weekend, and had to share the recipe with you all asap! They're slightly healthy (thanks whole wheat flour + greek yogurt!), but also pack a sweet punch with caramelized bananas and honey butter. Get the how-to below!

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Ingredients (pancakes):

- 1 banana

- 1 egg

- 3/4 cup of almond milk

- 1/4 cup of plain greek yogurt

- 1 tsp. of vanilla extract

- 1 + 1/2 tsp. of sugar

- 2 tsp. of baking powder

- 1/2 cup of whole wheat flour

- 1/2 cup of AP flour

- a pinch of salt

Ingredients (honey butter):

- 1 stick of butter

- 1 tbs. of honey

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Directions (honey butter):

1. Melt honey and butter together by placing them in a bowl and microwaving for 1 minute. Stir together and pour into a jar. Let set in the fridge overnight (can still drizzle melted over pancakes!). 

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Directions (pancakes):

1. Combine flours, baking powder, sugar, and salt in a mixing bowl. In another bowl, mix together milk, eggs, and vanilla extract. Pour the liquid mixture into the dry mixture, then stir to combine. Add in greek yogurt and stir. 

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2. Heat your griddle, and pour out your batter for pancakes. Slice your banana and place rounds on top of cake. Brush bananas with melted honey butter. Wait til the cakes are bubbling on top, then flip and let cook for about another minute, or until pancakes are browned on both sides. 

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3. Serve warm with honey butter and maple syrup (and bacon, if you're so inclined). Enjoy!

To Make / Seasonal Fall Flatbreads

 
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     Good morning! I'm back with a yummy seasonal flatbread for you all today! Sweet potatoes, bacon, spinach, and asiago/parm cheese are all you need to put together this simple meal. Get the how-to below!

Ingredients:

- 1 garlic naan flatbread

- cooked bacon

- cooked sweet potato

- fresh spinach

- shredded parmesan + asiago

Directions:

1. Preheat oven to 400, and assemble your flatbread with as much or as little toppings as you'd like! (Bailey likes a lot of cheese, just like her mama.)

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2. Bake for 10 minutes, until crust is just crispy enough and cheese has melted.

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3. Slice up and serve warm. Enjoy!

To Make / Homemade Tomato Soup

 
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      Hi there! A couple of weeks ago, my neighbor brought over some surplus tomatoes, and I immediately wanted to make tomato soup. I adapted Half Baked Harvest's recipe, and am sharing it with you all today! Get the how-to below!

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Ingredients:

- 3 ripe tomatoes

- half an onion

- 1 cup of milk

- 3 tbs. of pesto

- 3 tbs. of olive oil

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Directions:

1. Preheat your oven to 425, and roast your tomatoes and onion drizzled in your olive oil for 20-30 minutes.

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2. Once roasted, place your tomatoes and onion in a blender and add your milk. Blend until smooth.

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3. Pour your blended soup into a large pot, and heat over medium high until bubbling slightly, then add in your pesto, and heat until warm.

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4. Whip up a grilled cheese, and serve with your soup. Enjoy!

To Make / Chocolate Coffee Nice Cream

 

    Hi there! This is my last #whole30 friendly recipe for the time being! I loved this treat for when I had a sweet craving, and it's guilt-free, which makes it even sweeter! Get the how-to below!

Ingredients:

- 1 ripe banana

- 1/2 cup of almond butter

- 1/2 cup of almond milk

- 2 softened dates

- 1/2 cup of coffee

- 1/4 cup of cocoa powder

- berries for topping (I used fresh blackberries because the taste really works with this strong chocolate flavor!)

Directions:

1. Add all ingredients into a blender and blend until smooth.

2. Freeze for at least 6 hours.

3. Scoop out and enjoy!

To Make / Peach + Citrus Smoothie

 

      Hi there! I have a yummy, summery smoothie to share today, and it packs the perfect citrus punch to get your day started right! With fresh peaches being in season, I've been including them in my smoothies as much as possible. They just scream "summer" to me. Get the recipe below!

Ingredients:

- 1 cup of orange juice

- 1 banana

- 1 peach

- 1 tbs. of flax/chia blend

Directions:

1. Chop your banana and peach, and toss into the blender.

2. Pour in your OJ, and blend. Enjoy!

To Assemble / Strawberry Pico Chicken Salad

 

      Hi there! As you may know, I'm in the thick of my Whole 30 health reset. It's going swimmingly so far, and I'm feeling much more confident in being able to make healthier choices once those 30 days are up! What I've enjoyed the most so far about this process is letting my guard down when it comes to new flavors and not just sticking to what's comfortable. I'll try most things once, and if it contributes something new to my palette, then all the better!

     This mindset is what brought me to today's recipe. I'm always looking for ways to get the trifecta of fruit, veggies, and protein all in one dish, because I'm not big on just eating fruit on its own. Unless it's an apple or banana, it's going into a recipe! So, when I was searching for a way to incorporate the massive amount of strawberries I needed to use up (because a certain little toddlers' tastes change on the daily), the thought of strawberry pico de gallo came to me. I'm a huge fan of pico (it's so fresh!), and strawberries add just enough sweetness to whatever they touch. Perfecto! With the addition of a balsamic vinaigrette, the flavors of this salad balance just right, breathing life into something that could easily be bland. Taste for yourself through the recipe below! 

Ingredients:

- a large handful of spinach

- grilled chicken

- 5-6 ripe strawberries

- 1/2 cup of pico de gallo (our local grocery stores all stock fresh pico made there on the daily!)

- 1 avocado

- chives

- 1 tsp. of balsamic vinegar

- 1 tsp. of lime juice

- 1 tsp. of olive oil

Directions:

1. Dice your strawberries and mince your chives. Stir these into your pico!

2. Assembly time! Chop up your avocado, and toss together your pico, spinach, and chicken. 

3. Whisk together your vinegar, lime juice, and olive oil. Drizzle on top of your salad. 

4. Serve with the leftover vinaigrette (if there is any!), and enjoy!

To Make / Iced Matcha Lattes

 

     Hi there! I'm doing the Whole 30 this month, and am on the biggest health kick of my life. I'm not sure why, but it just clicked one day that I want to nourish my body, and not just keep it running but enrich it with all of the good things, and not as much of the bad. Don't get me wrong, I'm a cheese + chocolate lover (one of my nicknames growing up was Mouse), but it's just time for a reset. After the Whole 30, I know that I'll love and appreciate those small indulgences even more, keeping them special and not just for everyday consumption.

    On that note, I've been trying out new things that have major health benefits, which brings us to matcha! Matcha is a powdered green tea that is essential for keeping a healthy metabolism, is full of antioxidants and vitamins, and enhances your mind and concentration. I've been a believer in green tea for awhile, but the powdered version has more flavor and pairs better with almond milk to make a yummy (unsweetened) latte! Get the recipe below!

Ingredients:

- 1 tsp. of matcha

- 1 cup of water

- 1 cup of almond milk

- glass of ice (because it's summmmmer!)

*Note: if you aren't on the Whole 30 and want your latte to be a little sweeter, I highly recommend adding a little honey!

Directions:

1. Boil your water, and add your tsp. of matcha to a shallow bowl. Pour your hot water over the tea and whisk until the tea dissolves. 

2. Chill the tea in the fridge for 15 minutes. (This is only for iced versions, if you want to make a hot version, just add your milk, stir, and enjoy!)

3. Assemble your latte by first pouring your milk over your ice. 

4. Add in your tea. 

5. Stir and enjoy!

To Make / Summer Smoothies

 

     Hi there! I wanted to share my current favorite smoothie combo with you all today! It's not the most photogenic (thank you raspberries + spinach), but it sure is delicious and nutritious, and that's what matters most! See the recipe below. 

Ingredients:

- 1 cup of raspberries

- 1 banana

- 1 cup of frozen peaches

- 1 cup of spinach

- 1 cup of almond milk

- 1 tsp. of flax + chia

Directions:

1. Combine all ingredients in your blender, and blend until smooth. 

2. Serve chilled and enjoy! 

To Cook / Strawberry Stuffed Croissant French Toast

 

     Good morning! It's strawberry season, and while Bailey can eat tons of them on her own, there are always quite a few left over that have to be made into something delicious before they go bad. Enter: Pinterest! Pinterest has been a godsend for recipe inspiration, since I'm not a fan of just snacking on berries. Snacking on apples or bananas, sure; but there's something about berries that calls for them to be additions in my head, not on their own. I stumbled on this recipe from Half Bake Harvest (my go-to food blog!) and had to give it a whirl, with my own twists of course! Check out the recipe below!

Ingredients: (serves 2)

- 2 croissants

- 1/2 cup of almond milk

- 1 egg

- 1 tsp. of vanilla

- a dash of cinnamon

- 1 tbs. of butter

- 1 cup of Greek yogurt whipped cream cheese

- 1 cup of fresh strawberries

- maple syrup for serving

Directions:

1. Whisk together your milk, egg, vanilla, and cinnamon. Soak both sides of your croissants in the mixture, and add them to your heated (on medium!) + greased pan. 

2. While your croissants are getting all golden in the pan, stir together your strawberries and cream cheese. Be sure to set aside any strawberries you want to top the croissants with!

3. Once your croissants are golden on both sides, remove from the heat and smother in your strawberry cream cheese + maple syrup. Enjoy!