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"Una Salad"

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"Una Salad"

 

   We always keep our pantries stocked with beans. But sometimes we want to move beyond our typical soups, spreads and side dishes. Particularly in summer when we are looking for fast, fun foods that are great for lazy days, or lounging at the beach. That's where our new found favorite "Una Salad" comes into play. You may gather from the title that it's a take on our tuna salad, however, we've chosen to sub out the tuna for garbanzo beans. 

    Not only is this recipe delicious, it's also super nutritious. Did you know that one half cup of garbanzo beans contains 6 grams of protein and 5 grams of fiber? We call that winning in the nutrition department!

   While we still use standard mayonnaise in this recipe, feel free to replace with a vegan option.

   Keep in mind that the ratio in most of these ingredients are according to taste and if you don't like some of our additions, simply omit in your version. It's all about enjoying the food you make. So we hope you enjoy this "Una Salad", but feel free to make this version your own. 😉

"Una Salad"

Ingredients 

2 cans/boxes of garbanzo beans (chickpeas), rinsed

1 stalk of celery, diced

1 clove of garlic, minced

1/4 of a med red bell pepper, diced

1 1/2 tbls red onion, diced

1-2 tbls relish

1 tbls Dijon mustard

1/4 c mayo

1 lemon

Salt

Pepper

Red pepper flake

Paprika

 

Instructions:

  1. Smash chickpeas in a medium sized bowl. Just a few whole beans are ok.
  2. Add all other ingredients to the bowl. Season according to taste. We season as we see fit depending on our tastebuds that particular day. Squeeze the juice of the lemon over all of the ingredients.
  3. Stir to combine and enjoy!
  4. Remember to taste as you go and make it your own, adding more or less of something as you see fit. We  enjoy ours with crackers, but it would also be amazing on toasted wheat bread. 

 

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Oat and Fruit Cereal Bars

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Oat and Fruit Cereal Bars

     We love a good breakfast treat around here. Particularly a grab and go we can feel good about. These cereal bars are no different. Packed with oats, fresh fruit and preserves, they are a yummy option your family can look forward to in the morning. Enjoy!

Oat and Fruit Cereal Bars

Ingredients

3/4 c brown sugar

5 tbls butter (cut into small pcs)

4 oz applesauce

1/4 c almond butter

1 c whole wheat flour

3/4 c white flour

1 2/3 c oats

1/2 tsp salt

1 tsp baking powder

1 banana, mashed

1/4-1/2 cup blueberries (depending on preference)

1/4-1/2 cup strawberry preserves or purée

6-8 thinly sliced strawberries 

Instructions

Preheat oven to 350. Lightly butter or oil (or cooking spray) a 9x13 baking dish. Combine first 9 ingredients. Mix to incorporate well. Press half of the mixture into the bottom of the dish, making sure to cover completely. Combine the preserves and banana. Mix well. Fold in the blueberries. Spread the mixture on top of the first layer of oatie goodness. Top with the sliced strawberries. Cover with the second half of the oat mixture. Press lightly, taking care not to squish the fruit out. Bake for 30-40 minutes until golden and it feels slightly firm to the touch. Allow to cool thoroughly, then slice into squares. Store in an airtight container. It will keep better in the fridge. Serve warm in the morning. 😋

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Blueberry Biscuit Scones

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Blueberry Biscuit Scones

We love biscuits! And we love scones as well. But what if the two could meet in the middle? We've done it here with this recipe! A very happy medium in our opinion. Check them out and let us know how you like them. Simple and delicious!  

Blueberry Biscuit Scones

2 cups flour

2 1/2 tbls sugar

2 tsp baking powder

1 ½ tsp vanilla

¾ tsp salt

½ c cold (preferably frozen) butter shredded or cut into small pcs

1 cup (+ a little more) milk or buttermilk

8-12 oz blueberries

Instructions

Preheat oven to 425.

Mix together all dry ingredients in a large bowl. In a separate small bowl, combine milk and vanilla. Add shredded butter and combine so that the texture looks like coarse meal.

Fold in the milk/vanilla mixture to make a soft dough. Add a little more milk if needed in order to keep the dough soft. Gently fold in the blueberries.

Turn the dough out onto a lightly floured surface and roll out until it is about an inch to 1 ½ inches thick. Then, cut into 3 inch circles a (I use a glass rim). Pull the scraps together, roll and cut circles as well until you can make no more.

Place biscuit rounds close together (touching) on a parchment lined tray.

Bake until golden (about 20-30 mins). Enjoy

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Apple Caramel Hand Pies

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Apple Caramel Hand Pies

You ever just want dessert but can't commit to: 1. Getting up and leaving the house to buy some and 2. Making a dessert big enough to eat for a week and a half. We present hand pies! It's such an easy thing to commit to because you likely have all the ingredients on hand. It's definitely for the lazy baker. Pick your fruit, add some spice, a sprinkle of sugar and lemon and your set. We are replacing the sugar with candy caramels in this recipe.  Shelly made apple caramel hand pies one night and not only had them for dessert but for breakfast the next morning. Oh yes, breakfast. So easy and satisfying. Enjoy!

Apple Caramel Hand Pies

2 green apples, peeled and chopped

1 teaspoon cinnamon

Dash of nutmeg

Half of a lemon, juiced

1 teaspoon flour

Soft candy caramels, quartered

1 egg

2 pie crusts

Instructions

1. Bring your pie crust to room temperature. Heat your oven to 375.

2. Combine the first five ingredients and stir to combine.

3. Roll out your pie crust. Cut out circles with the top of any drinking glass(round mouth). 

4. Divide the rounds in half and top set of rounds with two spoonfuls of the apple mixture. Leave room on the edges. Top each one with four of the caramel quarters. 

5. Top each half with the second set of circles. Pinch the edges shut with a fork by pressing down. 

6. Brush with egg wash(one egg and a tablespoon of water). Bake for 20 minutes or until golden brown. Enjoy!

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Guilt Free Blueberry Muffins

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Guilt Free Blueberry Muffins

Blueberry muffins are a staple grab and go item that I love to have on hand for busy weekday mornings. It makes breakfast effortless and enjoyable for everyone!  Due to the amount of requests we received for this recipe via Instagram and Facebook, we are sure that you all must love blueberry muffins as well. These are especially wonderful because they are practically guilt free- made without oil or sugar! Enjoy!

Blueberry Muffins

1 1/2 c flour

1 c rolled oats (pulsed in food processor to a meal consistency)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon Dash

 1/4 tsp nutmeg

1/4 c honey

1/2 c unsweetened applesauce

2 ripened mashed bananas (light chunks are ok)

2 tsp vanilla

2 eggs (beat)

12 oz blueberries ( if using frozen toss blueberries with 1/2 tbsp flour)

Instructions

  1. Preheat oven to 375
  2. Lightly oil a muffin tin (canola and/or butter) or use tin liners.
  3. Combine all dry ingredients in a large mixing bowl
  4. Mix together honey, eggs, applesauce, vanilla and mashed bananas in a separate bowl
  5. Pour wet ingredients into dry and stir until combined. Fold in blueberries.
  6. Fill muffin tin cups approx. 3/4 or a bit more. Bake for 20-25 mins or until toothpick comes out clean and muffins are light golden brown. Enjoy!

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Fall Breakfast Bread

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Fall Breakfast Bread

What's not to love about banana bread? Our version is kicked up a notch by adding zucchini, apples, pumpkin spice, and pecans. This breakfast bread is another way to not only hide veggies but can be enjoyed with a piece of fruit for added nutrients.

Fall Breakfast Bread

4 tablespoons butter, softened1 cup sugar

2 eggs

2 very ripe bananas, mashed

1/2 cup Greek yogurt

1/2 cup pumpkin puree

1 heaping teaspoon vanilla extract

2 cups bread flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

2 apples, chopped

1 zucchini, shredded

1/2 cup pecans, chopped (totally optional)

Instructions

Preheat oven to 350, In a medium bowl, beat butter and sugar on high speed for 1 minute until well-combined. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until creamy.

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture, and continue beating for about a minute.IMG_1114.JPG

In a separate medium bowl, combine sifted flour, baking powder, baking soda and pumpkin spice. Mix until well combined.

Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. It’s ok if there are lumps.

Fold in the apples, zucchini, and pecans (if using).

Oil a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper. Pour the batter in the pan. Bake for 1 hour. Remove from pan after 10 minutes. Place on a wire rack to cool. Enjoy!

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