Sweet and Savory Memorial Parfait

A sweet and savory parfait is a nice treat to celebrate the Memorial weekend and still be light and healthy. Filled with sweet coconut yogurt and tart berries makes the perfect combination that will put a smile on anyones face. 

Ingredients:

1 pint of plain coconut yogurt or any yogurt 

Strawberries

Blueberries

Raspberries

Blackberries 

Method:

1. Very simple, start with a layer of yogurt, about 4 big spoonfuls in order to get a nice thick base for the fruit.

2. Next go for the Strawberries. Make sure it is just enough to for a layer, you don't want to under or over stuff the parfait.

3. Then add another layer of yogurt on top of that. This one should be thinner than your first layer. 

4. Continue this process mixing the fruit until you end with a nice layer of yogurt on top. 

5. Serve immediately 

I was having a very difficult time finding something that I could eat that allows me to stick to my diet, but still be festive for Memorial day. So, I thought why not go for a parfait! This way I can substitute regular yogurt with coconut yogurt and still stick to my diet. Nothing is worse than being on a diet during summer or holidays. So, it is important to find recipes that are delicious and will not leave you feeling left out of all the celebration. I will admit before I found this recipe I did throw a little tantrum for I wanted nothing more than to eat ice cream or chips for the holiday. However, I couldn't bring myself to cheat so I just had to get my thinking cap on and be creative. I think in the end I made the right choice and I was super satisfied with the results. Overall, I has a great memorial weekend that was stress free and full of family and delicious food. I can only hope that yours was the same. 

Simple Rack of Lamb with a Hint of Rosemary

Nothing beats a nice rack of lamb with the slightest hint of fresh rosemary for a special night. Plus any food is delicious when you can eat it straight off the bone. 

Before: Marinate the rack of lamb with olive oil, rosemary, pepper and salt and let it sit in the refrigerator for an hour, then begin the cooking process.

Ingredients:

1 rack of lamb

Rosemary

Garlic

olive oil

salt and pepper

Method:
1. In a processor or bowl mix together, olive oil, garlic, fresh rosemary, salt and pepper then run it onto the rack of lamb.
2. Place in a plastic bag and let it sit in the refrigerator for an hour until completely set in. 
3. While waiting preheat oven to 350. Once it is preheated, place the rack of lamb in a baking sheet and put it into the oven.
4. Cook the lamb for 1 hour and 30 min if you want it well done, less time if you would like it more rare.
5. Take out of oven and let it sit for 5-10 min. before serving. 
6. ENJOY!


Since I have been on my new diet I am trying to broaden my horizons and try different meats other than chicken. I hadn't had lamb in a really long time so I thought, hey, why not. Although, I was quick to learn that lamb is very expensive so for those of you who aren't willing to spend the extra dollars, this might not be for you. Anyways, I was really excited to try it, for it always looks so good when I watch the chefs on food network make it. In the end I think I have discovered that lamb is a unique type of meat and is elegant. On the other hand, it always looks pretty and is fun to eat because it is on the bone. If you are planning a fancy night and want to go all out this might be a recipe you would want to try.

New Twist on Eggs in a Basket

New twist on the classic eggs in a basket, only the basket is green! 

 Step #1

Step #2

Step #3

Ingredients:


1 Green Bell Pepper
1 small tomato
1 Egg 
1 Tb Butter 
Salt and Pepper


Method:


1. Cut the stem off the bell pepper and then cut another slice horizontally to make a ring about 3/4 inch thick. Also cut slices of tomato for later use.
2. melt the butter in a fry pan and cook the bell pepper in the pan by itself to soft the pepper (approx. 2 min.)
3. Flip the pepper over, then place tomato in the center of the the pepper and crack the egg over all of it
4. Cook until the egg is cooked through, can flip over again if desired. 
5. Season then serve 


Dana was craving eggs in a basket but since we have been gluten free we had not found a way to satisfy her craving. One day she was looking online and she found this recipe and it is so simple we had to try it. Who would have thought that eggs in a green basket could be so delicious! It was the perfect touch to a nice Saturday morning. 

Spicy Chipotle Pork Tenderloin

Spicy up dinner with smoldering hot pork tenderloin, this will have your mouth watering in seconds! 

Ingredients:
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chili powder
1 1/2 teaspoons of salt
4 Tablespoons of brown sugar
2 (3/4 pound) pork tenderloin


Method:


1. Preheat grill or stove top to medium heat
2. In a bowl combine the onion powder, garlic powder, chipotle powder, salt and the brown sugar to create a nice dry rub. Go light with the Chipotle powder to reduce the heat. 
3. Lightly coat the pork with the run until even then refrigerate for 10 to 15 min. 
4. Lightly oil grate or pan and place meat. Cook for 20 min. flipping meat every five min. 
5. Remove from grill/stove and let it stand for 5 to 10 min before serving. 


DANGER: THIS RECIPE IS EXTREMELY HOT SO FOR THOSE OF YOU WHO ARE NOT INTO SPICY THIS MIGHT NOT BE YOUR THING!!!!!


I had decided to make dinner for my family at my new apartment and I really wanted to try something different than our usual taco Tuesday. I hadn't had pork in a while due to some diet restrictions so, I thought I would give it a try. When I stumbled upon this recipe it looked so simple, yet, delicious I had to try it. After making it and taking a bite to sample it right before my parents arrived, I found out how spicy it was. Now, I am a person who LOVES spicy, but I know my family who is not the best with trying new things. I started to panic but had no time so, I just hoped that the cake they brought would be enough to cool our mouths off later. In the end, after they got over the initial shock of how spicy it was, they agreed that it was a good change. So, for those of you who are looking for a change and love spicy you might want to give this a try.

Turnip Puree

Tired of boring old mash potatoes? Spruce it up by adding a few more extra ingredients to turn this normally boring dish into something worth talking about. 

Ingredients:

1 lb turnips

1/4 lb potatoes

2 Tbs butter

1/2 cream 

2 Tb sour cream or crème fraiche

Salt and Pepper to taste

Method:

1. Peel potatoes and turnips. Place in medium saucepan and cover with salted water.

2. Bring to a boil and cook for 15-20 minutes or until soft. 

3. Drain potatoes and turnips. 

4. Heat cream and butter until boiling 

5. Season turnip mixture with salt and pepper, then add sour cream. 

6. Add more seasoning if needed, the slowly add cream and butter mixture until desired thickness.

7. Serve

Truffled Carrot Soup with Carrot Crème Fraiche

Rich, creamy, and savory soup will have any sophisticated taste buds pleasantly satisfied. With the tiniest hint of truffle oil on top fills the room with a warm, earthy aroma.  

Ingredients:


2lbs carrots
2 Tbs garlic, chopped
1/4 lb potatoes
1 onion (golden), chopped
1 fennel, chopped
4 cups chicken stock
1/2 cup cream or half and half
2 Tbs butter
1 Tbs truffle oil
Italian parsley, chopped
1tsp. sugar
Salt and Pepper to taste


Method:


1. Peel and chop carrots and potatoes, set aside.
2. In medium sauce pan,sauté onion, fennel, and garlic until soft and tender. 
3. Add carrots, potatoes, salt, pepper, sugar along with chicken stock. Bring to a boil and reduce to simmer. 
4. Cook for 20-30 minutes or until vegetables are soft and tender. 
5. Remove from heat and place in blender and puree until smooth while adding parsley. 
6. Check seasoning and add cream and whisk in butter until melted. Finish with truffle oil and carrot creme fraiche. 


Carrot Crème  Fraiche


1/4 Crème Fraiche or sour cream
1 Tbs carrot juice reduction
Salt and Pepper


Method:


1. Place Crème fraiche in small bowl and set aside.
2. Place carrot juice in a small sauce pan and reduce until thick. Allow to cool.
3. Mix with the Crème fraiche and season if needed. 

Vegetarian Chili

This vegetarian chili is rich, cheesy, spicy and packed with flavor that will leave you warm and content on any cold, breezy nights. 

Ingredients:

2 cans white beans

2 cans black beans

1 medium white onion

1 can tomato paste

2 cans diced tomatoes

chili powder

cayenne pepper

red pepper flakes

garlic powder

salt/ pepper

1. dice onions to finely chopped pieces 
2. coat the bottom of the pan in butter or oil 
3. sautee the diced onions until they get a medium soft texture
4. add beans, tomato paste and diced tomatoes 
5. season to liking with chili powder, cayenne pepper, red pepper flakes, garlic powder, salt and pepper
6. the more red pepper flakes and chili powder you add the spicier it will be!
7. let it cook on medium-low until ready to serve
8. top with sour cream and shredded cheese and you’re done!

*Note: I am a HUGE an of spice so don't be afraid to go heavy on the red pepper flacks.Cooking is all about finding what you like and having fun with it, so don't be afraid to be as daring or safe as you please. 

Oreos

Make every snack time a delicious one by making homemade Oreos. Between the chocolaty crunch outside and the smooth, creamy filling, it will have any individual satisfied. 

Ingredients:

1/2 cup plus 1 tablespoon butter (1 1/8 sticks)
1 1/8 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups gluten free bisquick baking mix
1/4 cup plus 1 tablespoon  cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum

1. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the egg and vanilla and beat until incorporated.
2. In a seperate bowl, sift together the bisquick, cocoa powder, baking soda, salt and xanthan gum.
3. Beat the dry ingredients into the butter mixture one spoonful at a time until incorporated to form the cookie dough. Scrape down the bowl part way through to make sure all the ingredients are fully mixed. Cover and refrigerate the dough until chilled. 
4. Heat the oven to 375 degrees. Scoop the dough into tablespoon-sized pieces and place on parchment-lined baking sheets. Flatten each cookie with the bottom of a cup and bake each sheet until the cookies are set, about 10-12 minutes.
5. Remove and cool before filling.

Frosting Filling:

1/2 cup plus 1/8 cup butter (1 1/4 sticks)
3 cups powdered sugar
1 1/4 teaspoons vanilla extract
1 teaspoon plus 1/2 teaspoon water
1/2 teaspoon salt

1. In the bowl of a stand mixture, or with a hand mixture, cream together the butter and sugar until light and fluffy. Beat in the vanilla, water and salt. 
2. Scoop1 generous tablespoon of filling onto one cookie. Then top with a second cookie and press together until the filling comes to the edge.

*Note: If it is near Christmas time and you want to make them more festive, try rolling the edges in crushed candy canes! It really enhances the flavor and is super delicious. 

Grilled Eggplant Sandwiches

Heat up those grills and fill up your stomachs with a hardy, yet healthy, grilled eggplant sandwich! Eggplant might seem a little scary at first but once you try it, you will be wanting more. 

Ingredients:

1 large eggplant, cut into 8 (1/2 inch thick) diagonal slices

3 tablespoons olive oil

1/2 pound fresh mozzarella, cut into 8 slices

1 large tomato, dut into 4 slices

8 large fresh basil leaves

salt

black pepper

2 lemons, halved

1. Brush both sides of eggplant slices with olive oil
2. Divide mozzarella, tomato and basil among 4 eggplant slices
3. Sprinkle with salt and pepper, top with remaining 4 eggplant slices
4. Place eggplant sandwiches and lemon halves on greased grill rack
5. Grill over medium-high heat (350-400 degrees) for 3 to 4 minutes on each side or until cheese melts and eggplant is cooked through
6. Serve immediately with grilled lemon halves

*Note: Make the eggplant slices thin so they grill better. :) Enjoy!

Asparagus Basil Salad

Spring time is upon us and nothing works better than a light, freshing Asparagus Basil Salad to make any healthy meal exciting. 

Ingredients:

1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup olive oil
2 teaspoons lemon  juice
2 teaspoons dejion mustard
1/2 teaspoon celtic sea salt
1/2 teaspoon pepper

1. steam asparagus for 5-7 minutes or until tender
2. place asparagus, tomatoes, avocados and basil in large bowl
3. stir in olive oil, lemon juice and mustard
4. sprinkle with salt and pepper
5. serve

Champagne Cupcakes

Craving something to satisfy your sweet tooth, then these light, decadent and flirty cupcakes with be the perfect match. Plus they make a perfect snack to bring to any party! 

Ingredients:

1 1/4 cups of gluten free flour mix

1/4 cup almond flour

1/4 teaspoon salt

1 1/2 teaspoon gluten free baking powder 

1/2 teaspoon xanthan gum

1 cup sugar

2 large eggs, at room temperature

1/2 cup vegetable oil

1/2 cup champagne, freshly opened at room temperature

1 tablespoon milk

1/2 teaspoon vanilla extract

3 drops champagne flavoring (optional)

3 drops red food coloring (optional)

1. preheat oven to 350 degrees
2. Place cupcakes liners in a pan
3. In a medium sized bowl stir together gluten free flour mix, almond flour, salt, baking powder and xanthan gum. Mix well.
4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about 1 minute.  
5. To sugar and egg mixture, use a spoon to gently stir in oil, champagne, milk, vanilla and optional champagne flavoring and red food coloring 
6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for 1 minute at medium speed.
7. pour batter into cupcake cups, filling each about 2/3 full
8. Place pan in oven on center rack. Bake for 20-22 minutes or until a toothpick comes out clean. Cupcakes should be slightly golden brown on top.
9. Cool on a rack for 5 minutes before removing cupcakes from pan.  Allow cupcakes to cool completely on rack before frosting.
10. Pipe the champagne buttercream frosting. Sprinkle with sparkling sugar or tiny silver dragees (edible silver balls made out of candy)

Champagne Buttercream Frosting

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

5 tablespoons champagne, at room temperature

3 drops red food coloring (optional)

Milk to adjust consistency

1. With an electric mixer, beat together sugar and butter. Mix on low until blended well and then on medium for another 2 minutes. 
2. Add vanilla champagne and optional red food coloring, beating on medium for another minute.
3. If you want a thinner frosting, beat in milk one tablespoon at a time until you reach the desired consistency. If you want thicker frosting, mix in more powdered sugar one tablespoon at a time until its as thick as you like.

Chilled Strawberry Soup

Need something to cool down for those hot summer days? A nice sweet, creamy incredibly fresh soup is a perfect way to remove the heat and eat light. 

Ingredients:

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom or cinnamon

1. Puree the strawberries, yogurt, orange juice, sugar, water, and ground cardamom in batches in a food processor or blender until smooth
2. Chill and serve