10-Minute Potatoes

Prep: 1 min

Cook: 9 mins

Level: Easy

Serves: Updated

6

Description

Make friends with your microwave and broiler to have these cheesy potatoes ready in only 10 minutes.

Ingredients

• 6  Russet Or Red Potatoes
• ½ teaspoons Seasoned Salt, Salt And Pepper, Or Garlic Salt
• ½ cups Cheedar Cheese, Shredded
• 1 teaspoon Parsley Flakes

• 6  Russet Or Red Potatoes
• ½ teaspoons Seasoned Salt, Salt And Pepper, Or Garlic Salt
• ½ cups Cheedar Cheese, Shredded
• 1 teaspoon Parsley Flakes

Preparation

Turn broiler on high to preheat.

Scrub potatoes, pierce with a fork, and microwave for about 4 minutes or until cooked through.

Thinly slice the potatoes. They will be super hot, so hold with a pot holder while slicing!

Line a cookie sheet with foil and spray with non-stick cooking spray. Lay potato slices down in a single layer. Season with your choice of seasonings. I sprinkle on black pepper, seasoned salt and a few red pepper flakes. Stick pan under the broiler for about 2 minutes, or until slightly crispy.

Remove from oven, sprinkle cheddar cheese on top, and return to oven until cheese melts (about 2-3 more minutes). Remove from oven. Garnish with parsley if desired.

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Shrimp Quinoa Vegetable Spring Rolls

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Colorful and full of flavor. Served with a creamy peanut butter dipping sauce. Naturally vegan!

Ingredients

• FOR THE SPRING ROLLS:
• 6 whole Spring Roll Wrappers
• ½ cups Carrot, Sliced Thin
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Cucumber, Sliced Thin
• ½ cups Cilantro
• ½ cups Cooked Quinoa
• 12 whole Large Shrimp, Cooked
• FOR THE PEANUT DIPPING SAUCE:
• 2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free)
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Water
• 1 clove Garlic, Minced

• FOR THE SPRING ROLLS:
• 6 whole Spring Roll Wrappers
• ½ cups Carrot, Sliced Thin
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Cucumber, Sliced Thin
• ½ cups Cilantro
• ½ cups Cooked Quinoa
• 12 whole Large Shrimp, Cooked
• FOR THE PEANUT DIPPING SAUCE:
• 2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free)
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Water
• 1 clove Garlic, Minced

Preparation

For the spring rolls:
Place 1 spring roll wrapper at a time in a bowl of warm water for 5–10 seconds until it softens up a bit. Place it on your work surface. In the top center of the wrapper, leaving enough space at the top to roll, add a handful of each veggie, quinoa and 2 shrimp. Do not overstuff. Fold the edge closest to you over the toppings and tuck sides in and over the portion you just rolled. Roll away from you, making sure to keep the spring roll tight. Repeat until you have used up all of the filling, about 6 rolls.

Serve immediately with the peanut dipping sauce. Cover with a damp cloth so they do not stick together if you won’t be serving them right away.

For the peanut dipping sauce:
Whisk ingredients together in a small bowl. Set aside until you are ready to use.

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Chicken and Black Bean Tostadas

Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

6

Description

Crispy Mexican tostadas topped with chicken, re-fried black beans, avocado and cheese. Healthy, nutritious and perfect for a party!

Ingredients

• 1 cup Refried Black Beans
• 6 whole Store-bought Corn Tostadas (or Stale Tortillas, Toasted Until Crisp)
• 2 cups Leftover Cooked Chicken, Shredded With A Fork
• 1 whole Avocado, diced
• ½ cups Crumbled Feta Cheese
• Fresh Cilantro Leaves, Lime Wedges And Fresh Salsa, For Serving (optional)

• 1 cup Refried Black Beans
• 6 whole Store-bought Corn Tostadas (or Stale Tortillas, Toasted Until Crisp)
• 2 cups Leftover Cooked Chicken, Shredded With A Fork
• 1 whole Avocado, diced
• ½ cups Crumbled Feta Cheese
• Fresh Cilantro Leaves, Lime Wedges And Fresh Salsa, For Serving (optional)

Preparation

Warm refried beans on the stove in a small pot over medium heat; set aside.

Spread each tostada with equal amounts of refried beans. Top each with equal amounts of chicken, avocado and feta. If desired, top with cilantro, a squeeze of lime, salsa and shredded lettuce. Serve immediately.

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Copycat Belvita Breakfast Biscuit

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

5

Description

A quick and easy recipe for breakfast biscuits. It takes simple ingredients that may already be inside your pantry.

Ingredients

• 1-⅓ cup All-purpose Flour (or Whole Wheat)
• 1-¼ cup Rolled Oats
• ¼ cups Granulated Sugar
• ½ cups Brown Sugar
• ⅛ teaspoons Cinnamon
• ½ teaspoons Kosher Salt
• 2 Tablespoons Melted Butter
• ⅝ cups Coconut Oil
• 1 Tablespoon 1% Milk
• 1 teaspoon Honey

• 1-⅓ cup All-purpose Flour (or Whole Wheat)
• 1-¼ cup Rolled Oats
• ¼ cups Granulated Sugar
• ½ cups Brown Sugar
• ⅛ teaspoons Cinnamon
• ½ teaspoons Kosher Salt
• 2 Tablespoons Melted Butter
• ⅝ cups Coconut Oil
• 1 Tablespoon 1% Milk
• 1 teaspoon Honey

Preparation

Preheat oven to 325 F. Line 2 cookie sheets with parchment paper or a silicone liner.

Combine all the dry ingredients (flour through salt) in a mixing bowl. Stir in the melted butter, coconut oil, milk and honey. Thoroughly mix to combine. The mixture will be crumbly but moist.

Divide the mixture into cookie-sized balls. Place the balls onto the lined baking/cookie sheet leaving an inch or two between them. Flatten each ball (use the heel of your hand).

Bake for 15 minutes or until they turn light brown. They may seem soft, but will get crispy as they cool.

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Black Bean & Squash Veggie Chili

Prep: 25 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

Healthy, hearty, meatless chili that’s ready for dinner or a party in an hour or less.

Ingredients

• 1 Tablespoon Vegetable Oil
• 1 whole Carrot, 1/4" Dice
• 1 whole Small Yellow Onion, Chopped Medium
• 1 whole Large Red Bell Pepper, Stem And Seeds Removed, Chopped Medium
• 2 cloves Garlic, Peeled And Minced
• 1 whole Jalapeno Pepper, Seeded If Desired And Finely Chopped
• 1 Tablespoon Chili Powder
• ½ Tablespoons Ground Cumin
• ¼ teaspoons Cayenne Pepper, More Or Less To Taste
• ¾ teaspoons Epazote (a Dried Mexican Herb) (optional)
• 1-½ teaspoon Kosher Or Sea Salt
• 1 can (15 Oz. Size) Diced Tomatoes, With Juices
• 1 cup Vegetable Broth Or Stock
• 4 ounces, weight Canned Diced Green Chiles (heat Level Of Choice)
• 2 cups Cooked Black Beans, Drained And Rinsed If Canned
• 2 cups Chopped (1/2") Seasonal Squash, Hard Winter Squash Peeled,
• 1 cup Canned Tomato Sauce, Low Or No Sodium
• 1 Tablespoon Finely Ground Cornmeal Or Masa
• 2 Tablespoons Chopped Cilantro, Plus More For Serving
• 1 whole Lime
• Optional Chili Toppings And Garnishes Of Choice

• 1 Tablespoon Vegetable Oil
• 1 whole Carrot, 1/4" Dice
• 1 whole Small Yellow Onion, Chopped Medium
• 1 whole Large Red Bell Pepper, Stem And Seeds Removed, Chopped Medium
• 2 cloves Garlic, Peeled And Minced
• 1 whole Jalapeno Pepper, Seeded If Desired And Finely Chopped
• 1 Tablespoon Chili Powder
• ½ Tablespoons Ground Cumin
• ¼ teaspoons Cayenne Pepper, More Or Less To Taste
• ¾ teaspoons Epazote (a Dried Mexican Herb) (optional)
• 1-½ teaspoon Kosher Or Sea Salt
• 1 can (15 Oz. Size) Diced Tomatoes, With Juices
• 1 cup Vegetable Broth Or Stock
• 4 ounces, weight Canned Diced Green Chiles (heat Level Of Choice)
• 2 cups Cooked Black Beans, Drained And Rinsed If Canned
• 2 cups Chopped (1/2") Seasonal Squash, Hard Winter Squash Peeled,
• 1 cup Canned Tomato Sauce, Low Or No Sodium
• 1 Tablespoon Finely Ground Cornmeal Or Masa
• 2 Tablespoons Chopped Cilantro, Plus More For Serving
• 1 whole Lime
• Optional Chili Toppings And Garnishes Of Choice

Preparation

In a large pot, heat vegetable oil over medium high. Add carrot, onion, bell pepper, garlic, and jalapeno. Cook, stirring frequently, until softened and starting to brown, 5 to 10 minutes. Add chili powder, cumin, cayenne, epazote, and ½ teaspoon salt and stir constantly for 1 to 2 minutes, until spices are fragrant and sticking to the pan.

Pour in the diced tomatoes with juice, vegetable stock, diced green chilies, beans, squash, and tomato sauce. Stir and raise heat to bring to a boil. Reduce heat and simmer, partially covered, until squash is cooked through. Stir and test squash every 5 to 10 minutes, as cooking time will vary based on seasonal squash.

Once squash is cooked, add cornmeal and cilantro, stir well, and simmer another 5 minutes. Turn off heat, cool for 5 minutes, then squeeze in juice from the lime and season to taste with more salt.

Serve with your favorite sides and/or fixings: corn muffins or chips, grated cheddar, sour cream, avocado, red onion or scallions, hot sauce and extra lime wedges.

Notes:
1. See related blog post for extra details on how to incorporate your seasonal squash.
2. Cook time assumes winter squash used and simmered just until soft and reduced. If you have time, feel free to continue simmering to thicken the chili. If you plan on that route, delay the addition of the squash, so it doesn’t overcook.
3. Before toppings, recipe is gluten-free and vegan (confirm ingredients in spices, stock, and other packaged items to be certain).

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Nutella Hot Chocolate

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

Smooth, creamy and bursting with flavor, this Nutella Hot Chocolate is perfect to warm you up and wow your tastebuds.

Ingredients

• 4 cups Milk
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 pinch Salt
• 4 Tablespoons Nutella Spread
• Whipped Cream, For Serving (optional)

• 4 cups Milk
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 pinch Salt
• 4 Tablespoons Nutella Spread
• Whipped Cream, For Serving (optional)

Preparation

In a medium pot, combine the milk, unsweetened cocoa powder, and salt. Heat mixture over medium heat, stirring occasionally. Add Nutella and heat just until boiling.

Remove from heat and pour into four glasses. Garnish with whipped cream, if desired.

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Roasted Carrots with Vinaigrette

Prep: 15 mins

Cook: 15 mins

Level: Easy

Serves: Updated

10

Description

A beautiful veggie side dish for any day of the year. The flavor is fantastic!

Ingredients

• ¼ cups Olive Oil
• 2 Tablespoons Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

• ¼ cups Olive Oil
• 2 Tablespoons Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

Preparation

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges.

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

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Mexican Brownies with Tequila Lime Buttercream

Prep: 10 mins

Cook: 25 mins

Level: Easy

Serves: Updated

12

Description

Fudgy brownies with a spicy kick!

Ingredients

• FOR THE BROWNIES:
• 12 ounces, weight Semi-sweet Chocolate
• 6 Tablespoons Unsalted Butter
• ¾ cups Pure Cane Sugar
• 2 Tablespoons Cocoa Powder
• ½ teaspoons Pure Vanilla Extract
• 3  Large Eggs, Room Temperature
• ¾ cups Unbleached All-purpose Flour
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Salt
• ¼ teaspoons Cayenne Pepper
• FOR THE BUTTERCREAM:
• ¼ cups Unsalted Butter, Room Temperature
• ½ cups Confectioners Sugar
• 1 ounce, fluid Tequila
• ½ Tablespoons Whole Milk
• 1  Lime, Zested

• FOR THE BROWNIES:
• 12 ounces, weight Semi-sweet Chocolate
• 6 Tablespoons Unsalted Butter
• ¾ cups Pure Cane Sugar
• 2 Tablespoons Cocoa Powder
• ½ teaspoons Pure Vanilla Extract
• 3  Large Eggs, Room Temperature
• ¾ cups Unbleached All-purpose Flour
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Salt
• ¼ teaspoons Cayenne Pepper
• FOR THE BUTTERCREAM:
• ¼ cups Unsalted Butter, Room Temperature
• ½ cups Confectioners Sugar
• 1 ounce, fluid Tequila
• ½ Tablespoons Whole Milk
• 1  Lime, Zested

Preparation

Heat your oven to 350 F and grease and line a 9×9 square baking pan with parchment paper.

Into the bowl of a double boiler or a medium metal mixing bowl add the chocolate and butter. Place over the double boiler set over medium heat or in a hot water bath (make sure the bottom of the bowl doesn’t touch the water) and stir until the chocolate and butter is melted.

Remove bowl from the heat and stir in the sugar, cocoa powder, vanilla and eggs.

In a small bowl combine the flour, cinnamon, salt and cayenne pepper. Add it to the chocolate mixture and combine well.

Pour the brownie batter into your prepared pan, smoothing it out evenly and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely in the pan before removing to cut into 1 inch squares. Once the brownies are cool and cut, prepare the buttercream.

In the bowl of your stand mixer fitted with the paddle attachment cream the butter, confectioners’ sugar, tequila and milk on medium-high speed until the buttercream is light and airy, about 3-4 minutes. Gently fold in lime zest.

With a small offset spatula, apply a small amount of buttercream to the top of each brownie square. Store brownies in an airtight container for 3-4 days.

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Cast Iron Loaded Deep Dish Pizza

Prep: 15 mins

Cook: 20 mins

Level: Easy

Serves: Updated

2

Description

Homemade pizza done right!

Ingredients

• 1 Tablespoon Olive Oil
• 1 whole (about 9 Oz. Size) Pizza Dough Ball
• 2 Tablespoons Chopped Fresh Basil, Divided
• ¾ cups Ricotta Cheese
• ¾ cups Tomato Or Marinara Sauce
• ¾ cups Cooked Ground Beef (I Used Leftover Chili)
• 6 slices Fresh Mozzarella Cheese, Or As Needed
• 20 slices Pepperoni, Or As Needed
• ½ whole Large Tomato, Sliced

• 1 Tablespoon Olive Oil
• 1 whole (about 9 Oz. Size) Pizza Dough Ball
• 2 Tablespoons Chopped Fresh Basil, Divided
• ¾ cups Ricotta Cheese
• ¾ cups Tomato Or Marinara Sauce
• ¾ cups Cooked Ground Beef (I Used Leftover Chili)
• 6 slices Fresh Mozzarella Cheese, Or As Needed
• 20 slices Pepperoni, Or As Needed
• ½ whole Large Tomato, Sliced

Preparation

Preheat oven to 450ºF.

Add olive oil to a 9″ cast iron pan. Roll out dough on a floured surface and place in pan.

Stir half the basil into ricotta cheese and spread on bottom of dough. Top with tomato sauce. Crumble on beef, followed by mozzarella cheese. Top with slices of pepperoni and fresh tomato. Sprinkle on remaining basil.

Place pan on high heat on stovetop and leave for 2 minutes to heat up pan and get the bottom of crust started cooking. After 2 minutes, move pan to oven and cook for an additional 18 minutes.

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Spicy Chipotle Guacamole

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Smoky, spicy and loaded with flavor. Perfect as a snack or appetizer! Just in time for Cinco de Mayo!

Ingredients

• 2 whole Avocados, Cut In Half, Pitted And Roughly Diced
• 1-½ Tablespoon Fresh Cilantro, Chopped
• ½ whole Lime, Juiced
• 1 Tablespoon Chipotles In Adobo, Peppers Only, Minced, Or To Your Desired Level Of Heat (You Can Also Add Some Of The Adobo Sauce)
• 2 Tablespoons Red Onion, Minced
• 3 Tablespoons Tomatoes, Diced

• 2 whole Avocados, Cut In Half, Pitted And Roughly Diced
• 1-½ Tablespoon Fresh Cilantro, Chopped
• ½ whole Lime, Juiced
• 1 Tablespoon Chipotles In Adobo, Peppers Only, Minced, Or To Your Desired Level Of Heat (You Can Also Add Some Of The Adobo Sauce)
• 2 Tablespoons Red Onion, Minced
• 3 Tablespoons Tomatoes, Diced

Preparation

Combine ingredients in a medium bowl. Mix well, making sure not to mash up all the avocado. Season with salt and pepper.

Serve immediately with your favorite chips! If making ahead of time, add mix ingredients together except avocado. Right before serving, add avocado and mix.

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Edamame Soybeans with Sweet and Spicy Dipping Sauce

Prep: 10 mins

Cook: 4 mins

Level: Easy

Serves: Updated

4

Description

Edamame soybeans with sweet and spicy dipping sauce.

Ingredients

• 24 ounces, weight Frozen Edamame Soybeans In Pods
• ⅓ cups Rice Vinegar Or White Vinegar
• ⅓ cups Water
• 2 Tablespoons Brown Sugar
• 1 whole Lime, Juiced
• 1 teaspoon Sambal Oelek
• 1 clove Garlic, Minced
• 1 Tablespoon Cornstarch, Dissolved In The Below Amount Of Water
• 2 Tablespoons Water, For The Cornstarch Slurry

• 24 ounces, weight Frozen Edamame Soybeans In Pods
• ⅓ cups Rice Vinegar Or White Vinegar
• ⅓ cups Water
• 2 Tablespoons Brown Sugar
• 1 whole Lime, Juiced
• 1 teaspoon Sambal Oelek
• 1 clove Garlic, Minced
• 1 Tablespoon Cornstarch, Dissolved In The Below Amount Of Water
• 2 Tablespoons Water, For The Cornstarch Slurry

Preparation

You can either prepare the edamame in the microwave or cook them.

In the microwave you simply place the frozen edamame pods in a microwave safe dish, cover with plastic wrap and cook on high for 3-4 minutes. Remove dish and let edamame stand for 1 minute before enjoying.

You can also cook them by adding the frozen edamame into a large saucepan with boiling water. Boil for 4-5 minutes then rinse with cold water to cool them. Then drain well and serve.

For the sweet and spicy dipping sauce: Mix the vinegar through minced garlic in a saucepan over medium heat. Bring to a boil. Reduce heat to low and add the cornstarch-water mixture. Continue stirring until the sauce thickens (about 2 minutes).

Remove and taste. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more Sambal Olelek.

Pour the dipping sauce into small jars. Serve as desired over your edamame and use extra as dipping sauce. The sweet and spicy dipping sauce is also excellent for summer rolls, grilled chicken, fish or seafood. Enjoy!

Edamame may be served hot or cold. To eat just push the beans out of the pod and into your mouth. (Discard outer shell.)

Sauce recipe makes about two 4-ounce jars.

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Hearty Tuscan Soup (Zuppa Toscana)

Prep: 30 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

This is my hearty version of an Italian restaurant chain’s popular “Zuppa Toscana”.

Ingredients

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

Preparation

In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.

In same pan, saute onions in rendered sausage fat until translucent. Add potatoes, carrots, bacon, and chicken broth; simmer over medium heat for 20–30 minutes, or until carrots and potatoes are tender. Add chopped kale; simmer for another 10 minutes.

Stir in heavy cream and adjust salt and pepper if needed. Stir in chopped parsley just before serving.

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Double Chocolate Banana Muffins

Prep: 10 mins

Cook: 18 mins

Level: Easy

Serves: Updated

12

Description

These delicious muffins have double the chocolate and triple the banana for a super moist treat anytime of day!

Ingredients

• 3  Medium, Ripe Bananas, Peeled
• 1  Egg
• 1 teaspoon Vanilla Extract
• ⅓ cups Unsweetened Almond Milk
• 1 Tablespoon Unsweetened Almond Milk
• ½ cups Olive Oil Or Applesauce
• ⅔ cups Sugar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• ½ teaspoons Sea Salt
• 1-⅛ teaspoon Baking Soda
• 1-⅔ cup Whole Wheat Flour
• ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired

• 3  Medium, Ripe Bananas, Peeled
• 1  Egg
• 1 teaspoon Vanilla Extract
• ⅓ cups Unsweetened Almond Milk
• 1 Tablespoon Unsweetened Almond Milk
• ½ cups Olive Oil Or Applesauce
• ⅔ cups Sugar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• ½ teaspoons Sea Salt
• 1-⅛ teaspoon Baking Soda
• 1-⅔ cup Whole Wheat Flour
• ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired

Preparation

Preheat the oven to 375 F.

In a large mixing bowl, mash the bananas with a masher or the back of a fork until only small lumps remain. Add the egg and vanilla extract and stir well to combine. Add the milk and olive oil, stir well.

Slowly stir in the granulated and brown sugar until combined. With a spatula, stir in the cocoa powder until no lumps remain. Add the salt and baking soda, then fold in the flour. Mix well. Fold in the chocolate chips.

Grab a 12 slot muffin pan and if desired, grease or line with paper muffin liners (I didn’t need to do either). Spoon about two heaping spoonfuls into each slot, filling halfway. Sprinkle each with chocolate chips if desired.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow 10 minutes to cool before removing from pan.

Adapted from For Knife Swoon.

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Spinach Pesto

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

Quick and easy homemade spinach pesto. Perfect addition to many dishes, anywhere you would use storebought pesto. And so full of flavour!

Ingredients

• ½ cups Pecans
• 2 cups Fresh Baby Spinach Leaves, Lightly Packed
• ½ cups Grated Parmesan Cheese
• 4 cloves Garlic, Minced
• ¾ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Lemon Juice
• ½ teaspoons Lemon Zest
• 6 Tablespoons Olive Oil

• ½ cups Pecans
• 2 cups Fresh Baby Spinach Leaves, Lightly Packed
• ½ cups Grated Parmesan Cheese
• 4 cloves Garlic, Minced
• ¾ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Lemon Juice
• ½ teaspoons Lemon Zest
• 6 Tablespoons Olive Oil

Preparation

Preheat oven to 350ºF. Spread pecans on a baking sheet and toast for 5–10 minutes until fragrant. Let cool.

In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.

Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you’re ready to use them, up to 3 months.

Recipe adapted from Smitten Kitchen.

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Chicken Fajita Stir-Fry

Prep: 1 hr

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

The tender, juicy and spicy chicken with the flavorful moist, but not soggy, corn tortilla will all come together with every bite. Nobody can resist this incredible chicken fajita stir-fry on your dinner table.

Ingredients

• FOR THE FAJITA MARINADE:
• 1 Tablespoon Lime Zest
• ¼ whole Yellow Onion
• 2 cloves Garlic
• 2 Tablespoons Rum
• ½ teaspoons Salt
• ¾ teaspoons Cumin Powder (freshly Ground Preferred)
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Oregano
• 1 teaspoon Cornstarch
• FOR THE STIR-FRY:
• 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
• 4 ounces, weight Red Bell Pepper
• 4 ounces, weight Yellow Bell Pepper
• 1 whole Serrano Pepper
• ¾ heads Yellow Onion
• 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
• 1 Tablespoon Canola Oil
• 2 Tablespoons Finely Chopped Cilantro

• FOR THE FAJITA MARINADE:
• 1 Tablespoon Lime Zest
• ¼ whole Yellow Onion
• 2 cloves Garlic
• 2 Tablespoons Rum
• ½ teaspoons Salt
• ¾ teaspoons Cumin Powder (freshly Ground Preferred)
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Oregano
• 1 teaspoon Cornstarch
• FOR THE STIR-FRY:
• 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
• 4 ounces, weight Red Bell Pepper
• 4 ounces, weight Yellow Bell Pepper
• 1 whole Serrano Pepper
• ¾ heads Yellow Onion
• 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
• 1 Tablespoon Canola Oil
• 2 Tablespoons Finely Chopped Cilantro

Preparation

Cut chicken into approximately 3 inch long strips and put it into a dish. Set aside. Place all the fajita marinade ingredients (except cornstarch) into a food processor. Blend until smooth. Pour the mixture onto the chicken, and then mix well until the chicken strips are evenly coated with the marinade. Add cornstarch and mix briefly. Cover the chicken with plastic wrap and refrigerate for at least 1 hour.

Cut peppers and yellow onion lengthwise into ⅛ to ¼ inch wide strips. Cut the corn tortillas into ½ inch wide strips. Set aside.

Heat a sauté pan over high heat. Add half of the oil and heat until the pan is smoky hot. Wait for a few seconds until the oil is hot. Add peppers, yellow onion, and a pinch of salt. Stir-fry until they just start getting soft; approximately 2 minutes. Transfer the peppers and yellow onion onto a plate.

Add the rest of the oil into the sauté pan, and heat on high until the oil is hot. Add the chicken and marinade, and stir quickly and continuously until the chicken strips are almost cooked; approximately 2 minutes. Add corn tortilla strips into the pan, and stir-fry briefly with the chicken for approximately 1 minute. Bring the peppers and yellow onion back into the pan. Gently toss together with the chicken and tortilla. Garnish with cilantro. Serve immediately.

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Grapefruit Margarita with Ginger Salt Rim

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

A must-make for happy hour!

Ingredients

• FOR THE GINGER SALT RIM:
• ⅓ cups Kosher Salt
• 1 teaspoon Freshly Grated Ginger
• 2 whole Lime Wedges
• FOR THE GRAPEFRUIT MARGARITA:
• ½ cups Grapefruit Juice
• ½ cups Tequila
• ½ cups Triple Sec
• 2 Tablespoons Ginger Beer
• 4 Tablespoons Lime Juice

• FOR THE GINGER SALT RIM:
• ⅓ cups Kosher Salt
• 1 teaspoon Freshly Grated Ginger
• 2 whole Lime Wedges
• FOR THE GRAPEFRUIT MARGARITA:
• ½ cups Grapefruit Juice
• ½ cups Tequila
• ½ cups Triple Sec
• 2 Tablespoons Ginger Beer
• 4 Tablespoons Lime Juice

Preparation

In a small bowl, add salt and ginger. Use your fingers to mix salt and ginger together. It’s okay if mixture is a little clumpy.

Take a lime wedge and rub the rim of each glass. Then, dunk the top of the rim into ginger salt.

In a pitcher, combine margarita ingredients. Fill glasses with ice and pour margarita mixture over ice. Serve immediately.

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